Plant It Forward

Chilled Coconut-French Sorrel Soup

Chilled Coconut-French Sorrel Soup

Yield: 4 servings

Serving Size: 1 cup

This recipe is from CulinaryCorps member, Chef Brenda E. Avilés.

This refreshing soup captures the influence of classic French cooking techniques using ingredients indigenous of Africa that are also a reflection of the cuisine of my native Puerto Rico. The island’s influences from Africa are imprinted in our cooking with foods such as coriander, salted codfish, coconut, yuca and plantains.

A velvety creamy texture is achieved by using coconut milk as a base that also balances the lemony taste of French Sorrel. This perennial plant can be used as a culinary herb or as leafy greens. French Sorrel has a very tangy, acidic flavor with a hint of tartness. If French Sorrel is unavailable, spinach and arugula with a splash of lemon juice are good substitutes. A small touch of papalo is incorporated at the end as garnish for an added herbaceous flavor. Papalo, also known as summer cilantro and green coriander, has a tolerance to hardship heat, which allows it flourish in hot climates. The unique robust but delicate flavors of this soup are also marvelous as a warm soup.

Ingredients

  • 1 Tbsp. olive oil
  • ½ cup white onion, diced
  • 1 tsp. fresh ginger, grated
  • 1 cup (8 oz) chicken stock
  • 1 can (13.5 oz) coconut milk, cold
  • 1 bunch (4 oz) French sorrel leaves
  • Pinch of white sugar
  • Salt and black pepper to taste
  • 1 bunch (2 oz) Papalo
  • 2 oz Red radishes

Instructions

  1. In a large saucepan, heat the olive oil over medium heat. Add the white onion and cook until translucent. Add the ginger, sugar, salt and black pepper. Add the chicken stock and bring it up to a boil. Remove the saucepan from the heat, add the French sorrel and allow to just barely wilt. Pour the content in a blender and puree until smooth. Combine with the cold coconut milk and refrigerate until cold. Before serving, taste and adjust seasoning. Top with fresh papalo and red radishes to garnish. Finish with a few flakes of sea salt.

Notes

To chill faster, place soup container over a bowl filled with iced water mixed with some salt. Don’t forget to stir frequently! A great side for this soup are chips made with okra, yuca or green plantain. Special Equipment: Blender, Microplane or fine grater

http://plant-it-forward.org/chilled-coconut-french-sorrel-soup/

VERMICELLI NOODLE SALAD with SHAVED VEGETABLES AND MISO GINGER DRESSING

VERMICELLI NOODLE SALAD with SHAVED VEGETABLES AND MISO GINGER DRESSING

Cook Time: 1 hour

Serving Size: 6 - 8

Recipe from CulinaryCorps Chef Rusty Obra.

This recipe was based off a Filipino noodle dish that my mom prepared for special occasions and family gatherings called Pancit. It is a vegetable heavy side dish that is served to counter the meat heavy dishes normally on the table. When I first saw the beautiful produce, my mind immediately went this direction to prepare and share for you. Any vegetables can be used but some were blanched and shocked in ice water to keep its color and crunch!

Ingredients

  • 1 8oz package Rice Vermicelli Noodles
  • 2 Carrots
  • 3 Radishes, assorted varieties and trimmed
  • 1 cup Confetti Tomatoes
  • 4 Mini Bell Peppers (any color will do)
  • ½ cup Snow Peas, trimmed
  • ½ cup Green Beans, trimmed and cut into 1 inch pieces
  • ½ cup Purple Green Beans, trimmed and cut into 1 inch pieces
  • For the Miso Ginger Dressing:
  • ¼ cup Purple Basil Leaves
  • ¼ cup Mint Leaves
  • 1 bunch Parsley Leaves
  • ½ cup Raw Peanuts
  • 2 Chiles, seeded and deveined
  • 3 tbsp Ginger, grated
  • 3 Garlic Cloves
  • 3 tbsp Miso Paste
  • Juice of 1 Lemon
  • 1 cup Olive Oil
  • Salt and Pepper

Instructions

  1. For the Noodles: a) In a large stock pot, fill it about ¾ of the way with water and bring to a rolling boil. Season with a generous pinch of salt. Take the noodles out of the package and place in the boiling water. Immediately shut off the heat and allow to soak for about 10 minutes. Drain well in a colander and place in a mixing bowl. Add about ½ of the miso ginger dressing and toss to coat. Allow to cool in the dressing. b) Have three bowls of ice water handy. c) Peel the carrots with a peeler and shave them into long strands using the peeler. Place into the first bowl of ice water to allow to crispen up. Using a mandolin, thinly shave the radishes and add to the first bowl of ice water. Reserve. d) Slice the bell peppers into thin rounds and set aside. e) Pick off any stems from the tomatoes and cut in half if needed. If they are really small, you can leave them whole. Rinse under cold water and pat dry. Reserve. f) Bring another pot of water to a boil and add a generous pinch of salt. g) Add the snow peas to the water and blanch for 30 seconds and immediately shock into the second bowl of ice water. After it chills, take it out and pat dry. Cut into thin strips and reserve. h) Repeat blanching each of the beans in the same water, cooking for 30 seconds and shocking them. Allow to cool completely. Take out and pat dry.
  2. For the Miso Ginger Dressing: a) Combine all the herb leaves into a small bowl and set aside. b) In a dry saute pan over medium heat, lightly toast the peanuts until browned. Reserve and set aside. c) In a blender, place the chiles, ginger, garlic cloves, miso paste, lemon juice and 2/3 of the reserved toasted peanuts. Blend to a rough paste. Add the herbs and about ¼ cup of the olive oil to the paste. Blend until it starts to be smooth. Gradually drizzle in the remaining olive oil to form a dressing. Season with salt and pepper and set aside.
  3. For Assembly: a) Take the noodles out of the bowl and arrange on a pile on a platter. b) Combine all the vegetables in the bowl and gently toss with half of the remaining dressing. Season with salt and pepper. Sprinkle evenly over the noodles. c) Garnish with the remaining 1/3 of the toasted peanuts and drizzle any remaining dressing you may have.
  4. Enjoy!

Notes

Difficulty: 2; Special Equipment: Mandoline, Peeler, Blender

http://plant-it-forward.org/vermicelli-noodle-salad-with-shaved-vegetables-and-miso-ginger-dressing/

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Don't think of radishes as just salad items, but they are also wonderful root vegetables.

Ingredients

  • 2 bunches medium radishes (such as red, pink, and purple; about 20)
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
  2. Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
  3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Notes

http://www.epicurious.com/recipes/food/views/roasted-radishes-with-brown-butter-lemon-and-radish-tops-364609

http://plant-it-forward.org/roasted-radishes-with-brown-butter-lemon-and-radish-tops/

Roasted Radishes With Anchovies

Roasted Radishes With Anchovies

Ingredients

  • 1 (2.8-ounce) jar oil-packed anchovies, drained
  • ? cup plus 3 tablespoons extra-virgin olive oil
  • ½ garlic clove, grated
  • 2 bunches radishes with fresh greens (1 1/2 pounds), preferably French breakfast radishes
  • 1 tablespoon unsalted butter
  • 2 teaspoons chopped parsley
  • 1 ½ teaspoons lemon juice, more to taste

Instructions

  1. In a small saucepan over very low heat, combine anchovies and 1/3 cup olive oil. Cook, stirring occasionally, until anchovies have melted into the oil, about 5 minutes. Remove from heat and stir in garlic.
  2. Clean the radishes thoroughly under running water, leaving any nice greens attached if possible; drain and dry very well. Leave smaller radishes whole and halve any large ones lengthwise.
  3. Heat oven to 400 degrees. Heat a very large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons oil. Add the radishes in a single layer. Cook, without moving, until undersides are golden brown, 3 to 5 minutes. Flip radishes and transfer skillet to oven. Cook until radishes are tender enough to be easily pierced with a knife, 10 to 20 minutes, depending on size of radishes.
  4. Return skillet to stove top over medium-high heat. Toss with anchovy oil, butter, parsley and lemon juice. Serve warm.

Notes

http://cooking.nytimes.com/recipes/1017813-roasted-radishes-with-anchovies?utm_source=sharetools&utm_medium=email&utm_campaign=website

http://plant-it-forward.org/roasted-radishes-with-anchovies/

Radish Leaf Salad with Corn Tomatoes and Salted Cucumbers

Radish Leaf Salad with Corn Tomatoes and Salted Cucumbers

Ingredients

  • --Chef Gina Lopez, Bridgeway Corporate Chef
  • 2 Cucumbers
  • ½ teaspoon of Kosher salt
  • Leaves from 1 bunch of radishes washed and dried
  • 1 cup of Arugula
  • 4 Radishes halved and thinly sliced
  • 1 ear of corn cooked and kernels removed
  • 1 large tomato seeded and diced
  • 1 cup of Bush Beans
  • ¼ cup finely chopped red onions or shallots
  • Freshly ground pepper
  • Dressing
  • 3 tablespoons of olive oil
  • 1 1/2 tablespoon of sour cream
  • 1 tablespoon white wine vinegar
  • ½ teaspoon of honey or sugar
  • Kosher salt and ground pepper

Instructions

  1. To make salad slice cucumber add slat let sit for 15 min and rinse, drain, and pat dry. Boil water add bush beans for one minute then rinse with cold water. Chop radish leaves. Place leaves, arugula, corn, tomato, and onions in bowl. To make dressing, whisk together all of the dressing ingredients in a small bowl. Add cucumbers to the salad with salt and pepper to taste.
http://plant-it-forward.org/radish-leaf-salad-with-corn-tomatoes-and-salted-cucumbers/

Chicken Pho Recipe

Chicken Pho Recipe

Ingredients

  • Chef Gina Lopez, Bridgeway Corporate Chef
  • Chicken Broth
  • 1 chicken
  • 5 quarts of water
  • 2 onions, halved
  • 1 3-4 inch chunk of ginger
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cloves
  • 4 whole star anise
  • 2 Tbsp. sugar
  • 2 Tbsp. fish sauce
  • 1 stick of cinnamon
  • Vegetables
  • Bok Choy quartered
  • Carrots sliced thin
  • Kale chopped
  • Radishes sliced thin
  • Beans whole
  • Noodles prepared according to package
  • Garnish
  • Sliced green onion
  • roughly chopped cilantro
  • jalapenos
  • mung beans
  • Thai basil
  • sliced limes
  • siracha

Instructions

  1. Place chicken in water and bring to a boil. Make sure to skim off stuff at the top of boiling water for a clear broth. Roast ginger and onions in oven until toasted. Place coriander, star anise, and cloves in dry pan and toast on low heat until fragrant. Place all spices in a cheese cloth and tie up. Place onions, ginger, and cheese cloth in boiling water. Let boil for about 2 to 3 hours. Remove chicken to debone and shred meat. Place water on low heat add vegetables put carrots in first and let cook till tender then add other vegetables about 3 min before serving. Place noodles and shredded chicken in bowl add vegetables and broth. Top with garnishes. Enjoy.
http://plant-it-forward.org/chicken-pho-recipe/

Butter-braised Radishes with Sorrel or celery leaves

Butter-braised Radishes with Sorrel or celery leaves

Ingredients

  • 1 cup vegetable stock or water*
  • 1 Tbsp. unsalted butter
  • 1 bunch radishes, greens removed, radishes quartered
  • Salt and freshly ground pepper
  • 1 packed ½ cup sorrel leaves or celery leaves, stems removed and thickly sliced

Instructions

  1. In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel or celery leaves over the top and serve.
  2. *I use Better than Bouillon vegetable base.
  3. Original recipe: http://www.foodandwine.com/recipes/butter-braised-radishes-with-sorrel
http://plant-it-forward.org/butter-braised-radishes-with-sorrel-or-celery-leaves/

Spinach, Carrot and Radish Salad with Toasted Almonds and Mustard Vinaigrette Dressing

Spinach, Carrot and Radish Salad with Toasted Almonds and Mustard Vinaigrette Dressing

Ingredients

  • 3/4 bag spinach (~6oz)
  • ½ bunch carrots, sliced
  • 3 green onions, diagonally sliced
  • 4-5 radishes, thinly sliced
  • 1 handful almonds
  • Mustard vinaigrette dressing
  • 2 Tbsp. shallots
  • 1 tsp. Dijon mustard
  • 2 Tbsp. sherry vinegar
  • ¼ tsp. salt
  • ¼ tsp. pepper

Instructions

  1. Combine all salad ingredients except almonds. To toast almonds, place in a pan over medium heat for 3-4 minutes or in a toaster oven for 3-4 minutes. If putting on the stove, watch closely to prevent burning. Add toasted almonds to salad, and then toss in the mustard vinaigrette dressing.
  2. Combine all ingredients listed for the mustard vinaigrette dressing. Slowly whisk in 6 tbsp. olive oil. (Quickly whisk while slowly adding the oil.)
http://plant-it-forward.org/spinach-carrot-and-radish-salad-with-toasted-almonds-and-mustard-vinaigrette-dressing/

Radish and Strawberry Almond Salad

Radish and Strawberry Almond Salad

Ingredients

  • 1 1/2 cups seasoned rice vinegar
  • 1/2 cups sugar
  • 2-3 bunches radishes thinly sliced

Instructions

  1. Heat vinegar to a simmer, remove from heat and stir in sugar. Let cool slightly and then combine with sliced radishes. Let stand for 5-8 minutes, strain, and put radishes in refrigerator until cool. Add whole toasted and salted almonds, sliced fresh strawberries, and fresh mint or Mexican marigold mint.
http://plant-it-forward.org/radish-and-strawberry-almond-salad/

Roasted radishes with rosemary

Roasted radishes with rosemary

Ingredients

  • 3 Cups Radishes, halved
  • 2 Teaspoons Sea Salt
  • 10 Black Peppercorns
  • 3 Sprigs Fresh
  • Organic Rosemary
  • 3 Tablespoons Olive Oil
  • Radish Tops, Stems Removed

Instructions

  1. Preheat oven to 425 degrees. Remove the stems from the radish, separate leaves from the stems and set leaves aside. Chop radishes in halves or quarters, depending on the size and shape. You want the radishes to be cut roughly the same size so they will roast evenly.With a mortar & pestle, grind 1 teaspoon sea salt along with your peppercorns until well ground. Give the rosemary a rough chop.Toss 2 tablespoons of olive oil, rosemary, salt and pepper in with the radishes until well covered. Pour onto a non-stick baking sheet. Bake in the oven at 425 for 30-35 minutes, or until the radishes are browned and crisp. Remove from oven. In a large sauté pan, heat remaining tablespoon of olive oil over medium heat. Add the radish top leaves, 1 teaspoon salt and sauté until wilted. Toss radishes in with radish tops and serve immediately.
http://plant-it-forward.org/roasted-radishes-with-rosemary/