March 20

Tricycle:

  • Lettuce

Shalom Farms:

  • Spinach

Manakintowne:

  • Mixed herbs (Chervil, Fennel, Chives)

Local Food Hub:

  • Sweet potatoes (Willie May Farms--York County)

Meadow Acre Gardens:

  • Mixed shoots (Nasturtium, corn, pea, sunflower)

Agriberry:

  • Gold Rush apples (Hollabaugh's Orchard--Biglersville, PA)


From Food and Wine magazine January 2008


Sweet Potato, Chipotle, and Apple Soup

Serves 6


Ingredients:

2 tablespoons vegetable oil, plus 1 cup for frying 

1/2 medium white onion, finely chopped 

2 garlic cloves, smashed 1 teaspoon finely grated fresh ginger 

2 Gala apples—peeled, seeded and coarsely chopped 

1 celery rib, thinly sliced crosswise 

1 3/4 pounds sweet potatoes, peeled and thinly sliced 

1-quart chicken stock or low-sodium broth 

3 cups of water 

1 small canned chipotle in adobo sauce, seeded and minced 

Salt and freshly ground white pepper 

1/2 teaspoon cinnamon 

1/2 teaspoon sugar 

3 yellow corn tortillas, cut into 1/2-inch strips


Directions:

In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic, and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender about 45 minutes. Stir in the chipotle.

Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.

In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.


From Recipe Runner food blog December 2016


SPINACH, BACON, CHEESE QUICHE WITH SWEET POTATO CRUST

Serves 6


Ingredients:


SWEET POTATO CRUST

3 1/2 cups shredded sweet potatoes

1 egg white

1 tablespoon flour (use gluten-free if needed)

2 teaspoon extra virgin olive oil

3/4 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper


QUICHE FILLING

4 slices of bacon (Can substitute with thinly sliced fried tempeh or tofu, Upton's Bacon Seitan OR just do without for a vegan/vegetarian option.)

2 green onion, sliced thin

2 1/2 cups baby spinach

4 eggs

3 egg whites

3/4 cup low-fat milk

3/4 cup shredded Gruyere or Swiss cheese

1/2 cup shredded sharp cheddar cheese

Kosher salt and fresh ground black pepper to taste


Directions:


SWEET POTATO CRUST:

Preheat oven to 425 degrees and spray a 9 inch cast iron skillet or other ovenproof skillet with cooking oil.

Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch.

Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid.

Place the sweet potatoes back in the bowl, add in the egg white, flour, salt, and pepper and toss until coated.

Dump the sweet potato mixture into the prepared skillet and press into an even layer along the bottom and up the sides.

Bake for 20-25 minutes or until golden.

Remove from the oven and add in the quiche filling.


QUICHE FILLING:

Lower the oven temperature to 375 degrees.

Heat a 9 inch cast iron skillet or another ovenproof skillet over medium heat.

Use kitchen scissors or a knife to cut the bacon into bite-sized pieces and add them to the heated skillet.

Cook the bacon until crisp. Drain it on a plate lined with paper towels.

Remove the excess grease from the skillet, but don't wipe clean.

Add the green onions and spinach to the skillet and sauté until the spinach is wilted.

Remove the spinach and onions from the skillet and onto the plate with the bacon.

Once the spinach has cooled enough to handle, squeeze out any excess liquid.

In a large bowl whisk together all of the filling ingredients reserving 1/4 cup of the shredded cheeses.

Pour the filling into the baked sweet potato crust and top with the remaining 1/4 cup of cheese.

Place the quiche in the oven and bake for 35-40 minutes or until the filling is set and the top is golden.

Remove from the oven and let it rest for 5-10 minutes before serving.


From Little House Green Grocery's Housemade menu; modified for fennel 

Green Goddess Dressing

Makes 1 1/2 cups


Ingredients:

1 cup packed chervil leaves

1/2 cup packed spinach leaves, stemmed

2 TBSP fennel leaves, rinsed

3 TBSP minced chives

1 garlic clove, roughly chopped

3 TBSP fresh lemon juice

1 TBSP plus 1 TSP rice vinegar

1/4 cup olive oil

1/2 cup mayo

Kosher salt

Freshly ground pepper


Directions:

In either a food processor or blender, combine chervil, spinach, fennel leaves, chives, garlic, lemon juice, vinegar, and olive oil. Blend until smooth. Add mayo and blend until smooth again. Season to taste with salt and pepper. 


March 13

Shalom Farms:

  • Red curly kale

Local Food Hub:

  • Ginger (Planet Earth Diversified--Standardsville)

  • Cabbage (Valley Farms--Augusta County)

  • Rainbow Carrots (Van Dessel Farms—Accomack County)

Agriberry:

  • Gold Rush apples (Hollabaugh's Orchard--Biglersville, PA)

Manakintowne Growers:

  • Lemongrass

From Cooking with the NY Times


Cabbage, Carrot and Purple Kale Latkes

Serves 6; makes 30 latkes


Ingredients:

5 cups finely shredded cabbage (about 1 1/4 pounds, or half of a small cabbage)

2 cups finely chopped purple kale or curly kale

8 to 8 ounces carrots, peeled and grated (about 1 1/2 cups)

½ cup chopped cilantro

1 serrano chili, seeded and minced

1 teaspoon baking powder

Salt to taste

2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed

3 tablespoons oat bran

3 tablespoons all-purpose flour

3 tablespoons cornmeal

2 tablespoons buckwheat flour

3 eggs, beaten

about 1/4 cup canola, grapeseed or rice bran oil


Directions:

Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.

In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes, then stir again.

Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 20 latkes.

Add the oil to the pan and when it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan, I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.

Serve hot topped with low-fat sour cream, Greek-style yogurt or crème fraîche.


From Food and Wine Magazine September 2001


Asian Coconut-Cabbage Soup with Lemongrass

Serves 4


Ingredients:

About 14 cups water 

6 ounces dried rice-stick noodles 

1 tablespoon peanut oil or canola oil 

1 teaspoon finely grated fresh ginger 

Lemongrass—top third discarded, tough outer leaves trimmed, smashed lightly and cut into 2-inch lengths 

1 pound sweet potatoes, peeled and cut into 1/2-inch dice 

5 tablespoons soy sauce 

Heaping 1/4 teaspoon crushed red pepper 

Salt 

1 small head cabbage, sliced crosswise, 1/3 inch thick (5 packed cups) 

1 cup unsweetened coconut milk 

Juice of 1 lime, plus lime wedges for serving 

2 1/2 cups small cilantro leaves and sprigs

Directions:

Bring 8 cups of water to a boil. Remove from the heat, add the rice noodles and let soak until the noodles are softened about 5 minutes. Drain and transfer to a large bowl.

Heat the oil in a large saucepan. Add the ginger and lemongrass and cook over moderately low heat, stirring, until fragrant, about 2 minutes. Add the remaining 6 cups of water, cover and bring to a boil over high heat. Add the sweet potatoes, soy sauce and crushed pepper and season with salt. Lower the heat, cover and simmer until the potatoes are tender, 7 to 10 minutes.

Add the cabbage and coconut milk and simmer, uncovered, for 5 minutes. Stir in the lime juice and cilantro. Add the noodles, ladle the soup into bowls and serve with the lime wedges.

March 6

Albert's Organics:

  • Watermelon radish (Lakeside Organics--Watsonville, CA)

  • Papaya (Vida Fresh--Hawaii)

  • Rutabagas (Coke Farm--San Juan Bautista, CA)

Shalom Farms:

  • Broccolini

  • Tuscan kale

Bow Tide Farms:

  • Salad mix


From Archana's Kitchen food blog; modified for rutabagas

Oriya Special Dalma

Serves 2


Ingredients:

1 cup Arhar dal (Yellow or red lentils will do!)

2 Potatoes, cubed

1 Carrot, cubed

1/2 cup Pumpkin, chopped (Other winter squash like butternut or acorn are also great substitutes.)

1/2 cup Rutabagas, cubed

1/2 cup Papaya, green one, chopped

1 Onion, finely chopped

1 Tomato, finely chopped

1 inch Ginger

1 Bay leaf

1 tablespoon Ghee (Can use Coconut Oil if Ghee unavailable)

4 cloves Garlic

2 Green Chillies

1 Dry red chilli

1 teaspoon Panch Phoran Masala (Can substitute with Curry Powder if Masala unavailable.)

1/2 teaspoon Garam masala powder

1/2 teaspoon Turmeric powder

1 teaspoon Cumin powder

1 teaspoon Red chili powder (Think Cayenne (spicy) or Paprika, for a less spicy take!)

Salt, to taste

2 tablespoons Fresh coconut, thinly shaved coconut slices

Coriander Leaves, a small bunch, finely chopped (Can substitute with ground coriander if leaves unavailable)

Directions:

To begin making the Oriya Special Dalma Recipe, we will first get all the vegetables chopped and ready. 

We will be cooking the Oriya Dalma in one single pot - the pressure cooker. (Great also made in a slow cooker or crock pot if you don't have a pressure cooker. Low for 8 hours OR High for 4 hours.) 

Add the vegetables, dal, turmeric powder, green chilies, onions, bay leaf, salt and 3 cups of water into the pressure cooker.  Pressure cook until you heat a couple of whistles. After a couple of whistles, turn the heat to low and simmer for 3 minutes, then turn off the heat.

The dal will continue to cook in the pressure cooker as long as there is pressure. Once the pressure releases completely, you can open the cooker and keep the dal aside. 

The next step is to spice up the Dalma with flavors.

Using a mortar and pestle pound the ginger and garlic until you get a rough paste. 

Heat the ghee in a heavy bottomed pan on medium heat. Add the red chiles, panch phoran, the red chili powder, the garam masala powder, and the pounded ginger garlic. Stir fry for a few seconds until you can smell the roasted aromas.

Take care to keep the heat on low, else the spices can burn and smoke.

Add this masala to the cooked dal and give it a good stir. Check for salt and spices and adjust to suit your taste. You can add some water to adjust the consistency of the dal.

Give the Oriya Style Dalma a quick boil and turn off the heat. Transfer to a serving bowl, garnish with shaved coconut and the coriander leaves and serve.

Serve the Oriya Special Dalma as a delicious one-pot dal along with steamed rice or jeera pulao.


From Bon Appetit November 2018; modified for kale and broccolini


Broccoli Caesar

Serves 4


Ingredients:

1 oil-packed anchovy fillets (optional)

1 small garlic clove, thinly sliced

 2 TBSP fresh lemon juice

2 tsp. Dijon mustard

Kosher salt

1 small egg yolk or 1 Tbsp. mayonnaise

1/4 cup extra-virgin olive oil

1 1/2 Tbsp. grated Parmesan, plus more shaved for serving

1 bunch of broccolini 

1/2 bunch of Tuscan kale

Finely grated lemon zest (for serving)

Freshly cracked black pepper


Directions:

Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 1 1/2 Tbsp. grated Parmesan.

Trim woody ends from broccoli stems, preserving as much stem as possible.  Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice kale crosswise and add to bowl with broccoli. Toss until broccoli and kale are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.

Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.

Do Ahead: Dressing can be made 2 days ahead. Cover and chill.

February 27

Tricycle:

  • Pac choi

  • Braising mix (kale, mustards, mizuna)

Community Food Collaborative:

  • Purple top turnips

  • Carrots

Agriberry:

  • Cameo apples

Local Food Hub:

  • Sweet potatoes (Willie May Farms--York County)



From Bon Appetit December 2017; modified for braising mix


Simple Quiche with Sweet Potato Crust

Serves 8 


Ingredients:

5 tablespoons extra-virgin olive oil, divided, plus more for pan

1½ pounds sweet potatoes (about 4 small), peeled, cut into ½-inch or smaller pieces

Kosher salt

1 large onion, thinly sliced

Braising mix

12 large eggs

4 ounces sharp cheddar, grated (about 1 cup)

1 cup whole-milk Greek yogurt

Freshly ground black pepper


Special Equipment:

A 9-inch springform pan

Directions:

Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add potatoes, season with salt, and cook tossing occasionally until well browned around the edges and just slightly undercooked, 10–12 minutes. Transfer potatoes to springform pan and let cool; reserve skillet.

Lightly coat sides of pan with oil. Flatten potatoes slightly with the back of a spoon, packing into the seam where 2 parts of springform pan meet.

Preheat oven to 300°. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Cook onion, tossing occasionally, until softened but not browned, 8–10 minutes. Add braising mix a handful at a time and cook, stirring, until just softened but not limp, 5–6 minutes. Season with salt. Let cool slightly.

Whisk eggs, cheese, and yogurt in a large bowl; season with salt and pepper. Set springform pan on a parchment- or foil-lined rimmed baking sheet. Top potatoes with half of braising mix and onions, then pour in egg mixture. Gently press remaining braising mix and onions into the surface of the egg mixture.

Bake quiche until edges have puffed up slightly and the top is just set with no liquid egg remaining, 55–75 minutes. Let cool before slicing.


From Cookstr.com; modified for Pac Choi


Cream of Roasted Turnip Soup with Pac choi and Five Spices

Serves 6


Ingredients:

1½ lbs (750 g) turnips, peeled and diced (Try using both turnips and carrots in this soup recipe for an extra sweet taste!)

¼ cup (50 mL) olive oil, divided

¾ tsp (3 mL) salt, divided

Freshly ground black pepper

1 large onion, finely chopped

Pac choi, sliced

2 cloves garlic, minced

¼ tsp (1 mL) five-spice powder (Substitute with 1/8 teaspoon each ground cinnamon, ground cloves, ground ginger, and anise or fennel seeds, if five spice not available.)

6 cups (1.5 L) chicken or vegetable stock

½ cup (125 mL) half-and-half (10%) cream

2 tsp (10 mL) freshly squeezed lemon juice

Pinch ground nutmeg

Pinch cayenne pepper

2 tbsp (10 mL) minced fresh chives

Rimmed baking sheet


Directions:

Preheat oven to 400°F (200°C).

On a baking sheet, combine turnips, 2 tbsp (25 mL) of the oil, ½ tsp (2 mL) of the salt and black pepper to taste; toss to coat evenly and spread in a single layer. Roast in preheated oven until turnips are tender and begin to color, about 20 minutes.

In a large pot, heat the remaining oil over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add bok choy, garlic, five-spice powder, and the remaining salt; sauté until pac choi is tender, about 5 minutes. Transfer pac choi to a plate and keep warm.

Add stock to the pot and bring to a boil. Add turnips, reduce heat and simmer until turnips have flavored the liquid, about 10 minutes.

Using an immersion blender, or in a food processor or blender in batches, pureé soup until smooth. Return to the pot, if necessary. Stir in cream, lemon juice, nutmeg, and cayenne; reheat over medium heat, stirring often, until steaming. Do not let boil. Taste and adjust seasoning with salt and black pepper, if necessary.

Ladle into heated bowls and garnish with pac choi and chives.

February 20

Tricycle:

  • Mesclun mix (baby kale, mustards, and lettuce)

Local Food Hub:

  • Black radish (Van Dessel Farms--Accomack County)

  • Horseradish (Van Dessel Farms--Accomack County)

  • Fresh turmeric (Planet Earth Diversified--Stanardsville, VA)

Albert's Organics:

  • Organic Starfruit (Worthy Family Farms--West Palm Beach, FL)

Manakintowne Growers:

  • Fava greens


From Simply Recipes food blog; keeps for 3 to 4 weeks 


Homemade Prepared Horseradish


Ingredients:

An 8-10-inch long piece of horseradish root

2 Tbsp water

1 Tbsp white vinegar

Pinch salt


Directions:

Dig up or buy an 8-10 inch horseradish root: If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) The plant itself, once established, propagates with tubers, and is very hardy. (See Wikipedia on horseradish). Remove the leaves from the root and rinse the dirt off of the root.

Peel and chop: Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.

Grind in a food processor with water, add vinegar, salt: Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arm's length away, and work in a well-ventilated room.

Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.



From the recipe archives of Full Belly Farm in Capay Valley, CA


Beet Salad with Horseradish and Fried Capers

Serves 4


Ingredients:

1 1/2 lbs. small beets, trimmed and scrubbed (Use up those gold beets from last week's box OR try out those black radishes in this week's box for an even peppery kick!)

1/4 cup olive oil, plus more for beets and frying capers

2 tablespoons salt-packed or brined capers

1 tablespoon dijon mustard

1 1/2 tablespoons horseradish, or more to taste

1 tablespoon white wine vinegar

1 tablespoon sour cream

Sea salt to taste


Directions:

Preheat your oven to 350 degrees.  Place the beets on half of a large piece of aluminum foil.  Drizzle with about a tablespoon of olive oil.  Fold the foil and seal the edges, creating a nice little package.  Place the package on a baking sheet and bake in the oven for 45-60 minutes, until the beets are tender.  Peel the beets while they are still warm, slice into wedges and place in a bowl.

Soak salt-packed capers for 10 minutes in water, then pat dry.  If you are using brined capers, just pat dry.  Pour 1/2 inch of olive oil into a small saucepan over medium-high heat.  Add the capers, being mindful of the hot oil (it can spatter!).  Fry until the capers fluff and begin to brown on the edges, 30-60 seconds.  Drain on paper towels.

In a small bowl, whisk together the mustard, horseradish, and vinegar.  Whisk in 1/4 cup oil, followed by the sour cream.  Pour half the dressing over the beets and mix.  Taste, adding more dressing if needed.  Put the dressed beets in a serving bowl and sprinkle with the fried capers. 


From The Awesome Green food blog; modified for fava greens


Healing Red Lentil Curry with Turmeric and Spinach

Serves 3


Ingredients:

1 cup red lentils

½ cup of brown rice

2 cups low sodium vegetable broth

1 cup full fat coconut milk

1 medium yellow onion, finely diced

1 tbsp turmeric powder (or 2 medium turmeric roots, peeled and grated)

3-4 cardamom pods

2 cloves

1-inch ginger knob, peeled and grated

1 tsp cumin powder

1 tsp caraway seeds

½ tsp ground coriander seeds

½ tsp cinnamon powder

½ tsp cayenne pepper

2 garlic cloves, minced

½ cup of coconut yogurt

1 cup fresh spinach leaves

2 tbsp fresh lemon juice

½ tbsp virgin coconut oil

½ tsp sea salt

Freshly ground black pepper

Coconut flakes, nigella seeds, fresh parsley leaves, to garnish


Directions:

In a medium pot heat the coconut oil, add the onion and cook for three minutes over low heat, stirring frequently, until translucent.

Add garlic, spices, lentils, and rice, mix to combine and cook for two minutes, stirring frequently.

Add the vegetable broth, bring to boil then simmer for 15 minutes, until the brown rice and lentils are cooked.

Add the coconut milk and lemon juice, and season with salt and pepper.

Add the spinach leaves, mix to incorporate, then turn off the heat.

Divide into serving bowls, top with coconut yogurt, garnish with coconut flakes, nigella seeds, and fresh parsley, and serve warm.

February 13

Tricycle:

  • Hakurei turnips 

Local Food Hub:

  • Granny Smith apples (Crown Orchard--Albermarle County)

  • Gold beets (Van Dessel Farms--Accomack County)

Community Food Collaborative:

  • Cilantro

Shalom Farms:

  • Red and green curly kale

  • Collard greens


From Bon Appetit August 2018


Curried Tofu Wraps

Serves 4


Ingredients:

5 scallions

4 garlic cloves, finely grated

1 2" piece ginger, peeled, finely grated

1 Tbsp. virgin coconut oil or vegetable oil

2 Tbsp. Thai red curry paste

1 14-oz. package firm tofu, drained, broken into 1" pieces

1 cup unsweetened coconut milk

Kosher salt

1 Tbsp. fresh lime juice

1 Fresno chile, thinly sliced (optional)

1 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled

½ cup cilantro leaves with tender stems

½ cup Dang Original coconut chips or toasted unsweetened coconut flakes

Lime wedges (for serving)


Directions:

Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)

Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to the pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of the skillet, 5–7 minutes. Stir in lime juice.

Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on a platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.



From Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden care of Mariquita Farms in Watsonville, CA


Honeyed Beet Quinoa Salad


Ingredients:

6 beets, roasted (Easy roasting go to--> 400F for 15 to 20 minutes; flip over halfway through to brown on both sides)

1/4 cup honey

1 1/2 cups orange juice

juice of 1 lemon

1/2 cup fruity olive oil

3 cups cooked quinoa, or another grain such as brown rice or couscous 

1 cup crumbled feta cheese, or shredded parmesan, optional

1 cup toasted walnuts or almonds, roughly chopped

1/2 cup chopped cilantro

1/2 cup chopped parsley

6 minced green onions or 3 shallots 

Lettuce greens, ready for eating as a salad (Try substituting for the beautiful kale you got in this week's box! Just massage with a little bit of olive oil for easy digestion and great taste.)


Directions:

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Julia’s note: I warm up my honey a bit before mixing it in the juices/oil... but don’t make it too hot or it will ‘cook’ the juice and fruity oil!) Combine with other ingredients except for salad greens. Chill at least one hour to allow flavors to blend. Serve on the bed of salad greens. 

February 6

Tricycle:

  • Carrots

Shalom Farms:

  • Spinach

Meadow Acre:

  • Broccoli microgreens

Community Food Collaborative:

  • Escarole

Albert's Organics:

  • Delicata squash (Covilli Organic Vegetables--Mexico)

  • Blood oranges (Sundance Natural Foods--Oceanside, CA)


From the recipe archives of Full Belly Farm in Capay Valley, CA


Curried Carrot Soup

Ingredients:

2 tablespoons butter

1 cup chopped onion

1 teaspoon curry powder

Coarse salt and ground pepper

3 1/2 cups chicken or vegetable broth

2 pounds carrots cut into 1-inch chunks

1 to 2 tablespoons fresh lemon juice

2 tablespoons coarsely chopped fresh cilantro for garnish (optional) (Try topping the soup with your broccoli microgreens. Yum!)

Directions:


Heat butter in a Dutch oven or large (4 to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.


Add the broth and the carrots and bring to a boil. Reduce heat, cover, and simmer until carrots are tender about 20 minutes.


In a blender, purée soup in batches until smooth. Transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.


This soup can be served chilled.


From The Moosewood Restaurant Table cookbook by the Moosewood Collective; modified for Delicata squash


Winter Squash and Red Bean Mole

Serves 4 to 6


Ingredients:

2 TBSP olive oil

1 1/2 cups chopped onions

1 TBSP minced or crushed garlic

1 TSP ground fennel seeds

1 TSP ground cinnamon

1 TBSP chopped fresh thyme OR 1 TSP dried thyme

1 1/2 TSP salt

1/2 TSP ground black pepper

1/3 cup chopped celery (You can also substitute for the carrots in your box for an extra fresh crunch!)

1/2 cup seeded and chopped poblano peppers (Can substitute for jalapeno peppers, if poblanos unavailable.)

1 1/2 cups seeded and chopped bell peppers

3 cups diced delicata squash (bite-size cubes)

1-14 oz can diced tomatoes

1 1/3 cup water

2 TBSP pepitas (pumpkin seeds)

1 TBSP sesame seeds

1-15oz can of red kidney beans, drained

1 TBSP finely chopped chipotle peppers in adobo sauce

1 1/2 oz bittersweet chocolate

1/2 cup chopped fresh cilantro


Directions:


In a heavy-bottomed pot on medium heat, warm the oil. Add the onions, garlic, fennel seeds, cinnamon, thyme, salt, and black pepper and cook for 5 to 7 minutes until the onions soften, stirring often to prevent sticking. Add the celery, poblano peppers, and bell peppers and cook for another 5 minutes until the peppers brighten and become fragrant. Stir in the squash and cook for a minute or two more. Add the tomatoes and water to the pot, cover, and bring to a boil. Reduce the heat and simmer for about 10-15 minutes, or until the squash is tender. 


Using a spice grinder, mini food processor, or, if you have the patience and upper body strength, a mortar, and pestle, finely grind the pepitas and sesame seeds. When the squash is tender, stir in the ground seeds, kidney beans, chipotle to taste, and chocolate into the stew. Simmer for 10 to 15 minutes. Stir in the cilantro. 



From BiRite Market's Eat Good Food cookbook by Sam Mogannam and Dabney Gough


Blood Orange Granita

Makes 1 Quart


Ingredients:

6 TBSP sugar

1 1/2 cup plus 2 TBSP water

2 1/4 cups freshly squeezed blood orange juice

2 TBSP freshly squeezed lemon juice

1/8 TSP kosher salt


Directions:

In a small saucepan, combine the sugar and water and whisk to blend. Cook over medium-high heat just until the sugar dissolves. Let cool slightly, then combine with the orange juice, lemon juice, and salt in a medium bowl. Whisk all the ingredients together and pour an 8 or 9-inch baking dish (or similar vessel). 


Freeze uncovered until the ice crystals start to form, about 1 hour. Stir the mixture with a fork to break up the crystals. Return the dish to the freezer and stir every 30 minutes until the mixture is icy throughout, 2 1/2 to 3 hours total. 


At this point, you can transfer the granita to a resealable container and store in the freezer for up to 2 weeks. Break up the mixture with a fork just before serving. 

January 30

Tricycle:

  • Easter egg radishes

  • Red Russian kale

Local Food Hub:

  • Purple top turnips (Van Dessel Farms--Accomack County)

  • Green cabbage (Walnut Winds Farm--Pittsylvania County)

Shalom Farms:

  • Pirat (Red Butter) lettuce

Agriberry:

  • Fuji apples (Hollabaugh's Orchard--Biglerville, PA)



From the cookbook Roberta's by Chef Carlo Mirarchi; modified for Easter Egg radishes


Poulet Rouge With Cabbage, Turnip, and Easter Egg Radish

Serves 2 to 4


Ingredients:

3 3/4 quarts water

Generous 3/4 cup kosher salt, plus more as needed

1/2 cup sugar

3- to 3 1/2-pound Poulet Rouge chicken (Can substitute with organic, free-range chicken if heritage breed chicken unavailable.)

Freshly ground black pepper

8 ounces turnips, whole

2 to 4 Easter Egg radishes

Half a lemon

Unsalted butter

1 head cabbage, cored and thinly sliced

1 1/2 teaspoons maple syrup

White balsamic vinegar


Directions:

Fill a large pot with the water and add the salt and sugar. Place the pot over high heat and bring the liquid to a boil. Boil until the salt and sugar have dissolved, then remove from the heat and let cool. Refrigerate until well chilled.

Remove and discard the organs from the cavity of the bird. Rinse the bird, pat it dry, and put it in a container with the brine, weighing it down if necessary to make sure it’s completely submerged. Refrigerate for 24 hours.

Preheat the oven to 450°F. Remove the bird from the brine, pat it very dry, and let it come to room temperature. Rub it all over with olive oil and season it very generously with salt and pepper. Put it breast side up in a roasting pan and roast in the oven for 25 to 30 minutes, until the skin is just starting to crisp and a thermometer inserted into the breast reads 108°F. Turn the oven up to 475°F for the turnips.

Prepare a charcoal grill for medium-high heat or light a gas grill. Remove the legs from the bird and put them skin-side down on the direct-heat side of the grill. Grill, turning once, until the skin is golden brown and crisp, 6 to 8 minutes. Put the breast, still on the crown of the bird, skin-side down on the grill and grill for 5 minutes, until the skin is golden brown and crisp. Remove the chicken pieces from the grill and let them rest for 5 minutes.

In the meantime, toss the turnips with a couple of splashes of olive oil and season with salt and pepper. Put them on a rimmed sheet pan and roast them for about 20 minutes, turning them halfway through, until golden brown.

Using a mandoline or a very sharp knife, slice the radishes paper thin. In a bowl, toss them with a little olive oil, a big squeeze of lemon juice, and salt and pepper. Set aside.

Put a couple of tablespoons of butter in large, deep sauté pan and set it over medium-high heat. When the butter is melted, add the cabbage, stirring it with a wooden spoon to coat. Sauté the cabbage until it’s tender and just starting to color about 5 minutes. Turn off the heat, drizzle the cabbage with the maple syrup, add a big splash of white balsamic and toss it gently. Season it with salt to taste. In a large bowl, gently toss the turnips and cabbage together. Check the seasoning and adjust if necessary.

To serve, pull each piece of meat into a few smaller pieces and divide them between two to four plates, making sure to include plenty of skin. Give each plate a helping of turnips and cabbage and scatter the radishes over them. Serve.


From The Moosewood Restaurant Table cookbook by the Moosewood Collective

Apple and Fig Galette with Rosemary

Serves 6 to 8


Ingredients:

1/2 cup pure maple syrup

1 or 2 fresh sprigs of rosemary

1/2 cup dried figs, coarsely chopped

1 cup water

dough for one double piecrust (see recipe below)

1 1/2 TSP minced fresh rosemary leaves

6 cups sliced apples

2 TBSP butter

1 TSP pure vanilla extract

1 large egg


Directions:

On the stovetop or in a microwave, heat the maple syrup and rosemary sprigs until the syrup foams. Set aside to steep for 30 minutes. 

Bring the dried figs and water to a boil and simmer for 15 minutes. Remove the figs with a slotted spoon and set aside. 

Prepare the pie dough. Form into a ball and set aside, loosely covered. 

Preheat the oven to 375 F. 

Saute the apple slices with 1 TSP of the minced rosemary, stirring frequently, for 5 minutes. If the apples are juicy and release liquid, cook until the liquid has evaporated. Remove from the heat and stir in the vanilla and the plumped figs. Remove the rosemary stem from the maple syrup, and stir in the syrup into the apples and figs. 

Roll the pie dough out into a rough circle about 14 inches in diameter. When the circle is about 12 inches in diameter, sprinkle it evenly with the remaining 1/2 TSP minced rosemary and continue rolling. Drape the pie dough over a 10-inch pie plate with the extra crust hanging over the sides. Or place the dough on a baking sheet lined with parchment paper and make a free-form galette. 

Spread the filling in the dough. Fold the extra dough over the filling (in the middle of the top, there will be a roughly circular area of filling not covered). Whip the egg until evenly colored. Brush the top of the exposed dough with the egg wash. Bake the galette for 30 to 40 minutes, until the crust is golden. 


Serve warm or at room temperature. 


Piecrust

Makes 2


Ingredients:

2 1/2 cups unbleached white all-purpose flour

1/3 cup water

3/4 cup (1 1/2 sticks) cold butter

Scant 1/2 TSP salt, if using unsalted butter


Directions:

Put the flour into a mixing bowl. In a cup or small bowl, make a paste of 1/2 cup of the flour and the water. With a pastry cutter or two table knives, cut the butter into the dry flour until the pieces are the size of small peas. Add the flour paste and mix (with a spoon or your hands) until the dough comes together and can be shaped into a ball. 

January 23

Tricycle:

  • Tuscan kale

  • Sweet potatoes

Albert's Organics:

  • Organic Cara cara navel oranges (Homegrown Organics--Porterville, CA)

  • Organic parsnips (Organically Grown Co-op--Eugene, OR)

  • Organic Brussel sprouts (Green Earth Produce--Mexico)

  • Organic fennel (Cal-Organic--Bakersfield, CA)


From the recipe archives of Full Belly Farm in Capay Valley, CA; modified for parsnips


Pan Roasted Parsnips, Orange, Cilantro, Sesame & Spiced Yogurt

Ingredients:

Parsnips, peeled and cut nto 1/2 inch sticks

6 Tablespoons Extra Virgin Olive Oil

Kosher Salt

Freshly ground black pepper

2 teaspoons fresh thyme leaves

1/2 cup fresh orange juice

1 Tablespoon sesame seeds

1/4 cup dry white wine

1/4 cup chicken or vegetable stock

1/2 cup yogurt

1/2 fresh cilantro leaves (or dill works well, too!)


Directions:

In a medium bowl, combine the parsnips with 3 tablespoons olive oil and season with salt and pepper.  Add the thyme leaves and 2 Tablespoons of the orange juice.  Let stand at room temperature.

In a small frying pan, toast the sesame seeds until fragrant, about 3 minutes.  Set aside to cool.  Preheat the oven to 450°.  In a roasting pan, heat the remaining 3 tablespoons olive oil over high heat.  Add the parsnips and cook until they begin to brown, 4-6 minutes.  Transfer the pan to the oven and cook until the parsnips caramelize around the edges but are still firm, 7-10 minutes.  Return the pan to the stovetop over medium heat, add the wine, the remaining orange juice, and the stock.  Cook, stirring with a wooden spoon to scrape up the browned bits stuck to the bottom of the pan, until the liquids thicken and begin to coat the parsnips, 2 - 3 minutes longer.  Season with salt and pepper.  Drizzle the yogurt on top, and sprinkle with toasted sesame seeds.  Garnish with the cilantro.


From The Moosewood Restaurant Favorites cookbook by The Moosewood Collective


Portuguese White Bean and Kale Soup

Makes 10 cups


Ingredients:

1/2 cup sun-dried tomatoes

2 TBSP olive oil

1 1/2 cups chopped onions

2 garlic cloves, coarsely chopped

2 TSP salt 

2 TSP ground fennel seeds

1 small fennel bulb, diced (about 2 cups)

1 cup diced carrots

1 1/2 cups diced potatoes (Try subbing with the parsnips in your Veggie Box!)

2 TSP dried thyme OR 1 TBSP fresh

1/4 TSP ground black pepper

3 cups chopped fresh tomatoes OR one 15 OZ can diced tomatoes

3 cups cooked white beans (two 15 OZ cans), drained

4 cups water OR vegetable stock

5 or 6 cups loosely packed chopped kale

3 TBSP fresh lemon juice


Directions:

If you don't chop the fennel and carrots beforehand, you will probably have trouble keeping up with this cooking schedule. On the other hand, it doesn't hurt to cook a little longer at each stage. 

In a small bowl, soak the sun-dried tomatoes in boiling water to cover. 

In a covered soup pot on medium-low heat, warm the olive oil. Add the onions, garlic, and salt and cook for about 5 minutes. Add the ground fennel and diced fennel bulb and cook for about 3 minutes. Stir in the carrots, potatoes, thyme, and black pepper and cook for 3 minutes. 

Add the tomatoes, beans, and water or stock and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender. If the soup is too thick, add another cup of water. 

Meanwhile, remove the sun-dried tomatoes from the soaking liquid and coarsely chop. 

Add the kale and sun-dried tomatoes to the pot. Simmer for about 10 minutes, until the kale is tender. Stir in the lemon juice. Season with more salt and black pepper to taste. 


January 16

Tricycle:

  • Arugula

Shalom Farms:

  • Spinach

Local Food Hub:

  • Carrots (Van Dessel Farms--Accomack County)

Meadow Acre:

  • Mixed microgreens (Amaranth, kale, kohlrabi)

Agriberry:

  • Gold Rush apples (Hollabaugh's Orchard--Biglersville, PA)

Albert’s Organic:

  • Acorn squash (Covili Organic Vegetables—Mexico)


From Blue Apron's recipe archives


Acorn Squash Tempura Tacos 

with Smoked Paprika-Lime Sauce

Serves 2


Ingredients:

8  Corn Tortillas

1 cup  Rice Flour

1  Avocado

1 clove  Garlic

1  Lime

1  Red Onion

1 lb  Acorn Squash

1 bunch  Cilantro

2 oz  Queso Fresco

2 Tbsps  Mayonnaise

2 tsps  Smoked Paprika


Directions:

Wash and dry the fresh produce. Quarter the lime. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Slice the squash lengthwise into ¼-inch-thick pieces. Pit, peel and thinly slice the avocado; toss with the juice of 1 lime wedge to prevent browning. Peel, halve and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems.


In a bowl, combine the garlic paste, mayonnaise, half the smoked paprika and the juice of 1 lime wedge; stir until well combined. Season with salt and pepper to taste.


Place ¼ of the rice flour in a large bowl and add the squash pieces. Season with salt and pepper and toss to thoroughly coat.

In a medium bowl, whisk together the remaining rice flour, remaining smoked paprika and ¾ cup of water to create a thin batter. Season with salt and pepper. (If the batter starts to thicken, add up to ¼ cup of water to maintain a thin consistency.)

In a large pan, heat a thin layer of oil on medium-high until hot. Working in batches, dip the coated squash in the batter (letting any excess drip off). Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, carefully add the battered squash. Cook 1 to 2 minutes per side, or until crispy and golden. Transfer to a paper towel-lined plate; immediately season with salt. Carefully discard any excess oil. Wipe out the pan.

Heat the pan used to cook the squash on medium-high until hot. Working in batches, add the tortillas. Toast 30 seconds to 1 minute per side, or until lightly browned and pliable. Transfer to a plate and cover with a damp paper towel. Divide the toasted tortillas between 2 plates, layering 2 tortillas together for each taco. Spread each taco with a layer of the smoked paprika-lime sauce. Top with the cooked squash, avocado, onion and queso fresco (crumbling before adding). Garnish with the cilantro and remaining lime wedges. Enjoy!


From Bon Appetit October 2013

Arugula Salsa Verde

Serves 12


Ingredients:

2 plum tomatoes, finely chopped (optional)

Finely grated zest of 1 small lemon

1 garlic clove, finely chopped

3 cups arugula leaves, finely chopped

¼ cup coarse fresh breadcrumbs

1 tablespoon finely chopped capers

1 tablespoon red wine vinegar

¾ cup extra-virgin olive oil plus more

¼ cup finely grated Parmesan


Directions:

Mix tomatoes, if using, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in ¾ cup oil, then Parmesan. Pour a little oil on the surface to keep salsa from discoloring.


From Bon Appetit April 2017


Arugula Gimlet

Serves 1


Ingredients:

2 ounces gin (Substitute with sparkling or seltzer water for a GREAT mock-tail!)

¾ ounce fresh lime juice

½ ounce simple syrup

1 cup arugula

Lime wheel (for serving)


Directions:

Combine gin, lime juice, and simple syrup in a cocktail shaker. Fill partway with ice, then top with arugula. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain through a very fine-mesh sieve into a coupe glass; garnish with lime wheel.

January 9

Tricycle:

  • Gold beets

  • D'avignon radishes

Shalom Farms:

  • Collards

Local Food Hub:

  • Leeks (Van Dessel Farms--Accomack County)

Bow Tide Farms:

  • Salad mix 

Agriberry:

  • Stayman apples (Hollabaugh Orchard--Biglersville, PA)



From The Moosewood Restaurant Table cookbook by the Moosewood Collective; modified for collard greens

Beet Burgers

Makes 8 burgers


Ingredients:

2 cups packed shredded peeled raw beets

1 cup packed shredded carrots

1/3 cup minced onions

1 cup rolled oats

1 TSP salt

1/4 cup chopped fresh cilantro

1 cup packed shredded collard greens (You could also use a mix of both your beet greens and collards for a sweeter flavor!)

2 garlic cloves, minced (optional)

1/4 cup finely ground cornmeal (more if the mix is too wet)

2 to 4 TBSP olive oil, for pan frying


Directions:

*To shred collards, strip the leaves from the large central stems. Pile the leaves on a cutting board. Gather the collards into a tight mass and, using a sharp knife, thinly slice it. 

In a large bowl, mix the beets, carrots, onions, oats, and salt. Stir in the cilantro, collards, garlic, if using, and cornmeal. Set aside for 15 minutes or up to a couple days in the refrigerator. 

When you're ready to cook, if the mixture is too wet to easily shape into patties, stir in more cornmeal a tablespoon at a time. If the mixture is too dry, add water, a tablespoon at a time, until it holds together. 

Warm 2 tablespoons of olive oil in a large skillet on low heat. Using a dry measuring cup, scoop out 1/2 cup portions of the mix and shape into burger patties with your hands, placing each patty in the skillet as you go. Tidy up the edges and if a burger cracks when you put it in the skillet, press it back together. 

Cook the patties for about 10 minutes on the first side. The heat should be quite low; check the bottoms and lower the heat if scorching begins. Flip the burgerstidy the edges if they crumble, press down on the top with the spatula to compress, and cook for about 8 minutes until the bottom is becoming crisp. Flip over onto the first side (this time the burgers should hold together well) and cook for about 5 minutes to brown. Let the burgers rest for a few minutes before serving. 

The burgers will keep in the refrigerator for up to 3 days or in the freezer for several weeks. Reheat frozen burgers in a lightly oiled skillet on low heat, a few minutes each side. 



From Blue Apron's recipe archives


Melted Leeks over Millet

Serves 2


Ingredients:

6 oz  Multicolored Fingerling Potatoes (Try substituting those pretty purple and white sweet potatoes from last week's box OR golden beets from this week's box!) 

4  Leeks

3 Tbsps  Almonds

3 Tbsps  Kalamata Olives

3 Tbsps  Castelvetrano Olives

2 cloves  Garlic

1 bunch  Parsley

1  Lemon

1  Shallot

¾ cup  Millet

2 Tbsps  Butter

1 tsp  Old Bay Seasoning


Directions:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the potatoes lengthwise. Trim off the roots and dark green leaves of the leeks. Halve the trimmed leeks lengthwise. Rinse thoroughly, keeping the layers intact. Roughly chop the almonds and parsley. Using the side of your knife, smash the olives and remove the pits, then roughly chop the olives. Peel and mince the garlic and shallot. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to make 2 teaspoons lemon zest. Cut the lemon into quarters and remove the seeds.

Cut a piece of aluminum foil twice the length of your sheet pan and line the pan with the foil, allowing the excess to hang off one of the edges. Drizzle the aluminum foil with olive oil and season with salt and pepper. Place the leeks, cut side down, and potatoes, cut side up, in a single layer on the foil. Dot with half of the butter and drizzle with olive oil. Sprinkle with the Old Bay Seasoning and lemon zest, then season with salt and pepper. Fold the extra foil over the leeks and potatoes, then roll the edges together to seal the packet.

Place the sheet pan in the oven and roast the leeks and potatoes 25 to 28 minutes, or until the potatoes are tender when pierced with a fork. Remove from oven.

While the leeks and potatoes roast, add the millet to the pot of boiling water. Boil the millet 13 to 15 minutes, or until cooked through. Drain thoroughly and transfer to a bowl. Wipe out the pot.

While the millet is cooking, heat a small pan on medium until hot. Add the chopped almonds and toast, stirring frequently, 2 to 3 minutes or until fragrant and slightly browned.

While the leeks and potatoes finish cooking, in the same pot used to cook the millet, heat 1 teaspoon of olive oil and the remaining butter on medium until hot. Add the garlic, shallot and half the parsley and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the cooked millet and cook 1 to 2 minutes or until heated through. Season with salt and pepper. Stir in the olives and half the almonds, then remove from heat and stir in the juice of 2 lemon wedges and 1 teaspoon of olive oil; season with salt and pepper to taste. To plate your dish, divide the millet between 2 plates and top with the roasted leeks and potatoes. Garnish with the remaining parsley, almonds and lemon wedges. Enjoy!

January 2

Tricycle:

  • Sweet potatoes

  • Vates curly kale

  • Pac choi

Albert's Organics:

  • Organic Rio Star Grapefruit (South Tex Organics--Mission, Texas)

  • Organic cauliflower (Earthbound Farms--San Juan Bautista, CA)

Meadow Acre:

  • Mixed shoots (corn, pea, sunflower, nastrium)


From The Moosewood Restaurant Favorites cookbook


Lentil Vegetable Sambar

Serves 6 (Makes 8 cups)


Ingredients:

Lentils:

1 cup dried brown lentils

3 1/2 cups water

1 TSP ground turmeric

1 TSP salt


Vegetables:

2 TBSP vegetable oil

1 TSP black mustard seeds

1 TSP cumin seeds

1/2 TSP fenugreek seeds (optional)

2 cups chopped onions

1 fresh hot pepper, minced OR 1/2 TSP cayenne

1 TSP salt

2 TSP ground coriander seeds

1 TSP ground cinnamon

1/2 TSP ground turmeric

4 cups cauliflower, cut into bite-size pieces

3 cups sweet potato, peeled and cut into 1-inch cubes

1 1/2 TBSP tamarind concentrate, dissolved in 1 cup hot water (Can substitute tamarind concentrate for lemon or lime juice, if unavailable)

1 1/2 cups seeded and chopped red bell peppers (Try subbing in your Pac choi OR micro shoots for a little green in your sambar! You may need to adjust cooking time to not overcook the Pac choi.)

1 cup unsweetened coconut milk

1/4 cup chopped cilantro


Directions:

Rinse the lentils and combine them with the water, turmeric, and salt in a medium saucepan. Bring to a boil, reduce the heat to low, and simmer, covered, until the lentils are tender, usually 30-40 minutes. 


While the lentils cook, heat the oil in a large pot on medium heat and add the black mustard seeds, cumin seeds, and fenugreek seeds, if using. When the mustard seeds start to pop, stir in the onions, hot peppers, and salt, and cook on low heat, covered, until the onions are translucent about 8 minutes. Add the coriander, cinnamon, and turmeric and cook for a minute or two, stirring occasionally. Stir in the cauliflower, sweet potatoes, and tamarind water, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 5 to 6 minutes. Add the bell peppers and coconut milk. Return to a simmer and cook until all the vegetables are just tender about 5 minutes. 


When the lentils are done, drain off any liquid and stir them into the vegetables. Stir in the cilantro and add salt to taste. Serve on rice with yogurt or flavored chutney.



From Bon Appetit December 2018


Grapefruit Bars with Candied Zest

Makes 16 bars


Ingredients:


Shortbread:

1 cup all-purpose flour

¾ cup powdered sugar

2 Tbsp. granulated sugar

¾ tsp. kosher salt

½ cup (1 stick) chilled unsalted butter, cut into pieces

2 large egg yolks


Candied Grapefruit Zest:

1 grapefruit

½ cup granulated sugar, divided


Curd and Assembly:

3 large eggs

3 large egg yolks

1 cup granulated sugar

1 Tbsp. cornstarch

1 Tbsp. finely grated grapefruit zest (from 1)

¼ cup fresh grapefruit juice (from 1)

2 tsp. finely grated lemon zest (from 2)

¾ cup fresh lemon juice (from 5–6)

1 tsp. vanilla extract or paste

½ tsp. kosher salt

½ cup (1 stick) unsalted butter, room temperature, cut into 8 pieces

Powdered sugar (for serving; optional)


Directions:


Shortbread:

Place a rack in the middle of the oven; preheat to 350°. Line an 8x8" baking pan, preferably metal, with overlapping sheets of parchment paper, leaving at least 4" overhang on each side. Pulse flour, powdered sugar, granulated sugar, and salt in a food processor a few times to combine. Add butter and pulse until largest pieces are pea-size. Add egg yolks and pulse just until the dough comes together in small clumps. (Shortbread can also be made by hand: Whisk dry ingredients in a large bowl, then work in the butter with your fingers before mixing in the egg yolks with a sturdy spoon.)

Transfer dough to prepared pan (you may find it easier to form the dough into a ball first, instead of working with clumps—entirely up to you!) and press into an even layer. If the dough is sticky, use a piece of plastic wrap between your hand and the dough. Prick dough with a fork in several spots (this helps it stay flat as it bakes). Bake shortbread until edges and top are golden brown, 24–28 minutes. Let cool.


Do Ahead: 
Shortbread can be baked 3 days ahead. Store tightly covered at room temperature.


Candied Grapefruit Zest:

While the shortbread is baking, use a sharp knife to remove zest from grapefruit in 2"–3" wide strips (it’s okay to leave some white pith attached). Slice strips very thinly lengthwise; save fruit for another use. Combine zest and 2 cups water in a small saucepan and bring to a simmer. Drain immediately. Combine zest with ¼ cup granulated sugar and 1 cup water in the same saucepan and bring to a simmer. Cook, stirring occasionally until zest is translucent and softened, 15–20 minutes. Drain, discarding syrup, and toss zest in a small bowl with remaining ¼ cup granulated sugar. Set aside until ready to use.

Do Ahead: Grapefruit can be candied 1 week ahead. Store airtight at room temperature.


Curd and Assembly:

Reduce oven temperature to 300°. Vigorously whisk eggs, egg yolks, granulated sugar, and cornstarch in a large saucepan until smooth and sugar is mostly dissolved. Whisk in grapefruit zest and juice, lemon zest and juice, and vanilla. Set saucepan over medium heat and cook, whisking constantly and making sure to get into the corners of the pan, until curd begins to bubble slightly around the edges and thickens about 5 minutes. Simmer very gently, still whisking, 30 seconds, then remove from heat. Whisk salt into curd, followed by butter a piece at a time, whisking to fully incorporate after each addition. Scrape curd into the pan with shortbread and smooth over crust. Top with some of the candied grapefruit zest (you probably won’t need all of it; snack on any left over!).


Bake grapefruit bars until the surface of curd is set (the center will still wobble slightly when the pan is gently shaken), 20–25 minutes. Transfer to the refrigerator and chill until very cold, at least 3 hours, or preferably overnight.


Just before serving, slice grapefruit bars into 2" squares and dust with powdered sugar if desired.


Do Ahead: 
Bars can be baked 3 days ahead. Cover and keep chilled.