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.
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