This simple yet pleasing dish uses all but one of your CSA items this week! With winter upon us, it's easy to get into the rhythm of comfort food that's loaded with lots of complex carbs. This is a refreshingly light, yet satisfying meal that makes great leftovers for lunches! Enjoy!
Start by mixing together the water, brown rice, one tbsp chili powder and one Tbsp olive oil. Add a dash of salt. Heat over high heat in a medium pot until boiling. Reduce heat and cover for 45 minutes. After 45 minutes remove from heat and fluff with a fork.
While the rice/beans cook, start the sweet potatoes and bok choy. Heat 1 tbsp olive oil over medium heat. Add the sweet potatoes and let cook uncovered for 15 minutes, stirring as to make sure they do not stick to the pan. Once the potatoes are slightly tender, add the bok choy and the remaining chili powder. Stir well and reduce heat to low. Let cook over low heat until the potatoes are fully tender. Add about 1 tsp salt, and stir once more. Remove from heat.
While you have a moment, chop the green onions and cilantro, set aside. Wash the mixed greens and spin dry in a salad spinner. Optional toppings: salsa, sour cream, jalapeños, avocado, shredded cheese.
I like to make a big mixed up bowl of everything. Start by layering a bed of lettuce in the bottom of your bowl (or plate). Add a scoop of the sweet potatoes and bok choy. Next top with the rice and beans mixture. Sprinkle with the chopped herbs, and desired optional toppings!
Serve with corn chips or tortillas. And ENJOY!!
This week's share was bursting with beautiful sweet potatoes and robust kale! A perfect setup for this incredible layered dish! I hope you enjoy as much as we did.
Sauté the prepared kale and onion over medium heat for 4 minutes in 2 tbsp of the butter. Set aside until you're ready to layer.
Next: Grate the sweet potatoes and mix with the flour, salt, pepper and nutmeg. Mix in the herbs and toss well, using a fork. Set aside until you're ready to layer.
Cut the butternut squash into rounds (as pictured). Set aside to begin layering.
Spread the remaining butter all over the interior or a medium to large baking dish (at least 3 inches deep). Start with half the sweet potato mixture. Spread evenly in dish. Add 1 cup cheese. Next add 1⁄2 cup of the half and half. Now spread half the kale evenly over the cheese layer. Now add half the squash as shown, layering evenly.
Repeat this process. The order in which you layer does not matter all that much. As long as you start with the sweet potatoes and keep track of what's going on when, you should be in good shape! Reserve about 1⁄4 cup of cheese to top final layer.
Bake at 375 degrees for 1 hour covered with foil. Remove foil and bake 10 more minutes! Let set for at least 10 minutes before you serve. I like to cut into lasagna style serving.
I was at a King Arthur Cooking class for work this past week. We made Indian Chipati that were really fun and EASY. I've adapted the recipe to be my own, and added a twist (or two). These flat breads are amazingly flavorful and super fun. You can stuff them with a variety of seasonal vegetables, and make your own version. This week, try it with sweet potatoes!
For the Bread Dough:
2 Cups Whole Wheat Flour (or 1 cup whole wheat/one cup all purpose)
3⁄4 cup warm water
1 Tsp salt
Mix the flour and salt in a medium mixing bowl. Add the warm water and stir well with a wooden spoon. Work well. Remove dough from bowl and knead for 3-5 minutes gently. Once you have formed a well worked dough ball, wrap in plastic wrap and set aside.
For the sweet potato filling:
1 sweet potato peeled and cubed
1 small onion, chopped finely
1 Tsp olive oil
1 Tsp salt
1 Tsp seasoning of choice (I suggest curry powder or chili powder)
1⁄2 cup water
Saute the onions in the olive oil for 5 minutes, over medium heat, add the spice and salt. Stir well. Now add the sweet potatoes. Add 1⁄4 cup of water at a time. Allow the water to evaporate completely before adding remaining water. After about 5-10 minutes of cooking in the water, the potatoes should start to soften. Once they are soft to the touch of a spoon, mash up the mixture. Removed from heat and transfer to a bowl.
To assemble and cook:
Unwrap the dough and cut the ball into 8 equal parts.Working on a lightly floured surface, use a rolling pin to roll each section into small rectangles. Place about 1 Tbsp of the sweet potato filling in the center of the rectangle, as pictured. Fold edges in on each corner of the rectangles to create a small, dumpling-esque shape. The rectangles should now resemble slightly, circlish shapes. Flip over-smooth side on top. Roll each into about a 6-8 inch round.
Heat a cast iron pan to high. Once the pan is very hot, dry cook each side of the flat bread for about 1-2 minutes. The flat breads will start to puff up a bit as they reach optimal heat. There should be small areas of browning on each round. The pan will start to get hot and smokey, so turn on your fan!
TIP: You can stuff these with mashed potatoes, sautéed spinach, cream cheese....ANYTHING that's in season! I hope you enjoy as much as I did!
We have a special variety of butternut squash in our CSA boxes this week called Honey Nut. They're an adorable serving-sized mini butternut with dark tan skin and great sweet flavor. You can simply cut them in half and bake. Add some herbs and butter, and you have a dreamy side dish! If you've got time to get a little more elaborate, definitely make these pirogies, they make an irresistibly delicious meal and kids love them too!
Ingredients (for the filling):
2 baby butternut squash peeled, seeded, and cubed. (You could also substitute sweet potatoes, or another type of winter squash here).
3 Cloves chopped garlic
2 Tbsp butter
1 Tsp salt
2 Tsp black pepper
1 Tsp nutmeg
4 cups water or veggie stock
3 Tsp herbs of choice, chopped (I used rosemary and sage)
Prepare squash by peeling, seeding and cutting into small cubes. In a large skillet, heat the
butter over medium heat. Add the chopped garlic and saute for 1 minute. Add the cubed
squash. Stir well and add the nutmeg, pepper and salt. Let this mixture cook over medium heat
for 3 minutes.
Add 1 cup water (or broth) and turn heat to high, bring to a boil. Stir occasionally, to ensure the
squash does not stick to the bottom of the pan. As liquid evaporates add more, about a cup at a
time. Cook over high heat, for 30 minutes adding water as needed. The squash will begin to
soften and caramelize. Cook until you can smash the mixture with a masher. Begin to bring the
mixture to a thick paste, mashing with the back side of the spoon as you continue to stir. Once the mixture has reached the consistency of thick mashed potatoes, removed from pan and place in a bowl. Add the chopped herbs and mix well. Set aside.
Ingredients (pirogi dough and garnish):
2 Cups all purpose flour
¾ cups sour cream
1 large egg
1/2 cup melted unsalted butter (divided)
1 Tsp salt
1 large clove crushed garlic
Chopped herbs/parmesan cheese to garnish
Mix the flour, sour cream, egg, ¼ cup melted butter and salt in a large bowl until it reaches a
dough like texture. Form into a thick round, wrap in plastic wrap and place in the fridge for 20-30 minutes.
Once the dough has chilled, roll out into a large round on a floured surface. Cut the dough into
about a dozen 3-4 inch rounds. Place 1 tablespoon of the butternut squash mixture in each
round. Fold each round over into a half moon shape. Press edges firmly closed.
Meanwhile, bring a large pot or skillet of water to a boil. Place all the pierogis into the boiling water. Boil for about 5 minutes. Drain out the water.
Now: in a large skillet heat ¼ cup butter and 1 clove crushed garlic. Place the pierogis in the
pan and cook on each side for 1 minute. Remove from the heat and add the herbs and cheese
to garnish! Goes great with roasted brussel sprouts! Enjoy!
Perfect dinner for a chilly fall day. This warming and healthy soup is great with some hearty wheat bread and a side salad.
2 Tsp olive oil
2 onions, diced
3 cloves crushed garlic
2 large sweet potatoes, baked and skinned. (You can also just peel and cube the sweet potatoes, pre-baking is not crucial)
1 bunch lacinato kale trimmed and chopped (any kale works)
4 cups broth (I use veggie broth, but chicken or beef stock works too)
2 Tsp tamari
2 Tsp crushed rosemary
Salt and pepper to taste
1 cup cheese of choice, to garnish
3 Tbsp parsley, chopped, to garnish
Optional: Can of white beans, drained and rinsed well
**If you're baking the sweet potatoes, you can do this ahead of time.**
Heat oven to 400 degrees. Pierce the potatoes with a fork many times. Wrap each potato in tin foil. Place the potatoes in the oven and bake for 1 hour, or until tender. Remove from the oven and let set until cool. Open the foil wrapping and peel skins off potatoes. Store in a container in the refrigerator until you are ready to make the soup!
Heat the oil in a soup pot over medium heat, add the onions and garlic. Cook for 5 minutes. Add the kale and the sweet potatoes. Stir well and add broth. Bring to a boil.
If you're using pre-baked potatoes your soup will be creamier like the photo on the left below. Chopped, unbaked potatoes will give the soup a chunky consistency like the photo on the right below. Either option is delicious. If you're opting for beans, add those now!
Once you bring the soup to a boil, let cook for 15-20 minutes. Add the tamari, rosemary, salt and pepper. Reduce heat and cook 15 more minutes. Taste and add more salt or pepper if needed. Sometimes I will add red pepper flakes too.
Serve in soup bowls garnished with parsley and cheese. I like parm or cheddar.
I'm always in the mood for Mexican food. Partially because it's easy to incorporate TONS of seasonal produce into just about any Mexican dish. Today I will go over the steps for sweet potato tacos with black beans and an avocado and roasted pumpkin seed sauce. I'm including a few bonus garnish recipes as well! The pickled veggies, pumpkin seeds and salsa are all great items to make ahead of time, as they store well and need time to rest before serving.
Pickled Radishes and Onions
1 bunch radishes
1 1/2 cups water
1 /12 cups apple cider vinegar
5 Tbsp honey
5 Tsp salt
2 Tsp cayenne pepper
4 Tbsp mustard seed or pickling spice mix
Prepare radishes by washing then trimming off ends and slicing very thin with a mandoline or knife. Place radishes in a mason jar, leaving some space between pieces. Do not over pack jar.
Prepare the onions by removing outer layer, and slicing into thin, half rounds. Place onions in a separate mason jar. Again do not over pack.
In a sauce pan boil all of the water, vinegar, honey, cayenne and salt. Distribute the pickling spice or mustard seed equally between the two jars. Once the liquid has reached a steady boil, split between the two prepared jars.
Let the jars sit out/uncovered for at least an hour before refrigerating.
Roasted Pumpkin Seeds (Pepitas!)
1 cup pumpkin seeds
1 Tbsp Tamari
1 Tsp Cayenne
In a large cast iron skillet place the cup of pumpkin seeds. Stir occasionally while making sure the seeds are not burning or sticking to bottom of the pan. Once seeds are browned and fragrant, add the cayenne followed by the tamari. Stir immediately after adding the tamari to pan, as it can stick to the bottom quite easily. Cook one more minute and remove from heat.
Transfer the seeds to a plate and let cool uncovered for at least an hour.
Serranos, jalapenos and tomatoes.....OH MY!
A super simple, crowd impressing salsa.....not for the spice weary folks!
1 fresh jalapeno, seeded and quartered
6 fresh serranos roughly chopped
4 medium tomatoes roughly chopped
1 medium red onion, roughly chopped
2 cloves garlic peeled
2 Tbs brown sugar
1 Tbsp salt
3 Tbsp chopped cilantro
Place all ingredients (excluding cilantro) into a blender and blend until liquified. Add minimal amounts of water if necessary. Transfer into a sauce pan and bring to a boil. Let the sauce simmer for about 20 minutes on medium to high heat. It will start to thicken and darken in color. Remove from heat and place in a jar. Bring to room temperature before adding the cilantro and sealing the lid. Serve cold with tortilla chips as an appetizer or with any Mexican dish for added spice and flavor.
Roasted Sweet Potatoes
2 sweet potatoes scrubbed and cubed with skins on.
2 Tbsp chili powder
2 Tbsp olive oil
1 Tbsp salt
Preheat oven to 425 degrees. Toss all of the ingredients in a large bowl until potatoes are coated evenly with spices. Pour onto baking sheet and bake for 30 minutes. Make sure the potatoes are not piled high, as they will not cook as well.
Remove from oven once the edges start to caramelize and potatoes are soft to a forks touch.
Set in a bowl and cover with foil to keep war until you are ready to assemble the tacos.
2 cups black beans (canned or dried/soaked and prepared) drained and rinsed if using canned
1 medium onion diced
3 cloves garlic pressed
1 Tbsp olive oil
1/2 cup cilantro chopped finely
2 tbsp cili powder
Juice of one lime
1 Tbsp salt
1/4-1/2 cup water
In a sauce pan saute onion/garlic in olive oil until clear. About 5 minutes. Add the chili powder and stir 30 more seconds. Add the beans and water and bring to a boil. Add lime juice and salt. Reduce heat to low.
Remove half of the beans and blend with a food processor. Add additional water to the beans if they are too thick. Add the processed beans back into the pan. Cook for 10 more minutes on low stirring occasionally.
Remove from heat and add the cilantro. You can also add chopped green chillies, or pickled or fresh jalapeno for added flavor. If you do not have a food processor, mash half the beans with a potato masher or back side of a fork. Cover with lid until you are ready to assemble tacos.
Avocado and pepita dip
2 avocados with pit removed
1 lime juiced
1/2 fresh jalapeno
1/2 red onion roughly chopped
1 cup cilantro
1/2 cup roasted pumpkin seeds (pepitas) recipe above
Water as needed
Salt to taste
Save some pumpkin seeds for garnishing tacos!
Place ALL the ingredients in a blender or food processor and blend, adding water as needed. The consistency should be thinner than guacamole but thicker than a typical salad dressing.
Set aside until you are ready to assemble tacos.
Home made Corn Tortillas are a sure way to impress your guests.
To assemble your tacos:
Heat your tortilla preference in a skillet until warm, layer with beans, sweet potatoes and avocado/pepita sauce. Top with additional garnishes of choice. Pickled items, red cabbage, cilantro, queso fresco, sour cream, hot peppers....the list goes on and on! Now enjoy your taco feast, and comment below if you try out these recipes!
And featured here, the best part about Cinco De Mayo....? Leftovers on Seis De Mayo!!
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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