Entree Recipes

Slow-Cooked Pork Shoulder

1 lean boneless pork shoulder
1 medium onion, diced
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
10 cloves garlic, sliced
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
1 tablespoon teriyaki sauce
1/4 cup brown sugar

Preheat oven to 250 degrees. Place the sage, garlic, rosemary, ground pepper, salt, teriyaki sauce and brown sugar in a food mixer, and blend together until thick. While the mixer is still on, the add in the olive oil and white wine. Trim the fat off of the pork roast. Make several holes in the roast 1 inch deep. Place the mixed sauce into each hole and cover the roast with the rest. Cook with onions for 5 hours.

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Stir-Fry Pork with Cabbage and other Super-Vegetables

4 boneless pork chops
2 cups broccoli florets, blanched
2 stalks celery, thinly sliced
1 large onion, thinly sliced
2 sweet red peppers, seeded, cut bite-sized
1 head bok choy, thinly sliced
2 cups fresh bean sprouts, rinsed
2 tablespoons vegetable oil
1 clove garlic, minced
1 slice fresh ginger, minced
1 cup beef broth
1/4 cup soy sauce
1/4 cup brown sugar
1 teaspoon sesame oil
2 teaspoon oyster sauce
1/4 teaspoon hot red pepper sauce (optional)
1 1/2 tablespoon cornstarch
1/3 cup cold water

Remove fat from pork and cut into thin slices. Have veggies cut and ready. Prepare the sauce by heating 1 tablespoon of oil in a small saucepan. Sauté the garlic and ginger until sizzling. Add broth, soy sauce, brown sugar, sesame oil, oyster sauce, and hot red pepper sauce. Simmer 5 minutes. Stir the cornstarch into cold water until there are no lumps. Add to sauce, stirring constantly until thickened. Simmer a few minutes longer.

Heat 1 tablespoon oil in a 12-inch skillet or wok. Over high heat, stir-fry the pork until it’s just cooked through. Remove and reserve the pork. Add another tablespoon oil to the skillet. Over medium-high heat, stir-fry the celery and onion 1 minute. Add the red pepper and broccoli; stir-fry 1 minute. Add the cabbage; stir-fry 1 minute. Add the sprouts and cooked pork. Stir in the sauce and heat through, stirring well to blend flavors.

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Cheddar & Garlic-Stuffed Potatoes

russet potatoes

Potatoes have a blissful affinity for some of our favorite things: cheese, garlic, butter, and sour cream. Indulge!

Serves 4
Active Time 15 minutes
Start to finish 1-1/2 hours

1 medium head garlic (about 2 1/2 inches diameter)
4 medium russet potatoes (2 pounds total), scrubbed
3 tablespoons unsalted butter, softened
1/3 cup sour cream
1 1/2 cups coarsely grated Cheddar (about 6 ounces)
Salt and freshly ground pepper

Put a rack in middle of oven and preheat oven to 400 F.

Cut off and discard top quarter of garlic head. Wrap garlic in foil. Prick potatoes with a fork. Bake potatoes and garlic on oven rack for 45 minutes. Remove garlic and let cool. Continue baking potatoes until tender, about 20 minutes more. (Leave oven on.)

Squeeze pulp from garlic cloves into a medium bowl and discard skin. Stir in butter, sour cream, and 1 cup Cheddar. Cutting length-wise, slice off top quarter of each potato and discard. Leaving 1/4-inch-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with fork to combine. Season with salt and pepper and divide among shells.
Arrange potatoes in a small baking pan and sprinkle with remaining half cup Cheddar. Bake until heated through, 15 to 20 minutes.

We thank The Gourmet Cookbook for this recipe.

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Moroccan Winter Squash & Carrot Stew Over Quinoa

squash at the farm store

As the weather gets cooler, it’s time to warm up with hearty stews.

Time to hunker down and enjoy slower days and heartier meals. This vegetarian dinner is full of warm spices that will complement your winter evenings well. Makes 4 to 6 servings.

Stew
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch saffron
1 cup water
1 14-1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups (1/2 pound) butternut squash, peeled and cut into 1-inch cubes
2 cups carrots, peeled and cut into 3/4-inch cubes

Quinoa
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and the rest of the spices. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Rinse quinoa and drain. This step is not necessary but can reduce the bitter taste of quinoa. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. Happy Winter!

Recipe adapted from epicurious.com.

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Savory Onion Potato Pie

Alaska Bloom Potatoes

1 tablespoon butter
2 medium onions, coarsely chopped
3 eggs
3/4 cup skim milk
3-4 medium-sized potatoes, unpeeled, cubed, cooked
3 1/2 ounces Gruyere or Swiss cheese, grated
1/2 teaspoon salt
Black pepper to taste
Sprinkle of grated nutmeg

Melt butter in a heavy skillet over medium heat. Add onions and sauté, stirring often, until slightly browned, but not quite transparent, approximately 10-15 minutes. Remove from heat and allow to cool slightly.

Beat eggs and milk together. Stir in cooked potatoes, grated cheese, salt, pepper, and nutmeg. Pour into a deep 9-1/2” pie plate and bake for 30 minutes or until golden on top and fully set. Serves 6.

Variations: For a really deep and full flavor, substitute smoked provolone for all or part of the cheese.

Recipe from www.breezywillowfarm.com.

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Cheesy Kale and Quinoa Casserole

green curly kale

The recipe calls for green kale, but you can try red kale, too. Which kale is your favorite for casseroles?

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 bunch green kale, stems removed and leaves torn into bite-sized pieces
1/2 cup low-sodium vegetable broth
1 cup cooked quinoa
Zest of 1 lemon
1 (15-ounce) can cannellini beans, drained and rinsed
3/4 cup plain Greek yogurt
2 cups shredded mild cheddar cheese, divided
Salt and red pepper flakes, to taste

Preheat the oven to 350ºF. Lightly grease a 2-3 quart baking dish with olive oil or butter and set aside.

Add the olive oil to a large skillet set over medium-low heat. When hot, add in the onion and cook until tender and starting to brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6-8 minutes, until the kale has wilted down and the broth has evaporated. Remove from the heat.

Put the vegetable mixture in a large bowl, along with the quinoa, lemon zest, cannellini beans, Greek yogurt and 1 cup of the cheddar. Mix until well combined. Season with salt and red pepper flakes to taste.

Transfer the mixture to the prepared baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese. Bake for about 10-13 minutes, until heated through and the cheese is melted.

Recipe adapted from OhMyVeggies.com.

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Chicken on a Bed of Mizuna

mizuna1 egg white, slightly beaten
1 1/2 teaspoon soy sauce, divided
3 cloves garlic, minced
1 pound boneless skinless chicken breast, finely chopped
2 teaspoons canola oil, divided
1/3 cup carrots, finely chopped
1/3 cup yellow onion, finely chopped
1/3 cup water chestnuts, finely chopped
1/2 teaspoon chile paste
1 tablespoon fresh lime juice
1 bunch mizuna, trimmed
1/4 cup green onions, finely chopped

In a bowl, mix the egg white with 1/2 teaspoon soy sauce, minced garlic and chicken. Cover and refrigerate for 1 hour.

Heat 1 teaspoon canola oil in a wok or heavy skillet over high heat. Add the chilled chicken mixture and cook, stirring frequently for 4-6 minutes. Transfer cooked chicken to a serving plate and set aside.

Heat the other teaspoon of canola oil in the wok on high and add the carrots, onions and water chestnuts; cook for 1 minute.

Add the remaining soy sauce, chile paste, lime juice and mizuna and cook, stirring often until mizuna is wilted. Return chicken to the wok and heat through. Garnish with green onions and serve.

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Buckwheat Potato Balls

russet potatoes

Here’s a great way to use up leftover mashed potatoes.

1/2 cup toasted kasha (buckwheat groats)
1 cup water
1 tablespoon coconut oil
1 small onion, finely diced
2 stalks celery, finely chopped
2 teaspoons dried sage
1 head roasted garlic, cooled and pressed from skins
2 cups mashed potatoes
2 tablespoons chopped peppers
1/2 teaspoon salt
3 cups soft bread crumbs
1 beaten egg
4 tablespoons melted coconut oil

Bring water to a boil and add kasha. Return to boil, lower heat and simmer, covered, for 15 minutes until water is absorbed and kasha is soft.

Preheat oven to 350F. Line a 9 x 13″ pan with parchment paper. Heat a heavy skillet over medium heat. Add oil and onion. Reduce heat, sweat onions until transparent. Remove lid, add celery, and stir until veggies are soft and starting to brown. Blend in sage.

In a large mixing bowl, combine garlic, mashed potatoes, kasha, peppers, onion mixture and salt. Blend in bread crumbs and let mixture sit for 10 minutes. Mix in egg.

Using an ice cream scoop, or oiled hands, form mixture into 1-inch balls and place in the baking dish, close together. Drizzle with oil and bake for 45 minutes until lightly browned.

Recipe from Local Vegeterian Cooking by Debra Daniels-Zeller.

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Butternut Squash Gratin

3 tablespoons unsalted butter
1 (2-pound) butternut squash
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano cheese
2 tablespoons fresh thyme leaves
1/2 cup heavy cream

Preheat oven to 350°F. Butter a 9-inch baking dish with 1 tablespoon butter. Peel and seed squash, then thinly slice using a hand slicer, such as a Benriner or mandoline slicer. Layer squash in baking dish, sprinkling some of salt and pepper between each layer. When baking dish is half filled, sprinkle 1/2 of cheese and thyme over squash. Continue layering squash with salt and pepper. Pour cream evenly over top layer, then sprinkle with remaining cheese and thyme. Cover baking dish and bake until squash is tender, about 45 minutes. Remove cover from baking dish and preheat broiler. Broil gratin until top is browned, about 4 minutes. Serve.

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Black-Eyed Peas and Collards

collard greens

Collard greens: big, beautiful leaves with big, beautiful nutrition.

Here’s a great one pot meal that has a small amount of prep and fewer dishes at the end of it. This dish has good protein and vegetables. Add a piece of whole grain toast and you’ve got your grain. You can also put more vegetables into the base or replace the bacon with paprika to get the smoky flavor.

1 cup dried black-eyed peas
1 tablespoon butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
3 strips bacon, cut into small pieces
1 bay leaf
1 large bunch collard greens
1 teaspoon of salt, plus more to taste
Pepper to taste

Put the peas and 4 cups of water in a bowl and soak overnight. Melt the butter in a large saucepan over medium heat. Add the onion, garlic, bacon, and bay leaf. Cover the pan with a lid and leave it for 2 minutes. Stir occasionally and cook until the onion is translucent and the bacon is starting to crisp, about 5 minutes. Drain the black-eyed peas and pour them into the saucepan. Cover them with water and turn the heat down to medium-low. Cook for 45 minutes, or until the peas are easily crushed with a fork. Be sure to check occasionally that the water does not cook off, as sometimes older peas take longer to cook than fresh ones. While the peas cook, remove the stems from the collard greens and chop them into bite size pieces. Once the peas are cooked, add the collards, salt to taste and some freshly ground pepper, and stir. Cover the pan and leave until the collards are tender, about 10 minutes. Remove from the heat and serve.

Adapted from the cookbook Good and Cheap by Leanne Brown.

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