How to Weild an Ax & Recipes for the Week of April 9, 2012

by Julie

My apologies…as you can see, we’ve been preoccupied with some genuine, old-fashioned tree cutting. I’ll be excited to show you all before and after photos of our yard, once we start to put in our fruit trees, mesquite, and cacti. I can tell you that I’m sore and tired this morning, and had even planned to have a recipe posted for strawberry corn muffins, but my grip isn’t as strong as it was yesterday. I’ll have to owe you one.

Monday, April 9: Broccolini Salad (adapted from 101 Cookbooks)


1 pound broccolini, trimmed, and each stalk halved if you like

3 bunches scallions, trimmed and thinly sliced
1 small serrano chile pepper, deveined, seeded and minced (optional)
1/2 cup extra virgin olive oil
fine grain sea salt
a squeeze of fresh lemon juice
1 cup  sliced almonds, toasted
14 ounces extra-firm tofu, cubed and sauteed or baked

Tuesday, April 10: Root Soup and Purple Potato Chips (from Green Kitchen Stories)


2.5 pounds root vegetables (celeriac, parsnip, jerusalem artichoke, turnip root, parsley root…)
1 onion, peeled and quartered
4 clove garlic, peeled
2 cups  cooked white beans
4 – 6 cups  water
½ cup  white wine
½ lemon, juiced
a couple of fresh oregano sprigs
2 tablespoons olive oil
salt & pepper to taste

Homemade purple potato chips
1 pound purple potatoes (you can use other kinds of potatoes)
sea salt, to sprinkle

Wednesday, April 11: Polenta with Greens and Peas (from Coconut and Quinoa)

This recipe calls for ramps, but I imagine any dark, leafy green will be delicious!


4 cups filtered water
3 bay leaves
2 sprigs rosemary
sea salt
1 cup polenta
2 tablespoons extra virgin olive oil, plus more for drizzling
½ cup sliced ramp stems (1/2  inch pieces)
2 cups chopped ramp leaves (1 inch pieces)
1 cup frozen peas
pepper to taste

Thursday, April 12: Garnet Pilaf(from Sprouted Kitchen)


1/2 cup brown rice
3 sweet potatoes
2 tablespoons extra virgin olive oil, divided
1 tablespoon smoked paprika, divided
1 small yellow onion, diced
1/2 cup red quinoa, rinsed
1 cup water or broth of choice
2 Tbsp. red wine vinegar
sprinkle of red chili flakes (optional)
sea salt and pepper to taste
bunch of fresh chives, chopped (about 1/3 cup)