Recipe Search: Recipe Exchange

Fall is when the wild mushrooms, particularly Chanterelles, start mysteriously popping out of the dark forest duff around here. It's also when the corn is ripe, making a perfect marriage. This soup would go great with a pile of steamed kale, drizzled in olive oil and a splash of cider vinegar and salt.
 
Corn Chowder with Bacon, Crab and Chanterelle Mushrooms

Ingredients

• 4 ears fresh yellow corn
• 4 cups chicken or veggie broth
• 3 cups whipping cream (or milk or milk substitute if aiming for a lower fat soup)

• 2 tablespoons olive oil
• 7 bacon slices, cut crosswise into 1/4-inch-wide strips (optional)
• 1 1/2 cups finely chopped onion
• 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
• 3/4 cup finely chopped celery (i didn't have any and went without - it was fine)
• 1 teaspoon fennel seeds
• 1 3/4 pounds potatoes, peeled, cut into 1/2-inch cubes
• 1-2 colored sweet peppers, diced

• 2 tablespoons (1/4 stick) butter
• 6 ounces fresh chanterelle mushrooms, thickly sliced
• 2 tablespoons dry Sherry
• 1 teaspoon fresh thyme leaves, or 1/2 tsp. dried

• 1 pound fresh crabmeat (optional)
• 2 tablespoons chopped fresh parsley

Preparation
Cut kernels off corn cobs. Set kernels aside and put the cobs into a large heavy saucepan. Peel the potatoes. Set diced spuds aside and add peels to saucepan. Chop the leeks. Save the butt ends and the leaves, chop up, rinse and combine with the corn cobs, broth, and cream. Simmer 5 minutes, being careful not to scorch the cream. Remove from heat.
Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes and sweet peppers. Strain cobs, leek leaves and potato peels from cream mixture; add strained stock into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.

1 large bunch chard, stems removed, chopped
1/2 large onion, chopped
4 cloves garlic, diced
1/2 c feta
8 oz. penne pasta, cooked and drained
olive oil
butter
salt and pepper
grated parmesan

Cook onion in a small amount of olive oil.  Add a little more oil, chard and garlic.  Cook, stirring, till chard is wilted.  Remove from heat and add feta, pasta and a couple of pats of butter.  Toss and serve with crusty bread.

2 big fennel bulbs, sliced up
5 Tbs. olive oil
1 onion, sliced
3 tomatoes, chopped
8 basil leaves, finely chopped
salt and pepper to taste
2 Tbs. balsamic vinegar
½ cut pitted black or other cured olive

In a wide skillet, sautee onions in olive oil over med-low heat for several minutes. Add sliced fennel and sautée covered for about 15 minutes, until melted together and soft. Add chopped tomatoes, basil, salt, pepper, vinegar and olives. Stir, re-cover and cook for another couple minutes. Serve hot or warm.
Serves 4-6.
 

yield: Makes 5 servings

active time: 30 min
total time: 45 min

Anchovy and red pepper flakes balance the bitterness of the escarole, giving it a sweetness that goes well with robust flavors.

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Ingredients

• 2 heads of escarole, cored and coarsely chopped
• 1/8 cup extra-virgin olive oil plus additional for drizzling
• 2-3 garlic cloves, thinly sliced
• 1/4 teaspoon dried hot red pepper flakes
• Half of a (2-oz) can anchovy fillets in olive oil, drained, patted dry, and chopped

Preparation
Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 4-6quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.
Heat oil in same pot over moderately high heat until hot but not smoking, then sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add anchovies, then reduce heat to moderate and cook, stirring, until dissolved, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with salt.
Spoon onto a platter and drizzle with oil to taste.
Cooks' note: Escarole can be sautéed (but not drizzled with oil) 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat in a large pot over moderately low heat, stirring, until hot.
Adapted from epicurious.com

You can toss any veggies you like into this basic curry. It would be great with Brussels sprouts, broccoli, romanesco, potatoes, other winter squash or any root vegetable.
 
Serves 4.
 
2 Tbs. oil
1 onion or 1 large leek, chopped
1 Tbs. curry powder
1 Tbs. minced fresh ginger
1.5 pounds butternut squash, peeled and roughly chopped
1 c. coconut milk, stock or water
salt and freshly ground pepper
chopped fresh cilantro for garnish (optional)
 
Put the oil in a pot or deep skillet over med-high heat. Add onion and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes more.
 
Add the squash and coconut milk and sprinkle with salt and pepper. Bring to a boil, cover and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check periodically to make sure there is adequate liquid. If the squash is done and there is ample liquid, turn up the heat, take the lid off and cook down until the consistency is thicker than stew.
 
Taste and adjust seasonings, garnish and serve warm.

Apples aren't exactly in season yet, but the combination of sweet/tart apple with the kohlrabi, all mixed together with a mustard vinaigrette is a delight! If you have any hakurei turnips from last week still in the fridge, add them in (julienned like the kohlrabi). You can also throw in some diced celery if you have any on hand.
 
The Salad
Thickly peel your kohlrabi and cut into fine julienne strips. Slice or grate an apple - your favorite variety - and toss into a bowl with the kohlrabi. If you're adding turnips or celery, add them to the mix.
 
Mustard Vinaigrette:
2 T red wine vinegar, sherry vinegar or fresh lemon juice
2 shallots, finely diced
1 garlic clove, minced
salt and fresh ground pepper
1 T fresh dijon mustard
2 T creme fraiche or sour cream
1/3 c extra virgin olive oil
2 T snipped chives
1 T chopped parsley
3 T capers, rinsed
 
Combine the vinegar, shallots, garlic, and 1/4 tsp. salt in a small bowl. Let stand for 15 minutes, then vigorously whisk in the mustard, creme fraiche and oil until thick and smooth. Grind in a little pepper, then stir in the herbs and capers. Taste and adjust seasonings to your liking.
 
Serves 4-6
 
Adapted from Deborah Madison's cookbook: Vegetarian Cooking for Everyone

Serves 8.
 

To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
• 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
• Coarse kosher salt
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon chopped fresh rosemary
• 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Preparation
Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

4 Servings

Ingredients

• 2 acorn squash, halved lengthwise, seeded

• 1 cup dried cranberries or currants
• 1/2 cup hot water
• 8 tablespoons (1 stick) butter
• 8 ounces fresh wild mushrooms (such as shiitake), stemmed, chopped
• 1/2 cup chopped onion
• 2 teaspoon dried rubbed sage
• 2 cup fresh whole wheat breadcrumbs

 
Preparation
Preheat oven to 425°F. Bake squash halves face down until soft. Turn squash halves cut side up. Season cavities with salt and pepper.
Combine dried cranberries and hot water in small bowl. Melt 6 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion and sage and sauté until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.
Mound stuffing into squash halves. Dot with remaining 2 tablespoons butter. Bake until heated through and crisp on top, about 10 minutes.

Don't just throw them away! The tender tops on your carrots are great in soups! Here's one rendition, based on a recipe from Local Flavors:
 
1 bunch carrots, the tops and the roots
2 Tbs butter
3 Tbs. white rice
1 bunch purplette onions
2 thyme sprigs
2 Tbs. chopped dill, parsley or celery leaves
sea salt and freshly ground pepper
6 cups veggie stock or chicken stock
 

• Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots, or chop them finely.
• Melt the butter in a soup pot. Add the carrot tops and carrots, rice, onions, and herbs. Cook for several minutes, turning everthing a few times, then season with 1.5 tsp. salt and add the stock.
• Bring to a boil and simmger until the rice is cooked, 16-18 minutes.
• Taste for salt, season with pepper and serve.

2 T. olive oil
2 fennel bulbs, sliced paperthin
2 leeks (white part only) sliced paperthin
1 lg sweet onion
3 tsp. dried oregano
1 1/2 tsp. fennel seeds
1 T. chopped jalepeno pepper
4 lg tomatoes chopped
1/2 cup orange juice
 2 cans chopped clams plus liquid
1 pound sea scallops
1/4 cup fresh basil, chopped
1.  Warm oil over medium heat in a heavy, large pot.
2. Add next 6 ingredients (through peppers), saute until tender, about 7 min.
3. Add tomatoes and orange juice.
4. Add clams and scallops.  Cover pan, reduce heat, and simmer for 5 minutes.  Be careful not to overcook.
5. Sprinkle with fresh basil and serve. 
Makes 8 servings.
 

 
Olive oil
 

2 baby fennel bulbs, trimmed and quartered
1 tbs balsamic vinegar
½ cup  chicken stock
Handful of arugula
2-4 oz. marinated feta, crumbled
¼ small red onion, very thinly sliced
¼ large red chilli, thinly sliced
1 tsp finely grated lemon rind 
Extra virgin olive oil, to drizzle 

• Heat 2 tbs of oil in a frying pan over medium heat, add fennel and cook, turning, for 2-3 minutes or until fennel caramelizes a little, season with salt and pepper. 
• Add balsamic vinegar and chicken stock, cover and cook for 8 -10 minutes or until tender. 
• Transfer braised fennel to a bowl, add arugula, feta, red onion, chili, lemon rind and dress with olive oil. Toss gently to serve.

White Bean and Winter Tarragon Soup with Fennel

serves 4

8 ounces Great Northern white beans

2 Tablespoons olive oil

1 medium onion, diced

1 small fennel bulb, diced, about one cup

2 teaspoons grated lemon peel

2 cloves garlic, minced

7 cups chicken stock

1 Tablespoons fresh winter tarragon leaves, chopped*

3 Tablespoons thinly sliced ham, julienned

salt and pepper to taste

Sort through the beans to remove rocks and other items. Put in a container and cover with four inches of water. Soak overnight. Drain off the water.

In a stainless steel pot heat the olive oil. Saut the onion and the fennel until golden. Add the grated lemon peel and the garlic. Cook for one minute to release the flavors. Add the stock, cover the pot and reduce the heat to a simmer. Cook the beans until soft, about one hour.

Stir in the tarragon, reserving 1/2 teaspoon to use for garnish. Add the ham, stirring to blend all flavors. Add salt and pepper to taste. Ladle into decorative soup bowls and garnish with the remaining tarragon.

* French tarragon can be substituted for winter tarragon.

Ingredients

• 3 to 4 shallots, unpeeled
• 1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin
• 2 cups canned or fresh coconut milk
• 2 cups mild pork or chicken broth
• 1 cup loosely packed coriander leaves
• 1/2 teaspoon salt
• 2 tablespoons Thai fish sauce, or to taste
• Generous grindings of black pepper
• 1/4 cup minced scallion greens (optional)

Preparation

• 3 tablespoons butter
• 2 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
• 2 large potatoes (about 18 ounces total), peeled, diced
• 4 1/2 cups (or more) chicken stock or canned low-salt broth

OPTIONAL:

• Saute sliced fennel with the leeks
• Add herbs to the pureed soup: basil, cill or chives
• Add cream or milk to substitute for part of the liquid

A simple, easy, and delicious way to enjoy the best flavors of summer: basil & tomatoes!

An array of tomatoes, preferably different colors

A handful of basil

Mozzarella - fresh or packaged

Good olive oil

Sea Salt

• Slice your tomatoes about 1/4" thick, into rounds. If the tomatoes are really big, you can cut the rounds in half.
• Slice your mozzarella into rounds, 1/4" thick.
• Arrange your tomatoes atop your mozarella, garnish with a basil leaf (or sliced ribbons of basil, for a slightly less intense flavor)
• Arrange on a plate and drizzle all over with good olive oil and a sprinkle of sea salt.
• Enjoy as an appetizer or center-of-the-plate treat!

Fresh Pea Soup
makes 6 cups

We use organic frozen peas to make this beautiful bright-green soup. Adding them to the pot at the tail end of the cooking time preserves their sweet flavor and vivid green color. It's lovely garnished with lots of snipped fresh chives, dill or chervil. Adding a small dollop of creme fraiche, sour cream, or whipped cream to each serving is pretty delicious, too.

2 tablespoons butter
1 leek, trimmed, washed and sliced
1 russet potato, peeled and cut into small pieces
4 cups chicken broth
2 pounds (6 cups) frozen peas
Salt and pepper

Melt the butter in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft but not colored, about 10 minutes.

Add the potatoes and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove the pot from the heat.

Working in batches, puree the soup in a blender. For a smoother texture, pass it through a strainer into a bowl, discarding the solids. Taste the soup and season it with more salt, if you like, as it will probably need it.

Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold.

thought I would share this recipe because it turned out SO WELL- had 2 weeks worth of cilantro- was heading out of town and had to save it somehow so made "bastard pesto" thusly:

garlic cloves with olive oil in the blender til fine- cilantro leaves til green paste- then a whole block of cotija (mexican casa fresca) cheese and olive oil til fine paste-

have so far used it in quiche (added 1/3 cup to egg milk mix) and on good bread the same as pesto- it is WONDERFUL

1 lb new potatoes, cut into even sized cubes

2/3 lb sugar snap peas

1-3 Tbs chopped fresh dill

butter

salt and black pepper

Put potatoes in a pot and cover with water. Bring to a low boil and cook until nearly tender. Add peas; boil until just tender. Drain and toss with herbs, butter, salt & pepper to taste. Makes 4-6 servings.

Couscous with Kohlrabi and Chermoula Dressing

Borrowed from From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce.

1-2 tsp minced garlic

2 Tbs. minced cilantro

2 Tbs. minced fresh parsley

1 tsp. paprika

½ tsp. cumin

salt

3 Tbs. fresh lemon juice

3 Tbs. olive oil

2-3 cooked couscous, cooled to warm temperature

2 cups peeled, diced kohlrabi

½ cup diced radishes and/or spring turnips

16 kalamata or oil-cured black olives

½ cup crumbled feta cheese

Mixe garlic, cilantro, parsley, paprika, cumin and alt to taste. Stir in lemon juice and olive oil. toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes/turnips, and olives. Sprinkle with feta. Serves 6.

 1 head chapped finely shredded
1/3 cup shredded coconut
2 TBSP lemon juice
1/4 cup olive oil and soy sauce
3 Tbsp sesame seeds or golden raisins or grapes
1/3 tsp turmeric and curry and cumin
1 cup cooked Quinoa
 
Mix  together and chill 1 hour
 

yield: Makes 8 first-course servings

This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.

Ingredients

Spice mix

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 teaspoon yellow mustard seeds
• 1 teaspoon black peppercorns

Soup

• 6 tablespoons extra-virgin olive oil
• 4 stalks chopped celery
• 1 1/2 cups chopped onion or shallot
• 1 cup chopped carrots
• 1/4 cup chopped peeled fresh ginger (from about 3-inch-long piece)
• 6 garlic cloves, chopped
• 1 pound bell peppers, chopped
• 1 3/4 cups chopped fresh fennel bulb
• 3 pounds tomatoes, diced (about 8 cups)
• 5 1/4 cups vegetable broth

• 2 teaspoons (about) hot pepper sauce

• 1 pound fresh crabmeat, picked over
• Thinly sliced radishes (optional)
• Chopped fresh chives (optional)

Preparation
For spice mix:
Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely.
For soup:
Heat oil in heavy large pot over medium-high heat. Add celery, onion/shallots, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes.
Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.

Ingredients
1 poblano or Anaheim or jalapeno chile (de-seed the jalapeno if you don't like things too hot)
2-3 zucchini, 10-12 oz
1 bunch cilantro
1 large onion
3 Tbs. sunflower seed or olive oil
3 Tbs. chopped parsley
3 Tbs. chopped mint
2 corn tortillas
sea salt
5 cups water or chicken/veggie stock
juice of 1 or 2 limes
sour cream, optional
 
Instructions

• Roast the chiles and remove the seeds, then chop coarsley. Quarter the zukes lengthwise, then chop into 1/2 inch pieces. Wash the cilantro thoroughly, including the stems. Finely slice the stems and chop the leaves, setting aside  few for garnish. Thinly slice the onion.
• Heat half the oil in a soup pot over med-high heat, then add teh onoin, zukes, cilantro stems, parsley and mint. Cook, stirring occasionally, until the onoin is limp and the zukes are fairly soft, about 10 minutes. Tear one of the tortillas into pieces and add it to the veggies.
• Add 2 tsp. salt and the water or stock and bring to a boil. Simmer, covered, until the zucchini is completely soft, about 15 minutes, then add the remaining cilantro. Let cool at room temperature, then puree until smooth. Season with salt and lime juice to taste.
• Cut the remaining tortillas into skinny strips and heat the remaining oil in a skillet. When hot, add the tortillas and cook until crisp. Set them on paper towls to drain. Serve the soup garnished with a dollop of sour cream, a little mound of tortillas strips, and a sprig of cilantro in each bowl.

From this week's Harvest Basket:
gusgus64.wordpress.com/2010/07/25/dinner/

Ingredients:
1 head red cabbage, cut into 2" pieces
A few radishes, cut into half moons
5 c water
2 Tbs. sea salt
2 Tbs. ginger, minced
1 clove garlic, minced
1 green onion, chopped
1/2 tsp cayenne
 
Instructions:

• In a large bowl combine water, 1.5 Tbs. salt, cabbage & radishes. Set aside on counter for 12 hours.
• Remove cabbage & radish from soaking liquid and combine with ginger, garlic, onions, cayenne & 1/2 tsp. salt.
• Put into a jar or crock. Pour soaking liquid over vegetables up to 1 inch from the top.
• Cover loosely with a clean cloth and set aside on the counter for 3-7 days.
• Enjoy plain as or as a condiment with other foods.

From "Healing with Whole Foods," Pitchford 2002.
 
 
 

Salad:
6 oz. long grain or wild rice
1.5 c chopped broccoli
1/3 c sliced red or green onion
1/4 c simple vinaigrette (recipe below)
1/2 tsp. lemon pepper
1 - 1.5 c sugar snap peas
1/3 c slivered almonds
 
Vinaigrette:
1/4 c. olive oil
juice of 1/2 to 1 lemon (to taste)
1 tsp. dijon mustard
dash of sweetener, like honey, maple syrup or sugar (to take the bite out of the lemon acid)
dash of basil, oregano or thyme - fresh or dried
Whisk all together until blended smooth.
 
Directions:
Prepare rice according to package directions. Cool slightly. Steam broccoli lightly until crunchy-tender. Toss with remaining ingredients and refrigerate 2-24 hours. Serves 4.
 

 
Sicilian Pesto
 
Recipe adapted from Marcella Says (2004) by Marcella Hazan
 
2 oz. (about ½ heaping cup) whole, roasted almonds
 
2 whole garlic cloves, peeled
 
4 Tbsp. extra virgin olive oil
 
2 Tbsp. grated pecorino romano cheese
 
½ cup tightly packed fresh arugula leaves
 
¼ tsp. dried red chile pepper flakes
 
3 to 4 firm, fresh plum tomatoes, seeded and chopped
 
1 tsp. fine sea salt                
 
Put all ingredients in a food processor and process to a creamy consistency. Taste and correct for salt. Toss with drained pasta that is still piping hot in a warm bowl. Serve immediately.
 
Makes enough pesto for 1 pound of pasta. 
 
This was always very popular at The Breadworks. Nice and spicy is best. Lots of red pepper flakes!
 
Also refreshing made with fresh mint leaves. Yum!
 
Enjoy.

1 bunch hakurei turnips, cut into matchsticks
1 bunch radishes, cut into matchsticks
A few chives, diced
Handful of mizuna, chopped
Juice of 1 lime
Salt to taste
 
Toss all the veggies together with the lime. Salt to taste.
 

• 2 1/2-pint containers fresh raspberries
• 3/4 cup raspberry liqueur

Combine raspberries and liqueur in small bowl. Let soak at room temperature at least 1 hour and up to 3 hours. do ahead Can be made 1 day ahead. Cover; chill.

• 1 (12-ounces) bag fresh or thawed frozen cranberries
• 3/4 cup sugar
• 3/4 cup water
• 1 cup chopped celery
• 1/4 cup sliced almonds, toasted and cooled

• Garnish: finely chopped celery leaves

Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.
Just before serving, stir in celery and almonds.
Adapted from epicurious.com