the cookbook
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Seasonal Recipes from Brown Market Shares ProgramTRANSCRIPT
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THE COOKBOOKSeasonal Recipes from Brown Market Shares Program
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THE COOKBOOKSeasonal Recipes from Brown Market Shares Program
CASSIDY BENNETT & BRITTANY HODGES
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TABLE OF CONTENTSintroduction
Welcome . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
salads
Cranberry Waldorf Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Shredded Napa Cabbage Salad . . . . . . . . . . . . . . . . . . . . . . . .
Glazed Baby Beet and Carrot Salad with Cumin Dressing. . . . . .
soups
Butternut Squash & Black Bean Chili . . . . . . . . . . . . . . . . . . . . .
Caldo-Verde . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Comfort Ramen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Kale Yam Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Baked Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
entrees Spaghetti with Garlicky Kale and Cherry Tomatoes . . . . . . . . .
Tomato-Corn Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Roasted Root Vegetables with Tomatoes, Kale, & Chicken . . . . .
Squash & Shallot Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fried Rice with Tofu and Bok Choy . . . . . . . . . . . . . . . . . . . . . . . .
Everything but the Kitchen Sink Quiche . . . . . . . . . . . . . . . . . . . .
Roasted Radish and Ricotta Flatbread with Collard Greens . . . .
Baked Acorn Squash with Granola and Apples . . . . . . . . . . . . .
sides, snacks, & desserts Kohlrabi Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Celery Root and Potato Mash . . . . . . . . . . . . . . . . . . . . . . . . . . .
Honey Glazed Baby Hakurei Turnips with Apples . . . . . . . . . . .
Onion Green Scramble . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Crispy Kale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Kale with Eggs and Balsamic Reduction for One . . . . . . . . . . . .
Emergency Kimchi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sweet Potato Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cinnamon Sugar Radish Chips . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cranberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cranberry Buckle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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WELCOMEThe opportunity to take part in the Brown Market Shares Program as
volunteers and shareholders is one of the many privileges offered to
as Brown students. This is a unique and inspiring program and our in-
volvement has allowed us to take part in our local food system. When
we were allowed to pick any project or paper topic for our Introduc-
tion to Environmental Studies course, we knew that if we were able to
work with the BMSP on a project it would be inspiring and engaging.
It also relates to many topics on agricultural and the current food
system that we have discussed in class this semester. We thought of the
idea of a cookbook and when we brought it up with Taylor and she
said it was something they had always wanted to do but had not been
able to find the time, we found the perfect project. It has been a joy to
collect recipes and ideas from members of the BMSP community, and
see how such a diverse group of people, that receive the same set of
produce each week, are able to prepare them in such different, new,
and exciting ways. We are passionate about food systems, justice,
public health, and climate change, so coming together with each other
and with the BMSP community around this cookbook has been an
incredible experience this semester. We hope you enjoy the recipes,
try something new, and share many delicious meals with old and new
friends!
Love and veggies,
Brittany & Cassidy
December 2014
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SALADS
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CRANBERRY WALDORF SALADSUBMITTED BY WILLIAM MCCAFFREY VIA CRANBERRY COOKING FOR ALL SEASONS BY NANCY CAPPELLONI
SALAD:
4 cups crisp apples, chopped
1 cup celery, chopped
1 cup green or red seedless
grapes, halved
3⁄4 cup dried (or 1 ⁄2 cup fresh,
finely chopped!) cranberries
3⁄4 cup chopped walnuts
DRESSING:
1 ⁄4 cup low-fat plain yogurt
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon honey
1 ⁄4 teaspoon salt
1. Combine all the ingredients for the salad in a large serving bowl.
2. Whisk together the ingredients for the dressing.
3. Toss the dressing gently into the salad
4. Serve chilled.
SHREDDED NAPA CABBAGE SALADADAPTED FROM MARTHASTEWART.COM
1 cup white-wine vinegar
2 tbsps Dijon mustard, preferably whole grain
2 tbsps sugar
1/2 small head napa cabbage (about 12 ounces), cored and shredded (6 cups)
4-5 radishes, thinly sliced and cut into matchsticks
1/2 cup golden raisins
1 tbsp thinly sliced fresh chives
coarse salt and freshly ground pepper
1. Whisk together vinegar, mustard, and sugar.
2. Toss together cabbage, radishes, golden raisins, and chives.
3. Drizzle dressing over salad.
4. Season with salt and pepper.
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GLAZED BABY BEET AND CARROT SALAD WITH CUMIN DRESSING
ADAPTED FROM FOODANDWINE.COM
1 tbsp unsalted butter
2 tbsps extra-virgin olive oil
8 baby golden and chiogga
beets, peeled and quartered
8 baby carrots, peeled and
halved lengthwise
salt and freshly ground pepper
2 tsps honey
3 tbsps white wine vinegar
1/2 tsp ground cumin
12 cups mixed baby lettuces
such as bibb, lolla rossa, red
salad bowl, red oak leaf, or little
gem
1/2 cup crumbled feta, preferably
French
2 tbsps chopped almonds
1. In a medium skillet, melt the butter in the olive oil.
2. Add the beets and carrots and season with salt and pepper.
3. Cover and cook over moderate heat, stirring once or twice, until the beets are crisp-tender, about 5 minutes.
4. Add the honey and 2 tbsps of the vinegar and cook over moderate heat, stirring occasionally, until tender and lightly glazed, 2 to 3 minutes.
5. Using a slotted spoon, transfer the vegetables to a large bowl.
6. Whisk the remaing 1 tbsp of vinegar into the skillet along with the cumin, then pour over the vegetables. Let cool slightly.
7. Add the baby lettuces and feta to the vegetables and toss. Sprinkle with the almonds and serve right away.
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SOUPS
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BUTTERNUT SQUASH & BLACK BEAN CHILI
SUBMITTED BY JANE FUREY
1 butternut squash, peeled and chop
1 onion, diced
2 sweet peppers, chopped
3-4 heads garlic, minced
2 cans black beans 4 cups drained and rinsed)
1 30 oz can diced tomatoes
2 cups broth
cinnamon
chili powder
cumin
salt
pepper
jalepeño, if wanted
1. Chop vegetables and add to a large pot with a little olive oil (garlic, squash, onions, peppers).
2. When onions start to cook and look translucent, turb the heat down and add the beans, tomato, and stock, as well as the spices.
3. Cover the pot and cook on low heat for about an hour or until squash is tender.
CALDO-VERDESUBMITTED BY DULCE
3-5 medium sized potatoes
1 bunch of Kale
2 tbsps olive oil
Optional:
spearmintchorizo
This is a very traditional Portuguese recipe. Special Dulce touch = spearmint! Usually it’s just chorizo. In my family we are not big meat-eaters so we don’t add meat like the traditional Portuguese recipe does. My grandmother taught me the recipe when I was 7 years old. She let me cut the kale! Which is the hardest part!
1. Boil potatoes in medium sized pot. Add a pinch of salt.
2. Once potatoes are soft, mash them together – (a lá mashed potatoes). Use masher or hand blender to puree right in pot Slice Kale super thin.
3. Add more water (to your liking- depends on how much liquid you want in the soup) and bring potatoes to boil. (If you add kale before water boils, then kale will turn yellow!)
4. Once water is boiling, add sliced Kale into pot. Put olive oil in boiling water with Kale. Boil for 3-5 minutes.
5. To serve, put 3-5 leaves of spearmint in serving bowl. Pour soup on top of leaves in bowl and it’s ready. For meat-eaters, add chorizo.
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COMFORT RAMENSUBMITTED BY MAYA FAULSTICH-HON
1 head napa cabbage
1 head broccoli
1/2 radishes
1-2 eggs
ramen noodles, enough for 2 people
2 small handfuls pea greens
soy sauce, rice vinegar, sesame oil, and/or sriracha to taste
Optional Add-Ins:tofuscallionsmiso paste peanut butter oyster saucesesame seeds cashewspeanutsalmondsbasilcilantromint vegetablesthe possibilities are endless!
1. Bring 2 cups of water to boil.
2. Chop up that broccoli and steam until barely tender.
3. Chop up the napa cabbage and throw that in too along with your ramen.
4. As the ramen starts to loosen up, crack your eggs directly into the pot. Swirl them around a bit so the yolks break, but not so much such that the egg is totally dispersed in the soup.
5. Cook until the eggs are cooked, and season with soy sauce, rice vinegar, sesame oil, or sriracha. Top with fresh pea greens.
The beauty of ramen (apart from being delicious, warm, and akin to a hug from the inside) is that you can throw in virtually anything and it will always taste awesome. (This is a fact).
KALE YAM SOUPSUBMITTED BY ELLA BOHN LAUREN VIA NATURALLY ELLA
2 tbsp oil
1 large onion, chopped small
3 celery sticks, chopped
4 cloves garlic, slicewwd
64 oz broth (chicken or vegetable)
4 sweet potatoes, chopped small
1 bunch kale, chopped small
1 14.5 oz can Italian diced tomatoes
1. Saute onion, celery, and garlic on medium low heat for 5 min or until onion is translucent.
2. Add broth, sweet potatoes, kale, and diced tomatoes and simmer for 40 minutes or until the potatoes are soft.
3. Serve warm. Makes 5 servings. Excellent leftovers.
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BAKED POTATO SOUP SUBMITTED BY A SHAREHOLDER AND ADAPTED FROM SMITTEN KITCHEN
1 head garlic
3 tbsps unsalted butter
2 medium leeks, white and light green parts halved lengthwise, washed and chopped small
5-6 cups low-sodium chicken or vegetable broth (start with 5 cups and add the extra cup after pureeing for a thinner soup)
2 bay leaves
table salt
2 1/2 lbs russet potatoes, peeled and cut into 1/2 inch cubes
1/3 cup sour cream
ground black pepper
Optional Toppings:minced fresh chives or scallionsbacon bitssour creamgrated cheddara drizzle of melted (or melted and browned) butter
1. Rinse the head of garlic to remove any outside grit or dirt
2. Cut the top third off the head and peel and loose papery skins off the bottom two-thirds.
3. Instead of discarding the top third, pop out or all of the garlic clove tips and mince them
4. In a large, heavy pot or Dutch oven, melt the butter over medium heat.
5. Add leeks and cook them until soft, but not brown, about 5 minutes.
6. Add the minced garlic and cook another minute.
7. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves, and 3/4 tsp salt.
8. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes.
9. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.
10. Discard bay leaves. Remove garlic heads. Optional: If you’d like an extra boost to the soup, using tongs or paper towels, squeeze garlic cloves to smooth past and add it back to the soup.
11. Add sour cream to soup and cook for another 2 to 3 minutes.
12. Adjust seasonings, adding more salt and pepper to taste.
13. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portionof the potatoes and broth to a food processor or blender and puree until smooth.)
14. Serve with whatever makes you happy, or nothing at all.
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ENTREES
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SPAGHETTI WITH GARLICKY KALE AND CHERRY TOMATOES
SUBMITTED BY KELSEY SANDQUIST VIA REALSIMPLE.COM
6 oz whole-grain spaghetti
2 tbsp olive oil
1 medium red onions, thinly sliced
2 cloves garlic, chopped
salt and pepper
1 bunch kale, stems removed and torn into bite-sized pieces
2 pints cherry tomatoes, halved
1/3 cup chopped roasted almonds
1/4 cup grated pecorino (can sub with Atwell’s Gold)
1. Cook the pasta according to the package directions.
2. Reserve 1/4 cup of the cooking water; drain the pasta and return it to the pot.
3. Meanwhile, heat the oil in a
large skiller over medium-high heat.
4. Add the onion, garlic, 1/4 tsp salt, and 1/8 tsp pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes.
5. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes.
6. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.
7. Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.
TOMATO-CORN COBBLERSUBMITTED BY A SHAREHOLDER
filling:kernels from 4 ears of corn
2 large tomatoes (about 1 1/2 lbs), coarsely chopped
2 tbsps finely chopped fresh basil
zest and juice of 1/2 lime
1/4 tsp black pepper
1/2 tsp salt
7 oz of grated cheddar cheese (Atwell’s Gold works great)
1/3 cup yogurt
topping:3 cups of flour
1 1/2 tbsp baking powder
1 tsp salt
1 1/2 tbsps sugar
1/2 cup (1 stick) butter, cold
1 1/2 cups milk
1. Preheat oven to 425 degrees.
2. Mix together all filling ingredients and pour into a 9x12 baking dish.
3. For the topping, mix flour, baking powder, salt and sugar. Cut in butter until butter pieces are the size of peas. Stir in milk.
4. Knead until the dough comes together as one big lump.
5. Tear of pieces of dough, shape them into flattish rounds about 1/2 inch thick. Place dough lumps on top of filling. Continue until all dough is used and filling is covered.
6. Brush cobbler with melted butter.
7. Bake in preheated oven 20-25 minutes, or until biscuits are brown and filling is bubbly.
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ROASTED ROOT VEGETABLES WITH TOMATOES, KALE, & CHICKEN
SUBMITTED BY KELSEY SANDQUIST VIA SIMPLYRECIPES.COM
Root Vegetables:3-4 lbs of root vegetables (carrots, rutabagas, potatoes, beets/golden beets, turnips, parsnips, celery root, etc.) peeled and cut into chunks
1 head of garlic, cloves separated and peeled
6 tbsp olive oil, divided by 3 tbsps
1 tsp kosher salt
1/2 cup chopped onion
1 heaping tbsp tomato paste
1 28 oz can of whole peeled tomatoes
2 cups (packed) of chopped leafy greens (chard, kale, beet greens, collards, etc.)
1 tsp dried oregano
black pepper to taste
Chicken:3 chicken breasts
rosemary, sage, oregano, garlic powder to taste
2 tbsp olive oil
1. For the chicken, cut the breasts into halves and press flat.
2. Rub with the spices and olive oil, and pan-cook until done, flipping once. This should take 6-8 minutes on each side, depending on the size of the chicken breasts.
3. Preheat oven to 425 degrees. In a large roasting pan or baking sheet, mix the root vegeables, garlic olive oil, and salt. Roast for 45 minutes, stirring once.
4. Meanwhile, heat 3 tbsp oil in a dutch oven or pot over medium high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown.
5. Stir in the tomato paste, and cook a minute longer. Using your hands, tear the canned tomatoes into large pieces as you add them to the pot.
6. Add the remaining liquid from the can into the pot. Stir well. Add the Italian seasoning. Bring to a simmer, then lower the heat to the lowest possible setting.
7. Cover the pot and let cook gently while the root vegetables are roasting.
8. When root vegetables can be easily pierced with a fork, remove from oven.
9. Add the leafy greens to the tomato mixture in the pot, and simmer until the greens are wilted.
10. Add the root vegetables and chicken. Stir well, and season to taste.
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SQUASH & SHALLOT PASTASUBMITTED BY FIONA MCBRIDE
1 lb pasta
1 can crushed tomatoes
2 shallots (sliced)
1-2 summer sqash (sliced into half-moons)
Fresh herbs like parsley and thyme
Paprika
Grateable cheese
Salad greens
Olive oil
Salt
Pepper
Eggs (optional)
Bread(optional)
1. Boil pasta! (Don’t forget the salt)
2. Meanwhile, sauté shallots in olive oil for a few minutes. Add squash and cook until tender. Add garlic, paprika, salt, pepper, and fresh thyme. Cook for a few more minutes. Add tomatoes and stew until the pasta is cooked.
3. Drain pasta and return to pot.
4. Stir torn parsley into sauce (save a little for garnish). Combine sauce and pasta.
5. Serve steaming on plates next to a big ol’ pile of your favorite greens. Seven stars bread would also be a good complement if you’re not feeling the green. And hell, if you have some eggs, throw a fried egg on top. Grate with copious amount of nutty cheese and parsley.
FRIED RICE WITH TOFU AND BOK CHOY
SUBMITTED BY KELSEY SANDQUIST VIA THEKITCHN.COM
2 eggs, beaten
1/2 block tofu, cubed
1-2 cups cooked rice, white or brown
2 handfuls bok choy, stems and leaves sliced thinly
1/2 cup frozen corn
1/2 cup frozen peas
4-5 spring onions, sliced into thin rounds
2-3 tbsps soy sauce
1-2 tbsps rice wine vinegar
Optional Extras:
fresh gingerminced garlichot saucesesame oilchopped carrots
1. Place a skillet over medium heat and add a tsp of oil or butter.
2. Scramble the eggs, breaking them into small curds. When the eggs are just barely cooked, scrape them into a clead dish and set them aside.
3. Increase heat to medium-high and add another tsp of oil to the pan. Sear the tofu on all sides, stirring only occasionaly and cooking until the tofu is golden-brown on all sides. Remove the tofu from the heat and set it aside in a clean dish.
4. Add another tsp of oil to the
pan and stir in the rice wine vinegar (and ginger and garlic, if using), and stir. Add the bok choy (and carrots, if using) and cook until the green parts of the leaves are wilted. Add the peas and carrots, cooking until the are warmed through. Stir in the eggs, tofu, and spring onions.
5. Tast and add more soy sauce and rice wine vinegar if needed. Hot sauce and sesame oil can be added into the pan or the bowls.
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EVERYTHING BUT THE KITCHEN SINK QUICHE
Crust:1 cup plus 3 tbsps all-purpose flour
6 tbsps cold unsalted butter, cubed
1 large egg, beaten
pinch of salt
Filling:4 large eggs
2 cups milk
1 cup Pecorino Roman cheese
3/4 tsp salt
1/2 shredded Atwell’s Gold
Optional Fillings:1 medium butternut squash,
peeled, seeded, cut into 1/2inch chunks, and roasted until tender in olive oil and salt
1 leek (white and light green parts only), chopped, sautéed until tender
2 garlic cloves, minced and sautéed for one minute
1 medium onion, diced and caramelized
kale leaves, sliced and sautéed
handful of pea greens sautéed
carrots, chopped and sautéed
1 tbsp chopped fresh sage
1. In a food processor, combine the
flour, butter and salt until the
mixture is crumbly (a few pulses).
Add the egg, and pulse a few more
times until the dough resembles
little peas.
2. Remove dough from processor and
shape into a ball. Wrap in plastic
wrap and refrigerate for one-hour.
(can be done in advance or can chill
during prep of other ingredients.)
3. When chilled, remove dough
and roll out onto a lightly floured
surface. Roll out the dough to be 2”
larger than the size in inches of your
quiche pan.
4. Fit dough into the quiche pan,
remove excess and prick with a fork
all over and then refrigerate for 30
minutes before baking.
5. Preheat oven to 350 degrees.
6. Beat eggs and milk in a large bowl
until well mixed. Mix in any filling
additions you are including.
7. Pour quiche mixture into prepared
quiche crust. Bake at 350 degrees for
45 to 60 minutes, or until set. Cool
slightly and cut into wedges. Makes
about 8 servings.
SUBMITTED BY CASSIDY & BRITTANY
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ROASTED RADISH AND RICOTTA FLATBREAD WITH COLLARD GREENS
SUBMITTED BY SAHIL LUTHRA
1/2 bunch radishes
2 tbsp olive oil, divided (plus a little extra for sautéing collard greens)
1 cup flour (I used a white-wheat blend, but I’m sure any would work)
1 tsp baking powder
1 tsp salt
2 tbsp honey, divided
3 tbsps water
1/3 cup ricotta
2 tbsps mustard
1/3 bunch collard greens
mozzarella cheese, shredded
1. Preheat oven to 425 degrees.
2. Slice radishes in ¼-inch slices and toss with ½ tbsp of olive oil. Roast about 20 minutes or until radishes are soft and begin to curl up. Be careful not to burn them!
3. Remove radishes and set aside. Once radishes have been removed, increase oven heat to 475F.
4. While the radishes are roasting, make the crust. In a large bowl, combine flour, baking powder and salt.
5. In a separate bowl, mix together 1 tbsp honey, water and ½ tbsp olive oil until combined.
6. Pour honey mixture into dry ingredients and incorporate with your hands. If the dough is too sticky, add a bit more flour; if it is too dry, add a bit of water.
7. On a lightly floured work surface, roll your dough out into a rectangle about 1-inch thick. Transfer to a baking sheet.
8. Combine ricotta, mustard and remaining tbsp honey in a small bowl. Spread over dough.
9. Sauté collard greens until cooked and slightly wilted (about five minutes).
10. Sprinkle mozzarella onto flatbread as desired – I used about ¼ cup. Top flatbread with collard greens and radishes.
11. Bake for 8-12 or until crust is crisp. Remove from oven and let sit for 2-3 minutes before serving.
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BAKED ACORN SQUASH WITH GRANOLA AND APPLES
ADAPTED FROM JNOELLE.COM
1 acorn squash (or other
winter squash variety), halved
lengthwise and seeded
1 small apple, peeled, cored, and diced (about 1 cup)
1 tsp fresh lemon juice
1/8 tsp kosher salt, or a punch of table salt
1/3 tsp pumpkin pie spice
1 cup granola, crumbled into small piece if there are large clusters
2 tbsps apple cider/apple juice
2 tbsps maple syrup
1. Adujust one oven rack to middle position; heat oven to 375 degrees. Place the squash, cut side down, on a parchment or foil-lined sheet pan. Bake for 20 minutes
2. While squash is baking,
combine the diced apple, lemon juice, salt and pumpkin pie spice in a medium bowl. Add the granola and apple cider or apple juice.
3. After 20 minutes, remove the
squash from the oven. 4. Turn over so the cut side is
facing up; brush cut side with maple syrup.
5. Place granola and apple mixture in the squash halves. Drizzle with any extra maple syrup and dot with butter.
6. Bake for an additional 30 to 40 minutes until squash and apple are soft. Sprinkle with cinnamon and serve immediately.
1/3 tbsps butter, cut in pieces
cinnamon, for garnish
BAKED ACORN SQUASH WITH GRANOLA AND APPLES
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SIDES, SNACKS, &DESSERTS
38 39
KOHLRABI FRIESSUBMITTED BY MRS. SHAHID VIA WASHINGTONGREENGROCER.COM
2 heads kohlrabi
4 tbsp coconut oil
4 tsp salt
4 tsp chili powder
2 tsp cumin
1/3 tsp cayenne pepper
1. Slice kohlrabi into 1/3 -inch sticks and cut off skin.
2. Preheat the oven to 425. Melt coconut oil and add spices, mix well.
3. In a large bowl, toss the kohlrabi with the coconut oil mixture. Place in single layer on ungreased baking sheet.
4. Bake 30 minutes, then flip and bake for another 30 minutes again. Serve with ketchup or your dipping sauce of choice.
CELERY ROOT AND POTATO MASHADAPTED FROM BONAPPETIT.COM
1 lb celery root (celeriac), peeled, cut into ½-inch piece (about 4 cups)
2 1/2 lbs russet potatoes, peeled, cut into 1-inch piece (about 6 ½ cups)
1/4 cup (1/2 stick) unsalted butter,
cut into pieces
1/2 cup (or more) whole milk
1/4 cup chopped celery leaves (or
any leafy green)
1. Cook celery root in large pot of boiling salted water 5 minutes.
2. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain.
3. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes.
4. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated.
5. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed.
6. Stir in celery leaves. Season with salt and pepper.
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HONEY GLAZED BABY HAKUREI TURNIPS WITH APPLES
ADAPTED FROM THREEBEANSONASTRING.COM
2 bunches baby hakurei turnips, trimmed, greens reserved
3 apples, peels left on, cored and sliced into chunks about the size of the baby turnips
2 tbsps olive oil
3 tbsps honey
1/2 tsps kosher salt
1. Place turnips and apple chunks in a large skiller; add water to cover turnips and apples halfway.
2. Add olive oil, honey, and salt; bring to a boil.
3. Cook 3-4 minutes until apples are soft; remove apples.
4. Continue cooking baby turnips until liquid is syruppy and turnips are tender, about 10 minutes.
5. Add apples back to the skillet. Toss apples and turnips in the syruppy liquid.
6. Add turnip greens to skillet and cook over medium heat until just wilted, about 2 minutes.
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ONION GREEN SCRAMBLESUBMITTED BY A SHAREHOLDER
onion greens (1 per person)
eggs (2 per person)
shredded cheese (1 oz per person)
salt, pepper, etc.
oil for cooking
1. Finely chop the onion greens and put them in a bowl.
2. Beat the eggs, and add to the bowl.
3. Add cheese, salt and spices to taste, and mix well, until the onion greens are all well-coated with egg.
4. Cook in a skillet until all the egg is cooked.
CRISPY KALESUBMITTED BY A SHAREHOLDER
curly kale
olive oil
salt
1. Heat oven to 300 degrees.
2. Spread kale on a baking pan (tear into smallish pieces).
3. Pour olive oil over top, toss in oil until covered.
4. Salt over the top.
5. Make sure kale is in a single layer (no overlapping).
6. Bake about 20 minutes until cripsy, turn over leafs about half way through. Enjoy hot!
KALE WITH EGGS AND BALSAMIC REDUCTION FOR ONE
SUBMITTED BY ELLA BOHN
1 bunch of kale, destemmed and roughly chopped
1 tbsp olive oil, plus 1 tsp for eggs
Some garlic, onions, shallots (whatever you want)
1 tbsp Balsamic vinegar
2 eggs
Cwrusty bread or toast
I make this for one person, but you can make it for however many you want -- just make more eggs!
1. Heat olive oil in a big sauté pan with shallots, onions, or kale.
2. Meanwhile, wash the kale, remove the stems and chop roughly into large ribbons.
3. Once the shallots are softened and aromatic, add the kale (with whatever water is left from washing still on the leaves) and stir occasionally.
4. Meanwhile, heat a tsp of oil in a small fry pan over high heat. When it’s nice and hot, add two eggs and fry them just until the whites are set. The edges should get a little crispy.
5. When the kale is cooked down and soft, take the pan off the heat and put a bed of kale (as much as you want) on a plate. Slide the two fried eggs on top
6. In the still hot egg pan, pour a splash of Balsamic vinegar (a tablespoon or so) and let it reduce to about half the volume.
7. Then pour the reduced vinegar all over the eggs and kale. Eat it right away with some good crusty bread or toast.
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EMERGENCY KIMCHISUBMITTED BY ARON LESSER
1 head of Napa cabbage
2 carrots cut into thin slices
2 green onions, diced
1/3 cup of garlic diced
1/3 cup of sugar
1/2 cup of fish sauce
1. Cut up cabbage and soak it in salt water for an hour.
2. While it is soaking, mix together other ingredients.
3. Drain and rinse cabbage in a colander.
4. Mix cabbage with ingredients.
5. Put in airtight container and refrigerate for up to forever.
SWEET POTATO ROLLSSUBMITTED BY A SHAREHOLDER
1 cup cooked, mashed sweet potato, pumpkin, carrot or beet
1/3 cup brown sugar
1/2 tsp salt
1/3 cups butter, melted
1 cup milk (warmed slightly. It should be warm but not hot to the touch)
1 tbsp active dry yeast
2 cups wheat flour
2-3 cups white flour
1. Proof yeast in warmed milk for about 10 minutes.
2. In a large bowl, mix all ingredients but the flour.
3. Add flour, stirring as you go, until the dough forms into a single mass, and is no longer sticky to the touch.
4. Knead until soft and pliable, about 10 minutes.
5. Place bowl (loosely covered) in a warm place, and let rise till doubled, 2-3 hours.
6. Punch down dough, and divide into tangerine sized balls (15 rolls). Place the rolls on baking sheet.
7. Let rise 30-45 minutes. Bake at 400 for 20 minutes.
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ZUCCHINI BREADSUBMITTED BY LEAH DOUGLAS
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cinnamon
1/2 tsp nutmeg, ginger, allspice, or garam masala
1 tsp salt
2 eggs
1/2 cup oil
2-3 zucchinis (shredded)
1. Preheat the oven to 350 degrees.
2. Combine flour, sugar, baking soda, baking powder, salt, and spices.
3. Add the eggs and oil (you can add a splash of milk or another egg if the mixture is dry).
4. Stir, stir, stir!
5. Mix in the shredded zucchini.
6. Bake in a loaf pan for 45ish minutes.
7. Poke with a butter knife or cake tester to see if it is done.
8. Enjoy warm, or let cool and toast with a pat of butter. Mmmm.
CINNAMON SUGAR RADISH CHIPSSUBMITTED BY KELSEY SANDQUIST VIA PINCHOFYUM.COM
1 bunch of radishes
1 tbsp olive oil
1/2 tbsp honey
1-2 tbsp cinnamon sugar (or
more!)
1. Preheat oven to 350 F. Slice radishes approximately 1/4 inch thick and put them in a microwave safe bowl.
2. When you are done slicing, microwave for about 30 seconds to soften them up. Drain any liquid, and add them to a larger bowl.
3. Add the olive oil, honey, and cinnamon sugar. Mix well to coat all of the radishes. Spread on a baking sheet lined with parchment paper. Make sure they are evenly spread out and not stacked on top of each other.
4. Cook for 15 minutes at 350, then remove the radishes and flip them over. Reduce oven temperature to 225 and bake for another 20 minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate and serve.
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MCCAFFREY CRANBERRY SAUCESUBMITTED BY WILLIAM MCCAFFREY
Cranberries
Sugar
Orange or lemon wedges
Orange juice, apple cider, water,
triple sec
Fall spices
1. Put 3 Parts Cranberries to 1 Part Sugar into a pot on your stovetop. Adjust to the volume that you desire.
2. Add some orange or lemon wedges!
3. Add a splash of liquid to keep the cranberries from sticking to the bottom of the pan- this could be orange juice, apple cider, or just water. Add more if you prefer a syrupy consistency! TripleSec is allowed too...
4. Add a dash of your favorite fall spices- ginger, nutmeg, allspice, cardamom, cinnamon, or cloves!
5. Cook on low-medium heat until the cranberries have all popped and the sauce has cooked down to a nice consistency.
6. Serve with or without the citrus slices, as per your preference
CRANBERRY BUCKLEADAPTED FROM A PLUM BUCKLE RECIPE BY WILLIAM AND MARY MCCAFFREY
Filling:
6 cups fresh cranberries
2/3 cup butter, softened
1 1 ⁄2 cups white sugar
2 eggs
3 cups all purpose flour
1 Tablespoon baking powder
1 ⁄2 teaspoon salt
2 cups milk
2 teaspoons vanilla extract
Topping:
1 cup white sugar
1 ⁄2 cup butter, softened
1⁄4 cup all-purpose flour
1 teaspoon cinnamon
If you are in a rush, substitute in Bisquick mix for the homemade batter above; it still comes out
great!
1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish.
2. Place the cranberries in the bottom of the prepared baking dish.
3. In a large bowl, mash together 2/3 cups butter with 1 1 ⁄2 cups of white sugar until the mixture is smooth and creamy.
4. Beat in eggs one at a time. 5. Stir in 3 cups of flour, the baking
powder, and salt. Mix in the milk and vanilla extract to make a smooth batter.
6. Pour the batter over the cranberries.
7. Mix 1 cup of sugar, 1 ⁄2 cup of butter, 1 ⁄4 cup of flour, and cinnamon together in a bowl to make a crumbly topping; spread over batter.
8. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
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Thank you to Estelle Berger who did all the design
work for the cookbook, Taylor Lanzet for creative
guidance and communication with the BMSP team,
the BMSP coordinators for promoting recipe submis-
sion, all the shareholders and farmers that submitted
recipes and photos, and Professor King.
ACKNOWLEDGMENTS
DECEMBER 2014