. Before storing, I trimmed off the perishable parts, mainly the greens on the radishes and the green tips of the onions and the green garlic. After that, we made a fine salad with the lettuces and paired it with baked carrot oven fries. Everything else this week was carry-out or going out!
by Michele Anna Jordan, served along side a green salad with Dijon vinaigrette and a long time favorite, Baked Carrot Oven Fries from Heidi Swanson's 101 Cookbooks blog. The spring garlic, yellow and purple carrots, and red bearded scallions were gone in a flash.
for Spicy Goobers and a batch of Roasted Turnips and Shallots with Turnip Green Soup. Our turnips came without the greens, so substituting mustard greens in their place.
Moroccan Carrot Ravioli with Harissa and Preserved Lemon
Pasta
3 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
3 tablespoons water, adding more as needed to reach the desired dough consistency
1 teaspoon olive oil
2 tablespoons harissa
Combine the flour and salt in the food processor; pulse a few times. Whisk the eggs, water, olive oil, and harissa together in a small bowl. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins, to pull away from the sides of the bowl. Form into a disk, cover with plastic wrap and refrigerate for 30 minutes or more.
Filling
6 medium carrots, peeled and cut into disks
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon ground cumin
1 egg yolk
2 tablespoons preserved lemonpeel
Preheat the oven to 425°. Toss the carrots with the olive oil and season with salt. Cover with foil and bake until tender and lightly browned, about 20 minutes. Set aside to cool.
In a food processor, combine roasted carrots, ground cumin, and harissa; process until smooth. Stir in egg yolk refrigerate until ready to fill the raviolis. Can be made 1-2 days in advance.
Sauce
1/3 c olive oil
2 teaspoons garlic, chopped very fine
generous pinch of aleppo pepper
1/4 cup cilantro, chopped
Combine the olive oil, garlic, and aleppo pepper in a small saucepan. Turn on heat to medium low and allow to cook until the garlic turns a pale gold; do not allow to brown.
Assembly
A demonstration of how to roll the dough and fill the ravioli can be found here. At a high level:
Bring a pot of water to boil, add a handful of salt, and boil the ravioli for 2-3 minutes. Drain, toss with the prepared sauce, and top with chopped cilantro. Enjoy!
- Knead the dough at the widest setting on your pasta machine.
- Flour the dough and run through the machine at progressively smaller settings. Stop when you reach the desired thickness; thinner is better.
- Brush the dough well with an egg wash.
- Using a pastry bag or a small spoon, drop the filling down the center of the sheet of pasta, spaced several inches apart; roughly one scant tablespoon filling per drop.
- Fold the dough over the filling, aligning the long edges with one another.
- Using your hands, press between the drops of filling, pressing as much air out of the ravioli as possible.
- For half-moon shaped ravioli, use a round cookie cutter
, cut the ravioli and place on a floured baking sheet, making sure the edges are well closed.
- Refrigerate till ready to cook. Ravioli can be frozen for up to one month.
Adapted from Moroccan Carrot Ravioli with Lemon Zest and Harissa on Food Bridge
Spinach and Snap Pea Risotto
Salmon Sous Vide
Sauteed Baby Carrots
Strawberry Shortcake
.With collards left from last week, and two greens this week, it's perfect.
.
.
, I took my inspiration for the week from Morocco. If you've never tried it, Moroccan food is exceptional. Intensely flavorful, simple to prepare and, for the most part, really healthy.
or a small stockpot. The process is as follows:
Seasonal Vegetable Tagine
... serves 4 generously as a main course
2 small carrots, diced
2 small turnips, diced
2 small zucchini, diced
2 medium onions, diced
2 cloves garlic, minced
1 14.5 oz can of diced tomatoes
1 14.5 oz can chickpeas, drained and rinsed
2t agave nectar
4t ras el hanout
3 T harissa
olive oil
water
salt and pepper to taste
Preheat oven to 350 degrees. Saute the onions in olive oil over medium heat till translucent; add minced garlic and stir till fragrant. Add spices and stir till fragrant. Toss the prepared vegetables and chickpeas together, then place in the base of a tagine. Top with tomato mixture, add water and cover. Bake, covered, for 1 hour stirring occasionally.
and am anxiously awaiting the book expected from Mourad Lahlou of Aziza in San Francisco. More Moroccan food to follow!
by Peter Berley and Vegan Express
by Navas Atlas. I've also accumulated a mental list of dishes that are fast and easy to prepare, but delicious to eat. Of course there's always searching the web as well.
by Jack Bishop and Ann Straton. Given the capability of this recipe to work through another 2-3 zucchini, I was sold. 
Appetizers:
- Garlicky Zucchini Bruschetta
- Vegetarian Bagna Cauda with Bread, Carrots and Asparagus
Main Course:
Dessert:
- Grilled Hot Italian Sausage ("regular" and Field Roast)
- Pasta with Zucchini, Lemon, Pine Nuts and Herbs
- Kale Salad with Sun-dried Tomato Dressing
- Giardinera
- Strawberry Shortcake with Meyer Limoncello Spritzers
Vegan Bagna Cauda
1/2 cup large salted capers, drained and rinsed
10 garlic cloves, thinly sliced
1 1/2 cups extra-virgin olive oil
4 tablespoons cold unsalted butter
1 teaspoon fresh lemon juice
1 bunch whole carrots, cleaned, trimmed and quartered length-wise
1 bunch asparagus, cleaned and trimmed
In a saucepan, combine the capers, garlic and oil. Simmer over moderately low heat until the garlic is very soft but not colored, about 30 minutes. Transfer the mixture to a blender and let cool for 10 minutes. Add the butter and lemon juice and puree until the bagna cauda is smooth. Place into serving dish and set aside.
Meanwhile, bring a large saucepan of water to a boil. Add the carrots and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer to a plate and let cool. Repeat with the asparagus.
Slice loaf of crusty Italian bread and serve alongside the bagna cauda and blanched vegetables.
In general I chop vegetables to a 1 inch dice and roast them at 400 degrees Fahrenheit for 25-30 minutes, stirring occasionally. If you are not a rutabaga fan, please try roasting them ~ they are fantastic.
Roasted Vegetables
1 cup Brussels sprouts
1 cup baby white turnips
1 cup new potatoes
1 cup Chantenay carrots
1 cup red spring onions
small handful peeled garlic cloves
Preheat oven to 400 degrees Fahrenheit. Dice all vegetables to an even size and toss with salt, pepper and olive oil. Roast for 30-40 minutes, stirring occasionally.
Of course the sausage we used was vegetarian, but my omnivore husband Sean was quite happy with the result.
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