A perk of each Produce and Grocery Box is a short list of recipes for whatever fresh items are included in their weekly subscription. Hopefully they have helped our customers figure out what in the world to do with a rutabaga, or a bag of raw peanuts, or maybe just given them a delicious new recipe for spinach or sweet potatoes.
Well, we started feeling guilty hoarding all of these tasty ideas to ourselves, so we are going to be sharing them weekly here on the blog. Hopefully after a number of weeks we will amass a real file cabinet of recipes and ideas!
If you have a recipe idea, please share! We might even put it in next week's Produce Club boxes!
Rutabagas with Caramelized Onions
Braised Cabbage
John’s Slaw
Garlic Sautéed Spinach
The Delicious Dietician Southern Vinaigrette Dressing
Rutabagas with Caramelized Onions
Bon Appétit | October 1997
Rutabagas with Caramelized Onions
yield: Serves 8
Root vegetables are always for sale at the Central Market in Lancaster, but are especially nice this time of year. Rutabagas have a distinctive bitterness that makes them good with rich meats like pork. Tamed by the onions and honey, these rutabagas are a terrific side dish.
ingredients
8 tablespoons (1 stick) butter
1 3/4 pounds onions, halved, thinly sliced
2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces
2 tablespoons honey
Preparation
Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)
Braised Cabbage
Recipe courtesy Tyler Florence
Ingredients
1 tablespoon vinegar, such as cider, white wine or even sherry
1 large head cabbage, quartered, cored, leaves separated and torn into large pieces
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch fresh chives, chopped
Salt and freshly ground black pepper
Directions
Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don’t overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.
John’s Slaw
In honor of John Aldridge, Stepfather to Gina Walcott
Great on BBQ sandwiches or just a side salad
Ingredients
• 1 head cabbage
• Salt & Pepper to taste
• Garlic Salt to taste
• 2 tablespoons mayonnaise
• 2 tablespoons red wine vinegar
Directions
Chop cabbage into bite size pieces. Mix in all other ingredients. Chill.
Garlic Sautéed Spinach
2002, Barefoot Contessa Family Style, All Rights Reserved
Yield: 6 servings
Ingredients
1 pounds baby spinach leaves
1.5 tablespoons good olive oil
1.5 tablespoons chopped garlic (6 cloves)
1.5 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
Directions
Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
The Delicious Dietician Southern Vinaigrette Dressing
1/4 C White Muscadine Vineagar
3/4 C olive oil
1 TB Dijon Mustard
1 TB Honey
1 TB Southern All Purpose Spice Blend (available at WestSide Grocery)
Combine mustard and vinegar in a bowl and whisk for about 30 seconds or until fully combined. Let stand for 30 minutes. Give the dressing a good whisk immediately before serving.
Makes 1 cup dressing.
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