About Winter Savory

Winter Savory is great with any legume. It is known to aid digestion of beans, so is good to add to any bean dish during cooking. It can also be added as a seasoning after cooking.
For a simple and quick dish, you can add some fresh sprigs to butter beans or cannelini beans or another choice and cook them with onions and celery.  Add lemon zest (or juice) at the end. If you want some added heat, add some chili or other bit of hot pepper.

It is good added to recipes for mixed winter braised or roasted vegetables, such as root vegetables such as potatoes and carrots or celery root and parsnips.

It is a good addition to stuffings whether for meat, fish or vegetables. 
As it is savory by nature, it can be used to season a dish alone without salt or pepper, if desired.
Though it has its own flavor, you might substitute it for Thyme in many recipes.


Submitted by Patti Andrews

Greens -- ANY Greens... About...

Some greens are, well, just greens:  spinach, tat soi, bok choy, collards, kale, Asian greens, etc.  A whole bunch of other  greens are also "greens" even though they come attached your vegetables:  the greens from radishes, kohlrabi, beets, turnips, parsnips. These should be pulled or cut off your vegetables as soon as you get them home. Wash them in a big bowl of water so that any remaining soil falls off, and crisp them in a bowl or bag in the fridge.

Within a day or two you can use these greens for a very fast and tasty simple stir-fry.
1-4 T Olive Oil
1-5 garlic cloves or spring garlic bulbs and scapes
2-8 cups of greens, any that you have, washed and chopped either like confetti or in thin (1/4-1/2") short strips (2-4")

Put the olive oil and garlic in a shallow pan, heat them together.
Add the greens.
Stir all together for 4 - 10 min.

Serve as a side dish, over rice or pasta, or any other way you like.

P.S.  As a bonus, especially if you don't have quite enough greens to serve, you can chop up some broccoli of any other vegetable you'd like to add in to the pan.

Submitted by Patti Andrews

Caramelized Assorted Root Vegetables

2 small onions
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste

Preheat oven to 350.

Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.

Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.

From The Sustainable Kitchen by Stu Stein