Sauteed Sunchokes with Sunflower Seeds

What to do with all these knobby roots this time of year? Here is a new recipe for sunchokes that Terry tried out just a few nights ago, and was generous enough to share some with me! No need to peel the sunchokes, just scrub them well and slice them thinly. Terry chose to use peanut oil, a great decision! And I loved it so much I just had to let you all in on this amazing recipe from Vegetarian Cooking for Everyone by Deborah Madison.

Sauteed Sunchokes with Sunflower Seeds

1 1/2 pounds sunchokes (also called Jerusalem artichokes), sliced into 1/4 inch rounds

2 tablespoons sunflower seed oil, or other high heat oil such as peanut to taste

3 tablespoons sunflower seeds, toasted

2 tablespoons parsley, chopped

1 teaspoon chopped thyme

Saute the sunchokes in the oil in a large skillet over high heat until lightly browned and tender, but still a bit crisp. Taste them as they cook; they can be done in 5 minutes or as many as 10 minutes. Season to taste with salt and pepper, add the sunflower seeds, parsley, and thyme, and toss well. Serves 4-6.

Jerusalem Artichoke Slaw

2tbsp each sour cream and mayonnaise
1 tsp each coarse mustard and finely chopped capers
2 tsp white wine vinegar
3/4 tsp kosher salt
1/4 tsp pepper
1 lb jerusalem artichokes, scrubbed well
1 large carrot, peeled
6 tsp roughly chopped flat-leaf parsley

1. Whisk together sour cream, mayonnaise, mustard, capers, vinegar, salt and pepper in a medium bowl
2. Cut jerusalem artichokes into fine matchsticks (you should have about 3 cups); to prevent browning, add them to the dressing as you cut them, and stir to coat. Cut carrot into fine matchsticks the same size as artichokes. Gently stir carrot and parsley into salad.
Serves 6

From Sunset, January 2011

Five Minute Beets

4 beets, about 1 lb
1 Tbsp butter
salt and pepper to taste
lemon juice or vinegar to taste
2 Tbsp chopped parsley, tarragon, dill or other herb
Grate the beets into coarse shreds. Melt the butter in a skillet, add the beets, and toos them with 1/2 salt and pepper to taste. Add 1/4 cup water, then cover the pan and cook over medium heat until the beets are tender. Remove the lid, and raise the heat to boil off any excess water. Taste for salt, season with a little lemon juice. Taste for salt, season with a little lemon juice or vinegar and toss with the herb.

'The only way to eat zucchini' pancakes

3 to 4 zucchini, grated and pressed to remove some of the water
1 egg
1 heaping Tbsp flour
2 heaping Tbsp grated parmesan cheese
small handful of minced herbs (chives, parsly, basil)
freshly ground black pepper

Beat the egg with flour and add all the other ingredients and stir lightly.
Melt a bit of butter in a pan that is lightly coated with olive oil. Drop the batter in the pan as you would regular pancakes. Brown on both sides. Salt after the cakes cooked as salt will cause the batter to be watery. Serve the cakes with a tad of butter, a sprinkle of parmesan and a smile!

Orzo with Summer Squash and Toasted Hazelnuts

1 1/2 cups orzo (10 oz)
3 tbsp butter
3 tbsp olive oil
1 finely chopped shallot (0r use leeks or half a sweet onion)
2 medium zucchini cut into 1/3 inch dice
2 medium yellow squash, cut into 1/3 inch dice
1 tsp salt
black pepper to taste
3/4 cup hazelbuts, toasted, loose skins rubbed off and coarsely chopped
1/2 cup chopped fresh flat-leaf parsely
1/2 cup chopped fresh basil
2tsp finely grated lemon zest

Cook orzo in a pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in colander. While orzo is cooking, heat butter and oil in a deep 12 inch heavy skillet over moderately high heat until foam subsides, then saute until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil and zest. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved cooking water. Season with salt and pepper. Serve warm or at room temperature.

from Gourmet, August 2003 via www.epicurious.com

Chard and Onion Omelet

from Deborah Madison

3 tbsp olive oil
1 large red or white onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, chopped
salt and pepper
1 garlic clove or use several green garlic
6 to 8 eggs, lightly beaten
2 tbsp chopped parsely
2 tsp chopped thyme
1 cup grated gruyere
2 tbsp freshly grated parmesan

Heat 2 tbsp of the oil in a 10inch skillet, add the onion and cook over low heat, stirring occasionally, until completely soft, but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard in tender, about 15 minutes. Season well with salt and pepper.
Meanwhile, chop garlic finely with a few pinches of salt, then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the gruyere and half the parmesan. Preheat the broiler. Heat the remaining oil in the skillet and, when it is hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but a little moist on top, 10 to 15 minutes. Add the remaining parmesan and broil 4 to 6 inches from the heat, until browned.

Penne with Potatoes and Asparagus

From the Rolling Prarie Cookbook

2 tbsp olive oil
1 large onion, coarsley chopped (2 to 2 1/2 cups)
1 pound small waxy potatoes, cut in thick slices, then cut in half (4 cups)
1 tsp salt
several sprigs fresh thyme
1/2 pound penne pasta
1 pound asparagus, cut into 1 to 2 inch pieces
several splashes balsamic vinegar
freshly ground black pepper
1/2 cup parsely, chopped (try basil when in season)
freshly grated parmesan cheese

Preheat oven to 375. Put in a large pot of water to cook the pasta. Pour oil in a 9x13 baking pan. Put the onions and potatoes in the pan, sprinkle with 1/2 teaspoon salt, add the sprigs of thyme, and mix well to coat the vegetables with oil. Bake, uncovered, fora bout 15 minutes. Vegetables should be almost tender. While vegetables are roasting, cook the pasta until just tender, drain, and set aside. Remove vegetables from the oven. Add the asparagus and the cooked pasta. Season to taste with salt, several splashes balsamic vinegar, black pepper and the fresh parsely or basil. Toss carefully until vegetables and pasta are evenly mixed. Return to oven, uncovered, for 10 minutes. Bring steaming to the table with a bowl of parmesan cheese to sprinkle on top.

serves 6

Parsley Dressing

Use as topping on hot pasta, grilled salmon, or streamed veggies

1 1/2 cups fresh parsley leaves, packed
2 garlic cloves, chopped
1 small shallot, chopped
juice of 1 lemon
6 tbsp olive oil
1 tbsp red wine vinegar
freshly ground black pepper

Combine all ingredients in a food processor or blender and blend to create a smooth sauce. Allow to sit several hours before serving so the flavors have time to blend. Best used when fresh, but will keep for 5-6 days in fridge.

Green Horseradish Sauce

Another great sauce from epicurious!

1/3 fresh spinach, chopped
1/4 cup chopped arugula leaves
1/4 cup fresh Italian parsley leaves (finely chopped)
1/2 cup mayonnaise
6tbsp drained prepared white horseradish
2 1/2 tbsp (or more) dry white wine
2 tbsp fresh lemon juice
1 tbsp fresh lime juice

Place spinach, parsley and arugula. Add remaining ingredients and blend until smooth. Add more wine by the tablespoon to thin to desired consistancy. Season with salt and pepper.

This can be made 1 day ahead and be kept, covered, in the fridge.