Italian Sausage with Fall Veggies

Easy, filling and flexible, this dish takes full advantage of whatever fall root vegetables you have on hand.

Ingredients

• 2 medium parsnips, peeled and sliced
• 1 small sweet potato, cubed
• 1 small red onion, thinly sliced
• 4 cloves garlic, peeled and chopped
• 1 tablespoon fresh sage (or 1 teaspoon dried)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 teaspoons vegetable oil
• 1 pound uncooked Italian sausage links
• 1/2 bunch kale, stemmed and chopped

Preparation

1. Heat the oven to 400°F. In a large roasting pan, combine the parsnips, sweet potato, red onions, garlic, sage, pepper and salt, and drizzle with vegetable oil. Toss to coat. Pierce each sausage link four times on one side with a paring knife, then turn over and pierce four more times. Place the sausages on the vegetables and cover the pan tightly with foil.
2. Bake for 20 minutes, then uncover the pan, stir and turn the sausages, and roast for 15 minutes longer, uncovered. The vegetables should be tender when pierced with a paring knife; if the vegetables are in larger chunks, they may need more time to cook. When the vegetables are tender, add the kale to the hot pan and stir, then roast for 10 minutes longer. Serve hot.

Serving Suggestion

This is an easy and filling fall dish, and the ingredients are very flexible. Substitute your favorite root vegetables for the parsnip and sweet potato, or use any type of link sausage.

Authored by Stronger Together. Reprinted with permission by www.strongertogether.coop

Photo courtesy of strongertogether.coop

Kale-Walnut Pesto with Sun-Dried Tomatoes

No need to wait until summer's basil bounty to make pesto—you can enjoy a flavorful kale pesto any time of the year. Valued as much for its taste and texture as its nutrients, this kale pesto is simple and robust and is delicious tossed with pasta or as a sauce for pizza or a crostini. This is also an excellent use for extra kale from the garden or CSA share—and it freezes well to boot.

Ingredients

• 1 large bunch kale (about 6 cups of leaves)
• 5 sun-dried tomatoes (not packed in oil)
• 1 clove garlic, chopped
• 1/4 cup grated Parmesan
• 1/4 cup walnuts, toasted
• 1 tablespoon lemon juice
• 1/2 cup olive oil
• Salt to taste

Preparation

1. Place sun-dried tomatoes in a small dish and add boiling water, just to cover. Set aside while they soften.
2. Strip the kale greens from the thicker ribs. Bring a large pot of salted water to a gentle boil. Add the kale to the water and blanch for 30 seconds or less. Remove the greens immediately and place in an ice bath.
3. Remove kale from the ice bath, squeeze to remove the water then place it in a food processor. Chop the sun-dried tomatoes and add those, along with the garlic, Parmesan, walnuts, lemon juice and a pinch of salt, to the food processor.
4. With the food processor running, drizzle in the olive oil, scraping down the sides as needed. Adjust the salt to taste.

Serving Suggestion

Toss with pasta and top with additional Parmesan and toasted walnuts, if desired, or use as a sauce for pizza or crostini.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Raspberry Agave Sorbet

Sorbet is a refreshing and light alternative to ice cream. Try it layered in parfaits, floated in berry sangria, or on top of another berry desserts, such as cobbler. In this version, using agave syrup means that you can skip the traditional step of making a syrup from sugar, since agave dissolves in cold water.

Ingredients

• 12 ounces frozen or fresh raspberries
• 1/2 cup light agave syrup
• 1/2 cup water
• 1/2 teaspoon vanilla

Equipment

• Ice cream maker or food processor

Preparation

1. If using an ice cream maker, have it chilled and ready to go (if using the freezer method, have an ice cube tray or cookie tin lined with parchment paper ready to go). Place a fine wire screen strainer over a bowl, which you'll use to strain the raspberry puree.
2. In a food processor or blender, puree the raspberries until smooth. Use a rubber spatula to scrape the puree into the wire strainer, and then to press the puree through. Scrape and move the fruit pulp until all you have left are seeds. You should have about one cup of puree. Stir in the agave, water and vanilla, then chill until very cold.
3. Use the ice cream maker to freeze the sorbet. If desired, transfer to a storage tub and freeze until ready to use. (If using the freezer method, pour the sorbet mixture into the ice cube trays or onto the parchment lined cookie tray and freeze. Break the frozen sorbet mixture into chunks, if using a cookie tray, and puree the chunks in a food processor before serving.)

Photo via Creative Commons. 

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Goddess Quinoa Bowl

Veggies, whole grains and Sriracha tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation. This recipe is very versatile - swap ingredients for your favorite veggies.

Ingredients

• 1 cup dry quinoa or bulgur
• 1 1/2 cups plus 1 tablespoon water, divided
• 1/4 cup tahini
• 1 tablespoon cider vinegar
• 1 tablespoon Sriracha sauce
• 1 tablespoon tamari sauce plus 1 teaspoon, divided
• 1 tablespoon honey
• 1/2 cup raw unsalted pumpkin seeds
• 1 bunch Tuscan kale, thinly sliced
• 2 large carrots, shredded
• 2 medium avocados, halved and pitted

Preparation

1. Cook the quinoa or bulgur. In a small pot, bring 1 1/2 cups water to a boil, then add the grain. Return to a boil, and if using quinoa, reduce the heat to low and cook for 14 minutes, covered. For bulgur, bring to a boil for 1 minute, then cover and let stand for 15 minutes. Fluff the finished grain with a fork.
2. While the grain cooks, place the tahini, cider vinegar, one tablespoon each tamari, honey, Sriracha sauce and water in a small bowl and stir with a fork until smooth. Add a bit more water if the dressing is too thick.
3. Place the pumpkin seeds in a small sauté pan and swirl over medium-high heat. When they begin to pop and become fragrant, stir in the tamari. The tamari will coat the seeds and the pan will be dry. Transfer to a bowl to cool.
4. Place a quarter of the cooked grains in each of four low, wide bowls. Arrange the raw kale and carrots on top of the grains, then slice the avocado halves in the skin and carefully scoop them out with a spoon. Fan half an avocado over each bowl. Top with sauce and pumpkin seeds.

Serving Suggestion

Grain and noodle bowls are the way to go for simple, flexible meals. The easy tahini dressing has enough Sriracha sauce to make it exciting, but if you don't like it hot you can always cut the amount in half. Customize with your favorite cooked or shredded veggies, proteins or sauces.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Budget Friendly Slow Cooker Chicken Cacciatore

Alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, and local veggies. Have dinner ready by the time you get home by prepping the ingredients the night before. 

Ingredients

• 1 14-ounce can Woodstock diced tomatoes
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 medium zucchini, sliced
• 2 ribs celery, chopped
• 3 cloves garlic, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ cup dry red wine
• ½ cup Field Day chicken broth
• 4 ounces Muir Glen tomato paste
• 6 chicken legs, skinless
• 2 cups brown rice

Preparation

In a large slow-cooker, combine the tomatoes, onion, green pepper, zucchini, celery, garlic, basil, oregano, salt, red wine, chicken broth and tomato paste. Stir to mix, then add the chicken legs and press down to cover them with the vegetable and spice mixture as much as possible. Set the cooker on low and cook for 7 hours.

Start cooking the rice on the stove about 45 minutes before the chicken is finished cooking, using approximately 4 cups of water for the 2 cups of rice.

When chicken is cooked, taste and add salt and pepper as needed. Serve a cup of cooked brown rice in a wide bowl or pasta plate, with a chicken leg and vegetable sauce.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Budget Friendly Chana Masala

These flavorful chickpeas are quick and easy; a perfect meal served with rice or naan bread and veggies on the side.

Ingredients

• 1 ½ cups long-grain brown rice
• 3 tablespoons Field Day canola oil
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon garam masala
• 2 tablespoons curry powder
• 3 tablespoons tomato paste
• 2 cups water
• 1 15-ounce can Field Day garbanzo beans, drained and rinsed
• 2 teaspoons lemon juice
• 1 teaspoon red pepper flakes
• 1 large russet potato, peeled and diced
• Salt and pepper to taste

Preparation

Bring rice and 3 cups of water to a boil in a medium saucepan. Cover tightly and reduce to a simmer for about 40 minutes or until water is absorbed.

Heat oil in a deep frying pan or shallow soup pot. Add onion and cook over medium heat until soft and translucent, then add garlic, ginger, spices and tomato paste. Pour into a blender or food processor and blend thoroughly. Return the spiced tomato paste to the same pan; there will still be a thin coat of oil in it. Heat over medium heat, stirring occasionally, until it turns medium brown and oil separates around the edges of pan. Gradually whisk in water until it makes a thick gravy, about 2 cups. Bring to a boil.

Add potato and salt, and reduce heat to simmer. Cook for about 8 minutes, then add garbanzo beans. Return to a simmer, cover and cook for 10 minutes, until potatoes are tender. Stir in lemon juice and red pepper flakes, and season to taste with salt and pepper. Serve over rice.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Photo courtesy of Johan Bichel Lindegaard
 

Tempeh Tacos

Tempeh, made from fermented soybeans, gives a deep flavor and meaty texture to Dana Tomlin's vegetarian taco filling.

Ingredients

• 1 pound plain tempeh
• 1 tablespoon chili powder
• 1 tablespoon olive oil
• 3 cloves fresh garlic, minced
• 1/4 cup water
• 2 tablespoons tamari
• Pinch of pepper

Preparation

1. Crumble tempeh into a small bowl.
2. Heat oil in a medium sized skillet or sauté pan over medium heat. Add tempeh and cook for 2-3 minutes. Add garlic and cook for 15-20 seconds until aromatic.
3. Add chili powder, pepper, tamari, and water. Mix well and sauté a few minutes more until liquid evaporates. Note: Add additional oil if tempeh is sticking to pan.

Serving Suggestion

Serve with fresh corn tortillas and your favorite taco fixings.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Cover photo courtesy of Sarah Stierch

Asparagus and Bell Pepper Quiche

The fresh taste of local asparagus shines in this irresistible quiche.

Ingredients

Filling

• 1/2 pound asparagus, trimmed and cut into 1-inch pieces
• 1/3 cup red pepper, diced
• 1/2 cup shredded cheddar cheese
• 1 pre-made 9-inch pie crust

Quiche

• 6 eggs
• 2 cups half and half
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon dried thyme

Preparation

1. Preheat oven to 325°F.
2. Bring a small pot of salted water to a boil, and gently steam or blanch the peppers and asparagus until al dente, roughly 3 minutes. Drain and cool.
3. In a medium-sized bowl, combine the cooked vegetables and cheese. Mix well and scoop the filling into the pie shell.
4. Crack the eggs and add them to the bowl. Beat them slightly, then whisk in the half and half and spices. Pour the mixture into the pie shell, over the vegetable filling.
5. Bake on a center rack in the preheated oven until completely set.

Authored by Renee Russel. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Rhubarb Snacking Cake

It's rhubarb season! Whole wheat flour, rolled oats and tangy rhubarb combine for a scrumptious, snack-worthy cake.

Via Vegan Fest Catering

Ingredients

• 1 cup rolled oats
• 1 1/4 cup brown sugar, divided
• 6 tablespoons butter, divided
• 1 cup whole wheat pastry flour
• 1/2 cup unbleached flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup nonfat plain yogurt
• 1 large egg
• 1 cup thinly sliced rhubarb

Preparation

1. Heat the oven to 350°F. Lightly oil or butter a 9-inch square baking pan. Melt the butter. In a medium bowl, combine 2 tablespoons of the melted butter with the oats and brown sugar. Mix well and set aside.
2. In a large bowl, mix the flours, brown sugar, soda and salt. In a separate bowl, whisk together the yogurt and egg; slowly add the remaining 4 tablespoons melted butter, while whisking the mixture. Pour the yogurt mixture over the dry ingredients and stir just to combine. Quickly stir in the rhubarb. Scrape the batter into the prepared pan. Sprinkle with the topping, then bake for 30 to 35 minutes. A toothpick inserted in the center of the cake should come out with no wet batter sticking to it. Cool the cake on a rack. Serve warm, or wrap tightly and refrigerate for up to a week.

Serving Suggestion

When rhubarb is in season, make the most of its tangy, pink stalks in this quick cake. You can even make this with frozen rhubarb in the middle of winter, if you like; just bake it 5 or 10 minutes longer. Top with a dollop of whipped cream or coconut sorbet for special occasions, or just slice and enjoy!

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Green Bean Fries

Via Strongertogether.coop

These green bean “fries” are perfect as a snack or served along with sandwiches. Kids love them with creamy low-fat dressing as a dip.

Ingredients

• 1 pound green beans, trimmed
• 2 eggs
• 1 cup milk
• 1 cup flour
• 2 cups bread crumbs
• 1/2 cup grated Parmigiano Reggiano cheese
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons oregano, dried
• 3 tablespoons lemon zest (optional)

Preparation

1. Preheat oven to 350 degrees F.
2. In a medium stockpot, bring 3 inches of salted water to a boil. Add the green beans and cook for 3 minutes, remove from heat, drain and immerse in cold water to cool. Drain and set aside. In a small bowl, combine the breadcrumbs, Parmigiano Reggiano cheese and oregano with the onion and garlic powders.
3. In a wide bottom bowl, blend together the eggs and milk. Place half the flour on a wide plate, and half the bread crumbs on another plate. Working in small batches, place green beans in the flour and coat well. Remove the beans from the flour, shaking off any excess, and place them into the egg wash and coat well. Use a pair of tongs to remove the beans from the egg wash and place into the breadcrumb mixture. Coat well with bread crumbs and place the coated beans onto a large baking sheet in a single layer. Repeat the steps with the remaining beans.
4. Bake the beans for 18-20 minutes until crisp, remove from the oven and serve, garnished with fresh lemon zest.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop