Recipes

Citrus Collards & Raisins

coarse sea salt
1 large bunches collard greens, cut into chiffonade
1 to 2 teaspoons extra-virgin olive oil
1 garlic cloves, minced
1/3 cup raisins
3 tablespoons fresh orange juice

Bring 2 quarts of water to boil in a large pot over high heat and add 2 teaspoons salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Prepare a large bowl of ice water to cool the collards. Remove the collards from the heat, drain, and plunge them into the ice water to stop the cooking and set the color. Drain. Warm the olive oil in a medium sauté pan over medium heat. Add the garlic and sauté for 1 minute. Add the collards, raisins, and salt to taste. Sauté for 3 minutes, stirring frequently, until the raisins are plump. Do not over cook; the collards should be bright green. Add the orange juice and cook for an additional 15 seconds. Season with additional salt to taste if needed and serve immediately.

From www.mariquita.com, adapted from “Grub: Ideas for an Urban Organic Kitchen” by Anna Lappé and Bryant Terry.

Carrot Yogurt Soup

2 tablespoons cooking oil
1 large leek (white and light green parts), chopped
1 garlic clove, chopped
1 teaspoon each: curry powder, flour
3 cups chicken or vegetable stock
3 large or 6 medium carrots, sliced
1 cup plain yogurt
pinch of cayenne pepper or to taste
1/3 cup chopped, toasted, salted peanuts

Heat oil in 3 quart pan over medium heat. When oil is hot, add onion, then garlic, stirring, until onion is soft, about 10 minutes. Add curry powder and flour; continue to cook, stirring, for about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced, 15 to 20 minutes. Process with 3/4 cup of the yogurt until pureed. Season to taste with salt, black pepper and cayenne. Serve at room temperature or hot. Garnish with peanuts and yogurt.

Serves 4.

Adapted from www.mariquita.com.

Caramelized Turnips

Thanks to contributing editor Paul Leddy for sharing this recipe. Paul says: “[This recipe is] very simple, but makes a great side dish.”

Preheat oven to 425 degrees F. Peel turnips and cut into halves, or quarters. Large ones should be cut in half lengthwise and the halves sliced into wedges. Toss the turnips in a bowl with a generous splash of olive oil and salt and pepper. Spread them in an even layer on a baking sheet and roast for about 10 minutes, then toss them once. Roast for 5 more minutes. The turnips are done when they are fork tender and nicely caramelized.

From “Chez Panisse Vegetables” by Alice Waters 1996.

Parsnip & Celeriac Mash

1 tablespoon olive oil
1 large onion, chopped
Fresh thyme leaves to taste
2 cloves garlic, peeled, sliced
1 pound parsnips, peeled, coarsely chopped
1 celeriac, peeled, coarsely chopped
3 cups water or broth
salt and pepper to taste
2 tablespoons butter

In a large pot, sauté onions in oil over medium heat, until just soft but not browned. Add thyme and garlic; sauté one minute. Add parsnips and celeriac and water or broth. Cover; simmer over medium heat until vegetables are very tender, about 30 minutes. Drain, reserving liquid. Return vegetables to pot; mash. Add cooking liquid as needed; stir in butter. Season to taste.

Serves 4.

From www.recipezaar.com.

Fruity Rutabaga

This would be a great new side dish for the Thanksgiving table!

4 cups peeled diced rutabaga
1/2 cup apple cider or juice
3/4 cup halved cranberries
2 apples, cored, diced
1/4 cup dark brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter

Cover rutabaga with water and boil until just tender. Drain well and add remaining ingredients. Simmer, stirring frequently, until well blended.

Serves 6.

From www.recipezaar.com.

Butternut Squash, Carrot & Parsnip Ragout

1 teaspoon olive oil
3 cups butternut squash, peeled, cubed
salt and freshly ground black pepper
1 1/4 cup fat-free reduced-sodium chicken stock
1 tablespoon butter
2 cups peeled, diced carrots
2 cups peeled, diced parsnips
1 teaspoon sugar
2 large leeks, trimmed of all but 2-inches of greens, cleaned, chopped
freshly grated nutmeg to taste

Preheat oven to 350 degrees F. In a shallow roasting pan on the stovetop, heat oil over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 cup of the stock and transfer the pan to the oven. Bake for 15 minutes, or until squash is just tender; do not over cook.

Meanwhile, in a large nonstick skillet, heat butter oven medium heat. Add carrots, parsnips, sugar, and salt and pepper to taste; cook until the vegetables are lightly browned, about 3 minutes. Add 1/2 cup of the stock, cover the pan and simmer until tender, about 10 minutes. Transfer to a dish and set aside. Add leeks and the remaining 1/4 cup stock to the skillet, season with salt and pepper, cover the pan and simmer until tender, about 10 minutes. Add the reserved squash, carrots and parsnips and toss gently. Taste and adjust seasonings, adding a grating of nutmeg. Simmer for an additional 3 to 4 minutes to warm through before serving.

Serves 6.

From fooddownunder.com.

Beet Preserves

2 pounds beets
2 pounds sugar
1 tablespoon ginger
3 lemons, sliced
1 cup coarsely chopped almonds

Peel and dice beets. Place beets and remaining ingredients in a deep kettle and cook over medium heat for 1 hour. Turn into jelly glasses or small crock. Store in a dark place to prevent loss of color. Serve as a sweet preserve.

Makes about 3 jelly glasses.

From “Love and Knishes” by Sara Kasdan.

Acorn Squash, Broccoli & Garlic Soup

1 acorn squash peeled, chopped
4 cups of broccoli crowns
3 cups chicken or vegetable broth
1 yellow onion, chopped
3 cloves of garlic, chopped
1 cup of shredded cheese
salt and pepper to taste

Place broth in a stock pot and add squash, onion and garlic. Bring to a boil then add broccoli. Cook for approximately 10 minutes until vegetables are soft enough to blend. Puree in a blender and return to pot. Stir in cheese. Season to taste with salt and pepper.

Serves 8.

Adapted from recipes.sparkpeople.