IN-SEASON RECIPES

I'm very happy to have the busyness and craziness of the holiday season in the rearview mirror. I love turning the page and starting the New Year fresh. These recipes are simple, nourishing and cozy. -------------------------------------------------------------- Vegetable soup with Orzo and White Beans I love this extra tomatoey soup with a heavy dose of oregano. Yield: 10 cups ½ cup white beans, soaked overnight Salt 3 tablespoons olive oil 1-2/3 cups onion, cut into 1/2" dice 1 heaping teaspoon minced garlic 1-1/3 cup carrots, cut into 1/2" dice 1 cup celery, cut in 1/2" dice 2/3 cup zucchini , cut into 1/2" dice 2-1/2 cup cabbage, cut into 1/2" dice 2/3 cup rutabaga (if available), cut in 1/2" dice 2 cups canned tomato and its puree, cut into 1/2" pieces 2 teaspoons tomato paste 1/2 teaspoon oregano 1/2 teaspoon basil Good grinding black pepper 1/3 cup orzo Drain white beans and put in a saucepan with a pinch of salt and water to cover. Bring to a boil and simmer until tender. Save the cooking liquid ... DO NOT DRAIN! In a soup pot, heat oil and add onion, cooking over medium-high heat until onion is lightly browned. Add garlic and cook for a minute before adding carrots, celery, zucchini, cabbage and rutabaga (if using). Cook for about 5 minutes, stirring once or twice. Add 6 cups water, tomatoes, tomato paste, oregano, basil, 1 heaping tablespoon salt, and pepper. Bring to a boil and cook for 15 minutes. Add beans and their cooking liquid. Cook 15 minutes longer. Add orzo and cook until orzo is just done. Add more water if necessary. Adjust seasoning, Local ingredients: onion, garlic, carrot, rutabaga, cabbage. –--------------------------------------------------------------------- Mushroom Barley Pilaf This healthy, hearty side dish goes wonderfully with the roasts and braises of winter. Yield: 12 cups 4 tablespoons olive oil, divided 8 ounces cremini mushrooms, sliced 4 ounces shiitake mushrooms, stems discarded, sliced 1 cup finely chopped onion 2-1/2 cups barley (1 package) 2/3 cup white wine 6 cups vegetable, beef or chicken stock Salt 1/4 teaspoon white pepper 1 bay leaf Heat 2 tablespoons of olive oil in a large, deep-sided skillet over medium-high heat until hot. Add half of each kind of mushroom and cook, stirring occasionally, until mushrooms are nicely browned. Set aside and repeat with the rest of the mushrooms. When they are brown, add onion to mushrooms in a pan, lower heat and cook for a few minutes to soften. Add barley and cook until well coated with oil. Add wine and simmer for a few minutes as you scrape any browned residue from the pan bottom. Add stock, 1 teaspoon salt, white pepper and bay leaf. After stock comes to a simmer, lower heat, cover and cook until barley is tender, about 45 minutes. Remove bay leaf and adjust seasoning. Fold in reserved mushrooms. Local ingredients: mushrooms, onion, stock –----------------------------------------------------------------------- Oatmeal Bread In winter, the oven is the primary heat source at my parents' house since my father constantly turns out all manner of breads. Whatever we are eating at the moment is the favorite, but this is a great use for extra oatmeal you can squirrel away in the freezer and a delicious and versatile bread. Yield: 2 large loaves 3 cups rolled oats or 4 cups leftover cooked oatmeal 7 cups all-purpose flour 2 packages dry yeast or 2 scant tablespoons 1 heaping tablespoon salt 1/4 cup vegetable oil 1/2 cup molasses In a large bowl or standing mixer bowl, pour 4 cups boiling water over oats, and let stand until cool, or warm leftover oatmeal to room temperature. Add 2 cups of flour and the yeast and mix well. Let rise uncovered in a warm place until doubled in volume. Work in the rest of flour, salt, oil and molasses and knead for 10 minutes. You may need to add water or flour to achieve a nice, pliable consistency. Divide dough into two, form loaves, and set them in oiled loaf pans. Cover and let rise until doubled. Preheat the oven to 400 degrees F. Put the bread in the oven and then turn the oven down to 350 degrees. Bake for about 50 minutes until the bread — taken from the pan — sounds hollow when tapped on the bottom. Unmold and cool on a rack.