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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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 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

_____

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.

Week Eight: The Most Wonderful Time of the Year

This really is my favorite time of year. Nearly every surface of our kitchen is bursting with amazing produce, thanks to Groundswell! I’m so grateful we are able to have such abundance at our finger tips. I’ve been working away in the kitchen, creating many different dishes to use what we have before we get more! This week includes my all-time favorite broccoli salad, a roasted peach salad, roasted eggplant and pepper relish, shrimp and bok choy stir fry and a simple creamy cucumber salad.

Broccoli Slaw
recipe credit: The Smitten Kitchen Cookbook

2 heads broccoli, each 3/4 – 1 lb.
1/2 c. thinly slice almonds, toasted
1/3 c. dried cranberries, coarsely chopped
1/2 c. buttermilk, well shaken
1/2 c. mayonnaise
2 TBSP apple cider vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 small red onion, finely chopped
lots of freshly ground black pepper

Trim broccoli and chop into large chunks, then cut each floret chunk into thin slices. Cut the stems into thin matchsticks.  Toss sliced broccoli with almonds and cranberries.

In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt until smooth. Stir in onion. Pour dressing over broccoli mixture and add black pepper. Stir again, so salad is evenly coated. Serve immediately, or keep in fridge for 2 – 3 days.

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The Kitchen Beet - Peach, Mozzarella, Chive Salad

Roasted Peach, Fresh Mozzarella and Chive Salad
recipe credit: The Kitchen Beet 

Roasted Peach, Fresh Mozzarella and Chive Salad
8 oz spicy greens (arugula, mizuna, whatever you have on hand!)
2 firm but ripe peaches, sliced into bite-sized pieces
1 – 8 oz ball of fresh mozzarella, sliced into medium-thick pieces
handful of fresh chives, chopped
1/4 small red onion, as thin as you can slice it

Dijon-White Wine Vinaigrette
1/4 c. extra virgin olive oil
2 TBSP white wine vinegar
1 TBSP dijon mustard
1 – 2 tsp. honey, to taste
sea salt and black pepper, to taste

Preheat oven to 300 F. Slice your peaches, mozzarella and red onion, and chop your chives. Line a baking sheet with parchment paper and place your peaches on it so they are not touching. Roast for about 8 minutes, or until warm and juicy. In a bowl or on a platter, toss your clean, dry salad greens and arrange the rest of the ingredients on top.

In a small glass bowl with a spout, whisk together dressing ingredients, tasting as you go, so it is to your liking. (Alternatively, you could shake all ingredients in a small mason jar with a lid.)

Drizzle dressing on top of the salad. It won’t need much to highlight the flavors.

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Roasted Eggplant and Pepper Relish
recipe credit: Seven Spoons 

4 red bell peppers, seeded, cored and sliced thinly
1 medium eggplant, cut into 1/4″ batons
1 large onion, halved lengthwise and then sliced very thinly
1/2 cup plus 2 tablespoons good olive oil, divided
1/4 cup good quality balsamic vinegar, see note
1 tablespoon capers, drained and chopped
2 cloves garlic, minced
2 teaspoons minced fresh basil
sprinkle of dried red pepper flakes (optional)
salt and freshly ground black pepper

Preheat oven to 425°F (220°C). On a standard rimmed baking sheet or large roasting pan, toss together the peppers and eggplant. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast, for 15 minutes, turning occasionally. Add 3/4 of the onion (reserve the rest) and continue to cook until the vegetables are soft but without much colour, about 25-30 minutes more.

Meanwhile, in a large bowl, make the vinaigrette; combine the vinegar, capers, garlic and basil. Slowly whisk in the 1/2 cup of olive oil, until thick and emulsified. Mix in the reserved onion and the red pepper flakes (if using), season with salt and pepper to taste and set aside.

When finished roasting, tumble the hot vegetables into the vinaigrette, tossing well to combine. Make sure to scrape any caramelized bits off of the pan and any accumulated juices. Allow the vegetables to marinate for 20 minutes at the least, serving the relish warm. My preference is to cool the mixture, then refrigerate in a sealed container overnight. It can then be served at room temperature or warmed gently. You could use to make a great toasted sandwich – perhaps add some cheese, too!

Makes about 2 cups.

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Shrimp and Bok Choy Stir-Fry
recipe credit: Food52

For velveting the shrimp:

  • 1large egg white
  • 1tablespoon cornstarch
  • 2teaspoons rice wine, dry sherry, or rice vinegar
  • 1teaspoon soy sauce
  • 1pound large shrimp, peeled and deveined
  • 1tablespoon peanut, canola, or vegetable oil
  • Water for poaching
For the stir-fry:

  • 1tablespoon peanut, canola, or vegetable oil
  • 1tablespoon minced fresh ginger
  • 2 to 3garlic cloves, minced
  • 1tablespoon chili-garlic sauce, or to taste
  • 4scallions, white and green parts separated and thinly sliced
  • 1pound baby bok choy, washed and thoroughly dried
  • 1/2pound snow peas
  • 2tablespoons rice wine, dry sherry, or rice vinegar
  • 1tablespoon soy sauce
  • 1/2cup toasted chopped cashews
  • Cooked white or brown rice for serving
  • Toasted sesame seeds for garnish
  1. In a medium mixing bowl, combine egg white, cornstarch, wine or vinegar, and soy sauce, and whisk until smooth. Add shrimp and toss to coat. Cover the bowl and refrigerate for at least 30 minutes while you prep the other ingredients. (This step can be done a day ahead.)
  2. While the shrimp marinates, separate the baby bok choy into leaves and, if desired, trim and de-string the snow peas. Set aside.
  3. Bring a pot of water to a boil over medium-high heat. Add 1 tablespoon oil and reduce the heat to low so that the water is at a bare simmer. Add shrimp and cook, stirring constantly, for 1 minute. Drain the shrimp thoroughly, and set aside.
  4. Place a large skillet or wok (not nonstick) over the highest heat the pan can handle. Heat until the pan is very hot: A drop of water flicked on the surface should sizzle and evaporate within a second or two. Swirl 1 tablespoon of oil into the hot pan, then add ginger, garlic, chili-garlic sauce, and the white parts of the scallions, and stir-fry for about 10 seconds.
  5. Add the snow peas and bok choy and stir-fry for 2 to 3 minutes, or until the bok choy leaves are wilted. Add wine or vinegar and soy sauce and stir-fry for 1 minute more, or until the bok choy stems are starting to get tender. Add shrimp and stir-fry for another minute, or until the shrimp is cooked through, the veggies are tender, and everything is coated with sauce.
  6. Remove from the heat, and mix in the cashews and the green parts of the scallions. Spoon over rice, garnish with sesame seeds, and serve immediately.

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Creamy Cucumber Salad
recipe credit: Ina Garten (Barefoot Contessa)

4 cucumbers, thinly sliced (3 to 4 pounds)
2 small red onions, thinly sliced in half rounds
Kosher salt
4 cups (32 ounces) plain whole-milk yogurt
1 cup (8 ounces) sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 teaspoons freshly ground black pepper

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

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Week Six: The Moosewood Edition

During a road trip this past weekend, I had the opportunity to eat at Moosewood Restaurant in Ithaca, NY. I’ve been a fan of their cookbooks for a long time, so it was pretty amazing to be in their restaurant space and eat their delicious, flavorful and unpretentious food. I picked up another one of their cookbooks, so this week’s recipes will include four from their collection, and a Chard Burger that sounds great from Farmer Tom!

Sugar Snap Peas and Radishes with Orange & Mustard
Coconut oil
Sugar Snap Peas
Radishes
Freshly squeezed orange juice
Orange zest
Dijon mustard
Scallions
Salt and Pepper

Using whatever amounts you have on hand, stir together orange juice, orange zest, Dijon mustard and salt. Saute sugar snap peas (or snow peas) and sliced radishes in coconut oil for a minute. Add some water and cook until just tender. Drain and add the orange juice, zest and mustard. Top with scallions, and season with salt and pepper to your tastes.

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Chopped Broccoli Salad
4 cups chopped broccoli
1/2 cup mayonnaise
2 tsp. maple syrup
4 tsp. apple cider vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 c. currants
1 c. seeded and finely chopped bell pepper
2 TBSP sliced scallions or snipped fresh chives

Slice off thick bottoms of broccoli. Finely chop the forest and small step shoots. Cut larger stems lengthwise into halves or quarters and then thinly slice.

In a medium serving bowl, whisk together the mayonnaise, sweetener, vinegar, salt and black pepper. Fold in the broccoli, currants, bell peppers and scallions.chives. Set aside to allow flavors to meld for at least 30 minutes.

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Asian Slaw
3 cups thinly sliced cabbage (pick your favorite – Chinese Cabbage, Bok Choy, Green)
1 cup shredded carrots
1/2 cup chopped scallions

Dressing
2 TBSP vegetable oil
1 tsp. dark sesame oil
2 TBSP vinegar (rice, white or apple cider)
1 tsp. peeled and grated fresh ginger
1 TBSP soy sauce
2 tsp. brown sugar
dash of chili oil or Chinese Chili Paste

Combine cabbage, carrots and scallions in a bowl. In a separate bowl, whisk together all dressing ingredients. Pour dressing over vegetables and toss well. As a variation, you could wilt the slaw just a bit by heating the oil up and tossing it over the vegetables with the rest of the dressing ingredients.

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Pasta Primavera
1 pound pasta (such as penne)
1 TBSP olive oil
6 garlic cloves or garlic scapes
1 small red onion, thinly sliced
2 small carrots, peeled and cut into 2-inch matchsticks
1 red bell pepper, cut into 2-inch matchsticks
2 small zucchini, cut into 2-inch matchsticks
2 cups chopped tomatoes
1/4 cup dry white wine
1 tsp. salt
1 cup freshly shelled peas
1/2 cup sliced fresh basil
ground black pepper
1 cup freshly grated Parmesan or Pecorino Romano

Boil water for the pasta. In a large skillet or pan over medium heat, warm the oil. Add the garlic, red onion and carrot sticks. Saute for a minute or two, stirring. Add the bell peppers and zucchini and continue to saute for a few minutes.

Start cooking your pasta if you haven’t already!

Add the tomatoes and wine, which will quickly bubble and steam. Add the salt and finish cooking the veggies until just tender. Stir in the peas and basil. Season with black pepper and salt, if needed.

When the pasta is al dente, drain it, reserving about 1/4 cup of the cooking water. In a large bowl, toss pasta with half the grated cheese and reserved cooking water. Drizzle the pasta with a little olive oil. Top the pasta with the vegetables and sprinkle on the rest of the cheese. Enjoy!

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Farmer Tom’s Chard Burgers
I love this great idea from our wonderful farmers:

1. Saute one bunch of chopped chard stems for 10 minutes.  Add chard leaves and saute 10 more minutes.
2. Mix 1 lb.beef hamburger, thawed, with cooked chard, 2 T salsa and 1 T refried beans
3. Add 1 tsp each of oregano, black pepper, turmeric, cumin & salt or your favorite spices
4. Thinly coat bottom of pan with oil to fry each batch of burgers (the added ingredients make them stick without oil)
5. Fry at medium heat
Picky kids will love this!  Our 3-year-old son has a strict “no leaf” policy, but gobbles these up.

Week Two: Love your Greens!

Welcome to Week Two, full of beautiful greens and more. This week we have recipes for a green smoothie, summer-appropriate soup, simple way to use bok choy, salad and a strawberry tabbouleh to use some of those herbs and scallions, and maybe some local strawberries!

This smoothie is a great way to use kale and spinach, and is even requested by my kids, proving it’s a keeper!

Kale-Spinach-Ginger Smoothie
recipe credit: my personal food blog, The Kitchen Beet 

The Kitchen Beet - Kale Smoothie
1 c. kale
1 c. spinach
1 orange, peeled
1 1/2 c. frozen mango
1/2 lime, squeezed
2 tsp. fresh ginger, grated
1 c. cold water
agave syrup, optional
ice cubes, optional

Layer kale, spinach, orange, ginger, lime juice, frozen mango and water in blender. Blend on high until fully mixed. Add a drizzle of agave syrup if you’d like it a little sweeter, and ice cubes if you’d like it colder. Blend again on high. Drink happy!

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Eat Your Greens Soup
recipe credit: Oh She Glows Cookbook

1 1/2 tsp. coconut oil or olive oil
1 sweet onion, diced
3 garlic cloves (or green garlic!), minced
3 c. cremini or white button mushrooms
1 c. chopped carrots
2 c. chopped broccoli florets
sea salt and black pepper to taste
1 1/2 – 3 tsp fresh ginger, grated
1/2 tsp. ground turmeric
2 tsp. ground cumin
1/8 tsp. ground cinnamon
5 c. vegetable broth
2 large nori seaweed sheets, cut into 1-inch strips (optional)
2 c. torn kale leaves
fresh lemon juice, for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent. Add the mushrooms, carrots and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.

Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.

Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

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Sautéed Bok Choy
recipe credit: The New York Times Cooking

2 TBSP. neutral cooking oil, like coconut
2 garlic cloves, or green garlic, minced
1 1/2-inch piece of fresh ginger, peeled and minced
1/4 tsp. red pepper flakes
1 1/2 lbs. bok choy, washed, dried and cut into bite-sized pieces
1 TBSP soy sauce or tamari
1 TBSP water
sesame oil to drizzle on top

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce/tamari and water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more. Remove to a warmed platter and drizzle with sesame oil.

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Greek Salad
recipe credit: Simple Suppers Moosewood cookbook

4 c. chopped lettuce
1 cucumber, peeled and sliced
2 tomatoes, cut into wedges
1/2 red or Visalia onion, thinly sliced
a dozen kalamata olives
1/2 c. feta cheese
cooked quinoa, optional

Dressing:
1/3 c. olive oil
3 TBSP red wine vinegar
1/2 tsp. salt
1/4 tsp dried oregano
pinch of black pepper

Fill bowl or platter with lettuce. Arrange all other salad ingredients on top. Add quinoa if you want a little protein boost. Whisk together salad ingredients and pour over salad.

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Strawberry Tabbouleh
recipe credit: The Sprouted Kitchen Bowl and Spoon cookbook

3/4 c. bulgur wheat
1 clove garlic, finely minced
3 scallions
1 pint strawberries
1 English cucumber
1/3 c. finely chopped mint leaves
1/2 c. finely chopped flat-leaf parsley
1/4 c. extra virgin olive oil
1 TBSP red wine vinegar
zest and juice of 1 small lemon
1/2 – 3/4 tsp. sea salt
1 tsp. freshly ground pepper
1/2 c. feta (optional)

Rinse and drain bulgur. Bring 1 3/4 c. water to boil, add bulgur, turn off heat, cover and set aside for 25 – 30 minutes, or until liquid is absorbed. Stir in garlic, fluff with fork and set aside to cool.

Thinly slice scallions and add to a large salad bowl. Finely dice strawberries and cucumbers and add to bowl. Add bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, seal, pepper and feta and stir everything well. Adjust seasonings if needed.

Have a great weekend!

Kabo-cha: Why don’t cha?

Hello members, welcome to week 21! We have a butternut squash casserole, 2 kabocha squash recipes, a slow cooker sweet potato soup, and a cool weather kale salad recipe for you.  We also carved some pumpkins this weekend and wanted to share:

jackolaterns2014

 

Enjoy the recipes! We’ll see you next week for the last recipe blog post of the season!

Maple Butternut Squash and Apple Casserole

squashricecasserole

  • 1 1/2 lbs. butternut squash, washed, peeled, and chopped into 1 inch cubes
  • 3 Tbsp butter, melted
  • 1 tsp curry powder (optional or add less)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 tsp salt
  • 3 small apples, cored and chopped into cubes
  • 3 1/2 -4 Tbsp pure maple syrup
  • 1 Tbsp cider vinegar
  • 2-3 cups cooked brown basmati rice (or your choice of cooked rice)
  • 3-4 Tbsp pumpkin seeds (optional)
  • 1 Tbsp brown sugar (optional)
  1. Preheat oven to 375 degrees F. Wash squash and microwave on high for 3 minutes to soften. Now is a good time to cook the rice as well.  Peel and chop squash and place in a large bowl. Add in pumpkin seeds and stir again (we usually roast the seeds on their own).
  2. Mix the melted butter, curry powder, cinnamon, nutmeg, salt, and 1 Tbsp syrup.  Add to the squash bowl and mix well.
  3. Pour into a large casserole dish and cover with tinfoil.  Bake for 20 minutes.
  4. While baking, core and chop apples.  In a small bowl, mix 2 Tbsp maple syrup and 1 Tbsp cider vinegar. Add chopped apples and mix well.
  5. Remove squash from oven, add apple mixture and cooked rice, stir together.  Recover with foil and bake another 10 minutes.
  6. Uncover the dish, stir, and sprinkle with brown sugar.  Bake another 30 minutes, stirring every 10 minutes, uncovered.
  7. Just before serving, drizzle with remaining Tbsp of syrup and a dash of cinnamon.

Here’s a link for the best way to cut and peel and kabocha squash:

http://pinchofyum.com/how-to-cut-and-peel-a-kabocha-squash

Heirloom Kabocha Squash Pie

  • Pie crust of your choice
  • 2 cups kabocha squash puree (see note below)
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 2/3 cup heavy cream
  • 2/3 cup milk
  • 2 large eggs
  • 2 Tbsp bourbon or scotch
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp ground cloves
  • Puree: you need about a 2 lb. squash cut into chunks to get 2 cups puree.  Roast them in a pan covered with foil at 400 degrees until soft. Once soft you can peel the skin off the chunks.  Puree in a food processor.
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together puree, sugars, cream, milk, eggs, and bourbon.  Stir in flour, cinnamon, ginger, and cloves.
  3. Pour the mixture into a pie shell and bake for 45 minutes or until pie is set with slightly wobbly center.  Serve room temperature or chilled.

Stuffed Kabocha Squash

  • 1 large or 2 medium kabocha squash
  • 4 cups cooked quinoa
  • 1 medium yellow onion
  • 2 cloves fresh garlic
  • 1 cup chopped pecans
  • 1 cup pomegranate seeds
  • 1 Tbsp roughly chopped rosemary
  • 1/2 tsp salt (more to taste)
  • fresh cracked pepper
  • 2 Tbsp EVOO
  1. Preheat oven to 400 degrees F.
  2. Cook quinoa per package instructions.
  3. Cut squash in half, remove seeds, and coat insides and outsides with olive oil.
  4. Place squash cut side down on roasting sheet, bake for 45 minutes.
  5. While squash is cooking, dice onion and combine in a saute pan with 1 Tbsp olive oil and crushed garlic.  Cook over medium low heat until onions are translucent. Add rosemary and cook 1 more minute.
  6. Combine quinoa, onion, pomegranate seeds, salt, and an additional Tbsp of olive oil.
  7. Season quinoa mixture with salt and pepper to taste.
  8. Stuff the squash with filling and serve hot.

Crockpot Sweet Potato Wild Rice Soup

Serves 6-8

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 3 large sweet potatoes, peeled and diced
  • 4 oz can of green chiles
  •  32 oz chicken or vegetable broth
  • 15 oz can of pinto beans, drained and rinsed
  • 1/2 cup short grain brown rice
  • 1/4 cup wild rice
  • 1 1/2 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp sugar
  1. Place olive oil and diced onions in the bottom of a slow cooker.  Turn to high and let warm for about 5 minutes.
  2. Add all the other ingredients except beans, salt, and pepper.  Make sure all the rice is covered with liquid.
  3. Cover and cook on high for 3 hours.
  4. Remove lid, add beans, salt, and pepper and stir.  Add room temperature water if it needs more liquid.
  5. Cover and cook 1 more hour.
  6. Add more salt and pepper if needed.  Recommended: serve with corn bread.  Check out the Honey Pumpkin Corn Bread recipe from previous weeks for inspiration.

Pomegranate Kale Salad

For the salad:

  • 1 cup pomegranate seeds
  • 2 cups chopped kale (or other greens you have on hand)
  • 2 cups cooked wild rice
  • 1/4 toasted walnuts
  • 1/4 feta cheese

For the dressing:

  • 1/2 cup minced onion
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • 2 Tbsp honey
  • 1/2 Tbsp cider vinegar
  • 1/2 tsp salt
  • 1 squeeze of lemon or orange juice
  1. Prep the salad ingredients (chop, rinse, toast, etc.)
  2. Mince the onion, saute in 1/2 Tbsp olive oil until soft and fragrant.
  3. Pulse the onions with remaining oil, water, honey, vinegar, salt, and lemon/orange juice in a food processor until smooth and creamy.  Add additional olive oil or water to keep mixture moving through processor.
  4. Toss salad ingredients with dressing.  Serve when the rice is warm, or room temperature, or chilled.  We like the rice warm.

Squash and “Oc-tuber” Delights

Hello members, welcome to week 20! The ides of October are more auspicious than the ides of March. We have a tutorial on making your own pumpkin puree. We found six good recipes, all in pairs, and we couldn’t “pare” them down, so here are the pairs: a pair of pumpkin recipes, a pair of delicata squash recipes, and a pair of root vegetable mashes (parsnips and celeriac).  Pairs all around!

Homemade Pumpkin Puree Tutorial (works for other squash that you want to puree as well)

  1. Wash pumpkin, snap off the stem.
  2. Use a sharp knife to cut pumpkin in half horizontally.
  3. Scrape out guts with a large metal serving spoon.
  4. Separate the seeds from the guts to make a batch of roasted pumpkin seeds.  Discard the guts (compost if you can).
  5. Cut pumpkin halves into 1-2 inch cubes.
  6. In a large pot, place 1 inch of water on the stove over medium heat.  Lightly salt and add pumpkin cubes.  Bring to a simmer and reduce to medium low. Put the lid slightly ajar and allow pumpkin to steam for about 15 minutes or until tender.
  7. Remove pot from heat, drain using a colander, let pumpkin cool.  Remove the rind from each pumpkin cube using a fork. Discard the rind.
  8. Puree the pumpkin meat in a food processor until smooth.  Return the puree to the same pot and simmer on medium low until liquid has cooked off, stirring occasionally to prevent burning.
  9. May be frozen if not using immediately.

Pumpkin Maple Vinaigrette

  • 1/4 cup pumpkin puree
  • 1/4 cup apple cider vinegar
  • 2 Tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 medium clove of garlic, minced
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup EVOO
  • 1 Tbsp water
  • 1 1/2 Tbsp fresh thyme leaves coarsely chopped
  1. Combine pumpkin puree, cider vinegar, maple syrup, mustard, garlic, salt and pepper in a medium bowl or a glass jar. Whisk well to combine.
  2. Add olive oil slowly in a thin stream, whisking continually.
  3. Add fresh thyme and stir well.  Stored in a sealed container in the refrigerator for up to 5 days.

Pumpkin Honey Cornbread

  • 1/4 cup melted butter
  • 1/3 cup of sugar
  • 1 Tbsp honey
  • 1 large egg
  • 1/4 tsp baking soda
  • 1/4 cup buttermilk
  • 1/4 pumpkin puree
  • 1/4 tsp salt
  • 1/2 cup yellow cornmeal
  • 1/2 cup flour
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir butter, sugar, and honey together.  Whisk in the egg.  Whisk in the baking soda, buttermilk, and pumpkin puree.  Add salt, cornmeal and flour.  Do not overmix.
  3. Add batter to a greased 8 inch baking dish.  Bake for 25 minutes or until top is golden brown.  Serve with additional honey and butter if desired.

 

Kale Stuffed Delicata Squash

kalestuffeddelicata

Serves 4

  • 2 medium apples, peeled, cored, finely chopped
  • 2 delicata squashes, medium to large, cut in half lengthwise and seeds removed
  • 2 medium cloves of garlic, minced
  • 1 bunch of kale, rinsed, thick stems removed, and shredded
  • 2 leeks, medium to large (or onions), white and light green parts only, split in half lengthwise, sliced into 1/4 inch half moons
  • 1/2 cup raisins
  • 1 tsp dried thyme
  • 2 eggs
  • salt and pepper
  • 4 Tbsp EVOO
  • 3/4 cup breadcrumbs
  • 1 Tbsp unsalted butter, cut into 8 small cubes
  • 1 cup cottage cheese
  • 1/2 cup parmesan cheese
  1. Adjust oven rack to middle position and preheat 375 degrees. Rub squash with 1 Tbsp oil and lightly season with salt and pepper.  Then lay on a baking dish. If squash halved do not sit flat, use a vegetable peeler to peel a strip or two away from the bottom so that squash lays flat. Bake until flesh is tender, about 25 minutes.
  2. Meanwhile, prepare the stuffing.  Heat remaining olive oil in a large skillet over medium high heat until shimmering.  Add apples and leeks, stirring occasionally until lightly browned, about 10 minutes. Stir in the garlic, raisins, and thyme, cook another 1-2 minutes.  Reduce heat to medium, add kale, cover the pan and cook, stirring occasionally, 5-7 minutes until kale is mostly wilted. Transfer mixture to a large bowl and let cool slightly.  Season to taste with salt and pepper.
  3. Add cottage cheese, eggs, bread crumbs and parmesan. Mix well.  Remove squash from oven, divide filling equally among four halves.  Sprinkle squash with additional bread crumbs and parmesan, and dot each squash half with 2 cubes of butter.  Any leftover stuffing can be baked in a grease baking dish alongside. Bake until squash is tender, and stuffing is lightly browned.

Delicata Squash and Tofu Curry

Serves 4

  • 1 delicata squash, halved, seeded, and cut into 1 inch cubes
  • 2 tsp fresh ginger
  • 8 cups of kale or chard, tough stems removed
  • 1 medium onion, halved and sliced
  • 14 oz package of extra firm tofu
  • 14 oz can light coconut milk
  • 1 Tbsp lime juice
  • 1 tsp light brown sugar
  • 2 Tbsp curry powder
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 4 tsp canola oil

*Delicata squash skin is thin and tender when cooked, so no need to peel it.

  1. Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with paper towel, cut into 1 inch cubes. Toss tofu in a medium bowl with 1 tsp of the spice mixture.
  2. Heat 2 tsp of oil in a large skillet over medium high heat. Add tofu and cook, stirring every 2 minutes until browned, 6-8 minutes total. Transfer to a plate.
  3. Heat remaining 2 tsp of oil over medium high heat. Add squash, onion, ginger, and remaining spice mixture.  Cook until vegetables are lightly browned, 4-5 minutes.  Add coconut milk and brown sugar, bring to a boil. Add half the kale or chard and cook until slightly wilted, about 1 minute. Stir in the rest of the greens and cook another minute.  Return tofu to the pan, cover and cook, stirring once or twice, until squash and greens are tender, 3-5 minutes.  Remove from heat and stir in lime juice. Recommended: serve with quinoa or brown rice.

Garlic Mashed Parsnips

  • 1 lb. parsnips
  • 1/3-1/2 cup canned coconut milk (or dairy milk if you have that on hand)
  • 1 tsp garlic powder (or fresh garlic)
  • 1 tsp dried parsley (or fresh)
  • 1 Tbsp coconut oil or olive oil
  • salt and pepper to taste
  1. Peel and chop the parsnip like you would a carrot.
  2. Boil the parsnips until tender, then drain.  Add in the other ingredients and mash, using an immersion blender, hand masher, processor, or your favorite method of pulverization.
  3. Serve with butter or olive oil.

Celeriac and Parsnip Mash

  • 1 medium celeriac, peeled and cut into 1 inch cubes
  • 3 medium parsnips, peeled and cut into 1 inch slices
  • 1 large russet potato, peeled and quartered
  • 1/4 cup vegetable or chicken broth (see the previous posts about how to make your own vegetable broth/stock!)
  • 2 Tbsp EVOO
  • 3 Tbsp chopped fresh chives
  • 2 Tbsp low-fat or non-fat yogurt
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 cup grated parmesan
  1. Place celeriac and parsnips in a large sauce pan and cover with lightly salted water.  Place potato in a medium sauce pan and cover with lightly salted water.  Bring both sauce pans to a boil over medium high heat.  Reduce heat to low, cover, and simmer gently, about 20 minutes for the potato and 30-40 for the celeriac and parsnips.
  2. When potato is tender, drain and transfer to a large bowl.  Mash with a masher and covered with foil. When the celeriac and parsnips are tender, drain and transfer to a food processor, blend until smooth.  Add the puree to the mashed potato.
  3. Meanwhile, combine broth and oil in a sauce pan.  Heat on the stove until steaming.  Stir in the puree along with 2 Tbsp chives, yogurt, mustard, salt and pepper.  Stir in parmesan, garnish with remaining 1 Tbsp of chives.

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.

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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.

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.