Oct
15
    
Posted (Lori) in News

The vegetables in this week’s share seem very easy to use; almost all can combined in stir fries, soups, and salads. I’m posting three recipes very flexible that use a lot of the vegetables we’re receiving this week’s share.

BEET AND CABBAGE BORSCHT

  • 1 cup dried cannellini other other small white beans
  • 6 large beets (about 2 lbs.)
  • 2 Tbsp. olive oil, vegetable oil, or butter
  • 2 medium onions, halved and thinly sliced
  • 1 tsp. salt, plus more to taste
  • 3 cloves garlic, minced (optional)
  • 1 head green, Savoy, or Napa cabbage, cored and thinly sliced or shredded
  • 2 tsp. caraway seeds
  • 8 cups chicken, beef, or vegetable broth
  • Lemon juice to taste
  • Plain yogurt or sour cream for garnish (optional)
  • Fresh chopped dill for garnish (optional)

Preparation:

  1. Put the beans in a large pot and add cold water to cover generously. Bring to a boil, cover, turn off heat, and let sit 1 hour. Drain and return the beans to the pot. Cover again with cold water, bring to a boil, reduce heat to keep a simmer and cook until beans are tender to the bite, about 20 minutes. Drain the beans and set them aside.
  2. Meanwhile, preheat oven to 350°F. Wrap the beets in a large sheet of foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes. Let the beets sit until cool enough to handle. Peel them (their skins should slip off easily after being roasted) and grate them on the large-hole side of a box grater. Set aside. (Note: I like the ease of peeling roasted beets, but feel free to peel and grate raw beets – they will cook quickly enough in the soup.)
  3. In a large pot over medium-high heat add oil, onions, and salt. Cook, stirring occasionally, until the onions are soft, about 3 minutes. Add the garlic, if using, and cook until fragrant, about 1 minute. Add the cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes. Add the caraway seeds and beets. Stir to combine and add the broth or water. Bring to a boil, reduce heat to maintain a steady simmer, add beans, and cook until vegetables are tender and flavors blend, 15 to 20 minutes.
  4. Add salt and lemon juice to taste. Serve hot, with a dollop of yogurt or sour cream and a sprinkle of dill, if you like.

Makes 16 generous servings.

Broccoli/Cauliflower/Napa Salad

  • 1 small head Napa cabbage
  • 2 large broccoli spears
  • 1/2 head cauliflower
  • 10 oz. mandarin oranges, drained
  • 1/2 cup sliced almonds
  • 2 TBS sugar
  • Dressing:
  • 1/2 cup mayo
  • 1/4 cup olive oil
  • 3 TBS sugar
  • 2 TBS vinegar
  • 1 TBS parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp red pepper sauce

Instructions

  1. Cut up first 3 ingredients in small pieces. Add drained oranges. Cook almonds and sugar on medium to high heat, stirring constantly, till sugar melts and sticks to almonds. Cool on paper towels, and add to salad mixture.
  2. Mix all dressing ingredients and whisk well. Pour over salad, toss, and serve!

VEGETABLE COCONUT CURRY

  • 1 T. olive oil or sesame oil
  • 1 cup chopped yellow onion
  • 1/2 cup chopped scallions
  • 1 T. fresh minced ginger
  • 8 ounces fresh mushrooms, sliced
  • 2 cups broccoli florets
  • 1 cup cauliflower florets
  • 1 cup chopped carrots
  • 1 1/2 cup chopped yellow or red bell pepper
  • 1/2 cup chopped (or diced) tomatoes
  • 4 cups chopped napa cabbage
  • 3 T. finely chopped fresh basil
  • 1 15-ounce can coconut milk
  • 2 T. soy sauce
  • 2 t. curry powder
  • 2 t. red chile paste
  • 1 t. agave nectar or honey
  • 1/4 t. sea salt, plus more to taste
  • 1 T. corn starch dissolved in 1 T. cold water
  • Cayenne pepper, to taste

Preparation:

1. In a medium saucepan over medium-high heat, heat the olive oil. Once the oil is hot, add the onion, scallions and ginger, and cook, stirring often, until the onions are just soft, about 4 minutes. Add the mushrooms and cook until softened, about 2 minutes more. Add the broccoli, cauliflower, carrots, pepper, tomatoes, cabbage and basil, tossing well. Add the coconut milk, soy sauce, curry powder, chile paste, agave nectar, sea salt and corn starch mixture, stirring well to combine.

2. Bring the mixture to a boil, then turn down the heat, cover the saucepan, and simmer until all of the vegetables are tender, about 5-10 minutes, stirring occassionally. Add salt and cayenne pepper to taste and serve hot.



Post a comment
Name: 
Email: 
URL: 
Comments: