January 31

Local Food Hub:

  • Sweet potatoes (Walnut Wind Farms--Pittsylvania County)

Albert's Organics:

  • Organic broccoli (Boskovich Farms--California)
  • Organic Brussel sprouts (Hope Organic Vegetables--Mexico)

Manakintowne:

  • Frisee

LHGG's Garden:

  • Mixed herbs (Sage, Rosemary, Thyme)

Agriberry:

  • Pink Lady (Hollabaugh's Orchard--Biglersville, PA)

 

 

From Mountain Mama Cooks Food Blog; modified for Brussel sprouts

 

Sweet Potato and Black Bean Tacos with Cilantro-Brussel Sprout Slaw

 

Serves 4 to 6

 

Ingredients:

4 to 6-6 inch corn tortillas

For the Sweet Potatoes:

2 medium sweet potatoes, peeled and cubed

1 teaspoon salt

1/2 teaspoon ground cumin

2 tablespoons butter

For the Black Beans:

1- 25 oz can black beans, rinsed and drained

2 tablespoons butter or coconut oil

1/2 small yellow onion, diced

1/2 red bell pepper, diced

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground chili powder

1/4 teaspoon ground cinnamon

1 teaspoon salt

1/4 teaspoon ground pepper

2 tablespoons apple cider vinegar

1 generous tablespoon chopped cilantro

 

For the Sprout Cilantro Slaw:

2-3 TBSP rice wine vinegar

1 1/2-tablespoons fresh lime juice

1-tablespoons sugar

1 1/2- tablespoons vegetable or canola oil

1/4 cup roughly chopped cilantro

1/2 teaspoon salt

1/4 teaspoon ground pepper

Brussel sprouts, finely shredded 

 

Directions:

Make the slaw first by combining all the ingredients in a large bowl. Let hang out while you prepare the sweet potatoes and black beans.

To make the sweet potatoes, fill a medium saucepan with water and over high heat and bring to a boil; add the sweet potatoes and cook in boiling water until tender and done about 10 minutes.

While sweet potatoes are cooking, heat butter or coconut oil in a small saute pan.

Add onion, bell pepper, and garlic and cook for 5 minutes.

Add ground cumin, chili powder, and cinnamon; stir to combine.

Add drained black beans and heat through about five minutes. Add vinegar, salt and pepper. Stir in chopped cilantro. Turn the heat of the beans.

Drain the cooked sweet potatoes. Put them in a food processor with salt, cumin and butter. Pulse until desired texture. (I like mine a little chunky.)

To assemble tacos, line corn or flour tortillas with a generous spoonful of sweet potatoes, then black beans and finish with cilantro slaw.

Serve with fresh lime wedges and crumbled cojita cheese.

 

From My Recipes food blog

Warm Broccoli-Nut Salad

 

Serves 2 to 3

Ingredients:

12 ounces broccoli, rinsed and cut into 1-inch pieces 

1 1/2 teaspoons olive oil 

About 1/8 teaspoon salt 

1 1/2 tablespoons balsamic vinegar 

1/2 teaspoon Dijon mustard 

1/3 cup chopped toasted walnuts 

1/2 cup frisée leaves (optional), rinsed and crisped Pepper

Directions:

In a 10- by 15-inch baking pan, mix broccoli, oil, and 1/8 teaspoon salt. Spread in a single layer.

Bake in a 450° oven, stirring occasionally with a wide spatula, until broccoli is browned and tender when pierced, 20 to 25 minutes.

Meanwhile, in a bowl, mix balsamic vinegar and mustard. Add warm broccoli, walnuts, and frisée, if using, and mix to coat. Add salt and pepper to taste.