Articles by Susannah

Extra, Extra! We’re featured in NYT’s The Local!

Check it out: We’re featured in The Local’s profile of “Milk Not Jails”, a dairy distribution co-op that’s working to change the focus of the Hudson Valley’s rural economies from hosting prisons to encouraging the success of small, local, dairy farmers. We support Milk Not Jails by selling the campaign’s dairy products, and you support the small farmers by buying them. Milk: does the body politic good.

Read the whole article here.

Kale and Artichoke Dip

We are not going to spend the next month laboring under the mistaken impression that we have misgivings about any hors d’oeuvre related activities we engaged in over New York’s bounteous Holiday-Party-Season. Do we regret any of it? Absolutely not. You know why? Because we discovered this delectable dip, with its inclusion of fat-free ingredients and kale- the great green hope for resolutions everywhere- isn’t even bad for us. Party on into the new year.

Kale and Artichoke Dip
Makes 2 cups

  • 2 1/2 tablespoons coconut oil
  • 1 shallot, chopped
  • 5 ounces chopped kale, ribs removed
  • 1/4 cup dry white wine (or subbing chicken or vegetable broth is okay)
  • 4 garlic cloves, minced
  • 1 1/4 cup nonfat Greek yogurt
  • 1/4 cup fat free sour cream (optional)
  • 1/4 cup grated parmesan
  • 1 cup chopped (canned) artichoke hearts
  • 1/2 cup diced water chestnuts
  • 1 green onion, thinly sliced
  • 1 lemon, zested and juiced
  • 2 teaspoons dry mustard
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon cumin, optional
  • salt and pepper to taste

 

Place oil in a large sauté pan, over medium-high heat. Add shallots and sauté for 1 minute. Add kale and continue to sauté for 3 minutes.

Add wine or broth and cover for 1 minute or until kale has wilted and all the liquid has dissolved from the pan. Sprinkle garlic over mixture and sauté for 2 minutes. Season with salt and pepper.

Remove mixture from stove and transfer to a food processor. Pulse 3 to 4 times and set aside.

In a large mixing bowl combine the kale mixture with the remaining ingredients and stir together until the dip is well mixed. Season generously with salt and pepper. Refrigerate until ready to use.

Serve with baked, whole wheat pita chips.

 

recipe and images from Spoon Fork Bacon

Butternut Squash, Roasted and Mashed

So, sure, this rich, delicious mash is certainly absolutely perfect for next week’s Thanksgiving dinner, but it’s also an ideal warming dish for the long winter, sustaining and comforting. And, for lovers of mashed potatoes this is a more than suitable substitute. If you’re in the mood for a simple dinner, sauté some greens to have on the side and enjoy your purée with a hunk of bread and strong cheese.

Roasted & Mashed Butternut Squash with Garlic & Cream

  • 1 large butternut squash (or more, depending on the crowd)
  • 1 head garlic
  • a half cup (or so) cream, to taste
  • sea salt, to taste
  • pepper, to taste
  • olive oil, a drizzle or three

You could make this something much more sophisticated, but the easy version is so tasty that you’ll be tempted not to.

Preheat the oven to 350 F.

Cut your squash length-wise down the center. Scoop out the seeds. Drizzle a bit of olive oil on a baking pan, and place the seedless-squash face down on the pan.

Cut the very top off of your head of garlic and discard. If you’re using a hard-necked variety you might have to use some force to get through the stem. If there’s a thick papery layer around the garlic head, remove the outermost layer of skin but be sure to leave enough so that the whole head remains intact. Drizzle with olive oil and wrap in a piece of parchment paper. Place packet next to the squash and put the whole baking dish in the hot oven. Let roast for roughly one hour.

When squash and garlic are both soft, remove baking sheet from oven. Using a spoon, scoop softened squash out of its skin and into a medium bowl (be careful not to burn your fingers). Add roasted garlic to the squash–with a little pinch, the cloves should easily slip out of their papery shells.

Use a pastry cutter (or masher, or ricer) to mash the cloves and squash together. If you have an immersion blender, you could give that a go, too. Add salt, pepper, and cream to taste.

Recipe and images from Reading My Tea Leaves

Fall Vegetable Three Bean Chili with Barry’s Tempeh

We demoed this recipe at yesterday’s Health and Harvest Fair in Prospect Heights. It was a big hit. There are a lot of ingredients and a few different steps, but it’s basically a one pot dish and it just gets better the day after. Simmering the tempeh in the tamari, ginger and garlic gives it a rich flavor and the texture of the tempeh makes it really satisfying in the chili. You’ll notice there’s no salt added because the tempeh is already salty from the tamari. If you leave that out, just add salt to taste towards the end. The fall vegetables give this chili a wonderful sweetness that balances everything out. Enjoy!

Fall Vegetable Three Bean Chili with Barry’s Tempeh

Makes about 3 quarts (12- 1 cup servings) – you want leftovers!

  • 1 cup dried Cannellini or Borlotti Beans (or 2 1/2 to 3 cups cooked/canned beans)
  • 1 package (8 oz) tempeh, diced medium
  • ¼ cup wheat free tamari (can substitute your preferred brand of soy sauce)
  • 1 large garlic clove mashed
  • 1 large piece of peeled ginger
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 large yellow onions, medium dice
  • 1 red, green or purple pepper, medium dice
  • 1 medium butternut squash, medium dice
  • 1 medium rutabaga, medium dice
  • 3 cloves garlic, minced
  • 1 jalapeño seeded and minced
  • 1 Tablespoon olive oil
  • 1 tablespoon cumin
  • 2 tablespoons chili powder
  • 1 tablespoon oregano
  • 1 tablespoon black pepper
  • 15 oz can pinto beans, drained and rinsed
  • 15 oz can garbanzo beans, drained and rinsed
  • 15 oz can black beans, drained and rinsed
  • 28 oz can diced tomatoes
  • 16 oz box of veg stock, low sodium
  • Juice of 1/2 a lemon

Add tempeh in a large frying pan and with water, shoyu, garlic, ginger until it is almost covered. Let simmer over high heat for 15 minutes or until water is absorbed, stirring occasionally. When water is mostly absorbed, mash tempeh with a fork, so it’s crumbly but still chunky, drain any remaining liquid. Lower heat to medium and add 2 teaspoons olive oil , saute for 15 more minutes until slightly crispy.

In a large pot, saute onions, peppers, and vegetables over med-high heat, until tender and soft (15-20 minutes) stirring occasionally. Add garlic, chili and spices and saute a minute more. Add ½ box veg stock and  cook for 2 minutes. Add beans, tomatoes, remaining stock, and tempeh. Lower heat to medium, stir it up and cover for 20 minutes, stirring occasionally. Uncover and cook 30 more minutes stirring occasionally.

Garnish with green onions, thick yogurt, red onions, avocado or any of your favorite chili toppings.

Kale and Butternut Squash Soup

As the leaves fall and our focus shifts full-on to autumn, we find ourselves craving the warmth and easy sustenance of soup. Can you blame us? What could be better on a chilly, windy night than a bubbling pot of delicious goodness? Well, keeping in mind that most soups (including this one) taste better the next day, these are leftovers we have no problem polishing off.

Kale and Butternut Squash Soup

Adapted from Alice Waters’ Art of Simple Food

  • 1 cup dried Cannellini or Borlotti Beans (or 2 1/2 to 3 cups cooked/canned beans)
  • 1/ 4 cup olive oil
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 large onion, finely chopped
  • 1 bay leaf, dried
  • 4 cloves garlic, coarsely chopped
  • 2 teaspoons chopped fresh sage leaves
  • 1 teaspoon chopped fresh rosemary
  • 2 teaspoons salt
  • 3 cups water
  • 1 14 ounce can of stewed tomatoes
  • 1/2 cup sun dried tomatoes chopped
  • 1 large bunch kale, stems removed, and roughly chopped
  • 1/2 butternut squash, peeled, seeded, and cut into 1/2 inch cubes ( about 2 cups)
  • fresh ground pepper
  • Parmesan, grated

 

Soak beans overnight in 4 cups water. Drain. Place beans in sauce pan and cover with at least 2 inches of water. Simmer for 2 hours or so. Add more water if the level gets low. Salt and set aside tender beans.

In a dutch oven or stew pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook until tender, about 15 minutes.

Add bay, sage, rosemary, garlic and salt. Cook for 5 more minutes.

Add chopped kale and tomato (add all the tomato liquid too) and cook another 5 minutes.

Add 3 cups water, simmer 15 minutes.

Add sun dried tomatoes and squash. Cook until tender about 10-15 minutes. When squash is tender, add the cooked beans. Add salt if necessary.

Serve with freshly grated Parmesan and ground pepper.

 

image and recipe from Yummy Supper.

Roasted Sweet Potatoes, Black Beans, Scallions Salad with Dijon Vinaigrette

 

This was my go-to salad all summer because it’s so easy but so surprising. The sweet potatoes with the Dijon vinaigrette sounds like a weird combination but it totally works. The black beans offer a nice balance to the sweet/tart theme and the scallions have a nice bite that just works.

-Molly Neuman/Education Committee

 

 

Roasted Sweet Potatoes, Black Beans, Scallions Salad with Dijon Vinaigrette

  • 2 pounds Orange sweet potatoes/ yams, cubed
  • 1 can black beans- rinsed
  • 1 bunch scallions- sliced
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Sherry or Red Wine Vinegar
  • 5 Tablespoons Olive Oil
  • 1 Teaspoon Salt (more to taste)
  • 1/2 Teaspoon Black Pepper

 

Preheat oven to 450. In a large bowl, toss cubed sweet potatoes in 2 Tablespoons Olive Oil until evenly coated and spread onto a large baking sheet. Roast for 20 minutes, stir, spread again and roast for another 10 minutes until cooked through and slightly crispy. Remove and season with 1/2 teaspoon of salt. Let cool.
In a small bowl, combine dijon mustard, vinegar, 1/2 teaspoon salt and
pepper and slowly drizzle in 3 Tablespoons of Olive Oil,

In a large bowl, mix black beans and scallions with about 1/3 of the
vinaigrette, add sweet potatoes and remaining vinaigrette and combine
thoroughly. Taste for any additional seasoning and serve room
temperature.

 

Photo from the Greene Hill Food Coop Fall Festival

Kale, Roasted Shiitakes, Avocado Salad with Lemon-Chili Vinaigrette

 

There are tons of variations of kale salads so please just use this as an ingredient guide! The real star here are the roasted shiitakes which taste like little nuggets of joy (or bacon if that’s your persuasion). The lemon-chili vinaigrette has just the right kick and the avocado is the gentle touch that pulls it all together.

-Molly Neuman/Education Committee

 

 

Kale, Roasted Shiitakes, Avocado Salad with Lemon-Chili Vinaigrette

Serves two as an entree salad or 4-6 as an accompaniment.

  • 1/4 Pound shiitakes
  • 1 large bunch Kale, rinsed, ribs removed and cut into thin strips
  • 1 teaspoon chili powder
  • 1 lemon- juiced
  • 5 Tablespoons Olive Oil
  • 1 teaspoon sea salt (more to taste if needed)
  • 1 avocado, cubed.

 
Pre-heat oven to 450. Remove stems from shiitakes, with a damp paper
towel, wipe off any dirt from shiitake caps. Slice caps into thin
strips. Toss in a bowl with 2 Tablespoons of olive oil. On a baking
sheet, spread shiitakes out and roast for 10 minutes, then stir and
roast for another 5 minutes or until crisp. Be careful not to burn.
Remove from oven and sprinkle with 1/2 a teaspoon of salt.

In a small bowl, whisk together, chili, lemon, 3 Tablespoons of olive
oil and 1/2 teaspoon of salt. Toss in a large bowl with the kale,
making sure all of the leaves are well covered with the vinaigrette.
Let sit for 10 minutes.

Add roasted shiitakes and avocado, taste, add more salt if needed and serve.

Photo from the Greene Hill Food Coop Fall Festival

Moroccan-Spiced Spaghetti Squash

Even if summer, in all its tomato-and-sweet-corn-and-peach glory, came and went too fast for us, we couldn’t help but get a little excited at the new offerings of wintery squashes coming our way this week, and Spaghetti Squash might be our favorite of the bunch. The mellow, yellow squash is firm when raw (similar to other raw squash) but when cooked, the flesh, delicately forked, falls away from the fruit in ribbons or strands like, well, spaghetti. This particular recipe is warming and hearty while also being fresh and light. The perfect transition.

 

Moroccan-Spiced Spaghetti Squash
Adapted from Gourmet

Cooking spaghetti squash in your microwave is super-quick, but roasting it isn’t much more work if you find yourself microwave-less. This works great as a side, and it would also be great with some sautéed greens.

  • 1 (3 1/2- to 4-pound) spaghetti squash
  • 1/2 stick (4 tablespoons) unsalted butter, cut into pieces
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 3/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro or flat-leaf parsley, if you’re cilantro-averse

To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.

If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.

Serves 4

Recipe and images from Smitten Kitchen.

The Bountiful Year

As it’s getting cooler and we’re seeing different fruits and veggies arrive on our shelves, we think this diagram detailing seasonal availability is right on time. Brussels Sprouts here we come!