Recipes from Yosemite


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CITRUS AND BRASSICA SALAD WITH OIL-CURED OLIVES, PISTACHIOS AND BUTTERMILK DRESSING

A refreshing winter salad of thinly sliced brassicas and tiny segments of citrus. The addition of black olives brings saltiness to the dish before it is finished with a drizzle of buttermilk dressing and crunchy pistachios.

  • 4 cups mixed brassica (can include turnips, cauliflower and/or broccoli)

  • 2 citrus fruits, segmented (can include Cara cara -- a type of naval orange -- blood oranges and/or Meyer lemons)

  • 1 cup mixed baby greens (mustard or kale leaves)

  • 4 baby turnips or radishes

  • 1/2 cup oil-cured black olives

  • 1/2 cup pistachios (toasted a few minutes in the oven)

  • 1 cup buttermilk dressing, recipe follows

  • Extra-virgin olive oil

  • Salt

  • Pepper

Hydrate the black olives in 2 cups of cold water for 15 minutes. When ready, toss in extra-virgin olive oil. Set aside.

In a small bowl, segment your citrus fruits into small pieces. Set aside

Using a mandoline (carefully), slice brassica and baby turnips into very thin shavings. In a medium bowl, toss both with extra-virgin olive oil, salt and pepper to taste.

Serve the salad with all produce evenly distributed. Place 2-3 olives and several citrus segments on each plate along with a drizzle of buttermilk dressing. Sprinkle pistachios over the top, drizzle with extra-virgin olive oil and serve.

Serves four.

-- Mark Sullivan, Spruce, San Francisco

BUTTERMILK DRESSING

  • 1 tablespoon Dijon mustard

  • 1/2 cup Banyuls vinegar (can use champagne or red wine as well)

  • 1/2 cup yogurt or creme fraiche (can use low-fat plain yogurt)

  • 1/2 cup buttermilk

  • 1 cup extra-virgin olive oil

  • Zest of 1 lemon

  • Salt

  • White pepper

In a medium bowl, whisk Dijon mustard, Banyuls vinegar, yogurt and buttermilk to combine. Slowly drizzle in extra-virgin olive oil to create an emulsion.

Add lemon zest, season with salt and white pepper to taste.

-- Mark Sullivan, Spruce, San Francisco

QUINOA AND BLACK BEAN SALAD WITH PUMPKIN SEEDS AND LIME

PG tested

Lime juice and zest brighten the flavors of this favorite Greens to Go salad. Be sure to rinse the quinoa thoroughly in a fine mesh strainer to remove the outer coating. You can use canned black beans or cook your own -- it's delicious either way. (If you can't find jicama, use an Asian pear, which provides similar crunchiness and sweetness.) I also went for the version with more heat (see suggested variation).

  • 1 cup quinoa

  • 1 cup water

  • 1/4 teaspoon salt

  • 1/4 large red onion finely diced, about 1/2 cup

  • 1 tablespoon champagne or rice vinegar

  • 1 cup canned black beans, drained and rinsed

  • 3 tablespoons olive oil, divided

  • 1/4 teaspoon cumin seed, toasted and ground

  • Cayenne pepper

  • 1/2 cup diced jicama, about 2 ounces

  • 2 1/2 tablespoons fresh lime juice, plus more to taste

  • 1 1/2 teaspoons lime zest

  • 1/4 cup toasted pumpkin seeds

  • 1/4 cup chopped flat leaf parsley

  • Salt and pepper

Rinse quinoa three times in cold water to remove the outer coating and drain. Bring the water to a boil in a small pot, and add 1/4 teaspoon salt and quinoa. Cover, lower the heat and cook over low heat about 15 minutes, until tender. Drain if necessary.

Bring a small pot of water to a boil and drop in the diced onion for 30 seconds. Drain and place in a small bowl, tossing the onion with the vinegar.

Season the black beans with 1 tablespoon of olive oil, cumin, a few pinches of salt and pinch of cayenne.

Transfer quinoa to a bowl and toss with the remaining 2 tablespoons of olive oil, seasoned black beans, onion, jicama, lime juice, zest, 1/4 teaspoon salt and a few pinches of pepper. Just before serving, add the pumpkin seeds and parsley and season to taste with salt, pepper and lime juice.

Serves 4.

Variations on the recipe: Cut 1 cup small cherry tomatoes in half and toss them into the salad just before serving. You can also add 1/2 cup seeded and diced cucumbers for a refreshing crunch.

For a spicier salad, add a diced serrano or jalapeno chile (take a small taste for heat before adding) and substitute cilantro for parsley.

To toast pumpkin seeds: Preheat oven at 350 degrees and toast the pumpkin seeds in an oven-proof dish until they begin to puff and turn golden, about 8 minutes. You can also toast them on the stovetop in a small heavy-bottomed skillet. (This is best done over a gas burner.) Toast over very low heat, shaking the pan as needed, until they begin to puff and turn golden, about 5 minutes.

-- Annie Somerville, Greens, San Francisco

RAINBOW CHARD WITH PUMPKIN SEEDS

PG tested

This simple saute is as much about the colorful chard stems as it is about the delicious sauteed greens. Slice the stems and saute them with plenty of olive oil and garlic until they're just tender, then add the greens, making sure to cook them all the way through. If rainbow chard isn't available, use red or green chard instead.

  • 1 bunch of rainbow chard, about 3/4 pound

  • 1 1/2 tablespoons extra-virgin olive oil

  • 1 teaspoon minced garlic

  • 1 teaspoon fresh lemon juice

  • 1 to 2 tablespoons pumpkin seeds, toasted

  • Salt and pepper

Wash chard and drain. Tear the chard leaves away from the stems, keeping the stems and leaves separate. Bundle the leaves and cut them into wide strips. Trim the stems and slice on the diagonal about 1/4 inch thick. You should have about 8 cups of leaves and one heaping cup of stems.

Heat the oil in a large saute pan. Add the stems, garlic and pinch of salt and pepper. Cover over medium heat for 2 to 3 minutes, until stems begin to soften, adding a little water to keep them from sticking to the pan.

Turn the heat to medium-high, add the chard leaves, 2 pinches of salt, and a pinch of pepper. Cook until ender, about 3 to 4 minutes, using a pair of metal tongs to toss the greens.

Just before serving, add the lemon juice, toss in the pumpkin seeds, and season to taste with salt and pepper.

Serves four.

-- Annie Somerville, Greens, San Francisco

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