Carrot Chickpea Dip

Carrots4-5 medium carrots, scrubbed & trimmed, cut lengthwise into quarters
1/4 cup + 2 tsp olive oil, divided
Salt & pepper
1 cup cooked chickpeas
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground caraway
1 fat clove of garlic, peeled & chopped rough
½ rough-diced fresh chili, to taste, seeds removed (optional)
Zest and juice of half a lemon
1 tsp. tomato paste
2 Tbsp. tahini

Preheat oven to 400° F. Line a small baking sheet with parchment. Toss carrots with 2 teaspoons of the olive oil and some salt and pepper to taste and spread on baking sheet. Roast until tender and lightly browned on all sides, flipping over at least once. Allow to cool.

In a food processor, put chickpeas, cumin, coriander, caraway, garlic, diced chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper. Chop carrots into smaller pieces and add. Pulse mixture a few times. Put food processor on “high” and drizzle remaining 1/4 cup of olive oil into bowl via feed tube, until smooth.

Check for seasoning and adjust. Top the dip with garnishes, such as pomegranate seeds, toasted pine nuts, crispy Brussels sprout leaves, chopped flat leaf parsley, and extra drizzles of olive oil. Serve with crackers, endive leaves, rough cut veggies, etc.

We thank thefirstmess.com for this recipe.

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Delicata Savoy Bake

honeyboat delicata squash2 large delicata squashes
½ pound ground pork
2 Tbsp. butter
1 medium onion, chopped
1 small apple, pared and chopped
2 cups shredded Savoy cabbage
2 Tbsp. sunflower seeds
1/2 tsp. salt
¼ tsp. pepper
¼ tsp. dried thyme
½ tsp. dried leaf sage, crumbled

Preheat oven to 400 F. Cut squashes in half lengthwise and scoop out seeds. Place in baking pan, cut side down, and add ¼ inch water. Bake for 20 minutes.

Cook pork in skillet until browned. Drain off fat. Add remaining ingredients and mix well. Cook until vegetables are tender.

Turn squash halves cut side up and fill centers with cabbage mixture. Bake at 400F for 30 more minutes. Sprinkle a little grated Parmesan on top for the last 10 minutes, if you like. Serves 4.

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Thanksgiving Kale

Red Russian Kale2 Tablespoons olive oil
1 small onion diced
2 cloves garlic minced
1 Tablespoon Dijon mustard
4 teaspoons sugar
1 Tablespoon cider vinegar
1 1/2 cups chicken broth or vegetable broth
8-9 cups stemmed, torn, and rinsed kale
1/4 cup dried cranberries
Salt and pepper to taste
1/4 cup sliced toasted almonds

Heat olive oil in a large pot or saute pan (that has a lid) over medium heat.

Stir in the onion and garlic and cook until onions are translucent, stirring occasionally, about 5 minutes.

Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat. Taste the sauce at this stage. If you like it sweeter, add more sugar. If you like it more sour, add more vinegar and or mustard.

Stir in the kale, cover and cook 5 minutes until wilted.

Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by half, about 15 minutes.

Season to taste with salt and pepper.

Sprinkle with sliced almonds before serving.

Note: If you like your kale less wilted, reduce the sauce by half before you add the kale. Then add the kale and cover, stirring occasionally until kale has cooked to desired doneness.

We thank TheMerchantBaker for this recipe.

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Kia’s Local Squashsauce Cookies

kia's squash cookies1 cup mashed winter squash
1/2 cup honey
1 cup applesauce
4 Tablespoons nut butter
2 tsp vanilla
1 tsp cinnamon
4 cups Nash’s rolled oats
1/2 cup Nash’s wheat bran

Combine squash, honey, applesauce, nut butter, vanilla and cinnamon. Then add rolled oats and bran. Shape into desired size cookies, and bake at 350 for 30-40 minutes.

We thank Kia Armstrong for this localicious recipe!

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Kale, Cabbage, and Brussels Sprout Chopped Salad

A superfood salad you can eat with a spoon — and a reason to get back on the chopped salad bandwagon.

Brussels Sprouts close-up

For the greens
1/2 pound lacinato kale (about one small bunch, or half of a larger bunch)
1/2 pound curly kale (about one small bunch, or half of a larger bunch)
1 pound Brussels sprouts
1 pound green cabbage (about half a medium head or a quarter of a large one)
1 tablespoon sugar
1 1/2 teaspoons kosher salt

For the dressing
2 tablespoons plus 2 teaspoons red wine vinegar
2 teaspoons whole grain mustard
1 teaspoon salt
1/4 cup dark brown sugar
1 tablespoon Worcestershire sauce
1 cup olive oil
1 tablespoon hazelnut oil, optional
1 tablespoon toasted sesame seeds, for assembly
2 tablespoons toasted pistachios, for assembly

Wash and spin dry the kale, and then cut it, plus the Brussels sprouts and the cabbage, in small squares, about 1/4-inch by 1/4 inch. For the kale, it works best to rib the leaves, roll them into fat cigars a few leaves at a time, then chiffonade them. Keeping the slices together and uniform, turn them 90° counter clockwise and make even slices lengthwise, about a 1/4-inch apart. (The same method works for the cabbage.)

Halve the Brussels sprouts lengthwise, cut each halve in half, and, with them lying cut-side down on the cutting board, slice them like you would an onion. Don’t stress about technique too much here — the important part is that everything is roughly the same size — if it’s easier for you to just chop and mince like you would a pile of herbs, go ahead and do that.

Place all chopped vegetables in a large bowl, add sugar and salt, and massage the greens slightly until they no longer feel raw. This salad will only improve if you do this a few hours ahead of time, but it’s not necessary. (At this point, the salad can sit for up to 2 or 3 days. It will lose water, so be sure to drain before continuing on.)

To make the dressing, combine the vinegar, mustard, salt, sugar, and Worcestershire sauce in a blender, and blend until the color lightens and everything is combined. (You can also use a whisk and a strong arm for this.) Slowly stream in the olive oil, and then the hazelnut oil, if using — you’re looking for everything to be thick and emulsified. (This dressing will last for 2 weeks in the fridge.)

Add dressing to greens, a few spoonfuls at a time — you want a well-dressed salad but not a soggy one. (Keep in mind you will have leftover dressing, so no need to use it all.) Fold in the sesame seeds and pistachios, and serve.

Credit to Bounty from the Box.

Recipe from Food52.

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Corn Chowder

Source Note: This is a lower-calorie version of the traditional corn chowder that is usually made with lots of cream and butter. If you are on a sodium-restricted diet, omit the salt. 
bicolor corn
2 pounds white potatoes, diced (River Run Farm Yukon Golds!)
1 bay leaf
4 cups water
3 teaspoons margarine or butter
3 medium onions, chopped
4 ribs celery, chopped
2 teaspoons cumin seeds
3 tablespoons Nash’s soft white wheat flour (or all-purpose flour)
1 teaspoon chopped fresh sage, or 1/2 teaspoon crushed dried sage
1/2 teaspoon crushed white pepper
2 cups skim milk
1 1/3 cups cooked sweet corn
Salt

Optional
Parsley, for garnish
Red bell pepper slices, for garnish

In a large saucepan, combine the potatoes, bay leaf, and water; bring to a boil. Cover and cook for 15 minutes, or until the potatoes are tender. Discard the bay leaf. Drain the potatoes, reserving the liquid. Set both aside.

In the same saucepan, melt the margarine. Add the onions, celery, and cumin seeds; cook until the onions are tender. Stir in the flour, sage, and white pepper. Stir in enough reserved potato liquid to make a smooth paste, then stir in the remaining potato liquid and potatoes, and heat through. Stir in the milk and corn, season to taste with salt, and heat thoroughly.

If desired, top with snipped parsley and bell pepper slices.

We thank Bounty from the Box, the CSA Farm Cookbook for this recipe.

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Noodles with Gruyere Cheese and Savoy Cabbage

This comforting casserole is a grown-up version of macaroni and cheese—the fancier cheese makes flavors are a little more sophisticated, and the sauce is simplified, but it still has all the homey goodness of mac and cheese. The cabbage bakes up tender and surprisingly mild, plus it adds lots of fiber, vitamins and antioxidants, and makes the dish less heavy. Serves 4-6.
savoy cabbage cascade
1 tablespoon olive oil
1/2 head green or Savoy cabbage, thinly sliced or shredded
1 small onion, chopped
6 ounces whole wheat noodles or macaroni
2/3 cup milk
2 ounces Gruyere or Cheddar cheese, shredded
3/4 cup boiling water
Freshly ground pepper

Preheat the oven to 350 degrees F and grease a large, 2-quart casserole dish with oil.

Boil large pot of water. Cook the noodles according to package directions until just al dente (tender yet firm, not limp.) Reserve 3/4 cup pasta water and set aside; drain remaining water. Place cooked noodles in the casserole dish.

Meanwhile, in small frying pan, heat the oil and sauté onion for 5 minutes or until softened. Add onion and cabbage to noodles. Add milk, cheese, hot pasta water and fresh pepper. Stir to combine. Cover and bake in oven for 30 minutes or until cabbage is tender and sauce is bubbling. Remove lid and bake for 5 more minutes to allow top to brown. Serve hot.

We thank brighteating.com for this recipe.

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Roasted Beet Salsa with Skillet-Browned Broccoli/Cauliflower Salsa

rainbow beet waterfall4 medium beets, any kind
4 tablespoons extra virgin olive oil
Salt and pepper
2 teaspoons shallots, finely diced
2 teaspoons fresh ginger, grated
1 teaspoon jalapeño pepper, finely diced
1/2 teaspoon garlic, minced
1/4 cup fresh mint, minced
1/4 cup fresh cilantro, minced
2 teaspoons lime juice

Preheat the oven to 375 degrees F. Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil and roast until tender, about 40-50 minutes. Let cool in the foil.

While the beets are roasting, place the shallot, jalapeno, ginger, garlic, mint, cilantro, lime juice and 6 tablespoons of olive oil in a small bowl and stir to combine.

When the beets are done, carefully remove the foil. Peel them by slipping the skins off with your fingers. Dice the beets and add salsa mixture, stirring to combine. Taste for seasoning. Served on a bed of arugula or spinach.

Browned Broccoli/Cauliflower
2 tablespoons oil
2 large stems broccoli
1 large cauliflower
2 to 3 cloves garlic

Heat a skillet over medium heat. While it’s heating, slice the garlic, broccoli and cauliflower from top to bottom into 1 inch slices. Toss in olive oil and sprinkle with salt and pepper. Place the veggies in a hot skillet, pressing them into the pan with a spatula. Cook them for 5 to 7 minutes, or until nicely browned. Once cooked, serve with shredded carrots or radishes.

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Carrot Pulp Muffins

CarrotsMakes 12 muffins

2 cups flour (we recommend Nash’s soft white or triticale!)
¼ cup carrot pulp
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1 tablespoon grated orange zest
2/3 cup orange juice
1/2 cup melted butter
2 eggs
1 tablespoon melted butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and pulp. Pour into 12 muffin cups. Mix together 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin.

Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes.

We thank All-About-Juicing.com for this recipe.

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Cheesy Zucchini Casserole

solo green zucchini4 slices bread, cubed
1/4 cup melted butter
2 cups zucchini, cubed
1 large white onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups shredded cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9×13 inch baking dish and top with the cheese. Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

We thank DC1 on AllRecipes.com for this recipe.

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