Cream of the Crop Recipe 20: Veggie Rice with Celery Root Meatballs

 

Recipe of the Week:  Meatballs with Celery Root

Meatballs with Celery Root and Vegetable Rice by Miriam Meir The perfect fall weeknight dinner.   Ingredients for the meatballs: 1 large celery root, peeled (2-3 cups) 1 tbsp olive oil  1 lb ground meat (I used lamb from our share!) 2 eggs 3 garlic cloves, minced 1/4 cup yogurt or heavy cream 1 bunch parsley, chopped 1 tbsp kosher salt for the rice:  2 tbsp olive oil 2 onions, chopped 2 carrots, diced 2 parsnips, peeled and diced 1 turnip, peeled and diced  2 teaspoons ground cumin 1 teaspoon allspice  2 teaspoons turmeric 2 teaspoons kosher salt 2 garlic cloves  2 cups mixed rice, rinsed Step 1.  Chop the celery root into 1" cubes. Sautee in olive oil for 15 minutes. Let cool a bit.  Combine all meatball ingredients, including the celery root, and let the flavors blend during the time you're starting the rice.  Step 2. In a medium-large pan with a tight-fitting lid, sautee the onions in olive oil over medium low for about 7 minutes, until translucent. Add chopped vegetables (except garlic) and spices, stir to cover with oil (add a little oil if necessary). Cook for 5 more minutes. Add garlic, rice and salt. Mix well and cook for a minute or two.  Add 4 cups water. It should cover the rice and vegetables. If it doesn't, add another cup.  Bring to a boil, stirring gently. Then cover, lower the heat to its lowest, and cook for 45 minutes.  Step 3. Form slightly flattened balls from the meat mixture and fry in olive oil until browned, about 5 minutes per side. Serve warm with the rice.  Tip I've been experimenting so much with cabbage this season, my family claimed to be all cabbaged out. But then I found the ultimate way to make cabbage:  Heat oven to 330F. Place sheet of aluminum foil on the counter, cover with baking sheet. Wash large cabbage and place on sheet. Cut into 6 or 8 wedges, but keep them attached on the bottom. Mix 1/4 cup chili crunch, 1/4 cup olive oil, thyme, fresh ground black pepper, kosher salt, and 1 tbsp maple or honey. Brush on all sides of the cabbage, pour the rest of the mixture in the center, seal the aluminum foil, and bake for 3 hours.       About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.

Cream of the Crop Recipe 19: Cabbage Cake

Recipe of the Week:  "Cabbage Cake"

Cabbage Cake by Miriam Meir Ingredients 1 large cabbage head 2 cups round rice (e.g. risotto, pancetta, or paella) 4 garlic cloves, crushed or minced leaves from 5-6 thyme sprigs 1/4 cup olive oil  2 onions, diced 1 pound ground lamb or lamb stew cut in 1/2 inch pieces kosher salt 1 tbsp cumin seeds, crushed 1 tbsp whole allspice, crushed fresh ground black pepper juice from 1 lemon Step 1.  Rinse the cabbage in cold water. Peel off the outer leaf. Cut out the stem: make a "hole" of about 1.5". Boil the cabbage head whole in salted water for 15 minutes. Remove the cabbage from the water and let cool. Reserve the cooking water.  Step 2. Rinse the rice until the water runs clear, and place in a large bowl. Mix in the garlic. Step 3. Chop the onions. Heat 1 tbsp olive oil in a pan, and saute the onions over low heat with a pinch of salt and a pinch of sugar (if desired), for about 5-7 minutes, until soft and translucent. Add the lamb, cumin, allspice, and ground pepper. Saute for 5 minutes until the meat is browned a little.  Add the lamb and onion mixture to the rice. Add 2 tbsp olive oil and mix well.  Step 4. Oil a heavy pan or dutch oven with 1 tbsp olive oil. Line the bottom of the pan and its sides with cabbage leaves. Get a layer of ~4 cabbage leaves on all sides of the pan.  Step 5. Spoon the rice and lamb mixture into the pan over the cabbage layer. Cover the top with the remaining cabbage leaves. Place a heatproof plate inside the pan and press down gently. The plate will serve as a weight to hold down the cabbage.  Pour in 3-4 cups of the cabbage cooking water. You want the water to be about 1/2 inch above the plate. Add the lemon juice. Bring the to a boil, then cover and cook over low heat for 20 minutes.  Step 6. After 20 minutes, if you still have water in the pan, cook on low, uncovered, for up to an additional 10 minutes, until the rest of the water evaporates.  Remove the heatproof plate.  Place a serving plate or a shallow dish over the top of the pan, and carefully turn the pan over.  The moment of truth: And you can actually cut this with a cake knife:    About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.   As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.   Instagram Facebook Website Click here if you have a recipe to share!

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Cream of the Crop Week 17: Winter Squash “Orzotto”

Winter Squash “Orzotto” 

Prep Time: 15 minutes Total Cook Time: 1 hr           Servings: 4

One of my all time favorite meals is risotto. To me, it has all the best things a dish can offer: it’s comforting, nostalgic, hearty. One of those foods that nourishes your soul and body. But the likelihood of me making it on a weeknight is slim. It’s a time-consuming, arm-cramping labor of love. Enter orzo. It becomes the weeknight superhero that makes all my weeknight risotto dreams come true. The addition of roasted fall squash adds a little bit of fall coziness to the dish. Whether a quick Wednesday night dinner or the vegetarian special on the Thanksgiving table, it’s a guaranteed win for risotto lovers everywhere. 

 Ingredients: 

• 1 fall squash of your choosing (acorn, butternut, and kabocha work great here)
• ½ of an onion
• 2 cloves of garlic
• 3 sprigs of fresh thyme (sub ½ teaspoon dried)
• 1 cup of orzo
• 2 cups vegetable stock
• Parmesan cheese
• 
  

1. Preheat your oven to 400°F. 
2. Cut your squash in half and scoop out the seeds. Cover the halves in olive oil. Place cut-side down on a sheet pan and roast in the oven until fork-tender (about 30-40 minutes). Remove from the oven and set aside to cool.
3. Once cooled enough, peel off the skin of the squash and cut into rough cubes. 
4. Add olive oil to a large pot on medium heat. Once hot, add onion. Sauté until translucent, then add garlic and thyme sprigs. Continue to sauté for another minute or two. 
5. Add orzo and toast for 1 minute. Then add 2 cups of vegetable stock. 
6. Stir consistently for 2-3 minutes. This allows the starches of the pasta to release and thickens the stock. 
7. After 6 minutes, add the cooked squash to the pasta and continue to stir. It will begin to thicken rapidly and may stick to the bottom of the pot. If this happens, lower the temperature of the stove to low. 
8. Allow pasta to cook until time on package or until desired texture (approximately 8-10 minutes). By this point the squash should be mixed in completely and has formed a sauce-like texture. 
9. Remove thyme sprigs from the pot. 
10. Top with parmesan cheese (measured with the heart) and thyme leaves. And enjoy! 

Tip: This recipe works with loads of different vegetables besides squash. A version with leeks or even roasted carrots would be amazing! 

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About Margaux

Margaux is a veterinary technician and long-time Westsider. She draws inspirations from her Belgian and Italian heritage with recipes that resemble those passed down by mother and grandmother.

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Cream of the Crop Week 16: Beets!

 

Beets! Simple, easy, delicious, super healthy
by Miriam Meir

The only problem with beets is that they are so red! They are healthy. They are delicious. They don't need much aside of some lemon juice and salt, maybe a little olive oil. When you make them just with those ingredients, I recommend keeping the pieces larger - about 3x3".    
Beets make a great side dish for every meal. We usually have some on the table at dinner along with olives. You can also serve them with labneh or yogurt. 

Ingredients
4 beets
2 tbsp olive oil 
juice from 1 lemon
kosher salt to taste

optional additions: 
scallion
Aleppo pepper 
sumac
parsley
cilantro
lightly roasted and crushed coriander and cumin seeds
sliced almonds

Step 1. 
Preheat the oven to 350.  

Step 2.
Wrap each beet bulb in aluminum foil and place in the oven. Roast until a fork goes easily through the beets. This depends on the beets' size; it's usually around one hour.  

Step 3.
Cool and peel the beets with your hands - the skin will come of easily. I recommend wearing gloves for this step. Or reuse a plastic produce bag from the supermarket :) 

Step 4.
Cut the beets into 1x1" cubes. Mix with the lemon juice, olive oil, and salt. Ready! 
At this point you can mix in the add-ons. 


Tip
You can also boil the beets (in their skin) in water for one hour. The flavor is better preserved in the oven, though. 

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About Miriam
Miriam is a mom, lecturer, and part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.

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As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.

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Cream of the Crop Week 15: Stuffed Baby Eggplants

 

Stuffed Baby Eggplants
by Miriam Meir

Ingredients

As many baby eggplants as you've got
2 ripe tomatoes, crushed
2 garlic cloves, crushed and diced
1/4 cup olive oil
Juice from one lemon
2 tsp kosher salt
1 tsp Aleppo pepper
Fresh ground black pepper
 
Step 1. 
Preheat the oven to 400 F. Prepare a roasting pan (I line it with a baking sheet). 

Step 2.
Cut the eggplants lengthwise into 4, keeping the parts connected on the top.

Step 3.
Combine all other ingredients and mix well. 

Step 4.
Brush the insides of the eggplants with the mixture and place in the roasting pan.

Step 5.
Roast for 30-50 minutes, depending on the size of the eggplants, until they are soft and browned.

Tip
This will work with zucchini too! 
Any leftover filling? Mix with some labneh and serve with the eggplant. 

About Miriam
Miriam is a mom, lecturer, and part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.

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As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.

Instagram

Facebook

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Cream of the Crop Week 14: "Sick Day" Noodle Soup

"Sick Day" Noodle Soup

Prep Time: 15 minutes Total Cook Time: 1 hr 

A chill is in the air these days and, with that, a nasty cold found its way into my immune system. So, in honor of sick season, consider this my cure-all. It’s low effort, versatile, and tasty (even when your taste buds aren’t working quite right). Below is the ingredients I used to make it, but feel free to tweak the vegetables to include what you have. 

 Ingredients: 

2 zucchini 

1 yellow squash

3 carrots

1 onion

1 can of white beans

8 cups bouillon/stock

Protein of choice

Pasta

2 tablespoons olive oil

1. Dice onion, carrots, zucchini, and yellow squash. 
2. In a large pot, add  2 tablespoons of olive oil. Turn heat to medium and allow oil to heat through. 
3. Add carrots and onion and allow to begin to soften. 
4. When the onions have become translucent, add your squash and zucchini. Let this begin to caramelize. Turn heat up to medium-high if needed. This may take about 10 minutes. 
5. Once vegetables begin to caramelize, add 8 cups of stock or broth. I only had bouillion cubes, so I used those with 8 cups of water. Bring to a boil.
6. Once simmering, add a can of drained and rinsed beans. I find white beans hide best in here (white beans, navy beans, chickpeas). 
7. Add your additional protein source. I’m a vegetarian, so I used tofu to keep this as simple as possible. You could also use cooked chicken, meatballs, or sausage. 
8. Allow this to simmer on low for 20-30 minutes. In the final 10-15 minutes, add pasta directly to the soup and cook for box recommended time. 

Tip: This recipe is also benefitted by the bountiful green onions and hot peppers that we've received this summer. These are both such easy vegetables to freeze as they don't require any blanching. Chop them up and store them in a freezer bag for the chilly months to come. My freezer is already stocked with more than I know I what to do with. 

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About Margaux

Margaux is a veterinary technician and long-time Westsider. She draws inspirations from her Belgian and Italian heritage with recipes that resemble those passed down by mother and grandmother.

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Cream of the Crop Week 12: Brown Butter Zucchini Bread

 Brown Butter Zucchini Bread

Prep Time: 15 minutes Total Cook Time: 1 hr 10min minutes

We have had an abundance of zucchini this summer. And while I love cooking with zucchini, sometimes I have a hard time coming up with new ways to eat it all. Enter moist, chocolatey, rich zucchini bread. I made this one with brown butter, which enhances the richness of the loaf, making it both a great dessert when paired with ice cream or a fun breakfast. The batter can be whipped together in under 15 minutes. Then, all you have to do is sit back and watch it bake. 

 Ingredients: 

• 2 zucchini
• ½ cup unsalted butter
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup chocolate chips

1. Place rack in the center of the oven and preheat to 350°F.
2. In a large bowl, grate zucchini into large shreds using the large side of a box grater. Squeeze out any excess water into a separate bowl. 
3. Place a small pan over medium heat and add in ½ cup of butter. Let this melt and toast, occasionally stirring, for 4-5 minnutes. It will begin to foam and then turn golden brown. Once golden, remove from heat. 
4. Immediately transfer annd add browned butter to the bowl with the zucchini. Mix together and allow butter to come to room temperature. 
5. Add sugar, eggs, and vanilla extract. Whisk to combine. 
6. Then add flour, baking soda, baking powder, and salt. Whisk to combine, careful not to overstir. Then add in chocolate and mix to combine evenly. 
7. Line a 9x5 loaf tin (or I used three small loaf tins) with parchment paper. Pour in the batter. 
8. Bake at 350°F for 50-55 minutes. The loaf is done when you can insert a toothpick and it comes out clean. 
9. Allow loaf to cool for 30 minutes before slicing and serving. Enjoy!

Tip: You can make this recipe with a load of different puréed/chopped/shredded fruits. I made a similar loaf bread with the peaches we had in this week's fruit share without the chocolate, and it was equally divine. This would be great with squash or pumpkin later in the year. If changing to another fruit, I recommend a total of 1 ½ cups of fruit total. 

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About Margaux

Margaux is a veterinary technician and long-time Westsider. She draws inspirations from her Belgian and Italian heritage with recipes that resemble those passed down by mother and grandmother.

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