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.

     

    Roasted Carrots with Chimichurri and Parmesan Puree

    Recipe and Photo by Steph in Thyme. Adapted for Intervale Food Hub ingredients!

    Ingredient

    • 1 bunch carrots, peeled and trimmed
    • 1 lb parsnips, peeled and cut into ½" cubes (If you don't have parsnips, then potatoes would be a great substitute for this creamy parmesan puree!)
    • ¼ cup vegetable or chicken broth
    • ½ tbsp unsalted butter
    • 2 tbsp freshly grated Parmesan cheese
    • salt and pepper, to taste
    • Chimichurri

    Instructions

    1. Pre-heat oven to 425 F. Place the peeled and trimmed carrots on a rimmed baking sheet. Toss with chimichurri so the carrots are completely coated. Arrange into a single layer on the baking sheet, then position on the oven’s middle rack.
    2. Roast the carrots for 25 minutes or until golden and can be pierced with a fork (but not soft, carrots should still have firmness to them al dente style). Don’t worry if you see that the minced chimichurri bits have turned dark during the roasting.
    3. While the carrots are roasting, prepare the pureé: Add the parsnips or potatoes (already cut into ½″ pieces) to a large pot. Cover with cold water and bring to a boil over medium-high heat. Cook until pieces are very tender and can easily be pierced through with a fork, about 10 minutes.
    4. Drain the parsnips and let cool for about 5 minutes. Add to a food processor or blender (you may need to work in batches) along with vegetable broth and butter. Process until very smooth, adding additional vegetable broth as needed (i.e. desire a thinner consistency). Scrape contents into a bowl and stir in the Parmesan and salt/pepper to taste. Cover and set aside until carrots are done.
    5. Remove carrots from the oven. Spread the purée into an even layer on the bottom of a serving dish. Pick up the carrots from the baking sheet with tongs or a fork so as not to bring over excess liquid. Wipe off any dark bits of unwanted minced chimichurri. Arrange the carrots in a single layer on top of the purée.
    6. Garnish the carrots with extra chimichurri, drizzling evenly across the carrots.

    Salmon with Chimichurri

    salmon chimichurri

    This is a great combination for a quick, flavorful dinner! Chimichurri sauce is like a burst of summer color and flavor. 

    Recipe Adapted from Eating Well. Eating Well photo.

    1. Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.
    2. To prepare salmon: Place salmon skin-side down on the prepared baking sheet. Rub with oil and sprinkle with salt and pepper. Roast until it flakes easily with a fork in the thickest part, 8 to 10 minutes per inch of thickness.
    3. To serve, slide a thin spatula under each piece of fish, separating it from the skin, and place on a plate. Serve with about 2 tablespoons sauce each.

    Serve with mashed potatoes, as shown here, or with roasted root vegetables!

    Cabbage-Carrot-Kale Pancakes

    Recipe courtesy of Smitten Kitchen. Adapted for Intervale Food Hub Members

     

    INGREDIENTS

    Pancakes
    1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
    4 medium carrots, peeled into ribbons with a vegetable peeler
    5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
    4 scallions, thinly sliced on an angle (Intervale Food Hub Note: thinly sliced onions will be a great substitute if you do not have scallions!)
    1 teaspoon kosher salt
    1/2 cup all-purpose flour
    6 large eggs, lightly beaten
    Canola, safflower or peanut oil for frying

    Tangy Sauce
    1/4 cup ketchup
    1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
    1/4 teaspoon dijon mustard
    1 tablespoon rice cooking wine or sake
    1 teaspoon soy sauce
    1 tablespoon honey (use 2 if you like a sweeter sauce)
    1/8 teaspoon ground ginger

     

    INSTRUCTIONS

    Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

    To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

    To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

    Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

    If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

    Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.

    Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.

    SWEET POTATO CHICKPEA BUDDHA BOWL

    Recipe and Photo by Minimalist Baker. Adapted for Intervale Food Hub members

    Ingredients

    VEGETABLES

    • 2 Tbsp olive, melted coconut, or grape seed oil
    • 1/2 red onion, sliced in wedges
    • 2 large sweet potatoes, halved
    • 2 big handfuls kale, larger stems removed
    • 1/4 tsp each salt + pepper

    CHICKPEAS

    • 1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry
    • 1 tsp cumin
    • 3/4 tsp chili powder
    • 3/4 tsp garlic powder
    • 1/4 tsp each salt + pepper
    • 1/2 tsp oregano (optional)
    • 1/4 tsp turmeric (optional)

    TAHINI SAUCE (OPTIONAL - Maple vinaigrette or another favorite dressing of yours will work well, too!)

    • 1/4 cup (56 g) tahini
    • 1 Tbsp maple syrup
    • 1/2 lemon, juiced
    • 2-4 Tbsp hot water to thin

    Instructions

    • Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
    • Bake for 10 minutes, then remove from oven flip sweet potatoes.
    • Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
    • While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
    • Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
    • Once the chickpeas are browned and fragrant, remove from heat and set aside.
    • Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
    • To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
    • Best when fresh, though leftovers will keep for a few days in the fridge.

    Sweet Potato Fries with Garlic and Herbs

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    Recipe By Williams Sonoma 

    Ingredients

    • 2 lb. (1 kg) orange-fleshed sweet potatoes
    • 2 Tbs. olive oil
    • 1/4 tsp. coarse sea salt, plus more, to taste
    • 3 Tbs. grated Parmigiano-Reggiano cheese
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 1 garlic clove, minced

     

    Directions:

    • Preheat an oven to 450°F (230°C).
    • Rinse and dry the sweet potatoes. Cut the unpeeled potatoes lengthwise into slices 1/2 inch (12 mm) thick, and then cut each slice into batons about 1/4 inch (6 mm) wide and 3 inches (7.5 cm) long.
    • Place the potatoes on a baking sheet. Drizzle with the olive oil, sprinkle with the 1/4 tsp. salt and toss to coat. Spread the potatoes out evenly. Roast, stirring with a spatula halfway through, until the potatoes are tender and browned on the edges, 20 to 25 minutes.
    • In a large bowl, stir together the cheese, parsley and garlic. Add the warm fries and stir gently to coat. Season with salt and serve immediately. Serves 4.
    • Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).

    10 Ways to Cook Irresistible Carrots

    Brought to you by the wonderful minds at The Kitchn

    1. Cumin and Coriander

    Cut carrots in two-inch lengths. Combine ground cumin and coriander with olive oil to make a spice rub; toss carrots to coat them. Season well with salt and pepper. Spread out the carrots in a single layer on a baking sheet; cover tightly with foil. Roast carrots at 425°F for about 15 minutes. Uncover and continue to cook, stirring once or twice until browned and tender, about 30 minutes more.

    2. Brown Butter and Nuts

    Blanch carrots until crisp-tender. Meanwhile, heat an oven and baking sheet to 450°F. Toss carrots with melted brown butter and spread them out on the hot baking sheet. Roast the carrots until caramelized and tender. Toss with toasted hazelnuts (or walnuts or almonds), and finish with a sprinkle of thyme and/or parsley.

    3. Honey or Maple Syrup

    Play up carrots' sweetness with honey or maple syrup (then add a splash of balsamic vinegar or a squeeze of lemon juice to balance them). Toss carrots with olive oil and sprinkle with salt and pepper. (Add chopped rosemary or other herbs here if you wish.) Spread out the carrots on a baking sheet and roast for 20 minutes at 400°F, shaking the pan or stirring after 10 minutes. In a small bowl, whisk together melted butter, honey or maple syrup, and a splash of lemon juice or balsamic vinegar. Drizzle the mixture over the carrots and stir to evenly coat them. Continue to roast the carrots until tender and browned on the edges. (Soak your baking sheet.)

    4. Balsamic Vinegar

    A splash of balsamic vinegar or a drizzle of reduced balsamic vinegar helps to balance carrots' sweetness. Toss carrots in balsamic vinegar just before the last 10 minutes of roasting or just after they finish. Alternatively, serve roasted carrots with a drizzle of syrupy reduced balsamic vinegar.

    5. Orange, Ginger, and Cilantro

    Whisk together orange juice, orange zest, minced ginger (some minced garlic, too, if you wish), and olive oil. Season with salt and pepper. Toss the carrots in the marinade (reserve about 1/4 cup, to toss with the carrots after cooking). Spread the carrots out on a parchment-lined baking sheet. Cover tightly with foil and roast at 425°F for about 15 minutes. Uncover and continue to cook, stirring once or twice until browned and tender, about 30 minutes more.

    6. Tahini

    Roast carrots until caramelized and tender, then toss warm carrots with a spoonful of tahini and a sprinkle of flaked sea salt and black sesame seeds. Finish with chopped cilantro, parsley, thyme, or oregano.

    7. Goat Cheese, Feta, and Yogurt

    Finish any roasted carrots with a sprinkle of goat cheese or feta, a dollop of ricotta, or a spoonful of Greek yogurt combined with a shaving of raw garlic or a slash of lemon juice.

    8. Walnuts, Almonds, and Other Nuts and Seeds

    Finish any roasted carrots with a sprinkle of toasted nuts or seeds for crunch and a nutty taste.

    9. Harissa

    Whisk together olive oil, harissa, and a splash of lemon juice and honey. Toss the carrots in the mixture to coat them. Preheat a baking sheet at 425°F, then spread out the carrots on the sheet; roast until tender and caramelized, stirring occasionally, 35 to 40 minutes. If needed, toss with another small spoonful of harissa. Garnish with parsley or cilantro. (See #7 and #8 — also good additions.)

    10. Avocado

    Roast carrots in two-inch lengths or roast small carrots whole. Pulverize garlic, ground cumin, fresh herbs of your choice, and lemon or orange zest in a food processor or mortar and pestle. Blend in olive oil, salt, and pepper (and red pepper flakes if you wish). Toss and rub the carrots in the paste-like mixture and roast until tender and browned. Toss the hot, cooked carrots in a splash of lemon juice or orange juice, or red wine or balsamic vinegar.

    Serve with sliced avocado and a sprinkle of flaked sea salt over the top, and if you wish, a handful of greens or a spoonful of cheese or yogurt (see #7).

    Baked Sweet Potatoes with Crispy Kale

    Recipe and photo by skinnyms.com

    Ingredients

    • 4 medium to large sweet potatoes
    • 1 medium (about 1 pound) bunch curly kale, ribs removed and cut into 1-1/2 inch (bite-sized) pieces
    • 2 tablespoons olive oil or butter
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • Optional for topping: 1/2 cup coarsely chopped walnuts or walnut pieces, crumbled feta or chevre goat cheese

    Directions

    1. Preheat oven to 400 degrees.
    2. Poke each sweet potato with fork tines several times on the top.
    3. Bake directly on oven rack or on a baking sheet for 45 minutes.
    4. Meanwhile, for the kale:
    5. In a medium bowl, toss the chopped kale in olive oil, salt, and pepper.
    6. Place in an even layer on parchment-lined baking sheet
    7. Bake in 400 degree oven for about 10 to 12 minutes, or until crispy, turning chips halfway through and rotating pan for even cooking. May have to make in two batches or use two baking sheets to fit all of the kale.
    8. To assemble: Make a slit in the top of each of the baked sweet potatoes. Stuff each with crispy kale, and top with cheese and walnut pieces.
    9. Enjoy!