This healthy stew is full of flavor and very filling. I made it thinking of a hot breakfast but it would be great for any meal. The humble star of this stew is the highly medicinal burdock root. It is very mild in flavor and full of medicinal benefits.
2 1/2 cups water
3 tablespoons corn meal
Sweet potato, peeled and cubed
2 carrots peeled and diced
Burdock root, thinly sliced
Ginger, crushed through garlic press
Slice of lemon
Combine all ingredients except cabbage and simmer over low heat for 30-45 minutes, until veggies are cooked and stew is desired thickness. Remove lemon slice. Top with shredded cabbage and serve.
The highlight of my Sunday morning is reading the “Meh List” in the New York Times magazine. The meh list is a weekly compilation of things, people and places that are neither here nor there–just so so. I have been trying to come up with an item I can submit and on my list of possibilities was kale chips. Well I recently made them and and as it turns out not only are they not “meh” they have some sort of mystical quality. They were so good that I barely remember eating them!
One bunch kale leaves, chopped
Juice of one lemon
Preheat oven to 300
The best way to get crisp kale chips is to make sure they are completely dry. After I ran the kale pieces through a salad spinner I laid them out on a kitchen towel and rolled them up.
Combine all ingredients, except salt, in a plastic bag and shake.
Lay across a baking sheet lined with parchment paper in a single layer. Sprinkle with salt.
I had so much fun making this recipe. I picked the apple from our tree, the nuts came from the local farmer’s market and the squash from our weekly farm box. After I devoured it I threw the shell in the compost pile in our backyard.
I’m sure it was extra yummy due to the freshness, but this is also a tasty, healthy “pantry recipe”. You can easily keep these ingredients on hand to throw together at the last minute. Squash lasts for months on the counter and I suggest keeping nuts in the freezer. Dried fruit may also be used.
Our Apple Tree
Acorn Squash, cut in half and seeds removed
Nuts, chopped (I used a mixture of pistachios, walnuts and chestnuts)
Apple, peeled and chopped
Salt, to taste
Preheat oven to 350
Mix nuts, apple, and cinnamon
Divide mixture and place in cavities of squash halves
Top with dabs of coconut oil and shake of salt
Cover and bake @ 40 minutes or until cooked through
I had a great trip to the farmer’s market yesterday with my daughter (she was in it for the sorbet). I got a squash I have never seen before and didn’t write down the name (pictured below). If you know what it is, please let me know! It tastes like a cross between a sweet potato and a pumpkin. I also got a wonderful fruit and nut mix. The best part was the dried fruit had no additives, sulfates or sugar.
Breakfast can be a challenge on a restricted diet and I was looking for a different way to incorporate vegetables in the morning. I came up with this recipe and was very pleased with the results. You can substitute with any squash you have: acorn, butternut or pumpkin. A sweet potato would work nicely as well.
Bright orange squash
Nuts and dried fruit
Cut squash in quarters and bake uncovered in pan with a bit of water until you can slide a fork in (I did 450 for 30 minutes)
Scrape out insides and refrigerate if not eating right away
Place about a cup of squash in a bowl and microwave for 1-2 minutes (if cold)
Add almond milk, stir, and heat another minute
Top with nuts, fruit and cinnamon
This recipe can also be done on a stove. Enjoy!-Julie
Perhaps I should mind my own business: but I would love to see more people eating vegetables for a main course. Everyone knows it is important to eat a lot of vegetables–the issue is learning how to prepare them in a way that feels satisfying. I made this for dinner tonight and it was very tasty–I’m still stuffed!
Hearty Vegetables Over Green Beans
Green and yellow summer squash, thickly sliced
Lasagna Sauce (recipe below)
Saute green beans in olive oil, salt and a little water for a few minutes–set aside
Saute rest of ingredients-leave some basil aside
Cook over low heat until squash is fork tender
Serve over green beans with fresh cut basil on top
Layer tomato sauce, slices of summer squash, pesto, goat cheese, basil and sliced tomato. Top with olive oil and a dash of salt. Bake at 350 for 30 minutes.
I hope this recipe inspires your wild and crazy vegetable adventures!-Julie
Here is what is cooking (or not cooking) at my house this week from my farm box ingredients:
Arugula: I am using the arugula for small salads every night and to garnish sandwiches. I also made a big dinner salad one night with arugula, strips of fajita beef and sugar snap peas from last week.
Strawberries: Delicious for desert!
Carrots: I am adding carrot strips to salads and snacking on them in the car.
Peaches: So good as is and we may put them on the grill for a family barbeque.
Green Beans: These are perfect plain and I will make a simple dinner out them cooking them briefly with olive oil/salt and serving them over brown rice.
Zucchini: I will likely make my Zucchini Lasagna again or throw them on the grill (slice and brush on olive oil and spices). I also like to roast zucchini and have it for breakfast.
Red Onions: I am going to save these for next week when we start getting tomatoes so I can make a sauce.
Bunched Red Beets: I roasted these beets and have been adding them to salad. They are also very good for breakfast. I got strawberries in bulk last week from our farm and froze them. The frozen strawberries and beet greens with some almond milk and banana make a delicious smoothie.
Cherries: As is!
Apricots: As is!
I hope this post helps you with your farm box or in making a decision in subscribing to a Community Supported Agriculture program.