Tuesday, December 22, 2015

Shares recipe ideas

Share List

Fruit Recipes
Crab Apple Tarte Tatin
Crab Apple-Cranberry Relish
Moscato Poached Pears Wrapped in Puff Pastry
Cranberry Buckle
Carrot, Apple, Zucchini Bread

Small/Large Veggie Share Recipes
Spicy Potatoes & Broccoli
Penne with Cauliflower & Leeks
Escarole & Broccoli Salad
Escarole with Crisped Potatoes & Onions
Onion, Spinach, & Broccoli Quiche

Large Veggie Share Recipes
Baked Pasta with Winter Squash & Escarole
Crispy Cauliflower-Carrot Fritters
Jerusalem Artichoke & Carrot Soup
Squash Dip

Crab Apple Tarte Tatin
Dinner with Julie - http://www.dinnerwithjulie.com/2013/09/17/crabapple-tarte-tatin

crabapple tarte tatin 4Small or medium crab apples
2/3 cup sugar
1/4 cup butter
2 Tbsp. honey or maple syrup
Pastry for a single crust pie or 1 pkg. puff pastry, thawed
crabapple tarte tatin 3
  • Preheat the oven to 400°. Stem and halve your crab apples; if you like, cut out their cores.
  • In a heavy ovenproof or cast iron skillet cook the sugar, butter and honey over medium-high heat for 4-5 minutes, until it turns smooth and golden. Place enough apples to cover the bottom of the pan into the hot caramel and cook for another 2-3 minutes. (Pack them tightly - they'll shrink.) Remove from heat and turn the apples cut-side up using tongs.
  • Roll the pastry out until it’s a little larger in diameter than the skillet(s); cover the apples and tuck in the edge of the pastry. Cut a few slits in the top and bake for 20-25 minutes, until the pastry is golden and the apples bubble around the edges.
  • Carefully invert the tarte tatin onto a plate while it’s still warm. Serve with whipped cream sweetened with maple syrup.

Crab Apple-Cranberry Relish
The Washington Post - https://www.washingtonpost.com/pb/recipes/crab-apple-cranberry-relish/11765

8 ounces unpeeled crab apples, cored and cut into 1/4-inch pieces 
1 cup fresh or frozen cranberries
1/2 cup sugar, plus more to taste
1/4 cup pure unsweetened cranberry juice
  • Place the apple pieces in a medium saucepan over medium heat; cook uncovered for about 10 minutes, stirring occasionally, until softened.
  • Add the cranberries and cook for about 10 minutes, stirring and/or slightly mashing, until they release their juices.
  • Add the sugar and stir until it has dissolved, then add the cranberry juice and mix well. Taste, and add sugar as needed.
  • Serve warm; or cool. Cover and refrigerate for up to 3 days.

Moscato Poached Pears Wrapped in Puff Pastry

Poached Pears Wrapped in Puff Pastry3 firm pears
4 cups moscato wine
1.25 cups sugar
3 strips lemon zest, removed with a vegetable peeler
juice of 1/2 a lemon
2 cinnamon sticks
1 sheet puff pastry, thawed
  • Peel the pears. If they don't stand up straight on their own, cut a bit off the bottom to create a flat surface.
  • In a saucepan, combine the wine, sugar, lemon strips and juice, and cinnamon sticks. Heat over medium high until the sugar dissolves. Add the pears, and lay them on their sides.
  • Riper pears will need less cook time, but typically your pears need somewhere between 5 and 15 minutes on each side. Make sure you watch so your pears don't turn into mush. Once the pear is knife tender on all sides, remove from the poaching liquid. Remove the lemon strips from the pot, and turn the heat to high to start reducing the poaching liquid. Reduce until it's thick and amber colored.
  • Preheat the oven to 400 degrees F.
  • Cut the puff pastry into long strips using a pizza wheel.
  • Wrap the puff pastry strips around the outside of the pear, starting from the bottom. They should stick pretty well on their own.
  • Bake the pears for 15 to 20 minutes, until the puff pastry is golden brown. Drizzle the pears with the reduced poaching liquid, and enjoy!

Cranberry Buckle
Leite's Culinaria - http://leitesculinaria.com/82700/recipes-cranberry-buckle.html

Cranberry Buckle Recipe1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 stick (4 ounces) unsalted butter, at room temperature, plus more for the pan
3/4 cup granulated sugar
 Zest from 1 orange, preferably organic
2 large eggs
1 tablespoon vanilla extract
1/2 cup sour cream (for the love of all things good, use full-fat)
2 cups fresh or frozen cranberries
For the crumb topping
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon fine sea salt
1 stick (4 ounces) unsalted butter, cold, cut into 1/4-inch cubes
1 tablespoon vanilla extract
  • Preheat the oven to 350°F (176°C). Butter a 9-inch square baking pan.
  • Sift the flour, baking powder, and salt together in a bowl.
  • Using a handheld mixer or a stand mixer with the paddle attachment, cream the butter, sugar, and orange zest together on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, then add the vanilla. Switch to a spoon and add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture and scraping the sides of the bowl occasionally. Fold in 1 cup cranberries.
  • Spread the batter in the prepared pan and sprinkle the remaining 1 cup cranberries over the cake.
  • Make the crumb topping: Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment. Pulse or mix on low speed until the mixture is the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly just until incorporated.
  • Sprinkle 1 cup crumb topping over the cranberries on the batter. If you really, really, really like crumbs, dump the rest of the crumbs on the cake. If you want to save a little for another day, stash the remaining crumb topping in a resealable plastic bag for another buckle and freeze for up to 3 months.
  • Bake the buckle for 45 to 50 minutes, until lightly golden and firm on top. Let cool in the pan on a wire rack before slicing and serving. The cake will keep, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days.

Carrot Zucchini Apple Bread

Carrot Zucchini Apple Bread | MomOnTimeout.com Delicious AND healthy! #zucchini #bread #reciped1 cup unsalted butter, melted
2 cups granulated sugar
3 eggs, room temperature
¼ cup fresh orange juice
1 Tbs vanilla extract
3¼ all-purpose flour
½ tsp salt
2½ tsp baking powder
¾ tsp baking soda
1 Tbs cinnamon
pinch of ground cloves
pinch of ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini (unpeeled)
1 cup diced, peeled apple
½ cup pecans, chopped (optional)
   ½ cup cream cheese, softened
   ¼ cup unsalted butter, softened
   2-3 cups powdered sugar
   1-3 Tbs orange juice as needed
  • Preheat oven to 350 degrees.
  • Grease and flour two 8x4 inch loaf pans.
  • Blend butter, sugar, egg, orange juice, and vanilla together.
  • Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
  • Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
  • Pour into prepared pans.
  • Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.
  • Let cool before icing.
  • Frosting: Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
  • Frost bread and enjoy!
Spicy Potatoes and Broccoli

2 tablespoons oil
1 tablespoon grated ginger
2 cloves garlic, minced
1 teaspoon cumin seeds
3/4 teaspoon crushed fenugreek seeds
3/4 teaspoon red pepper flakes
2 medium sized potatoes, peeled and diced
3 tomatoes, chopped
1 teaspoon salt
2 cups of broccoli spears
  • Heat the oil on medium heat for about a minute.
  • Add in the ginger and garlic and stir for about 30 seconds until the mixture begins to sizzle.
  • Add in the cumin seeds and the fenugreek seeds and cook until the seeds sizzle and smell fragrant.
  • Add in the potatoes and mix well.
  • Stir in the tomatoes and the salt and cover and let the potatoes steam cook for five minutes.
  • Stir in the broccoli spears and cook the mixture on medium heat until the potatoes are soft and the broccoli is tender crisp.

Penne with Cauliflower and Leeks
Food & Wine - http://www.foodandwine.com/recipes/penne-with-cauliflower-and-leeks

1/3 cup extra-virgin olive oil
2 medium leeks, white and light-green parts thinly sliced crosswise
2 garlic cloves, thinly sliced
1 pound cauliflower, cut into 1-inch florets
1 fresh red chile, seeded and thinly sliced
1 cup dry white wine
1/2 cup water
8 cherry tomatoes, quartered
3/4 pound penne rigate
Salt and freshly ground black pepper
  • In a large, deep skillet, heat the olive oil. Add the leeks and garlic and cook over low heat, stirring often, until the leeks are softened but not browned, about 10 minutes. Add the cauliflower and chile. Cover and cook over low heat, stirring occasionally, until the cauliflower is tender, about 25 minutes. Add the wine and water, cover and simmer over moderately low heat until the liquid has reduced to about 1/2 cup, about 12 minutes. Add the cherry tomatoes and simmer for 5 minutes longer.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain the pasta, then toss it with the vegetables in the skillet. Season with salt and black pepper and serve.

Escarole & Broccoli Salad
frugivore - http://frugivoremag.com/2011/10/is-broccoli-boring-broccoli-escarole-salad-with-warm-mustard-vinaigrette

1 to 2 heads of Escarole; cleaned and roughly chopped
1 to 2 heads of broccoli; cut into smaller florets
Sea salt and fresh black pepper; as needed
Crushed red pepper; as needed
8 to 10 oz. sausage; thinly sliced
1 large shallot; thinly sliced
1 cup red wine
2 tbsp. mustard
1/4-cup plus 2 tbsp. olive oil; more as needed
The juice of one lemon
  • In a large skillet, warm one tablespoon of olive oil over medium-high heat. Add the sausage and stir frequently until it’s crispy brown—similar to bacon. Place aside on a paper-towel lined plate.
  • To make the Warm Mustard Vinaigrette: Add another one tablespoon of olive oil to the same skillet. Place shallots in the skillet and cook until translucent. Add red wine, salt, black pepper and crushed red pepper to the skillet. Simmer uncovered to reduce wine in half. Place reduced wine and shallots in a medium bowl.
  • Whisk in the salt, black pepper, crushed red pepper, mustard, olive oil and the second half of the lemon juice to make the Warm Mustard Vinaigrette.
  • In a large bowl, lightly toss the escarole, steamed broccoli, sausage slices and warm Mustard Vinaigrette together.

Escarole with Crisped Potatoes and Onions

1 head escarole, chopped and washed, some water left on leaves
2-3 cups of potatoes, such as Yukon Gold or other starchy type, boiled until just tender and sliced ¼ inch thick
1 small onion, cut into medium dice
1 tablespoon butter
Oil as needed
Salt and pepper to taste
1 teaspoon fresh thyme, savory, or basil, chopped
  • Heat a large sauté pan over medium high heat. Coat pan bottom with oil, and when hot, add the butter. As soon as it stops foaming, swirl to mix in with oil and add the potato slices. Toss to coat evenly with oil/butter mixture, and season aggressively with salt and pepper. Cook, shaking the pan and tossing potatoes occasionally, until they are golden and crisp. Remove from pan and keep warm.
  • Add the onions to the pan and sauté until “clear”, adding oil if needed. Add herbs and toss to distribute. Add the escarole, combining with the onions and herbs, and season lightly. Cook until wilted.
  • Add the potatoes to the pan, combine with the escarole, and cook to heat through. Taste for seasoning, adjust if needed, and serve.

Onion, Spinach, & Broccoli Quiche
SparkPeople - https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1761826

Crustless Onion, Spinach and Broccoli Quiche3 large eggs
3 egg whites
1/4 c. shredded cheddar cheese
1/2 c. milk
1-2 tsp. olive oil
2-3 oz. FRESH spinach
2 c. FRESH broccoli florets
1/3 c. chopped onions
2-3 garlic cloves, chopped
Salt and pepper to taste
Cooking spray
  • Preheat oven to 400 degrees.
  • Heat olive oil in a skillet on medium. Add garlic, onion and broccoli. Saute 5 minutes or until onion becomes slightly translucent, then add spinach. Turn off heat and cover, allowing the spinach wilt slightly.
  • Meanwhile, in a large mixing bowl whisk together eggs, egg whites, cheese and milk until it's mixed together well. Add vegetables to mixing bowl and salt and pepper to taste.
  • Grease a 9" pie pan with cooking spray and pour mixture into it. Bake at 400 degrees for 25-30 minutes or until the top is slightly browned and the center is firm and set. Let cool for five minutes before serving.

Baked Pasta with Winter Squash and Escarole

8 oz Barilla Whole Grain Rotini
1 1/3 cups fat-free ricotta
4 cups raw escarole (or spinach)
1/2 cup minced onion
2 cloves minced garlic
2 cups cooked and pureed winter squash, any variety
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Vegetable oil cooking spray
1/2 cup grated Parmesan
  • Heat oven to 375 degrees.
  • Cook pasta according to package directions; drain.
  • While pasta cooks, combine ricotta, escarole, onion, garlic, squash, nutmeg, salt and pepper to taste. Add drained pasta to ricotta mixture.
  • Spray a 9- or 10-inch baking pan with vegetable oil spray and place mixture in pan. Top with Parmesan and bake for 20 minutes. Turn oven to broil and cook for 1 to 3 minutes until top is bubbly and brown. Serve immediately.
Crispy Cauliflower-Carrot Fritters

4 cups water
2 cups cauliflower florets
1 cup matchstick-cut carrots
1/2 cup all-purpose flour
1/3 cup grated Parmesan cheeseCrispy Cauliflower Carrot Fritters with Smoky Garlic Aioli
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
2 green onions, thinly sliced
1 egg, lightly beaten
2 tablespoons olive oil
  • Combine the water, cauliflower, and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well. Place the cauliflower and carrots on a few layers of paper towels and pat dry. Transfer to a cutting board and finely chop.
  • Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheese, salt, pepper, green onions, and egg.
  • Heat the olive oil in a large skillet over medium-high heat, swirling to coat. Put the fritter mixture into the skillet 1/4 cup at a time, using a spatula to flatten each fritter into shape. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil if needed. Serve with Smoky Garlic Aioli (recipe below). 

Smoky Garlic Aioli
3/4 cup raw cashew pieces, soaked for 4 to 8 hours
1 clove garlic
1/4 cup + 2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon smoked paprika
Salt and pepper to taste
Drain and rinse the cashews. Combine the cashews, garlic, lemon juice, paprika, and 1/4 cup of water in a blender and blend until smooth. If needed, add additional water 1 tablespoon at a time. Season with salt and pepper to taste and serve with the fritters.

Jerusalem Artichoke & Carrot Soup

1 brown onion, diced
1 teaspoon ghee or coconut oil
2 slices of fresh ginger, diced
3 medium Jerusalem artichokes, peeled and diced
1 large carrot, peeled and diced
2 cloves garlic, diced
Zest of ½ lime
2 cups vegetable stock
1 tablespoon fish sauce
Juice of ½ lime
3 tablespoons coconut cream
For garnish
2 tablespoons olive oil
1 small Jerusalem artichoke, peeled and thinly sliced
½ small carrot, peeled and thinly sliced
Zest of ½ lime
  • Add onion and ghee or coconut oil to a medium saucepan and heat over medium heat. Sauté onion for 2-3 minutes, until slightly softened.
  • Add ginger and artichokes, and stir through. Then add carrot, garlic, lime zest and stir through for a minute. Pour in the stock, fish sauce and lime juice. Bring to boil, then turn to medium-low and cook, covered, for 15-20 minutes, until vegetables have softened.
  • Transfer the soup to a blender or a food processor. Process until smooth, then add coconut cream and whiz a few times to combine.
  • Heat olive oil in a large frying pan over medium heat. Add artichoke and carrot slices and cook for a minute and a half on each side, until slightly golden. Serve soup in bowls topped with a few carrot and artichoke slices and some freshly grated lime zest.

Squash Dip
2 blocks of cream cheese, softened
4 ounces of goat cheese, softened
3 green onions, minced
2 cloves of garlic, minced
1 teaspoon of sea salt
1/2 teaspoon of cracked pepper
1 small hubbard squash
  • Cut a hubbard squash in half.  Place both pieces of the squash on a baking sheet.  Roast in the oven for 30 minutes at 400 degrees.  Leave one half to use as bowl.  Scoop out 1/2 cup of flesh from the other piece of cooked squash.  Mash it with a fork.  Set aside.
  • In a mixer fitted with a paddle attachment, combine cream cheese, goat cheese, green onions, garlic, sea salt, pepper and 1/2 cup of cooked, mashed squash.  Mix until combined.  Spoon mixture into the ‘bowl’ piece of the squash.  Place it on a baking sheet and bake for 20 minutes at 350 degrees.  

Tuesday, December 15, 2015

Recipes for the middle of December

Share list

Fruit Recipes
Asian Pear Crisp
Flourless Apple Brownies
Baked French Toast with Caramelized Pears & Hazelnuts

Small/Large Veggie Share Recipes
Apple Bacon Stuffed Sweet Potatoes
Garlic-Herb Pinwheels
Sweet Potato & Kale Pizza
Turkey Hash with Brussels Sprouts & Parsnips
Kale, Brussels, and Miso Salad

Large Veggie Share Recipes
Afghan Sweet & Savory Braised Pumpkin
Skillet Kale & Pumpkin Pasta
Kohlrabi, Fennel, and Apple Slaw
Persian Fingerling Potato Quiche with Chives

Asian Pear Crisp with Vanilla Ice Cream

Asian Pear Crisp - dang that's delicious4 medium Asian pears (or 5 small), seeds removed & cut in small slices
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons ground cinnamon
   1 ½ cups old fashion whole grain oats
   2/3 cup all-purpose flour
   1/3 cup light brown sugar
   ¼  teaspoon baking powder
   8 tablespoons unsalted butter, cut in small pieces
   2 1/2  tablespoons maple syrup
  • Preheat oven to 350 degrees with the rack positioned in the middle.
  • In a 8x13 casserole dish, add the sliced pears, lemon juice, sugar, flour and cinnamon. Mix until ingredients are combined.
  • In a large bowl, add all the topping ingredients together and mix until ingredients are combined and form small lumps.
  • Pour the topping mixture over the pears and spread the mixture evenly.
  • Place the casserole in the center of the oven and bake for 30 minutes.
  • Serve warm with a scoop of vanilla ice cream.

Flourless Apple Brownies

flourless apple brownies #chocolateparty | Roxanashomebaking.com1 cup baking chocolate, roughly chopped
2 tablespoons butter
2 oz almonds or hazelnuts
1/3 cup sugar
4 eggs
pinch of salt
1-2 medium honey crisp apples, diced
  • Preheat the oven to 350F. Line an 11X7 baking pan with parchment paper and set aside.
  • In a small saucepan add the chocolate and butter. Melt over low heat stirring constantly. You can also use the microwave.
  • Set aside and stir a couple more times until it starts to cool down.
  • Add the sugar and salt and mix a little more. Set aside.
  • In your food processor add the almonds or hazelnuts and pulse a couple of times, I didn't want mine to be perfectly ground, but if your prefer you can pulse few more times or add finely ground almond flour instead.
  • Add the ground almonds to the chocolate mixture.
  • Slowly add the eggs, one at a time, stirring as fast as you can to prevent the eggs from scrambling.
  • When all the eggs are added to the chocolate mixture, pour it in the prepared pan.
  • Spread the diced apples on top, gently pressing down and bake in preheated oven for 35 minutes.
  • Leave to cool completely before removing and cutting into bars.

Baked French Toast with Caramelized Pears and Hazelnuts
7-8 Cups french or sour dough bread (about one large loaf) or baguette or brioche
2 ripe bosc pears
½ C toasted hazelnuts, crushed
7 eggs
2½ cups half and half (or whole milk)
½ C real maple syrup (divided)
⅛ tsp salt
½ tsp nutmeg
½ tsp cardamom
1 vanilla bean (or 1 tsp vanilla)
2 T butter
Zest of one small orange
  • Preheat oven to 350F
  • Toast hazelnuts 10-15 mins, let cool, and gently crush ( using a rolling pin).
  • Split vanilla bean, scrape out seeds and place directly in a small sauce pan with 2½ C half and half. Add the remaining vanilla pod. Warm up the half and half and vanilla on medium heat, stirring occasionally, until almost to a boil. Turn heat off and let cool and seep 20-30 minutes.
  • Slice the pears.
  • Melt 2 T butter in a skillet and sauté pears on medium heat until golden, about 8-10 minutes. Add 1 T maple syrup. Simmer for a few more minutes, allowing them to caramelize. Set aside.
  • Cut bread in to ½ inch slices. In a medium bowl, beat eggs, salt, spices, orange zest and 3 T maple syrup. When half and half has cooled, remove vanilla pod, and add a little at time into the egg mixture, mixing it together. (Do NOT add hot cream to the egg mixture, it may cause your eggs to curdle. Either let the cream cool, or temper the eggs, by adding just a little warm cream at a time, mixing in-between... so the eggs gradually warm up.)
  • Generously butter a 9x 13 inch baking dish. Layer bread, hazelnuts, and caramelized pears pouring all the buttery syrup from the pan evenly over the bread. Pour batter over, using a spatula to ensure it goes in all the cracks crevasses. Let sit at least 30 minutes, so bread can soak up batter, or refrigerate overnight. Right before placing in the oven, drizzle the top with 1 more T maple syrup and sprinkle with a pinch of cardamon. Bake 45-50 minutes until puffed and golden. If your layers measure higher than two inches, you may need to bake longer. Check the middle to see if all the liquid is cooked. I have found that the true test is, if it puffs up, it is done. Melt small dots butter over the top and serve with warm maple syrup.

Apple Bacon Stuffed Sweet Potatoes

Apple Bacon Stuffed Sweet Potatoes I howsweeteats.com4 large sweet potatoes, mostly fat and round
3 slices bacon, chopped
2 honey crisp apples, diced
3 tablespoons freshly chopped sage
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
4 ounces goat cheese

  • Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
  • While potatoes are baking, heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff.
  • Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!

Garlic-Herb Pinwheels
Pip and Ebby - http://www.pipandebby.com/pip-ebby/2011/6/12/garlic-herb-pinwheels.html

1/3 cup chopped mixed fresh herbs (such as chives, parsley, mint)
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
Coarse salt & ground pepper
1 sheet frozen puff pastry, thawed
  • Preheat oven to 400 degrees. In a small bowl, combine herbs, garlic, olive oil, salt and pepper. On a lightly floured work surface, unfold puff pastry sheet and spread herb mixture over top. Roll pastry.
  • With a sharp knife, cut into ¼-inch-thick rounds. Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes. Let cool on sheet on a wire rack, 10 minutes.

Sweet Potato & Kale Pizza 
epicurious - http://www.epicurious.com/recipes/food/views/sweet-potato-and-kale-pizza-51188430?mbid=nl_fig_10262015_Daily&CNDID=35824472

Sweet Potato and Kale Pizza / Photo by Johnny Miller1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1 package (21 ounces) prepared whole-wheat pizza dough
1 bunch kale, stemmed and torn into bite-size pieces
1/4 cup crumbled goat cheese
2 tablespoons shredded Parmesan
1 tablespoon crushed walnuts
 Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.

Turkey Hash with Brussels & Parsnips
NYT Cooking - http://cooking.nytimes.com/recipes/1017009-turkey-hash-with-brussels-sprouts-and-parsnips

12 ounces parsnips, chopped, about 2 cups
Butter, oil or lard
4 ounces thick-sliced bacon, cut into 1/4-inch lardons
1 large onion, diced, about 2 cups
Salt and pepper
1 pound cooked turkey, preferable dark meat, diced
2 tablespoons chopped sage
1 cup turkey or chicken broth
1 ½ cups slivered brussels sprouts
6 scallions, chopped
1 jalapeño, finely chopped
4 to 6 eggs, for frying
Cilantro sprigs for garnish (optional)
  • Simmer parsnips in salted water for about 2 minutes, until cooked through but firm. Drain and set aside. Heat oven to 400 degrees.
  • Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes. Season well with salt and pepper.
  • Add parsnips, turkey and sage. Stir to coat well. Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes. Check seasoning. Add broth and transfer skillet to oven. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.
  • Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat. Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes. Stir in scallions and jalapeño. Spoon sprouts over hash mixture and set aside to keep warm.
  • For each portion, cook 1 large egg sunny-side up. Top hash with fried eggs and garnish with cilantro sprigs.

Kale, Brussels & Miso Salad
1 bunch kale
¼-½ lb brussels
¼ lb shiitake mushrooms
2 T soy sauce or tamari 
2 t sesame oil
1 T miso
¼ c rice vinegar
2 t brown sugar
chili flakes
2-4 organic eggs
  • Clean and roughly chop the kale. Slice the brussels as thinly as possible. Place in a bowl with the kale.
  • Whisk together soy sauce, sesame oil, miso, vinegar, sugar and chili flakes and pour over greens.
  • Remove stems and chop the mushrooms. Saute over high heat with enough oil to lightly coat your pan until golden and tender. Add to greens.
  • Fill a shallow pot with just enough water to cover the eggs, about 2-3”. Add a tablespoon of vinegar and bring water to a boil. While waiting for the water to boil, crack eggs into individual ramekins. Once the water boils, turn heat to low, wait for the water to stop bubbling, and drop each egg in, bringing the ramekin to the water and gently releasing the egg into the pot. Cook for about 3 minutes, depending on how runny you like your yolks. Remove with a slotted spoon, and place onto portioned salad.

Afghan Sweet & Savory Braised Pumpkin

1 pound of butternut squash or pie pumpkin
1 medium yellow onion
4 tablespoons vegetable oil
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon chili powder or according to taste
1/2 tablespoon tomato paste or 1/2 cup tomato puree
1 cup water
3 tablespoons sugar
Dried or fresh mint for garnish
  • Peel the squash or pumpkin. Using a spoon, scoop out the inner membrane and seeds. Cut into 1 inch cubes and set aside.
  • Peel and place the onion in a food processor and puree.
  • Heat oil in a medium heavy bottom pan or wok. Carefully add the onion puree and cook on medium-low heat untill it is golden, about 10 minutes. Then add ginger, garlic, turmeric, coriander powder, and chili powder and stir for 1 minute or untill fragrant.
  • Now add tomato paste or puree, water, sugar and salt, bring to a boil, while stirring.
  • Add the chopped butternut squash or pumpkin pieces. Reduce heat and simmer uncovered till the squash is cooked, but still holding its shape, about 20 minutes. Add more water while cooking, if needed.
  • Garnish with mint and serve with garlic yogurt (vegans can use cashew cream instead) and naan.

Garlic Yogurt – whisk everything together:
1/2 cup plain yogurt
1 clove galic minced


Skillet Kale & Pumpkin Pasta 
Serious Eats - http://www.seriouseats.com/recipes/2013/10/skillet-kale-pumpkin-pasta-recipe.html

2 tablespoons extra virgin olive oil, plus more for serving
Skillet Kale and Pumpkin Pasta3 1/2 cups cubed, peeled and seeded sugar pumpkin or kabocha squash
Kosher salt and freshly ground black pepper
1 medium shallot, thinly sliced (about 1/2 cup)
Pinch of dried red chili flakes
1 clove garlic, minced or finely grated (about 1 teaspoon)
4 cups homemade or store-bought low-sodium vegetable or chicken stock
1 pound farfalle pasta
3 cups chopped kale, stemmed and leaves removed from ribs and cut into 1-inch ribbons
1 tablespoon fresh juice from 1 lemon
2 ounces finely grated Parmigianno-Reggiano, plus more for serving
  • Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the pumpkin, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Push to the side and and add the shallot and chili flakes and cook until softened, about 1 minute more, then add the garlic and cook until fragrant, another 30 seconds.
  • Add the stock and the pasta and adjust the heat to maintain a vigorous boil and cook, stirring occasionally, until pasta has about 4 minutes left to finish and stir in the kale leaves. Allow the pasta to finish cooking and the kale to wilt. Remove from the pan and toss with the lemon juice and cheese. Season to taste. Serve drizzled with olive oil and sprinkled with more cheese.

Kohlrabi, Fennel, & Apple Slaw

1 medium kohlrabi
1 medium apple 
1 small (or 1/2 large) bulb of fennel
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon dijon or grainy mustard
2 teaspoons honey
salt and pepper
Remove the kohlrabi stems (which grow out of the bulb) and peel off the tough outer skin. Peel the apple. Slice the kohlrabi and the apple into matchstick sized pieces. Remove the stems, fronds, and any damaged outer layers from the fennel bulb. Slice the fennel into thin pieces, about the same length as the sliced kohlrabi. Combine olive oil, apple cider vinegar, mustard, and honey, and whisk until smooth. Toss the sliced vegetables and apple in a bowl with the dressing. Season with salt and pepper to taste.

Persian Fingerling Potato Quiche with Chives

Persian Fingerling Potato Quiche with Chives (Kookoo-yeh Sib-Zamini)1/8 tsp saffron, crushed
1 1/2 tsp water, hot
eggs, large
1/4 cup chives, diced
1/4 cup milk
1 tsp salt
1/8 cup black pepper, ground
1 lb fingerling potatoes
  • In a small bowl combine saffron & water
  • Preheat oven to 375ºF.
  • In a large bowl, whisk together 6 eggs, chives, milk, salt, and black pepper
  • Scrub clean and cut in thin slices fingerling potatoes
  • Stir in saffron liquid and potatoes into the egg mixture.
  • Spray 9-inch ceramic pie dish with cooking spray and pour in the egg-potato mixture.
  • Bake for 35-40 minutes, or until top is lightly browned.
  • Let it cool for 15 minutes prior to serving. Or, cool completely and serve at room temperature.
Pizza with Sorrel, Potatoes, and Feta

1/2 lb potatoes, peeled and sliced very thin 
1/4 cup chopped red onion
1 14-inch pizza crust
olive oil
3 oz. shredded mozzarella
1-2 cups finely chopped fresh sorrel (stemmed)
2-3 Tbsp snipped fresh chives (optional)
3 oz. crumbled feta
Salt and pepper to taste

  • Par-cook the potatoes by lightly steaming or boiling until not quite tender.
  • Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.
  • Spread the mozzarella over the crust, then add the sorrel. Sprinkle the chives over the sorrel, then carefully spread the par-cooked potatoes evenly over the greens. Sprinkle with feta, red onion, and a bit of salt and pepper. Bake for about 15 minutes, until the crust is done and cheese begins to brown.

Wednesday, December 9, 2015

The week of Dec 7th

Share list 

Fruit Recipes
Apple Cider Cinnamon Rolls
Focaccia Stuffing with Apples & Pancetta
Crunchy Pear Salsa

Small/Large Veggie Share Recipes
Roasted Butternut Squash Salad
Cauliflower & Chickpea Curry
Purple Cauliflower Soup
Cauliflower Fennel Gratin
Butternut Squash Latkes

Large Veggie Share Recipes
Leek Risotto
Mashed Potatoes with Carrots & Leeks
Green Lentil Curry with Swiss Chard, Broccoli, and Carrots

Apple Cider Cinnamon Rolls
Crazy For Crust - http://www.crazyforcrust.com/2014/10/apple-cider-cinnamon-rolls/?mbid=nl_fig_09292015_Daily&CNDID=35824472

   1 package active dry yeast (about 2 1/4 teaspoons)
   3/4 cup apple cider (heated to about 110-120°F, about 30-45 seconds in the microwave)
   1/3 cup sugar
Apple Cider Frosting on top of cinnamon rolls!   3 tablespoons unsalted butter, softened
   1/2 teaspoon salt
   1 egg
   3 - 3 1/4 cups all-purpose flour, plus more for dusting
   Paddle attachment & dough hook for your mixer
   5 tablespoons butter, softened
   2/3 cup brown sugar
   1 tablespoon cinnamon
   2 tablespoons flour
   1/4 teaspoon salt
   1 heaping cup (about 1 medium) peeled, cored, and diced apple
   1/2 cup chopped pecans or walnuts, optional
   2 tablespoons butter, melted
   3 tablespoons cream cheese, softened
   2 cups powdered sugar
   3-4 tablespoons apple cider

  • Place apple cider in a microwave safe measuring cup. Heat for about seconds in the microwave, until it’s about 110-120°F. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature. Also, think very hot bathwater.) Add yeast and stir. Let it sit for a few minutes.
  • Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the cider/yeast mixture and stir for a few seconds.
  • Add 3 cups of flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional 1/4 cup of flour, 1 tablespoon at a time.
  • Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 1-3 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.
  • Stir together butter, brown sugar, cinnamon, and flour until it forms a paste.
  • Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with the chopped apple and nuts (if using). (See note)
  • Roll the dough up tightly from the long end. Decide how many rolls you want. You can make 8 big rolls, 9 medium, or 12 small. (8 rolls: 8x12” pan, 9 rolls: 9” pan or 9 1/2” round pie plate, 12 rolls: 9x13” pan.) Place the rolls into a pan that has been sprayed with cooking spray.
  • Cover the rolls with plastic wrap and refrigerate overnight.
  • When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. (Baking time depends on size of rolls as well. My 8 rolls took 27 minutes in my oven.)
  • Whisk the melted butter and softened cream cheese until mostly smooth. If your cream cheese is too stiff, you can use a hand mixer. Whisk/beat in powdered sugar and 3 tablespoons apple cider. Add more cider as you want for consistency. Pour over warm rolls and serve.

Focaccia Stuffing with Apples & Pancetta

Focaccia Stuffing with Apples and PancettaStuffing
   8 cups 1/2-inch cubes focaccia bread (about 1 lb)
   8 oz pancetta, diced
   6 tablespoons butter
   1 cup diced onion
   1 cup diced celery
   ¼ teaspoon salt
   ¼ teaspoon pepper
   2 sweet apples, cored and cut into 1/2-inch cubes (2 cups)
   2 cups chicken stock
   2 eggs, slightly beaten
   2 tablespoons chopped fresh thyme leaves
   2 tablespoons chopped fresh sage leaves
Walnut Topping
   ½ cup toasted walnuts, chopped
   ¼ cup chopped fresh parsley
   1 teaspoon grated orange peel
  • Heat oven to 325°F. Place cubed bread on ungreased cookie sheet; bake 10 to 15 minutes or until dry and crispy. Cool completely on cookie sheet.
  • Meanwhile, spray 4-quart Dutch oven with cooking spray; place over medium-low heat. Add pancetta; cook about 13 minutes, stirring frequently, until rendered and lightly browned. Using slotted spoon, transfer pancetta to large bowl; set aside. Pour off all but 2 tablespoons fat from Dutch oven; discard or reserve for another use.
  • Melt butter with the 2 tablespoons pancetta fat in Dutch oven. Increase heat to medium-high; add onion, celery, salt and pepper. Cook 6 to 8 minutes, stirring occasionally, until tender. Add apples; cook 2 minutes longer.
  • Add stock to Dutch oven; heat to simmering. Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom. Remove from heat; cool 5 minutes.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Add eggs, thyme and sage to pancetta in bowl. Stir in bread. Pour stock mixture over ingredients in bowl. Stir to combine. Pour into baking dish.
  • Bake uncovered 40 to 45 minutes or until center is hot and top is browned and crispy. Cool 5 minutes. In small bowl, stir together Topping ingredients. Sprinkle over stuffing in dish.

Crunchy Pear Salsa 

3 8-ounce firm but ripe Bosc pears, peeled, cored, finely chopped
1/2 cup finely chopped white onion
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup fresh lime juice
1 large serrano or jalapeño chili with seeds, minced
1 teaspoon sugar

Combine all ingredients in medium bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

Roasted Butternut Squash Harvest Salad

½ a large butternut squash, seeds removed, peeled and cut into about 1/2-inch cubes
½ c. plus 2 T. canola oil, divided
salt & pepper
3 T. apple cider vinegar
1 T. whole grain mustard
2 t. dark brown sugar
1 ½ t. minced fresh thyme
1 t. minced red onion
½ c. hazelnuts, toasted and roughly chopped
2 apples, cut into about 1/2-inch cubes
2 quarts of salad greens (lettuce, kale, spinach, etc)
  • Preheat oven to 400 degrees f. Once the oven is preheated, add a large, empty baking sheet to the oven to heat up for 10 minutes prior to adding the squash to the pan. In a large bowl, toss the cubed squash with 2 T. canola oil and salt & pepper. Working quickly, add the butternut squash to the hot baking sheet, redistribute into an even layer. Bake until tender and slightly browned, 25-30 minutes, rotating the baking sheet front to back after 15 minutes. Remove pan from the oven, let the squash cool while preparing the rest of the salad.
  • In a small bowl, whisk together apple cider vinegar, mustard, brown sugar, thyme, minced red onion, 1/4 t. salt and 1/8 t. ground black pepper. Slowly add in the remaining 1/2 c. canola oil, whisking thoroughly until emulsified. Add a couple of spoonfuls of the dressing to the diced apples to keep them from turning brown.
  • In a large bowl, toss the salad greens and just enough dressing to lightly coat the greens. Add in half the squash, apples and hazelnuts, toss gently
  • Add the salad to a large platter. Scatter the remaining squash, apples & hazelnuts over the top of the salad, drizzle with a little more dressing. Serve, passing the remaining dressing at the table. (This salad tastes best served at room temperature.)

Cauliflower & Chickpea Curry 

Cauliflower and Chickpea Coconut Curry2 tablespoons coconut oil
1 large onion, diced
3 cloves garlic, minced
1-inch ginger, peeled and minced
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
2 (14.5-ounce) cans diced tomatoes
1 (14-ounce) can coconut milk
1 medium head cauliflower, broken into florets (orange or white)
Salt and pepper to taste
1/4 cup chopped cilantro
Cooked rice or naan for serving

Heat the coconut oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes. Stir in the spices and cook until they're fragrant, about 1 minute. Add the chickpeas, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.

Purple Cauliflower Soup

Purple Cauliflower Soup1 ½ pounds purple cauliflower
2 small shallots
2 garlic cloves
3 – 4 cups veggie stock
2 tablespoons olive oil
Kosher salt, to taste
Good quality olive oil, garnish
Smoked paprika, garnish
  • Remove outer leaves of cauliflower. Wash and cut cauliflower into chunks. 
  • Cut shallots and garlic into medium sized pieces. 
  • Heat olive oil over medium heat in a large saucepan or dutch oven. Add shallots, cook over low heat, until soft. About 5 minutes. 
  • Add cauliflower. Stir to coat with olive oil. Cook for about 5 minutes over low heat. 
  • Add stock and garlic. Bring to boil. Do not cover with a lid. 
  • Bring heat to a low simmer. Season to taste with salt. 
  • Cook until cauliflower is soft, about 25 - 35 minutes. It all depends on how large you cut the pieces of cauliflower. 
  • Remove from heat and let cool about 10 minutes. Puree in batches, using either a blender or food processor. Return to cooking pan. 
  • Gently reheat over low heat. If necessary season with a bit more salt. 
  • Ladle into serving bowl. Drizzle good quality olive oil over the top and sprinkle with smoked paprika. 
  • Serve. Eat.

Cauliflower Fennel Gratin

1 tablespoon olive oil
1-2 tablespoons minced garlic 
1 small fennel bulk (thinly sliced)
1 head cauliflower (cut into florets)
1/2 cup cooking cream light
1 cup cheddar (grated)
1/2 teaspoon fresh thyme
2/3 cups fresh breadcrumbs (I used sourdough bread to make these)
2 tablespoons parsley (chopped)
  • Preheat the oven to 200 C. Heat olive oil in a non-stick pan over medium low heat; add garlic and fennel. Saute until tender, about 3-4 minutes.
  • In a pot of boiling water, blanch the cauliflower until tender. Add to fennel and garlic mixture. Cook an additional 4-5 minutes. Remove from heat; add cream and 1/2 cup of cheese and toss together. Season with thyme and salt and pepper where needed.
  • Pour into a lightly sprayed baking dish. Stir breadcrumbs and parsley together and sprinkle over cauliflower mixture. Top with remaining cheese.
  • Bake for 20-25 minutes or until bubbly and brown

Butternut Squash Latkes
butternut squash latkes
4 cups butternut squash, peeled and grated
1 small onion, peeled and grated
3 large eggs, whisked
grapeseed oil or olive oil, for frying
  • In a large bowl make latke batter by mixing together squash, onion and eggs
  • Use your hands to form batter into 3 inch patties
  • In a large skillet, heat oil
  • Fry patties on each side over medium heat until golden brown and crispy
  • Remove latkes from pan and place on a paper towel lined plate to drain excess oil
  • Repeat Steps 2-4 until batter is used up
  • Serve with applesauce, sour cream or yogurt

Leek Risotto 
Leek Risotto
4-5 cups vegetable stock
Extra-virgin olive oil
3 small leeks, halved and thinly sliced
1 shallot, minced
1 cup carnaroli rice
1 cup white wine
2 tablespoons unsalted butter
¼ cup freshly grated Parmesan cheese
1/3 cup heavy cream, whipped to soft peaks
Kosher salt, to taste
Minced chives, for garnish
  • Place the stock on a low simmer in a stockpot and keep a ladle nearby. Heat 2 tablespoons of oil in a deep, heavy sauté pan over medium heat. Add the shallot and cook for 2-3 minutes, until translucent; do not let them brown. Add the leeks and cook for an additional 3-5 minutes, or until the leeks have softened. Stir in the rice and toast for 2-3 minutes.
  • Pour in the wine and let it simmer until the liquid is absorbed, and continue scraping the pan so that the rice doesn’t stick. Season the rice with salt, then begin adding stock a ladle at a time, stirring often, and allowing most of the liquid to be absorbed before adding more. The rice is cooked once the grains are al dente, fully cooked but with a soft bite on the inside.
  • Turn off the heat and vigorously beat in the butter and cheese with a wooden spoon to help it emulsify with the rice. If you prefer not to do this on the stove, move the pan to a towel on the counter. Whatever you do, don’t hesitate. Really shake the pan back and forth with one hand while stirring with the other.
  • Add the whipped cream, then season with salt, only if needed. Continue stirring with abandon until all the ingredients have been incorporated. Serve immediately, garnished with additional Parmesan cheese and chives.

Mashed Potatoes, Carrots, & Leeks 

1 leek (white and pale green parts only), coarsely chopped
2 lb potatoes
2 carrots, cut into 1/2-inch chunks
1/2 stick (1/4 cup) unsalted butter
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper
  • Wash chopped leek well in a bowl of cold water, then lift out and drain well.
  • Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
  • While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
  • Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

Green Lentil Curry with Swiss Chard, Broccoli and Carrots

1 cup green lentils
1 cup French green lentils
1 teaspoon turmeric
3 ½ cups chicken or vegetable broth
2 cups water
4 tablespoons extra virgin olive oil (divided)
1 large onion
2 cups chopped carrots
1 (14.5 oz) can organic fire roasted tomatoes or cooked fresh tomatoes
2 to 4 teaspoons finely grated ginger
4 garlic cloves, mashed to a paste
3 teaspoons ground coriander
2 teaspoon ground cumin
1 teaspoon cumin seeds
1 medium to large shallot, minced
1 tablespoon tomato paste mixed with 1 tablespoon of water
1 medium bunch Broccoli
1 large bunch Swiss Chard (chop both chard leaf and stem)
1 cup finely chopped cilantro
½ teaspoon cayenne pepper and Salt
  • In a saucepan, combine the lentils with the turmeric, broth and water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.
  • Meanwhile, sauté onion and carrot in 1 tbsp extra virgin olive oil over medium-high heat in a sauté pan.
  • In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat 3 tbsp oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute.
  • Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
  • Add broccoli, swiss chard, onion-carrot mixture, canned tomatoes, three-fourths of the cilantro and the cayenne to lentils and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.
  • Serve with basmati rice, warm flatbread and plain yogurt or sour cream