Savory Scallions and Carrots

For a simple, savory side dish that comes together in minutes, try this recipe for scallions and carrots. Pairs equally well with plain rice as it does a side dish for an umami pot roast.

Photo by FDC Member Nancy Kerins


3 bunches scallions, trimmed
3 carrots, peeled
2 tbsp. vegetable oil
1 tbsp. butter
1 tbsp. soy sauce
½ tsp. sugar


1. Cut whites from scallions into 3″ lengths, discarding greens.
2. Cut carrots into 3″ batons.
3. Heat oil in a skillet over high heat. Add carrots, and stir-fry for 1 minute.
4. Add scallions, and stir-fry until golden, 2-3 minutes.
5. Add butter, soy sauce, and sugar, and cook 30 seconds more.

Corn Bisque

Member Jocelyn Cook submitted several tantalizing recipes and since we’re getting corn this week, we’re sharing her Corn Bisque recipe. It sounds like a savory, perfect for end of summers cooler weather, I can’t wait to try it!

1tbsp olive oil
1 medium spring onion, chopped
3 cloves garlic, minced
8 ears fresh sweet corn, husked
1 green pepper, diced
3 Cubanelle peppers
2 carrots
1 tsp smoked paprika
1 tbsp red wine vinegar
2 cups chicken broth
1, 14oz can light coconut milk
sea salt and freshly ground black pepper, to taste
chopped chives, for garnish
(I reserved some corn kernels and threw in after blending for a bit of texture)

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Tomato Pie!

by Marykate Smith Despres, Salem Depot

Although I could happily slice and eat the heirloom tomatoes I got in my share this week just as they are, I always love an excuse to make pie. If you ordered pie crusts from the Coop last month, this savory, summer pie is worth pulling one out of the freezer.

If you don’t have a crust on hand, don’t worry! You can very quickly and easily make a savory pie crust by simply combining 1 cup of flour with 1/2 teaspoon salt, 1/4 cup of olive oil, and 1/4 cup of ice water and then pressing the mixture into an 9 inch pie plate. Stick it in the fridge for 15-20 minutes while gathering the rest of your ingredients, then score it and par bake for 10-15 minutes or until it begins to brown, but not crisp. I use this recipe for quiche and other savory pies when I have limited time and ingredients on hand and think the olive oil base (rather than butter) would be a great compliment to the tomatoes.

Remember the tomatoes?

This recipe is adapted from the Tomato-Parmesan Custard Pie recipe in Ron Silver and Jen Bervin’s Bubby’s Homamade Pies. The book, and all recipes therein, spring from the institution. If you can’t swing a trip to NYC to visit the Bubby’s, or if you simply prefer recreating these famous flavors in your own kitchen, I highly recommend the book.


But back to the pie. Besides the crust, you’ll need:

3/4 cups heavy cream

1/4 cup buttermilk

2 large eggs

1 cup grated Parmesan cheese, divided

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

pinch ground nutmeg

2 pounds tomatoes


Preheat the oven to 350.

Wisk liquids and eggs and add your spices and 3/4 cup of the Parmesan.

Cut tomatoes into 1/4 inch slices and layer in your crust (which you baked and cooled earlier), setting aside a few choice slices of tomato for the top. Add the custard mixture and then gently top with saved tomato slices and 1/4 cup of cheese.

Bake for about 40 minutes until the filling sets. Cool to room temperature, slice, and serve.