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

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!

Carrot Ginger & Apple Soup

Rich, carrot puree soup with fresh ginger and apples. 

 Carrot Ginger & Apple Soup

Roasted Butternut Squash Wild Rice with Crispy Chard

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. 

 

Roasted Butternut Squash Wild Rice with Crispy Chard

¼ cup wild rice
¼ cup long grain brown rice
1 cup water
1 cup chicken broth
1 tsp salt
½ cup onion – minced
1 cup butternut squash – cubed
1 tsp cooking fat (lard or coconut oil)
1 bunch fresh chard – stems removed
freshly ground black pepper to taste


Soak both rices in one cup water overnight or at least one hour before cooking.
Preheat oven to 400°F.
Drain water from rice.

In a medium sized pot, saute the onion over medium heat with one tablespoon of chicken broth for 3 minutes. Add the rice, remaining chicken broth and ¼ tsp salt. Bring to a boil. Reduce to simmer and cover for 20 minutes until all broth is absorbed into rice.

Toss the butternut squash in a ½ teaspoon cooking fat and ¼ teaspoon salt. Spread evenly onto a roasting pan.

Then lightly coat the chard leaves with ½ teaspoon cooking fat. Line a roasting pan with parchment paper and spread out the chard leaves. Sprinkle with ¼ teaspoon salt.

Roast the butternut squash and chard simultaneously. The chard will be done in five minutes. The squash will take 20 minutes.

Toss the squash with the rice and then crumble in the crispy chard. Add remaining salt and freshly ground black pepper to taste.

Enjoy!

Roasted Butternut Squash Wild Rice with Crispy Chard
For a bigger flavor, drizzle your favorite dressing over the rice dish. I love the mix of sage, garlic and maple syrup in this Maple Sage Miso Vinaigrette.

 

Maple Sage Miso Vinaigrette
by Local Roots NYC member, Lee Harman

1 bunch fresh sage
¼ cup rice vinegar
1 tbsp mellow white miso
1 tbsp dijon mustard
1 tbsp maple syrup
1 – 2 cloves garlic (fresh or roasted)
⅓ cup extra virgin olive oil
½ c neutral oil (canola, vegetable, avocado, etc)

Pick sage off stems.  You can save the stems for stock or discard; they are too tough to blend and may make your dressing bitter.  Add sage, vinegar, miso, mustard, maple syrup, and garlic to blender or food processor.  Purée until it’s as smooth as you can get it. Slowly pour in the oils.  Going slow is key here, because if you go too quickly the dressing will ‘break’ and separate.  Add salt and pepper to taste.  The dressing is ready to use right away, and can be stored in the fridge for up to 2 weeks.

Miso sage vinaigrette goes great on a salad with Local Roots NYC seasonal veggies or your local farmers’ market picks. Local Roots NYC builds a vibrant community around local food through a network of full diet CSAs and connect thousands of New Yorkers with local, sustainable produce. 

 Roasted Butternut Squash Wild Rice with Crispy Chard

Roasted Butternut Squash Wild Rice with Crispy Chard
Serves 4
Yummy, savory fall side dish with wild rice, butternut squash and crispy chard.
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. ¼ cup wild rice
  2. ¼ cup long grain brown rice
  3. 1 cup water
  4. 1 cup chicken broth
  5. 1 tsp salt
  6. ½ cup onion - minced
  7. 1 cup butternut squash - cubed
  8. 1 tsp cooking fat (lard or coconut oil)
  9. 1 bunch fresh chard - stems removed
  10. freshly ground black pepper to taste
Instructions
  1. Soak both rices in one cup water overnight or at least one hour before cooking.
  2. Preheat oven to 400°F.
  3. Drain water from rice.
  4. In a medium sized pot, saute the onion over medium heat with one tablespoon of chicken broth for 3 minutes. Add the rice, remaining chicken broth and ¼ tsp salt. Bring to a boil. Reduce to simmer and cover for 20 minutes until all broth is absorbed into rice.
  5. Toss the butternut squash in a ½ teaspoon cooking fat and ¼ teaspoon salt. Spread evenly onto a roasting pan.
  6. Then lightly coat the chard leaves with ½ teaspoon cooking fat. Line a roasting pan with parchment paper and spread out the chard leaves. Sprinkle with ¼ teaspoon salt.
  7. Roast the butternut squash and chard simultaneously. The chard will be done in five minutes. The squash will take 20 minutes.
  8. Toss the squash with the rice and then crumble in the crispy chard. Add remaining salt and freshly ground black pepper to taste.
  9. Enjoy!
Sparkle Kitchen http://sparklekitchen.com/

 Roasted Butternut Squash Wild Rice with Crispy Chard