Summer Share Twenty-One October 8th 2024
Important information:
- This is an odd biweekly share.
There is one more odd biweekly share; Tuesday October 22nd.
There are three more weekly produce shares; the final share is Oct. 31st. - There is still room for a few more winter shares if you have forgotten or were undecided @
https://promisedlandcsa.com/csa/sign-up/
We will be sending out a 2025 Summer Share Membership form before this season ends for members who like to enroll now and be ready for next year. Thanks to those who’ve already renewed!!!
Winter Share members do not need a deposit to renew their summer membership. We will send an invoice after the first of the year which can be paid online before April 1st.
- The final fruit share distributions are Tues. Oct. 22nd and Oct. 24th. We began a week earlier this year because the tree fruit was early. We didn’t want to miss a week of sweet cherries!
- Please begin searching for any share boxes that are hiding; especially for those of you who share a membership and have to collect the boxes from several places. We can always utilize boxes that are getting worn for other purposes even if they’re not strong enough for produce shares. Because they are “waxed” they do not qualify for regular recycling.
- Next Saturday Park School is hosting their Annual Country Fair. The MAP mobile market will be there fully stocked with lots of local fruits and veggies including some of our produce. Our own Chef Ben is cooking up one of his famous Farm to Table meals on the Park campus following the fair.
See the attached flyer for details. - The annual Potluck and Field Walk is Sunday October 20th. See details below:
Fall Potluck and Field Walk information:
– The event begins at 3:00 pm with an educational field walk with U-pick for some vegetables so please be prompt. You may want to bring a wagon for those “little ones” or to haul back a pumpkin or two!
– This is held rain or shine and will conclude at 5:30 pm.
— Weather appropriate outerwear including boots is essential for the farm walk.
– Bring a dish to pass that will feed four or more people. Please include your recipe for the benefit of those who may have food allergies or just love your dish.
– If you bring a dessert, please consider bringing a main dish as well. The food is always awesome and sometimes we run low on main dishes! Although soup is delicious it is somewhat difficult to handle and we do not have enough outlets in the barn to run crock pots.
– We will provide meat, beverages, and cups; please bring your own place settings and chairs.
– When you arrive at the CSA farm @ 2112 County Line Rd Alden, park in the grassy area to the left of the barn. The farm is located 1 mi. north of Rt. 20 or 2.5 mi. south of Rt. 33.
– Please leave pets at home; thanks!
Farm News from Jane
Sunny and cool; a great morning for harvest. There was a light shower yesterday evening which made digging potatoes and carrots and pulling leeks almost easy! The cooler temperatures make the work less tiring and the moist earth was soft under your feet and not muddy. We are so blessed to have such a great group of people who come to help each week. The morning flew by as it usually does, especially on Mondays!
Last week a few lucky members got to sample the Romanesco which is actually categorized in the broccoli family. I had always thought it was classified as a cauliflower. Regardless it is a cross between the two and is as tasty as it is beautiful. There’ll be more to come. The Brussel sprouts are the last of the crucifer family to be harvested. It has a longer growing cycle. Those precious little cabbage-like heads are so tasty when roasted and the sugars get caramelized. We hope that everyone is finding the vegetables sweeter from our farm than anything that they can buy in a store, or even from another farm. Someone commented that they are using less embellishments when preparing the veggies; just butter, salt and pepper because their flavors are so delicious and can stand alone. This is just what we were told by one of our Chef owned restaurants after they started buying our vegetables. He shared that our vegetables can stand alone on a plate without a sauce or fancy preparation. I’d be curious to know from those who don’t eat butter if there is an oil of choice or something else which they use instead.
The first high tunnel is almost full and we will continue to remove the tomatoes and peppers from the other high tunnel and begin replacing them with greens this week. Lots of yummy, delicate and tasty greens for winter share harvest.
Summer vegetable and fruit shares are winding down. It seems just a short time ago that we had just reached the halfway point and now we are in the home stretch! This year, the way the seasons fell we are finishing our summer shares in October and will be able to begin winter shares with no lapse in share distribution. It also enables us to get one more share to you before the holiday season begins in late December. Please don’t wait any longer if you have decided to join us for a winter share. The information for our winter share program will be coming out in a few weeks. We want to get you all the details before the season begins. It also saves us duplicating the process many times over for late enrollees.
The week ends with Yom Kippur and is also Indigenous People’s Day weekend; blessings for meditation and thought provocation for each, Jane
Produce: Colorful carrots Bell peppers Kale Cauliflower Broccoli
Autumn Frost squash Leeks Eggplant Garlic Red Cabbage
Produce tips:
– Peppers freeze great raw for winter dishes.
– Leeks are unwashed this week. There are lots of Pennsylvania Smartweed seeds stuck between the leaves. We didn’t think that they would rinse out easily and remain trapping moisture and cause decomposition. Wash just before use.
– Bag kale before refrigerating.
– Eggplant does not like cold storage. It likes 50 degrees or above. If you decide to refrigerate it, first protect it with paper towels and place in a plastic bag.
– Garlic stores best in a dark, cool dry area or in a paper bag in the fridge.
– Autumn Frost squash is similar to butternut squash with a rich flavor. And creamy texture. It will keep on the counter or in a cool dry dark spot for weeks. if you opt to use it as an ornamental on your table just keep an eye on it. Substitute it for butternut or acorn squash in recipes. Great soup recipes are below also!
– Cauliflower and broccoli may be kept better if bagged before refrigerating. I would not close it tightly.
– Leeks should be bagged as they will “perfume” the fridge otherwise!
Fruit: Bosc pears & Empire apples
– Bosc pears are a firm winter pear which is a bit crunchy even when fully ripe.
– Empire apples are a Red Delicious and Macintosh cross from Cornell in the 40’s. They are versatile for fresh eating and baking/cooking.
Recipes
BUTTERNUT SQUASH PEAR SOUP
3 Tbs. olive oil, 2 medium leeks, white and tender green parts finely chopped (3 cups), 1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.), 3 pears, peeled, cored, and cut into 1-inch pieces (11/2 lb.), 5 cups low-sodium vegetable broth, 1 14-oz. can light coconut milk, 1 tsp. chopped fresh thyme
Heat oil in saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using. Recipe from https://www.vegetariantimes.com
SIMPLE ROASTED SQUASH RECIPE
Autumn Frost squash, sub for acorn, butternut, Delicata squash; 1 tbsp olive oil, pinch of sea salt and pepper, to taste, pinch paprika, dried herb mix such as Italian, oregano, thyme
Pre-heat oven to 400F degrees. Line a baking sheet with parchment paper or spray with cooking oil
Wash squash skin thoroughly. Slice in round, then slice round in half. Season with oil, salt, pepper, paprika and herbs and place in baking sheet. Roast for approximately 40-45 minutes or until edges start to turn golden brown. Garnish with fresh herbs and serve. Recipe from https://gardeninthekitchen.com
BUTTERNUT SQUASH MAC & CHEESE
2 tablespoons butter (or olive oil), 12 fresh sage leaves (optional), 3 large cloves garlic, minced, 1 pound (about 4 cups) diced butternut squash, 1 1/2 cups vegetable stock (or chicken stock), 1 # uncooked pasta (I used shells), 2 cups whole milk, 8 ounces good-quality sharp cheddar cheese, shredded*, fine sea salt and freshly-cracked black pepper, to taste
Bring a large pot of generously-salted water to a boil. Meanwhile, heat the butter in a separate large sauté pan until melted. Add the sage leaves (if using) and sauté for 1-2 minutes until crispy. Transfer the sage leaves to a separate plate and set aside. Add the garlic and sauté for 1 minute, stirring occasionally. Then add in the butternut squash and vegetable stock and stir to combine. Continue cooking until the stock reaches a simmer. Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork. Transfer the squash mixture to a blender. Add in the milk and give the mixture a quick stir. Then very carefully (I recommend slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth. Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the starchy pasta water for later. Then drain the pasta. While the pasta is cooking, return the butternut squash mixture back to the sauté pan over medium-high heat. Add in the shredded cheddar cheese, and stir until it has melted into the sauce. Taste and season the sauce with salt and pepper as needed. (I used about 1 teaspoon salt and 1/2 teaspoon black pepper.) Then once the pasta is drained, return it to the stockpot. Pour the butternut cheese sauce on top of the pasta, and toss to combine. If the sauce is too thick, add in some of the hot starchy pasta water to thin it out. Serve warm, garnished with the crispy sage leaves if desired. Recipe from Gimmesomeoven.com
ROASTED BUTTERNUT SQUASH SALAD
1 medium red onion, 1 (1 ¾ lb.) squash, peeled, seeded, and cut into 1-inch cubes, about 4 cups, 3T. olive oil, ½ tsp. salt, 1 (5oz.) pkg. baby spinach (about 3C), 1/3 C dried cranberries, 1/3 C coarsely chopped pecans (optional)
Preheat oven to 4500. Cut onion in 1-inch wedges, then cut crosswise into 1-inch pieces. Toss together onion, squash, oil, and salt in a bowl; transfer to a rimmed baking sheet. Roast, stirring and turning vegetables once halfway through roasting, until squash is tender and lightly browned, 30-35 minutes. Transfer to a serving bowl. Toss immediately with spinach, cranberries, and pecans (if using).
BUTTERNUT HARVEST STEW
2 T butter, 1+1/2 lbs. boneless pork, cut into small cubes, 1 medium onion, 2 cloves garlic.
Melt butter in large saucepan. Add pork, onion, and garlic and sauté until meat is no longer pink.
3 C chicken broth, ¾ t salt, 1 bay leaf, ¼ t rosemary, ¼ t sage. Add, cover, and simmer 20 min.
1 medium butternut squash, peeled & chopped, 2 medium apples, peeled and chopped
Add and simmer uncovered until squash and apples are tender, 20 min. Discard Bay leaf. Serve
ROASTED WINTER SQUASH SEEDS
Cut squash in half. Scoop seeds and “guts” from squash(s). Use your fingers to separate the seeds from the goopy flesh. Put seeds in a large bowl. Cover seeds with cool water and swish around. Pull off any bits of squash still clinging to the seeds. Preheat oven to 400°F. Drain squash seeds and shake off any excess water. Spread on a clean kitchen towels or layer of paper towels and dry thoroughly. Put seeds in a bowl and toss with about 1 tsp. vegetable oil. Sprinkle with salt, pepper, or seasoned salt, if you like, and toss to coat thoroughly. Spread seeds in a single layer on a baking sheet. Roast until golden and crispy, about 15 minutes. Let cool at least slightly and serve warm or at room temperature.
CREAMY BROCCOLI AND LEEK BISQUE
1 T oil; 4 leeks thinly sliced; 3 garlic cloves, chopped; 4cps broth plus 2cps; 2 1bs. potatoes; 1 lb. broccoli;
l tsp sugar; 1/3 parsley; 1/4tsp nutmeg 1 cp milk; 1 T lemon juice; 1/2tsp hot pepper sauce; salt and pepper
Heat oil in a large saucepan or soup pot. Add the leeks and garlic and cook over medium heat, stirring, for one minute. Add 2 T water, cover, and cook over low heat for 5 minutes until somewhat softened. Add the 4 cups broth, potatoes, broccoli, and sugar. Cook, covered, over medium-low heat, until the vegetables are tender, about 15 minutes. In a food processor or blender, puree the vegetable mixture along with the parsley, in batches if necessary, pulsing until smooth. Stir in the nutmeg. Return to it to saucepan, whisk in the remaining broth and milk, and reheat gently, stirring frequently. Season with the lemon juice, hot pepper sauce, salt, and pepper, and serve topped with a lemon slice if desired.
CHICKEN THIGHS WITH PEAR & LEEK SAUCE
1 large leek, white and light green parts only, thinly sliced; 4 tsp extra-virgin olive oil, divided; 4 large boneless, skinless chicken thighs (about 11/2 pounds), trimmed; 3/4 tsp salt, divided; 1/2 tsp freshly ground pepper, divided; 1 large firm ripe pear, peeled and diced; 3/4 cup reduced-sodium chicken broth, divided; 2 tsp cornstarch; 2 tbsp currant jelly; 1 ¼ cup chopped walnuts, toasted
Place sliced leek in a colander; rinse and drain well. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes. Meanwhile, whisk the remaining 1f2 cup broth and cornstarch in a small bowl. Add currant jelly to the pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts. Makes four servings.
COCK-A-LEEKIE SOUP
1 1/2-pound whole chicken, rinsed and quartered; 1 quart chicken stock; 1 bay leaf; 5 peppercorns; 2 whole cloves; 2 1/2 cups chopped leeks; 1/2 cup chopped carrots; 1/4 cup pearl barley; 2 tbsp chopped parsley; 1/4 cup chopped prunes (optional); salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken, parsley, and prunes, if using. Heat through. Season to taste. Makes 3-4 servings. Recipe from MACSAC
LEEK, MUSHROOM AND LEMON RISOTTO
8 ounces trimmed leeks; 8 ounces mushrooms; 2 tbsp olive oil 3 garlic cloves, crushed; 6 tbsp butter; 1 large onion, roughly chopped scant 1 3/4 cups rice; 5 cups hot vegetable stock; grated zest and juice of l lemon; 1/3 cup freshly grated Parmesan cheese; 1/4 cup mixed chopped fresh chives and flat-leaf parsley; salt and freshly ground black pepper; lemon wedges and sprigs of flat-leaf parsley, to serve
Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop. Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside. Add 2 tablespoons of the butter to the pan and cook the onion over medium heat for about 5 minutes. Stir in the rice and cook for 1 minute. Add a ladleful of stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed. Stir in more liquid as each ladleful is absorbed; this should take 20-25 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky. Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and 3 tablespoons of the juice, half the Parmesan and the herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Serve with lemon wedges and sprigs of flat -leaf parsley. Serves 4
BAKED EGGS WITH CREAMY LEEKS
1 tablespoon butter, plus extra for greasing; 8 ounces leeks, thinly sliced; 5-6 tablespoons whipping cream; freshly grated nutmeg; 4 eggs; salt and freshly ground black pepper
Preheat the oven to 375°F. Generously butter the bottoms and sides of four ramekins or individual soufflé dishes. Melt the butter in a small frying pan and cook the leeks over medium heat, stirring frequently, until softened but not browned. Add 3 tablespoons of the cream and cook gently for about 5 minutes, until the leeks are very soft and the cream has thickened a little. Season with salt, pepper and nutmeg. Arrange the ramekins in a small roasting pan and divide the leeks among them. Break an egg into each, spoon 1-2 teaspoons of the remaining cream over each egg and season lightly. Pour boiling water into the roasting pan to come halfway up the side of the ramekins or soufflé dishes. Bake for about 10 minutes, until the whites are set and the yolks are still soft, or a little longer if you prefer them more well done. Serves 4
POACHED SEAFOOD WITH LEEKS
2 medium fish fillets or 2 small whole fish; Juice and grated peel of 1 lemon; 4-6 sprigs parsley, chopped; 6 tablespoons butter or margarine; 2 leeks, leaves separated
Place fish in shallow buttered pan. Sprinkle with lemon peel and parsley. Add lemon juice and dot with butter. Cover all with separated leek leaves. Seal pan with aluminum foil. Bake in preheated 3250 F. oven for 25 to 35 minutes. Serves 2. Recipe from The Fruit and Vegetable Stand.
BROCCOLI AND RICOTTA CANNELLONI
2 tsp olive oil; 12 dried cannelloni tubes, 3 inches long; 4 cups broccoli florets; 11/2 cups fresh bread crumbs; 2/3 cup milk; 4 tbsp olive oil, plus extra for brushing; 1 cup ricotta cheese; pinch of grated nutmeg; 6 tbsp grated Parmesan cheese; 2 tbsp pine nuts; salt and freshly ground black pepper; tomato sauce
Preheat the oven to 375°F. Lightly grease four ovenproof dishes with olive oil. Bring a large saucepan of water to a boil, add the olive oil to the water to prevent the pasta from sticking together and simmer the cannelloni, uncovered, for 6-7 minutes, or until it is nearly cooked. Meanwhile, steam or boil the broccoli for 10 minutes, until tender. Drain the pasta, rinse under cold water and set aside. Drain the broccoli and let it cool, then place in a food processor or blender and process until smooth. Set aside. Place the bread crumbs in a bowl, add the milk and oil and stir until softened. Add the ricotta, broccoli puree, nutmeg and 4 tablespoons of the Parmesan or Pecorino cheese. Season with salt and pepper, and then set aside. Pour sauce into the four ovenproof dishes. Spoon the cheese mixture into a pastry bag fitted with a 1/2-inch nozzle. Carefully open the cannelloni tubes. Standing each one upright on a board, pipe the filling into each tube. Divide the tubes equally among the four dishes and lay them in rows in the tomato sauce. Brush the tops of the cannelloni with a little olive oil and sprinkle with the remaining Parmesan or Pecorino cheese and pine nuts. Bake for 25-30 minutes, until golden. Serves 4
BROCCOLI SOUP WITH LEEKS AND THYME
3 tablespoons butter; 3 cups chopped leeks (white and pale green parts only; about 3 large); 6 teaspoons chopped fresh thyme, divided; 11/4 pounds broccoli crowns, chopped (about 8 generous cups); 4 cups (or more) low-salt chicken broth
Melt butter in large pot over medium-high heat. Add leeks and 4 teaspoons thyme; sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes. Transfer 1/2 cup leeks to small bowl; reserve. Add broccoli and 4 cups broth to pot; bring to boil. Cover; boil until vegetables are tender, 8 to 10 minutes. Puree soup in blender until smooth. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and reserved leeks. 4 servings
ASIAN WINTER SLAW
3 tablespoons unseasoned rice vinegar; 2 tablespoons white miso; 1 tablespoon minced peeled fresh ginger; ¼ C vegetable oil; 1 16-oz.bag broccoli slaw; 3 lg. green onions, thinly sliced; 1/2 C chopped fresh cilantro
Whisk vinegar, miso, ginger, and oil in small bowl. Combine slaw, green onions, and cilantro in large bowl. Toss with dressing. 8 Servings
HEALTHY MAC & CHEESE WITH BROCCOLI
8 oz. elbow macaroni, shells or other short cut pasta, 1 T. olive oil, 4 C small florets of broccoli, 2 T. unsalted butter, 2 T. all-purpose flour, ¾ C 2% milk, ½ C shredded mozzarella cheese, ½ C shredded cheddar cheese (or 1 C cheddar), 2 T. grated or shredded Pecorino Romano cheese (don’t omit), 1/2 to 3/4 tsp salt, Italian seasoned panko, for serving (optional)
Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, (about 8 minutes; start tasting a few minutes before your package instructions indicate). Cut the broccoli into very small florets. In a large saucepan, add a drizzle of olive oil and heat on medium high. Add the broccoli and cook for 4 minutes until tender, then add a splash of water and ¼ teaspoon kosher salt. Cook 2 minutes more until bright green and tender. Remove the broccoli from the pan (and wipe it out if necessary). In the same pan, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste for 1 minute. Gradually add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded mozzarella, cheddar and Pecorino Romano cheese and continue stirring until the cheese is melted and the sauce is smooth. Add the ½ teaspoon salt. (If the sauce is too sticky, you can add ¼ cup more milk to get a creamier texture.) Add the pasta and broccoli to the sauce, stirring to combine, and heat just until the pasta is warmed through. Taste and add the remaining ¼ teaspoon kosher salt. If desired, sprinkle with Italian panko and serve.
BROCCOLI SALAD
1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 2T sugar; 1 T vinegar
Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.
ROASTED BROCCOLI
1 head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings. Recipe from MACSAC
ROASTED ROMANESCO
1 head Romanesco (also known as Romanesque cauliflower or Romanesco broccoli), cut into bite-size pieces, 1 T olive oil, salt, pepper, pinch of garlic powder and paprika
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika. Roast in the preheated oven until tender, 15 to 20 minutes.
PASTA WITH ROASTED ROMANESCO AND CAPERS
¼ cup chopped almonds, ¼ cup plus 3 tablespoons olive oil; plus more for drizzling, 2 tablespoons drained capers, patted dry, divided, Kosher salt, ½ medium Romanesco or cauliflower, cored, cut into small florets
8 garlic cloves, very thinly sliced, ½ teaspoon crushed red pepper flakes, plus more for serving, ½ cup dry white wine, 12 ounces lumaconi (snail shells) or other medium shell pasta, 2 ounces aged Asiago cheese or Pecorino, finely grated, 2 tablespoons unsalted butter
Preheat oven to 425°. Cook almonds, ¼ cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss Romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes. Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in Romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
BRAISED CAULIFLOWER & SQUASH PENNE PASTA
1 tablespoon extra-virgin olive oil, 3 large cloves garlic, 1 tsp. dried thyme, ¼ tsp. crushed red pepper, 4 C. “no-chicken broth”, 8 oz. whole wheat penne, (about 3 cups), 2 C. cauliflower florets, 2 C. 1/in. pieces peeled butternut squash, freshly ground pepper to taste, ¼ C Pecorino Romano cheese
Heat oil in a large saucepan over medium-high heat. Add garlic, thyme and crushed red pepper and cook, stirring, for 1 minute. Add broth, penne, cauliflower and squash. Bring to a boil over high heat. Reduce heat to a lively simmer and cook, uncovered, until the pasta is tender and the liquid is thickened and greatly reduced, 14 to 16 minutes. Remove from heat, stir in pepper and let stand for 5 minutes. Serve topped with cheese.
Recipe form www.eatingwell.com
BROCCOLI AND CAULIFLOWER SALAD WITH CURRIED DRESSING
4 slices bacon, ½ C mayonnaise, ¼ C sugar, 1 T cider vinegar, ¼ tsp curry powder or more, to taste, salt,
2 C broccoli florets, trimmed and cut into bite-size pieces, ¼ C sliced celery, 2 cups cauliflower florets, trimmed and cut into bite-size pieces, ⅓ Cp plus one tablespoon raisins, ⅓ Cp plus 1 T toasted slivered almonds
In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain on paper towels and crumble when cool enough to handle. Reserve the fat for another use. In a small bowl, mix together the mayonnaise, sugar, vinegar, curry powder, and salt to taste. In a serving bowl, layer the broccoli florets, celery, and cauliflower. Pour on all the dressing. Add a layer of raisins, then almonds, then top with the bacon. Cover with a tightfitting lid or plastic wrap. Refrigerate for at least 8 hours or overnight. Toss before serving. Recipe from: Jubilee: Recipes from Two Centuries of African American Cooking,” by Toni Tipton-Martin
ROASTED CAULIFLOWER
2 large cloves garlic, minced; 3 tablespoons olive oil; Salt and black pepper, to taste; 1 large head cauliflower, separated into florets; 1/3 cup grated Parmesan cheese; 1 bunch fresh parsley, chopped Combine garlic, olive oil, salt and pepper in a casserole dish. Add cauliflower, and toss to coat well. Bake 25 minutes at 425 degrees, stirring halfway through. Sprinkle top with Parmesan and parsley, and broil 35 minutes, until golden brown. Makes 6 servings
CURRIED RICE SALAD
1 1/2 cups long-grain or basmati rice; 2 ½ tsp salt; 2 tbsp peanut oil; 1/2 small head cauliflower, cut into small florets (about 2 cups); 1 tbsp curry powder; 1/2 cup currants; 1/2 cup water; 1/2 cup raw cashews, toasted and chopped; 3 tbsp finely chopped chives or green onion tops; 1/2 tsp black pepper
In a large pot, bring 4 quarts of water to boil. Meanwhile, heat a medium skillet over medium heat until hot, about 3 minutes. Add the rice and toast, stirring frequently, for about 5 minutes. Add 11/2 teaspoons of the salt to the boiling water and stir in the toasted rice. Return to a boil and cook, uncovered, until the rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line a rimmed baking sheet with foil. Drain the rice in a strainer, and then spread it on the prepared baking sheet. Let cool while preparing the salad ingredients. In a medium skillet over medium-high heat, warm the oil. Add the cauliflower, curry powder, and 1 teaspoon salt and cook, stirring constantly, for about 1 minute. Add the currants and 1 cup water. Reduce the heat to medium and cook, stirring occasionally, until the water evaporates and the cauliflower is tender, about 3 minutes. Transfer the cauliflower to a large bowl. Add the rice, cashews, chives, pepper, and remaining 1 teaspoon salt and toss to combine thoroughly. Let stand for 20 minutes to blend the flavors. Serve at room temperature. Serves 6 to 8
CAULIFLOWER AND CARROTS
1-2 tbsp olive oil; 4 cups small cauliflorettes; 3 medium carrots, in thin 1 ½ strips; ½ tsp salt; 2 large cloves garlic; minced; 1-3 tbsp balsamic vinegar; black pepper; basil, optional
Heat olive oil in a medium skillet. Add cauliflower, carrots and salt, and sauté over medium heat until tender 8-10 minutes. Stir in garlic during the last few minutes of cooking. Transfer to a bowl; add vinegar, pepper and basil if desired. Serve warm, cold or at room temperature. About 6 servings.
Recipe from The Moosewood Cookbook
ROASTED PEPPER RISOTTO
2 large bell peppers; 1 medium onion, finely diced; 3 tablespoons chopped fresh dill; juice of 2 small lemons; 8-9 cups vegetable stock; 3 tablespoons olive oil; about 2 1/2 cups Arborio rice; 1/2 cup dry white wine
Heat oven to broiling temperature. Place peppers on baking sheet. Broil close to heating element, using tongs-to turn peppers to char skin evenly on all sides. Remove from oven, place in paper bag, and close bag. Let peppers stand while you chop onion and dill and juice lemons. Remove peppers from bag; peel off charred skin, remove stem and seeds (don’t rinse them, as this will weaken the flavor), and cut into small strips. Heat stock in saucepan over medium-low flame. Heat oil in large saucepan over medium flame. Add onions; cook until soft. Stir in rice with wooden spoon until all grains are evenly coated. Add dill, stir 1 minute, then add wine and stir until wine is absorbed. Add 1 cup stock; stir until stock is absorbed. Continue cooking, stirring, and adding 1 cup of stock at a time until the rice is al dente and suspended in a smooth sauce, 15-25 minutes. Remove from heat; stir in lemon juice and red peppers. Makes 6-8 servings. Recipe from Amy Simonson
PEPPER PASTA
3 large bell peppers; 3 lbs. chicken breast cut in 2-inch pieces; Salt and black pepper, to taste; 1/4 c vegetable oil; 6 green onions, chopped; 4 cloves fresh garlic, pressed; 1 lb. hot, cooked fettuccine; 1/4 c bottled teriyaki sauce; 1/4 c soy sauce
Cut red, orange and yellow bell peppers into strips. Season chicken with salt and pepper. Heat oil in large skillet over medium heat. Saute green onions and garlic 1 minute to soften. Add chicken. Stir-fry 5 minutes. Add bell peppers; saute 3 minutes. Add teriyaki sauce and soy sauce; cover, reduce heat to low, and steam 2-3 minutes, until peppers are just tender. Pour mixture over pasta in serving dish. Season with black pepper. Serve hot. Makes 9 servings
CROSTINI WITH LEEKS AND SWEET PEPPERS
1 1/2 tablespoons olive oil; 2 leeks (about 2/3 pound), sliced into 1/4-inch-thick rounds; 1 large sweet red pepper, cut into small diamonds; 1/2 cup Greek olives, pitted and chopped; 3-4 tablespoons vinaigrette; salt and pepper to taste; sourdough bread, thinly sliced and toasted
Heat olive oil in skillet over medium flame. Add leeks; cook 3-5 minutes. Add sweet peppers; cook, stirring, until mostly tender, 3-5 minutes. Add olives and vinaigrette; cool. Season with salt and pepper. Serve at room temperature on toasted bread. Makes 2-3 cups leek mixture.
ROASTED RED PEPPER SAUCE
4 sweet red peppers; 2 cloves garlic; 1-2 Tbsp olive oil
Wash and dry peppers. Grill over charcoal fire until skin blackens and blisters. Or, use tongs and hold over gas flame. Wrap in kitchen towel and allow cooling to touch, at least 10 minutes. Peel off charred skin, remove stem and seed. Put peppers in food processor or blender; add garlic and 1 Tbsp olive oil. Puree. Add more garlic or oil to taste. Good as dip or meat condiment. Makes about 3/4 cup
STUFFED GREEN PEPPERS
2 large green peppers; 1/2 loaf (1 lb.) firm white bread; milk; 2/3 cups cooked chicken breast, ground; 2 tbsp cup pine nuts; 2 tbsp cup light raisins; 1/2 large egg, well beaten; salt and white pepper
Wash peppers. Slice off tops and remove seeds. Rinse insides and drain. Remove crusts from bread slices. Reduce to crumbs using blender or fingers. Add enough milk to crumbs to thoroughly moisten. Add remaining ingredients. Mix well and pack into peppers. Replace tops. Stand peppers in shallow baking dish with about 1 inch of stock or water. Bake in 350°F oven about 30 minutes or until peppers are thoroughly cooked. Cool and serve at room temperature. Makes 2 servings. Recipe from GALLIA PALACE
SAUSAGE AND PEPPERS
1 lb. spicy Italian sausage links; 2 sweet peppers, seeded and cut into chunks; 1/4 large yellow onion; 1/4 tsp dried oregano; 1/4 tsp fennel seed; 3 tbsp dry white wine; 1 tbsp chicken stock
Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed. Pour wine and stock over, and mix. Bake 20 minutes at 375 degrees; toss. Bake 30 minutes more, or until sausage is cooked through. Serve hot as a side dish or main dish. Makes 16 servings
FRIED PEPPERS WITH EGGS
1 large green pepper; 1 tbsp salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 tbsp water
Wash pepper, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown. Sprinkle with 1/4 tsp. salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook. Beat eggs, pinch of salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter.
ROASTED EGGPLANT & FETA DIP
½ pound eggplant; 1 tbsp lemon juice; 1/8 cup extra-virgin olive oil; 1/4 cup crumbled feta cheese; 1/4 cup finely chopped leeks; ½ small bell pepper, finely chopped; 1 tbsp chopped fresh basil; 1 tbsp finely chopped flat-leaf parsley; 1/4 tsp cayenne pepper, or to taste; 1/4 teaspoon salt; Pinch of sugar (optional)
Position oven rack about 6 inches from the heat source; preheat broiler. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be little chunky.) Stir in feta, onion, bell pepper, Chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed. Makes 6 servings, about 1/4 cup each. Cover and refrigerate for up to 2 days.
STUFFED EGGPLANT ITALIAN
1 medium eggplant; 2 tbsp olive oil; 1/2 onion, finely chopped; 2 cloves garlic, minced; 1/4 cup minced fresh parsley; 1 rib celery, finely chopped; 2 tbsp chopped pitted black olives; 1/2 tsp dried basil, crushed; 1/4 tsp dried oregano, crushed; 1/8 tsp cayenne pepper; 1/2 cup cracker crumbs; 1 tbsp fresh lemon juice; 1 egg, slightly beaten; 1/2 cup grated Swiss cheese; ½ pt tomatoes, chopped; Salt and freshly ground pepper to taste; 2 tbsp minced fresh parsley
Heat oven to 350°F. Cut eggplant in half and scoop out pulp, leaving a 1/2-inch shell with peel. In food processor or by hand, chop pulp into small pieces. Heat 1 tablespoon oil in skillet; sauté eggplant pulp for 3 to 4 minutes, stirring. Add onion, garlic, 1/4 cup parsley, and celery; sauté 4 to 5 minutes, stirring. Add olives, basil, oregano, cayenne pepper, cracker crumbs, lemon juice, egg, and 1/4 cup Swiss cheese; blend well. Fill eggplant shells with this mixture. Top each with equal amounts of chopped tomato; sprinkle with salt and pepper. Drizzle about 1 teaspoon olive oil on each. Place on oiled baking sheet and bake for 30 to 40 minutes or until hot and bubbly. Last 10 minutes of cooking time, remove and sprinkle with remaining 1/4 cup grated cheese mixed with 2 tablespoons minced parsley. Serves 4
LIGHT VINEGARED EGGPLANT
4 4-inch eggplants, caps removed; Sweet vinegar; 3 Tbsp, rice vinegar; 1/2 T sugar; pinch salt
Cut eggplants into fourths lengthwise. Cut each fourth crosswise into l/8-inch slices. In a medium saucepan, bring eggplant slices and ample water’ ‘ to a boil over high heat, reduce heat to medium, and simmer until cooked. The cooking time varies greatly, depending on the season and eggplant. Drain eggplant and cool to room temperature. Place cooled slices in a bowl and add sweet vinegar dressing. Toss until well coated. May be served at room temperature or chilled, in separate small dishes or in one dish family style. Does not keep.
SPICY CHICKPEA AND EGGPLANT STEW
1 large eggplant, cubed; 1/3 cup cooked chickpeas; 1 1/2 tbsp olive oil; 1 garlic clove, chopped 1 large onion, chopped; 1/4 tsp ground cumin; 1/4 tsp ground cinnamon; 1/4 tsp ground coriander; 1 x 14-ounce cans chopped tomatoes; salt and freshly ground black pepper
For the garnish: 2 tsp olive oil; 1/2 onion, sliced; 1/2 garlic clove, sliced; sprigs of cilantro
Place the eggplant in a colander and sprinkle with salt. Set the colander in a bowl and let sit for 30 minutes to allow the bitter juices to escape. Rinse the eggplant with cold water and dry on paper towels. Heat the oil in a large saucepan. Add the garlic and onion and cook until soft. Add the spices and cook, stirring, for a few seconds. Stir in the eggplant and cook for 5 minutes. Add the tomatoes and chickpeas and season with salt and pepper. Cover and simmer for 20 minutes. To make the garnish, heat the oil in a frying pan and, when very hot, add the sliced onion and garlic. Fry until golden and crisp. Serve the stew with rice, topped with the onion and garlic and garnished with cilantro. Serves 4
EASY-BAKE EGGPLANT
½ olive oil; 1 clove garlic, minced; 1 tsp salt; 1/4 tsp pepper; 1 tsp thyme leaves; 1 lg eggplant (or 2 small ones)
Combine oil, garlic, salt, pepper and thyme in a cup. Let stand while you fix eggplant. Peel eggplant and cut in 1/2″ crosswise slices. Spread in an oiled 15 1/2 X 10 1/2 X l” jelly roll pan, or another large shallow pan. Pour on the oil marinade, distributing it evenly over eggplant. Bake in moderate oven (375°) 30 minutes, or until barely tender. Makes 6 to 8 servings.
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
Nonstick vegetable oil spray; 1 unpeeled large eggplant, cut into 1/2-inch cubes; 2 medium yellow bell peppers, cut into 1/2-inch squares; 2 cups grape tomatoes; 3 large garlic cloves, divided; 1/3 cup olive oil; 2 cups (firmly packed) fresh basil leaves, divided; 1 cup freshly grated Parmesan cheese, divided; 1/4 cup pine nuts; 1 28-ounce can whole tomatoes in juice; 1 cup heavy whipping cream; 1 pound rigatoni; 1 pound whole-milk mozzarella cheese, cut into ½ inch cubes
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes. Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt. Blend tomatoes with juice, cream, 11/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping. Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve. 8 Servings
SESAME KALE SALAD
1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.
KALE SALAD WITH APPLES & CHEDDAR
4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water), 2 tablespoons coarsely chopped toasted almonds, 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, cored and cut in 1/4-inch dice, 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice, 2 tablespoons fresh lemon juice, Salt to taste, 1 very small garlic clove, puréed, 5 tablespoons extra Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. Recipe from Martha Rose Shulman
AROMATIC WILTED GREENS WITH COCONUT MILK
2 T coconut oil, 4 garlic cloves, lightly crushed, 2 small shallots, 1 red chili (such as Fresno) thinly sliced, 1” piece of ginger, peeled, thinly sliced into matchsticks, 1 bunch scallions, thinly sliced, divided, kosher salt, 1 small bunch kale, ribs and stems removed and leaves torn, 1 small bunch collard greens, ribs and stems removed, leaves sliced 1 “thick, ½ C coconut milk. Divided, lime wedges (for serving)
Heat oil in a large skillet over medium. Cook garlic, stirring, until golden brown, about 3 minutes. Add shallots, chili, ginger, and two thirds of scallions. Season with salt; cook, stirring often, until softened, about 5 minutes. Add kale and collard greens a handful at a time, letting them wilt slightly before adding more. Cook, tossing occasionally, until greens are crisp tender, about 6-8 minutes. Add half of coconut milk and toss to coat. Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges. Recipe form Bonappetit
GARLIC, SAUSAGE, & KALE NAAN PIZZAS
3T extra virgin olive oil divided, 3 cloves garlic, thinly sliced, ¼ t crushed red pepper or to taste, 12 oz. ground turkey, 1 t fennel seeds, 1 t paprika, ¼ t kosher salt, divided, 8 C lightly packed pre chopped kale, 1 T red wine vinegar, 2) 8 “whole grain naan breads or whole wheat pitas, ¾ C mini mozzarella balls
Position rack in upper third of oven; preheat broiler to high. Heat 2 T oil, garlic, and red pepper in a large skillet over medium high heat. As soon as the garlic starts to sizzle, add turkey, fennel seeds, paprika, and 1/8 t salt. Cook, breaking up the turkey with a wooden spoon, until it is almost cooked, 2-3 minutes. Add kale, vinegar, and the remaining 1/8 t salt; cook, stirring until the kale is wilted and the turkey is no longer pink, 2-3 minutes more. Remove from heat. Place the Naan (or pitas) on a large baking sheet and brush it the remaining 1 T oil. Top with equal portions of the turkey mixture and mozzarella. Broil until the cheese is melted and the edges are starting to brown, 2-4 minutes. Cut in half. Serves 4; recipe from Eating Well magazine
KALE CHIPS
Preheat an oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Bake until the edges brown but are not burnt, 10 to 15 minutes. May be oiled or sprayed with cooking oil and sprinkled with garlic salt.
SICHUAN CARROT SOUP
1 medium onion, chopped, 1 celery rib, chopped; 1 garlic clove, minced, 1 teaspoon vegetable oil, 1 lb. carrot, cut into 1-inch pieces, 3/4 inch fresh gingerroot, peeled and sliced thin; 1/8 teaspoon hot red pepper flakes, 3 cups chicken broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons creamy peanut butter, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 cup milk
Garnish, 2 tablespoons heavy cream, 1/4 cup sour cream, mixed with the cream
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 20-30 minutes. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve soup drizzled decoratively with sour cream mixture.
Serves 6; Recipe from Eating Well in Season
CARROT SALAD
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toasted
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine
HERB-ROASTED TRI-COLORED CARROTS
2 lbs. carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange), 2 T olive oil, 2 to 3 tsp fresh rosemary, finely chopped, 1 tsp fresh thyme, 1 tsp salt, or to taste, 1 tsp pepper, or to taste, 2 to 3 tsp fresh Italian flat-leaf parsley, finely chopped, 2 tsp lemon juice, optional
Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup. Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat. Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.
Stir and flip halfway through baking to ensure all sides cook evenly. Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.
BALSAMIC HONEY GLAZED RAINBOW CARROTS
1 lb. rainbow carrots, cut in half and sliced, 3 T extra virgin olive oil, 2 T balsamic vinegar
1 T honey, ⅛ tsp sea salt, ⅛ tsp. black pepper, Coarse salt for sprinkling, Parsley, diced, for garnish
Preheat oven to 400°F. Grease a baking dish and set aside. In a small bowl, whisk together the olive oil, balsamic vinegar, honey sea salt, and black pepper in a bowl until fully combined. Toss the carrots and the honey mixture together in a large bowl until evenly coated. Place coated carrots in to the prepared baking dish.
Roast for about 30-35 minutes until carrots are tender (but not mushy!) Cool for 5 minutes. Top with a sprinkling of coarse salt and parsley to serve. Recipe from https://www.aberdeenskitchen.com/
ROASTED RAINBOW CARROTS WITH MAPLE GLAZE
2 lbs. whole rainbow carrots, 2 T olive oil, Salt and pepper to taste, 2 T unsalted butter, melted, 4 T good maple syrup – plus more for drizzling at the end
Preheat oven to 425 degrees F. Wash carrots thoroughly, especially between around the stem. Peel carrots, leaving part of the tops (the green part) on, if desired. Note: I like to roast them whole, so they get a slight crunch in the center. But if your carrots are too thick, split them in half lengthwise. Arrange carrots on a large sheet pan, without overcrowding, about 1 to 2 inches apart. Toss carrots with olive oil, salt, pepper evenly. Roast for 15-18 minutes, turning halfway through, until almost fork tender. Remove from the oven. Toss carrots with maple syrup and melted butter. Return to the oven and roast for an additional 8-10 minutes until caramelized, watching it so that the maple glaze doesn’t burn. Recipe from https://cookingformysoul.com
CINNAMON BOSC PEARS
4 large Bosc pears; 4 teaspoons sugar; 4 teaspoons cinnamon
Peel, halve, and core pears. Blanch in boiling water and place in medium saucepan. Melt sugar and cinnamon in 1 cup water. Pour over pears. Cover and marinate 1 1/2 to 2 hours. Heat over low heat until warm. Serve with pork chops, spare ribs, duck, or game fowl. Recipe from The Fruit and Vegetable Stand.
PEAR SALSA
2 pears, sliced or chopped; 1 red bell pepper, diced; 1 green bell pepper, diced; 1/2 small jalapeno pepper, seeded and minced; 2 Tbsp minced fresh cilantro; 1/2 c canned pear nectar; 1 Tbsp Dijon-style mustard; Ground black pepper, to taste
Combine pears, red, green and jalapeno peppers and cilantro in bowl. Whisk together pear nectar, mustard and black pepper. Pour over pear mixture; toss. Serve chilled or at room temperature over grilled fish, chicken or pork. Makes 4 servings cups Recipe from Farm-Fresh Recipes.
PEAR-CRANBERRY COBBLER
7 large slightly underripe pears, peeled and sliced; 1 c fresh or frozen cranberries; 1/2 c sugar; 2 Tbsp flour; 1/2 tsp ground cinnamon; 1/4 tsp ground ginger
For topping: 1 c flour; 2/3 c firmly packed brown sugar; 1/2 c old-fashioned rolled oats; 1/4 tsp salt; 1/2 c (1 stick) butter, cut into pieces
Toss pears, berries, sugar, flour, cinnamon, and ginger in a bowl. Transfer to 8-inch square baking dish treated with nonstick cooking spray. Mix topping ingredients well, using pastry blender or fingertips. Sprinkle over filling. Set dish on baking sheet and bake at 350 degrees 1 hour, or until topping is golden and juices bubble thickly. Cool at least 20 minutes before serving with heavy cream or ice cream. Makes 9 servings
Recipe from Farm-Fresh Recipes.
PEAR CUSTARD BARS
1/3 C soft butter, 1/3 C sugar: cream together well. Add ¾ C whole wheat flour and ¼ t vanilla and beat until combined. Stir in 2/3 C chopped nuts and press into an 8×8 in baking pan. Bake in a 350 oven until lightly browned, 20 min. Cool in pan on wire rack.
8 oz. cream cheese or 1 C yogurt, ½ C sugar, 1 egg, ½ t vanilla.
In a mixing bowl beat cream cheese until smooth. Mix in sugar, egg and vanilla. Pour over crust. Arrange 3 C peeled and sliced fresh pears over filling. Combine ½ t sugar with ½ t cinnamon and sprinkle over pears. Bake in 350 oven for 25-30 min. Center will be soft and will become firm upon cooling. Cool 45 min., then cover and refrigerate at least 45 min. before cutting. Store in refrigerator. Recipe from Farming Magazine Fall 2005
PEAR BREAD
½ C softened butter, 1 C sugar, 2 eggs, 2 C flour, ½ t salt, ½ t baking soda, ½ t baking powder, 1/8 t nutmeg, ¼ C plain yogurt or buttermilk, 1 C coarsely chopped, cored pears, 1 t vanilla
Cream butter; gradually beat in sugar. Beat in eggs one at a time. Combine dry ingredient; add to egg mixture alternately with yogurt. Stir in pears and vanilla. Pour into buttered 9×593 in loaf pan. Bake at 3500 for one hour. Recipe form Jan Johel
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