My favorite part about this recipe (other than it’s crispy-creaminess, of course!) is that the stovetop portion can be done ahead of time, saving the final broiling for right before you eat. It’s a perfect compliment to holiday main courses such as roasted turkey or chicken. Also, save that delicious cream that’s left over and drizzle it over roasted potatoes or freshly cooked greens or to fold into mashed potatoes. Creamy Braised Potatoes and Fennel By Holly Rodricks (Inspired by Food52.) Makes 4 servings. Ingredients: 3 Potatoes, peeled and cut into 1.5-2″ chunks 2 Fennel Bulbs, with tough/bruised outer layers removed, trimmed and cut lengthwise into wedges about 1.5” wide, leaving core intact to hold wedges together 2 cups Cream 1 cup Chicken Stock 1 Bay Leaf 4 large sprigs fresh Thyme (or 1/2 tsp. dried Thyme) 1/2 tsp. dried Orange Zest (or fresh zest of 1 Orange, if available) 1/4 cup Pecorino Romano or Parmesan Cheese, finely grated 3 tbsp. Olive Oil Salt and Pepper to taste Instructions: In a medium bowl, combine Cream and Chicken Stock and set aside. In a 4 quart pan, combine Potatoes, Fennel wedges, and Bay Leaf. Season generously with Salt and Pepper. Pour Cream mixture over vegetables until just covered and bring to a boil. Reduce heat and simmer until Potatoes and Fennel are tender and cooked through. While vegetables are cooking, toss Thyme, Orange Zest, and Cheese together in small bowl until evenly mixed, and set aside. A few minutes before Potatoes and Fennel are cooked, preheat oven broiler to medium high and generously coat the bottom of a casserole or gratin dish with olive oil. Using a slotted spoon, transfer cooked vegetables to prepared dish. Some Cream mixture will carry over, which is a good thing! Add more Salt and Pepper to taste, as necessary. Then drizzle Potatoes and Fennel with a little more Olive Oil and add Cheese mixture. Toss all ingredients together until evenly coated. Spread out in a single layer in dish and place under broiler, approximately 6 inches away. Brown for 3-5 minutes, until potatoes and fennel are crispy around the edges, or longer as suits your preference. Serve hot! *Image courtesy of: https://food52.com/recipes/14606-crispy-cream-braised-potatoes-and-fennel.
This recipe makes great use of the wonderfully delicate Napa Cabbage, or Chinese Cabbage, which is loaded with zinc. Napa cooks quickly with little work, which makes this recipe a winner at the end of a long day, when you’re craving a good, hot meal without a ton of prep. Sesame Beef and Cabbage Stir Fry By Holly Rodricks (Adapted from a recipe found on an amazing site called Budget Bytes.) Makes 4 servings. Ingredients: For the Beef – 1/2 lb. Ground Beef (We highly recommend WW Longhorn Ranch. They are one of our go-tos for meat, and you can find them at the CNY Regional Market in Shed C every Saturday!) 2 cloves Garlic, minced 1 tsp. Ginger, freshly grated 1 tbsp. Peanut Oil (or oil of choice) For the Stir Fry Veggies – 1 Onion, sliced finely 2 Carrots, grated 1 Napa Cabbage, chopped finely 1 tbsp. Coconut Oil Salt and Pepper to taste For the Stir Fry Sauce – 2 tbsp. Soy Sauce 1 tbsp. Toasted Sesame Oil 1 tbsp. Rice Wine Vinegar 1 tbsp. Sriracha 1/2 tsp. Honey 1 tbsp. Corn Starch 1 tbsp. Sesame Seeds Instructions: Mix all Stir Fry Sauce ingredients and set aside. In a large saucepan or wok, over medium-high heat, sauté Ground beef in Oil until cooked. A few minutes before meat is cooked through, add Garlic and Ginger. Continue to sauté for 2-3 minutes until aromatic and evenly mixed. Remove meat from pan. Reduce heat to medium-low. Add Coconut Oil and Onions and sauté until onions are soft and translucent. Increase heat to medium-high. Add Carrots and continue to sauté for 5 minutes until they begin to soften. If mixture is drying up, add some Stir Fry Sauce to moisten. Add Napa Cabbage. Cook for approximately 3 minutes or until cabbage begins to wilt. Add remainder of Stir Fry Sauce. Return cooked Beef to pan. Toss all ingredients together and add Salt and Pepper to taste, as needed. Serve hot. Image courtesy of: http://www.budgetbytes.com/2016/08/beef-cabbage-stir-fry/.
If you enjoy Au Gratin as much as we do, you’ll love this hearty Fall take, with the surprising addition of Kale. If you prefer to bake your Au Gratin, preheat the oven to 350º and follow the same layering steps detailed below, but in a prepared baking dish. Cover the dish with foil and bake for 1 hour. Remove the foil for the last 15 minutes to allow the cheese to crisp up. Crockpot Potatoes Au Gratin By Briel Driscoll Makes 6-8 servings. Ingredients: 6-8 medium Potatoes, sliced 1/4″ thick 1 Onion, sliced thinly 6 oz. Milk (or milk substitute) 2 tbsp. Butter, melted 3-4 cloves Garlic, minced 8 oz. Sharp Cheddar, shredded (or whatever cheese blend you prefer) Salt and Pepper to taste Parsley, to taste 1/2 bunch Kale, stems removed and chopped finely Optional: Sausage or Bacon layered throughout Instructions: Layer Potatoes in crock pot. Once bottom is lined, sprinkle a little Salt, Pepper, Parsley, Onions, Garlic, and Cheese (reserving a good portion for the top layer). Start new layer of Potatoes and repeat until all Potatoes are used. Mix Milk and melted Butter. Pour liquid over top layer of Potatoes and sprinkle remaining Cheese across top. Cook for approximately 3 hours on high or 6 hours on low. (Cooking times will vary slightly depending crock pot.) Right before serving, Stir Kale into potato mixture. *Image courtesy of: http://ohmyveggies.com/wp-content/uploads/2012/12/sweet_potato_and_kale_gratin_on_plate.jpg.
What can I say about this one? Just thinking about it makes my mouth water. Sweetness, spiciness, and a wonderful tanginess collide to make the most delectable of dishes. Pan Seared Salmon with Arugula and Candy Striped Beets By Holly Rodricks Makes 2 servings. Ingredients: 2 Salmon fillets 1 cup Candy Striped Beets, peeled and diced large 2 handfuls Arugula 1/2 cup hearty Grain of choice, (Brown Rice, Cous Cous, Farro, Quinoa, etc.) 1 inch piece of fresh Ginger, grated or minced finely 1 Shallot, minced 6-7 tbsp. Olive Oil or Ghee, divided (or Oil of choice) 2 tbsp. Maple Syrup 1 tbsp. fresh Lemon Juice or 1 tbsp. Wine Vinegar pinch of Cayenne Pepper (Optional) Salt and Pepper, to taste Instructions: Preheat oven to 375º. Place diced Beets on rimmed baking sheet. Toss in 1-2 tbsp. of Oil until evenly coated and generously sprinkle with Salt and Pepper. Bake for 30-40 minutes or until fork-tender. While Beets are baking, cook Grain according to package instructions. When Grain is completely cooked but still hot, remove from heat, add Arugula, Salt and Pepper to taste, and a drizzle of Oil. Stir until mixed well and set aside. Generously sprinkle each side of the Salmon fillets with Salt and Pepper. Whisk remaining Oil, Maple Syrup, Lemon Juice, Cayenne, Shallots, and Ginger. When Grain is ready and Beets have just come out of the oven, place medium-sized skillet over high heat. Add liquid marinate to pan. Lay Salmon fillets into pan and do not disturb for 2-3 minutes, until side of fillet touching pan is caramelized and separates easily from skillet. Flip and cook for a remaining 2-3 minutes or until fillets reach desired level of “done-ness.” Plate Grain, lay Salmon on top, and sprinkle with roasted Beets. Serve and enjoy! *Image courtesy of: https://media.blueapron.com/recipes/479/c_main_dish_images/20141015-2124-16322-7749/Salmon_20with_20Candy_20Beets-0039_splash_feature.jpg
This recipe is easy, flavorful, and irresistible. Just a small handful of ingredients give it all the savor and pop it needs to take a simple roasted squash and turn it into a full meal! Lemon Garlic Spaghetti Squash By Holly Rodricks Serves 4. Ingredients: 1 medium-to-large Spaghetti Squash 4 tbsp. Butter (or Coconut Oil for vegan version) 1 tbsp. freshly squeezed Lemon Juice 4-6 cloves Garlic, minced 2 tbsp. fresh Parsley, minced Salt and Pepper, to taste pinch of Red Pepper Flakes (Optional) grated or shredded Parmesan Cheese, to taste (Optional) Instructions: Preheat oven to 375º. Pierce Spaghetti Squash throughout several times with paring knife. Place on baking sheet and bake for approximately 1 hour or until knife can pierce it without resistance. Remove sheet from oven and allow Squash to cool. Once cool enough to handle, cut in half and scrape out seeds. Using a fork, scrape flesh of Squash away from skin, creating thin strands. Continue until all Squash has been removed. In a large skillet or frying pan over medium heat, warm up Butter and sauté Garlic until aromatic. Add Lemon Juice, Parsley, and Red Pepper Flakes and sauté for an additional minute. Add Spaghetti Squash and toss until evenly coated, sprinkling with Salt and Pepper to taste. Serve hot, topped with Parmesan and more fresh Parsley. *Image courtesy of: http://img.huffingtonpost.com/asset/,scalefit_600_noupscale/561e479f12000026007e5100.jpeg.
Although these vegetables are photographed with a fried-egg topper (Call it my unconventional breakfast!), this is an excellent accompaniment to a delicious salmon fillet, and the same preparation works wonderfully for pan-searing the fish. Substitute other kinds of vegetables based on what’s in season. The marinate is the star here! Lemon Maple Roasted Vegetables By Holly Rodricks Makes 3-4 servings. Ingredients: 2 Red Peppers, sliced in 1/4″ strips 2 Japanese Eggplant, sliced diagonally into 1/4″ rounds and then trimmed into strips 1 Fennel Bulb, sliced 1/4″ thick (See post on Fennel Bulb preparation for more details.) 1 tsp. fresh Ginger, finely grated or minced 3 cloves Garlic, minced 3 tbsp. Maple Syrup 3 tbsp. fresh Lemon Juice 2 tbsp. Parsley, chopped finely 1/4 tsp. Cayenne Pepper Salt and Pepper, to taste 3 tbsp. Oil of choice (2 tbsp. reserved) Instructions: Combine Ginger, Garlic, Maple Syrup, Lemon Juice, Parsley, Cayenne Pepper, Salt, Pepper, and 1 tbsp. Oil in a small bowl. Whisk all ingredients together until marinate is evenly blended. Place Peppers, Eggplant, and Fennel in large bowl. Pour marinate over vegetables and toss until well-coated. Set aside. Place a large skillet over medium-high heat. Add remaining 2 tbsp. of Oil to pan. When pan and oil are hot, add vegetables. Adjust heat to medium, stirring vegetables occasionally for 10-15 minutes until Peppers and Eggplant are softened, and Fennel is slightly translucent but still has a little crunch. Remove from skillet and enjoy!
By this point in the CSA season, if the Fennel Bulb hasn’t already crossed your path, it’s about to, and there are a few things you should know as you delve into this delicious new territory: Fennel bulbs have a pronounced anise flavor, which is more potent when eaten raw and more mellow when cooked. To prepare a Fennel Bulb, remove the remaining parts of any stalks (which can be reserved for soups or vegetable stocks), quarter, and peel off any wilted outer layers. Cut the hard core out of the very bottom center, and you’re ready to go! To consume Fennel Bulbs raw, slice very thinly and serve mixed in with salad greens. (A mandoline is helpful here.) To consume cooked Fennel Bulbs, boil or steam a head for up to 20 minutes, or roast in wedges for 40-50 minutes.
Another delicious selection from Sara Forte’s Sprouted Kitchen: Bowl & Spoon, that beautifully melds some of our favorite fall produce into one colorful and flavorful dish! Roasted Vegetable + Quinoa Bowl Adapted from a recipe by Sara Forte Makes 6 servings. Ingredients: 1 medium Fennel Bulb, halved and sliced into wedges 1 small Onion, sliced into thin wedges 4 Carrots, sliced 1″ thick on a diagonal 2 small Delicata Squash (or other Squash of choice), seeded and sliced into thick half moons 1/2 lb. Brussels Sprouts, halved 3 Tbsp. Extra Virgin Olive Oil (I used a chile infused one for a bit of spice.) 3/4 tsp. Sea Salt fresh ground Pepper 2 tsp. Italian Herb Blend pinch of Cayenne 1 cup Quinoa, rinsed and drained 1 3/4 cup Vegetable Broth few big handfuls of Kale, stems removed and torn into small pieces 2 Tbsp. Extra Virgin Olive Oil 2 Tbsp. red wine vinegar 1/3 cup toasted Pine Nuts (Optional) 1/2 cup crumbled feta cheese, to taste (For vegan version, skip this ingredient.) Microgreens, for garnish Instructions: Preheat the oven to 400º. Prepare all vegetables and collect them on large baking sheet. Drizzle the Olive Oil, Salt, a few pinches of Pepper, Italian Seasoning, and Cayenne. Toss to coat well and spread in a single layer on baking sheet, dividing into two sheets if over-crowded. Bake in the upper third of the oven for 20 minutes. Turn the heat up to 425º and cook another 20 minutes or until edges of vegetables are browned and crisp. While vegetables roast, cook the Quinoa. Put Quinoa and broth in pot. Bring to gentle boil, then down to simmer. Cover and cook for 15 minutes. Fluff with fork, add Kale, and cover with lid to allow Kale to wilt a little. Once Quinoa has cooled, drizzle in Olive Oil, Red Wine Vinegar, and hearty pinch of Salt and Pepper. Toss to coat. Transfer to serving bowl. Top with the roasted vegetables, Pine Nuts, Feta Cheese, and Microgreens. Serve warm or at room temperature. *Image courtesy of: http://www.sproutedkitchen.com/home/2014/10/22/roasted-vegetable-quinoa-bowl.html?rq=delicata%20squ.
I recently came across this recipe in a newer cookbook called The Sprouted Kitchen Bowl and Spoon, and I couldn’t contain my excitement, knowing that squash season was right around the corner. Don’t laugh – I get really excited about my food! Beautiful and simple – the recipe below is my adaptation. that melds together all the colors and flavors of Fall. Maple Spice Delicata, Fennel, & Kale Adapted from a recipe by Sara Forte Makes 4 servings. Ingredients: 3 small Delicata Squash (about 1 – 1.5 lbs. total), skin on, halved and seeded 1 large Fennel Bulb, fronds reserved for garnish 2 tbsp. Extra Virgin Olive Oil, divided 1 Tbsp. Maple Syrup 1 tsp. Whole Grain Mustard 1/2 tsp. Cayenne Pinch of Red Pepper Flakes 1/2 tsp. Cinnamon 1/4 tsp. freshly grated Nutmeg Salt and Pepper to taste 1 bunch Kale, stems removed 3 tbsp. Onion, minced Instructions: Preheat oven to 400º. Position one rack in lower third and one in upper third of oven. Slice Squash into 1″ half moons. Slice Fennel down center. Cut out tough core. Slice into 1/2″ wedges. Spread Squash and Fennel on rimmed baking sheet. Drizzle with 1 tbsp. Olive Oil, Maple Syrup, Mustard, Cayenne, Red Pepper Flakes, Cinnamon, Nutmeg, and a few generous pinches of Salt and Pepper. Toss gently until evenly coated, adding another drizzle of Oil or Maple Syrup if mixture seems too dry. Roast on upper rack for 30-45 minutes or until Squash is tender and caramelized, tossing vegetables halfway through. While Squash cooks, rip Kale into large chunks and spread on second baking sheet. Drizzle with remaining Olive Oil, Salt and Pepper. At 30 minute mark, move Squash to lower rack and place Kale on top rack. Bake for 10 minutes until edges are crisp. Add minced Onion and gently toss all ingredients together. Serve warm. *Image courtesy of: http://www.sproutedkitchen.com/home/2013/2/6/maple-spice-delicata-fennel-kale-bowl.html.
It is a special treat when our CSA members let us know how they’re putting our produce to work by sharing their recipes with us. Below is a submission from one of our members that blends those lingering Summer veggies with the hearty roasted flavors of the start of Autumn. Roasted Chicken with Stewed Vegetables By CSA Member Christopher Muniz Makes 4-6 servings. Roasted Chicken – Ingredients: 2.5 lb. whole Chicken 3 sprigs Thyme 1 Bay Leaf 1 small Onion, quartered 1 clove Garlic, halved Salt and Pepper to taste Instructions: Preheat oven to 450º. Pat skin of Chicken dry. Season cavity of Chicken and skin liberally with Salt and Pepper. Then add Thyme, Bay Leaf, Onion, and Garlic to cavity. Truss Chicken. Place Chicken on roasting rack or on some carrots, celery, etc. to raise it up and get good airflow all around it. Roast Chicken for 15 minutes or until golden brown. Turn oven down to 325º and roast until internal temperature reaches 160-162º. Once at temperature, remove and let rest on counter for 10-15 minutes.* Carve and enjoy over stewed vegetables! (See recipe below.) *Chicken should have a final internal temperature of 165º. Carry over cooking after bird is removed from oven at 160-162º should bring it up to 165º after resting. Stewed Vegetables – Ingredients: 2 tbsp. Olive Oil 4 cloves of Garlic, minced 1 Red Bell Pepper, sliced 1/4″ thick 1 Yellow Bell Pepper, sliced 1/4″ thick 1 Green Bell Pepper, sliced 1/4″ thick 2 medium Tomatoes, diced small 3 small Onions, sliced 1/4″ thick 1 medium Eggplant, quartered lengthwise, and sliced 1/4″ thick 1 Hot Pepper of choice, sliced into 1/4″ rounds (Optional) 2 tsp. Turmeric 2 tsp. Red Pepper Flakes 1 tsp. Cumin 5 sprigs Thyme Salt and Pepper to taste Instructions: In a heavy-bottomed pot over medium heat, sweat minced Garlic in Olive Oil. Add all Peppers, Tomatoes, Onions, and Eggplant, Season with Turmeric, Red Pepper Flakes, Cumin, Salt, and Pepper. Continue cooking, stirring occasionally, until vegetables are slightly wilted, about 7-10 minutes. Turn heat down to medium-low and add Thyme. Cover and cook another 15 minutes, stirring occasionally. If liquid gets low, add a little chicken or vegetable stock, or water. Vegetables should be sitting in juices but not covered. Taste for seasoning and flavor. If all is well, remove from stove and set aside, or leave on very low heat until Chicken is roasted. Plate Chicken with plenty of stewed vegetables and some liquid as sauce!