Recipe Files

It's is past time to catch up on some recipes from the Produce Club! Below are two weeks worth... more to come!

January 23

Sweet Potato and Cranberry Hash

Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Beet, Cabbage, and Carrot Slaw with Caraway Seeds

Spicy Cauliflower

Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto

Sweet Potato, Celery, and Apple Salad

Kumquat Salsa Recipe

January 30

Roasted Fall Vegetables with Lentils

Carrots with Chickpeas and Pine Nuts

Penne with Cauliflower and Capers

Braised Mustard Greens with Pancetta and Lemon

Lamb Sausage Ragout with Portobello Mushrooms over Fettuccine

Turnip Hash with Broccoli Rabe

Sweet Potato and Cranberry Hash

3 orange-fleshed sweet potatoes, about 2 lb. total

3 Tbs. unsalted butter

1 Fuji apple, peeled, cored and cut into 1/2-inch cubes

1/2 cup sliced green onion

1 cup cranberries, coarsely chopped

1/4 tsp. ground cinnamon

Pinch of ground allspice

1/4 tsp. kosher salt, plus more, to taste

Freshly ground pepper, to taste

Preheat an oven to 350°F.

Set the sweet potatoes directly on the oven rack and bake until they still feel slightly firm when pressed, 50 to 55 minutes. Remove from the oven and let cool to room temperature. Place the sweet potatoes on a plate, cover loosely and refrigerate overnight. (Chilling them firms the flesh, making it hold together better in the hash.) The next day, peel the sweet potatoes and cut them into 1-inch pieces. Set aside.

In a nonstick fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the apple cubes and sauté, stirring occasionally, until the butter browns and the apple cubes start to caramelize and brown around the edges, about 5 minutes.

Add the remaining 1 Tbs. butter to the pan. When it melts, stir in the green onion and cranberries and cook until the green onion wilts, about 1 minute. Stir in the cinnamon and allspice, add the sweet potatoes and cook, stirring frequently, until they are heated through, about 4 minutes. They will break up somewhat, but try to smash them as little as possible. Add the 1/4 tsp. salt, or more, to taste, and season with pepper.

Transfer the hash to a serving dish and serve hot, warm or at room temperature. Serves 6.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Whole Living, January/February 2011

4 cups chicken stock

1/2 yellow onion, diced

1 minced garlic clove

1 large sweet potato, peeled and diced (2 cups)

8 ounces boneless, skinless chicken breast, cut into 1-inch pieces

1/2 cup smooth almond butter

1 cup collard leaves, coarsely chopped

2 tablespoons minced fresh ginger

Coarse salt and freshly ground black pepper

1 lime, cut into wedges

Directions

Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.

In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.

Ladle the soup into bowls, and squeeze with lime wedge.

Beet, Cabbage, and Carrot Slaw with Caraway Seeds

Martha Stewart Living, March 2003

1 teaspoon caraway seeds

2 tablespoons freshly squeezed lemon juice

1 tablespoon white or yellow miso paste

1 small shallot, halved lengthwise, and thinly sliced into half-moons

2 tablespoons extra-virgin olive oil

Freshly ground pepper

2 1/2 cups julienned or grated beets (about 2)

2 cups finely shredded red cabbage (1/4 medium)

1 1/2 cups julienned or grated carrots (about 3)

Directions

Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.

In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temperature.

Spicy Cauliflower

Body+Soul, April 2010

Everyday cauliflower gets a flavorful kick from cumin and mustard seeds, ginger, garlic, and chiles. Cooked chickpeas add 3 grams of protein per serving.

3 tablespoons grapeseed oil

3/4 teaspoon whole cumin seeds

1 1/2 teaspoons whole mustard seeds

1 large onion, thinly sliced (about 3 cups)

1/4 cup finely shredded, peeled ginger

5 cloves garlic, very thinly sliced

1 1/2 teaspoons kosher salt

1 medium head cauliflower (about 2 pounds), cut into large florets

3/4 cup water

1 cup cooked chickpeas

1-2 small red chiles, thinly sliced, seeds removed for less heat

Heat 1 tablespoon of the oil over high heat in a large skillet. Add spices and cook until fragrant and golden, 30 seconds to 1 minute. Stir in the onion, 3 tablespoons ginger, 3 tablespoons garlic, and 3/4 teaspoon salt. Cook until onions are tender and golden at the edges, 4 to 6 minutes.

Remove from pan and set aside.

Wash and dry pan and return to medium-high heat. Add 1 tablespoon oil; heat until shimmering. Add half the cauliflower and brown on one side, 3 to 5 minutes. Remove from pan, and repeat with remaining oil, cauliflower, ginger, and garlic.

Combine batches of cauliflower in pan. Add water and remaining salt. Bring to a simmer, cover, and cook until tender, 5 to 7 minutes. Stir in chickpeas and chiles; cook uncovered until chickpeas are heated through and liquid is gone, about 3 minutes.

Stir in onions and serve.

Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto

Whole Living, May 2011

Fine-grained sea salt

1 1/2 cups whole-wheat orzo

5 cups broccoli florets and thinly sliced stems

2 cloves garlic, peeled

2/3 cup pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

Grated zest and juice of 1 lemon

1/4 cup extra-virgin olive oil

1/4 cup creme fraiche

1 ripe avocado, peeled, pitted, and sliced

Bring a large pot of water to a boil. Season generously with salt, add orzo, and cook according to package instructions. Drain, rinse with cold water, and drain well again.

Meanwhile, cook the broccoli. Bring 3/4 cup water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute until bright green but still slightly crunchy. Drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.

Make the pesto: Combine 2 cups of the cooked broccoli, garlic, three-quarters of the pine nuts, Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in olive oil and creme fraiche and pulse until smooth.

Toss orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and the lemon zest. Thin with a bit of warm water to desired consistency. Adjust seasoning by adding more salt, lemon juice, or pesto as desired. Fold in avocado. Serve topped with remaining pine nuts.

Sweet Potato, Celery, and Apple Salad

Whole Living, January/February 2012

2 tablespoon lemon juice

1 tablespoon freshly grated ginger

2 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

1 small sweet potato, peeled and finely julienned (2 cups)

1 tart apple, cored and finely julienned

1 stalk celery, thinly sliced

2 scallions, thinly sliced

3 radishes, finely julienned

3 tablespoon toasted sesame seeds

1/4 cup packed fresh cilantro leaves

In a small bowl, whisk lemon juice, ginger, and oil. Season with salt and pepper.

In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds, and cilantro.

Drizzle dressing over salad and season with salt and pepper.

Kumquat Salsa Recipe

2 cups chopped cleaned and thinly sliced kumquats

1/2 cup chopped red onion

1/4 cup chopped fresh cilantro

3 Tbsp olive oil

1/4 teaspoon red pepper flakes

Dash of cayenne pepper

Pinch of kosher salt

Combine all ingredients. Add more or less red pepper and cayenne to desired heat. Let sit for 1 hour for the flavors to more fully blend.

Makes about 2 1/2 cups of salsa.

Great served with steak or seafood such as halibut, black sea bass, or salmon.

Recipes from January 30, 2012:

Roasted Fall Vegetables with Lentils

You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Just make sure you cut everything to about the same size for even roasting. Don’t skip the celery leaves: they may seem delicate, but they pack a lot of flavor.

Whole Living, October 2011

1/2 pound carrots, halved lengthwise

1 red onion, cut into 1-inch wedges

1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices

5 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1/2 cup dried French green lentils, rinsed

1 shallot, halved

4 teaspoons apple cider vinegar

1 teaspoon Dijon mustard

1 stalk celery, thinly sliced, plus leaves

Heat oven to 425 degrees. On two baking sheets, arrange carrots, onion, and squash; drizzle with 2 tablespoons oil, and season with salt and pepper. Roast, turning once, until caramelized and tender, about 30 minutes.

Meanwhile, place lentils and shallot in a medium saucepan and cover with water by two inches. Bring to a boil, then simmer, covered, until lentils are tender, about 20 minutes. Drain; discard shallot. Season with salt and pepper.

Combine vinegar and mustard. Pour remaining 3 tablespoons oil in a slow steady stream, whisking constantly. Toss lentils and celery with vinaigrette and season with salt and pepper. Spoon over roasted vegetables. Garnish with celery leaves.

Carrots with Chickpeas and Pine Nuts

Recipe courtesy Food Network Magazine

Fry 1 sliced red onion and 1 can chickpeas in 1/3 cup olive oil until browned. Add 4 shaved carrots (use a peeler), 2 smashed garlic cloves and a handful of pine nuts; cook until the nuts are toasted. Drizzle with white wine vinegar; add parsley and salt and pepper to taste.

Penne with Cauliflower and Capers

The small unopened flower buds of a shrub native to the Mediterranean, capers are dried and then packed in brine or salt. Be sure to rinse them and blot dry before using. They lend a pleasantly pungent flavor to this pasta dish.

1⁄2 lb. penne pasta

2 Tbs. unsalted butter

2 Tbs. extra-virgin olive oil

1 yellow onion, diced

3 garlic cloves, minced

3⁄4 tsp. chili flakes, or to taste

1 head cauliflower, about 3⁄4 lb., cut into 1-inch pieces

2 Tbs. capers, drained and rinsed

1⁄2 cup grated Parmigiano-Reggiano cheese

3 Tbs. chopped fresh flat-leaf parsley

3 Tbs. fresh lemon juice

Salt and freshly ground pepper, to taste

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, reserving 1 cup of the cooking water.

Meanwhile, in a large sauté pan over medium heat, melt the butter until it is just starting to brown. Add the olive oil, then the onion and garlic. Cook until the onion is beginning to caramelize, about 7 minutes. Add the chili flakes and cauliflower and cook, stirring occasionally, for 5 minutes. Add 3/4 cup of the reserved cooking water and cook until the cauliflower is tender, 5 to 7 minutes more, adding more cooking water if needed.

Add the pasta to the sauté pan and stir in the capers, cheese, parsley and lemon juice. Season with salt and pepper and serve immediately. Serves 4.

Williams-Sonoma Kitchen

Braised Mustard Greens with Pancetta and Lemon

Salty, pepper-flecked Italian pancetta both contrasts with and complements the peppery bite of mustard greens in this simple recipe. Braising the greens in chicken broth adds richness and dimension to the dish and further softens any harshness in the greens. A spritz of lemon juice freshens and harmonizes the flavors.

2 oz. pancetta, diced

1 Tbs. unsalted butter

1 garlic clove, minced

2 bunches mustard greens, about 3 lb. total, stemmed and coarsely chopped

Sea salt and freshly ground pepper, to taste

1 cup low-sodium chicken broth

1/2 lemon

In a fry pan over medium-high heat, sauté the pancetta until it is lightly browned and crisp, 4 to 5 minutes. Transfer the pancetta to a paper towel-lined plate to drain.

Pour out all but 1 Tbs. of the fat from the pan and reduce the heat to medium-low. Add the butter. When it has melted, add the garlic and sauté until fragrant, about 1 minute. Add the mustard greens and a generous pinch each of salt and pepper and cook, stirring occasionally, until the greens begin to wilt, 3 to 4 minutes. Add the broth and cook, stirring occasionally, until the greens are tender but still bright green and the liquid reduces to a glaze, 8 to 10 minutes.

Transfer the greens to a warmed serving dish. If there is cooking liquid left in the pan, simmer until it is syrupy and reduces to about 1 Tbs. Pour the liquid over the greens and toss to combine. Taste and adjust the seasonings, then squeeze the juice from the lemon half over the greens. Top with the crisp pancetta and serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).

Lamb Sausage Ragout with Portobello Mushrooms over Fettuccine

2 pounds Italian style lamb sausage, substitute with regular Italian sausage, cut into 1-inch pieces

Olive oil

2 tablespoons chopped garlic

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped carrots

Salt and freshly ground black pepper

1 tablespoon crushed red pepper flakes

10 plum tomatoes, halves and pureed in the food processor (about 4 to 5 cups puree)

1/2 cup dry red wine

1 pound rigatoni

Grilled Portobellos, recipe follows

1/4 pound Pecorino Foje de Noce

Heat a large Dutch over medium-high heat. Add enough olive oil to lightly coat the bottom of the pan. Add the sausage and cook just until well browned on all sides, about 5 minutes. Add the onions, garlic, celery, and carrots and cook until the vegetables begin to soften, about 8 minutes. Season with salt and pepper and add the crushed red pepper flakes. Add the fresh tomato puree and the red wine and bring to a simmer. Lower the heat and simmer gently for 30 minutes. Season, to taste, with salt and pepper.

Bring a large pasta pot of water to a boil. Season with salt. Add the rigatoni and cook according to package directions, or until al dente, about 8 minutes. Drain well.

Place the portobello mushrooms on the bottom of a large platter. Top with the drained pasta. Pour the ragout over the pasta. Shave curls of the pecorino over the pasta with a vegetable peeler

Grilled Portobellos:

4 portobello mushrooms, stems removed

Olive oil

Salt and freshly ground pepper

Preheat a grill or a grill pan.

Drizzle both sides of the mushrooms with olive oil and season with salt and pepper. Place on the grill and grill until tender, about 4 minutes per side.

Turnip Hash with Broccoli Rabe

Martha Stewart Living, November 2003

1/2 pound plum tomatoes

1/2 pound medium turnips, peeled and cut into 1/2-inch dice

1/2 pound parsnips, peeled and cut into 1/2-inch dice

1/2 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice

1 bunch broccoli rabe, cut into 1/2-inch pieces (about 6 1/2 cups)

1 1/2 tablespoons extra-virgin olive oil

1 medium onion, coarsely chopped

4 garlic cloves, smashed

3/4 teaspoon coarse salt

1/4 teaspoon crushed red-pepper flakes

1 teaspoon coarsely chopped fresh thyme

Bring a large pot of water to a boil. Prepare an ice bath; set aside. Score an X on the bottom of each tomato with a paring knife. Add tomatoes to the pot. Boil until skins are loosened, about 30 seconds; remove tomatoes with a slotted spoon (keeping water at a boil), and immediately plunge them into the ice bath. Drain, peel, and seed tomatoes, then coarsely chop flesh.

Add turnips to pot; boil until just tender when pierced with a fork, 3 to 5 minutes. Using a slotted spoon, transfer the turnips to a colander to drain. Repeat process with parsnips, then potatoes. Add broccoli rabe to pot, and boil until bright green and crisp-tender, about 1 minute. Drain in colander; set aside.

Heat oil in a large, heavy skillet over medium heat until hot but not smoking. Add onion, garlic, salt, red-pepper flakes, thyme, and reserved turnips, parsnips, and potatoes; spread evenly to cover bottom of skillet. Cook, without stirring, until vegetables begin to brown on bottom, about 15 minutes.

Add reserved tomatoes and broccoli rabe to skillet. Stir once; cook until vegetables are very tender and browned, about 25 minutes. Serve hot.