Fall Session Week 4

Week 4 Box Contents

  • Sweet Potatoes
  • Yukon Gold Potatoes
  • Swiss Chard
  • Leeks
  • Brussels Sprouts
  • Cutting Celery or Parsley*
  • Kale or Broccoli*
  • Carnival Squash

*each box will have one or the other dependent on weather and availability

Recipes

I’m very sure many of you have your thanksgiving menus planned and may already have much of it set in motion. So just for a change of pace, here are a few recipes that do not necessarily reflect traditional T-day flavors.  Enjoy!

-Liz

 

 

Chili Lime Raw Kale and Brussels Salad

While great as a side, this can be turned into a meal on its own with the addition of a crispy fried egg on top or maybe even some leftover turkey J

 

Salad:

2 cups shredded brussels sprouts, tough ends trimmed

3 cups thinly sliced lacinato, or any kale you prefer

1 avocado, cut into medium sized chunks

2 poblano peppers

¼ cup thinly sliced red onion

½ cup toasted pepitas (pumpkin seeds)

½ cup crumbled feta or queso blanco

Salt and pepper

 

Preheat Broiler.  Place peppers under broiler for a few minutes until the skin is nicely and evenly charred.  You will need to turn them part way through.  Remove from oven and let cool slightly.  Peel off thin outer skin, stem, seed and cut into strips. Set aside.

 

Dressing:

3-5 garlic cloves, peeled

½ teaspoon salt

¼ cup fresh lime juice (about 2 limes)

2 tablespoons olive oil

2 teaspoons good chili powder or chipotle chili powder

 

Make dressing:

Finely mince garlic.  Sprinkle ½ teaspoon salt over the top of the garlic.  Using the flat side of your knife blade, press down and crush garlic with a sweeping motion to make a paste. Place in a small bowl, add lime juice and chili powder stir to combine.  Whisk in olive oil.

Make salad:

In large bowl toss brussels and kale together.  Add dressing. At this point for a more tender salad you can rub, or massage if you will, the dressing into the leaves of the sprouts and kale.  Gently fold in avocado, red onion, feta and roasted poblano. Sprinkle with pepitas.  Add salt and pepper to taste.

 

Miso Creamed Greens

Based on Trent Pierce’s recipe on Food52.com this has become a staple in my house with any kind of greens.  Miso also makes everything better. This is amazing as an accompaniment to salmon.

 3 to 4 tablespoons unsalted butter, divided

1 large shallot, thinly sliced

2cloves garlic, thinly sliced

1bunch chard, kale or other hearty greens, stems removed, roughly chopped (you should have 4 to 6 cups packed kale)

½ cup mushrooms, sliced

1tablespoon low-sodium soy sauce

¼ chicken stock or water

½ cup heavy cream

1tablespoon white miso, or more to taste

Salt and freshly ground black pepper

 

Place 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot and garlic. Cook over low heat without letting the garlic and shallots color, about 3 to 4 minutes. Add the greens and continue to cook for a few more minutes until wilted. If it won’t all fit in the pan, just add what’s left after it’s cooked down a bit.

 

Meanwhile, in a small pan set over medium-high heat, melt 1 tablespoon of butter. Add the mushrooms and cook until softened and cooked through, about 5 minutes. If the mushrooms become too dry, add another tablespoon of butter. Stir in the soy sauce, cook another minute, and turn off the heat.

 

Once the kale is wilted and soft, increase the heat to medium high, add the stock and cook until it’s just evaporated, about 1 minute. Add the cream and miso, stirring until completely incorporated. Reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly and tightens up the around the kale. Taste for seasoning, add salt and pepper if you like (but don’t forget the mushrooms have soy sauce). Place the kale on a warm platter and scatter the mushrooms over the top. Serve immediately.

Potato, Leek and Bacon Pizza

Sometimes carbs make everything better. And garlic.  And cheese. And bacon. A pizza stone is great here, but a big sheet pan will do in a pinch

1 pizza dough ball store bought or recipe follows

2 cups thinly sliced leeks

4 small potatoes, thinly sliced

5 slices bacon, cut into 1-inch pieces

1 cup shredded mozzarella cheese, or 1 ball fresh mozzarella

½ cup extra virgin olive oil

5 cloves garlic finely minced

¼ cup goat cheese crumbles

¼ cup grated pecorino or parmesan cheese

coarse salt and freshly ground pepper

Preheat oven to 500. Place pizza stone in oven if using.

Mix garlic into olive oil, set aside.

In a medium skillet, cook the bacon over medium heat, until cooked but not completely crisp. Remove bacon and set aside. Drain most of the grease but leave a little in the skillet.

Add the leeks to the skillet and sauté for about 5 minutes, until they soften and can get a little color. Remove and set aside.

Pull your pizza stone out of the oven and stretch your dough to fit on it.  It’s hot, so be careful.  Alternatively, stretch dough out on a sheet pan.

Spoon and spread garlic oil over each crust and sprinkle with a little salt and pepper.  Layer the potatoes over each crust, overlapping a little. Sprinkle the potato slices with a little salt, then layer some mozzarella over them. Layer cooked leeks on top of the mozzarella, and follow with a good sprinkle of chopped bacon. Throw some goat cheese crumbles over the top and some grated pecorino.

Bake the pizza for about 10-12 minutes, keep an eye on it though as every oven is a bit different.

 

Nathan’s Famous Jubilee flour pizza dough

1 cup Jubilee Farm whole wheat flour

1 ½ cups all-purpose flour, plus additional flour as needed for dusting counter

2 ½ teaspoons active dry or instant yeast

2 teaspoons kosher or sea salt

Water

Stir yeast into 1 cup of luke warm water. Let sit for a minute.  In large bowl add 1 cup Jubilee flour. Pour yeast mixture over flour, stir and again let rest for a couple of minutes to hydrate the flour. Add 1 ½ cups all-purpose flour. Mix to combine.

Turn dough out onto a lightly floured counter and knead for 3-5 minutes until smooth.  Lightly coat a bowl with olive oil.  Place dough into bowl, turning to coat in oil.  Cover bowl with plastic wrap and set in warm draft free place to rise till doubled in size, about an hour.

Punch the dough down and reshape into a nice little boule.  Let rise on counter, covered with plastic and clean kitchen towel, for about 45 minutes.  Stretch and shape dough as desired.

 


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