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Tag Archives: red onions

Moroccan Roasted Vegetables

15 Friday Jan 2010

Posted by kimhodgson in Dinner, Entree, Farmers' Market, Recipe, Side, Vegan, Vegetarian

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chickpeas, cinnamon, cumin, eggplant, garlic, paprika, red bell pepper, red onions, sweet potatoes, tomatoes, turmeric

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.
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African Sweet Potato and Peanut Stew

29 Tuesday Dec 2009

Posted by kimhodgson in Dinner, Farmers' Market, Lunch, Recipe, Vegan, Vegetarian

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adzuki beans, garlic, red bell pepper, red onions, sweet potatoes

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.

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Roasted Tomato Bean Soup

22 Sunday Nov 2009

Posted by kimhodgson in Farmers' Market, Recipe, Soup, Vegan, Vegetarian

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cannellini beans, great northern beans, red onions, tomatoes

This is a super easy and quick recipe that tastes delicious. During tomato season, try using CSA or farmers’ market tomatoes in place of the canned tomatoes. (*Indicates farmers’ market vegetable.)

Recipe adapted from the Moosewood Restaurant Celebrates cookbook.

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 3 1/2 cups chopped red onions (about 2 large onions)*
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cups organic, free-range chicken broth
  • 2 (15.5 oz) cans white beans (such as great northern or cannellini)
  • 3 (14.5 oz) cans Muir Glen organic fire roasted tomatoes
  • 1 tbsp balsamic vinegar
  • 3 tbsp freshly grated parmesan cheese (optional)

DIRECTIONS

  1. Warm oil in a large stockpot. Add the onions and saute on medium-high heat for about 10 minutes, stirring frequently, until they begin to brown. Stir in oregano and basil and add chicken broth. Bring just to a boil; then cover and simmer for 5 minutes, until the onions are very soft.
  2. In batches in a blender, puree the onion mixture with 2 cups of beans and 3 cups of tomatoes. Pour the pureed mixture back into the stockpot. Stir in the remaining beans and tomatoes and cook on medium heat for 10 minutes, stirring often. Add the balsamic vinegar and pepper to taste.
  3. Serve hot, topped with parmesan cheese.

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