Cultivating Sustainability

I originally made this deliciously simple dish for New Year’s but made it again a few nights ago with the ingredients I had on hand.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

This is a wonderful variation of chili. The chipotle creates a subtly smoky chili and the hominy adds a nice, unexpected texture. Serve with cornbread, sour cream, and chopped green onions and cilantro. (Recipe adapted from the New York Times.)

INGREDIENTS

• 4 tablespoons extra virgin olive oil
• 1 1/2 pounds ground organic, grass-fed beef
• 1 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 garlic cloves, chopped
• 2 tablespoons chili powder
• 2 large onions, chopped*
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 to 2 jalapeño peppers, to taste, seeded and chopped (note: for extra heat, keep half of the seeds)
• 1 28-ounce can crushed organic tomato (such as Muir Glen)
• 2 15-ounce cans white hominy, drained
• 2 15-ounce cans pinto beans, drained
• 1 12-ounce bottle beer (such as Leffe)
• 2 to 3 chipotles in adobo sauce, to taste, minced
• 1 teaspoon dried oregano
• 2 bay leaves
• Sour cream, for serving
• 5 scallions, white and light green parts, sliced, for serving
• 1 bunch chopped cilantro, for serving
• Lime wedges, for serving

DIRECTIONS

1. In a large pot over medium-high heat, warm 1 tablespoon oil. Brown the ground beef with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in the garlic and the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer to a bowl.
2. Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers (and half of the seeds if you want extra heat) with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
3. Return ground beef and any liquid in bowl to pot and add tomato, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.

This is a deliciously, savory chili that combines flavors of red wine, Italian sausage, ground beef, kidney beans and collard greens. Fabulous served with Green Chili Cheddar Cornmeal Muffins. Recipe adapted from Cooking Light’s All American Chili. (* Indicates CSA vegetables.)

INGREDIENTS

• 1 tbsp extra virgin olive oil
• 6  ounces  hot turkey or chicken Italian sausage
• 2  large vidalia onions, chopped
• 8  garlic cloves, minced
• 1  pound  all-natural, hormone-free ground sirloin
• 1  jalapeño pepper, chopped (can use frozen – see Tips page, hot peppers)
• 2  tablespoons + 1 tsp  chili powder
• 2  tablespoons  brown sugar
• 1  tablespoon  ground cumin
• 3  tablespoons  tomato paste
• 1  teaspoon  dried oregano
• 1/2  teaspoon  freshly ground black pepper
• 1/2  teaspoon kosher salt
• 2  bay leaves
• 1 1/4  cups  Merlot or other fruity red wine
• 2  (28-ounce) cans whole tomatoes, undrained and coarsely chopped
• 2  (15-ounce) cans kidney beans, drained
• 4 medium bunches collard greens or kale (about 8-10 cups)*
• 1 tbsp balsamic creme vinegar
• 1/2  cup  (2 ounces) shredded organic sharp cheddar cheese

DIRECTIONS

1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 3 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
3. Add chopped collard greens or kale, and cooke for an additional 15 minutes, or until greens or kale are tender.
4. Discard the bay leaves. Sprinkle each serving with cheddar cheese, and serve with Chili Cheddar Cornmeal Muffins.

This is a tasty indian curry recipe, with lots of flavor and variety of texture. It can be made with a variety of vegetables. I’ve made it with the following combination of vegetables: eggplant, potatoes & green beans; cauliflower, sweet potato, and bok choy; and cauliflower and potato. Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey. (*Indicates CSA vegetable.)

Serve with Mint-Cilantro Chutney and Basmati Rice.

INGREDIENTS

• 1 cup chopped onion
• 2-inch piece of fresh ginger, peeled and chopped
• 4-6 cloves garlic, chopped
• 8 tbsp extra virgin olive oil (EVOO)
• 2 medium to large boiling potatoes, diced into small 1/4″ pieces (boiled, cooled and peeled)*
• 5 cups of cauliflower florets*
• A generous pinch of ground asafetida
• 1 tsp whole cumin seeds
• 1 1/2 tsp ground coriander
• 3/4 tsp ground cumin
• 3/4 tsp ground tumeric
• 1 28oz can crushed tomatoes, or diced tomatoes blended, or 3-6 small-medium tomatoes blended
• 1 1/2 tsp kosher salt, or to taste
• 3-4 fresh hot green chilies (such as jalapeno), whole but with small slits cut in each*
• 2 medium bunches of bok choy or swiss chard*

DIRECTIONS

1. Put the onion, ginger, garlic and 4 tbsp water in a blender, and blend until smooth.
2. Pour the oil into a large, preferably nonstick, lidded pan and set over medium-high heat. When the oil is hot, put in the potatoes and cauliflower. Fry, stirring until they are lightly browned. Remove with a slotted spoon and set aside.
3. Off the heat, remove all but 3 tbsp of oil from pan, then return the pan to the heat. Add asafetida and then cumin seeds. A few seconds after, add onion mixture from blender. Stir fry for 3-4 minutes. Then add coriander, cumin, turmeric, and cayenne pepper. Stir for a minute, then add tomatoes and cook, continuing to stir for another 2 min.
4. Add cauliflower and potatoes, 1/2 cup water, salt and the chilies. Stir, bring to simmer, cover and cook over very low heat for 15 minutes. Add greens, cook for another 10-15 min. or until cauliflower is tender.

Excellent served with Sweet Potato Quesadillas.

INGREDIENTS

• 2-3 cups halved, tomatillos (husked removed and washed)
• 1 green jalapeno, seeded and halved
• 1 red jalapeno, seeded and halved
• 2 garlic cloves, halved
• 1/4 to 1/2 cup fresh cilantro
• 1 tbsp lime juice (high quality such as Santa Cruz Organic)
• 1/2 tsp sugar
• 1/4 tsp kosher salt
• 2 medium shallots, chopped
• Cooking spray

DIRECTIONS

1. In the toaster oven (or oven) roast tomatillos, jalapeno peppers, and garlic: coat small baking sheet covered with foil with cooking spray, add halved vegetables, coat with a little more cooking spray. Broil in toaster oven for about 5-10 minutes until slightly brown and vegetables are cooked through.
2. In a food processor, combine roasted vegetables, cilantro through salt. Blend. Stir in shallots and refrigerate until ready to use. Can be served warm or cold.

This is a scrumptious, hearty and medium spicy stew and a great way to use a lot of winter greens, jalapenos, and random autumn vegetables. Use french lentils instead of regular, because they hold their shape better and have a nice firm texture. Served with buttered cornbread, drizzled with honey.

INGREDIENTS

• 2 tbsp EVOO
• 1 large sweet onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium orange bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 3 fresh jalapenos, seeded, and minced
• 1 long red fresh hot pepper, seeded and minced
• 2 small, fresh very dark jalapeno peppers, seeded and minced
• 4-8 cloves of garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 medium potatoes, cut into ¼ inch cubes
• ½ bunch cilantro, rinsed and chopped
• ½ bunch flat leaf parsley, rinsed and chopped
• 7 cups chicken broth
• 2 cups water
• 2 cups French lentils
• 2 bay leaves
• 4 links, already cooked andouille chicken sausage (such as Trader Joe’s), sliced
• 1 medium bunch red swiss chard, rinsed and chopped
• 1 large bunch mustard greens, rinsed and chopped
• tbsp balsamic or red wine vinegar

DIRECTIONS

1. Heat EVOO in a large stock pot over medium-high heat. Add chopped onions, bell peppers, jalapenos, and other hot peppers. Saute 5-10 minutes, stirring occasionally until they begin to brown.
2. Stir in cumin, coriander, and minced garlice. Cook for another 1 minute.
3. Add broth, water, lentils, parsley, cilantro, potatoes, and bay leaves. Bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Meanwhile, brown sliced sausage in a sauté pan over medium-high heat. Add to stew. Pour about ½ cup stew liquid into sausage pan and stir, until browned bits have been removed. Add this liquid back to the stew.
4. When 20 minutes is up, add swiss chard and mustard greens to stew. Stir well, and bring to a boil. Cover, reduce heat and simmer for an additional 5-10 minutes until potatoes and lentils are tender.
5. Stir in vinegar and season with salt and pepper to taste.