SAVORY SOURDOUGH PANCAKES

Shared by Suzannah Schneider, Sustainability Connector

I was recently gifted a sourdough starter from a friend. I fed it dutifully, but was dismayed to send the gloopy discards into the trash. I started to save the cast-offs of “unfed” starter, and before long I had enough to make a full stack of sourdough pancakes. This NYTimes-based recipe is tangy and salty, and can be dressed up with maple syrup or stuffed with herbs, seasonings, and greens for dinner. I plan on making a batch of tiny rounds for our next party for a new take on blini.

Ingredients:

For the overnight “sponge:”

• 1 cup sourdough starter, “unfed”

• 1 cup buttermilk (make vegan buttermilk by adding 1 tablespoon lemon juice to 1 cup nondairy milk)

• 1 cup all-purpose flour

• 1 Tbs light brown sugar

For the batter:

• 1 large egg or egg replacement (I use 1 Tbs Ground flaxseed whisked with 2.5 Tbs Water)

• 1/4 cup neutral oil

• 1/2 tsp vanilla extract (omit if making a savory pancake)

• 1/2 tsp salt

• 1 tsp baking soda

• Optional: chopped dried or fresh herbs, greens, garlic and/or onion, spices…

Method:

1. Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.

2. When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.

3. Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

Chef Batya from Mae Mae Cafe shared several of her delicious recipes for Mother’s Day.

Originally called our Asparagus Cashew Soup, it’s more aptly name as a Vegan Cream of Asparagus Soup. Pureed cashews stand in as cream, offering a rich, creamy flavor without dairy. The comes together in less than 30 minutes and can be eaten as a starter or as a main dish when paired with one of her other Mother’s Day recipes.

Note that raw cashews found in the grocery store have typically been steamed, which destroys the toxins that naturally occur in cashews.

VEGAN CREAM OF ASPARAGUS SOUP

Serves:4

Ingredients:

• 1 onion, chopped

• 5 cloves garlic, minced

• 2 tablespoons olive oil

• 2 pounds asparagus, trimmed and chopped

• 4 1/2 cups vegetable broth

• 1 cup raw cashews

• ¾ cup water

• ¼ teaspoon sage

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 teaspoons lemon juice

Procedure:

1. In a large soup pot, sauté onion and garlic in olive oil for 2–3 minutes until onion is soft. Reduce heat and add asparagus and vegetable broth.

2. Bring to a simmer, cover, and cook for 20 minutes. Cool slightly, then purée in a blender, working in batches as needed until almost smooth. Return the pot over low heat.

3. Purée cashews and water together until smooth and add to soup. Add sage, salt, and pepper and heat for a few more minutes, stirring to combine.

4. Stir in lemon juice, and adjust seasonings to taste.

Celebrate the season with some of our favorite timeless recipes!

LYONNAISE BEETS

From Sylvia’s Table

Serves 4

Ingredients:

• 2 pounds medium size red beets

• Salt and freshly ground white pepper

• ¼ cup olive oil

• 4 onions, thinly sliced

• 2 tablespoons chopped garlic

• 1/2 cup butter

• 1 tablespoon finely minced fresh parsley

Method:

1. Preheat the oven to 400 degrees. Wash, trim and dry the beets. Drizzle the beets with a bit of the olive oil, season with pinches of salt and a few grindings of pepper, then wrap them tightly in heavy duty aluminum foil.

2. Place the wrapped beets on a cookie sheet and roast until tender when tested with a cake tester or sharp knife, 45 minutes to one hour. Take care not to overcook the beets at this stage, as they will be baked again in the final step. Do not turn off the oven.

3. While the beets are roasting, heat a large cast-iron or other ovenproof skillet over medium-high heat. Pour in the remaining olive oil; add the onions and sauté them slowly until they are lightly colored, eight to 10 minutes. Stir in the garlic and continue until the onions are deep brown, but not nearly burned, and the garlic is soft. Transfer the onions to a bowl.

4. When the beets are ready, carefully open the foil to allow the steam to escape. When the beets are cool enough to handle, remove the skins, and slice them one-quarter inch thick.

5. Return the skillet to the stove over low heat. Add the butter; when it is melted, layer the pan with one-third of the beets and season with salt and pepper. Cover the beets with half the onions, cover the onions with another third of the beets, spread the remaining onions over and finish with a final layer of beets, seasoned with salt and pepper.

6. Place the pan in the oven and bake for 10 to 12 minutes, or until beets are browned on top. Remove from the oven and use a spatula to carefully transfer beets—they should hold together in a disk, but never mind if they don’t; you can push everything together on your serving platter. Sprinkle with chopped parsley and serve.

Celebrate the season with some of our favorite timeless recipes!

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Lyonnaise Beets

From Sylvia’s Table

Serves 4

Ingredients:

• 2 pounds medium size red beets

• Salt and freshly ground white pepper

• ¼ cup olive oil

• 4 onions, thinly sliced

• 2 tablespoons chopped garlic

• 1/2 cup butter

• 1 tablespoon finely minced fresh parsley

Method:

1. Preheat the oven to 400 degrees. Wash, trim and dry the beets. Drizzle the beets with a bit of the olive oil, season with pinches of salt and a few grindings of pepper, then wrap them tightly in heavy duty aluminum foil.

2. Place the wrapped beets on a cookie sheet and roast until tender when tested with a cake tester or sharp knife, 45 minutes to one hour. Take care not to overcook the beets at this stage, as they will be baked again in the final step. Do not turn off the oven.

3. While the beets are roasting, heat a large cast-iron or other ovenproof skillet over medium-high heat. Pour in the remaining olive oil; add the onions and sauté them slowly until they are lightly colored, eight to 10 minutes. Stir in the garlic and continue until the onions are deep brown, but not nearly burned, and the garlic is soft. Transfer the onions to a bowl.

4. When the beets are ready, carefully open the foil to allow the steam to escape. When the beets are cool enough to handle, remove the skins, and slice them one-quarter inch thick.

5. Return the skillet to the stove over low heat. Add the butter; when it is melted, layer the pan with one-third of the beets and season with salt and pepper. Cover the beets with half the onions, cover the onions with another third of the beets, spread the remaining onions over and finish with a final layer of beets, seasoned with salt and pepper.

6. Place the pan in the oven and bake for 10 to 12 minutes, or until beets are browned on top. Remove from the oven and use a spatula to carefully transfer beets—they should hold together in a disk, but never mind if they don’t; you can push everything together on your serving platter. Sprinkle with chopped parsley and serve.

Celebrate the season with some of our favorite timeless recipes!

Spring Radish Salad with Asparagus and Blood Oranges

From Sylvia’s Table

Serves 4

Ingredients:

• 1 bunch Easter Egg or other radishes

• 1 tablespoon lemon juice

• 1/2 cup plus 2 tablespoons olive oil

• 12 slender green asparagus spears

• 2 blood oranges, peeled and pith removed, cut intowedges

• 1 cup “micro” or smallest arugula available

• 1/2 cup raw pistachios

• 3 tablespoons blood orange juice

• 1 teaspoon Champagne or white wine vinegar

• 1 teaspoon minced shallots

Method: 

1. Preheat the oven to 350 degrees.

2. Wash and trim the radishes, cutting off the tail end and leaves, but retaining a little of the green tops. Cut each radish into four wedges and set aside.

3. Whisk together the lemon juice and one tablespoon of the oil.

4. Pour about a quart of water into a skillet or shallow pan and bring to a boil. Trim the ends of the asparagus and peel the lower half. Add a big pinch of salt to the boiling water, reduce the heat and add the asparagus. Blanch the asparagus for about three minutes, then drain and quickly plunge the stalks into a bowl of ice water to stop the cooking. Drain and set the asparagus aside.

5. Meanwhile, spread the pistachios onto a baking sheet and toast them in the oven for 4 minutes.

6. Combine the radishes, oranges and pistachios in a bowl and toss with the oil and lemon juice; season with salt and pepper.

7. Whisk together the blood orange juice, vinegar, shallots and a pinch of salt; slowly whisk in the remaining olive oil and season to taste with pepper and additional salt as needed. Gently toss the asparagus with this dressing and divide them among four plates. Spoon the radish mixture over the asparagus and top with the arugula. The salad also can be arranged on a platter and served at the table.

Spring Radish Salad

Ingredients:

• 1 bunch easter egg radishes
• 2  blood oranges
• ½ cup pistachios
• 1 tsp. lemon juice
• 1 Tbsp. olive oil
• salt and pepper to taste
• 12 asparagus spears
• 1 cup Katchkie Farm micro arugula
• blood orange vinaigrette, see recipe

Instructions:

1. Wash and trim the tops of the radishes so that some of the green is left.  Cut each radish into four wedges and reserve.
2. Peel the oranges, being careful to remove all of the pith, then separate the segments. Set aside and keep the orange remnants to use for the vinaigrette.
3. Toast the pistachios in a dry skillet over medium heat. Remove and set aside to cool.
4. Place the radishes, oranges, and pistachio in a large bowl, then add the lemon juice, olive oil, salt, and pepper.
5. Toss together and adjust the seasoning if you desire.
6. Peel the asparagus and blanch in salted boiling water then shock in ice water, drain, and reserve.
7. Prepare the Blood Orange Vinaigrette (see recipe below) and toss a bit of the vinaigrette with the Asparagus.

Blood Orange Vinaigrette:

• 3 Tbsp. blood orange juice
• 1 tsp. champagne vinegar
• 1 tsp. minced shallot
• salt and pepper to taste
• 9 Tbsp. olive oil

Whisk together the blood orange juice, champagne vinegar, minced shallot, salt, and pepper. Add the olive oil while continuing to whisk. Taste and adjust seasoning if necessary.

Plating:

Place four asparagus on a plate.  Spoon the radish mixture on top.  Place some micro arugula on top and drizzle with vinaigrette for a very refreshing spring radish salad.

Asparagus and Onion Frittata

We love frittatas at any time of day.

Ingredients:

• 1/2 lb asparagus
• 4 oz baby portobello mushrooms, sliced
• 2 garlic cloves, pressed
• 1 T olive oil
• 6 eggs
• 1 T milk
• 1 T fresh tarragon, chopped
• 1/2 c parmesan cheese, finely shredded
• 1 T butter
• 1 pinch salt and pepper

Instructions:

1. Steam asparagus until just tender
2. Heat olive oil in a pan over med/high heat.
3. Add garlic and saute till fragrant
4. Add mushrooms and continue to saute until mushrooms soften.
5. Combine eggs and milk, salt, pepper, and tarragon in a bowl and whisk well
6. Add cheese and whisk till blended.
7. Melt butter on low/med heat in a large pan.
8. Add egg mixture. Stirring constantly until bottom begins to just set.
9. Spread asparagus and mushrooms onto the egg.
10. Place pan into a 350-degree oven and cook until eggs are firm to the touch.
11. Remove pan from oven and invert frittata onto a serving platter
12. Slice into 8 servings and serve immediately.

Asparagus Soup

This first course makes a splash on our Spring 213 menu!

Ingredients:

Instructions:

1. Make an asparagus stock from the trimmings of the asparagus stalks, onion scrap, and celery peelings.
2. Add half of the thyme and other aromatics. Cook for 15 minutes.
3. Meanwhile, sweat out all the vegetables.
4. Add white wine, potatoes and rest of aromatics.
5. Add strained asparagus stock.
6. Cook about 20 minutes until potatoes are soft.
7. Purée all with the spinach to enhance the color and pass through chinois. Put in an ice bath.