Baked Parsnip Chips

INGREDIENTS

  • 3 Parsnips, Washed with the skin left on
  • Olive Oil
  • Salt, Or garlic salt
  • Black Pepper


DIRECTIONS

  • Preheat oven to 350° F.
  • Slice parsnips about 1/8-inch thick. You'll want each of the slices to be the same thickness. I like to use my slicing attachment on my food processor to do this.
  • Place sliced parsnips in a large bowl.
  • Drizzle olive oil over slices and toss to coat evenly.
  • Sprinkle on salt and pepper then toss again.
  • Lay slices in a single layer on two baking sheets lined with a silicone mat. Do not overlap.
  • Bake for 15 minutes then remove the pan from the oven and flip the slices over.
  • Continue to bake for another 15 minutes then check every 5 minutes to see if they are done.
  • Edges will curl and the center will be firm, not soft.
  • Remove from the oven.
  • Let the chips cool before serving.

Beet and Potato Soup

Recipe by Veggie Souls, Published by Yummly , Adapted for Food Hub Members

Recipe by Veggie Souls, Published by Yummly, Adapted for Food Hub Members

INGREDIENTS

  • 1 tbsp extra-virgin olive oil
  • 1 cup onion, peeled and chopped
  • 2 cups beets, peeled and chopped
  • 3 cups potato, peeled and chopped
  • 2 cups carrots, peeled and chopped
  • 4 cups veggie broth
  • Parsley
  • 2 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • Salt and pepper


DIRECTIONS

In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions. Cook until browned.

Add the beets, sweet potatoes and carrots along with 4 cups of vegetable broth.

Bring it to a boil, cover and cook for about 30 minutes or until the vegetables are soft.

Add the parsley (save a bit for a garnish), paprika, garlic powder, chili powder, salt and pepper. Using an immersion hand blender or a counter-top blender puree the veggies. It is not necessary remove the rest of the liquid from the pot to puree the veggies.

Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.

Puréed Roasted Parsnips

INGREDIENTS

  • 2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
  • 3 tbsp butter, melted
  • 1 1/2 cup water
  • 1/8 teaspoon nutmeg
  • Salt and pepper to taste

DIRECTIONS

  • Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.
  • Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking.
  • Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.

Beet, Carrot & Apple Salad

Recipe by Better Homes and Gardens, Published by Yummly 

Recipe by Better Homes and Gardens, Published by Yummly 

Ingredients

  • Zest and juice of 1 orange
  • Zest and juice of 1 lime
  • 2 tablespoons sherry vinegar
  • 3/4 cup extra-virgin olive oil
  • Sea salt and fresh ground black pepper
  • 1 pound beets, peeled and cut in matchsticks
  • 2 large carrots, peeled and cut in matchsticks
  • 1 Granny Smith apple, cored, peeled and cut in matchsticks
  • 1 turnip, peeled and cut in matchsticks
  • 1 bunch flat-leaf parsley, stems removed

Directions

  1. In a large bowl, combine the orange zest and juice, lime zest and juice, and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste.
  2. In the same bowl, layer beets, carrots, apple, and turnip. Season with additional salt and pepper to taste. Toss salad right before serving, then top with parsley leaves.
  3. To cut matchsticks Use a mandolin or a food processor that has either a julienne blade or large shredding blade.

Potato and Carrot Rosti

Recipe by Lulu's Notes, Published by Yummly  , Adapted for Food Hub Members

Recipe by Lulu's Notes, Published by Yummly , Adapted for Food Hub Members

INGREDIENTS

  • 1 large or 2 medium potatoes
  • 2 carrots, peeled
  • 2 tbsp Flour
  • 2 Spring Onions , finely chopped
  • butter
  • 2 eggs
     

DIRECTIONS

 Boil the potato and carrots for 5 minutes, then drain and cool a little. Peel the potato.

Grate the potato and carrot into a sieve. Sprinkle the flour and lots of seasoning on top and shake the sieve so it coats all the veg.

Add the spring onion and shape into two discs.

Heat some butter in a frying pan. Add the rostis one at a time and fry gently until the bases brown. Flip to cook the other side, adding more butter if you need to.

Slide onto 2 plates and fry 2 eggs in the pan, adding one to each plate. 

Garlic Roasted Cabbage Wedges

Ingredients

  • 1 large head green cabbage, sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
  • 3 1/2 Tbsp olive oil
  • 3 cloves garlic
  • 1 tsp dried marjoram (optional)
  • Salt and freshly ground black pepper
  • Minced fresh parsley, for garnish (optional)
  • Fresh lemon wedges or crumbled bacon, for serving (optional)

Directions

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil. Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir well to infuse garlic flavor then pour and press mixture through a fine mesh strainer into another bowl to remove garlic pieces (I like to do this just so they don't burn while roasting at high heat for so long. Use a rubber spatula to press garlic against strainer to extract juices). Stir marjoram into oil mixture.
  • Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper. Roast in preheated oven 15 minutes then carefully rotate and roast 15 minutes longer (if you don't want the slightly charred edges you can cover with foil during last 10 minutes). Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.

Raspberry Jam Tart with Almond Crumbles

INGREDIENTS

  • 2 cups sliced natural almonds
  • 2/3 cup sugar
  • 1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter, cut into pieces
  • 11/4 cups all-purpose flour
  • 1 rounded 1/4 teaspoon salt
  • 2 tablespoons beaten egg
  • 1 cup raspberry jam

DIRECTIONS 

  • Preheat oven to 400°F.
  • Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
  • Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.
  • Transfer mixture from processor to a 9- by 1-inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes.
  • Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
  • Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.
  • You can make tart 1 day ahead, then cool it before chilling, covered. Bring to room temperature before serving.

Vietnamese-Spiced Pork Chops

Ingredients

  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika
  • 2 teaspoons ground coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon bottled minced ginger
  • 2 teaspoons bottled minced garlic

Directions

  • Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.

Cheesy Cabbage & Potato Gratin

Andrew Scrivani for The New York Times

Andrew Scrivani for The New York Times

Published by New York TImes Cooking. Recipe by Martha Rose Shulman. 

Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.

INGREDIENTS

  •  Salt
  • 1 large savoy or green cabbage (about 2 pounds), quartered
  • 1 pound baking potatoes, such as russets, peeled and sliced
  • 2 garlic cloves, peeled
  • 2 cups milk
  • ½ cup crème fraîche
  •  Ground black pepper
  • 4 ounces Gruyère, grated (1 cup, tightly packed) (IFH Note: cheddar or other "melty" cheese you have on hand will work well, too!)
  • 1 ounce Parmesan, grated (1/4 cup)
  • 2 teaspoons finely chopped or slivered fresh sage

 

PREPARATION

Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.

Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.

Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.

In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.

Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.

Carrot Apple Bread

Recipe By Averie Cooks

 

INGREDIENTS

1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to taste
3/4 cup grated carrots (about 1-2 large peeled and trimmed carrots)
3/4 cup grated apples (I used 1-2 medium unpeeled apple)

 

DIRECTIONS

  1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. (I haven't tried the recipe in an 8x4-inch pan and cannot comment on how long it will take to bake, but use an 8x4 pan if you prefer a taller loaf.)
  2. In a large bowl, add the the first eight ingredients, through nutmeg, and whisk to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
  4. Add the carrots, apples, and fold gently to combine.
  5. Turn batter (it's very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.
  6. Bake for about 45 to 52 minutes (I baked 50 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
  7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. 

 

NOTES

Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

 

Beet and Feta Burgers

Published by Green Kitchen Stories in food52.com on October, 2013

Author Notes: Being vegetarians of course means that we have tried our fair share of veggie burgers. There are a gazillion meat substitute products out there, but we prefer a straight up delicious veggie burger. The flavor and texture of the beetroot is essential and affects everything in the burger. We have added feta cheese for extra flavor, but you could sub it for tofu as well.

  • 3 cups grated beets (about 4 to 5 beets)
  • 1 onion
  • 2 garlic cloves
  • 2 tablespoons olive oil (we prefer cold-pressed)
  • 2 organic eggs
  • 1 1/2 cups rolled oats (gluten-free if you prefer)
  • 7 ounces sheep's feta cheese or firm tofu
  • 1 handful fresh basil, leaves picked
  • 1 pinch sea salt and black pepper
  • 2 tablespoons coconut oil, ghee or olive oil, for frying
  1. Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached.
  2. Place the grated vegetables in a large mixing bowl.
  3. Add olive oil, eggs, and rolled oats and mix everything well.
  4. Add sheep’s cheese or tofu, basil, salt, and pepper and stir to combine.
  5. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
  6. Try shaping a patty with your hands. If the mixture is to loose, add some more oats.
  7. Form 6 to 8 patties with your hands.
  8. Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.
  9. Serve with grilled sourdough bread and toppings of your choice (lettuce, cabbage?, mango, avocado?, tomatoes?, sprouts, and onions).

http://food52.com/recipes/24287-beet-and-feta-burgers