Thank you so very much to Kristin Dyrhaug who shares her love of cooking with us each week— gathering recipes and resources. What a gift!!
Perfect Roasted Carrots – 3 Ways (cookieandkate.com)
- 2 pounds carrots
- 2 Tbsp. extra virgin olive oil
- ½ tsp. salt
- Freshly ground black pepper, to taste
- Optional garnish: 2 tsp. chopped fresh chives, green onions, parsley or dill
Preheat oven to 400 degrees. Peel carrots and cut on the diagonal so each piece is about ½” thick at the widest part. Place carrots on a baking sheet, add olive oil, salt, and pepper. Toss until carrots are lightly coated in oil and seasonings. Arrange in a single layer and roast carrots until caramelized on the edges and easily pierced by a fork, 25 to 40 minutes, tossing hallway. Toss fresh herbs over roasted carrots if using before serving.
Spiced Roasted Carrots
- ½ to 1 ½ tsp. chili powder
- ½ tsp. ground cinnamon
Add chili powder and cinnamon with the olive oil and salt.
Honey Butter Roasted Carrots
- 1 Tbsp. unsalted butter
- 1 Tbsp. honey
When carrots are nearly done baking, melt butter in a small saucepan over medium heat. Once melted, cover the pan to avoid splatters and continue cooking, swirling the pan occasionally, just until you start seeing golden flecks at the bottom, about 2 minutes. Remove the pan from the heat and stir in the honey. Once the carrots are done, drizzle the mixture over them and toss to coat.
Potato and Collard Green Hash – serves 4 to 6 (cooking.nytimes.com)
- 1 large bunch collard greens, about 1 ½ lbs., stemmed and washed
- Salt to taste
- 3 Tbsp. extra virgin olive oil
- 1 onion, sliced verry thin in half-moons
- 2 to 4 garlic cloves, sliced thin
- ¼ to ½ tsp. crushed red pepper flakes (optional)
- ¾ lbs. yellow-fleshed potatoes
- Bring a large pot of water to boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for 4 minutes, and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.
- Heat 2 Tbsp. oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add a generous pinch of salt, the garlic and crushed red pepper flakes. Continue to cook, stirring often, until onion is tender, about 5 minutes. Stir in the collard greens. Mix together for a few minutes, add 1 cup of cooking water and salt to taste. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.
- While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes. Remove the potatoes from the cooking water and allow to cool slightly so that you can peel them if you wish. Cut potatoes into large chunks.
- Uncover greens and add the potatoes. Using a fork or a wooden spoon, crush the potatoes and stir into the greens. Add a tbsp. of olive oil and salt & pepper to taste, stir over low heat until greens and potatoes are well combined. The potatoes shouldn’t be like mashed potatoes, just crushed and intermingled with the greens, like hash. Taste, adjust seasonings, and serve.
Sauteed Brussels Sprouts – serves 4 (wellplated.com)
- 1 lb. brussels sprouts, trimmed and halved
- 2 Tbsp. extra-virgin olive oil
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1 Tbsp. balsamic vinegar or lemon juice
- 1-2 Tbsp. raw pine nuts, chopped walnuts, almonds, or pecans (optional)
- Chopped fresh herbs like parsley, mint, or cilantro (optional)
- A handful of parmesan, feta, or goat cheese (optional)
- Heat a large skillet over medium-high heat, add oil, heat until hot and shining, swirl to coat the pan, and add the halved brussels sprouts cut side down. Let sit undisturbed for 5-8 minutes, until they develop a dark, caramelized sear. Add salt & pepper, stir the sprouts, continue cooking, stirring every few minutes, until the sprouts are browned all over and just tender inside, about 6-8 minutes.
- Remove the pan from heat, stir in the vinegar and nuts, allowing the nuts to toast, stirring occasionally. Transfer to a serving plate and sprinkle with fresh herbs and cheese if using. Serve hot.
Recipe Links: Soups and Chili – Many of these recipes are adaptable to the vegetables you have on hand or your preferred taste.
- Vegetable Stock: https://nesfp.org/world-peas-food-hub/world-peas-csa/produce-recipes/vegetable-stock
- Vegetable Soup: https://cookieandkate.com/vegetable-soup-recipe/
- Cabbage Soup: https://www.thekitchn.com/recipe-the-easiest-most-delicious-cabbage-soup-254146
- Butternut Squash: https://www.loveandlemons.com/vegan-chili/
More Recipes Featuring Vegetables We Grow…
Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Cauliflower | Celeriac | Chard | Cilantro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Melon | Onions | Parsley | Parsnips | Pea Vines | Peppers | Potatoes| Pumpkins | Radishes | Rhubarb | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini |