Febraury 7

Albert's Organics:

  • Organic Green cabbage (Cal-Organic--Lamont, CA)
  • Organic Parsnips (Cal-Organic--Lamont, CA)

Local Food Hub:

  • Shallots (Field Edge LLC--Floyd County)

Agriberry:

  • Gold rush apples

Manakintowne:

  • Arugula
  • Sunflower shoots

 

From A House in the Hills food blog

 

PAPRIKA PARSNIP FRIES W/ PRESERVED LEMON CASHEW CREAM SAUCE

 

Serves 2 to 3

 

Ingredients:

 

Parsnip fries:

3 jumbo parsnips, peeled and ends cut off

2 tablespoons coconut oil

1 tablespoon paprika

2 hefty pinches of sea salt

maldon salt and parsley to garnish (Try garnishing with sunflower shoots for a healthy AND flavorful substitute!)

 

Dipping sauce:

1/2 cup of soaked cashews (soak for 4-5 hours or overnight)

1 tablespoons  preserved lemons (recipe here)

1/4 cup tablespoon almond milk + more to reach desired consistency 

1/8 teaspoon sea salt

 

Directions:

Preheat oven to 375 degrees.

Peel parsnips and slice into fries.

Mix parsnips, coconut oil and paprika and place in large roasting pan (use a silpat if you have one!)

Roast for 25 minutes, toss parsnips and turn up oven to 500 degrees.

Wait for temperature to rise and cook for an additional 5-10 minutes until crispy. Keep a close eye to make sure they don’t burn.

While parsnips are roasting combine cashews, preserved lemons, salt and almond milk in blender.  Blend until creamy, adding more almond milk if needed to achieve a consistency you’re pleased with.  Add additional salt to taste.

To serve, spread fries over plate or serving platter, drizzle cashew cream sauce over top, sprinkle all with maldon salt and garnish with a small handful of fresh chopped curly leaf parsley.  Enjoy!

 

 

From Bon Appetit March 2017; modified for green cabbage

 

BA's Best Stuffed Cabbage

 

Serves 4

 

Ingredients:

Tomato Sauce:

6 garlic cloves

1 large onion, coarsely chopped

3 tablespoons unsalted butter

2 bay leaves

½ teaspoon crushed red pepper flakes

1 28-ounce can crushed tomatoes

1 28-ounce can whole peeled tomatoes

¼ cup (packed) light brown sugar

2 tablespoons red wine vinegar

Kosher salt, freshly ground pepper

 

Filling and Assembly:

4 garlic cloves

1 large onion, coarsely chopped

2 celery stalks, cut into 1-inch pieces

¾ cup parsley leaves with tender stems

1 pound ground beef (20% fat) (Substitute with crumbled tofu, seitan, or shredded cheese for a vegan/vegetarian option!)

1 large egg, beaten to blend

½ cup long-grain white rice

3 tablespoons dried currants or chopped golden raisins

2 teaspoons Worcestershire sauce

1 teaspoon Hungarian paprika

2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt

Freshly ground black pepper

1 head of green cabbage, the outer layer of leaves and core removed

Sour cream or whole plain yogurt (for serving)

 

Directions:

Tomato Sauce:

Pulse garlic in a food processor until finely chopped. Add onion and pulse until onion is finely chopped.

Melt butter in a large Dutch oven over medium heat until foamy. Add onion mixture and bay leaves and cook, stirring often, until onion is translucent and starting to brown, about 5 minutes. Add red pepper and cook until fragrant, about 30 seconds. Stir in crushed tomatoes, then add whole tomatoes, breaking up with your hands. Stir in brown sugar and vinegar; season generously with salt and black pepper. Reduce heat, bring to a simmer, and cook, uncovered and stirring occasionally, until sauce is thickened slightly and flavors have melded, 20–25 minutes. Remove bay leaves and let cool (you should have about 5 cups).

Do Ahead: Sauce can be made 2 days ahead; cover and chill.

 

Filling and Assembly:

Pulse garlic in food processor until chopped. Add onion, celery, and parsley and pulse until finely chopped. Transfer to a large bowl and add beef, egg, rice, currants, Worcestershire, paprika, salt, and 1 cup tomato sauce; season generously with black pepper. Mix gently with clean hands until incorporated; set filling aside.

Fill a large pot with 2" water and place a steamer basket inside. Bring water to a boil, then place cabbage in a basket. Cover and steam cabbage until the outer layer of leaves are translucent and pliable, about 3 minutes. Using a pair of tongs, gently peel off softened leaves (being careful not to tear) and transfer to a large clean bowl. Cover pot and continue to steam cabbage until next layer of outermost leaves is translucent and pliable, about 3 minutes more. Remove leaves and transfer to a bowl. Repeat until you have 16 leaves (you might eventually need to remove cabbage and cut farther into core so leaves easily detach at the base). Reserve remaining cabbage for another use.

Using a paring knife, cut a narrow V-shape into the base of each leaf on either side of rib in order to remove the thickest part of the rib (this will make the leaves easier to roll).

Preheat oven to 350°. Using a ⅓ measuring cup or 2½" (#12) scoop, portion out filling into centers of leaves. Shape filling into a log about 3" long and 1" wide. Starting at the base where you cut the V, fold the end of the leaf over the filling, then fold in sides. Roll like a burrito into a tight cylinder. Repeat until you’ve rolled all 16.

Ladle half of remaining tomato sauce into a 13x9" pan, spreading into an even layer. Tightly pack cabbage rolls into 2 side-by-side rows (8 rolls in each). Top cabbage with remaining sauce; season with black pepper. Tightly cover with foil. Bake rolls until rice is tender and cabbage can be cut with a spoon, 1½–1¾ hours. Let cool slightly.

Divide cabbage rolls among plates. Top with sour cream and serve.

Do Ahead: Cabbage can be baked 1 day ahead. Let cool, cover, and chill, or freeze up to 1 month. Reheat in a 350° oven until warm, 25–30 minutes.