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RECIPES: Spinach Salad with Pan-Seared Salmon & Other Recipes For National Spinach Day

March 26th is National Spinach Day, and you know what that means: Eat some spinach to celebrate!

This colorful, nutritious recipe (photo #1) makes a nice lunch or dinner. Fresh spinach, orange segments, peppers and red onion make a colorful base for salmon or other fish fillets.

And there are many more recipes below, including spinach mashed potatoes: a great idea (photo #4).

RECIPE #1: SPINACH SALAD WITH PAN-SEARED SALMON, ORANGES, RED ONION & AVOCADO

The recipe, sent to us by the California Avocado Commission, is from Salmon: A Cookbook, by Diane Morgan (photo #3).

Prep time is 10 minutes, cook time is 10 minutes.

Ingredients For 4 Servings

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon whole-grain mustard
  • ½ teaspoon sugar
  • ½ teaspoon kosher or sea salt
  • Fresly gound pepper
  • 7 cups (about 6 ounces) lightly packed baby spinach leaves
  • 1 cup thinly sliced red onion
  • 1 red bell pepper, halved lengthwise, seeded, deribbed, and cut into long, thin slices
  • 2 navel oranges, peeled and white pith removed, cut into segments
  • 4 Copper River or other salmon fillets (about 5 ounces each), skin and pin bones removed
  • Kosher or sea salt and freshly ground pepper, to taste
  • 3 tablespoons olive oil
  • 1 ripe avocado, seeded, peeled, and cut into 16 thin wedges*
  • ________________

    *Brush the exposed avocado with olive oil or cover tightly with plastic wrap to prevent oxidation (browning). As with all fruits and vegetables, wash the avocado before cutting.
    ________________
     
    Preparation

    1. COMBINE the olive oil, vinegar, mustard and sugar in a small jar with a tight-fitting lid, with salt and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasonings; set aside.

    2. PLACE the spinach, onion and bell pepper in a large salad bowl. Put the orange segments in a separate, small bowl.

    3. SEASON the salmon on both sides with a bit of salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is hot, add the remaining olive oil and swirl to coat the pan. Add the salmon, skin-side down, and cook until the skin is crisp, about 4 minutes.

    4. CAREFULLY TURN the salmon and cook until the fillets are almost opaque throughout, but still very moist—or an instant-read thermometer inserted in the center registers 125°F to 130°F—about 4 minutes. Transfer to a warm plate and set aside while you toss the salad.

    5. TO SERVE: Add the orange segments to the salad bowl, give the dressing a last-minute shake, and pour it over the salad. Toss gently. Arrange the salad on 4 dinner plates. Place a salmon fillet in the center, on top of the salad; garnish each salad with 4 slices of avocado; and serve immediately.

       

    Spinach Salad With Salmon

    Fresh Spinach

    Salmon: A Cookbook

    Spinach Mashed Potatoes

    [1] Top a spinach salad with a salmon fillet (photo courtesy California Avocado Commission). [2] Pick up some perky, fresh spinach (photo courtesy Ocean Mist | Chronicle Books). [3] Thanks to Salmon: A Cookbook for this recipe (photo courtesy Chronicle Books). [4] Recipe #2: mashed potatoes and spinach (photo courtesy Idaho Potato Commission).

     
    RECIPE #2: SPINACH & MASHED POTATOES

    What a great idea! Sun chokes add another dimension to the recipe, but if you can’t find them or don’t want them, leave them out.

    In fact, here’s a very easy preparation for spinach mashed potatoes: Simply make mashed potatoes. Cook frozen spinach and press out the water. Blend with the mashed potatoes. Add butter or cream, garlic, salt and pepper to taste. Roasting a head of garlic (photo #5) and mashing it into the potatoes and spinach is a delicious idea.

    Ingredients For 4-6 Servings

  • 2 pounds Idaho/russet potatoes, washed but unpeeled
  • 1 head garlic
  • ½ pound sunchokes (Jerusalem artichokes)
  • 1 head (bulb) of garlic, unpeeled but with a half inch removed from the top
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon fresh cracked pepper
  • 1½ cups heavy cream, divided into ½ cup measure and 1 cup measure portions
  • 4 tablespoons butter
  • 3 cups packed baby spinach
  • Ice water bath for blanched baby spinach
  • Additional salt and pepper to taste
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    Preparation

    1. COOK the potatoes: Place the potatoes in cold water and heat the water to just below boiling. The water will be steaming but not moving. Cook the potatoes in the steaming water until fork tender, about 1½ hours.

    2. HEAT the oven to 350°F. Toss the sunchokes in olive oil and salt and pepper. Rub the garlic head with olive oil and wrap it in foil. Place the sun chokes and garlic on a sheet pan. While the potatoes are cooking…

     

    Roasted Garlic Head

    Spinach Stuffed Portabella Mushrooms

    Baked Spinach Chips

    [5] Roast garlic bulb (photo courtesy Domesticate Me). [6] Portabellas stuffed with spinach (here’s the recipe from Healthy Recipes Blog). [7] Baked spinach chips (here’s the recipe from Hungry Couple).

     

    3. ROAST the sunchokes and garlic until soft, 35 to 45 minutes. Remove them from the oven and turn down the oven temperature to 325°F. Squeeze the cloves from the garlic and set aside. Remove the cooked sunchokes from oven and puree with 1/2 cup cream, using an immersion blender or food processor.

    4. REMOVE the fork tender potatoes from the water. Place in the to dry the potato skins. While potato skins dry…

    5. HEAT a second pot of water to boiling, to blanch the spinach. While waiting for the water to boil, melt the butter in a small saucepan, and blend in the remaining cup of cream until hot. Set aside.

    6. PREPARE the ice bath (ice cubes in a bowl of water). Prepare the spinach in boiling water for two minutes. Remove it with a strainer and plunge into the ice water. Squeeze out the water and purée the spinach with a food processor or immersion blender. Set aside.

    7. REMOVE the potatoes from oven. Leave the skins on. In a large pot, smash the potatoes with a potato masher, adding small amounts of the hot cream/butter mixture as you go, until potatoes are fluffy. Squeeze in the garlic cloves and sunchoke purée and continue to smash. Fold in the puréed spinach. Adjust seasoning, adding salt and pepper to taste.
     
    THE HISTORY OF SPINACH

    Spinach (Spinacia oleracea), is native to central and western Asia (think ancient Persia). It is a member of the botanical family Amaranthaceae, which also includes amaranth, beet, chard, lamb’s quarters (mache) and quinoa, plus numerous flowering house and garden plants.

    At some point, spinach was introduced to India and subsequently to Nepal. It arrived in China around 647 C.E., where it was known as “Persian vegetable.”

    It became a popular vegetable in the Arab Mediterranean, and in 827 was brought to Italy by the Saracens. It arrived in Spain by the latter part of the 12th century, and in Germany by the 13th century.

    Spinach first appeared in England and France in the 14th century and quickly became popular because it could be harvested in early spring, when other vegetables were scarce.

    Spinach was supposedly the favorite vegetable of Catherine de’ Medici (1519-1589), wife of King Henry II of France. Dishes served on a bed of spinach are known as “Florentine” after her birthplace, Florence.

    “Florentine” dishes are sometimes served with Mornay sauce, a béchamel sauce with cheese (usually Gruyère or Parmesan).

     
    MORE SPINACH RECIPES

  • Artichoke & Spinach Stuffed Potato
  • Beet, Spinach & Apple Salad
  • Cheese Tortellini Recipe With Spinach & Wild Mushrooms
  • Creamed Spinach Without The Cream
  • Curried Spinach Tart
  • Grill-Wilted Spinach With Tzatziki
  • Kansas City Crab Grass Dip (warm crab and spinach dip)
  • Mushrooms, Ramps & Spinach Tart
  • Penne Pasta Salad With Spinach
  • Portabella Mushrooms With Spinach Stuffing
  • Pxali, Georgian spinach dip with walnuts
  • Savory Spinach Bread Pudding
  • Shrimp & Grilled Spinach Pizza
  • Spanakopita, Greek spinach pie
  • Spinach & Artichoke Dip
  • Spinach Dip: 13 Ways To Use It
  • Spinach & Grapefruit Salad With Dijon-Honey Vinaigrette
  • ats/stuffed-pork-roast-recipe.asp” target=”_blank”>Spinach-Stuffed Pork Roast
  • Turkey & Peanut Butter Club Sandwich With Spinach
  • Warm Spinach & Mascarpone Dip (also great on baked potatoes)
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    TIP OF THE DAY: Asparagus Season Tips, Tricks & Recipes

    Our favorite harbinger of spring has landed in the market. There are numerous spring fruits and vegetables that are eagerly awaited by food enthusiasts; but our favorite is asparagus.

    Fresh-harvested domestic asparagus is as flavorful and affordable as it gets.

    Bonus: asparagus has just three calories per medium spear, and contains no fat or cholesterol.

    It’s also nutritious:

  • A good source of calcium, magnesium, vitamin B6 and zinc.
  • A very good source of copper, dietary fiber, folate, iron, manganese, niacin, phosphorus, potassium, protein, riboflavin, selenium, thiamin, vitamin A, vitamin C, vitamin E (alpha tocopherol) and vitamin K.
  •  
    The season runs through June, so dig in.

    A BRIEF HISTORY OF ASPARAGUS

    Asparagus officinalis was first cultivated more than 5,000 years ago in the eastern Mediterranean region. The oldest reference shows the spring vegetable on an Egyptian frieze dating to 3000 B.C.E.

  • The ancient Greeks and Romans prized asparagus for its flavor, texture and alleged medicinal qualities. They liked asparagus so much that they dried it to enjoy after the short asparagus season ended.
  • The oldest surviving cookbook, De Re Coquinaria by Apicius, believed to be from the late 4th century C.E., has a recipe for cooking asparagus.
  • The vegetable gained popularity in France and England in the 16th Century. King Louis XIV of France (1638-1715) enjoyed asparagus so much that he had special greenhouses built to supply it year-round.
  • No doubt Louis enjoyed it with with hollandaise sauce, a rich sauce made from butter and eggs. The first known recipe for hollandaise was published in 1651, in a cookbook by the great French chef François Pierre de La Varenne (1618-1678). The recipe was for Asparagus in Fragrant Sauce (his original name for hollandaise).
  • Early colonists brought the plant to America.
  •  
    Asparagus is a perennial plant, raised in furrowed fields. It takes about three years before the plants produce spears that can be harvested. The spears are cut by hand when they reach about 9 inches in length.

    The delicate asparagus plant needs a temperate climate and requires much hand labor in all phases of cultivation; hence, their higher cost.

    White Asparagus, Purple Asparagus

    White asparagus is a special treatment of conventional asparagus, grown for its color.

    The spears must be grown under a layer of topsoil or in the dark without exposure to sunlight. Light would engender photosynthesis and the development of green chlorophyll. The growing technique was developed in France in the mid-1600s.

    If you come across fresh white asparagus and want to see if the extra cost is worth it, steam them with a bit of salt and taste their nuances before adding butter or another ingredient. You may or may not find a difference worth the money. Never buy bland, canned white asparagus.

    Here’s more about white asparagus as well as purple asparagus, a breed that is larger, sweeter and tastier than the conventional green types of asparagus.

    Purple asparagus was originally developed in Italy by farmers in the Albenga region of the Italian Riviera. It was first commercialized under the variety name Violetto d’Albenga.

    Purple asparagus retains its color if cooked briefly (blanching, quick sauteing), but reverts ti green with prolonged cooking.

    ASPARAGUS PURCHASE & PREPARATION

    Buying Asparagus

    Look for firm stalks of a uniform width and a minimum amount of woodiness at the end. It doesn’t matter if they’re thick or slender: both are equally tender. But you need uniformity of size to cook them evenly.

    The tips should be tightly closed. Once they begin to separate, it means that the asparagus is older and won’t have the best fresh flavor. If your tips have begin to wilt, soak the spears in an ice bath before cooking.

    Vegetables wilt when they dry out. You can restore the moisture with an ice bath: Fill a bowl with water with ice cubes. Add the vegetables (cut as you plan to use them) and let them sit for 15 minutes or longer. Remove with a slotted spoon or tongs and drain on a cloth or paper towel and they’ll be crisp.

    Preparing Asparagus

    Asparagus can be boiled, grilled, roasted, steamed, tossed into soups and stews, and eaten raw as crudités.

    Most cooking instructions tell you to hold a spear of asparagus in both hands and bend until it snaps at its natural break point (which is 1-2 inches above the base). That produces rough, uneven bottoms.

    We simply trim them with a knife as far as the green portion goes.

    Other instructions tell you to peel the surface of the bottom quarter if they are woody. We don’t have this problem, even with the thickest asparagus. But if you’ve trimmed the white bottoms and still are concerned about woodiness, here are two options:

  • Slice a 1/4″ piece from the bottom and chew it. You’ll know for sure if it will cook nicely.
  • Trim that extra inch or so, keep the trimmings and use them in a scramble or other recipe.
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    Asparagus Scramble

    Bacon-Wrapped Asparagus

    Asparagus Burrata Salad

    Ham & Asparagus Rolls With Blue Cheese

    Asparagus Crostini

    [1] Asparagus Scramble (here’s the recipe from California Asparagus Commission). [2] Asparagus-Bacon Bundles (this also works with green beans—here’s the recipe from Food Network). [3] Burrata Salad With Asparagus & Prosciutto at Barbuto | NYC. [4] Ham & Asparagus Rolls With Blue Cheese (here’s the recipe from Castello USA). [5] Asparagus Crostini from Nestle USA | WordPress. Use hummus or bean dip as the base.

     
    Cooking Asparagus

    Boiled Asparagus: Bring a pot of salted water to a rolling boil, then gently tip in your prepped asparagus. Boil for 2 minutes or until the asparagus are bright green and al dente. Take them out and lay it in a single layer to cool. Top with chopped hard boiled eggs and herbs for a light lunch, or puree with a little green garlic for a simple pasta sauce.

    Grilled Asparagus: Asparagus will slip through the grill if you don’t use a vegetable basket or skewers. We actually like the skewer technique, which creates a rack of asparagus. Simply skewer four or five medium or thick asparagus together, brush with olive oil, season to taste, and cook on a hot, preheated grill Preheat grill for high heat for 2-3 minutes per side (depending on thickness), or to desired tenderness.

    Before you add the oil, however, use the ice bath technique described above. When the asparagus come off the grill, they’ll be moist and crisp.

    Raw Asparagus: After trimming, use a vegetable peeler to remove the skin below the spear. We like to slice it thinly on an angle to create ovals, to add to salads and grain bowls, but you can also peel it into delicious ribbons. Reserve the tips of the asparagus and mix them in with the rest!

    Roasted Asparagus: Heat the oven to 400°. Toss prepped asparagus on a parchment-lined baking sheet with a glug of olive oil and a large pinch of salt and roast for 5 minutes or so—until crisped at the tips and slightly browned.

    Steamed Asparagus: Simply steamed fresh asparagus at peak flavor is so delicious, we find it needs no embellishment—no salt, balsamic drizzle, butter, lemon juice or other seasoning beyond a pinch of salt. It requires just a quick visit to the vegetable steamer (or microwave) to be ready to eat. (Note: While some people love it, we think that a vertical asparagus steamer is a waste of space.)

    But if you do have a bottle of balsamic glaze or balsamic cream, bring it out!

     

    Grilled Rack Of Asparagus

    Linguine With Prosciutto  & Asparagus

    [6] Grilled Rack Of Asparagus (here’s the recipe from the California Asparagus Commission). [7] Linguine With Asparagus and Parma Ham (here’s the recipe from Il Consorzio del Prosciutto di Parma).

     

    ASPARAGUS RECIPES

    Enjoy asparagus every meal of the day!
     
    Breakfast & Brunch

  • Asparagus Frittata With Red Bell Peppers
  • Asparagus Scramble With Herbed Cream Cheese & Tomatoes
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    Lunch

  • Asparagus Pizza
  • Asparagus Spring Rolls With Sweet Red Chili Dipping Sauce
  • Fresh Asparagus & Smoked Salmon Sandwich
  • Thai Grilled Lamb & Asparagus Salad
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    Dinner

  • Asparagus & Shrimp Risotto
  • Green Lasagna With Asparagus & Pesto
  • Linguine, Asparagus & Parma Ham (Prosciutto)
  • Linguine In Clam Sauce With Asparagus
  • Morels With Scallops & Asparagus
  • Warm Salad Of Asparagus Spears & Seared Lamb Chops With Fresh Mint Vinaigrette
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    First Courses & Sides

  • Asparagus & Grapefruit Saute
  • Asparagus & Prosciutto Wraps
  • Grilled Asparagus & Mushroom Salad With Shaved Parmesan
  • Grilled Rack Of Asparagus
  • Radish & Asparagus Salad With Blood Orange Vinaigrette
  • Sweet & Spicy Szechuan Asparagus
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    TIP OF THE DAY: DIY Wedge Salad Bar & Different Types Of Lettuce

    Back in the 1950s and 1960s, restaurant menus offered hearts of lettuce salad with creamy dressings. The head was cut into quarters and plated with a slice of tomato for color.

    Homemakers were fans, too.

  • The iceberg heads were sold fully trimmed, with little waste.
  • It was easy to cut into wedges or slice into shreds.
  • Although some people tore it into pieces, “The Joy Of Cooking” admonished: “Heads of iceberg lettuce are not separated. They are cut into wedge-shaped pieces, or into crosswise slices.”
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    The lettuce’s crunch was very popular, if bland-tasting (solution: lots of dressing!). The heads kept longer in the fridge, so there was no wilted waste.

    Even James Beard was a fan, recommending the crisp texture mixed with other greens.

    Then came the California cuisine movement, introducing us to better varieties to eat. Iceberg was mocked for lacking flavor.

    Instead, foodies filled their shopping carts with romaine plus arugula and radicchio.

    Yet, hardy, crunchy iceberg still accounts for 70% of the lettuces raised in California (down from 80% in the mid-1970s, however). It’s still popular in foodservice (commercial, institutional), at salad bars and casual restaurants.

    And thanks to the retro food movement of the past decade, iceberg has returned to restaurant menus beyond the steakhouse, in the hearts of lettuce salad now known by a trendier name: wedge salad.

    Let the wedge salad add fun and crunch to your meals. If you have a daily dinner salad, feature the wedge once a week. Turn it into a DIY salad buffet for family and guests. An ingredients list is below.

    WEDGE SALAD HISTORY

    The crisphead (iceberg) lettuce variety is relatively new in the history of lettuce cultivation (see the different categories of lettuce, below).

    Crisphead lettuce was a mutation: A grower discovered a different-looking, sweeter-tasting head of lettuce in his field.

    Liking its flavor and superior crispness, he teamed with other growers to breed it to be even better. Thus was born what we today call iceberg lettuce.

    The new variety became a top seller, and remains so. It was called crisphead, its given varietal name, until the 1920s. It subsequently acquired the name iceberg because of its ability to be transported for long distances when packed on ice.

    Before the iceberg named settled in, it was also called cabbage lettuce, for its resemblance to cabbage. In 1894, a Burpee seed catalog exclaimed, “There is no handsomer or more solid Cabbage Lettuce in cultivation.”

    Numerous varieties of crisphead were developed, including varieties with reddish leaves tinged with green and varieties with scalloped edges. While they did not enter the mass market, you can still buy the seeds from specialty sellers.

    Now about the wedge salad:

    Period cookbooks, newspapers and culinary reference books date the popularity of iceberg lettuce salads to the 1920s.

    But the general consensus is that the wedge salad with creamy dressing became a ubiquitous menu entry in the 1950s. [source]

    Who served the first “hearts of lettuce salad,” as it was then called?

    Likely it was a steak house, given the popularity of that type of restaurant in the 1950s and the [still] ubiquitous presence on those menus. But as with so many things, we can only give credit to “an unknown cook.”

       

    Wedge Salad

    Wedge Salad

    Iceberg Lettuce

    [1] A California Wedge Salad with avocado, prosciutto crumbles and ranch dressing (here’s the recipe from Little Broken). [2] A BLT Wedge Salad from Applegate also has avocado and bacon with ranch dressing (here’s the recipe). Note that these are two different recipe names with the same ingredients. [3] The ubiquitous head of iceberg lettuce: Just quarter it for your wedge salad (photo Good Housekeeping).

     

    Boston Lettuce

    Red Leaf Lettuce

    Romaine

    [4] Boston lettuce, a variety of butterhead. [5] Red leaf lettuce, a variety of leaf lettuce. [6] Romaine lettuce (photos courtesy Good Housekeeping).

     

    DIY WEDGE SALAD BAR

    At THE NIBBLE, we’ve added a lot to the simple wedge salad. Call it a DIY, customized or signature wedge salad, it’s a fun munch.

    The Must Haves

  • Iceberg lettuce wedges
  • Cherry tomatoes
  • Creamy dressings: blue cheese, thousand island/Russian, ranch
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    Nice Additions

  • Avocado
  • Bacon, any type (the different types of bacon)
  • Cheeses: crumbled blue cheese or feta, shaved parmesan
  • Croutons
  • Veggies: peppadews or pimentos, red onion or scallions
  • Watercress
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    For A Main Dish

  • Hard boiled egg halves (the quarters tend to fall apart)
  • Ham or turkey, julienned or cubed
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    Garnishes

  • Fried Chinese noodles
  • Frizzled onions
  • Fresh herbs (basil, chives, dill, tarragon)
  • Nuts and seeds: candied walnuts, pepitas, spiced pecans, salted peanuts, any toasted nuts
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    THE DIFFERENT TYPES OF LETTUCE

    There four basic types: butterhead, iceberg, leaf, and romaine, along with hundreds of hybrids bred from them.

    Iceberg Lettuce: Also known as crisped lettuce, this is the crispest and hardiest of lettuces varieties. It lasts twice as long in the fridge as long as most other varieties. The downside: It’s not as flavorful or nutritious as other lettuces.

     

    Butterhead Lettuce: Comprising Boston and Bibb Lettuces, these are small, loosely formed heads of soft, supple leaves. Boston is a larger and fluffier head than Bibb; Bibb is the size of a fist, and sweeter than Boston. Both are excellent for lettuce cups. The down side: They’re highly perishable and bruise easily; and are pricier than iceberg and romaine.

    Leaf Lettuce: This category does not form a head; the leaves branch up from a single stalk. The leaves are very tender and are often seen in baby lettuce blends. The burgundy tint of red leaf lettuce and the spicier, nuttier oak leaf lettuce adds charming color to a mixed green salad. The downside: Leaf lettuces are more perishable than head lettuces and wilt easily.

    Romaine Lettuce: Second in crunchiness to iceberg lettuce, romaine is a stalk lettuce like leaf lettuce, with a pleasant bitterness. The crunchy center ribs make the leaves sturdy; and when the outer leaves are trimmed, the smaller ones (sold as hearts of romaine) can be used as “boats” to hold protein salads (egg, chicken, tuna, etc.).

      

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    TIP OF THE DAY: Spring Artichokes, Steamed Whole

    March 16th is National Artichoke Hearts Day, but today, the first day of spring, we take on the whole fresh vegetable, a spring arrival.

    The artichoke is actually a large flower bud. If left in the field, the fuzzy choke in the center becomes the blossom (photo #3), which is supported by the thick, spiny leaves.

    The familiar globes are harvested prior to flowering (photo #4).

    The outer leaves, heart and stem of the artichoke are equally (and similarly) tasty. The toughest outer leaves and the choke (the light, fibrous section on top of the heart) are discarded.

    RECIPE: STEAMED ARTICHOKES

    Artichokes can be braised, fried, grilled, roasted or stewed; but to cook a whole artichoke, the technique is to steam.

    The process is actually very easy. All you need is a large pot and a steaming tray. Serve them as a first course, hot or cold, with your choice of dipping sauce.

    Our pasta pot fits six large artichokes. We like them large, as you get more to eat with the same amount of effort.

    While many retailers chop the stems off, we look for those with the longest stems. Surprise: The heart grows from the stem, and the stem tastes like the heart. Don’t throw them out: Enjoy them!

    Some people peel the stems first, as they do with asparagus. We find that most do just fine with some extra steaming. As a hedge, you can cut the stems and steam them separately, in case they need some extra time in the pot.

    Finally, artichokes have traditionally been served with the melted butter (with hot artichokes) and aïoli or vinaigrette (hot or cold artichokes), we find that most steamed vegetables are delicious without anything else.

    A large artichoke (162g, 5.7 ounces) has just 76 calories.

    Ingredients

  • Whole artichokes
  • Fresh lemon juice, plus wedges for serving as desired
  • Optional garnish: snipped parsley or other herb to scatter on plate
  • For dipping: aïoli (garlic mayonnaise), melted butter or vinaigrette
  •  
    Preparation

    1. PEEL off some of the tougher outer leaves. While some people undertake a severe removal, we recommend steaming more rather than less. Steam the artichokes until you can easily pull off one of the outer leaves, and taste it. If it’s soft enough to scrape off with your teeth, you get more artichoke!

    2. With a scissors, snip off the thorny ends of the leaves. This is the most time-consuming part of the preparation. (Our colleague Ruth, the consummate crafter, uses pinking shears.) With a sharp knife, cut the off top center of the globe—the small, thorny leaves that are inside the large ones.

    3. CLEAN by placing the globes upside-down in a large bowl of water with the lemon juice (to prevent browning until you’re ready to cook them). Parsley stems also prevent artichokes from browning (another reason to save those stems in the freezer). You do this part in advance. When ready to steam…

    4. FILL the pot with water up to the bottom of the steamer basket, and add a tablespoon of salt. Place the artichokes in stem side up. This enables the steam to get into the interior leaves, and allows you to test for doneness.

    5. COVER the pot and bring to a boil. Steam until until the heart (the bottom of the artichoke where it connects to the stem) is tender when pierced with the tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes. Check in the latter half of steaming and add more water to pot as necessary.

    6. SERVE hot or cold with a ramekin of melted butter or vinaigrette and a lemon wedge. Garnish with fresh herbs as desired.

    If the bottoms of the globe are level (i.e., no protruding stem), you can stand them up on a plate for presentation. Otherwise, present them on their side.

    A BRIEF ARTICHOKE HISTORY

    Artichokes are members of the thistle family native to the Mediterranean region, that are cultivated as food.

    They were bred from their lesser-known cousin, the cardoon (photo #5). The familiar globe artichoke, Cynara cardunculus var. scolymus, is a variation of Cynara cardunculus, the cardoon.

    Cynara is a genus of thistle-like perennial plants in the sunflower family. Cardoons are long, edible stalks that are similar in flavor to the artichoke stalks. The tops and flowers are also very similar. The difference is that the artichoke has an edible heart within the leaves on top.

    Artichokes were first cultivated thousands of years ago in Maghreb, the region of North Africa west of Egypt, where they still grow wild. They spread throughout the Mediterranean.

     

    Fresh Artichokes

    Steamed Artichoke

    Artichoke Flower

    Sangria Artichoke

    Cardoons

    [1] Fresh artichokes from California, cut up for a recipe (photo courtesy Good Eggs). [2] Steamed whole and served with aïoli (here’s the recipe from Fine Cooking). [3] In the field, artichokes grow on long, thick stems (photo courtesy Frieda’s Produce). [4] A flowering artichoke (photo courtesy Sierra Flower Finder). [5] Cardoons, which look like celery (but are no relation), are the predecessor of the globe artichoke. There is no heart; the stem is what’s eaten (photo courtesy Fine Cooking).

     

  • The earliest references to artichokes appear in the 8th century B.C.E. Both Homer and Hesiod, a Greek philosopher and naturalist, wrote of them as cultivated plants.
  • Theophrastus (371-287 B.C.E.), the successor to Aristotle, wrote of artichokes being grown in Italy and Sicily.
  • The Greek physician Pedanius Dioscorides (40-90 C.E.), a surgeon with the Roman army of Emperor Nero, wrote about artichokes at the time of Christ.
  •  
    Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac. In the ensuing centuries, they were grown in Italy, France and other areas of Europe.

    They were among the fruits, vegetables and animals brought to the New World by colonists. Martha Washington’s Booke of Cookery contains a 17th-century recipe entitled “To Make Hartichoak Pie.” In the early 1800s, French immigrants settling in the Louisiana Territory planted artichokes.

    In 1922 Andrew Molera, a landowner in the Salinas Valley of Monterey County, California, leased land to Italian immigrant farmers and encouraged them to grow the “new” vegetable, as artichokes were fetching high prices. [Source]

    Artichoke lovers: Give thanks to Mr. Molera for the popularity of artichokes in the U.S.

    MORE ARTICHOKE RECIPES

    Spinach and artichoke dip is one of the most popular dips in the U.S., so it’s surprising that we can’t find information on its origin. If you know it, please let us know.

    Our mom recalls that in the 1950s or 1960s, a recipe appeared on packages of dry soup mix or a sour cream.

  • Ways To Use Artichokes
  • Warm Artichoke Dip With Gorgonzola
  • Artichoke Dip With Sundried Tomatoes
  • Creamy Artichoke Dip With Gorgonzola & Fontina
  • Hot Crab & Artichoke Dip
  • Roast Leg Of Lamb With Stewed Artichokes
  •   

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    TIP OF THE DAY: Customize Your St. Patrick’s Day Bagel

    Green bagels are a novelty on St. Patrick’s Day. But here’s a more elegant way to enjoy your bagel, with green fruits and vegetables.

    The concept can be applied to any holiday or occasion with theme colors (see the lists below), and can be part of a bagel buffet for brunch. Bonus: It’s a way to add an extra helping of produce to your daily intake.

    On top of the cream cheese, arrange fruits and/or vegetables in your color theme, as demonstrated by Arla Foods, maker of the cream cheese spreads used on the bagel (photo #1 and photo #6 at the bottom).

    Fruit on bagels beyond a raisin bagel? See photo #5, below—and try it on English muffins, too.

    Pick some fruits and/or vegetables from your color list, and get started. The green group has the most options.

    (Note: Specialty colors, such as yellow watermelon or purple bell peppers, aren’t typically found at supermarkets. Head to a specialty produce store or a farmers market.)

    GREEN FRUITS & VEGETABLES

  • Asparagus
  • Avocado
  • Broccoli (including rabe and rapini)
  • Capers
  • Cucumber
  • Edamame
  • Green apples, figs, grapes, plums
  • Green beans
  • Green bell pepper
  • Green olives
  • Green onion (scallion) tops
  • Green peas
  • Herbs (basil, dill, parsley, etc.)
  • Jalapeño
  • Kiwi
  • Lettuces (everything from arugula to watercress)
  • Pickles/gherkins
  • Sprouts
  • Sugar snap peas, snow peas
  • Zucchini
  •  
    ORANGE FRUITS & VEGETABLES

  • Cantaloupe
  • Carrots
  • Chiles (aji amarillo, habanero, Thai yellow chile)
  • Dried apricots
  • Kumquats
  • Mango
  • Orange bell pepper
  • Orange cherry or heirloom tomatoes
  • Orange or mandarin segments
  • Orange watermelon
  • Papaya
  •  
    PURPLE/BLUE FRUITS & VEGETABLES

  • Berries: blackberries, blueberries, boysenberries
  • Dried blueberries
  • Eggplant (grilled)
  • Purple figs, grapes, plums
  • Purple olives
  • Red cabbage
  • Specialty varieties: purple bell peppers, carrots, cauliflower, corn, potatoes, string beans
  •  
    RED FRUITS & VEGETABLES

  • Dried cherries or cranberries
  • Jalapeño or other red chile
  • Pomegranate arils
  • Radicchio or red endive
  • Raspberries or strawberries
  • Red apples, grapes, plums
  • Red bell pepper
  • Red leaf lettuce
  • Red grapes
  • Red onion
  • Red tomatoes
  • Watermelon
  •  
    YELLOW FRUITS & VEGETABLES

  • Apples (golden delicious and others)
  • Chiles (aji, banana, golden cayenne, lemon, Hungarian yellow wax, pepperoncini, etc.)
  • Corn
  • Pineapple
  • Yellow bell pepper
  • Yellow tomatoes
  • Yellow watermelon
  •  

    Green Bagel Toppings

    Green Bagels

    Green Bagels

    Shamrock Bagels

    Bagel With Fruit Topping

    [1] and [6] The alternative solution from Arla Foods. [2] Conventional green bagels from Einstein Bros Bagels. [3] Fancy (and $6 each!) at the Wynn Las Vegas. [4] The creativity award goes to the shamrock bagels at Sunrise Bagels and Cafe in Wyckoff, New Jersey. [5] Fruit-topped bagel from Number 2 Pencil.

     
    Green Bagel Toppings

    [6] Bagels with a buffet of green fruits and vegetables (photo courtesy Arla Foods).
      

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