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 easy, flavorful, and irresistible. Just a small handful of ingredients give it all the savor and pop it needs to take a simple roasted squash and turn it into a full meal! Lemon Garlic Spaghetti Squash By Holly Rodricks Serves 4. Ingredients: 1 medium-to-large Spaghetti Squash 4 tbsp. Butter (or Coconut Oil for vegan version) 1 tbsp. freshly squeezed Lemon Juice 4-6 cloves Garlic, minced 2 tbsp. fresh Parsley, minced Salt and Pepper, to taste pinch of Red Pepper Flakes (Optional) grated or shredded Parmesan Cheese, to taste (Optional) Instructions: Preheat oven to 375º. Pierce Spaghetti Squash throughout several times with paring knife. Place on baking sheet and bake for approximately 1 hour or until knife can pierce it without resistance. Remove sheet from oven and allow Squash to cool. Once cool enough to handle, cut in half and scrape out seeds. Using a fork, scrape flesh of Squash away from skin, creating thin strands. Continue until all Squash has been removed. In a large skillet or frying pan over medium heat, warm up Butter and sauté Garlic until aromatic. Add Lemon Juice, Parsley, and Red Pepper Flakes and sauté for an additional minute. Add Spaghetti Squash and toss until evenly coated, sprinkling with Salt and Pepper to taste. Serve hot, topped with Parmesan and more fresh Parsley. *Image courtesy of: http://img.huffingtonpost.com/asset/,scalefit_600_noupscale/561e479f12000026007e5100.jpeg.
Although these vegetables are photographed with a fried-egg topper (Call it my unconventional breakfast!), this is an excellent accompaniment to a delicious salmon fillet, and the same preparation works wonderfully for pan-searing the fish. Substitute other kinds of vegetables based on what’s in season. The marinate is the star here! Lemon Maple Roasted Vegetables By Holly Rodricks Makes 3-4 servings. Ingredients: 2 Red Peppers, sliced in 1/4″ strips 2 Japanese Eggplant, sliced diagonally into 1/4″ rounds and then trimmed into strips 1 Fennel Bulb, sliced 1/4″ thick (See post on Fennel Bulb preparation for more details.) 1 tsp. fresh Ginger, finely grated or minced 3 cloves Garlic, minced 3 tbsp. Maple Syrup 3 tbsp. fresh Lemon Juice 2 tbsp. Parsley, chopped finely 1/4 tsp. Cayenne Pepper Salt and Pepper, to taste 3 tbsp. Oil of choice (2 tbsp. reserved) Instructions: Combine Ginger, Garlic, Maple Syrup, Lemon Juice, Parsley, Cayenne Pepper, Salt, Pepper, and 1 tbsp. Oil in a small bowl. Whisk all ingredients together until marinate is evenly blended. Place Peppers, Eggplant, and Fennel in large bowl. Pour marinate over vegetables and toss until well-coated. Set aside. Place a large skillet over medium-high heat. Add remaining 2 tbsp. of Oil to pan. When pan and oil are hot, add vegetables. Adjust heat to medium, stirring vegetables occasionally for 10-15 minutes until Peppers and Eggplant are softened, and Fennel is slightly translucent but still has a little crunch. Remove from skillet and enjoy!
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.