Green Kale & Sweet Potato Soup with Cumin and Lemon

Green Kale & Sweet Potato Soup with Cumin and Lemon
Author: 
Recipe type: Soup
Serves: 6
 
Ingredients
  • 2 med-large leeks, white and light green only
  • 1 large red onion
  • 2 Tbs. Driftless Sunflower Oil
  • 1½ tsp. salt, more to taste
  • 1 lb sweet potatoes
  • 1 small red potato
  • 2 green kale tops
  • ⅔ cup chopped fresh cilantro
  • 2- 2½ cups vegetable broth
  • fresh ground black pepper
  • 1 Tbs. cumin seed
  • 1-2 Tbs. fresh lemon juice
  • a pinch of hot pepper
  • optional garnish: crumbled feta cheese
Instructions
  1. Thoroughly wash and coarsely chop the leeks, using only the white and light green part, and chop the onion. Heat the oil in a non-stick pan and start sauteing the onions, with a sprinkle of salt. When they are translucent and soft, add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 20 minutes. Meanwhile, peel the sweet potatoes, scrub the small red potato, and cut them all into ½ inch chunks. Remove the leaves from the main stem of the kale top and then cut out the thicker stems of the individual leaves. Cut the greens into one-inch strips, or chop them very coarsely. Combine the sweet potatoes and kale in a soup pot with 5 cups (1¼ liter) cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes. Add the sautéed leeks and onions to the pot, along with the cilantro, and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency - this is a hearty soup, but not a stew, and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.
  2. Lightly toast the cumin seed in a dry pan, just until it is fragrant, and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup, and taste. Add more salt, pepper or lemon juice as needed, and finish with a pinch of cayenne or any red pepper.
  3. Ladle into bowls and garnish with a heaping spoonful of crumbled feta cheese.

 

Southeast Asian Slaw

Southeast Asian Slaw
Author: 
 
Ingredients
  • 4½ cups grated mixed root vegetables of choice (such as broccoli stems, carrots, turnips, rutabaga, red cabbage, etc.)
  • ¼ c. fresh cilantro &/or mint chopped (optional)
  • 1 clove garlic, finely minced
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. sriracha-type hot sauce
  • salt & black pepper to taste
  • 2 Tbsp. toasted sesame seeds (garnish)
Instructions
  1. Whisk together garlic, rice vinegar, soy sauce, sugar, & sriracha.
  2. Toss in grated vegetables & cilantro/mint. Taste, & add salt & black pepper as needed & toss again.
  3. Serve immediately topped w/ sesame seeds.
  4. Serves 4-5 as a side. Add spinach & grilled meat or tofu for a complete meal for 3-4.

 

Salsa Verde

Salsa Verde
Author: 
 
Ingredients
  • 1 Lb. Tomatillos (what’s in your box) hull & stem removed
  • 1 medium shallot, quartered
  • 2-3 cloves garlic
  • 2 jalapeno, stems removed (removed seeds for less heat)
  • ¼ c. cilantro, coarsely chopped
  • 1 Tbsp salt
Instructions
  1. Place tomatillos (in single layer, stem side down), shallots, & peppers in baking dish.
  2. Roast at 450 degrees for 6-8 minutes, turning veggies once, until tomatillos are softened & slightly charred.
  3. Put all ingredients in a food processor or blender & process until smooth. Store in refrigerator for up to a week or freeze.
  4. You could also try grilling the tomatillos and jalapenos for a more smoky salsa.

 

Tom’s Cucumber Salad

Tom's Cucumber Salad
Author: 
 
Ingredients
  • 2 cucumbers (or 4 if using pickling cukes), seeds removed, coarsely chopped
  • 1 jalapeno or poblano pepper, seeds removed, finely chopped
  • ¼ c. white onion
  • 3 Tbsp. cilantro, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • zest & juice of 1 lime
  • salt & pepper to taste
Instructions
  1. Combine all ingredients & let stand in fridge for an hour to meld flavors.
  2. Serve with chips or on grilled chicken.
  3. Will keep for several days.
  4. Do not freeze.

 

Grilled Tomato, Corn & Poblano Salsa

Grilled Tomato, Corn & Poblano Salsa
Author: 
 
Ingredients
  • 3 large or 4 medium tomatoes, cut in half
  • 2 ears corn, un-shucked
  • 1 large or 2 medium poblano peppers
  • 1 onion, cut in quarters lengthwise through root (keep root intact to hold onion together)
  • 2 large cloves garlic
  • ½ bunch of cilantro, coarsely chopped
  • Juice of 2 limes
  • Salt to taste
Instructions
  1. Heat grill & oil grates. Brush tomatoes & onions with oil. Place all vegetables directly on grill grates.
  2. Carefully turn each when starting to brown (the tomatoes, onions, & garlic will be quick) & remove into a bowl.
  3. Gently squeeze the tomatoes to remove some juice & seeds (or the salsa might be too runny).
  4. When the skin has blistered all over & blackened a bit remove to a bowl & cover to let steam.
  5. After 10 minutes, remove skin under running water (doesn’t hurt to wear gloves – they can burn your hands a bit when they’re spicy!) & pull out stem & seeds.
  6. When corn husks are blackened a bit, remove from grill & cool a bit before shucking & cutting the kernels off.
  7. Cut the root ends off the grilled onions & place in food processor with grilled tomatoes, garlic, prepared poblanos, cilantro, lime juice, & salt & pulse into chunky or smooth salsa, your choice.
  8. Stir in corn kernels, adjust seasoning as necessary, & serve. Freezes well.

 

Southeast Asian Cucumber Peanut Salad

Southeast Asian Cucumber Peanut Salad
Author: 
 
Ingredients
  • 3 cucumbers, peeled, seeded & sliced into ½ inch crescents
  • 1 Tbsp. salt
  • 2 Tbsp. lime juice
  • 1 ½ Tbsp. rice or white vinegar
  • 1 Tbsp. oil (peanut or sesame is best)
  • 1 Tbsp. sugar
  • 2 tsp. minced garlic scapes
  • 1 tsp. whole coriander seeds, toasted until fragrant
  • ¼ -1/2 tsp. chili flakes
  • ½ c. roasted peanuts, chopped
  • ½ c. cilantro, coarsely chopped
Instructions
  1. Mix sliced cucumbers & salt in a colander & sit to drain for 15 minutes.
  2. Rinse well & drain again.
  3. Whisk together lime juice, vinegar, oil, sugar, garlic scapes, coriander seeds, & chili flakes until sugar is dissolved.
  4. Toss with drained cucumbers in a bowl & chill for about a ½ hour.
  5. Garnish with peanuts & cilantro to serve. Best eaten within a few days.
  6. ** Good with blanched green beans or snap peas in addition to the cucumbers! **

 

Bok Choy & Broccoli Stir Fry

Bok Choy & Broccoli Stir Fry
Author: 
 
Ingredients
  • 3 scallions, whites chopped & greens separated & sliced
  • 2-3 cloves fresh garlic, minced
  • 1” piece fresh ginger, minced
  • 1 med. head bok choy, stems ½# sliced, greens separated & coarsely chopped
  • 1 med. head broccoli, stems ½# sliced, florets separated & cut into bite size pieces
  • 1 Tbsp. oil
  • 1 Tbsp. each tamari & rice wine (or rice vinegar or sake)
  • 2 tsp. sugar
  • 1 tsp. toasted sesame oil
  • ½ tsp. Chinese 5 spice powder (optional)
  • 2 Tbsp. cilantro, chopped (optional)
  • ¼ c. cashews
Instructions
  1. Heat oil in large skillet or wok over medium/high heat.
  2. Add scallions whites, garlic, & ginger & stir until fragrant (1 minute).
  3. Add bok choy & broccoli stems & stir until starting to brown (2-3minutes).
  4. Add broccoli florets, tamari, rice wine or vinegar, sugar, 5 spice, & toasted sesame oil.
  5. Stir another minute.
  6. Add bok choi & scallion greens & stir until wilted.
  7. Serve with rice or noodles & top with cashews & cilantro. Add tofu, chicken or beef if you wish.

 

Crunchy Summer Salad

Crunchy Summer Salad
Author: 
 
Ingredients
  • 1 large cucumber, peeled lengthwise into stripes & seeds scraped out
  • 1 large fennel bulb, cut in half lengthwise & cored
  • 2 cups snow peas, stems snapped off
  • 1 bulb kohlrabi, peeled & cut in half
  • 1 Tbsp. white wine vinegar or lemon or lime juice
  • 1 Tbsp. honey
  • 3 Tbsp. finely chopped cilantro
  • 2 scallions, finely chopped
  • 1 garlic scape, minced
  • 3 Tbsp. olive or Driftless sunflower oil
  • Salt & pepper to taste
Instructions
  1. Bring a small stock pot filled with salted water to a boil.
  2. Cut cucumbers crosswise into ¼” slices & place in a mixing bowl.
  3. Cut fennel crosswise into ¼“ slices as well & place in a small bowl.
  4. Cut kohlrabi into ⅛” slices.
  5. Have a colander & bowl of ice water ready.
  6. Pour the fennel slices in the boiling water & blanch them for about 30 seconds & remove with a slotted spoon to the ice water. Repeat with the snow peas. Repeat with the kohlrabi.
  7. Let them all cool for a couple minutes & drain when totally cooled.
  8. Pour into mixing bowl with the cucumber.
  9. In a small bowl whisk together vinegar or juice & honey. Add cilantro, scallions, & garlic & slowly pour in oil while whisking vigorously to emulsify.
  10. Season to taste & toss in vegetables. Serve immediately or keep in fridge for a couple days.

 

Grilled Sweet Corn w/Cilantro Pesto Butter

Grilled Sweet Corn w/Cilantro Pesto Butter
Author: 
Recipe type: Side Dish
 
Ingredients
  • 3 cloves garlic
  • ¼ cup toasted pumpkin seeds
  • Fresh hot pepper to taste (habanero is great in moderation!)
  • Salt & pepper to taste
  • 2 Tbsp. lime juice
  • 1 bunch cilantro leaves & stems, washed, dried, & coarsely chopped
  • ¼ c. sunflower oil
  • 4 ears corn
  • 2 Tbsp. unsalted butter, softened
Instructions
  1. Make cilantro pesto: In a food processor, pulse garlic, pumpkin seeds, hot pepper if using, salt & pepper until coarsely chopped.
  2. Add lime juice & cilantro & pulse while pouring in sunflower oil, until pesto-y.
  3. Combine 2 to 3 Tbsp. with softened butter (remaining pesto keeps in fridge for a week or so or freezes beautifully).
  4. Grill or boil corn, & spread with cilantro butter & serve.

 

Super Loaded Veggie Nachos

Super Loaded Veggie Nachos
Author: 
 
Ingredients
  • 16 oz. corn chips
  • 1½ cup grated Jack cheese
  • ½ cup chopped sweet peppers
  • ½ cup chopped onion
  • ½ cup sungold tomatoes, cut in half
  • ¼ cup chopped poblano peppers
  • 2 ears sweet corn, cut from cobs (optional)
  • ½ cup chopped tomatillos (optional)
  • ¼ c. chopped cilantro (optional)
  • ½ cup Roasted Tomatillo Dressing recipe (last week’s newsletter) OR sour cream
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Pour chips into an 8½” x 11” baking pan.
  3. Top with cheese & veggies of choice & bake for about 15 minutes, until cheese is melted & veggies are soft & starting to brown.
  4. Top with cilantro & tomatillo dressing or sour cream & serve.