Tag: local eats project

Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, Nut-Free, Paleo, Salad, Side Dish, Vegetarian

Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

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! 

1 medium-sized delicata squash
2 tsp coconut oil
½ tsp salt
1 cup lacinato kale – stems removed
1 cup arugula
1 cup radicchio – leaves separated
¼ cup dried cranberries

Cranberry Vinaigrette Dressing
1/4 cup olive oil 
3 ½ tbsp pure cranberry juice
2 tbsp red wine vinegar
1 tbsp water
2 tsp honey
½ tsp yellow mustard
¼ tsp garlic powder
½ tsp salt
dash of pepper

Preheat oven to 400°F.

Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ teaspoon salt. Place on a baking sheet and roast 10 minutes. Then remove from the oven, flip each piece of squash and cook 5 more minutes.

Toss the squash seeds with the remaining coconut oil and salt. Place on a baking sheet and roast 10 minutes.

Stack the leaves of kale and radicchio flat onto a cutting board. Roll up the leaves into a spiral and slice lengthwise to achieve long, thin ¼ inch strips of the leaves. Toss these with the arugula.

To make the dressing, whisk all ingredients together until fully blended.

Arrange the salad by placing the mixed leaves first, then topping with the roasted squash, seeds and cranberries. Drizzle the dressing evenly over all ingredients. Serve immediately.

Enjoy! Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette
Serves 6
Roasted delicata squash in a fall/winter salad with lacinato kale, arugula, radicchio and a cranberry vinaigrette.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 medium-sized delicata squash
  2. 2 tsp coconut oil
  3. ½ tsp salt
  4. 1 cup lacinato kale - stems removed
  5. 1 cup arugula
  6. 1 cup radicchio - leaves separated
  7. ¼ cup dried cranberries
  8. CRANBERRY VINAIGRETTE DRESSING
  9. 3 ½ tbsp pure cranberry juice
  10. 2 tbsp red wine vinegar
  11. 1 tbsp water
  12. 2 tsp honey
  13. ½ tsp yellow mustard
  14. ¼ garlic powder
  15. ½ salt
  16. dash of pepper
Instructions
  1. Preheat oven to 400°F.
  2. Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ teaspoon salt. Place on a baking sheet and roast 10 minutes. Then remove from the oven, flip each piece of squash and cook 5 more minutes.
  3. Toss the squash seeds with the remaining coconut oil and salt. Place on a baking sheet and roast 10 minutes.
  4. Stack the leaves of kale and radicchio flat onto a cutting board. Roll up the leaves into a spiral and slice lengthwise to achieve long, thin ¼ inch strips of the leaves. Toss these with the arugula.
  5. To make the dressing, whisk all ingredients together until fully blended.
  6. Arrange the salad by placing the mixed leaves first, then topping with the roasted squash, seeds and cranberries. Drizzle the dressing evenly over all ingredients. Serve immediately.
  7. Enjoy!
Sparkle Kitchen https://sparklekitchen.com/
 Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

20 Minute Meals, Appetizer, Breakfast, Dairy-free, Dinner, Gluten-free, Local Eats Project, No sugar, Nut-Free, Paleo, Salad, Sauce, Side Dish, Vegetarian

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 https://sparklekitchen.com/
Corn Fritter Salad Stack with Tomato & Zucchini Corn Fritter Salad Stack with Tomato & Zucchini

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

Roasted Parsnip Soup with Oyster Mushrooms

The warmest year on record.

What does this mean for our food?

Five days ago we had over two feet of snow in Brooklyn. And now it is almost completely melted. The temperature keeps rising and I’m wondering how this is impacting our growing seasons.

Our seasonal foods are going to change. An orange grove is going to pop up in the Northeast, tomatoes will be available year-round and we’ll have to begin planting in January. The plus side is that we’ll have a larger variety of foods available.

And then there are the many down sides, which I won’t go into since I find it so depressing. By 2020, the US has committed to reducing greenhouse gases to no more than 1.5 to 2.0 degrees of warming, yet many scientists think it will be too late.

Right now we can still categorize parsnips as a winter vegetable and I’ve highlighted it in January’s Local Eats Project recipe.

I recently had a spectacular parsnip soup at a local German restaurant and I just had to create my own version. Parsnips can be difficult to cook well and the trick is to carve out the tough,  woody center. Slice them lengthwise and use a paring knife to remove the core like you would an apple.

A booth at my farmers market features a lovely array of mushrooms and I was drawn to something that looked like an ocean creature, the oyster mushrooms. Dense, firm and meaty enough to hold up in a heavy soup, I found the perfect compliment to the parsnips.

Enjoy!
Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms
Serves 6
Creamy parsnip soup with sautéed shiitake and oyster mushrooms.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups parsnips - peeled, chopped and core removed*
  2. 1 cup red potatoes - chopped into large chunks
  3. 1 cup yellow onion - chopped
  4. 2 tablespoon lard - divided into 4
  5. 1 teaspoon salt - divided
  6. 5 cups chicken broth
  7. 1 tsp dried thyme
  8. ¼ teaspoon black pepper
  9. 2 tsp apple cider vinegar
  10. 1 ½ cups shiitake mushrooms - stems removed and chopped
  11. 2 cups oyster mushrooms
Instructions
  1. Preheat oven to 375°F.
  2. Toss parsnips, potatoes and onions in a half teaspoon salt and a half tablespoon of the melted lard. Spread onto a pan and roast 30 minutes. Stir halfway through cooking time so all cooks evenly.
  3. Melt the a half tablespoon lard in a large soup pot over medium-low heat. Sauté shiitake mushrooms for 5 minutes.
  4. Once the roasted vegetables are done, add them to the soup pot. Add broth, remaining salt, pepper, and thyme. Cover and cook for 10 minutes on low heat.
  5. While the soup is cooking, prepare the oyster mushrooms. Separate each cap from the bunch. In a large pan, melt a half tablespoon lard and sauté the mushrooms in an even layer over medium-low heat. Cook on each side for 3 minutes. You will have to do this in 2 batches. Move mushrooms to a bowl and set aside.
  6. Remove soup from the heat and use an immersion blender to puree everything together. Then stir in the apple cider vinegar.
  7. To serve, place a spoonful of oyster mushrooms in the bottom of each bowl and spoon the soup over them. Top off with a few more sautéed mushrooms.
Notes
  1. *For a creamy consistency, remove the tough core of the parsnips. Slice each in half lengthwise and use a pairing knife to cutout the middle, similar to removing an apple core.
Sparkle Kitchen https://sparklekitchen.com/
Roasted Parsnip Soup with Oyster Mushrooms