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Lots of vegetable recipes from FotW books
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Marissa View Drop Down
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Joined: 28 February 2012
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    Posted: 11 May 2012 at 08:52
Lately, I've not been using recipes much. We are getting so many fresh vegetables from the garden and I usually just make simple meals to use them all up. Hubby and I had been trying to cook our way through the FotW series but only got 3 books in when we discovered most of the meals just didn't contain enough veggies to keep up with our supplies. So we put that project aside for a bit and have been cooking "regular" meals.

But I've been asked repeatedly by our CSA customers how to use certain things they are unfamiliar with (radicchio, fava beans, turnips, etc). I have a few favorite recipes that I tend to use over and over but people want variety, so I've started on a new adventure.

I went through all 26 of the spiral bound recipe booklets (only missing Africa!) and made note of what recipes contained good quantities of the vegetables we are harvesting now and will start to harvest in the near future. Came up with a list of about 50 recipes! There's quite a few eggplant recipes - and this is a vegetable I struggle with too. I love baba ghanoush and an eggplant soup I make, but that's about it. I've had it prepared well at restaurants but that's more the exception than the rule. So I'm excited to branch out and try to use this vegetable more.

So, hopefully I will have some good recipes to post on here in the near future!
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 May 2012 at 09:45

Marissa, it looks like you've got quite a few to try there! We would love to see as many as you would like to attempt.

Two that i can recommend are Fazolove Lusky na Paprice:
 
 
This dish seems to be a Czech and/or Slovak adaptation of Hungarian Tök Főzelék:

http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=1454&title=tk-fzelk

Both are really good, and can be stand-alone or as part of a meal.
 
Another one I liked, this time from Greece, is Lahanorizo:
 
 
This one can also be its own meal.
 
These are three that I've tried, and enjoyed, but the FOTW series is full of so many - looking forward to seeing more!
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Points: 160 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Posted: 11 May 2012 at 10:19
Originally posted by TasunkaWitko TasunkaWitko wrote:

Two that i can recommend are Fazolove Lusky na Paprice: 



That one is on the list! Glad to know it was a good one. I've got the green beans in the fridge so this might be one of the first.

Quote
This dish seems to be a Czech and/or Slovak adaptation of Hungarian Tök Főzelék:

http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=1454&title=tk-fzelk

I think that's on the list too - at least I recall squash and sour cream. We don't yet have crooknecks coming in but there are a few zucchini. I may hold off until the main crop for this one. Just a few more weeks!

Quote  
Another one I liked, this time from Greece, is Lahanorizo:
 
 

Alas, cabbage season is over! That does look rather tasty though. We never got a lot of cabbage this year - pretty disappointing!
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 May 2012 at 10:35
For the  Tök Főzelék, any squash will do, including pumpkin! I think that the "főzelék" refers to the style of cooking, with onion, sour cream etc, since it is very similar to the Czech word "fazolove," and that recipe describes a very similar process using a different vegetable. So using that, I suppose you can do any vegetable in the "fozo" style, as long as it will hold up to the cooking process....
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 May 2012 at 11:47
Marissa,
 
In mountainous authentic historical Paella Montañosa recipes, they have always employed fava beans which the Catalan Valencianos call GARROFO ... 
 
Also, there is Pistou or Pisto Manchego which is made with finely chopped and sautéed: red Tomatoes, garlic cloves, onion, zucchini, eggplant ...
 
However, one can sub or mix to their liking.  
 
One of my faves are just roasting in EVOO extra virgin olive oil with Sal Maldón ...Turnips are lovely this way as well as Parsnips ...
 
Have nice wkend.
Margaux Cintrano.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Marissa View Drop Down
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Points: 160 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Posted: 14 May 2012 at 10:47
I made a few recipes over the weekend - all great. Just gotta get them typed up and posted!
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 May 2012 at 16:40
Marissa, an interesting way of preparing radicchio is to grill it. Leave the root end in place. Split the head down the middle, with some root attached to each piece. Brush with olive oil, sprinkle with salt and pepper, and pop on the grill.
 
Many folks don't realize that variations of falafal include half, or all, fava beans. You can also use them to make a hummus-like dip. And check your Italian references: they love favas over there.
 
We're about to sit down to supper. Afterwards I'll try and post some eggplant recipes for you.
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 May 2012 at 18:14
Whoops! Just realized you want recipes specifically from the Time-Life series. Can't help you there. Sorry.
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 May 2012 at 19:27
Originally posted by HistoricFoodie HistoricFoodie wrote:

Whoops! Just realized you want recipes specifically from the Time-Life series. Can't help you there. Sorry.
 
brooke - don't let that stop you from posting any recipes, eggplant or otherwise. i have a feeling that marissa is open to any suggestions! Clap
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Marissa View Drop Down
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Points: 160 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Posted: 14 May 2012 at 19:31
Oh, yes I'm open to anything...it's just going to take me awhile to go through the FIFTY recipes I already have picked out! About 15 of those are eggplant - and they aren't yet even ripe in the garden.

I actually found a Japanese fava bean recipe that I'm going to try. But I love the idea of falafel. I may have just enough to do both (fava bean season is over so I have to use wisely what's in the fridge!).

And seared radicchio is on the menu for tomorrow night!
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 May 2012 at 04:48
I'm sure you realize I mean the "core" end of the radicchio. Don't know why I said "root."
 
I just used our search engine, cuz I wasn't sure whether I'd posted a particular eggplant recipe. I had. And there are a whole bunch more that have been posted at FofW---including, let's not forget, Chris Belgium's wonderful stuffed eggplant recipe.
 
So, try the search engine. Less typing for me, more recipes for you!
 
Meanwhile, here's a recipe we've enjoyed to use up those favas. Comes from Michael Symon's Live To Cook:
 
Fava Bean Salad
 
2 lbs fresh fava beans in the pods
3 pickled fresno chilies, slice in 1/4 inch rengs
2 garlic cloves, minced
1/3 cup fresh mint leaves
1/3 cup sliced kalamata olives
1/3 cup crumbled feta cheese
6 tbls red wine vinegar
3/4 cup extra virgin olive oil
1/2 tsp kosher salt
1/2 tesp cracked black pepper.
 
Blanch, peel, and cool favas as usual. Then toss with all the remaining ingredients.
 
 
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