Wednesday, January 21, 2015

Simple Cabbage and Rutabaga Side Dishes

Thank you Alan and Jessica for sharing your recipe ideas. These sound like a couple tasty and simple side dishes. 

Fried Cabbage

"We've looked for a while for a cabbage recipe that we like. Several have been ok, but many recipes involve raw cabbage or cabbage that gets cooked for a long time. This recipe is a happy medium...the cabbage if definietly not raw, but it is cooked for a short enough time that it still has a good crunch. The red pepper flakes give it a good kick so it makes an excellent side dish"

2 TBP Butter
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Red Pepper Flakes
1/8 tsp Pepper
6 C. Cabbage, coarsely chopped
1 TBP Water

In a large skillet, heat butter over medium heat. Stir in sugar, salt, and peppers. Add cabbage and water. Cook for 5-6 minutes, until tender, and stirring occasionally.

Credit to:

Roasted Rutabaga and Brussel Sprouts w/ Rosemary

"Last year, we made mashed rutabaga and it was ok. With last week's share, we made roasted rutabaga and brussel sprouts."

2 C. Brussels, halved
1 C. Rutabaga, peeled and diced
4 TBP Oil
1 TBP Rosemary, chopped (fresh/dried)
salt and pepper to taste

Preheat oven to 405 degrees.

Place veggies in 9 x 13 pan and toss with oil, rosemary and S & P.

Bake 25-30 minutes.

Sweet Potato Biscuits

Sweet and savory, these biscuits are a treat! Bake your sweet potatoes and pre-portion and freeze the sweet potato to make this recipe easy. Also, with the added moisture from the addition of the sweet potato, you'll need less butter than many standard biscuit recipes.

2 C. Flour (spelt)
1/4 C. Sugar
1 TBP Baking Powder
1/4 tsp Salt
1/4 tsp Cinnamon
1/4 C. Butter
1 C. Mashed Sweet Potato (this recipe is forgiving, so you can add extra sw. pot. if you like)
1/3 C. Milk/Cream

Preheat oven to 450 degrees.

Combine and mix flour, sugar, baking powder, salt, baking powder, cinnamon in bowl.

Cut in butter. Add sweet potato and milk until dough just sticks together. Knead dough very lightly on floured surface. Roll out. Cut biscuits using a cup.

Bake on lightly greased cookie sheet for 10-12 min, until golden.

Biscuit Tips:
Do Not Over-knead: This works up the gluten causing harder, less fluffy biscuits. Let there be butter chunks and loose flour throughout.
Keep Moist Ingredients Cold and send them as quickly into the oven as possible. Once dry ingredients are mixed the butter, sweet potato, and milk should go in as cold as possible. I've read, not tried, grating frozen butter into the mix works well.
Press Straight Down When Cutting: No twisting the cup b/c this seals the edges and prevents rising. They might be more foolproof, and it reduces one step, if you forget about the cutting and just plop drop biscuits onto the baking sheet.

Monday, January 12, 2015

Sausage and Quinoa Stuffed Winter Squash

Cynthia, who picks up at Whole Foods in Wexford, shared this one. "We tried out a new recipe last month with some of the winter squash and hot sausage we received in our CSA share. It was absolutely amazing." Sounds amazing! I'd take her word for it.

2 Winter Squash, halved and seeded
3 TBS EVOO, divided
1 # Pork Sausage
1/3 C. Onion, diced
1/4 C. Celery, diced
1 Garlic Clove, minced
1/4 tsp Red pepper flakes
2 tsp dried Thyme
1 Apple, diced
1/4 C. Cranberries, dried
2 C. Quinoa, cooked
1/3 C. Parmesan Cheese
S & P

1. Preheat oven - 400 Degrees
2. Drizzle squash with olive oil, sprinkle with S & P. Roast for 45 minutes, or until fork tender.
3. While squash is cooking, heat a large saute pan with 1 TBS of Olive Oil. Add sausage and brown. Add onion, celery, garlic, red pepper flakes and pinch of S & P. Cook for 3-4 minutes, r until onion is tender and translucent.
4. Remove pan from heat and stir in chopped thyme. Stir in quinoa, apple, cranberries. Season with S & P.
5. Scoop mixture into roasted squash halves. Top with Parm Cheese and a drizzle of Olive Oil. Bake for 10 minutes.
6. Serve hot.

Recipe based on The Messy Baker Blog at 

Wednesday, January 7, 2015

Red Kuri Squash Pie w/ Ginger Shortbread Crust

Thanks to Eden who shared this one a while ago. I've been making it regularly at home and it was the dessert at the 2014 Fall Harvest Celebration. Use any winter squash you'd like. The Red Kuri works well b/c it's super sweet and creamy.

For the Crust:
4 TBS Unsalted Butter
2 TBS Sugar
1 C. Whole Wheat Pastry Flour
2 Egg Yolks
1 1/2 TBS Crystallized Ginger, finely minced
1/2 tsp Salt

Stir together butter and sugar, add in yolks. Add flour, ginger, salt until it just starts to come together( a little dry and crumbly). Press dough into bottom and sides of 9'' pie dish.Freeze for 20 minutes while you preheat oven to 375. Cover crust with a round of parchment paper(I used foil) and pie weights and bake 20-22 minutes or until golden brown, rotating 1/2 way thru. Cool before filling.

For the Filing:
How many will you make?
2 C. Pureed Squash
1 C. Cream
2 Eggs
1/2 C. Sugar + more if using pumpkin or other not as sweet squash
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Salt

Process all ingredients in blender and fill crust. Bake in 325 oven for 50-60 minutes or until filling is just about set. Allow pie to cool at least 6 hrs, or refrigerate overnight and serve with cinnamon/ginger whipped cream.

Eden found it here:

Beet Vodka

Thank you to Jeff who has come thru with an alternative to roasted beets. I'm sold on Beet Vodka!

2# beets (peeled and finely diced)
1 ltr. vodka (I prefer 100 proof)

Pour the vodka over the beets, seal the jar and store in a dark place for 3-4 days. Decant and store in the freezer.

"My favorite way to enjoy is in shots with a dash of coarse salt and a bit of horseradish. Also makes the best Bloody Marys ever (especially pared with your mix)!"

Kohlrabi Fritters

Thanks to Roxanne and Kelsi for expanding our Kohlrabi possibilities beyond slaw. Fritters! Who knew?

Standard Kohlrabi Fritters

Julienned Kohlrabi

Mix and fry in pan.

Roxanne's version:

I put the greens, which I wilted on the stovetop, between a fritter and a slice of wheat bread! It was awesome. Ate it for breakfast.

Curried Carrot Kohlrabi Fritters

1 kohlrabi bulb, peeled
1 large carrot, peeled

2 green onions, whites and greens thinly sliced
1 large egg, lightly beaten
1 teaspoon salt
1⁄2 teaspoon pepper
1 tablespoon yellow curry powder
1⁄2 cup all-purpose flour
1⁄2 teaspoon baking powder
About 1⁄2 cup butter

1. Using the large holes ina  box grater, grate kohlrabi. Gather with dish towel and squeeze to remove excess liquid. Repeat process with grated carrot (Warning: carrot may stain dish towel, paper towel alternative method)

2. Mix carrot, kohlrabi, sliced onion, egg, salt, pepper, flour and baking powder and combine thoroughly.

3. Heat butter in large heavy bottomed skillet. Scoop 1/4 C. portions, flatten and fry until golden, 3 min. each side.

4. Remove to cooling rack/plate lined with towels to absorb excess oil. Top with yogurt-herb sauce (below). or just with plain greek yogurt, Sriracha, sour cream, etc 

For Topping

1/2 C. Greek Yogurt
2 TBS Sour cream
1 TBS chopped Dill
1 TBS chopped Parsley
Juice of 1/2 a lemon
salt, pepper

Mix all ingredients, top fritters, and say Mmmm.

Thanks to Kelsi who posted this one to our CSA Facebook page. It's originally from these guys:

Friday, November 21, 2014

Sweet Pickled Daikon Radish

A kitchen filled with Daikon is a kitchen filled with love.
Thanks Jennifer! I love pickling: the process and the rewards to enjoy in winter! Thanks for testing this one for us.

1 C. Rice Vinegar
1 C. Water
1 C. Sugar
1 # Daikon Radish
1/4 tsp Tumeric
1/4 C. Salt

Combine vinegar, water, saugar and tumeric in saucepan and bring to boil, stirring to dissolve sugar. Remove from heat and allow to cool.

Peal Daikon (if skin is tough) and slice into 1/4'' thick rounds. Place in colander with salt and mix well. Place colander over a bowl and let drain for 1 hour. Rinse the salt off and dry diakon well.

Put daikon into glass jar and cover with brine. Refrigerate for at least 4 hours, preferably overnight.

(The website source says it'll keep for 2 weeks, but I would imagine it's closer to 2 months or more, just based on my novice pickling experience.)

This recipe was adapted from :

Friday, October 17, 2014

Concord Grape and Rosemary Focaccia: A Harvestfest Potluck Recipe

Gayle brought this unique dish to the potluck last weekend and what a treat. I think it's a deliciously complex experience for your mouth. Thanks for expanding our tastebud horizons!

Yield: makes 16 servings
Active time: 25 minutes
Total time: 1 hour 25 minutes
Special equipment: stand mixer with dough hook

This recipe appears in: Bake the Book: Concord Grape and Rosemary Focaccia


• 1/2 cup extra virgin olive oil, divided

• 1 1/2 teaspoons active dry yeast

• 1 cup water, warmed to about 110°F

• 1 teaspoon granulated sugar

• 2 3/4 cups unbleached all-purpose flour (I used whole wheat all purpose flour)

• 2 teaspoons fine sea salt

• 3/4 pound Concord grapes, stems removed

• 3 small sprigs fresh rosemary, stemmed

• Coarse sea salt


Position a rack in the center of the oven and preheat to 400°F. Lightly coat a 9 by 13-inch
metal baking dish with 2 tablespoons of the oil.

In the bowl of a stand mixer fitted with the hook attachment, mix the yeast, water, 3
tablespoons of the oil, the sugar, flour, and fine sea salt on low speed until a ball forms,
3 to 4 minutes. Remove the bowl from the mixer, pour 1 tablespoon of the oil over the
dough, and rub with the oil to completely coat. Cover the bowl with plastic wrap and set
aside to rise until doubled in size, 30 to 45 minutes.

Cut the grapes in half and remove the seeds, keeping the skins with the grapes, if they
come away from the fruit. Set aside until ready to use.

Transfer the risen dough to the prepared baking dish and evenly press the dough into the
pan, covering the entire surface. Dock the dough with your fingertips, making holes all
the way through. Drizzle the dough with the remaining 2 tablespoons oil. Sprinkle with
rosemary needles, grapes and skins, and coarse sea salt. Lightly cover the pan with plastic
wrap and set aside to rise until doubled in size, 20 to 30 minutes. Carefully remove the
plastic wrap and bake until golden brown and a thermometer inserted into the center of
the focaccia reads at least 200°F, 20 to 25 minutes.

Let the focaccia cool in the pan until warm. Slice and serve with ice cream (if using).

Tuesday, September 30, 2014

Sweet Potato CornBread

Joanne, of Aspinwall, has another wonderful 'share' for us. Thank you Joanne!  She notes, 

''There are lots of pudding, pie, and Thanksgiving type recipes for sweet potato; but one of our favorites is sweet potato cornbread. Enjoy..."

She found this one thru White Lily of Pittsburgh Post-Gazette

375 degree Oven

Full Recipe                                                                             Half Recipe
2 tablespoon Vegetable Oil in 12-inch cast iron skillet            1 tblsp. Oil in 8” skillet

10 minutes preheat skillet(s) in oven.

1 1/2 cups Flour                                                                     3/4 cup
1 1/2 cups Corn Meal                                                            3/4 cup
3 teaspoons Baking Powder                                                 1 1/2 tsps.
3/4 teaspoons Salt                                                                 3/8 tsp.            

Combine dry ingredients.

1 cup Mashed Sweet Potato                                                 1/2 cup
3 Large Eggs                                                                          1 Egg plus an extra Yolk
1 1/2 cups Milk plus 1 tblsp Vinegar                              3/4 cups Milk with 1/2  tblsp. Vinegar
1/3 cup Vegetable Oil                                                             less than 1/4 cup
1/2 cup Sugar                                                                        1/4 cup

Combine sweet potato, eggs, and milk. 
Add oil and sugar. 
Combine in dry ingredients.
Pour into preheated skillet(s).

Bake 45-50 minutes                                                              Bake 35 minutes.

Done when golden brown and springy or toothpick comes out clean.

Friday, September 26, 2014

Curried Red Lentil, Kale and Sweet Potato Soup

This one comes from my Mom (RDN approved). Thanks Mom!

1 TBPS Coconut Oil
1 Medium Yellow Onion, finely diced
1/2 Jalapeno, minced
2 tsp peeled minced fresh Ginger
1 large Clove Garlic
2 tsp Curry Powder
1 tsp Salt
3 TBPS Tomato Paste(I used fresh tomatoes for the same flavor)
5 Cups Water
1 13.5 ou. can Coconut Milk
1 C. split Red Lentils ( I used regular ones, just fine)
1 Medium Sweet Potato (8-10 ou., peeled, diced 1/4-1/2'')
1 bunch Kale
3-4 TBPS chopped cilantro
Thick Whole Milk Yogurt. for serving

Melt oil in large soup pot. When it shimmers add the onion. Cook over medium heat until tender, about 10 minutes, adding jalapeno, ginger, garlic, and curry powder and salt as you prepare them, and stirring occasionally.

Add tomato paste, and cook a few more minutes, storing until a film  forms on the bottom of the pan. Add the water, coconut milk, lentils, and sweet potato, and bring to simmer.

Reduce heat to low and maintain simmer partially covered, and storing occasionally about 1/2 hour, until lentils are tender and partially broken down.

Meanwhile, slice(rip) kale from stems. Tear leaves into 1-2'' pieces. Add to the pot when soup is done. Simmer until kale is wilted, tender about 5 minutes.

Remove from heat and stir in cilantro. Top with dollop of yogurt.

If soup thickens stored in the fridge, add more coco milk/water/stock if needed.