CSA members, Newsletters, Recipe

Nero Black Radish Chips

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Nero Black Radish Chips

  • Servings: 2
  • Difficulty: easy
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Radish Chips
Ingredients:

  • 1 bunch nero radishes (5-7 radishes)
  • Coarse sea salt
  • Olive oil

Directions:

  1. Slice radishes into very thin slices (if you have a julienne slicer, this is a great time to dust if off and use it! 🙂 )
  2. Coat in olive oil
  3. Prep baking sheet by covering it in parchment paper or a baking sheet liner
  4. Lay out radishes so they there is no overlap on the pan. Use two baking sheets if necessary.
  5. Bake for 10 minutes, turn over and bake until the edges start to brown and the radishes become chip like
  6. Note: If you have different thicknesses of radishes (as I did because I cut them by hand), you will want to take out the little chips early on so they don’t burn.
CSA members, Newsletters, Recipe

Romanesco and Golden Beet Rotîs (or Pasta!)

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  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 1 romanesco head
  • Thyme
  • ½ cup hazelnuts
  • 2-3 golden beets, sliced thin (1/8-1/4 inch)
  • 3 TBSP butter
  • ¼ cup breadcrumbs
  • 1 tbsp balsamic vinegar
  • 1 lemon
  • 1 tbsp olive oil
  • Salt and pepper

Directions:

  1. Slice the beets and break the romanesco into small (1-inch) size pieces.
  2. Add veggies, bread crumbs and toss together. Spread out over a baking sheet.
  3. Bake together at 350-degrees for ~30 minutes, or until “al dente”. Be sure to toss half way though.
  4. While the veggies are roasting, finely chop the thyme, zest the lemon, and add into mixing bowl with oil, lemon juice, vinegar and sesame seeds. Whisk together.
  5. Roast hazelnuts in skillet or separate baking sheet until lightly toasted. Set aside until the end.
  6. Once the veggies are done, plate up and top with dressing, hazelnuts and salt and pepper to taste.

Alternatives:

  1. Mix with a pasta (hint: roasted beet pasta should pair nicely!)
  2. Turn your beets into pasta with a spiralizer and toss with the romanesco.
CSA members, Recipe

Sunshine kabocha squash with herb salsa

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Ingredients:

  • 1 kabocha squash, cut into wedges or cubes
  • 1/2 cup loose leaf parsley
  • 1/2 cup loose leaf marjoram
  • 1 leek, thinly slicked
  • Salt and pepper to taste
  • Olive oil
  • 2 TSBP white balsamic vinegar
  • ½ cup hazelnuts, lightly roasted

Directions:

  1. Heat the oven to 400°F.
    Brush squash with olive oil, salt and pepper. Roast, flipping halfway through, 15-20 minutes.
  2. While squash cooks, work on the “salsa”.
  3. Sauté leeks in pan with oil until carmalized.
  4. Combine vinegar, olive oil, salt, herbs with immersion blender.
  5. Add shallots and whisk together.
  6. When squash is ready, plate up then drizzle salsa and hazelnuts over the top. drizzle sauce onto squash wedges. Serve hot.
Newsletters, Recipe

Sweet potato latkes with sage aioli

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

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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.