Roasted Sweet Potato with Quinoa

This savory side dish works equally well with Sweet Potatos or Winter Squash.  You can serve this as a warm side dish, or cold over a bed of salad greens.  Make plenty and enjoy it both ways.

Ingredients:
1 cup Quinoa (rinsed, or as instructed on package)
1 cup Vegetable stock (or water)
1 Orange (zested and juiced)
2-3 cups Sweet Potatoes (or Squash) in 1/2 inch dice
1/2 cup walnuts
Handful of Parsley (or cilantro), chopped

Sauce:
1 Lemon (zested and juiced)
1 teaspoon Garlic Chili Paste
1 teaspoon Dijon Mustard
1 cup Extra Virgin Olive Oil
Salt and Pepper to taste

Instructions:
1. Combine Quinoa, stock, orange zest and juice in a small pot.  Bring to a boil, then lower heat to simmer for 10-12 minutes until liquid is absorbed.  Remove from heat.
2. Toss the diced Sweet Potato (or diced Squash) with olive oil, salt and pepper.  Roast in a 375 oven for 30 minutes, until edges start to caramelize and the pieces are fork tender.
3. Dry roast walnuts in a pan with a few pinches of your choice of aromatics (powdered ginger, ground coriander, curry, cinnamon, etc) until golden brown.  Set aside.
4. Whisk together all the Sauce ingredients, adjust flavors by adding a splash of orange juice or apple cider vinegar as you prefer.
5. Combine Sauce with the still warm Quinoa, roasted Sweet Potatoes, toasted Walnuts and chopped Parsley.  Serve warm.

As as salad … serve chilled leftovers on top of a bed of salad greens and top with crumbled goat cheese.

Pumpkin Gnocchi

Have a cup or two of Pumpkin Puree left over?
Pumpkin Gnocchi is a wonderful fall dish, and freezes beautifully.

Ingredients:
1 cup flour – plus plenty more on hand
1/4 teaspoon grated nutmeg (use more or less to taste)
1 teaspoon salt
1 cup Pumpkin Puree (if watery simmer it to thicken, then allow to cool)
1/2 cup grated Parmesan cheese

Directions:
1. In a large bowl combine dry ingredients, gradually stir in pumpkin and cheese until flour is incorporated.  Add additional flour gradually until the dough is not too sticky.  Turn out dough onto a well-floured work surface and knead for a few minutes.
2. Divide dough into 4 sections, roll each section into a cylinder of 1/2 inch diameter.  Cut cylinder into 1 inch sections and roll each section with a fork to give it ridges.
3. Arrange finished Gnocchi sections on a lightly floured cookie sheet, cover with a lightly dampened paper towel until you are ready to cook.  To freeze the Gnocchi place the cookie sheet in the freezer (without towel) until pieces are firm, then store pieces in a freezer bag.
4. Bring a large pot of salted water to a rolling boil.  Drop in fresh Gnocchi and boil for 4 minutes, pieces will rise to the top.  Frozen Gnocchi may take an extra minute.

Serve: Try a  Sage Browned Butter Sauce … Brown a few tablespoons of butter in a roomy saute pan, add a few fresh sage leaves until they crisp, and then add the cooked Gnocchi tossing to coat.  Serve with parmesan and fresh pepper.

Variations:  Add add one egg yolk in with pumpkin puree.  For a different flavor try a combination of potato and pumpkin, or ricotta and pumpkin.

Roasted Jerusalem Artichokes and Brussel Sprouts

Ingredients:
1 pint Brussel Sprouts – trim outer leaves and cut in half, or quarters if large
1/2 pound Jerusalem Artichokes – scrub or peel, cut into 1/2 inch dice
Olive Oil
Salt & Pepper to taste

Directions:
1. Toss prepared veggies in a bowl with the oil, salt and pepper
2. Arrange the veggies in a single layer in a roasting pan
3. Roast in the middle of a 375 degree oven for 15 minutes
4. Remove veggies temporarily, turning them over or mixing to ensure even cooking
5. Roast for an additional 15 minutes, until the veggies are lightly browned and fork tender

OPTIONS: This recipe works with most sturdy veggies … substitute or add a chopped parsnip, cauliflower florets or large sliced shallot … just keep all veggies a similar size.

Try some of our other recipes such as Jerusalem Artichoke and Arugala Salad or Jerusalem Artichoke Soup.

Corn Potato Chowder

This super easy soup is creamy and delicious, without using any of the dairy or flour found in most chowder recipes.  It freezes beautifully, make extra!

Ingredients:
4 ears corn, cut kernels from corn and reserve cobs
3 Tbs Olive Oil (or Butter if preferred)
1 onion, diced
2 garlic cloves, minced
1 Tbs fresh Thyme (or 1 tsp dry)
4 cups vegetable stock
2 cups water
2 large potatoes, peeled and diced
Salt and Pepper, to taste

Directions:
1. Saute onion, garlic, and thyme in the oil until onions are soft.
2. Add  stock, water and cobs.  Bring to a boil then simmer for 20 minutes.
3. Remove cobs, add potatoes, half of the corn, and simmer until potatoes are soft.
4. Puree soup with an immersion blender, or in batches in a blender.
5. Add the remaining kernels and simmer for another 5 mins.
6. Taste and adjust seasonings.
7. Serve with a garnish of fresh herbs, such as parsley or basil.

Coconut Curry Carrot Soup

INGREDIENTS:
1 TBS Extra Virgin Olive Oil
2 TBS Butter
1 onion, medium chop
3 lbs carrot, medium chop
4 cups stock (chicken or veggie)
1 cup coconut milk
1 tsp each (or to taste) Curry powder / dry Ginger powder / Coriander powder
Pinch cayenne
Salt to taste
Chives or Sage to garnish

METHOD:
Sweat the veggies in the oil & butter
Add stock & some spices & cook for 20-40 mins
Puree – add coconut milk – readjust spices
Salt to taste
Serve hot or cold with  fresh herb garnish

Orange-Ginger Carrot Soup

Recipe courtesy Georgia Downard

Ingredients:
1 pound carrots, medium chop
1 medium onion, medium chop
6 garlic cloves, crushed
1 (2-inch) piece fresh ginger, small chop
3 tablespoons vegetable oil
2 teaspoon Orange zest
1/2 cup orange juice.
4 1/2 cups chicken stock, homemade or reduced-sodium canned broth
1 bay leaf
Salt and pepper, to taste
Garnishes: Sour Cream or Plain Yogurt, Cilantro or Parsley

Directions:
1. Saute carrots, onion, garlic, and ginger  in the oil until onion is golden, 6 to 8 minutes.
2. Add chicken stock, orange zest, and bay leaf.  Bring to a boil. Reduce to simer, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
3. Using a stick blender (or food processor or blender) puree until smooth
4. Stir in orange juice and season with salt and pepper to taste.
5. Cook over medium heat, stirring occasionally, until just heated through.
6. Garnish with sour cream or yogurt and minced cilantro or parsley

Cold Corn Soup

Looking for a cool option on a hot summer day?   Without the dairy of most creamed corn chowders it freezes very well for future use.

Ingredients:
Corn – 6 ears, cut kernels from cob, reserve cobs
Onion – 1 large, rough chop
Broth (vegetable or chicken) – 1 quart
Garlic – 1 large clove, smash
Bay Leaf – 1 leaf
Salt and Fresh Ground Pepper – to taste

Directions:
1. Combine corn cobs, onion, broth, garlic bay leaf and seasonings in a large soup pot.
2. Bring to a boil, cover, reduce heat to a simmer, and cook for 30 minutes.
3. Remove bay leaf and cobs, taste and adjust seasoning, add corn kernels and simmer for another 5 minutes until kernels are crisp tender.
4. Using a stick blender puree the soup in the pot, or use a blender or food processor.
5. If preferred strain the soup to remove any solids, and chill.
6. Serve with a garnish of chives, or herbs of your choice.