recipe

Red Lentil and Winter Vegetable Curry    

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From Farmer Dave’s   Ingredients 1 large winter squash (butternut, buttercup, etc.) or 2 large sweet potatoes, peeled and cut into 1 inch cubes 3 carrots, peeled and cut into rounds 1 onion, diced 2 cups red lentils, washed and sorted 1 can chickpeas, drained and rinsed 1 can coconut milk 2 Tablespoons extra virgin olive oil 1 Tablespoon curry powder 2 teaspoons turmeric 1 teaspoon cayenne pepper (optional) 1 1/2 teaspoon salt Fresh chopped cilantro for garnish (optional) Brown rice (optional)   Directions 1) In a large pot, saute onion in olive oil until translucent....

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Kale Salad with Quick Pickled Watermelon Radish 

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 From The Kitchn   Ingredients 1/2 cup white wine vinegar 1/4 cup sugar Kosher salt 1 large watermelon radish 1 bunch kale 2 Tablespoons extra virgin olive oil 1 Tablespoon toasted pumpkin seed oil 1 teaspoon lemon juice 1 teaspoon fresh thyme leaves Black pepper 1/4 cup pumpkin seeds, toasted Directions Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef’s knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before...

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Celery Root Soup  

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From David Lebovitz  This simple soup recipe really highlights the delicate flavor of celeriac. Feel free to riff on it. The addition of carrot and/or apple is a great variation. Garnish with crumbled bacon pieces for a little extra oomph. Ingredients 2 Tablespoons butter 2 Tablespoons olive oil 2 leeks cleaned and chopped (or substitute onion) 2 cloves garlic, peeled and thinly sliced Sea salt 1 large or 2 medium celeriac (about 3lbs), peeled and cubed 3 cups chicken stock 3 cups water 1 – 1 1/2 teaspoons freshly ground white pepper (black pepper is fine as well but takes away...

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Kale Lentil Turkey Soup 

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Ingredients 1 tablespoon oil, olive 1 cup onion, chopped 1 cup carrot, coarsely chopped 2 cloves garlic, minced 6 cups chicken broth 1 tablespoon basil, fresh, or 1 teaspoon dried basil, crushed 4 cups kale, coarsely chopped 1/2 teaspoon salt 1/8 teaspoon black pepper 1 1/2 cups cooked turkey breast, cubed 1 medium tomato, seeded and chopped 1/2 cups red lentils Directions 1. In a large saucepan, heat oil over medium-low heat. Add onion, carrots, and garlic. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally. 2. Add broth and dried basil (if...

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Easy Carrot Soufflé

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Ingredients 2 pounds Farmer Dave’s carrots, peeled and chopped 1/2 cup margarine or butter 3 eggs 3/4 cup brown sugar Pinches of your favorite warm spices. We recommend paprika, cinnamon, nutmeg and maybe a bit of cayenne. 1/4 cup flour 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda Directions Preheat oven to 350 degrees F (175 degrees C). Bring a pot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain. Place carrots in a food processor with the margarine or butter, and pulse to puree. Add the...

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Rawsome Caramel Apples

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Recipe adapted by Farmer Dave’s from Brigitte Mars Ingredients: 6 apples 2 cups dates soaked in 1 cup water, and mashed down 2 tablespoons raw tahini 1 teaspoon vanilla extract 1 tiny pinch sea salt 2 cups walnuts, almonds, hazelnuts or other nut of your choice Directions: Pulse the nuts in a food processor and transfer to a bowl. Poke a chopstick through 6 apples. In a food processor, blend till smooth, the soaked dates, vanilla and salt. Using a butter knife, apply the date paste to each apple. Swirl in nuts. Chill in the...

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