Autumn You Glad We Have More Soup Recipes?

Hello Members, welcome to week 16!  We have some more soup recipes for you, including a black bean soup that doesn’t call for stock (you sort of make stock as you make the soup).  There is also a roasted root vegetable salad, so if those delicious bunches of beets and carrots are starting to pile up in your fridge, it will be a good outlet to use them up. We were also feeling a little decadent, so two of the recipes call for cream and cream cheese.  Enjoy!

Beezie’s Black Bean Soup

  • 1 lb. dry black beans
  • 1 1/2 qts. water
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 large red onion, chopped
  • 6 cloves of garlic, crushed
  • 2 bell peppers, chopped
  • 2 jalapeno pepper, seeded and minced
  • 1/4 cup dry lentils
  • 28 oz. can of peeled and diced tomatoes (or peel and dice tomatoes you have)
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 3 Tbsp red wine vinegar
  • 1 Tbsp salt
  • 1/2 cup uncooked white rice
  1. In a large pot over medium high heat cook the beans in water that is 3x higher than their volume. Let boil 10 minutes, then cover and remove from heat, and let stand one hour. Drain and rinse.
  2. In a slow cooker, combine soaked beans, 1 1/2 qts. water, and cook for 3 hours on high
  3. Stir in carrot, celery, onion, garlic, bell peppers, japenos, lentils, and tomatoes.  Add all the seasonings.  Cook on low for 2-3 hours.  Stir the rice into the cooker during the last 20 minutes.
  4. Puree about 1/2 the soup in a blender or food processor, add back to the pot and serve.

Winter Root Vegetable Salad

If you don’t have parsnips and turnips on hand, substitute them with more potatoes, beets, carrots, etc.

Serves 4-6

  • 2 beets, peeled and cut into wedges
  • 4-5 carrots, peeled and sliced
  • 1 red onion, peeled and cut into wedges
  • 2 parsnips, peeled and cut into 1 inch pieces
  • 1 turnip, ends cut off and cut into 1 inch pieces
  • 8 fingerling potatoes, cut in half lengthwise
  • 3 Tbsp extra virgin olive oil
  • garnish with pine nuts and/or feta cheese

For balsamic vinaigrette:

  • 1/2 shallot, finely diced (or onion)
  • 1 garlic clove, minced
  • 2 Tbsp light brown sugar
  • 1/3 cup balsamic vinegar
  • 2/3 cup EVOO
  • Salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Place all root vegetables in a large bowl, drizzle with olive oil and toss together. Season with salt and pepper.
  3. Divide mixture between two sheet pans and spread evenly.
  4. Roast vegetables for 30-40 minutes, gently tossing with wooden spoon.
  5. Remove from oven and allow to cool.
  6. Transfer vegetables to large mixing bowl, and gently toss with balsamic vinaigrette.
  7. Top with pine nuts and feta and serve!

Creamy Mashed Carrots

creamymashedcarrots

Serves 8

  • 2 lb. carrots, peeled and thinly sliced
  • 14 oz. can of chicken broth
  • 1/2 cup chive and onion flavored cream cheese (or regular cream cheese with some chives and onion tossed in!)
  1. Bring carrots and broth to a boil in sauce pan on high heat, cover.
  2. Simmer on medium low heat 30 minutes, or until carrots are very tender and most of the broth is absorbed.  Uncover for the last 5 minutes.
  3. Remove from heat, mash until smooth, add cream cheese, stir until melted.
  4. Optional: top with chopped chives, parsley, herb of your choice.

Decadent Broccoli Cheese Soup

Serves 4

  • 1 Tbsp melted butter
  • 1/2 medium chopped onion
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups Half and Half (or 1 cup H&H and 1 cup milk, or just milk.  Note, the lower the fat content, the more chance of curdling if heated too high.  Always watch your heat, there may be no crying over spilt milk, but there is crying over curdled milk)
  • 2 cups chicken or vegetable stock
  • 1/2 lb. broccoli
  • 1 cup of carrots, julienned
  • 1/4 tsp nutmeg
  • 8 oz. shredded sharp cheddar cheese
  • salt and pepper
  • crusty bread for dipping
  1. Saute onion in the tablespoon of butter, set aside.
  2. Cook 1/4 cup melted butter and flour in a stock pot over medium high heat, stirring with a whisk, for 3-5 minutes.  Stir constantly, then add half and half.
  3. Add chicken stock, simmer for 20 minutes.
  4. Add broccoli, carrots, and onions.  Cook over low heat, 20-25 minutes.
  5. Add salt and pepper, optional: puree in a blender or use an immersion blender.
  6. Add cheese and nutmeg over low heat, remove from heat and enjoy.

White Bean and Tomatillo Soup

Serves 4-6

  • 1 lb. dry northern beans, soaked overnight or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed
  • 1 onion, diced
  • 2 – 3 garlic cloves, diced
  • 1 1/2  lb. tomatillos (about 13-15), husks removed, washed and quartered or cut into 6 pieces
  • 1 jalapeno, seeds removed and diced
  • 4 cups (32 oz) vegetable broth or 4 cups water with 3 repunzel vegetable cubes
  • 2 cups water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • mineral salt to taste
  • pinch or two red pepper flakes
  • small glug of olive oil
  • 1/4 cup cilantro, chopped
  • avocado, diced, to serve
  • lime wedges, to serve
  • corn or flour tortillas, or tortilla chips to serve
  1. Remove husks from tomatillos, chop into quarters. Remove seeds from jalapenos, dice.  Dice the onions and garlic.
  2. In a large pot heat oil over medium high heat and saute onions for 3 minutes.  Add garlic, jalapenos, tomatillos, cumin, coriander, and pinch or 2 of salt.  Saute 5 minutes.
  3. Add liquid and beans, bring to a boil and cover. Reduce heat and simmer, 1 hour for soaked beans and 30 minutes for canned beans.
  4. Serve with cilantro, avocado, limes, and tortillas.
Posted in beets, broccoli, carrots, celery, chives, cilantro, garlic, hot peppers, onions, Oregano, parsley, parsnips, potatoes, Red Onion, sweet peppers, tomatillo, tomato, turnips, White Onion | Leave a comment

Waitin’ For A “Soup-er”man

Hello members, welcome to week 15!  This week’s title comes from a Flaming Lips song called “Waitin’ For A Superman.” I suggest you check it out on Youtube. The arrival of celery in the share last week inspired us to find a vegetable stock recipe, and two simple soups that you can then use the stock with.  We also found an Autumn themed salad that calls for Michigan pears, and some mini omelettes that are great for using up leftover veggies.

 

Vegetable Stock

This recipe comes from a cooking class I took on soups and stocks.  Chef Jim LaPerriere was the teacher, and his recipe credits the CIA Professional Chef Book.  There are many variations you can make on vegetable stock, and because veggies yield their flavor sooner than meat bones, you can make vegetable stock in about an hour. That means you can try several stocks in an afternoon and freeze them for winter soup later.

Yield: 1 quart veggie stock, consider double or triple the recipe if making stock to freeze.

  • 2 fl. oz. vegetable oil
  • 4 oz. sliced onions
  • 4 oz. chopped leeks
  • 2 oz. celery
  • 2 oz. green cabbage
  • 2 oz chopped carrots
  • 2 oz. chopped tomato
  • 3 garlic cloves, crushed
  • 1 1/2 qt. cold water
  • Herb sachet: place 2-3 parsley stems, 1/2 tsp thyme, 1/2 tsp black pepper, 1 bay leaf, 1 garlic clove, 1 tsp fennel seeds in a section of cheesecloth, wrap into a pouch and tie with baker’s twine
  1. Heat oil in a soup pot, and add vegetables.
  2. Cover and sweat the vegetables 3-5 minutes.
  3. Add the water and sachet; simmer for 30-40 minutes.
  4. Strain the stock.  It is ready for soup-making now, or you may cool it and freeze for later use.
  5. Try variations: use parsnips in place of carrots, try more or less celery, add fennel fronds or ginger to herbs.  Also try roasting veggies first before simmering with water for a roasted flavor.

Autumn Chopped Salad

Serves 4-6

  • 6-8 cups chopped romaine lettuce (or whatever is on hand from the share)
  • 2 medium pears chopped (look for Michigan pears at the farmer’s market soon)
  • 1 cup dried cranberries
  • 1 cupped chopped pecans
  • 8 slices of bacon, crisped and crumbled
  • 4-6 oz feta cheese
  • For the dressing: try a combination of 2/3 cup poppyseed and 1/3 cup balsamic vinaigrette.
  1. In  a large bowl, combine lettuce, pears, cranberries, pecans, bacon, and feta.
  2. Drizzle generously with dressing.
  3. Serve in fancy salad bowls if you’re feeling fancy, or regular bowls work fine too.

Muffin Tin Omelettes

miniomelettestray miniomeletteplate

  • 6 eggs
  • 1 green pepper, diced
  • 1/2 sweet or yellow onion, diced
  • 1/2 cup spinach, chopped (or greens you have on hand)
  • 1 Tbsp olive oil
  • add other veggies of your choice: diced tomatoes, potatoes, summer squash/zucchini, broccoli
  • shredded or crumbled cheese, optional
  1. Preheat oven to 400 degrees.  Spray a muffin tin with cooking spray.
  2. Chop all vegetables, saute in a skillet with the olive oil, about 3-5 minutes.
  3. Whisk eggs together in a mixing bowl.
  4. Pour vegetables into egg mixture (and cheese if using).
  5. Pour mixture into muffin tin cells.
  6. Bake 20-30 minutes, or until liquid is cooked off the eggs.
  7.  Enjoy warm or put into freezer bag for convenient meals later.  If freezing, microwave omelettes for 2 minutes to reheat.

Classic Creamy Carrot Soup

This recipe calls for 2 lbs. of carrots, which is about 2 bunches from CSA pickup.  If you are short, consider halving the recipe. Or head on down to Holland or Fulton St Market and get some more Groundswell carrots.  Each rainbow bunch is lovingly crafted by a hardworking Groundswell employee.

  • 2 lbs. of carrots, peeled and cut into 1 inch pieces
  • 3 Tbsp extra virgin olive oil
  • 1 large onion, thinly sliced
  • 2 Tbsp minced garlic
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 32 oz. chicken broth (or veggie broth)
  • 2 strips precooked bacon (optional)
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp hot sauce (optional)
  1. Place oil in a large pot over medium heat.
  2. Add carrots, onion, garlic, thyme, and rosemary.
  3. Cook for 15 minutes until carrots are fork tender.
  4. Remove herb sprigs, transfer vegetables to a blender or use an immersion blender to puree.
  5. Add broth, continue to puree.
  6. Transfer to large saucepan over medium heat, add bacon strips.
  7. Season with salt, pepper, and hot sauce.  Simmer until ready to serve. Serves 6.

Creamy Thai Carrot Soup

  • 1/2 large yellow onion, chopped
  • 3 cloves garlic, diced
  • 1 lb. carrots, peeled and chopped, about 4 cups
  • salt and pepper
  • 2 cups veggie stock plus 2 cups water
  • 1/2 cup creamy or crunchy natural peanut butter
  • 2 tsp chili garlic sauce
  • For toppings: fresh basil, cilantro, or mint, coconut milk, brown sugar or agave. And Sriracha hot sauce for an extra kick.
  1. Heat a large pot over medium heat.
  2. Dice onion and garlic, add to pot with 1 Tbsp coconut or olive oil. Add carrots and cook for 5 minutes.
  3. Season with salt and pepper, add veggie stock and water, stir.
  4. Bring to a low boil, reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender.
  5. Transfer to blender or use an immersion blender, blend until smooth and creamy.
  6. Add peanut butter and chili garlic sauce, blend.
  7. Taste and adjust seasonings as needed. You may add brown sugar or agave for sweetness.
  8. Serve with fresh basil or herbs of your choice. Drizzle with coconut milk, or add Sriracha sauce for extra heat.
Posted in basil, cabbage, carrots, celery, cilantro, dairy free, fennel, freezing, garlic, gluten free, lettuce, mint, onions, parsley, parsnips, rosemary, salad greens, spinach, summer squash / zucchini, sweet peppers, thyme, tomato, vegan, vegetarian | Leave a comment

Easy Back-to-School, Labor Day Recipes

Hello members, welcome to week 14.  This week we have a pork roast with salsa verde, but also four recipes that are vegetarian/vegan friendly.  Two recipes make use of slow cookers, and one is a “all-in-one-pot” recipe for families who will be starting school this week.  Enjoy!

Zucchini Hummus

  • 1.5 lbs zucchin, grilled or roasted
  • 2-3 cloves garlic
  • 1/8 cup lemon juice
  • 1/4 cup Tahini
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh herbs: mint, parsley, or both (optional)
  • 1 Tbsp olive oil for garnish
  1. Grill or roast the zucchini in strips ahead of time, about 15 minutes cooking time. Wrap them in foil after done to steam them for a few more minutes.
  2. When cooled, place zucchini, along with other ingredients in a food processor. Puree until relatively smooth.  Transfer to a serving bowl, make a little well with a spoon in the middle to drizzle the olive oil into.  Serve with sliced veggies, pita chips, or more zucchini strips (so meta!).

Chili Verde Tacos

  • 2 lb pork roast
  • 6 tomatillos
  • 1/2 yellow onion, chopped
  • 2-3 cloves garlic
  • 1 7 oz can of salsa verde (store bought or home made)
  • 1 1/2 tsp dried oregano
  • salt and pepper to taste
  • soft taco shells
  • toppings: cilantro and chopped onion, cheese and sour cream, your choice
  1. Spray a medium size crock pot with cooking oil.  Place the roast in crock pot, season with salt and pepper.
  2. In a medium saucepan heat 2 Tbsp oil. Add onions and garlic and cook until transparent.
  3. Add salsa verde and oregano to pan, stir.
  4. Put tomatillos in blender with just enough water to cover them, blend until liquified.
  5. Pour the onion, salsa, oregano mixture over the pork roast. Pour the blended tomatillos over the park roast.
  6. Cook on high for one hour, then change to low for 6 hours.
  7. Shred pork with a fork and cook on low for one more hour.
  8. Serve pok in your favorite taco shells with your favorite toppings.

Slow Cooker Tomato Sauce (The Tom Carey Method) For Freezing

slowcookertomatoes slowcookertomatosauce

When I used to work at Groundswell, Tom and I would discuss the finer points of life, including how to make tomato sauce.  Tom told me you can put whole tomatoes in a slow cooker overnight without the lid on.  At first I didn’t believe him, and said “No way!” and he said “Way! Now get back to work!” I think is how the exchange went.  So that night I went home, took some tomatoes, and a slow cooker, and made my first batch of tomato sauce that I would freeze.

  • 5 lbs. of tomatoes, or however many you have on hand
  • one slow cooker
  • one hand mixer, processor or blender
  1. wash the tomatoes, peel or cut any bad spots out, and  the core if you want.
  2. Place the tomatoes in the slow cooker, stacking as many as you can.
  3. Turn the slow cooker on low, with the lid off, and leave overnight.
  4. In the morning you can mash the tomatoes with a masher and leave them to cook more, or transfer the tomatoes to a stock pot on the stove.
  5. Cook the tomatoes down on either the slow cooker or stove top. Use a hand mixer to blend up the skins and seeds, or put the sauce in the blender/processor to blend up the skins/seeds.  When you have a sauce consistency you like, let it cool for a few minutes, then  pour into quart bags, close carefully, and freeze.
  6. This winter, when you need tomato sauce, grab a bag of frozen sauce, reheat, add dried herbs, and enjoy!

When I told Tom the slow cooker method worked really well, he said “Of course it did! Try it with a bunch of cherry tomatoes! Now get back to work!”

(Editor’s note: Tom Carey is a great guy and encourages employees and only uses positive reinforcement when encouraging employees to be more productive.)

Green Bean, Cherry Tomato, and Cheddar Salad

(credit: cabotcheese.coop/legacy)

  • 4 cups green beans, trimmed
  • 3 Tbsp plain Greek yogurt
  • 1 Tbsp mayonnaise
  • 2 tsp white wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder, or 1 chopped garlic clove
  • 2 cups cherry tomatoes, cut in half
  • 6 oz cheddar cheese, cut in small cubes
  • 2 Tbsp chopped basil
  1. Bring a pot of lightly salted water to boil.  Add green beans and cook until crisp-tender, about 3 to 4 minutes.
  2. Whisk yogurt, mayo, vinegar, salt and pepper, and garlic in a mixing bowl.
  3. Add the green beans, tomatoes, and cheddar to dressing bowl, toss.
  4. Serve with chopped basil.

Amazing One Pot Pasta

  • 16 oz box of linguini, or your favorite pasta
  • 2 cups cherry or grape tomatoes, cut in half
  • 1 large yellow onion, thinly sliced
  • 6 cloves fresh garlic, thinly sliced
  • 2 sprigs fresh basil, roughly chopped
  • 1 tsp red pepper flakes
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 5 cups of chicken broth (or vegetable broth)
  • 1 bunch of spinach (or salad greens)
  • grated parmesan cheese for serving
  1. In a large pot, bring all ingredients (except for basil, spinach, and parmesan) to a boil over medium-high heat, stirring frequently to prevent sticking.
  2. Continue to boil pasta until al dente, about 9 minutes for linguini. Stir often.
  3. Add basil and spinach, cook one more minute until greens begin to wilt.
  4. Season with more salt and pepper if desired.
  5. Serve in bowls, garnish with parmesan and more basil.

 

 

Posted in basil, cilantro, freezing, garlic, green beans, onions, Oregano, parsley, salad greens, spinach, summer squash / zucchini, tomato, vegetarian | 1 Comment

1 Potato, 2 potato

Greetings members, did you enjoy the bag of potatoes in the share last week?  We included 2 potato recipes this week.  Did you enjoy all the bell peppers in the share last week?  We’ve included a stuffed bell pepper recipe.  Also, a tomatillo salsa recipe that calls for sweet corn, and a kale salad variation that uses tomatoes.

Baked Potato And Greens Soup (From Veganomicon by Moskowitz/Romero)

Serves 6

  • 6 baking potatoes (or any kind of Groundswell potato), about 2 lbs. worth
  • 2 Tbsp olive oil
  • 1 large onion (or scallions) chopped into thin, long strips
  • 3 cloves garlic, minced
  • 1/2 tsp fennel seeds, crushed
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1 tsp salt
  • black pepper
  • 1/4 cup dry white wine (or more broth if you prefer)
  • 4 cups vegetable broth
  • 4 cups of kale, torn into bite size pieces
  • 1/4 cup plain, unsweetened soy or almond milk
  1. Bake the potatoes, preferably the night before: preheat oven to 350 degrees, poke potatoes with a fork a few times, wrap in tinfoil and bake for one hour or until easily pierced with a fork. Let cool, place in fridge.  The day of soup making get them out and slice into 3/4 inch chunks.
  2. Heat the olive oil in a pan over medium-high heat, add the onions and cook until brown.  Then add garlic, fennel, thyme, sage, salt and pepper.  Cook for 2 more minutes, then add wine to deglaze the pan.
  3. Add the potatoes and broth, cover, and lower the heat.  Bring to a low boil.  Mix in the kale, cook 15 to 20 more minutes.
  4. Use a potato masher to mush up half the soup, but do not use an immersion blender.  Add the soy milk and stir.  Ladle into bowls and enjoy.

Oven Fries

Lately I have found that preheating the baking sheets helps give a crispy texture to the potatoes while also preventing them from sticking to the pan.  I learned about this at a cooking class from Jim LaPierre, a chef from the Saugatuck area.

Makes a decent serving for 2 people and 2 servings for lunch

  • 2-3 lbs. of potatoes
  • 2 Tbsp grapeseed or olive oil
  • salt and pepper to taste
  • 1/2 tsp dried herbs: rosemary, thyme, sage, your choice
  1. Wash and slic the potatoes into wedge/fry shapes.  Soak in a mixing bowl with water for 10-15 minutes.  While soaking the potatoes, put 2 baking sheets into the oven and preheat to 400 degrees.
  2. When the potatoes have soaked, pour them out and spin dry in a salad spinner or pat dry with a towel.  Toss them in a new mixing bowl (or dry the other one and re use it) with olive or grapeseed oil, 1/2 tsp salt, 1/4 tsp pepper, and crumble 1/2-1 tsp of dried herbs over them.
  3. When the oven has preheated, put your oven mitts on like you are Muhammad Ali  getting ready for a fight.  Quickly take the heated baking sheets out and place on the stovetop.  Transfer the potatoes, half to each sheet.  They will sizzle! That’s ok.  Put them back in the oven as fast as you can.
  4. Roast them for about 20 minutes.  In our oven the tray in the middle is usually done, and I put the top tray on the middle rack and roast it another 5 minutes.
  5. Divide one tray’s potatoes between two plates, add ketchup in the preferred method (pool on the side or Jackson Pollock painting) and enjoy.
  6. Put the second tray’s potatoes into leftover containers, eat them the next day while thanking our ancestors for finding starchy root vegetables.

Quinoa-Stuffed Peppers

This recipe has some ingredients you can leave out (celery and greens) or substitute, or make again when Groundswell celery comes in! Also consider substituting Groundswell tomatoes for canned.

  • 1 cup of chopped onion
  • 2 Tbsp olive oil
  • 2 ribs of celery chopped
  • 1 Tbsp Cumin (or less, depending on your feelings about cumin)
  • 2 cloves garlic, minced
  • 2 cups of spinach or salad greens, chopped
  • 2 15 oz cans of diced tomatoes, liquid reserved
  • 1 15 oz can of black beans, drained and rinsed
  • 3/4 cup of quinoa
  • 4 large red bell peppers, or their equivalent in small, medium, purple, green, etc. Cut in half with seeds removed.
  1. Heat olive oil over medium high heat in pan.  Add the onion and celery, cook 5 minutes. Add cumin and garlic, cook 1 minute. Add greens and tomatoes, cook 5 minutes or until most of the liquid has evaporated.
  2. Add black beans, quinoa, and 2 cups of water. Cover, bring to a boil, and reduce heat to medium low.  Simmer for 20 minutes or until quinoa is cooked. Optional: add 1 cup of cheese.
  3. Heat oven to 350 degrees.  Pour liquid from tomato cans into a baking dish.  Scoop about 3/4 cup of quinoa into each pepper and place in baking dish.  Cover with foil and bake 1 hour.  Remove foil, sprinkle 1 tbsp of cheese on each pepper if desired.  Bake 15 minutes or until pepper tops look browned.  Remove peppers, let stand 5 minutes, and serve.

Warm Kale Salad With Honey and Lemon

  • 8-10 cups of kale, washed and dried
  • 4 Tbsp olive oil
  • 1/2 cup red onion, chopped
  • 2 cloves garlic, minced
  • juice of one lemon
  • zest of 1/2 lemon
  • 1-2 tsp honey
  • 1 cup cherry or grape tomatoes
  • 1/2 large sweet bell pepper, julienned
  • 1/4 cup crumbled feta cheese
  1.  Saute onion and garlic in the olive oil over medium heat until soft.
  2. Add lemon juice, zest, honey, and salt and pepper to taste.
  3. Add the bell pepper, cook for 1-2 minutes to reduce the lemon juice slightly.
  4. Add the tomatoes and cook only until they are warm (keep them from bursting)
  5. Add the kale, toss in the pan, remove from heat after 1 minute or when kale has begun wilting.  Serve with crumbled feta.

 Fresh Corn and Tomatillo Salsa

  • 1 1/2 cups husked and chopped tomatillos
  • 1 1/2 cups fresh corn kernels (about 2 ears)
  • 6 Tbsp chopped cilantro
  • 1 chopped Jalapeno chile, seeds removed (or seeds in for more spice)
  • 1 Tbsp lime juice
  1. Place tomatillos in microwavable bowl, microwave on high for 2 minutes.  Put in freezer 10 minutes to cool.
  2. Coat non-stick skillet with cooking spray, cook corn over medium high heat for 2 minutes.  Transfer to bowl, put in freezer 10 minutes to cool.
  3. Combine cilantro, Jalapeno, and lime juice in a bowl.  Add tomatillos and corn, mix well.  Salt and pepper to taste, serve with tortilla chips.

 

Posted in celery, cilantro, dairy free, garlic, hot peppers, kale, onions, potatoes, Preserving!, Red Onion, salad greens, sweet peppers, thyme, tomatillo, tomato, vegan, vegetarian, White Onion | Leave a comment

Tio Tommy and the Tomatillos!

Indie bands take note: This blog title can be used for a band name, exclamation point included.  Tomatillos are new-er to the share, and may be new vegetables to some members.  This week we’ve included 2 tomatillo recipes, a vegan beet dessert (double the recipe to use more beets!), and variations on summer salads that would be great at upcoming Labor Day picnics.

 

Carrot Salad With Pineapple

Serves 6-8

  • 2/3 cup of mayonnaise
  • 2 Tbsp lemon juice
  • 1/2 tsp salt
  • 1 Tbsp sugar
  • 4 cups grated carrots
  • 1 20-oz can of crushed pineapple, well drained
  • 1 cup of raisins
  • 1 cup of pecans, coarsely chopped
  1. In a small mixing bowl add mayo, lemon juice, salt and sugar.  Whisk until well combined.
  2. In a medium serving bowl add the carrots, pineapple, raisins, and pecans.  Pour dressing mixture over and toss until well combine.

Orange-Teriyaki Spinach Pasta Salad

  • 1 lb. bow tie pasta, cooked al dente (usually one minute less than suggested time on box).
  • 8 oz of Spinach, or salad greens, chinese cabbage, bok choy, etc.
  • 1 can (11 oz) mandarin oranges, drained but save the liquid
  • 1 can (4 oz) water chestnuts, drained (optional)
  • 1/2 cup honey-roasted peanuts (or raw, or walnuts, or pecans)
  • Options to add from the share, try one cup of: grated carrots,  grated radishes, chopped scallions, etc.

Dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 clove of garlic, diced
  • dash of salt and pepper
  • 1/3 cup teriyaki sauce
  • 3 Tbsp sugar (or 1/4 cup honey)
  • 1/4 cup of liquid reserved from mandarin oranges
  1. Combine dressing ingredients in a blender or processor until thoroughly mixed.  Pour over just finished pasta, cover and allow to rest a few minutes.  The dressing will stick to warm pasta better than cold.
  2. Add spinach (or other chopped greens) to mixture and let sit a few minutes.  The warm pasta and dressing will lightly wilt the spinach, soaking in the flavor.
  3. Add the mandarin oranges, nuts, chestnuts, carrots or radishes and toss.
  4. Serve warm or chilled.

Creamy Tomatillo Dip

tomatillodip

  • 8 oz of tomatillos, husks removed
  • 2 serrano peppers, seeds removed (or hot pepper of your choice, or bell pepper if you’re feeling mild)
  • 3 garlic cloves peeled
  • 2 Tbsp olive oil
  • salt
  • 1/4 chopped cilantro
  • 4 oz goat cheese
  • dipping ingredients: tortilla chips, pretzels, sliced carrots, cucumber, bell pepper, etc.
  1. Heat oven to 375 degrees.  Line a baking pan with aluminum foil.
  2. Toss tomatillos, peppers, and garlic in the olive oil with 1 tsp of salt.  Transfer to foil pan, roast for 20 minutes or until the skin of tomatillos and peppers begins to blister. Remove from oven and let cool for a few minutes.
  3. Transfer the roasted veggies to a blender or processor, or a large mixing bowl with an immersion blender.  Blend/pulse until pureed.
  4. Add cilantro and goat cheese, blend/pulse to incorporate.
  5. season with salt and pepper if needed, serve with dipping media.

Tomatillo Pico de Gallo

Makes 2 cups

  • 2 cups of tomatillos, husked, seeded and diced
  • 1/4 cup onion, chopped
  • 1 garlic clove, diced
  • 1 jalapeno pepper, seeded and diced
  • juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1/4 tsp cumin
  • salt and pepper to taste
  1. Combine all ingredients in a small mixing bowl, serve with tortilla chips.

Note: We recommend you taste a tomatillo raw before starting this recipe.  Some people find un-roasted tomatillos to be very tart.  If this is the case, you can roast your tomatillos, which will change their texture but decrease their tartness.  Also, if you’re low  on tomatillos you can supplement with salad tomatoes.

Fudgy Beet Cupcakes (vegan!)

Makes 10 cupcakes

  • 2 medium beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp white or cider vinegar
  • 3/4 cup sugar
  • 1/4 cup canola or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 heaping Tbsp whole wheat pastry flour or all-purpose flour
  • scant 1/2 cup unsweetened cocoa powder + more for topping
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  1. Preheat oven to 375 degrees.  Remove the stem and tail from the beets, wash until clean.
  2. Wrap beets in aluminum foil, drizzle a little oil over them, wrap tightly and roast for 1 hour or until tender when prodded with a knife.  Set in bowl in refrigerator to cool.
  3. Once cooled, either finely grate or puree beets in a blender (add water or orange juice to encourage mixing). Measure out 1/2 cup and set aside.
  4. Line a muffin pan with paper liners.
  5. Whisk together almond milk and vinegar, set aside for several minutes to curdle. Add sugar, oil, and 1/2 cup beets and beat until foamy.
  6. Add flour, cocoa powder, baking soda, baking powder, and salt to a sifter.  Slowly sift into wet ingredients while mixing with a hand-held or standing mixer. Beat until no large clumps remain.
  7. Pour batter into liners, filling to 3/4 full. Bake 22 to 25 minutes, until a toothpick inserted in the center of a cupcake come out clean. Transfer to a cooling rack and let cool completely.  Do not try to unwrap them or they’ll stick to the wrapper.
  8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

 

Posted in beets, bok choy, carrots, cilantro, dairy free, garlic, green onion, hot peppers, onions, radishes, salad greens, spinach, tomatillo, tomato, vegan, vegetarian | Leave a comment

Week 11: CSA Food Heaven

Hello members! It’s an exciting time in the share right now.  Tomatoes are coming in, and summer squash, cucumbers, carrots, and beets are weighing down our produce bags, not to mention the abundance of basil and salad greens we get each week.  Here are five recipes we hope will send you to Food Heaven:

The Day Before Pickup Stir Fry (this edition featuring broccoli)

broccolistirfry1 broccolistirfry2 broccolistirfryplate3

Serves 4, possibly more or makes leftovers.

This week I noticed we had not gotten to the broccoli in our share, and the next day was pickup, so we decided to go with a stir fry.  I also noticed there was an almost empty barbecue sauce bottle, so I decided to make that my sauce base. Don’t forget to start some rice in a rice cooker before frying!

  • .5-1 lb. Broccoli, stems chopped into small pieces and florets (use 1-2 weeks worth)
  • 1 onion, chopped
  • 1-2 cloves of garlic or scapes, diced
  • 1 bell pepper chopped into small pieces
  • 2 Tbsp cooking oil
  • cooked chicken, steak, tofu, seitan (protein of your choice, pre-cooked)

For the Sauce:

  • Barbecue sauce.  In this instance, there was about a teaspoon left on the bottle walls that I could not shake out or get with a spatula.  So I added a few tablespoons of water, shook the bottle around, and poured it into a mixing bowl.  Most stir fry sauces call for some water or stock for the sauce anyways. Now the bottle is clean to go in recycling and your ancestors who lived through various times of hardship in history are smiling down at your resourcefulness of not wasting food.
  • 3 Tbsp soy sauce
  • 3 Tbsp Cider vinegar
  • 3 Tbsp Honey, or sweetener of your choice
  • 1 tsp corn starch (optional for thickener)
  1. Heat oil in a large frying pan or skillet to med-high or high.  When droplets of water sizzle in the pan, add the onion, cook for one minute.
  2. Add the garlic, cook for one minute, then add the broccoli and bell pepper, cook for 3-4 minutes.
  3. Add the the protein and the sauce, mixing well.
  4. Remove from heat, plate with rice. Enjoy and take leftovers to work.  Coworkers will be envious.

 Beet Pesto Pizza with Kale and Goat Cheese

A creamy and nutritious pizza! Don’t be intimidated by the beet pesto – it takes a little more prep than using canned tomato sauce, but it’s well worth it! Makes 1 12″ pizza.

To Make the Beet Pesto:

  • 1 cup of red beets, chopped and roasted (about 1 medium beet)
  • 3 cloves of garlic, roughly chopped
  • 1/2 cup of walnut, roasted
  • 1/2 cup grated parmesan cheese
  • 1/2 cup olive oil
  • 2 Tbsp lemon juice
  • salt to taste
  1. Preheat oven to 375.
  2. Wash and scrub the beets, pat dry. Chop into 1/2″ pieces and wrap in foil (into a packet) on a baking sheet.
  3. Roast for 50 minutes, or until beets are soft.
  4. Allow beets to cool.
  5. Add all ingredients except the oil into the food processor and pulse several times.
  6. Leave the processor running and slowly add the oil. If the consistency is too thick, add a little bit of water.

To Make the Pizza:

  • 1 lb. pizza dough (or pre-made pizza crust, naan bread, french bread, etc. – there are lots of choices for your base. )
  • 1 cup beet pesto
  • 2 cups kale leaves, thinly sliced
  • 1.5 cups mozarella cheese, grated
  • 2 oz goat cheese
  1. Preheat oven to 415 degrees.
  2. Bake the dough for 5-7 minutes without toppings.
  3. Remove from the oven and add the toppings. First spread on the beet pesto. Then add the kale and cheeses. (If it seems like a lot of kale, don’t worry, it will cook down.)
  4. Bake 20-25 minutes. Let cool 5 minutes before serving.

Mozzarella and Basil Bites

A delicious snack or appetizer, starring your fresh basil! Makes 30 bites.

  • 1 package of ovoline fresh mozzarella (15, cut in half to make 30)
  • 1 egg plus 1 Tbsp water to make egg wash
  • 15 fresh basil leaves, plus more for garnish
  • 1 cup extra virgin olive oil
  • 1 cup of your favorite tomato sauce, or make your own, warmed.
  1. Drain the mozzarella and gently pat with paper towel to remove moisture.
  2. Prepare the egg wash by whisking the egg and water with a fork.
  3. Wash and dry the basil leaves and place them in stacks of 5. Here’s the fancy, professional way to chop basil: Roll up each stack and chop finely, to make little basil strips.
  4. To make a wonton: place half of an ovoline on the wonton wrapper, sprinkle with basil. Brush the center with egg wash and press the edges together and tuck under the ends. Let sit for about 1 minute.
  5. Heat the oil in a large shallow pan until it reaches 350 – you are going to want to use a thermometer than clips onto your pan.
  6. Gently place 8-10 wontons in the pan and cook for about 1 minute, making sure both sides are browning. Drain on paper towel.
  7. Sprinkle with grated cheese and serve with warm tomato sauce.

Note: If you prefer, you can bake these instead of frying them. Spray the baking sheet with non-stick spray. Try 400 degrees for 10-15 minutes, keeping an eye on them. You don’t want burnt edges.

Cucumber and Nappa Cabbage Coleslaw

makes 6 servings (1.5 cups each)

  • 1 nappa cabbage (chinese cabbage) finely chopped, about 8 cups
  • 4 small cucumbers, julienne cut (about 6 cups)
  • 1/2 cup chopped, salted, roasted peanuts
  • 1/4 cup chopped cilantro
  • 1/3 cup of peanut or canola oil
  • 1/4 cup fresh lime juice
  • 2 tsp sugar
  • 1/3 tsp salt
  • 1/2 tsp garlic powder
  • red chili flakes to taste (optional)
  1. Combine cabbage, cucumber, peanuts and cilantro in a large bowl.
  2. Whisk remaining ingredients in a small bowl and pour over the vegetable mixture and toss.

Carrot and Chickpea Salad

  • 6 carrots, washed and peeled
  • 6 cups chickpeas
  • half a bunch of fresh cilantro
  • a handful of fresh mint leaves
  • 2 Tbsp whole cumin seeds, toasted
  • 1 Tbsp whole coriander seeds, toasted
  • juice of 2 lemons
  • 2 cloves of garlic
  • 4 Tbsp olive oil
  • salt and whole cracked pepper to taste
  1. If using dried chickpeas, cook them (We prefer to soak them overnight in water, and then cook for 2 minutes in our pressure cooker.)
  2. Slice carrots on the bias (diagonally) no more than 1/4″ thick
  3. Combine carrots, chickpeas, herbs and toasted seeds.
  4. Season with salt and pepper.
  5. Dress with lemon juice, olive oil and garlic.
Posted in basil, beets, broccoli, carrots, cucumber, garlic, kale, mint, scapes, sweet peppers, tomato | Leave a comment

Easy, Caprese

CSA Week 10

Here are four easy recipes to make, and a Caprese salad recipe to get excited about tomatoes that are starting to come in. Beans, zucchini, tomatoes, the share just keeps getting better!

4 (or more!) Color Salad

4colorsalad

This salad would also work with other fruits, canned (pineapple) or fresh (whatever is coming into season at the farmers market)

Serves 4 (or more if you add more ingredients of your choosing)

  • 1 head of green lettuce
  • 1/4-1/2 cup of blueberries
  • 1/4-1/2 cup of raspberries
  • half of a 15 oz can of mandarin oranges (or one small can)
  • 1/4-1/2 cup of walnuts
  • optional: chopped red onion
  • optional: thinly sliced cooked chicken breast, goat cheese, chickpeas, etc for protein
  1. Tear the lettuce into bite size pieces and place in a large salad bowl.
  2. Add blueberries, raspberries, and mandarin oranges to your liking.  Start with a 1/4 cup of each and add more if desired.
  3. Break walnuts into small pieces, sprinkle on top.
  4. Serve with your favorite dressing or try this light poppyseed dressing:
  • 2 Tbsp pineapple juice (or mandarin orange juice from the can)
  • 2 Tbsp white wine vinegar
  • 2 Tbsp sugar
  • 1 Tbsp olive oil
  • 1 tsp poppy seeds

 

“Egg Rolls”

eggroll1 eggroll2

 

On the left, a freshly poured egg roll.  On the right, a flipped egg roll finishing frying.

This dish comes to us by way of a friend who spent some time in Uganda.  He told us the street food vendors had a dish they called “Egg Rolexes” (or “Egg Rolls” for short), made up of eggs, chopped cabbage, and onion fried in a sort of pancake/crepe shape.  He would make an approximate American version, and we started making our own, and now when we need a quick and filling dinner entree we say “how about some egg rolls?”

Makes 2 egg rolls

  • 1 cup of cabbage, chopped
  • 1/2 cup of onions, chopped
  • 2 garlic cloves, or 2 scapes, chopped
  • 4 eggs
  • 2 Tbsp cooking oil
  1. Heat oil in a skillet on Medium-High heat
  2. Put half the cabbage, onion, and garlic in a mixing bowl, add 2 eggs and mix.
  3. When the skillet is hot, pour the mixture in, it should make a somewhat lumpy pancake shape.
  4. Cook for 4-5 minutes on one side, then flip and cook another 4-5 minutes.  While the first one is cooking, mix the remaining cabbage, onion, and garlic with eggs.
  5. Transfer the first one to a plate with a cover, fry the second one using the above directions, then take both to the dinner table for an easy comfort meal.

Avocado and Chicken Caprese Salad

A more filling take on the classic Caprese salad

  • Romaine lettuce (or lettuce from the share)
  • Cherry tomatos, halved (or tomatoes from the share)
  • 1 avocado, chopped
  • fresh mozzarella, chopped
  • sauteed chicken breast, sliced or chopped
  • freshly torn basil
  • equal parts olive oil and balsamic vinegar
  1. Arrange lettuce, tomatoes, avocado, mozzarella, chicken, and basil on plates (however many are coming to dinner).
  2. drizzle with a simple vinaigrette of olive oil and balsamic vinegar.
  3. Enjoy!

Skinny Green Bean Casserole

Serves 4

  • 3 cups of green beans, thinly chopped
  • 1 onion, thinly chopped
  • 2 eggs
  • 2 Tbsp olive oil
  • 1 cup of milk at room temperature
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup cornmeal
  • 5 Tbsp grated parmesan cheese
  1. Bring a pot of water to boil, add green beans and onion and cook for 3 minutes.  Transfer the beans and onions to a bowl of water and ice for 5 minutes, drain and pat dry.
  2. Preheat the oven to 375 degrees.
  3. Whisk the eggs in a bowl, then add olive oil and milk.
  4. Add salt and pepper, then corn meal and 2 Tbsp of the cheese and mix.
  5. Fold in the beans and onions, mixing well.
  6. Pour mixture into a greased baking pan, and bake for 40 minutes.
  7. Take pan out, and remaining 3 Tbsp of cheese, then bake for 5 more minutes or until cheese top is melted and golden.

Parmesan, Zucchini, and Corn

If you go to Fulton Street Farmer’s Market, be sure to check out Ham Family Farm for sweet corn.  They grow two popular varieties, “Dutch Love” and “Irish Love” and you can usually find a line of people at 9 am waiting for a delivery fresh picked from Allendale.

Serves 4

  • 2 Tbsp olive oil
  • 2 cloves garlic, minced (or scapes)
  • 4 zucchinis, diced
  • 1 cup of corn kernels, cooked
  • 1/4 tsp dried basil (or a few fresh leaves)
  • 1/4 tsp dried oregano (or fresh if it comes in the share)
  • 1/4 tsp dried thyme
  • salt and pepper to taste
  • juice of 1 lime
  • 2 Tbsp chopped fresh cilantro
  • 2 Tbsp grated parmesan
  1. Heat olive oil in a large skillet over medium high heat.  Add garlic and stir frequently for about 1 minute.
  2. Add zucchini, corn, basil, oregano, and thyme.  Cook, stirring occasionally, until zucchini is tender, about 3-4 minutes.
  3. Season with salt and pepper, stir in lime juice and cilantro.  Sprinkle with parmesan.

 

Posted in basil, cilantro, garlic, green beans, lettuce, onions, Oregano, Red Onion, scapes, summer squash / zucchini, thyme, tomato, vegetarian | Leave a comment