Broccoli Gribiche

This is another fabulous recipe I recommend from one of the most frequently used cookbooks in our kitchen: Heidi Swanson’s Super Natural Every Day. I hope everyone goes out and buys her CSA friendly book! I really adore this recipe and it’s much easier than it appears. Hard boil the eggs once you put the potatoes into the oven. Make the dressing as the potatoes and broccoli roast. You want a slight caramelization and char on the broccoli and deep browning on the potatoes. The herbs are recommended, but feel free to experiment with herbs you have on hand. (I forgot to take a picture, but will try to add one the next time we make this.)

1 1/2 pounds potatoes (waxy type as opposed to baking potatoes are best), unpeeled and scrubbed
1/2 cup plus 2 tablespoons extra virgin olive oil
Kosher or sea salt
12 ounces broccoli cut into florets
4 large eggs, hard-boiled and peeled (My directions for green free egg yolks are below)
2 tablespoons red wine vinegar
1 to 2 teaspoons Dijon-style mustard
1 tablespoon capers, chopped
2 shallots, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chervil, chives, or green tops of green onion


Hard-Boiled Eggs with no green yolks
Place the eggs in a properly sized pot for the amount of eggs you’re cooking.
Run cold water into the pot until it covers the eggs by about 1 inch.
Place the pan on the stove and turn the heat on high until it comes to a boil (about 6 to 7 minutes).
Turn off the heat and cover the pot and set your timer for 10 minutes (I like a moister yolk, so I set my timer for 9 minutes 30 seconds).
Carefully drain the hot water out of the pan and immediately start running cold water over the hot eggs, letting the water overflow the pot in the sink until the water feels cool.
Once eggs are cool (about 10 minutes or so, adding more cold water as needed) remove them from the pot.

Broccoli and Potatoes

Preheat the over to 400 degrees F.
Cut the potatoes into chunks about the size of your thumb.
Using your hands, toss the potatoes with 1 tablespoon of olive oil and turn them onto a sheet pan and sprinkle with salt.
Put the potatoes in the oven and roast them until they are cooked through and browned (about 30 minutes); do not stir or move the potatoes during this time for best results.
About 15 minutes before you think the potatoes are done, add 1 tablespoon of oil to the broccoli and toss to coat.
Arrange the broccoli in a single layer on a sheet pan and sprinkle with salt.
Put the broccoli into the oven and roast untouched; the potatoes and broccoli should be done about the same time and both should show signs of browning and slight char (on the broccoli).

Gribiche Dressing

Remove the yolk of one of the hard-boiled eggs and mash in a medium sized bowl.
Slowly add 1/2 cup of olive oil beating constantly with a wire whisk; the dressing should look smooth and glossy.
Whisk in the vinegar, followed by the mustard, whisking each ingredient into the dressing for uniform consistency.
Stir in the capers, shallots, herbs, and 1/4 teaspoon salt.
Chop the peeled hard-boiled eggs and add them to the dressing.

Putting it all together

Place the warm potatoes and broccoli into a large bowl and gently fold in three-quarters of the dressing.
Taste and adjust seasoning if needed, adding more of the dressing if desired.

Serves 6

Summer Squash Soup

Summer Squash Soup topped with Tofu Croutons

This is one of my favorite recipes. This is my modified version of Heidi Swanson’s recipe from Super Natural Every Day. I added more veggies and it’s the perfect dish that incorporates a lot of the vegetables that we get in our CSA boxes in July and August. You can also modify the recipe based on what you have on hand. And consider the tofu croutons optional, however they are pretty good!

8 ounces extra firm tofu cut into 1/2 inch cubes
Kosher or sea salt
1 tablespoon red Thai curry paste (or more if you like)
3 tablespoons extra virgin coconut oil (recommended) or extra virgin olive oil (plus more for the croutons)
Crushed red pepper flakes (optional, for lovely spice)
3 large shallots, chopped
1 1/2 pounds (about 5 medium) yellow summer squash or zucchini (or combination of both), cut into 3/4 inch chunks
2 carrots, cut a similar size as the potatoes (tiny cubes)
12 ounces potatoes, unpeeled, cut into tiny cubes
4 to 6 cloves of garlic
Corn kernels cut from 2 uncooked cobs of sweet corn
3 cups good quality vegetable broth
1 14 ounce can of coconut milk, or 1 12 ounce can of evaporated milk plus 2 ounces of water
Light or dark brown sugar (optional – if soup needs additional sweetness)
Basil, cut into ribbons (optional garnish)


Tofu Croutons

Season the tofu with a generous pinch of salt and toss with a small amount of oil.
Cook tofu over medium-high heat (do not stir or toss) for about 5 minutes until pieces are browned on one side.
Toss the tofu gently and continue cooking until the tofu is golden (about 4 to 5 more minutes) and set aside.


Mash the curry paste into the coconut (or olive) oil until the paste is well incorporated.
Heat the paste in a large heavy pot over medium heat until fragrant (about 1 minute).
Add the optional red pepper flakes to the paste and stir around for about 15 seconds.
Stir in the shallots and a couple pinches of salt and saute until shallots are tender (about 2 minutes).
Stir in the carrots and stir around for about a minute.
Stir in the squash and potatoes and cook until the squash starts to get tender (a few minutes).
Stir in the garlic and the corn.

Add the broth and coconut milk (or evaporated milk plus water).
Bring soup up to a gentle boil and then lower the heat to a low simmer (try not to overcook the vegetables).
Simmer, stirring occasionally, until the potatoes are tender (about 15 minutes).
Towards the end of the 15 minutes taste the soup for sweetness; if you used evaporated milk then you may need to add some of the optional brown sugar to your liking to add desired sweetness.
Once soup is finished cooking taste it for seasoning and add more salt or curry paste if needed (however it’s much better to add extra curry paste in the beginning when you’re able to cook some depth out of the paste).

I like to grind fresh black pepper over my bowl of soup and then top with the basil ribbons and tofu croutons (if using).

The original, unmodified recipe claims it serves 6. My version likely feeds 6 hungry people.

White Beans and Cabbage

White Beans and Cabbage topped with Oven Roasted Tomatoes

This is a recipe I modified from Heidi Swanson’s Super Natural Every Day cook book. I highly recommend making the Oven Roasted Cherry Tomatoes to add at the end. They add a lot of flavor to the dish. I recommend using bacon ends as they’re cheaper. I’ve used pinto beans, but really any bean you favor will likely be good in this recipe.

8 oz. bacon ends, chopped
Oil leftover from making the oven roasted cherry tomatoes or olive oil
4 oz.  potatoes, unpeeled, scrubbed, and cut into tiny cubes
Kosher or sea salt
2 cloves minced garlic
Corn cut from 2 uncooked cobs of corn (optional)
1 large shallot (or onion) thinly sliced
2 cups cooked and cooled white beans or 1 15 oz. can white beans, rinsed and drained
3 cups (8 oz.) finely shredded green cabbage
Oven Roasted Cherry Tomatoes (optional but so very good!)
Parmesan cheese, for grating over the finished dish

Place a large pot over medium heat and cook the bacon ends (lower the heat if they are cooking to quickly/burning).
Once the bacon ends are cooked remove them from the pot and set aside.
Increase heat on pot to medium-high.
There should be no more than 2 tablespoons of rendered bacon fat in the pot, but if there is less than 2 tablespoons then add either some of the leftover juice/oil from making the oven roasted cherry tomatoes or some olive oil.
Add the potatoes to the pot and a pinch of salt and cook until cooked through (5 to 8 minutes), scraping the pan and tossing the potatoes once or twice to lightly brown all over.
After the potatoes have been cooking for approximately 3 minutes add the garlic.
Once potatoes are cooked stir in the corn (optional), shallot, and the beans.
Cook the beans in a single layer for a couple minutes allowing them to brown a bit, then scrape up and toss around and cook an additional couple of minutes.
Stir in the cabbage and cook for a minute or two, until the cabbage begins to wilt.
Serve topped with freshly grated Parmesan cheese and the optional cherry tomatoes.

Serves 4

Cauliflower Potato Curry

This recipe comes from the cookbook “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”.  It is a delicious dish and uses many ingredients that are available at the same time.


2 tablespoons peanut oil
1 teaspoon each: curry powder, tumeric, cumin, dried thyme
1/4 teaspoon cayenne pepper [Editor’s Note: Small red Thai peppers are even better]
2/3 cup onions – chopped
1 teaspoon garlic – minced
2 cups waxy potatoes – cubed [Editor’s Note: Don’t use russets]
1 cup vegetable or chicken stock
2 cups cauliflower – chopped
1 medium carrot – chopped
2 slices fresh gingerroot
1/4 pound fresh beans – chopped
1 tablespoon fresh lemon juice
salt and freshly ground black pepper


Heat oil in deep skillet.
Stir in dry spices. 
Add onion and garlic; cook over medium heat until tender [Editor’s Note: I would add the garlic when the onions turn translucent.  Onions take far longer to cook than garlic and burnt garlic doesn’t taste good]. 
Add potatoes and stock, cover and cook 10 minutes. 
Stir in cauliflower, carrots and ginger. 
Cover and cook 5 minutes. 
Stir in beans. 
Cover and cook 5 minutes, stirring often. 
Remove cover and continue to simmer until most of the liquid has evaporated. 
Stir in lemon juice. 
Season to taste with salt and pepper. 
Serve over white rice and top with green onions. 

Makes four servings.