Local Eats Project Archives - Page 3 of 9

Appetizer, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Sauce, Side Dish, Vegetarian

Roasted Garlic Pumpkin Hummus

Roasted Garlic Pumpkin Hummus
Makes 4 servings.

2 cups pumpkin puree
1 16oz can of chickpeas, water drained
1 tablespoon + 1 teaspoon roasted garlic
3 tablespoon olive oil
2 tablespoon lemon juice
¾ teaspoon salt
½ teaspoon paprika plus more for dusting

Combine all ingredients in a 12 cup food processor or high speed blender, if you don’t have any of these appliances at home you can find the best options with reviews online in sites like ProductExpert online so you can have the best products for cooking and more. Blend for 3 to 5 minutes until chickpeas are fully pureed. If you want an even smoother hummus, peel the skins off each chickpea before adding it to the processor.

When serving, add a dash of paprika and a drizzle of olive oil.

Serve with carrots, cucumbers or any of your raw favorite vegetables.

Enjoy!

20 Minute Meals, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Paleo

One-Pot Chicken-Pumpkin Curry

Throughout the winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!

One-Pot Chicken-Pumpkin Curry
Makes 4 servings.

2 pounds skinless, deboned chicken thighs
2 small sugar pumpkins, 4 cups cubed
2 cups yellow onion, sliced
1 tablespoon garlic, minced
½ cup chicken broth
½ cup coconut milk
1 bunch curry leaves
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon turmeric
¼ teaspoon chili powder
¼ teaspoon salt
pinch white pepper

Combine all ground spices (coriander, cumin, garam masala, turmeric, chili powder, salt and pepper) in a small bowl and set aside.

Heat 2 tablespoons of chicken broth over medium heat in a dutch oven. Saute the onions in the broth and add a sprinkling of salt.

Place the chicken evenly over the onions and sprinkle with spice blend on top. Add garlic, curry leaves and a half cup of chicken broth. Cover and cook for 5 minutes.

Add in the coconut milk and pumpkin, stirring in to combine. Then cover and cook 5 more minutes or until chicken is done.

Enjoy!

Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Paleo, Side Dish, Vegetarian

Carrot Ginger & Apple Soup

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th.

Carrot Ginger & Apple Soup

8 cups carrots – chop each carrot into thirds
2 cups apples – chopped (I used Crispin apples)
2 tbsp fresh ginger – minced
2 cups chicken or vegetable broth
1 cup water
2 tsp + ¼ tsp salt
1 tsp freshly ground black pepper
1 tbsp extra virgin olive oil

In a large pot, add the carrots,1 teaspoon salt and enough water to completely cover them. Turn the heat to high and bring to a boil. Boil for 20 minutes or until the carrots are very soft.

Drain the carrots, reserving the liquid.

Add the carrots to a large food processor with 1 cup of the reserved carrot water. Blend until smooth. You may have to do this in batches if your food processor is small.

Add in the apples, ginger, salt, pepper and chicken broth. Process until smooth. Drizzle in the olive oil and quickly pulse to combine.

Serve immediately topped with fresh cracked pepper and chopped apple.

Enjoy!

Rich, carrot puree soup with fresh ginger and apples.