The cool weather makes me want to have a lot of soup and this week's soup is an amazing one - Roasted Root Vegetable Soup. The kids would say their favorite this week was the Kale Chips - our non-veggie kid devoured them. Then she cried when we said there were no more :) We did not yet use the green beans or peppers, but will surely do so in the next few days.
Week 17 Bounty:
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| Photo courtesy of Scotch Hill Farm, Broadhead, WI |
Tomatoes
Carrots
Provider Green Beans
Kale
Bell Peppers
Hot Peppers
Cilantro
Spicy Greens Mix
Mustard Greens
Leaf Lettuce
Cilantro
Spicy Greens Mix
Mustard Greens
Leaf Lettuce
Meal #1: kale, sage
Baked Kale Chips
1 head kale, washed and thoroughly dried2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. * Recipe from Melissa d'Arabian at foodnetwork.com
Hot Dogs
We always warm them in a fry pan. Oddly enough, our children won't eat them grilled or boiled. The basic staple of childhood and our kids are still picky. Hot dogs are unfortunately one of very few meats that our veggie-loving boy will eat.
Brown Butter Sage Pasta
3 Tbsp butter
6 whole sage leaves
Rest of package of whole sage leaves
Melt butter with sage leaves and a pinch of salt until it foams and begins to brown. Remove whole sage leaves and drain on a paper towel (they will be a crispy, yummy treat). Continue to swirl the butter sauce until it turns a rich chestnut brown. Crumble six of the sage leaves and add to butter. Add pasta to saucepan and sauté. Serve with fried sage leaves.
12 cups/4lbs variety chopped root vegetables (such as potatoes, sweet potatoes, parnsips, carrots, turnips, beets, radishes)
1 tsp salt
1/2 tsp pepper
3 Tbsp butter
1 1/2 cups onions, coarsely chopped
1/2 cup fresh heirloom celery
2 Tbsp garlic, finely chopped
6 cups chicken stock
2 Tbsp apple cider vinegar
2 cups tomatoes, chopped and seeded
1/2 tsp fresh gingerroot, minced
1/2 tsp cinnamon
1/4 tsp cumin
1/4 tsp curry
1/8 tsp cayenne pepper
Preheat oven to 425 degrees F. Combine vegetables in a large pot or Dutch oven. Toss with olive oil, salt and pepper. Spread vegetables evenly on jelly roll pan. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes. Meanwhile, melt the butter in your previously used large pot or Dutch oven over medium heat. Stir in the celery, onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in broth/stock and apple cider vinegar and bring to a simmer, uncovered. Add tomatoes and spices. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup. Season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.
6 whole sage leaves
Rest of package of whole sage leaves
Melt butter with sage leaves and a pinch of salt until it foams and begins to brown. Remove whole sage leaves and drain on a paper towel (they will be a crispy, yummy treat). Continue to swirl the butter sauce until it turns a rich chestnut brown. Crumble six of the sage leaves and add to butter. Add pasta to saucepan and sauté. Serve with fried sage leaves.
Meal #2: sweet potatoes, tomatoes, carrots, beets, turnips, onions, celery, garlic, ginger
Roasted Root Vegetable Soup
I'm not sure where this recipe originated from. We discovered it our first year with our CSA and have made it a number of times. I believe that I adapted it and added some spices. This week, once I chopped up all vegetables, I realized that I only had about six cups - so I only made half the recipe. It was the perfect amount for our family to enjoy. This is so amazing, though, I can't wait for more root vegetables and make a large batch to freeze.
2 tablespoon(s) olive oil12 cups/4lbs variety chopped root vegetables (such as potatoes, sweet potatoes, parnsips, carrots, turnips, beets, radishes)
1 tsp salt
1/2 tsp pepper
3 Tbsp butter
1 1/2 cups onions, coarsely chopped
1/2 cup fresh heirloom celery
2 Tbsp garlic, finely chopped
6 cups chicken stock
2 Tbsp apple cider vinegar
2 cups tomatoes, chopped and seeded
1/2 tsp fresh gingerroot, minced
1/2 tsp cinnamon
1/4 tsp cumin
1/4 tsp curry
1/8 tsp cayenne pepper
Preheat oven to 425 degrees F. Combine vegetables in a large pot or Dutch oven. Toss with olive oil, salt and pepper. Spread vegetables evenly on jelly roll pan. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes. Meanwhile, melt the butter in your previously used large pot or Dutch oven over medium heat. Stir in the celery, onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in broth/stock and apple cider vinegar and bring to a simmer, uncovered. Add tomatoes and spices. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup. Season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.
Meal #3: leaf lettuce
Salmon Salad
Allen and I love this and often have it with salmon or tuna. Our kids love lettuce and salads, but were not fond of this unfortunately.
Package of wild caught pink salmon
Lettuce
Newman's Own olive oil dressing
Croutons or sesame sticks
Meal #4: mushrooms, spicy greens
Steak with Mushrooms and Wild Rice
Pan-cooked small round steaks, then diced them and add them to Trader Joe's Wild Rice mix. Steamed chopped portabello mushrooms and added them to rice and steak. Served with steamed spicy greens (I added butter and some nutmeg to take off some of the bite). Delicious!
Other uses: cilantro, greens
Frozen cilantro
diced and frozen
Leftover greens - pureed
Washed, steamed and pureed all greens and froze into ice cube trays for storage and later use.
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