Tuesday, 17 January 2012 01:04

Recipes for 1/19/12


We hope you enjoy this week's bag!  A motley mix of flavors, colors and textures, have fun with the recipes and as always, we love to hear your comments. 

 

Organic Cocktail Grapefruit, Cunningham Citrus, Southern California

Not actually a true grapefruit, Cocktail Grapefruits are a cross between a Mandarin orange and a Pummelo. Exceptionally juicy and sweet, but lower in acid than most grapefruit varieties, Cocktail Grapefruits are ideal for breakfast (no need to add sugar) or for juicing (as they are quite seedy, you will need to strain the juice before drinking.)

Store at room temperature for one week, or up to two weeks in the refrigerator. As with most citrus, these refreshing fruits are rich in Vitamins A & C, plus lots of fiber.

Grapefruits were bestowed with the name "Grape-fruits" not because they are related to actual grapes in any way; instead, unusual for citrus, early grapefruits sometimes grew in grape-like clusters.


Organic Celery Root (aka Celeriac,) Coke Farms, San Juan Bautista, California

With its distinct knobby, hairy and gnarly exterior, celery root’s true beauty lies within! Sometimes described as a flavor combination of celery and parsley, celery roots creamy white inside is mildly sweet with complex hints of bitterness. Celery root is delicious boiled, baked or sautéed, or serves as a different and crunchy addition grated raw into salads.

Rich in fiber, minerals and B vitamins, store celery root wrapped in the coldest part of our fridge for up to one month.  Remove the greens, if any - they are not edible.

 

Organic Russian Red Kale, Coke Farms, San Juan Bautista, California

Kale and sausages are a marriage made in heaven! The earthy, thick and chewy kale stands up perfectly to the sweet smoke of sausages. Russian Red Kale is distinct for its pretty yet tough red stems with delicate purple and green leaves.  

Versatile and healthy, use kale in stews and soups, or sauté as a flavorful side dish. Rich in Vitamins A, C, & E plus many essential minerals, store loosely wrapped in the refrigerator, for no more than 3 days. Kale's intense bitter flavors deepen the longer it is stored.


Organic Brussels Sprouts, Coke Farms, San Juan Bautista, California

If, like most of us, you grew up with mushy, over-cooked Brussels sprouts, it is no wonder we avoid at all costs this tasty and healthy little gem. But please give them a second look. The tricks are to prepare them right away (stronger flavors develop the longer they are stored) and to cook them until just al dente.

Slice them in half, toss with a little kosher salt and extra virgin olive oil, and bake in a medium oven until almost fork tender for a satisfying snack – the outer leaves will be crispy-salty-yummy while the interiors will be softer and satisfying. Or try them grated raw in the salad recipe detailed below.

Use immediately, or if needed, store wrapped in a bag in the fridge for a few days. Discard when the outer leaves begin to yellow or spot, or a strong smell develops.

 

Organic Purple Turnips, Coke Farms, San Juan Bautista, California

Turnips, throughout history and in most parts of the world, have played an important role as a vital source of nutrition, especially in the winter months. Vitamin and mineral packed – rich in A, B6, calcium, potassium, and iron, both the greens and roots are a healthy addition to any diet.

With sweet peppery notes, purple turnips are best enjoyed young. The purple color develops as, while growing, the top part of the root is exposed to air.

Steam or sauté any attached turnip greens right away, or store removed from the turnip root, loosely wrapped in damp paper towels for a day or two. The turnip roots should be kept in a cool dry place, for up to one week.  

In parts of Turkey, turnips and purple carrots are used to make Salgam, a popular, traditional cold spicy juice. In Iran, however, boiled turnips are thought to assist in the treatment of fevers.


 

Additions:

Vegetarian:  Local Honey, Clifford Family Farm, Provo, UT

Omni: Local Honey, Clifford Family Farm, Provo, UT and  Beef Stew Meat, Canyon Meadows Ranch, Altamont, UT

Omni Plus: Local Honey, Clifford Family Farm, Provo, UT and Lamb Chops, Morgan Valley Lamb, UT

Fruit: Page Mandarins, Cunningham Citrus, So. California. 

 

Crunchy Kale & Brussels Sprout Salad

A surprisingly fresh and tart salad that complements either a formal dinner or a quick and easy weekday meal. Feel free to make a day ahead - the greens will stay crisp for a day in the fridge. Serves 6 - 8.

Ingredients:

  • 1 large bunch kale
  • 10 oz. Brussels sprouts
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons K.L. Keller Dijon mustard
  • ½ small shallot
  • 1 small garlic clove
  • ½ cup + 1 tablespoon LHF California extra-virgin olive oil
  • 1/3 cup coarsely chopped nuts (your choice – almonds, hazelnuts, pinenuts, etc.)
  • 1 Cup finely grated Pecorino Romano or Parmigiano Reggiano cheeses
  • Kosher salt
  • Freshly ground black pepper

Instructions:
Wash and dry both the Brussels sprouts and kale well.

Remove the tough stems and ribs from the kale and discard. Slice the kale into thin strips about 1 inch long by 1/8 inch wide.   Trim the stems of the Brussels sprouts, then finely grate or shred them.  Mix the kale and spouts together in a large bowl.

Mince the shallot

Mince or finely grate the garlic clove.

In a small bowl, briskly combine the minced shallot and garlic, fresh lemon juice, mustard, and salt and pepper to taste. Set aside.

In a small skillet, heat the 1 tablespoon of olive oil over medium-high heat. When the oil is hot, add the chopped nuts; Sauté for about 2 minutes, stirring very frequently, until a light golden brown color develops. Remove nuts to a towel-lined plate, salt to taste.    

Whisk in the remaining ½ cup olive oil into the lemon mixture. Season with salt and pepper to taste.

Toss the kale/Brussels sprouts mixture with the dressing and cheese. Top with the toasted nuts.

If preparing ahead of time, store the nuts at room temp, and the dressing, cheese and greens separately in the fridge and mix just before serving.


Braised Turnips with Green Apples

This delicious & traditional soul food side dish uses the whole turnip (both root and greens.) Serve with pork chops or steaks.   Serves 6-8.

Ingredients:

  • 5-8 (about 3 ½ lbs.) turnips with greens. (or use any other full flavored green such as kale, collard or beet greens)
  • 6 slices La Quercia bacon
  • 3 Granny Smith or other crisp apples
  • 2 teaspoons cider or champagne vinegar
  • 2 teaspoons sugar
  • 2 tablespoons Strauss butter
  • Kosher salt
  • Freshly ground black pepper

Instructions:
Separate the turnip greens from the turnips, if applicable. Discard any tough stems or roots, and tear the greens into small bite sized pieces.

In a medium soup pot, bring 4 cups salted water to a boil. Add greens, cook for 1 minute, then reduce heat to medium-low, and simmer, covered, until greens are tender, about 10 minutes.  

In a large skillet, sauté the bacon until crispy.   Remove from pan and drain on a towel lined plate. Pour out most bacon grease and set aside to cool. Crumble the bacon into small pieces.

Peel the turnips. Cut into ½ inch pieces.

Core and slice the apples into ½ inch wedges (about 8 wedges per apple)

Add the turnips, apples, vinegar, sugar, and salt and pepper to taste to the pot with greens.   Reduce heat to low and simmer, covered, until both the turnips and apples are tender, about 10 - 20 minutes.   It is ok if the turnips are soft while the apples still have a little crispness.

Reheat the large skillet used for cooking the bacon over medium heat. Drain the turnip mixture, reserving ½ cup of the cooking liquid, and transfer to the warm skillet.   Add the butter, crumbled bacon, and stir to combine. Add cooking liquid as needed to add flavor or moisture.   Serve right away or refrigerate for the next day.


Celery Root Puree with Roasted Sunchokes

Serve this puree alongside lamb chops – celery root & sunchokes are a natural pairing to complement the delicious flavors of lamb. The interesting textural contrast between the smooth puree and the crispy sunchokes adds to this dish. Serves 6-8 as a side dish.

Ingredients:

  • 3 medium celery roots (about 1 ½ - 2 lbs)
  • 2 medium russet, caribe or other mashing potatoes (about 1 lb.)
  • 1 medium sunchoke
  • 2 cups Rosehill or other high quality whole milk
  • 2 cups More than Gourmet chicken or vegetable broth
  • 3 garlic cloves
  • 3 sprigs of fresh thyme
  • 1 fresh bay leaf (or 2 dried)
  • 2 teaspoons LHF California extra-virgin olive oil
  • ½ stick + 1 teaspoon Strauss butter, separated
  • 1/2 tablespoon LHF California extra-virgin olive oil

Instructions:
Preheat oven to 425°F.

Peel and trim the celery roots. Cut into roughly-sized 1 inch pieces.

Peel the potatoes. As above, cut into 1 inch pieces.

Peel the garlic cloves.

Place the celery root, potatoes, broth, milk, garlic thyme, bay leaf, and garlic cloves into a large heavy soup pot.  Add just enough water to cover the ingredients. Bring to a boil; reduce heat down to medium, then simmer, partially covered for about 16 – 22 minutes, until the vegetables are fork tender.   Drain, reserving 1 cup of the cooking liquid. Pour the mixture back into the same pot. Remove the sprigs of thyme and the bay leaf.

Over medium-low heat, using a handheld potato masher or large fork, add the butter and combine the mixture until a lumpy mash develops.   Transfer the mixture to a blender or food processor, and blend (when using a blender, blend in batches with the lid securely held) on low speed until smooth. Add in the reserved cooking liquid, as needed, to create the desired texture. Add salt and pepper to taste.

While the vegetable mixture is cooking, peel the sunchoke and cut into ½ inch cubes. Melt 1 teaspoon of butter. In a medium bowl, toss the sunchokes with the olive oil and melted butter, and sprinkle with salt and pepper to taste.

Bake on a rimmed baking sheet for 20 – 25 minutes until golden brown and softened. Set timer to turn mid-way through the baking.

Transfer the puree to a large serving bowl or individual plates. Garnish with the the roasted sunchokes.


Cocktail Grapefruit & Tarragon Sorbet

Delicious as a palate cleanser for a multi-course meal or as a refreshing light dessert. Serves 2-4.

Ingredients:

  • 4 - 5 Cocktail grapefruits
  • 1 cup water
  • 1 cup sugar
  • 2 teaspoon dried tarragon, crumbled with fingers

Instructions:

Squeeze grapefruits to measure 2 cups of strained juice.

Mix water, tarragon and sugar in a small saucepan. Bring to a boil and stir until the sugar is completely dissolved.   Simmer on medium heat for 5 minutes.  

Remove from heat and pour through a strainer to remove larger pieces of the tarragon.

Briskly whisk the grapefruit juice into the sugar mixture until well combined.

Place in refrigerator for 1 hour to chill, stirring occasionally.

Make the sorbet following your ice-cream maker’s instructions.   The texture will remain looser /more “slushy” than a traditional sorbet.

Sorbet will keep in the freezer for up to 1 week.

 

Quick & Easy Sautéed Russian Red Kale

Kale is a great “gateway” vegetable for new cooks – it is very difficult to overcook and so versatile. Serve this easy sauté with poached eggs for a satisfying breakfast or add to smoked sausages for a hearty lunch or dinner.   Serves 2-4 people.

Ingredients:

  • 1 bunch kale or chard
  • ¼ cup chopped nuts (walnuts, pecans, almonds, pistachios, etc.) – your choice
  • 1 garlic clove
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground pepper to taste

Instructions:

Mince or finely grate 1 clove of garlic.

Rinse the kale well to remove any dirt or grit. Discard any wilted or damaged leaves.   Cut out any thick stems.

Pile the kale leaves all on top of each other. Cut lengthwise, then across to form slightly larger than bite sized pieces.

In a large skillet, toast the chopped nuts over medium high heat, stirring occasionally, for about 3 minutes. Add the olive oil, allow it to warm in the pan (about 1 minute) then add the chopped kale, salt to taste, and toss with tongs to coat with the oil and mix with the nuts. Lower heat to medium-low, and cook, covered, for about 8-12 minutes, stirring occasionally. The kale leaves should soften and turn a darker green. If needed, add a few tablespoons of water if the kale leaves look dry.  

Remove the kale and nuts from the pan. To the same hot pan, quickly cook the garlic until just fragrant, less than 1 minute. Stir the kale mixture back into the pan to mix with the garlic, salt and pepper to taste. Serve immediately.

Last modified on Monday, 23 January 2012 21:18