March 27

Local Food Hub:

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

  • Pink Lady apples (Crown Orchard--Albermarle County)

Manakintowne:

  • Mixed chicories

  • Arugula

  • Hoja Santa

Shalom Farms:

  • Green curly kale


From Vegan-Yoga-Life food blog; modified to include hoja santa


ROASTED ROOT VEGETABLE TAMALES

Serves 8


Ingredients:

FOR THE ROASTED ROOT VEGETABLES:

1 cup chopped carrots

1 cup beets

1 cup chopped sweet potatoes

1/2 cup chopped white onion

1 clove garlic

2 tsp cumin

1/2 tsp paprika

1/2 tsp salt

1/2 pepper

1 Tbsp olive oil

FOR THE TAMALES:

2 cups masa harina

2/3 cup earth balance

1 1/2 cups vegetable broth

1 tsp baking powder

1/2 tsp salt

8-10 corn husks (it's good to have extras in case if they are too small or rip)

Hoja Santa leaves stems discarded


Directions:

FOR THE ROASTED ROOT VEGETABLES:

Preheat oven to 400 degrees. Peel and chop the vegetables. Combine with the olive oil, garlic, and spices in a roasting dish. Bake for 30 minutes, stirring after 15.

FOR THE TAMALES:

Soak the corn husks in hot water to soften. Melt the earth balance and combine with 1 cup of the vegetable broth. Add the masa harina, baking powder and salt and combine, adding more broth as needed to create a spongy dough. Cut or tear the hoja santa leaves into 16-20 equal-sized pieces. Drain the cornhusks and pat dry.  Spread the tamale masa harina mixture on top of the corn husk about 1/4 inch thick. Fold and steam the tamales and cook for about 45 minutes. Serve. Be sure to flatten it out completely. If there are little folds in the husk, it can cause the tamale to break open when you try to remove it. Spoon about a quarter to a third of a cup of the root vegetables on top. Top with a piece of hoja santa.Fold masa harina mixture in half, covering the vegetables, pressing the edges down to seal the vegetables inside. Trim excess corn husk off and fold the edges under, enclosing the tamale sort of like a burrito. At this point, you can either store them in an airtight container for later or cook them right away. To cook, place them in a steamer for one hour.


From Saveur magazine November 2013


FALL SALAD WITH ROASTED BUTTERNUT SQUASH, KALE CHIPS, AND POMEGRANATE SEEDS

Serves 8 to 10


Ingredients:

1⁄2 medium butternut squash (about 1 lb.), peeled, seeded, and thinly sliced (OR use up those beets or sweet potatoes from last week's box instead!)
1 1⁄4 cup olive oil

Kosher salt and freshly ground black pepper, to taste

1 large bunch kale, ribs removed and leaves torn into 2" pieces

1 tsp. citric acid (Can substitute with juice of a half lime or lemon if citric acid unavailable.)

4 cups arugula

2 cups watercress

Mixed chicories

1⁄2 cup pumpkin seeds, lightly toasted

1⁄2 cup pomegranate seeds

1⁄3 cup grated Pecorino Romano

2 tbsp. fresh lemon juice

2 tsp. Dijon mustard

2 tsp. maple syrup


Directions:

Heat oven to 400°. Toss squash with 1⁄4 cup oil, plus salt and pepper on a baking sheet; spread into an even layer. Bake until slightly caramelized, 18–20 minutes; let cool.

Reduce oven to 275°. Toss kale with 1⁄4 cup oil, citric acid, salt, and pepper on a baking sheet; spread into an even layer. Bake until crisp, 25–30 minutes; let cool.

Whisk remaining oil with pecorino romano, lemon juice, Dijon, maple syrup, salt, and pepper in a bowl until smooth. Toss arugula, watercress, chicories, and 1⁄3 of dressing in a bowl; transfer to a serving platter and sprinkle with squash, kale, pumpkin seeds, and pomegranate seeds. Serve additional dressing on the side.