Nov
02
    
Posted (Lori) in News

WARM SALAD OF ROASTED ROOT VEGGIES AND WINTER GREENS

Adapted slightly from http://sixburnersue.com. This salad uses every vegetable in our share and whatwver is left over from last week. I’m going to add garbanzo beans; with the nuts and cheese, there’s plenty of protein for a full meal. Bread, soup (from this week’s cremini mushrooms)—can’t wait for Tuesday dinner.

Be sure to cut your veggies into evenly small pieces so they’ll all cook at the same rate. Don’t be tempted to crowd them on one pan, either—a little room around them will brown them up better. (Unless, of course, you want to cut this recipe in half, which is perfectly doable.) If you decide to include beets in your veggie mix, toss them with a little oil and salt separately from the rest or they’ll tend to color everything else.

For the salad:

–1½ to 1¾ pounds combination sweet potatoes (unpeeled), potatoes (unpeeled), carrots (peeled), parsnips (peeled), turnips (unpeeled), beets (unpeeled), butternut squash (peeled), firm-ripe pears (peeled), or Golden Delicious apples (unpeeled), cut into small dice (about 3/8-inch in diameter) (about 5 to 6 cups)

–4 tablespoons extra-virgin olive oil

–Kosher salt

–6 to 7 cups combination sturdy mixed winter greens (such as baby kale, escarole, frisee, arugula, mustard, or tat soi. Lettuces can be added as well.)

–¼ cup chopped toasted pecans, walnuts, almonds or hazelnuts

–½ to 2/3 cup crumbled good quality blue cheese, feta cheese, goat cheese or 1/3 cup coarsely grated aged gouda or Parmigianno

–3 tablespoons coarsely chopped dried cherries, cranberries, raisins, figs, pitted dates, or other dried fruit (optional)

For the vinaigrette:

1/3 cup extra-virgin olive oil

1 large shallot, sliced thinly

2 tablespoons sherry vinegar, balsamic vinegar, white balsamic vinegar, or cider vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1 teaspoon fresh lemon or lime juice (more to taste)

½ teaspoons lemon or lime zest

1 teaspoon coarsely chopped fresh thyme leaves (or other herb of choice)

Kosher salt and freshly ground pepper

Preheat the oven to 450°F. Line two large rimmed heavy-duty baking sheets with parchment paper. In a large, wide mixing bowl, combine the veggies, the 4 tablespoons olive oil, and a scant teaspoon kosher salt. Toss well and spread in one layer on the two baking sheets. Roast, rotating the sheet pans once (and flipping the veg with a spatula if you like), until the veggies are nicely browned and tender, about 28 to 30 minutes. Let cool for a couple minutes on the sheet pans and then combine in a mixing bowl.

While the vegetables are roasting, tear the greens into bite-sized pieces and put them into a heat-proof mixing bowl.

Make the warm vinaigrette: Heat the 1/3 cup olive oil in a small nonstick skillet over medium heat. Add the sliced shallots and a pinch of salt and cook, stirring occasionally, until the shallots are browned and crisp, about 6 to 8 minutes. Take the skillet off the heat and remove the shallot rings with a fork, transferring them to a paper-towel lined plate. Let the oil cool for 3 to 5 minutes. Add the vinegar, the maple syrup, the Dijon, the juice, the zest, the herbs, ¼ teaspoon salt, and several grinds of fresh pepper. Whisk vigorously until the dressing is mostly emulsified. (Alternatively, first transfer the shallot-infused oil to a heat-proof Pyrex liquid measure, add the other ingredients and whisk well. This is a slightly less awkward way of making the dressing). Taste and adjust seasoning, adding more lemon or lime juice, salt or pepper as needed.

Season the greens with a sprinkling of kosher salt and drizzle over them a few tablespoons of the warm vinaigrette. (Be sparing at this point). Toss vigorously—if you are using tougher greens, this will soften them a bit. Taste, and add a little more dressing if necessary. Divide most of the greens on four serving plates. Sprinkle with half of the nuts, cheese, and fruit.

Season the roasted veggies with a pinch more salt, and dress them lightly with 1 to 2 tablespoons of the vinaigrette. Toss well and scatter over the greens. Garnish with remaining nuts, cheese, fruit, greens, and reserved shallots. Serve right away, passing the remaining dressing if desired.

Serves 4

TURNIP QUICKIES

Realsimple.com

Sautéed Turnips and Greens

Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens (or other greens) and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

Roasted Turnips With Ginger

Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

Mashed Turnips With Crispy Bacon

Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

Creamy Leek and Turnip Soup

Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.

SWEET POTATOES

I don’t want to go all in with sweet potato—it sounds like we’ll get just a taste. But here are a few ideas. Also—sweet potatoes can be substituted for or combined with butternut squash in any recipes for winter squash.

Crispy Roasted Sweet Potatoes With Lime and Cilantro

4 sweet potatoes (about 3 pounds), cut into thin wedges
2tablespoons olive oil
1/2teaspoon lime zest, plus 2 tablespoons lime juice
kosher salt and black pepper
3tablespoons chopped fresh cilantro leaves

About 1 pound of sweet potatoes, cut into thin wedges

1 tablespoon olive oil

1/4 teaspoon lime zest, plus 2 teaspoons lime juice

kosher salt and black pepper

1 tablespoons chopped fresh cilantro leaves

Heat oven to 425° F. Toss the potatoes, oil, lime zest, and ½ teaspoon each salt and pepper on 2 rimmed baking sheets. Roast, tossing once, until golden brown, 15 to 18 minutes. Drizzle with the lime juice and sprinkle with the cilantro. Serve warm.

Curried Sweet Potato and Carrot Soup

2 teaspoons canola oil

1/2 cup chopped shallots

3 cups (1/2-inch) cubed peeled sweet potato

1 1/2 cups (1/4-inch) sliced peeled carrots

1 tablespoon grated ginger

2 teaspoons curry powder

3 cups chicken or vegetable stock

1/2 teaspoon salt

Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.



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