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!

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

Week Ten: Colorful!

We’ve now gotten to the point where bringing a bag to CSA pick-up certainly isn’t sufficient! When I bring two baskets and a couple of smaller bags, all of our beautiful, fragrant veggies and herbs still burst through the top. We are making and storing pestos from past weeks ‘ recipes with the beautiful basil, enjoying fresh salads and snacking on raw carrots, cucumbers, peppers  and tomatoes when we head to the beach.

This week includes a chicken stir-fry, an asian noodle salad that we always do some version of a couple of times each summer, a great way to use green beans and fennel, a kid-friendly snack and vegan chocolate-zucchini muffins.  Let me know what you’re making and loving!

Asian Noodle Salad
Recipe Credit: The Pioneer Woman

  • SALAD INGREDIENTS:
    1 package Linguine Noodles, Cooked, Rinsed, And Cooled
    1/2 head Sliced Napa Cabbage, Or More To Taste
    1/2 head Sliced Purple Cabbage, Or More To Taste
    1/2 bag Baby Spinach, Or More To Taste
    1 whole Red Bell Pepper, Sliced Thin
    1 whole Yellow Bell Pepper, Sliced Thin
    1 whole Orange Bell Pepper, Thinly Sliced
    1 bag Bean Sprouts (also Called Mung Bean Sprouts)
    Chopped Cilantro, Up To 1 Bunch, To Taste
    3 whole Scallions, Sliced
    3 whole Cucumbers Peeled And Sliced
    1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

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FOR THE DRESSING:

1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic, Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

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Green Bean Salad with Fried Almonds
Recipe Credit: Smitten Kitchen

1 pound green beans
1/2 a fennel bulb (about 1/2 pound)
1 stalk celery, trimmed
1/2 medium red onion
1 tablespoon lemon juice
1/4 cup red wine vinegar
1/4 cup water
1 tablespoon kosher salt
1 1/2 teaspoons sugar
1/3 cup (about 2 ounces) whole almonds
2 tablespoons plus 2 teaspoons olive oil

If you’ve got an adjustable blade slider, time to make it earn its keep! Very thinly slice half your fennel bulb, your celery and your half onion. If you don’t have a fancy slicer, just slice them thinly with a knife. Toss the fennel with lemon juice to prevent browning and also because it makes it extra delicious.

In a small bowl, whisk together the vinegar, water, salt and sugar together. Add the onions and set them aside for about an hour. If you don’t have an hour, 30 minutes will still pickle them to deliciousness but they will only get better with age.

Meanwhile, bring a large pot of salted water to boil. Trim and tail green beans. Boil beans until crisp-tender, about 4 to 5 minutes for regular green beans and about 3 minutes for skinny ones. Plunge in an ice water bath. Drain and pat dry. (If you have no patience for the precision of ice water baths, take the green beans out a full minute early as they will continue cooking as they cool.)

Heat a small heavy skillet to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into half or thirds.

Assemble your salad: Toss green beans with most of fennel, all of celery and half of the pickled red onions. Sprinkle two tablespoons of the red onion pickling liquid and two tablespoons of olive oil over the mixture. Season generously with salt and pepper. Taste, adjust seasonings and ingredient levels to your preferences.

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Vegan Chocolate Zucchini Muffins
Recipe Credit: Oh She Glows

1 flax egg (1 tbsp ground flax + 3 tbsp water)
1 & 1/4 cup lightly packed shredded zucchini, skin left on
1 & 1/4 cup almond milk
2 tsp apple cider vinegar (or lemon juice)
3 tbsp pure maple syrup
1 tsp vanilla extract
2 cups whole wheat pastry flour (or all-purpose)
1/3 cup cocoa powder
1 tbsp baking powder
1 tsp baking soda
1/2 tsp fine grain sea salt
1/2 cup cane sugar
1/3 cup dark chocolate chips
2/3 cup walnuts, chopped

  • 1. Preheat oven to 350F and lightly spray muffin with oil or grease with Earth Balance.
  • 2. Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.
  • 3. Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a small bowl and set aside. It will curdle, but this is the point as we’re making vegan buttermilk.
  • 4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).
  • 5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips, walnuts, and shredded zucchini.
  • 6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool.

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  • Crispy Black Bean Fritters with Cilantro Dipping Sauce
    Recipe Credit: Mia’s Domain

    3 cups black bean, cooked
    1 large yellow pepper, remove seed, chop into small pieces
    1 small white onion, diced
    2 garlic cloves, crushed
    1 large tomato, chopped into small pieces
    3 tablespoons chopped cilantro
    1/2 cup all purpose unbleached flour
    2 eggs, room temperature
    Sea salt and black pepper
    Extra virgin olive oil (for frying)
    Combine all the ingredients in a large bowl, stir well to combine (add more flour if it’s not binding). Season with sea salt and black pepper. In a large skillet,add three tablespoons of oil to the pan on medium heat. When hot, add tablespoonfuls of the bean mixture. Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.
    Serve with dipping sauce on the side
    Cilantro Dipping Sauce:
    1/2 cup sour cream or Greek yogurt
    1/2 small green chili, seeded and finely chopped
    1 small garlic clove, crushed
    2 tablespoons chopped cilantro
    1 teaspoon sugar Sea salt and black pepper
    Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper.

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Chicken-Broccoli Stir Fry

Recipe Credit: Food Network

  • Ingredients
    1 pound chicken breast (about 2 breasts), cubed
    3 scallions, whites only, thinly sliced on an angle
    2 cloves garlic, minced
    1 -inch piece peeled fresh ginger, minced
    1 tablespoon soy sauce
    2 tablespoons sugar
    1 tablespoon, plus 1 teaspoon cornstarch
    1 1/4 teaspoons salt
    1 tablespoon dry sherry
    1 tablespoon dark sesame oil
    About 1/3 cup water
    3 tablespoons vegetable oil
    5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
    3/4 to 1 teaspoon red chili flakes, optional
    1 tablespoon hoisin sauce
    Garnish: toasted sesame seeds, optional
    Serving suggestion: Jasmine rice

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Notes: The garlic and ginger can be chopped together in a minichopper to save time.

Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.

Brussel Up Some Grub

Hello members, welcome to week 17! This week’s share gave us a stalk of Brussels sprouts and parsley root, and if you haven’t cooked with these vegetables very much, we have recipes for frying and roasting them.  We have a potato salad recipe, now that potatoes, celery, and onions are all in season together, and roasted breakfast potatoes that also call for bell peppers. If you used celery to make stock and still have some leftover, try the Blue Cheese and Pecan Stuffed Celery. Enjoy!

Pan Fried Brussels Sprouts

brusselsfry1 brusselsfry2brusselsfry3  Clockwise from top left: 1. freshly cut brussels sprouts placed face down in a hot pan with oil.  2.  the sprouts flipped once. 3. Maple syrup and mustard drizzled in a spiral fashion, ready to be stirred in and served.

Serves 2

  • 1 stalk of Brussels Sprouts
  • 2-3 Tbsp of cooking oil or bacon grease (or a mixture of the two)
  • 2 Tbsp Dijon mustard
  • 3 Tbsp maple syrup
  1. Pop the Brussels sprouts off the stalk and rinse in a colander.  You may spin them in a salad spinner to dry them if you wish.  Slice the sprouts in half.
  2. Heat oil or bacon grease over medium-high heat in a large cast iron skillet or frying pan.  When drops of water sizzle in the oil, add the sprouts.  If you have mad spatula flipping skills, flip all the sprouts so they are cut side down (but don’t burn your fingers! Safety first!).
  3. Let the sprouts fry for approximately 10 minutes then flip and stir with a spatula. Stirring the sprouts too often will cause the pan to lose heat, so I try to flip them only once while cooking.
  4. Fry them another 5-7 minutes, turn the stove off and add mustard and syrup, stir to mix, spoon onto plates, and devour.  Then count the days until the next CSA pickup or farmer’s market where you can buy more brussels sprouts and make this dish again.

Classic Mustard Potato Salad

We doubled this recipe when we made it, that way there is leftovers for lunch. We boiled the potatoes about 8-10 minutes which gave them a good texture, not too hard or too mushy.  We also didn’t wait the full 3 hours to chill it, it was too good!

septemberpotatosalad

  • 2 cups of potatoes, cooked, peeled, and diced into one inch cubes
  • 2 eggs, hard boiled, and finely diced
  • 1/2 cup sweet onions, finely diced
  • 1/4 cup celery, finely diced, about 2 stalks
  • 1/4 cup dill pickles, finely diced
  • 1/2 cup of mayo or vegan mayo
  • 1 Tbsp yellow mustard
  • 1 Tbsp pickle juice
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/2 Tbsp sugar
  1. In a large bowl, combine the onion, celery, pickles, mayo, mustard, pickle juice, salt, pepper, sugar. Stir well to combine.
  2. Add in potatoes and eggs. Stir gently until well coated.  Cover and chill at least 3 hours.

Blue Cheese and Pecan Stuffed Celery or Dip

  • 4 oz softened cream cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup chopped, toasted pecans
  • 2 Tbsp dried cranberries, chopped
  • Celery stalks
  • Cracked black pepper (optional)
  1. Combine cheese, pecans, and cranberries.
  2. Spread on celery stalks, top with black pepper.
  3. If your celery stalks are on the narrow side, use them as dipping tools.  That’s right, homo sapiens uses food to scoop up other food. Human ingenuity at its finest.

Parsley Root Fries

Serves 2-3

  • 3 large parsley roots (or about 1.5 lbs.)
  • 2 Tbsp olive or canola oil
  • salt and pepper
  • rosemary (optional)
  1. Preheat oven to 400 degrees.
  2. Peel the parsley roots (or wash them very well) and chop into french fry-sized sticks.  The thinner the sticks, the crispier they will get.  Toss with oil, a dash of salt and pepper, and rosemary if desired.
  3. Roast on a baking tray for 20 minutes, toss, and place back in the oven for another 5-10 minutes until golden on the edges with crispy edges and a tender center.

Breakfast Potatoes

Serves 5

  • 2.5 lbs. potatoes, cut into chunks
  • 2 cloves of garlic, minced
  • 1/2 an onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, copped
  • 2 Tbsp olive oil
  • 2 Tbsp melted butter
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste
  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss together all ingredients.
  3. Pour potatoes onto a rimmed baking sheet.  Bake for 20-25 minutes, tossing twice.
  4. Raise the heat to 500 degrees, bake until crisp and brown, 10-15 more minutes, tossing twice.

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.

Waitin’ For A “Soup-er”man

Hello members, welcome to week 15!  This week’s title comes from a Flaming Lips song called “Waitin’ For A Superman.” I suggest you check it out on Youtube. The arrival of celery in the share last week inspired us to find a vegetable stock recipe, and two simple soups that you can then use the stock with.  We also found an Autumn themed salad that calls for Michigan pears, and some mini omelettes that are great for using up leftover veggies.

 

Vegetable Stock

This recipe comes from a cooking class I took on soups and stocks.  Chef Jim LaPerriere was the teacher, and his recipe credits the CIA Professional Chef Book.  There are many variations you can make on vegetable stock, and because veggies yield their flavor sooner than meat bones, you can make vegetable stock in about an hour. That means you can try several stocks in an afternoon and freeze them for winter soup later.

Yield: 1 quart veggie stock, consider double or triple the recipe if making stock to freeze.

  • 2 fl. oz. vegetable oil
  • 4 oz. sliced onions
  • 4 oz. chopped leeks
  • 2 oz. celery
  • 2 oz. green cabbage
  • 2 oz chopped carrots
  • 2 oz. chopped tomato
  • 3 garlic cloves, crushed
  • 1 1/2 qt. cold water
  • Herb sachet: place 2-3 parsley stems, 1/2 tsp thyme, 1/2 tsp black pepper, 1 bay leaf, 1 garlic clove, 1 tsp fennel seeds in a section of cheesecloth, wrap into a pouch and tie with baker’s twine
  1. Heat oil in a soup pot, and add vegetables.
  2. Cover and sweat the vegetables 3-5 minutes.
  3. Add the water and sachet; simmer for 30-40 minutes.
  4. Strain the stock.  It is ready for soup-making now, or you may cool it and freeze for later use.
  5. Try variations: use parsnips in place of carrots, try more or less celery, add fennel fronds or ginger to herbs.  Also try roasting veggies first before simmering with water for a roasted flavor.

Autumn Chopped Salad

Serves 4-6

  • 6-8 cups chopped romaine lettuce (or whatever is on hand from the share)
  • 2 medium pears chopped (look for Michigan pears at the farmer’s market soon)
  • 1 cup dried cranberries
  • 1 cupped chopped pecans
  • 8 slices of bacon, crisped and crumbled
  • 4-6 oz feta cheese
  • For the dressing: try a combination of 2/3 cup poppyseed and 1/3 cup balsamic vinaigrette.
  1. In  a large bowl, combine lettuce, pears, cranberries, pecans, bacon, and feta.
  2. Drizzle generously with dressing.
  3. Serve in fancy salad bowls if you’re feeling fancy, or regular bowls work fine too.

Muffin Tin Omelettes

miniomelettestray miniomeletteplate

  • 6 eggs
  • 1 green pepper, diced
  • 1/2 sweet or yellow onion, diced
  • 1/2 cup spinach, chopped (or greens you have on hand)
  • 1 Tbsp olive oil
  • add other veggies of your choice: diced tomatoes, potatoes, summer squash/zucchini, broccoli
  • shredded or crumbled cheese, optional
  1. Preheat oven to 400 degrees.  Spray a muffin tin with cooking spray.
  2. Chop all vegetables, saute in a skillet with the olive oil, about 3-5 minutes.
  3. Whisk eggs together in a mixing bowl.
  4. Pour vegetables into egg mixture (and cheese if using).
  5. Pour mixture into muffin tin cells.
  6. Bake 20-30 minutes, or until liquid is cooked off the eggs.
  7.  Enjoy warm or put into freezer bag for convenient meals later.  If freezing, microwave omelettes for 2 minutes to reheat.

Classic Creamy Carrot Soup

This recipe calls for 2 lbs. of carrots, which is about 2 bunches from CSA pickup.  If you are short, consider halving the recipe. Or head on down to Holland or Fulton St Market and get some more Groundswell carrots.  Each rainbow bunch is lovingly crafted by a hardworking Groundswell employee.

  • 2 lbs. of carrots, peeled and cut into 1 inch pieces
  • 3 Tbsp extra virgin olive oil
  • 1 large onion, thinly sliced
  • 2 Tbsp minced garlic
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 32 oz. chicken broth (or veggie broth)
  • 2 strips precooked bacon (optional)
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp hot sauce (optional)
  1. Place oil in a large pot over medium heat.
  2. Add carrots, onion, garlic, thyme, and rosemary.
  3. Cook for 15 minutes until carrots are fork tender.
  4. Remove herb sprigs, transfer vegetables to a blender or use an immersion blender to puree.
  5. Add broth, continue to puree.
  6. Transfer to large saucepan over medium heat, add bacon strips.
  7. Season with salt, pepper, and hot sauce.  Simmer until ready to serve. Serves 6.

Creamy Thai Carrot Soup

  • 1/2 large yellow onion, chopped
  • 3 cloves garlic, diced
  • 1 lb. carrots, peeled and chopped, about 4 cups
  • salt and pepper
  • 2 cups veggie stock plus 2 cups water
  • 1/2 cup creamy or crunchy natural peanut butter
  • 2 tsp chili garlic sauce
  • For toppings: fresh basil, cilantro, or mint, coconut milk, brown sugar or agave. And Sriracha hot sauce for an extra kick.
  1. Heat a large pot over medium heat.
  2. Dice onion and garlic, add to pot with 1 Tbsp coconut or olive oil. Add carrots and cook for 5 minutes.
  3. Season with salt and pepper, add veggie stock and water, stir.
  4. Bring to a low boil, reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender.
  5. Transfer to blender or use an immersion blender, blend until smooth and creamy.
  6. Add peanut butter and chili garlic sauce, blend.
  7. Taste and adjust seasonings as needed. You may add brown sugar or agave for sweetness.
  8. Serve with fresh basil or herbs of your choice. Drizzle with coconut milk, or add Sriracha sauce for extra heat.

1 Potato, 2 potato

Greetings members, did you enjoy the bag of potatoes in the share last week?  We included 2 potato recipes this week.  Did you enjoy all the bell peppers in the share last week?  We’ve included a stuffed bell pepper recipe.  Also, a tomatillo salsa recipe that calls for sweet corn, and a kale salad variation that uses tomatoes.

Baked Potato And Greens Soup (From Veganomicon by Moskowitz/Romero)

Serves 6

  • 6 baking potatoes (or any kind of Groundswell potato), about 2 lbs. worth
  • 2 Tbsp olive oil
  • 1 large onion (or scallions) chopped into thin, long strips
  • 3 cloves garlic, minced
  • 1/2 tsp fennel seeds, crushed
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1 tsp salt
  • black pepper
  • 1/4 cup dry white wine (or more broth if you prefer)
  • 4 cups vegetable broth
  • 4 cups of kale, torn into bite size pieces
  • 1/4 cup plain, unsweetened soy or almond milk
  1. Bake the potatoes, preferably the night before: preheat oven to 350 degrees, poke potatoes with a fork a few times, wrap in tinfoil and bake for one hour or until easily pierced with a fork. Let cool, place in fridge.  The day of soup making get them out and slice into 3/4 inch chunks.
  2. Heat the olive oil in a pan over medium-high heat, add the onions and cook until brown.  Then add garlic, fennel, thyme, sage, salt and pepper.  Cook for 2 more minutes, then add wine to deglaze the pan.
  3. Add the potatoes and broth, cover, and lower the heat.  Bring to a low boil.  Mix in the kale, cook 15 to 20 more minutes.
  4. Use a potato masher to mush up half the soup, but do not use an immersion blender.  Add the soy milk and stir.  Ladle into bowls and enjoy.

Oven Fries

Lately I have found that preheating the baking sheets helps give a crispy texture to the potatoes while also preventing them from sticking to the pan.  I learned about this at a cooking class from Jim LaPierre, a chef from the Saugatuck area.

Makes a decent serving for 2 people and 2 servings for lunch

  • 2-3 lbs. of potatoes
  • 2 Tbsp grapeseed or olive oil
  • salt and pepper to taste
  • 1/2 tsp dried herbs: rosemary, thyme, sage, your choice
  1. Wash and slic the potatoes into wedge/fry shapes.  Soak in a mixing bowl with water for 10-15 minutes.  While soaking the potatoes, put 2 baking sheets into the oven and preheat to 400 degrees.
  2. When the potatoes have soaked, pour them out and spin dry in a salad spinner or pat dry with a towel.  Toss them in a new mixing bowl (or dry the other one and re use it) with olive or grapeseed oil, 1/2 tsp salt, 1/4 tsp pepper, and crumble 1/2-1 tsp of dried herbs over them.
  3. When the oven has preheated, put your oven mitts on like you are Muhammad Ali  getting ready for a fight.  Quickly take the heated baking sheets out and place on the stovetop.  Transfer the potatoes, half to each sheet.  They will sizzle! That’s ok.  Put them back in the oven as fast as you can.
  4. Roast them for about 20 minutes.  In our oven the tray in the middle is usually done, and I put the top tray on the middle rack and roast it another 5 minutes.
  5. Divide one tray’s potatoes between two plates, add ketchup in the preferred method (pool on the side or Jackson Pollock painting) and enjoy.
  6. Put the second tray’s potatoes into leftover containers, eat them the next day while thanking our ancestors for finding starchy root vegetables.

Quinoa-Stuffed Peppers

This recipe has some ingredients you can leave out (celery and greens) or substitute, or make again when Groundswell celery comes in! Also consider substituting Groundswell tomatoes for canned.

  • 1 cup of chopped onion
  • 2 Tbsp olive oil
  • 2 ribs of celery chopped
  • 1 Tbsp Cumin (or less, depending on your feelings about cumin)
  • 2 cloves garlic, minced
  • 2 cups of spinach or salad greens, chopped
  • 2 15 oz cans of diced tomatoes, liquid reserved
  • 1 15 oz can of black beans, drained and rinsed
  • 3/4 cup of quinoa
  • 4 large red bell peppers, or their equivalent in small, medium, purple, green, etc. Cut in half with seeds removed.
  1. Heat olive oil over medium high heat in pan.  Add the onion and celery, cook 5 minutes. Add cumin and garlic, cook 1 minute. Add greens and tomatoes, cook 5 minutes or until most of the liquid has evaporated.
  2. Add black beans, quinoa, and 2 cups of water. Cover, bring to a boil, and reduce heat to medium low.  Simmer for 20 minutes or until quinoa is cooked. Optional: add 1 cup of cheese.
  3. Heat oven to 350 degrees.  Pour liquid from tomato cans into a baking dish.  Scoop about 3/4 cup of quinoa into each pepper and place in baking dish.  Cover with foil and bake 1 hour.  Remove foil, sprinkle 1 tbsp of cheese on each pepper if desired.  Bake 15 minutes or until pepper tops look browned.  Remove peppers, let stand 5 minutes, and serve.

Warm Kale Salad With Honey and Lemon

  • 8-10 cups of kale, washed and dried
  • 4 Tbsp olive oil
  • 1/2 cup red onion, chopped
  • 2 cloves garlic, minced
  • juice of one lemon
  • zest of 1/2 lemon
  • 1-2 tsp honey
  • 1 cup cherry or grape tomatoes
  • 1/2 large sweet bell pepper, julienned
  • 1/4 cup crumbled feta cheese
  1.  Saute onion and garlic in the olive oil over medium heat until soft.
  2. Add lemon juice, zest, honey, and salt and pepper to taste.
  3. Add the bell pepper, cook for 1-2 minutes to reduce the lemon juice slightly.
  4. Add the tomatoes and cook only until they are warm (keep them from bursting)
  5. Add the kale, toss in the pan, remove from heat after 1 minute or when kale has begun wilting.  Serve with crumbled feta.

 Fresh Corn and Tomatillo Salsa

  • 1 1/2 cups husked and chopped tomatillos
  • 1 1/2 cups fresh corn kernels (about 2 ears)
  • 6 Tbsp chopped cilantro
  • 1 chopped Jalapeno chile, seeds removed (or seeds in for more spice)
  • 1 Tbsp lime juice
  1. Place tomatillos in microwavable bowl, microwave on high for 2 minutes.  Put in freezer 10 minutes to cool.
  2. Coat non-stick skillet with cooking spray, cook corn over medium high heat for 2 minutes.  Transfer to bowl, put in freezer 10 minutes to cool.
  3. Combine cilantro, Jalapeno, and lime juice in a bowl.  Add tomatillos and corn, mix well.  Salt and pepper to taste, serve with tortilla chips.

 

Here’s to you, Benedict Cucumber-batch

In case you’re wondering where the inspiration for this week’s title came from, Benedict Cumberbatch is the star of the BBC show Sherlock.  It’s a fun show to watch, and these are some fun recipes to make: Hoorah for cucumbers! Here’s a great fresh salad that features them. Cilantro-Lime Cucumber Salad

  • 1 jalapeno, seeded and finely diced
  • 2 cloves of garlic,  finely minced (or those lovely scapes)
  • 3 Tbsp fresh lime juice
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • black pepper to taste
  • 3 Tbsp olive oil
  • 3 cucumbers, very finely sliced (use a mandolin or a very sharp knife)
  • 4 Tbsp minced cilantro
  1. Add the jalapeno and garlic to a medium bowl.
  2. Add the lime juice, red pepper, salt and pepper. Use a whisk to mix in the olive oil.
  3. Add the cucumbers and stir.
  4. Add the cilantro and mix it up nicely. You can serve it immediately, or chill it in the fridge. Note: if you chill it, let it sit out for a few minutes as the oil will tend to solidify when chilled.

Carrot and Zucchini Bars 

Satisfy that sweet tooth with a fresh dessert that’s packed with some nutrition. Please go to http://www.mykitchenescapades.com/?s=carrot+and+zucchini+bars for the recipe, or click on the title above the picture.

Rigatoni with Ricotta and Roasted Beets

My pasta turned a little bit beety-pink when I made this, which I actually thought made it kind of fun.

  • 4 beets, peeled and cut into 1/2 inch pieces
  • 3 Tbsp extra-virgin olive oil
  • salt and pepper
  • 1/2 red onion, thinly sliced
  • 1 lb rigatoni pasta
  • 5 cups baby spinach (about 8 ounces)
  • 1 cup ricotta cheese
  • grated peel from 1 lemon, plus 3 Tbsp lemon juice
  1. Pre-heat the oven to 450. Line a baking sheet with foil, toss the (peeled and cut) beets with 1 Tbsp olive oil and season with salt and pepper. Wrap tightly in the foil and roast for 15 minutes. Unwrap and arrange in a single layer. Add the red onion to the baking sheet, after tossing with oil and seasoning with salt and pepper. Roast another 8-10 minute until tender, and tossing  halfway through.
  2. Meanwhile, bring a large pot of water to boil. Add the pasta and cook according to package directions. Drain, reserving 1/2 cup of pasta water. Return pasta to the pot and toss with spinach.
  3. In a bowl, whisk the ricotta, pasta water, lemon peel, lemon juice and remaining 1 Tbsp olive oil. Add to the pasta along with the beets and onion. Season to taste and toss.

Peach and Blueberry Salad with Orange Vinaigrette

Yum! We got our first batch of local blueberries from the farmer’s market yesterday and fresh peaches should be here soon too! This is the kind of salad the feels like you’re eating desert. Serves 5.

  • 3 cups of lettuce, chopped (or any combination or spinach or salad greens)
  • 3 small cucumbers, peeled and chopped
  • 1 medium avocado, sliced
  • 2 small peaches, sliced
  • 1 green bell pepper, diced
  • 2 stalks of celery, diced (optional)
  • 3/4 cup blueberries

for the dressing: (combine in a jar and give it a good shake)

  • juice of 1/2 an orange
  • 1 tsp apple cider vinegar
  • 4 Tbsp olive oil
  • 1/2 tsp sea salt
  • dash of cayenne pepper
  1. Toss the ingredients in a large bowl. Add the dressing and enjoy!

Here’s a salad with a similar flavor palette: Peach and Cucumber Salsa

  • 4 peaches, washed, pitted and sliced into small pieces
  • 1 orange bell pepper, diced
  • 1 jalapeño, diced (optional)
  • 2 mini cucumbers (or 1/3 of a normal sized one), finely chopped
  • 1/3 small red onion, finely diced 1 handful of fresh cilantro leaves, washed and chopped
  • 2-3 tablespoons of a great quality balsamic vinegar
  1. Put all of the ingredients in a bowl and mix well. This is great with tortilla chips, or on grilled chicken or pork.

Soup Weather with a little hope for some Indian Summer

Despite absolutely glorious weather for the last 2 weeks, today definitely feels like winter may be right around the corner. This weather makes me want nice thick, homemade soup for lunch/dinner and to store some in the freezer so that when I don’t have as many wonderful fresh vegetables available to me, I can pull out a homemade batch of soup. Both of the following soups can be prepared and then frozen for a later meal. For the pumpkin soup, you could substitute butternut squash, buttercup squash or calabaza for the pumpkin if necessary.
Pumpkin Pear Soup
1 pie pumpkin, about 2.5 pounds, baked and chopped (see below for instructions)
1 cup diced carrots
1 cup diced celery
1 cup diced onion
2 pears, peeled, cored and diced
2 Tablespoons butter
3 cans (or about 40 ounces) chicken/vegetable broth
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1 Tablespoon maple syrup
1 teaspoon salt
1/4 teaspoon pepper
1 cup cream
1/2 teaspoon cardamom
To prepare the pumpkin or which ever squash is being used, preheat oven to 350 degrees. Cut the pumpkin into quarters. Put on baking sheet and roast for about 45 minutes or until tender. Let cool and then peel. Now you can chop it up for the recipe.
Cook carrots, celery, onion and pears in butter in a large pot for 10 minutes. Add the broth, nutmeg, cinnamon, syrup, salt and pepper and pumpkin. Simmer for 30 minutes. Cool slightly. Puree with a stick blender or in a blender (if you use a blender and it is still hot, remember to take out the insert in the top and hold a clean dish towel over the opening to allow steam to escape). Return to pan. (If you are going to freeze the soup, this is the time. When you are ready to serve it, heat the soup up and continue the recipe.) Pour 1/2 cup of cream into soup. Beat the rest in a bowl. Stir the cardamom into the whipped cream. To serve, ladle soup into bowls. Dollop with whipped cream.
DSCN3752

Split Pea Soup with Ham (The New Basics Cookbook)
1 pound dried green split peas
5 cups chicken stock
5 cups water
1 meaty ham bone or 2 smoked ham hocks (I prefer the ham bone to the ham hocks)
2 ribs celery, leaves included, diced
3 Tablespoons chopped fresh parsley
1/2 teaspoon crumbled dried tarragon leaves
4 Tablespoons unsalted butter
1 cup diced carrots
1 cup diced onions
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves
2 Tablespoons dry sherry
1/2 teaspoon freshly ground black pepper
Rinse the split peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil. Add the ham bone, celery, 1 Tablespoon of the parsley and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally for 45 minutes. Melt the butter in a saucepan over medium-low heat. Add the carrots, onion and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes.
Remove the soup from the heat. Remove the ham bone and shred the meat from the bone, removing any excess fat. Return the meat to the soup. Add the sherry, pepper and remaining 2 Tablespoons parsley. Heat through and serve immediately.

Another favorite cold weather dish around here is pot pies. Actually I could probably serve this at any point in the year and it would be a hit but I enjoy it more in fall or winter. This recipe is adapted from Moosewood Restaurant New Classic Cookbook. When I was growing up I know I always preferred pot pies that had crust around the whole pie and not just on the top so, rather than do the biscuit topping the original recipe calls for, I use a pie crust and line 4 small oven safe baking dishes. I then pour in the contents and wrap the pie around over the top. I can safely say that it isn’t a work of art but it is gobbled up around here and that is all that I am looking for. You can use any number of different vegetables in the pot pie depending on what you have. I almost always throw in carrots and sometimes green beans. My kids will eat things in a pot pie that they might not eat plain (i.e. sweet potatoes). Last night when I made it, I didn’t have mushrooms so just beefed up the other amounts of vegetables and it worked out just fine.
Homespun Pot Pie (adapted from Moosewood New Classic Cookbook)
1 Tablespoon vegetable oil
2 cups coarsely chopped onions
2 to 3 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
4 to 5 cups sliced or halved mushrooms
1 tablespoon dijon mustard
2 cups peeled and chopped sweet potatoes
2 cups chopped potatoes
2 cups peeled and chopped parsnips
1/2 teaspoon ground black pepper
3 cups water or stock
3 Tablespoons cornstarch dissolved in 1/2 cup cold water
1 cup fresh or frozen green peas
1 cup fresh or frozen corn kernels
1 Tablespoon soy sauce
1/2 teaspoon salt (I omit this salt)
Preheat the oven to 400 degrees. Line four small baking dishes with pie crust. I think you could make as many as six because I always have a fair amount of leftover filling that I use in the following days.
Warm the oil in a soup pot. Add the onions and garlic, cover and cook on medium heat for 10-12 minutes, stirring occasionally. Add the salt, thyme, mushrooms and mustard. Cook until the mushrooms start to release their juices, about 5 minutes. Add the sweet potatoes, white potatoes, parsnips, black pepper and the water or stock and bring to a boil. Then reduce the heat, cover and simmer for 15-20 minutes, until the vegetables are just tender. Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt(if using). Pour the vegetables into the prepared baking dishes. Wrap the pie crust over the top. Bake for about 20 minutes or until they start to bubble and the crust is golden.

Sometimes (and some weeks more often than sometimes) I just don’t have my act together and am trying to throw something together at the last minute. This summer I embraced the frittata for dinner when that happened.  I don’t know that there is any one recipe I used so the following recipe is just an example.  A frittata is a good vehicle for extra greens, potatoes, onions, herbs, peppers, zucchini and probably many other vegetables.  I’d cut the following frittata into wedges and serve it with salad or some fresh fruit.  Both of my kids like most things when cooked into a frittata.

Frittata
1 Tablespoon olive oil
4 small new potatoes, quartered
1 small onion, chopped
Handful or two of spinach
3/4 cup cherry tomatoes, halved
2 Tablespoons chives, chopped
5 eggs
1/4 cup milk
Salt
Pepper
Heat olive oil in a 12″ oven-safe skillet over medium heat.  Add potatoes and onions and saute until tender.  Add spinach and cook until just wilted.  Whisk the eggs, milk, chives and salt and pepper to taste.  Lower the heat to medium low and add the egg mixture to the skillet.  Stir quickly to get everything mixed together.  Cook until the bottom is just set and sides are starting to pull away, about 5 minutes.  The top will not be completely cooked yet.  Place the skillet under the broiler and cook for about 3-5 minutes or until the frittata is puffed and set.  Serve immediately with cherry tomatoes sprinkled over the top.

This recipe isn’t very cold weather oriented but maybe we’ll have a few more nice warm days and some fish on the grill will sound good to you.  The original recipe called for packaged slaw.  I always thought I didn’t like coleslaw but then when I made it myself once, I realized how delicious it could be.  I’m sure you can cut it thin enough for slaw but I have a bargain mandolin so use that and it works wonderfully.  We usually put our fish and slaw in tortillas.  My son will eat a mountain of these.

Whitefish with Vegetable Slaw (adapted from The New Grilling Book)
1 pound mahi mahi or tilapia fillets
1 teaspoon finely shredded lime peel
1/4 cup lime juice
1/4 cup snipped fresh cilantro
3 Tablespoons olive oil
1 Tablespoon honey
1 fresh jalepeno, seeded and finely chopped
3 cloves garlic, minced
1/8 teaspoon salt
1/3 head of green cabbage, thinly sliced
1/3 cup red cabbage, thinly sliced
2 carrots, shredded
1 cup shredded jicama or kohlrabi
Rinse fish. Pat dry.  Place fish in shallow dish.  For dressing, in a small bowl combine lime juice, cilantro, oil, honey, jalepeno, garlic and salt.  Divide mixture in half.  Stir lime peel into one portion of dressing.  Pour dressing with lime peel over fish to marinade.  Marinade about 30 minutes at room temperature.
For slaw, combine cabbages, carrots, jicama and/or kohlrabi.  Pour remaining dressing over slaw and toss to coat.  Chill until time to serve.
Preheat grill.  Grill fish directly over medium coals until fish flakes easily (about 4-6 minutes per half inch of fish).    Serve fish with slaw.
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Fall Vegetables

Just like I enjoy the season changes, I also enjoy the produce changes. A tomato or peach in the middle of winter from the grocery store bears absolutely no resemblance to what we have been enjoying for the last month. When we received brussels sprouts last week I was quite excited to eat one of our standard fall dishes. When you read the next two recipes, you will realize that they aren’t the healthiest brussels sprouts recipes ever but the brussels sprouts are so delicious and we eat them so infrequently that I just don’t care. Both of my kids will eat brussels sprouts prepared this way versus roasted or steamed. To me the secret is cooking them slightly longer than you think you should cook them so that they are heading past golden brown but not all the way to burned. They are then carmelized perfection.

Brussels Sprouts with Maple Syrup
4 Tablespoons olive oil
2 pounds brussls sprouts, trimmed and halved lengthwise
kosher salt and freshly ground pepper
2 Tablespoons fresh maple syrup
1 Tablespoon unsalted butter at room temperature
1 Tablespoon chopped flat leaf parsley
.5 Tablespoons sliced fresh chives
Heat 2 Tablespoons oil in a large skillet over medium high heat. Working in 2 batches and adding more oil between batches. cook brussels sprouts cut side down in a single layer in a skillet until golden brown, about 5 to 6 minutes. Season brussels sprouts with salt and pepper. Toss and cook until tender about 4 minutes longer. Transfer to a large bowl. Repeat with remaining brussels sprouts. Remove skillet from heat. Add syrup, butter and herbs to pan. When the butter has melted, return brussels sprouts to pan and toss to coat.

Brussels Sprouts (recipe from Salt of the Earth in Fennville)
.5 pounds bacon
2 pounds brussels sprouts
Sea Salt
Balsamic vinegar for drizzling
Lay slices of bacon in a cold skillet and cook over medium. When done set the bacon aside for another use. What you need is the bacon grease. In that hot bacon grease, cook the brussels sprouts cut side down for about 4 to 5 minutes or until just past golden brown. Season the brussels sprouts with seas salt. Toss and cook until tender, about 5 minutes more. Just before serving drizzle with balsamic vinegar. Don’t do this too early as it will gum up in the pan.

This was a find from several years ago when I received spaghetti squash in the weekly CSA distribution. I tried the just cook it and and serve it with spaghetti sauce method and that was not much of a hit in our house. So I had to find something else. My husband and I will gobble this down. If I omit the meat, my daughter will eat it, maybe not gobble but alas we have to start somewhere.
Spaghetti Squash with Sausage Filling (adapted from Bon Appetit)
1 3.75-4 pound spaghetti squash, halved lengthwise, seeded
1 pound bulk pork sausage
1 cup chopped onion
1 bell pepper, chopped
2 garlic cloves, minced
1.5 cups marinara sauce
1/2 cup grated parmesan
Cut squash in half. Remove the seeds. Put on half cut side down in a microwaveable baking dish with about 1/4 cup of water in the bottom of dish. Cover and microwave for about 10 minutes or until tenderon high. Repeat with other half. Cool. Meanwhile, saute sausage, bell pepper, onion and garlic in heavy large skillet over medium high heat until sausage browns and veggies are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara.
Using fork, pull out squash strands from shells leaving shells intact. Mix squash into sausage mix. Season with salt and pepper. Spoon into shells. Can be made one day ahead. Cover and refrigerate.
Preheat oven to 400 degrees. Arrange squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes.

I’m not sure where I found this recipe years ago but I love it because it is delicious, it uses almost any veggies that you have and it gets gobbled up around here by everyone. When I have parsnips, corn or green beans, they can easily be thrown in and other vegetables can be omitted. This recipe is quite forgiving. I often freeze some of it to enjoy later for dinner or in a kid’s lunch.

Beef and Barley Soup
1/4 cup butter
2 cups onions, chopped
1 cup peeled turnip, chopped
1 cup cauliflower florets
1 cup broccoli florets
1 cup chopped yams
1 cup chopped potatoes
1 cup chopped celery
5 cups beef stock
5 cups chicken broth
1 cup pearl barley
1.5 Tablespoon thyme
1.5 Tablespoon oregano
1.5 pounds steak cut into .5″ pieces
1/4 cup parsley
Melt butter in large pot over medium heat. Add vegetables. Saute 10 minutes. Add both stocks and bring to a boil. Reduce heat and simmer 20-30 minutes. Add barley, thyme and oregano. Simmer until barley is tender stirring occasionally for about 35 minutes. This soup can be made ahead of time and chilled. Just return the soup to a simmer before you continue.
Add beef to soup. Simmer just until beef is cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.

Around my house fajitas are always met with excitement. We always put bell peppers and onions in ours but really there you could put in squash or anything sauteed or roasted with the right seasoning and it will work. This recipe calls for chicken but you can do it with any kind of protein.

Fajitas
Juice of 4 limes
2 Tablespoons olive oil
1 teaspoon dried oregano leaves
Ground pepper
Kosher Salt
1.5 pounds boneless chicken breasts
2 large onions, halved and cut into thin slivers
2 large bell peppers cut into strips
Tortillas
Whatever toppings you like. For us that is guacamole, salsa, monterey jack, refried beans, sour cream,chopped tomatoes and cilantro.
Combine the lime juice, olive oil, oregano and salt and pepper in a glass bowl. Mix well and add the chicken breasts. Cover and let marinade. Prepare the grill. In a small skillet, combine the onions and pepper strips and the marinade. Simmer at low heat for about 30 minutes. Grill the chicken breasts for about 8-10 minutes turning halfway through. Slice the chicken into strips about 1/2″ wide. Wrap tortillas in a damp clean dish towel and heat tortillas in microwave for about 30 seconds until warm and more pliable. Put out platters with chicken, tortillas and vegetables and all of your toppings.

This is a handy little recipe to make and throw in the freezer and save for later, just like pesto. And just like pesto, it can take so many things from sandwiches to dips to pasta from good to sublime. Enjoy!
Slow Roasted Tomatoes
Tomatoes
Olive Oil
Kosher Salt
Pepper
Preheat oven to 325 degrees. Cover baking sheet with foil. This is crucial or you will have a heckuva a mess later. Depending on the size of the tomato you are using, this step will be a little different. If you are using something roughly the size of a Roma, cut it in half and lay it on the cookie sheet cut side up. If the tomatoes are bigger cut them into slices that are about 3/4 – 1″ thick. Lay them on the cookie sheet. Don’t overlap tomatoes but you can get a lot on the pan. Drizzle generously with olive oil. Season with salt and pepper. Put in the oven and let the magic begin. Nothing happens for about 45 minutes and then they will slowly start to collapse. The last time I did this last week, I cooked them for about 3 hours. You want them to start to carmelize but not burn and that is a fine line once they really start to cook. Once they are done and have cooled. I pop them in a freezer safe container and save them for the winter when they will spice up just about anything.

Late Summer Bounty

We are getting so many absolutely delicious vegetables right now. Though it is wonderful, it can definitely be quite overwhelming at times. Salad is one of the ideas that comes to mind and there are so many options to consider. Getting my kids to eat salads can be a bit of a bear at times. Here are two salads that I have been successful with and that my husband and I love as does company when they come. My son does prefer that you warm these up a little. I think part of what he doesn’t like about “salad” is the cold factor. Alas if they will eat it, I will warm it up. I have also learned to generally go a little lighter on the vinaigrettes and they tend to not notice that it is a “salad.” The following salad is different than the classic mayonnaise potato salad but a big hit with everyone.

Lemon Basil Potato Salad (Southern Living magazine)
2.5 pounds small potatoes, cut into eighths
Olive oil
1/4 cup lemon juice
4 garlic cloves, minced
3/4 cup chopped fresh basil
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup olive oil
1/2 medium purple onion, chopped
10 thick bacon slices, cooked and crumbled
10 ounces spinach, cut into strips

Arrange potatoes evenly on cookie sheet. Toss in olive oil. Bake at 475 degrees for 20-25 minutes until tender and golden.
Whisk together lemon juice, garlic, basil, mustard, salt and pepper. Whisk in olive oil in slow stream. Gently toss potato and onion with 1/2 cup vinaigrette. Arrange spinach in bowls, drizzle with vinaigrette. Top with potato mixture. Sprinkle with bacon.
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This next salad takes advantage of something in abundance right now, not through the CSA but at the Farmers Market…corn. My husband got me a book several years ago with main and side dish salads. The book has been indispensable. For the most part, the recipes call for things I normally have on hand and so far they have all been delicious. This salad is also popular with my children.

Fresh Corn Salad (from Raising the Salad Bar)
Kernels from 6 ears of fresh corn
1 tomato, seeded and diced
1 firm but ripe avocado, diced
2 scallions, thinly sliced or 2 tablespoons finely chopped red onion
1/4 chopped fresh cilantro

Lime dressing
2 tablespoons fresh lime juice
1/2 teaspoon freshly minced garlic
3 tablespoons olive oil
salt and pepper

In a large serving bowl, remove corn kernels. Combine with the tomato, avocado and scallions. To make the dressing, in a small bowl, whisk together all of the dressing ingredients. Combine the dressing with the salad and gently mix. Garnish with chopped cilantro
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Sometimes I am not out to please the family but simply to enjoy the fresh produce at hand. That would be the case for the recipe. My husband and I end up eating this for dinner probably twice a week when heirloom tomatoes are at their peak. My kids don’t understand why would would dream of eating this but I LOVE it. It is adapted from a recipe I found in Gourmet magazine years ago. When I first made it, I’d never had heirloom tomatoes and didn’t appreciate how wonderful this dish is. Now I love all of the colors and textures combining together. I believe the original recipe called for bleu cheese but I am not a fan so have changed it to what I enjoy and can find at the Holland Farmers market.

Heirloom Tomato Salad with Goat Cheese
8 1/2inch thich slices of good crusty bread
4 large garlic cloves, halved
3 tablespoons plus 1/3 cup olive oil
1 cup currant, grape, cherry or pear tomatoes
1/2 cup chopped green onions
10 medium heirloom tomatoes cored, thinly sliced
1 small onion, sliced paper thin
3 celery stalks, sliced thin on diagonal
1.5 cups crumbled goat cheese
Prepare grill to medium high. Rub bread with garlic and brush with 3 tablespoons olive oil. I have been known to do the previous step in a hot frying pan. Maybe not the same but quick and tasty regardless. Combine remaining 1/3 cup olive oil, currant tomatoes and green onions in medium bowl. Toss to coat. Season with salt and pepper. Overlap tomato slices in circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over top. Sprinkle with cheese. Grill bread or use frying pan, two minutes per side. Pile salad on bread and enjoy the yummy messiness!
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As always when I have ingredients that I don’t know what to do with, I end up trying epicurious.com. They did not let me down with this delicious cabbage soup recipe that is a hit with the entire family. The original recipe has a lemon creme fraiche topping but we do not do the topping. We just stick with the soup itself so if you think the soup would benefit from a lemon creme fraiche topping, just look it up on epicurious.com. At this point in August, I am not in the mood for a heavy thick soup but I freeze this and then can thaw it in January when I am most assuredly in the mood for this soup. Because of this, the soup doesn’t usually have the garnish of sauteed cabbage but we enjoy it nonetheless. Pair it with some nice crusty bread and lunch is served.

Potato, Cabbage, Leek Soup (from Bon Appetit)
2 tablespoons butter
1 tablespoon extra virgin olive oil
6 cups diced green cabbage (from about 1/2 of medium head or a whole small head)
3 cups chopped leeks (white and pale green only, 3-4 large)
3 garlic cloves, pressed
3 cups 1/2 inch cubed, peeled potatoes (about 1.25 pounds)
1 2×2 piece Parmesan rind (optional)
1 turkish bay leaf
6 cups (or more) chicken or vegetable broth
2 tablespoons chopped fresh chives, for garnish

Melt 1 tablespoon butter with 1 tablespoon olive oil in a heavy large pot over medium-high heat. Add cabbage, sprinkle lightly with salt and freshly ground black pepper and saute until cabbage is almost tender but not brown, 6-8 minutes. Using slotted spoon transfer 1 cup cabbage to small bowl and reserve for garnish.
Add 1 tablespoon butter to pot with cabbage, add leeks and garlic. Saute over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind if desired and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20-25 minutes. Discard Parmesan rind, if using, and bay leaf. Let soup cool. If pureeing while still warm, remember to have the center piece out of the top of the blender and hold a kitchen towel over that opening so steam can escape but not the delicious soup. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.
Ladle into bowls and garnish with reserved cabbage and chives.
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Though this is definitely a heartier meal, it fits right in with the produce we are receiving right now–zucchini, eggplant, tomatoes, peppers and onions. My kids don not appreciate this wonderful recipe but everyone else I have served it to does.

Ratatouille and Sausage Pot Pit with Cornmeal Biscuits (from the New York Times)
Biscuits
1 cup flour
1/2 cup cornmeal
2 teaspoons sugar
1.5 teaspoons baking soda
1/4 teaspoon kosher salt
6 tablespoons butter in 1/2 inch chunks
3/4 cup sour cream or yogurt
milk

Ratatouille
1 large eggplant, cut into 1 inch chunks
3 small zucchini, cut into 1 inch chunks
7 tablespoons olive oil
1 teaspoon kosher salt
3/4 teaspoon pepper
1/4 cup chopped parsley or basil
3/4 pound Italian sausage
1 large onion, cut into 1 inch chunks
1 red/yellow/orange or purple sweet pepper, cut into 1 inch chunks
3 large garlic cloves, finely chopped
1.5 pounds tomatoes
4 sprigs thyme
Biscuits-whisk flour, cornmeal, sugar, baking powder, baking soda and salt. Using fork, cut in butter until resembles coarse crumbs. Fold in sour cream. Knead until comes together in a ball adding drop or two of milk if necessary. Cover with plastic wrap until ready to use.
Ratatouille-Toss eggplant and zucchini with 5 tablespoons of olive oil. Season with 3/4 teaspoons salt and 3/4 teaspoons pepper. Spread veggies on baking sheet. Don’t crowd them. Roast, tossing occasionally until golden, about 20 minutes. Meanwhile, in a deep saute pan, heat 1 tablespoon oil. Crumble sausage and cook over medium until done, about 7 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Add 1 tablespoon oil to pan. Saute onion, pepper, garlic and 1/4 teaspoon garlic until soft, 5-7 minutes. Stir in tomatoes and thyme. Simmer until tomatoes are cooked and stew-like, about 10 minutes. Stir in sausage, roasted vegetable and parsley. Pour mixture into oven safe dish. Divide dough into 6 balls. Squash into disks (1/2 inch thick). Arrange on top of ratatouille. Brush biscuits with milk. Bake in oven 25-30 minutes.

One more idea for those peppers and eggplants. This is quick, easy and delicious.
Grilled Sweet Peppers and Eggplant
2 sweet peppers, cut into wedges
1 eggplant, 1/2 inch slices
3 tablespoons olive oil plus more for tossing with peppers and eggplant
1 tablespoon red wine vinegar
1 tablespoon fresh oregano, chopped
1/2 cup feta/goat cheese, crumbled
salt and pepper
Preheat grill. Toss peppers and eggplant with olive oil. Grill about 8-10 minutes. Arrange on a platter. Combine 3 tablespoons olive oil, red wine vinegar and oregano. Pour over peppers and eggplant slices. Crumble goat cheese over veggies. Season with salt and pepper to taste.

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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.

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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.