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Maple Vinegar Glazed Parsnips
Maple Vinegar Glazed Parsnips
from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
these are sweet and rich, a nice counterpoint to the greens above.
2 lbs parsnips, peeled and cut in even chunks
2 tbsp oil
1 tsp salt
1/2 c water
2 tbsp maple syrup
1 1/2 tbsp balsamic vinegar
1 tbsp cider vinegar
black pepper
Preheat oven to 400. In a large roasting pan, toss parsnips with oil and salt. Set pan on a burner over medium heat and add water. Bring to a simmer. Place in oven and roast until tender, turning frequently. This could take anywhere from 30 to 60 minutes. When fork tender, drizzle with maple syrup and vinegars. Toss gently; roast until deeply browned and glazed, turning once or twice, about 10 minutes. Serve with fresh ground black pepper.
Sweet and Sour Pac Choi
Sweet and Sour Pac Choi
We had this for supper last night, the greens are a little tangy and the sauce is sweet. Serves 4.
2 tbsp oil
1 onion, cut in slivers
pac choi, left whole, bigger ones cut in half the long way
2 tbsp maple sugar
2 tbsp vinegar
1 tbsp soy sauce
Combine sugar, vinegar, soy sauce in a small bowl. Set aside. Heat 1 tbsp oil in a wok or large skillet. Stir fry the onions until browning, remove to a bowl. Add remaining tbsp oil, stir fry the pac choi in a couple batches until they have a few browned spots, the green tops wilt and the stems are crisp tender. Add the onions back into the wok with all the greens and stir in the sauce. Cook another 30 seconds. Sprinkle with red pepper flakes if you like.
Buttermilk Chicken
Buttermilk Chicken
More of a method than a recipe, this creates super moist and tender grilled chicken.
1 whole chicken, cut up
1 pint of buttermilk
2 tbsp minced chives
salt & pepper to taste
In the morning, rinse chicken and pat dry. Place in non reactive bowl and coat with the buttermilk, chives, salt & pepper, turning the pieces for even coverage. Place in the fridge to marinate. Heat grill to medium high. Remove chicken from dish, discard any liquid. Grill chicken until cooked through, about 20 to 30 minutes, depending on size of pieces. Use a meat thermometer; cook to 165 degrees in the thickest part of the meat.
Chilled Buttermilk Cucumber Soup
Chilled Buttermilk Cucumber Soup
adapted from Gourmet Cookbook. You need pickled beets to make this, or it's just as good without. Serves 4.
2 c well shaken buttermilk
1/2 c sour cream
1 c milk (or more buttermilk)
1/2 tsp salt
grind of fresh black pepper
1 c chopped pickled beets
1/4 c pickled beet liquid
1 c chopped cucumber
1/2 c chopped sweet salad turnips
2 tbsp chopped fresh dill
2 tbsp fresh minced chives
1 clove garlic, minced, optional(nice if you omit the beets)
Whisk together buttermilk, sour cream ,milk, and salt. Stir in remaining ingredients. Refrigerate, covered at least 15 minutes, up to 8 hours. Stir to combine again before serving.
Asian Chicken Cabbage Rolls
Asian Chicken Cabbage Rolls
Here's a recipe I found on a Canadian Poultry Marketing Board website. I've changed it around a bit already, but feel free to substitute ground pork or turkey or crumbled tofu for the chicken. Makes 6 servings
1 head napa cabbage
1 # ground chicken
1 tbsp oil
2 cloves garlic, minced
2 tbsp minced chives
1 tbsp grated fresh ginger
1 c sliced mushrooms
pinch red pepper flakes
3/4 c cooked rice
2 tbsp soy sauce
1 egg, beaten
Heat oil in a skillet and add garlic, ginger, mushrooms, and chives. Saute until liquid evaporates. Add chicken and red pepper flakes. Cook until no longer pink, breaking it up into crumbles with a spoon. Stir in soy sauce and rice. Remove from heat, mix in egg.
Meanwhile, dunk napa into a large pot of boiling water just to wilt it, then rinse in cold water. Remove about 12 individual leaves and blot dry. Place a scoop of filling in the stalk end, then roll up. You don't have to worry too much about tucking in the ends. Place rolls in a steamer and steam about 10 minutes, until tender. Do this in a couple batches. Serve with a sauce made up of soy sauce, ginger, chives, garlic, maple sugar and a pinch of red pepper flakes.
Mixed Grains Tabouli Salad
Mixed Grains Tabouli Salad
1 cup dry mixed grains
3 c water
1/2 tsp salt
Boil water, add grains and salt. Cover and simmer until tender, about 35 minutes. Drain if necessary. Dress with the following dressing.
Whisk together and use to taste:
1/4 c vinegar
1/2 c oil
1/4 c lemon juice
1 clove garlic, minced
1 tsp prepared mustard
fresh ground black pepper
1/2 tsp salt
next toss together with:Â
1/4 c minced chives
1 carrot, grated
1 cucumber, diced
1 c finely minced fresh greens, such as mizuna or arugula
Chill and serve on a bed of mesclun with more of the lemon dressing if you like.  A bit of crumbled cheese on top would be perfect.
Mixed Grains Pilaf
Mixed Grains Pilaf
Here's a delicious sounding recipe from members Al and Pam from last share.  As some of you may need ideas for the mixed grains, and we have mushrooms again, it seemed like a good recipe to include  The other idea I had for using the grains is to cook them until tender and use as you would bulghur to make tabouli type salad. Rather than parsley, I used a mixture of minced chives and bunched greens.1 1/2 cups cracked mixed grains
3 1/4 cups chicken stock
8 tbls (1 stick) butter or half butter & Olive or other oil
1 yellow onion, chopped
5-6 oz. sliced mushrooms
Salt & Pepper to taste
Preheat oven to 375 (1 1/4 hour in oven, 1/4 hour prep)
Saute grains in 4 tblsp butter, using a heavy frying pan on medium low, until golden (about 5 mins.) Meanwhile chop onions. Pour grain into covered casserole, such as corning glassware. Sautee chopped onions in 2 tblsps butter on low heat until soft, about 5 mins. Meanwhile slice mushrooms. Pour onion into casserole. Sautee sliced mushrooms in remaining oil on low heat until water evaporates, adding salt & pepper to taste, about 5 mins. Add to casserole. Add 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins.
Add another 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins. Add the remaining 1/4 cup warmed stock and bake the last 15 minutes covered. Stir well and serve.
Potato Pancakes with Dulse
Potato Pancakes with Dulse
Here's a recipe Heather found online from a seaweed company in Ireland. She suggests adding a bit of minced onion or chives.
1lb Cooked Mashed Potato
2 TB Whole Wheat Pastry Flour
1/4oz (7g) of Finely Chopped Dulse
salt and pepper
1 cup Golden Bread Crumbs
Olive Oil for frying
Mix first three ingredients together. Add salt and pepper to taste. Split into portions and roll in golden breadcrumbs. Heat olive oil over medium heat. Shallow or deep fry in olive oil. Adjust seasoning to taste and serve.
Spring Greens and Barley Risotto
Spring Greens and Barley Risotto
Any quick cooking spring greens will work nicely in this dish. Try a braising green mix, arugula, spinach, etc. Just don't leave it in to cook too long. Serves 4.
2 TB sunflower oil
2 large shallots, minced
1/4 tsp salt
1 1/4 cups barley, rinsed and drained
1/2 cup white wine
4 cups chicken or vegetable broth
1/2 tsp freshly grated nutmeg
1/2 tsp freshly grated black pepper
1 bunch of spring greens, washed, spun dry and chopped
4 oz. grated sharp, hard local cheese, such as Green Mountain Gruyere or Prima Caciotta from Dancing Ewe Farm
2 TB chopped fresh chives
2 TB chopped fresh basil or parsley
Heat oil over medium heat in a 10 frying pan with 2 deep sides. Add shallots and salt; cook, stirring frequently for about 5 minutes. Do not let shallots begin to brown. Add barley and cook stirring frequently for about 1 minute. Add wine and stir until the liquid is absorbed by the barley, about 1-2 minutes. Add the broth, nutmeg and pepper. Bring to a boil. Reduce heat and simmer, covered, for about 1 hr. 15 minutes. Begin checking for doneness after 50 minutes. The liquid should be absorbed, the grains softened and gluteness, yet still have just a bit of chew. Stir in greens, cover until just wilted. Reduce heat to very low. Stir in cheese and herbs. Serve warm.
Roasted Vegetable and Barley Stew
Roasted Vegetable and Barley Stew
The sweetness of the parsnips and cabbage really come out with roasting. Soaking the barley for at least 6 hours is crucial to having it cook faster. As this is a hearty stew, you may want to make it later in the week when the weather turns cold and rainy again. Serves 4-6.
4 slices of bacon
1 small onion, sliced thin
1/2 head of savoy cabbage, roughly chopped into 1 pieces w/leaves separated
1 tsp. salt
1 lb. potatoes, scrubbed and diced into 3/4 cubes
1 1/2 lb. parsnips, peeled and cut into 3/4 pieces
1 TB olive oil
1 cup pearled barley, rinsed, soaked over night and drained
4 cups vegetable stock
2 TB balsamic vinegar
2 TB maple syrup
2 TB chopped fresh basil or parsley, -or- 1 tsp. dried rubbed sage
salt and freshly ground pepper to taste
Preheat oven to 450F. In a large heavy-bottomed pot, cook bacon over medium heat. When bacon is finished cooking, remove, cool, crumble and reserve. Increase heat to medium-high. Add sliced onion to hot bacon fat and cook for 1-2 minutes, stirring occasionally. Add half of the cabbage pieces, sprinkle with 1/2 tsp. salt and toss to coat. Cook, stirring occasionally until the cabbage begins to wilt (3-5 minutes). Add remaining cabbage, sprinkle with remaining salt and toss with already warmed cabbage. Once the new cabbage begins to wilt, add potatoes and parsnips and toss to coat. Pour mixture onto large cookie sheet or sheet pan. Roast in hot oven for approximately 30 minutes, tossing veggies every 10 minutes. 15 minutes into the cooking time, sprinkle veggies with vinegar and maple syrup and toss to coat. Continue roasting.
Meanwhile, heat olive oil in clean heavy-bottomed pot over medium-high heat. Add drained barley and cook, stirring frequently, for about a minute. Add broth, bring to boil, cover and simmer until barley is al dente, about 30 minutes. Add roasted vegetables and reserved crumbled bacon to the cooked barley. Add dried or fresh herbs and stir to combine. Season to taste. Serve warm with crusty bread.
