Roasted Root Veggies

Root vegetables are colorful, nutrient dense veggies that look great on the table with a taste to match. Their complex flavors adapt to a wide range of herbs, offering the flexibility to act as hearty side dish and the boldness to stand on their own. In this recipe we use radishes, turnips and carrots from this week’s CSA – but kohlrabi, daikon, potatoes any virtually any other buried edible can be used as well.

The trick to making the perfect roasted veggie platter, is using fresh aromatic herbs and cooking the vegetables to the right texture. You want them to be soft enough to easily pierce with a fork, but still deliver that satisfying crunch when you bight down. A little bit of oil helps to soften the roots while some white wine mixed in at the end really brings out the subtle complexities these guys have to offer. Adding the green radish tops amps up the peppery flavor and gives the dish a nice pop of color.

**NOTE** This dish can be prepared several hours ahead of time and reheated 15 min before the meal is to be served.

INGREDIENTS:

1 lb. mixed root vegetables, chopped

1.5 – 2 tbsps. olive oil

Coarse sea/kosher salt

1 bunch torn green tops

3-4 sprigs rosemary, thyme or other aromatic herb

1/3 cup dry white wine

 

INSTRUCTTIONS:

  1. Preheat oven to 400 degrees F.
  2. Cut off green vegetable tops, tear and set aside for latter.
  3. Toss vegetables in olive oil and salt.
  4. Transfer vegetables to baking dish or sheet.
  5. Roast vegetables uncovered for about 30 minutes.
  6. Remove vegetables from oven, stir in whine and top with greens.
  7. Place back in the oven and cook until most of the wine has evaporated and the vegetables pierce easily with a fork. About 15-20 minutes.
Leave a comment

Root Veggie Fritters

Root vegetables are delicious, nutrient packed foods that have an extended shelf life. Radishes, turnips, carrots and other buried treats are chock full of immune boosting vitamins such as vitamin C and magnesium. Riboflavin and complex B vitamins help convert carbs and sugars into energy, making root vegetables fantastic for an afternoon snack and preventing post meal sleepies.

Because of their long shelf life, root vegies are a great CSA share item to save for then end of the week, after the more delicate leafy greens have been eaten. What’s great about this recipe, is that you can use any combination radishes, beets, carrots, turnips, daikon, and even kohlrabi. And because of their low-fat content and virtually non-existent cholesterol levels, you can fry these guys up without feeling guilty. Just be sure to steam the veggies to keep their nutritional value intact.

INGREDIANTS

¼ cup olive, vegetable or coconut oil.

1 lb. mixed root vegetables chopped into 1 inch pieces

1 egg

¼ cup bread crumbs

Salt and pepper to taste

Optional: ½ tbsp. dried oregano or basil

1 tsp Old Bay seasoning

Sour cream for garnish

INSTRUCTIONS

  1. In large steamer basket, steam vegetables until soft enough to be easily pierced with a fork. About 30 min.
  2. Transfer vegetables to a medium sized bowl. Using a potato masher, smash the vegetables until almost no lumps remain (leaving a few chunks gives the fritter a satisfying crunch).
  3. Stir in bread crumbs, eggs, salt, pepper, oregano and Old Bay.
  4. Meanwhile heat oil in a deep sided pan over medium heat.
  5. Using your hands, form the mixture into patties ¼-1/2 inch thick.
  6. Fry until golden brown. 3-4 minutes on each side.
  7. Remove and set on paper towel to drain.
  8. Garnish with a dollop of sour cream and enjoy.
Leave a comment

Pumpkin Curry

Curry is one of those delicious, warm-your-soul foods that can be customized to fit any pallet. Hearty vegetables combined with a healthy balance of sweet and spicy leave you warm, happy and full of nutrients. Even better is how easy and quick it is to prepare, making it great for busy weekday dinners. In this recipe, we use eggplants, beans and turnips from this week’s CSA – but sweet potatoes, mushrooms, broccoli and cauliflower all work great as well.

The key to making great curry is using generous amounts of aromatics to build the foundation, including a full bodied sweet base to add richness and throwing in a splash of rice vinegar to enhance its complexity. In this recipe, we use pumpkin over traditional coconut milk to give our curry a hint of fall while cutting calories. Thai curry paste gives the dish a deep earthy flavor with sweet and savory hints, and can be found in most grocery stores. As a bonus, the meal is easy to keep vegetarian and vegan, or meat can be added for an omnivore friendly option.

INGREDIENTS:

1 tablespoon coconut oil or olive oil

1 tablespoon of minced ginger (about a 1-inch nub)

1 onion, diced

2 medium eggplants, cut into 1-inch pieces

1 bunch of turnips, cut into ¼-inch chunks

1 pepper of your favorite color, sliced into 2-inch strips

4 oz. green beans, snapped in half

2 cloves garlic, pressed or minced

2 tablespoons, or more to taste of curry paste

1 can (14 oz.) pumpkin

¼-1/2 cup of water

2 teaspoons rice vinegar

1 teaspoon cumin

Salt and pepper to taste

Optional: Red pepper flakes or spicy Thai peppers

Basil for garnish

 

INSTRUCTIONS:

  1. In a large skillet with deep sides, warm oil over medium heat. Once the oil is smoking hot, add the garlic, onion and ginger. Cook until onion is translucent while stirring frequently, about 5 minutes.
  2. Add the curry paste and stir frequently for 2 minutes.
  3. Add the peppers, turnips, beans and eggplants. Cook, stirring occasionally, until peppers become tender enough to pierce with a fork, around 3-5 minutes.
  4. Add the pumpkin and ¼ cup of water. Combine all the ingredients while bringing the mixture to a steady simmer. Lower the heat and gently simmer until carrots and other veggies have reached desired softness, anywhere from 5-20 minutes depending on your preference. Add additional water reach preferred consistency.
  5. Add red pepper flakes and/or sliced hot peppers while the curry is simmering until you reach your desired spice level. Peppers can also be added to individual dishes for families with varied taste buds.
  6. Remove skillet from heat and stir in the vinegar to really bring out the complexity of all the flavors.
  7. Scoop in a bowl or over rice, garnish with some basil and enjoy!
Leave a comment

Apple & Onion Tapas/ Crostinis

  • 2 Tablespoons of butter and 2 Tablespoons of olive oil
  • 1 large onion, Florida Sweet, Vidalia, or regular
  • 1 large green apple, Granny Smith
  • ½ Teaspoon of salt
  • ¼ Teaspoon of pepper
  • 1/8 cup apple cider vinegar
  • 2 Tablespoons of maple syrup or Florida honey
  • 1 Tablespoon fresh thyme leaves
  • 1 French baguette, thinly sliced (1/4- ½ inch slices) rubbed with olive oil and toasted in oven
  • Blue cheese or Gorgonzola sliced (to top slices of bread) (easier to slice if frozen first
  • Additional chopped fresh thyme leaves
  1. Saute the onions and apples in butter/oil mixture until softened, Add the maple syrup and vinegar salt and pepper, 2 Tablespoons of thyme, stir occasionally until apples are very soft (about 30 minutes)
  2. Bake the bread slices 350 degrees (brushed with olive oil) until lightly golden, 12-14 minutes
  3.  Remove bread, place blue cheese/Gorgonzola slices on top of bread, spoon the apple/onion mixture on top, sprinkle with fresh thyme and serve. (note, freeze the cheese for easier slicing)
Leave a comment

Tapas/ Crostinis Made With Greens

  • 1 LOAF OF FRENCH BREAD SLICED THIN, RUBBED WITH OLIVE OIL AND BAKED IN OVEN
  • 2 TABLESPOONS BUTTER/2 TABLESPOONS OLIVE OIL (CAN USE ALL OLIVE OIL)
  • 1 LARGE ONION THINLY SLICED OR COMBINATION OF ONION AND SHALLOTS
  • MUSHROOMS (OPTIONAL)
  • MIXTURE OF GREENS: SPINACH, CHARD, BABY KALE, COLLARD, MIZUNA, TATSOI
  • 1-2 GARLIC CLOVES
  • SALT AND PEPPER
  • OREGANO
  • BALSAMIC VINEGAR
  • LEMON AND ZEST
  • RICOTTA CHEESE
  • PARMESAN CHEESE
  1. RUB THE BREAD SLICES WITH GARLIC CLOVE AND BRUSH WITH SOME OLIVE OIL. THEN TOAST THE BREAD SLICES IN OVEN (350 DEGREES, 12-14 MINS) AND SET ASIDE
  2. COOK THE GREENS IN SALTED WATER ALONG WITH GRATED GARLIC, WHEN DONE, DRAIN (SAVE THE LIQUID FOR FREEZING TO USE IN YOUR SOUPS!) ADD THE LEMON JUICE AND ZEST
  3. SAUTE THE ONION/SHALLOT , MUSHROOMS AND ADDITIONAL GARLIC UNTIL SOFTENED
  4. ADD BALSAMIC AND OREGANO
  5. SPREAD SOME RICOTTA OR GOAT CHEESE ON BREAD SLICES, TOP WITH CHOPPED GREENS, SPRINKLE WITH PARMESAN

 

Leave a comment

Hummus with Fresh Herbs

  • 1 CAN OF GARBANZO BEANS, DRAINED BUT SAVE THE LIQUID
  • 1-2 TABLE SPOONS TAHINI (SESAME PASTE)
  • 3 TABLESPOONS LEMON JUICE
  • 1-2 LARGE CLOVES GARLIC (SUIT YOUR GARLIC TASTES)
  • ¼ TEASPOON SALT
  • 1/8 CUP OF GOOD VIRGIN OLIVE OIL
  • 1/4 CUP FRESH PARSLEY (OPTIONAL)
  1. PLACE ALL INGREDIENTS IN THE FOOD PROCESSOR AND BLEND UNTIL SMOOTH (ADD A LITTLE OF THE RESERVED LIQUID IF TOO THICK)
  2. OPTIONS (CHOOSE ONE OR ALL!): PUREE SOME ROASTED RED PEPPER, ¼- ½ CUP OF KALAMATA OLIVES, FRESH ROSEMARY, CAYENNE, CUMIN, CHIPTOLE, SCALLIONS

SERVE WITH BREADSTICKS, FRESH CUT UP VEGETABLES, USE AS SANDWICH SPREAD, USE AS BASE FOR TAPAS/CROSTINIS

NOTE ABOUT SESAME SEEDS: Sesame seeds are full of calcium, magnesium, copper, vitamin B1, zinc and dietary fiber. They offer the most nutritional value when the entire seed is used (un-hulled).

Whole sesame seeds contain about 88 mg of calcium per tablespoon of seeds. Just a quarter cup of natural sesame seeds provides more calcium than a whole cup of milk. A quarter cup of raw natural sesame seeds has 351 mg of calcium while one cup of non-fat milk has 316.3 mg, and one cup of whole milk has only 291 mg of calcium. Plus, they are alkaline whereas milk is acidic.

Sesame seeds are also rich in zinc, another mineral that has a positive effect on bone mineral density. A study published in the American Journal of Clinical Nutrition found a correlation between low dietary intake of zinc and osteoporosis at the hip and spine.1 Copper, better known for its anti-inflammatory ability shown to reduce some of the pain and swelling of rheumatoid arthritis, is also a supporter of bone and blood vessel health.

More than Just Bone Health

Leave a comment

Fried Greens Meatlessballs

 

  • 1 bunch greens (mustard greens, carrot tops, turnip greens, collard greens, kale , chard, onion greens, ANY GREENS)
  • 3tablespoons olive oil or grapeseed oil
  • 1 small yellow onion, diced
  • salt, to taste
  • 2 cloves garlic, chopped
  • 1/2cup cilantro
  • 1tablespoon cumin seeds
  • 1cup fresh breadcrumbs
  • 1/4 cup crumbled feta
  • 1 or 2 eggs
  • oil for frying

 

  1. Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.
  2. Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.
  3. Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.
  4. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn’t hold together, add another egg. I usually find one egg to be enough.
  5. Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.

Source: Food52 by Alexandra Stafford

Leave a comment

Pickled Peppers

Ingredients:Pickled Peppers

  • 4 cups assorted chilies
  • 1 ½  cups distilled white vinegar
  • 1 ½  cups water
  • 3 garlic cloves
  • 2 Tablespoons black peppercorns
  • 2 Tablespoons salt
  • 2 Tablespoons sugar or honey
  • 2 Tablespoons coriander or mustard seeds

Directions:

1. Cut chilies into rings and pack in a clean 1 quart jar.

2. Bring vinegar, water and all remaining ingredients to a boil in a medium saucepan.

3. Reduce heat and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate.

4. Recipe may be adjusted to suit the amount of peppers you want to preserve.

Adapted from “Pickled Peppers” , Bonappetit.com

Leave a comment

Wholly Guacamole

Ingredients:Guac Photo

  • 2 Tablespoons fresh lemon or lime juice
  • 2 medium sized ripe avocados
  • 1-2 medium cloves garlic, minced
  • salt to taste

Augmentations:

  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • black pepper and/or cayenne to taste
  • minced green, red or banana peppers
  • peeled, seeded, minced cucumber
  • minced radishes
  • diced tomatoes

Directions:

  1. Cut open avocados and scoop the flesh out of the skin. Mash with a fork
  2. Add juice
  3. Stir in remaining ingredients. Cover tightly and chill.

Note: to help retain the lovely green color, place the pits in the bowl but remember to remove them before serving.

Adapted from “The New Moosewood Cookbook” by Molly Katzen

Leave a comment

Pasta– Your Way

Ingredients:Pasta Your Way

  •  2 ¼ cups flour (white whole wheat, all-purpose or bread flour)
  • ¾ teaspoon salt
  • 2 whole eggs
  • 3 egg yolks
  • 1 Tablespoon extra virgin olive oil
  • extra flour as needed

Directions:

1. In a food processor, pulse together flour and salt. Add eggs, yolks and oil a bit at a time until the dough forms and holds together. If it looks dry, drizzle more olive oil; if it looks wet, add a bit more flour.

2. Dump dough onto a work surface and knead briefly until smooth. Wrap in plastic and rest at room temp for 1 hour.

3. Cut the dough in half if you are rolling by hand or into 4 pieces if you are using a machine. Roll to desired thickness/thinness.

4. Cut the pasta to desired shape. Place on a flour-dusted sheet tray while you are rolling and cutting the remaining dough.

5. Bring a large pot of water to a boil and cook pasta 1-3 minutes. Delish

Note: I encourage you to consult the website Cooking.NYTimes.com if you have not made pasta before and watch the video. You will find it most helpful.

Leave a comment