Weeks 14 and 15: 10 Recipes for Autumn!

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

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

TKB - Potato Soup

Easy Potato Soup
Recipe Credit: The Kitchen Beet

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

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

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

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

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

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

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

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Crispy Broccoli with Lemon and Garlic
Recipe Credit: Smitten Kitchen

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

Heat oven to 425°F (220°C).

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

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

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

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

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

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

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

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

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

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

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

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Roasted Tomato Soup
Recipe Credit: Sprouted Kitchen

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

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

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

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Eggplant Spread
Recipe Credit: Seven Spoons

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

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

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

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

Makes about 1 cup.

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

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

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

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

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

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

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

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

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

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

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Roasted Beet Soup with Crème Fraiche
Recipe Credit: Epicurious

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

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

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

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

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One-Pot Farro with Tomatoes
Recipe Credit: Smitten Kitchen

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

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

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

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

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

Directions:

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

Week 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!

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!

 

 

 

 

Brusselprocity

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

Pear and Blue Cheese Brussels Sprouts

Serves 4-6 as a side dish

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

Sweet Potato Salad

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

Potato Leek Soup

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

Cauliflower Chowder

Serves 6

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

Roasted Beet Risotto

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

Serves 6

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

Last Post of 2013

Wow! It always amazes me when we get to the end of another CSA season.  The season flies by filled with delicious produce and then we are plunged into Michigan winter.  Hopefully you have some yummy veggies canned or in the freezer to remind you of the summer’s bounty.  A soup pulled out of the freezer in January will bring a smile to my face as I remember the yummy produce from the harvest.   Here is another soup that we really enjoy.  It is a little spicy so you could tone down the curry if you so desired.  I love the velvety texture of butternut squash pureed in a soup.  I hope you enjoyed the recipes throughout the summer.  Sorry I didn’t get in as many pictures as I had hoped for.  It always drove me nuts when I realized we had eaten a dish the night before that I needed a picture of.  Alas.  I will probably start taking pictures of everything I cook now.  It did make me laugh when I’d be taking a picture and one of my kids would be unimpressed with the presentation and alter it accordingly for me.

Curried Butternut Squash Soup
3.5 Tablespoons butter
4 teaspoons curry powder
2 apples, peeled, cored and cut
1 cup apple juice
Fresh ground pepper
2 cups chopped onion
2 butternut squash, cut into chunks
3 cups chicken broth
.5 teaspoons salt
In a large pot, melt the butter.  Add onions and curry powder.  Cook covered 20 minutes over low heat.  Pour in broth.  Add squash and apple chunks.  Bring to a boil.  Reduce heat, simmer until squash and apples are tender about 20-25 minutes.  Transfer chunks to blender.    Add some liquid (.5 cups) and process until smooth.  Return soup to pan.  Add juice and remaining reserved liquid until you reach desired consistency.  Keep warm over low heat.

Here is a wonderful side dish that uses the butternut squash in a different way.  This is great as a Thanksgiving side.

Wild Rice with Butternut Squash, Leeks and Corn (from Bon Appetit)
1.5 cups wild rice
2 teaspoons kosher salt
3.5 cups cubed, peeled butternut squash
3 Tablespoons olive oil
6 Tablespoons butter
1.5 cups finely chopped leeks (white part only)
1.5 cups corn
1 Tablespoon chopped fresh parsley
Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Soup Weather with a little hope for some Indian Summer

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Week 22: Last Week of our 2011 CSA

Thanks to Katie, Tom and the most amazing farm crew for the wonderful season of fresh produce! 
 
Best Breakfast Hash Ever (aka Hippie Hash) 
Bacon fat or olive oil
1/2 lb potatoes, diced and par boiled for 8 minutes in separate pan
1/2 lb beets, diced and par boiled for 9-10 minutes in separate pan
2 large leeks, green part removed, sliced thin
2 large carrots, diced
1/2 celeriac, diced
1 green pepper, chopped
1 cup broccoli
1 8 oz package mushrooms 
fried eggs, optional
wild rice and onion bread, optional
hot sauce, optional
 
 Now you can go crazy and add or take away any vegetables you’d like with this…parsnips would be good or par boiled squash even…
 
So Here is what we did. Fry a pound of bacon in a cast iron skillet. Remove bacon and 1/2 the bacon fat. Add the leeks, carrots, celeriac and saute for about 5-7 minutes. Add green pepper and broccoli, saute another 2-3 minutes. Add in the par boiled potatoes and beets. Continue cooking and adding oil as needed. Add mushrooms and cook. 
Fry some eggs in a separate pan. Serve the eggs, with runny yolks over the hash. Serve with your favorite toast and a side of bacon! YUM! 
 
 
 
Brussels Sprouts with Cranberries and Walnuts
1 stalk brussels, sprouts removed and cut into fine shreds (chiffonade cut)
1 cup cranberries, sliced 
1/2 cup walnuts, chopped and toasted
salt, pepper
1/2-1 tbsp red wine vinegar
1-2 tbsp sugar 
In a frying pan coated with olive oil (about 1 Tbsp) add the brussels sprouts and saute over medium high heat a couple minutes. Add the cranberries and continue to cooke a few more minutes. Add the vinegar and stir to combine. Taste for seasonings needed. Add desired amount of sugar (depending on how sour or sweet you’d like this dish, I added 1 tbsp sugar).  Toss in the walnuts. Stir. Serve. 
 
Creamy Potato and Wild Rice Soup
Recipe adapted from Cooking Light
 
I have added cooked chicken to this with great results. 
1 cup uncooked wild rice, cooked according to package directions
olive oil
1 cup chopped onion 
2 garlic cloves, minced
3 cups chicken stock
3-4 cups cubed baking potato (I don’t peel the potato, but you certainly can) 
3 cups milk
1/3 cup all-purpose flour 
10 ounce cheese, cubed or shredded (a good melting cheese is best here)
salt, pepper
 
 
Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, 1-2 cups diced chicken if using, pepper, and salt.
 
 
Celeriac and Red Lentil Burgers
Recipe adapted from Veggie Burgers Every Which Way
1 1/2 cups red lentils
Cook lentils in at least 3 cups water. Bring to a boil. Cover and simmer 20-25 minutes, drain. 
1 celeriac, peeled ad cut into 1/2 inch dice
Place celeriac in a saute pan covered with water. Bring to a boil, simmer 15-20 minutes until very tender. Drain.
Place the celeriac and 1/2 the lentils in a blender or food processor and puree.
In a bowl place the remaining lentils and the pureed mixture
 
1 medium onion, diced
Olive Oil
1 tbsp fresh sage
1 tsp fresh thyme 
1 tsp fresh rosemary 
(OR you can use poultry seasoning if you don’t have the fresh herbs)
1/4 cup red wine
salt and pepper
1-2 cups fresh bread crumbs
Preheat oven to 375. 
In the saute pan, heat olive oil and add diced onion. Saute until just turning brown, about 10 minutes. Add the herbs, salt and pepper. Pour in the red wine and stir until 1/2 has evaporated. Pour this mixture over the lentil celeriac mixture in the bowl. Now add bread crumbs, as many as you need to form a patty. I used 1 1/2 cups. 
 
In the saute pan add a tbsp olive oil. Place the patties in the pan and cook a few minutes on each side to brown. Place on an oiled baking sheet. Place the sheet in the oven for 15 minutes, turning once during cooking. 
Serve on a bun with your favorite condiments. 
 
Chicken Taco Fajitas with Cabbage Cilantro Slaw
2 Chicken Breasts
olive oil
2 green peppers, thin sliced
1 hot pepper, optional, minced
1 large onion, thin sliced
southwestern seasoning, or fajita seasoning, or any combination of cumin, chipotle chili powder, cayenne desired
1 fresh lime juiced
Queso fresco, optional
Avocado, optional
Flour Tortilla Shells or Corn Tortillas
In a frying pan, coat with olive oil (1-1 1/2 Tbsp)
Add chicken breasts and cook over medium heat until cooked through. Remove Chicken from the pan and shred. Add the peppers and onions to the pan. Saute until cooked through, but still have a slight bite to them (about 10 minutes). Add seasonings and lime juice and return chicken to the pan, adding more olive oil if needed. 
 
For the Cabbage Slaw
1/2 head red cabbage, cored and sliced thin
1/2 cup sour cream
1-2 fresh limes, juiced
salt, pepper
1 small bunch cilantro, minced 
1 tbsp olive oil
Mix all ingredients in a bowl and let sit for at least 30 minutes while making the chicken and pepper filling. 
 
Arrange chicken mixture on a warmed tortilla. Top with Cabbage slaw, cheese and avocado. 
 

Week 18 Autumn

Enjoy this post from our Groundswell Community Farm Cookbook. The pictures were taken last year in October.
Autumn
The harvest, the beauty, the frost
 
Celeriac
Celeriac, or celery root, has a nice, mild celery flavor with a typical root texture.
Cut in matchsticks for a French cuisine inspired coleslaw!  Celeriac is often used baked and pureed in soups or mashed with potatoes.  I also enjoy celeriac stir-fried and grated raw in salads.
Chop the tops off ½ to one inch above the root and store in a sealed bag in the
fridge.  These also keep for months in a root cellar.
 
Celeriac Au Gratin
From Asparagus to Zucchini. 
I’ve heard this dish is also excellent with kohlrabi.
 
1 pound celeriac bulbs, peeled and sliced into 1/8 inch
2 T butter
1 T flour
1 cup chicken broth or vegetable broth
salt & pepper to taste
1 cup grated Swiss or cheddar cheese
Simmer celeriac in water over medium heat until tender, 15-20 minutes.  Drain.  In medium saucepan, melt butter, add flour, and cook until golden.  Slowly, whisk is stock; cook until thickened.  Add salt and pepper.  Place drained celeriac in shallow baking dish; top with sauce, sprinkle with cheese, and bake at 375 degrees until golden, about 15 minutes.  Makes 4 – 6 servings
 
Mashed Celeriac and Potatoes
From Nourishing Traditions 
 
6 Baked potatoes
3  celeriac, peeled and cut up
2 cloves Garlic, peeled and mashed
A pinch nutmeg
Sea salt
Black pepper
½ cup butter
½-1 cup cream or crème fraiche
 
1. This beats plain old mashed potatoes any day.  Cover the celery root pieces with cold water, bring to a boil and cook until very tender, about 30 minutes.
2. Cut up the butter and place in the bottom of a large bowl.  Scoop out potato flesh or put whole potatoes in the bowl.  Add the celery root and garlic, and mash all together.  Add cream to get desired consistency.  If you want your puree really smooth, you may mix with a handheld blender.  Season to taste.
3. Serve immediately or transfer to a buttered ovenproof dish and keep warm in the oven.
 
Wild Rice Celeriac Pilaf
From Asparagus to Zucchini 
 
1 T. olive oil                                                    1-cup chicken stock
¾ C. finely diced celeriac                               1 cup beef stock (or 2 cups any stock)
¼ cup finely diced onion                                 salt and pepper
1 C. wild rice, rinsed and drained                    2 T. dried cranberries
2 tsp. dried thyme
 
1. Heat olive oil in a skillet.  Add celeriac and onion; sauté until tender, about 5-7
minutes.  Stir in wild rice, thyme and stocks.  Season with salt and pepper.  Bring
to a boil, cover, and lower to a simmer.  Cook until rice is nearly tender, 30-60
minutes (time depends on the kind and age of the rice).
2. Stir in dried cranberries; cook until rice is tender, 5-15 minutes longer.  Makes 4 servings.
 
Celery
Celery with peanut butter is classic with kids.  Celery is also known for its place
in soup stocks,  and potato salads.  Celery has also found popularity with those who juice and with those who diet.  I toss it in with stir-fries or make a batch of cream of celery soup that I can’t stop eating.  Celery leaves add a lot of flavor to soup and stock and can be used in moderation in salads.
To store celery, cut off leaves and keep in a sealed bag in the refrigerator.  To
store the leaves, dry in a food dehydrator, in a warm oven or on a clean window screen in the sun.  Then store in a Ziploc baggie.  If you ever have problems with grain moths, store all your dehydrated foods in glass jars, as they will cut right through plastic bags. 
 
Nutrients:  Raw, 1 cup diced, 15 calories, 1.09 g Protein, 7 g Fiber, 3.15 g
Carbohydrates,  304 IU Vitamin A, 11 mg Vitamin C, 50 mg Calcium, 22.8 mg
Magnesium, 125 mg Sodium, 340 mg Potassium
 
Fourteen Stuffing Ideas for Celery
From  From Asparagus to Zucchini  
 
• Soft goat cheese blended with chopped arugula
• Soft goat choose blended with chopped fresh dill
• Finely chopped sorrel leaves mixed with a little mayonnaise
• Egg salad
• Tuna salad
• Chicken salad
• Caponata
• Softened cream cheese mashed with smoked fish and lemon juice
• Softened cream cheese mixed with crumbled blue cheese
• Softened cream cheese mixed with chopped green olives and chopped walnuts
• Softened cream cheese mixed with chutney
• Pureed cottage cheese mixed with pesto
• Pureed cottage cheese mixed with tpenade
• Crunchy style peanut butter, topped with dried cherries or cranberries
 
Leeks
The leek has a unique subtle onion flavor and texture.  It makes an excellent
potato soup, pot pie or shepherds pie.  Leeks are also good in sautés and non-potato soups.  To use, remove all dark green leaf layers from the tops and outside.  Rinse off the whole leek, then slit lengthwise and rinse out all layers that show indications of soil.  You can use some of the light green leaf sheathes, but bite into a few to be sure they are not tough.
To store, chop off excess green tops and seal in a bag in the fridge.  Leeks will
keep for weeks without a problem.  For long-term storage and for easier use in the winter, steam or simmer leaks until tender then cool and freeze in a freezer bag.
 
Parsnips
Ahh parsnips… We hope you enjoy this delicately sweet root as much as we do!  Bake them, boil them, fry them, grill them or eat them raw; delicious every time.
Nutrients:  Cooked, 1 cup diced, 95 calories, 2.15 g protein, 3.9 g Fiber, 22 g Carbs. 50 IU Vitamin A, 1.55 Vitamin E, 16 mg Vitamin C, 70 mg Calcium, 20 mg Magnesium, 19 mg Sodium, 588 mg Potassium
 
Roasted Parsnip Chips
From The Roasted Vegetable
 
2 lb. parsnips
2 T olive oil
1 T fresh rosemary leaves (or 1 t dried)
Salt
Pepper
 
1. Preheat the oven to 425 F.  Lightly oil a 9X13-inch baking dish.
2. In a large bowl, combine the parsnips, oil, rosemary and salt and pepper to taste. Toss to coat.  Arrange in a single layer in the baking dish.
3. Roast for about 30 minutes, until the parsnips are well browned and tender,
turning once.
4. Serve hot.
 
Rutabaga
Believed to be a hybrid of the turnip and cabbage, the rutabaga was one of the first vegetables grown by colonists in the Americas- the large root helped break up the untilled soil. Not very popular here now but it is such a versatile vegetable with high nutrient value.
 
Information found in From Asparagus to Zucchini 
Nutrients:  Cooked, cubed or sliced, 1 cup–  60 calories, 1.5 g protein, 4.8 g fiber, 13.g Carbs., 940 IU Vitamin A, 36 mg Vitamin C, 90 mg Calcium, 11.9 mg Magnesium, 8 mg Sodium, 284 mg Potassium
 
“You Won’t Believe These” Brown Roasted Rutabaga Wedges
MACSAC
4 medium rutabagas                   3 T. high quality balsamic vinegar
2 T. Olive oil                             Sea salt
 
Heat oven to 500F.  Cut ends off rutabagas and peel them Use a heavy sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3-4 wedges.  Place wedges in very large baking pan and toss with olive oil to coat them well.  Spread them out into a single layer and try to keep them from touching one another. Roast in hot oven 20 minutes.  Use tongs to turn each wedge over. Roast another 15-20 minutes.  Remove from oven and toss with balsamic vinegar and salt to taste.  Serve hot. This “hot-oven” approach to roasting is credited to cookbook author Barbara Kafka.  Makes 6-8 servings.
 
Sweet Potato
Yum! Baked with butter, in soups, in breads, marinated in salads- all good!
Nutrients:  Baked in skin and then peeled, 5” x2”, 160 calories, 2.4 g protein, 4.1 g fiber, 37 g Carbs, 9230 IU Vitamin A,  6 mg Vitamin E, 25 mg Vitamin C, 46 mg Calcium, 13.7 mg Magnesium, 17 mg Sodium, 342 mg Potassium
 
Tamari-Glazed Sweet Potatoes
From Local Flavors
 
3 large sweet potatoes
1 T roasted sesame oil
2 T brown sugar
2 T mirin or sweet sherry
1 T minced garlic
3 T tamari, shoyu or soy sauce
¼ cup water
1 T toasted sesame seeds
 
1. Preheat the oven to 400 F.  Scrub the sweet potatoes and cut them lengthwise into quarters or halves.  Place them in a baking dish roomy enough to hold them in a single layer.
2. Combine the rest of the ingredients except the sesame seeds.  Brush all of the
resulting sauce over the sweet potatoes, then cover the dish tightly with foil.  Bake until nearly tender, 50 minutes to an hour.  Remove the foil, baste the sweet
potatoes with their juices and return to the oven until the liquid has reduced to a
glaze and the potatoes are fully tender, 15 – 20 minutes longer.  Sprinkle with the
sesame seeds and serve.
 
Sweet Potato Crescent Rolls
From Simply in Season Anna:  “I made these for Christmas dinner – a real hit!  They are healthy AND delicious.”
 
1½ cups whole wheat bread flour
¼ cup sugar
1 T. active dry yeast
1 tsp. salt
1 tsp. cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
¼ tsp. ground allspice or
pumpkin pie spice mix
1 cup sweet potatoes, cooked & mashed
(or 1 cup mashed squash or pumpkin)
1 cup milk
¼ cup butter
1 large egg, beaten
2 – 2½ cups bread flour
2 T. butter, melted
 
1. Combine flour, sugar, yeast, salt and spices in a large bowl.
2. Combine sweet potatoes, milk and butter in large saucepan and cook over
medium heat, stirring until butter is melted and mixture is warm.  Add to flour
mixture.  Beat with mixer set on low speed, scraping bowl often, until mixture is
all moistened, 1-2 minutes.
3. Add egg to mixture and beat at medium speed for 3 minutes.
4. Stir in enough flour by hand to make dough easy to handle.  Turn onto floured
surface and knead until smooth and elastic, about 7-9 minutes.  Place in greased
bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk.  Punch down dough and divide it in half.  Roll each half of dough on lightly floured surface into a 12-inch circle.
5. Brush each circle with 1 T. butter. Cut into 12 wedges and tightly roll up each
wedge from wide end to point. Place crescent rolls point-side down on greased
baking sheet. Cover and let rise until doubled.
6. Bake in preheated oven at 375 F until golden brown, 10-12 minu
 
Spaghetti Squash
What a delightful substitute for pasta in spaghetti.  Also great as a side dish with butter, salt and pepper.
1 large spaghetti squash
butter or olive oil
garlic powder or fresh garlic
sea salt, to taste
black pepper, to taste
 
1. Cut squash in half, scoop out just the seeds in the center with a large spoon, place it flesh side up in a cookie sheet.  Liberally spread with butter or olive oil,
sprinkle with garlic powder, salt, and fresh ground black pepper.
2. Let it bake at 400 degrees for 25 minutes (more or less depending on the size of your squash).
3. When you take it out of the oven, scoop out the wonderful, soft, nutty flesh.  It
can be used as a side dish or as the meal with French bread garlic toast!
Recipe Note:  Add Italian seasoning and Parmesan cheese, when serving it with Italian foods.  Other combinations: add curry powder and cumin or fresh garlic and fresh basil.
 
Spaghetti Squash Casserole
From Nourishing Traditions
 
1 large spaghetti squash, cooked as above
2 medium onions, chopped
4 T olive oil
2 tomatoes, chopped (peel/seed if desire)
2 cloves garlic, peeled and chopped
½ t dried thyme
2 T fresh basil leaves, cut up
sea salt
Black pepper
¼ cup parsley
1 cup whole grain bread crumbs
½ cup freshly grated Parmesan cheese
2 T melted butter
 
1. Prep your spaghetti squash and then set oven to 350 F.
2. Sauté onion in olive oil until soft.  Add tomato, garlic, thyme and basil and cook gently until most of the liquid is absorbed.
3. Mix with spaghetti squash, season to taste and pour into a well buttered Pyrex
dish.
4. Mix parsley, bread crumbs and Parmesan cheese and spread on top.  Drizzle with melted butter.
5. Bake at 350 F for ~ ½ hour or until most of the liquid is absorbed.
 
Winter Squash
I never knew what a versatile vegetable squash was until I found myself with a closet full of all kinds last winter- I had to be creative!  Squash can be found to take on sweet, spicy, or buttery characteristics in recipes.  I remember eating squash as a kid, hoping to get some of the brown sugar and butter floating in the middle.  Now I usually puree it for soups, casseroles, and pies.
 
Nutrients: Squash (winter, all varieties), baked, 1 cup mashed, 130 calories, 3.7 g protein, 9.1g Fiber, 31g Carbs, 8610 IU Vitamin A,  1.35 mg Vitamin E, 27 mg Vitamin C, 57 mg Calcium, 34.8 mg Magnesium, 1.43 mg Iron, 2mg Sodium, 945 mg Potassium
 
Butternut Tostada
From the New Moosewood Cookbook
 
1 butternut squash (or any winter squash with ~2 cups cooked pulp)
4 tortillas
1 t oil
1 t chili powder
½ t ground cumin
1 clove garlic
1 t oregano
1 cup shredded cheddar or jack cheese
4 cups shredded lettuce or other greens
salsa
toasted pumpkin seeds, optional
 
1. Cut and quarter the butternut and steam for 20 minutes, or use pulp from leftover baked squash.  Meanwhile, toast the tortillas over a gas burner or on a griddle till softly crisp.  Remove the squash pulp from the skins.
2. Heat oil in a heavy pan and sprinkle with chili powder, cumin, and garlic.  Stir
and fry until the spices are fragrant.  Add squash and oregano, stirring while
mixture heats through.
3. Place squash on tortillas, sprinkle with shredded cheese and place under broiler or in oven until cheese melts.  Remove, cover with lettuce and dot with salsa.  A handful of toasted pumpkin seeds make a delicious final touch.
 
Arabian Squash Casserole
From The New Moosewood Cookbook
“You will think you died and went to heaven! I could not stop eating this delicious dish.” -Anna
 
4 C. cooked winter squash (not spaghetti) pureed        
4 to 5 cloves garlic, minced
1 T. olive oil                                                                   
black pepper and cayenne, to taste
1 ½ C. chopped onion                                                     ½ C. firm yogurt
1 tsp salt                                                                          1 C. crumbled feta cheese
2 small bell peppers of different colors      
sunflower seeds for the top
 
preheat oven to 375F
1. Place mashed or pureed squash on a large bowl.
2. Heat the olive oil in a medium sized skillet.  Add onion, and sauté over medium
heat for about 5 minutes.  Add salt and bell peppers.  Sauté about five more minutes, or until the peppers begin to get soft.
3. Add garlic, black pepper, and cayenne, and sauté a few more minutes.
4. Add the sauté, along with yogurt and feta, to the squash, and mix well.  Spread into an ungreased 9-inch square baking pan; sprinkle the top lightly with
sunflower seeds.
5. Bake uncovered for 25 to 30 minutes, or until bubbly.
 
Stuffed Acorn Squash
From The New Laurel’s Kitchen
 
Use acorn squash, delicata, Lady Godiva, or any other small variety of squash.  A handsome colorful presentation. 
Serves 4 to 6 depending on size of squash.
3 small winter squashes                 
1 bunch spinach, or a handful of any dark leafy green
3 green onions, chopped              
 ½ to 1 cup whole wheat bread crumbs.
2 T. oil                                             ½ tsp. salt
1 C. diced celery
 
1. Preheat oven to 350 F.  Halve and clean squash.  Place cavity facedown in a
greased baking dish and bake for 25 to 45 min. until tender with a fork.  The time
will depend on which squash you choose.
2. Meantime, sauté onions in oil until soft.  Add chopped celery.  Cover and simmer on medium heat until just tender.  Add spinach; stir to wilt.  (if using kale add just before celery and chop small to avoid chewiness).
3. Stuff squashes with vegetable mixture.  Sprinkle with salted bread crumbs.
Return to oven for 10 to 15 minutes.
 
Squash Lasagna
From Katie
 
2 Pkg. Lasagna Noodles
5 large tomatoes or 2 qt canned tomatoes
2 cloves garlic, minced
1 medium onion
1 T olive oil
¼ cup fresh basil or 1 T dried basil
1 t oregano
Black pepper
3 cups cooked, mashed winter squash
1 Pkg. ricotta cheese
1 lb. mozzarella cheese, grated
¼ lb. fresh parmesan or Romano cheese,
grated
 
1. Preheat oven to 350 F.
2. In a large sauce pan, sauté onions and garlic for 2 minutes in olive oil.  Add
tomatoes and cook down with the lid off until your sauce is not too runny, ~20
minutes.  Add basil, oregano and pepper when you turn off the heat.
3. Meanwhile, start boiling water for the lasagna.  Cook noodles until they bend but not until they are fully cooked.  Be sure to use plenty of water and stir the noodles so they don’t stick together.
4. Get a large, deep Pyrex pan or metal cake pan and spread a ½ cup of liquid from the tomato sauce in the bottom.  Lay out all of the remaining ingredients.
5. Over the liquid on the bottom of the pan, spread a layer of noodles so the entire pan is covered.  Next spread 2 cups of winter squash and ½ of your ricotta cheese. Add another layer of noodles, the remainder of your squash and ricotta, 1/3 of your tomato sauce and 1/3 of your mozzarella.  Add another layer of noodles, 1/3 of your tomatoes and 1/3 of your mozzarella.  Add a final layer of noodles, the remainder of your tomatoes and mozzarella, then all of your Romano cheese.
6. Bake for ~50 minutes or until the cheese is golden brown.
 
Squash Soup
Great for leftover baked squash!
5 cups cubed raw winter squash or
pumpkin or 3 cups cooked
2½ cups water
1 cup chopped onion
1 T oil or butter
½ cup chopped parsley
2 t salt
2-4 cups tender greens
 
1. If you use raw squash or pumpkin, simmer in water until tender.  Puree the
cooked squash.
2. Sauté the onion in the oil.  When the onion is golden, add the parsley.  Cook just long enough to soften the parsley; then combine with squash and add salt.  Bring the soup to a simmer—don’t boil or it will stick.
3. Near the end of the cooking time, add spinach, chard or other tender greens,
chopped bite-size.  Makes about 7 cups.
 
Apple-Flavored Winter Squash Cake
From Gardeners’ Community Cookbook
 
Butter and flour for the pan
8 T (1 stick) butter, at room temperature
1½ cups sugar
2 large eggs
1½ cups cooked, mashed winter squash
½ cup apple cider
1 ¾ cups all purpose flour
1 t baking soda
½ t ground cinnamon
½ t ground nutmeg
¼ t ground cloves
¼ t ground ginger or 1 t fresh ginger
Apple cider glaze, if desired
1½ cups confectioner’s sugar
¼ cup apple cider
 
1. Preheat the oven to 350 F.  Butter and flour a 9 to 10-inch tube or bundt pan
2. In a large bowl, beat the butter until fluffy.  Slowly beat in the sugar until mixed. Add the eggs, one at a time, beating after each addition.  Add the squash and apple cider and beat until well mixed.
3. Sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Add the creamed mixture in 3 batches, beating well after each addition.
4. Pour into the pan and bake for 45 minutes, or until a knife inserted in the center comes out clean.  Remove and cool for 10 minutes, then turn the cake out onto a wire rack to cool completely.
5. If making the glaze, sift together the confectioners sugar into a small bowl.  Add the cider and whisk until smooth.  Use right away, while still pourable and not yet crystallized
[slideshow]
 
Everything of Autumn
Russian Vegetable Bread
From New Recipes from Moosewood Restaurant:  “A rather solid, interesting bread . . . a natural for serving with soups and stews.”
1 T dry yeast
½ cup warm water
1½ cups hot water
3 T molasses
3 T vegetable oil
1 T salt
3 T chopped fresh dill
2 t caraway seeds
2 cups grated raw vegetables (beets, potatoes, carrots, parsnips, etc.)
2 cups whole wheat flour
3 – 4 cups unbleached white flour
2 cups rye flour
 
1. Oil two 5×9-inch bread pans.
2. Proof the yeast by sprinkling it over ½ cup of warm water and adding a teaspoon of molasses.  Stir and let sit about five minutes or until yeast begins to foam.
3. In a large bowl, combine 1½ cups of hot water with the molasses, oil, salt, dill, caraway seeds and grated vegetables.  Cool to lukewarm.
4. Add the yeast to the bowl along with the whole wheat flour and 1 cup of the white flour.  Beat the batter for 300 strokes.  Add the rye flour and enough of the
remaining white flour to make a stiff dough.  Turn the dough onto a floured surface and knead it for 10 to 15 minutes.
5. Place the dough in an oiled bowl, turn it to coat all sides with oil, cover it with a cloth and allow it to rise for about 1½ hours. Punch down the dough and let it rise again for about 1 hour.  Shape the dough into two loaves and place them in oiled bread pans.  Cover the loaves and allow them to rise for about 45 minutes.
6. Bake in a preheated oven at 375 F for 35 to 40 minutes.
 
Summer in Winter Salad
From Katie:  “This is one of my favorites—a fresh, local salad is really a treat in midwinter.”
Grated Veggies:  Carrots with any combination Celeriac, Beets, Kohlrabi, Cabbage, etc.
Dressing:  Your choice or
Easy Dressing:
Mix to taste:
Lemon or lime juice and/or vinegar
Oil, tahini, coconut milk, pureed avocado or a combination
Tamari, salt or soy sauce (optional)
Your choice of spices
If too intense, tone it down with water, more oil or tahini or add finely chopped
nuts.   Walnuts are great for this.
 
Winter Stew
From the New Laurel’s Kitchen 
 
cups of kale, chopped
3 large or 5 small parsnips
1 rutabaga or ¾ cup cabbage
1 smallish turnip or beet
Sauce
1 onion, chopped                  3T. shoyu
2 whole cloves garlic            1-2 T. molasses
2 stalks celery                       2 T. lemon juice
2 T. olive oil                          2 tsp. dried basil
2-4 C. stock
1. Steam kale until nearly tender.  It may take more or less time than the rest of the recipe ingredients, depending on whether it is tender or tough; if it cooks quickly, take it off earlier. You should have about 2 cups.  Drain well.  While kale is cooking, peel roots and dice in ½ inch cubes.
2. Sauté onion, garlic, and celery in olive oil.  Mash the garlic cloves with a fork and add the remaining sauce ingredients, as well as the parsnips, rutabaga, and turnip or beet.  Simmer 10 minutes. (Adjust the amount of stock to suit the way you will be serving the stew.)  Simmer until parsnips etc. are nearly tender, about 20 minutes.  Add kale and cook briefly, until everything is tender.  Serve with grain, potatoes or hot rolls.
 
2 medium beets, cut to ½ inch dice
1 small butternut squash (~1 lb.) peeled,
seeded, and cut into ½ inch dice
1 small rutabaga, peeled, cut ½ inch dice
1 medium onion, halved and slivered
6 garlic cloves, thinly sliced
3 T olive oil
1 t fresh rosemary leaves or ½ t dried
Salt
Black pepper
1 lb. penne, ziti or other tubular pasta
4 oz. mild fresh goat cheese
¼ cup dry white wine
1. Preheat oven to 425 F.  Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the beets, squash, rutabaga, onion and garlic.  Add the
oil, rosemary and salt and pepper to taste.  Toss to coat well.  Arrange in a single
layer in the pan.
3. Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned,
stirring or shaking the pan occasionally for even cooking.  Remove from the oven
and keep warm.
4. Meanwhile, cook the pasta in plenty of boiling salted water until al dente.  Drain
well, reserving ½ cup of the cooking water.  Transfer the pasta to a large serving
bowl and keep warm.
5. In a small bowl, mash the cheese with a fork.  Add the pasta cooking water and
wine.  Stir with the fork until creamy.
6. Toss the pasta with the cheese mixture.  Top with the roasted vegetables and toss
to mix.  Season generously with salt and pepper.  Serve at once.
 
Vegetable Puree Pancakes
From Nourishing Traditions 
 
1 cup leftover vegetable puree or mashed vegetables, such as winter squash, potatoes, etc.
1 small onion, peeled and finely chopped
1 egg, slightly beaten
¼ cup flour
Sea salt
Black pepper
2 T butter
2 T olive oil
Grated cheese, optional
 
1. Puree leftovers if they are not already mashed or pureed.  Mix with chopped
onion, egg and flour and season to taste.
2. Melt butter and olive oil in a heavy skillet.  Drop puree mixture in by spoonfuls
and sauté pancakes until golden.  Turn and sauté other side until golden.
3. Eat immediately or remove to a heated platter or warm oven until ready to serve.
Sprinkle grated cheese on top if desired.
 
Winter-Vegetable Shepherd’s Pie
From Vegetable Main Dishes “You have considerable leeway in assembling the ingredients for this English-inspired meal in a dish, but there should always be carrots, onions, and at least three other vegetables, one of them green.  Leftover mashed potatoes work fine to top the vegetable stew, which can be browned under the broiler or in a hot oven. Serves 4.
2 pounds baking potatoes (about 4), peeled or scrubbed and cut into large pieces.
1- ½  tsp. salt
¾ tsp. fresh ground black pepper
1 cup heavy cream
1 clove garlic, minced
6 T. butter
2 large onions, sliced
4 cups sliced mixed winter vegetables, such as celery, turnips, parsnips, cabbage,
celeriac, beets, Swiss chard or kale
2 carrots, sliced
3 cups canned low-sodium chicken broth or homemade stock
½ tsp. dried thyme
 
1. Put potatoes in a medium saucepan of salted water.  Bring to a boil, reduce the
heat, and simmer until the potatoes are tender, about 15 minutes.  Drain the
potatoes and put them back into the saucepan along with 1 tsp. of the salt and ¼
tsp. of the pepper. Mash the potatoes over a very low heat, gradually
incorporating the cream and 4 T. of the butter. Cover and set aside.
2. Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over
moderately low heat.  Add the onions and cook, stirring occasionally, until golden
brown, about 10 minutes.  Add the garlic and cook, stirring, until fragrant, about 1
minute.  Stir in the sliced mixed vegetables, carrots, thyme, and the remaining ½
tsp. each of salt and pepper.  Mix well.
3. Stir in the broth and bring to a simmer.  Cook over moderate heat, covered, until
the vegetables start to soften, 5 to 10 minutes.  Uncover, increase the heat to
moderately high and cook until the vegetables are tender and almost no liquid
remains in the pan, about 10 minutes longer.
4. Heat the broiler.  Transfer the vegetables to a 9-inch pie plate, spread the potatoes
over the top, and cook until lightly browned, about 5 minutes.

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

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

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