Dill Fingerling Potatoes

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As Thanksgiving quickly approaches we thought we’d share some stellar side dish recipes!

Dill Fingerling Potatoes

Yield: 3 servings

http://www.foodnetwork.com/recipes/ina-garten/dill-fingerling-potatoes-recipe/index.html

Ingredients
2 tablespoons unsalted butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill

Directions
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook. Toss with the dill, and serve hot.

Miso-Braised Butternut Squash

From Vegetarian Times, October 2011 p.62

Serves 4
30 minutes or fewer.

misobnut

This subtly flavored, comforting dish is perfect on a chilly fall evening. Miso adds a savory depth to the braising liquid, which coats the sweet squash chunks.

  • 1 lb. butternut squash, peeled and cut into bite-size chunks (2 cups)
  • 1 cup low-sodium vegetable broth
  • ½ cup light coconut milk
  • ¼ cup sweet white miso
  • 1 Tbs. minced fresh ginger
  • 3 cloves garlic, minced (1 Tbs.)

1. Place squash in large, deep skillet.

2. Whisk together broth, coconut milk, miso, ginger, and garlic in bowl. Pour over squash, and bring to a boil. Reduce heat to medium-low, cover, and braise 10 to 15 minutes, or until squash has softened and liquid has become thick and creamy, stirring occasionally.

Make a bouquet garni

Make a bouquet garni

Everyone is getting herbs in the share this week and you can always pick your own thyme and sage in our herb garden near the CSA garage. A bouquet garni is a great way to put your herbs to use in casseroles, stocks, sauces and soups.  This is what BBC Food has to say about about a bouquet garni: It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving.

We like to use them when making homemade veggie stock!

Kale with Apples, Raisins, Feta and Walnuts

Allandale’s Jenny Hauf shared this with us, via Cammy Watts, partner of apple historian John Bunker, who is scheduled to speak in Boston on October 23rd. He will be speaking on the Roxbury Russet, America’s oldest apple. More on that here. 

Kale with Apples, Raisins, Feta and Walnuts
From “Wild Flavors” by Didi Emmons
(Serves 3)

Tasty on quinoa or millet.

Ingredients:
1-2 TBS olive oil
1 onion – thinly sliced
1 large tart apple (Maiden Blush, St. Lawrence, Wealthy), skin-on and diced
8 cups kale – thinly sliced
1/4 cup raisins, currents or dried cranberries
3 garlic cloves – minced
1 1/2 TBS balsamic vinegar
1/4 cup chopped walnuts or pecans – toasted
2-3 TBS feta cheese – crumbled
1/2 tsp smoked paprika or 1 tsp adobo sauce from canned chipotles (optional)
salt and fresh cracked black pepper

Directions:
1. Heat the oven to 350 degrees. Place the nuts on a rimmed baking sheet, and toast in the oven for 7-8 minutes until brown. Stir at least once. It is easy to burn them, so keep an eye on them.
2. Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onions, and cook, stirring every few minutes for 10 minutes. Reduce heat to low, and add the apple. The onions will start sticking to the pan; that’s ok since it is good to let them brown, but stir them before they burn. Cook 10 minutes more until the onions are quite brown.
3. Add the kale, raisins, garlic and 3/4 cup water. Turn the heat to high, and cook for 20 minutes, stirring frequently.
4. Add the vinegar, and continue to cook, stirring periodically until the liquid has evaporated, about 5 minutes. Add the nuts and feta and paprika. Stir well and season with salt and pepper to taste.

Deolinda’s Vegetarian Portuguese Kale Soup

This recipe was submitted by CSA member Suzette Caverly.

Ingredients: 
1 SMALL HEAD CABBAGE, CHOPPED
1 BUNCH KALE (BLANCHED AND SHOCKED; CHOPPED)
1 LARGE CAN KIDNEY BEANS
3 MEDIUM POTATOES (DICED, SKIN ON)
2 CONTAINERS OF LOW SODIUM VEGETABLE STOCK (OR WATER)
2 T RED PEPPER FLAKES (WET. PORTUGUESE BRAND IS GONZALVES, BUT PASTENE ALSO MAKES IT)
1 T PORTUGUESE SEASONING (I THINK PAPRIKA WOULD WORK OK)
SALT & PEPPER
SMALL PASTA (DEOLINDA USED PASTA STARS, BUT I CAN’T FIND A GOOD SIZE SO I USE ANY SMALL PASTA)

Directions: 
ADD ALL THE VEGETABLES TO A LARGE STOCK POT AND COVER WITH THE STOCK OR WATER. (I USE 2 BOXES OF STOCK, THEN WATER IF I NEED MORE BROTH) ADD SEASONING AND KIDNEY BEANS AFTER SOUP HAS BOILED. (IF YOU DON’T LIKE SPICE, CUT BACK ON WET RED PEPPER FLAKES) COOK UNTIL POTATOES AND CABBAGE ARE TENDER BUT NOT MUSHY. IF SERVING RIGHT AWAY, ADD THE PASTA, BUT WITH A LARGE POT LIKE THIS, I ADD THE PASTA TO EACH SERVING. OTHERWISE IT GETS TOO MUSHY.

THE ORIGINAL RECIPE FOR THIS HAS 1 STICK “GASPARS” HOT CHOURICO SAUSAGE CUT IN TO ½ MOONS AND USES WATER, NOT STOCK. MY MOTHER IN LAW SAID “JUST TAKE THE CHOURICO OUT” WHEN SHE FOUND OUT I WAS A VEGETARIAN. I TOOK HER ADVISE AND MADE A VEGETARIAN VERSION. DELICIOUS FOR A COOL FALL NIGHT, AND VERY HEALTHY.

Shepherd’s Pie

Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of potatoes, parsnips, and carrots.

shep pie

Recipe by Victoria Granof in Cookie, October, 2007

Ingredients: 

  • 1 tablespoon vegetable oil
  • 1 large onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 pound ground lamb (or substitute half with another ground meat)
  • 1 cup beef or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh or dry rosemary
  • 1 tablespoon chopped Italian parsley
  • 1 cup frozen peas
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter
  • 1/2 cup milk (any fat content)
  • Kosher salt to taste

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Pickled Corn and Peppers

From the Food Network

Time: 30 minutes
Yield: 1 quart

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Ingredients
1 1/3 cups apple cider vinegar
2/3 cup sugar
2 tablespoons yellow mustard seeds
Kosher salt
2 bay leaves
2 ears of corn
1/2 green bell pepper, cut into 1/2-inch strips
1/2 red or orange bell pepper, cut into 1/2-inch strips
1 stalk celery, peeled to remove strings, cut into thirds
2 small red jalapeno peppers, thinly sliced

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