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.

December 26

Tricycle:

  • Oregano/rosemary herb bunch

Local Food Hub: 

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

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

  • Carrots (Van Dessel Farms--Accomack County)

Little House:

  • Winter Salad mix (Kale, Arugula, Red Deertongue lettuce)

Albert's Organics:

  • Organic starfruit (Worthy Family Farm--West Palm Beach, FL)


From The Food Network 

Star Fruit Upside-Down Cake

Serves 8


Ingredients:

Topping:

3 tablespoons unsalted butter, plus more for greasing the pan

3 tablespoons light brown sugar
Juice of 1/2 lemon
Starfruit, cut into 1/4-inch-thick stars and seeds removed

Cake:

1/2 cup pecans

1 1/4 cups whole wheat pastry flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1 stick (8 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
2 large eggs
1/2 cup low-fat yogurt

Directions:

Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.

For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.

For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.

Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.

Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.


From Bon Appetit 

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Serves 8-10

Ingredients:

Filling:

6 cups water

2 tablespoons vegetarian bouillon base

2 very large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces

1 large celery root (celeriac), peeled, cut into 1/2-inch pieces

2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces

1 large rutabaga, peeled, cut into 1/2-inch cubes

1 turnip, peeled, cut into 1/2-inch cubes

1 ounce dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed

3 tablespoons butter

3 cups chopped onions

4 large garlic cloves, chopped

1/2 teaspoon minced fresh rosemary

1/2 cup all-purpose flour

1/4 cup heavy whipping cream

2 tablespoons imported dry Sherry

1/4 cup chopped fresh Italian parsley

Biscuits:

2 1/4 cups unbleached all-purpose flour

1 tablespoon baking powder

2 teaspoons minced fresh rosemary

1 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced

1 1/3 cups (or more) chilled buttermilk


Directions:

Filling:

Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.

Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. DO AHEAD Can be made 2 days ahead. Cover with foil; chill.

Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.


Biscuits:

Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry.


Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into the center of biscuits comes out clean, about 45 minutes. Cool 15 minutes

December 19

Tricycle:

  • D'avignon radishes

  • Magenta French Crisp lettuce

Local Food Hub:

  • Gold potatoes (Valley Farming--Augusta County)ch

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

Albert's Organic:

  • Pomegranates (Youngstown Grape Distributors--Reedley, CA)

 
Community Food Collaborative:

  • Italian parsley 


From Bon Appetit December 2015


Baked Minty Rice with Feta and Pomegranate Relish

Serves 6


Ingredients:


Pomegranate Relish:

½ cup walnuts

¾ cup pomegranate seeds (from about ½ large pomegranate)

¾ cup Castelvetrano olives, pitted, coarsely chopped

½ cup olive oil

¼ cup coarsely chopped fresh mint

¼ cup coarsely chopped fresh parsley

1 tablespoon pomegranate molasses (Use cranberry juice concentrate, grenadine, OR molasses sweetened with the pomegranate juice, if pomegranate molasses unavailable)

1 garlic clove, crushed into a paste

Kosher salt, freshly ground pepper


Rice and Assembly:

2 cups basmati rice

4 tablespoons unsalted butter, cut into pieces

¾ teaspoon kosher salt

10 mint sprigs

8 ounces feta, sliced ¼-inch thick


Directions:

Pomegranate Relish:

Place a rack in upper third of oven; preheat to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop. Increase oven temperature to 450°.

Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.


Rice and Assembly:

Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3½ cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed, 30–35 minutes. Remove from oven; pluck out mint. Fluff rice with a fork.

Heat broiler. Arrange feta over rice. Broil until rice around edges of pan is browned and crisp and feta is starting to brown, 8–10 minutes. Spoon pomegranate relish over.


From Chef Yotam Ottolenghi's recipe archives


Gold and Red beetroot with lentils and yuzu

Ingredients:

1 1/2-2 LBs beetroot
1/2 LB Puy lentils (Can substitute for green lentils or other variety of brown lentil)

1-2 tbsp yuzu juice, to taste (Can substitute for lime juice, if yuzu unavailable. Try using some of the pomegrante juice with lime juice for a little extra sweetness!)

50ml olive oil, plus extra to finish

Salt and black pepper 

1 small red onion, thinly sliced

2 tsp maple syrup

1½ tbsp lemon juice

1/4 cup watercress

1/4 cup baby chard leaves 

1 tsp yuzu powder (optional)


Directions:

Put the beetroots in a large saucepan and cover with plenty of water. Bring to a boil, turn down the heat and cook on a gentle simmer for about an hour, adding boiling water as needed. To check that they are cooked, stick a knife into the largest beet: it should go in smoothly. Lift the beetroots from the water and leave to cool (they'll keep in the fridge for a day or two). Peel and halve the beetroots, and cut into wedges 1cm thick at the base.


Put the lentils in a small saucepan and cover with plenty of water. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until al dente. Drain, transfer to a bowl and, while they're still hot, stir in a tablespoon each of yuzu juice and olive oil. Season and set aside to cool (the lentils can now also be kept in the fridge for a couple of days).


To put the salad together, mix the remaining yuzu juice and oil into the lentils, then add the beetroot, onion, maple syrup and lemon juice. Toss gently and taste for seasoning. Transfer to a shallow bowl and dot with watercress and chard. Finish with a sprinkle of powdered yuzu, if you have it, and a drizzle of oil. (Try subbing the lettuce, parsley, AND radishes from your Veggie Box into the salad mix for a seasonal, delicious AND beautiful flare.)


December 12

Shalom Farms:

  • Purple cabbage

  • Carrots

Meadow Acre: 

  • Hakurei salad turnips

Agriberry:

  • Crimson crisp apples (Hollabaugh’s Orchard—Biglersville, PA)

Bow Tide Farms:

  • Arugula

Local Food Hub:

  • Shallots (Field's Edge Farm--Floyd County)

  • Butternut squash (Valley Farming—Augusta County)


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


Carrot, Squash and Turnip Soup

Ingredients:

4-5 small or 2-3 large carrots, finely chopped

Turnips, finely chopped
1 butternut squash, finely chopped
1 large onion (or leek)
2 T corn flour mixed well with 1 cup water
A handful of finely chopped parsley
A pinch of ground black pepper
A pinch of sea salt to taste

Directions:

Place the chopped carrots, squash and turnips in a medium size, deep saucepan. Fill it up with water until vegetables are covered. Bring contents to a boil then, reduce the heat to low and simmer until everything is soft. Use a masher and slowly mash the vegetables into puree form. Stir constantly until it is all mixed well and smooth. Add in the cornflour and water mixture. Keep simmering until the soup is thickened and pasty. Add in salt to taste. Sprinkle ground black pepper and parsley over soup and serve.


From Martha Stewart Living 


Apple Gateau

Serves 3


Ingredients:

1/2 to 1 tablespoon unsalted butter, melted

1 orange

 3 large sugar cubes

Apples, peeled, halved, and cored

Caramel Salt Butter Sauce (see below recipe)

1/3 cup mascarpone cheese

1/3 cup plain yogurt


Directions:

Heat oven to 175 degrees. Generously butter a 1 1/2-quart tall souffle dish and a wide strip of parchment paper to form a collar extending at least 3 inches above the rim of the dish. Press the buttered side of the collar against the inside of the dish. Chill until butter is set and the paper sticks to the dish.


To extract zest from the skins of the oranges, rub them with sugar cubes so that the cubes soften and turn bright orange. Wrap cubes in plastic wrap, and crush them with a rolling pin.


Set an apple half, cut side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8 inch thick. Alternately, slice apple halves using a mandoline. Sprinkle bottom of souffle dish with sugar. Arrange a layer of apple slices in a floral pattern in the bottom of the souffle dish. Top this first layer of apple with more apple slices arranged across the others like ripples in a pond. (This crossed pattern of slices ensures that the cake holds together when unmolded.) Sprinkle the second layer with sugar. Continue filling souffle dish until apples, held in place by the paper collar, extend at least 3 inches above the rim. (They will shrink down into the souffle dish during baking.) Cover them with a round of parchment paper. Top with a small stack of plates slightly smaller than the souffle dish to seal and weigh down apples.


Bake until apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hours. Tear off the top of the paper collar, and let the cake cool to room temperature.


Combine mascarpone and yogurt in a small bowl. Unmold cake onto a warm platter. The top should be lightly caramelized with a little syrupy juice running down the sides. Serve warm, with caramel sauce and mascarpone-yogurt combination.


December 5

Albert's Organics:

  • Organic rutabagas (Grimmway Farms--Bakersfield, CA)

  • Organic quinces (Berg's Berries--Alvadore, OR)

Community Food Collaborative:

  • Cilantro

Shalom Farm:

  • Carrots

Tricycle:

  • Mesclun mix

Local Food Hub:

  • Sweet potatoes (Kirby Farm--Hanover County, VA)


From Chef Yotam Ottolenghi; modified for rutabaga


Rutabaga and lentils with hazelnuts and mint

Serves 4


Ingredients:

2 1/2 ounces whole hazelnuts (skin on)

7 oz Puy lentils (Can substitute for green lentils if not available)

3 cups water

2 bay leaves

4 thyme sprigs

1 rutabaga (650g), peeled and cut into 1cm chips

4 tbsp olive oil

3 tbsp hazelnut oil

3 tbsp good-quality red wine vinegar

4 tbsp chopped mint

salt and black pepper


Directions:

Preheat the oven to 284 F (140 C). Scatter the hazelnuts on a small baking sheet and roast in the oven for 15 minutes. Let them cool down, then chop roughly.

Combine the lentils, water, bay leaves and thyme in a small saucepan. Bring to the boil, then simmer for 15–20 minutes, or until al dente. Drain in a sieve.

Meanwhile, in a separate saucepan, cook the rutabaga in plenty of boiling salted water for 8–12 minutes, or until just tender. Drain.


In a large bowl mix the hot lentils (if they have cooled down they won’t soak up all the flavors) with the olive oil, 2 tablespoons of the hazelnut oil, the vinegar, some black pepper and plenty of salt. Add the celeriac and stir well. Taste and adjust the seasoning.


To serve straight away, stir in half the mint and half the hazelnuts. Pile onto a serving dish or in a bowl and drizzle the remaining hazelnut oil on top. Garnish with the rest of the mint and hazelnuts.


To serve cold, wait for the lentils and celeriac to cool down before finally adjusting the seasoning and possibly adding some more vinegar if you like. Add hazelnut oil, mint and nuts in the same way as when serving hot.


From Bon Appetit January 2017


Quince Jam with Cardamom and Pistachios

Makes 2 1/2 cups


Ingredients:


2 quinces, cored, peeled, cut into 1-inch pieces, cores reserved (about 1 pound)

¼ cup fresh lemon juice, divided

2 cups sugar

4 cardamom pods, cracked

¼ cup shelled, unsalted pistachios (optional)


Directions:

Toss quinces with 2 Tbsp. lemon juice in a medium bowl; set aside.

Bring sugar, cardamom pods, reserved quince cores, and 2½ cups water to a boil in a medium saucepan. Cook, stirring to dissolve sugar, about 5 minutes. Add quince, reduce heat to low, and cook, covered, until quinces develop a deep rose color and are tender but not mushy, 1½ –2 hours. Add remaining 2 Tbsp. lemon juice and bring to a boil. Lower heat and simmer, stirring occasionally until liquid has slightly thickened, 8–10 minutes. Remove from heat (the syrup will thicken as it cools) and add pistachios, if using. Serve warm or at room temperature.

Do Ahead: Jam can be made 1 week ahead. Cover and chill.

November 28

Tricycle:

  • Curly kale

  • Pac choi

Shalom Farms:

  • Cauliflower

Meadow Acre:

  • Mixed micro greens (Kohlrabi, amaranth, kale)

Community Food Collaborative:

  • Daikon radish

Agriberry:

  • Asian pears (Saunder's Brothers Orchard--Piney River, VA)


From The Moosewood Restaurant Table cookbook by the Moosewood Collective


Kale and Walnut Risotto


Serves 4


Ingredients:


Risotto:

1/2 cup walnuts

1-quart vegetarian no-chicken stock or vegetable stock

2 TBSP olive oil

1 1/2 cups finely chopped onions

1 1/2 cups Arborio rice

1/2 cup dry white wine

1 cup finely grated Pecorino Romano OR Parmesan cheese


Pesto:


2 garlic cloves

4 cups packed baby kale

1 cup chopped parsley

1/2 TSP salt

2 TBSP olive oil

1/4 cup water


Directions:


Toss the walnuts until fragrant and turning darker; set aside and cool. Bring the stock to a simmer in a covered saucepan. 

Make the pesto: In a food processor, pulse half of the toasted walnuts with the garlic until ground. Add 2 cups of the kale (put the remaining cup of kale aside). Add the parsley, salt, olive oil, and the water. Process until paste forms. With a knife, coarsely chop the other half of the walnuts and set aside. 

In a large, heavy-bottomed saucepan (non-stick works well with risotto) on medium heat, warm the olive oil. Add the onions and saute until softened, about 4 minutes. Add the rice and stir, using a wooden spoon to avoid breaking the rice kernels, for a minute to thoroughly coat the rice with oil. Add the wine and cook, stirring constantly, until it has been absorbed. 

Add simmering stock, about a cup ( a ladleful or two) at a time, stirring after each addition. The liquid should come to a simmer, but don't let it come to a rolling boil. Continue adding stock as the rice absorbs it, every few minutes, stirring frequently. 


When you add the last ladleful of stock to the rice, stir in the pesto, the remaining kale, and about half the cheese. Stir and cook for a couple of minutes more until the kale has wilted and the cheese has melted. 

Serve hot, topped with the rest of the cheese and the chopped walnuts. 



From Chef Yotam Ottolenghi's recipe collection in London


Cauliflower, pomegranate and pistachio salad


Serves 4


Ingredients:


1 large cauliflower 

1 medium onion, roughly sliced (Try also adding sliced Easter Egg radish for a bit of spice and color to your salad!)

1/3 cup olive oil

1 2/3 TBSP parsley, roughly chopped (Try substituting fresh herbs for those delicious local mixed microgreens)

2/3 TBSP mint, roughly chopped

2/3 TBSP tarragon, roughly chopped

seeds from ½ medium pomegranate 

2 3/4 TBSP pistachio kernels, lightly toasted and roughly chopped

1 tsp ground cumin

1½ tbsp lemon juice

salt


Directions:

Preheat the oven to 400 F.

Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 1 inch wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and onion. Toss everything together with 2 tablespoons of oil and ¼ teaspoon of salt, then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.

Once cool, put the roasted vegetables into a large bowl with the 1/4 cup oil, the grated cauliflower and the remaining ingredients, along with ¼ teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.

November 21

Tricycle:

  • Magenta French Crisp lettuce

  • Tuscan kale

Community Food Collaborative:

  • Purple top turnips 

Albert's Organics:

  • Parsnips (Montecucco--Canby, OR)

Local Food Hub:

  • Brussel sprouts (Church Hill Produce--Highland County, VA)

Agriberry:

  • Pink Lady apples


From Bon Appetit December 2016


Root Vegetable Zoodle Soup with Bacon and Basil Oil


Serves 6 


Ingredients:


5 tablespoons olive oil, divided

4 ounces hardwood-smoked bacon, cut into ¼-inch pieces (Substitute with shiitake mushrooms for a vegan/vegetarian option!)

1 large red onion, halved through root end, thinly sliced

3 garlic cloves, finely grated

2 sprigs oregano

2 sprigs thyme

1 bay leaf

3 quarts low-sodium chicken broth

Kosher salt, freshly ground pepper

1 very large carrot, peeled, spiralized using a medium blade or cut into matchsticks

1 large parsnip, peeled, spiralized using a medium blade or cut into matchsticks

1 medium turnip, peeled, spiralized using a medium blade or cut into matchsticks

8 ounces brussels sprouts, trimmed, thinly sliced

2 oil-packed anchovy fillets, finely chopped (optional)

½ cup finely chopped basil

1 teaspoon finely grated lemon zest


Directions:


Heat 1 Tbsp. oil in a large pot over medium-high and cook bacon, stirring occasionally, until brown and crisp, 5–7 minutes. Transfer bacon to paper towels and let drain.


Pour off all but 2 Tbsp. fat in the pot and reduce heat to medium. Add onion and cook, stirring occasionally, until browned around the edges and softened, 8–10 minutes. Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Return bacon to pot and add oregano sprigs, thyme sprigs, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.

Taste soup and season with salt and pepper; add carrot, parsnip, turnip, and brussels sprouts and cook 3 minutes (vegetables should be very al dente). Remove from heat. Discard oregano and thyme sprigs and bay leaves. Let soup sit 5 minutes (vegetables will soften a little more).

Meanwhile, combine anchovies (if using), basil, lemon zest, and remaining 4 Tbsp. oil in a small bowl; season basil oil with salt and pepper.

Divide soup among bowls; drizzle with basil oil.

Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill.



From Cooking with the New York Times November 2017


Sautéed Brussels Sprouts and Apple With Prosciutto


Serves 8 


Ingredients:


2  ounces thinly sliced prosciutto (Try using Upton's bacon seitan for a vegan/vegetarian option!)

3  tablespoons extra-virgin olive oil

2  large apples, cored and cut into 1/4-inch cubes

Brussels sprouts, trimmed and very thinly sliced

¾  teaspoon kosher salt, more as needed

¾  teaspoon black pepper, as needed


Directions:


Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.


Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.


Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.

November 14

Shalom Farms:

  • Red Boro beets

Bow Tide Farm:

  • Rainbow carrots

Community Food Collaborative:

  • Green bell peppers

  • Escarole

Tricycle:

  • Mesclun mix

Agriberry:

  • Honey Crisp apples (Hollabaugh's Orchard--Biglersville, PA)


From Bon Appetit December 2017; modified for escarole


Seared Escarole and Roasted Beets


Serves 8


Ingredients:

Beets, scrubbed

5 tablespoons extra-virgin olive oil, divided

Kosher salt

Escarole, cut into large wedges through root end

1 cup pomegranate juice

2 tablespoons red wine vinegar

½ cup pomegranate seeds

Flaky sea salt (for serving)


Directions:

Preheat oven to 450°. Toss beets with 1 Tbsp. oil on a foil-lined rimmed baking sheet; season with kosher salt. Roast, tossing once, until skins are charred and beets are tender, 40–50 minutes. Let cool.

Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high. Cook escarole wedges on cut sides until browned, about 2 minutes per side. Transfer to a platter.

Add pomegranate juice to skillet; bring to a boil and cook until thickened and syrupy, about 5 minutes. Stir in vinegar; season with kosher salt.

Tear beets open and place around escarole; spoon dressing over. Top salad with pomegranate seeds, sprinkle with sea salt, and drizzle with remaining 2 Tbsp. oil.



From The Moosewood Restaurant Table by The Moosewood Collective


Spice-Crusted Carrots with Harissa Yogurt


Serves 4


Ingredients:

Carrots with tops, scrubbed, tops trimmed to ½”

Kosher salt

1 tablespoon sugar

1 teaspoon English mustard powder

1 teaspoon hot smoked Spanish paprika

1 teaspoon ground cumin

½ teaspoon ground coriander or fennel

4 tablespoons vegetable oil, divided

Freshly ground black pepper

½ cup plain Greek yogurt

1 tablespoon harissa paste

2 teaspoons chopped fresh thyme, plus more

½ teaspoon finely grated lemon zest, plus more

Lemon wedges (for serving)


Directions:

Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.

Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 Tbsp. oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.

Heat remaining 3 Tbsp. oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6–8 minutes; season with salt and pepper.

Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 tsp. thyme, and ½ tsp. lemon zest and gently swirl ingredients, stopping before yogurt turns pink.

Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.

DO AHEAD: Carrots can be cooked in boiling water and peeled 6 hours ahead. Cover and chill.

November 7

Tricycle:

  • Fresh turmeric

Community Food Collaborative:

  • Arugula

Local Food Hub:

  • Organic Butternut squash (Riverstone Organic Farm--Floyd County)

Shalom Farm:

  • Green cabbage

  • Broccoli

Agriberry:

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


From Plant-Based by Thess food blog November 2017


Golden sorghum salad with roasted broccoli, butternut squash, herb hummus and hazelnuts


Serves 2


Ingredients:

1/3 C uncooked sorghum (Double or triple to get your meal prep going!) (Substitute for pearled barley or farro, if sorghum unavailable.)

1/2 TSP ground turmeric

1/2 TSP ground cumin

1 broccoli

1/2 a medium butternut squash

1 small zucchini (Sub for delicata squash! You can eat the skin and cooks just as easily.)

2 handfuls of chopped kale (Use your arugula for a peppery kick OR sub for your cabbage for a heartier, sweeter flavor!)

2 TBSP roasted, peeled hazelnuts (make sure to remove the peel by toasting them in the oven and then rubbing them off wrapped in a clean tea towel if you can't find already peeled as it can be a bit bitter) 

2 TBSP cold pressed olive oil 

fresh herbs of your choice to serve (I used Thai basil) (Try using your arugula for a burst of peppery flavor! Or other seasonal herbs like thyme, oregano, or sage.)


Herb Hummus:


1-15oz canned chickpeas 

2 TBSP tahini 

2-3 TBSP water 

1/2 garlic clove

2 handfuls fresh herbs of your choice (I used parsley and basil)

1 TBSP good quality cold pressed olive oil 

salt and freshly ground black pepper to taste


Directions:


Preheat the oven to 375 F. 


Cook the sorghum according to instructions on the packaging, adding 1 tsp turmeric and 1/2 tsp cumin to the cooking water. 


Rinse and cut off the steam from the broccoli florets. Tear the florets into smaller pieces. Use a vegetable peeler to remove the tough outer layer of the stem, cut the rest of the steam in cubes. Peel the squash and remove the seeds, cut into small cubes. Put on a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with a pinch of salt and roast in the middle of the oven for about 15-20 minutes, until broccoli gets crisp around the edges and squash gets soft. 


Wash and spiralize the zucchini using a spiralizer, julienne peeler or a vegetable peeler. Rinse, dry carefully and then massage the kale with 1 tbsp olive oil and a pinch of salt until it gets all silky and soft.  


Hummus: Mix tahini and water until creamy. Add the rest of the ingredients, except for the oil, and mix until smooth. Add the oil and pulse a few times, salt and pepper to taste. 


Layer the different components on two plates. Serve with hummus and fresh herbs. 



From Bon Appetit November 2014


Salted-Butter Apple Galette with Maple Whipped Cream


Serves 8


Ingredients:

¼ cup (½ stick) salted butter

½ vanilla bean, split lengthwise

Basic Tart Dough (see the recipe that follows)

All-purpose flour (for dusting)

1 pound or about 2 large Stayman apples, scrubbed, sliced ⅛” thick

3 tablespoons dark muscovado or dark brown sugar

1 large egg

1 tablespoon granulated sugar

2 cups heavy cream

2 tablespoons pure maple syrup


Directions:


Place a rack in the middle of the oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove the pod.


Roll out dough on a lightly floured surface into a rough 14x10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep a rectangular shape.


Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.


Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.


DO AHEAD: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.


Basic Tart Dough


Makes 1 10" diameter tart or one 14x10" galette


Ingredients:


1 tablespoon sugar

½ teaspoon kosher salt

1 cup all-purpose flour, plus more for surface

6 tablespoons chilled unsalted butter, cut into pieces

1 large egg, beaten to blend


Directions:


Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.


Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.


DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.