What can I say about this one? Just thinking about it makes my mouth water. Sweetness, spiciness, and a wonderful tanginess collide to make the most delectable of dishes. Pan Seared Salmon with Arugula and Candy Striped Beets By Holly Rodricks Makes 2 servings. Ingredients: 2 Salmon fillets 1 cup Candy Striped Beets, peeled and diced large 2 handfuls Arugula 1/2 cup hearty Grain of choice, (Brown Rice, Cous Cous, Farro, Quinoa, etc.) 1 inch piece of fresh Ginger, grated or minced finely 1 Shallot, minced 6-7 tbsp. Olive Oil or Ghee, divided (or Oil of choice) 2 tbsp. Maple Syrup 1 tbsp. fresh Lemon Juice or 1 tbsp. Wine Vinegar pinch of Cayenne Pepper (Optional) Salt and Pepper, to taste Instructions: Preheat oven to 375º. Place diced Beets on rimmed baking sheet. Toss in 1-2 tbsp. of Oil until evenly coated and generously sprinkle with Salt and Pepper. Bake for 30-40 minutes or until fork-tender. While Beets are baking, cook Grain according to package instructions. When Grain is completely cooked but still hot, remove from heat, add Arugula, Salt and Pepper to taste, and a drizzle of Oil. Stir until mixed well and set aside. Generously sprinkle each side of the Salmon fillets with Salt and Pepper. Whisk remaining Oil, Maple Syrup, Lemon Juice, Cayenne, Shallots, and Ginger. When Grain is ready and Beets have just come out of the oven, place medium-sized skillet over high heat. Add liquid marinate to pan. Lay Salmon fillets into pan and do not disturb for 2-3 minutes, until side of fillet touching pan is caramelized and separates easily from skillet. Flip and cook for a remaining 2-3 minutes or until fillets reach desired level of “done-ness.” Plate Grain, lay Salmon on top, and sprinkle with roasted Beets. Serve and enjoy! *Image courtesy of: https://media.blueapron.com/recipes/479/c_main_dish_images/20141015-2124-16322-7749/Salmon_20with_20Candy_20Beets-0039_splash_feature.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.
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!
‘Tis the season when zucchini grows giant overnight. This recipe is quick and easy, perfect for a family or easily increased for a large group gathering. Grilled Zuke & Herby Quinoa by Abigail Henson, Founder of LoFo* Makes 6 servings. Ingredients: 1 large Zucchini 6 Rainbow Chard Stems 1 cup Quinoa, uncooked 1/4 cup White Vinegar 2 tbsp. Sugar 1 tbsp. Kosher Salt 1/2 cup Crumbled Feta (Omit this step for a 100% vegan recipe!) 1/2 cup Kalamata Olives, pitted and chopped 1 handful of your choice of Fresh Herbs (I like mine chock-full of Basil, Mint, Parsley, Dill, & Sage.) Salt and Pepper to taste 1 Lemon, juiced Instructions: STEP ONE: Quick-pickle your Chard stems. It is absolutely tragic when I see someone toss the stems of a rainbow chard- they are so crisp and delicious, and the splash of color they add to any dish is worth keeping them around. This is an easy way to jazz them up. They will start to take the brine in within 30 minutes, for a quick-pickle fix. Chop at the nape of the leaf of 6 Rainbow Chard leaves, trimming the ragged edges where they were connected to the main plant. Slice each stem 2-3 times length-wise, and then cut across the width by the ¼ inch to make tiny cubes. In a small bowl, mix Vinegar, Salt, and Sugar and stir. Place Chard cubes in the brine and let rest. STEP TWO: Cook your Quinoa. I like to cook a big batch of quinoa at the beginning of the week so that I can speckle it into my meals throughout the weekdays without much hassle. Place Quinoa in a large bowl and submerge it in water, gently swirling it around. Strain in a fine mesh strainer and add to a medium pot. Add 2 cups of Water and a teaspoon of Salt to the pot. Bring to a boil, cover pot, reduce heat, and let cook for 15 minutes. Remove from heat and let let rest for 5 minutes before removing the cover to fluff. STEP THREE: Grill your Zuke. While your Quinoa is cooking, slice your Zucchini into 4 sections, then cut each section in half. Each section will act as one serving. Rub Zucchini with Olive Oil. Sprinkle with salt and pepper, and put seed side down on grill. Cover grill and let cook for 10-15 minutes, until char lines have appear and pieces are fork-tender. Remove from grill and allow to cool slightly. STEP FOUR: Fill your Zuke. Taking the spoon down the center of the Zucchini gently remove the seeds and transfer them into a sauté pan. Combine cooked Quinoa and chopped Herbs. Add a drizzle of Olive Oil and Lemon Juice to the quinoa mixture. On medium heat, lightly toss all ingredients in pan. Transfer filling from pan into Zucchini boats. Top with chopped Kalamata Olives and crumbled Feta Cheese. Strain Rainbow Chard stems from the pickling liquid and sprinkle over Zucchini boats like it’s party time! Give thanks to the beautiful bounty you are about to receive, go forth, and eat local! *ABIGAIL HENSON is the Founder of LoFo, a company that specializes in conscious cuisine and provides catering, events, and education.