Happy New Year!  From all of the staff at Liberty Heights Fresh, we wish you all good health and happiness for the new year, and best of all, Happy Eating!

Organic Baby Red Beets, Coke Farms, San Juan Bautista, CA

The ancient Greeks and Romans used beet roots for medicinal purposes. At that time, only the bitter greens were considered edible. Today, both beet roots and greens are popular throughout Europe and North America, but are especially common in Russian, Scandinavian, and Eastern European cuisine.

The roots are an excellent source of vitamin C, fiber and many essential minerals. The leafy greens are rich in beta-carotene, iron and calcium. To best store beets, remove and use the beet greens as soon as possible.   Quickly sauté them in olive oil with chopped shallots for a healthy and satisfying side dish. Or, keep the greens no more than 1 or 2 days, wrapped loosely in damp paper towels and refrigerated. Roots will keep for more than 1 week in a bag in the fridge.  

Before handling either cooked or raw beets, we recommend wearing rubber gloves to avoid staining of your hands.

Organic Shallots, Coke Farms, San Juan Bautista, CA

The versatile shallot is a member of the onion family. With a flavor similar to a milder, sweeter onion with notes of garlic, shallots can be used to add depth and richness to salad dressings, sauces and sautés.   With a copper colored, papery outer skin and a white-green flesh inside, shallots grow in clusters and separate into heads like garlic when peeled.   Shallots originated in South West Asia, however, now are fundamental to classic French cuisine.

Store shallots in a cool dry place for up to 3 months. Discard them if they begin to soften or show signs of sprouting.

Organic Cara Cara Oranges, Earl's Organics, San Francisco Bay Area, CA

Cara Cara’s offer a little taste of the sun in the deep of winter. A variety of navel oranges, Cara Cara’s are a Californian & Brazilian hybrid variety first discovered on the Cara Cara Hacienda in Venezuela in 1976. More complex, sweeter and lower in acid than a traditional orange, Cara Cara’s flesh is an appealing pinkish orange.

Cara Caras are rich in vitamin C. However, this vitamin dissipates quickly once the fruit’s flesh is exposed to air. Store Cara Cara’s at room temperature for up to 2 weeks.  

Oranges originated nearly 5000 years ago in South West China, first used only for their skin’s aromatic qualities.   Brought to the Americans by Columbus in 1493, oranges are now cultivated throughout the semi-tropical world.   The color “orange” was named after the fruit (not vice-versa.) The word in Spanish “naranja” is a variation of the Sanskrit word for “fragrant.”

Organic Dino Kale (aka Tuscan or Lacinato Kale,) Earl's Organics, San Francisco Bay Area, CA

Kale is a boon to lovers of year-round fresh green vegetables! In season during the coldest of months, kale makes a healthy addition soups or stews and as a sautéed side dish. Unlike the current popular vegetable cooking of today, kale is best when well-cooked (not al dente.)

Dino kale is so named because of its unique appearance: nearly a foot long with nearly black, deep blue-green leaves. Heralded for its anti-cancer properties, kale is rich in vitamins A, C, & E plus many essential minerals.  A staple of European cuisine for over 2,000 years, kale was especially important in the northern diet in the winter, due to its resistance to frost.

Store Kale only a few days in the refrigerator, lightly wrapped in damp towels. Use kale quickly; its bitter flavors develop the longer it is stored.   Wash thoroughly before use to remove dirt and grit. When preparing for quick cooking, always remember to remove any tough ribs and stems first.

Organic Red Cabbage, Coke Farms, San Juan Bautista, CA

Cabbages come in an astounding variety of colors and variety – green, purple, red and white in all shapes, textures and sizes. Hearty and easy to grow, cabbage is cultivated worldwide, and is thus used globally in all manner of both “peasant” and “refined” dishes. A member of the brassica family (Brussels sprouts, bok choy, kale, etc) of super foods, use cabbage leaves to wrap steamed fish, in lieu of sliced bread for a healthier sandwich option, or quickly sauté as an excellent complement to pork and duck. To keep red cabbage’s appealing bright color while cooking, add an acid such as vinegar or lemon juice to your recipe.

In season early summer all the way through to late winter, remove any wilted or loose leaves before storing. Rich in vitamins C and K, store whole cabbage heads in a bag in the fridge for up to one week. The longer the cabbage is stored, the more intense the flavor and odor will become. If only part of the head is used, sprinkle the cut section gently with cold water, wrap then store for a few more days in the refrigerator.

Additions:

Vegetarian:  Farmhouse Gouda, Rockhill Creamery, Richmond, UT

Omni: Farmhouse Gouda, Rockhill Creamery, Richmond, UT, and Ground Beef, Canyon Meadow Ranch, Altamont, UT

Omni Plus: Farmhouse Gouda,  Rockhill Creamery, Richmond, UT and Skirt Steaks, from Canyon Meadows Ranch, Altamont, UT

Fruit: Cocktail Grapefruit, Cunningham Citrus, So. California.  

Red & Red: Braised Red Beets with Red Cabbage

A delicious and satisfying side dish that is the perfect colorful complement to roast duck or pork chops.  Serves 4.

Ingredients:

• ½ head red cabbage
• 6 red baby beets
• 2 yellow or white onions
• ½ stick Strauss Creamery butter
• ¼ cup La Vecchia Dispnesa Balsamic vinegar
• 2 tablespoons chopped fresh Italian flat leaf or curly parsley (for garnish)

Instructions:

Finely chop the onions. Set aside.

Cut the cabbage head into wedges, removing the core.

Peel the beets, remove the greens for future use, and cut beets into halves or quarters.

Using a food processor fitted with a grating blade or a sturdy box grater, coarsely grate the cabbage and the beets.

Over medium heat, melt the butter in a large skillet. Sauté the onions until golden brown, about 12 minutes. Add in the shredded cabbage and beets, ½ cup water, and the balsamic vinegar.

Simmer covered, stirring occasionally, for about 30 minutes, until the beets and cabbage are tender. During cooking, add water as needed if the vegetables become dry. Season with salt and pepper to taste.   Transfer to serving bowl, add parsley for garnish, and serve immediately.

Penne Pasta with Lentils & Kale

A very healthy vegan (skip the cheese garnish) dinner with protein packed lentils and phytochemical rich kale. Serve with crusty bread to soak up the extra sauce! Serves 4 as an entrée.

Ingredients:

• 1 lb. Rustichella d’Abruzzo Penne (or other short tube pasta)
• 1 lb. kale
• ½ cup Zursun French Green Lentils
• 1 large white or yellow onion
• ½ cup LHF California extra virgin olive oil
• Kosher salt & freshly ground pepper to taste
• Freshly grated Parmigiano-Reggiano cheese for garnish, optional.

Instructions:

Finely chop the onion (about 2 cups)

Heat the lentils in salted water in a medium sized sauce pan over medium-high heat. The lentils should be just covered by the water, add more as needed.

Simmer uncovered until tender, about 20 minutes. Add more water during cooking to keep the lentils moist and just covered with water.

While the lentils are simmering, heat the olive oil in a large heavy skillet. Sauté the onion, salt and pepper to taste, for just 1 minute. Then reduce the heat to low, cover, and cook for about 20 minutes, stirring occasionally, until the onions are softened and beginning to color. Increase the heat to medium, then cook, uncovered, 5 - 8 more minutes, until a nice golden brown color develops.

Bring a large pot of salted water to a boil.

Prepare the kale by removing the hard stems and ribs, and coarsely chop.   Boil the kale until just tender, about 6-9 minutes, then remove from the water (keep boiling water on the stove) and drain well.

Add pasta to boiling water and cook until al dente, per package directions. Drain pasta, reserving 1 cup of the pasta water.

While pasta is cooking, add cooked kale and lentils in cooking water to the sautéed onions. Stir and simmer on medium heat for about 2 minutes, to combine flavors. Season with salt and pepper to taste. Remove from heat.

Pour the kale lentil mixture and the cooked pasta back into the pot, stir to combine, over low heat. Add the reserved pasta water if needed to keep the pasta moist. Season with salt and pepper to taste, transfer to serving bowl, drizzle with extra virgin olive oil or top with grated parmesan cheese, if desired.

Red Cabbage Salad with Warm Bacon & Almond Dressing

A wonderful crisp and colorful salad for a fabulous weeknight meal. Serve alongside grilled skirt steak for a delicious dinner. Serves 4 as a side salad.

Ingredients:

• ½ head of red cabbage
• ½ shallot
• ¼ cup dried currants, dried cranberries or raisins
• 3 slices La Quercia bacon (sliced to order at LHF!)
• ¾ cup whole almonds
• 3 tablespoons La Vecchia Dispnesa Balsamic vinegar
• 1 tablespoon LHF California extra virgin olive oil
• 1/4 cup chopped Italian (flat leaf) or curly parsley for garnish (optional)
• Kosher salt and freshly ground pepper to taste

Instructions:

Heat oven to 350F. On a baking sheet, lightly toast the whole almonds until warm and fragrant, 4 – 8 minutes. Remove from oven, coarsely chop when cool.

Place the dried fruit in a small bowl.  

Heat the vinegar in a small saucepan over medium heat until hot but not boiling. Pour the hot vinegar over the fruit. Set aside to let cool and soften the fruit, about 15 minutes.

Thinly slice the red cabbage, should be about 6 cups. Set aside in a large bowl.

Chop the shallot very finely

Finely chop the bacon

In a large non-stick skillet, sauté the chopped bacon over medium high heat until beginning to crisp. Add the chopped shallot, sauté for 2 more minutes, then remove from heat. Stir in the fruit & vinegar mixture and the olive oil. Season with salt and pepper to taste.

Pour the bacon dressing over the cabbage and gently toss to coat. Leave for 8 - 10 minutes. Toss again with the chopped toasted almonds and parsley. Serve right away.

Sweet Citrus & Caramel Sauce

A delicious warm orange & caramel topping for ice-cream, custards or cheesecake.

Ingredients:

• 5 Cara Cara or other navel oranges
• 1 ½ cups sugar
• ¼ cup water
• 2 tablespoons Strauss Creamery butter, at room temp
• 2 Pinches Kosher Salt

Instructions:

Thinly slice 1 orange into rounds, each piece about 1/8 of an inch thick. Remove seeds, if any.

Lay out slices in a medium sized bowl, sprinkle with ½ cup of the sugar. Set aside for 1 hour. Do not refrigerate.

In a large, heavy saucepan, combine 1 cup of sugar with ¼ cup water. Stir over medium-high heat until the sugar has dissolved. Then increase the heat to high. Watching carefully, boil the sugar mixture, without stirring, until a light golden brown color develops. With a wet pastry brush, wipe down the sides of the pan as needed.   Remove from heat.

Gently add the orange slices and sugar to the caramel, watching as the caramel will bubble.

Return the pan to medium-low heat. Stir occasionally for 10 minutes, until the slices are softened.   Remove from heat, and allow to cool for about 10 minutes.

In a food processor or blender, blend the orange mixture with the butter and salt until very well blended and finely chopped. Using a medium strainer, pour the mixture through to remove any remaining larger pieces. Using a wooden spoon or rubber scraper, press on the solids to release as much of the liquid as possible.   Discard the remaining solids.

With the remaining oranges, remove the peel. Using a sharp knife and working over a bowl, remove the segments from the membranes, and break into small bite size pieces with your hands. Mix broken segments and juice into the caramel mixture. Serve immediately.  

This sauce can be made ahead for up to 2 days. Cool the caramel mixture in the fridge, prepare the orange segments, but do not combine until after re-warming the caramel just before serving.

Savory Bread Pudding

An easy make-ahead dish for cold winter nights! Serves 6-8 people as a side, or 4-6 as an entrée. Serve with a bitter green salad for a healthy and lighter complement.

Ingredients:

• 2 lbs. winter squash (butternut, Delicata, Acorn)
• 1 lb. Kale (2 bunches)
• 2 large shallots
• 4 tablespoons LHF California extra virgin olive oil
• 2 teaspoons Kosher salt + extra to taste
• 8 large Clifford Farms eggs
• 2 cups half & half
• ½ cup white wine (any dry varietal will do)
• 2 teaspoons K.L. Keller Dijon mustard
• 8 oz. sharp cheddar cheese
• 1 day-old baguette, or other similar crusty bread

Instructions:

Preheat oven to 400°F.

Butter or spray a 13 x 9 baking pan.

Peel and seed the winter squash. Cut into 1 inch pieces, should be about 5-6 cups.

In a bowl, toss the squash with 2 tablespoons of the olive oil.   Spread out on a baking sheet, lightly sprinkle with salt, then bake, until fork tender, turning once, about 20 - 22 minutes. After the squash is done, reduce the oven temp to 350°F.

Tear the crusty bread into 1 inch pieces (8-10 cups)

In a large bowl, briskly whisk the eggs, then stir in the wine, mustard, half & half, and salt.   Gently fold in the bread pieces. Soak for 20 minutes, stirring as needed so that all the bread is saturated.

Meanwhile, wash the kale thoroughly. Remove the ribs and stems as needed, and then coarsely chop.

Peel and chop the shallots.

Coarsely grate the cheese.

Heat a large pot over medium-high. Add the remaining olive oil. When the oil is hot, sauté the chopped shallots until lightly browned, about 5 minutes.   Stir in the kale, cover and cook for 2 minutes.   Uncover, sauté for 5 more minutes, until the kale is wilted. Remove from heat.

Transfer half of the soaked bread (reserving liquid) to the baking pan, covering the bottom of the pan. Then add the kale, squash and half of the grated cheese. Top with remaining bread, then pour egg mixture on top. Finish with the remaining cheese.

Cover with foil, and bake for 20 minutes. Remove the foil, and bake until the custard is set, about 15 -20 more minutes.

Serve immediately, or refrigerate for up to 3 days.