- This is both a biweekly and monthly share.
- Please don’t wait to renew your summer share membership. Due to online registration and increased demand for produce we will sell out earlier. We don’t want any renewing members to miss out! Please contact us if you have any questions. Membership form is attached.
Farm News from Jane
Hurrah for sunshine! About fifteen minutes; that’s how much more sunlight we’re experiencing since we passed the winter solstice. And it is almost all at the end of the day, so it’s light until almost 5:30. Yesterday we skated on the pond so late that you could barely see your skate laces to untie them! The ice is over four inches thick and although we have not had much snow as yet this winter the temperatures (with wind chill factored in) have been more than cold enough to keep things “solid”. Out here in the country we appreciate frozen ground so that all our outdoor tasks don’t include mud and the muddy boots which always finds its way into the house!
I love winter sports, perhaps it makes me feel like a kid again; zipping and zooming around the pond. One of Ben’s sons asked me how fast I could go. The answer was faster than I wanted too! Too dangerous now… I told him that I might have liked to “show off” when I was younger but not any more… But I did acquiesce to one faster run around the perimeter of the pond. It doesn’t seem to hold the excitement it did when I was his age. But Case was ready to “roll” and did very well on his new Christmas skates. He doesn’t usually stop at something new until he has mastered it to his satisfaction; determination so much like his dad. He “gets’er done” like Larry the Cable guy says!!! Case and I also got to do a bit of x-country skiing in one of the hay fields after Christmas; “make hay while the sun shines” is very apt for winter sports as well. You have to go when you have the snow; no excuses or putting it off until another day. In another day the snow or ice has melted…
So, however you feel about winter snow and ice continuing for a few months, the winter vegetables do also. Most are holding up fairly well in storage. It’s always easier if it stays cold outside. We can turn up the heat but we can’t make it colder. The winter squash is always the first to say good-bye and although the outside of the squash may not be as pretty; the inside is still tasty! Some varieties hold up much better than others. And speaking of varieties, we have ordered all our seeds and we received the first two boxes from Harris Seeds out of Rochester came yesterday. How quickly we move from one task to another. It will be another month or so before we begin seeding the early crops and I am grateful for that. It was fun to pour over the beautiful pictures of vegetables in the seed catalogs reading descriptions and comparing them to varieties we’ve grown before. It’s also time to catch up on paperwork and household jobs. Honey-do jobs as some would say. “Honey would you do…” All I know is that unlike most WNY’ers winter goes by too quickly for me. So, if you do not like the snow and cold you can be happy knowing that someone is enjoying it! We hope that you’ll enjoy this share; stir fries are always a welcome treat and help to utilize some of the more unique veggies like this week’s purple daikon radishes. Some of the vegetables are quite large like the cabbage and rutabaga. Both are good store’ers so don’t be afraid to cut them in half and bag them for another meal. And don’t forget the soup kettle; it’s just waiting for you to fill it up for a cold day warm-up! Cabbage soup is good for you and the soul, Jane
Produce: Spinach Orange Carrots Orange Beets Red Cabbage Kale Garlic/Shallots
Chieftain red potatoes Purple Daikon Radish Delicata squash Acorn squash Rutabaga
– Daikon radishes are great sliced thin for raw on a salad or sautéed in a stir fry.
– If you are not a “beet fan” please do roast or grill the golden beets. Their flavor is mild and they are every sweet. Leftovers are great cold with a dash of balsamic vinegar (I prefer white) and some feta or goat cheese.
– Acorn and Delicata squash can be substituted in recipes.
– Don’t forget to check out some of the soup recipe suggestions and feel free to “make it your own”. The apple rutabaga soup is a winner!
– Please bag the kale before refrigerating and any veggies you have cut should be wrapped or bagged in plastic before refrigerating.
– The rutabaga does not need to be refrigerated but should be placed in a cool dark spot.
– The cabbage does best refrigerated, but will hold for a while if you don’t have room. Don’t wrap until it’s cut!
– Shallots are much larger than what you would buy in a store so less is needed in recipes!
– Winter squash; one of the recipes makes use of any “leftover” holiday purchased cranberries left in your crisper bin!
BAKED CHICKEN BREASTS WITH SAGE SHALLOT APPLE DRESSING
4 boneless, skinless chicken breasts; 2 tbsp each chopped fresh sage and parsley; (6 ounces each) 2 heaping cups dried bread cubes or croutons; 1 tbsp butter; salt and pepper to taste; 1/3 cup finely chopped shallots; 1/2-2/3 cup chicken broth; 1 cup finely chopped tart apple
Oil a baking pan. Trim chicken of all fat; flatten meat by pounding it lightly with a flat, heavy utensil. Place in pan. Heat oven to 350 degrees. Cook shallots in butter on stove top until tender, 4-5 minutes. Stir in apples, herbs, bread cubes, salt, pepper, and just enough chicken broth to make a moist stuffing. Mound on chicken. Bake until stuffing has browned and chicken is tender, 20-25 minutes.
Makes 4 servings. Recipe from MACSAC
WARM DRESSING WITH SHALLOT
(great over baked squash and greens)
1/4 C maple syrup, 1/4 C cider vinegar, 1/3 C olive oil, 2 tsp Dijon mustard, 1 shallot, minced, salt and pepper
Shake ingredients together and place in a small pan. Heat until shallots begin to have an aroma.
ROASTED BUTTERNUT SQUASH AND SHALLOT SOUP
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds), 1 tablespoon olive oil, 1/4 teaspoon salt, 4 large shallots, peeled and halved, 1 (1/2-inch) piece peeled fresh ginger, thinly sliced, 2 1/2 cups fat-free, less-sodium chicken broth, 2 tablespoons (1-inch) slices fresh chives, cracked black pepper (optional)
Preheat oven to 375°. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
ROASTED POTATOES AND SHALLOTS
6 large shallots, peeled and halved lengthwise, 3 tablespoons extra-virgin olive oil, divided, 1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered
Preheat oven to 400°F with rack in lowest position. Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly. Roast, stirring occasionally, until shallots are golden, about 30 minutes. Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots. Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes. Recipe from In the Kitchen with Stephano Faita
ROSY COLESLAW WITH APPLE AND ONION
4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 Servings; Recipe from MACSAC
CARAWAY RED CABBAGE ALSACIENNE
1/4 C (1/2 stick) unsalted butter; 1/4 tsp ground cloves; 1 large onion, diced; 1/2 C dry white wine; 2 Rome Beauty apples, peeled, cored and diced; 1/4C Caraway Seed Vinegar (see following recipe); 1 3-4# red cabbage, shredded; 1 tsp salt; 1/2 C red currant or apple jelly; 2 T sugar; 3 slices bacon, diced; 2 T brown sugar; 2 T all-purpose flour; 1/2 tsp freshly grated nutmeg
Melt butter in large nonaluminum pot over medium heat. Add onion and sauté until tender and light golden. Add apple and sauté until soft and pale golden, about 5 minutes. Add cabbage and toss until well combined. Increase heat to medium high and cook until cabbage is limp, about 2 to 3 minutes. Add sugars and sauté until they melt and begin to caramelize. Stir in spices, wine and vinegar and bring to boil. Cover partially, reduce heat to medium and continue cooking, stirring occasionally to prevent burning, until cabbage is tender, about 45 minutes. Season with salt. Blend in jelly, stirring until dissolved. Continue simmering gently, uncovered, 5 to 10 minutes. Sauté bacon in small skillet until limp and slightly browned. Blend in flour and cook 1 to 2 minutes. Add to cabbage and cook, stirring, until thickened. Makes about 1 quart
– Caraway Seed Vinegar: 2 tablespoons caraway seed; 1-quart red wine vinegar or cider vinegar
Gently bruise caraway seed using mortar and pestle. Place in center of 3-inch square of double-thickness cheesecloth and tie with string. Place in tall 1-quart glass bottle. Bring vinegar to simmer, then pour into bottle to fill. Cap and seal. Let stand in cool, dark area for about 10 days to infuse before using. Remove caraway seed and discard.
RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING
1/4 cup dried currants; 3 tablespoons balsamic vinegar; 6 cups thinly sliced red cabbage; 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped; 1 tablespoon finely chopped shallot; 1 tablespoon extra-virgin olive oil; 1/2 cup whole almonds, toasted, coarsely chopped; 1/4 cup chopped fresh Italian parsley
Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes. Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant vinegar mixture and olive oil. Season with salt and freshly ground black pepper. Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend. 6 Servings
RED CABBAGE SOUP
2 T olive oil, 6 cups of sliced red cabbage, 1 Leek, sliced, 1 Onion, peeled and chopped, 1 small potato, peeled and diced, 1 qt. veg. stock or water, 3-4 oz almond milk, 1 tsp. sea salt (or salt to taste)
Have all the vegetables well washed and prepared as indicated in the ingredients description.
Heat the EVOO in a large saucepan over moderate heat. Add the leeks and onion and a pinch of salt and sauté for about 3 minutes until soft. Add then the diced potato and 2 tablespoons of vegetable stock or water and sauté for about 10 minutes until the potatoes are cooked. Add then the sliced red cabbage and sauté for 5 minutes. Cover with the rest of the stock and bring to a boil over medium heat. When it has reached a boil remove the saucepan from the heat. Add the almond milk, one teaspoon sea salt (or salt to taste) and puree with hand mixer, blender or emulsifier until perfectly combined. Serve hot.
Recipe from Margarita @ Tasty Mediterraneo
WINTER SQUASH WITH CRANBERRIES
1 small winter squash, 1-3 teaspoons butter or olive oil, 1 cup cranberries (fresh or frozen), 2-3 tablespoons raspberry jam or puree
Peel winter squash, chop flesh into 1/2- to 1-inch cubes, and steam over boiling water until soft but not mushy. Heat butter or olive oil in heavy skillet over medium flame. Toss in cranberries and stir frequently until they soften. Mash in skillet with fork or potato masher. Stir in jam. When squash is done, toss it with the cranberry mixture, Makes 4-8 servings. Recipe from Linda Taylor, Good Earth Farm
ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; l/4 cup sunflower seeds; 1 cup crumbled feta
Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.
CORN BREAD AND PINE NUT-STUFFED ACORN SQUASH
8 very small acorn squash or other very small winter squash; 6 tablespoons pine nuts; 3 tablespoons chopped fresh oregano; I cup finely chopped red onion; salt and pepper; 6 tablespoons butter, divided; 3-6 tablespoons apple cider; I cup finely chopped sweet red or green pepper
4 cups stale com bread in I-inch cubes (equivalent to approximately 1 8-by-8-inch pan of com bread) Heat oven to 350 degrees. Cut a thin slice off bottom of each squash, so it can stand up. Cut off a quarter of each squash from the top and discard. Scoop out seeds and membranes. Place squashes top side down in baking dish; add water to depth of 1/4 inch. Cover with foil; bake until tender, 45- 60 minutes. Discard water. Melt 3 tablespoons butter in skillet over medium heat. Add onions and cook, stirring often, until nearly tender. Add sweet peppers and cook, stirring often, 3-4 minutes. Crumble the com bread; combine with cooked vegetables, pine nuts, oregano, and salt and pepper to taste. Stir in just enough apple cider to moisten stuffing. Fill squash cavities with stuffing. Melt remaining 3 tablespoons butter; drizzle or brush on stuffing. Place in baking dish and bake at 350 degrees about 30 minutes. Makes 8 servings. Recipe from MACSAC
SAVORY WINTER SQUASH WITH SAUSAGE STUFFING
1 Medium-size winter squash, cut in half and seeded; 1/3 lb. sausage meat; 1 medium-size onion, peeled and finely chopped; 1/4 Cup corn bread cubes; 1/4 Cup fine dry bread crumbs; pinch of allspice; 1/4 cup warm water; salt; 1 egg yolk, lightly beaten; Melted butter
Crumble the sausage meat into a large skillet and fry until light brown. Pour off all but 2 tablespoons fat. Add the onions and sauté for 5 minutes. Mix in the bread cubes, bread crumbs, allspice, water and salt to taste. Mix well with your fingers, breaking up any large sausage pieces. Stir the egg into the stuffing. Preheat oven to 350 degrees F. Fill the squash cavities with the stuffing and arrange the squash halves on a baking sheet. Use crushed aluminum foil to keep the halves from tipping. Bake for 1 to 11/2 hours or until tender, brushing occasionally with melted butter. Serves 2
ACORN SQUASH STUFFED WITH KALE & WHITE BEANS
1 medium acorn squash, halved; and seeded; 1/2 tsp plus 1 tbsp extra-virgin olive oil, divided; 1/4 teaspoon salt, divided; 1/4 teaspoon freshly ground pepper, divided; 1/4 cup chopped onion; 1 clove garlic, minced; 1 tbsp water; 1/2 tbsp tomato paste; 4 cups chopped kale leaves; 1/2 15 ounce can white beans, rinsed; 1/4 cup chopped Kalamata olives; 1/4 cup coarse dry whole-wheat breadcrumbs; 1/4 cup grated Parmesan cheese
Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in kale, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat. Position rack in center of oven; preheat broiler. Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
DELICATA SQUASH WITH ORANGE & PISTACHIOS
1-pound Delicata squash (about 1 large); 1 tablespoon extra-virgin olive oil; 2 shallots, halved and sliced; 1 teaspoon orange zest; 31/4 cup orange juice; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons chopped salted pistachios
Cut squash in half lengthwise; scoop out the seeds. Thinly slice crosswise. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add the squash, orange zest and juice, salt and pepper. Reduce heat to medium low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Serve sprinkled with pistachios. Makes: 4 servings, about 1 cup each
CRANBERRY-APRICOT DELICATA SQUASH
1-pound Delicata squash (about 1 large); 2 tablespoons extra-virgin olive oil; 1 tablespoon apple cider or apple juice; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1/4 cup chopped dried apricots; 1/4 cup dried cranberries; 2 tablespoons finely chopped chives; 2 tablespoons toasted sliced almonds
Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise. Bring 1 inch of water to a boil in a sauce pan fitted with a steamer basket. Steam the squash until just tender, 5 to 7 minutes. Whisk oil, cider (or juice), salt and pepper in a large bowl. Add the squash, apricots cranberries and chives; toss to coat. Serve sprinkled with almonds. MAKES, 4 servings
PEARL COUSCOUS AND ROASTED DELICATA SQUASH SALAD WITH KALE AND POMEGRANATE
Salad: 2 medium Delicata squash, halved and seeded, 2 tablespoons extra virgin olive oil, divided, 1/2 teaspoon chili , powder, 1/2 teaspoon fresh ground pepper, 1/2 teaspoon sea salt, 1/2 a red onion, sliced thin, 1/4 cup raw, hulled pepitas, 1 1/2 cup pearl couscous, 1 3/4 cup boiling water, 4 cups kale, woody stems removed and chopped, 1/2 cup pomegranate arils, 1/4 cup crumbled goat cheese chèvre,
Vinaigrette: 2 tablespoons minced red onion, 3 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, teaspoon honey, 1/2 teaspoon sea salt, 1/4 cup extra virgin olive oil
Preheat oven to 425 degrees F. Trim the ends of the squash and cut into 1/2-inch thick crescents. On a large rimming baking sheet, toss squash with 1 tablespoon olive oil, chili powder, pepper, and sea salt. Spread out on baking sheet. Roast squash 20 minutes. Flip, slide squash back into the oven, and set a timer for 15 minutes. When timer dings, move squash over to one side of pan to make room for red onion slices and pepitas. Roast everything 5 minutes more, or just until pepitas are golden and fragrant. To make the vinaigrette, whisk to combine minced red onion, apple cider vinegar, mustard, honey, and sea salt in a small bowl. Let sit 5 – 10 minutes, then whisk in olive oil until emulsified. While squash roasts, make couscous. Heat a large saucepan over medium heat. Add oil, and the couscous, and toast, stirring constantly, 5 minutes. Pour in 1 3/4 cups boiling water, bring couscous to a boil, then turn heat to low and cover; cook 12 – 15 minutes or until couscous is al dente. Uncover, drizzle with 2 tablespoons vinaigrette, and toss. Set aside to cool. Toss kale with 2 tablespoons vinaigrette. To assemble salad, either on a platter or in a large bowl, pile couscous in several distinct clumps. Pile kale in between. Tuck roasted Delicata squash, red onion, and pepitas throughout. Drizzle with vinaigrette. Top with pomegranate arils, crumbled goat cheese, and fresh ground pepper to taste. Recipe from Brooklynsupper.com; inspired by a recipe from Amy Chaplin’s book; At Home in the Whole Food Kitchen.
DICED BEETS WITH ORANGE ZEST AND YOGURT SAUCE
1/2 lb. beets, peeled and cut into 1/4-inch cubes; 1/8 cup cider vinegar; zest of 1 orange, grated (about 1 tbsp.); 1/8tsp. ground mace; 1/8 tsp. ground cloves; 1/8 tsp. salt; freshly ground black pepper; 1/8 cup plain low-fat yogurt; 1 tbsp. fresh orange juice; 1/2 tsp. honey
Preheat the oven to 3750 F. In an 11/2-quart ovenproof casserole with a lid, combine the beets, vinegar, 1/4 cup of water, orange zest, mace, cloves, salt and pepper. Bake the beet mixture, covered, for one hour. Meanwhile, to make the sauce, mix together the yogurt and orange juice in a small bowl. Refrigerate the sauce until ready to serve. Remove the beets from the oven and stir in the honey. Serve immediately, topped with the yogurt sauce. Serves 2
1/2-pound beets, cooked; 1/2 tsp grated fresh ginger; 1/2 tsp grated orange rind or 1/4 tsp ground ginger; 1/3 cup orange juice; Salt and freshly ground pepper; 1/2 tsp fresh lemon juice to taste; 1/2 tbsp cornstarch; 1/2 tbsp butter or margarine; 1 tsp sugar; Grated orange rind for garnish
Cut cooked beets in julienne strips; set aside. In small bowl mix orange rind and juice, lemon juice, cornstarch, sugar, ginger, salt, and pepper to taste. Melt butter or margarine in saucepan; add orange juice mixture. Stir over medium heat until mixture boils; reduce heat. Add beets and return to boil again. Remove and serve with sprinkling of grated orange rind for an extra touch. Serves 2
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
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.)
GOLDEN BEET AND SUNFLOWER SEED SALAD
2 1/2 lb. medium golden beets, 1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz), 2 tablespoons finely chopped shallot, 2 1/2 tablespoons cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sugar, 3 tablespoons extra-virgin olive oil, 6 oz sunflower sprouts or baby mesclun (6 cups)
Put oven racks in lower third and middle of oven and preheat oven to 425°F. Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly.
While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes. Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl. Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds. Cooks’ note: Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered. Recipe from Epicurious.com
HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium 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.
GOLDEN BEET SLAW
1/4 cup olive oil, 2 tablespoons red-wine vinegar, 1 teaspoon orange zest, 1 tablespoon orange juice, 3/4 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper, 1 1/2 pounds golden beets, peeled and cut into matchsticks, 3 scallions, sliced, 1/2 cup chopped fresh cilantro
Peel beets with peeler and then cut into matchsticks. Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss with beets, scallions, and cilantro. Serves 6; recipe from Martha Stewart Living
ROASTED GOLDEN BEETS AND CARROTS WITH SAGE
1/2 LB. yellow beets, without tops (2 medium), 1/2 LB. carrots, peeled (3 medium), 2 garlic cloves, smashed, 4 sage leaves, 1 sprig fresh rosemary, 2 T. extra-virgin olive oil, 1 1/2 T. white wine vinegar, Salt to taste
Heat oven to 400 degrees F. Add the beets to a medium pot of simmering water, seasoned with salt. Cook until just tender then remove from the water and plunge into an ice water bath to cool. Once cooled, peel the beets then cut into halves or quarters, depending on preferred size. Cut carrots to a similar size. Add beets and carrots to a roasting pan and toss with the smashed garlic, sage, rosemary, olive oil, white wine vinegar and about 1/4 teaspoon of salt. Place into the oven and roast for about 30 minutes or until the beets and carrots become slightly golden and are tender. Serve as a side dish or on top of an arugula salad or add some crumbled goat cheese. Recipe from https://www.inspiredtaste.net
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. Serves 4-6.
Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.
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.
CREAMY POTATO KALE SOUP
5 tablespoons butter, 1 large yellow onion, roughly chopped, 3 large potatoes, peeled and roughly chopped, 8 cups chicken or vegetable broth, 2-3 cups chopped kale, stems removed, 2 cups milk, salt and pepper to taste
Heat the butter in a large pot over medium high heat. Add the onions and potatoes and sauté until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green. Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.
Notes: This recipe is very adaptable – add more herbs, use more potatoes, more kale, more broth, etc. Also note: the more kale you add, the brighter green your soup will be! Also, the longer you cook the onions and potatoes the more it “dulls” the flavor. You want them to be sautéed and golden, but not totally mushy.
LENTIL AND VEGETABLE STEW WITH KALE
2 tablespoons olive oil; 1 large onion, chopped; 2 large carrots, peeled, chopped (1 1/4 cups); 1 medium celery root (celeriac), peeled, chopped (3 cups); 1 medium rutabaga, peeled, chopped (2 cups); 1-pound brown lentils, rinsed; 1 tablespoon herbes de Provence; 8 cups (or more) vegetable broth; 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped
Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de Provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper. Serves 8
BROCCOLI, CARROT & RED CABBAGE KALE SALAD
4 C chopped kale (stripped from the stalk), 1 T olive oil, 2 pinches slat, 2 C tiny broccoli florets, 1 large carrot, peeled and cut into matchsticks or shredded, 2 C red cabbage, sliced paper thin, 4 radishes, cut in half and then thinly sliced, (optional), ½ C dried arame seaweed (optional), 2 T toasted sesame seeds
Lemon Tahini Dressing: 2 T fresh lemon juice, 2 T tahini, 2 t pure maple syrup, ½ t fresh finely minced garlic (1 small clove), 4 T olive oil, 2 t soy sauce, and or salt to taste, 1 T water, salt
Place the kale in a wide salad bowl. Sprinkle with the olive oil and salt. Massage with your hands for 2-3 minutes, until the kale is reduced and glistening. It should taste good. (if it seems moist, use a paper towel to blot up some of the moisture.) Mix in the broccoli, carrot, cabbage and radishes, if using. Put in the arame if using, in a small bowl and cover with 1 C hot water to hydrate. After at least 5 minutes, drain, dry with a paper towel and make one or two cuts to cut the long strands just a bit. Add to the salad. Make the dressing. Whisk together the lemon juice, tahini, maple syrup, garlic, olive oil, soy sauce, water and salt to taste in a small bowl. Add additional water if it’s too thick. Try a bit of the salad in a small bowl with the dressing to see if you need to make any adjustments. Just before serving, dress the salad (you may not need all the dressing) and toss with tongs. Top with the sesame seeds.
ROASTED CARROTS WITH CUMIN & CINNAMON
1 bunch carrots, halved lengthwise then crosswise into 3-inch pieces, Orange juice, EVOO, Pinch salt, Pinch ground cumin, Pinch ground cinnamon, Garnish with fresh chopped cilantro or parsley
Preheat the oven to 425 degrees. Toss carrots with orange juice, EVOO, salt, ground cumin and ground cinnamon. Roast, tossing halfway through cooking, until carrots are soft and browned in spots, 30 to 35 minutes. Garnish with fresh chopped cilantro or parsley.
GINGER BEER GLAZED CARROTS
1 cup strong ginger beer, such as Reed’s Extra Ginger Brew, 1 cup chicken stock, 2 1/4 lbs. carrots, peeled and cut into 2-inch segments, 2 tsp. butter, 4 tsp. chopped fresh parsley, 1 tsp. chopped garlic, 1 tsp. chopped orange zest
In large skillet, boil ginger beer and stock until reduced to 1 cup, 10 to 15 minutes. Add carrots and butter; season. Cook over medium-high, stirring occasionally, until tender and glazed, about 15 minutes; season. Chop together parsley, garlic and zest. Sprinkle over carrots.
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
CREAM OF CARROT AND RUTABAGA SOUP WITH MAPLE SYRUP
4 cups carrots, peeled and sliced, 4 c rutabaga, peeled and chopped, 2 onions chopped, 3 t. butter, 8 c. chicken broth, 2 potatoes, peeled and cubed, 3 t. maple syrup, ¼ c. cream, salt and pepper
In a saucepan, cook the carrots, rutabaga, and onions in the butter for about 5 minutes, without browning.
Add the broth, potatoes, and maple syrup. Bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender. In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Serve hot. Recipe from Ricardocuisine.com
ROASTED CARROT GREEN GODDESS SALAD
1 lb. carrots, peeled, 1 to 2T olive oil, ¼ tsp salt, ½ tsp freshly cracked black pepper, ½ tsp garlic powder, 6 C butter lettuce greens, or whatever greens you have
Preheat the oven to 400 degrees F. Peel the carrots and place them on the baking sheet. I like to keep them whole, but it depends on how large they are. If they are really big or thick carrots, slice them in half either lengthwise or width wise. You can also use baby carrots here too! Drizzle the carrots with the olive oil and toss week. Cover with the salt, pepper and garlic powder. Roast the carrots for 15 to 20 minutes, until tender.
While the carrots are roasting, place the greens in a large bowl or plate. Toss them well with salt and pepper. Make the green goddess dressing and drizzle the greens with it, lightly tossing. Top with the roasted carrots. Add more green goddess if you’d like and serve.
Green goddess dressing: 1/2 avocado, 1/3 cup plain Greek yogurt I like full fat or 2%, 3 T mayonnaise, 2 garlic cloves, 1/3 cup baby arugula or spinach greens, 2 T chopped fresh parsley, 2 T chopped fresh basil, 1 T snipped chives, 1 T freshly squeezed lemon juice, pinch of salt and pepper, pinch of crushed red pepper flakes. Add all ingredients to a food processor or blender and blend until combined.
APPLE RUTABAGA SOUP
Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled, chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l c heavy cream; l cp milk; 1/4 c maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.
CHILI ROASTED RUTABAGA
2T vegetable oil, 1½t chili powder. 1t onion powder, 1t garlic salt, 1/2t sugar, 1/2t paprika, ½ t cayenne, 1 ½ pounds rutabaga.
Heat oven to 4000. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes. Makes 4-6 servings
RUTABAGA & POTATO PUREE
1 1/2 pounds rutabaga, peeled and cut into small chunks, 1 1/2 pounds potatoes, peeled and cut into large chunks, 4 cloves garlic, peeled, Salt, to taste, 1/3 cup nonfat milk, scaled, 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried, freshly ground white or black pepper, to taste
Place rutabagas and potatoes in a large pot and cover with water. Add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15 to 20 minutes. Drain thoroughly and return the vegetables to the pan. Place the pan over low heat and toss for about 1 minute to dry the vegetables slightly. Mash the rutabagas, potatoes and garlic with a hand mixer or potato masher. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper. Serves 8; Recipe from Eating Well Magazine
CARROT AND RUTABAGA MASH
1# carrots peeled, and 1# rutabaga, peeled and cut into 1-inch pieces, 3T. butter, salt and pepper
Boil carrots and rutabaga until just soft. Smash together with a potato masher or food processor until it looks like a puree. Add salt and pepper to taste. Garnish with parsley if desired.
Recipe courtesy of Robert Irvine; Food Network
RUTABAGA “POTATO” SALAD
2 medium to large rutabaga, 1/4 -1/3 cup mayonnaise, 1 teaspoon mustard, 1/4 to 1/2 an onion, diced, 1-2 T sweet relish, garlic powder, salt, pepper
Other fun ingredients to try: salad greens, celeriac, celery salt, hard-boiled eggs, dill, dill seed, chopped dill pickle, raw bok choy, diced carrots, even some cooked potatoes mixed in! Clean, peel, and chop the rutabaga into cubes. Put into a pot, just cover with water, and boil until soft and edible, when a fork goes through easily. Drain water out. Rinse the rutabaga in cold water if you want to get it to be a cold salad. Mix in all other ingredients. You can soak the diced onions in warm water (or the rutabaga boiling water) to mellow them if you want. Adjust flavorings to taste. Chill in the fridge, or eat warm. Recipe from Red Fire farm
RUTABAGA AND CARROT SOUP
2 tablespoons of butter, 1 medium rutabaga diced, 2 large carrots sliced, 1 onion, chopped, 6 cups of chicken stock, black pepper, salt to season, 1/4 cup of fresh whipping cream (optional)
Melt the butter in the bottom of a large saucepan or Dutch oven. Add the carrots, turnips and onion, stirring them well to completely coat them in butter. Cover the pot and sweat the vegetables for 10 minutes to soften them. Shake the pan every 3 minutes to prevent any sticking, but resist the temptation to lift the lid. Trapping the steam in the pot is key to building up a good vegetable sweat. Add the stock and season well with salt and pepper. I like plenty of freshly ground black pepper in this soup. Bring the soup to boiling point, lower the heat. then cover the pot and let the soup simmer for 30 minutes, or until the vegetables are nice and tender. Turn the heat off and let the soup cool a little before blending it. I use my hand-held blender to blitz the vegetables, but a regular stand-up blender can also be used. Complete the process in batches if using a regular blender. And finally, add the cream. This step is optional, but I love the extra depth of flavor cream lends to this soup. You can add the cream in the pot and blitz the soup again, or do as I do, and add a spoon of cream to each bowl before serving. Recipe from IrishAmericanmom.com
1 tablespoon vegetable oil, 1 1/2 pounds chicken, diced, 4 rutabagas, peeled and diced, 4 medium beets, peeled and diced, 4 carrots, diced, 3 stalks celery, diced1 red onion, diced, water, or to cover
Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetable submerged. Pork, beef or venison works equally well. Recipe from Allrecipes.com
SMOKED PAPRIKA AND RUTABAGA BISQUE
3 tablespoons unsalted butter, 1 medium yellow onion, coarsely chopped, 2 medium celery stalks, coarsely chopped, 1 1/2 pounds rutabaga, peeled and coarsely chopped (about 4 1/4 cups), 4 cups (1 quart) low-sodium vegetable broth, 2 cups half-and-half, 2 1/2 teaspoons high-quality smoked paprika, 1 teaspoon ground white pepper
Melt butter in a large pot over medium heat. Once butter foams, add onion and celery, and season generously with salt. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes. 2Add rutabaga and broth, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. Add half-and-half, paprika, and white pepper and stir to combine. 3Allow soup to cool slightly, then purée in a blender until smooth. (You will have to do this in batches.) Taste and season with more salt and white pepper as needed. Recipe from Chowhound.com
CHICKEN SOUP WITH RUTABAGA AND GREENS
1 whole chicken, approximately 3-4 pounds, preferably organic/free-range, 1 tablespoon organic butter, 1 tablespoons olive oil, 1 large onion, peeled and chopped, 3 large organic carrots, peeled and chopped, 3 stalks organic celery, cleaned and chopped, 1 large rutabaga, peeled and chopped (or use chopped parsnips or turnips), approximately 4 cups chopped turnip greens (or other dark leafy greens like kale), coarse sea salt and pepper to taste, siracha chili sauce (or your favorite hot sauce)- to taste
Heat olive oil and butter in a large soup pot. Place chicken in the pot and allow to sear for a minute or so on each side. Add a little water if necessary, to prevent the chicken from burning. Add chopped onion and cook for several minutes, moving the chicken around, again adding a little water to prevent burning. Add the rest of the vegetables (but not the greens: add them at the end), then add enough water to cover the chicken (about 10 cups). Bring to a boil, skim any foam that rises to the top, and then reduce heat to a simmer. Cook for 50 minutes-1 hour or until chicken is cooked through. Turn off heat. Carefully remove the chicken and allow to cool in a separate bowl. If you are going to serve all of the soup right away, you’ll want to remove the meat from the chicken bones, chop or shred it, and add it back into the soup (make sure you don’t burn yourself). If not serving all of the soup now, you can store the chicken separately and make use of it however you like: I often use some to make chicken salad. Add greens about five minutes before serving: the heat of the soup will wilt them down. Add sea salt and freshly ground pepper to taste.
Recipe from Barry Wine; HealthyGreenKitchen.com
Radishes, olive oil, salt and freshly ground pepper, lemon juice
Toss radishes with oil. Season with salt and pepper. Roast on a baking sheet at 450 degrees, stirring once, until slightly tender and charred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.
DAIKON CARROT SALAD
3/4# daikon radish, 1/2# carrots, 1T grated peeled ginger, 1.5T unseasoned rice vinegar, 1t lime juice, 2T vegetable oil, 1/2 t toasted sesame seed oil, 1t white sesame seeds, 1t black sesame seed
Shave the daikon into ribbons with a vegetable peeler. Toss with 1/8 t salt in a colander, let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/4t salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1T seeds to dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.
Serves 4; Recipe courtesy of Food Network Magazine
1# daikon radishes trimmed of tops and roots and cut into 1-inch slices, 1.5 C chicken stock, 2T butter cut into bits, 1 large shallot, thinly sliced, 2T sugar, 1T red wine vinegar, salt and pepper
Place the sliced radishes in a skillet with the stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10-12 minutes. If the stock has not cooked away remove the radishes and cook down until 1/2 cup, about 2 minutes. Serve the radishes with any remaining stock. Recipe from Rachel Ray
BEET AND DAIKON SLAW
2 beets, peeled and cut into l/8-inch julienne (matchsticks); 1 6-inch daikon radish, peeled and cut into l/8-inch julienne; 1 tsp toasted sesame oil; 2 tsp canola oil; 1 tsp unsalted rice vinegar; 1 tsp sea salt
Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season to taste and serve. Recipe from Bill Maddex, member of Drumlin Community Farm
CONFETTI OF RADISHES AND CARROTS
3 large radishes (or that equivalent), peeled; 2 tablespoons chopped fresh mint; 4-6 medium carrots, peeled; 2 tablespoons chopped fresh dill; 8 ounces feta cheese (or substitute fresh chevre); 1 tablespoon chopped fresh parsley; 1/4 cup extra-virgin olive oil; salt and pepper to taste; 2-3 tablespoons wine vinegar
Shred radishes and carrots using hand-held cheese grater. Toss with remaining ingredients. Chill and serve. Makes 8 servings
GREEK LENTIL AND SPINACH SOUP WITH LEMON
1 pound brown or large green lentils, rinsed and picked over, 10 cups vegetable broth or water, 1 jalapeño pepper, stemmed, seeded and chopped, 2 teaspoons whole coriander seeds, 1 1/2 teaspoons cumin seeds, 2 1/2 teaspoons dried oregano, 2 bay leaves, 2 medium Yukon Gold, russet or red potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice, 10 ounces baby spinach, chopped, 1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups), 2 tablespoons olive oil, 1 large onion, chopped, 2 ribs celery, with leaves, sliced, 3 large garlic cloves, finely chopped, 2 teaspoons kosher salt, or more to taste, 1/2 teaspoon freshly ground black pepper, or more to taste, 2 lemons, 1/3 cup fresh lemon juice
In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender. Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender. Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little bit of the broth from the soup, then add the deglazed contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves. Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.
Recipe from The Washington Post; https://www.washingtonpost.com/
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.
20 oz. baby spinach, 2 tbsp. butter, 1/2 medium yellow onion, finely chopped, 2 cloves garlic, minced,
1/2 c. Milk, 1/4 C. heavy cream, 4 oz. cream cheese, Kosher salt, freshly ground black pepper, Pinch cayenne pepper, 1/4 c. freshly grated Parmesan, 20 oz. baby spinach, 2 tbsp., butter, 1/2 medium yellow onion, finely chopped, 2 cloves garlic, minced, 1/2 c. milk, 1/4 c. heavy cream, 4 oz. cream cheese, Kosher salt, freshly ground black pepper, Pinch cayenne pepper, 1/4 c. freshly grated Parmesan
WILTED SPINACH SALAD
6 cups torn spinach (5 oz), 1 C sliced fresh mushrooms, ¼ C thinly sliced green onions, dash of pepper, 3 slices of bacon, ¼ C vinegar, 2 t. sugar, ½ t. dry mustard 1 hard cooked egg, chopped
In a large bowl combine spinach, mushrooms, and green onions. If desired, sprinkle with pepper; set aside. For dressing, in a 12-inch skillet cook bacon until crisp. Remove bacon, reserving 2 T drippings in skillet (add oil if necessary). Or, if desire, substitute 2 T vegetable oil for the bacon drippings. Crumble bacon; set aside. Stir vinegar, sugar, and dry mustard into drippings. Bring to a boiling; remove from heat. Add the spinach mixture. Toss mixture in skillet 30-60 seconds or until spinach is just wilted. Transfer spinach mixture into a serving dish. Add chopped egg and crumbled bacon; toss to combine. Serve salad immediately; serves 4.
WHEAT BERRY SALAD WITH GREENS & BEETS
3 medium beets, 6 tablespoons olive oil, Salt and Freshly ground pepper, 2 cups whole wheat berries
1 bunch kale or 2 cups spinach, 2 tablespoons sherry vinegar or other vinegar, 1⁄2 cup minced shallots, 1 tablespoon finely chopped sage, or 1 tsp if dried, 2 garlic gloves, 1⁄2 cup dry white wine
Pre-heat oven to 400 degrees and roast chopped beets until tender. Bring wheat berries, 5 cups water, and 1⁄4 teaspoon salt to a boil. Cook over medium heat until tender. About 25-30 minutes. Remove stems from kale, slice leaves, and add to pot with wheat berries (or chop and add spinach or other greens if using). Cover and remove from heat. Steam until wilted, about 5 minutes. Drain and mix in a bowl with beets, vinegar, and 2 tablespoons olive oil. Use salt and pepper to taste, toss.
In a medium skillet heat 2 tablespoons olive oil, add shallots and a pinch of salt and cook over medium-high heat for 3-4 minutes or until brown. Add the sage and cook for one minute, add garlic and cook for an additional minute while stirring. And wine and simmer, while continuing to stir, until evaporated. Add to salad, toss, and serve. Can be made ahead and refrigerated. Recipe form red Fire farm