Celery isn't typically the star ingredient, but that doesn't mean one should overlook, or underestimate, its potential. This is a selection of favorite celery recipes. Give one of the shaved celery salads a try, or the Lima Bean Stew - you'll be happy you did. Also, buy celery with celery leaves intact if you can find them, I turn the leaves into homemade celery salt - recipe also linked to below.
The sort of hearty salad I love - heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar
Everyone should have a green juice recipe in their repertoire, and this one is a ringer. Its heart and soul is straight green, not at all sweet, with a good amount of lemon-lime tang, and invigorating ginger lift.
One of the things I love about having a work studio is our location. It means that most days, at one point or another, I find myself standing in the middle of San Francisco's Chinatown. This is a shredded salad inspired by the neighborhood - lots of cabbage and scallions, tossed with soy sauce, honey, and cilantro, and amount of crunch toasted peanuts, and celery.
A breezy summer-spirited lunch salad made with celery, beans, and Parmesan. And a glance at my attempt at organizing some of my pictures into albums.
Homemade celery salt couldn't be easier to make. I keep a bottomless jar of it on hand and use it on just about everything - eggs, soups, salads. It's hard to go wrong with it.
If you love pad thai, you need to try this simple trick to make a turmeric noodle version.
An A+ white chard riff on a ribollita, using anything and everything on hand.
A Mung Quinoa Power Bowl for lunch at the Quitokeeto studio. The base is simply mung beans and quinoa, and the magic comes from the deeply sautéed and spiced celery. It welcomes as many, or few, toppings as you like - roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.
The bean & artichoke salad I made to take to Easter this year - pickled celery, chopped kalamata olives and toasted walnuts, along with tender artichokes, and lots of the white cocagne beans I picked up at my neighborhood farmers' market.
There's all sorts of good stuff in this salad - chickpeas, celery, black olives, pepitas, avocado, blanched broccoli. Full of crunch & substance, it's a salad that can stand up to a few hours in a container without collapsing.
The soup I've cooked most this year. There is so much going on here despite a modest list of ingredients. Celery, crushed caraway, and garlic are cooked together alongside big hearty beans and chopped tomatoes in what becomes an olive-oil dappled broth. You serve each bowl with chopped oily, black olives and fresh lemon wedges. This is a version made with Christmas Lima beans, but you can substitute cannellini or giant corona beans.
This lovely, jeweled pomegranate salad recipe is from Samuel and Samantha Clark's book Moro East - toasted walnuts, celery, mint, parsley, and garlic. An easy, delicious, and a pretty addition to any table.
A chunky celery soup perfect for a winter day - celery, carrots, a potato, an onion, a bit of garlic, and some leftover wild rice.
The egg salad sandwich recipe I turn to multiple times a week. Light on the mayo, with good quality eggs, chopped celery, and a sprinkling of chives on thinly sliced whole grain bread.
Molly Stevens' Braised Celery recipe - take a dish of celery segments topped with a dose of sauteed aromatics (celery hearts, shallots, and thyme), and a bit of broth. Slowly cook it all down under a roof of tinfoil until it is nice, moist, and tender - then finish it off gratin-style with crunchy bread crumbs and a bit of nutty gruyere.