The Holiday Reduce Juice

Recipe and Photo by Sarah O'Toole of Cooking With CSA

The Holiday Reduce Juice

Prep Time: 5 Mins Total Time: 5 Mins

Ingredients:

  • 3 leaves of Chard
  • 2 persimmons
  • 2 Carrots
  • 3 Apples
  • 2 Kiwi
  • 1 Lemon
  • 1 to 2 inches of ginger

Directions:

  1. Place all ingredients in an electric juicer and juice.
  2. Serve right away.

Carrot Fennel Ginger Soup

Carrot fennel soup captures the essence of comfort: sweet flavors combine with a creamy texture satisfying enough to be a meal on its own.

This recipe and photo appeared on KnowYourFarms.com and was adapted here.

Ingredients

3 tablespoons olive oil
1 1/2 tablespoons fennel seed
1 tablespoon ginger, minced
1 1/2 pounds carrots, peeled and diced
1 pear – peeled, cored, and diced
1 sweet potato, peeled and cubed
1 small russet potato, peeled and cubed
1/2 cup sliced fresh mushrooms
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
3 (14 ounce) cans vegetable broth
2 tablespoons uncooked brown rice
1 tablespoon flax seed
3 bay leaves
1 tablespoon dried parsley
1 tablespoon lemon juice
1/2 teaspoon ground white pepper

Directions

  1. Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed and ginger in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
  3. Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.

Greek Asparagus-Spinach Potato Gratin

This is a modified version of a traditional Greek vegetarian casserole called “Spinaki me Sparaggia Orgraten” .

Soak 1/2 lb. spinach in water, drain, and spin dry.  Chop the leaves roughly.

Rinse 1 bunch of asparagus, snap the stems, and cut them into 1 inch pieces.  Slice the thickest ones in half lengthwise.

Mince green garlic to make 3 T.  Saute the garlic in 1 T. olive oil with a dash of hot pepper flakes.  When it is tender, add the spinach and saute until wilted.  Empty the spinach into a colander or sieve and allow excess liquid to drain.  Reserve the liquid.

Clean 1 large or 2 medium leeks and remove the leaves.  Cut the shanks in half lengthwise, then thinly slice and cut the slices in 1 inch pieces.  Toss the leeks in the bottom of a 9 x 12″ baking dish with 2 T. olive oil, salt, pepper and 1/2 C. of the spinach cooking liquid.

Wash and dry 2 lbs. of potatoes.  Grate them until you have 3 C., then toss with 8 oz. feta cheese plus salt and pepper.  Make a layer of the potato mixture over the leeks.

In a bowl, toss the asparagus and spinach with 8 oz. ricotta cheese.  Spread over the top of the potatoes.  If you like, top with additional grated cheese (mozzarella or jack).

Bake in the oven at 350 degrees for one hour or until it is browned at the edges and bubbling.

Chard Cakes and Feta Yogurt Green Garlic Dip

Chard On Saturday Nigel and I made a Drinkwell delivery to the Chocolate Lab in the Dogpatch.  We had a truly fantastic, I would say perfect, lunch.  After that very enjoyable experience we walked over to Olivier’s Butchery where we bought a well aged Hanger Steak.  If you eat meat and are not familiar with […]

Shaved Cauliflower Salad with Walnuts

This recipe has a double dose of walnuts:  the nuts themselves and walnut oil, which can be found in most natural food stores.  Alternately you can use olive oil and sesame oil.

Clean and thinly slice 1-2 leeks lengthwise.  Toss with 1 T. olive oil and salt, then roast in a small skillet in the oven at 350 degrees until soft and beginning to brown.

Make the dressing by whisking together 2 T. lemon juice, 1/4 C. walnut oil (or 2 1/2 T. olive oil mixed with 1 t. sesame oil), 3 t. dijon or stoneground mustard, and 1 t. capers.  Season with salt and pepper.

Cut 1 medium head of cauliflower into florets.  Push the florets through the feed tube of a food processor with a slicing disk (or a mandoline), or thinly slice them by hand.

Shave, grate or very thinly slice carrots to make 1 C.

Toss the vegetables with the zest of 1 lemon and 1/4 C. minced parsley.

Toss the cauliflower and carrots with the dressing and allow to sit for an hour, stirring a few times.

Roughly chop 1/2 C. walnuts, then toast in a skillet.

Just before serving, toss the walnuts with the salad and season with more lemon juice, salt and pepper.  If you have any Asian Pears, cut 1 into matchstick slices and toss with the salad as well.

Roasted Carrots and Potatoes with Onions and Garlic

Roasted carrots and potatoes with onions and garlic showcase late winter staples. Serves well as a side dish or forms a delicious base for a stew.

Originally appeared on Food.com .

Ingredients

  • 5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
  • 4 medium white potatoes, cut into bite-sized chunks
  • 1 medium vidalia onion, cut into eighths
  • 2 cloves garlic, diced
  • 6 tablespoons butter, melted
  • salt & pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Combine carrots, potatoes, onion and garlic with melted butter in 8×8″ square glass pan.
  3. Season generously with salt and pepper, toss.
  4. Cover pan with aluminum foil and bake for 45 minutes.
  5. Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
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Filed Under: Gluten-free, Low-Carb, Season, Side, Winter Tagged With: ,

Cauliflower-Leek Risotto

February 20, 2013 By Leave a Comment

This is a veggie-heavy risotto, the cauliflower takes the place of some of the rice.

Trim and clean 2 leeks.  Cut them in quarters lengthwise, then cut into 1 inch pieces.

Wash carrots and cut into tiny dice to make 1 C.

Cut one large or two small cauliflower into florets, then finely chop the florets using a large knife.

Heat 5 C. vegetable or mushroom broth (or a combination of broth and water) in a pot and keep at a simmer.  If it is not already salted, add salt to taste.

Saute the leeks and carrots in 3 T. olive oil on low heat until they are nicely browned, about 10 minutes.  Add the cauliflower along with 1 roasted red pepper, diced.  Raise the heat and saute for 6-8 minutes.  The cauliflower should begin to brown.  Sprinkle with salt and pepper.

Add 3/4 C. arborio rice and stir to combine.  Pour in 1/2 C. white wine and stir until it dissolves.  Lower the heat and add 1 C. of the broth.  Stir with a wooden spoon.  When the rice has absorbed the broth, add another cup and repeat.

When the rice is just tender and the risotto is creamy, it is done — even if you haven’t used all the broth.

Stir in 3/4 C. grated parmesan cheese and serve.

Filed Under: Winter

Honey Ginger Carrots

February 20, 2013 By Leave a Comment

Choices are few this time of year, but carrots standout for their sweetness. Combine with honey, ginger and optional crumbled walnuts for a quick and satisfying side.

Ingredients

Instructions

  1. Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
  2. In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.
Filed Under: Gluten-free, Low-Carb, Low-Fat, Side, Vegan, Winter Tagged With: , , ,

Cabbage-Carrot Bean Thread Noodle Stir Fry

February 13, 2013 By Leave a Comment

Shredded cabbage and carrots are an easy and tasty vegetable combo.  Here they are added to a flavorful noodle dish with a light and spicy sauce.

Soak 8 oz. bean thread noodles in warm water for 20 minutes, then drain and rinse.

Cut a head of cabbage in half across its “equator” and then cut one of the halves in half again.  Shred finely to make 4 Cups.

Grate or julienne carrots to make 2 C.

Soak and drain 4 C. spinach, then chop roughly.  Wash 1 bunch of cilantro and chop to make 1 C.

Mince fresh ginger to make 1 T.  Mince 2 cloves of garlic.

Beat 2 eggs in a bowl and sprinkle with salt and pepper.  In a second bowl, mix 1/2 cup chicken or vegetable stock, 2 tablespoons soy sauce, 2 teaspoons rice vinegar and 1 T. orange juice.  Add 1/4 t. hot chile flakes.

Heat 1 T. vegetable oil in a wok and add half the eggs, spreading it out thinly to coat to make a pancake.  When it is cooked on one side, flip it and cook until done.  Remove to a plate and repeat with the other egg.  Slice the egg pancakes into thin 2 inch long strips.

Add the remaining oil and the ginger and garlic.  Cook for just a few seconds, then add the cabbage and carrots.  Stir fry for 2 minutes, then add the noodles, spinach, and broth.  Turn the heat down and stir fry just until the broth evaporates.  Add the egg and the cilantro and toss to combine.

Filed Under: Winter

Cauliflower Spinach Bhaji

February 6, 2013 By Leave a Comment

Cauliflower is an important vegetable in East Asian cuisine, where it is often sauteed first with spices and then cooked in a flavorful broth or sauce.  This is light dish, add cooked chickpeas to make it more substantial.

Clean and then thinly slice 2 leeks.  Trim 1 head of cauliflower and cut into florets, then cut the largest florets into halves or quarters — bite-sized pieces.

Mince 2 cloves of garlic and fresh ginger to make 2 T.

Saute the leeks in 3 T. vegetable oil on low heat until soft, then add the cauliflower and raise the heat.  When the cauliflower is beginning to soften, add the garlic and ginger along with 2 t. coriander, 1 t. turmeric, 1 t. cumin, and 1 t. cayenne pepper.  Cook until the cauliflower is nicely coated with the spice mixture and beginning to brown.

Add one 14 oz. can of diced tomatoes to the pan along with 1 1/4 C. vegetable broth.  Bring to a boil, then simmer and add salt and pepper to taste.  Simmer for 10 minutes.

Soak and drain 1/2 lb. spinach, then chop roughly.  Add to the pan and cook another 5-10 minutes, until the spinach is tender and the cauliflower cooked through.

Filed Under: Winter