As the weather turns cooler and we prepare to say goodbye to the Summer/Fall CSA, here are 10 recipes to help you use your last couple of shares. Of course, if you are signing up for Groundwell’s Winter CSA, you’ll want to mark this page and come back to these! We’re focusing on beets, potatoes, squash, root veggies – all the produce meant to nourish us as we embrace fall.
Fall Beet Salad
Recipe Credit: Food52
- 3 golden beets
- 3 red beets
- 1cup white wine
- 2 cloves garlic, smashed
- 1bunch swiss chard, stems removed, chopped
- 1 onion, julienned
- 1 shallot, minced
- 1 orange
- 2tablespoons honey
- 2tablespoons dried thyme
- 1 cup champagne vinegar
- 3cups olive oil + a little more for roasting the beets
- 1/2cup pecan pieces, toasted
- 1/4cup fresh goat cheese, such as chevre
- Preheat oven to 400. Place beets in a roasting pan with wine, a little bit of water, and garlic cloves. Cover with aluminum foil and cook until tender, about one hour. Once beets are done cooking, remove from oven and peel skin off while still hot. Cut into small pieces and cool.
- Caramelize onions in a saute pan over medium high heat. Cook until they are a golden brown color and add swiss chard. Continue cooking for about 4 – 5 minutes more, or until greens have wilted. Season with a little salt and pepper. Cool
- To make the dressing, whisk orange juice, champagne vinegar, honey, thyme, and salt and pepper together. Slowly emulsify in the olive oil.
- Before serving, mix the beets, onions and chard mixture, dressing, pecans, and goat cheese together. Serve at room temperature.
Autumn Root Vegetable Gratin with Herbs and Cheese
Recipe Credit: Food52
- 1 1/2 cups whole milk
- 2 cloves garlic
- Pinch freshly grated nutmeg
- 2tablespoons extra virgin olive oil
- 3/4pound butternut squash
- 3/4pound white potatoes
- 1/2pound parsnips
- Salt and pepper
- 1/4teaspoon chopped fresh thyme leaves
- 1/4 teaspoon finely chopped fresh rosemary
- 1cup grated Gruyère
- 1cup grated Pecorino
- Heat the oven to 400° F. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the milk and then heat the milk over low heat until it just starts to bubble at the edges. Remove from the heat, add the nutmeg and let steep while you continue with the recipe.
- Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep. Rub 1 tablespoon of the oil all over the inside of the dish.
- Peel the squash, potatoes and parsnips and cut them into very thin slices (1/8-inch thick). If you have a mandoline, now’s the time to use it.
- Layer the vegetables into the baking dish, alternating between squash, potato and parsnip, and fanning them into concentric, overlapping circles. Season generously with salt and pepper and sprinkle a third of the cheese and a third of the chopped herbs over the slices. Repeat twice, making the top layer as neat and tidy as you can.
- Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drizzle the remaining olive oil over the top of the gratin and bake for about 50 minutes, until the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife. If the vegetables are tender but the top isn’t as brown as you’d like, turn on the broiler for a couple of minutes — watch it carefully so it doesn’t burn! Let the gratin cool for at least 5 minutes before serving.
Fork-Crushed Purple Potatoes
Recipe Credit: New York Magazine
1 pound Purple Majesty or other purple potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped
In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.
One Pot Spanish Chicken and Potatoes
Recipe Credit: Pinch of Yum
- ½ cup olive oil
- 1 large yellow onion, sliced (about 1 cup)
- 3 cloves garlic
- 5 ripe tomatoes, cut in half
- ½ of a large eggplant, skin removed and diced (2-3 cups)
- 1½ teaspoon salt
- 1½ lbs. chicken breast meat
- 1 large Russet potato, sliced
- salt and pepper to taste
- 1 teaspoon all purpose seasoning (I used poultry seasoning)
- ½ cup fresh parsley leaves
- crusty bread or rice for serving
Sauce: Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.
Blend: Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.
Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.
Finish: Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.
Pumpkin Cupcakes with Maple Cream Cheese Frosting
Recipe Credit: Smitten Kitchen
1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups fresh pumpkin
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
Make the cupcakes: Heat oven to 350° (175°C). Line a cupcake pan with 18 liners.
In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
Add eggs, one at a time, to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
Make the frosting: In a stand mixer beat all the ingredients on medium until fluffy. Frost the tops of each cupcake, swirling decoratively. Refrigerate cupcakes for 30 minutes to set up frosting.
Winter Herb Pasta with Roasted Vegetables
Recipe Credit: Not Without Salt
1 1/2 pounds vegetables, cut in 1-inch pieces (beets, sweet potatoes, brussel sprouts, onions, etc.)
10 ounces bucatini or spaghetti
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons butter
3 garlic cloves, minced
1 cup bread crumbs
1/2 cup chopped fresh parsley
Salt and Pepper
Toss the vegetables on a baking sheet with olive oil, salt, and pepper. Roast in a 425°F oven until tender and charred in parts, about 45 to 60 minutes.
While the vegetables roast boil a large pot of heavily salted water. Cook the bucatini until al dente. Drain the pasta reserving 1/2 cup pasta water.
Add the rosemary and thyme to the pasta. Pour in 1/4 cup pasta water and cook over low until the pasta looks slick and the pasta water coats the noodles. Add more if needed. Remove the pan from the heat. Add the vegetables to the pasta. Toss to combine.
In a large skillet melt the butter over medium high heat. Add the garlic and cook for 2 minutes, until golden and fragrant.
Add the bread crumbs to the pan then cook until golden, about 3 to 5 minutes, stirring often. Add the pasta to a serving platter then cover with bread crumbs, freshly grated Parmesan and chopped fresh Italian parsley.
Brussel Sprouts and Steak Stir-Fry
Recipe Credit: Bon Apetit
- 3 tablespoons oyster sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 4 tablespoons vegetable oil, divided
- 1 pound brussels sprouts, halved
- 8 ounces flank or skirt steak, thinly sliced against the grain
- Kosher salt
- 4 scallions, whites chopped, greens sliced
- 3 garlic cloves, sliced
- 2 tablespoons chopped peeled ginger
- 2 medium carrots, peeled, thinly sliced on a diagonal
- 1 Fresno chile or jalapeño, sliced into rings
- Steamed rice (for serving)
Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.
Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.
Southwest Quinoa Chili
Recipe Credit: The Kitchen Beet
2 TBSP coconut oil
1 large yellow onion, chopped (about 2 cups)
3 cloves garlic, minced
1 15 oz can diced tomatoes, drained
1 6 oz can tomato paste
1 4 oz can diced green chiles
1 1/2 TBSP chili powder
1 1/2 TBSP cumin
2 tsp dried oregano
salt and pepper to taste
2 15 oz cans black beans, drained and rinsed thoroughly
2 large sweet potatoes, diced (about 4 cups)
8 cups vegetable stock
2 cups dry quinoa
1 cup frozen or freshly cooked corn
juice of 1/2 lime, about 1 TBSP
avocado or guacamole, to garnish
scallions, to garnish
cilantro, to garnish
Heat coconut oil over medium heat in large dutch oven or soup pot. Add onions and saute for about eight minutes, stirring occasionally so they get soft and golden. Add garlic and saute for another two minutes.
Add diced tomatoes, tomato paste, green chiles, chili powder, cumin, oregano, cayenne, salt and pepper. Cook for another two minutes, stirring frequently.
Add black beans, sweet potatoes and vegetable stock. Cook for 4 – 5 minutes, stirring occasionally. Add in quinoa and let simmer for 25 minutes. You’ll feel like there is a LOT of liquid in the pot, and this can’t possibly turn into chili, but it does. Stir every few minutes, to ensure quinoa doesn’t stick to the bottom of the pot.
After 25 minutes, the sweet potatoes should be fairly tender, and quinoa should be cooked (if not, give it a couple of minutes more). Squeeze the juice of half of a lime on top. If your lime isn’t particularly juicy, squeeze the other half. Add your cup of corn. Give everything a good stir. Let simmer for a couple more minutes, until corn is heated through.
Eat some, share some, freeze some. Top with avocado/guacamole, scallions and cilantro when you’re sitting down to enjoy a bowl.
Recipe Credit: Dula Notes
- 3 carrots, peeled and chopped into 1″ chunks
- 3/4 C. raw cashew pieces plus a few extra for garnish, if desired
- 15 dried apricots
- your favorite crackers, pretzels, veggies or fruit
- Put carrots into a small pot and cover with 2″ of water. Bring to a boil and then reduce the heat. Cover and simmer about 10 minutes, or until tender.
- Add 3/4 C. cashews and apricots to the pot and continue to simmer until the carrots become very soft, about 5 minutes more.
- Set a colander in the sink and a 1 cup measuring cup inside. Drain ingredients, reserving 3/4 cup of the cooking liquid in the measuring cup before draining completely. Be careful when reserving the hot water, use an oven mitt while you hold the measuring cup.
- Put drained carrot mixture and 1/2 C. of reserved cooking liquid into a food processor and puree until smooth. Check consistency and add more cooking liquid if you like. Scrape the sides of the food processor bowl to make sure all ingredients are incorporated. Chill for at least one hour and spread onto your favorite crackers, pretzels or veggies. Garnish with extra cashews, if desired.
Potato Cakes Benedict
Recipe Credit: Pioneer Woman
FOR THE POTATO CAKES:
- 3 cups Chilled Leftover Mashed Potatoes
- 1/2 cup Shredded Cheese, Your Favorite
- 1 Egg, Lightly Beaten
- 1/4 cup Flour
- Vegetable Oil, As Needed
FOR THE EGGS BENEDICT:
- 8 Breakfast Sausage Patties
- White Vinegar, For Poaching Eggs
- 8 Eggs
- Chopped Fresh Herbs, For Garnish
FOR THE HOLLANDAISE:
- 8 Tablespoons Butter (melted And Warm)
- 2 Tablespoons Coconut Oil
- 3 Egg Yolks
- 1/2 Lemon, Juiced
- Salt To Taste
For the potato cakes:
In a large bowl combine mashed potatoes, cheese, egg and flour.
Line a sheet pan with parchment paper. Divide potato mixture into 8 equal pieces. Shape each piece into a ball and gently press into a patty. Set patties aside on prepared sheet pan.
Heat oven to 200ºF. Heat a skillet with about 1/2 inch of vegetable oil over medium heat for 4 minutes or until shimmering. Gently place potato patties in skillet. Cook on each side for 4–5 minutes or until golden brown and crispy. Return to baking sheet and place in oven to keep warm.
For the eggs Benedict:
Pour oil out from skillet and quick cook sausage until browned and cooked through. Transfer to oven to keep warm.
Heat a medium saucepan of water over medium high heat until bubbles begin to form on the walls of the pot. Add 1 tablespoon of vinegar. Crack 1 egg into a small bowl. Using wooden spoon stir the water to create a whirlpool. Gently pour the egg out into the center of the whirlpool. Allow the egg to cook in the water for 2 minutes or until desired doneness. Using a slotted spoon transfer the egg to a plate. Repeat with remaining eggs. Keep water warm to reheat eggs later.
For the Hollandaise:
Melt butter and oil in a small bowl or cup in the microwave. In a blender, combine eggs and lemon juice. With the blender running, drizzle warm butter into eggs. Blend until creamy and emulsified. Season with salt to taste. If the Hollandaise is too creamy, thin with more lemon juice or water 1 teaspoon at a time.
Return poached eggs to warm water for 30 seconds to reheat. Serve potato cakes topped with sausage, poached eggs and Hollandaise sauce. Garnish with chopped fresh herbs.