Archive | Recipes 2012

Curried Roasted Beet Salad

Curried Roasted Beet Salad
By Becky Poss
Beets have an amazing ability to maintain the integrity of their earthy goodness while soaking up just enough flavor from a good vinaigrette to dazzle a variety of salads.

Servings: For 4 servings, use 4 – 6 roasted beets.

Whisk together
½ cup olive oil
1 clove garlic, finely chopped
1/3 cup balsamic vinegar
2 teaspoons curry powder
1 tablespoon honey
Salt to taste
Add chopped peanuts (optional)

Add sliced roasted beets and let them marinate for at least ½ hour. Serve at room temperature alone, or on greens with a little more of the marinade. Toss freshly chopped chives or green onions on top. Scatter some chopped peanuts to complement the curry theme if you like.

Variations on this salad:
Add sprinkled goat cheese, feta, or blue cheese. Each of these cheeses complement beets in a different and delightful way. Replace curry powder in dressing with 2 teaspoons fresh herbs – rosemary and chives are great, so is tarragon. Use lemon juice in place of vinegar. Candied pecans or toasted walnuts love mingling with beets on a bed of greens with your favorite vinaigrette. Grate peeled raw carrots and add them to the marinade along with the beets. Roast peeled carrots (tossed in olive oil and salt) in the oven for 10 minutes while you roast the beets. Add them to the beets in the salad.Read the rest

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Snow Garden Cake

Snow Garden Cake
(From Shannon Szymkowiak, Whole Foods Co-op)
People’s choice, “best kale dessert,” 2011 Duluth Community Garden Program, “One vegetable One community.”

Cake:
8 ounces unsweetened chocolate
¾ cup butter
1 3/4 cup brewed coffee
1 bunch kale, cleaned and stems removed
1 – 2 cups water
1 teaspoon vanilla
2 large eggs
2 cups cake flour
1 ¾ cups evaporated cane juice
1 teaspoon baking soda
1, 10 ounce jar of blueberry or mixed berry jam
2 teaspoons maple syrup
“Snow” aka frosting:
2 cups powdered sugar, sifted to remove any lumps
¼ cup butter, room temperature
8 ounces cream cheese, room temperature
2 teaspoons vanilla

Preheat oven to 275 degrees F. Grease and flour two 8-1/2 inch x 4-1/2 inch loaf pans and set aside. Over low heat, combine chocolate, butter, and coffee. Stir continually until chocolate has melted and everything is smoothly incorporated. Set aside to cool.

Meanwhile, steam kale until tender. Puree in a food processor or blender until smooth using the water to get the right consistency. You may not use all of the water depending on your kale variety. The consistency of the puree should be wet and smooth but not runny. Cool for 15 minutes.

Combine ¼ cup kale puree to the jam and maple syrup. Set aside for later. Add ½ cup kale puree, vanilla and eggs to chocolate mixture and beat until well incorporated.

Sift together dry ingredients and stir into chocolate mixture until batter is smooth. Divide batter between loaf pans. Bake for 45 minutes – 1 hour, or until toothpick inserted in center of cake comes out clean. Cool in pans for 15 minutes, remove, and cool on racks until cakes are at room temperature.

While cake is cooling, beat together frosting ingredients until smooth and spreadable.

Once cooled, cut each cake in half. Divide the jam mixture evenly between the two cakes, spreading on center layers. Replace the tops. Spread a thick layer of frosting on the tops of the cakes. If you have extra frosting left over, it freezes well for a future quick dessert!Read the rest

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Strawberry Soup

Strawberry Soup
(From Brian and Mary Grover, owners, Solglimt Inn.)
So delicious and so summertime!

2 pints fresh strawberries
1 quart Stonyfield French vanilla cream top yogurt
1 quart orange juice
1/2 cup sugar
1/3 cup honey
sliced strawberries for garnish
mint for garnish

Wash and hull strawberries. Put into food processor and chop (not too fine).
Mix with Stonyfield French vanilla yogurt, orange juice, sugar and honey. Chill well.

 … Read the rest

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Fruited Pork Chops

Fruited Pork Chops
Ann L. Burckhardt says: For these yummy chops I used meat from Fischer Farms, Waseca. The accommodating Tim Fischer met me out behind Lucia’s Restaurant, Minneapolis, after making a delivery there.
Servings: 2

1 medium apple, cored and cut in 8 wedges (I used Honeycrisp)
2 tablespoons brown sugar
2 (6-ounce) bone-in pork chops trimmed of excess fat
4 to 6 tablespoons bottled Rothschild Cranberry Merlot Sauce or other favorite fruit-based sauce for meat

Heat oven to 350 degrees F. Arrange apple wedges in greased 8-inch square pan. Sprinkle with brown sugar.  Top with chops.  Drizzle sauce over meat. Cover with heavy-duty aluminum foil.  Bake 30 to 40 minutes, until fork tender.Read the rest

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Stuffed Zucchini Blossoms

Stuffed Zucchini Blossoms
8 zucchini squash blossoms

For the cheese filling:
3 ounces goat cheese
3 ounces cream cheese
1/2 teaspoon red pepper flakes
1 clove garlic, minced
Salt and pepper to taste

For the batter:
1/2 cup unbleached all-purpose flour
1/4 cup water
1/4 cup milk
1 egg
1/8 teaspoon salt
Vegetable oil for frying
Salt and pepper to taste
Salsa for garnish

Dip the squash blossoms in cold water and drain them thoroughly on paper towels. Remove the stamens from the male blossoms.

In a small bowl, mix all filling ingredients with whisk or an electric mixer until smooth. Fill each squash blossom with 2 teaspoons of filling.

For the batter:
In a medium bowl, stir together the flour, water, milk, egg, and salt. Let sit for one hour.

Fill a heavy saucepan or skillet with oil to a depth of 2 inches. Heat over medium heat to 375 degrees F. Dip a few squash blossoms into batter, covering entire blossom, and drop into the hot oil. Fry until golden brown, about 1 minute, turn over and fry on the other side. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining blossoms, being careful not to overcrowd the pan. Add salt and pepper and serve immediately.

From Sara Sanders, Women’s Environmental Institute intern, 2010.Read the rest

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Cabbage Yam Peanut Soup

Cabbage Yam Peanut Soup
Serving: 4 to 6, but is easily adjusted for a crowd

Oil for sauté
4 cloves garlic
1 tablespoon ginger
Cayenne
1 large onion
1 small or 1/2 large cabbage (2.5 cups)
2 large sweet potatoes or yams (2.5 cups)
4 cups stock
1/2 cup peanut butter (the real stuff)
1 tablespoon soy sauce

garnish:
Fresh basil
Fresh tomatoes
Peanuts

Heat the oil in a large soup pot—add garlic, ginger and cayenne to taste.
Add 1 1/2 cups (about one) onion—cook 5 minutes until soft.
Add the cabbage and sweet potato and cook for 5 more minutes.
Add 3 1/2 cups of the stock. Bring to boil, cover, and simmer 15 minutes or until vegetables are almost cooked through.
In a separate bowl, take remaining 1/2 cup broth, mix with the peanut butter until smooth, then add 1 tablespoon soy sauce.
Add peanut/soy mix and simmer 5 more minutes or until all vegetables are tender.
Top with fresh basil, tomatoes, and peanuts and serve with a grainy homemade bread and butter.

From Nancy Hoyt Taff, Women’s Environmental Institute intern, 2009.Read the rest

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Charlene's Sour Cream Apple Pie

Charlene’s Sour Cream Apple Pie
1 cup sour cream
3/4 cup sugar
1 egg
3 tablespoons flour
1/2 teaspoon salt
1 – 2 teaspoon vanilla
2 cups apples, chopped into pieces
1 unbaked bottom pie crust

For the pie:
Mix together sour cream, sugar, egg, flour, salt, and vanilla and beat until a little frothy. Place apples in pie crust and pour custard mix over the top. Bake in a pre-heated 350º F oven for 25 min.

For the topping:
While the pie is cooking, mix up topping in a bowl: Cut one half stick of butter into 1/3 cup flour and 1/2 cup brown sugar. If you like, you may also mix in 1/2 cup rolled oats.

Take the pie out of the oven and set it on the stove top. Cover the top of the pie with brown sugar topping and put it back in the oven to bake for another 20 to 25 minutes until the custard is firm and the topping is crusty. You can eat this stuff hot with ice cream or whipped cream, or you can wait until it cools down. No matter how you decide to eat it, though, you are going to love this pie. In the unlikely event that you have any left, it’ll still be fantastic the following day.

From Beth Hatch, Executive Assistant, and Coordinator, Regional Outreach Training Center, WEI, who says of this pie: “It’s my mom’s recipe. We eat it a lot during apple season.”Read the rest

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Elizabeth Ries' Black Bean Dip

Elizabeth Ries’ Black Bean Dip
1 garlic clove, minced
1 chipotle pepper in adobo sauce, roughly chopped
1/2 teaspoon cumin
1/4 teaspoon salt
1 can of black beans, drained and rinsed
2 tablespoons sour cream
1/4 cup of cilantro, chopped, plus more for garnish
Sliced radishes, for garnish
Crackers or chips for serving

Place garlic, chipotle pepper, cumin, salt, beans, and sour cream in a blender or food processor. Process until smooth. Serve in a bowl garnished with cilantro and radishes with chips. Or, top crackers 1 teaspoon of dip and place 1 radish slice and 1-2 cilantro leaves in the dip.Read the rest

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Butternut Squash and Roasted Red Pepper Soup

Butternut Squash and Roasted Red Pepper Soup
Servings: 4

1 tablespoon olive oil
1 white onion, diced
1 butternut squash, or any other winter squash, about 2 1/2 pounds total, peeled, de-seeded, and cut into 1-inch chunks
3-4 cups vegetable broth, depending on how thick you like your soup
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon chili powder
2 red peppers
Salt and pepper, to taste
1/4 cup plain yogurt
Feta or goat cheese, for topping

In large soup pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add squash, vegetable broth, cumin, paprika, and chili powder, and allow to simmer for about 40 minutes, or until squash is tender.  

Meanwhile, make the roasted red peppers. Preheat the broiler and line a baking sheet with foil. Place washed peppers on baking sheet. Place peppers in oven, keeping an eye on them, until the skin turns black.

Using tongs, turn the peppers one quarter and repeat. Do this until the entire red pepper is charred.  

Once finished, place peppers in a Ziploc or paper bag and seal tightly. Once the peppers have cooled (about 15 minutes), the skin should peel right off. After peeling, slice peppers open and remove seeds.  

Once the squash is tender, add the red peppers to the soup. Using an immersion blender, puree until well blended and smooth. Add yogurt and stir well to combine. Add salt and pepper, to taste. Let soup heat on stove about 5 more minutes. Top with crumbled goat cheese or feta and enjoy!  

From Taylor Kadlec of GreensnChocolate.comRead the rest

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Roasted Corn Soup

Roasted Corn Soup

Serves: 2 to 4
2 tablespoons olive oil
2 scallions
2 medium tomatoes, diced
1 red pepper, diced
4 ears grill roasted corn, kernelled
2 ears grill roasted corn, pureed
3 1/2 cups chicken stock
1/2 pound russet potatoes, diced
1/4 cup Haute Habanero Paste
Salt and black pepper, to taste

Over medium heat, sauté (in olive oil) scallions and tomatoes and add red pepper to the mix. Add corn kernels, corn puree, chicken stock, and potatoes. Turn heat to high. Cover, bring to a boil. Reduce heat, and salt, simmer until potatoes are soft. Add Haute Habanero Paste.Read the rest

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