Recipes
Cook seasonally with fresh, locally-sourced ingredients from the market. Featuring creative ways to use lesser-known produce, these recipes help you make the most of each season’s distinct offerings.
Oaxaca-Style Garlic Soup
Toast 8 unpeeled garlic cloves in a hot cast iron skillet over high heat until charred, about 5 minutes.
In a medium saucepan, bring 3 cups of chicken broth to a simmer. Add the toasted garlic cloves and let them simmer for about 15 minutes until completely softened. Taste and adjust with salt as needed.
Meanwhile, heat two soup bowls in a 350°F oven. Once hot, remove the bowls and crack 1 large egg into each. Immediately ladle the steaming broth over the eggs, ensuring each bowl gets some softened garlic cloves.
At the table, accompany with minced or sliced jalapeño, serrano, or pasilla chile, 1/2 cup chopped cilantro, and lime wedges for added flavor. Serve with toast or tortilla chips.
Serves 2.
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Celery Root Hash
Peel 1 large celery root (celeriac) and 1 lb. of sweet potatoes, then cut them into 3/4-inch pieces. In a large nonstick skillet over medium-high heat, cook the celery root, sweet potatoes, 2 thyme sprigs, 1 bay leaf, 1 cup of low-sodium chicken broth, 3 tablespoons of olive oil, and 1/4 teaspoon of cayenne pepper. Toss occasionally until the vegetables begin to soften and the liquid evaporates, about 15–20 minutes.
Add 1 sliced red onion and 1 thinly sliced garlic clove. Season with salt and pepper, then continue cooking, tossing frequently and scraping up browned bits, until the vegetables are tender, about 30–35 minutes. Remove the thyme sprigs and bay leaf, then toss in 5 crumbled, cooked bacon slices. Serve topped with chopped fresh chives. Serves 4.
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Vegan Butternut Squash Soup
Preheat your oven to 300°F.
Trim both ends off 1 large onion, then halve it through the root, peel, and coarsely chop. Smash and peel 3 garlic cloves, then coarsely chop. Peel a 2-inch piece of ginger using a spoon to navigate its nooks and crannies, then thinly slice it. Place the onion, garlic, and ginger into a medium bowl. Coarsely chop the stems from a small handful of cilantro (about 1/4 cup) and add them to the bowl, reserving the leaves for garnish.
Prepare 1 large butternut squash (3½–4 lbs.) by trimming both ends, cutting it where the neck meets the bulb, and peeling both sections. Halve each piece lengthwise and scoop out the seeds from the bulb. Cut all squash pieces into 1-inch-thick slices. Shake a 13.5-ounce can of unsweetened coconut milk well, then set aside 3 tablespoons for garnishing the soup.
Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven or saucepan over medium heat. Add the onion mixture, 1/4 teaspoon crushed red pepper flakes, and 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the squash and stir to coat.
Pour in 3 cups of water (enough to submerge the squash), the remaining coconut milk, and 2 more teaspoons of kosher salt. Stir to combine, raise the heat to high, and bring the soup to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, until the squash is very tender, about 12–14 minutes.
Juice 1 lime into a small bowl and cut another lime into wedges for serving.
To blend the soup, set up a workstation with the pot, a blender, a large bowl, a ladle, and a kitchen towel. Ladle equal parts broth and vegetables into the blender, filling it no more than halfway. Secure the blender lid, ensuring a vent for steam to escape. Blend carefully, holding the lid down with a folded kitchen towel, starting on low speed and working up to high until smooth and silky, about 10–15 seconds. Transfer each batch to the large bowl and repeat until all the soup is blended.
Serve the soup in bowls, garnished with the reserved coconut milk and cilantro leaves. Add a squeeze of lime juice and freshly cracked black pepper to taste. Serves 4-6.