Some of my favorite recipes are the ones that give you the foundation to start but then let you improvise and customize to your taste. This breakfast bake was originally introduced to me by my mother-in-law, using red bell peppers as the veggies, but since those are hard to come by in the winter, I decided to experiment. You can add different kinds of greens, peppers, or even squash, depending on the season. Next, I’m toying with the idea of mixing in some roasted turnips or grated kohlrabi. What crazy combos are you cooking up? Kitchen Sink Breakfast Bake By Holly Rodricks Makes 6-8 servings. Ingredients: 8 Eggs 1 lb. Breakfast Sausage, cooked and broken up in small pieces 3-4 medium Potatoes, cubed and par-boiled 1 Onion, finely diced and sautéed until translucent 1 generous handful of any veggie of choice – I used roughly chopped spinach and sliced mushrooms 1 cup Whole Milk 1 cup Pepperjack Cheese, 3/4 cup reserved 1 tsp. Dijon Mustard Salt and Pepper to taste Butter for greasing Instructions: Lightly grease a 9×13″ casserole dish with Butter and set aside. Beat Eggs together in large bowl with whisk. Whisk in Mustard and Milk. Add cooked Sausage, par-boiled Potatoes, sautéed Onions, chopped Veggies, and 1/4 cup Cheese. Mix with Spatula until evenly combined. Pour mixture into prepared casserole dish. Sprinkle remaining Cheese evenly over top. Cover and refrigerate overnight. Bake at 350º for 1 hour, or until mixture no longer jiggles when dish is shaken and toothpick inserted in center comes out clean. Serve hot!
This simple and delicious recipe comes directly from Amy Sperat of 2 Kids Goat Farm. She loves both how easy it is to make and how much flavor it packs in one dish. While the base is simply freshly cooked and drained pasta and goat cheese, get creative and add in other ingredients you enjoy, such as mushrooms, spinach, sun-riped tomatoes, etc., and any variety of herbs. Pictured below is a version with Flour City Pasta‘s traditional Trecce, Heller’s Farm organic Baby Bella Mushrooms, our own freshly minced Garlic and fresh Spinach, and 2 Kids’ Garlic & Chive Chèvre. Let’s just say I’ve already cooked this twice this week because once, clearly, wasn’t enough! It’s one of the easiest & most delicious meals I’ve cooked in a while–a hard combination to find when you’ve got a tight schedule in which to cook dinner! Pasta with Warmed Garlic & Chive Chèvre By Amy Sperat of 2 Kids Goat Farm Makes 4-6 servings. Ingredients: 1 lb. Pasta of choice 4 oz. 2 Kids Goat Farm Garlic & Chive Chèvre (Goat Cheese) Olive Oil, fresh or dried Herbs, Salt, and Pepper to taste Instructions: Cook Pasta according to package instructions. Once done, drain Pasta and return to pot. Drizzle with Olive Oil, sprinkle generously with crumbled Chèvre, Herbs, Salt, and Pepper to taste. Toss together to evenly distribute, and cover pot for 5 minutes. Serve hot! *Image courtesy of https://s-media-cache-ak0.pinimg.com/736x/b2/25/e7/b225e7c36b77b77cccb165bbde9595b8.jpg.
I have been eating this meal almost every day for the past several weeks, and it does not get old! Experiment with quantities and types of root vegetables, to your taste, and to try out different flavored goat cheeses–this salad does just as well with plain or fruit-encrusted goat cheeses. Together, the combination of sweet root vegetables, creamy goat cheese, and tangy sauerkraut is out of this world! Roasted Winter Vegetable and Chèvre Salad By Holly Rodricks Makes 4-6 servings. Ingredients: 3-4 Beets of any variety, peeled and diced 1-2 Watermelon Radishes, peeled and diced 1-2 Turnips, peeled and diced 2-3 carrots, peeled and diced 1 large Onion, peeled and diced 3-4 cloves Garlic, chopped roughly 1/4 cup Coconut Oil or other oil of choice Salt and Pepper to taste 1 bag Spring Mix Sauerkraut to taste Raw or Roasted Pumpkin Seeds to taste 2 Kids Goat Farm Garlic & Chive Chèvre (Goat Cheese) Instructions: Preheat oven to 400º and place rack in middle of oven. Combine diced Winter Vegetables in a large bowl. Pour Oil over mixture, and generously sprinkle with Salt and Pepper to taste. Mix with hands to evenly coat vegetables with Oil, Salt, and Pepper. Spread Vegetables evenly on a large, rimmed baking sheet and bake for 45-60 minutes, until vegetables are tender when pierced with a fork and are beginning to crisp up. When vegetables are almost done roasting, divide Spring Mix between multiple bowls. Layer Sauerkraut on top and sprinkle with Pumpkin Seeds. Scoop a generous portion of Roasted Winter Vegetables on top of salad in each bowl and crumble fresh Chèvre on top of hot vegetables. Serve immediately.
What can I say? The white bean craze continues! This meal hits all those hearty seasonal spots, with its delicious, vegetarian goodness. Mushroom and White Bean Stuffed Squash By Holly Rodricks Makes 4 servings. Ingredients: 2 Acorn Squash, halved and seeded (Other, similarly-sized squash such as Carnival or Sweet Dumpling can be substituted.) Olive Oil 1-2 tbsp. Salted Butter 1/4 cup Red Onion, diced 1 clove Garlic, finely minced 1/2 lb. Baby Bella Mushrooms 1 cup White Beans, rinsed and drained 1 tsp. Whole Grain Mustard 1/8 tsp. White Pepper 1/2 Parmesan Cheese, grated Salt and Pepper to taste Instructions: Preheat oven to 375º. Lightly coat interior and exterior of all 4 Squash halves in olive oil. Sprinkle all over with Salt and Pepper. Set aside. In a frying pan, over medium heat, melt Butter. Add Onions and cook gently until partially translucent. Add Garlic and sauté until aromatic, 1-2 minutes. Add Mushrooms, White Beans, Mustard, White Pepper, and Salt to taste. Sauté for 2-3 minutes. Lay Squash, hollow-side up on rimmed baking sheet. Stuff with sautéed mixture and sprinkle generously with grated Parmesan. Bake for approximately 60 minutes, or until Squash is tender when pierced with a fork. Serve hot, with a side of roasted winter vegetables!
When I think of pesto, a variety of pasta dishes immediately come to mind, but this week, I wanted to push outside the box. This recipe offers a refreshing take on cooking with pesto that embraces all of its delicious qualities while inspiring a new approach, and it includes white beans, which I’m just crazy about. And it provides the perfect opportunity to dig into the delicious pesto in your shares this week, compliments of a Main Street Farms and Crooked Carrot collaboration! Pesto and White Bean Soup Inspired by the Food Network Kitchen Makes 6 servings Ingredients: 2-3 tbsp. Olive Oil 1 small Onion, diced 4-6 cloves of Garlic, sliced 1 bunch Kale, stems removed and leaves torn into chunks – or – 1 bag Baby Spinach pinch of Red Pepper Flakes 2 (15 oz.) cans Cannellini Beans, drained – or 3 cups cooked Cannellini Beans 1 cup Water 3 tbsp. Pesto 2 tbsp. Grated Parmesan 3 cups Chicken Broth 1/2 cup Roasted Red Peppers, diced 1/4 cup Kalamata Olives, chopped (Optional) Salt and Pepper to taste Instructions: Heat oil in stock pot over medium low heat. Sauté Onions until soft and translucent. Add Garlic and Red Pepper Flakes. Sauté until aromatic, about 1-2 minutes. Add Cannellini Beans and Water and simmer until thick, about 8 minutes. Stir in Pesto and Grated Parmesan Add Chicken Broth. Simmer for 15 minutes. Add Kale or Spinach and mix until just begins to wilt the leaves. Stir in Roasted Red Peppers and Olives. Add Salt and Pepper to taste. Serve hot with fresh, crusty bread. Image courtesy of: http://www.foodnetwork.com/recipes/food-network-kitchens/pesto-bean-soup-recipe.html.
This recipe started out as a way to use up some extra carrots, but it has turned into a trusty base, with the sesame and honey glaze providing a wonderfully warm and bright taste that compliments just about any winter vegetable that has a little natural sweetness. If you’re feeling adventurous, try adding/substituting butternut or acorn squash, beets, or turnips, but be sure to adjust the cooking time to accommodate the changes. Sesame and Honey-Glazed Winter Vegetables by Holly Rodricks Makes 4 side servings. Ingredients: 1 bunch Carrots, sliced thickly 1 small Winter Squash, chopped into large chunks (Good options are Butternut or Acorn Squash.) 2 cloves Garlic, minced 1 tbsp. Sesame Oil 1 tbsp Coconut Oil* 1 tbsp. Honey 1/2 tsp. Sesame Seeds Salt and Pepper to taste Instructions: Heat Oils in skillet over medium heat. Add Garlic and Sesame Seeds, and cook for approximately 1 minute. Add Carrots, Squash, Salt, Pepper, and Honey. Mix until vegetables are evenly coated. Cover and cook over medium-high heat for approximately 10-15 minutes, stirring occasionally. Vegetables should begin to sear slightly. When vegetables are soft, add additional Salt and Pepper to taste, as needed. Serve hot!
Watermelon radishes tend to be abundant this time of yea. Sometimes it can be challenging to channel all that culinary creativity into a radish, even one this beautiful. Recently I stumbled upon another great food blog called Alexandra’s Kitchen– this happens to me a lot – that had such a unique take on watermelon radish salad that I had to share. Enjoy! (A little side note: Alexandra is passionate about helping people get the most out of their CSAs…lucky us!) Watermelon Radish, Orange, and Goat Cheese Salad Adapted from a recipe by Alexandra Stafford, of Alexandra’s KitchenMakes 4 servings. Ingredients: 1/2 small Red Onion 2 to 3 tbsp. White Balsamic Vinegar Kosher Salt and Pepper to taste 2 – 3 Watermelon Radishes, scrubbed clean (It is not necessary to peel Radishes.) 2 – 3 Oranges, Clementines, Grapefruit, etc. (I used Cara Cara Oranges, which are sweet, pretty, and delicious.) Handful of Walnuts, toasted and chopped Goat Cheese to taste (At Main Street, we can’t stop raving about 2 Kids Goat Farm. Visit their site to learn where their cheese is sold!) Chives, minced (Optional, but they add some nice color) Olive Oil to taste Instructions: To toast Walnuts, preheat oven to 350ºF. Place Walnuts on baking sheet and cook for 10 – 12 minutes or until slightly browned and fragrant. Dump Walnuts into tea towel and rub off skins. Remove Walnuts from towel, leaving skins behind. (If you wish to get more of the skin off, place Walnuts in a strainer and shake aggressively.) Mince Onion Place in small bowl. Cover with 2 – 3 tbsp. Vinegar. Add a pinch of Salt and set aside. Cut off one end of Radish. Leave other end intact to act as handle. Thinly slice on mandoline or by hand. (Note: Using a mandoline makes this step much easier and will create consistently thin slices.) Arrange Radish slices on platter. Fold some slices so they’re not all squished down in one flat layer. Sprinkle generously with Salt and Pepper. Cut off each end of each Orange. Squeeze each end over Radishes, then discard. Use a sharp knife to remove skin from oranges. Cut in between membranes to remove each slice. Squeeze remaining membrane all over Radishes to extract any leftover juice. Scatter Oranges over Radishes. Scatter Walnuts and Goat Cheese to taste over Radishes and Oranges. Pour macerated Onions and Vinegar over top. Drizzle Olive Oil to taste (1- 2 tbsp.) over top. Sprinkle with Chives. Let sit a few minutes (or longer — it benefits from a brief rest) before serving. *Image courtesy of: http://www.alexandracooks.com/2014/12/24/watermelon-radish-orange-goat-cheese-salad/.
Two of my favorite comfort foods are baked potatoes and greens and beans. This recipe combines the best of both worlds into a single warm and hearty dish that’s easy to make! The secret is open-roasting the potatoes, yielding a perfectly cooked inside with a wonderfully crispy exterior. For a bigger mix of flavors, try substituting sweet potatoes or even different kinds of greens or beans! Stuffed Baked Potatoes with White Beans and Kale By Holly Rodricks Makes 4 servings. Ingredients: 4 medium-large Potatoes (or Sweet Potatoes) 2 tbsp. + 1 tsp. Olive Oil 1 bunch Kale, stemmed and sliced into ribbons 1 1/2 cups (or 1 can, drained) Great Northern Beans, cooked 1 small Onion, diced 2 cloves Garlic, sliced thinly 1/4 tsp. fresh Rosemary, minced (Optional) Juice of 1/4 Lemon or 1 tsp. White Vinegar Pinch of Red Pepper Flakes Salt and Pepper to taste Instructions: Place rack in center of oven and reheat to 400º. Scrub Potatoes and pierce multiple times with fork. Coat Potatoes with 1 tsp. Olive Oil. Sprinkle generously with Salt and Pepper. Place Potatoes in oven, directly onto rack. Place cookie sheet on rack below Potatoes to catch any drips. Rotate Potatoes every 20 minutes. It should take approximately 1 hours to cook fully. When Potatoes have 15-20 minutes left, place remaining Olive Oil in a large frying pan or skillet over medium heat. Add onions and sauté until soft and translucent. Add Garlic, Rosemary, and Red Pepper Flakes. Stir and sauté for an additional 1-2 minutes, until aromatic. Add Beans and cook for 5 minutes, stirring occasionally. Add Kale and stir occasionally for approximately another 5 minutes until bright green and wilted. Add Salt and Pepper to taste. Remove from heat and stir in Lemon Juice or Vinegar Remove Potatoes from oven. Plate and slice down the middle. Split open, stuff with hot Beans and Greens, and enjoy! *Image courtesy of: http://www.recipeshubs.com/thumbs/2270793-spicy-beans-and-greens-sweet-potato.jpg.
One of my favorite food blogs is The Kitchn because it consistently offers a great mix of accessible recipes and cooking hacks that make preparing food so much easier. On top of that, The Kitchn almost always tells you why instead of only telling you how so you understand the method behind the method. As kohlrabi has continued to stump many, I’ve turned to my trusty online resource, and, as always, it has not failed me. Below is an excerpt from a great article on various ways to prepare kohlrabi, that has me brimming with inspiration. To read the full piece, with links to additional recipes, click here. How Should I Eat Kohlrabi? Kohlrabi is found in a lot of Indian cooking, so it naturally does well with traditional Indian spices. Honestly, though, we feel that the mild flavor of kohlrabi gets lost if mixed with too many other vegetables or seasonings, so we tend toward simple preparations where the kohlrabi can take center stage: Raw When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt. In Soup While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, pureed soup with mild spices so that sweet kohlrabi flavor can really shine through. Kohlrabi can also be added to recipes for Cream of Potato, Cream of Broccoli, and even Cream of Mushroom soup! In Fritters This is a great way to get kids to eat their kohlrabi! Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy. Roasted Like most other vegetables, when roasted in the oven, the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows. We like to toss it with other roasted veggies like eggplant and potatoes for a hearty side dish. Steamed This is kind of a cheat-suggestion because kohlrabi can be used in literally anything once steamed. We throw steamed kohlrabi into frittatas, stir-fries, and pasta dishes. We also like to puree it with a little cream and simple spices. There are even recipes for stuffing steamed kohlrabi into empanadas and calzones! *Image courtesy of http://www.thekitchn.com/what-is-kohlrabi-45055.
There’s nothing like a good recipe for Fried Green Tomatoes from a true Southerner, and this one is just the ticket. When he heard we’d have green tomatoes in, a friend of ours contributed his favorite preparation for us to share! Deep Fried Green Tomatoes By John Craddock, Farm Friend Makes 1 serving. Increase quantity to accommodate any sized group/number of tomatoes. Ingredients: For the Tomatoes – 1 Green Tomato, sliced into 1/4 – 1/3″ cross-sections 1/2 Fine Corn Meal 1/2 cups All Purpose Flour 1 tsp. Kosher Salt Buttermilk 1 Eggs Vegetable Oil for deep frying or 1/4 cup Oil of Choice for pan frying For the Sauce – 1 tbsp .Whole Grain Mustard 1 tbsp. Mayonnaise 1/2 tsp. Paprika Instructions: If deep frying, pre-heat 3-4 inches of Vegetable Oil in a fryer or in a saucepan on the stove top to 350º. Alternatively, heat 1/4 cup oil in skillet over high heat. Mix Flour, Cornmeal, and Kosher Salt. Whisk Egg. Dredge tomato slices in Buttermilk, flour mixture, Egg, and then flour mixture again. If deep frying, drop one slice at a time directly into fryer and cook until golden brown. If pan frying, lay slices into pan, cook on for 2-3 minutes, until golden brown, flip, and repeat on other side. Allow to rest for 5 minutes before serving. While Fried Green Tomatoes are resting, mix 1 Mustard, Mayonaise, and Paprika and serve as a sauce. (May be prepared in advance, instead) Image courtesy of: http://www.simplyrecipes.com/recipes/fried_green_tomatoes/.