Spiced Cabbage Salad

Ingredients

• 1-1/2 tsp. soy sauce
• 6 cups finely shredded cabbage       
• 1-1/2 tsp. sugar
• 2 cups shredded carrots                
• 1 fresh jalapeno chili, stemmed, seeded, and minced (VERY hot, omit or use chili flakes)
• 1/2 cup rice vinegar                         
• 1 tbsp. Asian (toasted) sesame oil   
• 1 clove garlic, minced
• 1 tbsp. Asian fish sauce                
• 3/4 cup unsalted dry-roasted peanuts
• minced ginger (optional)

Directions

In a wide bowl, combine cabbage and carrots. Mix vinegar, fish sauce, sesame oil, soy sauce, sugar, chili, and garlic. Pour over salad and mix. Serve, or cover and chill up to 4 hours. Sprinkle with peanuts and mix. Makes 8 servings.

*mix it up and try adding cucumbers or apples!

Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche

Ingredients

• 1/2 cup crème fraîche or sour cream
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon finely grated lemon peel
• 2 tablespoons (1/4 stick) butter, divided
• 1 tablespoon extra-virgin olive oil
• 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
• 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
• 3 large garlic cloves, pressed
• 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
• 1 2 x 2-inch piece Parmesan cheese rind (optional)
• 1 Turkish bay leaf
• 6 cups (or more) low-salt chicken broth
• 2 tablespoons chopped fresh chives (for garnish)

Directions

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill.

Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.

Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper. Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

White Bean, Kale & Roasted Vegetable Soup

Ingredients

• Non-stick vegetable oil spray
• 3 medium carrots, peeled, quartered lengthwise
• 2 large tomatoes, quartered [or use canned tomatoes]
• 1 large onion, cut into 8 wedges
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
• 6 garlic cloves, unpeeled
• 1 tablespoon olive oil

• 6 cups (or more) canned vegetable broth
• 4 cups finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf

• 1 15-ounce can Great Northern beans, drained- USE the shelled Jacob's Cattle beans

Directions

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Add shelled Jacob's Cattle beans. Reduce heat; simmer uncovered until beans are almost tender. Add kale and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors and until kale is tender adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

Spiced Cabbage Salad

Ingredients

• 1-1/2 tsp. soy sauce
• 6 cups finely shredded cabbage       
• 1-1/2 tsp. sugar
• 2 cups shredded carrots                
• 1 fresh jalapeno chili, stemmed, seeded, and minced (VERY hot, omit or use chili flakes)
• 1/2 cup rice vinegar                         
• 1 tbsp. Asian (toasted) sesame oil   
• 1 clove garlic, minced
• 1 tbsp. Asian fish sauce                
• 3/4 cup unsalted dry-roasted peanuts
• minced ginger (optional)

Directions

In a wide bowl, combine cabbage and carrots. Mix vinegar, fish sauce, sesame oil, soy sauce, sugar, chili, and garlic. Pour over salad and mix. Serve, or cover and chill up to 4 hours. Sprinkle with peanuts and mix. Makes 8 servings.

*mix it up and try adding cucumbers or apples!

Chicken Fricassee With Carrots, Mustard Greens and Avgolem

Ingredients

For chicken:

• 1/2 cup fresh lemon juice
• 3 tablespoons chopped fresh parsley
• 1 1/2 teaspoons grated lemon peel
• 1 1/2 teaspoons minced garlic
• 7 tablespoons olive oil
• 2 3 1/2-pound chickens, each cut into 8 pieces
• 2 cups chopped peeled carrots
• 4 large garlic cloves, thinly sliced
• 1 1/2 teaspoons dried oregano
• 1 cup dry white wine
• 3 1/2 cups chicken stock or canned low-salt chicken broth
• 2 bunches mustard greens, trimmed, cut into 1/2-inch-wide strips
• 3 green onions, chopped
• 2 tablespoons chopped fresh dill
• 2 tablespoons Dijon mustard

For Avgolemono Sauce:

• 1/4 cup fresh lemon juice
• 1/2 teaspoon cornstarch
• 2 large eggs, separated
• Pinch of salt

Directions
Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish. Whisk in 6 tablespoons oil. Season to taste with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate chicken overnight, turning once.

Preheat oven to 400°F. Remove chicken from marinade. Pat chicken dry with paper towels. Sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook chicken until brown on all sides, about 10 minutes. Transfer chicken to large bowl.

Add carrots, sliced garlic and oregano to pot. Sauté over medium-high heat until garlic is tender, about 2 minutes. Add wine and remaining 1/4 cup lemon juice. Bring to boil, scraping up browned bits from bottom. Simmer until liquid is reduced by half, about 5 minutes. Add chicken stock. Return chicken to pot. Place pot in oven. Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes.

Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl. Tent with foil to keep warm.

Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes. Remove from heat. Pour 1 cup reduced cooking liquid into small bowl. Set aside.

Return cooking liquid remaining in pot to simmer. Add mustard greens. Cook until greens are tender, about 2 minutes. Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley. Cover and keep warm.

Avgolemono sauce:
Whisk lemon juice and cornstarch in another small bowl to blend. Whisk egg yolks in medium bowl to blend. Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form. Fold in egg yolks, then lemon juice mixture. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens, about 3 minutes. Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil). Add sauce to mustard greens; stir to combine. Season to taste with salt and pepper.

Pour sauce and mustard greens over chicken and serve.

Mashed Butterballs & Carrots with Rosemary

Ingredients

• 1 lb (~4) Butterballs (the Yukons obviously would be great)
•  1 bunch carrots
•  2 cloves garlic
•  1 cup cream or whole milk
•  2 sprigs rosemary, finely chopped
•  salt and pepper, to taste

Directions

Cut the potatoes into 1 inch cubes and dice the carrots into 1 inch segments. Bring 1 quart water to a boil in a large pot and potatoes and carrots. Add the garlic and boil until they are tender, about 15 minutes.When tender, take out most of the water, leaving about 2 cups in the pot. Using a hand device or an electric mixer, blend the potatoes and carrots until smooth. Add in the cream and rosemary and let the mixture simmer to a desired consistency. Add salt and pepper. Serve hot, naturally.

Roasted Beets and Walnut Salad

by Katherine Deumling of Cook With What You Have

Beets take a while to cook and a little goes a long way with beets. I tend to roast all the beets I have at once and then use a bit here and there in different preparations the following days. I like the flavor of roasted beets best though boiled is quicker and good too.

Preheat oven to 400 degrees. 

1 bunch beets, trimmed of beat greens and scrubbed but not peeled. If they’re large I cut the beets in halves or quarters.

Place the beets in a large sheet of aluminum foil. Sprinkle with a little water and then fold the foil over and tuck it into itself to create a nicely sealed package. Place packet on a sheet pan in the hot oven. Roast for about 45 minutes (depending on size of your chunks of beet).  A tester should easily pierce the beet.

 Remove from oven, open package and let cool until you can handle them. Now the skin will come off easily. Peel beets. If you’d like toss them when still warm with a little red wine or sherry vinegar and a bit of salt. Beets do well with a little acidity and if you toss them in oil first the vinegar won’t get absorbed.

Now you can add them to salads or dishes of many kinds.

Beet and Walnut Salad

This is a classic combination and deservedly so. 

• 2 cloves garlic, minced
• 3 tablespoons red wine or sherry vinegar
• 3-4 tablespoons walnut or good olive oil
• Salt and pepper
• 1 bunch beets, trimmed and roasted (see above), cooled and cubed
• ¼ cup toasted walnuts, broken up
• 2-3 cups fairly finely torn lettuce (optional)
• 1/3 cup crumbled blue cheese

Mix everything, except the cheese, together well, adding the lettuce at the very end, if using. Sprinkle with the blue cheese and serve.

Beets and Beet Greens with Garlicky Yogurt

From Katherine Deumling of Cook With What You have

You’ve probably noticed how much I love/use Greek yogurt. Several years ago I started buying it instead of sour cream. I find it so much for versatile and somehow it finds its way onto many of my meals. It’s hard to find full fat organic Greek yogurt. If you know of some please let me know! I buy Greek Gods brand because it’s full fat and at least uses rbgh free milk. It has a bit of pectin in it for thickening that some object too but I’ve come to like it a lot. 

This dish is very garlicky. Reduce if you want it milder.

Ingredients

• 1 bunch of beets, with greens (4-5 medium beets) or whatever you have on hand
• 3 small cloves of garlic, divided and minced
• 1 medium shallot or chunk of onion, finely chopped
• ½ cup of Greek yogurt or plain, full fat yogurt
• 1 teaspoon lemon juice plus an extra squeeze or two
• Olive oil
• Salt and freshly ground pepper

Directions

Cut the greens off the beets, wash well and cut into wide ribbons. You can use most of the stems. I usually just toss the 2-3 inches closest to the beat root. Scrub the beets well and cut into wedges. Put the beets in a small pan and cover with water. Bring to a boil and cook covered for about 15-20 minutes until beets are tender when pierced with a fork. Alternatively you can roast them (better flavor but takes longer). Drain well and toss with a little lemon juice and salt. Meanwhile sauté the onions or shallots in a little olive oil over medium high heat until soft. Add beet greens and a little olive oil if necessary and one clove of garlic, minced, and a few pinches of salt. It will only take about 3-5 minutes for the greens/stems to be tender. In a small bowl mix the yogurt with the remaining garlic, a pinch or two of salt and the teaspoon of lemon juice. Mix the beet wedges with the greens and heat thoroughly and then serve with a generous dollop of the yogurt.

Lemon Garlic Roasted Beets

Ingredients

• 1 lb. beets, peeled and sliced 1/4" thick
• 1/2 tsp. extra virgin olive oil
• 4 cloves garlic, thinly sliced (could use scapes)
• 1/4 tsp. sugar
• 2 tbs. lemon juice
• 1 pinch each, salt & white pepper
• ¼ tsp. lemon zest

Directions

Preheat oven to 375 degrees. In an 8" square glass baking dish, toss all ingredients together. Rub a piece of parchment paper with olive oil and set oiled side down on the beets. Cover tightly with tin foil and roast for 40 min, shaking pan occasionally.

Beets With Onions

Ingredients

• 1 bunch beets, without stems or leaves
• 4 tablespoons vegetable oil
• 1 teaspoon whole cumin seeds
• 1 clove garlic, peeled and minced
• 1 large onion, peeled and coarsely chopped
• 1-1/4 cups water
• 1/2 teaspoon cayenne pepper
• 1 teaspoon flour
• 1 teaspoon salt
• 2 medium tomatoes, peeled and very finely chopped 

Directions

Peel beets & cut into wedges. Heat oil in medium-sized pot over medium flame. When hot, put in cumin seeds. Let sizzle for 5 seconds. Put in garlic; stir-fry until garlic pieces turn golden. Put in onion; stir-fry for 2 minutes. Put in flour & cayenne; stir-fry for a minute. Put in beets, tomatoes, salt & water. Bring to a boil. Cover, turn heat to low & simmer 30 minutes (until beets are tender). Remove lid, turn heat to medium & cook uncovered until the sauce has thickened. Serve over rice if desired. Serves 4.

Roasted Beet Salad With Oranges & Beet Greens

From Bon Appétit Magizine

Ingredients

• 1 bunch beets with beet greens attached
• 1 large orange
• 1 small sweet onion, cut through root end into thin wedges
• 1/3 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon grated orange peel

Directions

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.  Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

Carrot Meatloaf Birthday Cake

Adapted from Martha Stewart by LORETTA APABLASA

Meatloaf layers may be prepared up to one day ahead. Reheat at 325 degrees for 15 to 20 minutes, then make the frosting. For the carrot cook-off, Loretta Apablasa used a variety of different colored carrots and added 1 tablespoon of juice from the boiled purple carrot peels to the potatoes to make purple "frosting." She also puréed about 1/2 cup of cooked orange carrots and blended them into another cup of mashed potatoes for orange "frosting."

Ingredients

• 2 tablespoons unsalted butter

• 2 medium onions, finely chopped (about 1 cup)

• 4 cloves of garlic, minced

• 4 1/2 to 5 pounds ground beef (85 percent to 90 percent lean)

• 3/4 cup peeled and finely grated carrots, with peels reserved for garnish

• 1/2 cup tomato sauce

• 2 tablespoons Worcestershire sauce

• 2 eggs, lightly beaten

• 1 cup old-fashioned oatmeal, uncooked

• 2 tablespoons dry mustard

• 1 tablespoon coarse salt

• 1/2 teaspoon freshly ground black pepper

• About 5 cups mashed potatoes

• Meatloaf Sauce (recipe follows)

Instructions

Preheat over to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray; set aside.

Melt butter in a medium skillet over medium heat. Add onion and garlic; cook until softened, about 7 minutes. Transfer to a large bowl; let cool. Add beef, carrots, tomato sauce, Worcestershire sauce, eggs, oatmeal, mustard, salt and pepper; mix thoroughly with your hands.

Divide equally between the two prepared pans, gently pressing. Bake until an instant-read thermometer registers 160 degrees in the center, about 30 minutes. Let stand 5 minutes, carefully remove with a spatula and transfer to a wire rack set over a rimmed baking sheet. Tent with foil.

Meanwhile, bring 2 cups of water to a boil in a small saucepan. Add reserved carrot peels; cook until tender, about 1 minute. Using a slotted spoon, transfer peels to paper towels to drain.

Place 1 meatloaf on a platter; spread 1 cup of warm mashed potatoes over the top. Top with remaining meatloaf. Frost top and sides with 3 cups of mashed potatoes. Fill piping bag fitted with a 1/2-inch star tip with remaining mashed potatoes. Pipe borders around the cake, top and bottom, if desired. Using a 1/4-inch plain round tip, punch out circles from carrot peels. Decorate the cake with carrot circles. Serve with Meatloaf Sauce on the side.

Meatloaf Sauce: In a small saucepan or microwave-safe bowl, stir together 1/4 cup ketchup, 1/2 teaspoon yellow prepared mustard and 2 tablespoons firmly packed brown sugar. Warm on the stove or in the microwave oven. Serve warm.

Makes 10 to 12 servings