As this week is a busy one for all of us, we have included familiar staples to make this week's cooking a snap!

Organic German Butterball Potatoes, Coke Farms, San Juan Bautista, CA

German Butterballs may be the perfect potato.   With the classic oblong shape, smooth golden skin and appealing butter-yellow flesh, these tasty potatoes are extremely versatile. Use in any recipe that calls for Yellow Finns, Russets or Yukon Gold potatoes. Store for up to 1 month in a cool, dry location, but avoid freezing and do not refrigerate. Discard any potatoes with a green tint to their skin, or with any growing roots.

Contrary to common belief, it is the flesh, not the skin, that contains most of the potato's nutrition. German Butterballs are rich in potassium, vitamins C and B6, and offer lots of fiber. The average American will eat about 120 lbs. of potatoes each year.

Organic Orange Carrots, Coke Farms, San Juan Bautista, CA

Carrots are thought to have originated in Iran and Afghanistan. A distant relative of parsley, fennel and dill, carrots were originally raised for their aromatic leaves and seeds. Although delicious and satisfying when raw, carrots are actually better for you after cooking – only about 3% of its valuable beta carotene is released when consumed raw! Instead, cook and serve with some oil or butter to access all that nutrition.  

Keep wrapped in a bag in the refrigerator for up to 1 week.

Organic Broccoli, Coke Farms, San Juan Bautista, CA

A staple of the American diet, broccoli originated in Europe over 2,000 years ago.   First cultivated in the US in the 1800’s, broccoli is a considered a nutrient-dense leafy green vegetable, full of B Vitamins, plus Vitamins A & C, calcium and potassium. Incredibly versatile, broccoli is delicious raw, or equally tasty sautéed, grilled, or steamed. Add a squeeze of fresh lemon juice to broccoli to assist your body in accessing all that good nutrition.  

Store broccoli loosely wrapped in the fridge for several days. 

Organic Leeks, Coke Farms, San Juan Bautista, CA

Leeks are the secret ingredient in many full flavored dishes. A cousin to garlic and onions, add leeks to sauces and stocks to create subtlety and depth.   Resembling a giant green onion, rinse leeks thoroughly before use, as their thick stalks easily trap dirt and grit. Before use, trim the roots at the base as well as discard any damaged outer leaves.  

Store leeks for 4 or 5 days in the refrigerator, loosely wrapped in a damp towel in a plastic bag.  Leave untrimmed until just before use. 

Organic Baby White Turnips, Coke Farms, San Juan Bautista, CA

Since before Roman times, turnips have been an important source of nutrition. As a member of the mustard family, turnips are vitamin packed – rich in Vitamins A and B6, Calcium and Potassium. They can be a smart alternative to potatoes, adding the complexity of sweet peppery notes to any dish.

Steam or sauté any attached turnip greens right away. The cooked bitter greens can be enjoyed as a tasty side dish or added to soups.

Store the turnip root in a cool dry place, in an open bag, about 3 to 4 days.  Baby turnips usually need only a quick wash to remove any excess dirt.  If needed, peel the skin and outermost 1/8 inch of larger turnips to remove any bitterness. 

Additions:

Vegetarian:  Dark Canyon Edam, Rockhill Creamery, Richmond, UT

Omni: Dark Canyon Edam, Rockhill Creamery, Richmond, UT, and Beef Stew Meat, Canyon Meadow Ranch, Altamont, UT

Omni Plus: Dark Canyon Edam,  Rockhill Creamery, Richmond, UT and Ribeye Steaks, from Canyon Meadows Ranch, Altamont, UT

Fruit: Organic Clementines, Earl's Organics, Kingsburg, So. California.  

Vichyssoise (Chilled Potato Leek Soup)

The unusual addition of the German Butterball potato adds a hint of color to this classic chilled soup. This soup can be pureed if you want an elegant, creamy consistency, or left simply chopped for a more rustic interpretation. Vichyssoise is an ideal starter course for formal dinners serving game or veal.  Serves 4-6.

Ingredients:

• 3 cups sliced leeks – white and very pale green section only, green tops and roots removed
• 3 cups peeled and diced German Butterball potatoes
• 5 cups water or chicken stock, LHF recommends More than Gourmet stocks
  
• Kosher salt to taste
• ½ cup heavy cream or sour cream, or more to taste.
• 1 Tablespoon fresh chopped chives or parsley

Instructions:

In a large soup pan, bring the water or chicken stock, leeks, and potatoes to a boil. Simmer, partially covered, over medium-low heat for about 25 minutes, or until the potatoes are tender. Add salt to taste.

Puree the soup if desired. Stir in the heavy cream or sour cream, and chill overnight (or for at least 8 hours.) Stir and taste before serving, add additional cream or salt as needed. Garnish each bowl with fresh cut chives or parley.

Braised Beef & Vegetable Stew

A rich and hearty complete meal in a bowl.  Feel free to add additional vegetables (cut all to about to the same size) to your taste. Serves 4 -6 as an entree.

Ingredients:

• 3 tablespoons grapeseed or vegetable oil
• 2 lb. beef stew meat
  
• ½ yellow or white onion
• 1 medium carrot
• 1 celery stalk
• 1 large leek, washed well.
• 2 tablespoons tomato paste
• ¼ cup red wine vinegar
• 3 cups beef or vegetable stock, LHF recommends More than Gourmet stocks or see vegetable stock recipe below
  
• 3 cups water
• 2 dried bay leaves
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• 2 cinnamon sticks
• Extra-virgin olive oil
• Grated orange or clementine zest
• Fresh chopped parsley for garnish
• Kosher salt and freshly ground pepper
  

Instructions:

Cut beef stew meat into 1 ½ inch pieces.

Finely chop onion, carrot, and celery. Remove base and stalk end of leek, and cut leek into ½ inch rounds.

In a Dutch oven or large pot, heat the grapeseed or vegetable oil over medium-high heat. Season the meat with salt and pepper to taste. When the oil is hot, brown the beef stew meat, so that there is an even sear on all sides, about 5 minutes.

Add your chopped vegetables to the same pot and sauté for 3 more minutes. Stir in the tomato paste and red wine vinegar, then simmer until most of the liquid has cooked off.

Add 2 cups of stock and 2 cups of water to the mixture. Stir in the bay leaves, rosemary, thyme, sage, and cinnamon sticks. Bring the broth to a boil, reduce the heat to low, then simmer, partially covered. Check after about 45-50 minutes.

Check to see if the meat and vegetables are fork tender and most of the liquid has reduced to a thick sauce. If additional cooking time is needed, add the remaining broth and water, and simmer for 20 to 30 more minutes. Salt and pepper to taste.

Before serving remove the cinnamon sticks and bay leaves. Transfer to a serving bowl, drizzle with extra virgin olive oil and the grated zest and chopped parsley.

Healthy Broccoli Soup

This quick, easy vegetarian soup is packed with nutrition and makes a tasty lunch. A creamy texture without the cream, with a vibrant bright green color! Serves 4-6.

Ingredients:

• 8-10 cups chopped broccoli florets (about 1 ½ lb.)
• 3 cups chopped (whites and light green parts only) leeks - about 3 - 4 leeks
• 4 – 6 cups vegetable broth (see recipe below for info on making a delicious vegetable stock)
  
• 2 tablespoons butter
• ¼ teaspoon cayenne pepper
• 3 teaspoons chopped fresh thyme, plus 2 teaspoons for garnish
• 1 teaspoon dried marjoram
• 1 teaspoon dried sage
• 2 tablespoons fresh lemon juice
• Crushed red pepper flakes to taste
• Kosher salt and freshly ground pepper to taste

Instructions:

Heat a large soup pot over medium-high heat. Melt the butter, then add the leeks and fresh thyme. Saute for about 5 to 6 minutes, stirring frequently, to add color to the leeks and they are just softened. Remove about ½ of the cooked leeks and set aside.

To the same pot, add the chopped broccoli, broth, and the remaining herbs. Salt and pepper to taste. Bring to a rapid boil, lower heat to medium-low, then cook, covered for 10 to 12 more minutes, or until the broccoli is tender.

In batches, puree the vegetable mixture using a blender (securely holding the lid) or using an immersion blender, until smooth.   When recombined, stir in the fresh lemon juice.  Add additional salt and pepper to taste if needed.

Ladle into bowls, garnishing with the reserved leeks and chopped fresh thyme.

Vegetable Stock Recipe

A rich, homemade stock can be the heart of any full flavored dish. Unlike beef or poultry stock, this veggie broth is done in less than an hour.

Ingredients:

• 1 gallon water
• 1 medium yellow or white onion, peeled and chopped
• 1 medium leek (white and green parts), rinsed and chopped
• 1 celery stalk, chopped
• 1 medium carrot, peeled and chopped
• ½ medium turnip, chopped
• ½ small tomato, chopped (optional)
• 3 cloves garlic, peeled and crushed
• 2 tablespoon vegetable oil

Wrap and tie securely in cheesecloth:

• 1 bay leaf
• ½ tsp dried thyme
• 3-4 fresh parsley stems
• 3-4 whole black peppercorns
• 1 whole clove

Instructions:

Over low heat, heat the oil in a heavy stock pot.

Add all of the vegetables, and cook for about 5 minutes covered, until the onions are soft.

Add the water and herbs in cheesecloth. Raise the heat to bring to a boil, then lower heat again to simmer for about 30 to 40 minutes.

Pour mixture through a strainer. Store in the refrigerator for up to 5 days, or freeze for up to 3 months.

Maple Syrup Glazed Baby Turnips & Carrots

A sweet yet complex side dish which pairs especially nicely with game or lamb. Serves 4-6 as a side dish.

Ingredients:

• 2 or 3 baby white turnips
• 4 or 5 medium carrots
• 3 tablespoons butter
• 1 tablespoon Grade A or B maple syrup, such as Mead & Mead's
  
• Salt and pepper to taste

Instructions:

Peel and trim the carrots and turnips. Slice turnips into about ½ inch bite sized pieces, and cut the carrots on the bias (diagonal) into ½ inch slices.

Boil salted water in a steamer. Separately steam each vegetable, covered, until fork tender, about 5-6 minutes. Do not overcook!

Over medium-low heat, melt butter in a large heavy skillet. Add in the vegetables and maple syrup until just glazed. Season with salt and pepper to taste. Serve immediately.

Hearty Breakfast Hash

This protein rich potato hash with the addition of both bacon and sausage is perfect for brunch or a different take on dinner. Serves 2.

Ingredients:

• 4 slices high quality thick cut bacon, such as Niman Ranch or Black Pig Bacon
• 2 large sausages, uncooked, sliced into bite sized pieces
• 2 German Butterball potatoes, unpeeled, diced.
• ½ Yellow or White onion, sliced
• ½ cup red or green bell peppers or celery, diced (optional, for crunch)
• 4 Eggs

Instructions:

Heat a large, heavy saucepan over medium-low heat. Add the bacon and cook until just crispy.  Remove the bacon from the pan, leaving the rendered bacon fat in the pan. Crumble the crispy bacon.

In the same pan, add the onions and saute until a light golden brown color. Add the diced potatoes and cook until tender. Remove both from the pan.

Add the sliced sausage, raise the heat to medium-high and cook thoroughly. When the sausage is cooked through, return all of the cooked ingredients to the pan, add the peppers or celery if using, and stir to mix. Add salt and pepper to taste. Remove from heat.

Crack 2 eggs each in 2 bowls. Heat a nonstick egg pan or cast iron skillet with a small amount of oil, then cook eggs to desired temp (we recommend sunny side up or over easy, so that the still runny yolk can melt into the hash.)

Divide hash between 2 plates. Place 2 eggs on top of the hash, and serve immediately.