Recipe: Winter Grain Salad with Roasted Vegetables

by Judy Bloom

Salads have a place at the table all year round. As the temperatures dip outside, and the leaves turn from green to orange, gold, red, and brown, include heartier grains, dried fruits, and roast seasonal vegetables for depth of flavors. It’s wise to include different textures and a broad palate of colors to reflect the season and for an interesting presentation. 

 Ingredients (salad):

• 1 C cooked faro, or other hearty grain
• 1 C butternut squash or sweet potatoes, peeled and diced
• 1 C carrots or parsnips or mixture, diced 
• 1 C shredded Brussels sprouts
• 2 shallots or 1 small red onion, thinly sliced
• 1/3 C dried cranberries or Manuka raisins, plumped in hot water for 10 minutes. 
• 1/3 C freshly roasted pecans or almonds, coarsely chopped
• 1 C kale or other winter green, shredded
• 1/4 C feta cheese (optional)

Ingredients (dressing):

• 3 T olive oil
• 1 1/2 T lemon juice
• 2 t  finely grated lemon zest
• Salt and pepper to taste

Instructions:

1. Prepare grain, drain, and set aside to cool. 
2. Preheat oven to 425º.
3. Toss squash, carrots, and parsnips with 1 T olive oil, salt. Roast 30-40 minutes, until fork tender. Stir midway in roasting to prevent burning.
4. Toss Brussel sprouts and shallots with 1 T olive oil and roast 20-25 minutes. They will take less time to roast than the squash/ carrot combo.
5. Combine roasted vegetables, grains, and dried fruit in large bowl and toss together. 
6. Place dressing ingredients in small jar and shake well. 
7. Add sufficient dressing to grain/ vegetable mixture to moisten grains and vegetables, but do not drown. 
8. Add handfuls of shredded kale, or other green, to bowl and toss.
9. Top with freshly roasted pecans and feta, if using. 
10. Serve warm or at room temperature.

 

Benevolent Beets

The hardy and humble red beet (beta vulgaris) is a powerhouse of nutrients, and has been known for its beneficial qualities since the Middle Ages, if not before. Beets are an excellent source of fiber, minerals (manganese, potassium, and iron) and vitamins (C and B9/folate.) In addition, beets are low in calories and high in antioxidants. Studies have shown that beets help lower high blood pressure, can enhance athletic performance, promote digestive health, and improve brain function by increasing blood flow to the brain. The pigments in beets, called betalains, contain anti-inflammatory properties that can positively affect heart health, obesity, liver disease, and osteoarthritis, among other health concerns.

This late in the season, it is unlikely to find beets with greens attached. If you do, the greens should be used while they are still fresh, but the beets themselves will last for several months in the refrigerator crisper drawer until you are ready to use them.

Beets are low demand when it comes to preparation. 

Raw: Remove skin with peeler. Juice them or shred them for raw salads.

Bake: Scrub well and wrap individually in foil. Roast in hot oven 30-40 minutes until easily pierced with a sharp knife. Cool and peel.

Boil: Scrub well, toss in boiling water until tender. Remove from boiling water, cool, and peel.

Baked or boiled beets will last for several days in the fridge. 

Word to the Wise: The betalains that give beets their glorious color can stain clothing and hands. Lemon juice may do the trick on your hands, but stains on fabrics are more difficult to remove. White vinegar may help remove the stains if they are fresh, or dress appropriately when preparing and remember, red is a lovely seasonal color for table linens!

Recipe: Apple Butter

 by Lynsey McGarry

With apple picking season largely behind us, and a glut of apples left to play with, the below recipe is a great option for whittling down that sky high pile, and makes excellent use of some those that may be past their prime. 

Some of you might be surprised to find the recipe contains no actual butter.  But this jam like spread packs a flavorful punch when spread on breads, muffins, ice cream, in yogurt or oatmeal, with pork chops...or just on the end of a spoon!

Recipe

Ingredients (makes ~2quarts): ·  6-7 pounds apples (peeled, cored, & cubed) ·  1 cup light brown sugar ·  4-5 slices of raw ginger ·  1 Lemon (zest & juice) ·  2 tablespoon ground cinnamon ·  1 teaspoon freshly grated nutmeg ·  1/2 teaspoon ground cloves ·  1/2 teaspoon allspice ·  1/2 teaspoon salt ·  1 tablespoon pure vanilla extract ·  Optional extras: o   Cinnamon stick o   Maple Syrup substituted for brown sugar o   2 tablespoons whiskey/bourbon

 

Instructions:   ·  Peel, core, and cube the apples.  Add apples, sugar, ginger, lemon, spices, and salt into a pot onto the stove. Stir well to ensure all apples are evenly coated. ·  Cook on a low heat for 4-5 hours with a cracked lid, stirring occasionally, until the mixture is thickened and dark brown.  Add vanilla (and bourbon if using) once the desired dark caramel color is reached and cook another 1 hour. ·  Remove ginger slices and cinnamon stick.  Use an immersion blender to puree the apple butter until smooth. ·  This can also be done in a crock pot on low heat for 7-10 hours being sure to stir intermittently. *Store in air tight container for ~2 weeks in the fridge, or 1-2 months in the freezer.  Jarring/canning is another great storage option and makes a great hostess gift during the upcoming holiday season!   Tips & Tricks: Celery Roots If you’re still unsure how to manage those celery roots we received, there are a number of tasty treats to tempt you below. Just make sure you peel back the rough exterior before you cook & enjoy! 1.     Roasted: Thinly sliced on high heat with salt for chips; or cubed, on lower heat, with honey and rosemary for a spin on roasted potatoes. 2.     Grated & Raw: Pair with similarly sliced pears, beets, on a bed of endive with toasted walnuts for a wintry side salad. 3.     Grated & Cooked: These would make a great addition or substitute in your favorite latke recipe. 4.     Boiled & Mashed: Add butter, cream, and your desired fresh herbs for yet another potato alternative side dish!

 

Recipe: Winter Vegetable Purée

 An Autumnal Vegetable Blend to Complement the Falling Leaves

by Judy Bloom

Rutabaga - AKA Swede, Swedish turnip, lanttu, tumshie, or neep - is a hybrid of cabbage and turnip that originated in Northern Europe sometime before 1600. Rutabagas are in the cruciferous family of healthy veggies, packing lots of fiber, vitamin B6, potassium, and magnesium, and a large dose of Vitamin C. They are relatively low in fats and calories, if you don’t load them up with butter and heavy cream.

 

A little known fact is that in parts of England, Scotland, Ireland, and the Isle of Man this root vegetable was carved into lanterns to decorate houses for Halloween, before pumpkins became more common.

 

In this recipe I used potatoes and carrots to moderate the more assertive flavor of the rutabaga. The carrots also helped with the color of the dish. Caramelized shallots add a bit of flavorful and textural contrast to finish the dish. Olive oil steps in for the butter and cream you find in most recipes.

 

Winter Vegetable Purée

Serves 8 - 10

 

1 rutabaga (approximately 8 oz.), peeled and cubed

1 pound thin skinned potatoes, scrubbed and cubed

2 large carrots, peeled and cubed

 

2 T olive oil, divided

Salt and pepper to taste

 

2-3 shallots, thinly sliced

1T olive oil

Salt and pepper to taste

 

1.    Sauté shallots in olive oil over low heat until they begin to caramelize and turn dark brown. Watch for burning.

2.    Season with salt and pepper and set aside until later.

3.    Bring large pot of water to boil.

4.    Salt water generously with kosher salt.

5.    Add cubed root vegetables and boil until soft, approximately 40 minutes.

6.    Drain and reserve 1/2C cooking water.

7.    Purée in processor with 1T olive oil, until smooth.

8.    Use small amounts of reserved cooking water to thin the purée to desired consistency.

9.    Swirl in remaining olive oil and season well with salt and pepper.

10. Transfer to serving dish, and top with cooked shallots.

11. Place under broiler for 2 minutes to crisp top.

A Few Suggestions for What to do with ALL those Hot Peppers:

If you are overwhelmed by all the peppers included in the boxes each week, here are a few suggestions of what to do with them if you can’t share them with friends and neighbors.

·  Freeze them whole.

·  Dry them in an oven preheated to 150 degrees Fahrenheit. Put them on a baking sheet and leave the oven door slightly open to allow moisture to escape. Check on the peppers every 30 minutes until they are dry. It takes about 1-2 hours. Once dried, you can grind them up and blend to make your own chili powder.

·  Infuse them.  Add a few whole peppers to a bottle of vodka or tequila for a day or so. Remove and enjoy a peppery brew.

Reminder: Always use caution when handling any hot pepper. Wear gloves and never touch your eyes or lips after working with cut peppers. If you do feel the burn after working with hot peppers, wash your hands thoroughly with lots of soap and water. Other remedies include rubbing your hands with olive oil, or making a paste with baking soda and water. It's the capsaicin in the peppers that causes the body to react.

 

 

Recipe: Roasted Jerusalem Artichokes, Potatoes, and Brussel Sprouts with Olive and Herb Dressing

 

by Judy Bloom
 

The surprise in this week’s box was Jerusalem artichokes, the multi-named humble tuber of a native sunflower. The sunchoke, sunroot, wild sunflower, Canadian truffle, or topinambur’s most common moniker - Jerusalem artichoke - is a corruption of girasole, sunflower in Italian. There are no Middle Eastern origins. The Indigenous peoples of the Americas cultivated the plant, and introduced it to Europeans who brought it back to the Continent. It adapted well to the temperate climate in Europe, and by the 1600’s, it was widely used there as well as here.

 

The vegetable is adaptable and can be prepared in many different ways -  eaten raw, in soup,  pureed, roasted, or even fermented to make a brandy known as Topinambur-Branntwein. 
 

Jerusalem artichokes are an excellent source of iron, potassium, and Vitamin B1. They have a low glycemic index, and are a good source of dietary fiber, especially oligo-fructose inulin which makes the tuber an excellent food for people with diabetes.

 

I decided to roast my share with potatoes and Brussel sprouts, and then top it off with an olive and herb dressing. An initial quick boiling cut down the roasting time.
 

Recipe
 

1/2 pound Jerusalem artichokes, well scrubbed and trimmed 

1/2 pound thin-skinned potatoes 

1 pt. Brussel sprouts, trimmed and halved

2T olive oil

Kosher salt

4-5 sprigs of thyme, or other herb

1.    Heat oven to 400ºF.

2.    Scrub well and trim Jerusalem artichokes.

3.    Bring water to boil in 3 qt saucepan. Salt water generously with kosher salt.

4.    Boil chokes for 5 minutes, then drain and cool.

5.    Cut chokes and potatoes into 1/2” chunks.

6.    Halve trimmed Brussel sprouts.

7.    Massage vegetables with 2 T olive oil and 1 t kosher salt, and arrange on an uncrowded roasting dish.

8.    Add herb sprigs.

9.    Roast for about 25 minutes, checking after 15 minutes, until vegetables are soft and nicely browned.

10. Allow to cool slightly.

11. Transfer to serving dish, top with dressing, and serve warm or at room temperature.

Olive and Herb Dressing

1/2 C mixed herbs, finely minced  (I used parsley and cilantro.)

Zest of 1 lemon

1 T lemon juice

2 T minced roasted pitted olives

3 T olive oil

 

Blitz all ingredients in a mini chop until a smooth paste.

Set aside to add later.

 

Tips and Tricks: Roasting Vegetables

·  Always preheat oven to 400ºF or desired temperature.

·  Cut vegetables into similar sizes. 

·  Dry vegetables before adding oil.

·  Use your hands to massage the vegetables with generous amount of oil.

·  Use enough oil, but not too much.

·  Roast similarly dense vegetables together.

·  Space out veggies. No crowding on the baking sheet!

·  Salt with kosher salt. It’s tastier, and less salty.

·  Check frequently to avoid burning.

·  Flip the veggies midway.

·  Experiment with different oils. Try avocado oil or ghee.

·  Don’t use coconut oil for roasting above 350ºF.

Recipe: Potato Leek Soup

by Lynsey McGarry

Keeping with the soup theme, and with fall weather (hopefully) right around the corner, it’s high time we prep some cozy single pot meals!  This soup is great on the day it’s made, but equally as enjoyable at a later date if you want to meal prep for lunches throughout the week or stash it away in your freezer for a lazy rainy day.

Recipe

Ingredients: ·  3 leeks, trimmed, halved, cleaned, & sliced in 1/4 inch slices ·  2 tablespoons olive oil ·  5 cups Vegetable/Chicken Stock ·  2 pounds potatoes (any work well, including Yukon, russet, red fingerling, etc.) ·  1/2 teaspoon salt ·  2-3 cloves fresh garlic ·  3 tablespoons dried sage ·  1 teaspoon dried oregano ·  1 teaspoon dried thyme ·  Optional extras: o   Spicy pepper o   Heavy cream o   Grated parmesan cheese o   Sour cream o   Red pepper flakes o   Garlic bread

 

Instructions:   ·  Soak the trimmed, halved, and sliced leeks in a bowl of cold water to remove any excess dirt (it hides out everywhere!). Drain from water and set aside. ·  Heat a heavy-bottomed pot or dutch oven on medium heat adding olive oil and leeks, stirring to combine. Reduce the heat to low, and cook for 10 minutes until the leeks soften and start to caramelize. ·  Once the leeks are soft, add the herbs and garlic to briefly sauté, being careful not to burn the garlic.  After 1-2 minutes, add stock, diced potatoes, and a teaspoon of salt. Increase the heat to high and bring to a boil, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are fork tender. ·  Remove and discard the bay leaf. Use an immersion blender, emulsify the soup until smooth or carefully blend in a regular blender (potentially in batches). Once smooth adjust salt and pepper as needed. ·  Serve with garlic bread, a dollop of sour cream, or grated parmesan cheese.   *Store in air tight container for 3-4 days, or in the freezer for 2-3 months. Tips & Tricks: Cleaning Leeks The challenge when cooking with leeks is that they cling to dirt, especially in between their delightfully thin layers. When leeks are grown, soil is piled up around them, so that more of the leek is hidden from the sun, and therefore lighter in color and more tender. Because of this, the dirt gets trapped, and as the leek grows, the thickening layers pressure pack the dirt inside.  Not ideal when eating.   There are two ways to prepare leeks depending on how you’re planning to cook with them. 1.     Sliced/Diced: Cut off the roots, slice the entire leek lengthwise, and make crosswise/half-moon cuts.  Rinse these in a bowl of cold water, separating the half moons into individual slivered sliced layers to get ALL the dirt out before draining well. 2.     Whole: Slice lengthwise, from the middle of the leek to the top (i.e. away from the roots). Rinse the inside of the leeks under the faucet, ensuring water gets between the internal layers.  Trim the darker tops off, and slice the root tips off (ensuring the leek is fully in tact and whole). Pat dry and prepare for your recipe.