Beet, Carrot, and Apple Slaw

A delicious, light taste of warmer weather with seasonal fruits and vegetables.  Serve it plain or over greens.

Ingredients:

1 golden or chiogga beet (red beets will die the whole slaw red); peeled and julienned
1 large carrot, peeled and julienned
1/2 apple (such as gala), julienned
juice of 1 lemon
2 Tbsp white wine vinegar
1/4 cup sugar
salt and pepper to taste
spinach or similar green, washed and torn into pieces (optional)
1/4 cup extra virgin olive oil (optional)

Method:

1. Combine lemon juice, vinegar, sugar, salt and pepper in a non reactive bowl.  Whisk to dissolve sugar.

2.  Add julienned vegetables to dressing and allow to sit at room temperature (the longer they marinate, the tastier, but they absorb plenty of flavor in 20 minutes or so).

3.  Serve as is, or, if you prefer as a salad, drain and reserve the extra dressing.  Slowly whisk in olive oil to form an emulsified vinaigrette.  Season greens with salt and pepper and dress in the dressing.  Serve topped with slaw.  

Butternut Squash Sweet Potato & Leek Hash

Ingredients:
1/2 large butternut squash [or one small]
1 medium sweet potato
1 medium leek
2-3 tablespoons of preferred vegetable oil [I used rice bran]
1/4 garlic granules
sea salt
coarse ground pepper
2 eggs [optional]

Peel, halve and scoop out the seeds from the butternut squash. Peel and halve the sweet potato. By using a medium thick cheese grater, grate them them onto a tea towel or other absorbent material to soak up the extra moisture they'll release. Sprinkle with a touch of salt and set aside for about 15 minutes.

Cut the bottom and top off the leek. Peel the outer layer or two off the leek and slice into thin medallions. In a medium sized pan [I used my cast iron skillet] heat your oil over low to medium heat. Cook them while stirring occasionally until they start to become translucent.

Once the squash and sweet potatoes are done resting, toss them in with the leeks. Add a bit more salt, pepper and garlic granules. Mix together well, add in another dash of oil if necessary and cook on low for about 7-10 minutes. Allow the mixture to brown on the bottom. Stir or flip to brown the other side. Repeat until you've found your desired texture.

Once the hash is just about done and you're feeling in the mood for it, crack two eggs over top and cover with a lid. Remove from heat and do not lift cover, the eggs will cook themselves in about 5 minutes.

LIVING SIMPLY GLUTEN FREE

Cheesy pasta bake with winter squash, prosciutto, and brussels sprouts leaves

A great way to disguise winter squash for those, like my husband, who think they don't like it!


Serves 4

Ingredients:

1/2 lb pasta (I used whole wheat penne; the ridges were good for grabbing the sticky sauce)
2 small winter squash (such as acorn) or one larger winter squash (such as butternut)
1 block gruyere cheese, grated
1/2 container of marscapone cheese
parmesan cheese to taste, grated
1/2 cup milk
1/8 lb prosciutto, thinly sliced at the deli and then cut into ribbons
salt and pepper to taste
brussels sprouts leaves to garnish (peel them off the outside of the sprouts--you could also use frozen peas and add them at the last minute)
nutmeg to taste
pinch of brown sugar (optional, depending on sweetness of squash)
Olive oil for roasting squash

Method:

1.  Preheat oven to 350.  Cut squash in half (through the equator for round squash, lengthwise for oblong).  Scoop out seeds and pulp.  Place on a baking sheet.  Sprinkle with olive oil, salt, and pepper, and roast until squash is completely softened (time will vary depending on variety of squash).  Alllow squash to cool and then scoop it out of the peel.  This step can be done in advance.

2.  Boil a large pot of water.  Add a healthy handful of salt and cook pasta until just al dente (a minute or so under package directions).  Drain.

3.  While pasta is cooking, place squash and marscapone in a food processor and whip until fluffy and thoroughly combined.  Season to taste with salt, pepper, and nutmeg (it should be very seasoned, since the pasta will dilute the flavors).

4.  Add pasta back to cooking pot.  Stir in squash mixture, grated gruyere and parmesan, and a little milk as needed to form a sauce.  Taste for seasoning and adjust.

5.  Put pasta in an ovenproof dish and bake at 350 until cheese is melted and bubbly (about 30 minutes).

6.  While pasta is baking, heat a little olive oil in a skillet to almost smoking.  Add prosciutto and crisp.  Set on paper towels to drain.  Add the brussels sprouts leaves to the prosciutto fat and cook until almost crisp.  Just before serving stir in garnishes and enjoy!

Braised Chicken Thighs with Winter Vegetables

This dish tastes like chicken pot pie, but, without the gravy or the pie crust, it's less work and less fat.  A great way to use miscellaneous root vegetables (you could substitute beets, potatoes, sweet potatoes, or rutabagas in for the carrots and turnips).

Serves 4 with leftovers to spare

Ingredients:
8 bone in, skin on chicken thighs
2 leeks, white and light green parts only, washed well and chopped
6 small turnips (I used Harukei), washed, trimmed, and cut into quarters
4 carrots, washed, trimmed, and cut into big chunks (slightly smaller than turnips)
1/2 cup frozen peas
1 clove garlic
2 sprigs thyme and 1 sprig rosemary, tied together in a bundle with kitchen twine
4 cups chicken stock
1/2 cup white wine or dry vermouth
salt and pepper to taste
olive oil for sauteing

Method:

 Preheat oven to 300.

1.  Salt and pepper the chicken generously on both sides.  Heat a small amount of oil in a large, ovenproof pot (like a dutch oven).  Brown the chicken, skin side down and then skin side up until it is browned all over (about 4 minutes each side).  Do this in batches, if necessary, to avoid overcrowding the pan.  Remove it from the pan and set aside.

2.  Drain off all but about 1/4 inch of the fat from the pan.  Add the leeks and saute until softened.  Deglaze the pan with the wine, scraping any browned bits off the bottom.  Cook until the wine is almost evaporated.

3.  Add the carrots, turnips, and herbs.  Replace the chicken thighs in the pan, skin side up,  in a single layer on top of the vegetables.  Add chicken stock, about halfway up the sides of the thighs.  Bring to a boil, cover, and place in the oven.

4.  Cook until chicken is falling apart and vegetables are completely soft (approximately 40-60 minutes).  Remove from the oven.  Stir in the peas and cover the pot again to allow the residual heat to cook the peas.  Enjoy!

Mirin-braised Cabbage and Roasted Sunchokes

Today's tasty recipes were submitted by CSA member Julia.  

Mirin-braised Cabbage 

Ingredients:

-half head of green cabbage

-1 small onion, peeled and sliced

-2 cloves garlic, peeled and thinly sliced

-olive oil 

-1/2-1 tbsp mirin 

-salt/pepper

Directions:

1.  Heat a few swirls of oil in a large skillet

2.  Saute onion for a few minutes, then add garlic.  Let cook slightly, then add cabbage--stir, season with salt and pepper, and cover

3.  Let cook covered over medium-low heat for about 5 minutes.

4.  Add mirin, stir, and continue to cook covered for another 10-15 minutes or until tender to your liking. 

*Note: you can also combine other greens with this recipe.  I added some chopped mustard greens midway through the cooking process.

Roasted Sunchokes/Jerusalem Artichockes

adapted from: http://www.thekitchn.com/try-this-roasted-sunchokes-105348

Ingredients:

-1/2 pound of small sunchokes, sliced about 1/4-1/2 inch thick (no need to peel!)

-olive oil

-salt/pepper

-2 cloves garlic, whole

Directions:

1. Preheat oven to 400 degrees

2. Lay sliced sunchokes and garlic cloves on parchment paper-lined baking sheet

3. Drizzle with olive oil, salt pepper

4.  Roast for 15-20 minutes, flipping halfway through.

5.  Squeeze out roasted garlic and toss 

*Note: you can combine with other roasted veggies, e.g. cauliflower, brussels sprouts (though these veggies will require more time)

 

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.

Chicken and Pasta with Cilantro Pesto

 Recipe courtesy of TasteandTell blog

 

Ingredients

Pesto

-2 tablespoons extra virgin olive oil
-1 tablespoon lemon juice
-1/4 cup grated Parmesan cheese
-2 cloves garlic
-1 cup packed fresh cilantro
-1/4 cup chicken broth
Pasta
- 12 oz boneless, skinless chicken breast
-1 tablespoon extra virgin olive oil
- 8 oz fresh mushrooms, sliced
- 1 medium onion, chopped
- 8 oz cooked pasta

Directions

-Make the pesto: Put all of the pesto ingredients into a food processor and process until smooth. If needed, add more chicken broth - but not too much. You want it to be a paste.
-Cut chicken into bite-sized pieces. Heat the oil in a large skillet over medium heat. Add the chicken, mushrooms and onion and cook until the chicken is cooked through and no longer pink. Add the pasta to the chicken mixture, then stir in the pesto.

Penne with Butternut Squash & Kale

 Recipe Courtesy of Rikki Snyder Photography

Roasted Butternut Squash
-1 extra-large butternut squash, cut into 1-inch cubes
-2 tbsp. olive oil
-sea salt & pepper to taste

Preheat oven to 400 degrees. Divide squash onto 2 rimmed baking sheets; drizzle each sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat. Bake for 45-50 minutes or until tender.

Caramelized Onions
-2 tbsp. olive oil
-3 large onions, thinly sliced
-sea salt & pepper to taste

Heat oil in a large skillet over low heat. Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown. Depending on your stove, this could take anywhere from 30 minutes to over an hour. Season with freshly ground pepper.

Penne with Butternut Squash & Kale
- 1 tbsp. olive oil
-1 clove garlic, minced
-1 bunch kale, stem removed and torn into bite-sized pieces
-1/3 c. white wine
-8 oz. whole-wheat penne, cooked according to package (but really, any kind of pasta you want to use is fine)
-1/2 roasted butternut squash
-1/2 caramelized onions
-sea salt & pepper to taste
-shaved Parmesan or Pecorino cheese (to taste--I'm a big fan of cheese, so I used about an ounce on my serving)

Heat oil in large skillet. Add garlic and cook 30 seconds. Add kale and saute 1 minute, then add wine to skillet. Continue to cook until kale has wilted, about 2-3 minutes. Stir in penne, squash, and onions; cook until heated through, about 2-3 minutes more. Season with salt and pepper and serve with shaved cheese.

Fennel, Arugula, and Radicchio Salad with Shaved Pecorino

Recipe Courtesy of KCET.org

Ingredients

-2 medium fennel bulbs, trimmed
-1 small head radicchio, leaves separated and torn into 2-inch pieces
-12 small radishes, thinly sliced
-1/4 cup extra virgin olive oil
-2 tbsps white wine vinegar
-1 shallot, minced
-1 garlic clove, minced
-Sea Salt and pepper
-3-ounce piece of pecorino cheese, shaved into thin slices
-1 bunch baby radishes with leaves, for garnish

Directions

-With a sharp knife or mandoline, shave the fennel into paper-thin slices. Place in a large bowl with the radicchio, arugula and radishes.
-In a small bowl, whisk together the olive oil, vinegar, shallot and garlic to make a vinaigrette. Season with salt and pepper.
-Toss the vinaigrette with the vegetables and scatter with the cheese and the optional grapfruit. Garnish with baby radishes.

Michael Anthony’s Fork-Crushed Purple Majesty Potatoes

Adapted from New York Magazine by SmittenKitchen

 

Ingredients

-1 pound Purple Majesty or other purple potatoes, washed
-4 small shallots, minced
-2 tablespoons fresh-squeezed lemon juice
-6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
-Fleur de sel to taste
-White pepper to taste
-2 tablespoons parsley, chopped

Directions

-In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes.
-Remove potatoes from pot, and peel them while still warm.
-Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency.
-Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.

Roasted Kohlrabi

Recipe by TheVeganButcher

Ingredients

-1 bunch fresh kohlrabi, peeled & diced

-1 tbsp olive oil

-1 tbsp minced garlic

-½ tsp paprika

-Sea Salt, to taste

Directions 

-Preheat oven to 450°F.

-Trim the stalks off your kohlrabi and slice off the thick green skin. Cube it.

-Toss the diced kohlrabi with olive oil, garlic, paprika and salt in a bowl.

-Line a rimmed baking sheet with tinfoil and spread kohlrabi evenly on it. Throw it into oven and roast for 30-35 minutes, stirring every five minutes after about
-20 minutes. Serve with wasabi-dill dipping sauce.

Wasabi Dipping Sauce

Ingredients

-¼ cup vegan mayonnaise

-3 tbsp plain soy yogourt

-½ tsp wasabi powder

-1 tsp prepared horseradish (from a jar)

-1 tsp chopped fresh dill

-½ tsp chopped green onion

Directions 

-Mix all ingredients together. I used a firmly packed teaspoon of dill because I loooove me some dill.

-Cover and refrigerate for at least 30 minutes to blend flavours. Serve as a condiment or dip.

Balsamic Glazed Collard Greens with Carmelized Onions and Pine Nuts

I served these greens over crispy polenta cakes as a main course, but they would also be delicious as a side dish with your favorite pork chop or steak.  The sweetness of the onions and the balsamic balances the natural bite of the collards and the pine nuts add a yummy crunch.

Serves 2 as a Main Dish (over polenta or rice) or 4 as a Side Dish

Ingredients:
-1 bunch collard greens, washed and stems removed, sliced into thin ribbons
-1 onion, sliced
-1/4 cup pine nuts
-2 cloves garlic, finely chopped
-1/2 tsp crushed red pepper flakes
-1 Tbsp balsamic vinegar
-1 tsp honey
-salt to taste
-olive oil for cooking

Method:
1. Heat a little olive oil in a skillet over medium heat.  Add the onions and a little salt and cook, stirring frequently, until thoroughly caramelized (about 20-25 minutes).  The onions should come out soft, dark, and super sweet.

2.  Remove the onions from the skillet and set aside.  Add the pine nuts and cook gently until toasted and brown (careful: they burn quickly!).  Remove the pine nuts and set aside with the onions.

3.  Heat a bit more olive oil until nearly smoking.  Add the garlic and chili flakes and stir to combine.  Add the collards and cook, stirring frequently, until they are fully wilted (about 5-7 minutes).

4.  Add the vinegar, honey, and salt to taste.  Stir to combine.  Continue to cook until the liquid is gone from the pan and the vinegar no longer tastes sharp.

5.  Stir back in the onions and pine nuts and enjoy!

Miso Dill Salad Dressing

 Recipe from GoingRaw30

Ingredients

-1 tbsp light miso paste
-2 tbsp lemon juice
-1 tsp olive oil
-1 clove garlic
-1 tbsp flax seed oil
-1 tbsp tahini
-2 tbsp fresh dill (dried is okay too but fresh is best!)
-2 tbsp water (I used 4…start with 2 and work your way up)

Directions

-Mix all ingredients in a blender (I use a magic bullet).

-EAT IT!

-Note: You can play with the thickness of this recipe to make it into a spread or dip too!

Autumn Delicata Squash Soup

Ingredients:

2 delicata squashes, peeled, seeds removed and chopped

2 cups cooked kidney beans
3-4 collard green leaves, chopped
1 bulb fennel, stalks removed and sliced
1 small onion, chopped
1 large shallot, diced
3 garlic cloves, minced
1 tablespoon extra virgin olive oil [rice bran or sesame oil will also work well]
5 fresh sage leaves, chopped
1 tablespoon turmeric
1 teaspoon paprika
1 teaspoon of dried parsley or a handful of fresh, chopped
generous pinch of ground celery seed
generous pinch of dried thyme
5 cups of filtered water or vegetable broth
sea salt and coarse ground pepper to taste

1. Heat a large sauce or soup pot over low heat. Add the oil, onions, shallots and garlic; saute for about 5-10 minutes or until they become slightly translucent. Next add the sage, turmeric, paprika, parsley, celery seed, and thyme. Stir until the spices are blended well.

2. Add in the squash, fennel and water [or broth]. Simmer on low for about 30-45 minutes. Once the squash become tender add in the beans and collards. Simmer for another 10 minutes or so on low and serve.

Serves: 6-8
Total time: 1 hour

LIVING SIMPLY GLUTEN FREE

Asian Beef and Bok Choy Salad

 Recipe adapted from A Spicy Perspective

Ingredients

For the Beef:
-1 ½ lbs. grass fed sirloin
-2 Tbsp thinly sliced scallions, mostly whites
-Zest of 1 large lime, or 2 small limes
-1 ½ Tbsp grated ginger
-1 garlic clove, minced
-¼ cup fish sauce
-2 Tbsp low sodium soy sauce
-2 Tbsp unrefined cane sugar

For the Dressing:
-¼ cup peanut oil (sesame oil would work well also)
-2 Tbsp thinly sliced scallions, greens
-3 Tbsp lime juice
-½ tsp. chili-garlic sauce or sriracha
-1/2 – 1 tsp. sea salt
-1-2 tsp.unrefined cane sugar

For the Salad:
-1 large head of bok choy
-1 cup thinly sliced red onions
-3 carrots, shaved into ribbons
-½ cup thinly sliced basil leaves

Instructions

-Partially thaw the sirloin (or if it’s fresh, flash freeze it for 30 minutes) so that it is still firm, but a knife can cut through it. This helps to keep the meat from moving around while cutting it thin! Cut the sirloin in half, length-wise. Slice each half into very thin (1mm) pieces.
-Mix 2 Tbsp. of scallion whites, lime zest, ginger, garlic, fish sauce, soy and cane sugar in a medium bowl. Toss in the raw sirloin and allow it to marinate for at least 30 minutes—but up to 4 hours.
-In a small bowl, mix together the peanut oil, lime juice, 2 Tbsp scallions, chili sauce, sea salt, and cane sugar. Whisk the dressing well.
-Cut the green leaves off of the bok choy. Hand-tear them into bite-size pieces. Then thinly slice the white stalks of the bok choy. Place both on a large serving bowl. Slice the red onions very thin. Using a veggie peeler, shave the 3 carrots to make carrot ribbons.
-Roll the basil leaves tightly, then slice them into thin strips. Sprinkle all the veggies on top of the bok choy.
-Drain the marinade from the beef. Heat a wok or large skillet to high heat. Add 1 Tbsp of oil and wait until it smokes. Then add half the beef to the wok—stirring continuously. Cook for 1-2 minutes until desired doneness is reached. Then repeat with the second half of the beef.
Once the beef is cooked, toss the salad with the dressing and top it with the stir-fried beef. Serve immediately. Preparation time: 25 minute(s) active time
Cooking time: 5 minute(s)

Roasted Fennel

 recipe courtesy of Simplyrecipes.com

Ingredients

-2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
-Olive oil
-Balsamic vinegar

Directions  

-Preheat oven to 400°F.  

 -Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. 

 -Line baking dish with Silpat or aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.

Soy Marinated Steak with Sauteed Bok Choy and Wasabi Mashed Potatoes

This meal tastes like restaurant food and is easy to create at home for less than half of what it would cost in a restaurant.  Here's to date night in your pajamas!

Serves Two

Ingredients:

For the Steak
 -One grassfed boneless ribeye or two small filets
-2 Tbsp brown sugar
-1/2 cup low sodium soy sauce
-1/2 cup sake
-1 tsp siracha
-4 scallions, green parts only, chopped (reserve white parts for the bok choy)
-1 clove garlic, finely chopped
-1 1/2 piece of ginger, peeled and finely chopped
-dash of toasted sesame oil

For the Potatoes
-4-6 medium Yukon gold potatoes, peeled and quartered
-1/2 stick butter
-1 Tbsp Wasabi powder, mixed with a little water form a paste
-cream and/or milk to achieve desired consistency
-salt and pepper to taste

For the Greens
-1 large head bok choy, greens only, washed and finely chopped
-4 scallions, white parts only, chopped
-2 Tbsp soy sauce
-1 tsp siracha
-1 Tbsp sesame seeds
-1/2 tsp brown sugar
-olive or vegetable oil mixed with a dash of toasted sesame oil for sauteeing.

Method:

1. Combine all the "steak" ingredients except the steak itself in a large zip-top bag and mix to combine.  Add the steak, zip the bag closed, and place it in a bowl in the refrigerator for 1-4 hours.

2.  About 1/2 hour before you want to eat, begin preparing the rest of the meal.  Preheat the oven to 425.  Place the potatoes in a steamer basket over some water and cook until fork tender (about 10 minutes).

3.   Drain the water from the pot.  Run the potatoes through a ricer or food mill back into the same pot.  Add the butter and stir in milk or cream until potatoes are desired consistency.  Stir in Wasabi paste.  Add salt and pepper to taste.  Cover the pot and set aside.

4.  Pat the steak dry with a paper towel.  Heat a small amount of oil to smoking in a skillet.  Add the steak and sear well on both sides.  Place the skillet in the oven.  Cooking time will vary, depending on how well done you like your meat and how long you sear it on both sides.  Check with an instant read thermometer (125 for rare, 130 for medium rare, 135 for medium, 145 for well done).

5.  While the steak is in the oven, prepare the greens.  Heat the mixture of olive or vegetable oil and sesame oil in a large pan until nearly smoking.  Add the greens and the scallions (watch out for splatters!).  Cook, stirring frequently, until the greens are wilted.  Sprinkle with the brown sugar.  Add the siracha and soy sauce and cook until all the liquid is gone.  Stir in the sesame seeds and cook a minute longer.  Remove from the heat. (If they get cold before the steak is done, they reheat nicely.  Just turn the burner back on briefly until heated through).

6.  When the steak is at your desired temperature, remove it from the skillet.  Let it rest 5 minutes before cutting into it to preserve the juices.  Serve with the greens and the potatoes and enjoy!