As the seasons change, our stomachs and palates begin to crave a change in food, as well. This simple and delicious recipe by Elias Kushner of What’s Edible is a great “transitional” meal, moving towards the warm, hearty foods of winter, but carrying with it a bit of the lightness of the end of summer. Ginger Carrot Soup by Elias Kushner of What’s Edible Makes 4-6 servings. Ingredients: 2 lbs. Carrots, diced small 1 small Onion, diced small 2 cloves Garlic, minced 1 inch Ginger, minced 1 quart Chicken Stock, heated 1 1/2 tbsp. Olive Oil Salt and Pepper to taste Instructions: Heat Olive Oil in large stock pot over medium-low heat. Add Onions and sauté, stirring about 1 minute. Add Ginger and Garlic. Continue cooking 1-2 minutes until fragrant. Season with Salt and Pepper. Add Carrots and cook until slightly softened, stirring frequently. Add hot Chicken Stock and bring it to low boil. Lower heat and simmer for about 15 minutes or until Carrots are tender but not mushy. Remove the pot from heat. With a hand blender, blend soup until smooth. (If using food processor or blender, blend in batches to prevent overcrowding. If soup is too thick, add hot water until desired consistency is reached.) Serve hot and enjoy! *Image courtesy of http://www.sobeys.com/en/recipes/ginger-orange-curried-carrot-soup/.
First it was squash…then tomatoes…and now, we’re heading straight into beet season. In anticipation, one of our wonderful, former farm chefs sent us this delectable recipe for Beet Burgers. My mouth is watering just looking at the picture! Enjoy! Beet Burgers By Briel Driscoll Makes 4 servings. Ingredients: 1 Onion, diced 1 bunch Kale or 1 bag Arugula or Spinach, chopped 1 cup of cooked Grains, such as Brown Rice, Quinoa, Millet, etc. (This is a great way to use up any leftover grains you have hanging around.) 1 bunch raw Beets, shredded 1 (15 oz.) can Beans of Choice 1/3 cup Corn Flour 1 tbsp. Olive OIl 2 tsp. Cumin 1 dash Cayenne Pepper Salt and Pepper to taste 1 Tomato, sliced (optional) Instructions: Sauté Onions for 5 minutes in olive oil until translucent. Add chopped Greens, and cook 3 more minutes until Greens reduce. Add Grains, Cumin, Cayenne, Salt, and Pepper to taste, and sauté for a few more minutes. Add sautéed mixture to large bowl with rest of ingredients, and smash with hands until evenly combined and desired consistency is reached. If there is too much moisture, add more Corn Flour. Form mixture into desired burger patty sizes. Grill or cook in pan until each side is browned. Enjoy with a slice of Tomato, and serve burger-style!
Summer Minestrone Soup By Emily Burrichter Makes 4-6 servings. Ingredients: 6 cups Water 1 6 oz. can Tomato Paste 1 tsp. Italian Seasoning or 1 tsp. dried Oregano 1 Onion, chopped 1 bulb Garlic (6-8 cloves), minced 1 medium Zucchini or Yellow Squash, chopped 1/2 bunch greens of choice (Chard, Kale or Spinach), stems removed and cut or ton into small pieces 1 15 oz. can Kidney Beans 1 cup Penne or Rotini 1/3 cup finely grated Parmesan Cheese 2 tbsp. fresh Basil, chopped (Optional) Salt and Pepper to taste Instructions: In a stock pot, bring Water to boil and and Tomato Paste and Italian Seasoning. Add Onion, Garlic, Zucchini, and Greens to pot. Boil for 15 minutes or until vegetables are tender. Add Kidney Beans and Pasta. A couple of minutes before Pasta is done cooking, when it’s al dente, turn off heat and add Parmesan Cheese, Fresh Basil, and Salt and Pepper to taste.
If you don’t regularly eat raw zucchini or summer squash, we highly recommend it. If it’s sliced thinly and allowed to chill in a delicious dressing, it will become tender and flavorful with no cooking required! The zesty recipe below from local chef DeAnna Germano is a quick and easy example of this preparation and is perfect for the summertime. Lemon Poppy Squash Salad By DeAnna Germano, Chef4Rent Makes 2-4 servings. Ingredients: Salad – 1-2 large Zucchini or Squash, halved and sliced into noodles or half-moons 1 Red Onion 1 cup Heirloom Tomato, chopped Dressing – 2 large Lemons 3 tbsp. Poppy Seeds 1/2 tbsp. Dijon mustard 1/4 cup Rice Wine Vinegar 1/4 cup Sugar 1 cup Olive Oil 1/2 tbsp. grated Onion 1/2 tbsp. Garlic Instructions: Combine veggies in a large bowl. Mix all dressing ingredients until even * Image courtesy of: http://s479.photobucket.com/user/oneperfectbite/media/Blog%20Photos/SummerSquashSaladwithPoppySeedDr-3.jpg.html.
Sauteed Summer Onions, Squash and Sausage By Briel Driscoll Makes 3-4 servings. Ingredients: 1 lb. Spicy Sausage Link (We recommend WW Longhorn Ranch in Bernhards Bay, NY.) 1 Yellow Squash, thinly sliced 1 Zucchini, thinly sliced 1 Spring/Mini Onion 1 tbsp. Oil of choice Instructions: Cook Sausage Link in oil over medium heat until partially done. Remove from heat and slice. In same pan, sauté Onion for 3 minutes over medium-high heat. Add Yellow Squash and Zucchini, and cook 5 more minutes Return sliced Sausage to pan and sauté approximately 8 more minutes, until cooked through.