RECIPES

GLAZED ROOT VEGETABLES

GLAZED ROOT VEGETABLES   Print Prep time 10 mins Cook time 10 mins Total time 20 mins   Serves: 6 Ingredients 1¼ cups water 3 tablespoons honey 3 tablespoons butter 1 teaspoon coarse kosher salt plus additional for sprinkling 2 medium rutabagas, peeled, cut into ½-inch pieces 2 medium turnips, peeled, cut into ½-inch pieces 2 tablespoons chopped fresh Italian parsley Instructions Bring 1¼ cups water, honey, butter, and 1 teaspoon coarse salt to boil in medium saucepan over high heat. Add rutabagas and return water to boil. Cook for 2 minutes; add turnips. Boil until water is reduced to glaze and vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper. Toss with parsley. 3.2.2885... read more

Root Vegetable Fries

Root Vegetable Fries   Print Prep time 10 mins Cook time 40 mins Total time 50 mins   Serves: 4 Ingredients 1 large carrot 1 large potato 1 large sweet potato 1 large beet 2 tablespoons olive oil 1 teaspoon chopped fresh thyme ½ teaspoon chopped fresh rosemary Salt and pepper Instructions Preheat the oven to 400°F. Cut the vegetables into 1⁄2"-wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that's where the vitamins are. Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through. 3.2.2885... read more

Squash and Root Vegetable Slaw

Squash and Root Vegetable Slaw   Print Prep time 20 mins Total time 20 mins   Serves: 8 Ingredients 1½ cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato 1½ cups shredded raw celery root Fresh lemon juice 2 peeled, quartered, cored apples cut into matchstick-size pieces 1 cup flat-leaf parsley leaves ½ cup 1" pieces chives ¾ cup Granny Smith Apple Cider Vinaigrette Instructions Combine 1½ cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato in a large resealable plastic bag. Place 1½ cups shredded raw celery root in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill shredded vegetables overnight. Drain celery root. Transfer shredded vegetables to a large bowl. Add 2 peeled, quartered, cored apples cut into matchstick-size pieces (we love crisp, balanced Fuji). Add 1 cup flat-leaf parsley leaves and ½ cup 1" pieces chives. Add ¾ cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season with kosher salt and freshly ground black pepper. 3.2.2885... read more

Roasted Root Vegetable Medley

Roasted Root Vegetable Medley   Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Ingredients 8 to 12 slender carrots, peeled and trimmed 8 to 12 baby turnips, peeled 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices 1 or 2 medium onions, trimmed, peeled and halved, each ½ cut into quarters 1 or 2 large beets, peeled and cut into thick wedges 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices 1 whole head garlic, separated into cloves, unpeeled 2 or 3 sprigs fresh rosemary, sage, or thyme Salt Freshly ground black pepper Extra-virgin olive oil Instructions Preheat the oven to 400 degrees F. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course. 3.2.2885... read more

SWEET POTATO-BEET HASH

SWEET POTATO-BEET HASH   Print Prep time 20 mins Cook time 1 hour 15 mins Total time 1 hour 35 mins   Serves: 10 Ingredients 1 large sweet potato, peeled and cut into ¼-inch dice 1 large fresh beet, peeled and cut into ¼-inch dice 1 tablespoon olive oil Kosher salt and freshly ground pepper 1 slice bacon, cut into lardons 1 small onion, diced Instructions Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes. Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately. 3.2.2885... read more

Antalya Bean Salad

Antalya Bean Salad   Print Prep time 40 mins Total time 40 mins   Serves: 4 Ingredients 2 cups of cooked northern beans (may substitute well rinsed canned beans) 1 onion, cut finely in half-moons ½ cup parsley, finely chopped 1 tsp crushed pepper 1 or two hard boiled eggs, sliced 1 tomato, diced ¼ cup tahini paste ¼ cup vinegar ¼ cup lemon juice 2 cloves of garlic, minced Instructions -Soak the beans overnight. Bring them to a boil and then on medium heat cook them until soft. Or use canned beans. -In a bowl mix tahini, vinegar, lemon juice, and garlic for the sauce/dressing. It shouldn't be too runny or thick. Since different tahini brands have different density, it's hard to find the perfect mixture. If the dressing you make with the measures above is thick, add some of the water that you used to cook the beans or use the juice in the can. If it's runny than you can thicken it with more tahini. -Pour the tahini dressing over the beans and mix them well. -Slice the onion thinly julienne style in half moon shape. In a bowl knead it with 1 tsp salt. Rinse. -Mix the beans with onion and parsley. -Decorate the bean salad with tomatoes and slices of hard-boiled eggs. 3.2.2885... read more

Roasted Cabbage Slices

Roasted Cabbage Slices   Print Prep time 5 mins Cook time 35 mins Total time 40 mins   Serves: 4 Ingredients 1 head of cabbage 3 tablespoons (or more) of oil Salt and Pepper to taste 1 teaspoon of favorite herbs like basil, caraway seeds, dill, etc Instructions Preheat the oven to 400 degrees. Slice the cabbage starting at the top of the head so that the inner pieces for circles within the slices. Aim for ¼-1/2 inch slices. Oil a baking sheet with 1 tablespoon of the oil. Place the cabbage on the baking sheet and drizzle with the remaining oil. You may need to melt it if using a solid oil like coconut oil or tallow. Sprinkle with desired spices and place in the oven. Roast for 35-40 minutes or until tender in the middle and sides are just starting to turn golden brown. Remove and serve. 3.2.2885... read more

Sweet and Tangy Cabbage Salad

Sweet and Tangy Cabbage Salad   Print Prep time 15 mins Total time 15 mins   Serves: 6 Ingredients 4 cups thinly sliced cabbage (green & red) 1 cup shredded or julienned carrot 1 cup loosely packed chopped fresh parsley or cilantro, or dill- Changing the herb will change the flavor profile 1 cup diced local apple, tart apple variety is best ½ c dried WI cranberries – you may substitute raisins ½ c chopped walnuts or pecans ⅓ cup olive oil ¼ cup apple cider vinegar 3 Tablespoons local honey Salt and pepper to taste Instructions Toss all veggies and the fresh herb together in a large bowl. For the dressing, combine the oil, vinegar, honey, salt and pepper. Whisk in a bowl, or put in a screw-top jar and shake well. Pour the dressing over the salad and toss to coat. Serve immediately, or cover and refrigerate. Toss again before serving. Makes approximately 6 cups. 3.2.2885... read more

Creamy Maple Coconut Ice Pops

Creamy Maple Coconut Ice Pops   Print Prep time 10 mins Cook time 6 mins Total time 16 mins   Serves: 6 Ingredients 1 can coconut milk, stirred well ⅓ cup maple syrup ½ cup toasted coconut flake, unsweetened variety (make sure your flakes are small... grind them in a spic/coffee grinder if too large) pinch each cinnamon and salt Instructions Stir together all ingredients to combine well. Divide mixture among 6-7 popsicle molds and freeze for 30 minutes. Insert sticks and continue to freeze for at least 6 hours 3.2.2885... read more

Maple Cream Soda

Maple Cream Soda   Print Prep time 5 mins Total time 5 mins   Serves: 6 Ingredients ½ cup real maple syrup dark amber ½ cup half and half 1 liter club soda (or seltzer water) Instructions Chill all ingredients. Add maple syrup (grade B for the rich maple flavor) and half & half to a pitcher and stir. Tilt your pitcher slightly and slowly add your club soda (pouring it against the side of the pitcher to minimize foaming and retain carbonation). Gently stir to combine, and serve immediately. 3.2.2885... read more

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