Vegan

Scallion Pancakes

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Ingredients

  • 2 1/2 cups all-purpose flour, plus extra for dusting work surface.

  • 1 cup boiling water.

  • 1 package mesclun

  • Up to 1/4 cup toasted sesame oil.

  • 2 cups thinly sliced scallion greens.

  • 8 tablespoons vegetable oil

  • -For the Dipping Sauce:

  • 2 tablespoons soy sauce.

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon brown sugar

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon toasted sesame oil

Process

  1. In a large mixing bowl, combine flour with the boiling water and whisk until dough becomes pliable.

  2. On a floured surface, knead your dough until smooth. Return to a bowl, cover, and let the dough rest in the refrigerator for a 30 minutes to an hour.

  3. Next, divide the dough into about 7-8 sections. Roll each portion into a pancake and brush with sesame oil.

  4. Pile your scallions and mesclun/arugula on, and roll your pancake jelly-roll style, forming a coil. Repeat, then set your rolls into the fridge for 15-20 minutes.

  5. In a large saucepan or skillet, add oil and heat to medium-high.

  6. Roll out your pancakes to around 1/8 inch thickness.

  7. Place your pancakes on the skillet one at a time, flipping once golden brown.

  8. For the sauce, combine all the ingredients in a small mixing bowl.

Quick-Pickled Asparagus

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Ingredients

  • 3⁄4 cup apple cider vinegar

  • 2 tablespoons salt

  • 2 tablespoons sugar

  • 2 -3 garlic cloves, sliced

  • 1 teaspoon dill seeds or 1 teaspoon fresh dill

  • 1 teaspoon mustard seeds

  • 1 teaspoon black peppercorns

  • 1 -2 bay leaf OR 1 teaspoon dried herbs(thyme, dill, rosemary)

  • Bunch asparagus

Process

  1. Trim the ends of the asparagus.

  2. In a large bowl, combine the vegetables with 1/3 cup of salt, and cover with water.

  3. Meanwhile, prepare your brine in a saucepan. Over medium heat, mix the sugar and herbs with 1 teaspoon of salt. Bring to a boil for 2 minutes, then turn down to a simmer.

  4. Next, drain the water from your vegetables and add them to the simmering brine. Simmer for around 5-6 minutes, or until the asparagus begins to brown.

  5. In a jar, place your asparagus tip side up along. Pour the remaining brine in your jar with the vegetables.

  6. Feel free to add additional herbs or spices such as red pepper flakes or garlic to your brine. Refrigerate for at least 3 hours.

Yukina Savoy Sautée

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Ingredients

  • Savoy cabbage

  • 1 onion

  • Shiitake mushrooms

  • A pinch of garlic powder(to taste)

  • 1/6 cup of soy sauce

  • 1/8 cup of honey

  • 1/8 cup of rice wine vinegar

  • A splash of sesame oil(to taste)

  • A pinch of smoked paprika(to taste)

  • Toasted sesame seeds(for garnish)

  • About 1/4 cup of extra virgin olive oil

Process

  1. Small dice onion and mushroom.

  2. Heat oil in a medium skillet over medium heat; add onion and brown slowly.

  3. Add savoy cabbage to pan with the soy sauce, honey, garlic, and paprika.

  4. Once cabbage has wilted, add sesame oil. (Avoid adding too much sesame oil, as the nutty flavor can overpower the other flavors.)

  5. Transfer cabbage to plate once fully wilted.

  6. Add mushrooms and a splash of olive oil to pan; sautee untill brown.

  7. Feel free to refresh sauce with extra soy, honey, or vinegar to taste.

  8. Place mushrooms atop cabbage and garnish with toasted sesame seeds.

Apple and Parsnip Roast with Thyme

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Ingredients

  • Approx 2 parsnips

  • Approx 3 apples

  • 1 tablespoon dried or fresh thyme

  • Olive oil

  • A splash of lemon juice

  • Salt(to taste)

Process

  1. Preheat oven to 375 degrees.

  2. Core and dice apples, but do not peel. Slice parsnips into rounds approx. 1 cm thick.

  3. In a large mixing bowl, combine all of your ingredients. Be sure to mix thoroughly, evenly coating the parsnips and apples in your seasoning mixture.

  4. Spread parsnips and apples on a sheet pan, making sure to avoid crowding.

  5. Roast for 25-30 minutes, or until the parsnips are fully tender.

Spring Pasta with Spinach and Tomatoes

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Ingredients

  • 1/2 box pasta of your choice

  • 5oz spinach

  • 1 tomato

  • 3 cloves garlic

  • Red pepper flakes

  • Salt

  • Olive oil

  • (Optional: parmesan cheese, black olives, and pine nuts)

 

Process

  1. Bring a large pot of salted water to a boil. Add pasta and cook to preferred tenderness.

  2. While pasta is boiling, peel and dice garlic. Set aside.

  3. Rough chop spinach and medium-dice tomatoes. Set aside separately.

  4. Coat a skillet with olive oil and heat on high until just shimmering. Add spinach and sautee until fully wilted. Add garlic and cook until fragrant.

  5. Transfer spinach and garlic to large bowl. When pasta is tender, drain and add to large bowl. Add diced tomatoes and olive oil, stirring gently to combine.

  6. Add red pepper flakes and salt to taste.

  7. Optional: top with parmesan cheese, small sliced black olives, and pine nuts for a richer, full-bodied flavor.

Spinach & Potato Coconut Curry

Recipe from HealthyFood.co.uk.  

Ingredients

  • 2 garlic cloves
  • Cooking oil
  • 1 cup coconut milk
  • 1 lb potatoes, peeled and diced
  • 1 tbsp medium curry powder
  • 2 tsp ground coriander
  • 2 tsp ginger
  • 1 cup hot reduced-salt vegetable stock
  • 1 cup rice
  • 1 small yellow onion
  • 1 cup spinach

Directions

  1.  Set a large, deep, non-stick frying pan over a high heat and coat with oil. Add spices and coconut milk and stir for 3 min. Add the potatoes and curry powder, stir well and bring to a boil.
  2. Add the stock along with 2 cups hot water and return to a boil. Simmer for 15 min, or until the potatoes are tender.
  3. While the curry is simmering, cook the rice according to the pack instructions, then drain, cover and keep warm.
  4. At the same time, set a frying pan over a high heat and coat with oil. Add the onion fry for 8 min until golden. Transfer onions to the curry for the last 5 min of the cooking time.
  5. Add the spinach to the curry for the last 3 min of the cooking time or until wilted.
  6. Serve the curry over rice, while hot.

Quinoa Salad with Butternut Squash, Cabbage and Apples

Original Recipe and Photo by Leena Oijala for Organic Authority

Ingredients
1 organic butternut squash, diced (other winter squash will work too)
1 bundle organic kale, chopped
1/4 head of purple or green organic cabbage, thinly sliced
1/2 organic lemon, juiced
2 tbsp organic extra virgin olive oil
2 tbsp organic apple cider or other fruit vinegar
2 organic carrots, shredded
1 cup cooked organic quinoa
1 organic apple (of your choice!), chopped
salt and black pepper to taste

Optional for garnish:
1/2 cup organic parsley, chopped
1/4 cup organic raw pumpkin or sunflower seeds for crunch
 

Method

Steam the diced butternut squash until tender, but not mushy.

Prepare the vegetables while the squash is steaming. Place the kale and cabbage into a large bowl. Pour the lemon juice, vinegar and olive oil into the bowl and gently massage the greens. Add the carrots, quinoa, apple and parsley to the bowl, mixing evenly.

Once the squash has cooled, season it with salt and pepper to taste and add it to the bowl. Sprinkle with optional pumpkin or sunflower seeds and serve with dressing of your choice on the side.

 

Baked Parsnip (or Carrot) Fries with Rosemary

Recipe by Rozanne Gold. Photo by Roulo Yanes. Published by Epicurious. Adapted for Food Hub Members.

INGREDIENTS

  • 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips
  • 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary (with roasting, using dried will be fine)
  • 1 large garlic clove, minced (if no fresh garlic on hand, a pinch of garlic salt will work!)
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • (optional:) 1/2 teaspoon ground cumin

PREPARATION

  1. Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
  2. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.

Apple Cider & Maple Braised Turnips

Recipe and Photo by Whole Foods. Adapted for Intervale Food Hub Members

Apple cider and maple syrup sweetness are the perfect foil for turnip's earthy character. Serve these alongside roasted chicken, pork, fish, or lamb.

    Ingredients

    • 3 tablespoons butter, divided (or olive oil)
    • 2 pounds turnips, peeled and cut into sticks
    • 2/3 cup apple cider
    • 3 tablespoons maple syrup
    • Sea salt and freshly ground black pepper
    • 2 tablespoons chopped fresh parsley

    Preparation

    • Preheat oven to 400°F. Grease a 9-x-13-inch baking dish with 1 tablespoon butter, then arrange turnips in dish in a single layer. Combine remaining 2 tablespoons butter, cider, salt and pepper in a small pot and cook over medium heat until melted and well combined. Pour this mixture evenly over turnips. 
    • Cover dish with foil and bake for 20 minutes. Then, uncover, stir turnips and continue to bake, stirring occasionally, until fork tender and liquid has reduced, 20 to 30 minutes more. Sprinkle with parsley and serve.

     

    Mock Eel (Shiitake Mushrooms)

    IFH Note: This dish is locally famous at A Single Pebble in Burlington, VT. To make a meal, serve with stir-fried cabbage over rice!

    Recipe by Saveur. Photo by Romulo Yanes.

    MockEel

    Ingredients

    • 7 oz. shiitake mushrooms, stems removed
    • 6 cups boiling water
    • Canola oil, for frying
    • 1⁄2 cup cornstarch
    • 3 scallions, thinly sliced
    • 1 (1") piece ginger, peeled and minced
    • 1⁄3 cup soy sauce
    • 1⁄4 cup sugar

    Instructions

    1. Combine mushrooms and water in a bowl; let sit until softened, about 2-3 minutes. Drain mushrooms and slice 1⁄3" thick; squeeze dry.
    2. Heat 2" oil in a 14" flat-bottomed wok (If you have a deep-fry thermometer - 350°). Working in batches, toss mushrooms with cornstarch, then quickly fry mushrooms until crisp, 1–2 minutes. Transfer mushrooms to paper towels to drain.
    3. Discard all but 2 tbsp. oil from wok; heat over medium-high. Cook three-quarters of scallions and the ginger until fragrant, about 30 seconds. Add soy sauce and sugar; cook, stirring constantly, until thickened, 1–2 minutes.
    4. Stir in reserved mushrooms; cook 1 minute. Transfer to a serving platter; garnish with remaining scallions.

    Buttery Fingerling Potatoes With Parsley

    Recipe and Photo by Camilla Salem on popsugar.com

    Ingredients

    • 1 1/2 pounds fingerling potatoes, washed and cut in half
    • 3 tablespoons butter
    • 1/2 cup fresh parsley, chopped
    • salt to taste
    • 1/2 teaspoon black pepper

    Preparation

    1. Steam the potatoes for 20 minutes or until they are easily pierced with a fork. Set aside.
    2. In a large sauté pan, melt the butter until it starts to bubble. Add potatoes and toss them around in the melted butter. Add parsley, salt, and pepper and cook everything together for about five minutes.

    Swiss Chard and Roasted Beet Salad

    Recipe and photos by Cassy Joy Garcia on fedandfit.com Adapted for Intervale Food Hub members

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    Ingredients

    • 4 cups Shredded Swiss Chard
    • 3 Fresh Beets (peeled, cubed, and roasted)
    • ½ cup Shelled Pistachios (IFH Note: almonds, pecans, sunflower seeds, or pumpkin seeds are all great options in place of pistachios!)
    • 1 tablespoon Extra Virgin Olive Oil
    • 1/8 cup Balsamic Vinegar
    • 1/8 cup Fresh Orange Juice (IFH Note: fine to omit)
    • Kosher Salt & Cracked Pepper

    Directions:

    Roasted Beets

    1. Preheat oven to 375 degrees Fahrenheit.
    2. Line a baking sheet with aluminum foil.
    3. Cut the ends of the beets off and peel with a potato peeler.
    4. Cube the beets into 1 inch pieces.
    5. Toss the beets with the EVOO, sprinkle with salt and pepper.
    6. Spread on the baking sheet so that the cubes are not touching each other.
    7. Roast at 375 F for 30 minutes.

    Salad

    Toss all ingredients together and enjoy!

     

    Maple Sweet Potato Puree with Caramelized Onions

    Recipe by Claire Robinson. Published by Food Network.

    Ingredients

    2 large sweet potatoes, peeled and chopped into rough chunks
    1/4 cup maple syrup
    1/4 cup extra-virgin olive oil, divided in 1/2
    2 teaspoons kosher salt, plus more for seasoning
    1 teaspoon freshly ground black pepper, plus more for seasoning
    2 tablespoons butter
    1 large sweet onion, thinly sliced
    Hot water

    Directions

    Preheat oven to 375 degrees F.


    Place sweet potatoes, 1/4 cup of maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.


    Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.


    Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.


    Serve in a warm dish and garnish with the reserved caramelized onions. YUMMY!!!
     

    SWEET POTATO AND RED ONION WITH TAHINI AND ZA’ATAR

    Recipe and Photos by From Jessica's Kitchen

    A slightly adapted recipe from Yotam Ottolenghi's Jerusalem Cookbook full of substantial flavors without being fussy or far-reach. A truly versatile Middle Eastern dish that is is easy to make and absolutely delicious!

    IFH Note: Za'atar is a a middle-eastern spice mix. The recipe includes each individual ingredient, but you should be able to find this spice mix, or something similar, at the store. Making a dip with plain yogurt would be a great alternative to this spiced tahini dip!

    Ingredients

    • 4 medium sweet potato (about 3 pounds)
    • 2 medium red onions, cut into wedges
    • 3 tablespoons olive oil (not extra-virgin)
    • 4 tablespoons tahini paste
    • 2 tablespoons lemon juice (one large lemon)
    • 2 tablespoons water
    • 1 garlic clove
    • handful pine nuts, toasted
    • 1 tablespoon za’atar (or make your own, see below)
    • kosher salt & crushed black pepper to taste
    • Homemade za’atar:
    • 2 parts dried thyme
    • 2 parts toasted sesame seeds
    • 2 parts ground sumac
    • 1 part kosher salt
    • Note: this will make more than needed for the recipe. Stored in a sealed container for a few months.

    PREPARATION

    1. Preheat oven to 475 degrees F (246 C). Line a baking sheet with parchment paper.
    2. Wash and peel sweet potato, and cut into sixths as wedges. Peel and cut red onions into wedges. Transfer all into a bowl. Drizzle with olive oil, couple of pinches of kosher salt and crushed black pepper and gently toss to evenly distribute. Transfer onto lined baking sheet. Bake for 35 to 40 minutes.
    3. Meanwhile prepare the tahini dressing. Combine tahini, lemon juice, water, and a garlic clove in a food processor (mini food processor works well), pulse until smooth and pourable consistency. Add one extra tablespoon or two, if needed to reach desired consistency.
    4. When the vegetables are done roasting, transfer onto a serving dish. Drizzle with tahini dressing, then sprinkle with za’atar and pine nuts.
    5. Note: the recipe for tahini dressing will make more than needed for the dish. Serve on the side or use as a salad dressing.

    Butternut Squash Lasagna with Celeriac "Noodles"

    IFH Note: This is a vegan recipe that features an awesome blend of butternut squash sauce, celeriac for "noodles", and a creamy bean "Bechamel" sauce. If you do not follow a vegan diet, you can easily include more traditional elements like noodles, ricotta cheese, and cream sauce. Take this as inspiration and try something new!

    Recipe and photos by Sarah of My New Roots

    Butternut Squash Lasagna
    Serves 6-8

    Butternut Squash Sauce
    2 kg / 4.5 lbs. butternut squash
    3-4 cloves garlic
    1 Tbsp. olive oil
    1 tsp. lemon juice
    salt to taste

    Butternut Squash Sauce Directions:
    1. Cut butternuts in half lengthwise and scoop out seeds. Rub with a little coconut oil and a sprinkle of sea salt. Roast in a 400°F oven until soft, about 40-60 minutes (cooking time depends on the size of the squash/es). Remove from oven and let cool.
    2. Scoop out flesh from the butternut squash and place in a food processor with the remaining ingredients. Season to taste.

    Celeriac “Noodles”
    600g / 1.3 lbs celeriac
    vegetable broth

    Celeriac “Noodles” Directions:
    1.  Begin by peeling the celeriac. Because there is so many knotted roots on the bottom half of the vegetable, it is easiest to use a knife for this job.
    2. You can either cut the round celeriac into a brick shape, or leave it round. Cut the root horizontally into very thin sheets (sharpen your knife before doing this!)
    3. Braise celeriac sheets in simmering vegetable broth for 3-5 minutes depending on their thickness. Cook just until al dente – not mushy. Drain and set aside until ready to use.

    Bean “Béchamel”
    2 heaping cups butter beans (or any white bean)
    nutmeg, grated to taste
    1 tsp. lemon juice
    1 Tbsp. olive oil
    pinch salt if needed
    ¼ – ½ cup water

    Bean “Béchamel” Directions:
    1. Cook beans according to your tastes. If using canned, drain and rinse very well.
    2. Put all ingredients except for water in a food processor. Add water with the motor running until a creamy sauce results, to the consistency that you like. Make as smooth as possible. Season to taste.

    Assembly
    You can freestyle this if you like, but I recommend placing the celeriac on the bottom as the first layer.

    In a 8″ x 10″ casserole dish, layer the following:
    celeriac noodles
    butternut squash sauce
    baby spinach leaves
    bean béchamel
    celeriac noodles…and so on…

    This recipe made enough for two full rounds of the above, plus one extra layer of celeriac and a final topping of the butternut sauce. I sprinkled fresh thyme on top with some cracked black pepper. It could also be nice with dried chili flakes, rosemary or sage.

    To cook:
    Bake until warmed through. Serve immediately.

    CREAMY COCONUT PARSNIP RICE WITH CARAMELIZED BUTTERNUT SQUASH

    CREAMY COCONUT PARSNIP RICE WITH CARAMELIZED BUTTERNUT SQUASH

    Recipe and Photo by Gina of The Full Helping

    Ingredients

    For the caramelized squash:

    2 lbs (about one small) butternut squash, peeled and diced into inch cubes
    2 1/2 tbsp coconut oil
    2 tbsp dermerara or palm sugar (date paste, maple syrup, and agave are all acceptable substitutes, but I like the traditional use of sugar here)
    1/2 tsp sea salt
    1/4 tsp black pepper

    Toss the squash in the oil, sugar, salt, and pepper. Roast at 400 degrees for about 25-30 minutes, until squash is tender and getting brown. You can (and should) leave it in the over for a few minutes longer if you want a more caramelized effect. Set aside till you’re ready to make dinner.

    For the creamy parsnip rice:

    4-5 parsnips, peeled and roughly chopped
    1/4 tsp sea salt (or to taste)
    Juice of half a lime
    2/3-3/4 cup coconut milk (full fat or low fat, but full fat is nice here)
    2 tsps agave
    1 tsp cinnamon
    1/2 tsp curry powder (optional)

    Preparation

     IFH Note: This recipe calls for a raw parsnip "rice." You could also play around with including actual cooked rice into this recipe for something heartier. You could also roast or steam the parsnips first, to create a puree to add to rice or serve with the squash.

    1) Place parsnip and salt in a food processor and process till the mixture resembles rice. At this point, you can dehydrate it for about 10-15 minutes to warm it up, if you so desire.

    2) Transfer rice to a bowl and mix with your coconut milk, lime, agave, and cinnamon. Mix in your butternut squash, check seasoning, and dig into a fresh bowl of sweet, creamy comfort.

    Roast apple, parsnip and celeriac with rosemary salt

    Super Food Ideas - Recipe by Liz Macri. Photography by Ben Dearnley. Published by Taste.com.au.

    Perfect for pairing with pork or chicken!

    Ingredients

    • 1 medium celeriac bulb, trimmed, chopped
    •  4 (500g) small parsnips, peeled, chopped
    •  1 tablespoon olive oil
    •  2 medium red apples, cored, cut into wedges
    •  2 teaspoons fresh rosemary leaves, finely chopped
    •  2 teaspoons sea salt

    Preparation

    1. Preheat oven to 425 degrees. Line a large baking tray with baking paper. Place celeriac and parsnip on prepared tray. Drizzle with oil. Toss to coat. Roast for 20 minutes. Add apple. Roast for 20 minutes or until browned and tender.

    2. Meanwhile, combine rosemary and salt in a bowl. Using fingers, crush salt and rosemary together.

    3. Add rosemary salt to cooked vegetables. Toss to combine. Serve. Place vegetables in oven for last 20 minutes of pork cooking time (see related recipe). 

    Creamy Potato Kale Soup

    Recipe and Photo by Pinch Of Yum.

    This recipe is very adaptable - add more herbs, use more potatoes, more kale, more broth, etc. Also note: the more kale you add, the more bright green your soup will be! Also, the longer you cook the onions and potatoes the more it "dulls" the flavor. You want them to be sauteed and golden, but not totally mushy.

    serves: 8

    INGREDIENTS

    • 5 tablespoons butter
    • 1 large yellow onion, roughly chopped
    • 3 large potatoes, peeled and roughly chopped
    • 8 cups chicken or vegetable broth
    • 2-3 cups chopped kale, stems removed
    • 2 cups milk
    • salt and pepper to taste

    INSTRUCTIONS

    Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.

    Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.

    WARM KALE, QUINOA AND BALSAMIC BEET SALAD

    beets:
    2 bunches of baby beets (about 12 beets total), scrubbed and trimmed
    1/2 cup balsamic vinegar
    3 tbsp demerara sugar
    2 tbsp grape seed oil
    salt and pepper

    kale + salad:
    1/2 cup quinoa, rinsed
    1 bunch of curly kale, stems removed and leaves torn into bite-size pieces
    2 tbsp grape seed oil
    1 clove of garlic, peeled and finely sliced
    1 tsp smoked paprika
    salt and pepper
    handful of pecorino shavings (parm or grana padano would be great too)

    Directions

    Preheat the oven to 400 degrees F.

    Place the trimmed beets in a 2 inch deep ceramic or glass dish. Pour the balsamic vinegar and grape seed oil in. SPrinkle the muscovado sugar, salt and pepper around the beets. Cover dish with foil and roast for 30 minutes. Remove the foil, stir the beets up a bit and continue to roast, uncovered, for 20 more minutes. They should be quite tender. Remove from the oven and allow dish to cool.

    In a small saucepan, place the rinsed quinoa and 1 cup of water. Add a pinch of salt. Place pot over medium heat and bring to a boil. Simmer for 15 minutes or until quinoa is mostly cooked and the little tails start to pop out. Remove from the heat and set aside.

    In a large soup pot, heat the 2 tbsp of grapeseed oil over medium heat. Add the sliced garlic and smoked paprika. Stir around until fragrant, about 30 seconds. Add the quinoa, a splash of water and half of the kale. Stir around until kale begins to wilt a bit. Add the remaining kale, season with salt and pepper and keep stirring. The kale should all be slightly wilted, but still firm. Take off the heat and transfer kale and quinoa mixture to your serving bowl.

    Arrange roasted beets on top of the greens and quinoa. Drizzle salad with the balsamic cooking liquid in the pan (there should be about 1/4 cup of it left). Scatter  the pecorino shavings on top and serve.

    CARAMELIZING TURNIPS IN A CAST IRON SKILLET

    Published by Six Burner Sue. Recipe and Photo by Susie Middleton

    I start this kind of sauté by dicing (pretty small but not too fussy) whatever roots I’ve got on hand and piling them into the skillet with lots of olive oil and herb sprigs. The pan will be really crowded at first—that’s okay. As the vegetables cook, they brown and steam at the same time (and they shrink quite a bit). I always add some aromatic allium—onion, leeks, or shallots—about halfway through cooking for added moisture and flavor.

    But the most important thing I do is to keep my ears tuned to the sizzling in the pan. It should be a steady, perky sizzle—but nothing too explosive sounding. The sizzle’s your cue to how fast the veggies are cooking. You want them to brown and steam at about the same rate, because your ultimate goal is deeply browned (yes, caramelized) vegetables that are cooked through, too. This is much easier than I’m making it sound. All you need to do is stir every once in awhile and maybe adjust the heat once or twice. The veggies will be done in about 35 to 40 minutes—but you’ll have plenty of time to make whatever else you’re having for dinner while they’re cooking. (By the way, for vegetarians, these sautés are hearty enough to plunk in the middle of the plate.)

    If you don’t have a cast iron pan, you can make this recipe in a 10-inch straight-sided sauté pan (stainless interior). The browning won’t be quite as even, and you might need to add a bit more oil, but the results are still very tasty.

     

    Ingredients: 3-4 Servings

    3 tablespoons extra-virgin olive oil, more if needed
    ½ pound purple-topped turnips, trimmed but not peeled, cut into ½-inch dice
    ½ pound Yukon Gold potatoes, unpeeled, cut into ½-inch dice
    ½ pound carrots, trimmed and peeled, cut into ½-inch dice
    ½ teaspoon kosher salt, more if needed
    5 to 6 thyme sprigs
    1 medium onion (about 5 ounces), cut into medium dice

    Directions

    In a 10 or 11-inch cast iron skillet, heat the 3 tablespoons olive oil over medium-high heat. Add the turnips, potatoes, carrots, salt, and herb sprigs and stir and toss well to combine and to coat with the oil. (The pan will look crowded.)

    Reduce the heat to medium and cook, stirring and flipping occasionally with a metal spatula, for about 20 minutes. (Listen to the pan—you should hear a gentle sizzle, not a loud one. If the vegetables are browning too quickly, reduce the heat a bit to maintain that gentle sizzle. If they seem dry, add a bit more olive oil.)

    Add the diced onion and continue to cook, stirring and flipping with the spatula, until the vegetables are deeply browned and tender all the way through, about another 15 minutes. Remove the herb sprigs before serving. Taste and season with more salt if you like.