The bounty of fall is here and it’s so colorful! Each one of this week’s items has its own unique flavor that can be paired wonderfully together to celebrate the start of the season. The below recipes utilize all of this week’s share items and some other basic ingredients you probably already have on hand. Some of the other linked ingredients below are available to add to your weekly order!
Roasted Root Veggies (beets, sunchokes and sweet potatoes)
A great alternative for those already tiring of fall squash, this recipe is wonderful on its own as a vegetarian dinner, or paired with a hearty oven-roasted (or slow cooker) beef brisket. You can cut your veggies to any size you prefer – just be sure that they’re all relatively the same size to cook evenly.
½ lb. beets (trimmed, peeled)
½ lb. sunchokes (about 6, scrubbed, no need to peel!)
½ lb. potatoes (peeled)
2 medium sized carrots (peeled)
1 ½ Tblsp. Dried rosemary
3 Tblsp. Olive oil
Salt & Pepper to taste
- Preheat oven to 400F
- Cut all veggies in to same desired size, about 1 in. diameter
- Toss all ingredients together to evenly coat
- Lay mixture out in one even layer on a baking sheet
- Roast 40-45 minutes (mixing around halfway through) or until beets and carrots are fork tender
Optional: You can add in peeled, whole cloves of garlic halfway through for a delicious flavor boost. Just make sure you add them before you toss the veggies at the halfway point so they get a light oil coating.
Fava Bean Burgers with an Asian Daikon Radish and Carrot Slaw
Adding Asian flavors to seasonal fall produce is a great way to inject some new, fresh flavor on a dark fall evening. The burgers can be eaten the day of or pre-made and frozen for a quick weeknight dinner later in the week. Experiment with condiments like wasabi mayonnaise, sriracha, sweet chili sauce, peanut sauce and more!
Fava Bean Burger Patties
2 cups shelled fava beans
3 cups fresh spinach
2 cups cooked brown rice
1 tsp. coriander
1 tsp. curry powder (or paste)
1 clove garlic, minced finely
¼ cup cilantro leaves
1 cup panko bread crumbs
½ cup canola oil (spike with some sesame or chili oil if you have it)
Daikon Radish and Carrot Slaw
½ cup rice vinegar
2 tsp. agave (or white sugar)
¼ tsp. salt (or celery salt if you have it)
¼ tsp. mustard powder
3 Tblsp. sesame oil (or canola oil)
1 medium daikon radish, sliced in to thin strips (or grated on sturdy cheese grater)
3 carrots, peeled and sliced in to thin strips (or grated on cheese grater)
½ cup chopped scallions
- Blanch the fava beans in boiling water for about a minute then immediately run under cold water in a colander. Drain thoroughly.
- While the beans cool, wilt the spinach in a hot pan with 1 Tblsp. of the oil over medium heat and set aside.
- With your fingernails peel the skins of the fava beans. Discard the skins and add the beans to a large mixing bowl.
- Add spinach, rice, spices, garlic, and the remaining oil. Mash with a potato masher until you have a crumbly mixture that is well blended. This will be the consistency of the patties so mash to your preference. The finer the mash the better the burgers will hold together.
- Add the spinach, cilantro and breadcrumbs. Taste the mixture and adjust if necessary. Add the egg and mix well.
- Shape the mixture in to 1 inch thick patties, 2 – 2 ½ inches in diameter, all uniform in size. Place them on a baking sheet and refrigerate for 30-40 minutes. If you’re freezing any of the patties for later use, now is the time. Thaw overnight in the refrigerator before using.
- As your burgers chill, prepare your slaw. Combine vinegar, agave and spices in a medium sized bowl. Whisk in oil. Add in the rest of the ingredients and mix well. (This slaw is even better if prepared the day before and left in the fridge to incorporate the flavors overnight)
- When ready to cook the patties, heat the remaining oil in a cast iron (or other deep non-stick frying pan) over high heat. Once a couple of drops of water in the pan pop, the oil is ready. Add the burgers a couple at a time and fry until golden brown. This will take about 5 minutes per side. Drain cooked patties on a paper towel.
- Serve the burgers topped with the slaw and any Asian condiment that sounds good and enjoy!
Pear and Basil Collins
This twist on a classic cocktail is a refreshing, seasonal sip to pair with the fava bean burgers or to simply enjoy for a homemade happy hour after work. This recipe uses tonic water but you can easily substitute soda water or diet tonic water to cut calories. You can also mix in more sweetener to the finished cocktail if you’d like it sweeter.
Ingredients (Makes 2 cocktails)
1 medium ripe pear, peeled, cored and cubed
2 shots of fresh lemon juice
2 shots of simple syrup (recipe below)
5-6 basil leaves
Gin (or vodka)
Ice in tall Collins glass (or pint glass)
- In a food processor or blender, combine the first three ingredients and puree until smooth. Set aside.
- Divide the ice evenly between two glasses (enough to fill halfway). Muddle the basil on the ice with a muddler or the back of a metal spoon.
- Add 1-2 shots of gin to each glass, however much you prefer
- Divide the pear mixture evenly between each glass. You may have a little leftover. Don’t forget to leave space for the bubbles!
- Top with tonic water and stir.