I honestly can’t tell most days whether it’s supposed to be fall or still summer. The leaves are just starting to change, the root vegetables are ABUNDANT, and occasionally there’s an actual chill in the air in central Illinois.
Since we’re wrapping back around, in a way, to some beginning-of-the-season offerings (greens, herbs, radishes), I thought I’d pull up selections from prior weeks. Do you have any favorites? We’d love to hear from you! Check out our Facebook page and message us!
Carrot salad w/ harissa & feta & mint
This dish is one of my favorites from Smitten Kitchen, and a great alternative to green salads when you have vegetarians to feed. It’s absolutely amazing when made with locally-grown carrots. If you haven’t had them raw, you’re in for a treat; they’re almost as surprising as a local tomato, I think. This recipe is great with or without the harissa — a spicy, garlic-y paste/spice mix. You can make your own, substitute it with another garlic-y chili paste, or just leave it out altogether.
Pantry Check / Shopping list: carrots, caraway seeds (optional), cumin seeds, paprika, harissa (optional), sugar, lemon, flat leaf parsley, fresh mint, feta cheese.
Vegetable Frittata with Greens and Potato
Here’s a base recipe for the frittata (from Epicurious). To that base, add what you have! I like greens, herbs, potatoes, cheese, maybe some bacon or ground pork. If you have leftover roasted root veggies, chop them up (bite-sized) and add them as well; I think it actually works best when you have pre-cooked potatoes (or carrots or sweet potatoes)!
Pantry Check / Shopping List: chives, spinach or kale, eggs, potatoes, milk, sausage (optional), goat cheese (chevre).
(Be sure to check out this post on soups generally)
Irish Carrot Soup (Food and Wine) – onion and potato, and lots of butter and cream
Polenta with Greens
So easy, though it does call for a lot of stirring. There are a lot of recipes out there for polenta with a braised or steamed green (try beet greens!). This recipe from Food.com has swiss chard and a topping with dried fruits and nuts, as well as cheese (which is a must for polenta, in my opinion).
Pantry Check / Shopping List: Swiss chard, crushed red pepper flakes, golden raisins, yellow cornmeal, milk, grated parmesan cheese, pine nuts.
Green Chickpea & Chicken Curry w/ Beet Greens
Green Chickpea & Chicken Curry w/… The recipe is written for swiss chard, but did you know that beet greens are like identical cousins? They’ll do very nicely in this recipe.
Pantry Check: chicken thighs, shallots, green curry paste, chili paste, ginger, coconut milk, chickpeas, greens
Magic Sauce – From 101 Cookbooks, this stuff is like liquid gold… use it on eggs, pasta, potatoes, just about anything.
Pantry Check: fresh rosemary, fresh thyme, fresh oregano, paprika, garlic, bay leaves, red pepper flakes, lemon juice