Recipes
Carrots with Coconut Butter and Lime
This recipe comes from the book "Vegetable Literacy" by Deborah Madison. It's a great veggie resource filled with interesting facts about all kinds of veggies, as well as wonderful recipes. This recipe caught my eye as it's so simple yet so delicious. You should be able to find coconut butter at a co-op or you can make your very own. Get a bag of shredded unsweetened coconut and blend for about 3-5 minutes until smooth. If it doesn't come together try adding some coconut oil to make it gel. Store the butter in a glass jar and use it anywhere you have a recipe that calls for vegetable oil or regular butter.
1 pound carrots, scrubbed and sliced into rounds or on the diagonal 1/2 inch thick
Sea Salt
About 2 tbsp coconut butter
1 lime
In a pot, bring 4 or more cups of water to a boil. Add the carrots and 1 tsp salt and simmer until the carrots are tender to the touch of a knife tip, about 15 minutes. Drain well, then return the carrots to the pan for a few minutes to dry in the residual heat. Add the coconut butter, toss to coat the carrots, and then halve the lime and squeeze over the carrots. Taste for salt and add more if needed.
Coriander Carrots
This would make a great side at your Thanksgiving table.
1 tsp whole coriander seeds
1 pound diagonally cut carrots
1/4 cup water
1 tbsp butter
1/4 tsp salt
1/4 tsp pepper
Crush coriander seeds with a heavy skillet (or grind them using a mortar and pestle, spice grinder, or coffee bean grinder).
Heat a large skillet over medium heat. Add corianger; cook 30 seconds or until toasted. Add carrts, water and butter to the pan. Reduce heat to medium-ow; cover and cook 10 minutes or until carrots are crisp-tender. Sprinkle with salt and pepper and cook, uncovered, 3 minutes or until liquid evaporates.
Daikon with Tahini Dressing
This is an attention-getting dish: it’s unique, it’s attractive, and it tastes wonderful. Mix in some cooked shredded chicken and an extra 1/4 cup tahini, and you have a delicious, unique chicken salad. Angelic Organics Kitchen (adapted from Recipes from a Kitchen Garden).
4 inches daikon, cut into matchstick-sized strips
3/4 cup thinly sliced red radishes
1 medium carrot, grated (about 1/2 cup)
1/4 cup tahini
4 scallions, thinly sliced
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon dry sherry or vermouth
dash salt
sugar
1/4 cup chopped almonds (optional)
Combine daikon, red radish, and carrots in a medium bowl.
Whisk the tahini, scallions, lemon juice, sherry, salt, and sugar to taste in a small bowl until well combined. Thin the dressing with a few tablespoons of water until the mixture is a smooth paste.
Toss the dressing with radishes until well combined. Garnish with almonds if desired.
Roasted Daikon and Carrots
You really can't go wrong roasting veggies! The daikon gives this dish a nice kick, and the balsamic added at the end of the cooking time makes the whole dish incredible. There's no need to peel the daikon as it's got a really thin skin.
1.5 pounds daikon radishes, scrubbed and sliced into ¼-inch rounds
4 carrots, peeled and cut into ¼-inch rounds
1 red bell pepper, thinly sliced (optional)
1 shallot, thinly sliced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
¼ cup balsamic vinegar
Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
Redbor Kale Salad with Squash and Orange
This recipe calls for butternut squash, but I think it would work with any squash. Acorn or sweet dumpling may be harder to peel, so you could cube it, roast it and then peel it once it's cooled.
2 cups winter squash, peeled, and cut into 1″ cubes
1 bunch Redbor kale, washed, dried, and chopped
1 orange, supremed
juice of half a large orange
1/4 cup olive oil
1/2 teaspoon sea salt
3″ segment of orange zest
1 1/2 fresh oranges, divided into segments
1/3 cup shaved Asiago
3 twists fresh ground pepper
Preheat the oven to 425 degrees. Prepare the squash, spread out on a rimmed baking sheet with a drizzle of olive oil and a pinch of salt, and bake for 25 minutes, or until the squash is cooked through and the edges are golden brown.
Prepare the kale and orange zest and segments. Slice the zest into thin strips.
Juice the orange half. Whisk the orange juice into the olive oil, and add the salt.
When the squash is ready, toss the orange segments and squash with the kale, add a generous drizzle of the vinaigrette, and garnish with slices of zest, Asiago, and pepper.
Sweet Dumpling Squash with Wild Rice and Apple Stuffing
The small size of these squash makes them perfect for stuffing.
2 sweet dumpling or acorn squash
1/2 cup wild rice
1 shallot
1 large firm apple (Macoun or empire would be great; use 1 1/2 if on the smaller side)
1/8th cup (large handful) sliced almonds, toasted
2 tbsp butter
2 tbsp honey, plus more to taste
Cinnamon
Finely ground sea salt
Pepper
Olive oil
Lemon juice
Cook the wild rice according to package directions -- it will take 40-60 minutes or so.
Meanwhile, preheat the oven to 350. Cut the squash in half (vertically) and scoop out the seeds. Pierce the flesh with a fork in a few places. Divide the butter between all 4 squash halves. Drizzle each with the honey, and then sprinkle with cinnamon.
Cover each squash half with foil, put them on a baking pan, and pop them in the oven for 30 minutes.
While the squash is cooking, chop up the shallot and saute it in evoo until it starts to brown, then set aside. Roughly dice the apple, then squirt with a little lemon juice to keep it fresh. When the wild rice is done cooking, add the apple and shallot, almonds, sea salt and pepper to taste, and a generous drizzle of both the evoo and honey and toss to combine.
Take your baking pan out of the oven (leave it on) and remove the foil from the squash. Scoop the wild rice mixture into each half. Lightly spray the top of the filled squash halves with cooking spray, then return to the oven for 15 minutes uncovered.
This will serve 4 as a side dish or 2 as a vegetarian main course.
Sweet Dumpling Squash Bars
These sweet treats feature this weeks' squash. They basically taste like pumpkin pie in a bar!
2 sweet dumpling or acorn squash
For the crust:
1 cup whole wheat flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup butter
For the filling:
1 1/2 cups (one 13-ounce can) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
Cut the squashes in half, scoop out the seeds, and place the halves face-down in about 1/2 inch of water in a baking pan. Roast at 350 degrees for 45 minutes or until the flesh is tender. Scoop out the flesh and set aside.
In a large bowl, combine the flour, oats, and brown sugar. Cut in the butter until evenly mixed. Press the mixture flat (with a side crust if desired) into a 13 x 9 1/2 inch baking pan. Bake at 350 degrees for 15 minutes.
Meanwhile, combine the squash with the evaporated milk and eggs. Mix well. Add the sugar, salt, cinnamon, ginger, and cloves, and continue mixing until smooth. Pour the squash mixture into the baked crust. Bake for 30 minutes or until the custard has set in the middle. Cool, cut into squares, and serve. Could also serve them cold. Serves 8 to 10.
Apple Crisp Pie
Here's a great pie recipe just in case you don't already have a standby.
1 9-inch pie crust
4-5 Macoun or other New England apples, peeled, cored, and thinly sliced
3/4 c plus 2-3 T sugar
¾ c flour
1/2 t cinnamon
1/4 t salt
3 T brown sugar
1/2 c butter at room temperature
Toss apples with the 2-3 T sugar. Place into uncooked pie shell, rounding up on center. Combine remaining ingredients in bowl, mixing until mixture resembles moist crumbs. Sprinkle over top of apples. Bake 15 minutes at 425°F. Reduce heat to 350° for 30 minutes more until crunchy and brown.
Slowcooker Apple and Cranberry Compote
This will make your whole house smell heavenly while creating a tasty compote that you can spoon over yogurt or ice cream, or even meats. I bet it would even be a good stand-in for cranberry sauce!
4 medium sized Macoun or Macintosh apples, sliced but (unpeeled – the skin softens and almost dissolves so no need to peel)
1/2 cup sugar (This is not an overly sweet compote. You may want to add more sugar. We like it tart.)
2 tbsp lemon juice
2 tablespoons apple pie spice
1 bag (12oz) whole cranberries
Pinch of salt
Directions: Set slowcooker on low. Toss apples and lemon juice. Then combine with all other ingredients in a bowl and toss. Add ingredients to slowcooker. Cook for 3 hours, stirring once an hour, if desired. Serve warm layered with yogurt, or enjoy over top vanilla ice cream. Refrigerate leftovers and use on oatmeal, pork roast or enjoy on its own.
Cranberry Sauce
This is a tried and true, simple cranberry sauce recipe. I make this sauce every year or so and can lots of it so I can pull out a jar whenever needed. It will also freeze great and keeps in the fridge for a long time too. If you want to get a little more fancy add some apple pieces and raisins or spice it up with cloves, allspice and ginger.
3 cups cranberries
1.5 cups water
1 to 1.5 cups sugar
Boil sugar and water together 5 minutes; add cranberries and boil without stirring (5 minutes) until all skins pop open. Remove from heat when popping stops and allow the sauce to cool.
Pepper Cranberry Sparkle
I just can't resist throwing in a festive cocktail drink. This recipe comes from Organic Gardening, December 2014.
Serves 1
Pink Himalayan sea salt
2 oz gin
2 oz Black-Pepper Cranberry Shrub (recipe below)
4 oz Club Soda
Fresh Cranberries
Moisten the rim of a tall glass and dip the rim into the sea salt. Gently fill the glass with ice. Add gine, shrub, and club soda. Stir to mix. Float some cranberries in the cocktail, or spear on a cocktail skewer and garnish.
Black-pepper Cranberry Shrub
2 cups fresh whole cranberries
1 tbsp black peppercorns
1 1/4 cups sugar
3/4 cup pomegranate vinegar
Place all ingredients except for vinegar in a medium-sized saucepan. Muddle, or press, the berries until they break and get juicy. Then slowly heat up to medium, stirring often. Once the sugar dissolves reduce the add, add vinegar, and simmer for about 2 minutes, stirring occasionally. Let cool and then refrigerate for at least 6 hours. Strain through a cheesecloth and bottle the liquid.
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