Delicata "Doughnuts" With Cider Icing

Recipe & Pic from Bittersweet

Rounds of sweet and fudgy delicata squash are battered and fried in this recipe that gives traditional doughnuts a run for their money!

1 Medium (A Little Over 1 Pound) Delicata Squash
3/4 Cup All-Purpose Flour
2 Tablespoons Tapioca Starch
2 Tablespoons Chickpea Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
3/4 Cup Water

Neutral Oil for Frying, such as Rice Bran or Canola

Cinnamon Sugar:

1/2 Cup Granulated Sugar
1 Tablespoon Ground Cinnamon

Cider Icing:

2 Cups Unfiltered Apple Cider
1/2 Teaspoon Vanilla Extract
2 Cups Confectioner’s Sugar

To begin, fill a large saucepan about 1/3 full with your neutral oil of choice and heat to 350 degrees.

Meanwhile, thoroughly wash and dry your delicate before slicing it into 1/2-inch thick rings. Clean out the inner guts and seeds by either scraping it with a spoon, or using small round cookie cutters to punch out the stringy innards.

Prepare the batter by simply whisking together all of the dry ingredients before slowly adding in the water. Whisk just until the mixture is smooth. Separately, stir together the cinnamon and sugar topping in a medium bowl, and set aside.

For the glaze, place the apple cider in a small sauce pan and simmer until it has reduce to a mere 1/4 cup. Add in the vanilla and confectioner’s sugar, stirring until perfectly smooth and lump-free. Set aside.

When the oil has come up to the right temperature, dip the delicata rings into batter one at a time, letting the excess drip off. Carefully lower them into the hot oil, cooking no more than two or three at a time, depending on the size of your pot. Let them cook undisturbed for about a minute before turning, flipping them frequently from that point onward to monitor browning. When the rings are evenly golden brown all over, use a spider or slotted spoon to transfer them to a wire rack. While still warm, toss them individually in the cinnamon sugar, if using. If using the cider icing, let the donuts cool just until you can comfortably handle them, and gently dip the tops into the prepared glaze.

Best eaten as soon as possible!

Kohlrabi Chips With Yogurt Dip

Recipe & Pic from It’s A Veg World After All

Turn this dish into a veggie snack platter by roasting your beans and carrots and serving them alongside the chips and dip!

1-2 kohlrabi bulbs - peeled

1 tablespoon olive oil

Sea salt - to taste

Ground black pepper - to taste

For the dip:

1 cup plain Greek yogurt

2 tablespoon shallots - finely chopped

¼ teaspoon dill - more to taste

¼ teaspoon garlic powder - more to taste

Preheat the oven to 400 degrees F. Spray three large baking sheets with oil. Be careful not to use too much oil or the chips won't crisp up. You just want enough so the chips don't stick.

Using a mandoline or a very sharp knife, slice the kohlrabi into ⅛" slices. In a large bowl, toss the slices in olive oil, salt and pepper. Lay the slices on the baking sheets, being careful not to overlap them. You may need to cook a few batches if all of the slices do not fit.

Bake the slices for 20 to 25 minutes, flipping them halfway through. Some of the chips will cook faster than others, so you will want to check their progress every 5 minutes.

While the chips are cooking, prepare the dip by combining the ingredients in a small bowl. You can add more or less seasonings to taste.

Remove the chips from the baking sheets when they are finished. They will crisp up a bit more as they cool. Serve immediately with the dip and enjoy!

Beet Greens & Goat Cheese Crostini

Recipe & Pic from White On Rice Couple

Serve these crostini (and the Kohlrabi chips below) with your champagne cocktails and you have a summer party in the making!

1 bunch beet greens

1 Baguette , sliced thin (about 20 pieces), toasted in pan or oven

6 ounces Goat Cheese

Lemon Zest from 1 lemon

1 teaspoon fresh Lemon Juice

very thin slices of fresh Lemons (optional)

1/2 teaspoon Sea Salt

1 teaspoon Balsamic Vinegar , or more if needed

fresh cracked Black Pepper

Heat water to boil in a medium pot. Add stems and leaves to boiling water and quickly blanche them. Drain greens and rinse with cold water. Add greens to bowl, squeeze out excess water, then add balsamic vinegar and salt to taste.

In bowl, combine goat cheese, fresh lemon zest and juice and fresh cracked black pepper. Combine well.

Spread goat cheese on crostini (toasted baguette slices) with goat cheese, thin layer of lemon sliced, and beet greens.

Garlic Roasted Beet Dip

Recipe & Pic from Zen & Zaatar

This dip will really bring out the sweetness of your beets! Serve with pita or cucumber spears or spread on a wrap sandwich.

1 lb. beets

1 head garlic

¼ cup tahini

Juice of one lemon

½-1 tsp salt

2 tbsp olive oil (+more for serving)

2 tbsp water (as needed)

Preheat oven to 400F. Drizzle olive oil over washed and scrubbed beets, and cover with foil on a baking sheet. Cut the top off the head of garlic and drizzle with olive oil. Cover the garlic with foil as well. Bake beets for 45 mins - 1 hour, until tender.* Roast garlic for 40 mins - 1 hour, until caramelized, soft, and fragrant.

Place cooked beets and caramelized garlic in a food processor or high speed blender along with tahini, lemon juice, and salt. Process until smooth. Add water 1 tbsp at a time if too thick.

Taste and add more salt or lemon juice as needed. Serve alongside pita bread, crackers, or raw veggies. Drizzle with extra olive oil. Enjoy!

Pickled Garlic Scapes

2022 Summer Week 3 Newsletter

Recipe & Pic From Running To The Kitchen

From burgers to salads, to charcuterie boards, these pickles are a delicious topping or snack. Alice loves adding in fresh dill to make a garlic scape version of dilly beans!

1 large bunch of garlic scapes (about 1/2 a pound)

apple cider vinegar

2 cups water

2 tablespoons Kosher salt

1 tablespoon raw (turbinado) sugar

1/2 teaspoon peppercorns

1/2 teaspoon mustard seeds

It’s important to start with clean, sterilized jars for this process.

Trim off any dry, dead ends then cut the garlic scapes into sizes that fit the jars you’re using. You can leave them curled and make them wrap around the jar or, cut into smaller straight pieces to fit the height of the jars.

Place the scapes into the jars and add the peppercorns and mustard seeds.

Combine the apple cider vinegar, water, salt and sugar in a medium sauce pot. Bring to a boil and stir the mixture until the salt and sugar are dissolved.

Pour the hot liquid into the jars covering the garlic scapes completely but leaving about 1/4″ headspace in the jars.

Loosely affix the lids to the jars and leave out at room temperature to cool. Once cooled, tighten the lids and refrigerate for at least 2 weeks before consuming.

For more intense pickled flavor, leave unopened in the refrigerator for 3-4 weeks before enjoying.

Recipe: Easy Salsa Fresca

2021 Week 15 Newsletter

Fresh, comes together in just a few minutes, and tasty on just about anything- this simple salsa screams SUMMER! Serve with tortilla chips, dollop on eggs, or use as a topping for quesadillas, enchiladas, or tacos.  

½ small sweet onion

3 cloves garlic

1 pint cherry tomatoes, or 1-2 heirloom tomatoes cut into chunks

½ cup cilantro leaves packed

1 lime juiced

1 jalapeno, de-seeded (unless you want more heat!)

salt to taste

Place the onion, garlic, and jalapeon in a food processor, and pulse until finely chopped.

Add the tomatoes and cilantro, and pulse until you reach the desired consistency.

If there is a lot of excess liquid, drain some out. Add the lime juice and salt, and stir. 

Recipe: Curried Kohlrabi Fries

2021 Week 12 Newsletter

Recipe & Pic From Dishing Up The Dirt

Roasted kohlrabi is just so sweet and tender, and now that we're temporarily enjoying some cooler evenings, I feel confident in telling you to heat up your oven again! Serve these on their own as a snack or as a side for burgers.

~Rae

Cilantro-Yogurt Sauce

3/4 cup full fat plain yogurt

1 small clove of garlic, minced

2 Tablespoons minced cilantro

1 teaspoon honey

1 teaspoon extra virgin olive oil

pinch of salt

Curried Kohlrabi Fries

1 1/2 - 2 pounds kohlrabi, peeled

2 1/2 Tablespoons chickpea flour (can sub with all purpose flour if need be)

1 teaspoon good quality curry powered

1/8 teaspoon crushed red pepper flakes

pinch of salt

4 Tablespoons peanut oil

Minced cilantro for serving

Flakey sea salt for serving

Whisk together all the ingredients for the yogurt sauce. Taste test and adjust flavors as necessary. Set aside.

Slice the peeled kohlrabi into 1/2 inch thick rounds Slice each round into thin strips (about 1/2 inch thick).

In a large bowl whisk together the flour, curry powder, red pepper flakes and salt. Add the kohlrabi and toss until evenly coated.

Heat the oil in a large heavy bottom cast iron skillet over medium-high heat. When hot, add the kohlrabi in a single layer (you may have to work in batches). Cook on one side until browned, about 2 minutes. Flip and continue to cook until all sides are a dark-golden brown. The whole process of frying should only take about 5-6 minutes. Remove from the heat and drain on paper towels.

Serve with minced cilantro, flakey sea salt and the yogurt dipping sauce.

Recipe: Fried Greens Meatlessballs

2021 Week 7 Newsletter

Recipe from Food 52

We love hardy greens in all forms and when you have a surplus it's a great idea to have a flexible recipe in your back pocket that can accommodate  just about any variety- this is one of those! Feel free to incorporate Chard, Kale, Mustard Greens, Beet & Turnip Greens, etc- everyone is welcome! These balls make a great snack or appetizer but why not try them with pasta as a substitute for traditional meatballs? 

1 bunch greens, about 8oz
3 tablespoons olive oil or grapeseed oil
1 small yellow onion, diced
salt, to taste
2 cloves garlic, chopped
1/2 cup cilantro
1 tablespoon cumin seeds
1 cup fresh breadcrumbs
1/4 cup crumbled feta

1 or 2 eggs

oil for frying

Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.

Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.

Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.

Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough.

Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.

Recipe: Whipped Hummus With Roasted Carrots

Pic From The Guardian

2021 Week 5 Newsletter

Recipe Adapted From The Guardian

Adding in the liquid (aguafaba) from the can of chickpeas as well as a bit of extra water results in a hummus that is very delicate and light in texture. It is the perfect pairing for these spiced roasted carrots (a bit fave in my household)

~Rae

1 bunch carrots, trimmed, peeled, and left whole or cut in half
handful toasted pistachios, roughly chopped
handful cilantro leaves, roughly chopped
sea salt and black pepper

Whipped hummus
1 can (150g) chickpeas, with liquid
2 cloves garlic, chopped
Juice of 1 lemon
1/3 cup  tahini
¼ – ½ cup water
sea salt and black pepper

Za’atar oil
1 tbsp za’atar
2 tbsp extra virgin olive oil
sea salt
1/8 tsp red chilli flakes

Preheat the oven to 400F.

Place the carrots on a baking tray, drizzle them with oil and season with sea salt and black pepper. Roast for 20 minutes or until soft and golden. Remove from oven and set aside to cool slightly.

Meanwhile add the chickpeas, chickpea liquid, garlic, lemon and tahini to a blender or food processor. Whizz on high speed for two minutes or so, until emulsified and smooth. Add water, a tablespoon at a time, until the hummus is super smooth and light. Season with sea salt and black pepper. Taste and add more lemon juice, if needed.

Whisk together all the ingredients for the za’atar oil.

Spread some of the hummus on a serving plate. Top with the roasted carrots, and drizzle over the za’atar oil. Season everything with sea salt and black pepper and scatter with pistachios and cilantro.

Recipe: Radish Sandwiches

Pic from The Splendid Table

Week 3 Newsletter

Recipe from The Splendid Table

Not only is this another wonderful hot weather meal, the butter in the recipe will also tame the spiciness of your radishes (just a tip if you're trying to introduce a picky eater)

1 standard-size baguette

6 tablespoons unsalted butter, room temperature

1 tsp flaky sea salt

1 bunch radishes, trimmed, washed, and thinly sliced

1 small handful salad greens of choice

Pinch fresh garden herbs such as chives or tarragon (optional)

Slice the baguette lengthwise and crosswise, creating 4 quarters. Place the bread on a cutting board cut sides up. Spread each quarter with softened butter, and sprinkle with salt. Pile sliced radishes onto each quarter, pressing them firmly into the butter. Lay the greens and herbs across the bottom quarters, and top with the corresponding tops. Press down on the halves firmly with your palms. Place the sandwiches on a cutting board and cut into small sandwiches or hors d’oeuvres.

Recipe: Roasted Parsnip Hummus

from Golubka Kitchen

This recipe can be used to incorporate other sweet roasted roots such as beets and carrots (or a combo) so get creative! 

3 medium parsnips - peeled and cut into strips

1 red onion - sliced into 8 wedges

olive oil or neutral coconut oil

sea salt

freshly ground black pepper

1 head garlic - about ¼" cut off the top of the garlic head, some of the outer skin peeled off

1 15oz can chickpeas or 1¾ cup cooked chickpeas

½ cup tahini

2 tablespoons olive oil, plus more for garnish

2 tablespoons lemon juice

1 teaspoon toasted whole cumin seeds - ground

1 teaspoon smoked paprika

½ teaspoon sea salt or more to taste

1 cup water

olives - for garnish (optional)

Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet.

Place parsnips and red onion onto the baking sheet, drizzle with oil, sprinkle with salt and pepper, and mix well with your hands.

Drizzle the top of the garlic head with oil, salt and pepper. Make a parchment paper packet or tin foil packet and place the garlic inside. Place packet onto the tray with the vegetables. Garlic must remain covered when roasting.

Put the tray with the vegetables into the oven and roast for 15 minutes. Remove from the oven, mix the parsnips and onion, trying to flip over each piece, then roast for another 15 minutes, until soft throughout and caramelized at the edges. Check the garlic, it should be soft and cooked through after the 30 minutes. If not, roast it for another 5 minutes or so until nice and soft.

Let the garlic cool down a bit and slip all the garlic cloves out of their skins. Combine all the roasted vegetables, chickpeas, tahini, olive oil, lemon juice, cumin, paprika, ½ teaspoon sea salt and water in a high-speed blender or food processor until smooth and creamy. Taste for salt and adjust if needed.

Serve the hummus garnished with more olive oil and olives, if using. Keep refrigerated in an air-tight container.

Recipe: Winter Squash Tempura

from Bon Appetit

Vegetable oil (for frying; about 10 cups)

½ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

½ cup cornstarch, plus more for dusting

1 club soda

1 small winter squash sliced into ¼-inch-thick wedges

4 scallions, cut into 1-inch pieces

Honey and crushed red pepper flakes (for serving)

Flaky sea salt

Pour vegetable oil into a large pot fitted with a deep-fry thermometer to come 2" up sides; heat over medium-high until thermometer registers 375°.

Meanwhile, whisk flour, baking powder, kosher salt, and ½ cup cornstarch in a medium bowl. Add club soda and whisk just to combine.

Working in batches, dust squash and scallions with some cornstarch, shaking off excess, then dip in batter, letting excess drip off. Fry, turning occasionally, until golden, about 4 minutes. Drain on paper towels. Serve drizzled with honey and sprinkled with red pepper flakes and sea salt.

Recipe: Spicy Refrigerator Pickles

from Love & Olive Oil

This recipe will give you peppers that are a dead-ringer for Mama Lil's!

1 cup white or apple cider vinegar

1 teaspoon kosher salt

2 tablespoons dark brown sugar

1/2 teaspoon dried oregano

3 garlic cloves, peeled and crushed

1/4 cup extra-virgin olive oil

1/2 lb red jalapenos or Italian roasting peppers, thinly sliced into 1/4-inch rounds

In a saucepan over medium heat, combine vinegar, salt, brown sugar, oregano, garlic cloves and olive oil and bring to a simmer. Add sliced peppers and simmer for 10 to 15 minutes until the peppers are tender.

Transfer peppers into a pint mason jar and pour the liquid over top; secure with airtight lid and refrigerate overnight to let flavors infuse. Peppers will keep in the refrigerator for up to 1 month.

Recipe: Spiced Melon Tea Loaf

from Jo Cooks

3 cups all-purpose flour

1 3/4 tsp cinnamon ground

1 1/2 tsp salt

1 tsp ginger ground

1 tsp baking soda

1 tsp baking powder

2 cups sugar granulated

3 large eggs

1 cup vegetable oil

2 tsp vanilla extract

1 3/4 cups cantaloupe ripe, grated (only the flesh)

Heat the oven to 350 F degrees. Grease and flour two 5×8 inch loaf pans. Combine the flour, cinnamon, salt, ginger, baking soda, and baking powder in a medium bowl.

With an electric mixer or a whisk, beat the sugar, eggs, oil, and vanilla in a bowl until well blended and slightly frothy. Fold in the grated cantaloupe. Add the dry ingredients to the wet mixture and fold until just blended; don't overmix or your tea cakes will be tough.

Divide the batter between the loaf pans and bake until a toothpick inserted into the center comes out dry, about 1 hour.

Let cool on a rack, then invert. Serve just slightly warm or at room temperature.

Recipe: Sweet & Spicy Grilled Melon

from Luci's Morsels

ripe cantaloupe

smoked paprika

honey

Slice cantaloupe in 1/2" pieces. Sprinkle each side liberally with smoked paprika (not regular paprika).

Preheat grill to medium-high. Grill cantaloupe slices 5-7 minutes per side. Remove from grill. Drizzle with honey.

If grilling other foods, cook cantaloupe last.

Recipe: Melon Tomatillo Salsa

adapted from Edible New Hampshire

1 cup diced melon 

1 cup diced tomatillo, skinned and husked

½ cup diced onion

1 small jalapeno, seeded and chopped

¼ cup chopped cilantro

salt

lime juice

In a medium bowl, stir together the melon, tomatillo, red onion, cilantro, and jalapeno with a pinch of salt and a dash of lime juice to taste. The tomatillo brings it’s own tart flavor, so do not go too heavy.

Recipe: Goat Cheese Stuffed Shishito Peppers

From Full Circle

4oz shishito peppers 
1 teaspoon sesame oil
4oz goat cheese, softened
1 teaspoon soy sauce
toasted sesame seeds (optional)
 

Heat the sesame oil in a saute pan over high heat. Saute the shishito peppers for 5 minutes, or until they are beginning to blister. Remove from heat.

Put the shishito peppers on a cutting board. Remove the tops and carefully slice them open on one side. Stuff the peppers with approximately one teaspoon goat cheese each.

Place the peppers in a roasting pan and broil for 2 minutes, or until the peppers begin to turn golden. Remove from heat and put on a plate or bowl. Drizzle with soy sauce and sesame seeds if desired.

Recipe: Curried Pickled Green Tomatoes

From Garden Betty

1 pound green slicing tomatoes (or 1 1/2 pounds green cherry tomatoes)

For the Brine
1 cup white distilled vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt

Pickling Spice Mix
1/4 cup packed brown sugar
1 teaspoon curry powder
1/4 teaspoon cumin seeds
1/4 teaspoon whole allspice
3/4 inch fresh ginger, sliced into thin coins

Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half. In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.

Fill a hot, clean quart jar with the pickling spice mix of your choice. Pack the jar tightly with the tomatoes. Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace. Stick a chopstick or “bubbling” tool into the jar and move it around to release any trapped air bubbles.

Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjusting the time for altitude as needed), or store in the fridge!

Recipe: Sauteed Kale & Goat Cheese Crostini with Balsamic Reduction

From Adventures in Cooking

Balsamic Reduction

1/2 cup balsamic vinegar
2 tablespoons granulated sugar

Kale Crostini

5 large leaves of kale torn into pieces with the thick center veins removed and discarded
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
8 slices French bread
8 ounces goat's cheese can be feta, chèvre...any kind of goat or sheep's cheese
8 tablespoons unsalted butter
freshly ground black pepper

Simmer ingredients for the Balsamic Reduction in a small saucepan over low heat for 10-15 minutes, or until it coats the back of a spoon. Remove from heat and allow to cool to room temperature to thicken.

Sauté the kale with the olive oil and balsamic in a medium-sized frying pan or cast iron skillet over medium heat until the kale cooks down, shrinks, and becomes wrinkly, about 10 minutes, stirring every few minutes. Remove from heat and set aside.

Brush both side of each slide of bread with a tablespoon of the butter and toast them on a grill or griddle until lightly golden. Remove from heat and set aside.
Sprinkle or spread 1 ounce of cheese onto each toast, sprinkle each with a pinch of black pepper, and place a few pieces of kale over the cheese. Drizzle the balsamic reduction over the crostinis and serve immediately.

Recipe: Broccoli Bites

from Sprouted Kitchen

A great snack for picky babies and toddlers!

about 1lb of broccoli florets
2 cloves garlic
sea salt and pepper

3 eggs
1 cup grated cheese (mexican blend, white cheddar, fontina etc.)
2 Tbsp. parmesan cheese
1/2 cup panko breadcrumbs

Cut up the broccoli into large chunks, some stem is ok, and steam it for 2-3 minutes. It should start to turn bright green but still have it's crunch. Let it cool completely. 
Preheat the oven to 400. Line a baking sheet with parchment paper and spray or rub a little olive or coconut oil.
Into a food processor, whiz up the garlic and a few pinches of salt and pepper. Add the cooled broccoli and pulse until it's in rice like pieces. Not pureed, but something small enough to roll into balls. 
In a large mixing bowl, whisk the eggs together. Add the broccoli bits, grated cheese, parmesan and panko and stir to combine. It should loosely stick together. Add a sprinkle of panko if they need more "glue". 
Roll balls with a scant 2 Tbsp. of the mixture. Place them on the lined baking sheet and bake them for 10-12 minutes in the upper third of the oven. They should still be slightly tender when you pull them out.