koko's corner

Root to Leaf Radish Spaghetti

 Yield one serving

2 tablespoons pine nuts

4 radishes with their leafy green tops attached

3 ounces whole-wheat spaghetti

1 tablespoon kosher salt

2 teaspoons extra-virgin olive oil

1 garlic clove, very finely chopped

1 large shallot, halved and thinly sliced crosswise

Zest of 1 lemon plus 2 tablespoons lemon juice

1/4 teaspoon sea salt, plus more if needed

1/8 teaspoon freshly ground black pepper

2 tablespoons finely grated Parmigiano-Reggiano cheese

Optional Ingredient: 1 anchovy fillet finely chopped

Toast the pine nuts: In a small skillet set over medium heat, add the pine nuts and cook, shaking the pan often, until they are fragrant and toasted, about 2 minutes. Transfer the pine nuts to a plate to cool.

Halve the radishes root to tip, then slice them into 1/4-inch-thick half-circles. Stack the radish greens and roll lengthwise into a tight cylinder. Use a chef's knife to slice them crosswise into thin ribbons.

Bring a medium pot of water to a boil. Add the spaghetti and the kosher salt and cook, following the package instructions, until the pasta is almost cooked to al dente (it should still have an undercooked core that would benefit from 1 minute more of cooking). Drain in a colander, reserving 1/2 cup of the pasta cooking water.

While the pasta is cooking, make the sauce: To a medium skillet set over medium-high heat, add the olive oil. When the oil begins to shimmer, after 1 to 2 minutes, add the anchovy, if using, and cook, stirring often, until fragrant, about 1 minute. Add the garlic and shallot and cook until soft, stirring often, about 3 minutes.

Add the matchstick-cut radishes and reduce the heat to medium-low. Cover the skillet and cook until the radishes become tender, about 5 minutes. Remove the lid and stir in the radish greens, cooking until they wilt, 1 to 2 minutes. To the radishes, add the drained pasta, the lemon zest and juice, sea salt and pepper. Increase the heat to medium-high and cook until the pasta is al dente, 1 to 2 minutes longer, adding some of the reserved pasta water if the pasta looks dry. Taste and season with more sea salt, if needed. Serve sprinkled with the pine nuts and the Parmigiano-Reggiano cheese.

Source: Tasting Table

Bountiful Beautiful Salad

Bountiful, Beautiful Bean & Barley Salad
Serves 6-8

1 cup frozen peas (do not thaw)
2 to 3 carrots, scrubbed and chopped into 1/4-inch dice
1/2 pound chilled, cooked green beans
1 1/2cups cooked or canned beans (preferably chickpeas or kidney beans; canned beans should be rinsed well and drained)
4 cups pearled barley, cooked and chilled
3 scallions, derooted, whites and 2 inches of green sliced
1 small unwaxed cucumber, quartered lengthwise and sliced
1/2 to 3/4 cup minced fresh herbs
About 3 tablespoons extra-virgin olive oil
1 to 2 lemons, halved
Coarse salt and freshly cracked black pepper
Lettuce leaves, for serving
Red and yellow cherry tomatoes, for serving
Crumbled feta or ricotta salata cheese, for serving (optional)

Bring a medium-size pot of water to a boil. Place the peas in a colander in the sink, then drop the carrot pieces into the boiling water and cook briefly, until their color brightens, about 30 seconds. When the carrots are ready, drain them over the peas (if you like, place a bowl beneath the colander to trap the carrot cooking water for a stock). Rinse the carrots and peas with cold water, and drain well. In a large bowl, combine the carrots and peas with the green beans, chickpeas, barley, scallions, cucumber, and herbs. Toss together well. Drizzle with the olive oil and squeeze the lemons over the salad (through a strainer to catch the seeds, or pick them out if you don’t mind fiddly work). Season with salt and pepper, toss again, and add more oil, lemon juice, salt and pepper to taste—whatever you think it needs. But the beauty of this dish is that it is not swimming in dressing; the good grainy flavors and the vegetables are not obscured.
Serve the salad on lettuce leaves, surrounded by cherry tomatoes and sprinkled with crumbled feta, if you like. Serves 6 to 8 Note: If you buy your pearled barley in a box, simply prepare it according to the package directions. If you purchase it in bulk, however, follow these basic cooking instructions: Combine 1 cup pearled barley and 2 cups water in a medium-size pot and bring to a boil. Reduce the heat to a simmer, cover, and let cook for 30 minutes. After the time is up, turn off the heat and let the barley sit, still covered, until the grain is soft and tender, another 10 minutes.

Source: Bean by Bean Cookbook

Kohlrabi Slaw with Fennel & Apple

1 medium fennel bulb with fronds
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
2 teaspoons whole-grain mustard
2 teaspoons minced shallot
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 medium kohlrabi, peeled and cut into matchsticks
1 small apple, cored and cut into matchsticks

Chop enough fennel fronds to equal 1/4 cup. Thinly slice the bulb.
Whisk oil, vinegar, mustard, shallot, honey, salt and pepper in a large bowl. Add the fennel and fronds, kohlrabi and apple; gently stir to coat.

Source: Eating Well

koko's version of Eggless Pancakes

1 cup all-purpose flour
1 tablespoon baking powder
1 1/2 tablespoons light coconut sugar
1/2 teaspoon kosher salt
2 tablespoons avocado oil
egg substitute 2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes
1 1/4 cup buttermilk, or more to reach desired consistency 

In a medium bowl, whisk together the all purpose flour with the baking powder, sugar, and kosher salt.
In a liquid measuring cup, whisk together the oil, flaxseed mixture, and buttermilk.
Stir the wet ingredients into the dry ingredients. The batter will be thick, add regular milk (whole, 2% etc..) if needed to reach desired consistency. 

Lightly grease a skillet with oil over medium-low heat. Using a 1/4 measuring cup, ladle batter onto the skillet. Cook the pancakes until the bubbles pop on the top, flip them and cook until done. Place pancakes on a platter and cover them with a kitchen towel to keep warm until served.