Sweet Potato and Greens Gratin
Sweet potatoes and greens are a great pair.
2lbs Sweet Potatoes
1 bunch Kale
2 cloves garlic
Salt, red pepper flakes, cumin or old bay seasoning to taste
1/3 cup flour
2 cups milk
1/4 cup fresh grated parmesan or other salty cheese
Scrub & cut sweet potatoes into 1/4" slices. Place in a large pot, cover with water and bring to a boil. Cook a few minutes, until barely tender, drain into a colander and set aside.
Combine flour and spices to taste in a little bowl.
Meanwhile, wash, remove middle stem, & chop the collards. Dice an onion and mince a couple garlic cloves. Saute the onion & garlic with olive oil and a pinch of red pepper flakes. Stir in the kale and sprinkle with salt. Saute until just tender & still bright green, a couple minutes.
In a buttered baking dish, layer the sweet potatoes and the kale. First 1/3 sweet potatoes, 1/2 kale, sprinkling the layers with the seasoned flour. Continue layering, ending with the sweet potatoes. Pour over the milk, sprinkle with the cheese. Bake @400 for about 30 minutes, until bubbly and golden.
Carrots with Coconut Butter and Lime
This recipe comes from the book "Vegetable Literacy" by Deborah Madison. It's a great veggie resource filled with interesting facts about all kinds of veggies, as well as wonderful recipes. This recipe caught my eye as it's so simple yet so delicious. You should be able to find coconut butter at a co-op or you can make your very own. Get a bag of shredded unsweetened coconut and blend for about 3-5 minutes until smooth. If it doesn't come together try adding some coconut oil to make it gel. Store the butter in a glass jar and use it anywhere you have a recipe that calls for vegetable oil or regular butter.
1 pound carrots, scrubbed and sliced into rounds or on the diagonal 1/2 inch thick
About 2 tbsp coconut butter
In a pot, bring 4 or more cups of water to a boil. Add the carrots and 1 tsp salt and simmer until the carrots are tender to the touch of a knife tip, about 15 minutes. Drain well, then return the carrots to the pan for a few minutes to dry in the residual heat. Add the coconut butter, toss to coat the carrots, and then halve the lime and squeeze over the carrots. Taste for salt and add more if needed.
Scalloped Celeriac and Potatoes
Here’s a variation on a classic that just might be better than the original. Traditionally, scalloped potatoes are cooked in milk or cream; here, however, we cook them in stock, and the result is a more flavorful and delightfully lighter dish. The celeriac adds a brightness that assertively sets the dish apart from its classic cousin. Friend of the Farm.
butter for greasing the baking dish
1 pound celeriac, peeled, halved, sliced about 1/8 inch thick
1 pound baking potatoes, peeled, sliced about 1/8 inch thick
freshly ground black pepper
1 cup grated Gruyère or domestic Swiss cheese, divided
1/2 teaspoon dried thyme
2 cups chicken, beef, or vegetable stock
2 tablespoons butter
Preheat the oven to 350° F. Grease a 2-quart baking dish with butter.
Place the celeriac and potatoes in alternating layers in the baking dish, seasoning every few layers with salt and pepper. At about the halfway point, add 1/3 cup cheese in an even layer; sprinkle with the thyme. Continue with the celeriac and potatoes, until you have used all of your slices (don’t go all the way to the top edge; leave a little room to allow the liquid to boil).
Pour the stock over the celeriac and potatoes. Dot with butter. Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more. Sprinkle the remaining 2/3 cup cheese over the top layer, add several grindings of fresh pepper, and bake until the cheese turns golden, about 15 minutes. Let stand for 10 minutes before serving.
Potato & Celeriac Mashers
This beats plain old mashed potatoes any day. This is how I usually prepare my mashed potatoes and my kids don't even know about the extra nutrition they're getting from the celeriac.
4-6 potatoes, baked or boiled
1 celeriac, peeled and cubed
2 cloves garlic, peeled and mashed
1/4 c butter (to taste)
1/4 c creme fraiche or sour cream
salt and pepper
Cover celeriac pieces with cold water, bring to a boil until tender, about 30 minutes, drain water. Cut up butter and place in bottom of a large bowl. Add cooked potatoes, cooked celeriac, garlic and mash all together. Add the cream to desired consistency. If you want it really smooth mix with a hand held mixer. Season to taste.
Napa Cabbage Salad with Peanuts and Ginger
This recipe from Martha Stewart is a great way to use your napa cabbage.
2 tablespoons rice-wine vinegar
1 tablespoon Dijon mustard
1 piece fresh ginger (1 inch long), peeled and grated
3 tablespoons vegetable oil
1 teaspoon toasted sesame oil
coarse salt and ground pepper
1/2 medium napa cabbage (about 1 pound), cored and cut into bite-size pieces
1 red bell pepper (seeds and ribs removed), thinly sliced
1/4 cup chopped fresh, cilantro
1/4 cup chopped roasted peanuts
In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.
In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.
This recipe is a great way to incorporate kimchi into your diet.
2 cups ramen or soba noodles
1/2 cup sliced green onion
1 poached egg
2 cups quick broth
4 cups water
1/2 apple, sliced
3 lemon slices
1/4 cup sliced shallots
5 garlic cloves
1? nub ginger
1/2 cup kimchi
3 tbsp miso paste
For the broth, mix together all ingredients (save for the miso) and simmer for 30 minutes. Mix in miso after 30 minutes and remove from heat. While the broth simmers, cook the noodles, slice the green onions, and poach an egg with your method of preference.
Combine Noodles, 1 heaping cup of kimchi, 1/2 cup green onions and pour over 2 cups of broth and top with egg.
Baked Sweet Potato Fries
This is my favorite way to eat sweet potatoes. Feel free to mix up the spices to change the flavor. Cajun works really well as well as just plain old salt and pepper.
Vegetable oil for parchment
2 large sweet potatoes (about 2 pounds) skins on, scrubbed and cut into 4-inch sticks, each 1/2 inch thick
1 tbsp olive oil
Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil.
Mix potatoes, spices ,and oil in a bowl; stir to cover. Place in a single layer on prepared baking sheets. Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden brown, about 15 minutes. Serve immediately.