Ruffage: A Practical Guide to Vegetables

Asparagus

• Pan Roasted: Asparagus Stalks with Anchoy-Caper Butter and Fresh Herbs
• Grilled: Aspargus with Smoked Whitefish, Pea Shoots, and Mushrooms
• Raw: Salad of Asparagus, Arugula, Egg, and Radish with Mustard Vinaigrette

Beets

• Steam Roasted: Beets with Smoked Whitefish, Sour Cream, and Dill
• Puréed: Beet-Dressed Pasta with Golden Raisins and Poppy Seeds

Broccoli

• Raw: Broccoli Salad with Warm Bacon Vinaigrette, Sunflower Seeds, and Dried Cherries
• Oven Roasted: Broccoli with Melty Cheese and Chili Oil
• Quick Steamed: Bright Green Broccoli with Seared Whitefish and Lemon Butter

Cabbage

• Raw: Shaved Cabbage Salad with Chili Oil, Cilantro, and Charred Melon
• Roasted/Grilled: Seared Duck Breast with Brown Sugar-Vinegar Cabbage, Roasted Potatoes, and Herb Salad

Carrots

• Raw: Carrot Salad with Yogurt, Pickled Raisins, and Pistachios
• Oven Roasted: Carrots with Spicy Apricot Jam, Mint, and Almonds

Cauliflower

• Raw: Shaved Cauliflower Salad with Smoked Whitefish Mayo, Lemon, Radicchio, and Herbs
• Oven Roasted: Cauliflower with Roasted Tomatoes, Parsley, and Bread Crumbs
• Puréed: Cauliflower Purée Topped with Seared Pork Cutlet

Celery and Celery Root

• Raw: Celery Root Salad with Lentiles and Bagna Cauda
• Puréed: Celery Root Purée Topped with Seared Chicken Thigh and Green Salad
• Raw: Celery Stalk Salad with Grapes, Apples, Goat Cheese, and Pecans
• Braised: Braised Stalk Celery

Corn

• Grilled: Grilled Corn on the Cob with Parmesan Butter
• Roasted: Corn Kernel Salad with Soybeans, Cherry Tomatoes, and Basil
• Puréed: Cream-Less Corn with Sautéed Greens and Seared Salmon

Cucumbers

• Raw: Cucumber Salad with Cherry Tomatoes, Parsley Oil, and Cottage Cheese
• Blistered: Cucumber with Cumin Yogurt and Parsley

Eggplant

• Braised: Stewy Eggplant and Tomato Coddled Eggs
• Oven Roasted: Crispy Eggplant with Fresh Mozzarella, Tomatoes, Pickled Raisins, and Mint
• Puréed: Smoky Eggplant Pasta with Pounded Walnut Relish, Mozzarella, and Basil

Fennel

• Raw: Shaved Fennel Salad with Apricots, Chili Oil, Parsley, Mint, and Lamb Chops
• Braised: Braised Fennel

Garlic

• Raw: Grilled Pork Chops with Garlic and Kale Relish
• Sautéed: Garlic and Spinach Pasta
• Confit: Garlic Confit
• Confit: Garlic Marinated White Beans with Celery and Parsley Salad

Green Beans

• Pan Roasted: Blistered Green Beans with Tomatoes, Pounded Walnuts, and Raw Summer Squash
• Grilled: Charred Green Beans with Crispy Chickpeas and Curry Yogurt
• Braised: Green Beans with Tomatoes, Lentils, and Onions

Greens, Delicate: Arugula, Leaf Lettuce, Head Lettuce, Spinach, Baby Bok Choy

• Raw: Perfect Salad
• Braised: Braised Lettuce
• Grilled: Charred Whole Romaine with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs

Greens, Hearty: Chard, Collards, Kale, Radicchio and Other Chicories

• Raw: Massaged Kale with Tomatoes, Creamed Mozzarella, and Wild Rice
• Sautéed: Sautéed Greens with Garlic and Chili Flakes
• Braised: Braised Kale with Jowl Bacon, Onions, and Parsley
• Oven Roasted: Oven-Roasted Kale Chipes with Grated Raclette

Kohlrabi

• Baked: Kohlrabi Potato Gratin
• Raw: Kohl-Slaw with Apples, Black Lentils, Sherry Vinaigrette, and Seared Salmon

Leeks

• Raw: Marinated Leek Salad with Wheat Berries, Carrots, and Seared Salmon
• Braised: Slow-Cooked Leeks with Thyme and Cream

Onions

• Raw: Shaved Onion Salad with Cucumber, Yogurt, and Mint over Lamb Chops
• Braised: Vinegar-Braised Onions with Seared Whitefish and Arugula
• Caramelized: Caramelized Onion and Goat Cheese Toasts

Parsnips

• Oven Roasted: Roasted Parsnips with Fresh Goat Cheese, Pecans, and Pickled Apricots
• Puréed: Parsnip Purée with Duck Breast, Radicchio, and Cranberry Relish

Peas

• Marinated: Marinated Peas with Yesterday’s Roast Chicken, Baby Onions, and Lettuce
• Puréed: Sweet Pea Toasts
• Pan Roasted: Peas with Parsley, Thyme, Butter, and Onions

Peppers, Sweet

• Grilled: Grilled Peppers with Eggplant and Tomato over Couscous
• Braised: Peperonata with Poached Eggs and Paprika Potatoes

Potatoes

• Boiled: Simple Boiled Potatoes with Sweet Butter and Herbs
• Oven Roasted: Roasted Potato Salad with Egg, Celery, Herbs, and Bread Crumbs
• Braised: Mustard Braised Potatoes with Chicken Thighs
• Baked: Jacket Potatoes with Shaved Vegetable Salad and Tuna Mayo

Radishes

• Pan Roasted: Roasted Radishes with Their Greens and White Wine
• Raw: Radish Wedges with Bagna Cauda
• Poached: Poached Radishes with White Wine, Chicken Stock, and Butter

Ramps

• Raw: Ramp Pesto with Seared Chicken, Radish, and Bread Salad
• Grilled: Grilled Ramps with Parsley, Walnuts, and Hard-Boiled Egg
• Sautéed: Sautéed Ramps with Morels, Spinach, and Cream on Toast

Squash, Summer

• Raw: Shaved Summer Squash with Parmesan, Lots and Lots of Herbs, and Olive Oil
• Grilled: Grilled Zucchini Planks with White Beans, Olive Oil, and Rosemary
• Marinated: Summer Squash Escabèche with Mushrooms, Arugula, and Steak

Squash, Winter

• Pan Roasted: Delicata Squash with Dukkah, Ricotta, and Dried Cherries
• Oven Roasted: Winter Squash and Brown Butter Purée

Sunchokes

• Raw: Shaved Sunchokes with Mustard Vinaigrette and Parsley
• Puréed: Sunchoke Purée with Cream and White Wine
• Oven Roasted: Roasted Sunchokes with Massaged Kale and Brown Butter Vinaigrette
• Braised: Braised Sunchokes with Almonds, Cream, Sherry, Parsley, and Duck Breast

Tomatoes

• Raw: Tomato Panzanella with Corn, Cucumbers, and Herb Salad
• Stuffed: Tomatoes Stuffed with Lentils and Goat Cheese
• Oven Roasted: Oven-Roasted Tomatoes

Turnips and Rutabaga

• Raw: Matchstick Salad: Turnip, Carrots, Kohlrabi, with Lemon, Parmesan, and Parsley
• Oven Roasted: Roasted Turnip, Apple, Rosemary, with Pork Loin and Spinach
• Braised: Turnip and Potato Mash with Chicken Legs, Orange, Vanilla Vinaigrette, and Radicchio