Crooked Carrot‘s Winter Stir Fry Mix was such a big hit in our CSA shares this past January that we decided to go for a repeat! This recipe can be customized to include just about anything you like. Substitute different veggies for kale or mushrooms and different nuts instead of cashews. Add sesame seeds, and bulk it up with meat or tofu. Go crazy – you can’t go wrong! Mushroom, Kale, and Winter Vegetable Stir Fry By Holly Rodricks, adapted from an original Chef Emily Peterson recipe on The Gourmet and the Peasant Makes 4 servings. Ingredients: 1 bag Crooked Carrot Winter Stir Fry Mix 2 cups Mushrooms, sliced 4 cups Kale, stemmed and sliced into wide ribbons 2 tablespoons Olive Oil 1 small Onion, diced 3 cloves Garlic, minced 1 tbsp. minced Ginger 3 tbsp. Soy Sauce 3 tbsp. Sesame Oil 1/2 cup Cashews, chopped 1 tsp. Sesame Seeds Salt and Pepper to taste Sriracha to taste Steamed Jasmine rice (Optional) Instructions: In a large skillet or wok, heat Olive Oil over medium heat. Add Onions and sauté until translucent. Add Garlic and Ginger and sauté until aromatic. Add Mushrooms and sauté until they begin to soften and give up some of their water. Add Crooked Carrot Winter Stir Fry Mix and Kale ribbons. Cover pan and steam for 4-5 minutes until vegetables brighten in color. Remove lid. Add Cashews, turn heat up to high, and stir constantly until liquid in bottom of pan evaporates. Add Salt and Pepper to taste. Drizzle with Soy Sauce, Sesame Oil, Sriracha, and Sesame Seeds. Serve as is or over steamed Jasmine rice. *Image courtesy of: http://cdn.skim.gs/images/smxnu5pbrlxnxjpthncs/kale-stir-fry.
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!
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.
Many years ago, a friend of mine introduced me to this recipe, and I have never made another butternut squash soup since. It is the perfect balance of sweet, salty, and spicy flavors. It will fill you up and keep you toasty in this chilly weather, and it freezes well, too, in case you want to save some for a rainy day! Creamy Butternut Squash Soup By Holly Rodricks Makes 8 servings. Ingredients: 1 large Onion, diced 4 cloves Garlic, minced 3-4 tbsp. Oil of Choice 4-5 lbs. Butternut Squash, peeled and cubed 3 Carrots, diced 1 Granny Smith Apple, peeled and diced 6 cups Chicken Stock (Vegetable Stock may be substituted for vegetarian version.) 2 tbsp. Honey 2 (8 oz.) packages Cream Cheese, cubed Salt and Pepper to taste 1/8 – 1/4 tsp. Chili Powder dash of Nutmeg Instructions: In a stock pot over medium heat, sauté Onions and Garlic in Oil until translucent. Add Squash, Carrots, and Apple. Mix together and cook covered until vegetables start to soften, stirring occasionally, approximately 15-20 minutes. Add Stock, Honey, Pepper, Chili Powder, and Nutmeg. Let mixture simmer until vegetables can be easily pierced with a fork, approximately 20-30 minutes. Use immersion blender to blend all ingredients in the pot. (If you don’t have an immersion blender, blend the soup in batches in a regular blender.) Add cream cheese and stir until melted and evenly mixed. Use immersion blender one more time, if necessary. Voila! Enjoy your soup hot, with whatever toppings suit your fancy–roasted Pumpkin Seeds, Sour Cream, fresh or dried Herbs, another sprinkling of Chili Powder, etc. with some fresh bread alongside! Image courtesy of: http://www.snixykitchen.com/2014/03/25/recipe-rewind-butternut-squash-soup-with-parmesan-crisps/.
What a treat we have this week! One of our fantastic 2016 Summer CSA members, Kim, has submitted the recipe below to share the love with all of us. One of my favorite things about this delicious Eastern European soup recipe is the number of veggies it uses that are currently in season! Thanks, Kim! Vegetarian Borscht By Kimberly Sturgill Looney Makes 6 servings Ingredients: 2 quarts Vegetable Stock (or 2 quarts Water and 2-3 Vegetable Bouillon Cubes) 2 tablespoons Butter (or Oil of Choice for Vegan version) 1 cup Cabbage, finely chopped 1 cup Potatoes, diced ½ cup Carrots, diced 1 stalk Celery, minced 1 Onion, chopped 1 can Stewed Tomatoes 3-5 Beets Salt and Pepper, to taste Chopped Dill or Parsley, to taste Sour Cream, to taste (Optional) Instructions: In a large pot, melt Butter and lightly sauté Cabbage, Potatoes, Celery, and Onion for approximately 5 minutes. Add Vegetable Stock and Stewed Tomatoes. Simmer for 20-30 minutes, until veggies are soft. Meanwhile, boil 3-5 whole Beets in a small pot with enough water to cover them, until tender. Let Beets cool enough to cut them into julienne strips. Add julienned Beets and Beet Juice to simmering veggies to give soup a beautiful color and great flavor. Add Salt and Pepper to taste. Add another Bouillon Cube if needed for additional flavor, and add more Water or Stock if soup needs more liquid. Serve hot with dollop of Sour Cream and sprinkling of Dill or Parsley over each bowl. *Image courtesy of: https://longislandweekly.com/wp-content/uploads/2016/04/Zox_B.jpg.
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.
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!