Mixed Citrus Salad with Mâche & Fennel | Photos courtesy of Weldon Owen
Recipes from Cooking In Season: 100 Recipes For Eating Fresh by Brigit Binns, courtesy of Weldon Owen publishing
If you’ve promised yourself to make wellness a priority in 2022, loading up on local veggies is a great first step. Here, find five excellent recipes that star winter produce from Brigit Binns’ beautiful book Cooking In Season.
Mixed Citrus Salad with Mâche & Fennel
Serves 4
Ingredients:
- 2 ribs celery
- 2 bunches mâche
- 2 pounds mixed citrus fruits, such as navel oranges, blood oranges, tangerines, mandarins, and pomelos
- ½ fennel bulb, trimmed
- 8 kumquats
- ¼ cup sliced almonds, toasted
- Fresh orange juice, or as needed
- 1 tablespoon Champagne vinegar
- ¼ cup extra virgin olive oil
- Salt and freshly ground pepper
Instructions:
- Cut the celery in half lengthwise. Using a serrated vegetable peeler or a mandoline, shave the celery into thin strips lengthwise down the ribs. Cut the strips in half crosswise and place in a bowl of water. Set aside.
- Separate the mâche leaves and transfer to a shallow serving bowl. Working on a plate to capture all the juices, use a serrated knife to cut a thick slice off the top and bottom of each citrus fruit. Working with 1 fruit at a time, stand it upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith, and membrane. Set the fruit on its side and cut crosswise into slices about 3/8″ thick, discarding any seeds. Transfer the slices to the bowl with the mâche, reserving the juices for the vinaigrette.
- Cut the fennel lengthwise in half. Using a mandoline or a sharp knife, cut the fennel crosswise into very thin slices and tuck among the citrus slices. Drain the celery and distribute evenly over the salad. Using the serrated knife, cut each kumquat crosswise into very thin slices, discarding any seeds. Scatter the kumquat slices evenly over the salad, then sprinkle the almonds over the top.
- To make the vinaigrette, pour the reserved citrus juices into a measuring cup. Add enough additional orange juice to measure ½ cup, then add the vinegar. Whisking constantly, slowly add the olive oil and whisk until well combined. Season to taste with salt and pepper. Drizzle the vinaigrette over the salad, toss gently to coat, and serve.
Pizza with Roasted Broccolini & Pancetta
Makes one 13″ pizza
Ingredients:
- 9 oz. prepared pizza dough
- 1 small bunch broccolini, trimmed and coarsely chopped
- 1 tablespoon mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 lemon
- All-purpose flour for dusting
- 1 ½ oz. pancetta, diced
- 1 tablespoon chopped pine nuts
- 3 oz. fresh mozzarella cheese, diced
Instructions:
- Preheat the broiler. In a bowl, toss together the broccolini, mayonnaise, and olive oil until evenly coated. Spread in a single layer on the prepared baking sheet. Broil, stirring once, until nicely charred, 3-5 minutes. Set aside.
- Place a heavy baking steel or pizza stone on the lower rack of the oven and preheat the oven to its highest setting (usually 550°F) for 30 minutes.
- Trim the ends from the lemon and quarter lengthwise. Trim the flesh, leaving about ⅛″ attached to the peel (save the trimmed flesh for another use). Cut the quarters lengthwise into very thin wedges, then cut crosswise into tiny dice. You will need about 1½ teaspoons.
- Line a large rimless baking sheet with parchment paper and dust with flour. Dust your hands with flour, then stretch and pull the dough into a 13″ round. and place on the prepared baking sheet. Working quickly, brush dough with a light coating of olive oil. Scatter the broccolini evenly over the dough and season generously with salt and pepper. Scatter the pancetta, diced lemon, pine nuts, and the cheese on top, leaving a 1″ uncovered border.
- Grasp the edges of the parchment paper and carefully slide it from the baking sheet onto the very hot baking steel in the oven. Bake until the edges of the pizza are golden and the cheese is melted, 5-10 minutes. Pull the (now somewhat crumbly) parchment paper with the pizza onto the rimless baking sheet.
- Transfer the pizza onto a cutting board, cut into slices, and serve immediately.
Creamy Cauliflower Soup with Brussels Sprout Hash
Serves 6
Ingredients:
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For the soup:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 shallots, sliced
- 3 ribs celery, diced
- 1 head cauliflower, about 2 ½ lb, trimmed and cut into florets
- Salt and freshly ground pepper
- 5 cups chicken or vegetable broth, plus more as needed
For the hash:
- ¼ lb pancetta, diced
- 1 large shallot, halved and thinly sliced
- ⅓ pound Brussels sprouts, sliced ¼″ thick
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 tablespoon fresh lemon juice
- ¾ cup heavy cream (optional)
Instructions:
- Preheat the oven to 350°F.
- In a large pot, warm the olive oil over medium heat. Add the onion, shallots, and celery and cook stirring occasionally, until softened, 8-10 minutes. Add the cauliflower and cook, stirring occasionally, for 1-2 minutes. Season with salt and pepper. Add the broth, raise the heat to medium-high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 30 minutes. Remove from the heat and let cool slightly.
- Meanwhile, make the hash: In a frying pan, cook the pancetta over medium heat, stirring frequently, until most of the fat is rendered, about 4 minutes (it will not be fully cooked). Add the shallot, raise the heat to medium-high, and cook stirring occasionally, until the shallot is soft and beginning to turn golden, about 4 minutes. Add the Brussels sprouts and olive oil, season with salt and pepper, and cook stirring frequently, until the sprouts are fork-tender, about 6 minutes. Set aside.
- In a blender or food processor, working in batches if necessary, process the soup until smooth. Return the soup to the pot and reheat over medium heat, adding more broth if needed to reach the desired consistency. Season to taste with salt and pepper. Stir in the lemon juice and cream (if using). Ladle the soup into warmed bowls, garnish with the Brussels sprout hash, and serve.