Broccoli and Bok Choy Stir-Fry

1 tbsp peanut oil
1 red bell pepper, julienned
1 green bell pepper, julienned
1 bunch of green onions, chopped
I cup broccoli florets
1 two-inch piece of ginger, grated
pinch of salt & pepper
1 lb. bok choy, shredded
2 tbsp sherry
1 tbsp soy sauce

Heat oil in wok or deep skillet. Stir-fry peppers, green onions, broccoli, ginger, salt and pepper until broccoli softens slightly, 3-4 minutes. Add bok choy and sherry, cook 2 minutes. Sprinkle with soy sauce. Serve immediately. 2 servings.

From: Vegetarian Gourmet

Beet Burgers

2 cups grated beets
2 cups grated carrots
½ cup grated onions
1 cup cooked rice
1 cup toasted sunflower seeds
½ cup toasted sesame seeds
2 eggs, beaten
2 tbsp soy sauce
1 cup grated cheddar cheese
3 tbsp flour
¼ cup oil
minced fresh/dried garlic, cayenne, & fresh/dried parsley to taste

Toast sunflower and sesame seeds in dry skillet or hot oven several minutes, tossing often. Mix ingredients, form into patties, and bake at 350 degrees. Unless patties are very large, it should not be necessary to turn them. Makes 6-8 burgers.

from: Rose Valley Farm Food Book

Baked Eggplant with Garlic

Pour some olive oil on a baking pan. Clean garlic and press (or cut) cloves into olive oil. I use up to one clove per eggplant! Slice eggplant in half and lay cut side down on the olive oil/garlic. Bake uncover at 375 for an hour or until flesh of eggplant is completely soft. Scoop out eggplant insides with a chunk of fresh bread (or if you're fancy a piece of chicory). This is a heavenly delight!

From Farmer Dan!

African Pineapple Peanut Stew

1 cup chopped scallions
2 cloves garlic, minced
1 tbsp vegetable oil
1 bunch kale or chard, sliced crosswise 1" thick
2 cups undrained crushed pineapple
1/2 cup peanut butter
1 tbsp Tabasco sauce
1/2 cup chopped cilantro
salt to taste

 In a covered saucepan, sauté the scallions and garlic in the oil. Add the pineapple and its juice and bring to a simmer. Stir in the greens, cover and simmer for about 5 minutes, until tender. Mix in the remaining ingredients and simmer for 5 minutes. Add salt to taste and serve on rice, millet, or couscous.

Mimi Unstuffed (All Acoustic Stuffed Cabbage)

2 med. onions chunked and sliced
2/3 lb ground beef
Olive oil
3 c. chunked and sliced cabbage.
1 lg can tomatoes with juice.
½ c. uncooked brown rice
2/3 c. raisins
2 tbsp sweetener of your choice.
lemon juice: ½ to 1 whole
2 tbsp vinegar
2 garlic cloves, minced
2 tsp ground ginger
Salt and pepper

Saute chunked and sliced onions in olive oil til slightly soft. Add ground beef and brown. Add cabbage and tomato ingredient, stirring from time to time. When the cabbage has softened a bit, stir in the cooked brown rice. You may need to add some water at this point to cover the rice. When it's bubbling, turn down to low cover, and cook until the rice is done. (about 40 min.) Add the remaining ingredients. Cook gently, low or warm, until the raisins are plumped.

This one came from our deep recipe archives and is attributed to super-farm shareholder Rosie Pearson!

Stuffed Large Green Leaves

A versatile, beautiful dish, great as an appetizer or main dish. I first made this with collards, but have made it with chard, komatsuna (pictured), vitamin green and kale. The stuffing can easily be changed to please vegans, vegetarians or carnivores, can be any leftover in your refrigerator or a new inspiration

Steam 12-18 large green leaves

(for carnivores)

Heat pan to medium and add 1 pound of ground meat (pork, turkey, beef, lamb). Crush a clove of garlic or add some pureed garlic scape. Add grated ginger or hot peppers for flavor. Cook meat until no longer red.

Add any cooked grain (rice, quinoa, barley, etc), about 1/2-1 cup, or to your liking. 

A dash of oyster sauce adds a nice flavor. Salt and pepper to taste. 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

(for vegans and vegetarians)

Sautee 1 onion with garlic or garlic scares, add 1 cup cooked rice, chopped mint and chopped parsley and some dried fruit or nuts (dried cherries or currants are great). 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

Vegan or dairy cheese may be sprinkled on top for additional flavor (feta is great). 

Spicy Chickpea Stew

1 med butternut squash (or sweet potato), peeled, seeded and cut into 1/2 pieces
3 tbsp olive oil
salt
black pepper
2 med onions, diced
8 garlic cloves, chopped
1/4 c parsley stems, finely chopped
1 1/2 tsp toasted ground cumin
1 tsp paprika
3 med carrots, cut into 1/2" pieces
1 c. chickpea cooking liquid (or water)
1 28oz can crused tomatoes
2 1/2 c cooked chickpeas
3-4 tsp Harissa (Tunisian hot pepper paste - to taste)
1/2 c chopped parsley leaves

Preheat oven to 400F. Line a baking sheet with parchment paper and add squash. Add 1 1/2 tbsp oil, sprinkle with 1/2 tsp salt, and a pinch of pepper and toss well. Spread out in a single layer and roast for 30 min. Stir and continue roasting for another 15 min or until browning and cooked through. Remove from oven and set aside.  Warm remaining oil in a large pot over med. heat. Add onions and saute ~5min. Stir in garlic and saute ~3min. Add parsley stems, cumin, paprika, and 1/2 tsp salt and cook ~2min. Stir in carrots, and liquid and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer ~12 min. Add tomatoes and chickpeas. Raise heat, bring to simmer, re-cover pot, reduce heat to low, and cook for 10 min. Stir in Harissa and parsley leaves, and roasted squash - simmer uncovered for another ~4 min. Season to taste and serve warm over quinoa or rice.

From 'At Home in the Whole Food Kitchen' by  Amy Chaplin

Winter Squash-A-Roni (VEGAN)

5 cups peeled butternut or other winter squash

12 ounces elbow or other pasta

2 1/2 Tablespoon olive oil

1 1/2 cup chopped onions

1/2 cup water

1 teaspoon salt

1/3 cup tahini

1 Tablespoon white miso

1 Tablespoon umeboshi or apple cider vinegar

1 teaspoon soy sauce

1/3 cup chopped walnuts (optional)

fresh parsley, oregano and bread crumbs (optional)

COOK pasta and drain.

SAUTE onions in olive oil until transluscent, add squash, salt and water. Bring to boil and then turn down to simmer and cook until squash is soft.

PREHEAT oven to 375. MIX remaining ingredients and add to mashed or pureed squash and noodles. Sprinkle on optionals and bakd 20 minutes until warm throughout.

Scallion Pancakes - A Crew Favorite

PLACE IN BOWL: 2 cups all purpose flour

POUR in up to 1 cup boiling water - pour slowly and mix until ball is formed (may use food processor)

LET DOUGH REST for 30 minutes, covered with damp cloth.

CHOP 1/2 cup scallions

ON FLOURED surface, roll dough into thin rectangle. Brush on 1 Tablespoon sesame oil, sprinkle on scallions and sprinkle with salt and pepper. Roll dough. Cut into 4 pieces.

TAKE ONE PIECE and twist 3 times. Make a spiral out of this, roll again and flatten to make a 5 - 6 inch pancake. Coat a frying pan with canola oil and sear until golden on both sides. Keep warm in oven while completing same process with all dough. Serve with dipping sauce.

DIPPING SAUCE

MIX together:

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup sliced scallions

1 teaspoon minced ginger

1 teaspoon red pepper flakes

1 teaspoon maple sugar or syrup

Cold Chicken with Pea Pods

WHISK together:

1 Tablespoon lime juice

1 Tablespoon peanut oil

2 Tablespoons soy sauce

2 crushed garlic cloves

1 teaspoon minced ginger

1/4 teaspoon crushed red pepper

MARINATE 12 ounces of chicken, cut into 1 inch strips for minimum of one hour and up to overnight.

WHEN chicken has been marinated sufficiently, broil chicken at 475F until done, grill or saute until cooked.

STEAM 2 cups snow or snap peas, rinse in cool water, drain and chill.

WHISK together:

1/3 cup peanut oil

2 Tablespoons lime juice

1 teaspoon sesame oil

1/2 teaspoon salt

COOK pasta or rice to go with dish. Pour sauce over all and eat.

OPTIONAL: Cilantro, Chopped scallions and/or Toasted sesame seeds on top are great.

Peanut Stew with Winter Vegetables & Cornbread Dumplings

Stew:
1 tbsp peanut oil
1 c diced onions
1 tsp paprika
1/2 tspn cayenne
1/2 tspn sea salt
1 tbsp minced ginger
2 lg cloves garlic
2 c diced white potatoes
1/2 c diced carrots
1/2 c diced parsnips
2 c diced sweet potatoes
3 tbsp peanut butter
2 tbsp tomato paste
5 c veg stock
white pepper
1/4 c flat leaf parsley

Dumplings:
1/2 c ww pastry flour
1/2 c cornmeal
2 tbsp thyme
2 tspn flaxseeds
1.5 tspn baking powder
1/2 tspn sea salt
3 tbsp soymilk
1 tbsp olive oil

Warm the oil in a lg sauce pan over med heat. Add onions, paprika, cayenne, and salt and saute til soft. Add ginger, garlic, and vegetables and saute until soft ~7min. Decrease  to med. low. Put the peanut butter, tomato paste, and 2 c of stock in blender and mix til smooth. Pour into sauce pan and stir in remaining stock. Bring to simmer, partially cover, and cook ~ 30 min.

For dumplings, put 5 c water in med saucepan and bring to boil. Sift flour, cornmeal, thyme, flax, baking powder, and salt into med bowl and stir with a whisk until blended. Make a well in center, ad soy milk and oil, and stir until it forms a batter. Lower heat of water and maintain slow simmer. With soup spoon, drop tbsp into water, waiting 15 sec between dollops. When batter is used up, cover and simmer until dumplings are puffed (~10 min). Using a slotted spoon, transfer dumplings to a plate. Serve each bowl of stew with a few dumplings on top and garnish with parsley. 

From my daughter Anna, who got it from the Afro Vegan cookbook by Bryant Terry and wowed us with it over the holidays!

Make-Ahead Roasted Butternut Squash Casserole

1 lg (~2 lbs) butternut, peeled, cut, and seeded
2 lg cloves garlic, minced
3 tbsp finely chopped parsley
1 tbsp extra-virgin olive oil
1/2 tspn fine sea salt
2 c finely chopped kale
For the Almond-Pepita Parmesan:
1/4 c whole almonds
1/4 c roasted pepita seeds
1 tbsp nutritional yeast
1/8 tspn fine sea salt
1 tspn extra-virgin olive oil

Grease a lg casserole dish with oil. Chop squash into 1” chunks and place into dish. Add garlic, parsley, oil, and salt and toss. Cover with foil and refrigerate. Place kale into airtight container and refrigerate. Place all of the Parmesan ingredients into food processor and pulse until coarsely ground. Transfer into airtight container and refrigerate (all can be stored ~3 days). When ready, preheat oven to 400F. Fork holes in foil on the casserole and bake ~45 min (until squash is fork-tender). Remove from oven, reduce heat to 350F. Stir in kale to the squash. Sprinkle the parmesan over top. Bake ~6 min, uncovered, until nuts are lightly toasted and kale has wilted. Serve warm, seasoning with salt and pepper to taste.

By Angela Liddon - OhSheGlows.com - Karen made this last week - soooooo goood!!!

Kabocha Squash Tempura

1 kabocha squash
3/4 c wheat flour
1 tsp corn starch
3/4 c cold water

Mix 3/4 of a cup of wheat flour and a teaspoon of corn starch with 3/4 of a cup of cold water (refrigerate the water beforehand or add ice cubes to room temperature water). Mix roughly. Place a deep-fry dish with roughly 1 1/2" of vegetable oil on a medium heat so that the oil reaches 320F. If you drop a little batter into the oil, it should sink to the bottom of the dish and then quickly float up to the surface. Put the sliced squash into the batter cover both sides. Deep fry each piece of squash for 1 – 2 minutes. Prod each piece of squash with chopsticks to check the batter feels crispy. Turn each piece over so that both sides are cooked evenly. Remove the squash from the oil and place on a draining tray. Sprinkle 2 – 3 pinches of the salt over the tempura and serve immediately!!

This is from the Japan Eats website

Savory Stuffed Winter Squash

2 med. winter squash
1/3 c chopped walnuts
1 tbsp olive oil
1/2 c diced red onion
1/4 c diced celery
1 clove garlic minced
1 1/4 c Jade Pearl rice
3/4 c diced red pepper
1/4 tsp sea salt
2 1/2 c boiling water
1 tbsp fresh thyme
1/2 tsp fresh sage
2 c grated gouda or cheddar cheese
 

Preheat oven to 400F. Leave the squash whole. Place them in a baking pan in the oven for 1 hr. until tender. Meanwhile toast the walnuts in a lg saucepan over med heat, stirring often ~ 5 min. Add the oil, onion, celery, and garlic. Saute for ~ 5 min. until onions soften. Add the rice, pepper, and salt and cook for 2-3 min. Lower the heat, then slowly pour in the water. Cover and simmer ~ 20 min. Stir in the herbs. Taste and adjust seasonings. Cut squash in half and scoop out seeds. Fill the squash halves with the rice mixture. Top with cheese and serve immed.

From 'Gluten-Free Recipes or the Conscious Cook'  a great seasonal cookbook from our shareholder Leslie Cerier.

Roasted Delicata Squash and Pears (with or without bacon)

This recipe comes from EatingWell.com. Delicata is perfect roasted plain, but this dish is great for a change of pace.

Ingredients:

1 large delicata (or approx 1 pound)

2 firm, but ripe, pears, sliced

2 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

2 slices bacon (optional)

1 T maple syrup or brown sugar

1 tsp chili powder

2 T water

Directions:

Halve delicate and scoop out seeds. Cut into 1/4 inch slices (skin stays on!). Toss with pears, olive oil, salt and pepper in a bowl and roast in 425 degree oven for 20-25 minutes, or until soft.

Meanwhile, cook bacon. Drain on paper towels. Leave 2 tsp bacon fat in pan and add remaining ingredients, except cooked bacon. (Just add the other ingredients to the pan if not using bacon). Once warm and slightly thickened, stir into squash and pears and crumble bacon on top. 

Cold Cucumber, Barley, Yogurt and Dill Soup

Ingredients:

1 1/2 cups cooked and cooled barley or spelt berries (cook 3/4 cups of barley in 1 3/4 cup water by bringing to boil, turning down to simmer with lid on and cooking until done - approx. 40 minutes)

1 cucumber, roughly chopped (remove seeds if you do not like them)

1 clove garlic

1 Tablespoon fresh dill, chopped fine

1 cup plain yogurt

3/4 cup water or cold vegetable stock

hot pepper (optional)

salt and pepper to taste

Instructions:

Puree cucumber, dill, hot pepper (if desired), yogurt and water or stock until smooth. Add salt and pepper to taste. Stir in barley and chill for at least an hour for best flavor (though you can serve right away). Place a few slices of cucumber and a sprinkling of dill on just before serving. 

Root Vegetable Gratin

Root Vegetable Gratin

1 onion, sliced
2 cups fennel,
3 cloves garlic, minced
3 lbs mix of sweet potato, potato, celeriac
1 cup heavy cream
2 cups chicken or veg stock
2 cups grated gruyere cheese
2 tsp thyme
2 1/2 cups breadcrumbs
2 to 3 Tbsp melted butter

Peel and slice veggies 1/4" thick. Heat oven to 350°F. Butter a deep baking dish. Heat 2 Tbsp olive oil over medium heat and add the onions and fennel. Sautee about 5 minutes. Add the garlic and cook one more minute. Combine mixture with remaining vegetables, cream, stock, cheese, thyme, 1 Tbsp kosher salt and 1 1/2 tsp black pepper. Pour into baking dish. Mix breadcrumbs and butter and distribute over top of dish. Bake 1 1/2 hours uncovered, til very tender when tested with a knife. Let set 15 min and serve!

I made this for a meal train for friends who recently had a baby, and it was a big hit. Recipe and photo from Smitten Kitchen blog.

Tempeh Stew with Wine and Shiitake Mushrooms

2 tbsp extra-virgin olive oil
1 lb tempeh, cut into ½” cubes
2 1/2 c water
1/2 c dry white wine
2 tbsp prepared mustard
8 shiitake mushrooms, stemmed and sliced
2 c peeled and coarsely chopped sweet potatoes
1 ½ c peeled and coarsely chopped carrots
½ c peeled and coarsely chopped celeriac
1 ½ c trimmed and halved Brussels sprouts
½ c coarsely chopped onion
1 ½ tbsp miso
2 tspn dried thyme
1 ½ tspn dried sage
1 tspn dried rosemary

Heat the oil in a 6-qt stockpot over med heat. Add the tempeh and cook 5-10 min, ~ golden brown. Add the water, wine, and mustard to the pot, along with the shiitakes. Bury the shiitakes under the potatoes, roots, Brussels’, and onion. Bring to a boil, then reduce heat to med-low. Simmer covered ~ 20 min, or until veg are soft. Dissolve the miso in some of the hot broth, then add to the pot, along with the thyme, sage, and rosemary. Simmer another 5 min to blend the flavors.

From our shareholder Leslie Cerier - "the Organic Gourmet" who has a ton of great recipes on her website:
http://www.lesliecerier.com/recipes/

Rustic Radish Soup

This recipe is from Food52.com (with only very slight modifications and notes). You can use any type of radish. Currently both the meat radish bulbs and greens are beautiful and are delicious in this soup. Great with crusty bread. If you prefer a totally smooth soup, just throw all ingredients together and cook until soft and then puree.

Ingredients:

• 2 meat radishes including their greens or 1 bunch regular radishes(your choice to peel or not-peel for a milder, smoother soup)

• 2tablespoons butter

• 1large red onion, chopped

• 1large leek, sliced

• 4 small potatoes, cut into eighths (your choice to peel or not-peel for a smoother soup)

• 1small achovy, packed in oil and chopped (optional for flavor)

• 1/4cup flat leaf parsley

• Pinch of sea salt to taste

• Pink or black fresh milled peppercorns, to taste

• 3/4cup light cream or half and half

• water

• Flat leaf parsley and fresh radish rosettes for optional garnish

Directions:

1. As soon as you get home, remove the leafy greens from your radishes. Wash them thoroughly and use them in this recipe well before they begin to turn ugly and useless. Saute the chopped onion and leek in butter.

2. Add the potatoes (peeled or not) and optional chopped anchovy. Cover with water (@1 inch above contents); add salt and pepper to taste. Bring to a simmer and cook until potatoes are completely soft (@30-35 minutes).

3. Add the fresh radish greens and chopped parsley. Simmer about 5 minutes. Let cool a bit and puree using an immersion blender or transfer to a blender/food processor.

4. Return to pot, if you have transferred to process. Bring back to a simmer. Finely chop about 1/2-3/4 cup of the fresh radishes and sprinkle with salt. Add these to the pot and cook until tender. Cut some additional raw radishes as rosettes and place in ice water in fridge for an optional garnish later if you like, either in the soup or alongside in a salad.

5. Stir the cream in to the pot, warm, but do not boil. Serve with an optional garnish of chopped parsley with a radish rosette, finishing salt and pepper to taste, and a toasted and buttered slice of artisan bread.

Acorn Squash Stuffed with Apples

There are many fabulous ways to stuff a squash - here's our first recipe of the season, which includes celery and apples, in abundance at the farm at present. 

Ingredients:

2 acorn squash (about 1 pound each), halved lengthwise and seeded                                              

3 tablespoons extra-virgin olive oil, plus more for brushing                                                            

salt and freshly ground pepper                                                                                                              

3/4 cups diced celery                                                                                                                                    

1 leek, halved lengthwise and sliced crosswise 1/4 inch thick                                                                

1 apple, peeled and diced                                                                                                                                  

1 teaspoon finely chopped thyme                                                                                                  

approximately 3 cups 10 old sourdough or heavy bread—crusts removed, bread cut into 1/2-inch dice                                                                                  

4 ounces vacuum-packed cooked chestnuts or raw pecans or walnuts                                                         

1/4 cup chopped parsley                                                                                                                                     

1/8 - 1/4 cup heavy cream or milk                                                                                                                      

1/3 cup vegetable stock or broth

Directions:

1. Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on baking sheet and roast for about 30 minutes, until just tender.

2. Meanwhile, in a large skillet, heat olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and enough stock to moisten and toss well. Season with salt and pepper.

3. Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.