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Mizuna Salad with Dried Cranberries and Roasted Delicata
Mizuna Salad with Dried Cranberries and Roasted Delicata
Nothing like it's summer counterpart, this fall salad celebrates the flavors of autumn. Serves 8.
6 TB cranapple or apple cider
3 TB apple cider vinegar
salt and pepper to taste
1 small shallot, minced
7 TB sunflower or extra-virgin olive oil
2 TB butter, divided
2 unpeeled medium delicata squash, halved, seeded, cut into 24 wedges total
1 lb mizuna greens, chopped (about 12 cups)
1/2 cup dried cranberries
Whisk cider and vinegar in bowl. Add minced shallot, salt and pepper. Gradually whisk in oil. Rewhisk before using. Preheat oven to 450°F. Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges. Sprinkle squash with salt and pepper. Bake for 20 minutes.
In a large bowl, toss mizuna with half of dressing. Divide among plates; top with squash. Drizzle with dressing and sprinkle with dried cranberries.
Greens with Yogurt
Greens with Yogurt
This recipe comes from a Culinate.com article that appeared in July. Though all the recipes in the article looked good, this one really caught my eye. Try marinating some tofu with olive oil, lemon and garlic and sauteing along with the greens. To make Greek-style yogurt out of the Butterworks, spoon yogurt into a strainer lined with a coffee filter. Cover with plastic wrap or a kitchen towel and refrigerate for 2 hours. The whey will drain out, leaving a yogurt cheese that comes close to a Greek yogurt.
1 lb. beet greens or chard, trimmed and washed
1 1/2 TB olive oil
1 large clove garlic, peeled
1 tsp. lemon juice
1/2 cup Greek yogurt
1 1/2 TB unsalted butter
1 small red onion, chopped, approximately 1 cup
salt to taste
Bring a large pot of water to boil. Salt the water generously and boil the greens until tender. Drain and shock the greens in ice water, then drain again. Pound the garlic to a paste in a mortar. Add the lemon juice and let sit 5 minutes. Stir in the yogurt.
Heat olive oil in a large skillet over medium heat. Add the greens and cook, stirring, for about 5 minutes. Season to taste with salt and transfer to a serving platter; set skillet aside. Spoon the yogurt like a sauce over the hot greens. Heat the butter in the same skillet and cook the onions over high heat, stirring, until brown and crisp at the edges. Season with salt and spoon the onions over the yogurt.
Spinach and Sorrel Soup
Spinach and Sorrel Soup
Adapted from the book Vegetables from Amaranth to Zucchini by Elizabeth Schneider. Serves 4 as a first course.
2 tsp olive or sunflower oil
1/2 sweet onion, minced
3/4 lb small, tender spinach, stems removed
5-6 ounces sorrel
3 1/2 cups chicken or vegetable broth
salt and pepper
1 1/2 TB cornstarch
big pinch of ground nutmeg or ground anise
1/2 tsp grated lemon zest
lemon juice
6 TB heavy cream
Heat oil over medium heat in a heavy-bottomed pot. Add onions and saute for 3 minutes, until translucent. Add greens and stock. Bring to a boil, stirring. Simmer until soft, about 5 minutes. Season to taste with salt and pepper. Puree soup until smooth with an immersion blender. Or, transfer to a blender or food processor and puree. Stir together cornstarch with 1/4 cup of the puree. Combine in pot with remaining soup. Bring to a boil over moderate heat, stirring constantly. Add nutmeg, zest and juice. To serve, ladle into bowls. Drizzle 1 1/2 TB heavy cream onto each, then swirl gently with knife tip or fork to form a pretty pattern.
Cumin Roasted Squash Salad with Cilantro Lime Vinaigrette
Cumin Roasted Squash Salad with Cilantro Lime Vinaigrette
Seeing the Eating Well recipe for the cilantro lime vinaigrette (below) inspired me to create this Mexican leaning autumn salad. Serves 4-6.
3 lb. winter squash, peeled, seeded and cut into 3/4 cubes
2 tsp ground cumin
1 tsp kosher salt
2 TB sunflower or olive oil
4 cups spinach mix
1/4 cup salad turnips, cut in small dice
1/4 cup spiced and toasted pumpkin seeds
Cilantro Lime Vinaigrette, recipe follows
Preheat oven to 400F. Place cubed squash in a roasting pan and toss with cumin, salt and oil. Roast the squash for about 20-25 minutes, turning occasionally, until beginning to caramelize and fork tender. Remove from oven and cool.
Place the greens in a large salad bowl and toss with about 1/3 cup of the vinaigrette. Arrange squash, pumpkin seeds and chopped salad turnips on top of greens. Drizzle with a bit more vinaigrette and season with salt and freshly ground pepper.
Beet Risotto with Swiss Chard and Brie
Beet Risotto with Swiss Chard and Brie
You could use the Acer here in place of brie. It should leave you a few ounces to enjoy with bread while you cook. Serves 4.
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped yellow onion
4 large leaves chard, stems and leaves chopped separately
2 1/2 cups chicken or vegetable stock
1/2 cup white wine
1 cup arborio rice or medium-grain white rice
5 ounce Brie, rind discarded, cut into small pieces
Melt butter in heavy large saucepan over medium heat. Add beets, onion and chard stems. Cover; cook until onion is soft, about 8 minutes. Meanwhile, heat broth in a small saucepan. Once the onion is soft, mix the rice into the beets and onion. Saute for a minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 15 to 20 minutes. Season with salt and pepper. Stir in chard greens and brie a minute or two before removing from heat.
Stir-fried Veggies with Ponzu and Garlic
Stir-fried Veggies with Ponzu and Garlic
Although this recipe originally appeared in a summer Culinate newsletter, it was easily adapted to fall greens and barley. Serves 2-4.
1 bunch chard
3 carrots scrubbed and sliced crosswise, very thin
1/2 head cabbage
canola oil
1 small onion, minced
1 garlic clove, minced
Fresh ginger, a 1-inch piece, peeled and minced
Pinch of red pepper flakes
Ponzu (citrus-flavored soy sauce available at natural and int'l groceries)
Toasted sesame oil
3 cups cooked (leftover/cold) pearl barley
Have at hand three medium bowls. Prepare the vegetables by first washing them; shake off the water but don’t bother to dry them. Prepare the Swiss chard by first removing the ribs from the leaves; finely chop the ribs and place them in a bowl, then cut the leaves into slivers and place them in another bowl. Add the carrots to the chard stems. Finally, slice the cabbage very thin, and place in its own bowl.
Heat enough oil to cover the bottom of a large skillet. When hot, add the onion, garlic, ginger and red pepper; cook, stirring constantly, until fragrant. Add the cabbage — and another slug of canola oil if necessary — and cook stirring occaionally for about 5 minutes. Add the chard and carrots and cook over medium heat until almost tender, stirring often. Add the chard leaves and continue to stir-fry until almost tender (or turn the heat down, add a bit of water and cover, to steam instead of stir-fry).
Turn the heat up to medium-high (removing the lid first, if you were steaming) stir-fry for a minute or two, lower heat to medium, then add a big splash of ponzu and a drizzle of sesame oil. Stir to mix, then push vegetables to the outside rim of the pan and dump barley into the center. With a large wooden spoon spread it out in the pan. Once the barley is warmed through, stir the vegetables into the barley. Season to taste with extra ponzu. Serve hot.
Triple Creme and Apple Salad with Honey Vinaigrette
Triple Creme and Apple Salad with Honey Vinaigrette
Carleton from Champlain Valley Creamery suggests using a sweet vinaigrette on salad made with the triple creme. Serves 6.
For the vinaigrette (inspired by Champlain Valley Apiaries recipe):
1 TB honey
6 TB balsamic vinegar
1/2 cup sunflower or extra-virgin olive oil
1/2 shallot, minced
1 TB chopped fresh parsley
salt and pepper to taste
6 - 8 cups claytonia or other salad greens
1 Macintosh apple, cored and cut in a 1/4 dice
1/2 cup roasted beets, cut in a 1/4 dice
1/2 crottin triple creme cheese, cut into small pieces
handful pecans or walnuts, toasted and chopped
salt and freshly ground black pepper to taste
Place all vinaigrette ingredients in a food processor or blender and blend until ingredients are completely combined. Adjust seasonings with salt and pepper.
Place greens in a large salad bowl. Sprinkle with remaining ingredients. Dress with vinaigrette to taste. Toss and serve.
Apple Butter and Cheddar Crostini
Apple Butter and Cheddar Crostini
These crostini are the perfect combination of this week's share ingredients. Serve along side a shoot salad.
pain au levain, thinly sliced
apple butter
minced shallots
Cabot Clothbound Cheddar, thinly sliced
Preheat oven to 350F. Lay thinly sliced bread on a cookie sheet. Bake for 3-5 minutes, until just beginning to crust, but not turn color. Spread lightly with apple butter, sprinkle on a few pieces of minced shallots and place thinly sliced cheese on top. Place back in oven until cheese begins to melt.
Chevre and Tomato Sauce Calzone
Chevre and Tomato Sauce Calzone
Start with this basic calzone recipe and liven it up with some fried local sausage, pepperoni, cooked frozen greens, roasted root vegetables, mushrooms or peppers. My family enjoyed a couple of these calzones last night, stuffed with local braising greens saved from this past summer. Serves 2-3.
2 tsp sunflower oil
1 large onion, chopped fine
1 large garlic clove, minced
3 cups tomato puree
3/4 tsp dried crumbled thyme
3/4 tsp dried crumbled oregano
1/4 tsp red pepper flakes
salt and pepper to taste
1 tsp apple cider vinegar
1 portion Elmore Mountain pizza dough, room temperature
flour for dusting
3.5 ounces crumbled chevre
optional stuffing (cooked frozen greens, squeezed dry; diced roasted roots; cooked crumbled bacon or sausage; sauteed onions, peppers and mushrooms; or whatever you like).
Preheat oven to 450F. To make the sauce, place a medium saucepan over medium-low heat. Add oil, then onion and garlic. Sweat until soft and translucent, about 7-10 minutes. Add tomato puree, herbs and spices. Bring to a boil, reduce heat and simmer uncovered until sauce thickens, about 25-30 minutes. Stir in vinegar. Remove from heat.
Sprinkle counter generously with flour. Roll out pizza dough to an approx. 12 circle, using flour liberally to make sure the dough does not stick to counter or rolling pin. Transfer dough to baking stone or cookie sheet. Spread desired amount of sauce on half the dough, leaving a 1/2 border at edges. Distribute filling over sauce and sprinkle with cheese. Fold bare half of dough over filling, lining up edges. Fold edges over and crimp to seal. Poke top all over with a knife to allow heat to escape. Place in oven and bake until crust is firm and golden, about 20-30 minutes. Serve with extra sauce on the side.
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.
