Shredded cheese – mixture of white cheddar and feta; or white cheddar and monterey jack
Cooking spray
DIRECTIONS
Saute onions and garlic in EVOO until onions are translucent.
Add sweet potato, oregano, cayenne and cumin. Cook, stirring frequently in a large, deep dish saute pan to prevent sticking for about 10 minutes.
When the sweet potato is tender, add salt and pepper. Remove from heat.
On a cutting board or large plate prep the quesadillas: sprinkle a little cheese on one tortilla, spoon about 1/2 cup of sweet potato mixture on top of cheese, spread evenly up to the edges of the tortilla (you may need to add more or less of the sweet potato mixture depending on the size of the tortilla – ideally you want about a 1/2 inch thick layer of sweet potato on each tortilla), top with a little more cheese and another tortilla.
Spray the frying pan with cooking spray. Add one prepared quesadilla, spray top with additional cooking spray. Cook until browned on one side and then flip and cook other side until crispy and brown. Repeat for remaining quesadillas.
Top quesadillas with tomatillo salsa and sour cream.
The weather is finally cooling down, the days are getting shorter, and we got some beautiful potatoes during weeks 1 and 2. Since I blocked off an entire day of prep on Saturday, I decided to try a time consuming favorite – potato and cheddar pierogies. As with most traditional recipes, every familyhasafavoriterecipe.
This recipe was passed on from my grandmother (we call her Baba) to my sister. Of course, Baba never measures – the recipe is in her bones – but this is the result of my experimentation with her directions.
As children, we couldn’t wait for a visit from Baba because it meant “pierogi day.” She kept a large wooden board at our house solely for the purpose of making them during her yearly visit. The night before pierogi day, she’d boil a large pot of potatoes and make the filling. That morning, she’d take a pound of butter and melt it in a pot, then slow cook chopped onions in the clarified yellow liquid for the entire day, until they became translucent and sweet. Next, she’d make the dough, then sit down at the kitchen table and really get to work. We’d sit and talk and watch, and pretty soon there would be sheet trays full of pierogi on the kitchen table. And the dining room table. And the coffee table…
That night, we’d all sit down for a pierogi dinner. I preferred mine boiled, while my brother liked his browned and crisped in a pan. Baba knew exactly how we liked them and would make them to order. After we all had our fill, the rest would go into the freezer for a later date (most likely later that night, or the next day for lunch. You literally had to fight for them in our house).
Cooking this recipe brought back so many good memories, and Baba will be happy that I learned how to make them. I had enough left to freeze some, and I’m going to try to save them until my sister comes to visit!
INGREDIENTS
Filling:
4 medium potatoes
8 oz sharp cheddar cheese
Salt (to taste)
Black Pepper (to taste)
Dough:
3 cups flour, plus extra
3/4 cup milk
2 tbsp butter
1/4 tsp salt
1 egg
DIRECTIONS
Several hours before you’re ready to stuff the pierogies, make the filling. Peel and quarter potatoes, and boil until soft.
Drain potatoes and return to a bowl. While still hot, add cubed cheddar cheese, salt, and pepper to the bowl. When the cheese melts, mash the potatoes.
After mixture comes to room temperature, place the bowl in the fridge. Chill for several hours.
To make the dough, heat the milk and butter together on the stove until the milk is warm and the butter is melted.
Sift salt and flour into a large bowl. Make a well and add the egg, slightly scrambled.
Begin stirring the egg into the flour, while slowly pour the milk mixture into the bowl. Stop adding milk when the wet and dry ingredients form a slightly sticky dough. You may need more or less wet ingredients depending on the moisture in your kitchen.
Allow the dough to rest, covered, until it cools down.
Sprinkle more flour into the bowl and knead. Continue working flour into the dough until it no longer sticks, but but springs back at the touch.
Divide the dough into tennis ball size portions. Cover the remaining dough.
Roll the dough out on a clean surface, and cut into 2 x 2 inch squares (you can also cut circles with a cookie cutter or drinking glass).
Take approximately one tablespoon of filling and put it in the center of the square. Pinch two opposite corners together, above the filling, then pinch down each side until a triangle is formed. Ensure that the dough is sealed, or the pierogies will leak during boiling.
Line the completed dumplings on a cookie sheet. You can freeze them at this point for boiling at a later time.
To cook, drop the pierogies into boiling water, and cook until they rise to the top of the pot.
Serve with clarified butter and onions or sour cream.
I based my dish on a recipe by Giada DeLaurentis. However, I’ve made this dish before, but I was unable to find amaretti cookies at the store. If you can find the cookies, use them. It adds a nice flavor to the dish.
I substituted a little bit of fresh thyme from our CSA for the herbs de provence, and roasted some onions from the farmer’s market with the squash in lieu of the shallots. I’m not crazy about nutmeg, so I substituted cinnamon. The recipe is flexible enough to make similar adjustments as you see fit.
The use of wonton wrappers is a nice shortcut that can be applied to any tortellini recipe. You can usually find them in the fresh vegetable section, by the fresh herbs (that’s where they seem to be stocked at the local Harris Teeter, Giant, and Safeway stores I’ve been to).
INGREDIENTS
Filling:
1 butternut squash, cubed
1/2 onion, chopped
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
2 sprigs of fresh thyme, leaves removed
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 cup ricotta cheese, skim
1/4 teaspoon ground cinnamon
1-2 tbps milk, if needed
1 package small wonton wrappers
1 egg
Brown Butter Sauce:
1/4 cup unsalted butter (for 2 servings)
1/4 cup pine nuts
1/4 cup dried cranberries
1/8 teaspoon salt
1/8 teaspoon black pepper
1/6 cup grated Parmesan cheese
DIRECTIONS
Cut butternut squash into cubes and dice onion. Toss on a cookie sheet with oil, salt, and pepper. Bake at 375 until vegetables are tender. Cool.
Pulse the squash and onions in the food processor with ricotta cheese, thyme, and cinnamon. Empty into a bowl. Thin mixture with 1 or 2 tablespoons of milk. It should hold it’s shape when spooned, but not be too thick.
Beat the egg in a smal dish with 2 tablespoons of water. Remove wonton wrappers from the bag, six at a time and place on a flat, clean surface.
Place one tablespoon of mixture into each skin. Dip your finger into the egg wash and run it along two edges of the skin to make an “L”. Fold the opposite corner over to seal the skin, creating a triangle. Place eggwash on the two long ends, and fold together to meet.
Place completed tortellini on a cookie sheet. Repeat the process until the filling is gone. At this point, you can freeze the tortellini on the cookie sheet. After 30 minutes, they can be transferred to a freezer bag and cooked at a later date.
If you are serving immediately, bring a pot of water to a boil.
In a skillet pan, melt butter until it is clarified and almost brown. Do not burn.
Add pine nuts and toss until toasted.
Drop the tortellini into boiling water. Cook 2-3 minutes, until skins are translucent and tortellini float.
With a slotted spoon, transfer the tortellini to the skillet and toss in butter and pine nuts.
Add cranberries, salt, pepper, and half of the parmesan cheese to the skillet. Toss.
Plate the tortellini, and sprinkle with remaining parmesan cheese.
Note – I usually make a batch, cook half, and freeze the rest on a cookie sheet. They hold up great in the freezer! As such, the brown butter recipe is proportioned for two servings. You can multiply the recipe to meet your needs (or if you really love butter sauce).
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
1 medium bunch red swiss chard, rinsed and chopped
1 large bunch mustard greens, rinsed and chopped
tbsp balsamic or red wine vinegar
DIRECTIONS
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.
Stir in cumin, coriander, and minced garlice. Cook for another 1 minute.
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.
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.
Stir in vinegar and season with salt and pepper to taste.
John inspired me to try a carrot ginger soup recipe. I ended up finding one on epicurious.com. After reading the reviews, I modified it quite a bit. I served a cup of it along side the Roasted Autumn Vegetables and Grilled Pork Chops with Chimichurri Sauce. Here’s my version of the recipe:
Ingredients
2 tablespoons vegetable oil
1/2 cup minced onion
2 tbsp minced peeled fresh ginger (way too much, only add about 2 tbsp)
3-4 cups chicken stock or vegetable stock
4 cups sliced peeled carrots (about 1 1/2 pounds)
3/4 cups orange juice
1/4 cup half and half (1/4 cup)
1-1.5 cups apple cider
½ tsp kosher salt
freshly grated pepper
Directions
1. Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes. Add chicken or vegetable stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
2. Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half and cider. Cook over low heat 5 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls.
1 medium to large sweet onion, 1-inch square pieces
3 oblong red bell peppers, 1-inch square pieces
2 large carrots, sliced ¼ to ½ inch slices
¼ cup EVOO
3-5 large garlic cloves, minced
2 tbsp quality bottled lemon juice (such as Santa Cruz or Lakewood Organic)
½ tsp kosher salt
¼ tsp freshly ground black pepper
2 tsp thyme (home dried)
1 tsp rosemary (home dried)
DIRECTIONS
Preheat oven to 450 degrees.
Combine chopped vegetables in a large bowl, set aside. Combine EVOO through rosemary in a small bowl and whisk until combined. Add sauce to large bowl and toss veggies until well coated.
Prepare a 13X9” baking dish with cooking spray. Add vegetables to dish.
Cook for 10 minutes, stir. Cook an additional 10 minutes, stir. Cook an additional 10-20 minutes, until vegetables are brown around the edges.
1 bunch greens (used mixture of collard greens and bok choy)
1 quart container of green/purple beans, eat bean cut in thirds
1 cup chopped red bell peppers (about 1-2 bell peppers)
1 medium golden zucchini, sliced
1 medium zucchini, sliced
1 tbsp soy sauce
2 tbsp lemon juice (high quality, such as Lakewood or Santa Cruz Organic)
Salt and pepper to taste
Freshly grated parmesan (optional)
DIRECTIONS
In a large stock pot, heat oil over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic, bay leaves, and thyme; then cover and cook for about 5 minutes, stirring occasionally. (If necessary to prevent sticking, add 1/4 cup water or stock.) Add Old Bay Seasoning and cook for 5 minutes.
Add the tomatoes, butternut squash, potatoes, water and vegetable stock. Increase heat to boil. Stir in collard greens and green beans. Reduce heat to simmer, and cook until green beans are just tender (about 5-10 minutes). Add the bok choy, bell peppers, and zucchini. Cook for another 5-10 minutes, until all the vegetables are tender.
Stir in the soy sauce and lemon juice. Add salt and pepper to taste. Remove and discard bay leaves.
4-6 oz feta cheese, crumbled (organic, whole foods)
1 tsp dried oregano
1/2 tsp cinnamon
15 oz organic ricotta cheese (organic, YES! Organic Market)
1 large onion, chopped (farmers’ market)
3 large garlic cloves, minced (farmers’ market)
1 large bunch of green swiss chard (farmers’ market)
1 tbsp EVOO
3 medium eggplants (farmers’ market)
1 jar (about 25 oz) marinara sauce (Newman’s Own Tomato & Basil) (if you have the time, make your own simple sauce with 28 oz can crushed tomatoes, 1/4 cup EVOO, chopped basil, pepper – simmer for 20-40 minutes, or until slightly thickened)
1 can (16 oz) black beans, drained
1 can (16 oz) adzuki beans, drained
1 can (16 oz) navy beans, drained
8 oz part-skim mozzarella cheese
Salt and pepper
Canola oil cooking spray
DIRECTIONS
Cut eggplant lengthwise, into 1/4 inch slices. Coat with some EVOO, freshly ground salt and pepper. Grill on both sides until cooked through. Preheat oven to 375 degrees. (Alternative cooking method: arrange eggplant on a baking sheet coated with cooking spray. Bake at 450 degrees F for 15 minutes or until lightly browned. Reduce oven to 375 degrees.)
While eggplant is grilling or baking, saute onions and garlic in EVOO until soft (about 5-10 minutes). Meanwhile, rinse and chop swiss chard. Add to pan and cook until wilted. Turn off heat, set aside.
Combine feta through ricotta cheese in a bowl, set aside.
Shred mozzarella cheese using salad shooter or food processor.
Rinse and drain beans together in a colander.
Add sauteed swiss chard to feta mix.
Spread 1 cup marinara sauce in the bottom of a 13X9 inch baking dish coated with cooking spray. Arrange 5 eggplant slices over marinara, or enough to cover the marinara with one single layer of eggplant. Top with 1 2/3 cups swiss chard/feta mixture, and 1/3 of the beans. Repeat the layers. Cover and bake at 375 for 20 minutes. Top with mozzarella cheese and bake an additional 20 minutes or until cheese is browned.
Couscous with Golden Raisins and Pine Nuts
INGREDIENTS
1 cup couscous (bulk, from Whole Foods)
1 1/3 cup water
1/2 cup golden raisins (trader joe’s)
1/4 cup pine nuts (trader joe’s)
DIRECTIONS
Bring water to boil in medium sauce pan with tight fitting lid.
Add couscous and raisins. Stir, cover and remove from heat.
Let stand for 5-10 minutes. Immediately fluff with a fork and add stir in pine nuts.
Cultivating Sustainability 