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.
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 is a Fall favorite for me. At the end of every summer, I restock my supply of homemade chicken stock, and then, all I can think about is SOUP! And I can’t say enough about how flavorful and hearty this one is. With the fresh chill of Autumn in the air, it’s the perfect meal at the end of a long day. Zesty Sausage and Kale Soup By Holly Rodricks Makes 6 servings. Ingredients: 1 lb. Hot Italian Sausage 3-4 large Potatoes, skins on, sliced in half and then in 1/4″ half moons 2 medium Onions, chopped 1/4 cup chopped, cooked Bacon, grease reserved* 4 Garlic Cloves, minced 1/2 bunch Kale, stemmed and torn or chopped into large chunks (I prefer Red Russian or Tuscan Curly for this recipe.) 4 cups (32 oz.) Chicken Stock 1 cup Heavy Whipping Cream 1-2 tbsp. Olive Oil Instructions: Break Sausage into small bits by hand and brown with Olive Oil in a skillet over medium-high heat. Transfer cooked Sausage to stock pot and set skillet aside. Add Chicken Stock and Potatoes to stock pot. Cover and bring to low boil over medium heat. Return to skillet. Add 2 tbsp. Bacon Grease and chopped Onions, and cook over medium-low heat until Onions are translucent and fairly soft. Add Garlic and sauté for 1-2 minutes until aromatic. Transfer Onions and Garlic to stock pot with other ingredients. Cover and return to simmer. Allow to cook for 20-30 minutes or until Potatoes are soft and break apart when stirred. Remove soup from heat. Stir in Kale and Cream. Cover until ready to serve. Serve hot with fresh bread and butter! *If you’re like me and you usually have a little tub of Bacon Grease in the fridge but don’t always have the actual Bacon, don’t worry about that part. The Grease will add enough Bacon flavor that the soup will taste just fine without the bits.
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.