Author: steelwheelfarm

Newsletters, Recipe

Sweet potato latkes with sage aioli

By
Sweet potato latkes with sage aioli
  • Servings: 2-4
  • Difficulty: medium
  • Print

Ingredients:

  • 2 sweet potatoes (~1 lb)
  • 1 yellow onion
  • 1/4-1/2cup flour
  • 2 eggs, beaten
  • Salt and pepper
  • 1 cup spinach, thinly sliced
  • 1 green tomato, thinly sliced
  • Aioli ingredients:
    • 1/4 cup mayo
    • 1 tsp lemon juice
    • 1 tsp vinegar
    • 1/2 tsp dijon mustard
    • 1/4 tsp salt
    • 1/3 cup olive oil
    • 2 cloves of crushed garlic (more or less depending on your taste)
    • 2 to 4 fresh sage leaves (or 1 tsp dried sage, to taste)

Directions:

  1. Using a cuisinart (or box grater), grate the onion. Squeeze out as much liquid as possible from mixture and leave to keep draining while work on the sweet potatoes.
  2. Do the same with the sweet potatoes.
  3. In a large bowl, mix together the sweet potatoes, onions, flour, salt/pepper and eggs until well combined.
  4. Start with 1/4 cup flour. If the mixture isn’t sticking together when you form it into a ball, add more flower.
  5. Form into balls and then flatten into a 3-inch disc.
  6. To cook, either fry in a skillet or bake on a non-stick baking sheet until they are golden brown.
  7. If baking, bake at 350 degrees for 30 minutes, flipping over half way through.
  8. While the latkes are baking, blend the aioli ingredients together in a blender.
  9. Top with thinly sliced spinach leaves, a thinly sliced green tomato and a zesty aioli.

 

CSA members, Newsletters, Recipe, Uncategorized

Winter Luxury Pumpkin Custard Luxury Cups

By

Ingredients:

  • 16 oz pumpkin puree (see puree instructions below)
  • 1 can/11 oz Coconut Cream (full fat, not low fat or milk beverage)
  • 2 Eggs
  • 3/4 cup Maple Syrup
  • 2 tsp vanilla extract
  • 1 tsp ground cardamon seeds (I used a mortar to grind up seeds for a super fresh taste!)
  • 1 tsp freshly ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt

Directions:

  1. Prepping the pumpkin puree:
    • Heat over to 375 degrees.
    • Cut pumpkin into wedges and layout on baking sheet
    • Bake for 30-45 minutes until soft
    • Let cool, then scoop out into blender and process until smooth.
  2. Making the custard:
    1. Heat your oven to 350 degrees
    2. Place ramekins onto a baking sheet.
    3. In blender or cuisinart, combine the pumpkin puree, coconut cream, eggs, maple sugar, vanilla, spices, and sea salt (basically, all the ingredients)
    4. Blend until smooth.
    5. Pour mixture into each ramekin filling 3/4 of the way full.
    6. Place in the oven, and allow to bake for 40 minutes.
    7. Allow to cool, and serve topped with whipped coconut cream.
CSA members, Newsletters, Recipe

Roasted “Alfredo” Spaghetti Squash

By
Roasted “Alfredo” Spaghetti Squash
  • Servings: 2
  • Difficulty: medium
  • Print

Ingredients:

  • Spaghetti squash, halved length wise
  • 2 tablespoons butter
  • 1 cup milk of your choice
  • ⅛ cup pistachios
  • 1 cup diced tomatoes
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • Red peppers (feel free to char under the broiler before hand for extra flavor!)
  • ⅓ cup Parmesan cheese, shredded

Directions:

  1. Step 1 (the squash)
    • Preheat oven to 425 degrees.
    • Scrape out/discard seeds from squash
    • Drizzle inside with oil, salt and pepper.
    • Place cut-side down on a baking sheet and roast 25-30 minutes, flipping halfway through.
  2. Step 2 (the sauce)
    • Sauté onions, peppers and garlic in large sauce pot until starting to brown (about 2 min). Add salt and pepper.
    • Reduce to heat and cook 8 more minutes, or until onions caramelize, stirring occasionally.
    • Add butter. When melted add tomatoes.
    • Add milk and bring to an active simmer. Simmer 5-6 minutes, stirring occasionally.
    • Blend with immersion blender to make “alfredo” sauce. If too runny, allow sauce to reduce before serving. If too thick, add more liquid.
  3. Step 3 (combine)
    • Once squash is done, allow to cool until you can hold. Separate squash strands from peel with a fork. (Pro tip: We like to leave the squash in the shell and serve all together for a festive presentation!)
    • Top with sauce, freshly grated parmesan and pistachios!
CSA members, Newsletters, Recipe

Heirloom Tomato Salad with Fennel Pollen Dressing

By

Ingredients:

  • 2 heirloom tomatoes, rough cut into 1-inch cubes
  • 4 cups crusty bread (Italian or French loaf), cut into 1-inch cubes
  • 1 cucumber, cut into 1/2-inch cubes
  • 1/2 red onion, chopped
  • 1 cup very thinly sliced broccoli greens
  • 1 cup fresh mozzarella, cut into 1/2-inch cubes
  • 1 bunch fennel blossoms
  • 1/4 to 1/2 cup olive oil
  • 1 tsp honey
  • 2 lemons

Directions:

  1. Toss bread with olive oil and bake in oven (or toss in skillet) until golden brown (your aiming for a soft crouton)
  2. Add tomatoes, cucumbers, onion, greens in large mixing bowl.
  3. To make the dressing, whisk olive oil, honey, lemon juice and pollen together.
  4. Add crusty bread and cheese, toss again.
  5. You can let sit for 15-30 minutes if you want to let the flavors soak into the bread, otherwise, eat and enjoy!
CSA members, Recipe

Red Kuri and Kale Bowls

By

Ingredients:

  • 1 red kuri squash
  • Sea salt
  • Paprika
  • 2 cups Basmati rice (white or brown)
  • 3 TBSP coconut oil
  • 2 shallots, thinly sliced
  • 1 bunch green kale, sliced thin
  • 2 TBSP toasted coconut flakes
  • 2 to 4 lime wedges
  • 1/3 cup hazelnuts
  • 1/3 cup dried cranberries

Directions:

  1. Heat over to 375.
  2. Cut squash into “melon” slices (1-inch thick) and layout on baking sheet. Sprinkle with salt and paprika.
  3. Bake for 30-40 minutes, flipping halfway through, until soft.
  4. Meanwhile, prepare rice to package instructions.
  5. Heat oil in pan and sauté shallots. Add kale and cook until soft.
  6. (Optional) Lightly toast coconut and hazelnuts while squash is roasting.
  7. To serve, add rice in large bowl. First top with kale/shallots, then squash and sprinkle with hazelnut/coconut garnish and cranberries.