GARDEN TO TABLE

All recipes posted here are original and © Tamara Kaye Sellman.
All rights reserved.

SUMMER 2026

Bok Choy Slaw ©2026 Tamara Kaye Sellman, all rights reserved.
Savory Breakfast Rice Bowl ©2026 Tamara Kaye Sellman, all rights reserved.
Summer Garden Spa Water ©2026 Tamara Kaye Sellman, all rights reserved.

I’ve had great luck with baby bok choy in both the greenhouse (since

November) and in the yard (spring to now). I’m into my third harvest this month and am pleased the weather cooled a little so it wouldn’t bolt (go to seed) on me.

I’m always looking for new ways to enjoy using this reliable variety, ‘Green Jewel’ from Renee’s Garden Seeds (I highly recommend this company).

This vegetable often ends up in stir fries or noodles or soups, but I forget how good it is raw so I tried this, and it was delicious.

Bok Choy Slaw

3 cups thinly sliced raw baby bok choy
1 cup shredded carrot
1 cup shredded red cabbage
1 cup mung bean sprouts
1 cup chopped fresh pineapple
1 small can drained water chestnuts, chopped
1 small chili, minced (mild or spicy is your choice)
½ cup chopped cilantro leaves
Juice of one large lime
1 tablespoon agave syrup or maple syrup
2 tablespoons peanut oil
1 tablespoon sesame oil
1 tablespoon shoyu sauce
1 minced green onion
½ cup chopped roasted almonds (bonus points if you use smoked almonds for added umami!)

Combine bok choy, carrot, cabbage, sprouts, pineapple, water chestnuts, chili, and cilantro in large bowl; set aside.

In a separate small bowl, combine lime juice, syrup, oils, and shoyu; taste for desired sweetness/saltiness and adjust accordingly. Pour over the slaw vegetables and mix well to coat.

Let slaw stand at room temperature for 30 minutes to let flavors blend; or, if making ahead, cover and refrigerate until 1 hour before serving, then set on the counter reach room temperature.

To serve as a side dish, garnish the slaw with green onions and almonds. Can be topped with grilled meat, poultry, seafood, fish, or tofu.

Serves 6 to 8 as a side dish

This has becoming the mainstay of my mornings! I harvest greens (and herbs) once or twice a week, clean them, and store in the fridge.

Every morning, I chop up the greens, then choose from the herbs, making this a super flexible recipe.

It’s not really a recipe but a list of options based on what you have around the house or in your garden.

The flexibility is really great for matching what you have on hand with what you’re hungry for. Use this as a roadmap for discovering your favorite savory breakfast rice bowl!

I’ve done Italian inspired bowls, Asian flavor profiles, and herbaceous ones and haven’t had a bad version yet!

Savory Breakfast Rice Bowl

Ingredients [*my desired amount, but you may want more or less]

*½ cup bottled favorite vinaigrette or a ratio of 2 to 1 salad oil to salad style acid (vinegar or citrus juice)

1 teaspoon favorite mustard (optional)

Salt and pepper to taste

2 eggs cooked any way (I like sunny side up, jammy fried, hard boiled, poached)

3 to 4 cups leafy greens chopped coarsely (spinach, baby kale, sorrel, baby mustard, chard, spring mix, romaine, radicchio, endive, arugula)—I combine several; this amount may seem like a lot, but the greens will shrink and wilt under the warmed dressing, eggs, and rice!

*¼ cup chopped fresh herbs (fennel fronds, dill fronds, basil leaves, parsley leaves, cilantro, celery leaves, chives, tarragon)—I combine several

*1 tablespoon chopped alliums (scallions, spring garlic, shallots, leeks, or red onions)

*1 cup total chopped fresh or leftover roasted vegetables in any combination (radishes, leek or garlic scapes, broccolini, cauliflower, tomatoes, chilis, avocado, corn, summer or winter squash)

1 to 2 cups warm cooked brown rice (can also used other grains, leftover cooked potatoes, cooked beans, or leftover pasta)

¼ to ½ cup leftover animal protein (steak, bacon, chicken), if you like (I often skip this)

*¼ cup toasted almonds, hazelnuts, pecans, walnuts, sunflower seeds, or pumpkin seeds

Assembly

Warm up desired amount of bottled vinaigrette 30 seconds in the microwave. Alternately, combine homemade vinaigrette of salad oil, salad style acid, and mustard (if desired), then season with salt and pepper to taste in small glass dish and microwave for 30 seconds. Set aside.

Prepare your eggs. When ready, set aside.

In the following order, layer in a large individual bowl:

• the chopped greens
• the herbs
• the alliums
• the vegetables

Scoop warmed rice or other grains or carbs over these salad ingredients; their warmth will wilt the greens and herbs. Add chopped protein (warmed or cold, your choice), if desired.

Pour your warmed vinaigrette over the top of everything. Arrange prepared eggs on top; season to taste with salt and pepper and garnish with toasted nuts.

To eat: Use a steak knife and fork to chop up the egg inside the bowl and stir all the ingredients together to eat; the yolk (runny or cooked) will blend with the acid in the dressing and add depth and dimension to the salad.

Makes 1 hearty breakfast serving

Also not technically a recipe, but definitely a solution for using up certain fruits, vegetables, and herbs you have on hand from your garden or picked up at a farmer’s market or roadside stand.

I call this “spa water,” though if you make it with the herbs, it comes out more like sun tea. All of these options can be especially refreshing on hot days.

Summer Garden Spa Water

Ingredients

½ to 1 cup rinsed fresh herbs (mint, fennel frond, basil, lemon balm) still on their stems (can include blossoms), rinsed well

½ to 1 cup cucumbers, fennel bulb, ripe strawberries, Gala apple, or firm pear, sliced paper thin

½ to 1 cup thin lemon or grapefruit slices, keeping the rind

and

1 quart of water
lemon juice (optional)

Assembly

In a quart pitcher, place the herbs or vegetables/fruits. You can put them in a mesh bag for easy removal or simply float them into the pitcher and strain off later.

When using herbs, pour hot or warm water over to cover. Set in direct sun for a few hours to steep (at this point, it may resemble tea), then refrigerate.

When using vegetables/fruits, pour cold water over to cover; refrigerate.

To serve, strain over ice and drink. (For the herbal blend: If you like “sweet tea,” you might want to sweeten, but I usually don’t.)

Hint: If using strawberries, apple or pear, add a squeeze of fresh lemon juice with the warm water to prevent browning.

Makes a quart

SPRING 2026

DILL: I learned that dill can grow (slowly) even in exposed conditions outside in this climate after watching a volunteer fight its way through the winter last year. Now I have a sturdy plant in my greenhouse to harvest from on the daily.

FENNEL: When you grow fennel, you can use either its herbacious fronds or the juicy, crunchy, licorice-y bulb. Note: When fennel goes to seed (like mine has), it no longer produces bulbs, but will give you stalks topped with nice frilly fronds.

1 cup sour cream or crema (crema has more salt/tang)
1/4 cup chopped fresh dill
2 tablespoons chopped fresh fennel fronds
Zest from 1 large lemon (reserve the remaining lemon for another use)
1 teaspoon horseradish cream
1/2 teaspoon capers, drained and chopped fine
1/2 teaspoon garlic salt
Freshly ground black pepper to taste

In a small bowl, combine all the ingredients. Set aside for 15 minutes at room temperature; after that, use right away or refrigerate if using later.

Serve as a condiment for grilled or baked fish, fried potatoes, or grilled or roasted vegetables.

Makes about 1 cup or 4 to 6 servings

HOLIDAY 2025

This is my daughter’s recipe, something she’s been making for a while now. It’s pretty flexible, the sign of a crafted home recipe and not something churned out by a robot (because that, too, is a thing now). Measurements are vague, so let your own tastes determine how you like them.

Not only does this recipe have heart and soul, but this year, we used the Brussels sprouts from my garden. It was the first time I’ve ever grown them and I am motivated to do it again! No major problems with cabbage worms or slugs this time around. The ‘Hestia’ variety doesn’t grow super tall but we got enough sprouts for a full roasted sheet pan from just one plant (and I had three).

1 pound fresh Brussels sprouts
Extra virgin olive oil
Balsamic vinegar
Pinch of garlic powder
Pinch of onion powder
Ground white pepper and salt to taste
4 to 6 ounces Parmigiano Reggiano or Gran Padano cheese
1 small bag pine nuts

Preheat the oven to 425°F.

Quarter the sprouts and spread across a large baking sheet covered in foil.

Drizzle generously with olive oil and sprinkle with seasonings. Lightly drizzle with vinegar. Massage the sprouts until they are coated with the oil-vinegar mixture.

Roast the sprouts uncovered for 20 minutes.

While waiting for the vegetables to caramelize, shred the hard cheese (if not already shredded) and set aside. Then, toast the pine nuts in a dry skillet on the stove until nicely golden and set aside.

After the Brussels sprouts have roasted for 20 minutes, add 2/3 of the grated cheese, then roast for another 5 minutes until the cheese melts.

Remove from oven; toss with remaining cheese and the toasted pine nuts. Serve hot.

Serves 6 to 8 as a side dish

JULY 2025

Okay, I admit it. I grew wayyyyy too many leeks. I had two crops, one about six months older than the other, and both of them overwintered from 2024.

There were so many that I had to pull some from the overwintered ones just to make room for tomatoes this spring.

Gardening is nothing if not an exercise in learning one’s limits.

So you get to be the beneficiary of my mistake. Here’s a great way to use up several leeks at a time, should you have the same problem.

What is a confit?

A confit is basically a kind of chunky savory condiment (kinda like chutney, but not spicy) that’s done through slow cooking. For meat confit, the final product is slow-cooked in its own fat; for vegetables, often it’s olive oil, as is the case here.

Confit can be used:

as a condiment spread across toasted bread or in sandwiches (for leek confit, think extra-fancy patty melt, grilled cheese or even an open-faced flatbread with goat cheese)
shredded or mashed, then mixed into salad dressings as the fat element
folded into mashed potatoes or dips
heated up slightly then gently stirred into pasta
swirled into soups or stews for added richness and that sweet roasted flavor coming from the leek
as a dollop to nosh on a cheese or charcuterie board

This recipe is super easy and makes enough for three 8-ounce jars… one to use right away and two to store in the freezer for later in the season when caramelized aromatics are called for (think leek confit on roasted acorn or butternut squash… yum!).

4 large leeks
1 tablespoon fresh thyme, chopped
2 tablespoons extra virgin olive oil
2 to 3 tablespoons water
Salt and pepper to taste

Preheat the oven to 350°F.

Clean the leeks well. Remove the darker green ends. Cut the white and lighter green parts into thin coin-shaped slices. Arrange on a large shallow sheet pan; sprinkle thyme over and drizzle with the oil and 2 tablespoons water.

Roast the prepared leeks for 45 minutes; you are looking for the vegetables to be golden and beginning to darken and caramelize. At this point, if they’re not quite golden, sprinkle in the final tablespoon water and roast for up to 20 minutes longer. (I like mine fairly caramelized, so I roasted for 65 minutes.)

Remove from oven; let cool slightly. Season to taste with salt and pepper. Ladel into three separate 8-ounce freezer-safe containers.

Note: Recipe can be doubled, but you will need to use a second sheet pan and may need to swap sheet pans at the halfway point for even roasting. The roasting time may need to be adjusted as well, so keep an eye on the leeks as they roast to avoid under- or over-roasting them.

Once cooled, store in the refrigerator. Use within the week or freeze for later use.

Makes three 8-ounce portions

JUNE 2025

I am growing a sprouting cauliflower this year. It looks like a pale yellowish broccolini, with long stems terminating in little florets, but it tastes sweet like cauliflower.

I had to harvest a gang of it during our hot spell before going to Stamford to ensure it didn’t bolt, so when I came home from that trip, I had a lot to put to good use in the kitchen.

It roasts brilliantly, and a quick saute in a saucepan also works. But as we look toward a hotter summer, I’m looking for cool side dishes and salads.

After our trip to Vancouver BC, where we ate delicious food at Greek Day on Broadway, I was inspired to make this salad, which puts to use several ingredients from my garden besides the sprouting cauliflower: red onion, spring garlic, parsley, dill, mint, and basil.

For this recipe, you can use an equal amount of regular cauliflower, with the florets cut into smaller pieces like you’d find in a chopped salad.

½ pound cauliflower or sprouting cauliflower cut into small florets
6 to 8 cherry tomatoes, halved
⅓ cup canned chickpeas, rinsed (reserve remainder from can, including liquid—aquafaba—for other use)
½ cup fresh herbs, chopped (I used equal parts basil, dill, mint, and parsley)
Juice of one lemon
1 teaspoon lemon zest (or more, if desired)
1 small head spring garlic, minced (use white and green parts)
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
½ cup chopped red onion
¼ cup crumbled feta cheese
2 tablespoons chopped pitted kalamata olives

Place the prepared cauliflower in a salad bowl. Add tomatoes, chickpeas, and herbs. Toss well. Set aside.

Make the dressing: Combine lemon juice, lemon zest, garlic, and olive oil. Whisk until combined. Season to taste with salt and pepper. Pour over the tossed vegetables, tossing to coat well.

Seal the bowl and store in refrigerator for several hours (marinate for at least one hour, but you can also marinate overnight).

Right before serving, toss to redistribute the dressing with the vegetables, then sprinkle the salad with the onions, cheese, and olives and serve.

Makes 4 side dish servings.

MAY 2025

My salad garden (red romaine, arugula, spinach, bibb lettuce, frisee, Little Gem romaine, speckled leaf lettuce) has exploded in the wake of a perfect cycle of rain to sunshine.

Rather than give you salad recipes, I’m going to make this one easy and suggest these four super-simple dressings that take hardly any time and really show off whatever greens you’ve got growing in your backyard.

Each of these makes about a cup worth of dressing, enough to use across the space of a week. I try never to buy bottled dressings anymore, because they’ve become rather spendy and they’re usually full of additives I’d rather not put into my body.

I cannot point to a favorite among these; they all work well.

Sweet Onion Vinaigrette

So good with toasted nuts and goat cheese. A family favorite inspired by a condiment my grandmother used to make. Can use any kind of onion you have on hand. Green onion gives you a green hued dressing; red onion turns it pink; white or yellow onion makes it golden.

⅓ cup sugar
2½ tablespoons distilled white vinegar
1 tablespoon diced onion (any variety)
¼ teaspoon salt
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
½ cup olive oil

To a small jar or cruet with a well-fitting lid, add all ingredients but the olive oil. Seal tightly; shake vigorously to blend. Add the olive oil and reseal, shaking vigorously to blend. Serve at room temperature; if this dressing has been chilled, the olive oil will solidify. Can warm up slightly in the microwave to use for a “wilted” salad.

Green Goddess Dressing

Satisfying for sturdier greens and can be used as a veggie dip for crudite (mushrooms, peppers, cauliflower, broccoli, carrots, radishes). This one’s a blast from my past; my family ate tons of Green Goddess over lettuce grown in the backyard garden every summer. Lean into the fresh herbs; this won’t be nearly as good if you use dried.

½ cup chopped fresh parsley
1 to 2 tablespoons chopped fresh chives
1 to 2 tablespoons chopped fresh dill
1 to 2 tablespoons chopped fresh tarragon
¼ cup baby spinach leaves
1 small green onion, chopped
1 small clove garlic, minced
¼ teaspoon drained capers
1 tablespoon lemon juice
½ teaspoon honey
⅓ cup sour cream
¼ cup mayonnaise
1 tablespoon half and half (if you need to thin it)
Salt to taste

Combine the herbs, spinach, green onion, garlic, and capers in a mini chopper, food processor or blender. Add the lemon juice and honey; process to pulverize the mixture. Scrape down sides of bowl. Add the sour cream and mayonnaise; process until smooth. If you want a thinner dressing, add the half and half. Season to taste with salt.

Creamy Asian Sesame Dressing & Dip

Super smooth and great with salads composed of noodles as well as on greens. It’s especially tasty with cucumbers and steamed chilled green beans on a veggie platter. You can also serve it as a dip for pieces of grilled, roasted, or sauteed boneless chicken.

½ cup mayonnaise
4 teaspoons soy sauce
4 teaspoons sesame oil
1 tablespoon tahini paste
1 tablespoon honey
2 teaspoons seasoned rice vinegar
3 tablespoons water

Combine all but the water in a mini chopper, food processor or blender; process to blend. If you want a thinner dressing, add the water, or leave it thicker and use as a dip.

Pomegranate Vinaigrette

I’ve always loved raspberry vinaigrette and balsamic vinaigrette, but this fruity version is sublime. I amplify mine using a pomegranate balsamic vinegar I picked up in Port Townsend, but you can use apple cider vinegar for good results. You can also substitute pomegranate molasses for the maple syrup if you have it!

¼ cup pomegranate juice (I use bottled 100% pomegranate juice)
1 tablespoon balsamic vinegar
1 clove garlic, minced
1 teaspoon maple syrup (the real kind; if you don’t have it, use honey)
1 teaspoon Dijon mustard
¼ cup extra virgin olive oil
Salt to taste

To a small jar or cruet with a well-fitting lid, add all ingredients but the olive oil and salt. Seal tightly; shake vigorously to blend. Add the olive oil and reseal, shaking vigorously to blend. Season with salt to taste. Serve at room temperature; if this dressing has been chilled, the olive oil will solidify. Can warm up slightly in the microwave to use for a “wilted” salad.

MARCH 2025

At this time of year, it’s often too early to get more than a few things out of the garden, so I’m leaning on garden produce I’ve grown and then “put by” somehow.

This particular recipe puts frozen vegetables to good use. It incorporates butternut squash that’s been cut into cubes, then frozen, as well as flash-cooked green beans that ended up in bags in the freezer.

I try to maintain a fresh basil plant through the winter; it sometimes works, it sometimes doesn’t. And of course, the garlic in this recipe comes from my pantry stash harvested from last July.

For this recipe, I used prepared frozen squash from Trader Joe’s but my plans for the raised beds include a small variety of butternut that grows on a trellis (‘Butterbaby’) and I love my ‘Castandel’ bush bean, which produces a slim sweet French-style green bean all summer long.

2 tablespoons coconut or peanut oil
1 tablespoon minced ginger
2 cloves garlic, minced
½ cup Thai red curry paste
¼ teaspoon ground turmeric
4 cups of frozen cubed butternut squash (thawed or still frozen)
1 can ( oz) chickpeas, with liquid
1 can ( oz) lite coconut milk
2 cups chicken stock
2 cups frozen green beans
Salt to taste
⅓ cup fresh basil leaves, sliced into thin strips
Jasmine rice

In a soup pot, heat oil over medium. Stir in ginger and garlic and cook 1 minute; stir in curry paste and turmeric and cook for 2 minutes.

Add the butternut squash (I’ve made this with frozen squash; it just takes a little longer to cook); stir to coat with curry mixture.

Add the chickpeas with their liquid, stirring to incorporate, followed by the coconut milk and chicken stock. Cook this curried vegetable mixture about 10 minutes, uncovered, over medium heat; the mixture will be soupy and bubble. Stir occasionally. After 10 minutes have passed, remove from heat.

At this time, if you’d like a thicker curry (like in the picture), use a hand-held strainer or large slotted spoon to remove at least half the solids to a blender or food processor. Blend these separately until creamy, then return to the main pot, stirring to incorporate.

Return the pot to the stove over medium heat; stir in the green beans (again, you can just throw them in still frozen); cook another 3 minutes until they are heated through. Whisk in the basil.

Just before serving, season the curry to taste with salt, then ladle over individual servings of hot jasmine rice.

Serves 4 to 6

FEBRUARY 2025

Recipe is mine, but photo is “Cottage cheese in spinach gravy (palak paneer)” by Radhikamprabhu82 for Wikimedia Commons, CC-SA-4.0.

Easy Palak Paneer

Hands down, this is my favorite Indian dish. I’ve made it plenty of times and find that homemade is just so far superior to the premade sauces and packages you can get at the grocery store.

Palak Paneer is also sometimes called Saag Paneer, with palak and saag referring to the spinach sauce and paneer referring to the homemade “cottage cheese” you find in many Indian stewed dishes. I’ve made paneer from scratch but it’s easy to find at supermarkets anymore, so you can save yourself the trouble.

This is a great way to use up garden spinach. I parboil and drain fresh spinach, then chop and store it in 1.5-pound batches (each equaling about 10 ounces frozen) in freezer bags, pressing out the extra air. Lay these flat in the freezer, they’ll keep a long time. This recipe also uses my homegrown garlic and chilis; I’ve used jalapeño, poblano, Hatch, serrano, and shishito in the past.

A word about clarified butter. It’s called ghee in Indian recipes. You may have also heard of brown butter, which is simply a darker version of clarified butter. I make my own (an Instant Pot product that never fails)… so much cheaper than what you get at the store. Maybe in the future I’ll post my recipe (I definitely will if you ask me!). It’s not hard to do and if you make more than you need, remember that it’s shelf stable and you will be able to use it for weeks without worry.

Clarified butter
12 to 16 ounces paneer, cut into squares (versus cubes; they cook faster if flatter)
Kosher salt
1 yellow onion, chopped fine (about 1½ cups)
2 tablespoons minced fresh ginger or ginger paste
4 cloves garlic, minced
1 chili (you pick the variety; leave seeds in for more heat), chopped fine
1 tablespoon garam masala
1 teaspoon ground cumin
⅓ teaspoon turmeric
⅓ teaspoon cayenne pepper
1 (10-ounce) package frozen chopped spinach, thawed (or see comment above about using fresh)
1 (5.3-ounce) cup plain nonfat Greek yogurt, stirred if separated
Basmati rice and warmed naan bread

Line a large plate with paper towels for draining.

In a large flat skillet, melt 2 tablespoons clarified butter. Add paneer squares in a single layer and brown until golden, 2 to 3 minutes (try not to disturb them). Sprinkle lightly with kosher salt, then carefully turn each with tip of spatula. Brown another 2 to 3 minutes, then transfer to prepared plate to drain and reserve.

Using more paper towels, carefully wipe out the skillet (it will be hot!) to use again for the spinach sauce.

Heat 2 tablespoons of clarified butter in the same skillet over medium-high heat. Add the diced onions; cook for 3 minutes until they start to soften. Add the ginger, garlic, chili, garam masala, cumin, turmeric, and cayenne pepper; stir and cook 30 seconds, coating the onion mixture.

Stir in the thawed frozen chopped spinach. Cover and reduce heat to medium; simmer for 5 minutes. Stir in the yogurt, then add the pan-fried paneer to the spinach sauce. Turn off the heat. Season to taste with kosher salt. Serve the palak paneer with basmati rice and warmed naan bread.

Serves 4

JANUARY 2025

Lunar New Year Congee with Three Greens

I’m usually whipping up a batch of chicken soup at this time of year, but instead of the typical noodle-based or, sometimes, tortilla-based version, I decided to go with a congee as a nod to the Lunar New Year (year of the Wood Snake).

Congee, if you don’t know, is a simple chicken rice porridge that’s a common breakfast dish for many people in Asian communities. But you can also dress it up, so that’s what I did. After all, I need to find ways to use my winter garden vegetables, and this turned out to be a great option.

This year, my kale overwintered quite nicely, even through this recent cold snap, so I tossed a bunch of that into the porridge and garnished with two other items I’ve grown in my raised beds: scallions and edamame.

Full transparency: while I’m still digging up scallions, the edamame is not something growing out there right now. But it *could* be, at another time of the year. So my Three Greens are these three vegetables, but they could also be purple sprouting broccoli, bok choy, Chinese cabbage, cilantro, leeks, snow peas, or spinach. This recipe is really pretty flexible that way.

For good measure, I added mushrooms, plenty of my homegrown garlic, some fresh ginger, a soft-boiled egg for garnish, a spoonful of chili crisp, and a splash of sesame oil to give it a kick.

This one’s for all you Instant Pot owners. Super easy and the texture of the porridge is on point!

1½ cups uncooked jasmine rice
3 cups coarsely chopped fresh kale (remove ribs first)*
4 fresh mushrooms, coarsely chopped
2 cloves fresh garlic, minced or crushed
1 tablespoon minced fresh ginger
2 pounds boneless skinless chicken thighs (frozen or fresh)
2 quarts chicken stock
1 tablespoon salt
3 eggs
2 large scallions (or one small leek), sliced thin
½ cup chopped roasted peanuts
1 cup thawed shelled frozen edamame
Sesame oil
Chili crisp
Soy sauce

In the bottom of the Instant Pot, pour in the uncooked rice, then add the kale, mushrooms, garlic, and ginger. Lay the chicken pieces over the rice and aromatic layers, then pour the chicken stock over everything and add the salt.

Note: you can add chicken thighs that are either fresh or frozen; it will take slightly longer to cook the frozen pieces, but the Instant Pot will adjust and your porridge will still come out great!

Close and lock the lid on the Instant Pot. Adjust steam release valve to the sealing position. Press “porridge” button (yep, it’s that easy!). In 10 seconds, the Instant Pot will begin to heat and build pressure. This can take anywhere from 10 to 20 minutes depending upon whether your ingredients inside are thawed or frozen. Once it reaches temperature and pressure, you’ll see 20 minutes on the display which will begin to count down the cooking.

While you’re waiting, soft-boil your eggs. Place about an inch of water in a small saucepan with a lid; the saucepan should be large enough to hold all the eggs in a single layer. Bring the water to a rapid bowl, then carefully lower the eggs into the water using a slotted spoon or ladle. Cover immediately; continue to boil for 6 minutes. Do not overcook. Fill a medium bowl with ice and cover with cold water to create an ice bath. At the 6-minute mark, remove the eggs immediately to the ice bath. Let cool.

Meanwhile, get your toppings ready to add to each serving: the scallions, peanuts, edamame, chili crisp, and sesame oil. Once the eggs are cool enough to handle, peel and set aside.

After the 20 minutes are up on the Instant Pot, there will be a chime and the gadget will default to “keep warm.” This is when it begins to drop pressure. Allow about 30 minutes for the Instant Pot to reduce its pressure naturally; do not open the steam release valve until at least 20 minutes have passed. After 30 minutes, you can safely open the steam release valve and the lid. Contents will be hot.

Remove the chicken pieces from the porridge to a cutting board; coarsely chop or shred , then add back to the porridge, stirring well to combine.

Taste the porridge for seasoning; add more salt, if desired (remember that soy sauce is also an option at serving time).

To serve the congee: Cut peeled soft-boiled eggs lengthwise in half, careful to maintain their soft interiors. Arrange one or two, sunny side up, in each individual serving bowl. Ladle the congee around the eggs in each bowl. Top the congee with scallions, peanuts, edamame, and chili crisp (**or other toppings); drizzle a very small amount of sesame oil over the top. Serve congee hot with soy sauce on the side.

Makes 6 servings

* Other options include spinach, Swiss chard, bok choy, Chinese cabbage, or leek greens (separate or in any combination)

** Other options include steamed fresh broccoli or broccolini or Chinese broccoli, steamed snow peas, thawed frozen peas, or cilantro (to garnish, or in any combination).

DECEMBER 2024

Shaved Fennel Salad

I love the rich foods that we get to enjoy during the holidays but always crave something fresh as a palate cleanser.

When friends came over to trim the tree, we dove into a raclette experience (melting cheese on a tabletop griddle), but I wanted a foil for that.

While raclette is traditionally Swiss, I adapted it to a Mediterranean palate (artichokes, Portuguese chorizos, marinated mushrooms, roasted peppers), so I thought it might be good to lean Italian.

I saw bulbs of fennel at the store and devised this crunchy side salad which I’ve since made twice! Looks like I’ll be growing some fennel next year as a result!

Hint: It gets better as it sits, so don’t be afraid to make it a day ahead.

4 celery stalks, leaves reserved
1 bulb fresh fennel, stalks and fronds reserved
½ cup of fresh parsley, chopped
¼ cup fresh basil, chopped
1 lemon
1 clove fresh garlic
2 teaspoons dried Herbes de Provençe
⅓ cup extra virgin olive oil (or combine EVOO and garlic olive oil to make the same amount)
Salt and black pepper to taste
½ to 1 cup freshly shredded hard cheese (such as parmesan or pecorino)
1 (2.25-ounce) package pine nuts
Finishing salt (optional)

Trim the celery stalks, then cut the wide ends off and cut them in half lengthwise to match the size of the rest of the celery (the goal is to get celery slices that are uniform). Slice the celery into even pieces about ¼-inch thick. Place in a medium bowl.

Cut the fennel bulb in half. Remove any hard core you find. Using a mandoline, shave the fennel as thinly as you are able. If you don’t have a mandoline, use a very sharp knife. Add the thin shavings to the bowl with the celery.

Chop about ¼ cup’s worth of the reserved celery leaves and fennel fronds. Add to the bowl with the other vegetables. Add the chopped parsley and basil. Toss herbs and vegetables to combine, then set aside. Meanwhile, keep the remainder of the fennel stalks on hand for another use.

In a smaller separate bowl, add the zest and juice of the lemon. Add the garlic and Herbes de Provençe, then whisk in the oil. Season the dressing to taste with salt and pepper.

Pour the dressing over the vegetables and toss lightly. Transfer to a serving bowl and set aside. Can be left out at room temperature 2 hours prior to serving (recommended).

In a small skillet on medium heat, toast the pine nuts, keeping a close eye on them and tossing regularly so you don’t burn them. Once golden brown, remove to a small dish and set aside.

Just before serving, top the salad with the shredded cheese and toasted pine nuts. If you have a favoring finishing salt (I make a fennel salt, but flaky sea salt can be used), sprinkle it on top.

Makes 6 servings

Note: I also made this and tossed it with arugula and it was fantastic. Another time, I used leftover salad in a pasta salad as well.

NOVEMBER 2024

Hearty Homemade Mushroom Leek Soup

Chez Sellman made it through the bomb cyclone event here in the PNW mostly unscathed.

It was two days after the big—and I do mean BIG—winds blew through that the power clicked off and didn’t come back on again for another 10 hours. Not the worst situation, as the stove and fireplace are gas and, in a pinch, there’s a generator to hook up.

But I wasn’t feeling the need. I lit a bunch of candles, pulled several leeks from my garden, and came up with this amazing soup. I didn’t have power to operate a hand blender to turn this into a cream soup, but it really didn’t need it; the chunks of mushrooms in the leek-rich broth with cream were really quite satisfying on their own.

¼ cup extra virgin olive oil, plus more to drizzle
¼ cup butter (or clarified butter, if you have it)
2 pounds fresh mushrooms (I used baby bellas), cleaned and sliced (not too thin!)
2 portabella mushrooms, cleaned and chopped
2 medium leeks (mostly white sections), sliced
8 shallots, minced (or one small sweet onion)
3 cloves fresh garlic, minced
1 tablespoon chopped fresh parsley
1½ teaspoons chopped fresh thyme
1 teaspoon salt
¾ teaspoon dried tarragon
1 quart chicken broth
2 tablespoons beef base
½ cup half and half
Salt and freshly ground black pepper to taste

In a large soup pot, heat oil and butter over medium-high heat until butter melts. Stir in mushrooms until coated with oil and butter. Cook until mushrooms brown lightly and have released their water, stirring occasionally, about 10 minutes (do not cover). When finished, remove mushrooms to a bowl and set aside, leaving the drippings in the pot.

In the same pot, add the leeks and shallots, drizzling with oil as necessary to cook the vegetables (I think I added another tablespoon). Reduce heat to medium and cook for about 3 minutes to get a nice brown on the vegetables. Stir in the garlic, parsley, and time and cook for 1 minute more. Stir in the salt and dried tarragon.

Pour the chicken broth into the vegetables and increase the heat to medium high, stirring to loosen any caramelized bits off the bottom of the pan. Add the beef base; stir until dissolved. Bring soup to a simmer and cook, uncovered, another 10 minutes. Remove from heat.

Stir in the reserved mushrooms, then the half and half. Season to taste with salt and pepper. Serve as is, or use an immersion blender to puree the soup if you want a creamy, smooth version.

Makes 6 to 8 servings

Grilled sour bread is a great way to sop up this delicious soup!

SEPTEMBER 2024

Pumpkin Zucchini Cowboy Bars

I’m not a big-time baker, but when I get hit with so many zucchini from the garden I have to find things to do with it.

I’m still using up zucchini still in the freezer from last summer, and have so many more coming off the plant this year that I need to drop off a load at the food bank this week with whatever I can’t stash myself.

Mixing it into sweet bread batters is the best way to use up a lot of it at a time beyond roasting and cooking it down into soup (which I’ve also done quite a bit already).

I call these “cowboy bars” because, like cowboy cookies, they include a lot of add-on ingredients. In this case, you’re getting chocolate chips, toasted pecans, and coconut. They lend a nice texture and sweetness to an otherwise not-overly-sweet snack bar that’s good for breakfast or dessert.

Note: If using fresh shredded zucchini, squeeze and blot dry first before using; if frozen, thaw first and drain in colander in sink to remove excess liquid.

1 cup granulated sugar
1 cup light brown sugar
⅔ cup grapeseed oil
4 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon freshly ground nutmeg
1 can (15 oz) pureed pumpkin (not pie mix)
2 cups shredded zucchini (fresh or frozen, see Note)
1 cup chopped pecans
1 cup semisweet mini chocolate chips
½ cup sweetened shredded coconut

Preheat oven to 350°F.

Prepare 13×9-inch baking pan with parchment paper; set aside.

Cream sugar, oil, and eggs in large bowl. Add pumpkin until incorporated.

Sift together flour, baking soda, baking powder, and all the spices. Fold spice mixture pumpkin mixture, then stir in zucchini, pecans, chocolate chips, and coconut.

Bake 30 minutes or until toothpick, when inserted in center, comes out clean and dry.

Slice and serve. Store in covered airtight container.

Makes 18 to 24 bars

To freeze the bars: remove from baking dish and place in freezer-safe storage container for up to 3 months.

AUGUST 2024

Spicy Green Bean Salsa

What? Salsa?

Yes! I had a surplus of green beans this year, and they were so good, but I didn’t want to keep making the usuals (my go to is Salade Nicoise or oven roasted or dipped in wasabi soy mayo). I decided to try to make a salsa that might go with fish or seafood, something I eat a lot for dinner (usually steelhead filet or large shrimp). I mean, if salsa can be made from mangos or zucchini, it can be made from chopped, freshly steamed green beans, too, right?

I love it when I can make use of multiple crops from my raised beds, and this recipe easily incorporates several items from my August garden besides green beans: shallots, bell pepper, cilantro, and jalapeno.

1 lime, zest removed and juiced
1½ teaspoons vinegar (I used sherry vinegar
1 teaspoon maple syrup
¾ teaspoon brown mustard
½ teaspoon garlic powder
¼ teaspoon ground cumin
1 large shallot, minced
Salted water for parboiling green beans
Medium bowl of iced water + splash of vinegar to “shock” green beans
2 cups fresh green beans, trimmed
½ cup minced bell pepper
⅓ cup minced fresh cilantro
1 large jalapeno chili, minced
3 tablespoons extra virgin olive oil
Salt and pepper to taste

In a medium bowl, combine the shallot, lime juice, lime zest, vinegar, maple syrup, mustard, garlic powder and ground cumin. Set aside.

In boiling salted water, parboil green beans for 3½ minutes. Remove beans from the water using a slotted spoon and place in the prepared bowl of iced water to “shock” them (this helps them keep their vibrant green color and halts the cooking process). Set aside.

Once green beans are cool, chop them into small dice and add to the reserved lime shallot mixture. Add bell pepper, cilantro, and chilis to the salsa; toss well. Finally add the olive oil and stir well to combine. Season the salsa with salt and pepper to taste (I used garlic salt and smoked black pepper).

Serve as a condiment for fish or seafood or enjoy as a salsa with tortilla chips.

Makes about 2 cups

JULY 2024

Mini Zucchini Bundt Breads

This is a tried-and-true recipe that uses up a lot of zucchini at once and doesn’t require that you press out and drain the liquid like some recipes ask for.

Also, when I’ve had a surplus of zucchini (I mean, who doesn’t?), I basically shred it all up in my KitchenAid stand mixer using the shredding blade, portion it into 2- and 4-cup portions in freezer bags, then tag them and freeze them flat. That way I can have instant zucchini for baking or other uses (such as fritters, soups, stir fry, and more).

This recipe calls for chocolate chips and chopped walnuts, but these goodies are optional.

I decided to use my silicone mini Bundt forms to bake these (four forms of four mini Bundts each). You won’t need to prepare these pans in any way.

If you don’t have these, consider that the capacity of each form (four mini Bundts) is approximately equal to one 9×5 loaf pan, so the entire recipe would require four 9×5 loaf pans. That’s the beauty of the recipe; you can make a lot at once (and use up a lot of zucchini as a result)!

If you decide to use the loaf pans, note that if they’re metal, you’ll need to line them in parchment and adjust your baking time accordingly, as they will take about 15 minutes or longer to bake through.

4 cups all-purpose flour
3 cups sugar
4 teaspoons baking soda
2 tablespoons apple pie spice
2 teaspoons kosher salt
6 large eggs
4 cups grated or shredded fresh zucchini, with its liquid and including peel*
1½ cups grapeseed oil
2 tablespoons vanilla extract
3 cups walnuts, chopped (optional)
2 cups miniature semi-sweet chocolate chips (optional)

Preheat oven to 350°F. Gather 4 separate silicone baking molds (each with 4 Bundt or other mini cake forms in them). No need to prepare these. See notes about using metal pans.

In large bowl, combine flour, sugar, baking soda, apple pie spice and salt. Set aside.

In another large bowl, beat the eggs. Stir in the zucchini with its liquid, the oil, and the liquid. Combine well.

Slowly fold the dry ingredients into the wet ingredients, mixing well. If using walnuts and/or chocolate chips, add them now.

Divide batter evenly among all the silicone baking molds.

Bake 40 minutes or until toothpick inserted into bread comes out clean.

Cool mini Bundt breads in their forms for 5 minutes, then pop out carefully and cool completely on wire rack.

Makes 16 miniature Bundt breads