more veggies, please!

A great snow day recipe! These will be gone in minutes. 40 minutes – serves 2 to 3, makes 12 pancakes 1 pound (about 2 medium) zucchini 1/2 large yellow onion, sliced thinly 1 1/2 teaspoons coarse or Kosher salt, plus extra to taste 1 large egg, lightly beaten Freshly ground black pepper 1/2 cup all-purpose flour 1/2 teaspoon baking powder Olive oil 1. Preheat oven to 200 degrees F. Have a baking sheet ready. 2. Trim ends off zucchini and shred in food processor. 3. Toss zucchini with 1 teaspoon salt and let sit for 10 minutes in a colander. Squeeze out the liquid by pressing shredded zucchini against the sides of the colander with a wooden spoon, and then squeeze out small handfuls at a time, transferring wrung-out handfuls to a medium metal bowl. 4. Add ½ teaspoon salt. Stir in onion slices, egg, and some freshly cracked black pepper. In a small bowl, stir together flour and baking powder, then stir the mixture into the zucchini batter. 5. I...

The CSA sometimes gives you things that you don’t want. Or, more like you think you don’t want. I got a bunch of turnips. Growing up, I only knew turnips two ways: pickled and dyed with beet juice, in a shawarma sandwich (yum!); or stewed in a couscous. I tried preparing turnips simply before, in an American recipe for a warm salad. It was the most disgusting thing I’ve ever cooked. They were bitter and mushy, and the apple cider vinegar-based dressing did not help. I’ve been afraid of cooking turnips again, but I also like exploring new ways of eating things. My turnips’ leaves were yellowing and I had nothing else in my fridge. A neighbor was coming over for dinner, and the weather is shifting into winter, so I thought, “Fine, turnips, you are getting stewed.” When I tasted the couscous, I thought two things: “Why haven’t you made couscous to get you through every New York winter?” and “Why isn’t preserved lemon in everything?” I proceeded to eat this for the next three days and did ...

i am not salad's #1 fan. i don't like that americans consume salads as their entire meal. i detest the idea of bottled non-refrigerated dressings. actually, i don't like dressings in general. and i don't like that the main ingredients in salads are usually flavorless lettuce, mealy tomato slices, and then who the hell wants to eat black olive slices from a can? now that i've gotten that out of the way, we can get on to what's important. this morning, my cat friend, lucy, woke me up and led me to the kitchen. in the fridge, i found three zucchinis whose skin was beginning to pucker, along with some gorgeous basil in its ziploc terrarium (see note below). what could i do? luckily, i always have parmesan, some sort of citrus, and pine nuts on hand. epicurious.com helped a sister out and i had exactly everything i needed for a perfect summer salad, with no lame lettuce, terrible tomato or canned kalamata. 40 minutes – serves 6 1/3 cup extra-virgin olive oi...

Provencal Zucchini and Swiss Chard Tart makes 1 10-inch tart, serves eight to ten 1 recipe whole wheat yeasted olive oil pie pastry (below) 1 pound Swiss chard Salt to taste 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 pounds zucchini, cut in small dice (1/4 to 1/3 inch) 2 to 3 large garlic cloves, minced 1 teaspoon fresh thyme leaves, chopped 1 to 2 teaspoons chopped fresh rosemary 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed) 3 large eggs, beaten Freshly ground pepper 1. Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside. 2. Heat the oil over medium heat in...