Creamed Collards (Vegetarian Style)

collards_@72

What You Need:


  • 8 pounds collard greens (8 bunches), tough stems and ribs removed
  • 1 stick (4 ounces) unsalted butter
  • 6 large shallots, minced
  • 4 large garlic cloves, minced
  • 1 quart heavy cream
  • Pinch of freshly grated nutmeg
  • Pinch of Cayenne pepper
  • Kosher salt and freshly ground pepper

How to Make It:

Bring a very large stockpot of water to a boil. Prepare a large bowl of ice water. Add half of the collard greens to the boiling water, a little at a time, and push them down into the water. Let the water return to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to the ice water. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred. In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened, about 6 minutes. Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes. Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg, salt and pepper, cayenne pepper and serve.

Recipe adapted from: Food and Wine and Allison and Slade Rushing

Sweet Potato and Apple Soup

Apples with engraved hearts

What You Need:

  • 1 3/4 pounds sweet potatoes, peeled and cut into 1-inch dice
  • 1 small parsnip, peeled and cut into 1-inch dice
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 6 cups vegetable stock or low-sodium broth
  • 1 cup apple cider
  • 1 teaspoon green Tabasco sauce
  • Finely diced apple and minced parsley and fennel for garnish

How to Make It:

Preheat the oven to 375°. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt. Bake for 45 minutes, or until tender.In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and Tabasco and heat through. Season with salt. Serve with the diced apple and minced parsley and sprigs of fennel.

Recipe adapted from: Food and Wine

Sweet and Spicy Chow-Chow

Mele verdi

What You Need:

  • 4 pounds red bell peppers, cut into 1/4-inch dice
  • 3 pounds green tomatoes, cut into 1/4-inch dice
  • 4 pounds sweet onions, cut into 1/4-inch dice
  • 1/2 cup jalepenos seeded and diced
  • One 3 1/4-pound head of green cabbage, cored and finely chopped
  • 1/2 cup kosher salt
  • 6 cups sugar
  • 4 cups cider vinegar
  • 2 cups water
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon dry mustard
  • 1 tablespoon crushed red pepper
  • 1 tablespoon celery seeds
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons turmeric
  • 1 tablespoon minced garlic

How to Make It:

In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times. Pour the tomatoes into a bowl. Add the peppers, onions, and jalapeno to the processor and pulse the vegetables for about 10 times. Add the mixture to the tomatoes. In a large, heavy pot, bring the sugar, vinegar and water to a boil. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well. Add the vegetables and bring to a boil. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 1 hour. Pack the chowchow into 6 hot 1-quart canning jars, leaving 1/2 inch of space at the top, and close with the lids and rings. To process, simmer the jars at 180° for 30 minutes and monitor the water temperature with a thermometer. Store the jars in a cool, dark place for at least 2 weeks before serving, to allow the flavors to meld; store unopened for up to 1 year. Refrigerate after opening.

 

Recipe adapted from Linton Hopkins at http://www.foodandwine.com

Sweet Potato Hash

sweetpotatoandbokchoy

What You Need:


  • Olive oil
  • 2 sweet potatoes, washed and diced to about 1/4″
  • 1/2 red onion, diced
  • 3 cloves garlic, smashed and finely diced
  • salt and pepper
  • 2 tsp dried basil
  • 1 small bunch mustard greens, stems removed and leaves chopped
  • 5-6 leaves kale, stems removed and leaves chopped
  • 2 heads bok choy, leaves chopped (retain bulbs)
  • Balsamic Vinegar
  • 1 avocado – sliced
  • 2-3 hard boiled eggs, cut into wedges
  • bok choy bulbs, thinly sliced
  • Cherry tomatoes, quartered
  • Juice of half a lime

How to Make It:

  • In flat-bottomed sauté  pan, heat about 2 tbsp olive oil over medium-low heat and add onion and garlic. As onions begin to sweat and you can smell them, add about 2 tsp salt, a few grinds of pepper, and the basil (crush it in your hands first). Cover pan and let onions and garlic soften, about 3 minutes.
  • Add sweet potatoes to pan and stir to combine. Spread sweet potatoes evenly across pan, raise heat to medium and let cook another few minutes. Stir to turn sweet potatoes, and gently place greens on top. Cover pan and let the greens steam down a bit onto sweet potatoes, about 4-5 minutes.
  • Uncover and stir to combine. Sprinkle balsamic vinegar over pan (about 1-2 tablespoons) and sprinkle a big pinch of salt. Stir to combine and check tenderness of sweet potatoes. Cover pan and let continue to cook over med to med/low heat until sweet potatoes are nicely tender and greens are soft.
  • Combine sliced bok choy bulbs, cherry tomatoes, lime juice, and sprinkle of salt.
  • To serve: plate hash, top with sliced avocado and quartered egg, with a little of the bok choy bulb salad on the side.

Optional: if you want to add some other protein, this goes great with leftover meat too. For instance, if you have some ribs, take the meat from the bone and add it to the saute when you add the balsamic vinegar. Stir to combine and let it continue to cook/heat. You could also use left over roasted chicken or cooked sausage.

Recipe courtesy of our awesome CSA member, Claire.

Sweet and Savory Kale

Kale

What you Need :


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 (14 ounce) can chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 4 cups kale, stemmed and chopped
  • ¼ cup dried cranberries

How to Make It :

Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until softened, stirring frequently. Add chicken broth, Dijon, honey and apple cider vinegar, stirring to combine. Add kale and cranberries, stir and cook uncovered until the kale is wilted and liquid has reduced by about half.

Recipe adapted from: The Sensuist 

Turkey, Sweet Potato and Black Bean Chili

sweet-potatoes-130x90

What you Need :


  • tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 large sweet potatoes, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 7 ounces vegetable broth
  • 2 jars of your favorite salsa
  • 1 lb. ground turkey
  • 1 can black beans, rinsed and drained
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce
  • ½ cup cilantro, chopped.
  • sharp cheddar cheese
  • sour cream

How to Make It :

Heat oil in a large soup pot over medium heat. Add onion, bell peppers, jalapeno, sweet potatoes and garlic. Cover and cook until vegetables are softened, stirring occasionally. Add chili powder, cumin, salt, pepper, basil and bay leaf, stirring to combine. Cook until spices are fragrant, about 4 minutes. In a separate skillet, brown ground turkey, seasoning with salt and pepper. Once turkey is cooked add to vegetable soup pot. Add all remaining ingredients (except cilantro) and bring to a boil. Cover and reduce heat to maintain a simmer. Cook, stirring occasionally for about 30 minutes. Tasting Phase: Here’s the fun part! Taste and tweak the seasonings to your liking. More salt? More chili powder or cumin? A touch more hot sauce or lime juice? Once you’ve achieved chili perfection, let it simmer for another 10 minutes or so to let the flavors mingle, stirring occasionally. Spoon out into bowls, top with sharp cheddar and a dab of sour cream and voila!

Recipe adapted from: The Sensuist 

Spicy Chicken and Butternut Squash Stew

butternut squash

What you Need :


  • 1 tablespoon extra virgin olive oil
  • 4 ounces (2 links) spicy chicken sausage, diced
  • ½ Spanish onion, finely chopped
  • 3 cloves garlic, minced
  • 2½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 pinch cayenne pepper (optional)
  • 1 cup canned diced tomatoes (I like to use fire roasted tomatoes when possible for extra smokiness.)
  • 3 cups cubed butternut squash (go for ½-inch cubes)
  • ½ bunch kale, center ribs removed, chopped (about 2 cups)
  • 1 pound boneless, skinless chicken thighs
  • 4 cups low-sodium chicken stock
  • Salt

How to Make It :

  1. Heat 1 tablespoon olive oil in a Dutch oven or large saucepan over medium-high heat. When hot add the chicken sausage and cook for about 5 minutes until lightly browned.
  2. Add the onion and garlic to the sausage and sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant. Add the smoked paprika, oregano, cumin, ground cinnamon and cayenne (if using) and cook, stirring constantly, for 1 minute.
  3. Add the tomatoes, butternut squash kale, chicken thighs, and chicken stock to the saucepan. Bring to a boil, then reduce the heat until the liquid is just simmering. Cover and cook for 25 minutes.
  4. After 25 minutes, carefully remove the chicken thighs from the saucepan to a plate or cutting board. Using two forks, shred the meat into small pieces.
  5. Scoop about 1 cup of butternut squash from the pot and mash it with a fork. (Don’t panic if there’s some tomatoes and kale in the mash, it’s all going back in the pot anyway. Duh.)
  6. Return the shredded chicken and mashed squash to the saucepan and simmer, uncovered for another 10 minutes. Taste and season with salt if needed.
  7. Ladle stew into bowls, top with sharp cheddar and sour creame and serve hot.

Recipe adapted from: domesticate-me.com 

Honey Almond Encrusted Pork with Apples and Arugula

arugula_@72

What you Need :


  • 1 1/2 to 2 pounds pork tenderloin, 2 tenderloins, cut into medallions and pounded thin
  • 1 1/2 cups almond flour
  • 1 tablespoon yellow mustard
  • 1/4 cup brown mustard
  • 1/4 cup honey
  • salt and pepper
  • extra-virgin olive oil
  • 4 garlic cloves, sliced
  • 3 red apples, peeled & thinly sliced 
  • freshly grated nutmeg
  • 2 ounces white cooking wine 
  • 4-8 cups arugula, chopped if leaves are large
  • 1 tablespoon sage

How to Make It :

Mix mustards and honey in small bowl. Set aside. Season the pork with salt. Dredge lightly in honey mustard mixture. Place the almond flour in a shallow dish and season with salt and pepper. Dredge the pork in the almond flour, allowing excess to fall off. Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side. Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden, and then add the apples. Season with a pinch of salt and freshly grated nutmeg. Once the apples take on a bit of color, pour in the brandy or bourbon and carefully ignite with a match or long-stick lighter. Cook until the flames subside. Serve grilled pork over the arugula topped with the apples, with a drizzle of olive oil, if desired.

Recipe adapted from: The brookcook blog 

Sweet Potato and Apple Mash

Apples with engraved hearts

What you Need :


  • 1 large sweet potato, peeled
  • 1 red apple, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ tablespoon fresh sage
  • 1/2 tablespoon Rosemary
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • ½ teaspoon allspice (optional)

How to Make It :

Preheat the oven to 425˚F. Boil a medium pot of water. Cut the sweet potato up into ½ inch cubes. Then boil the sweet potato in the water for 5 minutes. While the sweet potato is cooking, cut the apple into 1 inch pieces. Place in a medium bowl. Then add the rest of the ingredients: olive oil, garlic, sage, rosemary, salt, cinnamon, nutmeg and allspice. When the sweet potato is done, strain and discard water, then place the sweet potato in the medium bowl with the rest of the ingredients. Mix well to combine everything. Pour the mixture into a casserole dish, spread the mixture out evenly in the dish, then place and bake in the oven for 25 minutes. Remove the casserole dish from the oven, and mash the sweet potato mixture with a potato masher. It’s okay if the mash is still somewhat chunky. Voila!

Recipe adapted from: The Little Hero Project 

Fried Quinoa with Crispy Eggplant and Bok Choy

What you Need :


  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 pinch of salt
  • 1 cup eggplant cubed small, from half a large eggplant
  • 2 tbsp. vegetable or sunflower oil
  • 2 garlic cloves, peeled and diced
  • 1 small onion, diced small
  • 2 tbsp. tamari, or soy sauce
  • 1 tbsp. water
  • 1 tbsp. miso paste
  • 1-inch knob fresh ginger, peeled and grated
  • 1 bunch Chinese cabbage (bok choy)
  • 2 eggs
  • 1 handful fresh cilantro
  • 2 green onions, sliced
  • 1 tbsp. roasted peanuts or sunflower seeds

How to Make It :

Place quinoa in a large bowl with enough water to cover it by an inch. Using your hand stir quinoa a couple times, then drain through a sieve. In a pot, place 1 cup of vegetable broth or water with 1 cup of quinoa and a pinch of salt. Bring water to a boil, and then reduce heat to medium high. Simmer until most of the water has been absorbed. Turn heat to low, cover and cook for another 10-15 minutes. Quinoa is cooked when translucent, a small white ring will emerge around the grain when ready. Remove from heat and set aside until ready to use. Place a skillet over high heat, add a tablespoon of oil and when it’s hot add eggplant. Cook stirring occasionally for about ten minutes. Eggplant should be soft throughout and crispy on the edges. Add another tablespoon of oil if necessary. While eggplant cooks place another large sauté pan over high heat. Add another tablespoon of oil, diced onions and garlic. Reduce heat to medium and sweat vegetables out until translucent and soft (about 5-8 minutes). In a separate cup whisk together soy sauce, miso paste, and ginger. Add soy-miso paste into the pan and stir. Reduce heat to low. Add cooked quinoa and eggplant. Stir until well incorporated. Thinly slice bok choy and add to pan, cover for a couple of minutes, until cabbage starts to wilt. Whisk two eggs together then pour over quinoa. Stirring constantly for two minutes until softly scrambled and well incorporated into the quinoa. Remove from heat. Add Chopped cilantro, green onions and peanuts over quinoa. Serve immediately with a side of soy sauce.

Recipe adapted from: Tasty Plan 

Bibimbap with Bok Choy and Kale

Korean cuisine : bibimbap in a heated stone bowl

What you Need :


  • 1/2 yellow onion, thinly sliced
  • 1 tbsp finely minced garlic
  • 2 handfuls of organic green kale leaves, finely chopped
  • 1/2 Bok Choy in thin slices 
  • 1/4 medium-size organic carrot, thinly sliced to match-sticks
  • 1/4 medium-size organic red bell pepper, thinly sliced to match-sticks
  • 1/2 small cucumber, thinly sliced to match-sticks
  • 1 organic egg, prepare sunnyside up with yolk still runny (preferred)
  • 1 serving of cooked rice
  • 1 tbsp of gochujang
  • Roasted white sesame seeds to garnish

How to Make It :

Heat 1 tbsp of oil and saute the onion till translucent and soft. Dish out. Heat 1tsp of oil and saute 1/2 tbsp garlic with kale, dish out; then saute remaining 1/2 tbsp of garlic with Bok Choy, dish out. Heat 1tsp oil and fry the carrots till tender and cooked. Dish out. Start assembling the ingredients on the cooked rice, top with fried egg, and gochujang then garnish/sprinkle generously with roasted sesame seeds.

Recipe adapted from: teczscape blog 

Butterkin and Butternut Curry

Pumpkin curry

What you Need :


  • 1 onion – small dice
  • 2 large carrots – peeled, small dice
  • 3 cloves garlic – minced
  • 1 t. ginger – minced
  • 1 T. tomato paste
  • 1 T. curry powder
  • 1/2 c. dry lentils
  • 2 1/2 c. vegetable broth
  • 1 butternut squash – peeled, medium dice
  • 1 butterkin squash – peeled, seeds scooped out and diced
  • 3 Fuji apples – medium dice (I left my skin on)
  • 4 c. fresh spinach leaves
  • pinch cayenne pepper
  • salt and pepper as needed
  • 2 T. olive oil

How to Make It :

In a large pot heat the oil to medium high heat. Add the onions and carrots and cover with a lid. Cook for 3-4 minutes, stirring occasionally until the onions are translucent. Keeping the lid on will sweat the vegetables, making them tender without caramelizing! Add the ginger, garlic, tomato paste, curry powder, and a generous sprinkle of salt and pepper. Cook until fragrant, about 1 minute. Add the lentils and broth and bring to a boil. Cover and bring to a simmer. Simmer for 25 minutes. Add the apples and squash, stir, and cover/simmer for 20 minutes or until fork tender. I added about 1/4 c. more broth after adding the apples/squash. Taste for seasoning. I added a pinch of cayenne for spice and some more salt. Before serving, stir in the spinach until wilted. 

Recipe adapted from: Vodka and Biscuits 

Creamed Mustard Greens

mustard-greens-130x90

What you Need :


  • 1 1/4 pounds mustard greens, stemmed, trimmed and chopped
  • 1/2 pound cleaned spinach
  • 2 tablespoons cornmeal
  • 6 garlic cloves, chopped
  • 4 jalapeños, seeded and finely chopped
  • One 2-inch piece of fresh ginger, peeled and chopped
  • 2 red onions, finely chopped
  • 1/4 cup olive oil
  • Salt and pepper 

How to Make It :

Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl. Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop. In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and pepper and serve. 

 

Recipe adapted from: Food and Wine

Kale and Basil Pesto

Kale

What you Need :


  • 4 cups (tightly packed) chopped kale leaves
  • 2 tsp. + 1/4 cup extra-virgin olive oil
  • 6-8 large cloves garlic 
  • 2 cups basil leaves
  • 3 T fresh squeezed lemon juice 
  • 1 cup coarsely grated Parmesan 
  • 1/4 cup pine nuts
  • salt and pepper to taste 

How to Make It :

Coarsely chop the kale leaves and measure out 4 cups of packed chopped kale. Give the kale a good wash in the salad spinner if it needs it and spin dry . Heat 2 tsp. olive oil in a large non-stick frying pan and saute the kale just until it wilts, about 2-3 minutes over medium heat.Put the wilted kale, pine nuts and garlic into the food processor (using the steel blade) and chop until it’s finely chopped. Then add the basil leaves, put the lid on the food processor, and add the olive oil and lemon juice through the feed tube while you process the mixture. When it’s fairly well combined, add the coarsely grated Parmesan and salt and process until the pesto is as smooth as you’d like it about a minute. This pesto can be frozen in ice-cube trays or small mini-muffin tin cups. The Kale and Basil pesto is a delicious addition to soups or salad dressings, stirred into hot rice or cooked beans, or it can be eaten with pasta.

 

Recipe adapted from: Kalyn’s Kitchen

Sexy Spinach Skillet

spinach-130x90

What you Need :


  • 2 tbs butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6-8 mushrooms, halved
  • 2 tomatoes, diced
  • 1 tsp ground paprika
  • ¼ tsp cumin
  • Handful spinach
  • 50g feta
  • 4 eggs
  • Olive oil
  • Sea salt and cracked pepper
  • 2 red potatoes (diced and par-boiled)
  • Fresh coriander, parsley or basil

How to Make It :

Preheat oven to 200C. Melt butter in ovenproof frying pan, sauté onion, potatoes and garlic until fragrant. Add mushrooms and stir for 2 minutes to coat mushrooms. Add tomatoes paprika and cumin, cook for a few minutes until thickens. Add spinach and stir until just wilted, take off heat. Make wells in mixture and crack egg into each well. Season with salt and pepper and scatter feta over the top. Bake in preheated oven for 12-15 minutes until egg whites are cooked. Drizzle with olive oil and garnish with lashings of your favourite herbs. Serve with crusty bread

 

Recipe adapted from Cake Crumbs and Beach Sand

See yummy photo here

Spicy Bok Choy Peanut Salad

DSC_2900

What you Need :


  • 1 lb (about 6 stalks) bok choy, chopped
  • 2 medium carrots, grated
  • 1 red bell pepper, sliced
  • ¼ c smooth peanut butter
  • 3 cloves garlic, minced
  • ½” piece fresh ginger, minced
  • 3-4 Tbs unsweetened almond milk
  • 1½ tsp rice wine vinegar
  • 1 tsp. honey
  • 1 tsp olive oil
  • 1 tsp lower sodium soy sauce
  • 1 tsp Sriracha sauce
  • pinch red pepper flakes
  • ¼ cup roasted peanuts, chopped

How to Make It :

Prepare the veggies and combine them in a large bowl. Stir the dressing ingredients together in a medium bowl. Pour the dressing over the veggies and toss to coat.

 

Recipe adapted from Blog Her: Life Well Said

Spicy Chinese Noodles with Bok Choy and Chicken

DSC_2900

What you Need :


  • 1 lb. fresh Chinese egg noodles
  • 1 tbs.. sesame oil
  • 2 tbs. peanut or canola oil
  • 1 garlic clove, minced
  • 1 Tbs. finely grated fresh ginger
  • 1 tsp. red pepper flakes
  • 3 cups wide strips of bok choy
  • 1 carrot, peeled and cut into thin matchsticks
  • 3 shallots, white and light green portions, cut into 1-inch slices
  • 1/2 cup chicken broth
  • 3 Tbs. oyster sauce
  • 2 cups cooked grilled chicken

How to Make It :

Bring a large pot of water to a boil over high heat. Separate the strands of noodles, drop them into the boiling water and boil for 2 minutes. Drain, rinse under cold running water and drain again. Toss the noodles with the sesame oil and set aside. In a wok or large fry pan over high heat, warm the peanut oil. Add the garlic and ginger and stir until fragrant, about 10 seconds. Stir in the red pepper flakes, bok choy, carrot and the white portion of the green onions. Stir-fry the vegetables until the bok choy wilts, about 2 minutes. In a small bowl, stir together the broth and oyster sauce and set aside. Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Stir in the light green portions of the green onions and serve immediately. Serves 4.

 

Recipe adapted from Williams-Sonoma

Turnip Pickles

新鮮なかぶ

What you Need :


  • 2 lb small white turnips
  • 1 smallclump of celery leaves or fresh dill
  • 1 medium beet
  • 3½ cupwater
  • 1¼ cupwhite vinegar
  • 7 tbsp kosher salt
  • 2 garlic cloves, peeled
  • 1 tbsppickling spice, if desired 

How to Make It :

Wash and peel turnips and beet. Slice or wedge turnips and beet to fit into an appropriate jar with screw-on lid (glass only). Pack turnip and beet slices, celery or dill, garlic and pickling spice into jar snugly but not too tight. In a separate bowl dissolve salt in water and add vinegar. Fill jar to cover turnips and beets. Cover and place in refrigerator. Pickles will be ready to use in 7 to 10 days and will remain crunchy. Keep refrigerated.

Recipe courtesy of Melissa Peterson

Sweet Pepper Salad

DSC_2898

What you Need :


  • 1 cup roasted peppers (red, green, orange, yellow or mixed), sliced
  • ½ red onion, sliced
  • 3 tablespoons fresh parsley, minced
  • 1 clove garlic, minced
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons red wine vinegar
  • pinch of granulated sugar
  • 1 (15 oz) can of artichoke hearts, chopped
  • Pinch of dried chile flakes
  • Salt and pepper to taste

How to Make It :

Combine all ingredients in a medium bowl. Serve chilled.

Recipe adapted from Kjeld Peterson

Purple Hull Pea Hummus

Red bean pods in wicker basket over white background

What you Need :


  • 2 cups of shelled purple-hull peas, cooked and drained
  • 1 1/2 tablespoons lemon juice
  • 2 – 3 cloves garlic
  • 3 tablespoons tahini (sesame paste)
  • olive oil
  • salt and pepper 

How to Make It :

Place all ingredients into food processor, adding olive oil slowly process until smooth. Add a little water if consistency is too thick. Serve with pita chips or raw veggies. Option: Can be made with any beans — fava beans, edamame, pinto, black beans, lima beans, lady peas, cannelini beans, etc.

Recipe courtesy of Melissa Peterson

Tomato Pimento Relish

DSC_2890

What you Need :


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 pimentos, seeded and diced
  • 2-3 large tomatoes, diced
  • 1 jalapeno, seeded and minced
  • ½ cup rice wine vinegar
  • ½ cup honey
  • ¼ cup dried cranberries (optional)
  • Salt and pepper, to taste

How to Make It :

In a large saucepan, heat olive oil over medium-high heat. Sauté onion and pimento, stirring frequently, until soft. Add garlic and cook for 1 minute. Stir in tomato, jalapeno, vinegar, sugar, honey and dried cranberries. Bring to a boil, reduce heat and simmer until mixture is thick, stirring frequently, 20-30 minutes. Be careful to not burn. Remove from heat and cool slightly. Taste. Season with salt and pepper. Serve as a relish on sandwiches or with grilled meats. Store up to 2 weeks in refrigerator.

 

Recipe courtesy of Melissa Peterson

Dilled Purple Hull Peas

Red bean pods in wicker basket over white background

What you Need :


  • 1 lb fresh purple hull peas
  • ¼ cup olive oil
  • 3 tablespoons flat leaf parsley, chopped
  • 3 tablespoons fresh dill, chopped
  • 1 pint cherry tomatoes, halved
  • ½ teaspoon ground cumin
  • 3 cloves garlic, minced
  • Juice from 1 lemon
  • Salt and pepper to taste

How to Make It :

Place peas in a large saucepan and cover with water. Bring to a boil and reduce to a simmer. Cook until just tender. Drain. In a large bowl, combine cooked peas with remaining ingredients. Let stand for 30 minutes to allow flavors to combine. Serve chilled or at room temperature.

Recipe courtesy of Melissa Peterson

Roasted Fingerling Potatoes

potatoes roasted fingerling

What you Need :


  • 1 pound fingerling potatoes
  • 2 tablespoons extra virgin olive oil
  •  salt and pepper

How to Make It :

Ideas for seasoning:

• 5-6 cloves of garlic, crushed or minced • 1 tablespoon fresh rosemary, minced
• 1 teaspoon dried rosemary
• 1 tsp thyme leaves, chopped
• 1 large sage leave, chopped
• 1 tablespoon tarragon,chopped
• 3 tablespoons chives, chopped
• 3 tablespoons parmesean cheese
• finely grated lemon zest

  1. Heat oven to 425 degrees. In a large bowl, combine whole potatoes with oil, salt, pepper, and seasoning.
  2. Spread potaotes on baking sheet.
  3. Roast in oven for 20-25 minutes, flipping or stirring potaotes about every 10 minutes.
  4. Remove when potaotes are crispy golden brown on the outside. You may want to add more seasoning to taste or for garnishing.

Simple Moussaka

Moussaka

What you Need :


  • 2  medium eggplant, cut into 3/4-inch cubes
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 1/4 cup extra virgin olive oil
  • 1 pound potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup whole milk
  • 1 large egg yolk
  • 3/4 cup grated Parmesan cheese
  • 3 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon grated nutmeg
  • 1 pound ground lamb or beef
  • 1 large onion, finely chopped
  • 2 cinnamon sticks
  • 2 garlic cloves, pressed or finely chopped
  • 1/4 teaspoon ground cloves
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon pepper
  • 3 tablespoons bread crumbs

How to Make It :

  1.  Heat oven to 450 degrees
  2. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes. (This minimizes the bitterness of the eggplant).
  3. Toss the eggplant with the olive oil and spread on a baking sheet. Roast until tender, about 40 minutes. Remove from oven. Reduce oven temperature to 400 degrees.
  4. Bring 5 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until the potatoes are tender, about 15 minutes. Drain and return the potatoes to the pot.
  5. In a small bowl, whisk together the milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup parmesan cheese, butter, 1/4 teaspoon salt and nutmeg. Adjust seasonings if needed.
  6. In a large skillet over medium-high heat, brown the lamb (or beef). Make sure to break it up as it cooks. Season with 1/4 teaspoon salt.