Recipes: Vegetables from the farmers market

Serves 4 to 6.

Note: Use multicolored carrots and radishes for an attractive salad. Small turnips can stand in for the kohlrabi. From JeanMarie Brownson.

• 1 garlic clove

• 3 tbsp. fresh lemon juice

• 1/2 tsp. finely grated lemon zest

• 1/4 tsp. freshly ground pepper

• 1/3 c. extra-virgin olive oil

• 1/3 c. shredded Parmesan cheese

Salad:

• 4 small kohlrabi bulbs, about 1 1/2 lb. total, trimmed

• 2 medium orange or yellow carrots, trimmed, peeled

• 6 radishes of various colors, trimmed, very thinly sliced

• Chopped chives

Directions

For the vinaigrette: Turn on the blender and drop in the garlic. Add the lemon juice and zest and the pepper; blend.

With machine running, stream in the oil and crème fraîche through the lid of the blender until smooth. Add the cheese; process until smooth. Refrigerate, covered, up to several days; use at room temperature.

For the salad: Peel the kohlrabi bulbs. Cut the bulbs in half. Cut each half into thin slices. Put into a large microwave-safe bowl. Add 3 tablespoons water. Cover with plastic wrap vented at one corner. Microwave on high (100 percent power), stirring once, until crisp-tender, about 4 minutes. Drain and let cool completely.

Nutrition information per each of 6 servings:

Calories152Fat13 gSodium103 mg

Carbohydrates7 gSaturated fat2 gTotal sugars3 g

Protein3 gCholesterol3 mgDietary fiber3 g

Serves 4.

• 1 (14 oz.) can unsweetened coconut milk or coconut cream

• 1/4 c. Thai-style red curry paste (see Note)

• 1/2 tsp. salt

• 2 tbsp. vegetable oil for high heat cooking (canola or safflower oil, for example)

• 1 large sweet onion, quartered, thinly sliced

• 1/2 yellow bell pepper, seeded and diced

• 1/2 red bell pepper, seeded and diced

• 2 garlic cloves, crushed

• Several pinches crushed red pepper flakes, optional

• 1 c. cooked shelled peas, edamame or lime beans, optional

Directions

Mix coconut milk, curry paste and salt in a blender; process until smooth. (The mixture can be refrigerated, covered, up to a week or so. Use at room temperature.)

Heat a 12-inch nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes. Add zucchini and bell peppers. Cook, stirring, until golden and tender, about 6 minutes. Stir in garlic and pepper flakes, if using; cook 1 minute.

Stir in 1/2 to 2/3 cup of the coconut milk mixture to taste. Add peas if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat. Sprinkle with cilantro.

Nutrition information per serving:

Carbohydrates17 gSaturated fat2 gTotal sugars5 g

Protein10 gCholesterol0 mgDietary fiber4 g

Serves 4.

Note: Not crazy about broccoli? You can substitute green or wax beans (or a combination) for the broccoli; cook them in boiling salted water until crisp-tender, then drain and pat dry. Then continue with searing the beans as directed below. From JeanMarie Brownson.

• 1 garlic clove, peeled

• 1 small serrano pepper, stemmed, seeded

• 2 tbsp. balsamic vinegar

• 1/4 c. olive oil

• 1/4 c. thinly sliced fresh basil leaves

• 1 tbsp. drained capers, rinsed

• 1 lb. fresh broccoli (about 1 bunch; see Note)

• 1/2 c. blanched hazelnuts or pecans, roughly chopped

• 2 tbsp. vegetable oil for high heat cooking (canola or safflower oil, for example), divided

• 1 small red onion, halved, cut into wedges

Directions

With machine running, stream the olive oil in through the lid of the blender until smooth. Turn off the blender; add the basil, capers and raisins. Process with on/off pulses until you have a coarse purée.

Peel the broccoli stalks. Slice the stalks into 1/2-inch thick rounds. Cut the florets into bite-size pieces. You'll have about 6 cups.

Heat a 10-inch cast-iron skillet over medium-high heat until hot enough to make a drop of water evaporate on contact. Add the nuts; toast until golden, about 1 minute. Do not walk away or they will burn. Transfer to a small plate to cool.

Add 1 tablespoon vegetable oil to the hot pan along with the onion. Cook over medium-high, stirring often, until onion is nicely tender and charred, about 3 minutes. Transfer to a bowl.

Add another 1/2 tablespoon oil and half the broccoli (or beans, if substituting) in a single uncrowded layer. Cook until crisp-tender and slightly charred on the edges, 3 to 4 minutes. Transfer to the bowl with the onions. Cook remaining broccoli in remaining oil until charred. Return all the broccoli and onion to the skillet. Turn off the heat.

Nutrition information per serving:

Calories323Fat30 gSodium174 mg

Carbohydrates13 gSaturated fat3 gTotal sugars5 g