Tuesday, 30 November 1999 00:00

Thai Butternut Squash Soup

Thai Butternut Squash Soup


Share member Melissa Pasanen sent this recipe along a couple weeks ago after receiving the last round of pumpkin puree in the share. The puree makes soups like this a breeze! Assuming you want keep your precious mesclun for salad, you can skip the greens if you don't have anything appropriate in your fridge. But if you don't think you will make salad this week, you could add a few handfuls of your spinach/claytonia mix. This one has been adapted from Simple Suppers from Moosewood.

1 cup coconut milk (or 1 whole can)
1/2 teaspoon Thai red curry paste, or to taste
4 teaspoons sugar
1/2 teaspoon salt
2 cups vegetable broth
24 ounces cooked winter squash (the whole 32 oz bag will be fine!)
1 lime
2 cups fresh baby spinach or bok choy leaves, thinly slivered
chopped fresh cilantro

Whisk coconut milk, curry paste, sugar, salt, broth, squash together in a large pot. Cover and bring to simmer and cook 10 minutes or so until heated through. Lightly grate lime and add 1 teaspoon zest and juice of lime. Add spinach or bok choy and cook just until wilted. Adjust seasoning to taste. Serve with cilantro as desired. Serves 4.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Gilfeather Turnip Soup

Gilfeather Turnip Soup


Adapted from a recipe created by Greg Parks, Chef at Newfane's Four Columns Inn.

5-6 TB butter
3 large onions, chopped
1 clove garlic, minced
5-6 cups unsalted chicken stock
2 lbs. Gilfeather turnips, peeled and chopped
2/3 cup half and half
scant 1/4 teaspoon nutmeg, ground
salt and pepper to taste

A few handfuls of fresh spinach (or some shoots perhaps?)

Melt butter in 5 quart kettle and sauté chopped onion and garlic until soft but not browned. Add stock and chopped turnips and cook until tender. Drain and reserve some of the liquid. Purée mixture in food processor until smooth. Put through a food mill or sieve and return to kettle. Add seasonings and half and half. Mix well. Taste and adjust seasonings, if necessary. Add reserved cooking liquid if soup is too thick. Sauté spinach in a small amount of olive oil until just wilted. Use spinach as a garnish on top of the soup before serving.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Tunisian Stew

Tunisian Stew


This one has been adapted slightly from a recipe in Andrea Chessman's Serving Up the Harvest. This is a simple and tasty way to get to know this vegetable a bit better.

1 large onion, coarsely chopped
3 TB olive oil
1 lb turnips, peeled and grated
1 lb tomatoes, skinned and cut into pieces
Sea salt
Black pepper, coarsely ground
1 tsp paprika
1 tsp coriander powder
Pinch of cayenne pepper
1 lb spinach
Large handful of parsley, finely chopped

Fry the onion in oil in a saucepan. When the onion is soft, add the turnips and tomatoes. Season with salt, organic black pepper and organic spices, half cover with water and simmer, uncovered until the turnips are cooked but still crisp. Turn the turnips over once so that they cook evenly. Wash spinach, cut off stems and cut leaves into ribbons. Put them into the saucepan and cook, stirring, until they crumble. Serve hot and garnished with parsley.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Steamed Greens with Sesame-Ginger Sauce

Steamed Greens with Sesame-Ginger Sauce



.5 lb. pac choi, washed, drain and halved or quartered, dependent on size
1 lb. savoy cabbage, sliced on a bias 1/4 inch thick
.5 lb. spinach
1/2 cup water
1/2 cups soy sauce
2 tbsp. sesame oil
2 tbsp. honey
2 tbsp. ginger finely chopped
2 cloves garlic, finely chopped
1/4 cup vinegar ( anything but balsamic)
1/4 cup sesame seeds, lightly toasted

In a large bowl make an ice bath large enough to hold the steamed greens. In a large saucepan, bring a small amount of water to a boil. Add greens and steam until they are wilted. Using tongs, remove the greens and plunge in ice bath. Drain from ice bath and place on clean towels to dry. In another bowl, combine soy, sesame oil, honey, ginger, garlic and vinegar and whisk until well incorporated. Drizzle on amount of dressing as is to your liking and toss. Top with toasted sesame seeds.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Greens With Garlic and Chile

Greens With Garlic and Chile


Here's a simple classic you can use this week with beet greens, kale or the spinach in the share.

1 bunch (about 1 lb.) greens of your choice
1 Tbsp. salt (for boiling water) plus more to taste
1 to 2 Tbsp. olive oil
1 to 3 cloves garlic, thinly sliced
1 to 3 whole, small dried chiles (such as arbol) or 1 fresh red chile such as fresno, sliced
Lemon juice (optional but delicious)

Bring a large pot of water to a boil. Meanwhile, clean greens and cut off any tough stems. Chop greens into fairly large pieces and set aside.

Add 1 tbsp. salt and chopped greens to boiling water (except for spinach, you can skip this step if using spinach). Cook until greens wilt, 30 seconds to 2 minutes depending on toughness of the greens you're using. Drain and immediately rinse with cold water until cool. Use your hands to squeeze out as much water as possible from the greens. Set aside.

Heat a large frying pan or saute pan over high heat. Add oil, garlic, and chile. Cook, stirring, until fragrant and just starting to turn golden, about 30 seconds. Add greens and stir to combine. Cover and cook, stirring occasionally, until greens are tender and flavors combine, 3 to 5 minutes. Serve greens hot, warm, or at room temperature.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Polenta and Vegetable Bake

Polenta and Vegetable Bake


[Passed on by one of our Craftsbury members and the original recipe came from Eating Well magazine. Her substitutions are in parenthesis.-esg]
2 Tbsp olive oil
1 onion, finely chopped (this is my addition)
1 medium eggplant, diced (I used the patty pan squash)
1 small zucchini, finely diced
1/2 tsp salt
1/2 teaspoon pepper
1/2 cup water (I didn't use any)
1 10-oz bag baby spinach (I used the cress instead)
1 1/2 cups marinara sauce (I used a few chopped tomatoes instead, that's why I didn't use water)

1/2 cup chopped fresh basil
1 14 or 16 oz tube prepared polenta, sliced lengthwise into 6 thin slices

1 1/2 cups shredded part-skim mozzarella, divided

1. Preheat oven to 450 and coat a 9x13 inch baking dish with cooking spray.

2. Heat oil in large nonstick skillet over medium-high heat. Add
onion, eggplant, zucchini, salt and pepper and cook, stirring
occasionally, until the vegetables are tender and just beginning to
brown, 4 to 6 minutes. Add water (or tomatoes) and spinach (or other
greens); cover and cook until wilted, stirring once, about 3 minutes.
Stir marinara sauce into the vegetables and heat through, 1 to 2
minutes. Remove from heat and stir in basil.
3. Place polenta slices in a single layer in the prepared baking dish,
trimming to fit. Sprinkle with 3/4 cup cheese, top with the veggie
mixture and sprinkle with remaining cheese. Bake until bubbling and the
cheese is melted, 12 to 15 minutes. Let stand for about 5 minutes
before serving.




Published in Dinner
Tuesday, 30 November 1999 00:00

Creamy Braising Greens

Creamy Braising Greens


I made this one up all by myself, so please excuse the not-so-precise measurements. I'm an absolute sucker for creamed spinach, so i serve this along side roasted chicken legs and whipped root vegetables in the fall.

2 T butter
1/4 cup of finely chopped alisa craig onions
2 cloves garlic, minced
2 T flour
3/4 cup (or more) of cream or half n half, room temp or even warmed up (helps prevent lumpiness)
a generous pinch of freshly grated nutmeg
a generous pinch of freshly ground black pepper
a generous pinch of salt
Bag of Pete's Braising Mix (of course!), blanched and roughly chopped

Over medium heat, melt the butter and saute the onions and garlic until just soft and fragrant.
Lower the heat! With a whisk, add the flour and cook/stir for 2 minutes. All the while whisking, add the cream, getting out all the lumps before they can cook hard, and continue to whisk and cook over low heat until the cream gets thick, about 2 to 3 minutes. Turn off the heat, stir in the seasonings to taste and then stir in the greens. Serves 2 or 3 grown ups.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Savory Onion Bread Pudding

Savory Onion Bread Pudding


This is a versatile recipe. You can prepare it well ahead and bake it when you are ready. You can easily add vegetables and/or meat. Try spinach sauteed with the onion, and cooked crumbled bacon, for a nice brunch dish. Some recipes call this a strata. No matter the name, it's delicious. Serves 6 - 8.

2 large onions, chopped
1/4 c butter
salt & pepper to taste
1/4 tsp nutmeg
1 tsp dry dill and basil
8 c bread cubes
2 c grated cheese, cheddar or other sharp, firm farmstead cheese, your choice
3 c milk
8 eggs
1 tbsp prepared spicy mustard

Butter a 3 quart baking dish. Saute onions in butter with salt and pepper until sweet and golden brown. Season with herbs, nutmeg and adjust salt. Whisk together milk, eggs, mustard and 1/2 tsp salt.

Spread 1/2 bread in the baking dish. Top with 1/2 the onions and 1/2 the cheese. Repeat with remaining ingredients. Pour in the egg mixture. Cover and refrigerate for at least 8 hours, up to 24.

Before baking, let sit at room temp for 30 minutes. Preheat oven to 350. Bake uncovered 45 minutes, until golden and puffed. A knife inserted will come out clean.

Published in Dinner
Tuesday, 30 November 1999 00:00

Green Soup

Green Soup


A few years back I had a summer when I ate variations of this soup all of the time. Sometimes I would throw different herbs into the pot. I would also liberally substitute radish or beet greens for mustard, or chard for spinach, etc. Serves 8.

2 lbs. spinach
1 bunch mizuna (about 1/2 lb.)
1 cup loosely packed cilantro
5 cups water
1 tsp salt, plus more to taste
1 large potato, peeled and chopped in large pieces
1 TB, + 1 tsp olive or sunflower oil
2 onions, chopped
1 TB sherry or Madiera, optional
2-3 cloves garlic, finely chopped
4 cups vegetable or chicken broth
1/2 tsp crushed red pepper flakes
1 TB lemon juice
freshly ground black pepper

Wash and roughly chop the greens. Place greens, cilantro, water, salt and potato in a large pot over medium-high heat. Bring to a boil, cover, reduce heat and simmer for about 30 minutes. While greens are simmering, heat 1 tablespoon of the oil in a large heavy-bottomed skillet over medium heat. Add onions and a sprinkling of of salt. Cook, stirring occasionally until onions are golden brown and soft, up to 45 minutes or more. When nicely browned, add liqueur or a bit of water and stir to bring up any remaining bits in the bottom of the pan. Add cooked onions to the pot with greens. Back in the skillet, heat remaining 1 tsp of oil and garlic. Saute for a minute or two until soft. Add to the pot. Add broth and red pepper flakes and simmer for another 10 minutes. Working in batches puree soup in a blender, or use an immersion blender in the pot. Process just until smooth, but do not over blend or the potato can make the soup gummy.

Back in the pot, return soup to a simmer. Add pepper, a dash more salt and lemon juice. Taste and adjust seasonings. Serve garnished with yogurt, feta or goat cheese.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Fennel and Spinach Soup

Fennel and Spinach Soup


If you are unhappy with the texture after pureeing, you can strain the soup for a satiny smooth texture. Serves 4.

3 TB unsalted butter
3 cups chopped fennel
2 cups minced Walla Walla onions
3 cups vegetable or chicken broth
1/4 teaspoon freshly grated nutmeg
salt and pepper to taste
2/3 cup (packed) fresh spinach leaves
1 TB dry sherry

Melt butter in large pot over medium heat. Add fennel and onion. Sauté until just translucent, about 15 minutes. Add broth to cover veggies and the salt, pepper and nutmeg. Simmer until vegetables are tender, about 30-40 minutes. Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot. Stir in sherry and taste for seasoning. Serve warm with a dollop of sour cream or cream cheese and a sprinkling of fennel fronds.

Published in Soups and Stews
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