Recipes
Potato Leek Soup
Julia Child's recipe... quick, easy, and really yummy!
2 tablespoons neutral oil, such as canola or grapeseed oil
4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped
3 large leeks (1 pound), cleaned and thinly sliced (your share this week includes 1 pound!)
6 cups vegetable stock (or light chicken stock)
Kosher salt, to taste
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives
Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
Add the cream, and season to taste with salt and lemon juice.
Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.
Beet Bourguignon
This is one of those dishes that works well making a day in a advance. The flavors will become more intense and the vegetables more tender. This dish would be excellent paired with lentils, noodles, or mashed potatoes.
2 tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, minced
8 small beets, peeled & quartered (we used Chioggia beets)
4 medium sized carrots, sliced in large pieces
2 sprigs thyme
sea salt & pepper to taste
2 tbsp tomato paste
1 cup red wine
2 cups vegetable stock
3 bay leaves
2 tsp arrowroot powder, solved in 2 tbsp water (optional)
1 tbsp olive oil
Mushrooms
1 onion, chopped
Cooking the stew: Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils, mushrooms and pearl onions.
Searing the mushrooms and onions: Heat olive oil in a pan. Lower the heat and sear the mushrooms and onion, stirring occasionally, until tender and golden in color. Season to taste. Set aside.
Finishing the stew: Taste the stew, add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional. Add mushrooms and onions and simmer for 10 more minutes.
Russian Beet Salad
This is a sweet and tangy recipe that really accents the sweetness of the beet. Warm up and eat atop a bed of braised kale, or keep cool on a cold chopped bed of mesclun with walnuts and goat cheese with basalmic vinaigrette.
4-6 medium sized beets
3 Tbs apple cider vinegar
4 Tbs olive oil
1 Tbs orange juice
pinch of cayenne pepper
1 tsp caraway seeds
pinch of cloves
pinch of cinnamon
1/2 tsp finely grated lemon peel
1/2 tsp finely grated orange peel
salt and pepper
Preheat oven to 350F. Bake beets 1 hour or until soft. Cool and peel beets. Finely chop roasted beets. Mix remaining ingredients in a bowl, toss with beets and refrigerate several hours. Serve on your choice of greens.
Brown Roasted Rutabaga Wedges
4 medium rutabagas (about 3 pounds)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Sea salt
Heat oven to 500°. Cut ends off rutabagas and peel them. Use a heavy, sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3 - 4 long wedges.
Place wedges in very large baking pan and toss with olive oil to coat them well. Spread them out into a single layer and try to keep them from touching one another.
Roast in a hot oven 20 minutes. Use tongs to turn each wedge over. Roast another 15 - 20 minutes. Remove from oven and toss with balsamic vinegar and salt to taste. Serve hot.
*This "hot-oven" approach to roasting is credited to cookbook author Barbara Kafka.
Rutabaga Carrot Coleslaw with Buttermilk Garlic Dressing
from Madison Area Community Supported Agriculture Coalition
1 large or 2 medium rutabagas (about 1 pound)
1 large carrot
6 - 8 tablespoons Buttermilk Garlic Dressing (see below)
4 tablespoons chopped fresh parsley
Salt and pepper to taste
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand- held grater.
Toss with remaining ingredients
Chill 1 hour or more.
Buttermilk Garlic Dressing
Ingredients
1 - 2 medium garlic cloves
4 tablespoons minced green onion
3 tablespoons white wine vinegar
1/2 cup buttermilk
1/3 cup sour cream
Large pinch sugar
1/2 cup olive oil
Directions
Mince garlic; mash to a paste with fork or back of knife. Whisk garlic, green onion, vinegar, buttermilk, sour cream, and sugar in bowl. Gradually whisk in the olive oil. Season generously with salt and pepper, to taste.
Makes almost 1 1/2 cups.
Baked Honeyed Rutabaga Discs
One of your fellow shareholders contributed this recipe as a family favorite a few years back. It's adapted from “The Victory Garden Cookbook” by Marian Morash. Excellent for turnips too.
2 medium rutabagas or large turnips (2 lbs total)
4 TB butter
1/4 c honey
Preheat oven to 400 degrees. Peel rutabagas/turnips. Slice across width of vegetable to make ½ inch disks. Melt butter and brush onto baking sheet. Place disks on sheet and brush with butter. Bake for 15 minutes. Turn and coat with honey, bake another 15 minutes. Turn once more and coat with melted butter and honey. Bake another 15 minutes. You may have to adjust final time for size and thickness of the discs.
Butternut Squash Ginger Carrot Soup
1 butternut squash, or 1 pound frozen squash
6 carrots
4 cloves garlic
1 thumb size piece (or larger) of fresh ginger
1 onion
1 qt stock (veg or chicken - fish could also work nicely here)
water
olive oil
salt & pepper
(optional - cream, milk, sour cream, or coconut milk)
Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender. Using a potato masher, crush the cooked veg then blend to your preference. I usually like to blend half leaving some of the mashed carrots and squash for some texture. At this point you can stir in something creamy if desired. I used about half a can of coconut milk recently and thought it was perfect. If using sour cream, add it into the serving bowl as a garnish.
Creamy, light butternut squash macaroni and cheese
I found this one in our archives and the description read: “This recipe was a hit with the kids.” Who are we kidding? Macaroni and cheese is great at any age! I love it anytime and with any kind of veggie variety!
3 cups cubed peeled butternut squash (about 1 [1-pound] squash) OR 1- 2 pound package of squash puree
1 1/4 cups chicken or broth
1 1/2 cups milk
2 garlic cloves, peeled
2 tablespoons plain yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) shredded Gruyère cheese (note: I never have cheese this fancy... use your favorite kind of melting cheese, like colby, mozzarella, or most cheddars)
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi, elbows, or rotini
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley
Preheat oven to 375°.
Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
Place the hot squash mixture in a blender. Add salt, pepper, and yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
Celery and Blue Cheese Soup
2 Tbs. butter
3 celery stalks, chopped
1 onion, coarsely chopped
1 cup chopped leek (white part only)
4 cups chicken stock or canned low-salt chicken broth (or veg broth)
1 lb. potatoes, peeled and diced
4 oz. Blue cheese, crumbled (about 1 cup)
1/2 cup heavy (whipping) cream
Salt and freshly ground black pepper, to taste
In a large saucepan, melt the butter over medium heat and sauté the celery, onion, and leek for 4 to 5 minutes, or until soft but not browned. Stir in the stock or broth and bring to a boil. Add the potatoes, reduce heat to low, and simmer for 45 minutes. Remove from heat, transfer to a blender or food processor, and purée.
Return the soup to the saucepan over low heat and slowly add the blue cheese and cream, stirring constantly. Season the soup with salt and pepper. Correct the consistency of the soup, if necessary, by adding a little more cream or stock or broth. Ladle the soup into bowls and serve immediately.
Chilled Beet & Celery Soup
1 1⁄2 lbs beets
1 large onion
2 cups celery, thinly sliced (works well with celery root or use frozen celery)
2 tablespoons olive oil
salt and pepper
2 teaspoons sugar
1 tablespoon red wine vinegar
3 cups low sodium chicken broth
1⁄2 lemon, juice of
1⁄3 cup plain yogurt
2 tablespoons minced chives (or finely minced scallions)
Peel the beets and cut them into 1" chunks. Peel and dice the onion, and chop the celery.
In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
Puree the soup, and chill 6 hours to overnight.
Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
Serve with a dollop of yogurt, and a sprinkling of minced chives.
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