Winter Share Three December 5th 2024
Important information:
- This is a biweekly share only. The next biweekly share is December 19th.
- Please return share boxes and please remember to sign out your share.
- Summer Share membership is in progress. Contact us if you would like to give someone a summer share holiday gift certificate!
- Don’t forget to put your refrigerator magnets where you’ll see them!
Farm News from Jane
What a difference a day makes. I didn’t think we were in the snowbelt for this past storm but we did get about half a foot. Frequently it passes to the south of us. We find that the same pattern in the summer; the winds blow the rain south of Rt. 20th and/or north of Rt. 5. We’re right in the middle! We’re more likely to get the effect of storms from the northeast. Not like you lucky/unlucky Southtown friends! It was pleasant however that the snow came after the “Feast”. The best thing about the feast is the pie, or is it the sides? Or perhaps it’s really all about the fellowship around the table. Whichever you prefer I hope that you had your fill. 😊 And speaking of fill, this share will be quite filled-full. We still have a bountiful amount of those yummy crucifers. I am sad to see the last of the cauliflower but the Romanesco makes a more than satisfactory substitute. I had someone share with me that they bought their first Romanesco at a Farm market and thought that it was delicious. Yea for all the famers who will benefit from that roadside customer’s find. It’s usually a bigger hit if the person “chooses” it! However, the Romanesco did not hold up to the cold. When we tried harvesting yesterday, they just weren’t thawing well, so sad. But we will have cabbage for most of the winter share schedule. Cabbage is a great storage vegetable but nothing stores better than kohlrabi! It comes prepackaged in a lovely strong fibrous shell.
The dark new moon phase has allowed the stars to look even more brilliant. This time of year, we are able to enjoy their beauty for those early morning hours as well as the evening. We have definitely had some of those gray November skies with layers of blue and gray and before sunrise and sunset some gorgeous hues of rose and orange and lavender. During these longer “nights” we often have to look for the beauty in nature; the shadows from bare trees in the dusk of the evening or the few birds gathering to find something to eat. I did have a few forsythia blossoms open and heard someone talking about a lilac blossom. That I have never seen.
Hopefully everyone has had some Thanksgiving leftovers to enjoy or made a pot of turkey soup this week. I used a smoked turkey carcass for stock and found a recipe for a turkey chowder with wild rice. I think a few mushrooms would have made it even better! There’s always next time.
As the holidays approach consider a gift certificate for one of those people who are hard to buy for; contact us by email. For those of you who are in the snow belt and have been hammered by the lake effect snow bands, hang in there; forty-degree temperatures are on their way next week. Enjoy all the delicious vegetables in your share and the recipes you’ll prepare. Blessings, Jane
Produce: Leeks Napa cabbage Salad greens red Kale Celery Broccoli Brussel sprouts
Garlic ADK Blue potatoes Kohlrabi Carrots Spaghetti Squash Starry Night squash
Produce tips:
– Starry Night squash is a variety of acorn that has superior flavor and stores better than other acorn varieties. We have been very pleased with it. Try cutting it in half and stuffing it; see recipe section.
– ADK Blue potatoes are great for home fries and chips. They are a drier starch potato which also makes it a good roaster.
– Kohlrabi is a great “keeper”. Its’ hard waxy exterior keeps it crisp inside. It’s a great variation to cabbage for a small “slaw”. Or peel and chip or stick for a nice appetizer with dip. Shred/grate or slice for a salad or cook like a potato. So many options… It’s in the Cole crop family otherwise known by Brassica if you like Latin! Kale, Collards, Brussel sprouts, Broccoli, cauliflower and cabbage are what we formerly called Cruciferous veggies now known as Brassicas. It was renamed in the early 20th century. Crucifer came from the petal formation that resembled a crucifix. It was politically corrected and renamed for the Celtic word for cabbage. Now we know…
– Remove Brussel sprouts and bag before refrigerating.
– Napa cabbage is very versatile and can be used in a fresh salad or sauteed. If you remember the Ramen noodle salad recipe from the 90’s it’s a winner for that. See recipe section.
– Celery was harvested from the high tunnel like the salad greens. The summer weather was so hot that our summer celery was dry and not very sweet. This celery is just waiting for a “bite”; don’t forget the Blue cheese!
– Leeks should be bagged before refrigerating for odor protection! Substitute leeks for onions in recipes.
– Starry Night squash is used in recipes for acorn or carnival squash.
Recipes
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
SAUTEED BRUSSELS SPROUTS LEAVES WITH ONIONS & GARLIC
8-9 cups of Brussel sprout leaves, rinsed thoroughly, 1 medium yellow onion, finely diced, 2 cloves of garlic, finely minced, 3 slices of bacon., 1 1/2 tablespoons Extra Virgin Olive Oil, 1/2 cup of Vegetable Stock, Pinch of Red Pepper Flakes, Lemon zest, Juice of 1/2 lemon, A splash of Red Wine Vinegar (to taste), Salt and pepper.
Heat the oven to 350 degrees and cook the bacon for 15 minutes on a rack. Cool and dice. Add the olive oil to a pan and saute the diced onion until slightly translucent. Once the onions start to turn translucent, add the garlic and continue to cook until the onions are soft and the garlic is slightly browned. Add the vegetable stock to the pan and bring it to a simmer. Add the Brussels sprout leaves to the pan and cover the pan with a lid, allowing the leaves to be steamed. Once the leaves have slightly wilted down, add the pinch of red pepper flakes and the lemon zest. Continue to saute the ingredients together, stirring occasionally until they reach the texture/consistency you desire (I prefer mine to be soft, with just a slight bit of crunch. I cook mine on low heat about 30 minutes.) Remove from heat and stir in a small splash of red wine vinegar and lemon juice. Season with salt and pepper. Stir in the diced bacon. Serve hot.
Recipe from: https://thegardeningcook.com/sauteed-brussels-sprout-leaves/
SHAVED BRUSSELS SPROUT FRITTATA
1 C mushrooms (whole), 2 # Brussels sprouts (about 2 cups), 1/2 # Italian sausage, 1/2 C leeks (chopped – white and light green part only), 8 large eggs (beaten), 1/4 C heavy cream, 1/2 tsp sea salt, 1/2 tsp fresh ground black pepper, 4 oz. goat cheese, 2 T chopped fresh parsley
Slice mushrooms. Slice Brussels sprouts. Heat large, oven-safe skillet over medium heat. Crumble sausage into pan and cook 5 to 7 minutes until cooked through. Remove from skillet using slotted spoon, leaving juices in pan. Add leeks, mushrooms and Brussels sprouts to skillet and cook 7 to 8 minutes until tender and beginning to crisp. Return sausage to skillet and cook 1 additional minute. Preheat broiler. In medium bowl, combine eggs, heavy cream, sea salt and black pepper. Pour egg mixture into skillet over medium heat and stir to combine with sausage and vegetables. Cook 4 to 5 minutes, tilting pan and lifting cooked mixture to let uncooked egg run to the bottom. When eggs are cooked and almost firm, remove from heat. Sprinkle goat cheese over top and broil 2 to 4 minutes until cheese begins to melt and top of frittata begins to brown. Sprinkle with parsley and serve immediately.
Recipe from: https://www.yummly.com/recipe/Shaved-Brussels-Sprout-Frittata
MAPLE-GLAZED SPROUT TOPS AND CRISPY PORK WITH CREAMY POLENTA
50 grams sprout tops outer leaves only, 1 T. butter, 130 grams, cubed pork, 2 T. maple syrup, sea salt to taste, Polenta: 80 grams polenta, 240 ml boiling water plus extra, ½ tsp. smoked seas salt, 1 T. butter, 1 T. fresh chopped parsley, 1 scallion chopped, 1 tsp. fresh thyme leaves, 120 ml double cream, 20 grams Parmesan cheese freshly grated
To prepare the maple-glazed sprout tops, steam the leaves for four minutes and set aside to cool. Roughly chop them when they are cool enough to handle. Heat butter in a small skillet and fry the cubed streaky pork for a few minutes until it begins to crisp up nicely. Add the chopped sprout tops and maple syrup and stir well, scraping up any bits stuck to the bottom of the pan. Set aside and keep warm. To prepare the polenta, heat the butter in a small frying pan and cook the spring onion until it begins to soften, about two minutes. Add the parsley, thyme and cream and heat through. Season well to taste and set aside. Boil the water and salt together and slowly add the polenta while whisking continuously. Cook for a few minutes until it reaches a porridge like consistency and add the cream mixture, whisking well. Add more cream or water if you want a thinner polenta. Remove from the heat and add the grated Parmesan cheese. Serve immediately with the maple-glazed sprout tops with streaky pork spooned over the top.
HAZELNUT AND FRESH BRUSSELS SPROUT SALAD
1 ½ # Brussels sprouts, finely shredded, 3 Textra-virgin olive oil, 3 T lemon juice, 3 T lime juice, ⅓ C minced fresh chives, 1 tsp fresh thyme leaves, 2 pinches salt, or more to taste, 1+⅓ cups chopped hazelnuts, 2 oz. crumbled blue cheese, or more to taste
Remove about 1/4 the Brussels sprouts and thinly cut cross-wise with a knife; add back to the remaining shredded Brussels sprouts. Whisk olive oil, lemon juice, lime juice, chives, thyme, and salt together in a bowl until dressing is smooth; set aside for flavors to blend, about 5 minutes. Toss Brussels sprouts and hazelnuts together in a large bowl. Drizzle dressing over Brussels sprouts mixture; lightly toss to coat. Add blue cheese; toss to coat.
BRUSSEL SPROUTS CASSEROLE
2 qts. Brussels sprouts; 5 oz. can water chestnuts, sliced; 1 can condensed cream of mushroom soup; 1/4 c. milk; 1 c. grated sharp process cheese; 1/2 tsp. salt; 1/8 tsp. pepper; 1/2 c. slivered toasted almonds
Cook Brussels sprouts in boiling salted water until tender; drain. Place in 1 1/2-qt. casserole; top with water chestnuts. Meanwhile, combine soup and milk. Add cheese, salt and pepper, and cook, stirring, until cheese melts. Pour over Brussels sprouts. Sprinkle with almonds. Bake in moderate oven (350°) until bubbling, 20 to 25 minutes. Makes 8 servings. Recipe from America’s Best Vegetable Recipes.
KALE & BRUSSEL SPROUT SALAD
1/4 cup fresh lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon minced shallot, 1 small garlic clove, finely grated 1/4 teaspoon kosher salt plus more for seasoning, Freshly ground black pepper, 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced, 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife, 1/2 c. extra-virgin olive oil, divided, 1/3 c. almonds with skins, coarsely chopped, 1 c. finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. 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 Brussels sprouts in a large bowl. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds. Recipe by Susan Spungen.
CREAMY BROCCOLI AND LEEK BISQUE
1 T. oil; 4 leeks thinly sliced; 3 garlic cloves, chopped; 4cps broth plus 2cps; 2 # potatoes; 1 lb. broccoli; l tsp sugar; 1/3 C parsley; 1/4tsp nutmeg 1 cp milk; 1 T lemon juice; 1/2tsp hot pepper sauce; salt and pepper
Heat oil in a large saucepan or soup pot. Add the leeks and garlic and cook over medium heat, stirring, for one minute. Add 2 T water, cover, and cook over low heat for 5 minutes until somewhat softened. Add the 4 cups broth, potatoes, broccoli, and sugar. Cook, covered, over medium-low heat, until the vegetables are tender, about 15 minutes. In a food processor or blender, puree the vegetable mixture along with the parsley, in batches if necessary, pulsing until smooth. Stir in the nutmeg. Return to it to saucepan, whisk in the remaining broth and milk, and reheat gently, stirring frequently. Season with the lemon juice, hot pepper sauce, salt, and pepper, and serve topped with a lemon slice if desired.
BROCCOLI SOUP WITH LEEKS AND THYME
3 tablespoons butter; 3 cups chopped leeks (white and pale green parts only; about 3 large); 6 teaspoons chopped fresh thyme, divided; 11/4 pounds broccoli crowns, chopped (about 8 generous cups); 4 cups (or more) low-salt chicken broth
Melt butter in large pot over medium-high heat. Add leeks and 4 teaspoons thyme; sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes. Transfer 1/2 cup leeks to small bowl; reserve. Add broccoli and 4 cups broth to pot; bring to boil. Cover; boil until vegetables are tender, 8 to 10 minutes. Puree soup in blender until smooth. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and reserved leeks. 4 servings
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 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
BLUE POTATOES MASHED WITH GARLIC
3 lbs. blue potatoes, 2 1/2 oz. roasted garlic, 2 oz. sour cream, 1/2 oz. butter, 1 oz. Parmesan, grated,
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water. In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
Recipe courtesy Petty Officer Todd, U.S. Navy
ROSEMARY ROASTED PURPLE POTATOES
5-6 medium-sized purple or other potatoes, 3 tablespoons extra virgin olive oil, 1 clove garlic, crushed, 1 1/2 teaspoons dried rosemary, crushed, Kosher salt and freshly ground pepper to taste. Preheat oven to 375 degrees. Scrub the potatoes well. Dry and quarter them as shown above. Place potatoes in baking pan to form a single layer. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices. Cover pan with foil and slide into oven. Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately. Serves 6
GARLIC ROASTED POTATOES AND CARROTS1 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
SPIRALED BLUE POTATO AND YELLOW CARROT CASSEROLE
(Blue Potato and Yellow Carrot Ratatouille)
Purple Potatoes, sliced into rounds, Yellow carrots, sliced into rounds, shallots, olive oil, garlic, thyme & fresh sage, to taste, Celtic salt & black pepper to taste, 1-2 T cheddar cheese, grated, 1-2 T parmesan, grated
Cook the shallots down in olive oil with garlic, thyme & fresh sage. Transfer to a round baking dish. Arrange the veggies on the bed of cooked down shallots. Season with olive oil, Celtic salt, black pepper and thyme. Bake at 375F covered for 30 mins. Then uncover it and sprinkle with shredded cheddar + parm and bake at 425 for an additional 20 mins. Recipe from urbankitchenapothacary; thefeed.com
BLUE POTATOES WITH CARAMELIZED ONIONS AND SHIITAKE MUSHROOMS
3 Slices of thick style bacon, 1/2 pound new purple potatoes sliced in half and then in small wedges, 1 small yellow onion, thinly sliced lengthwise, 4 medium sized shiitake mushrooms, thinly sliced, olive oil, Kosher salt, Freshly cracked pepper, 1 pinch red pepper flakes, 1 tablespoon chopped fresh tarragon, 1 tablespoon chopped capers, 1/2 Tbsp unsalted butter
Start caramelizing the onions: In a small sauté pan heat one tablespoon of olive oil over a low heat. Add the sliced onions in one even layer, after five minutes add 1/2 tablespoon of butter, stir and add a pinch of kosher salt. While rendering your bacon and cooking your mushrooms in the next steps, make sure to stir the onions every few minutes and remove once they are evenly browned. This should take around 30 minutes, remove from heat when finished and reserve. Cook the bacon: While the onions are slowly cooking slice the bacon in small batonettes (1/8-inch crosswise strips) on your cutting board. Heat up a larger sauté pan on medium and when your pan is hot, add the sliced bacon. Slowly sauté the bacon until slightly crispy and remove from the pan onto a paper towel-lined plate, reserve for later. Cook mushrooms in rendered bacon fat: Julienne the shiitake mushrooms and then add them to the pan which now has the rendered bacon fat. Add a pinch of salt and fresh cracked pepper to the Shiitake mushrooms, don’t shake the pan but let the mushrooms brown evenly on one side. Once browned, flip the mushrooms delicately and remove from pan onto a smaller plate, reserve. 4 Brown the purple potatoes: Add 2 Tablespoons of olive oil in the pan and add the evenly sliced potatoes to the hot pan in a single layer; make sure not to crowd the pan. Add a pinch of red pepper flakes and a good pinch of salt to the potatoes. Don’t move the pan, this is very important so that the potatoes can evenly brown. After 3-5 minutes, when they are browned flip potatoes and brown the other side, turn down the heat to medium low to evenly cook the potatoes. 5 Add capers, onions, mushrooms, bacon: Once the potatoes are thoroughly cooked, add the capers and let crisp up for a minute. Then combine the caramelized onions, mushrooms, and bacon to the large sauté pan with the browned potatoes. Re-warm over low heat. When hot, turn the heat off and garnish with a sprinkle of fresh picked tarragon. Recipe from simplyrecipes.com
MEDITERRANEAN PURPLE POTATO FRITTATA
1 Tablespoon extra-virgin olive oil, 1 large onion, cut into ¼-inch slices, 1-pound purple potatoes, peeled and cut crosswise into ¼-inch slices, ½ teaspoon curry powder (optional), ¾ teaspoon sea salt, divided, 2 Minced fresh thyme, 8 whole eggs, ½ teaspoon freshly ground pepper
Heat a 10-inch, heavy-bottomed skillet over medium heat. Add oil and arrange onion slices in skillet. Cook, turning occasionally, until lightly browned and just tender, about 20 minutes. Arrange potato slices over onion and sprinkle 2 tablespoons of water over vegetables, then sprinkle with curry (optional) and ¼ teaspoon salt, turning to coat. Cover, reduce heat to low, and cook until potatoes are just fork-tender, about 10 minutes.
Preheat the broiler. Whisk eggs just to blend, and stir in ½ teaspoon salt and pepper. Pour into skillet, sprinkle with thyme and arrange potato mixture in a single layer. Cook over medium heat, until set on bottom, about 10 minutes. Transfer skillet to oven and broil 6 inches from heat source until browned at edges and set all the way through, 5 to 8 minutes. Recipe from Debby Maugans, food writer based in Asheville, North Carolina
JAPANESE CABBAGE PANCAKES
3 scallions, 4 C shredded green cabbage (from ½ small head), ¾ C all-purpose flour, ½ tsp. grated fresh ginger, 4 large eggs, lightly beaten, 2 T tamari, divided, 2T canola oil, ¼ C mayonnaise, 1 tsp. sriracha,
¼ C ketchup, 1 T Worcestershire sauce
Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined. Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover bottom of pan. Cover and cook until bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter. Mix mayonnaise, sriracha, and 2 teaspoons water in a small bowl. Stir together ketchup, Worcestershire, and remaining 1 tablespoon tamari in a separate small bowl. Drizzle sauces over pancake and sprinkle with sliced green scallion. Recipe from realsimple.com
NAPA CABBAGE SALAD
5 cups chopped Napa cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow Mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow Mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Recipe from Dog Hollow Farm
PORK AND CHINESE CABBAGE EGG ROLLS
3 1/2 ounces (about 100 grams) bean thread noodles; 1/2-pound lean ground pork; 1 cup finely chopped onions; 2 cups finely shredded Napa cabbage; 1 egg, beaten; 1 tablespoon sesame oil; salt and pepper to taste; 1-pound egg roll wrappers; 2 egg whites, beaten; 3-4 cups vegetable oil; Hmong Hot Dipping Sauce
Soak noodles in hot water 15 minutes. Drain well; chop. Mix with pork, onions, cabbage, egg, sesame oil, salt, and pepper. Place egg roll wrapper on work surface with one corner pointing toward you. Place 2 heaping tablespoons filling near bottom comer, shaping mixture to look like a cigar. Roll wrapper (lower end) over meat to middle of wrapper. Brush edges with egg white and roll up completely. Repeat with remaining filling and wrappers. Heat oil to 375 degrees. Deep-fry egg rolls in small batches until light brown, about 5 minutes. Drain on paper towels. Serve with Hmong Hot Dipping Sauce. Makes 20-25 egg rolls. Recipe from MACSAC
GADO GADO
9 ounces Chinese cabbage, shredded; 4 carrots, cut into matchsticks; 4 bok choy ribs, cut into matchsticks; 9 ounces (4 cups) bean sprouts; fried onion, salted peanuts and sliced fresh hot pepper, to garnish
For the peanut sauce: 1 tablespoon oil; 1 small onion, finely chopped; 1 garlic clove; crushed; 1 small piece galangal, peeled and grated; 1 teaspoon ground cumin; 1/4 teaspoon chili powder; 1 teaspoon tamarind paste or lime juice; 4 tablespoons crunchy peanut butter; 1 teaspoon light brown sugar
Steam the cabbage, carrots and bok choy for 3-4 minutes, until just tender. Let cool. Spread out the bean sprouts on a large serving dish. Arrange the cabbage, carrots, bok choy on top. To make the sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, until soft. Stir in the galangal and spices and cook for 1 minute. Add the tamarind paste or lime juice, peanut butter and sugar. Mix well. COOK’S TIP ~ As long as the sauce remains the same, the vegetables can be altered at the whim of the cook and reflect the contents a/the vegetable bin. Heat the sauce gently, stirring occasionally and adding a little hot water, if necessary, to make the sauce runny enough to coat the vegetables when poured. Spoon a little of the sauce over the vegetables and toss lightly together. Garnish with fried onion, peanuts and sliced hot pepper. Serve the rest of the sauce separately in a bowl. Serves 4
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
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Napa cabbage
Mix all ingredients (except greens); toss with greens. This is also good with Napa cabbage, bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
NAPA WASABI SLAW
1 tablespoon wasabi paste; 1 tablespoon soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons rice vinegar; 1/4 cup sesame oil; 1 cup orange juice; 1 head Napa cabbage, very thinly sliced; 6 carrots, shredded; 1 chopped onion; 2 tablespoons sesame seeds
Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame seeds. Makes 6-8 servings. Recipe from MACSAC
REDBOR KALE WITH RED BEANS, CILANTRO, AND FETA CHEESE
1 1/2 cups dried red kidney beans, soaked for 4 hours or overnight; 2 bay leaves; 1/2 teaspoon thyme leaves; sea salt; 1 white onion, finely diced; 1 large bunch kale; 2 tablespoons olive oil, plus extra to finish; 3/4 cup chopped cilantro; 3 ounces feta cheese, crumbled
Drain the beans, cover them with plenty of cold water, and bring to a boil. Remove any scum that rises to the surface, then add the herbs, 1 1/2 teaspoons salt, and all but 1/2 cup of the onion. Lower the heat and simmer until tender, about 1 ½ hours. Slice the kale leaves from their stems with a knife. Chop coarsely into 1- or 2-inch pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5 to 7 minutes, then pour into a colander to drain. Heat the oil in a wide skillet. Add the remaining 1/2 cup onion and 1/2 cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes, then add the kale and the beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta cheese and the remaining cilantro. SERVES 4 Recipe from Local Flavors.
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
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
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
KALE & CHEESE QUESADILLAS
½ bunch kale, stripped from stalk, chopped into bite sized pieces and rinsed (about 4 cups), 2 c shredded cheese (Cheddar, Monterey Jack or a combination), 1/4 C chopped green chiles (optional), 1t ground cumin, 1/T chili powder, 1 (8-10 count) package flour tortillas, 4 t canola or olive oil
Bring 3 to 4 C of water to a boil in a saucepan. Add kale and cook on high heat, covered for 4 to 5 minutes. Drain in a colander; shake several times to help cool. When cool, squeeze out any excess water, and then break any clumps apart. In a large bowl, combine the cheese, green chiles, cumin, and chili powder with the kale. Heat an 11-12-inch skillet on medium heat and pour about 1 t of oil to coat pan. Place a tortilla in the skillet. Put a generous 1/2C of the cheese mixture in the idle of the tortilla. Place another tortilla on top. When the tortilla is lightly browned, flip over. The quesadilla is done when the cheese is melted, 3-4 minutes. Repeat for the other quesadillas. Cut into wedges and serve – a pizza cutter works great to cut quesadillas. Recipe from Kale, Glorious Kale by Catherine Walthers
RAMEN KALE CRUNCHY SLAW
4 C kale (about ½ bunch), stripped from stalk, rinsed, cut into ¼ in. ribbons, rinsed and dried, 2t olive oil, 2 pinches of kosher salt, 4 C thinly shredded cabbage, 2 carrots, peeled and shredded, 1 (2-3oz.) packet of ramen noodles, 3T sesame seeds, toasted, ¼ C almond slices, toasted
Dressing: 3 T seasoned rice vinegar, 2 T sugar, ½ t kosher salt, 1-2 t tamari or soy sauce, ¼ t freshly ground black pepper, ¼ C olive oil, 2 T dark sesame oil, toasted
Place kale in a large serving bowl or dish and add the olive oil and salt. Massage the kale with your hands to soften and tenderize, about 2 minutes. Add the cabbage and carrots. Crush the ramen noodles in the package and toss with the salad.
Make the dressing: In a bowl, combine the vinegar, salt, tamari, pepper, olive oil and sesame oil and mix well. Add the dressing to the salad 30-60 minutes before serving. Toss the dressing evenly to coat and mix in half of the seeds and nuts. Top with the remaining nuts when ready to serve. Variation: Add shredded chicken.
Recipe from Kale, Glorious Kale by Catherine Walthers
ROOT VEGETABLE CHIPS
2 medium carrots, peeled and sliced diagonally 1/4 inch thick; 2 medium parsnips, peeled and sliced diagonally 1/4 inch thick; 1 small sweet potato, sliced 1/4 inch thick; 1 medium red-skinned potato, sliced 1/4 inch thick; 2 tablespoons olive oil; 2 tablespoons yellow cornmeal; 1/2 teaspoon salt; 1/4 tsp black pepper
Preheat the broiler. Grease a baking sheet. Bring a large saucepan of salted water to a boil. Add the vegetables, reduce the heat, and simmer for 3 minutes. Drain in a colander and let cool slightly. Transfer the vegetables to a large bowl. Add the olive oil, cornmeal, salt, and pepper, and toss to coat. Arrange the vegetables on the baking sheet. Broil until lightly browned, 4 to 5 minutes. Serve warm.
Serves 4-6; Recipe from The Big Book of Vegetarian.
HERBED CARROT SOUP
2 lbs. carrots, 1 medium potato, 4 c. water, 1T butter or oil, 1 c chopped onion, 11/2 t salt, 2 medium cloves garlic; minced, ½ t marjoram or oregano, 1 t basil, 1-2 T lemon juice (or to taste), optional: small amounts of finely minced fresh mint, chives and or parsley for the top.
Peel and chop the carrots and potato, and place them in a medium-large saucepan with the water. Bring to a boil, cover, and simmer until the vegetables are tender (10-15 minutes). Meanwhile, heat oil in a small skillet. Add onions and salt, and sauté over medium heat for about 5 minutes. Add garlic and dried herbs and sauté about 5 minutes more, or until the onions are soft. Stir in lemon juice. Purée everything together in a blender or food processor and transfer to a kettle or Dutch oven. Simmer gently 8-10 minutes. Serve hot, topped with a light sprinkling of fresh herbs if desired. Recipe from The New Moosewood Cookbook
CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice). Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
SICHUAN CARROT SOUP
1 medium onion, chopped, 1 celery rib, chopped; 1 garlic clove, minced, 1 teaspoon vegetable oil, 1 lb. carrot, cut into 1-inch pieces, 3/4 inch fresh gingerroot, peeled and sliced thin; 1/8 teaspoon hot red pepper flakes, 3 cups chicken broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons creamy peanut butter, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 cup milk
Garnish, 2 tablespoons heavy cream, 1/4 cup sour cream, mixed with the cream
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 20-30 minutes. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve soup drizzled decoratively with sour cream mixture.
Serves 6; Recipe from Eating Well in Season
ASIAN PEANUT NOODLE SLAW WITH SHREDDED CHICKEN
Cook 4 oz. spaghetti according to package directions about ten minutes. Drain and rinse to cool. In a large bowl, whisk 1/3 cup creamy peanut butter, ¼ cup water, 3 T each seasoned rice vinegar and lime juice, 1 T packed brown sugar, 1T low sodium soy sauce and 1 tsp. (or to taste) siracha until smooth. Add spaghetti, 2+1/2 cups shredded rotisserie chicken, 6 cups shredded cabbage, 2 cups shredded carrots, 3 thinly sliced scallions and 1/3 cup roughly chopped cilantro or parsley. Toss well. Scatter ¼ cup chopped roasted peanuts over the top. Recipe form FAMILYCIRCLE.COM
BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Recipe from Allrecipe.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 tablespoons mayonnaise, 2 garlic cloves, 1/3 cup baby arugula or spinach greens, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh basil, 1 tablespoon snipped chives, 1 tablespoon 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.
LEEK AND POTATO SOUP
3 c sliced leeks; 3 c diced peeled potatoes; 2 qts water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley
Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs. Makes 8 servings
COCK-A-LEEKIE SOUP
1 1/2-pound whole chicken, rinsed and quartered; 1 quart chicken stock; 1 bay leaf; 5 peppercorns; 2 whole cloves; 2 1/2 cups chopped leeks; 1/2 cup chopped carrots; 1/4 cup pearl barley; 2 tbsp chopped parsley; 1/4 cup chopped prunes (optional); salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken, parsley, and prunes, if using. Heat through. Season to taste. Makes 3-4 servings. Recipe from MACSAC
LEEK, MUSHROOM AND LEMON RISOTTO
8 ounces trimmed leeks; 8 ounces mushrooms; 2 tbsp olive oil 3 garlic cloves, crushed; 6 tbsp butter; 1 large onion, roughly chopped scant 1 3/4 cups rice; 5 cups hot vegetable stock; grated zest and juice of l lemon; 1/3 cup freshly grated Parmesan cheese; 1/4 cup mixed chopped fresh chives and flat-leaf parsley; salt and freshly ground black pepper; lemon wedges and sprigs of flat-leaf parsley, to serve
Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop. Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside. Add 2 tablespoons of the butter to the pan and cook the onion over medium heat for about 5 minutes. Stir in the rice and cook for 1 minute. Add a ladleful of stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed. Stir in more liquid as each ladleful is absorbed; this should take 20-25 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky. Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and 3 tablespoons of the juice, half the Parmesan and the herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Serve with lemon wedges and sprigs of flat -leaf parsley. Serves 4
BRAISED LEEKS
3-4 medium leeks; 3-4 ounces sesame or walnut oil; 2 cloves garlic, chopped; 1 small piece ginger, grated; l/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons tamari sauce
Clip root hairs and remove most of the green leaf from leeks. Cut lengthwise in half. In large skillet, covered, simmer leeks in 1/4-inch boiling water until just soft. Drain. Heat oil, garlic, ginger, salt, and pepper in skillet. Place leeks in hot skillet. Brown on one side. Turn and brown other sides. Sprinkle with tamari sauce. Serves Recipe from The Fruit and Vegetable Stand.
POACHED SEAFOOD WITH LEEKS
2 medium fish fillets or 2 small whole fish; Juice and grated peel of 1 lemon; 4-6 sprigs parsley, chopped; 6 tablespoons butter or margarine; 2 leeks, leaves separated
Place fish in shallow buttered pan. Sprinkle with lemon peel and parsley. Add lemon juice and dot with butter. Cover all with separated leek leaves. Seal pan with aluminum foil. Bake in preheated 3250 F. oven for 25 to 35 minutes. Serves 2. Recipe from The Fruit and Vegetable Stand.
BACON-CHEESE BROILED LEEKS
3-4 medium leeks; 6 strips bacon; 6 ounces cheddar, Monterey jack, or Havarti cheese, grated
Split leeks lengthwise and blanch in boiling water. Fry bacon strips. Drain on paper towel. Crumble when cool. Place drippings in bottom of shallow baking pan. Place leeks in pan. Cover with cheese. Bake in preheated 3500 F. oven until cheese melts. Place in broiler briefly until cheese just begins to brown. Sprinkle with crumbled bacon. Serves 4. Recipe from The Fruit and Vegetable Stand.
KOHLRABI PARMESAN
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.
CREAMY KOHLRABI SOUP
2T butter, 1 onion; chopped, 1# kohlrabi; peeled and cut into ½-inch dice, 2.5 C. vegetable broth, 2.5 C. milk, 1 bay leaf, 1 pinch of salt, grated black pepper to taste, ¼ C uncooked orzo pasta
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes. Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes. Recipe from Allrecipes.com
KOHLRABI AND APPLE SALAD WITH CARAWAY
1 t. caraway seeds, T olive oil, 2T white wine vinegar, 1Tdijon mustard, kosher salt, freshly ground pepper, 2 medium kohlrabi or 1 medium celeriac, peeled, thinly sliced on a mandolin, 2 small heads frisee, torn into bite sized pieces (about 6 c.), 1 crisp red apple, thinly sliced, 4T chopped fresh chives, divided Toast caraway seeds in a small dry skillet over medium heat, tossing often until fragrant, about 3 minutes. Let cool, then coarsely chop. Whisk caraway, oil, vinegar and mustard in a large bowl; season with salt and pepper. Add kohlrabi, frisee, apple, and 2 T chives to bowl with dressing and toss to coat; season with salt and pepper. Top salad with remaining 2T chives just before serving. Serves 4; Recipe from Bonappetit
KOHLRABI SLAW
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!
ROASTED KOHLRABI
4 kohlrabi; peeled; 1T olive oil, 1 clove garlic, minced, salt and pepper to taste, 1/3C grated Parmesan cheese
Preheat an oven to 450 degrees. Cut the kohlrabi into ¼-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), 4 large carrots, cut into chunks to match the size of the kohlrabi, 1⁄4 teaspoon 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
KOHLRABI FRIES
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
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
FAJITA-STUFFED SPAGHETTI SQUASH
1 medium spaghetti squash (2 to 2 1/2 lb.), 1 teaspoon vegetable or olive oil, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, ½ lb. extra-lean ground beef (at least 90% lean), 1 medium serrano Chile, seeded and finely chopped (about 2 teaspoons), 1 teaspoon finely chopped garlic, ¾ cup sliced red, yellow or orange bell pepper, ¾ cup sliced onions, 1package (1 oz) Old El Paso™ original taco seasoning mix, 2/3 cup water, ¾ cup shredded Cheddar cheese (3 oz) ½ cup chopped tomato, ½ cup diced avocado
Heat oven to 400°F. Line rimmed baking pan with foil. Cut squash in half lengthwise; remove seeds, and brush insides with oil and season with salt and pepper. Place cut sides down in pan. Roast 35 to 40 minutes or until squash is tender. When squash is cool enough to handle, scoop flesh into bowl, and reserve squash shells on lined pan. Meanwhile, heat 10-inch skillet over medium heat. Cook beef with Chile and garlic 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; remove and reserve. Heat same skillet over medium heat, and add bell pepper and onions; cook 5 to 6 minutes, stirring occasionally, until onion is just starting to soften. Add beef mixture, squash flesh, taco seasoning mix and water to skillet. Cook until well blended and heated through, stirring frequently. Stir in cheese; spoon mixture back into squash shells. Bake 5 to 6 minutes or until cheese is melted. Top with tomato and avocado.
SPAGHETTI SQUASH WITH MUSHROOMS AND SAGE
1 small spaghetti squash (about 2 lbs.), 1 Tablespoon butter, 2 Tablespoon olive oil, ½ an onion, chopped, 12- 16 ounces sliced mushrooms – cremini, shitake or chanterelles, 4-6 garlic cloves, finely chopped, 3 Tablespoons fresh torn sage, salt and pepper to taste, generous pinch nutmeg, ¼ cup grated Romano cheese (or Parmesan), toasted pine nuts – optional
Preheat oven to 400 F. Cut spaghetti squash in half (either way) and place open side down on a parchment lined baking sheet. Bake 40 minutes-50 minutes – or microwave for 12 minutes. While squash is baking, heat oil and butter in a large skillet over medium high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and saute until they begin to release their liquid, about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes. Season generously with salt and pepper and nutmeg. Check squash, by piercing with the tip of a sharp knife to see if it’s done. When tender, take out of the oven, turn over and let it cool slightly until cool enough to handle, then scoop out seeds. Scoop out the spaghetti squash into the saute pan with the mushrooms and stir to incorporate. Taste for salt, and add more if necessary. Stir in most of grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and sprinkling of pine nuts. Serves: 2-4
Author: Sylvia Fountaine | Feasting at Home Blog
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
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.
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.
SWEET-SOUR CELERY
3 c. sliced celery; 1 egg, beaten; 2 tbsps. Flour; 2 tbsps. Sugar; 3/4 tsp. salt; 1/8 tsp. pepper; 2 tbsps. Vinegar; 1 c. water; 1/4 c. dairy sour cream
Cook celery in boiling salted water until tender; drain. Meanwhile, blend together egg, flour, sugar, salt and pepper in saucepan. Blend in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add sour cream. Add to drained celery. Makes 6 servings.
Recipe from America’s Best Vegetable Recipes.
CREAM OF CELERY SOUP
2 T olive oil; 2 onions, peeled and chopped; outside stalks of 1 head of celery, about 1 pound in all; 3 3/4 cups vegetable stock or water; 4 T cream; salt and freshly ground black pepper
Heat the oil in a large saucepan and add the onions. Cover and cook over a gentle heat for 10 minutes, until the onions are soft but not browned. Meanwhile, scrub the celery and run a vegetable pare down each stalk to remove any stringy bits. Chop the celery and add it to the onions, stir, cover, and cook for another 5 minutes. Add the stock or water, bring to a boil and leave the soup to cook gently for 1 hour, or until the celery is very tender. Puree the soup in a blender and pour it through a strainer back into the saucepan to remove any remaining tough bits of celery. Stir in the cream and salt and pepper to taste and serve hot.
Serves 4. Recipe from Vegetarian Four Seasons.
CELERY-FETA SALAD
6 oz feta cheese, crumbled; 3 stalks celery, thinly sliced; 1 small jar pimiento strips; 2 Tbsp fresh chopped thyme or oregano; 2 Tbsp vinaigrette-style salad dressing; Leaves of 1 small head leaf lettuce
Mix the feta with the celery, pimiento and chopped herbs. Sprinkle with the vinaigrette. Place lettuce leaves on four plates; top with feta and celery mixture. Recipe from Farm-Fresh Recipes. Makes 4 servings
CURRIED CELERY SOUP
2 teaspoons olive oil; 1 onion, chopped; 1 leek, washed and sliced; 1 1/2 pounds celery, chopped; 1 tablespoon medium or hot curry powder; 8 ounces potatoes, washed and diced; 3 3/4 cups vegetable stock; 1 bouquet garni; 2 tablespoons chopped fresh mixed herbs; salt; celery seeds and leaves, to garnish
Heat the oil in a large saucepan. Add the onion, leek and celery, cover and cook gently for about 10 minutes, stirring occasionally. Add the curry powder and cook for 2 minutes more, stirring occasionally. Add the potatoes, stock and bouquet garni, cover and bring to a boil. Simmer for 20 minutes, until the vegetables are tender. Remove and discard the bouquet garni and set the soup aside to cool slightly. Puree in a blender or food processor until smooth. Add the mixed herbs, season to taste and process briefly. Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some celery leaves. Serves 4-6 Recipe from Vegetarian the best ever recipe collection.
CELERY LEAF SALSA VERDE
1½ cups finely chopped parsley, ½ cup finely chopped celery leaves, 1 garlic clove, finely grated, ½ lemon, mild red pepper flakes, freshly ground black pepper
Combine parsley, celery leaves, and garlic in a medium bowl. Finely zest lemon into bowl, then squeeze in juice. Add red pepper flakes and mix in remaining ¾ cup oil; season with salt and black pepper. Let Salsa Verde sit 10 minutes for flavors to come together. Serve over fish or chicken.
Recipe from https://www.bonappetit.com