Tag Archives: celery

Brussels Sprouts and Chestnuts

13 February

Ingredients: 12 chestnuts 3 cups chicken stock 4 small celery stalks 1 strip lemon zest 2 cups small Brussels sprouts Juice of ½ lemon 3 tablespoons unsalted butter Sea salt Cayenne Directions: 1. Using a sharp knife, make a gash on the flat side of each chestnut (this will prevent them from bruising). Pour the […]

Apple Walnut Salad

07 February

Ingredients: 5 apples of choice, cored and chopped ½ cup sherry vinegar, or more if needed 1 cup chopped celery 3 scallions, cleaned and diagonally cut into ½-inch pieces ½ cup shelled walnut halves 4-5 tablespoons walnut oil Directions: 1. Toss the apples in a bowl with the sherry vinegar. 2. Add the celery, scallions, […]

Carrot Nut Burgers

30 January

Ingredients: ½ lb carrots (about 2 large) ½ medium onion 2 cloves garlic ½ cup breadcrumbs ¼ cup each: walnuts, almonds, hazelnuts, and pecans (or you can use any combination of what you have) 1 stalk celery, cut into chunks 4 tablespoons cilantro 2 tablespoons each: arrowroot and lime juice, stirred together until smooth 2 […]

Pickled Mixed Vegetables with Curry

30 January

Ingredients: ¼ small cabbage, cut into 1¼-inch cubes 3 medium carrots, cut on an angle into 3/8-inch slices 5 radishes, cut into thick slices 2 celery stalks, cut into 1 ¼-inch slices on the diagonal ¼ small cauliflower divided into small florets (scant 1 cup total) 1 tablespoon curry powder 1 teaspoon allspice powder 6 […]

Kale and Farro Soup

17 January

Farro is a hearty, nutty-tasting whole grain about the size of a wheat berry. It’s versatile, and can be boiled until al dente, cooked risotto-style, or added to soups. Ingredients: 1 leek, white and light green parts only 2 celery stalks, coarsely chopped 1 large carrot, coarsely chopped 1 small onion, coarsely chopped 1 clove […]

Fall Minestrone Soup with Butternut Squash and Kale

28 November

Ingredients: 1 cup dried cannellini or borlotti beans soaked overnight ¼ cups olive oil 1 large onion, diced 2 carrots, finely chopped 2 celery stalks, chopped 1 large leek, cleaned and sliced into rounds 4 cloves garlic, minced ½ teaspoon chopped fresh rosemary 1 teaspoon chopped fresh sage 1 bunch kale, stemmed and chopped 1 […]

Stewed Lentils with Celeriac and Walnut Oil

31 October

Ingredients: 1½ cups lentils 1 tablespoon olive oil ¼ cup finely diced onion ¼ cup finely diced carrot 1/3 cup finely diced celery 1 bay leaf 1 clove garlic, minced 2 tablespoons parsley, separated – 1 Tbs chopped coarsely, 1 Tbs chopped fine 1 small celeriac (celery root), peeled and cut into cubes Sea salt […]

Russian Cabbage Apple Soup

24 October

Ingredients: 2 tablespoons olive oil ½ head Savoy cabbage, cut into ½-inch strips 1 medium carrot, sliced 1 rib celery, sliced 1 small parsnip, sliced 6 cups cold water 1 medium beet, peeled and cut into small cubes 1 small sweet pepper, chopped 1 medium tomato, chopped 2 large cloves garlic, chopped 1 tablespoon finely […]

Tuscan Minestrone with Butternut Squash and Farro

17 October

Ingredients: ½ cup dried farro 1 medium carrot, chopped 1 rid celery, chopped 1 small red onion, diced 2 tablespoons olive oil 2 tablespoons chopped flat-leaf parsley 2 cups vegetable broth 1½ cups cubed butternut squash 1 cup chopped Swiss chard leaves 2-3 large tomatoes, seeded and diced 1 teaspoon dried sage One 15-ounce can […]

Celery Gratin

04 October

You can serve this versatile gratin hot, warm, or at room temperature. Ingredients: 1 bunch celery, stalks trimmed, peeled, and halved lengthwise Coarse salt ½ teaspoon celery seeds Freshly ground pepper 2 tablespoons olive oil ½ cup Parmesan cheese Directions: 1. Heat the oven to 400 degrees F. Oil a 1½ -quart gratin dish or […]