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I originally made this deliciously simple dish for New Year’s but made it again a few nights ago with the ingredients I had on hand.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

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.

(*Indicates Potomac Vegetable Farm (PVF) produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 4 medium zucchini, sliced lengthwise into 1/4″ strips*
• 2 medium eggplants, sliced lengthwise into 1/4″ strips*
• 2 medium red bell peppers, sliced into 1/2″ rings**
• 1 large onion, sliced into 1/2″ rings*
• 1/4 cup extra-virgin olive oil
• Freshly ground salt and pepper
• 1 tsp crushed red pepper
• 1/2 tsp cumin seed
• 1/2 tsp fennel seed
• 2 tsp lemon juice
• 8 oz fresh ricotta

DIRECTIONS

1. Coat each side of vegetable slices evenly with olive oil. Sprinkle with freshly ground salt and pepper. Set aside.
2. Bring grill to medium heat. Grill eggplant slices for 8-10 minutes (4-5 minutes on each side). Set aside.
3. Grill zucchini, red bell peppers and onions on medium heat for 6-8 minutes (3-4 minutes on each side). Set aside.
4. Coarsely chop grilled vegetables into 1 inch pieces. In a large bowl combine coarsely chopped vegetables and mix well with red pepper through lemon juice.
5. Serve with a dollop of ricotta alongside the grilled vegetables.

While this is a healthier, vegetarian variation of Roasted Garbanzo Beans and Garlic with Rainbow Chard, it’s equally packed with flavor. The extra virgin olive oil is reduced to about half the amount and the addition of roasted eggplant, onions, and red bell pepper adds additional texture, color and flavor.

Serve with falafel, tabbouleh, green salad, and white bean hummus for a delicious vegetarian and vegan meal.

INGREDIENTS

• 1 large sweet onion, such as vidalia, chopped
• 1 red bell pepper, chopped
• 1 medium eggplant, chopped into 1/2 inch cubes
• 6-9 cloves of garlic, minced
• 1 cup chickpeas (use can or you can use dried chickpeas that have been soaked in water for 24 hours)
• 1/2 tsp kosher salt
• 5 tbsp extra virgin olive oil (EVOO), divided
• 1/2 tsp freshly, ground pepper
• 2 bunches swiss chard, rinsed, drained and chopped
• 1/4 cup vegetable broth

DIRECTIONS

• Preheat oven to 350 degrees F.
• Combine chopped vegetables, chickpeas, salt, 4 tbsp EVOO, and pepper in a 13X9″ baking dish. Cover with aluminum foil and bake for 20 minutes, stir.
• Increase oven temperature to 425 degrees. Bake uncovered for 10 minute intervals, stirring in between each interval, for another 20-40 minutes, until eggplant is very tender and vegetables begin to brown.
• While vegetables are roasting, heat 1 tbsp EVOO in a large skillet over medium-high heat. Add chopped swiss chard and vegetable broth. Reduce heat to medium and stirring frequently, cook swiss chard until tender. Remove from heat and set aside.
• Combine roasted vegetables and swiss chard.

This is colorful and extremely tasty dish. It’s a great way to use a variety of summer or winter vegetables. This time I supplemented vegetables from the farmers’ market with an eggplant and red bell pepper from Whole Foods, but you can add carrots, celeriac, turnips and other root vegetables. Serve over couscous with Tzatsiki and Lamb Meatballs (note: use the lamb skewer recipe, but form the lamb mixture into small balls and cook on the stove top in a saute pan over medium-high heat). If you want a vegetarian meal, serve over couscous topped with toasted almonds or pinenuts, raisins and grated feta cheese. (*Indicates produce purchased at Dupont Circle Farmers’ Market.)

Recipe adapted from Moosewood Restaurant New Classics.

INGREDIENTS

• 1 large, organic red onion*, cut into 1/4 inch pieces
• 1 medium eggplant, cut into 1/4 inch thick cubes
• 2 medium, organic sweet potatoes*, cut into 1/4 inch thick cubes
• 1 large red bell pepper, cut into 1/4 inch thick pieces
• 1 (14.5 oz) can organic fire roasted tomatoes (such as Muir Glen)
• 1 (15.5 oz) can organic chickpeas, rinsed & drained
• 4-5 garlic cloves, minced*
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp ground cumin
• 1 1/2 tsp turmeric
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp paprika
• 1/4 tsp cayenne
• 2 tsp kosher salt

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. In a small bowl, using a fork, whisk minced garlic through salt. Set aside.
3. In a large bowl, combine all vegetables, including rinsed and drained chickpeas, and drained canned tomatoes. Add spice mixture and mix well until vegetables are evently coated.
4. Spread vegetables on to an unoiled 11X17 inch baking pan. Bake for 20 minutes. Remove from oven and stir well; then bake for another 20 minutes, until vegetables are tender.

This simple, yet colorful recipe, combines the savory flavors of sweet potatoes and cumin with peanut butter. Delicious served over whole wheat couscous. Recipe adapted from Cooking Light. (*Indicates farmers’ market ingredients.)

INGREDIENTS

• 1 tbsp extra virgin olive oil
• 1 1/2  cups  chopped, organic red onion*
• 4  garlic cloves, minced*
• 4  cups  (1/2-inch) cubed peeled organic orange and white sweet potato (about 1 1/2 pounds)*
• 1 1/2  cups  cooked small red beans (try organic adzuki beans)
• 1 1/2  cups  organic vegetable or chicken broth
• 1  cup  chopped red bell pepper
• 1/2  cup  water
• 1  teaspoon  grated peeled fresh ginger
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  black pepper
• 1  (14.5-ounce) can diced tomatoes, drained
• 1  (4.5-ounce) can chopped green chiles, drained
• 3  tablespoons  all-natural, organic creamy peanut butter
• 3  tablespoons  chopped dry-roasted peanuts
• 6  lime wedges

DIRECTIONS

1. Heat oil in a large stock pot over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.
2. Add sweet potato and next 10 ingredients (through chiles). Bring to a boil, turn heat to low and simmer for 20-30 minutes, or until vegetables are tender.
3. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.