10 Warming Recipes to Cook and Love

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

Fall Beet Salad
Recipe Credit: Food52

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

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

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

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Fork-Crushed Purple Potatoes
Recipe Credit: New York Magazine

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Southwest Quinoa Chili
Recipe Credit: The Kitchen Beet

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

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

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

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

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

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

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Carrot-Cashew Spread
Recipe Credit: Dula Notes

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

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Potato Cakes Benedict
Recipe Credit: Pioneer Woman

FOR THE POTATO CAKES:

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

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

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

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

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

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

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

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

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Kabo-cha: Why don’t cha?

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

jackolaterns2014

 

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

Maple Butternut Squash and Apple Casserole

squashricecasserole

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

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

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

Heirloom Kabocha Squash Pie

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

Stuffed Kabocha Squash

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

Crockpot Sweet Potato Wild Rice Soup

Serves 6-8

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

Pomegranate Kale Salad

For the salad:

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

For the dressing:

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

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.

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.
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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.
DSCN3754

Fall Vegetables

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

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

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

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

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

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

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

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

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

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
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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.