Friday, October 24, 2008

WEEK 1 RECIPES

Here are a few recipes to kick off the start of the Fall CSA season, featuring some of this week's vegetables. I hope you enjoy them, and if you have any recipes you'd like to share, just email them to me and I'll try and post them on the blog! Happy cooking (and, of course, feasting too)!
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GREENS SAUTEED WITH GARLIC, RAISINS AND PINE NUTS
(from the Gardeners’ Community Cookbook)

1 small onion, sliced thinly
1 clove garlic, minced
¼ c raisins
1Tbsp olive oil
1 Tbsp butter
¼ tsp salt
1 bunch hearty greens (kale, collards, swiss chard or asian greens), shredded, washed and drained
½ cup toasted pine nuts
3 Tbsp balsamic vinegar

Heat the butter and oil in a saucepan over medium heat. Saute the onions, garlic, raisins and salt together until the onions are soft. Add the greens (and a little water if needed), cover and steam until tender, tossing occasionally. Remove from heat and toss with toasted pine nuts and balsamic vinegar. Serve right away.
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WINTER WARMER SOUP
(from The Complete Encyclopedia of Vegetables and Vegetarian Cooking)

3 medium carrots, chopped
1 large onion, chopped
1 large potato, chopped
1 large parsnip, chopped
1 small or medium rutabaga, chopped
2 tbsp vegetable oil
2 tbsp butter
salt and freshly ground pepper
1 piece fresh ginger, grated
1 ¼ c milk
3 tbsp cream
2 tbsp dill
squeeze of fresh lemon juice

Put the carrots, potato, parsnip, turnip and onion into a large saucepan with the oil and butter. Fry lightly, then cover and sweat the vegetables on very low heat for 15 minutes, shaking the pan occasionally. Pour in the water, bring to a boil and season well. Cover and simmer for 20 minutes until the vegetables are soft. Strain the vegetables, reserving the stock, add the ginger and puree in a food processor or blender until smooth.

Return the puree and stock to the pan. Add the milk and stir while the soup gently reheats. Remove from the heat, stir in the cream, dill, lemon juice and extra seasoning, if necessary. Reheat the soup, if you wish, but do not allow it to boil as you do, or it may curdle.
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ORANGE BRUSSEL SPROUTS
This recipe is a variation of one that Jamie and Nora Quinn, farmers at Ferme La Terre Bleue in Elgin, QC make, and it's very yummy! To those people who think they hate brussel sprouts, I say try this recipe and then reconsider!

1 Tbsp EACH olive oil and butter (or a little more)
1/2 cup onion, finely chopped
brussel sprouts, washed, trimmed and halved lengthwise
zest and juice of 1 orange
salt and freshly ground pepper

Melt butter and olive oil together in a saucepan over medium-low heat. Add the onion and saute until translucent, about 5 minutes. Add the brussel sprouts and some salt to taste and saute a few minutes more, until the sprouts are starting to brown a bit. Stir in the orange juice and zest (and some water if needed), cover with a lid and steam until the brussel sprouts are JUST tender (don't overcook them! they should still be a nice green and a little firm when you're done!). Season to taste and serve right away.

3 comments:

Hope Sharp said...

The Winter Warmer soup was delicious. Thanks for the yummy vegetables and recipe. One serving was enough for a whole meal!

Pat Weiler said...

The brussel sprouts with orange juice were a big hit. This is a recipe that I will definitely make again. Even someone who is not a big fan of brussel sprouts might like them this way. There were no leftovers!

Kate said...

The Winter Warmer soup was amazing! Thank you so much for posting the recipe. We are trying the kale recipe tonight :)