Bombay Potatoes

Recipe by Flavorite, Photo by Navias, Published by Flavorite

Recipe by Flavorite, Photo by Navias, Published by Flavorite

Ingredients

  • 2 tsp cumin seeds
  • 2¾ cups potato cubes
  • 3 tbsp oil
  • 2 tsp green chilli paste 
  • Optional: 1/4 tsp turmeric powder
  • 1½ tsp lemon juice
  • Salt to taste
  • 2 tbsp finely chopped cilantro

Instructions

  1. Heat the oil in a non-stick skillet and add the cumin seeds.
  2. When the seeds crackle, add the potatoes, mix well, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the potatoes are cooked, while stirring occasionally.
  3. Add the green chilli paste, turmeric powder, lemon juice, salt and cilantro, mix well and cook on a medium flame for a minute or two, again stirring occasionally.
  4. Serve hot.

Penne Pasta in a Roasted Beet Sauce

Ingredients

  •  3 medium-sized beets, cleaned and cut into a small dice
  •  3 Tbs. extra-virgin olive oil, divided
  •  3 sprigs thyme
  •  3 cloves garlic
  •  1 Tbs. balsamic vinegar
  •  1/2 cup freshly grated parmesan cheese, plus more for garnish
  •  1/2 cup chicken or vegetable stock
  •  1/4 cup cream or milk
  •  1 tsp. sugar
  •  1/2 pound penne pasta
  •  Coarse salt and freshly ground pepper
  •  Optional: 1 Tbs. poppy seeds
  •  Optional: mint leaves, for garnish

Directions

1. Preheat oven to 400.

2. On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.

3. Transfer beets to a food processor. Add the garlic, balsamic vinegar, half of the cheese and the 2 remaining Tbs. oil. Pulse until it’s as smooth as you can get it.

4. Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar, remaining cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. 

5. Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.

6. Cook the penne until al dente. Drain and return to skillet. Pour the sauce over the pasta and toss to combine. Season accordingly.

7. Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves.

Roasted Carrot and Parsnip Soup

INGREDIENTS

  • 1 pound carrots, peeled and cut into 1/2-inch rounds
  • 1/2 pound parsnips, peeled and cut into 1/2-inch rounds
  • 1 yellow onion, quartered
  • 5 tablespoons olive oil
  • kosher salt and pepper as needed

DIRECTIONS

  1. Heat oven to 400° F.
  2. In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
  3. Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, ¼ cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.

Caramel Apple Tart

Ingredients:

One 9 inch pie crust 

4 medium sized baking apples,(Empire, Rome or other) peeled and sliced 1/4 inch thick

1/2 cup of Fat Toad Farm Caramel

1 egg, beaten

1 teaspoon sugar

Directions: Preheat oven to 400°F. Roll dough out into one large or two small rounds on a baking sheet. Toss together apples and caramel. Mound caramel and apples in the middle of the dough leaving a 1-inch border. Fold dough up and over apples, to enclose fruit and prevent caramel from seeping out. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 35-40 minutes.

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.

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). 

Celeriac Potato and Apple Mash

Recipe By Martha Stewart (Adapted for Intervale Food Hub Members)

INGREDIENTS

  • 1 3/4 cups homemade or low-sodium store-bought chicken stock
  • 1 cup water
  • 1 pound celeriac (also called celery root), peeled and cut into 1-inch pieces
  • 1 pound potatoes, peeled and cut into 1-inch pieces
  • 1 medium apple, peeled, cored, and cut into 1-inch pieces
  • 1 medium shallot or 1/2 yellow onion, coarsely chopped
  • 1 dried bay leaf
  • Coarse salt
  • 2 tablespoons unsalted butter, room temperature
  • Optional: 3/4 ounce blue cheese (about 2 tablespoons), such as Buttermilk Blue, Danish blue, or Roquefort, plus more for crumbling

DIRECTIONS

  • Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot. Cook until tender, about 10 minutes. Strain, reserving liquid; discard bay leaf. Return celeriac, potatoes, apple, and shallot to pot, and add 3/4 cup reserved cooking liquid. Coarsely mash with a potato masher.

  • Using a fork, mash together butter and blue cheese in a small bowl. Stir into celeriac mixture. Season with salt.

  • Spoon into a warm serving bowl, and crumble blue cheese over top.

Roasted Beet Hummus

Recipe By Salt and Lavender

Ingredients

  • 1 small beet

  • 2 cloves garlic

  • 1 (19 fluid ounce) can chickpeas, drained

  • Juice of 1/2 lemon

  • 2 tablespoons tahini

  • 1/3 cup olive oil

  • Pinch salt

  • Pepper, to taste

 

Instructions

  • Pre-heat oven to 450F.

  • Line a baking dish with tin foil. Wash beet and trim the leaves/stem back (leaving an inch or two) if your beet has any. Don't trim the tail as you'll lose juice (and thus flavor) while roasting.

  • Add beet to the foil-lined baking dish and then cover with tin foil. Roast for at least 45 minutes. Check if beet is done by inserting a skewer. If it slides in easily (through the beet's centre), it's done.

  • Remove from oven and let cool for 5-10 minutes.

  • When the beet is cooling, you can get the hummus going. Add the chickpeas, garlic, lemon juice, tahini, salt, and pepper. Blend on high and slowly drizzle in olive oil. Blend until smooth (this may take a few minutes).

  • Once beet has cooled for a few minutes, peel it (I used a knife). Cut beet into a few chunks and place into food processor. Blend on high until it's smooth and mixed together.

  • Serve chilled with an extra drizzle of olive oil if desired.

Apple Crisp

Published in marthastewart.com on October, 2007

Intervale Food Hub Note: This recipe calls for 3 pounds of apples, but still works well if you scale down for a smaller pan size! If you love the topping, make just as much but decrease the amount of apples. 

Ingredients

  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 1/4 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
  • 1 cup old-fashioned rolled oats (not quick-cooking)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks

Directions

  1. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

  2. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

http://www.marthastewart.com/316288/apple-crisp

30-Minute Shepherd's Pie

Adapted from the recipe published by Rachel Ray at foodnetwork.com

Ingredients

For Mashed Potatoes:

  • 1-2 pounds potatoes, peeled and cubed
  • 2 tablespoons butter, cream cheese, cheddar cheese, etc., if you want to add this to your mashed potatoes
  • 1/2 cup milk or cream, or for a lighter version substitute vegetable or chicken broth
  • Salt and freshly ground black pepper

For Filling:

  • Extra-virgin olive oil and/or butter
  • 1 pound ground beef or ground lamb
  • Any mix of diced vegetables will do well! We like to add some color with carrots. Adding diced sweet potatoes, parsnips, celery root, or turnips work well, too! Carrots, peeled and chopped. Frozen vegetables such as peas or corn work well if you have them, too.
  • 1 onion, chopped
  • 2 teaspoons Worcestershire, eyeball it
  • frozen vegetables (peas or corn work well if you have them)
  • 1 teaspoon sweet paprika
  • Optional: 2 tablespoons chopped fresh parsley leaves, and shredded cheddar cheese for topping.


Directions

  1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Add the cream into potatoes and mash until potatoes are almost smooth.
  2. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
  3. Vegetables can be sautéed in a pan until tender, or steamed. 
  4. Preheat broiler to high. Fill a small rectangular casserole with vegetable mixture and browned meat. Spoon potatoes over evenly. Broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley & cheese and serve.

 

Celery Root, Carrot, and Potato Gratin

Published by Paul Cunningham in saveur.com on December 2015


During the holidays, Paul Cunningham of Henne Kirkeby Kro likes nothing more than a comforting vegetable gratin, and here he keeps it simple: Potatoes, carrots, and celery root are seasoned with thyme and fresh bay leaves and then simmered in cream before getting baked under a layer of bubbling Gruyère and bread crumbs.


SERVES 8  
Ingredients

2 cups heavy cream
8 tbsp. unsalted butter
4 fresh bay leaves
8 cloves garlic, peeled and crushed
4 large carrots, peeled and cut crosswise into 1⁄4-inch-thick slices
4 large russet potatoes, peeled and cut crosswise into 1⁄4-inch-thick slices
1 large yellow onion, thinly sliced lenghwise
1 small celery root, peeled and cut crosswise into 1⁄4-inch-thick slices
2 tbsp. thyme leaves
Kosher salt and freshly ground black pepper
5 oz. Gruyère cheese
2 cups fresh bread crumbs


Instructions

  1. Heat the oven to 350°. In a large saucepan, heat the cream with the butter and bay leaves over medium-high. Stir in the garlic, carrots, potatoes, onion, and celery root and bring to a boil. Reduce the heat to maintain a steady simmer and cook, stirring gently, until tender but not breaking, about 18 minutes. Remove the pan from the heat, stir in the thyme, and scrape into a 3-qt. round baking dish. Season the gratin with salt and pepper.
  2. Using a box grater, grate the Gruyère into a medium bowl and then toss with the bread crumbs. Sprinkle the cheese and bread crumbs over the vegetables and bake until the topping is golden brown and the gratin is bubbling in the center, about 30 minutes.

 

Source: http://www.saveur.com/celery-root-carrot-and-potato-gratin-recipe

Perfect Grass-Fed Beef Burgers

Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

Ingredients
SERVINGS: 4
1 small onion, coarsely grated
1½ pound grass-fed ground beef
1¼ teaspoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
1 tablespoon vegetable oil
Hamburger buns and desired toppings (for serving)

*Top off with Shelburne Cheddar and microgreens from this week's basket!


Preparation
Using your hands, gently mix onion, beef, 1¼ tsp. salt, and ½ tsp. pepper in a medium bowl. Gently shape into four 1½”-thick patties (loosely formed patties will be more succulent).
Heat oil in a large skillet, preferably cast iron, over medium-high heat. Season patties with salt and pepper, place in skillet, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare. Serve on buns with desired toppings.


DO AHEAD:
Patties can be formed 4 hours ahead. Cover and chill.