Cream of the Crop Recipe Week 15: Leek Soup with Potato and Kale

Rainy days and cooling temps have soups on my mind.
This brothy take on a leek and potato soup is amplified with kale and carrot to make it a warming, veggie packed meal!

Ingredients:

3 leeks
3-4 potatoes (I used the russets that we got this week but you could also use a different variety)
1 bunch of kale
1-2 carrots
8 cups of water or stock
2-3 bay leaves
1 bunch of fresh oregano or other herbs from your box!
salt & pepper
2 tbs olive oil

 

Soup's on! 

1. PREP YOUR VEG:  Starting with our leeks: chop the ends off of your leeks and slice them in half lengthwise. Vigorously wash your leeks and then slice them thinly crosswise. Peel and chop your carrots. Halve and thinly slice your potatoes.
2. LET'S GET COOKIN': Grab a big soup pot and heat the olive oil in the pot over medium heat. Add the leeks and carrots and cook until softened (approx 15mins).
3. SOUP TIME: Add the water or stock, herbs, dash of salt and pepper to your pot and bring it to a boil. Once boiling, add the potatoes and simmer over medium heat for around 45mins until the potatoes are tender and falling apart.
4. FINISHING TOUCHES: Fish the bay leaves and any herb stems out of the soup. Add the kale to the pot and continue to cook for another 5 mins until kale is wilted and soft
5. TASTE, ADJUST, ENJOY: Taste your soup for seasoning and adjust as you like! You'll need more or less salt if you're using stock or water as your base. Serve and enjoy!

Helpful tips and tricks: I love making soups and stews as the temps start to cool off. They're homey, comforting, and also make great meal prep for future weeks! I'll portion a couple of servings off and freeze them. The next time I'm traveling for the weekend I can simply defrost these veggie packed home cooked meals to enjoy instead of ordering in.

 

Cream of the Crop Recipe Week 14: Potato Rosti with Onion and Cheese

Let's put the spotlight on potato!

Ingredients:

4-5 potatoes depending on size
1 onion
1 decent hunk of hard cheese (you could also omit the cheese!) I used a cheddar cheese that I had on hand, but a Swiss cheese like emmental would be more traditional
1 handful of herbs for garnish
salt & pepper
2 tbs butter
Optional: fried egg on top, I didn't have any eggs in my fridge but sliding a fried egg over the top of your finished Rosti would be awesome!

It's Rosti Time! 

1. TIME TO GRATE: after washing your potatoes, grab a large holed grater and a bowl. Grate all of your potatoes into the bowl. Once grated, using your hands (... I of course went this route), or a colander, or a cheesecloth squeeze as much water out of the potatoes as you can.
2. MORE GRATING: Next peel your onion and grate it into the bowl. Following the onion, we'll grate the cheese chunk into the bowl.
3. SEASON AND STIR: Season the mix with salt and pepper and give it all a good stir to combine
4. SIZZLE TIME: Heat a non stick (or in my case a cast iron) skillet over medium heat. Add the butter to grease the pan. Once the pan is hot and prepped, add your rosti mix into the pan and flatten into a round-ish large pancake shape. Cook on this side approximately 10 mins on medium high heat.
5. FLIP IT: Now for the hard part.... time to flip that cake! I loosened my rosti with a spatula and then covered my cast iron with a sheet pan and gave it a big old flip. It worked pretty well! Then slide that potato pie right back into your skillet and keep on cooking. Cook another 10 minutes on side two at medium high heat.
6. ASSEMBLY TIME: Once you're satisfied with your crisping and cooking, slip the rosti out of the pan and liberally toss some fresh herbs of your choosing over top.
7. ENJOY!

Helpful tips and tricks: I don't know about you all, but I am really loving the ground cherries we've been getting these past few weeks. They make an excellent topping for overnight oats or swiss museli in the morning. How are you enjoying your ground cherries this year? 

Cream of the Crop Recipe Week 13: Honeynut Squash, Herb, and Garlic Gratin

 

Cream of the Crop Recipe: Honeynut Squash, Herb, and Garlic Gratin

CALLS FOR HONEYNUT SQUASH, GARLIC, SAGE, THYME, PARSLEY, CHIVES, OREGANO (whatever you like and have on hand) 15 minute prep, 2 hr cook time Squash Gratin 1 whole honey squash, cored, peeled, and diced 4 cloves garlic, chopped 1/2 cup chopped herbs of choice 5 tbsp of olive oil 1/3 c bread crumbs salt and pepper to taste lemon juice (final step) Parmesan cheese (final step, if desired)   Preparation: - Set oven to 400F - Peel, core, and cube squash into 1/2 cubes - wash, stem, and chop all herbs...should measure about 1/2 cup total - chop garlic Gratin: - Combine all ingredients together in gratin dish or pie pans. Mix and toss in oven (with the exception of lemon juice and parm). - Remove from oven to stir every 30 minutes - On the last trip into the oven (3rd), top off the gratin with any additional salt and pepper, squeeze in fresh lemon juice, and sprinkle Parmesan cheese on top (if desired).   Tips: CRISPY SAGE CHIPS! This dish can be stopped with some uber yummy crispy sage chips! Heat vegetable oil on a pan. Once hot and simmering, drop in sage leaves, giving them ample space to swim. These should only take about 30-45 seconds to crisp up. Remove from oil with a slotted spoon. Place on a paper towel lined plate and season with salt!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).

Cream of the Crop Recipe Week 12: Zucchini Muffins with Gooseberry Glaze

Cream of the Crop Recipe: Zucchini Muffins with Gooseberry Glaze

CALLS FOR ZUCCHINI AND GOOSEBERRIES
MUFFINS - 15 minute prep, 18 minute cook time, yields 12 muffins

ZUCCHINI MUFFINS
Butter (to grease muffin tin)
2 tsp vanilla extract
2 eggs
¾ cup light brown sugar (packed)
½ cup coconut oil (see notes)
1 tsp sea salt
1 ½ tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2 cups flour
½ cup mashed banana ~ 1 banana mashed (see notes)
1 ½ cup zucchini (shredded, water squeezed out)

GOOSEBERRY GLAZE
Powdered Sugar
Lime Juice from 1 lime
Gooseberries, 1 tray, peeled

 

Preparation:
- Set oven to 375F
- Shred zucchini, place in cheese cloth or paper towel, squeezing all water out.
- Unpeel and mash banana.
- Use butter to grease muffin tin. 

Muffins:
- Combine dry ingredients: flour, baking powder, baking soda, cinnamon, salt.
- Whisk wet ingredients: coconut oil, light brown sugar, eggs, vanilla. Mix in zucchini and banana
- Incorporate dry ingredients with wet, but do not over mix!
- Dispense batter evenly into 12 muffin tins.
- Bake for about 18 minutes.
- Once done, remove muffins from tin and place on cooling rack. If topping with glaze, let the muffins rest until cooled (30 minutes). 

Glaze:
- Remove gooseberry husks. I used the entire small tray placed in our veggie share baskets.
- Place berries and juice from 1 lime into food processor. Processor until berries are liquified.
- Strain berry / lime juice to remove seeds and any solids
- Using ¼ powdered sugar at a time, incorporate juice slowly into sugar. Adding more powdered sugar and liquid as needed….Glaze requires a thick texture. The ratio will be something like 4 parts powdered sugar to 1 part liquid. (1 cup powdered sugar, ¼ cup juice)

Drizzle glaze onto muffins after cooling! Enjoy!
 
Tips:
Mashed Bananas can be swapped one-one with Apple Sauce or not used at all...just replaced with zucchini. Coconut Oil can be swapped one-one with Olive Oil or Butter. 

About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).