Cultivating Sustainability

This Thanksgiving I decided to make a very unusual turkey – Tandoori Turkey. However, 2 of my friends that celebrated with me are vegetarians. I really wanted them to experience the tandoori marinade I made for the turkey, so I decided to make roasted potatoes with the marinade. Wow…these were fantastic. I’m so glad I decided to create this dish. I will definitely make these again.

INGREDIENTS

• 2.5 lbs small potatoes (such as red nugget or fingerling)
• 1/2 tbsp extra virgin olive oil
• 1 cup plain whole-milk yogurt
• 2 tbsp chopped peeled ginger
• 2 tbsp high quality bottled lime juice
• 1 tbsp finely chopped garlic
• 1 tbsp paprika
• 1/2 tablespoon tandoori masala
• 1/2 tablespoon garam masala
• 1/2 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 tsp kosher salt

DIRECTIONS

1. Preheat oven to 425 F.
2. Rinse and quarter potatoes. Toss with olive oil and place in a 13X9″ baking pan. Set aside.
3. Combine yogurt through salt in a blender.
4. Toss 1/2 cup yogurt marinade with potatoes, or enough of the marinade to evenly coat the potatoes.
5. Bake for 30-40 minutes, stirring after every 10 minutes to prevent sticking.

Roasted butternut squash, onions and garlic – how can you go wrong with this colorful, autumn dip. Pair with crackers, brie and a full-bodied red wine for a savory appetizer.

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
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 cup organic, vegetable broth

DIRECTIONS

1. Preheat the oven to 425 degrees F.
2. Toss the butternut squash, onions and garlic with oil, herbs and 1/2 tsp kosher salt.
3. 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.
4. Coarsely mash with a fork and add vegetable broth.

What a tasty change from traditional cranberry sauce! This recipe combine tart cranberries with sweet apples and savory Indian spices. If you want something different to pair with meat, try this delicious chutney. For a very unique Thanksgiving dinner, try this chutney with Tandoori Turkey.

Recipe adapted from Epicurious.com.

INGREDIENTS

• 4 medium apples
• 1 medium onion
• 1 cup packed dark brown sugar, divided
• 1 cup fresh orange juice, divided
• 3 tablespoons unsalted butter, melted
• 2 teaspoons mustard seeds
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen

1. Put oven rack in upper third of oven and preheat oven to 400°F.
2. Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together 2/3 cup brown sugar, 1/2 cup orange juice and remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
3. Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes.
4. Stir in remaining 1/3 cup brown sugar and 1/2 cup orange juice (add more sugar to taste, if you prefer a sweeter chutney, and more orange juice if the chutney is too thick).
5. Coarsely chop the chutney, to further meld the flavors.
6. Serve chutney warm or at room temperature.

My friend, Sutton, introduced me to this extremely simple, yet flavorful salad. The combination of shredded kale, parmesan, pumpkin seeds, and a simple vinaigrette create a wonderfully, unique, texture-rich salad.

INGREDIENTS

• 1 bunch of kale (try red russian, or curly)
• 1 to 1.5 cups thickly grated parmesan cheese
• 1 cup toasted pumpkin seeds
• Lemon-Garlic Vinaigrette

DIRECTIONS

1. Finely shred/cut the kale, rinse well, and remove excess water in a salad spinner.
2. Combine kale and enough vinaigrette to evenly coat in a large bowl. Let stand for 1 hour.
3. Toss with parmesan cheese and pumpkin seeds and serve.

(* indicates Star Hollow Farm produce.)

INGREDIENTS

Butternut Squash Filling

• 1 large red onion, roughly chopped*
• 4-6 cloves garlic, peeled and halved*
• 1 1/2 tbsp extra virgin olive oil
• 1 medium butternut squash, peeled and cubed*
• 1/2 tsp dried rosemary*
• 1/2 tsp dried thyme*

Sauce

• 3/4 cup red wine (such as merlot or cabernet sauvignon)
• 2 (14.5 oz) cans fire roasted diced tomatoes (such as Muir Glen)
• 2 1/2 tbsp extra virgin olive oil, divided
• 1 tsp dried oregano
• 1 lb baby bella mushrooms, thinly sliced*
• 1 medium bunch swiss chard, rinsed and coarsely chopped

Cheese Filling

• 3 cups organic part-skim ricotta
• 2 organic, free-range eggs, lightly beaten*
• 1/2-3/4 cup freshly grated parmesan cheese
• 1/4 tsp black pepper
• 1/2 tsp kosher salt

Other

• 3/4 lb uncooked lasagna noodles
• 6 oz freshly shredded organic mozzarella cheese
• 6 oz freshly shredded asiago cheese

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. Butternut Squash Filling: Combine onion through thyme in a 13X9-inch glass baking dish, and toss until ingredients are evenly coated with oil. Bake for 30-40 minutes at 425 degrees F, stirring every 10 minutes, until vegetables begin to brown. Mash with a fork and transfer to a medium-sized bowl. Set aside, and reduce oven heat to 375 degrees F. You will need the 13X9-inch dish to cook the lasagna, so do not clean, just set aside for later use.
3. Sauce: Combine red wine, tomatoes, 2 tbsp oil and oregano in a medium saucepan. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Meanwhile, heat 1/2 tbsp oil in a large non-stick pan. Saute mushrooms on medium-high heat for 10 minutes, or until tender and beginning to brown. Set aside. Puree tomato mixture in a blender. Transfer back to medium saucepan, and add cooked mushrooms. Stir and simmer for 10-15 additional minutes, until sauce begins to thicken. Stir in swiss chard and set aside.
4. Cheese Filling: In a large bowl, combine ricotta through salt. Stir well and set aside.
5. To prepare the lasagna, pour about 1/2 cup sauce into the 13X9-inch dish you used to make the butternut squash filling (no need to clean, just scrape clean with a rubber spatula). Cover the bottom of the dish with a layer of uncooked lasagna noodles arranged close together. Evenly spread on 1 cup of cheese filling and then 1/2 cup butternut squash filling. Spoon on 1/2 cup of sauce. Add a second layer of noodles followed by another 1 cup of cheese filling and 1/2 cup butternut squash filling and 1/2 cup sauce. Finish with a layer of noodles and thoroughly moisten by 1/2 cup of sauce and 1/4 cup butternut squash filling. Evenly sprinkle with shredded mozzarella/asiago cheese mixture.
6. Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until lasagna is bubbly, the noodles are tender, and the top is browned. Remove from oven and let stand for about 10 minutes before serving.
7. Serve with a green salad.

What a unique and complex variation of the standard chili! This recipe combines several different types of chili peppers and chocolate to create an extremely savory chili. Top with organic sour cream.

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 4-6 garlic cloves, minced
• 3-4 tbsp ancho chili powder
• 4 tsp cumin
• 1-2 tsp dried oregano
• 1 quart vegetable or chicken broth
• 4 cups water
• 2 red bell peppers, diced
• 2 jalapenos, seeded and diced
• 4 (8-ounce) cans diced green chilies
• 1 medium butternut squash, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 tbsp tomato paste
• 1 large bunch swiss chard or kale
• 2-3 tbsp brown sugar
• 1-1.5 oz semi-sweet dark chocolate
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar

DIRECTIONS

1. In a large stockpot, heat oil over medium-high heat. Saute onions until brown, about 10 minutes. Add garlic, chili powder, cumin and oregano. Saute for 1 minute.
2. Add broth, water and red bell peppers through tomato paste. Bring to a boil. Reduce heat and simmer for 20 minutes, or until all vegetables are almost tender.
3. Stir in swiss chard/kale through chocolate. Stir until chocolate is melted and mixed evenly throughout. Cook for another 5-10 minutes until all the vegetables are tender and the swiss chard/kale is cooked.
4. Stir in soy sauce and vinegar, season with salt and pepper to taste.
5. Serve with organic sour cream.

This hearty vegan soup is fabulous comfort food for a cold winter day. It’s packed with flavor and texture. If you’re not vegan, don’t worry…you’ll fall in love with this soup! Eat this for dinner, or for lunch. It reheats well and stays good for a week in the fridge.

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 large onion or 2 medium leeks, diced or chopped
• 1 lb. baby bella mushrooms, washed and thinly sliced
• 1 medium celery root (also known as celeriac)
• 2 large carrots, diced
• 1 very small cabbage, or 1/2 medium cabbage, finely shredded and chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp tomato paste
• 4 cups vegetable broth (use organic chicken broth if you aren’t vegan or vegetarian)
• 2 cups water
• 1/2 cup white wine
• 1 cup organic pearled barley
• 1 tbsp balsamic vinegar
• 1 tbsp cream white balsamic vinegar
• salt and pepper to taste

DIRECTIONS

1. In a large stockpot, heat oil over medium-hight heat. Add onions and cook until brown, about 10 minutes. Add mushrooms and cook for another 5-10 minutes, until they are tender.
2. Add celery root through wine. Bring to boil. Add barley. Return to a boil, and reduce heat. Simmer, covered for 45 minutes to 1 hour, stirring occasionally.
3. Stir in both vinegars and season with salt and pepper to taste.

This Tamale Pie is a TASTY variation of a vegetable pot pie. As someone who grew up on Tex-Mex food, I absolutely love this dish and make it quite often with all sorts of different fillings. This particular variation uses butternut squash, winter greens and potatoes. Top with organic sour cream and Tomatillo & Cilantro Salsa and serve with Mexican Cabbage Salad or a simple green salad.

Adapted from Moosewood Restaurant Celebrates Cookbook.

INGREDIENTS

• 2 cups chopped onions
• 6 garlic cloves, minced
• 1/2 tsp kosher salt
• 1 jalapeno (seeded if you don’t want it to be as spicy)
• 1 tbsp extra virgin olive oil
• 2 tsp ground cumin
• 1 cup water
• 1 cup vegetable broth
• 1 large buch swiss chard or kale
• 2 cups potatoes (no need to peel if they are organic, just scrub well)
• 2-3 cups peeled and cubed butternut squash or sweet potatoes
• 1 tbsp lime juice
• 1 1/2 cup shredded organic cheddar cheese
• 1 cup cornmeal
• 2 tbsp unbleached, organic white flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup diced red bell pepper
• 1/2 cup fresh cilantro, minced
• 2 organic, free-range eggs, beaten
• 1/2 cup organic buttermilk
• 2 tbsp extra virgin olive oil

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. In a large stockpot, saute onions, garlic salt and chili in the oil until the onions start to brown, about 10 minutes. Stir in the cumin. Add the water, broth, potatoes and butternut squash. Bring to  boil. Reduce the heat and simmer for about 15 minutes. Add kale/swiss chard and simmer for an additional 5 minutes, until the vegetables are tender. Stire in the lime or lemon juice, transfer stew to a 9X13-inch baking pan (prepared with cooking spray). Sprinkle on the cheese.
3. In a bowl, stir together cornmeal through cilantro. In a separate bowl, combine the eggs, buttermilk and oil. Fold the wet ingredients into the dry ingredients just until mixed. Pour the topping over the stew and cheese and spread evenly to cover.
4. Bake for 30 minutes, until a knife inserted in the topping comes out clean.
5. Serve hot, topped with sour cream (if you aren’t vegan) and Tomatillo & Cilantro Salsa.

Baking french toast makes this a fabulous dish for entertaining. I will never go back to making french toast on the stove top!

INGREDIENTS

• 1 large loaf organic fresh white or wheat bread (this is extremely important – fresh bread really makes this recipe)
• 3 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups organic skim milk
• 2 tbsp organic half and half
• 1/4 tsp salt
• 2 tbsp sugar
• 1/4 tsp cinnamon
• 1 tbsp organic, unsalted butter, melted

DIRECTIONS

1. Spray a 13-by-9-inch glass baking dish with cooking spray. Cut loaf of bread into six to eight 1.5-2-inch-thick slices (reserve ends for another use). Arrange in a single layer in the baking dish
2. Preheat oven to 425 degrees F.
3. Whisk together eggs through salt in a bowl until well combined, then pour evenly over bread. Let stand for 15-20 minutes, turning bread every 5 minutes, until all the egg mixture is absorbed by the bread. (It helps to poke the bread with a fork on both sides to speed up the absorption process.)
4. Sprinkle bread with melted butter, sugar and cinnamon. Bake until bread is puffed and top is golden (about 20 minutes). Serve immediately with maple syrup, powdered sugar, and fresh berries.

Adapted from Udon with Mushroom Broth, Cabbage and Yams

INGREDIENTS

• 6 cups organic vegetable broth
• 2 cups water
• 3/4 cup thinly sliced peeled fresh ginger
• 2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded
• 2 6-inch strips dried seaweed (kombu)
• 1 tbsp dried japanese red pepper (tokai togarashi wagiri)
• 2 tbsp tamari soy sauce
• 1 tbsp unseasoned rice vinegar
• 1 medium onion, diced
• 10 ounces fresh, shiitake mushrooms
• 1 cup sliced garlic greens (or green onions)
• 4 cups 1/2-inch-wide crosswise slices cored Napa cabbage
• 2 cups slender carrots, peeled, thinly sliced on diagonal
• 10 ounces Japanese-style udon noodles or soba noodles
• 1 1/2 cups coarsely chopped fresh cilantro
• 4 to 6 ounces semi-firm tofu, cut into 1/2-inch cubes (optional)
• Tamari soy sauce

DIRECTIONS

1. Bring broth and water to simmer in large pot over medium heat. Add ginger through red pepper. Cover; simmer about 30 minutes.
2. Meanwhile, in a large non-stick pan, saute onions, mushrooms and garlic greens in 1 tbsp oil over medium high heat until mushrooms are tender (about 5-10 minutes). Set aside.
3. Prepare udon noodles according to package instructions. Set aside.
4. Using tongs, remove kombu; discard kombu. Strain broth through fine-mesh strainer into another large pot; discard solids (except for ginger pieces) in strainer. Chop ginger pieces and add back to pot.
5. Add chopped carrots, onion/mushroom mixture, and cabbage to the broth. Bring to a boil, reduce heat and simmer until carrots and cabbage are crisp tender, about 4-5 minutes.
6. Add cilantro, tofu, tamari, and rice vinegar to broth and stir. Season with salt and pepper.
7. Using tongs, divide noodles among bowls. Ladle broth over and serve.

NOTES

Lemongrass, an herb that resembles a green onion, has a mild lemony flavor.

Kombu (a.k.a. kelp) is a variety of seaweed that’s often used for making stock. It’s usually sold dried.

Tokai Togarashi Wagiri is a type of japanese dried red pepper (be careful, it’s extremely HOT)

Tamari is a dark sauce made from soybeans.

Udon is a thick wheat-or corn-based Japanese noodle.