Winter Share Eight March 5th 2020
- This is a bimonthly share only.
- WNY Chefs Celebrate Daniel Oles: Please join us as eight local restaurants are having a special time to honor Daniel called Good Grace. on Thursday March 19th
The restaurants included are Casa Azul; Chef Zina Lapi, Wax Light; Chefs Edward Forster & Joseph Fenush, Marble & Rye; Chef Michael Dimmer, Black Sheep; Chefs Steven & Ellen Gedra, Billy Club; Chef Nate Beardsley, Cantina Loco; Chef Michael Andrzejewski, Craving; Chef Adam Goetz, and Black Iron Bystro; Chef Brian Meccozi A percentage of the proceeds will benefit the farm. Find all the details and for reservations @ https://goodgraceny.com/
- The face book page is full of fond memories and pictures as well if you would like follow along @ https://www.facebook.com/OlesFamilyFarm/
Farm News from Jane
Where do we begin to convey all the outpouring of love and support that we have received in the last two weeks? It just “blows us away” … We never realized what an impact Daniel made on so many people’s lives. We are so very grateful for all the memories, photos and condolences members have shared with us. It is such a comfort to know that he was loved by so many. Thank you for your ongoing support and prayers during this time of loss. As we continue to work the ground, plant the seeds and harvest the crops we will remember our Daniel and carry on all the work that he enjoyed so immensely and cherished so dearly. We have had many helping hands along the way these last few weeks. So many people wanted to be around us and the farm, spending time working with us to get everything done in a timely fashion. So much so that for a while I think we were even “ahead of the game”! We are so appreciative for such a community of friends and family.
And we have been continuing to seed in the green house. So far there are bunching onions, lettuces, leeks, celery, many different varieties of onions including a new “blush” variety, shallots, dinosaur kale, regular & bronze fennel. This week a few flowers and herbs will be started as well. I am glad for the green plants in the green house as outside the mud season is upon us and its evidence is carried everywhere!!! When it is an overcast day, and the trees are just outlines of their summer glory and the ground is covered by shades of yellow, brown and gray it is so refreshing to have all the bright spring colors in view. The cycle of new life starts earlier inside the greenhouses. I enjoy the winter season with some quiet “down” time but once the snow is gone and the ground thaws, I am ready for those first blooms and colors of spring. The full moon is growing to its fullness March 9th and Daylight savings time returns on Sunday so spring isn’t too far away. Our farm dog Skye has been telling us that for the last week, shedding that lovely fur coat. Hope springs eternal and we are thankful for all that we have and had, Blessings on all of us, Jane
Produce: Fingerling potatoes Cooking onions Colored carrots Chioggia beets
(2) Spinach green Cabbage Kohlrabi Garlic
– Purple kohlrabi may seem intimidating but the possibilities are endless… After peeling eat them raw with a dip or grate them into a salad or stir fry. Boil them, mash them put them in a stew. That wasn’t my line but I “borrowed it from Merry comment on “taters” in the Tale of a Hobbit.
– Chioggia beets are delicious peeled and mandolined with a light vinaigrette. The slices are so beautiful with their “candy stripes”.
– Fingerling potatoes are great just boiled and then smashed and buttered on your plate. They are my current favorite. They are also nice in a roast or roasted.
LENTIL & ROASTED BEET SALAD
Salad: 1 pound beets (about 3 medium), 1 Tablespoon extra-virgin olive oil, 1 cup de Puy lentils (small, slate-green lentils from France; but it works using regular lentils), 2 teaspoons chopped fresh rosemary, divided, 1 whole bay leaf (dried or fresh), 2 large cloves of garlic, peeled & smashed, 1/2 medium onion, studded with a whole clove, 1/2 teaspoon kosher salt, plus additional for seasoning to taste
1/4 cup minced fresh flat-leaf parsley, freshly ground black pepper to taste, 6 cups mixed baby greens, 6 ounces crumbled goat cheese
Dressing (makes 1/2 cup): 3 Tablespoons sherry vinegar, 2 Tablespoons whole-grain mustard, 1 tsp kosher salt, freshly ground black pepper to taste, 1/3 cup extra-virgin olive oil, 2 medium shallots, minced
Preheat oven to 400°F. Trim all but 1 inch of the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package. Put the package in a small roasting pan. Roast the beets until easily pierced with a knife, about 1 hour. When the beets are cool enough to handle, peel them- the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Dice the beets and set aside. While you roast the beets, spread the lentils on a pan and pick out any pebbles or other foreign matter; rinse and drain. Put the lentils in a saucepan with cold water to cover by about 2 inches. Add 1 teaspoon chopped rosemary and the bay leaf to the pan, along with the smashed garlic, onion, and 1/2 teaspoon salt. Bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils are tender, about 25 minutes. Strain the lentils and discard garlic and onion. While lentils are simmering, prepare the salad dressing: Whisk vinegar with mustard, salt and pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Stir in the shallots. Use immediately or refrigerate in a tightly sealed container for up to 3 days. Put the warm lentils in a bowl and stir in half of the dressing. Cool the lentils completely, then add the beets, parsley, and remaining 1 teaspoon chopped rosemary. Season to taste with salt and pepper. Lightly dress the greens with a bit of the dressing and divide among 6 plates. Spoon some of the lentil salad onto the greens, crumble goat cheese over each serving, and drizzle with some of the remaining vinaigrette.
For salad: 1 lb. beets (preferably Chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens
For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper
Thinly slice the beets with a mandolined slicer. Place the slices into a bowl and toss with 1/4 cup lemon juice. Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended. Slowly add the olive oil, while whisking constantly. (This creates an emulsion). Add salt and white pepper to taste. Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray. If you like, add salt and a splash of lemon juice to the water. Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly). Cover and steam for 5-6 minutes, or until tender yet firm. Briefly shock the beets in an ice bath, then drain. Layer the beets and onions on four small plates. Sprinkle with pistachios and feta cheese crumbles. Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens. Recipe from Restaurant Widow; Serves 4
GOAT CHEESE AND GREEN APPLE BEET SALAD
1 1/2 pounds red beets, tops removed and scrubbed, 8 ounces baby Chioggia beets, tops removed and scrubbed, Coarse salt and freshly ground pepper, 2 tablespoons grape seed or safflower oil, 3 tablespoons pure honey, 5 tablespoons extra-virgin olive oil, 1 lemon plus 3 tablespoons fresh lemon juice, divided, 1 green apple, 4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup), 2 cups greens
Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grape seed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl. Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl. Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat. Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately. Recipe from Martha Stewart
SAVORY BEET SOUP
1 teaspoon olive oil, 1 cup chopped onion, 4 cups fat-free, less-sodium chicken broth, 2 cups water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 3 medium beets, peeled and halved, 1 medium potato, peeled and halved crosswise, 1 bay leaf, 1 teaspoon lemon juice, 8 tsps. reduced-fat sour cream
Preparation: Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf. Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice. Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.
Recipe from: Kathryn Conrad, Cooking Light OCTOBER 2004
QUICK BEET SALAD
¼ C sour cream, 1T horseradish, 1T chopped fresh dill, 2t olive plus 1T live oil divided, ¼ t ground pepper, 1/8 t salt, 1# precooked beets cut into ¼ “slices or wedges, 1t white wine vinegar
Combine sour cream, horse radish, dill, 2 t oil, pepper, and salt in a small bowl. Toss beets with vinegar and the remaining 1T oil. Serve the beets topped with the sauce. Recipe from Eating Well magazine
3 medium kohlrabi, trimmed of stalks and leaves; 2 T unsalted butter; 1/4 cup parmesan cheese; salt and pepper, to taste; 1 T minced parsley
Peel kohlrabi 1/8 in deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts, about 1 minute. Garnish with the parsley and serve immediately. 4 servings.
4 kohlrabi bulbs, peeled; 1T olive oil, 1 clove garlic, minced, salt and pepper to taste, 1/3C grated Parmesan cheese
Preheat an oven to 450 degrees F (230 degrees C).Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately. Recipe from AllRecipes.com
KOHLRABI AND CARROTS
1medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups), 4large carrots, cut into chunks to match the size of the kohlrabi, 1⁄4teaspoon nutmeg, 1tablespoon butter (optional), salt and pepper
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes. Add nutmeg and butter. Serve. Recipe form GeniusKitchen.com
2 kohlrabi, 1 teaspoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder
Preheat oven to 425°F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel. Cut them into thin strips. In a medium bowl, toss the kohlrabi fries with olive oil, chili powder and ground cumin, coating them evenly.
Spread the kohlrabi in a single layer on a baking sheet and bake for 25 minutes, flipping once, until they are soft and getting blistered and dark on the outside. Remove and eat warm. Recipe form RachelRayShow.com
2 cups chopped cabbage, 4 kohlrabi, peeled and grated, 2 carrots, grated, 2 T minced fresh onion, 1/4 C white sugar, ½ t salt, 1/8 t ground black pepper, 1/8 t celery seed, ½ C mayonnaise, 2 T apple cider vinegar
Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl. Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving. May vary the amounts of each veggie depending on what is on hand!
HERB-ROASTED RED POTATOES
1-pound red potatoes, cut in 11/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc.; 3-4 tablespoons olive oil; salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings. Recipe from Patricia Schindler
WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 pounds Yukon Gold or large fingerling potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon prepared hot mustard; 3/4 cup chopped onion; salt and pepper to taste; 1/2 cup apple cider or chicken stock; 3/4 pound pork sausage links; 3 tablespoons olive oil; 3 tablespoons coarsely chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper. Makes 6 servings. Recipe from MACSAC
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!
CRISPY FINGERLING POTATOES
1 1/2 pounds fingerling potatoes, Kosher salt, 1/4 cup olive oil, 1 tablespoon grill seasoning, 2 teaspoons paprika, freshly ground black pepper,
Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl. Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat. Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.
Recipe courtesy of Sandra Le; Food Network
ROASTED GARLIC POTATOES
3 pounds small red or white potatoes, 1/4 c olive oil, 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, 2T minced garlic (6 cloves), 2 T minced fresh parsley
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
GARLIC ROASTED POTATOES AND CARROTS
1 lb. small potatoes, whole, or larger potatoes cut into chunks; 1/2 lb. baby carrots, whole or large carrots cut up; 1 tbsp. olive oil; 1/2 tsp. kosher salt, 1/2 tsp. ground black pepper, 1 clove garlic, minced, 2 tsp. fresh thyme, mined
Heat oven to 400 degrees. In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme. Stir to mix well. Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil). Heat oven to 400 degrees. In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme. Stir to mix well. Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil). Place the skillet into the oven and roast for 25-30 minutes, stirring occasionally. The potatoes and carrots are done when they are tender when pierced with a fork. Servings: 4; Recipe from Center Cut Cook
SPINACH POTATO SOUP
2 cups cubed peeled potatoes (1/2-inch pieces), 1-1/2 cups water, 1 tablespoon dried minced onion, 1 teaspoon chicken bouillon granules, 1/2 teaspoon garlic salt, 1 cup thinly sliced fresh or chopped frozen spinach, 1 cup heavy whipping cream, 1/4 teaspoon ground nutmeg
In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through. Recipe from: TasteofHome.com
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
ROASTED CARROTS WITH TURMERIC COUSCOUS
1 1/4 lbs. medium carrots, halved lengthwise, 2 tbsp. olive oil, 1/2 tsp. curry powder, 2 3/4 cups chicken stock, 2 cups Israeli couscous, 1 1/2 tsp. ground turmeric, 1/3 cup plain Greek yogurt, thinned with 3 tbsp. water, Torn fresh mint, 4 lemon wedges
On baking sheet, toss carrots, oil and curry powder; season with salt and pepper. Roast at 500° until tender, 15 to 20 minutes. In saucepan, boil stock. Add couscous and turmeric. Cover and simmer until tender, about 7 minutes; season. Top couscous with carrots, yogurt and mint. Serve with lemon wedges. Recipe from rachaelraymag.com
MOROCCAN GRATED CARROT AND BEET SALAD RECIPE
2 cups of grated carrots (from about 3 carrots), 1 cup of grated fresh beets (from about 1 medium sized peeled beet), 1/2 cup golden raisins, 1/2 teaspoon paprika (sweet, not hot), 1/4 teaspoon ground cumin, 1/4 teaspoon cinnamon, Small pinch of salt, Small pinch of cayenne, 2 Tbsp lemon juice, 2 teaspoons honey, 2 Tbsp sliced fresh mint leaves
Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel. Then add to the bowl with the carrots. Add the raisins. Stir to gently combine. In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth. Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets. Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint. Recipe from simplyrecipes.com
ROASTED VEGETABLE-CHICKEN SOUP
1 pound rainbow carrots, peeled and halved lengthwise, 1 pound turnips, peeled and cut into 1- 1/2-inch cubes, 1/4 cup vegetable oil, 2 1/4 teaspoons salt, 1/2 teaspoon ground black pepper, 2 small yellow onions, quartered, 4 cloves garlic, sliced, 3 quarts (12 cups) unsalted chicken , broth, 2 bay leaves, 2 cups shredded rotisserie chicken, 1/2 cup parsley, roughly chopped5 cups cooked pasta (or rice or barley)
Heat oven to 425 degrees. On a rimmed baking sheet, toss carrots and turnips with 2 tbsp oil, 1 tsp salt and the pepper. On a foil-lined rimmed baking sheet, toss onion with 1 tbsp oil and 1/4 tsp salt. Roast carrots and turnips 15 min, then add pan with onions to oven and roast 20 min more. Meanwhile, heat 1 tbsp oil in a large Dutch oven over med. Add garlic and 1/4 tsp salt; cook about 4 min. Add broth, bay leaves and 3/4 tsp salt; bring to a simmer. Chop carrots and onions. Stir into soup with chicken and parsley. Simmer until heated through, about 5 min.
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
HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot, ¾ C orange juice, salt and pepper
Prepare beets and carrots by peeling and grating. Crush and finely chop garlic. 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.
BROWN SUGAR OR MAPLE GLAZED CARROT OR PARSNIPS
1 lb. medium carrots or parsnips, 1T butter, 1T brown sugar or maple syrup
Cut the carrots or parsnips in half, both crosswise and lengthwise or in bite sized pieces.
In a medium saucepan cook the carrots or parsnips, covered, in a small amount of boiling salted, water for 8-10 minutes or until crisp tender. Drain; remove from pan. In the same pan combine the butter, brown sugar or maple syrup and dash of salt. Cook and stir over medium heat until combined. Add carrots or parsnips. Cook, uncovered about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
INSTANT POT VEGAN CABBAGE SOUP
3 cups coarsely chopped green cabbage, 2 ½ C vegetable broth, 1 14.5 can diced tomatoes, 3 carrots, 3 stalks of celery, 1 onion chopped, 2 cloves garlic, 2 T apple cider vinegar, 1 T lemon juice, 2 tsp. dried sage
Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid. Recipe from Allrecipes.com
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 it 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
STUFFED CABBAGE SOUP
1 lb. extra lean ground beef I used 96% lean, 1 medium yellow onion chopped, 3 garlic cloves minced, 5 cups chopped green cabbage about half of a medium sized head, 4 cups 32 oz. low-sodium beef broth, 3 cups tomato sauce (24 oz.), 1 cup shredded carrots, 1/2 cup uncooked white or brown long grain rice, 2 dried bay leaves, 3 tbsp. packed brown sugar, 1 tsp. salt, 1/2 tsp. dried oregano leaves, 1/2 tsp. ground black , pepper, 1 1/2 tbsp. lemon juice
In a large soup pot, add the beef and place over medium-high heat. Break it apart with a wooden spoon. Add the onion. Cook about 8 minutes until the beef is brown, stirring occasionally. Add the garlic. Stir and cook 1 minute. Add the cabbage, beef broth, tomato sauce, carrots, rice, bay leaves, brown sugar, salt, oregano, and pepper. Bring to a boil. Then, reduce the heat to simmer and cover the pot. Cook until rice is tender (25 minutes for white rice and 45 minutes for brown rice). Remove the pot from the heat. Stir in the lemon juice. Let the soup rest uncovered for 10 minutes to thicken up before serving. Remove the bay leaves before serving. Recipe from thewholesomedish.com
GRILLED CHICKEN AND SPINACH SALAD WITH BALSAMIC VINAIGRETTE
4 boneless skinless chicken breasts (3 oz each), 7 oz bag baby spinach, few thin slices of red onion, 1/2 sweet red bell pepper, sliced into strips, 1 1/2 cups grape tomatoes sliced in half, 1 carrot, sliced into ribbons, For the Marinade: 2 tbsp fresh squeezed lemon juice, tsp dried oregano, 1 tsp garlic, crushed, , kosher salt to taste, fresh ground black pepper to taste, For the White Balsamic Vinaigrette:, 1/4 cup basil leaves, 3 tbsp white balsamic vinegar, 2 tbsp chopped shallots, 1 tbsp water, 2 tbsp extra virgin olive oil, pinch salt and freshly ground black pepper
Combine the marinade ingredients – lemon juice, oregano, garlic puree, salt and black pepper and pour over chicken, let it marinade in the refrigerator a minimum of two hours, but preferably 4-6 hours or longer.
Read more at http://www.skinnytaste.com/grilled-chicken-spinach-salad-with/#ah5uXySYI0J5wOE4.99 Place all the vinaigrette ingredients in a blender and blend until smooth. Set aside. Preheat an indoor or outdoor grill to medium-high, make sure your grates are clean and lightly oiled to prevent sticking. When the grill is hot, lay the chicken on the grill. Cook the chicken until well browned on both sides and firm, but not hard to the touch. Transfer to a plate when done. Divide spinach, onions, carrots, tomatoes and peppers on 4 plates. Top with the chicken and drizzle with balsamic dressing over each. Skinnytaste.com
CRANBERRY-RASPBERRY SPINACH SALAD
1 10-oz.pkg.frozen red raspberries in syrup, thawed, ¼ C sugar, 2 t. cornstarch, ½ C cranberry-raspberry drink, ¼ C red wine vinegar, ¼ t celery seeds, ¼ t. cinnamon, 1/8 t. ground cloves, 10 oz. fresh spinach, stems removed and torn ((8 C), ½ C broken walnuts, 1/3 C dried cranberries, ¼ C sunflower seeds, 3 green onions, thinly sliced
For dressing, place raspberries and syrup in a blender container or food processor bowl. Cover and blend or process until smooth; strain through a sieve to remove seeds. Discard seeds. In a medium saucepan combine sugar and cornstarch; stir in strained raspberries, berry drink, vinegar, celery seeds, cinnamon, and cloves. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Transfer to a nonmetal container. Cover and chill at least one hour. To serve, place spinach, walnuts, cranberries, sunflower seeds, and green onions in a large bowl; toss to combine. Drizzle with some of the dressing; toss to coat evenly. Pass remaining dressing. Recipe from Better Homes & Gardens Cookbook
1 beaten egg white, ½ C soft bread crumbs, ¼ C finely chopped onion, 1/8 t. garlic powder, 1/8 t. black pepper, 8 oz. lean ground beef, non-stick cooking spray, 2 14 oz. cans beef broth, 1 14/2-oz. can diced tomatoes with Italian herbs, undrained, 15 oz. can garbanzo beans, (chickpeas), rinsed and drained, 1 C sliced fresh mushrooms, ½ C water, ½ C dried small bow tie pasta, 3 cups torn fresh spinach or ½ of a 10 oz. pkg. frozen chopped spinach, thawed and well drained
In a medium bowl combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape into thirty-six ¾ in. meatballs. Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside. Meanwhile, in a large saucepan stir together broth, undrained tomatoes, garbanzo beans, mushrooms, and water. Bring to boiling; add past. Return to boiling; reduce heat. Simmer, covered, for 10-12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1 to 1 minutes more or just until fresh spinach wilts or frozen spinach is heated through. Recipe from Better Homes & Gardens Cookbook
PROSCIUTTO, SPINACH, AND PASTA CASSEROLE
8 oz. dried orecchiette, mostaccioli, or ziti, 2 medium onions, cut into thin wedges, or 5 medium leeks, sliced, 2 cloves garlic, minced, 1 T butter, ¼ C all-purpose flour, ½ t. anise seeds, crushed, 13/4 C milk, 11/2 C chicken broth, ¼ C parmesan cheese, 1 10-oz. pkg. frozen chopped spinach thawed and well drained, 2 oz. prosciutto, ctr into thin bite size strips, 1 medium tomato seeded and chopped
Cook pasta according to pkg. directions, drain, rinse pasta with cold water. Drain again. In a large saucepan Cook onions and garlic, covered, in hot butter about 5 minutes or until onions are tender, stirring occasionally. Stir in flour and anise seeds. Add milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon mixture into a 2-qt. casserole. Bake, covered, in a 3500 oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.