Marinated Chioggia Beet Salad

Ingredients:
3 medium sized Chioggia beets
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup rice vinegar
1 tablespoon fresh chives or scallions, chopped
1/4 teaspoon kosher salt
coarse ground pepper to taste

Clean and trim the roots and greens off the beets. I used a mandolin to slice them on the thinnest setting, but if you don't have a mandolin you can slice them thinly by hand. Take your time doing this, both methods may be both tricky and dangerous.

In a small mixing bowl whisk together the olive oil, lemon juice, rice vinegar, chives, salt and pepper.

In a shallow dish pour the vinegar mixture over the beets, coat each beet well and let sit for one hour. After the hour is up, flip the beets around so each side is marinated. The beets will be ready to eat after two hours. You can let the beets sit and marinate as long as you'd like, however after two hours the red and white brilliant stripes will start to bleed together.

LIVING SIMPLY GLUTEN FREE

Aloo gobi

No one in my family thought they liked cauliflower, but we all loved it in this dish.  Hearty and delicious, this curry tastes like comfort food, but it's virtually fat free!  It's also very inexpensive and makes plenty for a family of four with leftovers.


Ingredients:

-4-5 yukon gold potatoes, diced into 1/2 inch cubes
-1 head cauliflower, cored and sliced into florets
-1 onion, diced
-1 small can diced tomatoes
-1 jalepeno, or other hot pepper, cut in half and seeded
-3 cloves garlic, finely diced
-1 1/2 inch piece of ginger, finely diced or grated
-1/2 bunch cilantro, finely chopped, divided
-1 tsp cumin seeds
-1 tsp turmeric
-2 tsps garam masala
 -1 cup frozen peas (optional, but yummy and adds protein!)
-salt to taste
-1 Tbsp vegetable or canola oil
-Naan or pita for serving


Method:

1.  Heat the oil in a large dutch.  Add the onions, jalepeno, and cumin seeds and cook over medium heat, stirring occasionally, until onions are translucent (not browned).

2.  Add the turmeric and garam masala and stir frequently until spices are thoroughly integrated.

3.  Add the ginger, garlic, and about 2/3 of the cilantro.  Stir frequently to prevent the garlic from burning.  Cook for about 2 minutes.

4.  Add the can of tomatoes with their liquid and stir to combine.  Add the cauliflower and potatoes and stir well to fully coat the vegetables in the curry.  Salt to taste.

5.  Add about half a tomato can of water (you may need to add more as you go; you want just enough so that the dish doesn't look dry; not so much it looks like a soup).  Cover and simmer, stirring occasionally, until potatoes and cauliflower are tender, about 30 minutes.

6.  Curry can stand at room temperature for several hours.  Just before serving, remove the jalepeno, reheat and stir in the frozen peas.  Allow them to cook for just a minute or two.  Stir in the remaining cilantro and serve with warm naan or pita.

Grilled Sweet Potato and Napa Cabbage Salad

Recipe adapted from betsylife.com and Cooking Light

Ingredients

-3 medium sweet potatoes (2 pounds)
-5 tablespoons extra virgin olive oil, divided
-3/4 teaspoon sea salt, divided
-1/2 teaspoon black pepper, divided
-1/4 cup fresh lime juice
-2 tablespoons warm water
-2 teaspoons honey
-1 jalapeño pepper, seeded and minced
-3 cups shredded cabbage
-1 cup sliced red onion
-1/3 cup pumpkin seeds, toasted
-1/4 cup chopped green onions
-1/4 cup chopped fresh cilantro

Directions 

-Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
 Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.
-Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.
-Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.

Oktoberfest Lager Stew with Sausage, Potatoes, Caramelized Onions and Golden Cabbage

 Recipe courtesy of The Cozy Apron

 

Ingredients

-1 tablespoon extra virgin olive oil
-1 (14 ounce) package grass-fed beef smoked sausage, cut into bite-size slices
-1 ½ onion, sliced into thin semi-circles
-½ head small cabbage, halved again, cored and thinly sliced
-½ teaspoon freshly ground black pepper
-¼ teaspoon ground caraway seeds
-Pinch sea salt
-2 cloves garlic, finely chopped
-1 cup German-style lager beer (Oktoberfest variety)
-2 russet potatoes, peeled and cubed to bite-size pieces
-2 ½ cups hot chicken stock
-1 ½ tablespoons apple cider vinegar
-1 tablespoon flat-leaf parsley, chopped

Directions

-Place a medium-large pot over medium-high heat, and add the olive oil; once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes
-Once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened
-Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes
-Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine; next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so -Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes; after the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).
-Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

Penne with Curly Endive, Tomato, and Bean

This delicious recipe was sent to us from a CSA shareholder, Julie.

Go get this:
-1/2 head curly endive
-2 cloves garlic
-1 large tomato or 2 plum (also use 1 can diced tomato)
-half pound dry pasta (I used penne rigate)
-1 can cannelini beans (can start with dry beans if you have those on hand and more time)
-olive oil
-fresh herbs (I used basil and oregano)
-salt + pepper to taste
*ingredients easily scaled up, this made 3-4 servings

Now do this:
-Thinly slice and saute garlic in olive oil in medium pot over low heat.  Do not brown.
-Wash and roughly chop endive.  Add to pot, stir, cover, and cook for ~5 minutes.
-Add tomato, cook a few minutes, then add herbs, beans, salt/pepper to taste.  Cook another 5 minutes uncovered.
-Boil pasta while veggies are cooking.
-Drain pasta (but not entirely, pasta water will thicken "sauce") and toss with other ingredients.
-Serve with fresh grated romano.

Cheezy Loaded Broccoli Potato Soup

Recipe from the Healthy Happy Life

 
Ingredients

-2 large russet potatoes, peeled/roughly chopped
-4-5 cups broccoli (mostly florets)
-1 cup almond or soy milk unsweetened/plain
-1 cup+ vegetable broth
-1 tsp sea salt (or to taste)
-1/2 cup+ nutritional yeast (a must for the 'cheezy' flavor)
-fresh black pepper to taste

toppings:
-1 red onion, chopped
-1 small tomato, diced

-Optional ingredients
Soup base flavor enhancers - add to taste:
-for spicy accents: add cayenne or chipotle powder
-for smoky accents: add a few splashes of liquid smoke
-for boosting savory saltiness: add splashes of tamari
-for brightening up: a few spoonfuls of apple cider vinegar
-for richness: olive oil, vegan mayo, vegan sour cream, Earth Balance or vegan creamer

More toppings:
vegan cheese (Daiya brand used), vegan sour cream, fresh chives, sauteed mushrooms, tempeh bacon bits

Directions

- Boil a large pot of water + a few pinches of salt. enough water to cover the potatoes and broccoli.
-Prep your veggies. Toss your potato into the boiling water. Cover.
-After about 5 minutes, add in the broccoli and continue boiling until veggies are tender. Remove from heat. Drain water.
-Saute the chopped onion until it caramelizes - add some salt and pepper and optional spices to enhance the flavor. Toss in the tomato. Add the Daiya cheese over top to melt. Turn off heat. (Saute in oil if desired - I just used a splash of water to keep oil free.)
-Add the potato, broccoli, non-dairy milk, veggie broth and nutritional yeast to a blender, like a Vitamix. (Immersion blenders also work.) Blend from low to high until smooth. Blend with extreme caution since contents will be quite hot.
-Add a few scoops of sauteed onion to the blender and blend. Do a taste test and add in the spices, optional flavor enhancers and salt to taste. Add in more liquid for a creamier or thinner texture.
-You can serve warm from the blender or simmer in a pot on the stove until ready to serve. To serve, add tomato, onions, melted vegan cheese, tempeh bacon bits and whatever else you'd like to "load" your soup with. Serve with some crusty bread or sprouted grain toast. Vegenaise on toast is a nice accent too. Store covered in the fridge and eat within a few days.