Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary & Garlic

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If you are getting a produce box from Agricultural Connections this week, you’ll likely have fingerling potatoes. One of the best things to do with potatoes in general is to roast them. Many of you may have roasted potatoes before; this recipe adds brussels sprouts which is a fun way to add veg to your meal as well. Brussels sprouts are one of my favorite vegetables. Don’t let the soggy brussels sprouts from your childhood stop you from trying them roasted. They are really quite wonderful and full of flavor. Today’s recipe is from the lovely Oh She Glows recipe blog. Enjoy!

Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary & Garlic
Serves 4-5 as a side

1 part brussels sprouts
2 parts fingerling potatoes
3 garlic cloves, minced
2 tbsp fresh minced rosemary
1 tbsp + 1 tsp extra virgin olive oil
1/2 tbsp Sucanat (unrefined cane sugar) (optional)
3/4 tsp fine grain sea salt
Freshly ground black pepper
1/4 tsp red pepper flakes (optional)

Preheat oven to 400F and line a large baking sheet with parchment paper. Rinse and scrub potatoes and pat dry. Slice in half lengthwise and place into large mixing bowl. Cut off stem of brussels sprouts and remove loose outer leaves. Rinse and pat dry. Place in bowl. Add the minced garlic, minced rosemary, oil, optional Sucanat, salt, pepper, and optional red pepper flakes into the bowl along with the potatoes and sprouts. Toss with your hands to combine and place on baking sheet. Roast for 35-38 minutes at 400F, stirring once half way through baking. Potatoes will be golden and brussels will be lightly charred when ready. Season with salt and pepper to taste and serve immediately.

Read more: http://ohsheglows.com/2012/10/08/roasted-fingerling-potatoes-and-brussels-sprouts-with-rosemary-and-garlic/#ixzz2ZoNRfijS

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Sweet Pickled Cucumbers

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Anyone else wondering what to do with your pickling cucumbers this week? Here’s an easy recipe from Foodienarium for us. Let us know what you think! Enjoy!

Sweet Pickled Cucumbers
Makes 2 half-liter jars

1.5 kilograms cucumbers small to medium size
2-3 onions
2-3 bell peppers
1 Tbs salt
2 cups sugar
1 1/2 cup vinegar (red wine vinegar or apple vinegar works great as well)
1 1/2 cup water
half bunch of dill

Cut the cucumbers and onions into thin slices with a food processor. Peppers should be finely cut.
Mix all the vegetables and salt in a large bowl, cover with foil and leave to stand for 1 hour at room temperature.
Drain the liquid a little.
In a small pan, heat the vinegar, water and sugar. Sir until the sugar dissolves and immediately pour hot liquid onto the cucumbers.
Tear dill and add to the bowl. When everything cools to room temperature, cover with foil or a lid and put in the refrigerator for 2 days.
Cucumbers will last for a couple of weeks in the fridge. Depending on your taste, you can add some bitter pepper or change the proportion of vinegar and sugar.

– See more at: http://www.foodienarium.com/sweet-pickled-cucumbers/#sthash.qlBJf3OM.dpuf

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Spaghetti and Collard Greens “Carbonara”

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The recipe and photos in the post come from the lovely blog Steph’s Apartment Kitchen. I couldn’t make myself post a recipe for traditional wilted-to-death collard greens … I just couldn’t. Do real people actually like them like that? Well, I found an alternative for the non-adventurous of us. Hope you enjoy!

Spaghetti and Collard Greens “Carbonara”
Serves 2

1/2 lb spaghetti or bucattini
4 oz. guanciale (cured pork jowls) or pancetta
2 large eggs
1 bunch collard greens, washed and dried
1 small shallot, diced
3/4 cup freshly grated parmesan reggiano and/or pecorino romano
olive oil
lots of freshly cracked black pepper
salt

Bring to boil a large pot of [heavily] salted water. While you are waiting for this to boil, prepare your shallots. Then, your collard greens. Cut the leaves away from the stems. Stack these on top of each other and roll, like a cigar. Chiffonade into thin ribbons. Also, dice up the guanciale.

In a large, shallow pan, heat up some olive oil on medium high heat. Add your shallots and guanciale. Stir until brown and crispy at the edges and the mixture is fragrant. Now, add the chiffonaded collard greens. Sautee around until soft. Add a generous pinch of salt and lots of pepper. Stir it around as it wilts. Once it’s cooked and soft, turn off the heat.

Once the water is boiling, add your spaghetti. Cook until just before al dente. Using tongs, add this to your sautee pan along with a 1/2 cup or so of the pasta water.

Working quickly, add your two eggs directly to the pasta. Pour the grated cheese right over. Using tongs again, break up the eggs and mix it up in the pasta, coating everything. The egg shouldn’t scramble at all, since the burner is off. Be sure to constantly move the pasta around. If it gets dry at all, add more pasta water. It should be nice and glossy, as depicted in the above picture. Another generous heap of freshly cracked black pepper.

The pasta should be nice and creamy, with strong pepper flavor . Taste. Add more salt if necessary. Top with more black pepper before serving.

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Steel Cut Oatmeal with Blueberries

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Here’s an easy way to use up your blueberries next week courtesy of Channeling Contessa. You can find the original post here. Doesn’t this look yummy?

Steel Cut Oatmeal with Blueberries
Serves 3

2 cups water
1 cup milk
1 cup steel cut oats
1/4 tsp salt
1 cup frozen blueberries
3 Tbs ground flax seed
3 pats of butter
maple syrup and cinnamon for serving

Bring water, milk, and salt to a boil. Once boiling, drop in oats, stir, and bring down to a simmer. Simmer oatmeal, stirring occasionally, for 25- 30 minutes.
Meanwhile divide blueberries between 3 serving bowls. Once the oatmeal is cooked (it should be creamy and slightly crunchy in texture), divide it into the three dishes, covering the blueberries. Top with 1 teaspoon butter and 1 tablespoon ground flax seed each. Stir each gently to combine the oatmeal with the blueberries. Serve immediately with cinnamon and maple syrup.

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Roasted Cauliflower, Sage and Almond Risotto

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Roasted Cauliflower, Sage and Almond Risotto
Serves 4

5 cups cauliflower, trimmed and chopped
2 tablespoons olive oil
sea salt and cracked black pepper
¼ cup chopped almonds
1 bunch sage, leaves picked
1.5 liters hot chicken stock
4 Tbs butter
1 brown onion, finely chopped
1 ½ cup aborio rice
½ cup dry sherry
½ cup finely grated parmesan
Taleggio or strongly flavored cheese, sliced

Preheat oven to 425°F. Place the cauliflower, oil, salt and pepper on a baking tray and toss to coat. Roast for 15 minutes, add the almonds and half the sage and roast for a further 5–8 minutes or until golden and crisp. Set aside and keep warm.
Place the stock in a saucepan over medium heat and bring to a simmer. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until soft. Chop the remaining sage and add to the pan with the rice and sherry. Cook, stirring, for 1–2 minutes or until the sherry is absorbed. Gradually add the stock, 1 cup at a time, stirring continuously for 25–30 minutes or until the stock is absorbed and rice is al dente. Stir through parmesan, salt and pepper and spoon into serving bowls. Top with Taleggio (an Italian washed rind cheese available from delicatessens) and the cauliflower mixture to serve.

Let us know what you think!

Recipe is adapted from Donna Hay.

Grilled Zucchini and Squash Flatbread

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Grilled Zucchini & Squash Flatbread
Serves 2-4

16 oz. store-bought pizza dough or homemade
1 zucchini
1 yellow squash
1/2 red onion
1/4 c feta cheese
2 Tbs red wine vinegar
1 Tbs olive oil, plus 1 1/2 Tbs reserved
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
4-5 basil leaves

Cut zucchini, squash and red onion in 1/4″ slices, add to a shallow dish. Mix 1 Tbs of olive oil, vinegar, oregano, salt and pepper and pour over vegetables. Marinate 30 minutes. Remove pizza dough from refrigerator, and let it rest for 30 minutes.
Preheat oven to 450 degrees and insert baking stone in oven. If you don’t have one, insert a baking sheet. Heat up your grill and proceed with grilling all the vegetables.
Lightly flour your work surface and form the dough into desired shape. Brush with the remaining 1 1/2 Tbs of olive oil. Arrange vegetables on top of dough. Sprinkle with feta cheese.
Bake for 9-12 minutes or until crust is golden brown.
Chiffonade basil leaves and sprinkle over pizza.

Enjoy!

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Recipe and photos from Heather Bullard.