10 Warming Recipes to Cook and Love

As the weather turns cooler and we prepare to say goodbye to the Summer/Fall CSA, here are 10 recipes to help you use your last couple of shares. Of course, if you are signing up for Groundwell’s Winter CSA, you’ll want to mark this page and come back to these! We’re focusing on beets, potatoes, squash, root veggies – all the produce meant to nourish us as we embrace fall.

Fall Beet Salad
Recipe Credit: Food52

  • 3 golden beets
  • 3 red beets
  • 1cup white wine
  • 2 cloves garlic, smashed
  • 1bunch swiss chard, stems removed, chopped
  • 1 onion, julienned
  • 1 shallot, minced
  • 1 orange
  • 2tablespoons honey
  • 2tablespoons dried thyme
  • 1 cup champagne vinegar
  • 3cups olive oil + a little more for roasting the beets
  • 1/2cup pecan pieces, toasted
  • 1/4cup fresh goat cheese, such as chevre
  1. Preheat oven to 400. Place beets in a roasting pan with wine, a little bit of water, and garlic cloves. Cover with aluminum foil and cook until tender, about one hour. Once beets are done cooking, remove from oven and peel skin off while still hot. Cut into small pieces and cool.
  2. Caramelize onions in a saute pan over medium high heat. Cook until they are a golden brown color and add swiss chard. Continue cooking for about 4 – 5 minutes more, or until greens have wilted. Season with a little salt and pepper. Cool
  3. To make the dressing, whisk orange juice, champagne vinegar, honey, thyme, and salt and pepper together. Slowly emulsify in the olive oil.
  4. Before serving, mix the beets, onions and chard mixture, dressing, pecans, and goat cheese together. Serve at room temperature.

::

Autumn Root Vegetable Gratin with Herbs and Cheese
Recipe Credit: Food52

  • 1 1/2 cups whole milk
  • 2 cloves garlic
  • Pinch freshly grated nutmeg
  • 2tablespoons extra virgin olive oil
  • 3/4pound butternut squash
  • 3/4pound white potatoes
  • 1/2pound parsnips
  • Salt and pepper
  • 1/4teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon finely chopped fresh rosemary
  • 1cup grated Gruyère
  • 1cup grated Pecorino
  1. Heat the oven to 400° F. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the milk and then heat the milk over low heat until it just starts to bubble at the edges. Remove from the heat, add the nutmeg and let steep while you continue with the recipe.
  2. Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep. Rub 1 tablespoon of the oil all over the inside of the dish.
  3. Peel the squash, potatoes and parsnips and cut them into very thin slices (1/8-inch thick). If you have a mandoline, now’s the time to use it.
  4. Layer the vegetables into the baking dish, alternating between squash, potato and parsnip, and fanning them into concentric, overlapping circles. Season generously with salt and pepper and sprinkle a third of the cheese and a third of the chopped herbs over the slices. Repeat twice, making the top layer as neat and tidy as you can.
  5. Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drizzle the remaining olive oil over the top of the gratin and bake for about 50 minutes, until the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife. If the vegetables are tender but the top isn’t as brown as you’d like, turn on the broiler for a couple of minutes — watch it carefully so it doesn’t burn! Let the gratin cool for at least 5 minutes before serving.

::

Fork-Crushed Purple Potatoes
Recipe Credit: New York Magazine

1 pound Purple Majesty or other purple potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.

::

One Pot Spanish Chicken and Potatoes
Recipe Credit: Pinch of Yum

  • ½ cup olive oil
  • 1 large yellow onion, sliced (about 1 cup)
  • 3 cloves garlic
  • 5 ripe tomatoes, cut in half
  • ½ of a large eggplant, skin removed and diced (2-3 cups)
  • 1½ teaspoon salt
  • 1½ lbs. chicken breast meat
  • 1 large Russet potato, sliced
  • salt and pepper to taste
  • 1 teaspoon all purpose seasoning (I used poultry seasoning)
  • ½ cup fresh parsley leaves
  • crusty bread or rice for serving

Sauce: Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.

Blend: Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.

Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.

Finish: Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.

::

Pumpkin Cupcakes with Maple Cream Cheese Frosting
Recipe Credit: Smitten Kitchen

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups fresh pumpkin

Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Make the cupcakes: Heat oven to 350° (175°C). Line a cupcake pan with 18 liners.

In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

Add eggs, one at a time, to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting: In a stand mixer beat all the ingredients on medium until fluffy. Frost the tops of each cupcake, swirling decoratively. Refrigerate cupcakes for 30 minutes to set up frosting.

::

Winter Herb Pasta with Roasted Vegetables
Recipe Credit: Not Without Salt

1 1/2 pounds vegetables, cut in 1-inch pieces (beets, sweet potatoes, brussel sprouts, onions, etc.)
10 ounces bucatini or spaghetti
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons butter
3 garlic cloves, minced
1 cup bread crumbs
1/2 cup chopped fresh parsley
Parmesan
Olive oil
Salt and Pepper

Toss the vegetables on a baking sheet with olive oil, salt, and pepper. Roast in a 425°F oven until tender and charred in parts, about 45 to 60 minutes.
While the vegetables roast boil a large pot of heavily salted water. Cook the bucatini until al dente. Drain the pasta reserving 1/2 cup pasta water.

Add the rosemary and thyme to the pasta. Pour in 1/4 cup pasta water and cook over low until the pasta looks slick and the pasta water coats the noodles. Add more if needed. Remove the pan from the heat. Add the vegetables to the pasta. Toss to combine.

In a large skillet melt the butter over medium high heat. Add the garlic and cook for 2 minutes, until golden and fragrant.

Add the bread crumbs to the pan then cook until golden, about 3 to 5 minutes, stirring often. Add the pasta to a serving platter then cover with bread crumbs, freshly grated Parmesan and chopped fresh Italian parsley.

::

Brussel Sprouts and Steak Stir-Fry
Recipe Credit: Bon Apetit

  • 3 tablespoons oyster sauce
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 4 tablespoons vegetable oil, divided
  • 1 pound brussels sprouts, halved
  • 8 ounces flank or skirt steak, thinly sliced against the grain
  • Kosher salt
  • 4 scallions, whites chopped, greens sliced
  • 3 garlic cloves, sliced
  • 2 tablespoons chopped peeled ginger
  • 2 medium carrots, peeled, thinly sliced on a diagonal
  • 1 Fresno chile or jalapeño, sliced into rings
  • Steamed rice (for serving)

    Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
  • Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.
  • Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
  • Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

::

Southwest Quinoa Chili
Recipe Credit: The Kitchen Beet

2 TBSP coconut oil
1 large yellow onion, chopped (about 2 cups)
3 cloves garlic, minced
1 15 oz can diced tomatoes, drained
1 6 oz can tomato paste
1 4 oz can diced green chiles
1 1/2 TBSP chili powder
1 1/2 TBSP cumin
2 tsp dried oregano
pinch cayenne
salt and pepper to taste
2 15 oz cans black beans, drained and rinsed thoroughly
2 large sweet potatoes, diced (about 4 cups)
8 cups vegetable stock
2 cups dry quinoa
1 cup frozen or freshly cooked corn
juice of 1/2 lime, about 1 TBSP
avocado or guacamole, to garnish
scallions, to garnish
cilantro, to garnish

Heat coconut oil over medium heat in large dutch oven or soup pot. Add onions and saute for about eight minutes, stirring occasionally so they get soft and golden. Add garlic and saute for another two minutes.

Add diced tomatoes, tomato paste, green chiles, chili powder, cumin, oregano, cayenne, salt and pepper. Cook for another two minutes, stirring frequently.

Add black beans, sweet potatoes and vegetable stock. Cook for 4 – 5 minutes, stirring occasionally. Add in quinoa and let simmer for 25 minutes. You’ll feel like there is a LOT of liquid in the pot, and this can’t possibly turn into chili, but it does. Stir every few minutes, to ensure quinoa doesn’t stick to the bottom of the pot.

After 25 minutes, the sweet potatoes should be fairly tender, and quinoa should be cooked (if not, give it a couple of minutes more). Squeeze the juice of half of a lime on top. If your lime isn’t particularly juicy, squeeze the other half. Add your cup of corn. Give everything a good stir. Let simmer for a couple more minutes, until corn is heated through.

Eat some, share some, freeze some. Top with avocado/guacamole, scallions and cilantro when you’re sitting down to enjoy a bowl.

::

Carrot-Cashew Spread
Recipe Credit: Dula Notes

  • 3 carrots, peeled and chopped into 1″ chunks
  • 3/4 C. raw cashew pieces plus a few extra for garnish, if desired
  • 15 dried apricots
  • your favorite crackers, pretzels, veggies or fruit
  1. Put carrots into a small pot and cover with 2″ of water. Bring to a boil and then reduce the heat. Cover and simmer about 10 minutes, or until tender.
  2. Add 3/4 C. cashews and apricots to the pot and continue to simmer until the carrots become very soft, about 5 minutes more.
  3. Set a colander in the sink and a 1 cup measuring cup inside. Drain ingredients, reserving 3/4 cup of the cooking liquid in the measuring cup before draining completely. Be careful when reserving the hot water, use an oven mitt while you hold the measuring cup.
  4. Put drained carrot mixture and 1/2 C. of reserved cooking liquid into a food processor and puree until smooth. Check consistency and add more cooking liquid if you like. Scrape the sides of the food processor bowl to make sure all ingredients are incorporated. Chill for at least one hour and spread onto your favorite crackers, pretzels or veggies. Garnish with extra cashews, if desired.

::

Potato Cakes Benedict
Recipe Credit: Pioneer Woman

FOR THE POTATO CAKES:

  • 3 cups Chilled Leftover Mashed Potatoes
  • 1/2 cup Shredded Cheese, Your Favorite
  • 1 Egg, Lightly Beaten
  • 1/4 cup Flour
  • Vegetable Oil, As NeededFOR THE EGGS BENEDICT:
  • 8 Breakfast Sausage Patties
  • White Vinegar, For Poaching Eggs
  • 8 Eggs
  • Chopped Fresh Herbs, For GarnishFOR THE HOLLANDAISE:
  • 8 Tablespoons Butter (melted And Warm)
  • 2 Tablespoons Coconut Oil
  • 3 Egg Yolks
  • 1/2 Lemon, Juiced
  • Salt To Taste

For the potato cakes:
In a large bowl combine mashed potatoes, cheese, egg and flour.

Line a sheet pan with parchment paper. Divide potato mixture into 8 equal pieces. Shape each piece into a ball and gently press into a patty. Set patties aside on prepared sheet pan.

Heat oven to 200ºF. Heat a skillet with about 1/2 inch of vegetable oil over medium heat for 4 minutes or until shimmering. Gently place potato patties in skillet. Cook on each side for 4–5 minutes or until golden brown and crispy. Return to baking sheet and place in oven to keep warm.

For the eggs Benedict:
Pour oil out from skillet and quick cook sausage until browned and cooked through. Transfer to oven to keep warm.

Heat a medium saucepan of water over medium high heat until bubbles begin to form on the walls of the pot. Add 1 tablespoon of vinegar. Crack 1 egg into a small bowl. Using wooden spoon stir the water to create a whirlpool. Gently pour the egg out into the center of the whirlpool. Allow the egg to cook in the water for 2 minutes or until desired doneness. Using a slotted spoon transfer the egg to a plate. Repeat with remaining eggs. Keep water warm to reheat eggs later.

For the Hollandaise:
Melt butter and oil in a small bowl or cup in the microwave. In a blender, combine eggs and lemon juice. With the blender running, drizzle warm butter into eggs. Blend until creamy and emulsified. Season with salt to taste. If the Hollandaise is too creamy, thin with more lemon juice or water 1 teaspoon at a time.

To assemble:
Return poached eggs to warm water for 30 seconds to reheat. Serve potato cakes topped with sausage, poached eggs and Hollandaise sauce. Garnish with chopped fresh herbs.

::

Weeks 14 and 15: 10 Recipes for Autumn!

The air is chilling, the first batch of applesauce is cooking and we are eagerly looking forward to winter squash. Soup is the most frequent thing on the stove and we’re soaking up every bit of the sun as it sets earlier and earlier.

In our house, the flavors and kitchen decisions start to turn a bit towards casseroles, stews and roasted veggies. It just feels appropriate, almost all of a sudden!

TKB - Potato Soup

Easy Potato Soup
Recipe Credit: The Kitchen Beet

1 – 1.5 cups diced white onion or leeks
1 cup diced carrots
1 cup diced celery
6 larger new or yukon gold potatoes, diced large (This is about 4 cups once diced; please note you could use russet too!)
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
pinch of cayenne pepper
4 – 5 cups vegetable broth
3/4 cup milk
1 TBSP arrowroot powder (or cornstarch)
2 TBSP finely diced celery leaves or parsley
1/4 cup half-and-half
scallions (or chives), to garnish
freshly grated sharp cheddar cheese, to garnish

Saute onions/leeks, carrots and celery for 8 – 10 minutes, until starting to soften. Add potatoes and season with salt, pepper and cayenne pepper. Stir and saute for another 5 minutes or so. Pour in the broth and bring to a boil. Reduce the heat to a simmer, and let it cook for about 10 – 12 minutes. The potatoes should be tender at this point. (I usually remove a potato and eat it to test, burning my mouth in the process. Very technical over here.) If the potatoes are not tender, keep simmering, checking every couple of minutes.

Slowly add the milk, stirring as you go. Add the arrowroot powder and mix it in. This will help to thicken your soup. If you have an immersion blender, now is the time to safely move your soup pot to a spot where you can use it. Please be careful, so you don’t splatter and burn yourself. If you don’t have an immersion blender, no problem. Safely blend somewhere between half and three-quarters of the soup in a regular blender, and return to the pot.

Add your celery leaves and half-and-half and give it one final stir. A note about the celery leaves – this is for those vibrant green leaves with amazing flavor that you get from the farmer’s market (or your lovely CSA, Groundswell!). If your celery doesn’t have leaves, parsley would be a great alternative! If needed, add a little more salt and pepper.

Ladle into soup bowls and garnish with scallions or chives, and a sprinkle (or in my case, giant handful) of sharp cheddar cheese. Happy soup season!

::

Vegan Coconut Curry Lentil Soup with Kale
Recipe Credit: Dula Notes

  • 2 tablespoons coconut oil
  • 1 large onion, chopped
  • 3 cloves of garlic, minced or pressed
  • 2 tablespoons curry powder
  • 1 teaspoon tumeric
  • 1/4 teaspoon red chile flakes
  • 8 cups of water
  • 1 1/2 cups dried red lentils, washed and picked over
  • 2-3 teaspoons of fine sea salt
  • 1 can coconut milk
  • 1 bunch of kale, leaves removed from stalk and chopped
  1. In a large pot, add the coconut oil, onion, garlic, curry powder, tumeric, chile flakes and 1/8 teaspoon of sea salt and heat over medium heat. Once the onions start sizzling, turn the heat to low and cook 4-5 minutes, stirring often, until onions are soft.
  2. Add 8 cups of water, lentils and 2 teaspoons of sea salt. Turn heat to medium low. Use a wooden spoon to scrape up any bits of onion or seasoning that started to stick to the bottom of the pot. Put the lid on the pot and simmer for 30-40 minutes, stirring occasionally, until lentils are soft. Taste to see if additional salt is needed.
  3. Stir in coconut milk and chopped kale. Cook until the coconut milk is heated and kale has wilted a bit. Taste again for seasoning and adjust with salt if necessary.

::

Crispy Broccoli with Lemon and Garlic
Recipe Credit: Smitten Kitchen

1 pound fresh broccoli
3 tablespoons olive oil, divided
1/2 teaspoon coarse or kosher salt
A few pinches of pepper flakes, to taste
Finely grated zest of half a lemon, or more to taste
1 large or 2 small garlic cloves, minced
Juice of half a lemon, or more to taste, to finish

Heat oven to 425°F (220°C).

Prep your broccoli: Wash broccoli well — seriously, there is always a stem-colored worm hidden in the florets when I buy organic or from a farmer’s market, hooray for fewer pesticides! — and pat dry. Slice straight through the broccoli stem(s) as close to the crown of florets as possible. The crown should naturally break into several large florets, and you can cut these down into more manageable chunks. I find that less mess is made and less broccoli rubble is lost when I cut not down through the florets tops to halve chunks but up through the attached stems. (See 2nd photo above.) After cutting through the stem, I use my hands to break the floret the rest of the way in two. Don’t let the stems go to waste. I peel off the tough outer skin and knots and cut the stems into 1/2-inch segments; they cook up wonderfully this way, and at the same speed as the florets.

Drizzle the first tablespoon of oil over your baking sheet or roasting pan and brush or roll it around so it’s evenly coated. In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt and lemon zest until they’re evenly coated. Spread broccoli in an even layer in prepared pan.

Roast for 20 minutes, then use a spatula to flip and move pieces around for even cooking. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty and as crisp as you like it. (As you can see, we like a serious char on ours.)

From the oven, taste a floret for seasoning and add more salt and pepper flakes if needed. Shower with fresh lemon juice and eat immediately.

::

Winter Vegetable Chowder with Crispy Cabbage, Lemon and Mustard
Recipe Credit: The First Mess

chowder ingredients:
1 tbsp olive oil
1 large cooking onion, small dice (1 3/4 cups)
1 leek, small dice (white + light green part only)
4-5 cloves of garlic, minced
4-5 thyme sprigs, leaves removed and chopped
1-2 parsnips, peeled and chopped (1 1/2 cups)
1/2 celery root, peeled and chopped (1 1/2 cups)
2 heaped cups of small-chopped cauliflower florets
1 1/2 tbsp grainy mustard
salt + pepper to taste
2 tsp nutritional yeast (optional)
1 tsp Old Bay Seasoning
1/4 cup lemon juice
3 1/2 cups vegetable stock

crispy cabbage ingredients:
1/4 head of a green cabbage, cut into 1/2 inch slices
2 tsp olive oil
salt + pepper
optional seasonings: Old Bay, celery salt, caraway seeds, nigella seeds, za’atar etc.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Heat the olive oil in a large, heavy soup pot over medium heat. Add the diced onions to the pot and sauté until soft and translucent, about 4-5 minutes. Add the leeks and continue to sauté until the leeks are soft, about 4 minutes more. Add the minced garlic and thyme to the pot and cook until fragrant, about 1 minute, stirring constantly. Add the chopped parsnips, celery root, and cauliflower florets to the pot and stir to coat in the oil. Add the grainy mustard, salt + pepper to taste, and Old Bay. Stir to coat all the vegetables in spice. Add the lmeon juice to the pot and stir. Add the vegetable stock to the pot, stir again, cover and bring to a boil. Once boiling, remove the lid and lower heat to simmer. Let the chowder cook and bubble until the parsnips and celery root pieces are tender, about 15-18 minutes.

Ladle half of the chowder into an upright blender and carefully purée until smooth. Pour puréed portion of chowder back into the soup pot and bring it back to a boil. Check the chowder for seasoning, adjust and serve hot.

While the chowder is simmering/cooking, make the crispy cabbage. Place the sliced cabbage onto the parchment lined baking sheet. Pour the 2 tsp of olive oil over top, season with salt and pepper and add any spices you like. Toss lightly to combine and spread cabbage out evenly on the baking sheet. Slide the sheet into the oven and roast the cabbage for 13-17 minutes, or until browned on the edges and crispy in parts. You’ll have to flip the cabbage around a few times while it’s roasting. Serve warm cabbage on top of the dreamy winter vegetable chowder.

::

Roasted Tomato Soup
Recipe Credit: Sprouted Kitchen

ROASTED TOMATO SOUP // Serve 2 as an entree, 4 as a side

1 1/4 lb. Ripe Tomatoes (about 4 Large Tomatoes)
1/2 Medium Yellow Onion
3 Garlic Cloves
1 Tbsp. Extra Virgin Olive Oil
1 tsp. Sea Salt
Fresh Ground Pepper
1 Tbsp. Chopped Parsley
1 1/2 Cups Low Sodium Vegetable or Chicken Broth
1 Tbsp. Organic Tomato Paste
1/4 Cup Heavy Cream or Half and Half, optional
Fresh Oregano + Basil for garnish
Fresh Grainy Bread

1. Preheat the oven to 350′. Cut the tomatoes and the half of an onion into wedges. Use your finger to push out some of the seedy parts of the tomatoes, but this is not a huge deal, just get out the big seedy parts, a bit intact is fine. Spread them on a rimmed baking sheet. Drizzle with the olive oil and sprinkle the salt, a generous amount of pepper, the chopped parsley and gently toss it with your hands. Tuck the garlic cloves somewhere in a tomato, so they don’t burn. Roast on the middle rack for 30-40 minutes until the tomatoes have broken down and reduced to about half their size. Remove and cool slightly.
2. Warm the broth and stir in the tomato paste to dissolve. Add the all of the ingredients from the roasting pan into the broth and let it gently simmer for 5-10 minutes. Use an immersion blender to puree the soup in the bowl, or with a food processor or blender. The soup should be smooth, with some texture. If you don’t like any texture at all, you could run it through a fine mesh sieve. Return it back to the pot, and add the cream to taste, if using. Taste for salt and pepper.
3. Serve with some toasted bread, or broil a few slices with a piece of mozzarella on top. Garnish with fresh chopped basil and oregano.

::

Eggplant Spread
Recipe Credit: Seven Spoons

Canola oil or other neutral oil
1 medium eggplant (aubergine)
1 large onion, cut lengthways then into thin half moons
2 teaspoons ginger, grated (see note)
3 cloves garlic, grated
1 small green chili, sliced finely
1/2 cup cilantro leaves, coarsely chopped
salt to taste

Use a few drops of canola oil to lightly grease the skin of the eggplant. Over the dying coals of a charcoal fire, place the whole eggplant on the grill. Cook, turning occasionally, until the eggplant has shrivelled and blackened. The flesh should yield easily to pressure, and most of its moisture will have cooked away. Do not panic if the skin splits while cooking, this is perfectly fine. Remove from the heat and set the eggplant aside to cool.

In a medium saucepan, heat about 2 tablespoons of oil over medium-low heat. Add the onions, ginger and garlic. Cook, stirring often, for about 10-15 minutes or until the onions are translucent and the garlic is sweet. Add the green chili and cilantro, cooking for 5 minutes more.

Using a spoon or your fingers, peel away the skin from the eggplant. Scoop the flesh into the pan with the aromatics, breaking it up and stirring to combine. Season lightly with salt. Increase the heat to medium and cook the eggplant for 10 more minutes, or until it begins to slightly darken in colour and any residual moisture has dissipated. Check for seasoning and serve.

Makes about 1 cup.

::

tempeh, brown rice + millet veggie burger
Recipe Credit: The First Mess

special equipment:
a food processor
serves: 6-8
notes: I leave a lot of room for mods here because I know everyone’s spice/ingredient needs are different. Also, I would highly recommend refrigerating the patties for at least an hour before cooking them to let them set up all proper. I haven’t tried grilling these, but I feel like that would be unsuccessful. Sauté all the way. (If you try baking or grilling or some other method, let me know how it goes)

patty ingredients:
1/2 cup millet
1/2 cup brown basmati rice
1/2 cup nuts + seeds (I used walnuts + sunflower seeds)
1 clove of garlic, peeled
3/4 cup roughly chopped red onion
1/2 cup grated vegetables (I used carrots + golden beets)
3/4 cup roughly chopped tempeh
1.5 tbsp tamari soy sauce
2 tbsp GF flour blend (or wholewheat, spelt etc)
2 tsp organic, non-GMO corn starch OR arrowroot powder
2 tbsp nutritional yeast
1.5 tbsp ground spices (I used za’atar, ancho chili powder + Old Bay seasoning)
1/4 cup chopped herbs/greens (I used thyme + arugula)
salt + pepper
1-2 tbsp water

assembly ingredients:
grapeseed/coconut oil for sautéeing
1-2 heads of butter/bibb lettuce, washed and leaves separated
sriracha
sliced ripe mango
red onion slivers
pea shoots/other sprouts
+ anything else you like!

Combine the millet and brown rice with 2 1/2 cups of water in a medium saucepan over medium heat. Add a pinch of salt. Bring this mix to a boil and simmer until all of the water is absorbed  about 15 minutes. The grains will still be quite chewy. Scrape the cooked grains into a large bowl and allow them to cool a bit.

In a food processor, combine the nuts/seeds, garlic, chopped onion, grated vegetables and tempeh. Pulse the mixture a few times until a moist + chunky paste forms (doesn’t that sound great?!?). Scrape this mixture into the large bowl with the cooked millet and brown rice.

Add all of the remaining ingredients to the bowl except for the water. Stir everything together until thoroughly combined and the mix resembles a thick paste. It should hold together when you pinch it with your fingers. Add 1-2 tablespoons of water if necessary to bind it at this point and mix one more time.

Form the mixture into 6-8 patties with your hands. Place them on a parchment or foil lined baking sheet, cover them in plastic wrap and place them in the fridge for at least an hour. If you want to freeze these babies, place the covered tray in the freezer for an hour or two to firm the patties up. Then individually wrap them/place all of the patties in a large zippy bag for maximum storage capacity.

To cook: Heat a large sauté pan over medium heat. Cover the bottom with grapeseed/other neutral oil (like a 1/4-1/3 inch? you could also spray the pan with oil if you have a misto thing). Gently transfer 2-3 patties to the pan and sauté until golden on the bottom, about 3-4 minutes. Flip the patties over and cook until golden on the other side, another 3 minutes. I kind of nudged the patties up against the sides of the pan to brown them all over as well. Repeat with remaining patties, while you keep the cooked ones warm.

Serve the hot veggie patties with lettuce wraps, toppings etc.

::

Roasted Beet Soup with Crème Fraiche
Recipe Credit: Epicurious

  • 1/2 pound red beets (about 3 medium)
  • 1 1/2 teaspoons butter
  • 1 1/2 teaspoons olive oil
  • 1 leek (white and pale green parts only), chopped
  • 1 small onion, thinly sliced
  • 1 celery stalk, chopped
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground white pepper
  • 2 cups water
  • 1 small bay leaf
  • 1 fresh thyme sprig
  • 1 fresh parsley sprig
  • 1/4 cup whipping cream
  • 2 tablespoons crème fraîche or sour cream

Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces.

Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and refrigerate.)

Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.

::

One-Pot Farro with Tomatoes
Recipe Credit: Smitten Kitchen

2 cups water
1 cup (updated) semi-pearled farro (see Note above for farro types)
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving (optional)

Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Repeat tomorrow.

::

Citrus Beet Salad with Creamy Avocado Lime Dressing
Recipe Credit: Oh She Glows

For the salad
  • 3 medium/large red beets
  • 3 medium/large golden beets
  • 2 navel oranges (or any variety)
  • 1 grapefruit (Ruby suggested), optional
  • Greens of choice (I used a mix of baby romaine and blanched beet greens)
  • Avocado Lime Dressing
For the dressing
  • 1/2 cup avocado flesh
  • 1/4 cup coconut cream (the cream from the top of the can)
  • 5 tbsp fresh lime juice, or to taste
  • 1 tbsp agave nectar (or other liquid sweetener)
  • 2 tbsp fresh orange juice
  • 1 tsp grapefruit juice (optional)
  • tiny pinch of salt

Directions:

  1. Preheat the oven to 425F. Trim both ends of each beet and wash well. Place a few beets on a large piece of tin foil. Drizzle with oil and wrap up. Do the same for the other 3 beets on another sheet of foil. Place on a baking sheet and roast for 45-75 minutes, until a fork pricks through fairly easy. Check beets after 30 mins of roasting, and every 15 minutes thereafter. Cooking time will depend on the size…mine took 60-75 minutes.
  2. With oven mitts on, carefully open the tin foil and allow to cool for 5-10 minutes. Now peel off the skin and discard. Slice beets into wedges.
  3. While the beets roast, prepare the citrus. De-pith and slice into segments. Set aside. Reserve the scraps of juicy flesh as you can use this to squeeze into your dressing.
  4. Blend the dressing ingredients together in a processor. I used my mini processor and it worked well. Adjust seasonings to taste, adding more sweetener, juice, or salt if desired.
  5. To assemble, add greens (I used a mix of blanched beet greens and baby romaine), followed by the beets and citrus segments, top with nuts, seeds, and/or cooked grains, and finally the dressing.

Weeks 12 and 13: 10 New Recipes, Pinterest Edition!

Happy Labor Day! I hope you all are enjoying the weekend. Thank you for your patience with getting these recipes. Between school starting, sports starting and having family visiting from out of state,  it’s been a busy pace around here! Today, I’m including 10 of my favorite recipes I’ve found or pinned on Pinterest. If you also like to pin, feel free to come say hi!

CSA/Farmer’s Market Skillet
Recipe Credit: Iowa Girl Eats

Ingredients

  • 1-3/4 cups chicken broth
  • 1 cup quinoa, rinsed and drained
  • 1 Tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small zucchini, quartered and sliced (or half a large one)
  • 2 ears sweet corn, kernels cut off the cob (about 1-1/2 cups)
  • 2 green onions
  • salt & pepper
  • 1 vine-ripened tomato, chopped
  • 1/2 cup feta
  • 2 Tablespoons chopped basil
  • For the Honey Lemon Vinaigrette:
    • 1 Tablespoon lemon zest
    • 2 Tablespoons lemon juice
    • 1-1/2 Tablespoons honey
    • 1 garlic clove, microplaned or finely minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

Directions

  1. Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.
  2. Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*
  4. Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.

::

Ratatouille’s Ratatouille
Recipe Credit: Smitten Kitchen

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

::

Risotto Primavera
Recipe Credit: Pioneer Woman

  • 5 cups Low Sodium Chicken Broth
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1/2 whole Large Yellow Onion Finely Diced
  • 3 whole Carrots, Peeled And Finely Diced
  • 1/2 cup Cauliflower Pieces
  • 1/2 cup Broccoli Pieces
  • 1 whole Yellow Squash, Finely Diced
  • 1/2 teaspoon Kosher Salt
  • 1 Tablespoon Olive Oil (additional)
  • 1 Tablespoon Butter (additional)
  • 1-1/2 cup Arborio Rice
  • 1-1/2 cup Dry White Wine
  • 1-1/2 teaspoon Kosher Salt (additional), More To Taste
  • 4 whole Green Onions, Thinly Sliced
  • 1/2 cup Frozen Peas
  • 4 ounces, weight Goat Cheese
  • 1/2 cup Grated Parmesan Cheese
  • Fresh Dill, For Garnish
  • Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces

Pour chicken broth into a small saucepan. Heat to a simmer.

In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside.

Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.

Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.

Serve on a plate with a sprig of dill.

::

Kale Market Salad
Recipe Credit: 101 Cookbooks

Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste

1/2 bunch kale, destemmed, torn into pieces
1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
4-5 farmers’ market carrots, very thinly sliced
1 small bulb of fennel, transparently sliced
1 avocado, cut into small cubes
a big handful of almond slices, toasted

Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.

Before you’re ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.

::

Golden Beet Salad with Shallots, Parsley and Orange Miso Dressing
Recipe Credit: Oh She Glows

3-4 medium golden beets
10 small shallots
1 cup uncooked rainbow quinoa
1.5 cups vegetable broth
2 small seedless navel oranges, segmented and chopped (see note)
1/2 cup minced fresh parsley
handful finely chopped pistachios, for garnish (optional)

Orange Miso Dressing: (makes: ~1/3 cup)

1/3 cup orange juice
1 tbsp toasted sesame oil (or olive oil)
1-2 tbsp light miso dressing (I used 2 tbsp chickpea miso), to taste
1 medium garlic clove, peeled
1/2 tsp minced fresh ginger
1/2 tsp cane sugar (or maple syrup), or to taste

1. Preheat oven to 375F and line a dutch oven or heavy-bottomed pot with a piece of parchment paper.
2. Trim beet greens, leaving 2-3 inches of the stem on the beet (this prevents the beet from drying out while roasting). Note: If you buy loose beets without stems this is fine too. Use what you can find. Reserve beet greens for sautéing, if desired. Wash beets, but do not peel them.
3. Place beets inside the pot. Drizzle on olive oil and sprinkle with salt and pepper. Roll around the beets to coat.
4. Soak shallots in a bowl of water for a few minutes. This helps to loosen the skin. Slice both ends off the shallots and then peel all the skin off each. Place a piece of tin foil on the counter (about 1 square foot) and place the shallots on top. Drizzle with olive oil and sprinkle with sea salt and pepper. Rub the shallots to combine. Gather the tin foil at each side and crinkle it upward to seal the top. Place shallots in the pot along with the beets.
5. Place lid on pot and roast beets and shallots for about 1 hour at 375F.
6. Meanwhile, cook the quinoa. Rinse the quinoa in a fine-mesh strainer and place it into a pot along with 1.5 cups of vegetable broth. Bring to a low boil, reduce heat to low-medium, and cover with tight fitting lid. Simmer for 17-20 minutes covered, or until all the water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork.
7. Prepare the dressing by processing together all the dressing ingredients. I like to use a mini processor for my dressings because the clean-up is minimal. You could also whisk everything together by hand too.
8. After 1 hour, remove pot from the oven to check on things. Remove the shallots and set aside on the counter (keep the tin foil on so they stay warm). Carefully, prick the largest beet with a fork. If it slides easily through, it’s ready. If your fork feels resistance, it needs more time in the oven. I had to cook my beets for about 1 hour and 25 minutes, so don’t be alarmed if it takes you more time.
9. Remove beets from oven, remove lid, and allow beets to cool until they can be handled. Trim both ends of the beet and discard. Run water over beets and peel the skin off with your fingers (the skin should slide off fairly easily) and then slice beets into bite-sized pieces for the salad.
10. To assemble the salad: Toss together the cooked quinoa, chopped parsley, Herbamare or sea salt, and a couple tablespoons of the dressing. Gently fold in the shallots, segmented oranges, and beets. Drizzle on the rest of the dressing, sprinkle on pistachios (optional), and serve immediately.

::

Spicy Roasted Vegetable Cheddar Cheese
Recipe Credit: The Comfort of Cooking

1 cup broccoli florets, chopped into small chunks
1/2 red pepper, diced
1 yellow squash, quartered and diced
10 baby carrots, sliced thinly
2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
1/4 cup olive oil
1 garlic clove, minced
3 Tbsp. all-purpose flour
1 1/2 cups milk
2 cups (8 oz.) sharp cheddar cheese
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs

Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.

::

Quinoa and Brown Rice with Vegetables and Tahini
Recipe Credit: Food and Wine

1 cup long-grain brown rice
1 cup red quinoa
1/4 cup extra-virgin olive oil
1 small onion, finely diced
1 carrot, sliced crosswise 1/4 inch thick
1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
Salt
1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
One 12-ounce bunch kale, large stems discarded
1/4 cup tahini, at room temperature
1/2 cup fresh lemon juice
2 garlic cloves, minced
2 tablespoons warm water
1/4 teaspoon crushed red pepper
1 ripe avocado, cut into 1/2-inch dice
1 cup mung bean sprouts

  1.  In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
  2.  Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
  3.  In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
  4.  Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
  5.  In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
  6.  Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.

::

Garden Tomato Basil Soup
Recipe Credit: Season with Spice

6 ripe tomatoes – cut into chunks
3 carrots – peeled and sliced into discs
1 green or red bell pepper – cut into chunks
1 yellow onion – cut into chunks
5 cloves of garlic – halved
6-8 fresh basil leaves
2 cups chicken broth (or vegetable broth)
2 tsp of sweet paprika
Dash of chili powder
Dash of dried thyme
Freshly ground black pepper, to taste
Salt to taste
1/2 cup milk
Dab of butter
Olive oil

Process:
1. Add a few tablespoons of olive oil or coconut oil into a deep frying pan, and heat on high. When hot, toss in the garlic and onion and sauté until lightly browned. Then add in the carrot and sauté until lightly browned.
2. Add in another tablespoon of olive oil, along with the bell pepper and tomatoes. Cook on medium fire until tomatoes are softened. Turn heat off and let cool while completing next step.
3. In a large pot, combine the chicken broth, paprika, smoked serrano, thyme, and black pepper. Heat on low.
4. Add the cooked veggies into a blender, along with the fresh basil leaves. Blend on low speed to desired texture.
5. Add the blended mixture into the large pot, stir well with the broth, and cook on medium fire until soup thickens to desired texture. Then stir in butter and milk, add in more salt if needed, and cook a few more minutes.
6. Serve hot, and garnish with shredded fresh basil leaves and freshly ground black pepper. Enjoy with a side of toast or a grilled cheese sandwich.

::

Ginger Beef, Mushroom and Kale Stir-Fry
Recipe Credit: Gimme Some Oven

MARINADE INGREDIENTS:

  • 1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
  • 1/2 cup vegetable broth (or chicken/beef broth, or water)
  • 3 Tbsp. rice wine vinegar
  • 2 Tbsp. corn starch
  • 2 tsp. ground ginger
  • 1/4 tsp. freshly-ground black pepper

STIR-FRY INGREDIENTS:

  • 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 8 ounces baby portobello or button mushrooms, halved
  • 4 ounces shiitake mushrooms, halved
  • 3 cups chopped kale
  • 2 green onions, thinly sliced

DIRECTIONS:

TO MAKE THE MARINADE:

Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

TO MAKE THE STIR-FRY:

Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.

::

Sweet and Spicy Poblano-Corn Chowder
Recipe Credit: The Kitchen Beet

The Kitchen Beet - Poblano Corn Chowder

In the Blender:
2 cups fresh corn kernels, cooked for 5 min and cut off the cob
1/2 cup milk
1/3 cup heavy cream

In the Soup Pot/Dutch Oven:
2 TBSP coconut oil
1 cup white onion, diced
1 cup sweet red pepper, diced (about 1 pepper)
1 cup poblano pepper, diced (about 2 peppers)
2 tsp garlic, minced
1/2 cup zucchini, diced (about 1 small)
1 tsp salt
2 cups fresh corn kernels, cooked for 5 min and cut off the cob
2 cups vegetable broth
1 tsp sugar
1/4 tsp cayenne pepper
3/4 cup tomatoes, diced
1 cup pepper jack cheese, shredded

To Garnish:
scallions
avocado
cilantro

As I mentioned above, start by cooking your corn for 5 minutes, then removing from the pot. Set aside until it has cooled enough to handle. While it’s cooling, start chopping! You’ll want to have your onion, red pepper, poblano pepper, garlic and zucchini cut before you warm the coconut oil in the pot.

In your large soup pot or dutch oven, warm 2 TBSP of coconut oil over medium heat until just melted. Add your white onion and cook, stirring occasionally, for about 8 minutes. Next, you’ll add your red pepper, poblano pepper and garlic. Let that saute, again stirring occasionally, for 3 minutes. Add your zucchini and salt and saute for another 2 – 4 minutes. I always sneak pieces of pepper and zucchini around the 2-minute mark to see if it’s tender, or needs another minute. (Note: while the sautéing is happening, this is a good time to cut all the corn off the cob and blend half of it with milk and cream in your blender!)

Add your cooked corn (2 cups) that was NOT blended with the milk+cream, vegetable broth, sugar and cayenne pepper. Bring to a simmer (not a boil, just a gentle roll) and let it all simmer in the pot for 5 minutes, giving an occasional stir. If you haven’t already, take this opportunity to cut your tomatoes into small pieces and shred your pepper jack cheese.

Stir in your pureed corn (the lovely corn-milk-cream mixture). Add the tomatoes and pepper jack cheese, and let it cook for 2 – 3 minutes so the pureed corn can heat up, and the cheese can melt. Serve immediately, and top generously with scallions, avocado and cilantro.

Week Five: Greens! Beets! Scallions! Radishes!

Happy Holiday weekend! I hope everyone enjoyed their 4th of July and all the amazing weather we had. We road tripped to Wisconsin to stay with friends at their farm for a few days. It was wonderful, and we were glad to be back to our side of Lake Michigan tonight. This week’s post brings a great beet salad, a kale salad that uses broccoli, carrots and radishes (in addition to other vegetables), scallion pancakes, garlic scape-white bean dip to use with kohlrabi sticks, carrots sticks, sugar snap peas and more, and pasta with pesto and greens.

The Kitchen Beet - Beet Salad

Beets and Blackberries Salad
recipe credit: The Kitchen Beet

salad
6 medium-sized beets, tops removed and scrubbed
4 oz organic blackberries
5 oz greens (any kind!)
large handful slivered almonds or chopped pecans
4 oz soft goat cheese, crumbled

dijon-shallot dressing
1/4 c good olive oil
1/4 c balsamic vinegar
2 shallots
2 tsp dijon mustard
sea salt + freshly ground black pepper

Preheat oven to 400 degrees. Wrap the beets individually in aluminum foil and place on a rimmed baking sheet. Roast them for 45 – 55 min. A small, sharp knife inserted in the middle will indicate they are tender. Unwrap each beet and set aside for 10 minutes, until they are cool enough to handle.

Meanwhile, saute the shallots in a little olive oil over medium heat until just caramelized – about 5 minutes. Mix the shallots with the olive oil, balsamic vinegar, dijon mustard and about 2 tsp of salt and 1 tsp of freshly ground pepper. Whisk until emulsified, then set aside.

You should be able to very easily peel the skin off of the beets. After you peel them, cut into cubes and place in a large bowl. Pour half of the dressing over the beets, and mix to coat completely. Add the arugula, and mix again. Top with the blackberries, almonds and goat cheese. Drizzle a little more dressing over the top, and add salt and pepper if needed.

::

Scallion Pancakes
recipe credit:The Kitchn

2 1/2 cups white flour
1 cup warm water
Oil for the pancakes, such as vegetable, sesame, or shortening
Coarse kosher salt
1 bunch scallions
High smoke point oil for the pan, such as vegetable, canola, or peanut oil

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

::

Garlic Scape and White Bean Dip
recipe credit: The New York Times

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Dip some of your CSA veggies in the dip – sugar snap peas, carrots sticks, kohlrabi sticks…we have so many wonderful options!

::

IMG_9084

My Favorite Kale Salad with Lemon-Dijon Dressing
recipe credit: The Kitchen Beet 

kale salad with chopped raw veggies, cranberries and sunflower seeds
1 bunch of mixed kale (approximately 10 leaves), cut into thin ribbons
1 medium head of broccoli, chopped into small pieces, florets only
1 medium head of cauliflower, chopped into small pieces, florets only
3 medium carrots, peeled and chopped into small pieces, florets only
3 medium radishes, very thinly sliced into half moons
1/2 c. sunflower seeds
1/2 c. dried cranberries or cherries
parsley to garnish (optional)

lemon-dijon dressing
1/2 tsp. freshly grated lemon zest
2 TBSP fresh lemon juice
2 TBSP dijon mustard
1 tsp honey
generous amount of freshly ground pepper
sea salt
2/3 c. olive oil

Prepare dressing by gently whisking all ingredients except olive oil in a small mixing bowl with a pour spout. Add olive oil in a slow stream, whisking until dressing is emulsified.

Wash and dry all veggies. Remove the stem from each kale leaf, then stack a couple of leaves at a time and cut into thin kale ribbons. Add kale to a large bowl, then massage with just enough dressing to coat leaves. Let the kale tenderize with the dressing while you prepare the rest of the salad. Chop broccoli florets, cauliflower florets and carrots into very small pieces. Cut radishes in half after you remove tops, then slice as thin as possible. Add veggies to kale, top with sunflower seeds and dried cranberries/cherries and drizzle with as much of the dressing as desired. Sprinkle with chopped parsley to garnish.

Note: If you are saving some for lunch the next day, don’t add the extra dressing until then. Kale Yeah!

::

Brazil Nut and Arugula Pesto Pasta
recipe credit: Deliciously Ella Cookbook

scant 1 c. brazil nuts
1/3 c. pine nuts
1 1/2 avocados
2 big handfuls of arugula
big handful of basil leaves
juice of 1 1/2 lemons
1/2 c. olive oil, plus extra for veggies
salt and pepper
1 pound pasta of your choice (regular, whole wheat, brown rice, other gluten free)
2 zucchini
1 head of broccoli
1 2/3 c. of shelled peas

Put brazil nuts and since nuts in food processor and pulse for about a minute until completely crushed. Add avocado flesh, arugula, basil leaves, lemon juice, olive oil, 1/2 cup water, salt and pepper. Blend again until you have a smooth, creamy pesto.

Next, cook pasta.

While pasta cooks, chop zucchini into thin slices and broccoli into bite-sized pieces and place together in a frying pan with a little olive oil and salt and paper. Saute for 5 – 7 minutes and just tender.

While these cook, place peas into a saucepan of cold water and cook them until the water boils, then drain them.

Once pasta is cooked and drained, toss it with pesto, peas and sautéed veggies. Enjoy!

::

Everyday I’m Brusselin’

Hello members, welcome to week 19! We have several fall recipes from the queen of home crafts, Martha Stewart.  Last summer farmworker Elizabeth Brubaker brought glazed acorn squash for lunch one day, so I looked up a recipe for it to share.  And finally a brussels sprouts apple quiche recipe.  You may not think of fruit and dark green veggies going together but try it, you’ll like it!

Butternut Squash and Kale Gratin

(From Martha Stewart Living November 2014)

Serves 6-8

  • 1 butternut squash, peeled
  • 1/2 bunch of kale, stems and tough ribs removed, leaved torn into large pieces
  • salt and pepper
  • 3/4 cup finely grated parmesan (about 2 oz)
  • 1/4 cup packed small fresh sage leaves
  • 1 1/2 cups heavy cream
  • 2 Tbsp panko (bread crumbs)
  1. Preheat oven to 400 degrees. Slice squash just above the bulb.  Slice the neck crosswise into 1/4 inch rounds. Cut squash bulb in half lengthwise. Remove and discard seeds (or save for roasting separately!). Slice each half crosswise into 1/4 inch half moons.
  2. Set a steamer basket in a large pot with 1 inch of water, bring to a boil. Add kale and steam until bright green and wilted, about 3 minutes, with cover on. Remove from heat, let cool slightly, squeeze dry.
  3. Butter a shallow 4 qt (9×13) baking dish.  Arrange half of the squash in the dish, shingling pieces to overlap. Season with salt and pepper. Top with kale, add more seasoning, and sprinkle with half a cup of parmesan and 2 Tbsp sage. Place remaining squash on top, overlapping pieces, season again, pour cream over squash, and sprinkle with remaining sage.
  4. Cover tightly with parchment lined foil, bake until squash is tender, about 40 minutes.   Sprinkle with panko and remaining parmesan, bake uncovered until golden, about 10-15 minutes more.

Twice Cooked Potato and Leek Casserole

(From Martha Stewart Living November 2014

  • 2 lbs. sweet potatoes, peeled and cut into 1/2 inch pieces
  • 2 lbs. russet potatoes, peeled and cut into 1/2 inch pieces
  • salt and pepper
  • 3/4 cup of whole milk, warmed
  • 3/4 cup heavy cream, warmed
  • 1 1/2 sticks of butter, melted
  • 2 Tbsp flour
  • pinch of cayenne pepper
  • 1 leek, white and light green parts only, cut into 1/4 inch rounds
  • safflower oil for frying (or other oil)
  1. Preheat oven to 425 degrees. Cover sweet potatoes and russet potatoes with 1 inch of water each, in separate sauce pans. Bring to a boil, salt generously, and boil for 8 minutes. Drain and return to respective pans.
  2. In a bowl, combine milk, cream and butter.  Divide milk mixture between sauce pans, mash potatoes until smooth, season with salt and pepper.
  3. Spread mashed sweet potatoes evenly in the bottom of a 2 qt. baking dish. Top with mashed russet potatoes.  Bake until golden, about 25 minutes.
  4. Meanwhile, in a bowl, combine flour and cayenne.  Add leeks, toss to coat. In a medium sauce pan, heat 2 inches of oil over medium-high heat (thermometer should register at 350 degrees F). Working in batches, add leeks and cook, turning until crisp and lightly golden, about 1 minute.  Transfer to paper towel with a slotted spoon. Season with salt.
  5. Sprinkle fried leeks over potatoes and serve.

Autumn Tian

(From Martha Stewart

  • 1 lb. of beets, trimmed and scrubbed
  • 1 medium onion, thinly sliced
  • 6 Tbsp extra virgin olive oil
  • 1 Tbsp fresh thyme leaves
  • salt and pepper
  • 1 lb. of potatoes, peeled and cut into 1/4 inch slices
  • 1 lb. of plum tomatoes, cut crosswise into 1/4 inch slices (optional, or try tomatillos if you’re feeling adventurous)
  1. Preheat oven to 400 degrees. Wrap beets tightly in parchment lined foil, roast on baking sheet 1 hour and 20 minutes or until tender. Let cool completely, peel and cut crosswise into 1/4 inch slices.
  2. Increase oven temperature to 425, toss onion with 1 Tbsp oil and 1/2 of the thyme. Season with salt and pepper, arrange on the bottom of a 3 qt. gratin dish.  On a cutting board, stack 1 slice each of potato, beet, and tomato.  Season with salt and pepper.  Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to gratin dish, they can overlap slightly. Sprinkle with remaining thyme and drizzle with 2 Tbsp remaining oil.  Cover tightly with parchment lined foil.
  3. Bake 30 minutes. Uncover, drizzle with remaining 3 Tbsp of oil, bake uncovered for an additional 35 minutes.

Vanilla and Cardamom Glazed Acorn Squash Slices 

Makes 2-3 servings

  • 1 small acorn squash
  • 2 Tbsp butter
  • 2 tsp maple syrup
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp ground cardamom (can substitute cinnamon or pumpkin pie spice if you want)
  • kosher salt
  1. Preheat oven to 475 degrees. Line a large heavy-duty rimmed baking sheet with parchment paper and set it aside. Using a sharp knife, slice squash in half lengthwise. Scoop out guts and seeds (compost the guts and roast the seeds separately). Slice the squash cross-wise into 1/2 inch thick half-rings. Place squash half-rings on parchment paper.
  2. In a small saucepan, melt the butter over low heat. Remove from heat and add maple syrup, vanilla, and cardamom, stirring to combine.
  3. Using a pastry brush paint the slices with half the butter mixture.  Sprinkle with salt and turn over. Brush the other sides, reserving about 1 Tbsp of the butter mixture for after the squash is done baking.
  4. Roast the squash for 12 minutes in the oven. Use tongs to flip the squash and roast 10 to 12 minutes more.
  5. Remove the squash from the oven, butter with the remaining 1 Tbsp of butter mixture, and serve.

Brussels Sprouts and Apple Quiche

brusselappleslice brusselapplequiche

  • 3 tablespoons unsalted butter
  • 2 medium shallots, peeled and thinly sliced (or onions, scallions)
  • 4 garlic cloves, minced
  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon crushed red pepper flakes (optional)
  • ¼ teaspoon freshly grated nutmeg
  • 2 medium apples (such as Braeburn or gala), cored and diced
  • 3 large eggs
  • 1½ cups half and half
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup freshly grated gruyere cheese
  • 1 pie crust, homemade or store bought
  1. Preheat oven to 350 degrees F.
  2. Bring a large pot of water to a boil. Lightly season with salt and throw in the cleaned and trimmed Brussels sprouts. Boil for about 5 minutes or until bright green and tender. Using a slotted spoon transfer the Brussels sprouts to a bowl of ice water. Leave there to cool completely. Then drain into a colander and allow to air dry. Note: You can skip this step and just fry the brussels with the onions if you’d like.
  3.  Heat a large skillet over medium-high heat. Melt the butter and add the sliced shallots and minced garlic. Cook for about 5 minutes, stirring constantly, until tender and just beginning to brown. Add the drained Brussels sprouts, stir and cook for about 5 to 8 minutes or until they brown. Season with salt, black pepper, crushed red pepper flakes and nutmeg. Stir every once in a while, keeping an eye on them so that they don’t burn. You might have to lower the heat. Add the diced apples and cook for another 2 to 3 minutes. Remove from flame and allow to cool.
  4. In a large bowl whisk together the eggs and half and half. Season with salt and pepper and whisk once more until completely combined. Arrange the sautéed veggies on the baked and cooled crust on a single layer. Pour the milk and egg mixture over the filling. Sprinkle with shredded gruyere cheese. Place the quiche on a baking sheet and bake for about 30 to 35 minutes or until puffed and golden brown. Remove from the oven and allow to cool for about 30 minutes to set. Cut and enjoy!

 

 

 

 

Brusselprocity

Hello members, welcome to week 18! We have another brussels sprouts recipe, beet risotto, two soups, and a sweet potato salad recipe for you.

Pear and Blue Cheese Brussels Sprouts

Serves 4-6 as a side dish

  • 2 Tbsp olive oil
  • 1 lb. brussels sprouts, halved
  • pinch of salt and pepper
  • 2 Tbsp chopped walnuts (optional)
  • 1/2 cup blue cheese crumbles
  • 2 pears, sliced and chopped
  1. Heat oil in a large skillet over medium heat.
  2. Add brussels sprouts, season with salt and pepper to taste.  Without stirring, cook covered for 7 minutes.
  3. Uncover and add walnuts and pears, stirring.  Cook for about 3 more minutes.
  4. Remove from heat, add blue cheese crumbles, serve warm.

Sweet Potato Salad

  • 2 sweet potatoes, cut into small cubes
  • 2 stalks of celery, diced
  • 1 cup of onion, diced
  • 1-2 Tbsp granulated garlic (or 1-2 cloves diced)
  • 2-3 Tbsp apple cider vinegar
  • 4 Tbsp tahini
  • 1/2 lemon, juiced
  • 2 Tbsp dijon mustard
  • 1/2 Tbsp olive oil
  • 1 dash of cayenne pepper
  • 1 dash of salt
  • 1 dash of pepper
  • 4-6 collard greens, optional
  1. Bring a large pot of salted water to boil, cook the chopped sweet potatoes 3-5 minutes. Drain sweet potatoes and place in a large bowl, cool in the refrigerator.
  2. Add celery and onion to the bowl.
  3. In a small mixing bowl, add garlic, apple cider vinegar, tahini, lemon, mustard, olive oil, cayenne, salt and pepper.  Stir well.
  4. Pour tahini dressing over the large bowl, serve chilled.
  5. Optional, wash collard greens and remove the ends of the stems. Lightly fillet back of collards with a small knife to cut down the stem on the neck.  Add a few spoonfuls of sweet potato salad and roll up.

Potato Leek Soup

  • 1 Tbsp olive oil
  • 4 cups of sliced leeks (tender parts only, from about 3)
  • 1 large garlic clove, minced
  • 1 qt. of chicken or vegetable broth
  • 3 large russet potatoes, peeled and chopped
  • 1 cup half and half
  • 2 tsp salt
  1. Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot, cook for about 2 minutes, increase heat to high, add broth and potatoes and cook covered 10-15 minutes, or until potatoes are tender. Add half and half and salt.
  2. Working in batches, whirl the soup in a blender to puree (or use an immersion blender).
  3. Divide soup among 4 bowls, top each with 1 Tbsp reserved leeks.

Cauliflower Chowder

Serves 6

  • 4 slices of bacon, diced (optional)
  • 2 Tbsp unsalted butter
  • 2 cloves of garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup flour
  • 4 cups chicken or vegetable broth
  • 1 cup milk
  • 1 head of cauliflower, roughly chopped
  • 1 bay leaf
  • salt and pepper to taste
  • 2 Tbsp fresh chopped parsley leaves
  1. Heat a large skillet over medium heat.  Add bacon and cook until brown and crispy, 6-8 minutes.  Transfer to paper towel-lined plate and set aside.
  2. Melt butter in a large stock pot over medium heat. Add garlic, onions, carrots and celery.  Cook, stirring occasionally, 3-4 minutes.  Stir in cauliflower and bay leaf, cook another 3-4 minutes.
  3. Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  4. Bring to a boil, reduce heat and simmer, until cauliflower are tender, about 12-15 minutes.  Season with salt and pepper.  If chowder is too thick add more milk.
  5. Serve with bacon and parsley garnishes.

Roasted Beet Risotto

We’ve included the stovetop directions for this recipe.  If you have a pressure cooker, check out the link for pressure cooker directions.

Serves 6

  • 3 cups peeled and diced beets
  • 2 tsp olive oil
  • 1 small yellow onion, diced
  • 1 1/2 cups arborio rice
  • 1 tsp fresh thyme leaves (1/2 tsp dried)
  • 1/2 cup dry white wine
  • 5 cups vegetable or chicken broth
  • 2 Tbsp butter
  • 4 oz thinly sliced beet greens
  • 2 oz soft goat cheese
  • 2-4 oz grated parmigiano-reggiano cheese
  • 1/2 tsp black pepper
  1. Preheat oven to 400.  Line a rimmed baking sheet with aluminum foil.  Roast the diced beets for 15 minutes.  Remove from oven and set aside.
  2. Bring broth to a steady simmer in a sauce pan on the stove.
  3. In a 4 qt. pot, heat the oil, add the onion and cook until translucent.  Add the rice and stir, stir in the beets and thyme.
  4. Remove pan from heat, add wine and stir.  Return pan to the burner.  When the liquid is mostly absorbed, begin adding the broth, 1 cup at a time. Wait for the broth to be mostly absorbed before adding more.  Stir constantly.
  5. When you add the final cup of broth, add the beet greens and butter.  When the liquid is almost absorbed, remove from heat and stir in the cheeses until melted.

Autumn You Glad We Have More Soup Recipes?

Hello Members, welcome to week 16!  We have some more soup recipes for you, including a black bean soup that doesn’t call for stock (you sort of make stock as you make the soup).  There is also a roasted root vegetable salad, so if those delicious bunches of beets and carrots are starting to pile up in your fridge, it will be a good outlet to use them up. We were also feeling a little decadent, so two of the recipes call for cream and cream cheese.  Enjoy!

Beezie’s Black Bean Soup

  • 1 lb. dry black beans
  • 1 1/2 qts. water
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 large red onion, chopped
  • 6 cloves of garlic, crushed
  • 2 bell peppers, chopped
  • 2 jalapeno pepper, seeded and minced
  • 1/4 cup dry lentils
  • 28 oz. can of peeled and diced tomatoes (or peel and dice tomatoes you have)
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 3 Tbsp red wine vinegar
  • 1 Tbsp salt
  • 1/2 cup uncooked white rice
  1. In a large pot over medium high heat cook the beans in water that is 3x higher than their volume. Let boil 10 minutes, then cover and remove from heat, and let stand one hour. Drain and rinse.
  2. In a slow cooker, combine soaked beans, 1 1/2 qts. water, and cook for 3 hours on high
  3. Stir in carrot, celery, onion, garlic, bell peppers, japenos, lentils, and tomatoes.  Add all the seasonings.  Cook on low for 2-3 hours.  Stir the rice into the cooker during the last 20 minutes.
  4. Puree about 1/2 the soup in a blender or food processor, add back to the pot and serve.

Winter Root Vegetable Salad

If you don’t have parsnips and turnips on hand, substitute them with more potatoes, beets, carrots, etc.

Serves 4-6

  • 2 beets, peeled and cut into wedges
  • 4-5 carrots, peeled and sliced
  • 1 red onion, peeled and cut into wedges
  • 2 parsnips, peeled and cut into 1 inch pieces
  • 1 turnip, ends cut off and cut into 1 inch pieces
  • 8 fingerling potatoes, cut in half lengthwise
  • 3 Tbsp extra virgin olive oil
  • garnish with pine nuts and/or feta cheese

For balsamic vinaigrette:

  • 1/2 shallot, finely diced (or onion)
  • 1 garlic clove, minced
  • 2 Tbsp light brown sugar
  • 1/3 cup balsamic vinegar
  • 2/3 cup EVOO
  • Salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Place all root vegetables in a large bowl, drizzle with olive oil and toss together. Season with salt and pepper.
  3. Divide mixture between two sheet pans and spread evenly.
  4. Roast vegetables for 30-40 minutes, gently tossing with wooden spoon.
  5. Remove from oven and allow to cool.
  6. Transfer vegetables to large mixing bowl, and gently toss with balsamic vinaigrette.
  7. Top with pine nuts and feta and serve!

Creamy Mashed Carrots

creamymashedcarrots

Serves 8

  • 2 lb. carrots, peeled and thinly sliced
  • 14 oz. can of chicken broth
  • 1/2 cup chive and onion flavored cream cheese (or regular cream cheese with some chives and onion tossed in!)
  1. Bring carrots and broth to a boil in sauce pan on high heat, cover.
  2. Simmer on medium low heat 30 minutes, or until carrots are very tender and most of the broth is absorbed.  Uncover for the last 5 minutes.
  3. Remove from heat, mash until smooth, add cream cheese, stir until melted.
  4. Optional: top with chopped chives, parsley, herb of your choice.

Decadent Broccoli Cheese Soup

Serves 4

  • 1 Tbsp melted butter
  • 1/2 medium chopped onion
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups Half and Half (or 1 cup H&H and 1 cup milk, or just milk.  Note, the lower the fat content, the more chance of curdling if heated too high.  Always watch your heat, there may be no crying over spilt milk, but there is crying over curdled milk)
  • 2 cups chicken or vegetable stock
  • 1/2 lb. broccoli
  • 1 cup of carrots, julienned
  • 1/4 tsp nutmeg
  • 8 oz. shredded sharp cheddar cheese
  • salt and pepper
  • crusty bread for dipping
  1. Saute onion in the tablespoon of butter, set aside.
  2. Cook 1/4 cup melted butter and flour in a stock pot over medium high heat, stirring with a whisk, for 3-5 minutes.  Stir constantly, then add half and half.
  3. Add chicken stock, simmer for 20 minutes.
  4. Add broccoli, carrots, and onions.  Cook over low heat, 20-25 minutes.
  5. Add salt and pepper, optional: puree in a blender or use an immersion blender.
  6. Add cheese and nutmeg over low heat, remove from heat and enjoy.

White Bean and Tomatillo Soup

Serves 4-6

  • 1 lb. dry northern beans, soaked overnight or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed
  • 1 onion, diced
  • 2 – 3 garlic cloves, diced
  • 1 1/2  lb. tomatillos (about 13-15), husks removed, washed and quartered or cut into 6 pieces
  • 1 jalapeno, seeds removed and diced
  • 4 cups (32 oz) vegetable broth or 4 cups water with 3 repunzel vegetable cubes
  • 2 cups water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • mineral salt to taste
  • pinch or two red pepper flakes
  • small glug of olive oil
  • 1/4 cup cilantro, chopped
  • avocado, diced, to serve
  • lime wedges, to serve
  • corn or flour tortillas, or tortilla chips to serve
  1. Remove husks from tomatillos, chop into quarters. Remove seeds from jalapenos, dice.  Dice the onions and garlic.
  2. In a large pot heat oil over medium high heat and saute onions for 3 minutes.  Add garlic, jalapenos, tomatillos, cumin, coriander, and pinch or 2 of salt.  Saute 5 minutes.
  3. Add liquid and beans, bring to a boil and cover. Reduce heat and simmer, 1 hour for soaked beans and 30 minutes for canned beans.
  4. Serve with cilantro, avocado, limes, and tortillas.

Tio Tommy and the Tomatillos!

Indie bands take note: This blog title can be used for a band name, exclamation point included.  Tomatillos are new-er to the share, and may be new vegetables to some members.  This week we’ve included 2 tomatillo recipes, a vegan beet dessert (double the recipe to use more beets!), and variations on summer salads that would be great at upcoming Labor Day picnics.

 

Carrot Salad With Pineapple

Serves 6-8

  • 2/3 cup of mayonnaise
  • 2 Tbsp lemon juice
  • 1/2 tsp salt
  • 1 Tbsp sugar
  • 4 cups grated carrots
  • 1 20-oz can of crushed pineapple, well drained
  • 1 cup of raisins
  • 1 cup of pecans, coarsely chopped
  1. In a small mixing bowl add mayo, lemon juice, salt and sugar.  Whisk until well combined.
  2. In a medium serving bowl add the carrots, pineapple, raisins, and pecans.  Pour dressing mixture over and toss until well combine.

Orange-Teriyaki Spinach Pasta Salad

  • 1 lb. bow tie pasta, cooked al dente (usually one minute less than suggested time on box).
  • 8 oz of Spinach, or salad greens, chinese cabbage, bok choy, etc.
  • 1 can (11 oz) mandarin oranges, drained but save the liquid
  • 1 can (4 oz) water chestnuts, drained (optional)
  • 1/2 cup honey-roasted peanuts (or raw, or walnuts, or pecans)
  • Options to add from the share, try one cup of: grated carrots,  grated radishes, chopped scallions, etc.

Dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 clove of garlic, diced
  • dash of salt and pepper
  • 1/3 cup teriyaki sauce
  • 3 Tbsp sugar (or 1/4 cup honey)
  • 1/4 cup of liquid reserved from mandarin oranges
  1. Combine dressing ingredients in a blender or processor until thoroughly mixed.  Pour over just finished pasta, cover and allow to rest a few minutes.  The dressing will stick to warm pasta better than cold.
  2. Add spinach (or other chopped greens) to mixture and let sit a few minutes.  The warm pasta and dressing will lightly wilt the spinach, soaking in the flavor.
  3. Add the mandarin oranges, nuts, chestnuts, carrots or radishes and toss.
  4. Serve warm or chilled.

Creamy Tomatillo Dip

tomatillodip

  • 8 oz of tomatillos, husks removed
  • 2 serrano peppers, seeds removed (or hot pepper of your choice, or bell pepper if you’re feeling mild)
  • 3 garlic cloves peeled
  • 2 Tbsp olive oil
  • salt
  • 1/4 chopped cilantro
  • 4 oz goat cheese
  • dipping ingredients: tortilla chips, pretzels, sliced carrots, cucumber, bell pepper, etc.
  1. Heat oven to 375 degrees.  Line a baking pan with aluminum foil.
  2. Toss tomatillos, peppers, and garlic in the olive oil with 1 tsp of salt.  Transfer to foil pan, roast for 20 minutes or until the skin of tomatillos and peppers begins to blister. Remove from oven and let cool for a few minutes.
  3. Transfer the roasted veggies to a blender or processor, or a large mixing bowl with an immersion blender.  Blend/pulse until pureed.
  4. Add cilantro and goat cheese, blend/pulse to incorporate.
  5. season with salt and pepper if needed, serve with dipping media.

Tomatillo Pico de Gallo

Makes 2 cups

  • 2 cups of tomatillos, husked, seeded and diced
  • 1/4 cup onion, chopped
  • 1 garlic clove, diced
  • 1 jalapeno pepper, seeded and diced
  • juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1/4 tsp cumin
  • salt and pepper to taste
  1. Combine all ingredients in a small mixing bowl, serve with tortilla chips.

Note: We recommend you taste a tomatillo raw before starting this recipe.  Some people find un-roasted tomatillos to be very tart.  If this is the case, you can roast your tomatillos, which will change their texture but decrease their tartness.  Also, if you’re low  on tomatillos you can supplement with salad tomatoes.

Fudgy Beet Cupcakes (vegan!)

Makes 10 cupcakes

  • 2 medium beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp white or cider vinegar
  • 3/4 cup sugar
  • 1/4 cup canola or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 heaping Tbsp whole wheat pastry flour or all-purpose flour
  • scant 1/2 cup unsweetened cocoa powder + more for topping
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  1. Preheat oven to 375 degrees.  Remove the stem and tail from the beets, wash until clean.
  2. Wrap beets in aluminum foil, drizzle a little oil over them, wrap tightly and roast for 1 hour or until tender when prodded with a knife.  Set in bowl in refrigerator to cool.
  3. Once cooled, either finely grate or puree beets in a blender (add water or orange juice to encourage mixing). Measure out 1/2 cup and set aside.
  4. Line a muffin pan with paper liners.
  5. Whisk together almond milk and vinegar, set aside for several minutes to curdle. Add sugar, oil, and 1/2 cup beets and beat until foamy.
  6. Add flour, cocoa powder, baking soda, baking powder, and salt to a sifter.  Slowly sift into wet ingredients while mixing with a hand-held or standing mixer. Beat until no large clumps remain.
  7. Pour batter into liners, filling to 3/4 full. Bake 22 to 25 minutes, until a toothpick inserted in the center of a cupcake come out clean. Transfer to a cooling rack and let cool completely.  Do not try to unwrap them or they’ll stick to the wrapper.
  8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

 

Week 11: CSA Food Heaven

Hello members! It’s an exciting time in the share right now.  Tomatoes are coming in, and summer squash, cucumbers, carrots, and beets are weighing down our produce bags, not to mention the abundance of basil and salad greens we get each week.  Here are five recipes we hope will send you to Food Heaven:

The Day Before Pickup Stir Fry (this edition featuring broccoli)

broccolistirfry1 broccolistirfry2 broccolistirfryplate3

Serves 4, possibly more or makes leftovers.

This week I noticed we had not gotten to the broccoli in our share, and the next day was pickup, so we decided to go with a stir fry.  I also noticed there was an almost empty barbecue sauce bottle, so I decided to make that my sauce base. Don’t forget to start some rice in a rice cooker before frying!

  • .5-1 lb. Broccoli, stems chopped into small pieces and florets (use 1-2 weeks worth)
  • 1 onion, chopped
  • 1-2 cloves of garlic or scapes, diced
  • 1 bell pepper chopped into small pieces
  • 2 Tbsp cooking oil
  • cooked chicken, steak, tofu, seitan (protein of your choice, pre-cooked)

For the Sauce:

  • Barbecue sauce.  In this instance, there was about a teaspoon left on the bottle walls that I could not shake out or get with a spatula.  So I added a few tablespoons of water, shook the bottle around, and poured it into a mixing bowl.  Most stir fry sauces call for some water or stock for the sauce anyways. Now the bottle is clean to go in recycling and your ancestors who lived through various times of hardship in history are smiling down at your resourcefulness of not wasting food.
  • 3 Tbsp soy sauce
  • 3 Tbsp Cider vinegar
  • 3 Tbsp Honey, or sweetener of your choice
  • 1 tsp corn starch (optional for thickener)
  1. Heat oil in a large frying pan or skillet to med-high or high.  When droplets of water sizzle in the pan, add the onion, cook for one minute.
  2. Add the garlic, cook for one minute, then add the broccoli and bell pepper, cook for 3-4 minutes.
  3. Add the the protein and the sauce, mixing well.
  4. Remove from heat, plate with rice. Enjoy and take leftovers to work.  Coworkers will be envious.

 Beet Pesto Pizza with Kale and Goat Cheese

A creamy and nutritious pizza! Don’t be intimidated by the beet pesto – it takes a little more prep than using canned tomato sauce, but it’s well worth it! Makes 1 12″ pizza.

To Make the Beet Pesto:

  • 1 cup of red beets, chopped and roasted (about 1 medium beet)
  • 3 cloves of garlic, roughly chopped
  • 1/2 cup of walnut, roasted
  • 1/2 cup grated parmesan cheese
  • 1/2 cup olive oil
  • 2 Tbsp lemon juice
  • salt to taste
  1. Preheat oven to 375.
  2. Wash and scrub the beets, pat dry. Chop into 1/2″ pieces and wrap in foil (into a packet) on a baking sheet.
  3. Roast for 50 minutes, or until beets are soft.
  4. Allow beets to cool.
  5. Add all ingredients except the oil into the food processor and pulse several times.
  6. Leave the processor running and slowly add the oil. If the consistency is too thick, add a little bit of water.

To Make the Pizza:

  • 1 lb. pizza dough (or pre-made pizza crust, naan bread, french bread, etc. – there are lots of choices for your base. )
  • 1 cup beet pesto
  • 2 cups kale leaves, thinly sliced
  • 1.5 cups mozarella cheese, grated
  • 2 oz goat cheese
  1. Preheat oven to 415 degrees.
  2. Bake the dough for 5-7 minutes without toppings.
  3. Remove from the oven and add the toppings. First spread on the beet pesto. Then add the kale and cheeses. (If it seems like a lot of kale, don’t worry, it will cook down.)
  4. Bake 20-25 minutes. Let cool 5 minutes before serving.

Mozzarella and Basil Bites

A delicious snack or appetizer, starring your fresh basil! Makes 30 bites.

  • 1 package of ovoline fresh mozzarella (15, cut in half to make 30)
  • 1 egg plus 1 Tbsp water to make egg wash
  • 15 fresh basil leaves, plus more for garnish
  • 1 cup extra virgin olive oil
  • 1 cup of your favorite tomato sauce, or make your own, warmed.
  1. Drain the mozzarella and gently pat with paper towel to remove moisture.
  2. Prepare the egg wash by whisking the egg and water with a fork.
  3. Wash and dry the basil leaves and place them in stacks of 5. Here’s the fancy, professional way to chop basil: Roll up each stack and chop finely, to make little basil strips.
  4. To make a wonton: place half of an ovoline on the wonton wrapper, sprinkle with basil. Brush the center with egg wash and press the edges together and tuck under the ends. Let sit for about 1 minute.
  5. Heat the oil in a large shallow pan until it reaches 350 – you are going to want to use a thermometer than clips onto your pan.
  6. Gently place 8-10 wontons in the pan and cook for about 1 minute, making sure both sides are browning. Drain on paper towel.
  7. Sprinkle with grated cheese and serve with warm tomato sauce.

Note: If you prefer, you can bake these instead of frying them. Spray the baking sheet with non-stick spray. Try 400 degrees for 10-15 minutes, keeping an eye on them. You don’t want burnt edges.

Cucumber and Nappa Cabbage Coleslaw

makes 6 servings (1.5 cups each)

  • 1 nappa cabbage (chinese cabbage) finely chopped, about 8 cups
  • 4 small cucumbers, julienne cut (about 6 cups)
  • 1/2 cup chopped, salted, roasted peanuts
  • 1/4 cup chopped cilantro
  • 1/3 cup of peanut or canola oil
  • 1/4 cup fresh lime juice
  • 2 tsp sugar
  • 1/3 tsp salt
  • 1/2 tsp garlic powder
  • red chili flakes to taste (optional)
  1. Combine cabbage, cucumber, peanuts and cilantro in a large bowl.
  2. Whisk remaining ingredients in a small bowl and pour over the vegetable mixture and toss.

Carrot and Chickpea Salad

  • 6 carrots, washed and peeled
  • 6 cups chickpeas
  • half a bunch of fresh cilantro
  • a handful of fresh mint leaves
  • 2 Tbsp whole cumin seeds, toasted
  • 1 Tbsp whole coriander seeds, toasted
  • juice of 2 lemons
  • 2 cloves of garlic
  • 4 Tbsp olive oil
  • salt and whole cracked pepper to taste
  1. If using dried chickpeas, cook them (We prefer to soak them overnight in water, and then cook for 2 minutes in our pressure cooker.)
  2. Slice carrots on the bias (diagonally) no more than 1/4″ thick
  3. Combine carrots, chickpeas, herbs and toasted seeds.
  4. Season with salt and pepper.
  5. Dress with lemon juice, olive oil and garlic.

The Sweet and Savory Harvest of Summer

Do you like some fruits with your veggies?  Or a little sweet to go with savory?  Check out these recipes!

Roasted Beets and Carrots with Lentils

serves 6-8

  • 2 1/2 cups French lentils (they are darker and more nutritious than brown lentils)
  • about 12 small-medium carrots
  • about 12 medium-small beets
  • 2 Tbsp olive oil
  • 1/2 cup chopped fresh herbs (basil, chives, parsley, etc.)
  • 1/2 cup chopped carrot tops
  • zest of 1 lemon
  • 1/2 cup feta cheese

for homemade (eggless) aioli:

  • 1/2 cup olive oil
  • 2 cloves garlic
  • juice from the lemon you zested (about 1/4 cup)
  • 1/2 tsp salt
  1. Wash and scrub the beets and carrots. Place them in a large enameled iron pot and coat them with the 2 Tbsp olive oil.
  2. Roast at 375 for 30-45 minutes, until tender. When cool, you may remove the beet skins by rubbing with your hands.
  3. Rinse the lentils and check for small pebbles. Put them in a saucepan, cover them with water and bring to a boil. Simmer uncovered on medium for 30-40 minutes. You may need to add additional water as they cook. Drain the lentils and place in a large shallow serving bowl.
  4. In a blender or food processor, puree the garlic, lemon juice and salt to make the aioli. Add the olive oil and puree until thick. Pour this over the lentils.
  5. Add the carrot tops, herbs, lemon zest and salt and pepper. Toss.
  6. Place the carrots and beets on top of the lentils, and sprinkle the feta on top.

Fruit and Veggie Juice Popsicles

These are a healthy, kid-friendly treat that’s fun to make and eat. This works best if you have a juicer at home, but a blender will work with some fruits and leafy greens.

For specifics, it really depends on what fruits and veggies you would like to use. Here are some parings we suggest.

  • Orange with Carrots (you could make your own orange juice in the juicer or use store bought, but you’ll need the juicer for the carrots. It really depends on the size of your carrots for how much you want to add. We suggest starting with the orange juice and try one carrot at a time, tasting until the desired outcome.)
  • Berries with Beets (The berries will also work in the blender, especially if you like having chunks of real fruit in your popsicles. Again, I’d start with the berries (raspberries, blueberries, etc.) and go with one beet at a time, tasting as you go.
  • Kiwi, Apple, Banana and Spinach – if you’re feeling adventurous to make a green popsicle. (If you don’t have a juicer, you could use these fruits, or your favorite combination in the blender and add green like kale and spinach. You could even add some yogurt to make a frozen yogurt pop.)

To make the popsicles:

  1. Prepare the juice to your liking. If you don’t have popsicle molds, just pour the juice into small paper dixie cups and add a popsicle stick.  Stick them in the freezer for a few hours. When they’re frozen solid, just peel off the paper cup and enjoy.

Honey Balsamic Bean Salad

beansalad

  • 4 cups (or 2 cans) of chickpeas
  • 4 cups (or 2 cans) of back beans
  • 2 cups green beans, halved
  • 1 cup bell pepper, chopped
  • 1/4 cup of red onion thinly sliced (or use your scallions)
  • 2 Tbsp chives, finely chopped
  • 1/4 cup chopped basil
  • salt and pepper to taste

for the dressing:

  • 1/4 cup balsamic vinegar
  • 2 tsp honey or maple syrup
  • 1 tsp dijon mustard
  • 1/4 cup olive oil
  1. Drain and rise beans if using cans. Add all of the ingredients to a large bowl. Make the dressing in a small bowl or jar and whisk or shake. Pour on top and mix well.

Beet, Plum and Ricotta Salad

Serves 4

We just got our first plums of the season from the farmer’s market!

  • 3 medium beets, scrubbed and quartered
  • 3 plums, pitted and cut into wedges
  • 1/2 cup ricotta cheese
  • 3 tsp champagne vinegar
  • 3 Tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • freshly ground pepper
  • 1/4 cup fresh  basil
  1. Place the beets in a steamer basket or colander inside a saucepan with 2 inches of water. Cover and steam for about 20 minutes, until tender. Let cool, remove skins, and cut into small slices.
  2. Place the beets, plums and ricotta on a plate/platter. Drizzle with vinegar and oil, salt and pepper and top with basil leaves.

Refrigerator Pickles

(recipe modified from the Smitten Kitchen)

Hoping to make pickles, but not up for the challenge of fermenting or boiling jars all afternoon? These refrigerator pickles are perfect for you. We modified the recipe so it only takes 4 cucumbers. Feel free to double (or triple) it if you’ve got extras.

  • 4 cucumbers
  • 1 1/2 tsp kosher or pickling salt
  • 1/2 to 1 tsp fresh dill
  • 1/4 cup white vinegar
  • 1 clove of garlic, lightly crushed but still in the skin (optional)
  1. Slice cucumbers very thin into medallions. Add to a lidded jar or tupperware container, and pour in the liquid. The liquid won’t look like enough, but the salt will draw the moisture out of the cucumbers and it will be the perfect balance. Close the lid and give a good shake now and every few hours. The pickles will be ready in 6-8 hours, and last up to 3 weeks in the fridge with this method.

 

 

 

Get the latest Dirt on the Farm!

About Us

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2018 Groundswell Community Farms. All rights reserved. Site by CurlyHost.

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2018 Groundswell Community Farms. All rights reserved. Site by CurlyHost.