Local Food Hub:
- Local dried black beans (Steadfast Farm-Red Hill, Virginia)
- Bunched red beets
- Hakurei salad turnips
- Pak Choi
- Gold Rush apples
From Martha Stewart
Beet, Cheddar, and Apple Tarts
1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds
3/4 cup shredded white cheddar (3 ounces)
1 small apple, cored and very thinly sliced
1-2 small beets, scrubbed, peeled, and very thinly sliced
Coarse salt and ground pepper
1/2 teaspoon fresh thyme leaves
Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.
From Fat Free Vegan Kitchen
Tropical Black Bean and Collard Green Soup
1 pound dried black beans (about 2 cups)
1 large onion, chopped
3 ribs celery, diced
4 cloves garlic, minced
2 tablespoons ginger-root, minced
1 teaspoon thyme
1 1/2 teaspoon Ancho chili powder (or other pure, mild chili powder)
1/4 teaspoon chipotle chili powder or cayenne
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 cup carrots, diced or sliced (Substitute with either hakurei turnips OR beets for a little extra sweeteness!)
2 cloves garlic, minced (or to taste)
1 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
additional chili powder, to taste
salt, to taste
12 ounces collard greens, cut into bite-sized pieces (or use the greens of your choice)
1/2 cup fresh orange juice
1 orange, sliced, for garnish
Rinse the beans and pick over them to remove any debris. Cover with water and either allow beans to soak at least 8 hours or do a quick soak by bringing to a boil for 1 minute and then allowing to soak for an hour. Keep soaking until you are ready to cook, and then drain the soaking liquid.
Heat a large pot or pressure cooker; spray lightly with olive oil if desired. Add the onion and celery and cook, stirring, until softened. Add the garlic and ginger and cook for another minute.
Add the drained beans, 7 cups of water (6 if pressure cooking), thyme, chili powders, allspice, and nutmeg. Bring to a boil.
If pressure cooking, lock on the lid and bring to high pressure. Cook at high pressure for 9 minutes. Remove from heat and allow pressure to come down naturally.
If cooking in a regular pot, simmer until beans are very tender, 1-2 hours depending on your beans. If beans seem too dry, add additional water.
Once beans are tender, puree using a hand blender or in batches in a regular blender. Return to pot and add remaining ingredients, except orange juice, and add salt and chili powder to taste. Simmer until carrots and collards are tender. Add orange juice just before serving. Serve garnished with orange slices on top or on the side.