Cultivating Sustainability

These colorful and healthier nachos are a great appetizer, and are totally more impressive than your average version. I used extra filling from enchiladas I made earlier in the week. Enjoy with organic sour cream and your favorite salsa.

INGREDIENTS

• 1 cup already prepared sweet potato, corn and kale filling
• 1/2 cup shredded organic cheddar cheese
• 1/4 cup shredded monterey pepper jack cheese
• 20 large organic, yellow corn tortilla chips

DIRECTIONS

1. On an oven proof plate, spread tortilla chips in a single layer. Sprinkle with sweet potato, corn and kale filling. Top with shredded cheese.
2. Place in a toaster oven and toast for 4-8 minutes or until cheese is melted and begins to brown, checking every 2 minutes. (Note: you need to monitor the nachos closely to make sure that they don’t burn.)
3. Serve with organic sour cream and your favorite salsa.

I originally made this deliciously simple dish for New Year’s but made it again a few nights ago with the ingredients I had on hand. Yum!

Adapted from Vegetarian Cooking for Everyone

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 1 red bell pepper, finely diced
• 3 bay leaves
• 1 tsp dried thyme
• 4 garlic cloves, minced
• 1 jalapeno (seeded for less heat, or keep the seeds for more heat), diced
• 3/4 tsp ground allspice
• 1/2 tsp red pepper flakes
• 1 1/2 cups dried black eyed-peas (or 3 cups fresh)
• 1 quart vegetable broth (or organic, free-range chicken broth if you aren’t vegetarian)
• 1 large sweet potato, diced
• 1 large bunch winter greens (such as kale, collards or swiss chard)
• cooked basmati rice
• crumbled feta cheese

DIRECTIONS

1. Heat oil in a large stockpot over medium heat. Add onion through jalapeno. Cook for 15 minutes, stirring occasionally. Stir in allspice and red pepper flakes and cook for a few more minutes.
2. Add the peas and broth. Bring to boil, then lower the heat to simmer, partially covered, for 30 minutes. Add salt to taste and sweet potatoes, and cook for 15 additional minutes and add greens.
3. Cook for another 15 minutes or until the peas, sweet potatoes and winter greens are tender.
4. Serve over cooked basmati rice and top with crumbled feta.

It’s the end of winter, beginning of spring, which means slim pickings from the farmers’ market and Star Hollow Farm’s winter CSA. With a plethora of root vegetables, apples, sweet potato, and winter greens, it’s easy to get in a winter time vegetable rut. Therefore, I decided to try altering my Enchiladas recipe with some winter veggies. WOW were these delicious…I didn’t miss the summer veggies at all! The filling is delicious and extremely versatile. I was able to make both quesadillas and nachos with the extras.

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

• 1  tbsp extra virgin olive oil
• 1 large sweet potato, cut into small 1/4″ cubes
• 1 large onion, diced
• 1 large bunch kale, chopped (stems removed and discarded)
• 1/2 to 1 tsp cumin
• 1/2 to 1 tsp chili powder
• 1  (10-ounce) package frozen whole-kernel corn*
• 1  (15-ounce) can black beans, rinsed and drained
• 3  cups enchilada sauce
• Cooking spray
• 12 corn tortillas
• 1  cup  (4 ounces) shredded cheddar cheese, divided
• 1 cup (4 ounces) monterey pepper jack cheese, divided

DIRECTIONS

1. Prepare enchilada sauce.
2. Preheat oven to 350°.
3. While enchilada sauce is simmering, saute onions and sweet potatoes in olive oil over medium-high heat in a large non-stick pan and sprinkle with a little salt and pepper. Saute for 5 minutes. Add chopped kale and corn, cook until vegetables are just tender. Stir in beans and 1/2 cup of enchilada sauce.
4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/4 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, vegetable filling, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

• 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
• 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
• 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion

• 2 ¾ to 3 lbs russet potatoes, peeled and cut into 1 inch pieces
• ¼ cup half and half
• ¼ cup skim milk
• 2 tbsp butter
• ½ cup freshly grated parmesan cheese
• salt and pepper

DIRECTIONS

1. Prepare potatoes in a pressure cooker.
2. Mash in a large bowl with half and half through parmesan cheese. Season with kosher salt and freshly ground pepper to taste.

On Saturday, I had the pleasure to attend Rooting DC, sponsored by the DC Food to Fork network. One of the sessions I attended was “Puttin’ it up: Canning for Beginners”.

There, I was able to shoot a video about making kimchee with Ibti Vincent, from the Arcadia Center for Sustainable Food and Agriculture. It’s very easy – greens, ginger, scallions, salt, and hot pepper get mashed until the liquid from the greens covers the mashed greens. If there isn’t enough liquid, it can be topped with water or the whey from yogurt.

I can’t wait to try this! You can find additional videos from my day at Rooting DC at Grown in the City.

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.

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.

Don’t know what to do with all that cabbage? No worries, raw cabbage makes an excellent base for a tasty, mexican inspired salad. This recipe combines fresh mint and cilantro with shredded cabbage and cucumbers, tossed with a light honey-lime dressing.

INGREDIENTS

• 1/2 head large cabbage, shredded
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1 medium cucumber, chopped
• Honey-Lime Dressing

DIRECTIONS

1. Combine cabbage through cucumber in a large bowl.
2. Toss with about 3 tbsp Honey-Lime Dressing.
3. Serve with Sweet Potato Quesadillas and Tomatillo & Cilantro Salsa.

This is a delicious vegan recipe that combines sweet and savory flavors and beautiful fall vegetables.

INGREDIENTS

• 2-3 tbsp extra virgin olive oil
• 1 large red or yellow onion
• 1 medium butternut squash, peeled and cubed
• 4-6 cloves garlic, minced
• 1/2 tbsp ground cumin
• 1/2 tbsp paprika
• 1 tsp ground ginger
• 1-2 tsp turmeric
• 1/4 tsp freshly ground black pepper
• 2 tsp ground cinnamon
• 1/8-1/4 tsp ground cayenne pepper
• 1 1/2 cups vegetable (or chicken) broth
• 2 tbsp tomato paste
• 2 (15 1/2 oz) cans chickpeas, rinsed and drained
• 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
• 2 medium summer squash (such as zucchini or yellow squash), sliced
• 1 large bunch of winter greens (such as kale or swiss chard), rinsed and chopped
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice

DIRECTIONS

1. Heat oil in a large saucepan over medium-high heat. Add onion, butternut squash and garlic; saute for 5 minutes.
2. Stir in cumin through cayenne pepper; cook 1 minute, stirring constantly. Add 1 1/2 cups broth, tomato paste, chickpeas, tomatoes and summer squash; bring to a boil. Cover and reduce heat and simmer for 20 minutes, or until butternut squash is tender.
3. Add greens, cover and cook for 5 minutes or until greens are tender.
4. Stir in cilantro and lemon juice.
5. Serve over couscous.