From the Farm: Recipes

Roasted Root Vegetables

FOUND IN: Entree, Sides on December 15, 2012

Nothing is easier than roasting vegetables, and when I am pressed for time and find myself with too many vegetables, it is my go-to solution. Once roasted, they have so many uses that I am always happy to have a large batch and none ever go to waste. Choose as many of these root vegetables as you like, or only one.

  • Beets
  • Sweet Potatoes
  • Parsnips
  • Turnips
  • Rutabagas
  • Carrots
  • Onions
  • Garlic Cloves, whole
  • Olive Oil
  • Sherry vinegar (or rice or white wine vinegar)
  • Rosemary, fresh, optional (don't use dried here)

Here's the method: Choose any or all of the above vegetables. Preheat oven to 375. Prep time: 10 minutes. Cooking time: 30 minutes, approximately.

Peel the vegetables, cut them into rather large pieces and as similar in size and shape as possible. I.e., if beets are small, I half them, but if large I quarter or cut in eights, so that all pieces cook evenly. With parsnips or carrots, I cut them on the diagonal in 1/2" wide pieces, etc. Cutting large pieces saves time, too.

In a large, wide bowl, put 2 TBS olive oil, 1 TB sherry vinegar (or substitute), 1 tsp kosher salt and a few grinds of black pepper. Swish this around a little, then add in all of the vegetables  and lightly toss them together until coated. Pour the coated vegetables into a large roasting pan, add a branch of fresh rosemary and put into the oven. Set a timer for 15 minutes.

After 15 minutes, drizzle about a tsp of honey over the vegetables and add 1 TB butter. Stir the vegetables gently. The butter and honey are to help give them a crisp, brown skin, not to over-sweeten them. By themselves, the vegetables are plenty sweet, so don't overdo it.  Check every 5 to 10 minutes until the vegetables are nicely browned and pierce easily with a knife.

What to do with them?

  • Serve them as-is, with any roasted meat, poultry or fish. Having these in the fridge makes dinner so easy!
  • Serve them as an entree with cooked greens or a salad. (So satisfying that you will not miss the meat.)
  • While warm, puree some of them, add vegetable or chicken stock, season and create a hearty soup. Serve with crusty bread. Hint: if you are planning to puree them, don't roast them too brown.
  • A puree of roasted vegetables makes an elegant side dish, or sauce, with thinly sliced pork or beef.
  • Let them cool slightly and arrange them over tender winter salad greens for an unusual and delicious salad. Dress with a little more vinegar and olive oil.
  • Slide them into a crusty roll with a slice of left over meatloaf, tomato sauce and sliced mozzarella, wrap in foil and heat. Lunch!

 

 

From the Farm: Recipes

Black Bean and Quinoa Stuffed Peppers

FOUND IN: Entree on October 28, 2012

Yield: 6 - 8 portions

I used Giant Marconi peppers for this dish. They were beautiful and sweet and I love the whimsical shapes. Because they are long, narrow peppers I took a thin slice off, lengthwise, to open them up. Use a sharp paring knife or a teaspoon to remove the seeds and pulp. Here's the recipe:

6 - 8 large peppers, cut open, seeded and ready to fill

1 cup quinoa, cooked (may substitute rice)

1/2 large onion, diced finely

1 stalk celery, diced

1 Tbsp garlic, minced

1 medium tomato, diced

2 Tbs olive oil

1 can black beans, drained

1 cup corn, cut from the cob (optional)

1/2 cup crumbled feta cheese

fresh parsley or cilantro, minced

Preheat oven to 325. Place prepared peppers in an oblong baking dish. In a saute pan, heat olive oil and add onions, celery, and garlic. Cook until onions are transparent. Add tomatoes and corn (if using). Let this mixture cook until tomatoes are soft. Add black beans and quinoa and season to taste with salt and pepper. Add parsley or cilantro and 2/3 of the crumbled feta. Toss lightly and spoon into peppers. Dress the top with the rest of the feta. Add about 1/4 cup water to the bottom of the baking dish. Cover the dish with foil. Cook for 20 minutes and then uncover and cook until brown (another 5 - 10 minutes). You don't want to cook so long that the peppers collapse.

Options: add some cured or smoked sausage or ham to the mixture. I have used chicken chorizo, which was delicious and savory. For a spicier filling, add some diced hot peppers to the filling.

Note: quinoa is prepared like rice. It needs to be soaked for about 5 minutes, rinsed and drained before cooking. Use 1 1/2 cups liquid to 1 cup quinoa. Cook about 15 minutes and then let sit for 5 minutes.