Thursday, November 17, 2016

Spinach Salad with Shallots, Apples and Cranberries


Spinach Salad

Ingredients:

4 cups baby spinach

1 shallot, thinly sliced

1 cup cranberries

1 cup diced apples

1 cup walnuts

Dressing:

2 tsp maple syrup

¼ cup cider vinegar

¼ cup olive oil

Salt and pepper to taste



Directions:

Place salad ingredients in a bowl. Whisk dressing ingredients then pour over the salad.

Roasted Sweet Potatoes with Apples, Carrots, and Cranberries


Roasted Sweet Potatoes

Ingredients:

4 sweet potatoes, diced

1 apple, diced

1 carrot, diced

1 cup cranberries

Olive oil

Butter

Salt and pepper

1 tsp cinnamon

1 tsp nutmeg



Directions:

Coat potatoes and carrots with olive oil, salt, pepper, cinnamon, and nutmeg. Place in a baking dish and roast in the oven for 15 minutes at 350.

Remove potatoes, stir, and add the apples and cranberries. Add in 2 T of butter and adjust seasonings if necessary.

Roast for 20-30 more minutes until tender.

Cauliflower Soup


Ingredients:

1 head cauliflower

4 tablespoons olive oil

1 onion (diced)
1 carrot(diced)

4 cups stock

1 cup whole milk



Directions:

Cut cauliflower into manageable pieces and cover with olive oil, salt, and pepper. Place in a baking dish with 1 inch of water and roast at 350 for about 30 minutes until tender.

Heat 2 T of olive oil in a pot and add in the onion and carrot. Cook for 15 minutes over medium heat.

Add in the cauliflower and stock. Bring to a boil and then simmer for about 10 minutes.

Puree in a food processor until smooth. Place soup back in the pot, add milk, and simmer for 10 additional minutes.

Tuesday, November 15, 2016

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Cheese Pumpkin

Tuesday, November 8, 2016

Share Contents Week of 11/10-11/16

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Dill

Monday, November 7, 2016

Riced Cauliflower Pilaf

This recipe is both easy and healthy. A great side or even the whole meal. Enjoy!

Ingredients:
2 lbs cauliflower
1/4 lb bacon
3 T oil
4 ounces chopped scallions
1 clove garlic, chopped
1 T minced parsely
1/3 cup slivered almonds

Directions:
Trim cauliflower and grate by hand or in food processor.
In a large skillet, cook bacon until crispy. Remove to cool then crumble. Leave 3 T of oil in the bottom of the pan.
Add the almonds and scallions to the pan and cook for 2 minutes. Add the garlic and cook an additional minute.
Add cauliflower and cook until softened. Remove from heat.
Add mixture to a bowl. Add in the bacon and parsley and season with salt and pepper. 
 
From: lowcarbmaven.com

Fennel and Leek Risotto



Ingredients
1 bulbs fennel
2 leeks, halved and sliced
1 pint shitake mushrooms, chopped
1 tablespoon butter
2 cups uncooked Arborio rice
7 cups vegetable broth
1 cup heavy cream
6 tablespoons freshly grated Parmesan cheese
1 tablespoon dried parsley
freshly ground black pepper to taste

Directions
Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel lengthwise into 1/4 inch thick slices.
Melt butter in a heavy-bottomed stock pot over medium heat. Cook leeks and fennel in butter for 2 minutes. Add in mushrooms and cook an additional minute. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly.
Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Top with remaining cheese.