Greetings members, did you enjoy the bag of potatoes in the share last week? We included 2 potato recipes this week. Did you enjoy all the bell peppers in the share last week? We’ve included a stuffed bell pepper recipe. Also, a tomatillo salsa recipe that calls for sweet corn, and a kale salad variation that uses tomatoes.
Baked Potato And Greens Soup (From Veganomicon by Moskowitz/Romero)
- 6 baking potatoes (or any kind of Groundswell potato), about 2 lbs. worth
- 2 Tbsp olive oil
- 1 large onion (or scallions) chopped into thin, long strips
- 3 cloves garlic, minced
- 1/2 tsp fennel seeds, crushed
- 1 tsp dried thyme
- 1/2 tsp rubbed sage
- 1 tsp salt
- black pepper
- 1/4 cup dry white wine (or more broth if you prefer)
- 4 cups vegetable broth
- 4 cups of kale, torn into bite size pieces
- 1/4 cup plain, unsweetened soy or almond milk
- Bake the potatoes, preferably the night before: preheat oven to 350 degrees, poke potatoes with a fork a few times, wrap in tinfoil and bake for one hour or until easily pierced with a fork. Let cool, place in fridge. The day of soup making get them out and slice into 3/4 inch chunks.
- Heat the olive oil in a pan over medium-high heat, add the onions and cook until brown. Then add garlic, fennel, thyme, sage, salt and pepper. Cook for 2 more minutes, then add wine to deglaze the pan.
- Add the potatoes and broth, cover, and lower the heat. Bring to a low boil. Mix in the kale, cook 15 to 20 more minutes.
- Use a potato masher to mush up half the soup, but do not use an immersion blender. Add the soy milk and stir. Ladle into bowls and enjoy.
Lately I have found that preheating the baking sheets helps give a crispy texture to the potatoes while also preventing them from sticking to the pan. I learned about this at a cooking class from Jim LaPierre, a chef from the Saugatuck area.
Makes a decent serving for 2 people and 2 servings for lunch
- 2-3 lbs. of potatoes
- 2 Tbsp grapeseed or olive oil
- salt and pepper to taste
- 1/2 tsp dried herbs: rosemary, thyme, sage, your choice
- Wash and slic the potatoes into wedge/fry shapes. Soak in a mixing bowl with water for 10-15 minutes. While soaking the potatoes, put 2 baking sheets into the oven and preheat to 400 degrees.
- When the potatoes have soaked, pour them out and spin dry in a salad spinner or pat dry with a towel. Toss them in a new mixing bowl (or dry the other one and re use it) with olive or grapeseed oil, 1/2 tsp salt, 1/4 tsp pepper, and crumble 1/2-1 tsp of dried herbs over them.
- When the oven has preheated, put your oven mitts on like you are Muhammad Ali getting ready for a fight. Quickly take the heated baking sheets out and place on the stovetop. Transfer the potatoes, half to each sheet. They will sizzle! That’s ok. Put them back in the oven as fast as you can.
- Roast them for about 20 minutes. In our oven the tray in the middle is usually done, and I put the top tray on the middle rack and roast it another 5 minutes.
- Divide one tray’s potatoes between two plates, add ketchup in the preferred method (pool on the side or Jackson Pollock painting) and enjoy.
- Put the second tray’s potatoes into leftover containers, eat them the next day while thanking our ancestors for finding starchy root vegetables.
This recipe has some ingredients you can leave out (celery and greens) or substitute, or make again when Groundswell celery comes in! Also consider substituting Groundswell tomatoes for canned.
- 1 cup of chopped onion
- 2 Tbsp olive oil
- 2 ribs of celery chopped
- 1 Tbsp Cumin (or less, depending on your feelings about cumin)
- 2 cloves garlic, minced
- 2 cups of spinach or salad greens, chopped
- 2 15 oz cans of diced tomatoes, liquid reserved
- 1 15 oz can of black beans, drained and rinsed
- 3/4 cup of quinoa
- 4 large red bell peppers, or their equivalent in small, medium, purple, green, etc. Cut in half with seeds removed.
- Heat olive oil over medium high heat in pan. Add the onion and celery, cook 5 minutes. Add cumin and garlic, cook 1 minute. Add greens and tomatoes, cook 5 minutes or until most of the liquid has evaporated.
- Add black beans, quinoa, and 2 cups of water. Cover, bring to a boil, and reduce heat to medium low. Simmer for 20 minutes or until quinoa is cooked. Optional: add 1 cup of cheese.
- Heat oven to 350 degrees. Pour liquid from tomato cans into a baking dish. Scoop about 3/4 cup of quinoa into each pepper and place in baking dish. Cover with foil and bake 1 hour. Remove foil, sprinkle 1 tbsp of cheese on each pepper if desired. Bake 15 minutes or until pepper tops look browned. Remove peppers, let stand 5 minutes, and serve.
- 8-10 cups of kale, washed and dried
- 4 Tbsp olive oil
- 1/2 cup red onion, chopped
- 2 cloves garlic, minced
- juice of one lemon
- zest of 1/2 lemon
- 1-2 tsp honey
- 1 cup cherry or grape tomatoes
- 1/2 large sweet bell pepper, julienned
- 1/4 cup crumbled feta cheese
- Saute onion and garlic in the olive oil over medium heat until soft.
- Add lemon juice, zest, honey, and salt and pepper to taste.
- Add the bell pepper, cook for 1-2 minutes to reduce the lemon juice slightly.
- Add the tomatoes and cook only until they are warm (keep them from bursting)
- Add the kale, toss in the pan, remove from heat after 1 minute or when kale has begun wilting. Serve with crumbled feta.
- 1 1/2 cups husked and chopped tomatillos
- 1 1/2 cups fresh corn kernels (about 2 ears)
- 6 Tbsp chopped cilantro
- 1 chopped Jalapeno chile, seeds removed (or seeds in for more spice)
- 1 Tbsp lime juice
- Place tomatillos in microwavable bowl, microwave on high for 2 minutes. Put in freezer 10 minutes to cool.
- Coat non-stick skillet with cooking spray, cook corn over medium high heat for 2 minutes. Transfer to bowl, put in freezer 10 minutes to cool.
- Combine cilantro, Jalapeno, and lime juice in a bowl. Add tomatillos and corn, mix well. Salt and pepper to taste, serve with tortilla chips.