Helpful cooking and storage ideas:
Roxbury Farm’s cooking and storage tips for their CSA members (click on the ‘Recipe Collection’ box for a PDF with great tips).
University of Wisconsin’s guide to “Storing Fruits and Vegetables from the Home Garden“.
And read on for some of our favourite ways to prepare the vegetables we grow…and let us know if you have a recipe to contribute.
Tarragon Vinaigrette – (goes well with kale salad: shredded carrots, feta, raisins & almonds.)
1/2 cup or more chopped green onions (original recipe called for 1 shallot, peeled and roughly chopped)
¾ cup extra-virgin olive oil
1/4 cup apple cider vinegar (original recipe called ¼ cup champagne vinegar)
4 teaspoons chopped fresh tarragon – I used about the same dried.
1 ½ teaspoons agave or honey
2 teaspoons Dijon or brown deli mustard
¾ teaspoon salt
Freshly ground pepper to taste
- Combine green onions (or shallot), oil, vinegar, agave (or honey), tarragon, mustard, salt and pepper in a blender, mini prep or jar with an immersion blender. Puree until smooth.
Original recipe found at https://www.healthyseasonalrecipes.com/tarragon-vinaigrette/
Spring Kale Apple Salad
apples – sliced thin, with peel left on
carrot – shredded (optional)
grated cheese (asiago, aged cheddar or another with a nice strong flavour)
miso dressing (double recipe found near the bottom of this page)
I’ve been making this recipe all winter with collard greens sliced thin, but now that kale shoots are available I use them (Cara).
Chop the shoots up some, making sure to leave the mini-florets in tact (about a medium bowl full). Slice 1-2 apples thinly. Mix kale, apples and optional shredded carrots (1 or 2) together with miso dressing gently. Top with seeds, raisins and grated cheese. Serve & share.
Cara’s Roasted Beet & Kale Salad
I’ll give you the idea of how I make it with no measurements.
Thinly sliced fennel with chopped cucumber, lightly salted, topped with feta and drizzled with a bit of red wine vinegar and olive oil.
This recipe was shared with us by one of our Abbotsford CSA members.
1 & 3/4 cup flour
1/3 cup baking cocoa
1/2tsp baking soda
1/2 tsp salt
Combine above in large bowl.
2-3 cups Zucchini, shredded
Stir this into above.
3/4 cup sugar (I usually double this recipe and use 2.5 cups total sugar. ~Cara)
3/4 cup brown sugar
1/2 cup plain yogurt (can skip if you want and add an extra egg).
1/2 cup oil
1 tsp vanilla
Combine in separate bowl and beat with a fork. Stir into zucchini mixture. Spread evenly into greased
1/2-1 cup semisweet choc chips
1/2 cup nuts chopped (optional)
Sprinkle on top of batter.
Bake in preheated oven at 350 until toothpick inserted in center comes out clean 35-40 min.
~from the Simply in Season Cookbook
Roasting the radicchio mellows its bitter flavour a little; balsamic vinegar adds a touch of sweetness. Serve the radicchio wedges alongside the pasta. Serves 4.
- 2 medium heads radicchio, quartered lengthwise
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/4 cup balsamic vinegar
- 1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved
- Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
- Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.
~Martha Stewart Living, November 2004
Sauteed Radicchio with Honey and Balsamic Vinegar
Goes well with grilled steak, chicken, or Italian sausages. Serves 8
- 2 heads radicchio, cored and torn into bite-size pieces
- 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine. ~Everyday Food, November 2010
Radicchio, Goat Cheese, and Hazelnut Salad
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 1 1/2 teaspoons sugar
- Coarse salt and ground pepper
- 2 heads radicchio (about 1 pound total), torn
- 1/3 cup blanched hazelnuts or almonds, or walnuts, toasted and coarsely chopped
- 1 cup crumbled fresh goat cheese (4 ounces)
- In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.
~Everyday Food, March 2010
Radicchio Salad with Golden Raisins
- 2 teaspoons sugar
- 1/4 cup Lemon Vinaigrette (http://www.marthastewart.com/285190/lemon-vinaigrette-to-make-1-12-cup)
- 2 heads radicchio (about 1 pound total), quartered, cored, and thinly sliced
- 1/2 cup golden raisins
- Coarse salt
- Ground pepper
In a large bowl, whisk together sugar and Lemon Vinaigrette. Add radicchio and cup golden raisins; toss to combine. Season with salt and pepper.
~Everyday Food, March 2007
Pasta With Escarole and Chickpeas
1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced (or use garlic scapes)
1 large head escarole (about 1 1/2 pounds), torn into pieces
1 15 -ounce can chickpeas, drained and rinsed
1/4 teaspoon red pepper flakes
12 ounces gemelli or fusilli pasta
1/2 cup grated parmesan cheese
Bring a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook 30 seconds, then stir in the escarole, chickpeas, 1/4 teaspoon salt and the red pepper flakes; cover and cook until the escarole wilts, 3 to 4 minutes.
Add the pasta to the boiling water and cook as the label directs. After a few minutes, remove 1 1/2 cups of the pasta cooking water and add to the skillet with the escarole mixture; simmer, uncovered, until the liquid is reduced by half and the escarole is tender, about 5 minutes.
When the pasta is done, reserve 1 cup cooking water, then drain. Add the pasta to the skillet and cook, tossing to combine, 1 minute; add some of the reserved cooking water if the pasta seems dry. Add the remaining 1 tablespoon olive oil and toss. Remove from the heat and stir in the cheese.
Recipe courtesy Food Network Magazine.
Wilted Escarole with Apples
- 3 tablespoons extra-virgin olive oil
- 1 shallot, diced small
- Coarse salt and ground pepper
- 2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
- 3 tablespoons cider vinegar
- 1 bunch (about 1 pound) escarole
- In a small saucepan, heat extra-virgin olive oil over medium-high. Add shallot and season with coarse salt and ground pepper; cook until soft, about 4 minutes. Add apples and cook until beginning to soften, about 5 minutes. Remove from heat and stir in cider vinegar. In a large bowl, toss escarole, roughly chopped, with apple mixture; season with salt and pepper. from Everyday Food, December 2009
Escarole and Walnut Salad
Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter green.
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 2 shallots, finely chopped
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 5 cups sliced escarole
- 1/3 cup toasted walnuts, coarsely chopped
- Coarse salt and freshly ground pepper
Stir together vinegar, mustard, and shallots in a small bowl. Gradually whisk in oil. Toss escarole with vinaigrette, and sprinkle with walnuts. Season with salt and pepper. Serves 4.
From Martha Stewart Living, February 2011.
- 2 tablespoons olive oil
- 3 garlic cloves, peeled and smashed (or use garlic scapes)
- 2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well
- Coarse salt
- In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.
Everyday Food, January/February 2007
Braised Escarole with Garlic and Lemon
1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Kosher salt and freshly ground black pepper
Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.
Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.
Read more here. Recipe courtesy of Tyler Florence.
Cara’s Kale Collard Apple Salad
I love this salad, especially in the spring! You can make this salad with mature collards & kale too ~ the flavours and textures will be different. When using mature leaves, try massaging the leaves with your hands when mixing in the dressing. Let sit a bit to let the flavours mingle.
baby red russian kale
sunflower seeds or toasted walnuts
cubed or crumbled feta cheese
Reserve nuts for top of salad and toss remaining ingredients together. Toss with balsamic vinaigrette.
Balsamic Vinaigrette with garlic: I make this dressing by tasting (I don’t follow a recipe) but try about 1/4 cup olive oil, 3 tbsp. balsamic vinegar, 1-2 minced garlic clove(s). Add a few tbsps melted honey if desired (especially if the dressing tasted too tangy at this point). Work with the ingredients & taste along the way. Sometimes I add tahini (sesame seed paste) or dijon mustard to the dressing.
- 2 medium fennel bulbs
- 1 cup all-purpose flour, for dredging
- 1 1/2 cups fresh bread crumbs, for dredging
- 2 teaspoons coarse salt, plus more for seasoning
- 3/4 teaspoon freshly ground pepper, plus more for seasoning
- 3 large eggs
- 1 1/2 cups vegetable oil, just enough to yield about 1/4 inch in the pan
- 2 lemons, cut into wedges
- Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.
- Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.
- Heat oil in a large saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.
- Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt. Serve hot with lemon wedges.
This recipe was shared with us by one of our CSA members via this site.
- 1 large eggplant
- 1/3 cup butter or 1/3 cup margarine, melted
- 1/2 teaspoon garlic salt
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Peel the eggplant, and then cut into 3/4-inch slices.
- Combine butter, garlic salt, and Italian seasonings; stir well.
- Brush eggplant slices with butter mixture, and sprinkle with salt and pepper.
- Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.
This recipe was shared with us by one of our CSA members via this site.
Green Monster (Broccoli) Soup (Serves 4-6)
I made this all winter with our frozen broccoli and cauliflower. Enjoy! ~Cara
2-3 large potatoes
1 small head of cauliflower
1 large onion
1 cup water
Chop potatoes, cauliflower, and onion.
Cook in water in large saucepan 5 minutes.
1 large head of broccoli
Chop broccoli and add to saucepan.
Continue to cook an additional 5-10 minutes.
3 cups milk
2 chicken or vegetable bouillon cubes
1 teaspoon Worcestershire sauce
salt and pepper to taste
Add and heat to boiling.
(I never use the bouillon or Worcestershire sauce and I substitute some of the milk for broth. I think it is key to use a high-quality broth (from simmering a whole chicken or turkey pieces if you have them).
1 cup milk
1/3 cup flour
1 cup shredded Swiss or cheddar cheese (I’ve made it without the cheese as well and turns out just fine.)
In small bowl, blend together milk and flour until smooth. Stir into the soup and cook just until thickened.
Remove from heat and stir in shredded cheese.
Serve chunky or purée for a creamy soup. (We prefer this soup puréed.)
~recipe from “Simply in Season Children’s Cookbook”
Simple Toscano Kale Salad
Toscano Kale is extra-dark green, noncurled but heavily blistered (savoyed). The leaves are rich & tender with a softer texture than curly green kales. Enjoy! ~Cara
6-8 leaves Toscano kale (finely chopped) Red Russian Kale works for this recipe too – especially in early spring & summer when it is super tender.
1 sweet Italian red pepper
Walnuts (raw or roasted)
Fine cheese of your choice (we’ve enjoyed goat chedder in this salad)
Drizzle balsamic vinegar and olive oil over kale & add a sprinkling of sea salt. Mix together with your hands, kind of massaging the mixture together. (Yes, you will get messy). You could try just mixing with a spoon too, I suppose.
Mix in red pepper, walnut and cheese. Enjoy with friends or family.
Baba Ghanoush (Eggplant Dip)
1 1/2 pound eggplant (any variety will work)
3 tbsp lemon juice
1 tsp salt
2 tsp minced fresh garlic
3 tbsp sesame tahini (sesame seed paste)
1/4 cup chopped parsley
1/2 cup toasted pine nuts (we’ve always done the recipe without and enjoy it very much)
2 tbsp olive oil
Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes depending on the size of your eggplant). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread. Great with fresh vegetables as well.
Recipe via Meal-Master
Adapted from The Victory Garden Cookbook
From : The Cook’s Garden catalog, Spring/Summer 1993 (20)
Autumn Vegetable Soup
This recipe can be made in a variety of ways. It can be followed quite losely.
Since we have lots of squash at this time of year, I usually add some leftover already-baked squash to the soup and puree it with some stock. I also skip the peppers and maybe add some cabbage, chopped fine. The tomato juice can be replaced with pureed tomatos (we use a product found in a tall glass jar) or diced canned tomatoes work nicely too. I’ve been skipping the orzo pasta and replacing with cubed potatoes. Since it’s winter I skip the fresh tomatoes and parsley at the end also. For spices, I’ve used 2 bay leaves and some summer savory in a spice ball added along with the stock. Have fun and be creative with what you have!
1/2 cup onion chopped
2 cloves minced garlic
1/2 cup each of kale, carrots, red and green pepper (chopped)
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
2 cups vegetable broth
1 cup tomato juice (or tomatoe puree or diced tomatoes if you like chunks)
1/2 cup corn
3/4 cup cooked beans (any kind, I like to use kidney beans)
2 teaspoons orzo pasta (or small cubes of potatoes)
2 teaspoons dried instant barley (I use regular pearl barley. I cook it, then add it)
1 1/2 teaspoons red cooking wine (optional)
1/2 cup chopped tomatoes
1 Tablespoon fresh parsley chopped
(if using regular pearl barley, start it cooking in a medium pot with water. I use about 1/2 cup of barley.)
1. In soup pot saute onion in 1 TBSP olive oil over medium heat until soft. Add garlic and saute 1 minute.
2. Add kale, carrots, and pepper with the salt, basil, oregano and pepper and saute a little, turning down heat to low and cover. let cook for 5 minutes stirring occasionally.
(If adding already baked squash, Puree some stock and squash in food processor or blender till smooth.)
3. Add liquid, beans, corn, barley, pasta and wine, bring to a gentle boil, simmer about 15 minutes.
4. Add tomatoes and parsley, simmer about 5 more minutes
from Simply in Season by Mary Beth Lind, Cathleen Hockman-Wert
Kale, Potatoes and Sausage
We were given this recipe by some customers and have made this quick hearty meal a lot since then.
Boil – a good handful (about 12 stalks) of finely chopped kale or more (heavy stems removed), 3 sausages (whole), 6 large potatoes (roughly cubed) – till it is all cooked.
Remove sausages and set aside. Drain and save water to use for soup stock.
Mash the potatoes and kale with butter and salt and pepper to taste. Put mashed kale potatoes into serving bowl. Slice sausage and arrange over top the potaotes. Serve and enjoy this hearty meal.
Serves 4 with leftovers
I used our yellow fingerlings potatoes for this recipe and it turned out great. I cut them into bite sized pieces and cooked them about 5 min., until they were done. Also, I used white wine vinegar in place of rice vinegar, because that is what I had. I do recommend preparing the basil oil ahead of time as it is a bit of work. This is a very tasty salad. ~Cara
The basil oil would also be delicious drizzled over fish, vegetables, or chicken.
- 1 cup (packed) whole fresh basil leaves plus 3 tablespoons thinly sliced fresh basil
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons unseasoned rice vinegar
- 2 tablespoons Dijon mustard
- 1/4 cup chopped red onion
- 2 pounds medium Yukon Gold potatoes, peeled
Blanch whole basil leaves in boiling water for 1 minute; drain. Run under cold water; drain and squeeze out any excess water. Place basil in kitchen towel and squeeze out water. Transfer basil to processor. Add 1/2 cup oil; process until basil is very finely chopped. Transfer to small bowl and season with salt. DO AHEAD Basil oil can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Whisk vinegar and mustard in small bowl to blend. Gradually whisk in remaining 2 tablespoons olive oil. Stir in red onion and 3 tablespoons thinly sliced basil. Season dressing to taste with salt and pepper.
Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Bring to boil, reduce heat to medium, and simmer until tender, about 17 minutes. Drain. Let potatoes stand until just cool enough to handle. Cut into 3/4-inch cubes and place in large bowl. Drizzle dressing over warm potatoes and toss gently to coat. Pour basil oil over potatoes; toss gently to coat. Serve potato salad warm or at room temperature.
Makes 6 servings
Whatever You’ve Got Chicken Rice Casserole
Sometimes you have a bunch of vegetables on hand and need to use them up. I created this recipe and found it to be a kid-friendly way to serve a variety of vegetables (including chard). The next day, you can eat it warmed up or cold in lettuce wraps (butter lettuce works well). Enjoy!
I made this recipe the day after making soup which called for chicken broth which I had made with one chicken carcass (from Rockweld Farm here in Abbotsford – Andy’s uncle and aunt’s chicken farm).
Make white stock with one chicken carcass. Bring water to a boil with carcass in water already. Simmer slowly for about an hour or longer, till the chicken is cooked and the fat has transferred into your broth. Remove carcass from pot and set aside.
- Cook rice (3 cups) using 6 cups of the chicken stock. Make sure you use the fat from the stock – fat carries flavor.
- Saute various vegetables that you have on hand in olive oil. I used the following vegetables:
-1 onion, diced
-2 small Kohlrabi, peeled and shredded
-1 mini Cabbage, shredded
-6-7 Garlic Scapes, minced
-1 bunch Swiss Chard (put finely chopped stalks in first, add leaves (chopped finely as possible) near end of cooking time. Everything should be just tender.
4. Take chicken off of carcass. Chop into bite-sized pieces.
5. Mix vegetables, rice, chicken and 2 eggs together in a big bowl. Put into a large casserole dish. You can add some extra stock to the top of the casserole if you think it needs it.
Bake at 350 F until done – about 30-45 min. It will be set, and slightly brown around edges.
Crustless Swiss Chard Quiche
1 teaspoon olive oil
1/2 sweet onion
1/2 bunch swiss chard
2 1/2 cups shredded cheese
1 cup skim milk
1 Preheat oven to 375 degrees.
2 Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
3 Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
4 Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
5 Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
6 Pour into a pie dish that has been sprayed with nonstick cooking spray.
7 Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.
Cara’s notes: As one comment said, this recipe is infinitely adaptable. I ended up using the whole bunch of chard (1.25 pounds), 5 eggs, 2 cups cheese (aged cheddar and Asiago) and 3/4 cup milk. I started the chard stalks sautéing first with the onion, then added the greens about 5 min. later. I used a regular cooking onion, not a sweet onion. I added minced garlic scapes to the quiche also. We also put this crust on, to provide the farmer and his family with more calories.
Feeling Alive Shredded Beet Apple Salad
The recipe was passed along to me from a friend, word of mouth, no measurements. This is a very fresh and tasty salad which lasts for days (about 4) in the fridge. I highly recommend it.
Get out your food processor or grater, some beets, apples and a lemon.
Shred 2 or 3 medium size beets
Shred 1 apple (I usually peel it, but that’s your choice)
Mix together and squeeze fresh lemon juice over.
You can experiment with the ratio of beets to apples. I like 2/3 beets, 1/3 apples approximately.
Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmesan cheese
½ teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmesan to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
~recipe from Kim O’Donnel
Garlic Potato Salad
6 cups new potatoes (cubed)
6 garlic scapes OR 3 cloves garlic, minced (important to mince the scapes)
1 cup green onions (minced) [turns out fine if you skip this ingredient, consider adding more scapes]
1/4 cup olive oil
2 Tbsp balsamic vinegar
2 tsp fresh rosemary finely chopped
salt and freshly ground black pepper
1. Boil new potatoes in water until tender, about 5 minutes. Drain and set aside.
2. Combine remaining ingredients in large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.
~from Simply in Season, Mary Beth Lind and Cathleen Hockman-Wert
more Garlic Scape ideas found here.
Potato Pancakes (Latkes)
Our simple variation on a traditional Jewish recipe eaten at Hanukkah.
2-3 medium potatoes
1 medium onion
1 tsp. salt
1/2 tsp. pepper
Grate potatoes (peeling is optional) and onion, or shred in a food processor. Place potatoes and onion in a large bowl; stir in eggs, salt and pepper until combined.
Pour 2-3 Tbsp. oil in a large heavy skillet over medium heat; Spoon about 1/4 cup potato mixture and spread in pan to form the pancake. Fry, in batches, 3 to 4 minutes on each side or until golden. Keep warm in a 200° oven up to 30 minutes.
Serve with ketchup or traditionally, applesauce and sour cream.
Winter Squash Bars
Put the following ingredients into your blender:
2 C winter squash or pumpkin (cooked)
1 C sugar
3/4 C oil
1 tsp vanilla
1/2 tsp salt.
Then, mix in:
1 C flour
1 C whole wheat flour
2 tsp baking powder
1 tsp cinnamon
Pour into a greased 11×17 inch jelly pan. Bake at 350F for 25-30 minutes.
Cara’s notes: The original recipe called for an additional 1/2 cup of sugar, but I don’t think it needs it at all.
I use all whole wheat flour. Whole wheat fine grind flour gives a nice smooth texture. We get our flour from Anita’s Organics here in Greendale.
I love to add dates and walnuts to this recipe as well. These bars freeze well.
You can also put the batter into a Bundt pan and bake for about 50 min.
These also make great muffins and bake in about 20 min.
This winter (2013) I tried adding frozen whole cranberries to this recipe and I baked it in a bundt pan and iced with chocolate. We really enjoyed this!
from Simply in Season Cookbook (Mary Beth Lind and Cathleen Hockman-Wert)
Recommended icing if you’ve made a cake out of this recipe:
Maple Butteresque Icing
3 cups powdered sugar
6 tbsp maple syrup
1/4 walnuts or pecans, chopped
In a medium bowl, thoroughly mix together butter and sugar. Stir in the maple syrup until consistency is light and spreadable. Stir in nuts before using.
Cara’s notes: I had to use more maple syrup and even added a bit of water to get it spreadable.
(from How it All Vegan, by Tanya Barnard and Sarah Kramer)
You can use any greens like kale or collards in this recipe. The pound of greens they ask for will really shrink down as they cook.
What you’ll need:
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2-3 cloves garlic (minced)
- Optional: 1 medium tomato (diced)
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon salt (or to taste)
- 1/8 teaspoon ground cloves
- 1 pound kale, collards, or any greens you have handy!
- ½ cup water
- 2-3 tablespoons chunky peanut butter
- 1-2 teaspoons hot water
- 1 large soup or sauce pot
What you do:
- In large pot, sauté the onions and garlic in olive oil.
- Add the tomato and simmer 2-4 minutes.
- Add coriander, cumin, salt, and cloves and cook for 2 minutes, stirring occasionally.
- Add greens and water, steam until they are soft but not mushy, stirring occasionally.
- Combine peanut butter and hot water, then mix in with greens when they are done cooking.
(Recipe found in Mary Beth Lind and Cathleen Hockman-Wert’s Simply in Season.)
We devour kale chips over here. Check out this short video so you can make your own.
Cara’s tips for Kale Chips:
Preheat oven to 350. Remove stalks from kale. Rinse kale and dry. Rip leaves into the size of pieces you want. Toss in oil. Spread evenly on baking sheet. Sprinkle with salt. Put into oven. After 2-3 min. turn oven to ‘keep warm’ setting if you have for 1 hour (try 200 F if you don’t have ‘keep warm’ setting). Remove from oven. Sprinkle with nutritional yeast. Enjoy with friends or family. Consider eating outside unless you like to sweep 🙂
2 cups cooked pumpkin or squash
1 cup milk
2/3 cup sugar
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon allspice
1/8 teaspoon cloves
3 slightly beaten eggs
Pour the mixture into the pie shell. Bake 350 F until an inserted knife comes out clean (30-45 min.)
Recipe from Joy of Cooking – adapted by Cara Abrahams
To bake pumpkin:
Wash skin, remove seeds and chop into hand sized pieces. Arrange on glass casserole dish. Bake in oven at 350 F until easily pierced with fork (approx. 30 min). Allow to cool and scrape flesh off the skin.
If making this pie recipe continue as follows:
Measure pumpkin by packing into measure cup. Put the measured pumpkin into blender along with all the other ingredients except the eggs. Puree till smooth. Mix in the eggs and pour into shell.
I have put the eggs in the blender sometimes, but you may or may not have room, especially if doing a double recipe.
Roasted Root Vegetables
This is one of our favorite winter recipes.
Chop into chunky one inch squares, various root vegetables – potatoes, carrots, parsnips, beets. We’ve put into the mix – garlic and onions as well. I’ve seen squash been recommended as well for this recipe.
Put all the vegetables on the baking sheet and drizzle with olive oil. Mix the vegetables (with hands works well) so the vegetables are well coated. Season with salt, pepper, and finely chopped fresh rosemary.
Set the oven to 400 F. Put the baking sheet into the oven and stir and flip them around about every 10 minutes, until they are cooked through. The beets will take the longest to cook – maybe ½ hour or 45 min.
We find a wonderful way to prepare beets to enjoy their naturally sweet flavor is to bake them. Put them in a baking dish with a half inch of water in the bottom, leaving them whole or cutting up larger ones. Cover tightly with tin foil or a glass lid and bake them at 350 F for one to one and a half hours, until you can pierce them with a fork. They can be served hot from the oven, or cold the next day, sliced and drizzled with balsamic vinegar.
A refreshing dip! Great with carrots or other vegetables or used as a sandwich spread.
Click here for a link to the basic recipe. I omitted the cumin and paprika and used less tahini and it worked. I did need to add more olive oil to make it blend up smooth though.
Simple Pan Fried Zucchini Coins
Put some whole wheat flour on a large plate. Slice zucchini into ‘coins’. Put approximately 3 Tbsp. olive oil into frying pan on medium heat. Coat both sides of the zucchini in the flour and place in the frying pan. Season with salt and pepper or seasoning salt. Fry until soft. Be sure to flip the zucchini part way through. Serve right away.
Swiss chard stalks go into soups, then 2 min. before the soup is done, I add the leaves, chopped fine. Also goes great in a stir-fry or use the leaves in place of spinach.
Sesame Miso Dressing
3 Tbsp. water
3 Tbsp. oil (extra virgin olive, flax or hemp)
2 Tbsp. apple cider vinegar (orig. recipe called for rice vinegar)
2 Tbsp. miso (fermented soybean paste, look in asian specialty stores)
1 Tbsp. sugar (orig. recipe called for maple syrup)
1 Tbsp. tahini (sesame seed paste)
Combine in a jar and shake or blend for a creamy smooth consistency (if you don’t want any blobs of miso, for example).
If you’d like to use this as a dip (excellent with broccoli) use less water.
I recommend doubling the recipe.
*We buy our miso at Vinh Tan Oriental Grocery Store 2618 Cedar Park Place, Clearbrook. The only English on the package (in fridge) will be ‘bean paste’). There is light or dark miso to choose from. The light works especially well in this recipe.
~inspired and adapted by La Dolce Vegan (Sarah Kramer)
Simple Cabbage Coleslaw
Shred cabbage or cut thin for a coleslaw. Top with Miso dressing, walnuts and raisins.
Broccoli Raab Pasta
4 cloves garlic
2 bunches broccoli raab
1/2 to 3/4 pound pasta
red wine vinegar
pecorino romano cheese (you can also use parmesan)
Peel the onion and slice thinly. Crush, peel and thinly slice the garlic. Wash broccoli raab and remove heavy steams. Chop the leaves and sprouts coarsely.
Liberally cover the bottom of a sauté pan with olive oil and sauté the onion over med/high heat. Once onion has begun to wilt and brown a bit, add the garlic and salt. Toss briefly, and add the broccoli raab and a splash of water.
Lower the heat and cook until tender, tossing frequently. Meanwhile, cook the pasta. Taste the broccoli raab for seasoning, adding a generous amount of olive oil and a splash of red wine vinegar. Toss with the drained pasta, and garnish with grated cheese.
~adapted from Chez Panisse (Vegetables) by Alice Waters