Renewal Season: Three Plant-Based Recipes to Make this Spring

Recipe

Baby Spinach Salad with Beet-Pickled Shallots and Shiitake “Bacon”
By Chef-Instructor Olivia Roszkowski
Yields 6 servings

Ingredients

For the shiitake “bacon”:

• 1/2pound shiitake mushrooms
• 1 teaspoon olive oil
• 1/4 teaspoon sea salt

For the beet-pickled shallots:

• 1 small red beet
• 2 lemons
• 2 large shallots

For the salad:

• 5 ounces baby spinach
• 1/3 cup toasted pine nuts

Directions

1. Preheat oven to 350 F. De-stem shiitake mushrooms, and thinly slice shiitake tops.
2. Massage sliced shiitakes with olive oil and sea salt, and spread into a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes, stirring once or until crispy and golden.
3. Peel and grate the beet. Juice the lemons and pour juice over beet. Allow mixture to sit for 5 minutes. Peel and thinly slice shallots into rings. Strain beet mixture over shallots (reserving grated beets for future use) and allow shallot rings to pickle for 15 minutes or overnight in the refrigerator. Strain before serving.
4. Toast pine nuts on a baking tray in the oven for 5 minutes or until lightly golden.
5. Toss spinach with sherry vinaigrette (see below) and garnish with beet-pickled shallots, toasted pine nuts and shiitake “bacon.”

Sherry Vinaigrette
Yields 1/3 cup

Ingredients

• 1 garlic clove
• 2 teaspoons Dijon mustard
• 2 tablespoons sherry vinegar
• 1/4 teaspoon sea salt
• 1/2 teaspoon maple syrup
• 3 tablespoons olive oil

Directions

1. Mince garlic in medium bowl along with Dijon, sherry vinegar, sea salt and maple syrup.
2. Whisk mixture to combine and slowly stream in olive oil while whisking to form vinaigrette.
3. Serve with baby spinach salad (see above).

Borscht and Beet Greens Compound Butter
By Chef Alexandra Borgia
Yields 12 cups

Ingredients

For the borscht:

• 1/4 cup extra virgin olive oil
• 1 large white or yellow onion, diced
• 4 large garlic cloves, minced
• 4 medium carrots, peeled, diced
• 1 pound red beets, peeled, grated (greens reserved for butter recipe below)
• 1 small green cabbage, finely shredded
• 2 quarts vegetable stock
• 1/2 cup tomato paste
• 3 large potatoes, peeled, diced, kept in a bowl of cold water
• 2 large bay leaves
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup sherry vinegar
• Chopped fresh dill, to serve
• Sour cream, to serve (optional)

For the compound butter:

• Beet greens reserved from 1 pound red beets
• 1/4 cup water
• 1/2 teaspoon sea salt
• 4 large garlic cloves
• 1/4 pound unsalted butter (1 stick), softened

Directions

For the borscht:

1. Heat oil in a 6-quart stock pot over low heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 3 more minutes.
2. Add carrots, beets, cabbage, stock and tomato paste. Bring to a boil, then lower to a simmer.
3. Drain potatoes and add to the pot, along with bay leaves, sea salt, pepper and vinegar. Simmer for 40 minutes.
4. To serve, top with dill and a dollop of sour cream (if using).

For the compound butter:

1. Clean beet greens thoroughly and roughly chop.
2. Place beet greens in a sauté pan over medium heat; add water and salt. Cook greens until completely wilted, stirring constantly. Drain greens and transfer to a plate to cool.
3. When greens are cool enough to handle, using your hands, squeeze out all excess liquid.
4. Combine greens, garlic and butter in a food processor. Puree until smooth and well incorporated.
5. To serve, spread on fresh slices of baguette or your other favorite bread.

Sweet Pea Gnocchi with Roasted Oyster Mushrooms in a Shallot Broth
By Chef Alexandra Borgia
Yields about 32 pieces

Ingredients

For the gnocchi:

• 2 medium russet potatoes
• 1 cup frozen sweet peas, thawed
• 2 tablespoons extra virgin olive oil
• 3/4-1 cup all-purpose flour
• 1 1/2 teaspoons sea salt

For the mushrooms and assembly:

• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 12 ounces oyster mushrooms, stemmed and thinly sliced
• Sea salt
• 2 large shallots, finely chopped
• 3 medium garlic cloves, minced
• 1 quart vegetable stock
• 1/4 teaspoon black pepper
• 4 tablespoons cold unsalted butter
• 1/2 cup grated Parmesan cheese

Directions

For the gnocchi:

1. Preheat oven to 400 F. Prick potatoes all over with a fork and bake until soft, about 40 minutes.
2. Slice each potato lengthwise and allow to cool.
3. Scoop out potato flesh and discard skins. Process potato flesh through a food mill or ricer to remove any lumps. Set aside.
4. In a food processor, puree peas with oil. Add pea mixture and salt to potatoes and mix to combine well. Gradually add flour to potato mixture; add just enough for the dough to come together. Knead for about 2 minutes. Wrap dough in plastic and refrigerate for 20 minutes.
5. Divide dough into 4 equal portions. Roll each portion into a log about 1 inch thick and 8 inches long. Cut log into 1-inch pieces. Boil gnocchi immediately, or freeze on a parchment paper-lined baking sheet.
6. Serve in shallot broth topped with roasted oyster mushrooms (recipe below).

For the mushrooms and assembly:

1. Preheat oven to 400 F.
2. Bring a large pot of salted water to a boil.
3. On a baking sheet, toss oyster mushrooms with 2 tablespoons olive oil. Roast until they start to crisp, about 15-20 minutes.
4. In a large sauté pan, heat remaining 1/4 cup olive oil. Add shallots and cook for a couple of minutes stirring constantly. Add garlic and cook for 3 more minutes. Add vegetable stock to sauté pan and cook over high heat until reduced by two thirds, then lower heat.
5. Meanwhile, cook gnocchi in boiling water until they float to the surface of the pot and are al dente, about 5 minutes.
6. Drain gnocchi and add to sauté pan with black pepper and 1 teaspoon salt.
7. Raise heat and stir in cold butter, 1 tablespoon at a time until melted.
8. Serve topped with roasted mushrooms and Parmesan cheese.

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