Chard Galette

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One of my biggest cooking challenges is how to make vegetables the star of any meal and not just a collection of bit part players. Over the years, I've found that vegetables should be paired with grains, pasta, or just some sort of carb in order to be substantial enough to be the main course instead of a side dish. For this chard galette, I took essentially two side dishes -- mashed potatoes and sauteed chard -- and made a main course by adding a pie crust. This rustic galette is actually really easy to make and quite delicious. The turnip mashed potatoes is creamy yet light and paired extremely well with the earthy chard.

For this chard galette, you will need:

• 1 portion of whole wheat tart crust with olive oil, recipe below
• 2 bunches chard (I used a mixture of Swiss, rainbow and yellow. Other hearty greens like kale and collard greens can also work here), chopped
• 5 small turnips, peeled and quartered
• 1 Russet potato, peeled and medium diced
• 2 tablespoons butter or butter substitute (I used Earth Balance)
• 1 teaspoon red pepper flakes
• 4 tablespoons pine nuts, toasted
• 3 cloves garlic, thinly sliced
• 2 tablespoon olive oil
• 2 teaspoons red wine vinegar
• salt to taste

For the whole wheat tart crust with olive oil (adapted from Deborah Madison's Vegetarian Cooking for Everyone), you'll need:

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 4 tablespoons olive oil
• 1/2 cup plus 3 tablespoons warm water
• 2 teaspoon active yeast
• 3/8 teaspoon salt
• 1/2 teaspoon sugar

Begin by mixing warm water together with sugar and active yeast in a large bowl. Set aside and allow the yeast to foam, about 10 to 12 minutes. Add all-purpose flour, whole wheat flour, olive oil and salt. Mix together and knead lightly for 5 minutes. Cover with damp paper towels and allow to proof for 45 minutes. Dough should double in size. Punch down the dough and knead a few times. Cover again and allow to proof for another 30 minutes.

In the meantime, place potato and turnips into a large microwavable bowl. Microwave on high for 8 minutes. Test pieces by piercing with a fork. If fork inserts easily, they are done. If not, microwave on high for 2 more minutes and repeat until done. Mash together. You can use either a masher, a ricer or a food mill. Stir in butter or butter substitute. Season with salt and set aside.

In a large heavy pot, heat up olive oil. Add red pepper flakes and garlic. Stir until fragrant, about 30 seconds. Add chard, season with salt and stir. Cover and cook for 10 minutes, stirring occasionally. Chard should turn dark green and become soft. Strain and roughly chop. Squeeze out any residual liquid. Mix together with toasted pine nuts and red wine vinegar.

Pre-heat oven to 400 degrees.

Punch down the dough and roll out to a 12-inch round piece. Place rolled out dough onto a cookie sheet lined with parchment paper. Spread mashed turnips and potato in the middle, leaving about a 2 to 3-inch edge all the way around. Top with chard mixture. Pull the edge up and fold into wide pleats. Bake for 25 to 30 minutes or until golden brown. Let cool for 10 minutes. Slice and serve.

Turnip Potato Soup with Sumac

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We picked up these turnips at the farmer's market. How can we not? They looked pretty darn irresistible. I turned these turnips into a velvety soup that's hearty and creamy with that slight peppery flavor from the turnips. But, that's not all. I "kicked it up a notch" ("BAM!") with sumac, a Middle Eastern spice with a lemony floral taste. The sumac really elevates a delicious soup by giving it some variety and acidity. Normally, I put a pinch of sumac on VB's hummus breakfast sandwich. But it works beautifully here.

For this turnip potato soup, you will need:

• 5 medium turnips, trimmed, peeled and sliced thin
• 1 large Russet potato, peeled and sliced thin
• 1 medium yellow onion, diced
• 2 cloves garlic, peeled and minced
• 4 cups vegetable stock
• 1/2 cup cream or half-and-half
• 2 tablespoons olive oil
• salt to taste
• sumac for garnish
• chopped chives for garnish

In a lidded heavy medium pot, gently saute onion in olive oil until translucent, about 5 to 8 minutes. Stir in garlic and cook until fragrant, about 2 minutes. Add turnips, potato, and vegetable stock. Season with salt. Bring stock to simmer. Cover and cook for 20 to 30 minutes until the turnip and potato pieces fall apart easily. Add cream/half-and-half. Blend into smooth soup with blender. Garnish with sumac and chopped chives. Serve warm.

Mystery Produce of the Week: Chinese Cauliflower

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I was told at our local farmers' market that this funny looking cauliflower is "Chinese cauliflower." Immediately, two shoppers, myself included, chimed in and said "I've never seen that before." I tried googling, but couldn't find a definitive name for this cauliflower. But I'm glad that I took a chance and brought it home. This tastes like no ordinary cauliflower, which I detest mostly because I don't like the flavor of the florets. This is the perfect kind of cauliflower for a hater like me -- tiny florets and the stems are so sweet, crunchy and not fibrous at all. I took a bite and decided the best way the showcase its natural sweetness is to consume it raw. I chopped it fine and mixed it with some quinoa for a delicious salad. AND! I used another ingredient that I've never used before -- tarragon. The licorice flavor complemented the sweetness of the cauliflower really well.

For this cauliflower tarragon quinoa recipe, you will need:

• 1 medium head cauliflower (I guess regular will do if you can't find this kind), finely chopped
• 1 cup quinoa
• 2 cups vegetable stock
• 1 spring tarragon, finely chopped
• zest of 1 lemon (about 1 teaspoon)
• juice from 1 lemon (about 3 tablespoons)
• 2 tablespoons butter or butter substitute
• 2 tablespoons olive oil
• salt to taste

Begin by bringing butter or butter substitute and vegetable stock to simmer in a medium pot. Once simmering, stir in quinoa. Simmer gently until liquid evaporates and quinoa becomes cooked, about 10 to 15 minutes. In a large bowl, mix together quinoa with cauliflower, tarragon, lemon zest, lemon juice and salt. Finish by drizzling olive oil and toss. Serve warm or at room temperature.