A flock of books this season celebrates fresh-from-the-garden — or farm — recipes. Our favorite is the eye-catching “Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden” (Running Press, $35), by Jeanne Kelley, an editor, writer and recipe developer. Other new books include “Fresh: Seasonal Recipes Made with Local Foods” (Douglas & McIntyre, $29.95), by Vancouver restaurateur John Bishop, and “Rosalind Creasy’s Recipes from the Garden” (Tuttle, $34.95) from the well-known garden authority. Here are recipes from the books.
Savory mashed potatoes with garden herbs
Preparation time: 25 minutes
Cooking time: 20 minutes
Yield: 4 servings
This recipe is adapted from “Rosalind Creasy’s Recipes from the Garden.”
4 large Yukon Gold or russet potatoes, peeled, cut into quarters
2 cloves garlic
1/2 cup milk
1/3 cup whipping cream
1/2 stick (1/4 cup) butter
1 1/2 teaspoons each, fresh, finely chopped: chives, tarragon
1 tablespoon finely chopped parsley
1/2 teaspoon salt
1/8 teaspoon nutmeg
Freshly ground pepper
1. Cover the potatoes and garlic with water in a large saucepan; heat to a boil over high heat. Cook until the potatoes are just fork-tender, 15-20 minutes. Drain; set aside.
2. Meanwhile, heat the milk and cream in a small saucepan over medium-high heat to hot but not boiling; add the butter. Cook until butter melts, about 1 minute; remove from heat.
3. Force the potatoes and garlic through a ricer or food mill into a large bowl, or mash in the bowl until smooth with a potato masher. (Do not overmix potatoes.)
4. Transfer potatoes to the large saucepan; heat over medium heat 30 seconds. Stir in the milk mixture just until creamy. Fold in the chives, tarragon, parsley, salt, nutmeg and pepper to taste.
Nutrition information per serving: 445 calories, 39% of calories from fat, 20 g fat, 12 g saturated fat, 59 mg cholesterol, 63 g carbohydrates, 7 g protein, 328 mg sodium, 5 g fiber
Watercress, snow pea and shiitake mushroom stir-fry
Preparation time: 20 minutes
Cooking time: 8 minutes
Yield: 4 servings
Serve this stir-fry, adapted from “The Farm to Table Cookbook: The Art of Eating Locally,” with rice noodles or steamed brown rice. Before you begin stir-frying, have all the vegetables prepped and ready to go.
2 tablespoons sherry or mirin (rice cooking wine)
2 teaspoons cornstarch
1/4 cup freshly squeezed orange juice
2 tablespoons low-sodium soy sauce
2 teaspoons light brown sugar
1 teaspoon toasted sesame oil
3 tablespoons vegetable oil
1 piece (1-inch long) ginger root, minced
1 to 2 large cloves garlic, minced
1 package (3 1/2 ounces) shiitake mushrooms, caps sliced, stems discarded
8 ounces snow peas, preferably fresh
2 bunches watercress
1. Combine the sherry and cornstarch in a large measuring cup, whisking to dissolve any lumps. Add the orange juice, soy sauce, brown sugar and sesame oil, mixing well; set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the ginger and garlic; stir-fry 20-30 seconds. Add the mushrooms; stir-fry until they begin to turn golden brown, about 3 minutes. Add the snow peas and the sauce mixture; stir-fry until the sauce is thick and bubbly, 4-5 minutes. Remove from heat; add the watercress in several additions, tossing until it just begins to wilt. Divide among individual plates.
Nutrition information per serving: 185 calories, 54% of calories from fat, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 15 g carbohydrates, 6 g protein, 246 mg sodium, 2 g fiber
Scallops with three peas and prosciutto
Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: 4 servings
This simple fresh dish is adapted from a recipe in “Blue Eggs and Yellow Tomatoes,” by Jeanne Kelley. Pea shoots are sold in some Asian and specialty markets; chopped baby spinach can be substituted.
1 cup fresh or frozen peas
1 cup sugar snap peas or Chinese snow peas
3 tablespoons extra-virgin olive
1 large shallot, minced
2 cloves garlic, minced
3 teaspoons minced fresh thyme
1/2 cup dry white wine
3 cups pea shoots or chopped baby spinach
1/2 teaspoon salt
Freshly ground pepper
1 1/4 pounds large wild-caught sea scallops
2 ounces thinly sliced prosciutto, chopped
1. Heat a large saucepan of salted water to a boil over medium-high heat. Add the peas; cook 1 minute. Add the snap peas; cook just until tender, about 3 minutes. Drain.
2. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat; add the shallot. Cook, stirring, until golden, about 3 minutes. Add the garlic and 2 teaspoons of the thyme; cook, stirring, 1 minute. Add the wine; cook 2 minutes. Transfer to a measuring cup or small bowl.
3. Heat 1 tablespoon of the olive oil in the same skillet over medium-high heat. Add the pea shoots. Cook, stirring occasionally, until heated through, about 3 minutes. Season with 1/4 teaspoon of the salt and pepper to taste. Transfer to a serving dish; cover to keep warm.
4. Heat remaining 1 tablespoon of the olive oil in the same skillet over medium-high heat; add the scallops. Sprinkle with remaining 1 teaspoon of the thyme, remaining 1/4 teaspoon of the salt and pepper to taste. Cook, turning occasionally, until the scallops brown on both sides, about 3 minutes per side.
5. Arrange the scallops over the pea mixture in the serving dish; keep warm. Heat the reserved wine mixture to a boil in the skillet over medium-high heat; cook, stirring up the browned bits, 1 minute. Remove from heat; stir in the prosciutto. Pour over the scallops.
Nutrition information per serving: 207 calories, 13% of calories from fat, 3 g fat, 1 g saturated fat, 58 mg cholesterol, 13 g carbohydrates, 31 g protein, 919 mg sodium, 3 g fiber
Butter lettuce salad
Preparation time: 15 minutes
Yield: 4 servings
“This recipe uses strawberry vinegar and olive oil for the vinaigrette, but feel free to use any combination,” John Bishop writes in “Fresh.”
2 strawberries, hulled
1/4 cup each: strawberry or any fruit-flavored vinegar, olive oil
1/4 teaspoon salt
2 heads butter lettuce, each head quartered
1/2 cup toasted hazelnuts, see note
Puree the strawberries and vinegar in a food processor; add the olive oil in a slow, continuous stream until smooth. Season with salt. Place lettuce quarters in a large bowl; toss with vinaigrette. Place 2 lettuce quarters on each plate; garnish each with 2 tablespoons of the hazelnuts.
Note: Toast hazelnuts in a small dry skillet over medium heat, stirring often, until aromatic, about 5 minutes.
Nutrition information per serving: 229 calories, 86% of calories from fat, 22 g fat, 3 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 3 g protein, 149 mg sodium, 2 g fiber
