Caitlin Bourassa of InPower Wellness sent us this delicious recipe that uses several of your localvore items this week; we hope you enjoy it as much as she does!
Serves 12 (or a family of four for 3 mornings)
This recipe is about making your morning routine healthier and easier. Whip up a pan on Sunday, and wrap yourself around a hot bowl of slightly sweet, nourishing whole grains for the rest of the week. You can get creative with toppings, too, making each morning a little something special. Kid-friendly, too!
2 tablespoons coconut oil (melted) or pastured butter
3 organic eggs
3½ cups raw, whole milk, or a vegan milk of choice
2 teaspoons vanilla extract
½ cup maple syrup (or other natural sweetener)
4 cups rolled oats
1½ tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon sea salt
1 cup frozen raspberries
½ cup raisins or chopped dried apricots
1 cup crushed walnuts, almonds, or pumpkin seeds (optional)
In a medium bowl, whisk together coconut oil (or butter), eggs, milk, maple syrup and vanilla. In a separate bowl, combine the rest of the ingredients. Slowly fold the dry ingredients into the wet mixture. Use a little oil to grease a baking pan (I use a 8.5 x 13-inch pan) and pour in contents. Bake at 350 degrees for about 35-45 minutes. Reheat in toaster oven each morning for an easy, healthy breakfast and top with your favorite whole yogurt, nut butter, hemp seeds, whatever you fancy!
Caitlin is a CSA member as well as a certified health coach who specializes in one-on-one coaching to improve an individual’s overall health and well-being.
Pan-Fried Jerusalem Artichokes in Sage Butter
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes,* scrubbed, cut crosswise into 1/4-inch-thick rounds
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
Learn more about this recipe here.
Thai Slaw Cabbage Wraps
One of Molly’s (our harvest manager) favorite ways to use cabbage in the winter is to use it liberally in homemade spring rolls. The recipe I’ve included here has ingredients that hint at summer, but feel free to improvise! Substitute finely minced onion for the scallions and leave out (or substitute for) the fresh cilantro if you don’t have it. And add any winter vegetables that might work well- think sunchokes, carrot, or mesclun!
4 oz. rice noodles (vermicelli)
3 cups shredded head cabbage
6 oz. baked teriyaki flavor tofu, chopped
1 cup finely chopped scallions
1 cup coarsely chopped cilantro
¼ cup chopped roasted peanuts
2 tbsp. sugar
1 clove minced garlic
1 tsp. fresh grated ginger, divided
¼ cup + 1 tbsp. lime juice, divided
½ cup salted natural peanut or almond butter
1½ tbsp. soy sauce
2 tbsp. brown sugar
½ head cabbage, shredded
Spring roll or rice paper wrappers, optional
Soak vermicelli noodles. Drain, set aside.
Place drained vermicelli, shredded cabbage, tofu, scallions, cilantro, and roasted peanuts in a bowl.
Heat 2 tbsp., ½ tsp. ginger and garlic with ¼ cup water in a sauce pan. Heat over medium heat, until sugar has dissolved. Add a pinch of salt. Remove, stir in ¼ cup lime juice and let cool.
Pour dressing into vermicelli salad and toss.
Make the peanut sauce: whisk together peanut butter, ½ tsp. grated ginger, soy sauce and brown sugar with hot water to thin.
Place slaw in red cabbage bowls and drizzle with peanut sauce, or wrap up tightly in spring roll wrappers and fry in oil. Or, use rice paper wrappers and eat without adding a cooking step! You can dip them in the peanut sauce rather than wrapping it inside.
Butternut Dumplings with Brown Butter and Sage
Winter is the perfect time to spend a little more time making something really special for dinner. This recipe for butternut dumplings, or gnocchi, is one great way to create a hearty meal that your family will love.
1 package frozen squash puree, thawed and excess liquid drained off
4 medium baking (russet) potatoes, pierced
11/2 tablespoons kosher salt
1 pinch nutmeg
1 1/2 cups all-purpose flour, plus additional, for dusting
8 tablespoons unsalted butter
1/2 cup grated Parmesan
Preheat oven to 375 degrees F. Bake potatoes directly on the rack of oven for 1 hour. Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes into a bowl, add the squash, and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist.
Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.
In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath.
Drain off the water and toss in a little oil. Store loosely in containers until ready to use.
To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.
Golden Glow Salad
Stacie is an NYC blogger who creates recipes for her and her young family. This recipe uses “mildly sweet and soft, but firm beets; buttery and crunchy almonds; sour and gently spicy plump raisins. And, then, to add some tangy goodness, I plated the salad on top of creme fraiche”. Doesn’t get any better than that.
5 large golden beets, roasted & cut into 1/4?s or 1/8?s depending on how large they are
2 Tbsp olive oil
1 1/2 Tbsp white wine vinegar
1/3 c slivered almonds, lightly toasted until golden brown
1/4 c pickled golden raisins
2-3 Tbsp creme fraiche, you can substitute plain whole milk yogurt
dill, for garnish
Toss beets with oil, vinegar, almonds, raisins and salt to taste.
Whip creme fraiche until soft and spoon into the center of a serving platter (or small amounts into the center of individual plates). Spread into a tidy circle using the back of your spoon. Neatly plate salad on top, leaving an edge of creme fraiche showing. Garnish with dill. Devour and feel the glow!