Anna Getty's Easy Green Organic - Anna Getty [35]
Storing and freezing instructions: Allow broth to cool completely and transfer to a freezer-safe container.
* * *
roasted vegetable stock
MAKES 6 TO 8 CUPS
Roasting the vegetables before making the stock adds richness and a robust flavor. Although it may take more time, it is well worth it. You will impress your guests when you tell them you went the extra mile.
1/4
cup olive oil
2
large yellow onions with skins on
2
carrots
2
celery ribs with leaves
6
garlic cloves with skins on, smashed
2
medium potatoes, cut into 1-inch cubes
2
leeks, washed and cut into 1-inch strips (white parts only)
2
fennel bulbs, fronds reserved, cut into 6 pieces each
4
bay leaves
6
sprigs fresh thyme
15
sprigs fresh flat-leaf parsley
12
whole peppercorns
1. Preheat the oven to 375 degrees F.
2. Pour the oil into a medium roasting pan. Place the pan on the stove and heat over medium heat. Add the onions, carrots, celery, garlic, potatoes, leeks, fennel bulbs, bay leaves, and thyme. Cook, stirring constantly, for 5 minutes.
3. Place the pan in the oven and roast the vegetables, uncovered, for 1½ hours, stirring occasionally.
4. Transfer the roasted vegetables to a large stockpot. Add 1 cup of hot water to the roasting pan and scrape up any bits sticking to the pan with a wooden spoon. Transfer the liquid to the stockpot. Add the parsley, fennel fronds, peppercorns, and 9 cups of water. Cover and bring to a boil. Lower the heat, adjust the lid to leave a small crack, and simmer for 1 hour.
5. Allow the stock to cool slightly and strain through a fine-mesh strainer.
Chapter 4
salads
Beet and Watercress Salad with Walnuts and Curry Vinaigrette
Heirloom Tomato Salad
Multicolored Chopped Salad with Horseradish Citrus Dressing
Summer Zucchini Salad with Pine Nuts and Parmesan
Arugula and Strawberry Salad with Pumpkin Seeds and Lemon Vinaigrette
Red Quinoa Salad
Warm Potato Salad with Lentils and Capers
Wild Rice and Chicken Waldorf Salad
White Bean and Tuna Salad with Fresh Mozzarella, Red Onion, and Balsamic Vinaigrette
Asian Chopped Salad with Grilled Shrimp
Cold Sesame Soba Noodle Salad
Warm Asian Mushroom Salad
Thai Carrot Salad with Toasted Almonds
Carrot Caraway Salad
Creamy Basil Dressing
Simple Creamy Tahini Dressing
I consider salad an essential food group, and I am constantly creating new combinations. I can’t think of a day when I don’t make a salad, whether it’s a simple garden salad of fresh greens; a mix of my favorite veggies; or a heartier, protein-packed bowlful of sprouts. Most days I fill my large bamboo bowl with mixed greens and an array of fresh herbs and edible flowers I pick from my garden. Then I open my fridge and see what I can add: fresh goat cheese from the farmers’ market, Moroccan olives, hearts of palm, radishes, a day-old avocado, milled flax seeds or hemp seeds—anything goes. After I top my salad with toasted pumpkin seeds or pine nuts, it’s time to think of a dressing and I never make the same one twice. It’s amazing how something so simple can be so delicious.
Getting creative with salads has gotten so much easier. Gone are the days of dreary iceberg lettuce; today the markets are full of interesting varieties. I love going to the farmers’ market every Sunday morning and buying fresh organic lettuce, including mizuna, mâche, baby romaine, red leaf, and mixed “spicy” greens. Some of the salads included in this section can be served as side dishes and others I consider complete meals, like the Multicolored Chopped Salad with Horseradish Citrus Dressing (page 124). It’s time to get fresh with your greens; experiment with different types of lettuce, sprouts, veggies, dressings, and other pantry items and see what healthful, tasty creations you can come up with. Hopefully this chapter will be an inspiring starting