Week Four: Roasted Carrots, Summer Smoothie, Bento Bowl and More!

I am really enjoying the beautiful, delicious produce we’re receiving this year, as I’m sure you are! It’s always fun as the variety continues to grow! I hope you enjoy this week’s recipes. If there is a specific ingredient you’d like a recipe for, or you’ve really enjoyed one of the recipes, please feel free to share in the comments! I want to make this space as useful as possible for you all.

Roasted Carrots with Cumin-Coriander Tahini Sauce
recipe credit: Oh She Glows Cookbook

2 bunches carrots
1 TBSP grapeseed oil
3/4 tsp sea salt
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp black pepper

For the sauce:
2 TBSP tahini
4 tsp fresh lemon juice
1 TBSP extra-virgin olive oil
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp sea salt

Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper.

Trim the stems off the carrots, leaving a couple of inches of the stem intact. Wash the carrots and gently pat dry. Peel, or leave as is, based on your preference. Place carrots on baking sheet.

Drizzle carrots with oil and roll them on sheet until oil is evenly dispersed. Sprinkle with salt, cumin seed, coriander seed and pepper. Space out 1/2 inch or so on the tray.

Roast carrots for 15 – 20 min, or until they are just fork-tender but still a bit firm. Be sure not to overcook. Make the tahini sauce while they are cooking by whisking all ingredients together.

Plate carrots and drizzle sauce on top. Any leftover sauce can be served on the side for dipping.

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Kale-Berry Smoothie
recipe credit: The Kitchen Beet

1 c. kale, washed & dried with stem removed
1 c. mixed frozen berries (strawberries, raspberries, blueberries, blackberries)
1 frozen banana (it’s okay if it’s not frozen)
1/2 c. plain greek yogurt
2 TBSP chia seeds
1 TBSP honey
1 c. ice cold water

Layer kale, yogurt, chia seeds, honey, banana and frozen berries in blender with water. Blend on high until well-mixed. Enjoy!

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Kohlrabi-Carrot Fritters with Avocado Cream Sauce and Green Onions 
recipe credit: A Couple Cooks 

2 kohlrabi
1 carrot
1 egg
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)

The Sauce:
½ avocado
¼ cup plain yogurt
½ lemon
¼ teaspoon kosher salt
Green onions (for garnish)

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

Serve fritters with avocado cream and sliced green onions.

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Easy Southwest Salad with Cilantro Dressing
recipe credit: Food Network

4 cups chopped lettuce (whatever kind you have this week!)
2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese
Kosher salt and freshly ground black pepper

Dressing:
1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.

In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

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Peanut Sauce Bento Bowl
recipe credit: Sprouted Kitchen 

12 oz. Extra Firm Tofu
1/2 lb. Soba or Rice Noodles
1 Bell Pepper, thinly sliced
4 Baby Bok Choy
2 Carrots, Shaved with a Vegetable Peeler
Half a Cucumber, Sliced on a Bias
4 green onions, Halved Length Wise
Sesame Oil
Cilantro for Garnish
1/3 Cup Pickled Ginger

Peanut Sauce:
1/2 Cup Peanut Butter
1/2 Cup Light Coconut Milk
1/2 Cup Water
1 tbsp. Tamari/Soy Sauce
1 tsp. Red Pepper Flakes
2 tsp. Lime Juice
2 tbsp. Agave
1 Shallot, finely chopped
2 Cloves Garlic, finely chopped
2 tsp. Canola/Peanut Oil

Bring a large pot of water to a boil for the noodles. Drain and press the tofu. Cut it into cubes and saute on medium heat with 1 tsp. sesame oil until lightly browned. Be gentle so the tofu stays in cube form.

Start the sauce. Saute the the garlic and shallot in the oil to soften, whisk in the peanut butter, coconut milk, water, agave and soy sauce and mix to combine. Sprinkle in the red pepper flakes. When all ingredients are warmed through, add the lime juice. Add spices as you wish here.

In a steamer basket, or pan filled 1” with water. Steam the bok choy, scallions and bell peppers for 6 minutes with the lid on (time may vary). Remove.

Cook the noodles according to instructions. Drain and drizzle a little sesame oil to prevent them from sticking. Mix the tofu with desired amount of sauce so it looks like a creamy mess. Lay the tofu on top of the noodles and arrange the bok choy, peppers, cucumber, pickled ginger and shaved carrots along side. Sprinkle everything with sesame seeds and fresh chopped cilantro.

Posted in bok choy, carrots, cilantro, green onion, kale, kohlrabi, lettuce, sweet peppers | Leave a comment

Week Three: Salads and Pestos!

Welcome to beautiful Week Three, featuring two salads, a slaw, a kale-garlic scape pesto and a balsamic mushroom tart with a parsley-walnut pesto. Let’s head to the kitchen!

Our first two salads intentionally don’t have measurements, so you can make them for one, or make them for a large group, and vary the amount of each ingredient to your liking!

Groundswell - Apple-Blue Cheese-Walnut Salad

Apple-Blue Cheese-Walnut Salad
Mixed lettuces, based on what you picked up, torn
Diced crisp apple
Blue cheese
Chopped walnuts

Spicy Strawberry Salad
Spicy mixed greens + spinach, torn
Sliced strawberries
Chèvre, crumbled
Slivered almonds
Sunflower sprouts (or other sprouts)

Dressing for above salads
2 parts extra-virgin olive oil
1 part balsamic vinegar
1/2 part honey
sea salt and freshly ground pepper to taste

(So for example, you might do 2 TBSP olive oil, 1 TBSP balsamic vinegar and 1/2 TBSP honey with salt and pepper for a salad for one. For a larger group, you might do 1/2 c. olive oil, 1/4 c. balsamic vinegar and 1/8 c. honey with salt and pepper to taste.)

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The Kitchen Beet - Balsamic Mushroom Tart

Balsamic Mushroom Tart with Parsley-Walnut Pesto
recipe credit: my food blog, The Kitchen Beet 

This one is a little more labor-intensive than most of the recipes I’ll be posting, but truly worth the effort! I was delighted at the gorgeous gathering of parsley we all received this week!

The Onions:
1 TBSP extra-virgin olive oil
1 medium red onion, peeled, cut in half and sliced into thin half moons

The Mushrooms:
1 TBSP extra-virgin olive oil
2 TBSP balsamic vinegar
16 oz. whole baby bella mushrooms, stems cut even with top of mushroom and sliced

The Pesto:
1 large garlic clove
2/3 c. walnuts
1 c. loosely packed fresh parsley, de-stemmed
1/2 c. of your sautéed mushrooms
1/4 c. extra-virgin olive oil
1 TBSP balsamic vinegar
1 – 2 TBSP water
3/4 tsp. sea salt
1/2 tsp. freshly ground black pepper

To Assemble:
6 – 7 sheets phyllo dough, thawed
olive oil, for brushing dough
1/3 c. freshly grated parmesan
2 – 3 oz. chèvre cheese
handful of fresh parsley leaves

Preheat oven to 350 F. Place a piece of parchment paper on a large, rimmed baking sheet.

In a large skillet/sauce pan, heat 1 TBSP of the olive oil over medium-high heat. Add the mushrooms and stir. Add the 2 TBSP of balsamic vinegar and stir. Saute for 15 – 20 minutes, stirring occasionally, until the liquid released by the mushrooms has evaporated. Set aside.

While your mushrooms are cooking, heat the other 1 TBSP of live oil in another large skillet over medium-low heat. Add the onion and cook for about 20 minutes, stirring often. The onions should be soft and lightly caramelized.

To make the parsley-walnut pesto, add garlic, walnuts, parsley, 1/2 cup of your sautéed mushrooms, olive oil and balsamic vinegar in a food processor. You could also do this in a blender. It will take a little longer, and you’ll need to scape down the sides more often, but it works! Pulse to mix everything together. Add 1 – 2 TBSP of water, depending on how much liquid your pesto needs to move around a little easier. Add your salt and pepper and mix everything together well.

To assemble the tart, place one sheet of phyllo dough on the parchment paper on your baking sheet. Using a pastry brush, lightly brush with olive oil. Place another sheet on top and brush with olive oil again. Repeat until you’ve used 6 – 7 sheets of dough. Keep in mind that phyllo dough can be finicky – if you have two sheets stick together, that’s fine! You just want 6 – 7 total, and at least 3 – 4 layers of brushed olive oil. Do not brush your last layer. Fold the edges of the tart in 1/2 – 1 inch, and brush this crust to help it stick in place.

Add all of your parsley-walnut pesto to the top layer of phyllo dough. Sprinkle your freshly grated parmesan evenly over the pesto. Then add your onions and remaining balsamic mushrooms on top. Finally, add chèvre on top in multiple places. You can use as much or as little as you’d like; I like about 2 – 3 oz. worth.

Bake your tart at 350 F for 27 – 30 minutes. Let it cool for 5 – 8 minutes before adding fresh parsley on top, and cutting with a pizza cutter.

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Kohlrabi-Carrot Slaw
recipe credit: The Kitchn 

1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/2 red onion, finely diced
1/4 c. chopped cilantro
1/4 c. golden raisins (optional)
1/4 cup mayonnaise
1 TBSP apple cider vinegar
1 TBSP sugar or sucanat
1 tsp. salt

Combine kohlrabi, purple cabbage, carrots, onion, cilantro and raisins in large bowl. In a small bowl with pourable spout, whisk mayonnaise, apple cider vinegar, sugar/sucanat and salt. Pour dressing over slaw and mix fully. Chill for several hours before serving.

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Kale-Garlic Scape Pesto

1  1/2 c. kale, roughly chopped
1/2 c. raw walnuts
1/3 c. chopped garlic scapes
1/3 c. freshly grated parmesan
1 TBSP freshly squeezed lemon juice
1/2 c. olive oil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper

In a food processor (better) or blender, combine all ingredients except olive oil. Pulse a couple of times to start moving everything towards a chunky puree. With your processor or blender running on low, add olive oil in a stream, increasing the speed as you are able. You may have to stop several times and scrape down the sides, especially if you are using a blender. Process until just combined.

Store in a glass container in the refrigerator for up to a week, or freeze several batches to you can enjoy this goodness in the middle of next January! See you next week!

Posted in Arugula, cabbage, carrots, garlic scapes, kale, kohlrabi, lettuce, parsley, Red Onion, spinach | Leave a comment

Week Two: Love your Greens!

Welcome to Week Two, full of beautiful greens and more. This week we have recipes for a green smoothie, summer-appropriate soup, simple way to use bok choy, salad and a strawberry tabbouleh to use some of those herbs and scallions, and maybe some local strawberries!

This smoothie is a great way to use kale and spinach, and is even requested by my kids, proving it’s a keeper!

Kale-Spinach-Ginger Smoothie
recipe credit: my personal food blog, The Kitchen Beet 

The Kitchen Beet - Kale Smoothie
1 c. kale
1 c. spinach
1 orange, peeled
1 1/2 c. frozen mango
1/2 lime, squeezed
2 tsp. fresh ginger, grated
1 c. cold water
agave syrup, optional
ice cubes, optional

Layer kale, spinach, orange, ginger, lime juice, frozen mango and water in blender. Blend on high until fully mixed. Add a drizzle of agave syrup if you’d like it a little sweeter, and ice cubes if you’d like it colder. Blend again on high. Drink happy!

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Eat Your Greens Soup
recipe credit: Oh She Glows Cookbook

1 1/2 tsp. coconut oil or olive oil
1 sweet onion, diced
3 garlic cloves (or green garlic!), minced
3 c. cremini or white button mushrooms
1 c. chopped carrots
2 c. chopped broccoli florets
sea salt and black pepper to taste
1 1/2 – 3 tsp fresh ginger, grated
1/2 tsp. ground turmeric
2 tsp. ground cumin
1/8 tsp. ground cinnamon
5 c. vegetable broth
2 large nori seaweed sheets, cut into 1-inch strips (optional)
2 c. torn kale leaves
fresh lemon juice, for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent. Add the mushrooms, carrots and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.

Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.

Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

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Sautéed Bok Choy
recipe credit: The New York Times Cooking

2 TBSP. neutral cooking oil, like coconut
2 garlic cloves, or green garlic, minced
1 1/2-inch piece of fresh ginger, peeled and minced
1/4 tsp. red pepper flakes
1 1/2 lbs. bok choy, washed, dried and cut into bite-sized pieces
1 TBSP soy sauce or tamari
1 TBSP water
sesame oil to drizzle on top

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce/tamari and water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more. Remove to a warmed platter and drizzle with sesame oil.

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Greek Salad
recipe credit: Simple Suppers Moosewood cookbook

4 c. chopped lettuce
1 cucumber, peeled and sliced
2 tomatoes, cut into wedges
1/2 red or Visalia onion, thinly sliced
a dozen kalamata olives
1/2 c. feta cheese
cooked quinoa, optional

Dressing:
1/3 c. olive oil
3 TBSP red wine vinegar
1/2 tsp. salt
1/4 tsp dried oregano
pinch of black pepper

Fill bowl or platter with lettuce. Arrange all other salad ingredients on top. Add quinoa if you want a little protein boost. Whisk together salad ingredients and pour over salad.

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Strawberry Tabbouleh
recipe credit: The Sprouted Kitchen Bowl and Spoon cookbook

3/4 c. bulgur wheat
1 clove garlic, finely minced
3 scallions
1 pint strawberries
1 English cucumber
1/3 c. finely chopped mint leaves
1/2 c. finely chopped flat-leaf parsley
1/4 c. extra virgin olive oil
1 TBSP red wine vinegar
zest and juice of 1 small lemon
1/2 – 3/4 tsp. sea salt
1 tsp. freshly ground pepper
1/2 c. feta (optional)

Rinse and drain bulgur. Bring 1 3/4 c. water to boil, add bulgur, turn off heat, cover and set aside for 25 – 30 minutes, or until liquid is absorbed. Stir in garlic, fluff with fork and set aside to cool.

Thinly slice scallions and add to a large salad bowl. Finely dice strawberries and cucumbers and add to bowl. Add bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, seal, pepper and feta and stir everything well. Adjust seasonings if needed.

Have a great weekend!

Posted in Beverages, bok choy, broccoli, carrots, garlic, green garlic, kale, mint, onions, parsley, spinach | Tagged , | Leave a comment

Week One: Spring Greens!

Happy first week of Groundswell CSA! My name is Penelope and I’m blogging recipes for you this season! Our family has been members for the last few years, and I’m excited to share recipes and inspiration for using your share each week. I love finding great recipes to use our share, as well as creating my own. I could happily spend all day playing in the kitchen. Here’s to a great season of beautiful, local produce from our great Groundswell farmers!

Baby Greens with Pecans + Pears
recipe credit: Simple Suppers, Moosewood Restaurant

The Salad:
8 cups spicy salad greens or torn leaf lettuce
2 firm, but ripe, pears
1/2 c. shredded Parmesan cheese
1/2 c. toasted pecans

The Vinaigrette:
1/3 c. white wine vinegar
1/2 tsp. salt
1 tsp. Dijon mustard
1 garlic clove, minced
1/4 tsp black pepper
1 c. extra virgin olive oil

Whisk together all ingredients until emulsified. Alternatively, you could whirl in the blender for a few seconds.

For the salad, wash and dry your greens. Cut the pears in half, core them and cut into matchsticks or thin slices. Lightly coat the pears with a little dressing to prevent discoloration. In a large salad bowl, toss together the greens and pears. Sprinkle with freshly grated parmesan and pecans. Top with dressing as desired. Store unused vinaigrette in refrigerator for up to two weeks.

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Spring Greens Power Bowl
recipe credit: my personal food blog, The Kitchen Beet, with inspiration again from Moosewood

2 c. cooked brown rice
3 TBSP olive oil
1 TBSP red curry paste
1 tsp. salt
4 eggs, beaten
2 spring (green) garlic
4 c. bok choy, chopped into bite-sized pieces
4 c. spinach
2 scallions, white and green parts sliced
1 c. fresh or frozen corn kernels
2 TBSP tamari

First things first – get your brown rice cooking if you don’t already have some ready to go! Then, before you begin to stir-fry, make sure all of your vegetables are chopped and your eggs are beaten. For the green garlic, I chopped the white-purple part, the lighter green and about half of the darker green.

In a large wok over medium-high heat, warm half of the oil (1 1/2 TBSP) with half the red curry paste (1/2 TBSP), half the salt (1/2 tsp.) and a pinch of the chopped green garlic (you’ll cook the rest later). Mash it all together, then pour the eggs in and cook. Keep tilting the pan so the egg spreads, and scrape towards the center as it cooks. Once the eggs are cooked, cut into bite-sized pieces and put in a bowl.

Wipe out your wok and heat the remaining oil, red curry paste and salt. Add the bok choy and the rest of your green garlic and stir-fry for 2 minutes. Add the spinach and scallions and stir-fry until the spinach is just wilted. Add the corn and stir-fry for another minute. Add your 2 cups of brown rice and tamari, stirring until everything is hot. Lastly, add the eggs and give it one final stir. Serve immediately.

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Asparagus, Leek and Green Garlic Soup
recipe credit: slightly adapted from The Bojon Gourmet

1 1/2 lb. asparagus
2 stalks green garlic
2 medium leeks
1 TBSP butter
2 tsp olive oil
1 tsp. salt
2 c. potato, peeled and diced
lemon juice, to taste

1/2 c. whole plain yogurt
zest of one small lemon

Fill a large pot with water bring to a boil. Snap woody ends off of asparagus and discard. Keep heads in tact and slice stems. Blanch asparagus for 2 minutes, until bright green and crisp-tender. Remove asparagus with tongs and put in a bowl, reserving the asparagus water. Rinse asparagus under cold water to stop cooking.

Trim root ends off of green garlic and leeks. Slice green garlic crosswise into thin rounds and place in a large bowl. Slice the leeks in half lengthwise, then slice white and light green parts into half moons. Place in bowl with green garlic, fill with cool water and separate rings to release any dirt. Rinse green garlic and leeks clean.

Melt butter and olive oil together in soup pot or dutch oven over medium heat. Add leeks and green garlic and saute for 5 – 7 minutes, until bright green and tender. Add the salt, potato and about 4 cups of asparagus water to cover veggies. Bring to a boil, then cover and simmer until potato is very tender, about 10 minutes.

Add asparagus, reserving several heads for garnish, then puree the soup with an immersion blender or in batches in a regular blender. You can add more asparagus water to thin, if needed. Stir in the juice of half a lemon, and add more salt if needed.

Stir together yogurt and lemon zest.

Serve soup in bowls with a dollop of lemony yogurt and a couple of asparagus tips. Will keep in fridge for up to three days.

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Herb Oil
recipe credit: The Sprouted Kitchen, Bowl + Spoon 

This easy recipe is made with parsley and chives, but you could definitely use other herbs!

2 TBSP chopped fresh parsley
2 TBSP chopped fresh chives
1/3 c. extra virgin olive oil
2 tsp. fresh lemon zest
sea salt and pepper

In a food processor or high-powered blender, blitz the parsley, chives, olive oil, lemon zest and pinch of salt and pepper until mostly smooth. Use to top grain dishes, eggs, pasta, toast with avocado and tomatoes and more!

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Wild Rice Gratin with Kale, Caramelized Onions and Baby Swiss
recipe credit: The Smitten Kitchen Cookbook 

Wild Rice:
5 c. cooked wild rice blend (from 1 2/3 c. uncooked)

Caramelized Onions + Kale:
1 TBSP butter
1 TBSP olive oil
2 large sweet onions, halved and thinly sliced
1/2 tsp. table salt
freshly ground black pepper
4 c. stemmed, ribboned kale leaves

Other:
2 c. coarsely grated baby swiss cheese
2 TBSP unsalted butter (1 TBSP to grease dish; 1 TBSP melted, for crumbs)
3/4 c. chicken or vegetable broth
1 c. fine, dry breadcrumbs
table salt
freshly ground pepper

Cook rice according to package directions and preheat oven to 375 F. Meanwhile, caramelized the onions by heating butter and olive oil in a large, heavy skillet over medium -low heat. Add onions, sprinkle with salt and pepper and cook until they’re tender and sweet, stirring occasionally. This should take about 30 minutes. Add the kale ribbons and cook until the wilt a bit, about 5 minutes. Stir onion-kale mixture, cooked wild rice and 1 cup of grated baby swiss in a large bowl. Add salt and pepper if needed.

Assemble the gratin by coating a 2-quart baking dish with 1 TBSP butter. Pour your bowl of wild rice, onions, kale and swiss into baking dish. Pour broth over it, then cover with remaining cheese. Toss breadcrumbs with 1 TBSP of melted butter and salt and pepper to taste. Sprinkle on top of the cheese.

Bake for 30 – 35 minutes, or until a little bubbly and beginning to brown on top.

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I look forward to bringing you more ideas next week for your greens. Let me know how these recipes turn out for you when you try them!

Posted in asparagus, bok choy, chives, green garlic, kale, leeks, onions, parsley, salad greens, spinach | Leave a comment

Happy “Hallo-green”!

Hello members, welcome to week 22! You made it! Give yourself a pat on the back for cooking your way through an entire CSA share.  Beth and I picked recipes with an indulgent, yet healthy twist to celebrate what a bountiful, delicious season it has been.  We tip our hats to all the farmworkers who grew, harvested, and delivered the produce, and to the members for checking the blog each week.  Consider signing up for Winter CSA, you’ll miss fresh greens before you know it!

 

Kabocha Squash Waffles (or pancakes)

We doubled the recipe from the original website.  You can double it again for a family of 4.  The batter will also work for pancakes if you don’t have a waffle iron.

  • 1/2 cup almond flour
  • 1 tsp cinnamon (more or less to taste)
  • 1/2 tsp baking powder
  • 1 cup kabocha squash, peeled, cooked, and mashed (or other winter squash)
  • 4 large egg whites
  • 4 Tbsp milk
  • sweetener, optional
  1. Vigorously blend all ingredients in a bowl by hand, or mixer, or blender.
  2. Heat waffle iron and follow directions for pouring waffles.
  3. Serve warm and enjoy!

Cheesy Bacon and Kale Potato Skins

  • 5 slices of bacon
  • 5 medium russet potatoes (or potatoes you have on hand)
  • 2 Tbsp olive oil, divided
  • 1 Tbsp butter
  • 5 ounces of kale
  • 3/4 cup almonds or pine nuts
  • 1 handful of basil leaves or other fresh herbs
  • 1 cup cooked chickpeas
  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese
  • 2-3 cloves garlic
  • 1/2 tsp salt
  • 1 cup of any kind of shredded cheese
  1. Bacon: fry bacon until crispy.  Transfer to a paper towel-lined plate.  When cool enough to handle, crumble into small pieces and set aside.
  2. Potatoes: Preheat the oven to 400 degrees F.  Wash and dry the potatoes.  Rub or brush them with 1 Tbsp of olive oil. Place on a large baking sheet and bake for 40 minutes. When cool enough, slice potatoes in half, scoop most of the insides out (save for another recipe, like mashed potatoes) but leave a little bit attached to the skins to hold their shape. Melt the butter and combine with the remaining 1 Tbsp olive oil.  Rub or brush the inside and outside of the potato skins with the butter/oil and bake for 10 more minutes, insides up, until crispy.
  3. Kale: In a food processor, pulse the kale, nuts, chickpeas, herbs, olive oil, parmesan, garlic, and salt until smooth.
  4. Assembly: Fill each of the skins with the kale mixture.  Top with bacon and shredded cheese.  Bake 10 more minutes or until cheese is melty. Sprinkle with extra herbs or bacon before serving if desired.

Sneaky Carrot Cookies 

  • 2 bananas
  • 3 Tbsp almond butter or peanut butter
  • 1/2 cup applesauce
  • 2 cups oats
  • 1 tsp vanilla extract
  • 1/2 cup grated carrots
  • 1/3 cup dried cranberries (or your favorite dried fruit)
  • 1/3 cup mini chocolate chips (optional)
  • 1 Tbsp chia seeds (optional)
  1. Preheat oven to 350 degrees F.  Mash the bananas in a mixing bowl.
  2. Stir in the nut butter and then applesauce.
  3. Add the remaining ingredient then stir to combine.
  4. Place spoonfuls of dough onto baking sheet and flatten slightly with the back of a spatula. Bake 10-14 minutes until nice and firm.

Cranberry, Butternut and Brussel Sprout Brie Skillet Nachos

  • 1 1/2 cups butternut squash, peeled and cut into small cubes
  • 2 tablespoons olive oil
  •  1 teaspoon brown sugar
  •  pinch of salt and pepper
  •  1 cup brussels sprouts, sliced thin (into shreds)
  •  2 cloves garlic, minced or grated
  •  1 tablespoon fresh thyme, chopped
  •  2 teaspoons chili powder
  •  1/4 teaspoon cayenne pepper (or more to your taste)
  •  1/4 teaspoon crushed red pepper
  •  1/2 cup dried cranberries
  •  8 ounces fontina cheese, shredded (may sub another white cheese, but fontina is so good!)
  •  8 ounces brie, sliced
  •  1 bag tortilla chips
  •  4 ounces gorgonzola or blue cheese, crumbled (for topping)
  • Cranberry sauce/syrup: 1 cup pure cranberry juice, 1 Tbsp brown sugar
  1. Heat a large skillet over medium high heat, add the olive oil. Add butternut squash, sprinkle with 1 tsp brown sugar and salt and pepper. Cook over medium heat stirring frequently to avoid burning for 15 minutes or until squash is fork tender.  Add brussels sprouts, garlic, thyme, chili powder, cayenne, crushed red pepper.  Continue to cook another 10 minutes, stirring frequently until the squash and the sprouts are beginning to caramelize all over.  Once caramelized, remove from heat and stir in dried cranberries. Slide the mixture onto a plate.
  2. Preheat oven to 400 degrees F.
  3. In the same skillet you cooked the veggies in,  add 1/3 of the chips and 1/3 of the cheese (a little brie, a little fontina) and 1/3 of the veggie mixture. Repeat this 2 more times until all of the cheese and veggie mixture have been used.
  4. Place the skillet in the onion and bake 7-10 minutes or until cheese is melted. Remove from the oven and sprinkle with gorgonzola cheese.  Drizzle with cranberry syrup and serve.
  5. To make the cranberry sauce/syrup place the cranberry juice and 1 Tbsp brown sugar in a small sauce pot. Bring the mixture to a boil and cook 5-8 minutes until mixture is reduced and syrupy. Serve with the nachos.

Sweet Potato Pomegranate Salad

Try this recipe with roasted winter squash cubes if you are out of sweet potatoes.  Or visit Groundswell at the farmer’s market to stock up on sweet potatoes.  (I also highly recommend the Red Norland potatoes from Green Wagon.  Chad the owner used to work for Groundswell.)

  • 4 large sweet potatoes, peeled and cut into 1 inch cubes
  • 1 Tbsp olive oil
  • salt and pepper to taste
  • 1 cup pomegranate arils
  • 1/2 cup pepitas
  • 1/2 cup feta cheese

For the dressing:

  • 2 Tbsp pomegranate juice
  • 2 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 2 Tbsp olive oil
  • salt and pepper to taste
  1. Preheat oven to 400 degrees F. Place sweet potatoes on large baking sheet. Drizzle with olive oil and toss until potatoes are well coated. Season with salt and pepper to taste.  Roast for 20-30 minutes, stirring occasionally, or until potatoes are tender.  Remove from oven.
  2. Place sweet potatoes in a large bowl. Add pomegranate arils, pepitas, and feta cheese.
  3. In a small bowl, whisk dressing ingredients together, drizzle over sweet potato mixture.  Toss gently and serve.

 

Posted in Preserving! | Leave a comment

Kabo-cha: Why don’t cha?

Hello members, welcome to week 21! We have a butternut squash casserole, 2 kabocha squash recipes, a slow cooker sweet potato soup, and a cool weather kale salad recipe for you.  We also carved some pumpkins this weekend and wanted to share:

jackolaterns2014

 

Enjoy the recipes! We’ll see you next week for the last recipe blog post of the season!

Maple Butternut Squash and Apple Casserole

squashricecasserole

  • 1 1/2 lbs. butternut squash, washed, peeled, and chopped into 1 inch cubes
  • 3 Tbsp butter, melted
  • 1 tsp curry powder (optional or add less)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 tsp salt
  • 3 small apples, cored and chopped into cubes
  • 3 1/2 -4 Tbsp pure maple syrup
  • 1 Tbsp cider vinegar
  • 2-3 cups cooked brown basmati rice (or your choice of cooked rice)
  • 3-4 Tbsp pumpkin seeds (optional)
  • 1 Tbsp brown sugar (optional)
  1. Preheat oven to 375 degrees F. Wash squash and microwave on high for 3 minutes to soften. Now is a good time to cook the rice as well.  Peel and chop squash and place in a large bowl. Add in pumpkin seeds and stir again (we usually roast the seeds on their own).
  2. Mix the melted butter, curry powder, cinnamon, nutmeg, salt, and 1 Tbsp syrup.  Add to the squash bowl and mix well.
  3. Pour into a large casserole dish and cover with tinfoil.  Bake for 20 minutes.
  4. While baking, core and chop apples.  In a small bowl, mix 2 Tbsp maple syrup and 1 Tbsp cider vinegar. Add chopped apples and mix well.
  5. Remove squash from oven, add apple mixture and cooked rice, stir together.  Recover with foil and bake another 10 minutes.
  6. Uncover the dish, stir, and sprinkle with brown sugar.  Bake another 30 minutes, stirring every 10 minutes, uncovered.
  7. Just before serving, drizzle with remaining Tbsp of syrup and a dash of cinnamon.

Here’s a link for the best way to cut and peel and kabocha squash:

http://pinchofyum.com/how-to-cut-and-peel-a-kabocha-squash

Heirloom Kabocha Squash Pie

  • Pie crust of your choice
  • 2 cups kabocha squash puree (see note below)
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 2/3 cup heavy cream
  • 2/3 cup milk
  • 2 large eggs
  • 2 Tbsp bourbon or scotch
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp ground cloves
  • Puree: you need about a 2 lb. squash cut into chunks to get 2 cups puree.  Roast them in a pan covered with foil at 400 degrees until soft. Once soft you can peel the skin off the chunks.  Puree in a food processor.
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together puree, sugars, cream, milk, eggs, and bourbon.  Stir in flour, cinnamon, ginger, and cloves.
  3. Pour the mixture into a pie shell and bake for 45 minutes or until pie is set with slightly wobbly center.  Serve room temperature or chilled.

Stuffed Kabocha Squash

  • 1 large or 2 medium kabocha squash
  • 4 cups cooked quinoa
  • 1 medium yellow onion
  • 2 cloves fresh garlic
  • 1 cup chopped pecans
  • 1 cup pomegranate seeds
  • 1 Tbsp roughly chopped rosemary
  • 1/2 tsp salt (more to taste)
  • fresh cracked pepper
  • 2 Tbsp EVOO
  1. Preheat oven to 400 degrees F.
  2. Cook quinoa per package instructions.
  3. Cut squash in half, remove seeds, and coat insides and outsides with olive oil.
  4. Place squash cut side down on roasting sheet, bake for 45 minutes.
  5. While squash is cooking, dice onion and combine in a saute pan with 1 Tbsp olive oil and crushed garlic.  Cook over medium low heat until onions are translucent. Add rosemary and cook 1 more minute.
  6. Combine quinoa, onion, pomegranate seeds, salt, and an additional Tbsp of olive oil.
  7. Season quinoa mixture with salt and pepper to taste.
  8. Stuff the squash with filling and serve hot.

Crockpot Sweet Potato Wild Rice Soup

Serves 6-8

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 3 large sweet potatoes, peeled and diced
  • 4 oz can of green chiles
  •  32 oz chicken or vegetable broth
  • 15 oz can of pinto beans, drained and rinsed
  • 1/2 cup short grain brown rice
  • 1/4 cup wild rice
  • 1 1/2 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp sugar
  1. Place olive oil and diced onions in the bottom of a slow cooker.  Turn to high and let warm for about 5 minutes.
  2. Add all the other ingredients except beans, salt, and pepper.  Make sure all the rice is covered with liquid.
  3. Cover and cook on high for 3 hours.
  4. Remove lid, add beans, salt, and pepper and stir.  Add room temperature water if it needs more liquid.
  5. Cover and cook 1 more hour.
  6. Add more salt and pepper if needed.  Recommended: serve with corn bread.  Check out the Honey Pumpkin Corn Bread recipe from previous weeks for inspiration.

Pomegranate Kale Salad

For the salad:

  • 1 cup pomegranate seeds
  • 2 cups chopped kale (or other greens you have on hand)
  • 2 cups cooked wild rice
  • 1/4 toasted walnuts
  • 1/4 feta cheese

For the dressing:

  • 1/2 cup minced onion
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • 2 Tbsp honey
  • 1/2 Tbsp cider vinegar
  • 1/2 tsp salt
  • 1 squeeze of lemon or orange juice
  1. Prep the salad ingredients (chop, rinse, toast, etc.)
  2. Mince the onion, saute in 1/2 Tbsp olive oil until soft and fragrant.
  3. Pulse the onions with remaining oil, water, honey, vinegar, salt, and lemon/orange juice in a food processor until smooth and creamy.  Add additional olive oil or water to keep mixture moving through processor.
  4. Toss salad ingredients with dressing.  Serve when the rice is warm, or room temperature, or chilled.  We like the rice warm.
Posted in garlic, kale, onions, rosemary, sweet potato, winter squash | Leave a comment

Squash and “Oc-tuber” Delights

Hello members, welcome to week 20! The ides of October are more auspicious than the ides of March. We have a tutorial on making your own pumpkin puree. We found six good recipes, all in pairs, and we couldn’t “pare” them down, so here are the pairs: a pair of pumpkin recipes, a pair of delicata squash recipes, and a pair of root vegetable mashes (parsnips and celeriac).  Pairs all around!

Homemade Pumpkin Puree Tutorial (works for other squash that you want to puree as well)

  1. Wash pumpkin, snap off the stem.
  2. Use a sharp knife to cut pumpkin in half horizontally.
  3. Scrape out guts with a large metal serving spoon.
  4. Separate the seeds from the guts to make a batch of roasted pumpkin seeds.  Discard the guts (compost if you can).
  5. Cut pumpkin halves into 1-2 inch cubes.
  6. In a large pot, place 1 inch of water on the stove over medium heat.  Lightly salt and add pumpkin cubes.  Bring to a simmer and reduce to medium low. Put the lid slightly ajar and allow pumpkin to steam for about 15 minutes or until tender.
  7. Remove pot from heat, drain using a colander, let pumpkin cool.  Remove the rind from each pumpkin cube using a fork. Discard the rind.
  8. Puree the pumpkin meat in a food processor until smooth.  Return the puree to the same pot and simmer on medium low until liquid has cooked off, stirring occasionally to prevent burning.
  9. May be frozen if not using immediately.

Pumpkin Maple Vinaigrette

  • 1/4 cup pumpkin puree
  • 1/4 cup apple cider vinegar
  • 2 Tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 medium clove of garlic, minced
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup EVOO
  • 1 Tbsp water
  • 1 1/2 Tbsp fresh thyme leaves coarsely chopped
  1. Combine pumpkin puree, cider vinegar, maple syrup, mustard, garlic, salt and pepper in a medium bowl or a glass jar. Whisk well to combine.
  2. Add olive oil slowly in a thin stream, whisking continually.
  3. Add fresh thyme and stir well.  Stored in a sealed container in the refrigerator for up to 5 days.

Pumpkin Honey Cornbread

  • 1/4 cup melted butter
  • 1/3 cup of sugar
  • 1 Tbsp honey
  • 1 large egg
  • 1/4 tsp baking soda
  • 1/4 cup buttermilk
  • 1/4 pumpkin puree
  • 1/4 tsp salt
  • 1/2 cup yellow cornmeal
  • 1/2 cup flour
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir butter, sugar, and honey together.  Whisk in the egg.  Whisk in the baking soda, buttermilk, and pumpkin puree.  Add salt, cornmeal and flour.  Do not overmix.
  3. Add batter to a greased 8 inch baking dish.  Bake for 25 minutes or until top is golden brown.  Serve with additional honey and butter if desired.

 

Kale Stuffed Delicata Squash

kalestuffeddelicata

Serves 4

  • 2 medium apples, peeled, cored, finely chopped
  • 2 delicata squashes, medium to large, cut in half lengthwise and seeds removed
  • 2 medium cloves of garlic, minced
  • 1 bunch of kale, rinsed, thick stems removed, and shredded
  • 2 leeks, medium to large (or onions), white and light green parts only, split in half lengthwise, sliced into 1/4 inch half moons
  • 1/2 cup raisins
  • 1 tsp dried thyme
  • 2 eggs
  • salt and pepper
  • 4 Tbsp EVOO
  • 3/4 cup breadcrumbs
  • 1 Tbsp unsalted butter, cut into 8 small cubes
  • 1 cup cottage cheese
  • 1/2 cup parmesan cheese
  1. Adjust oven rack to middle position and preheat 375 degrees. Rub squash with 1 Tbsp oil and lightly season with salt and pepper.  Then lay on a baking dish. If squash halved do not sit flat, use a vegetable peeler to peel a strip or two away from the bottom so that squash lays flat. Bake until flesh is tender, about 25 minutes.
  2. Meanwhile, prepare the stuffing.  Heat remaining olive oil in a large skillet over medium high heat until shimmering.  Add apples and leeks, stirring occasionally until lightly browned, about 10 minutes. Stir in the garlic, raisins, and thyme, cook another 1-2 minutes.  Reduce heat to medium, add kale, cover the pan and cook, stirring occasionally, 5-7 minutes until kale is mostly wilted. Transfer mixture to a large bowl and let cool slightly.  Season to taste with salt and pepper.
  3. Add cottage cheese, eggs, bread crumbs and parmesan. Mix well.  Remove squash from oven, divide filling equally among four halves.  Sprinkle squash with additional bread crumbs and parmesan, and dot each squash half with 2 cubes of butter.  Any leftover stuffing can be baked in a grease baking dish alongside. Bake until squash is tender, and stuffing is lightly browned.

Delicata Squash and Tofu Curry

Serves 4

  • 1 delicata squash, halved, seeded, and cut into 1 inch cubes
  • 2 tsp fresh ginger
  • 8 cups of kale or chard, tough stems removed
  • 1 medium onion, halved and sliced
  • 14 oz package of extra firm tofu
  • 14 oz can light coconut milk
  • 1 Tbsp lime juice
  • 1 tsp light brown sugar
  • 2 Tbsp curry powder
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 4 tsp canola oil

*Delicata squash skin is thin and tender when cooked, so no need to peel it.

  1. Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with paper towel, cut into 1 inch cubes. Toss tofu in a medium bowl with 1 tsp of the spice mixture.
  2. Heat 2 tsp of oil in a large skillet over medium high heat. Add tofu and cook, stirring every 2 minutes until browned, 6-8 minutes total. Transfer to a plate.
  3. Heat remaining 2 tsp of oil over medium high heat. Add squash, onion, ginger, and remaining spice mixture.  Cook until vegetables are lightly browned, 4-5 minutes.  Add coconut milk and brown sugar, bring to a boil. Add half the kale or chard and cook until slightly wilted, about 1 minute. Stir in the rest of the greens and cook another minute.  Return tofu to the pan, cover and cook, stirring once or twice, until squash and greens are tender, 3-5 minutes.  Remove from heat and stir in lime juice. Recommended: serve with quinoa or brown rice.

Garlic Mashed Parsnips

  • 1 lb. parsnips
  • 1/3-1/2 cup canned coconut milk (or dairy milk if you have that on hand)
  • 1 tsp garlic powder (or fresh garlic)
  • 1 tsp dried parsley (or fresh)
  • 1 Tbsp coconut oil or olive oil
  • salt and pepper to taste
  1. Peel and chop the parsnip like you would a carrot.
  2. Boil the parsnips until tender, then drain.  Add in the other ingredients and mash, using an immersion blender, hand masher, processor, or your favorite method of pulverization.
  3. Serve with butter or olive oil.

Celeriac and Parsnip Mash

  • 1 medium celeriac, peeled and cut into 1 inch cubes
  • 3 medium parsnips, peeled and cut into 1 inch slices
  • 1 large russet potato, peeled and quartered
  • 1/4 cup vegetable or chicken broth (see the previous posts about how to make your own vegetable broth/stock!)
  • 2 Tbsp EVOO
  • 3 Tbsp chopped fresh chives
  • 2 Tbsp low-fat or non-fat yogurt
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 cup grated parmesan
  1. Place celeriac and parsnips in a large sauce pan and cover with lightly salted water.  Place potato in a medium sauce pan and cover with lightly salted water.  Bring both sauce pans to a boil over medium high heat.  Reduce heat to low, cover, and simmer gently, about 20 minutes for the potato and 30-40 for the celeriac and parsnips.
  2. When potato is tender, drain and transfer to a large bowl.  Mash with a masher and covered with foil. When the celeriac and parsnips are tender, drain and transfer to a food processor, blend until smooth.  Add the puree to the mashed potato.
  3. Meanwhile, combine broth and oil in a sauce pan.  Heat on the stove until steaming.  Stir in the puree along with 2 Tbsp chives, yogurt, mustard, salt and pepper.  Stir in parmesan, garnish with remaining 1 Tbsp of chives.
Posted in celeriac, chard, chives, freezing, garlic, kale, leeks, onions, parsnips, pumpkin, thyme, vegan, vegetarian, winter squash | Leave a comment