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Hearty Greens, Squash and Pepper Stew with Beans and Olives
Hearty Greens, Squash and Pepper Stew with Beans and Olives
This one is adapted from an Epicurious.com recipe. Serves 4.
3 TB olive or sunflower oil
2 large onions, chopped
2 garlic cloves, minced
1.5 lb to 2 lb. winter squash, peeled, seeded, cut into 1 1/2-inch cubes
2 bell peppers, seeded, cut into 1 1/2-inch pieces
1 cup vegetable or chicken stock
1 bunch kale or tatsoi, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tsp dried rubbed sage, or 2 tsp chopped fresh
6 cups cooked white beans, such as Jacobs cattle or soldier
2/3 cup Kalamata olives, pitted, halved
Freshly grated sharp, hard cheese, such as Crawford Family Farms Picante
Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash and sauté. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes. Mix greens and sage into stew. Cover and cook until greens wilt, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
Transfer stew to large shallow bowl. Sprinkle generously with cheese.
Bean Mole with Roasted Winter Squash
Bean Mole with Roasted Winter Squash
This recipes is adapted from 101cookbooks.com. My family enjoyed this the other week for supper, and we thought many of you would too. Serves 4.
3 cups cooked meaty white beans, such as marfax or Jacob's cattle
1 1/2 cups (7 ounces) peeled and chopped winter squash
olive oil
1 bunch kale
2 TB butter
1 medium onion, chopped
2 - 4 red jalapeno chiles, halved, seeded, and chopped
2 garlic cloves, chopped
1 pound green tomatoes, chopped
1 cup vegetable broth or water
2 teaspoons paprika
1 ounce of almonds, dark roasted and finely ground
2 ounces dark 70% dark chocolate, broken into pieces
salt
1-2 TB maple syrup, optional
Preheat oven to 350F. Place cubed squash in a roasting pan and toss with olive oil. Roast them in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 250F. (note: alternately, you can brown the squash in a skillet.)
Without removing the central stem, cut the kale across the leaf into 3/4-inch slices. Melt the butter into an oven-proof casserole dish (pot) and fry the onion and chilies gently over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes, liquid and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Taste the mole. Add syrup, if you wish, to your taste. Cover the casserole and put it in the oven to cook gently for 2 hours.
Three Sisters Chipotle Chili
Three Sisters Chipotle Chili
In this recipe, pureed winter squash takes the place of tomatoes as the base of the chili. The addition of black beans and corn gives us all three of the American Indian mythical sisters. I like this chili made with pork, but you could substitute tempeh or leave the meat out all together. Serves 10.
2 TB sunflower oil or lard
3lbs pork chops cut into 3/4 cubes, seasoned with salt and pepper
1 lg. onion, thinly sliced
3 cloves garlic, chopped
1 cup lager, such as Otter Creek Vermont Lager
1 cup chicken or vegetable both
3 cups pureed winter squash
2 tsp. ground cumin
2 tsp. dried oregano
2 chopped chipotle chilies in adobo, plus 2 tsp sauce (or more to taste)
2 cups frozen corn
2 cups cooked black beans
2 cups cooked Jacob’s Cattle or other white beans
1/4 cup maple syrup, or to taste
apple cider (optional)
salt and pepper to taste
Preheat oven to 350F. Heat oil or lard in a large heavy-bottomed pot over medium-high heat. Brown pork on all sides in batches. Reserve browned pork on the side. Add onion and garlic to empty pan, sauté, stirring frequently, until soft and turning brown, about 7-8 minutes. Add lager and broth, stirring to deglaze the pot. Bring to a boil, reduce heat and simmer rapidly for 5 minutes to reduce the liquid. Add squash, cumin oregano and chilies. Bring to a simmer. Add browned pork and both types of beans. Add syrup, to taste. If chili is too thick for your liking, add extra broth or apple cider as needed. Add frozen corn. Bring back to a simmer. Cover and bake in a 350F oven for 40 minutes. Remove from oven. Season with salt, pepper and cumin to taste. Serve warm, garnished with a dollop of crème fraiche and chopped fresh parsley, if desired.
Roasted Beet, Shoot and Sprout Salad
Roasted Beet, Shoot and Sprout Salad
Serve this salad with a slice of the focaccia on the side for a light lunch or dinner, or serve it as an accompaniment for a heartier meal. Serves 4.
1 TB apple cider or white wine vinegar
1 TB minced shallot (optional)
sea salt and freshly ground pepper to taste
1/4 tsp sweet paprika
pinch cayenne pepper (optional)
1/8 tsp ground cumin
1 TB freshly squeezed lemon juice
6 TB sunflower or extra virgin olive oil
4 small to medium roasted beets, chopped in 1/2 pieces*
2 cups mixed sunflower and radish shoots
1 cup sprouted beans
1/4 cup crumbled feta
1 TB toasted pine nuts
To make the dressing, combine the first 8 ingredients in a food processor. Taste and adjust seasonings to your liking. Toss together the beets, shoots, and sprouts. Sprinkle with cheese and pine nuts. Drizzle with desired amount of dressing.
*See instructions for roasting beets in the Storage & Use section at the top of the newsletter.
Valentine Radish and Shoot Salad with Buttermilk Dressing
Valentine Radish and Shoot Salad with Buttermilk Dressing
Serve this salad alongside your pizza with Champlain Orchards Marinara and Kaas cheese.
4 valentine radishes shredded
2 carrots shredded
1 cup shredded red cabbage
2 cups shoots
Dressing:
1/2 cup buttermilk
2 TB mayonnaise
2 TB cider vinegar
2 TB minced shallot or onion
1 TB honey
1 cup sprouted beans
Toss first four ingredients in a bowl. Whisk together all dressing ingredients. Toss veggies with desired amount of dressing and garnish with sprouted beans.
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Inspired from a recipe at Epicurious.com. As this recipe calls for beets, it will have a deep purplish-hue. If you don't think you'll like the color, use turnips, rutabaga, golden beets or winter squash instead. Serves 6-8.
Stew
2 TB sunflower oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup chicken or vegetable stock
1 14 1/2-ounce can diced tomatoes, drained
2 TB fresh lemon juice
1 cup 3/4-inch cubes peeled beets
2 cups 1-inch cubes peeled potatoes
2 cups 3/4-inch cubes peeled carrots
Barley
1 cup barley
1 TB butter
1 TB sunflower oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
3 cups stock or water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided
1/2 cup sprouted beans
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Sprouted Bean Salad with Roasted Beets
Sprouted Bean Salad with Roasted Beets
I adapted this recipe from the Food Network site. The original recipe is attributed to Sophia Wakefield of the Harvest Bakery and Cafe, Jackson Hole, WY. I added beets for color and variety.
2 cups sprouted beans
1 cup roasted beets, in a small dice
1/3 cup minced cilantro leaves
3 TB lemon juice
3 TB sunflower or olive oil
1 TB muchi (spicy) curry powder
Pinch organic cayenne pepper
2 tsp soy or tamari sauce
1 tsp minced garlic
3/4 tsp stone-ground mustard
Toss all of the ingredients together in a serving bowl. Serve immediately.
Turkish Tomato and Bean Soup
Turkish Tomato and Bean Soup
Inspired by a recipe in The Sultan's Kitchen cookbook, this is normally made with red lentils. I think it would be great with the beans instead. With the addition of the cooked wheat berries, it makes for a satisfying supper. Serves 4-6.
2 TB sunflower oil
1 large onion, finely chopped
2 garlic cloves, minced
2 TB paprika
1/2 tsp Turkish or ground red pepper
1 tsp cumin
2 TB tomato paste
3 cups tomato puree
3 cups chicken stock or water
1 cup dried beans that have been soaked overnight, then cooked for 30 minutes and drained
1 cup cooked wheat berries
1 TB dried mint
salt and freshly ground black pepper
bread croutons (optional)
lemon wedges
dollop of plain yogurt
Heat the oil in a medium sized saucepan over medium heat. Add the onion and garlic and cook gently for about 2 minutes, or until they're softened but not brown. Stir in the paprika, red pepper, cumin and tomato paste. Stir to combine. Add the tomato puree, stock (or water) and beans. Cover the saucepan and bring the liquid to a boil. Lower the heat and simmer for about 30-35 minutes, stirring occasionally, until the beans are soft. Add the wheat berries and mint and season with salt and pepper. Cook for another 10 minutes, stirring occasionally. If the soup is too thick, add a little water. Serve the soup in bowls with a squeeze of lemon juice and a dollop of yogurt.
Sauteed Sprouted Bean Salad
Sauteed Sprouted Bean Salad
You can throw this easy salad together while your quesadilla bakes in the oven. I used the same frying pan to save on dishes. Serves 4.
6-8 cups mixed baby greens and shoots, loosely packed
2 TB sunflower oil
1 garlic clove, smashed
1/3 cup sprouted beans
salt and freshly ground pepper to taste
1/4 tsp ground cumin
1 TB apple cider vinegar
Place greens in a salad bowl. Heat oil in a small to medium sized fry pan over medium heat. Toss in the garlic clove, and cook for 30 seconds. Throw in the beans, salt, pepper and cumin, toss to coat with oil and saute until the beans give up their fragrance, about 3 to 5 minutes. Remove from heat. Stir in vinegar. Pour over salad greens and toss to coat. Taste and season with more salt and pepper, if desired.
Sprouted Bean Quesadillas
Sprouted Bean Quesadillas
One of our shareholders, Cheryl King-Fischer, shared her idea to lightly saute the sprouted beans in sunflower oil and add to pasta, scrambled eggs, quesadillas and salads. We tried out the method last night and were very pleased. For the quesadilla, we like to use the large flatbread wraps and cut it into wedges. You could use smaller tortillas, if you prefer. Serves 4-6.
2 tsp sunflower oil
1/2 red onion, chopped fine
2/3 cup sprouted beans
salt and freshly ground pepper to taste
1 tsp dried cumin
1/4 tsp cayenne pepper
1/4 cup tomato puree
1 1/2 tsp dried cilantro
2 flatbread wraps
3/4 pound grated jack or pepper jack cheese
salsa for garnish (optional)
Heat oven to 400F. Heat oil in a medium pan over medium heat. Add onion and saute for two to three minutes, until translucent. Add sprouted beans, salt, pepper, cumin and cayenne. Saute until beans begin to give off their fragrance, 3 to 5 minutes. Add the tomato puree and cilantro. Continue to cook until the moisture from the puree has evaporated and you have more of a paste in the pan. Remove from heat. Place one wrap on a cookie sheet and spread with the bean sprout mixture. Sprinkle with cheese and cover with the second wrap. Bake until the cheese is fully melted, about 10 minutes. Cut into wedges using a pizza cutter and serve with salsa, if desired.
