Lentil Soup with Crispy Kale and Egg
For the soup:3 tablespoons olive oil1 cup chopped onion or shallots2 cups chopped carrot3 tablespoons curry powder1 cup red lentils3 cups water2 teaspoons salt(optional 8 oz paneer (an Indian cheese that does not melt) cut into cubes) For the crispy kale topping:4 cups kale, rinsed and torn or chopped into pieces smaller than 1 inch1/4 – 1/2 cup chopped fresh parsley or cilantro or bothThin drizzle of olive oilSalt4 eggs Saute the onion/shallots and the carrots in the oil for 5 minutes over medium heat. Add the curry powder and saute 2...
read moreRice and Rutabaga Souffle
1 cup cooked rice2 cups cooked and mashed rutabaga2 eggs1 tablespoon butter1/2 cup milk1 tsp sugarSalt and pepperDash of nutmeg Beat eggs separately, combine all ingredients except egg white and mix lightly. Fold in beaten egg whites and turn mixture into buttered casserole. Bake in moderate oven. Thanks to CSA member Sydney for this recipe!
read moreRotemos (Mashed Rutabagas)
Cook rutabaga until tender, then drain. Add half as much boiled potatoes and mash together until light and fluffy. Add a little sweet cream and butter, season to taste. Keep hot until ready to serve. Thanks to CSA member Sydney for this recipe!
read moreButternut Squash Stew
Serves 4-6 2 Tbsp. olive oil1 onion, sliced3 cloves garlic, chopped2 tsp. curry powder1 carrot, sliced1 butternut or red kuri squash, peeled, seeded, and cut into large cubes14 oz (400 g) tomatoes, choppedGenerous 2 cups (18 fl oz/500 mL) vegetable stock2 Tbsp. tomato paste (puree)1 cinnamon stick3 3/4 cups (9 oz/250 g) cremini (chestnut) mushrooms, quartered14 oz (400 g) canned chickpeas, drained and rinsed2 Tbsp. fresh cilantro, choppedSalt and pepper Heat the oil in a large pan, add the onion and garlic, and cook over low heat, stirring...
read moreButternut Ginger Chicken Stir Fry
Serves 4. 2 Tbsp. olive oil2 cups Red Dog butternut or red kuri squash, peeled and chopped2 large Red Dog carrots, peeled and chopped2 cups mushrooms, quartered1 bu. Red Dog red chard, stems and leaves separated, both coarsely chopped1 (1.5-inch) nub ginger, peeled and grated1 large chicken breast, cut into strips1 tsp. dried basil1/4 tsp. ground cinnamon3 Tbsp. soy sauce2 tsp. fish sauce (optional)1/2 tsp. sea salt, to taste Heat the olive oil over medium in a large wok or skillet. Add the squash and carrots and stir well. Cover and cook 4...
read moreRadicchio & Citrus Salad
Serves 2. 2 blood oranges1/2 small shallots, finely chopped3/4 Tbsp. cranberry juice1/2 Tbsp. honey1/4 Tbsp. finely chopped peeled fresh ginger1/8 cup extra virgin olive oil1 head Red Dog pink radicchio1/4 cup fresh flat-leaf parsley leaves3 oz. pomegranate seeds Using a grater, remove enough zest from 1 orange to measure 1 tsp. Juice the zested orange into a small bowl (about 1/4 cup juice). Whisk in the orange zest, shallots, cranberry juice, honey, and ginger. Gradually whisk in the oil. Season the dressing with salt and pepper. Using a...
read moreMaple Glazed Delicata and Brussels
Serves 4.1 large Red Dog delicata squash1 pound Red Dog purple brussels sprouts3 large Red Dog shallots, peeled, cut lengthwise in half or thirds2 tablespoons extra virgin olive oil3 tablespoons pure maple syrup (divided into 2 tbsp and 1 tbsp)1 tablespoon apple cider vinegar1 teaspoon Kosher salt (plus more to taste)1/4 cup fresh pomegranate arilsCut the delicata squash in half crosswise, and then in half again lengthwise. Use a metal spoon to scrape out the seeds and strings. Cut the squash into half rounds, about 1/2-inch thick.Preheat...
read moreDelicata Squash with Caramelized Shallots
Serves 4. 1 Red Dog delicata squash2 Tbsp. olive oil1/4 cup dry sherry (such as fino)Kosher salt and freshly ground black pepper1 Tbs. unsalted butter1 cup thinly sliced Red Dog shallots (2 to 3 large)4 tsp. finely chopped fresh sage Heat the oven to 350°F. Trim the ends of the squash, cut in half lengthwise and scoop out the seeds. (No need to peel it—the skin is tender enough to eat.) Slice the halves crosswise 1/2 inch thick. Heat 1 Tbsp. of the oil in a 10-inch skillet over medium-high heat. Add half of the squash in a single layer and...
read moreBeets with Shallot Vinaigrette
Serves 4. 1 pound halved peeled Red Dog golden beets2 tablespoons sliced Red Dog shallots1 tablespoons red wine vinegar1 tablespoon extra-virgin olive oil½ teaspoon Dijon mustard¼ teaspoon freshly ground black pepper⅛ teaspoon salt Wrap beets in parchment paper. Microwave on high until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces. Combine shallots and remaining ingredients in a medium bowl; stir well with a whisk. Add beets; toss gently to coat. Variation: Couscous, Mint, and Almond (serves 4) Cook the beets as above....
read morePork with Pears & Parsnip Mash
Serves 4. 1 pound Red Dog parsnips, peeled and cut into 1-inch chunks1 large baking potato, peeled and cut into 1-inch chunks1/2 cup whole milk, hot1/2 stick unsalted butter, dividedCoarse salt and freshly ground pepper1 1/2 pounds boneless pork loin, cut into 1 1/4-inch pieces2 shallots, thinly sliced crosswise (about 1/3 cup)5 sprigs thyme2 Bartlett pears (about 1 pound), cut into 1/2-inch pieces1/3 cup cider vinegar1/2 cup chicken broth or water Place parsnips and potato in a pot and cover with water. Bring to a boil and cook until tender,...
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