Recipes for CSA Share: 11-26-14

We’re souper close to the holidays and many of us are planning an intimate holiday with family. I don’t know about you, but we’re souper glad the roads are mostly clear now! This week’s ingredients are souper delicious with cozy, wintery flavors that are perfect for family dinners of… soup!

 

Acorn Squash and Apple Soup

This sweet, spiced soup isn’t too rich and is super healthy. Top with pumpkin-cornbread croutons, sour cream and chives or feta cheese to take it to the next level of decadence. But for a simple, stick to your ribs soup it’s perfect on it’s own.

Ingredients:

  • 1-2 large acorn squash (about 5 lbs)
  • 1 apple (peeled, cored and roughly cubed)
  • 1 onion (roughly chopped)
  • 2 carrots (peeled and roughly chopped)
  • 3 Tblsp. olive oil
  • 2 tsp. cinnamon
  • 2-3 tsp. salt
  • 1/2 tsp. cumin
  • 1 tsp. chili powder
  • 2 Tblsp. butter
  • 3 cups broth or water

 
Method:

  1. Peel squash exterior. Slice in half and scoop out the seeds and strings. Cube the remaining squash meat in to 1” or so cubes.
  2. Preheat oven to 400F. In a large bowl, combine squash, apple, onion, carrots olive oil, cinnamon, salt, and cumin. You can also add a dash of cayenne as well if you’d like a sweet-hot kick. Toss the mixture to coat well. Spread out on one or two large, rimmed baking sheets. Should be an even, single layer.
  3. Roast for 35-40 minutes until soft, stirring once.
  4. In a Dutch oven or large stock pot, melt the butter over medium heat. Add the roasted mixture and broth. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes.
  5. Using an immersion blender, puree the ingredients until smooth, or transfer to a blender to puree. Taste and add any salt or additional spices that you think it needs. Serve warm.

 

 
 

Brussels Sprout Soup with Hazelnut Pesto

Switch things up with your Brussels sprouts and turn them in to a soup! This soup is a silky, flavorful dream with the addition of the hazelnut pesto. If you’re in a pinch, you can always just add regular store-bought pesto or just top with crushed hazelnuts and chopped parsley.

Ingredients:

2 Tblsp. Olive oil
1 lb. Brussels sprouts (bottoms trimmed and halved)
3 cloves garlic
4 cups vegetable or chicken broth
¾ cup milk (dairy-free is okay if plain unsweetened)
Salt and pepper to taste
 
Pesto Ingredients:
½ cup roasted hazelnuts (or you can roast raw ones yourself)
1 clove garlic
¼ cup olive oil
3 Tblsp. Parmesan (grated)
¼ cup parsley (optional)

 
 Method:

  1. Preheat oven to 425F.
  2. Toss olive oil, Brussels sprouts and garlic in a large bowl. Spread on to baking sheet in an even layer and roast until the leaves are lightly browned, about 15 minutes. Turn once or twice while cooking.
  3. Remove and add to a large saucepan with the stock and milk. Bring to a boil and reduce heat to medium-low. Simmer for 15-20 minutes. Puree the mixture with immersion blender or upright blender until smooth. Add salt and pepper to taste.

 To Make the Pesto: Add all pesto ingredients in to a food processor or blender. Pulse until chunky-smooth and season with salt and pepper. Garnish each bowl of soup with the pesto.

 

 

Parsnip, Potato Soup

Parsnips are incredibly versatile and pair really well with many fall and winter flavors. This soup can be made vegetarian by omitting the bacon, but I highly recommend adding a vegetarian chorizo or sausage as a replacement. You’ll just need to add a bit more oil to keep things from getting to dry while sautéing.

Ingredients:

  • 8 slices bacon
  • 5-6 medium potatoes (peeled and diced)
  • 3 cups parsnips (peeled and roughly chopped)
  • 1 onion, chopped
  • 5 cloves garlic (chopped or pressed)
  • Salt and pepper to taste
  • Dash of freshly grated nutmeg
  • 1 bundle of parsley (tied with string)
  • 4 cups vegetable broth
  • 1 cup milk (dairy-free is okay if plain unsweetened)
  • Green onions (chopped, optional)

 Method:
 

  1. Fry bacon and in Dutch oven or stock pot over medium heat until crisp. Keeping the grease in the pot, remove the bacon and place on paper towel lined dish. Allow to cool then chop finely.
  2. Add potatoes, parsnips, onions, garlic, salt and pepper, nutmeg and parsley. Toss to coat evenly in oil. Place the lid on halfway and cook over medium-low heat about 15-20 minutes until onions are translucent. Remove parsley and discard.
  3. With an immersion blender or upright blender, purée potatoes and parsnips the soup. If you do this in an upright blender you may need to do it in batches.
  4. Stir in cream and reserved bacon bits then season the soup with salt to taste. Allow to simmer for 2-3 minutes more and serve, topped with green onions or more fresh parsley.
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Recipes for CSA Share: 11-19-14

Fall Kebabs

Keeping your dishes colorful and fun can bring life to heavier, winter produce. These kebabs do exactly that. The bright mustard flavor mixed with the sweetness of the honey adds an unexpected tanginess that kids and adults love. These are also great to make for holiday parties and dinners as prep is easy and they make great finger food.
Ingredients:
2 Tblsp. olive oil
1 Tblsp. honey
½ Tblsp. stone ground mustard
2-4 Beets (peeled and quartered)
2 Carrots (peeled and cut in ½” pieces)
1 Cup winter squash (1/2” cubes)
4 Medium potatoes (1/2” cubes)(peeling is optional)
Salt and pepper to taste
Stone ground or honey mustard for dipping
Method:

  1. Preheat oven to 400F.
  2. In a small bowl whisk together olive oil, honey, and mustard. Set aside.
  3. Add all veggies to wood or metal skewers in alternating pattern and place on a baking sheet. Brush them generously with the oil mixture and sprinkle with salt and pepper.
  4. Bake skewers for 35-40 minutes, turning once halfway through. Serve warm with extra mustard.

Tomatillo Chicken Stew

Tomatillos are a very versatile veggie and are a great, bright flavor to add to heartier stews and chilis. This stew is warm and hearty but not heavy. It’s low in fat and can be served on it’s own or over rice, polenta, quinoa, beans… whatever!
Ingredients:
1 1/2 lb. tomatillos (husks removed and rinsed)
1 jalapeño (seeded and chopped, you can add more if you like it hotter)
2 cloves garlic (sliced)
½ C. cilantro (chopped)
1 tsp. salt
Juice from half a lime
1 Tblsp. agave or honey
2 Tblsp. olive oil
2 lbs. boneless, skinless chicken breasts or thighs (cut into 1” cubes)
Salt and pepper
1 onion (chopped)
1 green bell pepper (chopped)
2 cloves garlic (minced or pressed)
1 tsp. cumin
1 tsp. coriander
1 C. kale (ribs removed and cut in to strips)
1 1/2 C. chicken stock (or veggie)
1 tsp. dried oregano
1/4 C. cilantro (chopped)
Sour cream (optional)
Cheddar cheese (optional)
Method:

  1. Cut tomatillos in half and place them cut-side down on an aluminum foil-lined baking sheet. Broil on high for 6-7 minutes until they are soft and blackened on top. Let cool.
  2. Add tomatillos and their juice, jalapeno, garlic, cilantro, salt, lime juice and honey to a food processor or blender. Pulse until all ingredients are well incorporated. Set aside.
  3. In a large saucepan or Dutch oven, heat olive oil over medium heat. Add chicken cubes and sauté until mostly cooked (about 3 minutes). Set chicken aside but keep the drippings in the pot.
  4. Add onions, bell pepper, garlic, cumin, coriander and just a splash of stock to the pot and sauté in the drippings over medium-high heat until softened (2-3 minutes). The browned chicken bits should be released from the bottom of the pan and incorporated with the veggies.
  5. Add the chicken, tomatillo mixture, stock and oregano to the pot and stir well. Bring to a boil and then reduce to a simmer. Allow to cook partially covered for 20-25 minutes until chicken is soft and cooked through.
  6. Serve hot over rice, polenta, beans or quinoa. Top with cilantro and sour cream or cheese.

Fall Broccoli Salad

This holiday side staple is super easy, and with a couple of adjustments is lighter and much healthier than the traditional version that’s packed with mayonnaise. Bonus points, it’s high in fiber from the broccoli and packed with protein from the nuts and yogurt. You can make this in advance of Thanksgiving dinner for stress-free cooking.
Ingredients:
2 Broccoli crowns (florets, chopped finely about 4 cups)
5-8 Bacon slices (cooked and chopped)
½ onion (chopped)
1/3 C. sunflower seeds or chopped walnuts
1/3 C. dried cranberries
½ C. plain, nonfat Greek yogurt
2 Tblsp. apple cider vinegar
2 Tblsp. honey
Salt and pepper to taste

Method:

  1. Toss first five ingredients in a large salad bowl. Set aside.
  2. Whisk together yogurt, vinegar and honey in a small bowl. Taste and adjust. If you’d like it less sweet, add a bit of mustard.
  3. Pour dressing over salad and refrigerate at least one hour until ready to serve.

Recipes for CSA Share: 11-12-14

Beet Patties with Apples and Cheddar

This earthy take on veggie burgers has a great meaty texture and employs some delicious German flavors. Eat the burgers as described below or on poppy seed burger buns. You can easily freeze these patties cooked or uncooked for use later.

Ingredients:
3 large beets
1/2 cup brown rice (cooked al dente)
1 onion (diced finely)
4 cloves garlic (minced or pressed)
2 Tblsp. cider vinegar
1/4 cup oats (processed in food processor to a fine flour)
2 (15.5 oz.) cans black beans
2 Tblsp. honey (or other sweetener)
2 Tblsp. ground flax seed (optional)
1 Tblsp. olive oil
1 Tblsp. smoked paprika
2 tsp. brown mustard
1 tsp. cumin
½ tsp. dried thyme
1 egg
Salt and pepper (smoked if you have it)

Toppings: thinly sliced apple, mild or sharp cheddar cheese, fresh arugula, good quality stone-ground mustard

Method:

Preheat oven to 400F. Wrap beets loosely in aluminum foil and roast until fork tender, about an hour. Allow to cool while you prep the next step.

Saute the onions in a little bit of olive oil over medium heat until they are beginning to caramelize and char on the edges. Salt when done. The sugars from the onions should leave a dark, sticky crust on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Add in the vinegar and scrape up the dark sticky crust (deglaze). Allow the mixture to simmer until the vinegar has almost all evaporated. Remove from heat and set aside.

Drain and rinse one of the cans of beans. Add the oat flour, can of beans, honey and flax to a food processor and pulse until beans are roughly chopped and ingredients are well incorporated — 8 to 10 pulses. Transfer mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixture and set aside.

Slip the skins off of the roasted beets – you can use a pairing knife if some are a little tricky but most should slide right off. Grate the peeled beets on a cheese grater and add to colander in sink. Press and squeeze the beets to remove as much liquid as possible.

Add the beets, rice, and sautéed onions and beans/oats mixture, oil, mustard, spices and egg to a large mixing bowl. Mix well with your hands (or a spatula) until well combined. Season with salt and pepper to taste.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours or (ideally) overnight.

When ready to cook, shape them into burgers. You should end up with about 6 large patties about ¾ inch thick.

Heat a cast-iron pan with an even coating of canola oil over high heat. Cook patties for about 2 minutes on each side to develop a firm crust. Reduce heat to low and cover the pan. Allow to cool 5 minutes more until they’re fully heated through. In the last minute of cooking, top with 2-3 apple slices and cheddar cheese. Allow cheese to melt and service with stone-ground mustard on a bed of arugula.

 

 

Easy German Sweet and Sour Cabbage

This German staple is easy and fantastic paired with the beet burgers, or you can skip the apple and cheddar above and top with this instead!

Ingredients:

2 Tblsp. olive oil

1/4 cup brown sugar (packed)

3 Tblsp. apple cider vinegar (or whatever you have other than balsamic)

1 C. water

Salt and pepper to taste

4 cups shredded red cabbage

2 apples, peeled and thinly sliced in strips

 

Method: 

Combine oil, sugar, vinegar, water, salt and pepper in skillet over medium heat. Cook for 2-3 minutes, stirring occasionally until the sugar is dissolved and it’s heated through. Add cabbage, cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for an additional 10 minutes until tender, stirring occasionally. Serve warm.

 

 

Roasted Cauliflower 5 Ways

Roasted cauliflower is a great, quick use of cauliflower on weeknights as a simple meal or paired with steak, potatoes, bread, etc. It’s such a versatile flavor that adapts to many different types of cuisine. Here are a few unique flavor combinations to try!

 

Roasted Cauliflower Base Recipe

Ingredients:

1 large (or two smaller) head of cauliflower

2 Tblsp. olive oil

Salt and pepper to taste

 

Method:

Preheat oven to 400F. Rinse cauliflower and cut or break with your hands in to uniform size florets. Toss in oil and spices. Spread in an even layer on a baking sheet and roast 20-30 minutes to desired doneness. The edges should be slightly charred and the larger pieces are fork tender. Eat plain or with one of the options below.

 

  1. Mediterranean Tahini Sauce with Parsley

Combine 1/3 C. tahini, 1/3 C. water, juice from half a lemon, 1 garlic clove and fresh, chopped parsley. Toss with roasted cauliflower.

 

  1. Italian Balsamic Reduction with Fresh Basil

Add 1 C. balsamic vinegar to a small sauce pan over medium heat. Bring to a light boil. Stir occasionally as the liquid reduces in to a thick syrup. Drizzle over roasted cauliflower and top with basil shreds. Extras can be store in an airtight container in the refrigerator.

 

  1. Cauliflower Wings

Toss roasted cauliflower in 1/8 to a ¼ cup of Frank’s Red Hot Sauce. Sprinkle with bleu cheese or feta.

 

  1. Comfort Food Warm Garlic, Rosemary and Parmesan

Gently sauté 2-3 cloves of garlic with 1 tsp. dried rosemary in olive oil over medium heat until fragrant. Pour over roasted cauliflower and toss with freshly grated parmesan.

 

  1. Thai Peanut Sauce

Heat ¼ C. peanut butter, 3 Tblsp. warm water, 1 Tblsp. fish sauce (optional), 2 Tblsp. rice vinegar or lime juice, 2 Tblsp. soy sauce and 3 tsp. brown sugar over medium heat until well incorporated and heated through. Toss with roasted cauliflower. Top with extra lime juice and fresh cilantro.