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Recipes
Seasonal Recipes from our Newsletter Recipe of the Week - Salad of Chilled Celery Root in Mustard Sauce 1. Prepare the salad by tossing the following ingredients together, and then marinating them for 30 minutes in the refrigerator: 2. Make the dressing by whisking the following ingredients, except for the oil, together and then adding the oil in a slow stream, whisking until well blended. 3. Drain the celery root and put it to your salad bowl. Toss the salad with the dressing and refrigerate, covered for at least an hour. Sprinkle with chives before serving. Recipes For those of you who got a huge butternut squash in your boxes last week and haven't made your way through it, we want to point you to two wonderfully presented recipes that you can access electronically. The first is called Butternut Squash Pasta Sauce. It will probably work with other winter squash as well. One of our members pointed it out to us, on the web site of a woman who lives in the Colorado Rockies, takes beautiful photos and is clearly a great cook. Other ingredients are yogurt or sour cream, some spices, Parmesan cheese and shallots or onions. After roasting the squash, the ingredients are puréed in a blender. It's worth going to the web site to see the photos: http://userealbutter.com/2012/01/24/butternut-squash-pasta-sauce-recipe/ Our second squash recipe, Miso Sesame Winter Squash, involves some ingredients that may be a little less common in the pantry: sesame oil, molasses, tamari or shoyu, maple syrup, yellow miso and lemon zest. But as the San Francisco-based author, Heidi Swanson, says, it is "just the kind of recipe that I might like to turn to when I need someone to yank me out of one of those occasional culinary ruts every cook finds themselves in."http://www.101cookbooks.com/archives/miso-sesame-winter-squash-recipe.html Celery root may not be as familiar to you as its close relative, celery, but it can provide an incomparable velvety texture to a soup (see the recipe on our web site), is mild in flavor and can be eaten raw, roasted, or puréed. Lop off the top and bottom and use a sharp small knife to peel it from top to bottom. The flesh will oxidize quickly so you may want to transfer it to a bowl of lemon water as you work. Roasted celery root becomes very tender, not starchy. Just cut it into cubes, coat with oil and salt and roast for a half hour at a high temperature. Baked Butternut Squash with Apples Cut squash in 1/2 inch slices and peel. Peel and core apples and slice as for pie. Arrange squash in ungreased baking dish. Top with apples. Then add the brown sugar, flour, and cinnamon which you have mixed together and the melted butter on top. Cover and bake 1 hr at 350 degrees. This recipes fills a 2 quart casserole dish. Serves 8. Mashed Rutabagas Peel and slice rutabaga. Cook in a small amount of simmering water (or broth) until soft. Remove from the water and then mash as if making mashed potatoes. Add the water and milk as needed in order to get the right consistency. Mix in butter and flour. Stir in the egg, pepper and brown sugar. Pour into a well greased casserole. Sprinkle the top with the crumbs and nutmeg. Bake at 350 degrees until piping hot. Root Vegetables We’re going to be sending root vegetables every week for the next few weeks – alternating between celery root, daikon, rutabagas and maybe some turnips. We can suggest three easy and delicious ways to use these highly nutritious vegetables and hope to turn all of our members into aficionados. First possibility: Chop them up, sprinkle with salt and olive oil, add some herbs and roast them. If you get good at this, they will come out of the oven with crispy skins and soft luscious centers. There are recipes on the Full Belly web site recipe page and also on the downloadable pages from our web site, that provide great information about roasted roots. In addition to the roots mentioned above, garlic cloves, potatoes and winter squash can be used this way. Second: Make soup! Many of you are probably good at making minestrone-type soups. Another possibility are the creamy soups that can be made by pureeing the vegetables. For example, celery root makes a very creamy and delicious base for many soups – you wont need cream if (after peeling) you chop up the celery root, cook it in some broth, and then purée it. There's a recipe on our recipe page (“Creamy Celeriac Soup”) that describes this. We often use celery root as a base with similarly puréed turnips and rutabagas to deepen the flavor. Winter squash also works well in this soup. Some spicy chilies are another good addition and you can use the same method of deseeding them, cooking them in broth and then puréeing them. Third: Raw as part of a salad or as a snack. These vegetables are surprisingly yummy if they are sliced fine and marinaded in oil and vinegar. A dash of lemon is good as well. If you start by sprinkling a bit of salt on them and either waiting, or massaging it in, they will soften a bit and absorb the marinade better. Cabbage and Red Daikon Coleslaw This recipe will work with either green or red cabbage. Cut the cabbage into quarters and remove the core. Turn cut side down and slice crosswise into thin shreds. Put the shredded cabbage into a bowl with 2 to 3 teaspoons of sea salt (depending on the amount of cabbage). Thoroughly work the salt into the cabbage with your fingers, massaging until the cabbage begins to soften up (it will only take a few minutes). Cut the stem end off the red daikon and peel off any of the thick, discolored or damaged skin. Cut the daikon in half, turn the cut side down, slice crosswise, holding the daikon together, and then turn and cut perpendicular to the first cuts, ending with thin matchsticks. Slice a small red onion as thin as possible.Prepare a vinaigrette by mixing together: Adjust as desired. Combine the cabbage, daikon, onion and vinaigrette and mix well. Taste again for salt and acid. You can eat it right away, or let it sit for a while to let the flavors permeate.
Chocolate Pomegranate Clusters This is a quick, refreshing and yet decadent holiday treat. Enjoy them while cold! Ingredients: 1. Peel the pomegranates. The cleanest way to do this is by breaking or cutting the fruit into two or three pieces, submerging the pieces in a bowl filled with water, and separating the pith (the white stuff) from the seeds. The seeds will sink, the pith will rise, and you can simply scoop the pith off the top of the water and drain the seeds. 2. Melt two cups bittersweet or semisweet chocolate in a double boiler with one tablespoon butter and one half cup cream. 3. Pour pomegranate beads into chocolate and mix until completely coated. 4. Dollop with a tablespoon onto tray covered with waxed paper. 5. Put in freezer until clusters solidify. About 30 minutes. 6. Eat under mistletoe. Creamy Celeriac Soup 1 large or 2 medium celery roots (4-5 cups chopped) Peel the celery root and cut it into equal-sized cubes (about 3/4-inch). Heat a pressure cooker or large saucepan and sauté the onion and whole garlic until the onion begins to brown. Add the celery root and 2 cups of vegetable broth. Pour cooked celeriac and remaining broth into a blender and purée, starting at a low speed and increasing to high, in batches if necessary, until completely smooth. Be careful not to splash yourself with the hot liquid! Pour back into the pot and add white pepper, thyme, and salt. Simmer for 15-20 minutes, adding additional broth if the soup gets too thick. Add non-dairy milk and lemon juice, stir well, and simmer for 5 more minutes. Add more salt and pepper to taste and serve hot. Cayenne Peppers and Roasted Roots Cayenne Peppers Roasted Roots Kale One of the cookbooks I use a lot is Judy Rodgers' book titled, The Zuni Cafe Cookbook published in 2002. The recipes are fabulous, describing each process in detail, clearly expecting that every cook will be able, if they follow the directions, to create a perfect rendition. Judy Rodgers recommends preparing boiled kale and keeping it in the refrigerator ready for breakfast, lunch or dinner. Her recipes using the same basic kale preparation, are Boiled Kale on Toast; Boiled Kale with Eggs, fried or poached; and Kale Pappa and Kale Farinata. The basic kale preparation recommended is more-or-less as follows: 1 bunch kale Trim, wash and drain the kale. Then stack and roll it up, a few leaves at a time, slicing it 1/8-inch thick. Saute the onions in olive oil until translucent, but still firm, about 3 minutes. Add the optional chili and garlic, and the kale, and stir as it wilts into a heavy mass, about 5 minutes. Add the water to cover by 1/2 inch and bring to a simmer. Salt to taste. Cover and simmer until the kale is tender, but not mushy, about 30 minutes. Add water if necessary to keep the kale just submerged. Taste for salt. Sweet Potatoes with Sweet and Pungent Peanut Sauce 2 medium sweet potatoes 1. Scrub the sweet potatoes. Peel them if you wish. Cut them into slightly smaller than 1-inch cubes. Fill a medium-sized saucepan with water and bring it to a boil Add the sweet potato chunks and cook until just tender (8 to 10 minutes). Drain and set aside. 3. Combine the soy sauce, vinegar, sugar, lemongrass, salt, red pepper, and water in a small saucepan, and cook uncovered for 10 minutes. Put the peanut butter into a food processor, add a bit of the water. Purée to combine. While the motor is running, drizzle in the rest of the hot water mix to thin out the sauce. Pour the sauce into a serving bowl. 4. Place the cornstarch on a large plate, and lightly coat the potatoes. Shake off excess. 5. Heat a medium skillet, add 2 tablespoons of the peanut oil. Cook the sweet potato chunks until lightly brown and crisp. Place on paper towels to drain and then put them in a serving bowl. Serve the chunks with the peanut sauce. Cauliflower and Spinach Soup with Tarragon INGREDIENTS: INSTRUCTIONS: Puree the soup in batches in a blender. Return to a clean saucepan and reheat. Season with tarragon, salt and pepper. Divide among warm bowls. PER SERVING: 85 calories, 5 g protein, 9 g carbohydrate, 4 g fat (2 g saturated), 11 mg cholesterol, 54 mg sodium, 3 g fiber. Creamy Turnip and Turnip Green Soup 1 pound small turnips, with very fresh greens attached Separate the turnips from their greens. Trim the greens, removing tough stems, and wash well. Peel turnips unless they are thin-skinned. (Tokyo turnips do not require peeling.) Quarter the turnips, or cut larger ones into six wedges. Melt the butter in a large saucepan over moderate heat. Add the leeks and saute until softened, 3 to 4 minutes. Add the garlic and sauté briefly to release its fragrance. Add the turnips, season with salt and pepper, and stir to coat with the butter. Add 3 cups stock and bring to a simmer. Cover and adjust heat to maintain a gentle simmer. Cook until the turnips are almost tender, about 15 minutes. Stir in the turnip greens, cover and cook until the greens are tender, about 5 minutes. Puree the soup in batches in a blender or with a blender wand. Strain through a sieve, if desired, to remove any threadlike shreds of turnip greens. Return to a clean saucepan and stir in enough additional stock to thin soup to desired consistency. Adjust seasoning with salt and pepper. Reheat soup. Divide among warm bowls. Top each portion with a slice of butter. Root Vegetables We are now in the season when Daikon turns up in your boxes! The red daikon (also called watermelon daikon) that we have sent you this week is particularly versatile. Many people use daikon raw in salads. Others love to add them to a roasted vegetable platter, and they are very easy to pickle! You can download some recipes for daikon from the recipe page of the Full Belly web site (www.fullbellyfarm.com). Root vegetables like daikon, carrots and other radishes, should be stored separated from their greens. The greens are a sign to you that the vegetable is fresh, but the roots will be store better if they don't have their greens on them. Generally, the roots will store longer than the greens. Radish greens can be used to make a nice soup. See the recipe at: http://www.mariquita.com/recipes/radish.html. They can also be added to a vegetable stock. The following recipe is from a website called food.com. We have to admit that we haven't tried it yet, but it looks fun! Let us know if it works for you. Note that most of the reviews suggested that the taste was great but the radishes might need to be cooked longer at a lower temperature to get crispy. Crispy Baked Radish Chips 1. Preheat oven to 375 degrees. (But note that the reviews suggested a lower temperature.) 2. Slice (daikon) radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray. 3. Lightly mist radish slices with cooking spray and then sprinkle with salt and pepper. (If using other seasonings, now is the time to add them). 4. Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping. Squash and Spinach Saute One onion, diced
Dice the hot pepper after discarding the seeds. You may have to soak the pepper in a bit of hot water first to soften it. Don't throw out the soaking water -- it will have a good flavor that you can add to the skillet with the spinach. Heat the olive oil in a skillet. Saute the diced onion, until translucent. Add the diced pepper. Cube 3 cups of the kabocha squash without the skin. Add the squash to your skillet of sautéed onions and cook it, stirring occasionally to allow browning but not burning. When the squash is done, add the spinach. Mix it in and stir frequently until spinach is wilted, just a few minutes. As the spinach wilts down, sprinkle some tamari (or soy sauce) and water from the hot peppers into the skillet to moisten and flavor the veggies. Greens for Four Two bunches of greens are a great side dish for a dinner of four people, if they like greens. If greens aren't a favorite, maybe this dish is enough for a side dish for six. It is always surprising how much the greens shrink down when you cook them. This recipe describes using a hearty green like Kale or Collards in combination with a lighter green that has a contrasting flavor like arugula. Dice a yellow onion or a cut a leek into slices after cleaning it. Heat olive oil in a skillet. Sauté the onion (or leek) until soft. Meanwhile, wash and then chop up a bunch of Collards or Red Russian Kale. If you like the stems, you can separate them and cook them for a little bit longer than the greens. Otherwise, rip the leaves off of the thicker stems and chop them into medium-size pieces. Wash a bunch of arugula and chop it up as well, but keep it separate from the Kale since the arugula will not need quite as long to cook. After the Onion (or Leeks) are cooked, add the Kale (or Collards) to the skillet with a dash of soy sauce and 1/4 cup of chicken broth (if you have it handy). If you don't have chicken broth water will be fine. Cover the skillet and let the greens steam down a bit. Next add the arugula and cover the skillet so that the arugula will steam down. Finally, take the cover off the skillet and stir the greens around. Check them for flavor. Perhaps they will need a bit more soy sauce. A dash of vinegar is also a good idea at this point. We have used cooking sake -- it adds a wonderful flavor. Continue to cook the greens uncovered until they are the texture that you most like. Let some of the water steam off. Braised Turnips with Soy Sauce The box this week is a mix of summer and fall crops. If you need to brush up on recipes for greens and other Fall crops, you might try downloading recipe pages from the bottom of the recipe page of our web site. There are recipes for greens, turnips, and winter squash (you have Delicata in your box). The Scarlet Turnips are two vegetable dishes in one vegetable. Turnip greens are some of the best, so we hope that you enjoy them as well as the roots. Scarlet Turnips can be eaten raw, sliced thinly in a salad. We're including a recipe for braised turnips from the City Market Coop in Burlington, Vermont. A good-sized pat of butter Melt the butter (I used salted Organic Valley butter) in a medium-hot skillet. Add the turnips and saute for a few minutes until they start to brown. Add a splash of water, stir, and cover to steam-cook the turnips until tender, about 8 minutes. You can check and stir them periodically. They should be golden-brown in places, almost caramelizing, when they are done, and in case tender all the way through. Add a splash of soy sauce directly to the pan and sprinkle on minced parsley. Serve warm, OR eat right out of the pan (just don't let anyone catch you). Recipe Archives The files are in Adobe Acrobat (PDF) format and require the Adobe Acrobat Reader to open them. If you don't already have the Reader on your computer, you can download and install it for free from the Adobe website. We will update and add to these files periodically, so check back for new recipes.
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