Winter Share One November 7th 2024
Important Information:
- This is a biweekly winter share only.
- Refrigerator magnets will be in the next scheduled delivery Nov. 21st for you and monthly members.
- Please bring any summer share boxes with you if you have any.
- Newsletters are archived on the website @ https://promisedlandcsa.com/news/news-archives/
This gives you access to recipes from prior shares.
Farm News from Jane
What a beautiful moon it was last evening, too bad the clouds were covering it this morning. The birds were squawking in their huge flock roosted in a big old black walnut tree again yesterday. And my daughter saw a huge frog sitting in the middle of the road. Shouldn’t they be snug in the mud by now? We’ve broken a few temperature records and have frequently been twenty degrees above the average normal daily temperature. I wonder when autumn’s bite is coming; we’ve only had a few cold days so far. In like a lamb and out like a lion? I thought that was the saying for spring but this is the opposite…
Well, believe it or not we have all the carrots harvested and it is only November 6th. All the garlic was seeded last week. These are new records for us, at least for the carrots. Often, we were in snow gear, kneeling in the snow pulling the carrots out in early December. No complaints – being out in the sunshine with a warm breeze. The first of the round headed green cabbage was harvested today. There are some mighty big ones. Those are the ones useful for Galumpkis or stuffed cabbage rolls. The share box has a heavy amount of cruciferous veggies this time of year. We hope that you are not tiring of them. I am anxious to make a cream of crucifer soup with a medley of them and of course some leeks and bright carrots for flavor and color. I love soup weather. I always feel so well nourished after a big bowl of hearty soup. Some good crusty bread makes it a perfect meal. Did you ever notice that when your plate or bowl is full of a large variety of different vegetables with differing colors and textures how much more you are satisfied when you‘re done eating? Having a good portion of protein is helpful balance too. I think that this is one of my favorite times of year to cook and eat. Maybe I just like the starchy vegetables more! The summer veggies are sweet but lighter in texture and sometimes in nutrition; think summer squash, cucumbers and eggplant. Delicious and crunchy and help keep you hydrated but if you want something substantial and really nutrient dense to fill you up and keep you warm, you gotta love autumn eating! I have to admit that I had my last BLT sandwich on Sunday. The tomatoes have lost their sweet flavor from ripening slowly in the cooler weather even in the high tunnel. But I still have time for fried green tomatoes before we pull the tomatoes out for the last bed of lettuces. We are spoiled with vegetables but I guess most people get whatever they want every week of the year at the grocery. Maybe it’s only special to me… Till next week; enjoy your first winter share. Blessings, Jane & Ben
Produce: Broccoli Cauliflower Romanesco Spaghetti squash Kale Red potatoes
Colorful carrots Golden beets Brussel sprouts green Cabbage Garlic
Produce tips:
– A good vegetable brush is very helpful and desirable to prep roots rather than peeling. There is concentrated layer of nutrition just under the skin.
– Kale should be bagged before refrigerating.
– Romanesco is from the broccoli family. Use your favorite recipes that you would for broccoli or cauliflower.
– Brussel sprouts can be removed from the stalk before bagging and refrigerating.
– Cauliflower & Romanesco may have spots from field or handling. Use a vegetable brush under running water to remove. If any remain use a sharp paring knife to remove.
– Winter squash and cabbage will keep well in a garage or cool porch if there isn’t enough room in the fridge.
– Potatoes do not need to be refrigerated but keep in a cool, dark place.
Recipes
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.
CREAMY BROCCOLI POTATO SOUP
1 large yellow onion, 3 garlic cloves, 2 pounds Yukon gold potatoes (about 6 medium), 3 tablespoons olive oil, 1 quart vegetable broth, ½ cup raw unsalted cashews, 1 teaspoon kosher salt, divided, 1 pound frozen broccoli florets (or 4 cups small steamed broccoli florets*), 1 large carrot, 1 teaspoon dried thyme, ¾ teaspoon dried dill, 2 teaspoons white wine vinegar, 1 teaspoon Dijon mustard
Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and ½ teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork. Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with ¼ teaspoon kosher salt and black pepper to taste. Peel and grate the carrot into long strips (we used a handheld julienne shredder). When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another ¼ teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.) Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added ¼ teaspoon more).
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
ASIAN WINTER SLAW
3 T unseasoned rice vinegar; 2T white miso; 1 T minced peeled fresh ginger; 1/4 C vegetable oil; 1 16-ounce bag broccoli slaw; 3 large 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
CREAM OF BROCCOLI SOUP
5 tablespoons butter, divided, 1 onion, chopped, 1 stalk celery, chopped; 3 cups chicken broth; 8 cups broccoli florets; 3 tablespoons all-purpose flour; 2 cups milk; ground black pepper to taste
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
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
CAULIFLOWER MASH WITH BOURSIN
1 head of cauliflower, 2 cloves garlic, peeled, 2.5 oz. Boursin cheese or herb flavored cream cheese, 2 T melted butter, salt and pepper optional for garnish: crumbled bacon, grated cheese, chives
Break the cauliflower into florets and add them with the peeled garlic to a pot of water. Add salt and bring to a boil. Cook the cauliflower until tender, about 15-20 minutes. Discard the water but reserve ¼ cup of it and place the cauliflower and garlic to the bowl of a food processer (or leave it in the pan and use an immersion blender). Add the cooking liquid, Boursin and melted butter and pulse until smooth. Add salt and pepper to taste and serve with crumbled bacon, grated cheese and chives on top.
Recipe from http://www.inmyredkitchen.com/ Boursin cheeses is a French soft cheese spread with garlic and herbs. Substitute with whatever you have on hand.
CAULIFLOWER WITH WHITE SAUCE OR CHEESE SAUCE
For an easy cream sauce whisk one cup of milk in a 2 C measuring cup with 2 T. flour until well blended add 1 T. butter, 1/4 tsp. salt and 1/8 tsp. of pepper.
Microwave on high for 1 min. Stir well. Wave for another minute and stir again. Continue at 30 sec. intervals stirring well after each time until thickened. If cheese sauce is desired add 1/4 cup favorite cheese and heat and stir until well blended.
SPICY POTATO AND CAULIFLOWER
8 ounces potatoes; 5 tablespoons peanut oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1 fresh red Chile, seeded and finely chopped; 1 medium cauliflower, broken up into small florets; 1 teaspoon cumin seeds; 2 garlic cloves, cut into shreds; 1-2 tablespoons cilantro, finely chopped; salt
Cook the potatoes in their skins in boiling salted water for about 20 minutes, until just tender. Drain and let cool. When cool enough to handle, peel and cut into I-inch cubes. Heat 3 tablespoons of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, turmeric, cayenne pepper and Chile. Let the spices sizzle for a few seconds. Add the cauliflower and about 1/4 cup water. Cook over medium heat, stirring constantly, for 6-8 minutes. Add the potatoes and stir-fry for 2-3 minutes. Season with salt, then remove from the heat. Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic and cook until lightly browned. Pour the mixture over the vegetables. Sprinkle with the chopped cilantro and serve at once. Serves 2
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
CAULIFLOWER CHEESE PIE
Crust: 2 cups packed grated raw potato; ¼ cup grated onion; ½ tsp salt; 1 egg white; flour for your fingers; oil
Filling: 1 tbsp olive oil; 1 cup chopped onion; 2 cloves of garlic, minced; ½ tsp salt; pepper to taste; ½ tsp basil; ¼ tsp thyme; 1 cauliflower, in small pieces; 2 eggs; ¼ cup milk; 1 cup packed grated cheese; paprika
Preheat oven to 400 degrees. Oil a 9-inch pie pan. Combine grated potato and onion, salt and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured hands, building up the sides in to a handsome edge. Bake for 30 minutes then brush the crust with a little oil and it 10 minutes more. Remove from oven and turn the temperature down to 375. Heat the olive oil in a large skillet. Add the onion, garlic, salt, pepper and herbs, and sauté over medium heat for about 5 minutes. Add cauliflower, stir and cover. Cook until tender, stirring occasionally, about 10 minutes. Spread half of the cheese into the baked crust (ok if still hot). Spoon the sautéed vegetables on top then sprinkle on the remaining cheese. Beat the eggs and milk together and pour over the top of the cheese. Dust lightly with paprika. Bake at 375 for 35 to 40 minutes or until set. Serve hot or warm.
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
CAULIFLOWER SALAD
3 c. shredded lettuce; 1 c. grated raw cauliflower; l/2 c. grated carrot; 3 tbsps. sweet pickle relish; 1/4 c. vinegar; 1/4 c. salad oil; 3 tbsps. Sugar; 1/2 tsp. onion salt; 1/8 tsp. pepper; 1/8 tsp. paprika
Combine lettuce, cauliflower, carrot and pickle relish in salad bowl. Shake together the remaining ingredients. Pour over salad and toss. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.
GREEN CAULIFLOWER WITH PARSLEY AND GREEN OLIVES
1 large head cauliflower, broccoli, or Romanesco; 1 bunch flat-leaf parsley, stems removed, leaves finely chopped; 2 tablespoons finely chopped tarragon; 1/2 cup chopped Spanish green olives; 2 tablespoons drained capers, rinsed; 1/3 cup olive oil; sea salt and freshly ground pepper; Manchego cheese
Cut the cauliflower into small florets; peel and dice the stems. Put the parsley, tarragon, and olives in a bowl with the capers, oil, 1/2 teaspoon salt, and plenty of pepper. Steam the cauliflower over salted boiling water until tender, about 5 minutes. Dump it into the bowl and toss well. Taste for salt and season with pepper. Serve with a little Manchego cheese grated or shaved over the top. Serves 4-6 Recipe from Local Flavors.
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
ROASTED CARROTS
12 carrots, 3 tablespoons good olive oil, 1 1/4 teaspoons kosher salt, 1/2 teaspoons freshly ground black pepper, 2 tablespoons minced fresh dill or parsley
Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve. Recipe from Ina Garten Foodnetwork.com
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 vinegar1 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
BAKED HORSERADISH CARROTS
2 medium carrots, cut into 3-inch julienne strips, 2 T mayonnaise, 2 tsp grated onion, 2 tsp prepared horseradish, 1/8 tsp salt, dash pepper, 2 T crushed butter-flavored crackers, 1 tsp butter, melted, dash paprika
Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish. In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, at 375° for 10-12 minutes or until heated through. Recipe form Tasteofhome.com
GLUTEN-FREE
HEIRLOOM CARROT SALAD WITH SWEET ORANGE AND THYME VINAIGRETTE
6 Tbs. olive oil, ¼ cup unseasoned rice vinegar, ¼ cup fresh orange juice, 2 Tbs. fresh thyme leaves, plus extra for garnish, 1 Tbs. finely chopped shallot, 1 tsp. honey, 1 ½ lbs. heirloom carrots, 1/3 cup pine nuts, 1/3 cup chopped flat-leaf parsley
Whisk together oil, vinegar, orange juice, thyme, shallot, and honey in large bowl. Hold each carrot over bowl containing vinaigrette and, using a vegetable peeler or spiral slicer, peel long, thin strips into bowl. Toss to mix.
Toast pine nuts in skillet over low heat 2 to 3 minutes, stirring and tossing frequently to prevent burning. Add pine nuts to carrots, and toss to mix. Sprinkle with parsley, and garnish with fresh thyme leaves.
Recipe from Vegatariantimes.com
ITALIAN-STYLE SPAGHETTI SQUASH
1/2 medium spaghetti squash (about 1 1/2 lbs.), seeded; 2 Tbsp water; 1 (14 1/2-oz) can Italian style stewed tomatoes, drained; 1/4 c grated Parmesan cheese
Place squash, cut side down, in a microwave-safe baking dish. Add water. Cover and microwave on high 10-14 minutes, or until tender. Using a towel or pot holder, hold squash on its side in dish. With other hand, use fork to shred pulp into strands into the dish. Add tomatoes, toss. Sprinkle with Parmesan cheese, and serve. Makes 6 serving
SPAGHETTI SQUASH AMERICANA
1 large spaghetti squash; 4 ounces butter; 4 ounces Parmesan cheese grated; 4 ounces Monterey jack or cheddar cheese shredded; 3-4 sprigs basil chopped; Salt; Freshly ground black pepper
Split and seed squash. Bake cut side down in half inch of water in baking dish in preheated 3500 F. oven for 20 to 30 minutes or until soft. Melt butter and mix with cheeses. When squash is cooked, remove spaghetti like strands with a fork. Mix in bowl with cheese mixture. Sprinkle chopped basil on top. Season with salt and pepper to taste. Serves 4.
SPAGHETTI SQUASH GRATIN WITH CHANTERELLES
spaghetti squash, about 3 lbs., 1 lb. of chanterelles, 5 T. unsalted butter, sea salt and freshly ground pepper, 2 cloves garlic, chopped, 1 c. half and half or cream, freshly grated Parmesan cheese
Lightly butter a shallow baking dish and preheat the oven to 3750. Poke a few holes in the squash and bake until it’s browned and soft, about 1 hour. While the squash is baking, clean the chanterelles with a brush. (Avoid washing them if possible – they drink up water like a sponge. Slice or dice them into small pieces. Melt half the butter in a skillet. When foamy, add the chanterelles and cook them over medium heat until tender, 10-15 minutes. Season with salt and pepper, add the garlic and the half and half, and simmer gently until the half and half and mushroom juices are reduced about a third, about 10 minutes. When the squash is done, cut it in two and scoop out the seeds. Now pull away the flesh with a fork, heaping in into spaghetti like strands. Toss with the remaining butter and season with salt and pepper. Spread the squash in the baking dish, spoon the chanterelles and half and half over it, and cover lightly with cheese. Return to the oven until heated through and the top is crisped and browned in places, 15-20 minutes.
Local Flavors Cooking and Eating from America’s Farmers’ Markets by Deborah Madison Serves 8.
SPAGHETTI SQUASH SALAD
1 spaghetti squash, 1 large onion; finely chopped, ½ c sugar, 1 c diced celery, ½ c chopped sweet red pepper. ½ c chopped green pepper, ½ c oil, ¼ c vinegar, ½ t salt
Cut squash in half; scoop out seeds. Place squash cut side down, in a baking pan. Fill pan with hot water to a depth of ½ inch. Bake uncovered, at 350 for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strand with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hotdogs. Store in the refrigerator. Recipe from Taste of Home
PALEO SPAGHETTI SQUASH
1 whole spaghetti squash, 3 medium carrots, roughly chopped, 2/3 cup walnuts, 3 cloves garlic, peeled ,and quartered, 1/2 teaspoon oregano,1 teaspoon lemon zest; grated, dash crushed red pepper, 2 tablespoons coconut oil, 1/2 cup raisins, 1 1/2 cups vegetable broth,1/2 cup grated parmesan cheese, optional,1/2 cup lemon juice, 3 tablespoons fresh parsley; chopped
Place the squash on a baking sheet and bake at 375°F for 30-45 minutes, or until the squash pierces easily with a butter knife and the interior is fully cooked. Cut the squash in half and let it cool enough to handle. Scrape out the seeds and “goo” with a spoon; discard. Using a fork, scrape out the squash’s “noodles” into a bowl; set aside. Place the carrots, walnuts, garlic, oregano, lemon zest, red pepper flakes, and 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Heat oil in a large skillet over medium-high heat. Add the carrot-nut mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to turn golden brown, about 5 minutes. Add the chicken broth and bring to a simmer. Add the squash, cheese (if using), lemon juice, parsley, and toss. Adjust salt, to taste. Divide among bowls and top with more cheese (if desired).
PORTUGUESE STONE SOUP
2 tablespoons olive oil, divided; 3 spicy smoked sausages, (10-12 oz.) sliced; 1 cup diced onion; 1 cup diced carrot; 1/2 cup diced celery; 3 tablespoons minced garlic; 8 cups chicken stock; 1 bay leaf; 1 teaspoon oregano; 1/2 teaspoon thyme; 4 cups (about 2/3 pound) very thinly sliced cabbage; 2 cups diced potatoes; 1 can (14 ounces) cannellini beans, rinsed and drained; bottled hot pepper sauce; salt and pepper
Heat 1 tablespoon of the olive oil in a soup pot over medium-high flame. Add the sliced sausage and brown it well. Remove sausages from pot add the remaining 1 tablespoon olive oil. When it is hot, add the onions, carrots, and celery; cook, stirring occasionally, about 8 minutes. Add the garlic and cook about 1 minute longer. Stir in chicken stock, bay leaf, oregano, thyme, and the sausage. Bring to a simmer and cook about 10 minutes. Add cabbage and potatoes; simmer 10 minutes longer. Add beans and simmer another 10 minutes. Season with hot pepper sauce, salt, and pepper to taste. Makes 8 or more servings. Recipe from MACSAC
STUFFED CABBAGE ROLLS
12 cabbage leaves*; 1-pound hamburger; 1/2 cup uncooked instant rice; 1 medium onion, chopped (about 1/2 cup); 1 can (4 ounces) mushroom stems and pieces; 1 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon garlic salt; 1 can (15 ounces) tomato sauce; 1 teaspoon sugar; 1/2 teaspoon lemon juice; 1 tablespoon cornstarch; 1 tablespoon water
Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Sauté hamburger, rice, onion, mushrooms (with liquid), salt, pepper, garlic salt and 1/2 cup of the tomato sauce. Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides. Place cabbage rolls seam sides down in ungreased square baking dish, 8x8x2 inches. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and cook in 3500 oven until hamburger is done, about 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls. Garnish with parsley if desired. Serves 4-5
FRUITED CABBAGE SLAW
1/2-pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced
In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss. Serves 6 to 8
STIR-FRIED CABBAGE
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately.
Yield: 4 servings
RUSSIAN TORTELLINI SOUP
T olive oil, 1 medium onion, quartered and sliced, 5 C chicken broth, 4 C mixed, shredded cabbage and carrots, (or coleslaw mix), 10 oz. cheese or meat filled tortellini, ½ t salt, ¼ t pepper, 1/3 C chopped fresh dill (or 2-3 T dry dill)
Heat 2T oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add shredded cabbage and carrots, tortellini, ½ t salt and pepper; cook until the tortellini are hot, 4-6 minutes. Remove from heat and stir in dill. Recipe from Eating Well magazine; Serves 4
LAZY GOLUMPKI (GOŁĄBKI), STUFFED CABBAGE CASSEROLE
Medium size head of cabbage, 2 1/2 lbs. lean ground beef 90/10, 1/2 lbs. cooked bacon coarsely chopped, 1 med white onion, 1/2 cup Italian flavored bread crumbs, 1/2 -3/4 cup white rice; cooked, 1-2 eggs, 1 family sized and 1 10 oz can of tomato soup, salt and pepper to taste, Preheat oven 375 degrees. Coarsely shred the cabbage in thick long pieces and set aside. Cook bacon in the oven, allow to cool, coarsely chop and set aside. Dice onion and set aside. Cook rice and allow to cool and set aside. For convenience, I used a boil in the bag type of rice. In a large bowl, add meat, bread crumbs, onion, bacon, rice, egg and salt and pepper. Start by only using one egg. If the mixture seems too dry, then add the second egg. In a 9X9 pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered. Add the meat mixture on top of the cabbage and press into the shape of the pan. Add another layer of cabbage to cover the meat mixture. Pour the family sized can of tomato soup over the top of the cabbage to cover completely. Reserve the smaller can to add additional soup while baking in the oven. Add salt and pepper over the top. Cover with aluminum foil. Place pan on top of a cookie sheet and put in a 375 preheated oven. Cook for approximately 1 hour 45 minutes -2 hours. Recipe from plattertalk.com
OVEN FRIED POTATOES
8 potatoes; 1 stick butter; 1/2 lb. chopped bacon (fried); Parmesan cheese; 1/2 lb. Longhorn Cheddar (grated); garlic; salt Cut potatoes into 8 sections. Melt 1/2 stick margarine on 2 cookie sheets in oven. Coat potatoes (with skins) with margarine. Sprinkle with garlic salt, Parmesan cheese and bacon. Bake at 4250 for 25 minutes. Pour off extra grease. Sprinkle Cheddar over potatoes and place in oven until melted. Serve with Ranch dressing. Recipe from Terri Noble
GARLICKY POTATO FANS
2 lb. potatoes, scrubbed; 6 garlic cloves, finely chopped; 1 tsp. dried oregano; 2 tbsp. finely chopped parsley; 2 tbsp. virgin olive oil; 1/4 tsp. salt; freshly ground black pepper
Combine the garlic, oregano, parsley, oil, salt and pepper in a small bowl. Slice the potatoes almost all the way through, as you would prepare a loaf of garlic bread, making the cuts about 1/4 inch apart. Spread a small amount of the garlic mixture inside each cut. Wrap the potatoes in heavy-duty plastic wrap and microwave them on high, rearranging them every four minutes, until they are tender – 12 to 16 minutes. Let the potatoes stand for five minutes before unwrapping them. Arrange them in a serving dish and press down lightly on each one to fan out the slices. EDITOR’S NOTE: To prepare these garlicky potatoes in a conventional oven, wrap them in aluminum foil and bake them for about one hour at 4000 F. Serves 4.
CABOT CHEDDAR MASHED POTATOES
2 pounds potatoes; 1/2 cup butter, plus more as needed; 3/4 cup whole milk, heated; 4 ounces sharp cheddar cheese, grated; Nutmeg; Salt and freshly ground white pepper
Peel and dice the potatoes. Cover with cold, salted water in a large stockpot. Bring to a boil over high heat and cook until potatoes are just fork tender. Drain thoroughly, and place in a large bowl with the butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste. Makes 4 servings
HOT GERMAN POTATO SALAD
1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar
Heat one-inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8-inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!
FABULOUS GARLIC MASHED POTATOES
2 1/2 # potatoes, peeled and cut into 2 in. chunks, 3 garlic cloves peeled, 1 t. salt. plus, additional to taste, 2/3 C chicken broth, ¼ C sour cream, ¼ t freshly ground pepper, 1/8 t grated nutmeg
Place potatoes and garlic in a large saucepan and add enough water to cover. Bring to a boil over high heat and add 1 t salt. Reduce the heat to medium, cover, and cook until the potatoes are tender about 15 minutes. Drain the potatoes, return then to a pot, and place over low heat for about 1 minute until thoroughly dry. Transfer to a large bowl, or leave them in the saucepan to mash. Add the broth to the potatoes, and mash with a potato masher or handheld electric mixer to make a smooth puree. Add the sour cream and continue to mash until the potatoes are light and fluffy. Season with pepper, nutmeg and salt to taste. Makes four side dish servings; recipe form AMA’s Family Health Cookbook
SIMPLE KALE & POTATO SOUP
1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped, 1 garlic clove, minced
1/2 tsp kosher salt, 2 cups vegetable stock, chicken stock, or water, 1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan, 1 tsp lemon juice or cider vinegar, 1 to 2 large eggs, depending on your appetite, salt and pepper, grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve
Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer. While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes. Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale. Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired. To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup. Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.
Serves 1 generously or 2 modestly
ROASTED BEET AND CARROT SALAD
1 teaspoon cumin seeds, 2 teaspoons fresh lemon juice, 2 teaspoons Sherry vinegar, 1 teaspoon Dijon mustard, 1/2 cup plus 3 teaspoons extra-virgin olive oil, divided, 1 tablespoon finely chopped fresh mint, Kosher salt and freshly ground black pepper, 1 pound baby carrots with 1/2″ of tops attached, peeled, 6 small (1 1/2″ diameter) red beets, scrubbed, trimmed leaving 2″ of stem attached, 3/4 cup (lightly packed) flat-leaf parsley leaves, divided, 1/2 cup crumbled feta (about 4 ounces)
Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill. Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper. Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.
Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes. Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing. Recipe form Epicurious.com
FRIED BEETS AND CARROTS
2 tablespoons olive oil; 2 teaspoons cumin seeds; 2 medium beets, quartered, sliced 1/4-inch thick; 2 medium carrots, sliced 1/4-inch thick; tamari sauce; greens
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings. Recipe from Linda Derrickson, Sunporch Cafe
ORANGE BORSCHT
4 medium-size beets peeled and coarsely grated; 5 cups beef stock; salt; freshly ground black pepper to taste; 2 cups tomato juice; 2 1/2 cups orange juice; yogurt; chopped chives
Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives. Yield: approximately 10 cups
ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like. Makes 2·4 servings. Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm
WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS 1 bunch beets, both tops and roots, olive oil, Salt and freshly ground black pepper, 4 cloves garlic, minced, 4 ounces goat cheese, crumbled, 2/3 cup toasted almond slivers.
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.
HOT BEET & CARROT SLAW
2 T butter, 1 lg clove garlic, 2 beets; fist sized; grated, 1 med. carrot; grated, ¾ C orange juice, salt and pepper
Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.
KALE AND POTATO TARRAGON SALAD
2 pounds small potatoes, scrubbed, 7 T. olive oil, 1 medium onion, diced, 1 bunch kale, large stems removed, leaves chopped into 1 in. pieces, 1 clove garlic, minced, 2 T. lemon juice, 1/4-1/2 t. tarragon, divided, salt and pepper to taste
Steam or boil potatoes until fork tender. Drain, cut into large bite sized pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 T. olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, ¼ t. dried tarragon, remaining 6 T. olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt and pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings. Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm
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 POMEGRANATE AND MAPLE PECANS
Salad: 12 oz Tuscan kale, deveined and sliced into ½ in. ribbons (8c.), 1 large red apple, cored, quartered, and thinly sliced (1+1/4 c), ½ pomegranate seeds, 1+1/2 OZ. Gouda, thinly shaved with vegetable peeler. To assemble salad: place kale in large bowl; gently massage 3 T vinaigrette into leaves to ensure even coverage. Gently toss with apple and pomegranate seeds, and transfer to serving bowl. Top with maple pecans and shaved Gouda.
Maple pecans: ½ c. pecan pieces, 1T maple syrup, 2 t. olive oil, ½ t. salt, ¼ t. cayenne pepper. Preheat oven to 350o. Combine all ingredients in small bowl, and toss until well coated. Place on parchment-lined baking sheet, and bake for 12 minutes, or until toasted and fragrant, stirring occasionally. Let cool to room temperature.
Vinaigrette: 2T. Balsamic vinegar, 2T olive oil, 1 small shallot, peeled and finely minced (1+1/2 T.) To make vinaigrette: whisk together ingredients, and season with salt and pepper, if desired.
KALE & BRUSSEL SPROUT SALAD
1/4 cup fresh lemon juice, 2T Dijon mustard, 1T minced shallot, 1sm.garlic clove, finely grated, 1/4 t. kosher salt, Freshly gr. pepper, 2 large bunches of Tuscan kale (about 1 1/2 lbs.), center stem discarded, leaves thinly sliced, 12 oz. Brussel sprouts, trimmed, finely grated or shredded with a knife, 1/2 c. extra-virgin olive oil, 1/3 c. almonds with skins, coarsely chopped, 1 c. finely grated Pecorino. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussel sprouts in a large bowl. Slowly whisk olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing and kale mixture can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
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
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.
KALE & BRUSSEL SPROUT SOUP
1tablespoon olive oil, 1onion, 1lb kale, 10 Brussels sprouts, 3carrots, 1sprig fresh rosemary, 14ounces cannellini , beans (1 can), 2pints vegetable stock, salt, pepper
Sauté the chopped onion in the olive oil until golden. Add chopped kale, carrot and shredded Brussel sprout and allow to soften a little. Pour over the stock and bring to the boil, adding the sprig of rosemary. Simmer for 45 minutes adding more stock if required. At this stage the soup will be very watery. Drain the can of beans, rinse in a colander and then mash with a fork or blend. Add the mashed beans to the soup. This will make the broth a little thicker and give it an interesting texture and flavor. Recipe from Food.com
SEARED BRUSSEL SPROUTS BRAISED WITH APPLE CIDER
12 large Brussels sprouts; cooking oil; salt; 1/4 cup apple cider
Trim Brussels sprouts and cut in half. Heat a cast-iron pan over medium flame. Add some oil. Sprinkle salt evenly over bottom of pan. Lay Brussels sprouts cut side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let them continue cooking off the heat another 5 minutes. Serve with grilled chicken or black-eyed peas. Makes 2 servings. Recipe from Ben Hunter, Catacombs Coffeehouse Makes 6 servings
SWEET & SOUR BRUSSEL SPROUTS
1/4-pound sliced bacon, diced; 2 lb. brussels sprouts; 1/2 onion, finely chopped; 1/4 cup cider vinegar; 1 ½ tbsp sugar;1/4 tsp salt; 1/4tsp ground mustard; 1/8 tsp
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, sauté brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon. Yield: 8 servings.
ROASTED BRUSSELS SPROUT WITH CRISPED PANCETTA
1 lb. Brussels sprouts; 1/4-# pancetta, cut into slivers; 1 tbsp olive oil; salt and pepper to taste; 1/2 tsp garlic salt
Heat oven to 425 degrees. Halve the large sprouts. Toss with olive oil and garlic salt; arrange in single layer on baking sheet. Bake, shaking pan halfway through roasting time, until tender (15-25 minutes, depending on size of sprouts). Brussels sprouts are done when they’re deep green with several brown caramelized spots. Meanwhile, sauté pancetta over medium heat until crisp. Toss Brussels sprouts with pancetta. Season with salt and pepper. Makes 4 servings. Recipe from MACSAC
SHAVED BRUSSEL SPROUT SALAD
1 t Dijon mustard, 3T olive oil, 1T walnut oil, 1T lemon juice, 1t sherry vinegar, 1T finely chopped parsley, salt and pepper; freshly ground to taste, 1 qt Brussels sprouts; shaved thinly by hand or on a mandolin, 1C roasted peanuts, 1C shaved Pecorino Romano cheese (or Parmigiano-Reggiano), ½ C flat leaf parsley
Prepare the vinaigrette: Put the mustard in a heavy bowl. Slowly add olive oil and walnut oil while whisking. Add lemon juice and sherry vinegar. Finish with chopped parsley and season with salt and pepper. To prepare salad: Toss Brussels sprouts, peanuts, cheese and parsley in a salad bowl with the vinaigrette, to taste.
BRUSSELS SPROUT AND SAUSAGE SOUP
1 #Brussels sprouts 1/2-pound andouille sausage, 1 teaspoon olive oil, 3 large red potatoes, 2 bay leaves
1 teaspoon caraway seeds, 4 cups reduced-sodium chicken broth
Trim ends off Brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside. Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes. Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces. When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add Brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and Brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot. Recipe from Myrecipes.com