Apple-Beet Chutney

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!

Apple-Beet Chutney
Make 4 servings.

1 cup beets – roasted, peeled and chopped
1 ½ cups apple – chopped
1 cup fresh squeezed orange juice – about 2 oranges 
1 tablespoon orange zest
1 teaspoon cinnamon
1 teaspoon cloves
1 whole star anise
1 whole dried chili pepper 
1 teaspoon maple syrup

To roast the beets, heat the oven to 400°F. Trim the ends from the whole beets and make a foil packet for them. Place the beets inside, fully cover with foil and roast for 45 minutes to 1 hour.

Place the whole star anise and dried pepper in a spice bag. You can easily make one with cheesecloth, or simply tie the two together with cotton string.

Heat the orange juice over medium heat in a small pot. Add the apples, orange zest, cinnamon, cloves, spice bag and maple syrup. Stir together and simmer for 3 minutes.

Remove the skin from the beets and dice into small pieces. Add to the pot and give it a quick stir.

Remove from heat and use an immersion blender to smash up the apples and beets. Or you can leave it as is and have a more chunky chutney.

Enjoy!

Apple-Beet ChutneyApple-Beet Chutney

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. 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!

Roasted Garlic Pumpkin HummusRoasted Garlic Pumpkin HummusRoasted Garlic Pumpkin Hummus

Corn Fritter Salad Stack with Tomato & Zucchini

Ever get your CSA share, take a look inside and have no idea how you’re going to make the ingredients into a meal? Well that was my challenge this week.

Local Roots NYC gifted me a lovely array of fresh vegetables for their Local Roots Cooking Challenge. I joined several food bloggers and photographers in an attempt to turn the ingredients below into a tasty dish.

Ingredient included:
2 ears of corn
2 zucchini
2 tomatoes
1 bunch of savory herb
1 bunch of green leaf kale


My recipe creation:
Corn Fritter Salad Stack with marinated Tomato & Zucchini topped with Savory Herb Aioli

All vegetables came from Bloominghill Farm in Blooming Grove, New York.

 

Corn Fritter Salad Stack with Tomato & Zucchini

Corn Fritter Salad Stack with Tomato & Zucchini

Corn Fritters
2 cups cooked corn
½ cup+ 1 tbsp cornmeal 
2 medium eggs
1 tbsp coconut flour
½ tsp salt
1-2 tbsp lard or coconut oil

Marinaded Tomatoes and Zucchini
2 cups tomatoes  – thickly sliced
2 cups zucchini – thickly sliced
¼ cup olive oil
3 tbsp apple cider vinegar
6 sprigs of fresh savory herb
½ tsp salt

Savory Herb Aioli
½ cup mayo
1 tablespoon fresh lemon juice
2 tablespoon fresh savory herb, finely chopped


Begin by marinading the tomatoes and zucchini. Stir together the olive oil, vinegar and salt in a large bowl. Toss with the tomatoes, zucchini and fresh herb. Chill for 1-2 hours.

To make the fritters, beat the eggs in a large bowl. Mix in the corn, cornmeal, coconut flour and salt until a thick batter forms. Press into 6 patties, 1” thick.

Melt the lard or coconut oil over medium heat in a cast iron skillet. Carefully place corn patties into the pan, cooking only two or three at a time. Cook on each side for 3 minutes until crisp and browned. You may need to add more lard between each batch. Make sure to keep the pan greased or your fritters will stick to the pan.

For the aioli, blend the mayo, lemon and herb together.

Assemble the salad stacks by placing one corn fritter on a plate, topped with a slice of zucchini and tomato. Top it off with another corn fritter and add a dollop of aioli.

Enjoy!

Corn Fritter Salad Stack with Tomato & Zucchini

Corn Fritter Salad Stack with Tomato & Zucchini
Serves 3
Crispy, corn cakes stacked with marinaded tomatoes and zucchini. Topped with a dollop of herb aioli.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. CORN FRITTERS
  2. 2 cups cooked corn
  3. ½ cup+ 1 tbsp cornmeal
  4. 2 medium eggs
  5. 1 tbsp coconut flour
  6. ½ tsp salt
  7. 1-2 tbsp lard or coconut oil
  8. MARINATED TOMATOES & ZUCCHINI
  9. 2 cups tomatoes - thickly sliced
  10. 2 cups zucchini - thickly sliced
  11. ¼ cup olive oil
  12. 3 tbsp apple cider vinegar
  13. 6 sprigs of fresh savory herb
  14. ½ tsp salt
  15. SAVORY HERB AIOLI
  16. ½ cup mayo
  17. 1 tablespoon fresh lemon juice
  18. 2 tablespoon fresh savory herb, finely chopped
Instructions
  1. Begin by marinading the tomatoes and zucchini. Stir together the olive oil, vinegar and salt in a large bowl. Toss with the tomatoes, zucchini and fresh herb. Chill for 1-2 hours.
  2. To make the fritters, beat the eggs in a large bowl. Mix in the corn, cornmeal, coconut flour and salt until a thick batter forms. Press into 6 patties, 1” thick.
  3. Melt the lard or coconut oil over medium heat in a cast iron skillet. Carefully place corn patties into the pan, cooking only two or three at a time. Cook on each side for 3 minutes until crisp and browned. You may need to add more lard between each batch. Make sure to keep the pan greased or your fritters will stick to the pan.
  4. For the aioli, blend the mayo, lemon and herb together.
  5. Assemble the salad stacks by placing one corn fritter on a plate, topped with a slice of zucchini and tomato. Top it off with another corn fritter and add a dollop of aioli.
  6. Enjoy!
Sparkle Kitchen http://sparklekitchen.com/
Corn Fritter Salad Stack with Tomato & Zucchini Corn Fritter Salad Stack with Tomato & Zucchini