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Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Puree, and Flatbread

Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Puree, and Flatbread

Ingredients

  • 10 medium beets (red and golden), cleaned, trimmed
  • 5 tablespoons plus 1/2 cup extra-virgin oil, divided
  • 6 medium carrots with green tops
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons cumin seeds
  • 3 tablespoons red wine vinegar
  • 1/2 cup fresh Italian parsley leaves
  • 1/4 cup thinly sliced shallots (about 1 large)
  • 4 teaspoons fresh lemon juice, divided
  • 6 flatbreads (or Suzanne Goin's Coriander and Cumin Flatbread recipe)

Recipe Preparation

  • Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.

  • Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.

  • Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place golden beets in medium bowl and red beets in another medium bowl.

  • Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. DO AHEAD:Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.

  • Add parsley, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper.

  • Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.

,Photos by Victoria PearsonReviews Section

Weekly Menu Planning – April 2019

Let’s use this thread to share concise weekly dinner menus for each week in April. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always appreciated, and sources help.

Will your meals feature your Spring favorite fruits and vegetables (mine: rhubarb and asparagus – but not together!) Are you looking forward to an Easter ham, devilled eggs and chocolate bunny ears, plus recipes featuring leftovers? Or preparing your home, hosting (and cooking!) a Passover sedar? Will Spring Break travel take you somewhere new and inspiring. Or will you spend extra time at home, perhaps cooking with kids? Any bets on those from “up North” here: Will one final snow storm have us breaking out the hot-cocoa, marshmallows (Peeps) and movies?

We all know plans can change, so it’s fine (practically expected) when your week gets rearranged from your posted plan. You may choose to report actuals for the prior week to share ideas with others.

If you are looking for inspiration or challenge in the kitchen, tell us what you’ll be trying with the Cookbook of the Month (COTM) crowd from SALT, FAT, ACID, HEAT by Samin Nosrat. Or maybe the selected Dish of the Month (DOTM) will make an appearance at your table.

The March discussion is still available for reporting the last week and follow-ups. https://www.chowhound.com/post/weekly.

Reminder – Keep your comments menu / food related. And in the interest of faster viewing times, please use the Heart under a comment to indicate you liked it or want to echo what was said by another, rather than posting a separate comment.


Categories

ROASTED BEET & CARROT SALAD WITH TOASTED CUMIN VINAIGRETTE

My boyfriend loves beets.  Like he really loves them.  Early in our relationship, long before I cooked for him regularly (long before I even knew how to cook, really), whenever I'd come over and he'd offer something to eat, it would often be beets.  There was almost always a can of beets in his cupboard nestled between cans of baked beans and some sort of Progresso soup.

As I learned how to cook and the desire to make meals that I knew he'd love kicked in, I still never considered making beets.  I think it was just because it didn't really dawn on me that there was anything to do with them, other than opening a can and heating them.  In college I worked at a restaurant where we served a very generic house salad that was made unique only by the addition of a single beet and a new potato that was dyed blue for some reason.  So that was pretty much my experience with beets.

Recently, for Memorial Day weekend I made a grilled, butterflied leg of lamb that I served with a honey, date barbeque sauce.  In looking for something to serve alongside the lamb, I wanted to play up the Moroccan flavors.  I found this recipe on Epicurious and it turned out, it just so happened to have been created by my favorite lady chef ever, Suzanne Goin.  Her recipes are so reliable and as such I felt confident that this would be a winner.  I liked the idea of combining the roasted beets with roasted carrots and the dressing, made from toasted cumin seeds sounded brilliant.  The original recipe also includes a chickpea puree, sort of like a hummus but without tahini, and then the whole thing is served atop flatbread.  As good as that sounded, I felt the beets and carrots would make a splendid side dish salad.  One that I knew be beet loving BF would love.

INGREDIENTS
(for the roasted beats)
10 medium beets (red and golden), cleaned and greens trimmed - do not cut off the stem and root ends as I did, during the roasting the juices will mix and discolor the golden beets.
2 tablespoons extra-virgin olive oil
1 teaspoon salt
2/3 cup water

(for the roasted carrots)
6 medium carrots with green tops
3 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper

(for the vinaigrette)
1 1/2 teaspoons cumin seeds
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper

(for the rest of the salad)
1/2 cup fresh Italian parsley leaves, chopped
1/4 cup thinly sliced shallots (about 1 large)
4 teaspoons fresh lemon juice, divided

METHOD
Preheat oven to 400°F. Place beets in roasting pan drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt toss. Add 2/3 cup water to pan arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.

Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes.

While the carrots and beets are roasting, make the vinaigrette.  Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl whisk in 1/2 cup oil. Season vinaigrette with salt and pepper.

Once the roasted beets have cooled, use your fingers to rub peel off the beets. Cut each beet into 4 to 6 wedges, depending on the size of the beet. Place golden beets in medium bowl and red beets in separate medium bowl.

To make the salad, combine the parsley, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette in a large bowl with golden beets toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets toss to blend. Season both beet mixtures with salt and pepper.

Because the red beets with discolor the golden beets, wait until the very last minute to combine them, but don't toss them together.  Mound the yellow beet and carrot mixture into a serving bowl or if you are plating a meal for your dining companions, on each individual plate, then tuck in wedges of the the red beets. 

The roasted beets and carrots work really well together.  The beets taste bright and fresh, while the carrots are a bit more rich.  They're both sweet but in different ways, their flavors contrasted nicely by the smoky, toasted cumin vinaigrette.  The shallots add a subtle crunch and a hint of sharpness.

The salad would be fantastic for a backyard barbeque along side some lamb, but because of the perils of the red beets imparting their vivid color on everything they touch, it might not be a great candidate to make and bring someplace.  Of course you could use just golden beets and then your problem is solved.


Middle Eastern Cookbooks

By no means an exhaustive list, these are some of the best Middle Eastern cookbooks to have in your kitchen for specific recipes, foundational techniques, historical insights, and more inspiration:

  • “Arabesque: A Taste of Morocco, Turkey, and Lebanon” by Caludia Roden, $30.08 from Amazon
  • “Aromas of Aleppo: The Legendary Cuisine of Syrian Jews” by Poopa Dweck and Michael J. Cohen, $49.99 from Amazon
  • “Bottom of the Pot: Persian Recipes and Stories” by Naz Deravian, $33.75 from Amazon
  • “Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies” by Najmieh Batmanglij, $42.17 from Amazon
  • “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi, $24.99 from Amazon
  • “Julie Taboulie’s Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking” by Julie Ann Sageer and Leah Bhabha, $21.27 from Amazon
  • “New Feast: Modern Middle Eastern Vegetarian” by Greg and Lucy Malouf, $29.99 from Amazon
  • “Olives, Lemons and Za’atar: The Best Middle Eastern Home Cooking” by Rawia Bishara, $29.99 from Amazon
  • “Our Syria: Recipes from Home” by Dina Mousawi and Itab Azzam, $30 from Amazon
  • “Palestine on a Plate: Memories from My Mother’s Kitchen” by Joudie Kalla, $35 from Amazon
  • “Rose Water and Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen” by Maureen Abood, $30 from Amazon
  • “Sababa: Fresh, Sunny Flavors From My Israeli Kitchen” by Adeena Sussman, $23.49 from Amazon
  • “The Turkish Cookbook” by Musa Dagdeviren, $38.31 from Amazon
  • “Zahav: A World of Israeli Cooking” by Michael Solomonov, $24.43 from Amazon
  • “Zaitoun: Recipes from the Palestinian Kitchen” by Yasmin Khan, $26.95 from Amazon

1 tbsp (15 mL) sodium-reduced soy sauce

1 tbsp (15 mL) apple cider vinegar

1 tbsp (15 mL) grated Parmesan cheese

1 tbsp (15 mL) natural, unsalted peanut butter or tahini

3 cups (750 mL) cooked barley or brown rice

6 cups (1.5 L) fresh kale leaves or spinach, stems removed

1 cup (250 mL) grated fresh beets

1 cup (250 mL) grated carrots

2 cups (500 mL) cooked or canned chickpeas, drained and rinsed

1 cup (250 mL) almonds, toasted and chopped


Class Menu Ideas for Special Group Bookings


FROM THE GARDEN: Garden Gazpacho Spinach Potato Gnocchi (Gnudi Dumplings) w/ Proscuitto and Parmesan Crumbles Shrimp w/ and Basil and Chives Eggplant Caprese (w/ Tomato and Mozzarella) w/ Bell Pepper Pesto Fruit Fool w/ Greek Yogurt-Whipped Cream Chocolate Pizzelle Cookies.

MEDITERRANEAN: Salmon Poached with Olive Oil, Tarragon and Fennel Caponata of Eggplant, Peppers, Tomato, Olives Quinnoa Taboulleh Salad Greens with Pears, Persimmon, Avocado Orange Chive DressingBaked Dutch Apple Pancake.

SOUPS, SALADS, EASY BREADS: Vegetarian Bean, Potato, Leek Soup Shrimp and Chicken Gumbo with Rice Bowtie Pasta Salad with Greens, Walnuts, Sweet Onion, Herbs Mini Rosemary Cornbreads Thyme Pumpkin Scones Almond Oat Bar Cookies.

HOLIDAY IDEAS: Roasted Spatchcock Game Hens with Lemon Parsley Gremolata Mushroom Bean Patties with Olive, Scallion, Tomato Salsa Spiralized Fruit and Veg Salad with Mint Tarragon Dressing No-Bake Chilled Kahlua Chocolate Mousse (no eggs).

COMFORT FOOD: Pork, Turkey, Onion Sausage Patties Buttermilk Biscuits Leek, Chickpea Cannellini Soup w/Couscous, Bacon, herb crumb topping Salad of Belgium endive, Apple, Avocado and Blue Cheese Dressing Creamy Lemon Bars

FORWARD SPRING: Risotto w/ Carrot, Spinach, Proscuitto Hake w/ Caper, Olive, Dried Tomato Relish Shredded Beet and Butternut Squash Salad w/Tahini Dressing Caramelized Apples with Nut-Crumbled Topping and Vanilla Chocolate Sauce

SO EASY: Mussels w/ Sake Miso Broth Stove-top Garlic Flatbread Chicken Breast w/ Soy and Ginger Spiralized Cucumber, Apple Salad w/ Scallion Lime Vinaigrette Mango Cheesecake.

NICE N LIGHT: Shitake Wontons w/ Sesame Sweet Chili Dipping Sauce Fresh Shrimp Burger Patties w/ Veg in season Spiralized Carrots and Beets w/Cilantro Lime Pecan Shortbread w/ Dark Chocolate Dulce de Leche

FAVORITES: Paella w/ Sausage, Chicken and Peas Sesame-Soy Glazed Salmon Spiralized Zucchini and Persian Cucumbers w/ Sweet Rice Vinegar. and Herbs Strawberries on Pastry w/ Vanilla Chocolate Cream Cheese

GARDEN BOUNTY FRESH AND FAST: Chard and Parmesan Bread Dumplings: Fresh Tomato Scallion Sauce with Basil Creme Fraîche Roasted Cod with Olives, Tomatoes and Zucchini Eggplant Caprese with Red (or Yellow) Pepper Pesto Chilled Chocolate and Cookies Mousse Pie with Summer Fruits

COOL CUISINE : Salmon Trout Gravadlax w/ Mustard Tarragon Sauce Mussels w/Sake and Miso Broth Stove-Top Flat Breads Corn, Cucumber, Tomatillo, Watermelon Salsa Green Beans and Zucchini Slaw Key Lime Cream Cheese Stuffed Poached Peaches.

SUMMER HARVEST GLEANINGS: Salmon w/Slivered Limes, Green Beans, Ginger, and Coconut Milk in Papillote (parchment packets) Lamb and Feta Stuffed Peppers Quinnoa Parsley Cilantro Tabbouleh w/ Chopped Tomatoes, Yellow Peppers, Cucumber and Herbs Shortbreads w/ Butterscotch Chocolate Cream

EASY AND FUN: Shitake Veggie Wontons with Dipping Sauces Broiled Chicken Tenders with Ginger Puree Fried Rice with Julienne of Peppers, Toasted Garlic Slaw of Fennel, Cabbage, and Carrots w/ Cilantro, Rice Vinegar and Orange Dressing Glazed Apple Tart w/ Avocado Cream

FALL AT LAST: Onion, Bacon and Greens Quiche Tart Apple, Brussel Sprouts and Spinach Salad w/Mint Mustard Vinaigrette Flank or Flat Iron Broiled with Scallion Pesto Pan Roasted Red Potatoes Caramelized Pears with Vanilla Yogurt Sauce

SOUTH-WEST FLAVORS: Chicken Thigh Chili w/ Black Beans Pumpkin Cornbread w/ Chive Butter Lime Cilantro Shrimp w/ Soft Tortillas Cannelini Bean, Olive, Avocado, Onion Salsa Chocolate Toffee Cookies

HOLIDAY MENU: Pork Tenderloin with Pear -Apple Sauce Butternut Squash Gratin Mushroom s w/ Bean Puree on Bruschetta Gorgonzola and Proscuitto Pops on Apple Goat Cheese and Chive Pops on Cucumber Chocolate Sheet Cake Stacked Layers w/ Chocolate Ganache Frosting

FRANCO-SWISS FLAVORS: Easy homemade Spaetzle w/ Herb Oil and Butter Puree Julienne of Chicken Tenders w/ Mushrooms and Herbs Salad of Roasted Beets, Oranges, and Watercress w/ Balsamic Glaze Tarragon Dressing Walnut Torte w/ Mascarpone Lemon Cream.

DINNER IN ABOUT 30 MINUTES: Oregano Spiced Shrimp w/ Grits Honey Ginger Pork Stir Fry w/ Snap Peas and BroccoliniMango and Chickpeas w/ Thyme and Chive Puree on Greens Pistachio Lime Cookies w/ Vanilla Yogurt Ice Cream.

SPANISH TABLE: Paella w/ Chorizo, Scallops and Clams Yogurt Scallion Flatbreads Roasted Ratatouille of Red Peppers, Eggplant and Onions w/ Goat Cheese and Herb Puree Ramekin Flans w/ Caramel Sauce Mascarpone Stuffed Dates w/ Pistachios.

A LITTLE ASIAN INFLUENCE: Lamb w/ Yogurt Tikka Masala Curried Chickpeas and Spinach Naan Breads w/ Garlic and Onion Salad of Shredded Carrots and Greens w/ Papaya and Avocado/Coconut Cilantro Yogurt Puree Ginger Cupcakes w/ Orange Chocolate Cream.

MEDITERRANEAN: Risotto w/ Shrimp, Peppers, Olives and Capers Fresh Salmon Cakes w/ Lemon Tarragon Sauce Arugula w/ Oranges, Fennel and Avocado Herb Pomegranite Vinaigrette Almond Cake w/ Honey Goat Cheese Ice Cream

FAST AND EASY: Shrimp with five-spice Sauce Chicken with Basil and Coconut Milk Golden Garlic Fried Rice Peanut Sesame Noodles Winter Shredded Salad of Fennel, Radish, Raddichio with Miso Ginger Dressing Lemon Puddings with Vanilla Lemon Yogurt Ice Cream.

ITALIAN SUPPER: Lemon Basil Chicken Breast with Capers Cashew Cilantro Dressing Wild Mushroom Barley Risotto Pan Tossed Tomato, Scallion and Wilted Spinach Salad with Pine Nuts Fruit Crisp with Vanilla Ice Cream.

QUICK AND EASY: Poached Garlic, Shallots and Shrimp in Olive Oil with Lemon and Basil: Stir-fried Pork, Leeks and Mushrooms with Garlic Noodles Pan Roasted Asparagus with Crumbled Goat Cheese over Baby Spinach Strawberries with Lemon Custard and Rhubarb Sauce.

AUTUMN GARDEN MENU: Butterflied Pork Tenderloins and Chicken Breasts Onion Mushroom Empanada Turnovers Chopped Greek Salsa Salad and sides of other vegetables (peppers, chard, . ) from the garden Dessert of apples or pears with almond topping.

SPANISH FLAVORS: Pita Pizzas with goat cheese, Spanish Fish Stew with Saffron, Cod, Shrimp, and Fennel, Rice w/ herbs, Salad Greens w/ tomato, olives, proscuitto, and red pepper pesto, Apple sponge puddding with vanilla cream sauce.

SPANISH FLAVORS: Gazpacho, Saffron Paella w/sausage, shrimp and chicken, Salad w/ beets, fennel, orange and spinach, Lemon sponge cake w lemon ricotta cream.

WINTER FLAVORS: Spinach and butternut squash Samosas, Salmon and zucchini Kebabs, Sweet potatoes and onion saute, Coleslaw of cabbage, carrot, fennel, onion with sweet vinegar/herbs, Almond Slices w rasberry preserves and mascarpone sauce.

BURGERS AND BISCUITS: Fresh Salmon Chive Burgers Caribbean Sweet Mustard Turkey Burgers Garlic Chive Biscuits and Buttermilk Thyme Biscuits Roasted Asparagus Mango, Cucumber and Romaine Sweet Vinegar Slaw Souffled White Chocolate Bread Pudding.

LOCAL COMFORTS: Rosemary Lamb Shanks with Shitake Mushrooms Sweet Nutty Brown Rice with Herbs Snap Peas with Scallions Bibb Lettuce, Honey Rice Vinegar Dressing Cinnamon Scones with Rhubarb Sauce.

EASY FRENCH: Shrimp Remoulade Split Roasted Chicken with Lemon and Honey Gratin of Potatoes Composed Salad with Green Beans and Tomatoes Crème Brulee with Strawberries Orange Liqueur.

MORE ITALIAN: Caponata Tarts (eggplant, peppers, onions&hellip) Easy Ricotta Gnocchi (hand-rolled) with Cream and Tomato sauce Anchovy Sauce with Celery and Garlic Toasts Some kind of Summer Salad with Tarragon Dressing Chocolate Custard with Amaretto Biscotti.

MEDITERRANEAN: Olive, Caper, Tomato Tapenade Shallot Foccacia Proscuitto Stuffed Chicken Thighs with Lemon Garlic Goat Cheese Sauce Orzo with Basil, Oregano, Mint and diced artichoke hearts Cucumber in Honey Yogurt Vinaigrette on Arugula with Roasted Peppers Caramelized Apple or Pear Tart with Mascarpone Vanilla Sauce.

TURKISH DELIGHTS: Baked Fish with Cilantro Pesto Crust Pan grilled Lamb on skewers with Mint Yogurt Sauce Bulgur with Spices, Apricot, Onions, Tomatoes and Feta Pomegranate Dressing Date and Walnut Pastries with Honeyed Oranges.

MOSTLY VEGETARIAN TWO: Coconut Marinated Pan Grilled Tofu (or Chicken breast) with Basil Pesto Sauce Wild Mushroom and Chard Quiche Tomato Cucumber Couscous in Lettuce Cups Vanilla Chocolate Ice Cream with Strawberries and Coconut Cookies.

TURKISH-MIDDLE EASTERN: Mushroom Stuffed Eggplant Chickpeas/Beans with Lemon, Parsley and Sliced Eggs Pan-Roasted White Fish with Peppers and Olives Couscous with Tomatoes, Herbs, Dried Apricots Phyllo Honey Walnut Tarts with Oranges in Syrup.

SPANISH: Marinated Oregano Garlic Shrimp Mussels with Serrano Ham and Lemon Zest Vegetable Paella Roasted Eggplant, Tomato and Peppers over Salad Greens with Pepper Jelly Vinaigrette Egg Custard Bread Pudding with Caramel Syrup.

AMERICAN SOUTHWEST: Cumin Cornmeal Waffles with Chive Sour Cream and Lime Cilantro Shrimp Pork Tenderloin with Creamy Chipotle Sauce Blackbean, Avocado, Tomato Salsa on Spinach Greens Roasted Fingerling potatoes with Pumpkin Seeds Caramelized Apple Sauce with Cinnamon Chili Chocolate Brownies.

FRENCH FUSION: Chive Drop Biscuits with Fennel Butter and Salmon Rillettes Pan-Grilled Trout with Lemon Rouille Warm Potato Salad with Roasted Peppers and Basil Dressing over Salad Greens Vanilla Souffle and Dulce de Leche Ice cream.

SPREADS, STOVE-TOP BREADS, AND SOUPS (including Bean Butternut Squash Chicken)

Chicken Thigh Ragout Provencal Baguettes with Ratatouille (onions, peppers, tomatoes, squash) Autumn Greens, Apple, Pear, Walnut and Warm Goat Cheese Salad Double Chocolate Cake.



FRENCH AUTUMN: Roasted local boned leg of lamb, stuffed with herbs Mushroom Sauce Grated Potato Cakes Whipped Butternut Squash w/ Chives Roasted Honey Glazed Beets + Carrots Fruit Clafoutis (soufflé-like egg and milk batter).

MOROCCAN INSPIRED PAELLA: Rice, Chicken, Sausage, Shrimp Olive Rosemary Bread Salad of Oranges, Fennel, Asparagus Lemon Teabread w/ Lime & Orange Zest.


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Beetroot recipes

Brighten up your plate with our brilliant beetroot recipes. The earthy flavour of this vibrant vegetable works well in salads, soups and even brownies.

Beetroot fritters with soured cream & salmon tartare

Warm and crispy beetroot fritters pair perfectly with cold cream and delicate, raw salmon. A tasty starter or a light lunch that's rich in omega-3

Beetroot burger

Looking for a vegan burger with bite and bags of flavour? Look no further – we’re confident that meat-eaters, veggies and vegans alike will love this beetroot burger recipe

Beetroot & red onion tarte tatin

Try this vegan tart for a show-stopping centrepiece. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration.

Beetroot hummus party platter

This one-platter-serves-all beetroot hummus will be a big hit, and doesn’t require any cooking

Salt-baked beetroot with feta & pickled onions

The salt crust really intensifies the natural flavour of the beetroot as it steams in its own juices, seasoning it as it cooks

Pickled beetroot

Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses

Beetroot & onion seed soup

A deep red autumnal soup that's low fat, vegetarian and full of flavour. Beetroot and apple give this soup a subtle sweet flavour, while lentils add protein and bulk

Beetroot latkes

Make beetroot the star ingredient with these healthy latkes which provide three of your 5-a-day. The purple root is packed full of vitamin C and folate

Beetroot brownies

With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit

Beetroot, hummus & crispy chickpea sub sandwich

Load up a sub with homemade hummus, beetroot, chickpeas and salad to make this filling vegan sandwich. An ideal lunch for when hunger strikes

Beetroot & lentil tabbouleh

Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day

Beetroot & halloumi salad with pomegranate and dill

Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination

Cheat’s beetroot biriyani

Cook this beetroot biriyani and freeze the leftovers for busy weeknights. With colourful beetroot taking centre stage, it's full of spices and is a flavourful dish

Beetroot falafel

Jazz up an all-time vegetarian favourite by adding vibrant beetroot - serve with tahini yoghurt dip and pickled beets

Creamy beetroot risotto

This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring

Beetroot pancakes

Whizz beetroot into an easy batter to make these bright purple pancakes, then top with a warm fruit compote for a hearty weekend brunch. You can use this recipe to make blini-style canapés, too.

Salmon with beetroot, feta & lime salsa

Rustle up this tasty salmon dish with just four ingredients. Ideal for a quick and easy midweek meal with a tasty feta and beetroot salsa on the side


Sometimes leftovers are the only option

Come home late from chores & such, combine the tailings of the dark meat of a roast chicken, home-canned tomatoes, salsa, taco mix, and grated cheese. Layer the bottom with more tomatoes and a bit of salsa. Line corn tortillas with a bit of sour cream, then fill with the mix, nestling them in the pan. Cover with a bit more of the same. Bake until hot and serve with rice cooked in chicken broth and mixed with steamed corn.

Serve it, take one bite and realize that it tastes more like vinegar than anything else. Toss it and wonder where you went wrong. Fix a plate of sliced chicken, some rice and corn, and top it all with some leftover gravy.

Sometimes, leftovers really are the only option.


Recipes from the Farm

One of the best parts of working at a farm is thinking about delicious ways to eat the food we grow and sell! Here are some of our favorites. Let us know what you think!

Recipe Highlight: Casarecce Pasta with Pea Shoots & Yogurt

From Amy Rindskopf, our Event Manager:

“This is a fresh spring take on a creamy pasta sauce. The yogurt lightens the flavors while the pea shoots add a delightful crispiness.”

  • 4 tbsp olive oil, divided
  • 500 g full-fat plain yogurt, at room temperature
  • 1 1⁄4 tsp ground cumin
  • 1 1⁄2 tsp cornstarch
  • 2 egg yolks
  • 2 cloves garlic minced
  • 4 tablespoons green garlic or scallions, finely chopped
  • 6 ounces pea shoots, cut into 1-inch pieces
  • 1 cup frozen peas
  • 400 g casarecce or farfalle pasta
  • ½ cup grated parmesan cheese
  • Salt & black pepper, to taste
  • In a bowl, combine the yogurt, cumin, cornstarch, egg yolks, 1 tablespoon of oil, and a pinch of salt, and stir to combine. Pour the mixture into a large sauté pan set over medium-low heat. Cook, stirring often, until thickened and just beginning to bubble, about 15 minutes.
  • While sauce is cooking, heat 2 tablespoons of oil in a medium frying pan over medium heat. Add the garlic and green garlic/scallions and cook gently until fragrant. Add pea shoots and stir to combine. Add frozen peas and turn off heat, stirring to combine.
  • Meanwhile, bring a large pot of well-salted water to a boil and add the pasta, cooking it according to the package instructions until almost al dente, usually around 6 minutes. Reserve 1 cup of cooking water to add to the sauce. Drain pasta and return to pot.
  • Add half of the garlic mixture to the pasta and mix gently to combine. Add yogurt sauce to pasta and mix gently. Add reserved pasta water as needed to make a smooth mixture. Add most of the parmesan cheese and mix again. Place servings in bowls and divide remaining garlic mixture over the pasta. Sprinkle with extra parmesan and ground pepper. Enjoy!
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Recipe Index

Veggies

Arugula Nettle Pesto

From our Assistant Farm Manager, Diana Shomstein (2019)

“I recently made a pesto with ingredients that resemble a basil pesto– green herbs, oil, nut or seed, citrus, a nutty cheese, and seasonings– but reflect what I had in my refrigerator and cupboards without getting anything from the store.”

Ingredients

  • 2 cups fresh arugula
  • 2 cups Nettles, blanched
  • 1/3 cup chives, chive flowers, scallions or any fresh allium
  • A small handful of fresh mint
  • 1/2 cup olive oil
  • 3/4 cup pumpkin seeds (or any seed/nut)
  • Salt
  • Pepper
  • 3 tablespoons balsamic vinegar or lemon juice
  • 2 tablespoons nutritional yeast or 1/3 cup any grated hard cheese

Preparation

I started with nettles and arugula as the base for the green herbs, adding a few leaves of fresh mint to lighten and brighten up the flavor. I also included some scallions and chive flowers as they both have distinct and zingy flavors in the allium family that complement the spicy in arugula and the savory in nettles.

I used pumpkin seeds and nutritional yeast for fat and nuttiness. Olive oil brought it together, and then instead of fresh lemon, which I did not have at the time, I used a nice balsamic vinegar for the citrus element. Plenty of ground pepper, and blend it all together. I found that if I needed a little liquid when blending, I could use more oil, or the nettle blanching liquid. Store it in the refrigerator, and use as a spread with crackers, fresh bread, or on cooked grains like kasha or rice.

Baked Feta with Chickpeas & Kale

From Amy Rindskopf, Event Manager

“This is a tangy and delicious veggie-centric meal. If you’ve never heated feta until it melts, you are in for a treat!”

Ingredients:

  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon cumin seeds (optional)
  • 8 ounces kale (1 large or 2 small bunches), stems removed and leaves torn into bite-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves) — substitute: spinach (fresh or frozen)
  • 3 cups tomato sauce
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon fresh lemon juice, plus additional wedges for serving
  • Kosher salt
  • 1 (12-ounce) block feta, cut into ½-inch- thick slices
  • Freshly ground black pepper
  • Warm pitas or crusty baguette slices, for serving

Preparation:

1. Preheat the oven to 350°F.

2. Heat a 14-inch oven-safe skillet over medium heat and add the oil. When the oil’s hot, add the cumin seeds (if you’re using them) and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next.

3. When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ½ cup water. Give everything a stir and let it come to a simmer. Taste the sauce for salt and add a little if needed. (Whether it needs it will depend on how salty your tomato sauce is, but keep in mind that the feta is salty, too.)

4. Nestle the feta slices into the sauce and give them a few good grinds of black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle a little olive oil over the whole thing and serve with warm bread and lemon wedges.

Beet Hummus

Celery Quick Pickles, with Garam Masala

From our Event Manager, Amy Rindskopf

“Pickles don’t have to be made from cucumbers. And quick pickles don’t require canning: your refrigerator does all of the hard work. These celery pickles are crunchy, spicy and cool: the perfect summer snack!”

Ingredients

  • 1 cup white vinegar
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 4 garlic cloves, smashed
  • 1 tablespoon Fork in the Road garam masala spice mix (see Note)
  • 8 large celery stalks, peeled and cut into pieces (see note)

Preparation

Bring the vinegar, sugar, and salt to a boil in a small saucepan. Stir until sugar and salt are dissolved. Remove from heat and add garam masala.

Place the celery pieces in a large bowl (preferably glass or ceramic) and pour the vinegar mixture over it. Stir to combine spices. Make sure all the pieces are submerged in the brine. Allow to cool completely (at least a couple hours) before serving.

If you would like to make longer stalks into pickles, you can cut them to the length of the tallest wide-mouthed Mason jar you have. Stand them upright in the jar and pour the brine over them. Cover tightly. As the pickles cool, you may have to shake the jar (carefully!) to distribute the spices and brine.

Don’t have Fork in the Road’s garam masala spice? You can make your own version: 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 1/2 teaspoon cloves, 1/2 stick of cinnamon, 1/2 teaspoon black peppercorns, 1/2 teaspoon nutmeg or mace, 1/2 teaspoon red chili flakes. Pulse briefly in a small food processor or spice grinder.

Chimichurri Sauce

From our Event Manager, Amy Rindskopf

“Chimichurri sauce is South America’s sassy answer to pesto: a blend of parsley, cilantro, spicy peppers, red wine vinegar and garlic create a refreshing and tangy sauce that is good on everything. Think of it as a pesto with staying power and zip: it doesn’t brown when exposed to air, and jalapeños! I mixed it with pasta but it also goes great with zucchini, chicken, fish, sausage or steak.”

Ingredients

  • 1 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 2 cloves garlic (or 2-3 garlic scapes or 3 scallions)
  • 1 jalapeño, trimmed, seeds & pith removed (or dried chile pepper flakes, to taste)
  • 3 Tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt

Preparation

Combine parsley, cilantro, garlic and jalapeño in food processor or blender. Process until chunky. Add vinegar and process more. Add oil and salt, and process until smooth, scraping down sides as necessary. Let rest for 20 minutes. Keeps in refrigerator for up to a week.

Serve with zucchini, pasta, chicken, fish, steak or sausage.

You can make this as thick or thin as you like. Add more greens for a thicker sauce add more oil for a thinner sauce.

Coconut Curry Stew

Coconut Curry Stew
From Amy Rindskopf, Event Manager

“This is a very flexible recipe — all you really need is a can of coconut milk, some veggies, some noodles, and some sort of spicy sauce. The result is a yummy weeknight stew!”

Ingredients:

  • 8 ounces rice vermicelli noodles (or other small noodle)
  • 2 tablespoon coconut oil
  • 4 cups chopped sweet potato, carrots, parsnips, cauliflower or winter squash
  • 4-inch piece ginger, finely grated (no need to peel)
  • 8 garlic cloves, finely grated
  • 2 tablespoons Thai red chili paste or 4 tablespoons Thai red curry paste (less spicy than the chili paste)
  • Kosher salt and black pepper
  • 1 (14-ounce) can full-fat coconut milk (add 2 cans to make it more soup and less stew — I only had one can!)
  • 1 cup chopped spinach or other leafy green
  • 1 bunch kale raab, chopped into 1-inch pieces or other crunchy green (green beans or edamame)
  • 1 cup frozen peas or snow peas
  • 1 carton extra-firm tofu, cut into cubes
  • 1 lime or lime juice
  • Cilantro or basil leaves, for serving

Cook the noodles according to package directions. Drain, rinse and set aside.

While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 5-8 minutes.

Stir in the coconut milk, 1 coconut can of water and 1 teaspoon salt. Bring to a simmer and add all green vegetables and tofu cook until the spinach is bright green and the sweet potato is tender, 5 to 7 minutes.

Remove from heat. Cut the lime in half squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.

Cold Cucumber Soup

  • 3 cups yogurt
  • 3 medium cucumbers, peeled, seeded and cut into chunks
  • 1 medium green bell pepper, washed, seeded, and cut into chunks
  • 4-6 cloves of garlic, peeled (or 8 garlic scapes)
  • 1 juice of lemon
  • 1 peel of lemon
  • 1 T olive oil
  • 1/3 cup cilantro
  • 1 jalapeno with seeds, stem removed (less spicy? remove seeds)
  • 1 tsp kosher salt
  • cilantro for garnish

Eggplant Baharat with Couscous and Yogurt

From our Event Manager, Amy Rindskopf

“Eggplant takes spices so well. The sweet of the raisins and the tang of the yogurt bring it all together. Inspired by a recipe from Yotam Ottolenghi’s ‘Jerusalem’. Use the grill and keep your house cool!”

Ingredients

  • 2 cloves garlic, crushed
  • 1/4 cup Baharat Spice Blend from Soluna Garden Farm
  • 1 teaspoon lemon peel, minced
  • 2/3 cup olive oil, plus extra to finish
  • 2 medium eggplants
  • 1 cup couscous
  • 3/4 cup boiling water
  • 1/4 cup golden raisins
  • 3 tablespoons warm water
  • 1 tablespoon cilantro, chopped, plus extra to finish
  • 1 tablespoon mint, chopped
  • 1/3 cup pitted green olives, halved
  • 1/3 cup sliced almonds, toasted
  • 3 scallions, trimmed and sliced
  • Juice of 1 lemon (1-2 tablespoons)
  • 1/2 cup plain yogurt (optional)
  • Salt

Preparation

Preheat oven or grill to 400 degrees.

Mix together in a small bowl the garlic, Baharat Spice Blend, lemon peel, 1/4 cup of olive oil, and 1/2 teaspoon salt.

Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the spice mix over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft. (Grill: place eggplants on a small sheet pan and cover the grill, for 30-40 minutes.)

Meanwhile, place the couscous in a large bowl and cover with the boiling water. Fluff with a fork after 10 minutes.

Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the couscous, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.

Serve the eggplants warm or at room temperature. Place 1/2 eggplant, cut side up, on each individual plate. Spoon the couscous on top, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of yogurt and oil.

Eggplant with Garlic Sauce

From our Event Manager, Amy Rindskopf

“So, so good! This will make an eggplant believer out of the most suspicious guest. Don’t do pork? Tried it with ground chicken or turkey.”

Ingredients

  • 18 ounces Chinese eggplant (about 3 small), cut into 1/8-inch chunks
  • Salt
  • 1 tablespoon soy sauce
  • 1 ½ teaspoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon minced garlic
  • 1 ½ teaspoons fermented soybean paste
  • 1 teaspoon hot chili paste
  • 2 tablespoons peanut oil
  • 6 ounces ground pork
  • Hot steamed rice (optional)

Preparation

Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.

In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.

In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.

Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and 3/4 cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.

Gazpacho-ish

From our Event Manager, Amy Rindskopf

“Gazpacho is a classic summer soup: fresh tomatoes, cucumbers and peppers blended together. But sometimes, you don’t have the right ingredients. This is my version from the summer veggies I had on hand: tomatoes, zucchini, scallions. Just as delicious, but with a subtle twist!”

Ingredients

  • 2-3 pounds ripe red tomatoes, cored and roughly cut into chunks
  • 2 small/1 medium zucchini, stems removed and cut into chunks
  • 6 scallions, chopped reserve one for garnish
  • 2 teaspoons red wine or sherry vinegar, more to taste
  • Salt
  • ½ cup extra-virgin olive oil, more to taste, plus more for drizzling

Preparation

Combine tomatoes, zucchini, scallions in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

With the motor running, add the vinegar and 1 teaspoon salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, ideally 6 hours or overnight. (Don’t have that much time? Serve over ice cubes!)

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. Sprinkle with scallions and a few drops of olive oil.

Grilled Zucchini with Chickpeas

From our Event Manager, Amy Rindskopf

“Zucchini season is an awesome part of the summer — until it isn’t. When everyone you know is leaving zucchini on your doorstep, it’s important to know how to do more than make zucchini bread. Here’s a great one: lots of flavor and different textures, plus quick and easy to cook on even the hottest days! Looking for more protein? Mix into a salad with quinoa or add freshly grilled or canned fish.”

Ingredients

  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, peeled
  • 1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika*
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 scallions, thinly sliced
  • 1/4 cup chopped fresh Italian parsley (optional)

Preparation

Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Meanwhile, prepare grill (medium high heat) or broiler. Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, turmeric, paprika, kosher salt and freshly ground black pepper. Toss to coat evenly.

Place zucchini on grill. Grill until tender and browned on all sides, 10 to 12 minutes. If using broiler, broiler for 4 minutes per side, being careful not to burn the zucchini. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture. Toss to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Kale Tabbouleh

From our Farm Manager, Adrienne Altstatt:

“I love this recipe because it’s quick and easy and it’s tasty as all h*ck! I have been known to eat it right out of bowl and/or finish half of it in one go. Sometimes I modify it a bit depending on what’s available, but I stick to the bones of it and it doesn’t disappoint time and time again. (And I dislike parsley immensely).”

Ingredients

  • ⅔ cup fine bulgur
  • 3 tablespoons lemon juice
  • 1 shallot, finely chopped
  • 2 teaspoons ground cumin
  • 1 ¼ teaspoons fine sea salt, more as needed
  • ½ cup extra-virgin olive oil, more as needed
  • 1 bunch kale, stems removed, leaves finely chopped (5 cups)
  • 2 large ripe tomatoes, diced (about 2 cups)
  • ½ cup torn mint leaves
  • ½ cup diced radish
  • Black pepper, as needed
  1. Cook bulgur according to package instructions. Cool.
  2. In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
  3. In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.

Kohlrabi Slaw

From our Event Manager, Amy Rindskopf

“Kohlrabi is a great vegetable to use without cooking — it’s crisp and clean in flavor, and works well with lots of herbs. This quick slaw adds crunch at your bar-b-que or picnic.”

Ingredients

  • 1 pound kohlrabi, trimmed of tough peel
  • 3 tablespoons neutral oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sour cream
  • 2 tablespoons plain yogurt
  • Kosher salt
  • 1 1/2 tablespoons fresh tarragon, finely chopped, or 1 teaspoon dried tarragon
  • 2 tablespoons parsley or chervil, finely chopped
  • 1 tablespoon chives or scallions, finely chopped
  • Freshly ground pepper

Preparation

Cut the kohlrabi into fine matchsticks.

Make the dressing: combine remaining ingredients in a medium bowl. Stir until smooth and taste for seasoning.

Toss the kohlrabi matchsticks with just enough dressing to coat well. Taste and season again.

Mujaddara with Green Lentils & Chickpeas

From Event Manager Amy Rindskopf

“Anything with fried onions is clearly a good thing. Add two kinds of legumes and rice? It’s a win-win-win! This recipe is inspired by Joyce Goldstein’s book ‘Saffron Shores’”

Ingredients for 4 people (double for a crowd!)

  • 1/4 cup plus 2 Tablespoons oil
  • 3/4 teaspoon salt
  • 1 cup green or black lentils, sorted and rinsed
  • 1 cup cooked chickpeas
  • 1 tsp ground cumin
  • 1 cup basmati rice
  • 4 large onions, peeled, cut in half, and sliced into thin semi-circles
  • 2 T parsley, chopped
  • ½ tsp cinnamon

Other possible ingredients: sliced onions, apples (diced), bell peppers (diced)

Preparation

Rinse and pick over the lentils. In a medium saucepan, combine the lentils and salted water to cover. Bring to a boil, reduce heat to a simmer, cover, and cook until tender but firm, 25 to 30 minutes. Drain and mix in cinnamon.

Heat 1/4 cup oil in a skillet over medium-high heat until oil glistens and coats the bottom of the skillet. Add the thinly sliced onions, and cook for about 20 minutes, or until desired color is achieved, stirring as needed.

If using chickpeas, heat a sauté pan on medium-high heat and add 2 Tablespoons of oil. When pan is hot, add chickpeas, cumin and salt. Fry chickpeas for 2-3 minutes and then add 1/4 cup water. Cook until water is reduced by 2/3.

Cook rice until al dente, about 20 minutes. Add to the lentils and toss to combine. Stir and add half the onions and all of the chickpeas. Taste and adjust the seasoning. Top with the remaining onions. Serve warm or at room temperature, garnish with parsley, if using.

  • Have kids who don’t like their foods to touch? Skip the mixing step and serve as separate dishes!

Pasta Salad with Roasted Eggplant, Chile & Mint

From Event Manager Amy Rindskopf

“Pasta salads are great fresh at room temperature or chilled. Roasted eggplant adds a meaty texture.”

Ingredients:

  • 1 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
  • 5 tablespoons extra-virgin olive oil, more as needed
  • 1/2 teaspoon kosher salt, more as needed
  • 1/4 teaspoon black pepper, more as needed
  • 3 medium tomatoes, cored and diced
  • 1 pound dried pasta
  • 3 garlic cloves, peeled and minced
  • 1/4 teaspoon red pepper chili flakes
  • 8 ounces mozzarella cheese, cut into 1/2-inch cubes
  • 1 teaspoon lemon peel, minced
  • Juice of 1 lemon, to taste
  • 1/4 cup torn basil leaves
  • 2 tablespoons torn mint leaves

Preparation

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.

Place tomatoes in large bowl and sprinkle lightly with salt.

Bring large pot of salted water to a boil. Cook pasta to al dente according to package instructions drain well.

While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and transfer garlic-chili oil to tomato bowl mix gently. Add eggplant and lemon zest, and toss well.

Add pasta and mozzarella to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Summer Pasta with Zucchini, Ricotta & Basil

From Event Manager Amy Rindskopf

“A great pasta dish for when the zucchini and basil are ready to be enjoyed!’”

Ingredients:

  • Extra-virgin olive oil
  • 1 small onion, finely diced
  • 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
  • Salt and pepper
  • 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
  • 1 ounce basil, about 2 cups loose leaves
  • 1 pound ziti or other dry pasta
  • 8 ounces ricotta, about 1 cup (see recipe)
  • Pinch of crushed red pepper
  • Zest of 1 lemon
  • 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Preparation

Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.

Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.

Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.

Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

Raw Beet Salad

Best Roasted Potatoes
From Event Manager Amy Rindskopf

“Raw beets are sweeter than cooked. So not only is this a great hot weather recipe (no over! no stove!), it is also a great way to introduce beets to the uninitiated.”

Ingredients:

  • 1 pound beets
  • 4 scallions
  • Salt and freshly ground black pepper
  • 2 teaspoons Dijon mustard, or to taste
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons sherry vinegar or other good strong vinegar
  • 4 ounces feta cheese, crumbled
  • 1/2 cup fresh herbs: parsley, dill, chervil, rosemary or tarragon minced

Peel the beets and trim the ends. Cut beets in half or quarters and place in the bowl of a food processor fitted with the metal blade, and pulse carefully until shredded do not puree. (Or grate the beets by hand.) Scrape into a medium bowl.

Trim scallion ends and thinly slice them whites and greens. Mix with beets.

Mix mustard, oil, vinegar, 1/2 teaspoon salt and pepper in a small bowl. Toss with beets. Taste, and adjust seasoning. Toss in the feta and the herbs, and serve.

Roasted Potatoes

Best Roasted Potatoes
From Education Director Erika Gorgenyi

This is less of a recipe and more a technique: you can memorize it after one go round and make it whenever! Make more than you think you will need so you can have delicious leftovers (if you are lucky). Don’t worry if the cooked potatoes fall apart a little when you’re shaking them dry the craggier they are, the better, as all that roughness turns shatteringly crisp when coated with oil and blasted in the oven.

Ingredients:

  • 1-2 organic Russet potatoes per person, scrubbed with any eyes removed
  • Kosher or sea salt, to taste
  • Extra virgin olive oil
  • A few sprigs of rosemary or thyme, or both
  • Parmigiano Reggiano, for serving, if you like
  • Freshly ground black pepper

Cut the potatoes into 1–1½ inch chunks and place them in a heavy saucepan. Cover with water by 2 inches and add a healthy dose of salt—you want the water to taste like the sea. Bring to a boil and cook until tender when pricked with a fork, skimming away any foam that may appear on the surface. Drain in a colander, vigorously shaking all the water from the potatoes, and transfer to a bowl.

Toss the steaming hot potatoes with a liberal glug of olive oil and scatter the sprigs of herbs into the bowl. Pour them out onto a parchment-lined baking sheet and spread them around so there’s no overlapping, drizzling with any excess oil from the bottom of the bowl. Roast in the hot oven for 30 minutes, stirring with a spatula once or twice during baking, until well-browned on all sides.

Serve the hot potatoes straight from the oven, with finely grated Parmigiano on top, if you like, and lots of freshly ground black pepper.

Veggie Chili with Butternut, Blacks Beans & Kale

From Amy Rindskopf, Event Manager

“Veggie chilis are satisfying and filling, and great for a crowd. Everyone in my family uses a different garnish to make it their own: shredded cheese, sour cream, tortilla chips. And so easy to tweak to what you have on hand! Don’t have butternut squash? Use sweet potato. Don’t have black beans? Use chickpeas. Don’t have kale? Use spinach.”

Ingredients:

  • 1 butternut squash
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, peeled and chopped
  • 4 cloves of garlic, peeled and chopped
  • 1 teaspoon kosher salt, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 28-ounce can diced tomatoes, drained
  • 2 cups cooked black beans
  • 1 bunch Lacinato kale, chopped
  • Garnish: shredded cheese, sour cream, and/or tortilla chips!

Preparation:

Peel butternut squash with knife or peeler. Cut squash in half and remove seeds. Cut squash into 1-inch pieces.

Cook onions & Squash: Set a Dutch oven over medium-high heat. Add oil. When oil is hot, add onion, squash, and garlic. Sprinkle with 1/2 teaspoon salt. Cook, stirring, until the onions and squash are softened (but not cooked through), 5-8 minutes.

Add chili powder, cumin, 1/2 teaspoon kosher salt and black pepper and cook until scents are released, about 1 minute.

Add tomato paste and stir to coat all vegetables. Add tomatoes and beans and cook, stirring, until hot. Add 4 cups of water. When the water comes to a boil, turn down heat to medium-low. Simmer until the squash is knife tender, 30-45 minutes. [Have an Instant Pot? Cook under pressure for 15 minutes]

Add kale to chili and cook until it is just wilted. Season with salt and pepper to taste. Ladle chili into bowls and add garnishes to taste!

Veggie Pancakes

Veggie Pancakes
From Amy Rindskopf, Event Manager

“Every culture has something like pancakes in its easy-to-make, easy-to-eat category of foods. These veggie pancakes are perfect for a quick supper! I used carrots, but you could use almost any vegetable that you can easily grate. The wetter ones (think zucchini) should be squeezed out in a towel before mixing with the eggs.”

Ingredients:

  • 4 large eggs, beaten to blend
  • 1 pound carrots (about 8 medium), peeled, coarsely grated
  • 1/3 cup chopped herbs: fresh cilantro, parsley or dill (I used dried cilantro & parsley: it worked!)
  • 1/4 cup flour (any kind: wheat, chickpea, rice)
  • Kosher salt, freshly ground pepper
  • Olive oil
  • 1 cup plain whole yogurt

Preparation:

Mix eggs, carrots, herbs, 1/2 teaspoon salt, and flour in a large bowl (mixture will be loose) season with kosher salt and pepper.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Scoop two or three 1/4-cupfuls of carrot mixture into skillet, pressing each to 1/2″ thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain. Repeat to cook rest of batter, adding more oil to skillet if needed.

Meanwhile, season yogurt with ½ tsp kosher salt. Taste for saltiness add more salt if needed.

Serve carrot pancakes drizzled with salted yogurt. Great over salad greens tossed with a lemon juice & oil dressing.

Two Potato Hash

From Event Manager Amy Rindskopf

“Potato Hash warms the belly and is good for the soul! Plus, it can be made with whatever potatoes and other goodies you have on hand. This is a classic ‘no recipe’ recipe.”

Ingredients for 4 people

  • 2 Tbs + 2 Tbs extra-virgin olive oil
  • 4 medium white/yellow potatoes, diced
  • 2 medium sweet potatoes, diced
  • Protein: eggs, or sausage/ham/Spam, cubed
  • 1/2 tsp coarse salt
  • black pepper

Other possible ingredients: sliced onions, apples (diced), bell peppers (diced)

Preparation

Preheat oven to 400 degrees, with rack in lower third. On a rimmed baking sheet, toss together white/yellow potatoes and 2 Tablespoons of olive oil. On a another baking sheet, toss sweet potatoes and 2 Tablespoons of olive oil. Season both trays with salt and pepper. Arrange potatoes in a single layer and roast until the potatoes begin to crisp, 10-15 minutes. Sweet potatoes may finish before white/yellow potatoes.

While potatoes are baking, fry protein in sauté pan. Remove protein from heat, remove potatoes from oven, combine and serve!

Proteins

Baked Feta with Chickpeas & Kale

Baked Feta with Chickpeas & Kale
From Amy Rindskopf, Event Manager

“This is a tangy and delicious veggie-centric meal. If you’ve never heated feta until it melts, you are in for a treat!”

Ingredients:

  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon cumin seeds (optional)
  • 8 ounces kale (1 large or 2 small bunches), stems removed and leaves torn into bite-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves) — substitute: spinach (fresh or frozen)
  • 3 cups tomato sauce
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon fresh lemon juice, plus additional wedges for serving
  • Kosher salt
  • 1 (12-ounce) block feta, cut into ½-inch- thick slices
  • Freshly ground black pepper
  • Warm pitas or crusty baguette slices, for serving

Preparation:

1. Preheat the oven to 350°F.

2. Heat a 14-inch oven-safe skillet over medium heat and add the oil. When the oil’s hot, add the cumin seeds (if you’re using them) and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next.

3. When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ½ cup water. Give everything a stir and let it come to a simmer. Taste the sauce for salt and add a little if needed. (Whether it needs it will depend on how salty your tomato sauce is, but keep in mind that the feta is salty, too.)

4. Nestle the feta slices into the sauce and give them a few good grinds of black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle a little olive oil over the whole thing and serve with warm bread and lemon wedges.

Broiled Fish with Lemon Curry Butter

From Amy Rindskopf, Event Manager

“My family is getting fresh fish delivered from Cape Ann Fresh Catch, a community supported fishery program. Each week is a surprise of local fish! Which means we are always looking for flexible fish recipes, like this one from Melissa Clarke at the New York Times. Enjoy!”

Ingredients:

    Photo from the New York Times

Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt heat until fragrant, about 1 minute. Stir in lemon zest.

Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.

Eggplant with Garlic Sauce

From Amy Rindskopf, our Event Manager

“So, so good! This will make an eggplant believer out of the most suspicious guest. Don’t do pork? Tried it with ground chicken or turkey.”

Ingredients

  • 18 ounces Chinese eggplant (about 3 small), cut into 1/8-inch chunks
  • Salt
  • 1 tablespoon soy sauce
  • 1 ½ teaspoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon minced garlic
  • 1 ½ teaspoons fermented soybean paste
  • 1 teaspoon hot chili paste
  • 2 tablespoons peanut oil
  • 6 ounces ground pork
  • Hot steamed rice (optional)

Preparation

Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.

In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.

In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.

Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and 3/4 cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.

Mujaddara with Green Lentils and Chickpeas

From Event Manager Amy Rindskopf

“Anything with fried onions is clearly a good thing. Add two kinds of legumes and rice? It’s a win-win-win! This recipe is inspired by Joyce Goldstein’s book ‘Saffron Shores’”

Ingredients for 4 people (double for a crowd!)

  • 1/4 cup plus 2 Tablespoons oil
  • 3/4 teaspoon salt
  • 1 cup green or black lentils, sorted and rinsed
  • 1 cup cooked chickpeas
  • 1 tsp ground cumin
  • 1 cup basmati rice
  • 4 large onions, peeled, cut in half, and sliced into thin semi-circles
  • 2 T parsley, chopped
  • ½ tsp cinnamon

Other possible ingredients: sliced onions, apples (diced), bell peppers (diced)

Preparation

Rinse and pick over the lentils. In a medium saucepan, combine the lentils and salted water to cover. Bring to a boil, reduce heat to a simmer, cover, and cook until tender but firm, 25 to 30 minutes. Drain and mix in cinnamon.

Heat 1/4 cup oil in a skillet over medium-high heat until oil glistens and coats the bottom of the skillet. Add the thinly sliced onions, and cook for about 20 minutes, or until desired color is achieved, stirring as needed.

If using chickpeas, heat a sauté pan on medium-high heat and add 2 Tablespoons of oil. When pan is hot, add chickpeas, cumin and salt. Fry chickpeas for 2-3 minutes and then add 1/4 cup water. Cook until water is reduced by 2/3.

Cook rice until al dente, about 20 minutes. Add to the lentils and toss to combine. Stir and add half the onions and all of the chickpeas. Taste and adjust the seasoning. Top with the remaining onions. Serve warm or at room temperature, garnish with parsley, if using.

  • Have kids who don’t like their foods to touch? Skip the mixing step and serve as separate dishes!

New England Boiled Dinner

From Amy Rindskopf, our Event Manager:

“A classic cold weather meal, New England Boiled Dinner is made with hearty vegetables and brisket. Switch the brisket for corned beef, and you have a traditional Irish-American meal on St. Patrick’s Day: Corned Beef & Cabbage. True corned beef takes weeks to cure, so if you don’t have one, this recipe shows you what to do with a regular brisket. Enjoy!”

  • 3 1/2 pounds corned beef brisket or plain beef brisket
  • 15 peppercorns
  • 8 whole cloves
  • 1 bay leaf
  • Salt, if using plain brisket
  • 2 medium sized turnips, peeled and quartered
  • 4 red new potatoes, peeled and quartered
  • 3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
  • 1 small head cabbage, cut into fourths
  • Put brisket in a 5 or 6 quart Dutch oven and cover with an inch of water.
    — If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.
    — If using plain brisket, add a teaspoon of salt for every quart of water.
  • Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for 4 hours or until the meat is tender (a fork goes through easily). (Or you can use a slow cooker: cook on low for 4-5 hours)
  • Remove meat, add vegetables, raise the heat and bring to a high simmer. Check the broth for taste. If it is too salty, add a little more water to taste.
    Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables.
  • Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.
    Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish or mustard or both.
  • Put brisket in a slow cooker and cover with an inch of water.
    — If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.
    — If using plain brisket, add a teaspoon of salt for every quart of water.
  • Turn cooker to high until water is simmer then turn to Low. Cook on low for 4-5 hours, until meat is tender.
  • Add vegetables and continue cooking on low for 1-2 hours, until veggies are tender. Check the broth for taste. If it is too salty, add a little more water to taste.
  • Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.
    Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish or mustard or both.

Royal Cottage Pie

Royal Cottage Pie

From Amy Rindskopf, Event Manager

“Everyone has probably heard about Shepard’s Pie: ground meat and veggies with mashed potatoes on top. Cottage Pie is Shepherd’s Pie made with beef (shepherd’s pie is supposed to use ground lamb). What makes this pie royal? Purple mashed potatoes, of course! It’s a great Sunday meal with leftovers for Monday lunch. You can also get everything done in under an hour, so it works during the week, too!”

Ingredients:

  • Mashed Potatoes:
    1-2 pounds of purple potatoes (sub: Yukon Gold potatoes)
    kosher salt
    3/4 cup whole milk
    4 tablespoons unsalted butter
    4 tablespoons extra-virgin oil
    freshly ground black pepper
  • Filling:
    1 pound ground beef
    1 medium onion, peeled & chopped
    2 cloves garlic, peeled & chopped
    1/2 teaspoon kosher salt
    1/2 teaspoon ground pepper
    1/2 teaspoon ground cumin
    2 carrots, peeled & chopped
    1 leek, white part only, sliced (sub: scallions, green garlic)
    1/2 cup beef or chicken stock
    1 bunch of kale, stems removed & leaves cut into ribbons (sub: any dark leafy green)

Preheat oven to 450 degrees. Start potatoes while they are boiling, start cooking filling. When filling is done, make mashed potatoes and put it all together. Bake for 10 minutes and then eat!

1. Mashed Potatoes: Set a Dutch oven filled 3/4 of the way with cold water on high heat. Add enough salt to make the water taste like the ocean and put in the potatoes. Bring the water to a boil, then reduce the heat to medium. Cook until potatoes are easily pierced, about 20 minutes. Drain the potatoes in a colander over the sink.

2. Filling: While potatoes are cooking, begin filling. Set Dutch oven over medium heat and add 2 tablespoons of oil. Add the onion, garlic, a sprinkle of kosher salt, and cook, stirring, until the onion has been softened, about 5 minutes. Add beef and cook until broken into small pieces and mostly browned, 5-10 minutes. Stir in salt, pepper and cumin, and cook for one minute.

3. Finish Filling: Add the carrots and leek and cook, stirring, until carrots are soft, about 3 minutes. Add the stock. Bring the liquid to a boil, then reduce the heat and simmer everything for 5 minutes. Toss in the kale and stir until wilted.

4. Finish mashed potatoes: Return potatoes to pot and roughly mash. Add half of milk, butter, and oil, and continue to mash. Taste when butter is fully melted and everything is about the same consistency. Add more milk, butter, or salt as desired.

5. Baking: If there is room in your filling dish, add mashed potatoes on top, smoothing them out. If not, put filling in baking dish and add potatoes on top. Bake for 10 minutes, until hot through and sauce is bubbling. Eat!

Salmon with Brown Butter Sauce and Kohlrabi Salad

Photo from Bon Appetit Magazine


Watch the video: Roasted Beetroot Salad with Feta Cheese and Walnuts (December 2021).