Cultivating Sustainability

INGREDIENTS

• 1 large head of cauliflower, cored and cut into 1 inch wide florets
• 1/2 to 3/4 lb. purple potatoes, washed, and cut into 1 inch cubes (do not peel)
• 1/4 cup extra virgin olive oil
• 5-7 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground pepper

DIRECTIONS

1. Preheat oven to 425 degrees F. Toss cauliflower, potatoes, oil, garlic, salt and pepper in a large bowl. Spread evenly on a 9X13″ baking dish.
2. Bake for 25-30 minutes, stirring occasionally, until golden brown.

This is definitely not your standard pizza. This recipe calls for roasted butternut squash, fontina cheese and bacon – a wonderfully, savory combination.

INGREDIENTS

• 1 medium butternut squash, peeled, seeds removed, and coarsely chopped into cubes
• 2 tbsp extra virgin olive oil, divided
• 5 cloves garlic, peeled and sliced in half, lengthwise
• 1 large onion, diced
• 1/4 cup organic, free-range chicken broth
• 1/4 cup organic bacon, cooked and crumbled
• 8 oz fontina cheese, shredded
• 1 Pizza Dough
• 1 tbsp coarse cornmeal
• salt and pepper

DIRECTIONS

1. Preheat the oven to 425 degrees F. Toss the butternut squash, onions and garlic with oil and 1/2 tsp kosher salt. Bake in a shallow dish or on a baking sheet for 20-40 minutes, stirring every 10 minutes, until onions and squash begin to caramelize. Coarsely mash with a fork and add 1/4 cup chicken broth.
2. Turn oven to 475 degrees F. Roll out the pizza dough on a floured surface. Sprinkle 1 tbsp coarse cornmeal on a non-stick baking sheet or a pizza stone. Carefully place rolled out dough on top of the baking sheet or pizza stone. Bake in oven for 3-5 minutes.
3. Remove partially cooked pizza crust from oven and evenly spread butternut squash mixture. Top with shredded cheese and bacon.
4. Bake for 5-10 minutes, until cheese is melted and crust is golden brown.

Wondering what to do with those CSA sunchokes (also called Jerusalem artichokes)? Try roasting them and throwing them on top of a homemade pizza.

INGREDIENTS

• 1 pound sunchokes, washed well and sliced into 1/2-inch rounds
• 2 1/2 tbsp extra virgin olive oil, divided
• 5 cloves garlic
• 1 large bunch of kale, coarsely chopped, stems removed
• 1 cup of Pizza Sauce
• 8 oz mozzarella cheese
• 1 Pizza Dough
• 1 tbsp coarse cornmeal
• salt and pepper

DIRECTIONS

1. Preheat the oven to 400 degrees F. Toss the sunchokes and garlic cloves with oil and 1/2 tsp kosher salt. Bake in a shallow dish or on a baking sheet for 20-30 minutes, until just tender. (Note: it is very easy to overdo sunchokes. They will turn to mush if cooked for too long, so monitor them closely.)
2. Meanwhile, saute kale in 1/2 tbsp extra virgin olive oil on medium heat until tender and cooked down. Season with salt and pepper.
3. Turn oven to 475 degrees F. Roll out the pizza dough on a floured surface. Sprinkle 1 tbsp coarse cornmeal on a non-stick baking sheet or a pizza stone. Carefully place rolled out dough on top of the baking sheet or pizza stone. Bake in oven for 3-5 minutes.
4. Remove partially cooked pizza crust from oven and evenly spread 3/4 cup to 1 cup sauce over the crust. Top with shredded mozzarella cheese, kale and sunchokes.
5. Bake for 5-10 minutes, until cheese is melted and crust is golden brown.

Tired of the traditional fajita? This is a delicious recipe, bursting with flavor and color. Use fresh tortillas, and top the filling with organic sour cream, homemade guacamole and shredded cheddar cheese for a filling vegetarian meal. For the best flavor, use organic, locally produced vegetables and dairy.

INGREDIENTS

• 3 tbsp extra virgin olive oil, divided
• 1 large or 2 medium sweet potatoes, peeled and chopped into small 1/4 inch cubes
• 2 red bell peppers, diced
• 1 large red onion, diced
• 10 cloves garlic, minced, divided
• 1 large bunch of kale, rinsed and roughly chopped
• 1 can black beans, rinsed and drained
• 2 tsp ground cumin, divided
• 1 tsp ancho chili powder
• freshly ground salt and pepper
• 8 tortillas
• cheddar cheese, shredded

DIRECTIONS

1. In a large pot, heat 2 tbsp oil over medium-high heat. Saute onion and 6 cloves of garlic, minced until onions are translucent, about 5 minutes. Add sweet potatoes and peppers. Saute for 5 minutes, stirring constantly to prevent sticking. Stir in spices (1.5 tsp cumin and 1 tsp chili powder). Turn heat to medium and saute for another 10 minutes, stirring occasionally, until the sweet potatoes are cooked through and tender. Season to taste with salt and pepper.
2. Meanwhile, heat 1 tbsp oil in a medium saucepan over medium heat. Saute garlic for 1 minute or less until just turning brown. Quickly add black beans and then kale (dripping with water from when you rinsed it). Stir once and cover and cook for 2 minutes. Stir and cook until kale is tender and cooked down. Add 1/2 tsp cumin. Season to taste with salt and pepper.
3. Heat tortillas in a toaster oven. Top each tortilla with about 1/4 cup kale mixture, followed by 1/4 cup sweet potato mixture, guacamole, sour cream and cheddar cheese.