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This recipe is really to highlight the super simple and delicious dressing-you can really use whatever greens and garnishes you like. I was super excited to make this because it’s the FIRST SPRING SALAD. It’s only April here in Vermont, so the first fresh farm vegetables feel extra special. This combination of greens, nasturtium & pickled carrots gives the salad a great balance of spicy, tangy, crunchy & sweet.
Ingredients Maple Mustard Dressing: 1 Tbsp maple syrup 1 tsp dry mustard (or your favorite type of prepared mustard, like dijon) 1 tsp apple cider vinegar OR Root 5 Farm Fire Cider Green Salad: fresh greens edible flowers (optional) quick pickled carrots or radish Method of Preparation Add your dressing ingredients to a jar with a lid- feel free to add some spices, salt/papper, or hot sauce if you like that kind of thing. Sometimes I add garlic powder. Shake to combine- salad dressing DONE! That’s it! This dressing is great on all sorts of dishes and you can adjust it to make it sweeter or more tangy depending on what you like. The maple mustard dressing is especially good on a salad with strawberries or apple slices.
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 Maybe you’ve seen pictures of this gorgeous spiral tart all over the internet, but I first made it 3 years ago when I saw it on pinterest. I wanted to make it vegan but you can absolutely use your favorite non-vegan dough and fillings. What’s fun about this tart is that it can be filled with whatever vegetables you like (as long as they can be shaved or sliced into long strips) The dough that I like to use is an olive oil and herb dough, but you can use your favorite pie crust recipe or storebought too. HERB AND OLIVE OIL DOUGH
1 1/2 cups all purpose flour 1 teaspoon salt 1 teaspoon dried herbs (I love rosemary or lemon thyme but use whatever you like most) 1/3 cup olive oil 1/3 cup water or plain unsweetened plant milk Mix flour, salt & herbs together in a bowl. Make a little well and pour in your liquid ingredients. Mix together with a fork until just combined, then turn out onto a floured work surface for a quick knead until it comes together into a ball. Dust with flour and use a rolling pin to flatten out into a circle. Transfer onto your tart pan and push sides into the grooves. Use a knife to trim the excess. Prick all over with a fork and blind bake at 350°F for about 10-15 minutes (until it’s golden brown). FILLING Under the beautiful vegetable spiral you’ll need some sort of filling. Here you can really get creative. I usually like to spread a layer of garlic hummus or a flavored vegan cream cheese. Kite Hill has chive, everything, and garden veggie and all of these work great. Plus one container fills up the tart perfectly. If you want this to be more of a ratatouille style, you can lay down some thick tomato sauce. I’ve even made this with a layer of pesto. If you’re not vegan I think a layer of ricotta cheese or a bechamel sauce would work well. Get creative! THE SPIRAL Okay, this is what you’re all here for. The vegetable spiral on top looks STUNNING but is actually pretty easy to make as long as you have your vegetables all prepped. You can use whatever vegetables you like, but I really love to incorporate as many colors as possible. The more straight the shape of vegetable, the easier it is to get thin slices, so if you’re at the market you might want to maybe skip over the really fun shaped zucchinis and squashes. You’ll need about 4-6 cups of vegetables for an entire tart. Here’s what I like to use in mine: Ingredients: 1 eggplant 1 zucchini 1 yellow squash 3 large carrots 1/4 cup olive oil 1.Cut your vegetables into long thin strips, all the same thickness. A mandolin makes this the easiest (please watch your fingers) but a vegetable peeler or good knife skills can work too. . If your veggies are very wide, you may have to cut each strip in half lengthwise. I usually have to do this for the eggplant so that it’s not taller than all the other veggies. Get all of your veggies cut and ready and a bowl of olive oil. 2. Once you have your tart filling spread along the bottom of the crust, you’re ready to spiral. Dip each vegetable strip into the oil, or use a brush if you prefer.. Start with your first strip (anything but carrot) and create a tight spiral on your cutting board. This is going to be your centerpiece so make sure it’s as tight as possible. You can wrap one more strip around to secure the spiral, and then move this to the center of your filled tart. 3. Continue wrapping immediately so things stay nice and tight. Alternate between all the vegetables as you go. As you get closer to the crust you can really start to pack them in so that I have as many layers as possible. Once the tart is full, pour any remaining oil on top and sprinkle with salt and pepper. 4. Bake at 350°F for about 50 minutes. The vegetables should still have a bit of texture to them. Cool for a bit before you slice and serve!
Beets can be a polarizing vegetable- some people love them, some people think they taste a little too earthy. I want to encourage people to give them a shot and embrace their strong taste. Beets are incredibly good for us, especially for our heats. Following the Doctrine of Signatures, beets look very much like our hearts that they are so good for! They are known to reduce blood pressure and improve blood flow.
If you aren’t already a beet lover, I suggest trying recipes that lean heavily on herbs, spices, and acidic flavors to add some balance. I’ll also be posting a beet brownie recipe that uses it’s natural sweetness and rich flavor to compliment lots of chocolate. Ingredients 1 cup of beets, roasted and peeled 1.5 cups or 1 can of cooked chickpeas 3 garlic cloves, chopped ½ cup fresh herbs like dill, parsley, or basil 1 lemon, juiced ¼ cup olive oil ¼ cup of tahini ½ tsp dried cumin A large pinch of salt & pepper to taste Method of Preparation
You can use this hummus as a dip, sandwich spread, or add to salads.
This recipe is perfect for early spring, when eggs and Power Kraut are abundant but fresh veggies are still in short supply. Deviled Eggs can be as basic or exciting as you like, but this twist on the classic adds a great briney taste without being too complicated. Any of our Root 5 Farm Power Krauts would be perfect in this recipe, with our favorites being beet sauerkraut or kimchi. Make these to bring to a party, or just for your own enjoyment.
Ingredients 6 large eggs, hard boiled, peeled and cut in half lengthwise 2 tbsp mayonnaise ¼ cup of Root 5 Farm Power Kraut, sliced finely + brine from the jar Salt & pepper Garnish options: chopped cilantro, microgreens, sprouts, or chili crisp Method of Preparation
Bacon Kimchi Fried Rice
This recipe is perfect to eat for breakfast, lunch, or dinner and is super savory. The addition of kimchi really punches this dish up and adds a crisp flavor that offsets the richness of the bacon. Kimchi friend rice is super versatile- switch up the vegetables and add bok choi or summer squash, or swap out the protein for tofu, spicy tuna, or even scrambled eggs. This serves about 6 people as a main dish. Ingredients 1.5 cups of dry long grain rice like jasmine, cooked and cooled, ideally overnight in the refrigerator 1 large yellow or white onion 3 cloves of garlic, minced. 1 small knob of ginger, peeled and chopped finely 1.5 cups of Root 5 Farm Kimchi + juice, chopped finely 2 cups of peas (fresh or frozen) ½ pound of bacon, cooked and chopped into small pieces 1 Tbsp sesame oil 1 Tbsp soy sauce or coconut aminos 1 Tbsp your favorite cooking oil Method of Preparation
Ingredients 2 large yellow onions, sliced 3 cloves of garlic, minced 1 Tbsp oil 1 tsp brown sugar 4 cups of stock of your choice 1 sprig of dried thyme or other herb of your choice salt & pepper to taste Optional: 1 Tbsp all purpose flour Method of Preparation
1. Add oil to a soup pot with tall sides and turn the burner to medium. 2. When the oil is hot add the sliced onions and stir to soften- about 10 minutes 3. Add sugar & a sprinkle of salt/pepper and mix well. 4. Cook for another 20-40 minutes, only stirring every 5 minutes or so. This will allow your onions to caramelize slowly, making them sweet but not burnt. You can choose how dark you like them or how much patience & time you have. Add your minced garlic at the very end, along with your thyme. 5. If you like a thicker soup, add 1 Tbsp of flour and stir together with the onions on low for a few minutes. 6. Warm up your stock and add to the onion mixture, stirring to combine. 7. Simmer on medium low for 15 minutes. Taste for seasoning, if your stock isn’t salted you may want to add some here. You can also add some soy sauce or coconut aminos for added savory flavor. 8. Enjoy the soup as is, or top with garnishes. Garnish This soup can hold its own without any additional add-ons, but French onion soup really is a vessel for lots of crusty bread. You can top with toasted bread croutons that you cut into squares, or you can lay a whole slice of bread on top of your oven-safe bowl and broil for a few minutes. It makes your bread a combo of crispy and soft and it soaks up the onion broth perfectly. I also recommend adding shredded cheese, melting that on top of the bread too!
Spiced Carrot Soup This carrot soup is really easy to put together and has the perfect warm fall flavors. To get it nice and silky smooth you do need a blender or immersion blender. It’s very comforting and sweet, with a hint of harissa spice and coconut.This recipe makes a big pot: 6-10 servings depending on how much soup you like to eat. Ingredient 1 lb of carrots, peeled & roughly chopped 1 onion (white or yellow), peeled & roughly chopped 1 apple, peeled, cored & roughly chopped 3-6 garlic cloves, peeled & left whole 1 Tbsp coconut or olive oil 1-2 Tbsp harissa (you can use dry or a paste, if you can’t find any you could also use a curry powder) 1 can of coconut milk 2-4 cups of vegetable stock (less if you like a thicker soup, more if you like a thinner soup) salt & pepper to taste Method of Preparation
Serve it up!
I always serve this soup with a side of white rice, especially if I’m just having this for my main meal. You can make some great garnishes too- a spiced sour cream topping, a drizzle of basil oil, or chopped vegan bacon all goes really well. But my FAVORITE topping is chhonk. To make a chhonk you just need to fry aromatics like dried & fresh herbs in some hot fat. Here’s how I make a simple one for this soup:Heat a few teaspoons of oil on low heat until it’s glistening. Toss in a teaspoon of whole mustard seeds until they start to pop a bit. Then add about 1/4 of fresh sage leaves and give them a quick toss in the oil to coat. That’s it! You can use any herbs/spices that you prefer, but I love the taste of the sage with this sweet and creamy soup. The fresh herbs get nice and crispy and the dried herbs get beautifully toasty and aromatic. I just pile the chhonk on top of the soup along with any remaining oil since it’s so nicely infused with the spices. Cabbage rolls are a bit labor intensive, great for a weekend project, but they're worth it. They make for excellent comfort food on a cold grey day, with rice and meat rolled up in cabbage leaves and simmered in a tangy tomato sauce.
Makes 6-8 servings Ingredients 1 large green cabbage 1 yellow onion, diced 4 garlic cloves, minced 2 cups tomato puree or sauce 1.5 cups ground beef, crumbled tofu, cooked lentils or other meat of your choice 1.5 cups cooked rice or grain of your choice 1 tbsp grapeseed oil (or whatever kind you like) 1 tbsp sugar 1 tbsp apple cider vinegar salt, pepper + optional herbs like dill or parsley Method of Preparation
1.Preheat your oven to 375° 2. Boil your cabbage in a big pot of salted water for about 5 minutes. 3. You want it to be soft but not mushy. Drain + cool slightly, then carefully peel off the largest outer leaves. You need about 8-12. Remove the thick ribs of the leaves so they can lay relatively flat. 4. Take the remaining cabbage and remove the core. Chop and put in the bottom of a 8x13 baking dish. 5. Heat oil in a saucepan and add your onion. Sauté until it starts to become translucent, then add the garlic and cook until it’s fragrant. Toss half of this mixture into a bowl and add your meat, cooked rice, a little salt & pepper plus whatever seasonings you dig. 6. Add tomato puree to the pan with the remaining onion & garlic along with the sugar and vinegar. Simmer with a lid on for about 10 minutes. 7.Add half of the tomato sauce to your rice mixture and stir until it’s well combined. 8. Lay out your first cabbage leaf and add 1/8th of the filling. You can use two leaves if they are small or have holes. fold in the sides around the filling and roll like a little burrito. 9. Repeat with the remaining filling and leaves. Set the rolls in the baking dish, seam side down, on top of the chopped cabbage. Pour over the remaining tomato sauce. 10. Cover with foil, and cook for about 40 minutes. Uncover and broil for another 5 minutes. Serve & enjoy!  Here's with another quick pickle, this time with carrots. The liquid for this one is a little more tart and less sweet than my picked radish recipe, just because the carrots have their own sweetness. I use a 3-2-1 ratio which is super easy to remember when you want some pickles of the fly. You can use this simple recipe to quick pickle just about anything… watermelon rinds, green beans… the possibilities are endless. You can also throw in flavorings like dill, juniper berries, mustard seeds. This is a nice blank canvas that you can make your own. I love adding picked carrots to salads, sandwiches and even as a garnish on soups when you need a nice acidic bite to balance things out. Ingredients
2 cups of carrots- sliced thin or in ribbons 1.5 cups of vinegar (I like to use a combo of white vinegar and rice wine for this recipe) 1 cup of water 1/2 cup of sugar Method of Preparation 1. Wash and cut your carrots. You want them to be fairly thin to be able to pickle quickly in the fridge. If you want to do large pieces of carrots you’ll have to boil them up a bit to soften. Add your carrots to a glass jar with a lid. 2. Boil the water, vinegar and sugar together, stirring to dissolve everything together. 3. Pour the hot liquid into the jar right on top of the carrots, making sure everything is covered completely. 4. If some of your veggies are sitting up above the level of the brine you can add a layer of parchment paper to keep everything submerged. 5. These will be ready to enjoy later the same day, but they get even better after 24 hours. They’ll keep in the fridge for at least a week if not more. Usually my recipes are real flexible and I hardly write any “backstory” at all. I’m not a huge fan of the ones where you have to read a novel about the cook’s life/kids/childhood. But today this recipe actually does have a story, and it’s the reason why I made it in the first place. Growing up I ate this dish made by both of my grandmothers, but an ocean apart. My Italian-American grandma made this giambotta as kind of a light vegetable stew. When I would stay with my other grandmother in Nice, on the French Riviera, she would cook a version of this almost every day. I would call my parents and complain that it was “zucchini and tomato land”. Last week I was looking at my harvest vegetables trying to figure out what to cook, and my mom suggested this. I never really enjoyed it as a kid…but I loved all the ingredients and felt like I was good enough in the kitchen to make it work. This tasted AMAZING. All of the ingredients were coming in fresh at the same time, so I think it’s the perfect mid or end of summer recipe. When researching online I read that this would be eaten cold, stuffed into a bread bowl to make it portable. It was packed up as lunch for farmers to take into the fields with them. That totally felt right so I did the same and brought it out into the garden with me. What’s nice is you can eat this hot or cold, as a snack or and add whatever protein or starch that you might want.
Ingredients TBH, use whatever amount of each vegetable that you like. 1 large zucchini diced 1 large eggplant diced a few sweet peppers, diced 3 small potatoes, diced 2-12 cloves of garlic, sliced ( I use a whole head) 2-4 Tbsp olive oil 4 cups tomato sauce fresh basil salt & pepper Method of Preparation:
1. Wash and chop all of your vegetables into bite sized pieces, about 1” cubes 3. Grab a big pot with a lid and warm your oil over medium heat. 3. Add all of your vegetables + garlic to the pan and season with some s & p. You can add chili flakes or whatever other dried herbs that you like. 4. Cook for about 10 minutes, stirring occasionally. 5. Pour tomato sauce over the vegetables so that they’re pretty much completely covered. Lower the heat to a simmer and cook for another 10-20 minutes. I like to cook it for even longer because I like mine to be pretty soft and melted down. 6. In the last few minutes of cooking add some fresh basil. Serve hot or cold with bread. |
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Root 5 Farm
Danielle Allen & Ben Dana 2340 US Route 5 North Fairlee, Vermont 05045 (802) 923-6339 [email protected] [email protected] |
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