Root Vegetables Rising
Hello Culinary Creatives!
The crunch of leaves underfoot and their scuttling across sidewalks on brisk days is continuing the transformation of our shares composition. Like everything around us, the colors are orange, red, and brown, which means beta carotene, lycopene, and beta glucans - nutrients you need to lower blood pressure and fight cancer. If you ask me though, the colors also (and perhaps more importantly) mean flavor.
With a bit of care and seasoning, these fall vegetables make for dynamic meals. You can't possibly have tried every method there is for eating kale, for instance, so I've got a few new methods for you, paired with our latest fall favorites.
Sweet Potato Gnocchi with Kale (inspired by a recipe in Try This at Home)
1 lb. sweet potatoes
1-1/2 cups flour, plus more for rolling
1 large egg
4 Tbs. butter
kale, stems removed and finely chopped
Bake the sweet potatoes, washed and poked with holes at 400°F until soft, about 1 hour or so. Let stand until cool enough to handle. Cut in half and scrape insides into a bowl, discarding the skins. Refrigerate to cool.
Add 1 cup of the flour, the egg, salt, and pepper to taste to the sweet potatoes and mix until a soft dough forms. Turn out onto a well-floured work surface and knead gently until the dough is smooth and no longer sticky, adding more flour as needed to do so. Cut the dough into 6 portions and roll each portion into a long cylinder about 1/2 inch thick. Cut each one into 1/2-inch pieces and transfer to a baking sheet lined with a floured towel.
Bring a large pot of water to a boil and salt it generously.
Meanwhile, heat a Tbs. of olive oil in a large skillet over medium heat. Stir in the onions and cook until softened, 6 to 8 minutes. Transfer the mixture to a small bowl and set aside.
Melt the butter in the same skillet over medium-low heat and cook until the milk solids begin to turn brown and the butter gives off a nutty aroma. Immediately add the vinegar and swirl the pan to combine. Add the kale, stir, and add 1 to 2 Tbs. water to help the leaves wilt. Reduce the heat to low and keep warm.
Reduce the heat under the boiling water to maintain a simmer. Drop the gnocchi into the water and cook until they all float, 8 to 10 minutes. Drain the gnocchi and add to the balsamic brown butter, along with the reserved onions. Sprinkle in chopped capocollo and sage, season with salt and pepper, and toss well to coat. Serve immediately. May be garnished with shaved Parmesan and nuts.
Kale Salad is always a good bet as well. Remember to chop very finely, lightly coat with olive oil, sprinkle with sea salt, and spend a few moments working it with your hands in a bowl, contemplating what it might mean to be a Kale Masseuse professionally.
Toss with balsmic vinegar, roast beets (roast olive oil-coated beets in a foil envelope for 1 hour at 350°F, peel skins away), green onion, and blue cheese to get this gorgeous example pictured.
Alternately, use the same method of finely chopping (into ribbons works really nicely), massaging with olive oil, sprinkling with balsamic, but instead of beets and blue cheese, top with roast winter squash, cut in small, edible wedges or cubes. You can also garnish with the roasted seeds of your squashes. In our house, those tend to disappear off the pan we've set aside while we prepare everything else, though. The kids love roast squash seeds.
The Fresh Stop Manager at our Kamm's Corners Fresh Stop made a gorgeous veggie and shrimp fried rice and sent it along for us this week as well...
Veggie with Shrimp Fried Rice
2 cups of raw shrimp
4 cups of cold cooked rice
Whatever veggies you have to use up!
Today I used:
6 carrots chopped
And a non-city fresh veggie:
5 tbsp soy sauce
3 tsp of brown sugar or maple syrup
And a drizzle of sesame oil and fish oil.
Coconut oil for frying.
Sauté veggies first then remove from wok and set aside. Cook shrimp in still-hot wok until done. Stir veggies back in, along with cold rice with extra coconut oil. Complete by tossing with the sauce. Then eat!
For desert, try an apple crisp topped with ice cream. We paired my mother's recipe with Mason Creamery's Brown Butter ice cream.
MommyCat's Apple Crisp
4 cups tart apples
2 Tbs lemon juice
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter
5 graham cracker sheets, crumbled
1/2 tsp. salt if butter is unsalted
1 tsp. cinnamon
Peel & slice apples & place in square pyrex. Sprinkle with 2 T lemon juice. Make crumb topping by mixing flour & brown sugar in bowl. Cut in butter. Add cinnamon & salt. Sprinkle on top of apples and bake at 375°F for 30 minutes.
Have a good next-to-last week! Don't forget we're all sharing recipes on Instagram and Twitter, so check us out!
Peace and veggies,
Anna Kiss Mauser-Martinez