Monday, October 10, 2011

Some nice Fall recipes

October 15, 2011


CSA Recipes and Food Preparation Support

Welcome to the United Harvest Newsletter!

Autumn! Need I say more?!

I love this time of year for many reasons, but the main reason is because I allow myself the time to have so many cooking adventures. For example, this weekend alone we enjoyed: acorn squash stuffed with spinach and chard risotto, butternut squash chili, two roasted chickens, mashed potatoes with turnip, cranberry sauce and roasted broccoli----oh and two dairy-free, wheat-free pumpkin pies. Someone who does not know me may think I am preparing for Thanksgiving, but my family knows that every weekend in the fall I cannot help but whip up some of my favorite creations!

What are your favorite Autumn dishes? What fruits and veggies to you have in abundance? Read on for some delicious and SIMPLE recipes including napa cabbage, apples, cranberry, turnips, winter squash and green peppers!

Many Blessings.


I love stuffing a vegetable with other vegetables. For example, stuffing an acorn squash with Thanksgiving stuffing, rice and beans roasted vegetables or risotto with greens. Try some variation of this idea this month!

Roasted Root Veggie Soup

6 medium sweet potatoes, peeled and cubed into 2-inch chunks
4 large carrots, peeled and cut into large chunks
4 parsnips, peeled and cut into large chunks
2 medium celery root, peeled and cut into chunks
2 red potatoes
Extra virgin olive oil
Salt and freshly ground black pepper
Freshly grated nutmeg
2 bulb garlic, peeled
8 cups vegetable stock
A dash of hot sauce

Roast all veggies and garlic in a roasting pan with extra virgin olive oil (drizzle and stir until coated) in a 400 degree oven for about 45 minutes until all vegetables are tender. Transfer batches of the veggies into a blender with the broth and blend well. Pour blended soup into a medium pot and heat on low, adding salt, pepper and nutmeg. FInally add a dash of hot sauce and stir well before serving.

Roasted Winter Squash

Cut any type of winter squash into large chunks and mix with olive oil, maple syrup, and sea salt , just to coat. Transfer to a baking pan and roast at 400 degrees until tender and caramelized. Enjoy as a winter side dish or add to chili and soups. Slice and add to Mexican foods like tacos or burritos. Use as a pizza topping. Use as a stuffing for ravioli or pierogies. Mix with warm apples and dried cranberries. Smash and add to waffle or pancake batter. There are so many uses for delicious, versatile winter squash!

carrots and parsnips

¼ c. olive oil
1-1/2 c. sliced leeks, rinsed well
8 large carrots, peeled and sliced on the diagonal, ½ inch thick
8 parsnips, peeled and sliced on the diagonal, ½ inch thick
sea salt and freshly ground black pepper

Warm oil in a large frying pan. Add leeks and sauté until soft. Add carrots and parsnips and sauté until crisp and tender about 17 minutes. Season with salt and pepper to taste. Serve immediately.

Cabbage Slaw

use Napa cabbage and peppers in this simple slaw! Substitute with whatever is on hand!

2 tablespoon toasted sesame oil
6 cups finely shredded napa cabbage
2 cup finely shredded bok choy
1/2 cup very thin sweet red pepper strips
1/2 cup seasoned rice vinegar or white vinegar

In a large mixing bowl combine finely shredded napa cabbage, finely shredded bok choy, and very thin red sweet pepper strips. In a small mixing bowl stir together seasoned rice vinegar or white vinegar and toasted sesame oil; immediately toss with the salad mixture. Makes 6 side-dish servings.

Turnips and Pears

Eileen Droescher

1 lb. turnips
3 pears
unsalted butter
1 onion, peeled and sliced thinly
2/3 cup walnuts, halves
salt and pepper, to taste
1/2 lemon
fresh chopped parsley

Cut turnip in half, then into 1/4 inch thick slices. Cut pears in half, core and cut into 1/4 inch thick slices. Saute turnips in butter until tender and crisp. Add pears and onions. Cook while stirring mixture for about 3 minutes. Add walnuts. Cook for 2 minutes. Season with salt and pepper. Squeeze lemon over mixture and sprinkle with parsley.

Turnip Fries

Nancy Vail
UC Santa Cruz Farm & Garden

turnips, peeled and chopped into French-fry strips
olive oil
sea salt
Lightly coat turnip strips with olive oil. Place on a flat baking sheet and sprinkle with sea salt. If desired, also sprinkle with your favorite herbs and spices. Bake a 350 degrees for 20 mins. Add any of the following herbs and spices before baking turnips: ground pepper, cayenne pepper, dried parsley, and/or dried basil.


Stuffed Pepper Soup

1 cup chopped onion
1/4 cup chopped celery
1 garlic clove, minced
2 cups chopped green bell pepper
2 tablespoons olive oil
1/2 lb. lean ground beef or turkey or chicken
1/4 cup uncooked brown rice
16 oz. crushed tomatoes
1/2 cup tomato juice
3 cups water
2 tablespoons chopped fresh parsley
2 teaspoons white sugar
1 teaspoon sea salt
1 teaspoon ground black pepper
1/4 teaspoon cinnamon
In a large skillet saute onion, celery, garlic, and green pepper in olive oil until soft and tender. Do not brown. Stir beef into cooked vegetables. Cook until browned about 10 mins. Stir rice into beef and veggie mixture. Add tomatoes, juice, water, parsley, sugar, salt and pepper to the mixture. Cover and simmer for 45 minutes or until rice is cooked. Adjust liquid if needed. Stir in cinnamon, salt and pepper to taste. Garnish each serving with a parsley sprig. Serves 6.

Nancy Couch Nowak
Maple Creek Farm
Yale, Michigan

Roasted Peppers---delicious on salads and sandwiches!

6 colorful peppers, halved and cleaned
6 cloves of garlic, minced
¼ cup olive oil
¼ cup balsamic vinegar
handful of fresh basil
sprig of fresh oregano
sea salt and freshly ground pepper

Preheat oven to 425 degrees. Place peppers in a bowl and mix with olive oil. Place on baking sheet and bake until black on edges. Cool and remove skin. Place them in a bowl and season with remaining ingredients. Add extra olive oil as needed.

STUFFED PEPPERS---Mexican stuffed chilies---great way to use any peppers!

8 large poblano chilies, more or less depending on size
5 T of olive oil
3 large cloves garlic, minced
½ c. red onion, finely diced
1 c. bell pepper, diced
1 T fresh oregano
sea salt and freshly ground pepper to taste
1-1/2 c. dried quinoa, cooked (follow package directions)
1/3 c. chopped flat leaf parsley or cilantro
¼ c. fresh lime juice
2 c. fresh salsa

Preheat oven 425 degrees. Slice chiles lengthwise, remove seeds, leave stems intact. Brush chiles with olive oil and place on baking sheet. Bake until chiles begin to char. Remove from oven, cool and peel skin. Reduce oven temperture to 350 degrees.
Heat olive oil in a skillet. Add garlic, onion, bell peppers, oregano, salt and pepper. Saute for 5 minutes. Stir in quinoa, lime juice and 1 c. of salsa, remove from heat. Pour remaining 1 c. of salsa at the bottom of a 9 x 13 baking dish. Stuff each chili with the quinoa mixture and place on salsa-lining baking dish. Bake 25 minutes. To serve sprinkle with salsa.

Regular bell peppers may be used in place of chilies!

OR STUFF WITH----Holiday Forbidden rice---great stuffing for peppers or squash

4 tablespoons of olive oil
1 cup of fresh shitake mushroom caps
4 medium carrots, chopped
3 celery stalks, chopped
1/3 cup of minced shallots
Sea salt and freshly ground pepper to taste
4 cups cooked Forbidden Rice (follow package instructions)
1-1/3 cup of fresh orange juice
1-1/3 cup of dried cranberries

Preheat oven to 325 degrees. In a large skillet heat oil over medium heat. Add mushrooms and sauté for one minute. Add carrots, celery, and shallots. Season with salt and pepper; sauté for about 5 minutes. Stir in the rice, orange juice and cranberries. Toss to mix well. Pour into a 9” x 13” baking dish. Cover loosely with tin foil and bake until liquid evaporates, about 35 minutes.

Apple Cranberry Crisp

2 1/2 pounds Granny Smith apples, peeled, cored and cut into 1/2-inch chunks
2 cups whole-berry cranberry sauce
2 tablespoons lemon juice
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/3 cup chopped walnuts
1/4 cup packed light brown sugar
1/4 teaspoon salt
1/4 cup apple cider
1 tablespoon canola oil
Preheat oven to 350°F.
Combine apples, cranberry sauce and lemon juice in a large bowl. Transfer to a 9 1/2-inch deep-dish pie pan. Whisk oats, flour, walnuts, brown sugar and salt in a medium bowl. Whisk apple cider and oil in a small bowl until blended; drizzle over dry ingredients and mix with your fingers until moistened. Sprinkle over apples. Bake until apples are tender and top is golden, 40 to 45 minutes.

Cranberry Sauce

12 ounces of fresh cranberries, rinsed
1 cup of sugar or maple syrup
1/4 teaspoon ground cinnamon
1/2 cup water

Combine all ingredients in a small saucepan over medium heat. Bring to a boil stirring occasionally. Simmer until berries begin to split, about 10 minutes.

Cranberry Salsa

1/2 cup chopped onion
1/2 fresh jalapeno chopped
1 clove of garlic, minced
1-1/2 cup fresh cranberries
1 small orange peeled and chopped
2 tablespoons white wine vinegar
1 tablespoon sugar
2 tablespoons fresh orange juice
sea salt

Combine all in food processor or mince all ingredients and combine.

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