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 Five: Greens! Beets! Scallions! Radishes!

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

The Kitchen Beet - Beet Salad

Beets and Blackberries Salad
recipe credit: The Kitchen Beet

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

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

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

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

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

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Scallion Pancakes
recipe credit:The Kitchn

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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IMG_9084

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

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

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

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

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

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

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

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

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

Next, cook pasta.

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

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

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

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Week Four: Roasted Carrots, Summer Smoothie, Bento Bowl and More!

I am really enjoying the beautiful, delicious produce we’re receiving this year, as I’m sure you are! It’s always fun as the variety continues to grow! I hope you enjoy this week’s recipes. If there is a specific ingredient you’d like a recipe for, or you’ve really enjoyed one of the recipes, please feel free to share in the comments! I want to make this space as useful as possible for you all.

Roasted Carrots with Cumin-Coriander Tahini Sauce
recipe credit: Oh She Glows Cookbook

2 bunches carrots
1 TBSP grapeseed oil
3/4 tsp sea salt
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp black pepper

For the sauce:
2 TBSP tahini
4 tsp fresh lemon juice
1 TBSP extra-virgin olive oil
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp sea salt

Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper.

Trim the stems off the carrots, leaving a couple of inches of the stem intact. Wash the carrots and gently pat dry. Peel, or leave as is, based on your preference. Place carrots on baking sheet.

Drizzle carrots with oil and roll them on sheet until oil is evenly dispersed. Sprinkle with salt, cumin seed, coriander seed and pepper. Space out 1/2 inch or so on the tray.

Roast carrots for 15 – 20 min, or until they are just fork-tender but still a bit firm. Be sure not to overcook. Make the tahini sauce while they are cooking by whisking all ingredients together.

Plate carrots and drizzle sauce on top. Any leftover sauce can be served on the side for dipping.

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Kale-Berry Smoothie
recipe credit: The Kitchen Beet

1 c. kale, washed & dried with stem removed
1 c. mixed frozen berries (strawberries, raspberries, blueberries, blackberries)
1 frozen banana (it’s okay if it’s not frozen)
1/2 c. plain greek yogurt
2 TBSP chia seeds
1 TBSP honey
1 c. ice cold water

Layer kale, yogurt, chia seeds, honey, banana and frozen berries in blender with water. Blend on high until well-mixed. Enjoy!

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Kohlrabi-Carrot Fritters with Avocado Cream Sauce and Green Onions 
recipe credit: A Couple Cooks 

2 kohlrabi
1 carrot
1 egg
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)

The Sauce:
½ avocado
¼ cup plain yogurt
½ lemon
¼ teaspoon kosher salt
Green onions (for garnish)

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

Serve fritters with avocado cream and sliced green onions.

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Easy Southwest Salad with Cilantro Dressing
recipe credit: Food Network

4 cups chopped lettuce (whatever kind you have this week!)
2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese
Kosher salt and freshly ground black pepper

Dressing:
1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.

In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

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Peanut Sauce Bento Bowl
recipe credit: Sprouted Kitchen 

12 oz. Extra Firm Tofu
1/2 lb. Soba or Rice Noodles
1 Bell Pepper, thinly sliced
4 Baby Bok Choy
2 Carrots, Shaved with a Vegetable Peeler
Half a Cucumber, Sliced on a Bias
4 green onions, Halved Length Wise
Sesame Oil
Cilantro for Garnish
1/3 Cup Pickled Ginger

Peanut Sauce:
1/2 Cup Peanut Butter
1/2 Cup Light Coconut Milk
1/2 Cup Water
1 tbsp. Tamari/Soy Sauce
1 tsp. Red Pepper Flakes
2 tsp. Lime Juice
2 tbsp. Agave
1 Shallot, finely chopped
2 Cloves Garlic, finely chopped
2 tsp. Canola/Peanut Oil

Bring a large pot of water to a boil for the noodles. Drain and press the tofu. Cut it into cubes and saute on medium heat with 1 tsp. sesame oil until lightly browned. Be gentle so the tofu stays in cube form.

Start the sauce. Saute the the garlic and shallot in the oil to soften, whisk in the peanut butter, coconut milk, water, agave and soy sauce and mix to combine. Sprinkle in the red pepper flakes. When all ingredients are warmed through, add the lime juice. Add spices as you wish here.

In a steamer basket, or pan filled 1” with water. Steam the bok choy, scallions and bell peppers for 6 minutes with the lid on (time may vary). Remove.

Cook the noodles according to instructions. Drain and drizzle a little sesame oil to prevent them from sticking. Mix the tofu with desired amount of sauce so it looks like a creamy mess. Lay the tofu on top of the noodles and arrange the bok choy, peppers, cucumber, pickled ginger and shaved carrots along side. Sprinkle everything with sesame seeds and fresh chopped cilantro.

Week Three: Salads and Pestos!

Welcome to beautiful Week Three, featuring two salads, a slaw, a kale-garlic scape pesto and a balsamic mushroom tart with a parsley-walnut pesto. Let’s head to the kitchen!

Our first two salads intentionally don’t have measurements, so you can make them for one, or make them for a large group, and vary the amount of each ingredient to your liking!

Groundswell - Apple-Blue Cheese-Walnut Salad

Apple-Blue Cheese-Walnut Salad
Mixed lettuces, based on what you picked up, torn
Diced crisp apple
Blue cheese
Chopped walnuts

Spicy Strawberry Salad
Spicy mixed greens + spinach, torn
Sliced strawberries
Chèvre, crumbled
Slivered almonds
Sunflower sprouts (or other sprouts)

Dressing for above salads
2 parts extra-virgin olive oil
1 part balsamic vinegar
1/2 part honey
sea salt and freshly ground pepper to taste

(So for example, you might do 2 TBSP olive oil, 1 TBSP balsamic vinegar and 1/2 TBSP honey with salt and pepper for a salad for one. For a larger group, you might do 1/2 c. olive oil, 1/4 c. balsamic vinegar and 1/8 c. honey with salt and pepper to taste.)

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The Kitchen Beet - Balsamic Mushroom Tart

Balsamic Mushroom Tart with Parsley-Walnut Pesto
recipe credit: my food blog, The Kitchen Beet 

This one is a little more labor-intensive than most of the recipes I’ll be posting, but truly worth the effort! I was delighted at the gorgeous gathering of parsley we all received this week!

The Onions:
1 TBSP extra-virgin olive oil
1 medium red onion, peeled, cut in half and sliced into thin half moons

The Mushrooms:
1 TBSP extra-virgin olive oil
2 TBSP balsamic vinegar
16 oz. whole baby bella mushrooms, stems cut even with top of mushroom and sliced

The Pesto:
1 large garlic clove
2/3 c. walnuts
1 c. loosely packed fresh parsley, de-stemmed
1/2 c. of your sautéed mushrooms
1/4 c. extra-virgin olive oil
1 TBSP balsamic vinegar
1 – 2 TBSP water
3/4 tsp. sea salt
1/2 tsp. freshly ground black pepper

To Assemble:
6 – 7 sheets phyllo dough, thawed
olive oil, for brushing dough
1/3 c. freshly grated parmesan
2 – 3 oz. chèvre cheese
handful of fresh parsley leaves

Preheat oven to 350 F. Place a piece of parchment paper on a large, rimmed baking sheet.

In a large skillet/sauce pan, heat 1 TBSP of the olive oil over medium-high heat. Add the mushrooms and stir. Add the 2 TBSP of balsamic vinegar and stir. Saute for 15 – 20 minutes, stirring occasionally, until the liquid released by the mushrooms has evaporated. Set aside.

While your mushrooms are cooking, heat the other 1 TBSP of live oil in another large skillet over medium-low heat. Add the onion and cook for about 20 minutes, stirring often. The onions should be soft and lightly caramelized.

To make the parsley-walnut pesto, add garlic, walnuts, parsley, 1/2 cup of your sautéed mushrooms, olive oil and balsamic vinegar in a food processor. You could also do this in a blender. It will take a little longer, and you’ll need to scape down the sides more often, but it works! Pulse to mix everything together. Add 1 – 2 TBSP of water, depending on how much liquid your pesto needs to move around a little easier. Add your salt and pepper and mix everything together well.

To assemble the tart, place one sheet of phyllo dough on the parchment paper on your baking sheet. Using a pastry brush, lightly brush with olive oil. Place another sheet on top and brush with olive oil again. Repeat until you’ve used 6 – 7 sheets of dough. Keep in mind that phyllo dough can be finicky – if you have two sheets stick together, that’s fine! You just want 6 – 7 total, and at least 3 – 4 layers of brushed olive oil. Do not brush your last layer. Fold the edges of the tart in 1/2 – 1 inch, and brush this crust to help it stick in place.

Add all of your parsley-walnut pesto to the top layer of phyllo dough. Sprinkle your freshly grated parmesan evenly over the pesto. Then add your onions and remaining balsamic mushrooms on top. Finally, add chèvre on top in multiple places. You can use as much or as little as you’d like; I like about 2 – 3 oz. worth.

Bake your tart at 350 F for 27 – 30 minutes. Let it cool for 5 – 8 minutes before adding fresh parsley on top, and cutting with a pizza cutter.

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Kohlrabi-Carrot Slaw
recipe credit: The Kitchn 

1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/2 red onion, finely diced
1/4 c. chopped cilantro
1/4 c. golden raisins (optional)
1/4 cup mayonnaise
1 TBSP apple cider vinegar
1 TBSP sugar or sucanat
1 tsp. salt

Combine kohlrabi, purple cabbage, carrots, onion, cilantro and raisins in large bowl. In a small bowl with pourable spout, whisk mayonnaise, apple cider vinegar, sugar/sucanat and salt. Pour dressing over slaw and mix fully. Chill for several hours before serving.

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Kale-Garlic Scape Pesto

1  1/2 c. kale, roughly chopped
1/2 c. raw walnuts
1/3 c. chopped garlic scapes
1/3 c. freshly grated parmesan
1 TBSP freshly squeezed lemon juice
1/2 c. olive oil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper

In a food processor (better) or blender, combine all ingredients except olive oil. Pulse a couple of times to start moving everything towards a chunky puree. With your processor or blender running on low, add olive oil in a stream, increasing the speed as you are able. You may have to stop several times and scrape down the sides, especially if you are using a blender. Process until just combined.

Store in a glass container in the refrigerator for up to a week, or freeze several batches to you can enjoy this goodness in the middle of next January! See you next week!

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!

Week One: Spring Greens!

Happy first week of Groundswell CSA! My name is Penelope and I’m blogging recipes for you this season! Our family has been members for the last few years, and I’m excited to share recipes and inspiration for using your share each week. I love finding great recipes to use our share, as well as creating my own. I could happily spend all day playing in the kitchen. Here’s to a great season of beautiful, local produce from our great Groundswell farmers!

Baby Greens with Pecans + Pears
recipe credit: Simple Suppers, Moosewood Restaurant

The Salad:
8 cups spicy salad greens or torn leaf lettuce
2 firm, but ripe, pears
1/2 c. shredded Parmesan cheese
1/2 c. toasted pecans

The Vinaigrette:
1/3 c. white wine vinegar
1/2 tsp. salt
1 tsp. Dijon mustard
1 garlic clove, minced
1/4 tsp black pepper
1 c. extra virgin olive oil

Whisk together all ingredients until emulsified. Alternatively, you could whirl in the blender for a few seconds.

For the salad, wash and dry your greens. Cut the pears in half, core them and cut into matchsticks or thin slices. Lightly coat the pears with a little dressing to prevent discoloration. In a large salad bowl, toss together the greens and pears. Sprinkle with freshly grated parmesan and pecans. Top with dressing as desired. Store unused vinaigrette in refrigerator for up to two weeks.

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Spring Greens Power Bowl
recipe credit: my personal food blog, The Kitchen Beet, with inspiration again from Moosewood

2 c. cooked brown rice
3 TBSP olive oil
1 TBSP red curry paste
1 tsp. salt
4 eggs, beaten
2 spring (green) garlic
4 c. bok choy, chopped into bite-sized pieces
4 c. spinach
2 scallions, white and green parts sliced
1 c. fresh or frozen corn kernels
2 TBSP tamari

First things first – get your brown rice cooking if you don’t already have some ready to go! Then, before you begin to stir-fry, make sure all of your vegetables are chopped and your eggs are beaten. For the green garlic, I chopped the white-purple part, the lighter green and about half of the darker green.

In a large wok over medium-high heat, warm half of the oil (1 1/2 TBSP) with half the red curry paste (1/2 TBSP), half the salt (1/2 tsp.) and a pinch of the chopped green garlic (you’ll cook the rest later). Mash it all together, then pour the eggs in and cook. Keep tilting the pan so the egg spreads, and scrape towards the center as it cooks. Once the eggs are cooked, cut into bite-sized pieces and put in a bowl.

Wipe out your wok and heat the remaining oil, red curry paste and salt. Add the bok choy and the rest of your green garlic and stir-fry for 2 minutes. Add the spinach and scallions and stir-fry until the spinach is just wilted. Add the corn and stir-fry for another minute. Add your 2 cups of brown rice and tamari, stirring until everything is hot. Lastly, add the eggs and give it one final stir. Serve immediately.

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Asparagus, Leek and Green Garlic Soup
recipe credit: slightly adapted from The Bojon Gourmet

1 1/2 lb. asparagus
2 stalks green garlic
2 medium leeks
1 TBSP butter
2 tsp olive oil
1 tsp. salt
2 c. potato, peeled and diced
lemon juice, to taste

1/2 c. whole plain yogurt
zest of one small lemon

Fill a large pot with water bring to a boil. Snap woody ends off of asparagus and discard. Keep heads in tact and slice stems. Blanch asparagus for 2 minutes, until bright green and crisp-tender. Remove asparagus with tongs and put in a bowl, reserving the asparagus water. Rinse asparagus under cold water to stop cooking.

Trim root ends off of green garlic and leeks. Slice green garlic crosswise into thin rounds and place in a large bowl. Slice the leeks in half lengthwise, then slice white and light green parts into half moons. Place in bowl with green garlic, fill with cool water and separate rings to release any dirt. Rinse green garlic and leeks clean.

Melt butter and olive oil together in soup pot or dutch oven over medium heat. Add leeks and green garlic and saute for 5 – 7 minutes, until bright green and tender. Add the salt, potato and about 4 cups of asparagus water to cover veggies. Bring to a boil, then cover and simmer until potato is very tender, about 10 minutes.

Add asparagus, reserving several heads for garnish, then puree the soup with an immersion blender or in batches in a regular blender. You can add more asparagus water to thin, if needed. Stir in the juice of half a lemon, and add more salt if needed.

Stir together yogurt and lemon zest.

Serve soup in bowls with a dollop of lemony yogurt and a couple of asparagus tips. Will keep in fridge for up to three days.

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Herb Oil
recipe credit: The Sprouted Kitchen, Bowl + Spoon 

This easy recipe is made with parsley and chives, but you could definitely use other herbs!

2 TBSP chopped fresh parsley
2 TBSP chopped fresh chives
1/3 c. extra virgin olive oil
2 tsp. fresh lemon zest
sea salt and pepper

In a food processor or high-powered blender, blitz the parsley, chives, olive oil, lemon zest and pinch of salt and pepper until mostly smooth. Use to top grain dishes, eggs, pasta, toast with avocado and tomatoes and more!

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Wild Rice Gratin with Kale, Caramelized Onions and Baby Swiss
recipe credit: The Smitten Kitchen Cookbook 

Wild Rice:
5 c. cooked wild rice blend (from 1 2/3 c. uncooked)

Caramelized Onions + Kale:
1 TBSP butter
1 TBSP olive oil
2 large sweet onions, halved and thinly sliced
1/2 tsp. table salt
freshly ground black pepper
4 c. stemmed, ribboned kale leaves

Other:
2 c. coarsely grated baby swiss cheese
2 TBSP unsalted butter (1 TBSP to grease dish; 1 TBSP melted, for crumbs)
3/4 c. chicken or vegetable broth
1 c. fine, dry breadcrumbs
table salt
freshly ground pepper

Cook rice according to package directions and preheat oven to 375 F. Meanwhile, caramelized the onions by heating butter and olive oil in a large, heavy skillet over medium -low heat. Add onions, sprinkle with salt and pepper and cook until they’re tender and sweet, stirring occasionally. This should take about 30 minutes. Add the kale ribbons and cook until the wilt a bit, about 5 minutes. Stir onion-kale mixture, cooked wild rice and 1 cup of grated baby swiss in a large bowl. Add salt and pepper if needed.

Assemble the gratin by coating a 2-quart baking dish with 1 TBSP butter. Pour your bowl of wild rice, onions, kale and swiss into baking dish. Pour broth over it, then cover with remaining cheese. Toss breadcrumbs with 1 TBSP of melted butter and salt and pepper to taste. Sprinkle on top of the cheese.

Bake for 30 – 35 minutes, or until a little bubbly and beginning to brown on top.

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I look forward to bringing you more ideas next week for your greens. Let me know how these recipes turn out for you when you try them!

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.

Everyday I’m Brusselin’

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

Butternut Squash and Kale Gratin

(From Martha Stewart Living November 2014)

Serves 6-8

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

Twice Cooked Potato and Leek Casserole

(From Martha Stewart Living November 2014

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

Autumn Tian

(From Martha Stewart

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

Vanilla and Cardamom Glazed Acorn Squash Slices 

Makes 2-3 servings

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

Brussels Sprouts and Apple Quiche

brusselappleslice brusselapplequiche

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

 

 

 

 

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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.