January 3

Albert's Organic:

  • Parsnips
  • Fennel
  • Red kale
  • Spaghetti Squash
  • Portabella mushrooms
  • Cara Cara oranges

 

From Dishing up the Dirt food blog; modified for red kale

 

PARSNIP RED KALE & CHICKPEA CURRY

 

Serves 4 to 6

Ingredients:

2 Tablespoons coconut oil

1 yellow onion, diced

1 1/2 -2 1/2 Tablespoons of good quality curry powder (more or less depending on spice preference)

3 cloves of garlic, minced

1 Tablespoon fresh ginger, peeled and minced

1 small jalapeño, diced (remove seeds for less heat)

Diced parsnips

1 (28 oz) can diced tomatoes, with their juices

2-3 cups vegetable stock

1 bunch kale, tough stems removed and finely chopped

1 cup cooked chickpeas (if from the can rinsed and drained)

Salt and pepper to taste

Fresh lime juice for serving

Minced parsley for serving

 

Directions:

Heat the coconut oil in a large dutch oven over medium-high heat. Add the onion and sauté until tender and fragrant. About 5-8 minutes, stirring often. Add the curry powder, garlic ginger, jalapeño and parsnips. Cook, stirring often, until the vegetables soften up a bit. About 5 minutes.

Stir in the tomatoes and 2 cups of vegetable stock. Season with plenty of salt and pepper. Bring to a boil. Reduce the heat and simmer until the parsnips are fork tender. About 20 minutes. Add the collard greens and chickpeas and cook for about 5 more minutes or just until the greens have wilted. Add more vegetable stock if need be.

Taste test and adjust seasonings if necessary. Serve with minced parsley, fresh lime juice and crusty bread.

 

From Pickled Plum food blog; modified for portabella mushrooms

 

Garlic Parmesan Spaghetti Squash with Mushrooms

 

Serves 4

Ingredients:

Spaghetti squash

2 tablespoons extra virgin olive oil

Portabella mushrooms, chopped bite size

2 cloves garlic finely chopped

1 tablespoons fresh thyme

1/4 cup Parmesan cheese grated

handful flat leaf parsley finely chopped

 salt and pepper to taste

 

Directions:

Preheat oven to 380Fº

In a deep skillet (or large pan), add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.

Put the spaghetti squash on a baking tray and pierce a the skin a few time using a knife. Bake for about 1 hour, until squash can be pierced with a knife. Alternatively, you can microwave the spaghetti squash. Instructions are at the bottom.

Take squash out of the oven and let cool to room temperature. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.

Add squash to the skillet (or pan), turn the heat to high and quickly fry with mushrooms. Sprinkle parmesan while sauteing for a minute.

Turn the heat off, top with parsley and season with salt and pepper. Serve.