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

Savory Pear & Onion Galette with Lemon Verbena (Gluten Free and Dairy Free!)

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 pie dough recipe – I used cassava flour and palm shortening with a dash of salt. (Trisha Hughes has a great recipe.)
⅓ cup sweet onion – thinly sliced
½ tsp coconut oil
3 bosc pears – thinly sliced into ⅛”
1 tsp salt
1 tbsp lemon juice
½ tbsp flour (I use cassava)
1 tbsp fresh lemon verbena
½ tsp extra virgin olive oil
1 tsp honey
½ tbsp balsamic vinegar

 

Prepare your pie dough and roll it out onto a piece of parchment paper.

Preheat the oven to 375°F.

In a medium-sized skillet, lightly sauté onions with ½ teaspoon salt and coconut oil over medium heat for three minutes. Remove from heat and set aside.

Toss the sliced pears in ½ teaspoon salt, lemon juice, flour and lemon verbena.

Assemble the galette by first placing the onions on the rolled out pie dough. Leave a one inch edge around the perimeter to allow room for folding. Arrange the pears on top of the onions. Be careful to not layer more then three stacks of pears, as they will likely slide out of the crust while baking. Then fold over the edges to just cover a bit of the onions and pears.

Keeping the galette on the parchment paper, transfer it carefully onto a baking sheet.
Brush olive oil onto the dough and sprinkle with a dash of salt. Bake for 35 minutes.

While baking, mix together the honey and balsamic vinegar. Remove from oven and drizzle this over the galette.

Place back in the oven and continue baking 10 minutes until crust is golden brown.

Allow to cool for 15 minutes before serving and then top with more balsamic vinegar honey drizzle.

Enjoy!

Savory Pear & Onion Galette with Lemon Verbena

Savory Pear & Onion Galette with Lemon Verbena (Gluten Free & Dairy Free!)
Serves 4
Gluten free and dairy free savory galette with caramelized onions, bosc pears and fresh lemon verbena.
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Prep Time
10 min
Cook Time
48 min
Total Time
58 min
Prep Time
10 min
Cook Time
48 min
Total Time
58 min
Ingredients
  1. 1 pie dough recipe - I used cassava flour and palm shortening with a dash of salt.
  2. ⅓ cup sweet onion - thinly sliced
  3. ½ tsp coconut oil
  4. 3 bosc pears - thinly sliced into ⅛”
  5. 1 tsp salt
  6. 1 tbsp lemon juice
  7. ½ tbsp flour (I use cassava)
  8. 1 tbsp fresh lemon verbena
  9. ½ tsp extra virgin olive oil
  10. 1 tsp honey
  11. ½ tbsp balsamic vinegar
Instructions
  1. Prepare your pie dough and roll it out onto a piece of parchment paper.
  2. Preheat the oven to 375°F.
  3. In a medium-sized skillet, lightly sauté onions with ½ teaspoon salt and coconut oil over medium heat for three minutes. Remove from heat and set aside.
  4. Toss the sliced pears in ½ teaspoon salt, lemon juice, flour and lemon verbena.
  5. Assemble the galette by first placing the onions on the rolled out pie dough. Leave a one inch edge around the perimeter to allow room for folding. Arrange the pears on top of the onions. Be careful to not layer more then three stacks of pears, as they will likely slide out of the crust while baking. Then fold over the edges to just cover a bit of the onions and pears.
  6. Keeping the galette on the parchment paper, transfer it carefully onto a baking sheet.
  7. Brush olive oil onto the dough and sprinkle with a dash of salt. Bake for 35 minutes.
  8. While baking, mix together the honey and balsamic vinegar. Remove from oven and drizzle this over the galette.
  9. Place back in the oven and continue baking 10 minutes until crust is golden brown.
  10. Allow to cool for 15 minutes before serving and then top with more balsamic vinegar honey drizzle.
  11. Enjoy!
Sparkle Kitchen http://sparklekitchen.com/
Savory Pear & Onion Galette with Lemon Verbena

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