Recipe Archive – Fall 2010
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Summer Stuffed Winter Squash
On this very day of the autumnal equinox, it seems appropriate to feature a recipe using both summer and fall vegetables.
Ingredients:
* 1-3 large delicata squash, cut in half lengthwise and seeds removed
* 1/2 – 1 lb. bulk sage-based sausage (or links sliced after browning)
* 1-2 onions, diced
* 1-2 colorful bell peppers, diced
* 1-2 zucchini or yellow squash, quartered and sliced
* 1 small eggplant, diced
* olive oil, optional
* 1-3 tomatoes, diced
* 3-6 cloves garlic, minced
* 1-2 tsp. fresh thyme, minced
* salt & pepper, to taste
* 2-4 Tbsp. uncooked polenta or corn grits
* 4-6 Tbsp. grated Parmesan or Romano cheese
Directions:
Prepare delicata squash and bake cut side up in a pan or casserole in a 350-degree oven for 30-40 minutes, or until tender but not collapsed. While the squash is baking, prepare the filling. If you’re baking only 1-2 delicata, use the smaller filling ingredient amounts.
Brown sausage in a large skillet over medium heat. Add onions, stir for a minute or two; add peppers, saute until nearly tender. Add zucchini and eggplant, drizzle with olive oil if desired, saute until a few zucchini pieces start to look translucent. Add tomatoes, garlic, thyme, salt and pepper, stir and allow to simmer for 3-4 minutes. Sprinkle polenta and cheese over mixture, stir well and turn off heat. Polenta will soak up extra juices and thicken the filling.
When delicata is tender, remove from oven (you can let the baked squash sit out for a while if done before filling is ready), and spoon filling into each half, pressing firmly into curves and heaping high on top. Bake for another 10-15 minutes, remove and allow to sit for 5 minutes before serving. One large delicata half will easily feed one hungry person. And did you know that delicata skin, when cooked, is tender enough to eat?
Options:
Use more or less of any vegetables, try other herbs, sub in cooked rice or quinoa or bread crumbs for the polenta, try other cheeses. Experiment with other stuffing-type squashes.
- Recipe by Kris Shank Zehr.
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Apple Stuffed Squash
The marvelous flavors of fall are front and center in this recipe, readily served as a fruity main dish or a not-so-sweet dessert.
Ingredients:
* 1-2 large acorn squash, cut in half lengthwise and seeds removed
* 1-2 Tbsp. butter
* 1 onion, diced
* 2-4 apples, cored and diced (peeling is optional)
* handful of raisins
* handful of walnuts, chopped
* 1 Tbsp. orange juice concentrate, or 2-3 Tbsp. orange juice
* 1-3 tsp. honey or maple syrup
* 1/2 tsp. rosemary, minced
Directions:
Prepare acorn squash and bake cut side up in a pan or casserole in a 350-degree oven for 40-50 minutes, or until tender.
Melt butter in a skillet over medium heat, add onion and saute until tender. Add apple chunks and raisins, saute for a few more minutes, until apples are nearly tender. Add walnuts, orange juice, honey and rosemary, simmer for 2-3 minutes to blend flavors, remove from heat.
When squash is tender, fill cavity with apple stuffing, heaping as high as you like. Bake for another 10-15 minutes, remove from oven and allow to cool for a few minutes before serving.
Options:
Instead of rosemary, you can season with cinnamon or other pumpkin pie-type spices. Fresh ginger would also be delicious. Try pears instead of apples, dried cranberries instead of raisins. You may wish to serve with a bit of sweetened cream or vanilla yogurt. For a more hearty main dish, add browned sausage or ground beef to the filling.
-Recipe by Kris Shank Zehr
Got questions about food? Feel free to email me at shankzehr@yahoo.com
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Pumpkin Dip
Fabulous served with apple slices and ginger snaps, my test run got rave reviews at a post-concert party last Saturday evening. Make a double batch just so you can try making frozen ginger snap/pumpkin dip sandwiches. (See if you can eat only one!) I prefer the dry, sweet, deep orange flesh of kabocha squash for this sweet, spiced dip, but you can use whatever type is handy. If you’re serious about cooking with squash, you’ve got to plan ahead and bake or steam the squash hours or days before you expect to use it in a recipe. I like to bake several squashes at once and keep the flesh (puréed or not) in the fridge or freezer to have ready when I want it.
Ingredients:
• 2 cups kabocha squash, cooked & puréed
• 2-3 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. powdered ginger
• 1/8 tsp. allspice
• 1/8 tsp. ground cloves
• 8 oz cream cheese or soft goat cheese, softened, or 1 cup yogurt cheese (see notes below)
• 1/4 – 1/2 cup maple syrup or honey
• 1/2 tsp. powdered stevia, optional
• 1-2 tsp. vanilla extract
Directions:
You can prepare the squash by cutting in half and removing seeds before baking/steaming (in a pan with sides to catch the juices), or bake it whole and cut open after it has cooled a bit. Bake until tender when pierced by a fork; scoop flesh from skin and puree until smooth. One large kabocha should give you enough flesh for four cups puree.
Prepare spices by measuring all five into a small pan and toast briefly over medium-low heat until just fragrant (probably less than a minute — don’t burn them!). You can omit this step and dump the spices straight into the cheese, but toasting brings out the flavor and makes this pumpkin dip a notch above the rest.
Stir softened cream cheese until smooth, add maple syrup or honey, spices and vanilla; mix until thoroughly blended. Fold in squash puree and adjust sweetener to your preference. Makes about 3 cups dip. (Note: if you use a moister squash than kabocha, you may want to use sugar rather than maple syrup or honey, unless you don’t mind a thinner dip.)
How to make Yogurt Cheese:
Place a large colander over a larger bowl, pot or casserole and line with a clean smooth dampened tea towel or several layers of cheese cloth. Dump one quart plain live-culture yogurt into towel-lined colander and let drip at room temperature for several hours or overnight. Scrape thick yogurt cheese out of towel and keep chilled until ready to use (yield about 1 1/2 cups). Pour whey (yellowish liquid left in the bowl) into a jar and label with date. You can use whey in recipes for lacto-fermented fruits or vegetables or for soaking grains (as per Nourishing Traditions by Sally Fallon) or in baked goods or just to drink a refreshing bit every day for an extra dose of live enzymes! Whey will keep for some time in the fridge; you needn’t worry about it spoiling any time soon.
Recipe adapted from Simply in Season.
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Pumpkin Soup with Sausage & Greens
A colorful, warming soup perfect for these colorful, cooling days. One musqee de provence (12-inch diameter) yielded eight cups puree for my double recipe.
Ingredients:
• 1/2 lb spicy sausage links, browned & sliced
• 1 cup onion, finely chopped
• 1/2 cup red bell pepper, minced, optional
• 4-6 cloves garlic, minced
• 1-2 tsp. each fresh thyme and sage, minced (or 1/2 – 1 tsp. each if dried)
• 2 cups tomato, chopped, optional
• 2-3 cups chard, spinach, beet or turnip greens, chopped (if stems are thick, chop and saute with onions if you wish)
• 2 cups chicken broth
• 4 cups pumpkin or squash puree
• 1-4 Tbsp. lemon juice, to taste
• salt, pepper & hot sauce, to taste
Directions:
Brown sausage in a 3-4 quart soup pot, remove and slice into chunks. (I often add a bit of water, cover the pot and allow the sausage to thoroughly cook by steaming first, then remove lid and let brown briefly. This helps prevent sticking and over-browning/burning on the bottom.) Saute onion, garlic and optional pepper (and green stems) in sausage fat until tender. Add herbs, tomato, greens and broth; simmer until greens are tender, 5-15 minutes. Stir in squash puree, sausage chunks, lemon juice and more water or broth to thin if desired; season to taste and heat through. Serve immediately with crusty bread or muffins, garnished with a dollop of yogurt or sour cream.
Recipe by Kris Shank Zehr, inspired by suggestions from Larisa Zehr, Market volunteer.
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Stuffed Pumpkin
This is one recipe that probably works best with an actual pumpkin because of the large interior cavity. Fairytale or turban squash might also suffice, but with their thicker walls and smaller cavity you’d have less stuffing to squash flesh in the end. A friend passed this link to me, and while I haven’t yet tried it myself, I trust Dorie Greenspan enough to give it to you without reservation. Most of the ingredients can be found at our Saturday market.
Baked Squash
If you have never baked a squash for eating plain straight out of the oven, please do! So simple and delicious, all you need is a flavorful fat, fresh herbs or spices, perhaps a drizzle of honey or maple syrup. Choose a squash that will lie flat in halves on a cake pan, such as butternut, kabocha or any of the smaller stuffing-type squashes (delecata, buttercup, acorn, carnival, sweet dumpling). Cut in half lengthwise as evenly as you can, remove seeds (I use a grapefruit spoon to scrape) and place skin-side down on the pan. Rub cut surface with butter, olive oil or coconut oil (bacon grease would also be tasty…), add another dollop of butter in the cavity if you wish. Sprinkle surfaces (more in the cavity) with flavor combo of your choice: sage & thyme with minced garlic and salt; rosemary & orange juice (or zest); cinnamon & maple syrup or honey; cumin or chili powder & chopped cilantro with garlic & salt (serve with lime wedges); coriander or curry powder and lemon juice (again with the minced garlic, and serve this with plain yogurt); or just go for plain & simple baked with butter and served by itself or with something fancy, like a locally made chutney or berry jam.
Freezing Squash
On a day when you’ll be home for several hours, bake more than one squash at 350 until fork-tender. Eat some for supper, served with fried apples & onions (and sausage), and let the rest cool. Drain excess juices but don’t dump them yet — you might need a bit to help the puree process. Puree, pack into 2-cup containers (not quite full to the top) and freeze for easy access the next time you want to mix up a batch of muffins or soup or custard.
Got questions about food? Feel free to email me at shankzehr@yahoo.com
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Fried Apples & Onions
Don’t be scared off by the word “fried” — these are sautéd in a pan with a bit of fat, not deep fried. However, the fat is essential for best flavor and I make no apologies for that! Choose apples that will hold their shape when cooked, we like the tart types best for this dish.
Ingredients:
• butter, unrefined coconut oil or bacon/sausage fat
• onions, sliced or chopped in long or fat pieces
• apples, cored and sliced, not too thin, peeling is optional
• cinnamon, optional
Directions:
Prepare one onion for every apple you want to fry, or if you’re not such an onion fanatic as that, more apples and less onion. (About 1-2 apples per person.) When the apples and onions are cut, melt a dollop of fat in a large skillet over medium heat. Dump in the onions, stir and saute briefly until pieces separate, then stir in apples. My husband (the apple fryer in the family) recommends covering them a bit at the beginning, to steam all the pieces more evenly and get the juices flowing. Then he removes the lid and lets the juices steam off at the end. Fry until onions and apples are tender but not soggy, stir often to prevent excessive browning; if you like a bit of crisp left, stop sooner. If you wish, sprinkle with a dash of cinnamon.
Serve with pancakes and sausage, or sweet potatoes and sausage, or mashed potatoes and sausage. (Yes, it would taste good with chicken or turkey too.)
Inspired by Almanzo Wilder, who loved his mother’s apples & onions in Farmer Boy.
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Apple Carrot Salad
A light and refreshing salad combining the flavors of fall with the last mint of summer, perfect with a bowl of soup and a slice of whole grain bread. Combine sweet and tart apples for a more complex bouquet.
Ingredients:
• 1/4 cup lemon juice
• 2 Tbsp. orange juice
• 1 Tbsp. honey
• 1/8 tsp. sea salt
• 4 apples, cored and grated (peeling is optional), or enough for about 2 cups grated
• 2 cups grated carrots
• 1 Tbsp. fresh mint, snipped
• 1/4 c. raisins, chopped
Directions:
In a mixing bowl, combine juices with honey and salt until dissolved Grate apples directly into juices or they will turn brown quickly. Toss apples with remaining ingredients and serve immediately. Serves 4-8 as a side salad.
Recipe adapted from Sundays at Moosewood Restaurant
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Spaghetti Squash Soup
Ingredients:
• 1 large spaghetti squash (3-4 lbs)
• 1 lb ground beef or pork, bulk sausage or sausage links
• 3-4 onions, diced (about 2 cups)
• 4-6 cloves garlic, minced
• 2-3 bell peppers, preferably not all green, chopped
• 4 cups beef or chicken broth (beef/chicken bones available at market)
• 4 cups spaghetti sauce, tomato sauce/juice, chopped or pureed fresh tomatoes (see note below)
• 2 cups cooked kidney beans (or one 15-oz can)
• 1-3 tsp. each fresh herbs (if not using spaghetti sauce): basil, oregano, thyme, parsley, finely chopped
• salt & pepper, to taste
Directions:
Prepare the squash by washing first, then cutting in half cross-wise, through the middle. (Cross-wise is usually the easiest first cut on this hard rind.) You’ll want your biggest knife, and the strongest arm in the house. Turn the cut side down and slice through each half lengthwise. Remove seeds (I like using a grapefruit spoon for this, my kids prefer their hands) and lay each quarter with the lengthwise cut side down. Make 3/4 – 1 inch slices starting at what was formerly known as the middle and work your way to each end. Now get a smaller knife and cut the rind off each slice. When you’ve got them all peeled, chop the slices into 3/4 – 1 inch cubes and set aside. Whew — time to stretch your hands after that workout! You can do the squash prep ahead if you want, and keep in the fridge until you’re ready to finish the soup.
Brown meat in a large pot (at least one gallon volume), breaking into small chunks. Don’t allow meat to blacken on the bottom of the pot — you can add a bit of broth or water if needed to prevent burning. Add onions, garlic and pepper, saute for 2-3 minutes and add broth. Simmer until vegetables are tender, 10-15 minutes. Add tomato sauce and return to simmer. Now finally you’re ready for those stringy cubes of squash — dump them in and simmer until tender, probably about 15-20 minutes. Don’t let them cook too long or they’ll start to disintegrate, which is fine if that’s what you prefer, but I’d rather have the big yellow chunks of squash that flake apart in my mouth. Add kidney beans, fresh herbs (if not using spaghetti sauce), salt & pepper to taste. Turn heat to low and allow flavors to blend for 5-10 minutes. Taste and adjust seasonings as desired. Serve with grated cheese for garnish. Marvelous leftover after flavors have melded even more. Makes about 3 quarts.
Options:
• I had a bunch of cosmetically challenged tomatoes to use up, so I pureed them and added fresh herbs at the end of cooking to mimic the flavors of marinara. You can use any type of spaghetti sauce or just plain tomato juice, or even chopped tomatoes if you prefer a chunkier soup.
• Try other vegetables as you wish: zucchini or yellow squash (add after the spaghetti squash), spinach or chard (add before the beans and herbs).
• As much as I love meat, I’ll admit that this could easily be changed to a vegetarian soup: try using brown lentils or several types of cooked beans, about 4 cups total, perhaps some shiitake mushrooms, a dollop of miso added at the very end for depth of flavor.
Recipe by Kris Shank Zehr
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Pear Custard Pie
No, I’m not trying to sneak spaghetti squash into pie. We don’t plan to feature pears this year due to low volume at market, but this recipe is so tasty I thought you might like to try it while pear season is still upon us. Right up there with Sweet Potato Pie, it’s one of my favorites.
Ingredients:
• 9-inch unbaked pie crust (I think a shortbread crust would be tasty too)
• 4-5 cups pears, cored, peeled, thinly sliced
• 2 large eggs (or 3 small)
• 1/3 cup maple syrup or honey
• 1/4 cup flour
• 1/4 cup butter, softened
• 1 tsp. vanilla
• 1/4 tsp. nutmeg
Directions:
Preheat oven to 425 F. Cut up pears and pack into pie crust. In a small bowl, whisk or beat together eggs, maple syrup/honey, flour, butter, vanilla and nutmeg. Pour custard mixture evenly over pears, making sure you drizzle some over every exposed piece. (Okay, maybe that’s a little too even, but it tastes better that way.) Bake at 425 F for 10 minutes, then reduce heat to 350 F and bake another 30-60 minutes, depending on what type of pears are used. Soft pears like Bartlett or Magnus need only 30 minutes, while firmer pears such as Kieffer will need 45-60 minutes to cook. Test for doneness with a knife, checking both for tender pears and set custard. If you can’t bear to wait until the pie is completely cool, you’ll discover how delicious it is warm, but do let it sit at least 20-30 minutes before you dig in, to let it firm up a bit and so as not to scald your tongue. Of course it’s fabulous cold too, especially for breakfast the next morning.
Recipe adapted from Simply in Season
Got questions (or comments) about food? Feel free to email me at shankzehr@yahoo.com
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Cauliflower Rye Casserole
Many thanks to Abbey at Staff of Life Bread for agreeing to make her delicious Roggenbrot (rye bread) available for sale on Saturday precisely for this recipe!
Ingredients:
• 1 cup beer or beef broth (if using broth, add 1 Tbsp. red wine or apple cider vinegar)
• 3 cups rye bread cubes (3-5 slices)
• 2 Tbsp. butter
• 4 cups cauliflower, cut into bite-size pieces
• 1 tsp. caraway seeds
• 4 eggs
• 1 tsp. dry mustard
• 1/2 tsp. ground coriander
• 1/4 – 1/2 tsp. salt
• pepper, to taste
• 2-3 cups grated cheddar cheese (about 8 oz)
Directions:
If using beer, pour it into a shallow bowl to let it get flat (no more fizz) while you prepare the rest of the ingredients. Place rye bread cubes on a cookie sheet and crisp them in a 300 F oven, maybe 15-20 minutes with one stir midway. Melt butter in a large skillet over medium heat, saute cauliflower and caraway seeds until crisp-tender, set aside. Beat eggs with beer/broth, dry mustard, coriander, salt & pepper. In a 2-3 quart greased casserole (or in the skillet or a separate large bowl) mix together bread cubes, cauliflower and most of cheese. Pat down the cauliflower mixture into the casserole and pour egg batter over all. Sprinkle a bit more grated cheese on top. Bake at 350 F for 30-45 minutes, until knife comes out clean from center. Allow to sit for a few minutes before serving. Excellent served with homemade sauerkraut as garnish. Serves 2-3 if it’s the main and only dish, or 5-6 if you’ve also grilled some juicy sausages, tossed up a fresh green salad and baked a fruit pie while the oven was on.
Note:
The original recipe calls only for beer as the liquid, but because I don’t cook much with (or frankly, drink much of) any type of alcohol, I also tried beef broth, which I preferred, though the flavor wasn’t markedly different. If you like cooking with (and drinking) beer, you probably already know that we have an award-winning brewery smack downtown, just a few blocks from the Farmer’s Market. Thanks to my brother, Karl, for buying a growler-full of local seasonal ale from which I procured one cup for this noble purpose. Light beer is recommended so as not to overpower the delicate flavor of cauliflower.
Adapted from the recipe subtitled Kukkakaalialaatikko in the Finland section of Sundays at Moosewood Restaurant.
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Cauliflower Curry Soup
Many recipes for this particular brassica involve cheese, and the casserole above is no exception. So as to be inclusive of those of you who choose to avoid dairy or gluten, here’s a fine soup for you (and anyone else who likes good food). You can make the curry flavor a background note with 2 tsp. or more prominently featured with 4 tsp. curry powder.
Ingredients:
• 1/2 lb browned meat (ground beef or pork, or sausage links cut in small pieces)
• 1-2 cups onion, chopped
• 3-5 cloves garlic, minced
• 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 2-4 tsp. curry powder
• 4 cups cauliflower, cut in 1/2 – 1 inch pieces (stem may be included)
• 4 cups beef or chicken broth
• 1-2 cups cooked garbanzo beans
• 1 cup packed greens, cut in thin strips (chard, spinach, sorrel or chard)
• 1-2 cups cooked quinoa
• salt & pepper or hot sauce, to taste
Directions:
Brown meat in a 3-4 quart pot. Add onions and garlic, saute for 2-3 minutes. Add spices, stir just until fragrant, about 1 minute. Stir in cauliflower until coated with spices, add broth and simmer until cauliflower is tender, 10-15 minutes. Add garbanzo beans and greens, simmer a few more minutes until greens are tender (taste to be sure). Add quinoa, salt & pepper to taste and more broth or water if you prefer a thinner soup, heat through. Serve with a a squeeze of lemon, a dollop of yogurt, or just as is. Makes about 2 quarts of soup, or 4-6 servings.
Note:
If you’ve never tried making your own broth, please believe me when I say that it’s worth the effort. I bought a box of commercial chicken broth to test this recipe (was out of my homemade broth) and thought it tasted like cardboard. The best and most nourishing broth is made by simmering beef or chicken bones over very low heat for hours (as in 12-24 hours), but you can get adequate flavor after 3-4 hours, especially if you add a few onions and carrots to the pot. Feel free to email me if you’d like to know more about broth-making.
Recipe by Kris Shank Zehr
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Cabbage Soup
Ingredients:
• 1 lb ground beef
• 2-3 cups onion, chopped
• 4-6 cloves garlic, minced
• 2 cups beef broth
• 4 cups tomato juice or 2-3 cups tomato sauce with 1-2 cups water
• 2 cups potatoes, cubed
• 2 cups carrots, grated or thinly sliced
• 2 tsp salt
• 1/4 – 1/2 tsp. cayenne pepper
• 1 tsp. paprika
• 1-2 Tbsp. tamari sauce, optional
• 1 small head cabbage, grated (about 6-7 cups)
Directions:
You’ll want to chop/grate the onions, garlic, potatoes and carrots before you start cooking, so the meat doesn’t burn waiting for you. The cabbage can be grated while the first set of veggies cook.
In a large soup pot (more than 4 quart volume), brown ground beef and break into small pieces. Add onion and garlic, saute until onion pieces separate. Add broth, tomato juice, potatoes and carrots, simmer for 30-45 minutes until potatoes are just tender. (The veggies will take longer to cook than usual since they’re in an acid bath of tomato juice. If you’re in a real hurry – which is NOT the point of this soup, by the way – you can save out the tomato juice until the very end and the veggies will cook much faster.) Add seasonings and cabbage, continue simmering for another 30-45 minutes, or until all vegetables are tender and flavors well blended. The soup should be thick, but you can add a bit of water if you think it’s too thick. If you think it’s too thin, you’ll need an extra piece of bread to sop up the juices.
Serve with parmesan cheese, sour cream or yogurt for garnish. Makes about 1 gallon soup, feeding 8-10 people.
Note:
The soup can be made vegetarian by substituting 2-4 cups cooked brown lentils for the ground beef and vegetable broth or bouillon for the beef broth.
Got questions (or comments) about food? Email me at shankzehr@yahoo.com.
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Root & Fruit Salad
We like to call it Rootin’ Tootin’ Fruit Salad, a whimsical name for a colorful, Asian-inspired slaw comprised of the roots and fruits of autumn. You can use whichever roots are on hand, adding more or less of whatever you prefer.
Ingredients:
• 6-10 whole Chinese cabbage leaves, shredded (5-6 cups)
• 2-3 carrots, shredded
• 1 beet, peeled and shredded
• 1 turnip, shredded (peeling is optional)
• 2-3 radishes, shredded or quartered & thinly sliced
• 2 green onions, thinly sliced
• 1 large apple, cored and chopped (or 2 pears)
• 1/2 cup raisins
• roasted peanuts or sunflower seeds, for garnish
Dressing:
• 2-3 Tbsp. olive oil
• 1 Tbsp. honey
• 3-4 Tbsp. lime or lemon juice
• 3 Tbsp. orange juice concentrate (or 1/4 cup orange juice & increase the honey)
• 2 tsp. toasted seseme oil
• salt & pepper, to taste
Directions:
Shred, shred and shred some more. Oh, and chop. I prefer to shred the cabbage with my knife, thinly, and apply harder veggies to the grater. I’m aiming for a slaw-type texture, with small apple chunks for contrast. Toss all roots & fruits & cabbage in a large bowl — you’ll start seeing pink with that beet in the mix. Whisk the dressing in a separate bowl and taste before you drizzle. Adjust the flavors as you prefer: want more seseme, or more sweet or more tangy? Finally, dress the salad and allow to sit for 10-15 minutes so the flavors can blend. Serve with a bowl of roasted peanuts or sunflower seeds for sprinkling on top.
Recipe by Kris Shank Zehr
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Lacto-fermented Sauerkraut
Our family loves fresh sauerkraut (unheated) on toasted cheese sandwiches or alongside mashed potatoes & gravy or roast beef. I suspect it would be delicious as a garnish in lentil or other bean soups, or topping sausage, or with vegetable or meat curries. I use a recipe from Nourishing Traditions by Sally Fallon, but instead of reciting it to you here, I commend this webpage detailing one woman’s experience with the recipe in word and picture: thefamilyhomestead.com/homemadekraut.
For the purposes of your market shopping list, you’ll want a head of cabbage and some live-culture yogurt (for making whey, which is the lacto part) and optionally, onion and carrot.
Recipe greatly enjoyed and highly recommended by Kris, Kirk & Abigail Shank Zehr.
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Cream of Cauliflower Soup
So many beautiful, voluptuous, colorful cauliflowers at market last week that I simply must give you another recipe for this marvelous crucifer.
Ingredients:
• 2-4 Tbsp. butter
• 1-2 onions, chopped (1/2-1 cup, may use green onions)
2-3 cloves garlic, minced
• 1-2 carrots, diced or grated, optional
• 3-4 cups vegetable or chicken broth
• 1 medium head cauliflower (about 1 1/2 lb), chopped
• 1-2 cups milk, cream or combination
Seasoning options:
curry powder (add this in the beginning with the onions)
• 1/4 tsp. nutmeg
• dash of worchestershire sauce and lemon juice with snipped parsley
• pinch of cayenne pepper or splash of hot sauce
Garnishes:
• minced fresh herbs: green onions, chives, dill, parsley, sorrel
• yogurt or grated cheese
• toasted bread cubes or herbed croutons
Directions:
Melt butter in a large soup pot, sauté onions, garlic and carrots until nearly translucent. Add broth and cauliflower, simmer 10-15 minutes until all vegetables are tender. Remove from heat, allow to cool a few minutes, add milk/cream and puree in batches until smooth. Return to pot, add seasonings as desired, and reheat gently as needed. Serve with garnish of your choice.
Still more options:
• For more protein, I have added 1-2 cups of cooked white beans before pureeing.
• Include 1-2 cups chopped potatoes for a super-creamy consistency.
• Sub broccoli for part or all of the cauliflower, use less broth and more milk/cream.
Recipe adapted from More-with-Less and Jane Brody’s Good Food Book.
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