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.