Cumin Roasted Sweet Potatoes & Avocado Salad

Hello,

This is one of the tastiest salads I have made in a while so I am excited to share it! It does take a little time to prepare but I promise, the payoff is worth it. Even if you don’t make the entire salad, just roast some sweet potatoes and make the dressing to drizzle on top. My 3-year-old son was eating the dressing straight from a spoon if that tells you anything 🙂

If you have a tried and true way to roast sweet potatoes, or even skillet roast them, by all means stick with it. I like this technique (borrowed from Cooks Illustrated) because I find it easier to cut them into an even width than to cut them into an even dice. The results are a creamy interior and a browned interior.

We hope you enjoy it!

Cumin Roasted Sweet Potatoes & Avocado Salad
make about 2 servings

Recipe notes: 1) the dressing makes more than is needed for two servings but the extra can be refrigerated and used for other purposes; 2) I used 1 teaspoon of cumin powder but I didn’t feel like the flavor came through much. I would use more next time but you can leave it out all together if you don’t like the flavor.

Ingredients:

  • For the roasted sweet potatoes
    • 1-1/4 pounds sweet potatoes (about 4 small to medium sized potatoes), thin ends trimmed, peeled and sliced 3/4″ thick
    • 1 tablespoon vegetable oil
    • 1 to 1-1/2 teaspoons cumin powder
    • 1/2 teaspoon fine sea salt
  • For the dressing
    • 1 small bunch of cilantro leaves and tender stems (about 1-1/2 cups packed)
    • 2 tablespoons lime juice
    • 1 tablespoon balsamic
    • 1/4 cup + 2 tablespoons vegetable oil
    • 2 teaspoons agave
    • 1 garlic clove
    • 1/2″ piece of fresh ginger
    • 1/4 teaspoon fine sea salt
  • For the salad
    • 1 bag of Awesome Asian & Lettuce Mix or other greens of choice
    • 1 avocado, thinly sliced
    • 1 scallion, thinly sliced
    • 2 tablespoons roasted pumpkin seeds

Directions

  • Toss the sweet potatoes with the vegetable oil, cumin powder and salt until thoroughly coated. Evenly arrange on a rimmed baking sheet lined with foil and then cover tightly with more aluminum foil. Place on the middle rack of a cold oven and heat to 425 degrees for 30 minutes. Remove from the oven, remove the top layer of foil, and flip the sweet potatoes over (they should be browned on the first side, but if not, put back in the oven for another 10 minutes or so). Cook for another 10-15 minutes, or until the second side is brown. Remove from the oven to cool.
  • While the sweet potatoes are roasting, add all of the dressing ingredients together in a blender and process on high for 30 seconds, or until full combined.
  • When you are ready to assemble the salad, divide salad greens between plates and toss lightly with dressing. Top with sweet potatoes, avocado, scallion and pumpkin seeds and serve.

 


Fall Fattoush Salad with Awesome Asian & Lettuce Mix

Hello!

Fattoush is a Middle Eastern salad consisting of toasted pita bread, fresh vegetables, greens, herbs and a lemony dressing. It makes a great side dish but you could also add cheese or your favorite protein source to make it a complete meal.

Traditionally, the fresh vegetables consist of tomatoes and cucumbers, which are easy to chop up and toss into the salad. But if it isn’t tomato season, that doesn’t mean you can’t make this salad. Simply swap out those items for some that are in season. Below, I have included delicata squash and kohlrabi but you can use just about anything you have on hand. I like the combination of a cooked vegetable (squash) and a fresh vegetable (kohlrabi).

You can also use any type of greens – here I used our Awesome Asian & Lettuce Mix but you could also use kale, Swiss chard, arugula, spinach or a mix of your favorite greens. Same goes for herbs – parsley, mint, cilantro or basil would work for the herbal component.

PS – don’t be afraid to eat with your fingers on this one! I found it was easier (and more fun!) when a fork wasn’t involved.

Fall Fattoush Salad with Awesome Asian & Lettuce Mix (Adapted from Cook’s Illustrated)
makes about 4 side servings or 2 main servings

Ingredients:

  • 1 (8-inch) pita bread
  • 4-1/2 tablespoons extra-virgin olive oil
  • 1-1/2 tablespoons lemon juice
  • 1 small garlic clove, minced
  • 1 medium delicata squash, cut in half lengthwise, seeds removed, then cut across into 1/2″ pieces
  • 1 medium kohlrabi, peeled and cut into matchstick sized pieces (add the greens into the salad too!)
  • 1 bag of Awesome Asian & Lettuce Mix or greens of choice
  • 1/4 cup chopped herbs of choice
  • 2 scallions, thinly sliced

Directions:

  • Adjust rack to middle position and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of pita and separate into 2 thin rounds. Cut each round in half. Place pitas, smooth side down, on wire rack set in rimmed baking sheet. Brush 1 1/2 tablespoons oil over surface of pita. (Pita does not need to be uniformly coated. Oil will spread during baking.) Season with salt and pepper to taste. Bake until pita is crisp and pale golden brown, 10 to 14 minutes. (Cooled pitas can be stored in zipper-lock bag for 24 hours.)
  • Whisk lemon juice, garlic, and 1/8 teaspoon salt together in small bowl. Let stand for 10 minutes.
  • Heat 1 tablespoon oil in a 12″ non-stick skillet over medium heat until shimmering. Add the squash and cook, stirring often, until spotty brown, about 6-8 minutes. Remove from heat and transfer to a large salad bowl.
  • Once the squash has cooled, add the kohlrabi, lettuce, herbs, scallions, lemon juice mixture and the remaining 2 tablespoons of olive oil. Crumble the pita into 1/2″ pieces and add to the bowl, tossing to combine. Taste, adding salt and pepper if needed. Serve immediately.

Hemp Seed “Ranch” Dressing

Hey!

I have noted before that I am not much of a salad person as I rarely find them satisfying. So when I do make one, it has to be packed full of different textures and tastes and usually includes a rich dressing. You don’t have to turn to oil, mayonnaise or sour cream to get a rich dressing, however. The ground up hemp seeds in this recipe provide a wonderful, creamy base with which you can add any number of flavorings. If you aren’t familiar with hemp seeds, check out this link for more information (they are a powerhouse of nutrition!).

The “cobb” salad in the picture includes grated carrots, roasted chickpeas, hard-boiled eggs, sliced apples and pickled radishes on a bed of kale. You can of course use this as a dressing for salads but with a little less water, it also makes a great dip for fresh veggies or chips.

Enjoy!

Hemp Seed “Ranch” Dressing (adapted from here)
makes enough for about 4-6 servings

Recipe notes: 1) if you want to serve this as a dip, use 1/4 cup water, but if you want more of a pourable dressing for a salad, use 1/3 cup water; 2) dill, chives, celery leaves, cayenne, Worcestershire sauce, and Tabasco are all optional add-ins, that I am sure would be great, I just didn’t have them on hand or want to make it spicy so my 2-year-old would eat it.

Ingredients:

  • 1/2 cup shelled hemp seeds (also called hemp hearts)
  • 1/4 – 1/3 cup water (see recipe note)
  • 1 scallion, sliced
  • 1 large garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 1-2 tablespoons chopped parsley
  • 1/4 teaspoon dried tarragon
  • Salt and pepper to taste
  • Other add-ins as desired (see recipe note)

Directions:

  • Add all ingredients to a blender or small food processor and puree until smooth. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 7 days. Note: the dressing will thicken slightly after it has been chilled.

Weekly Farm Notes :: February 3rd, 2016

Hello,

Not much to report here this week. Just a reminder – if you are on social media, please tag any pictures you post with #tanthillfarm so we can see what you create with our produce!

See you tomorrow at market!

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February 3rd Produce

Here are the items you can expect at Market {M} or in the CSA share {CSA}:

  • Tender Collards {M/CSA}: if you haven’t already, check out our new Collard Greens Relish recipe! I am planning to take the vegan cornmeal dough recipe below (which can be used for pizza!) and roll it thinly enough for crackers. I haven’t tried it yet but thought I would include the recipe if you want to play around and have something tasty to serve with the relish.
  • Ford Hood Swiss Chard {M/CSA}: this is a great substitute for spinach so here are some ideas of how to use it: Spinach Salad with Warm Brown Butter Dressing, Hot Spinach Dip, Spinach Quiche, and Spinach and Chickpeas. We also have lots of Swiss chard recipes on our Recipes page!
  • Red Russian & Toscano Kale {M/CSA}: I was looking for new smoothie ideas and came across one called Tastes Like Ice Cream Kale Smoothie. I guess the title worked because I clicked on the link and am including it here – it does sound good!
  • Spicy Asian Mustard Greens {M}: have you tried our Mustard Greens Soup with Poblanos and Almonds? It is straight forward in approach but complex in flavor. Give it a try and you won’t be sorry!
  • Salad or Saute Mix {CSA}: this mix includes young kale, Spigarello broccoli rabe leaves, mild and spicy mustard, spicy arugula, spinach, salad burnet and leaf celery! When you have an intense mix of greens, you need an equally flavorful salad dressing to match. Here are a few to consider: Avocado Lemon Dressing, Carrot Ginger Dressing, Lemon Tahini Dressing, or Vegan Caesar Dressing. Now you have no excuses to have a boring salad!
  • Pesto Base {CSA}: as we all know by now, pesto is an Italian sauce typically consisting of garlic, basil, pine nuts, Parmesan and olive oil. This week, you will receive a pesto “base” which means we have blended the garlic, our own greens (standing in for the basil) and olive oil and you can add whatever cheese and nuts your heart desires! There are so many combinations of nuts and cheese, you can really use just about anything, but here are some recipes to consider:

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Recipe :: Cornmeal Dough

This recipe is from The Homemade Vegan Pantry and was intended for pizza dough. I am planning to experiment and make it into crackers but I haven’t tested it yet, making it great for those adventurous souls out there 🙂

Ingredients:

  • 2 cups cornmeal
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons sea salt
  • 1/3 cup olive oil
  • 1 cup water

Directions:

  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder and sea salt. Drizzle in the olive oil and whisk together until the dry ingredients are moist and resemble sand. Whisk in the water and form into a cohesive dough. Divide into two even sections, form each section into a disk and wrap with plastic wrap. Let chill in the refrigerator for 30 minutes.
  • Adjust oven rack to the middle position and heat to 400 degrees.
  • Dust a large piece of parchment paper with a little flour (you will be transferring this piece of parchment to a rimmed baking sheet so size accordingly). Remove one piece of dough from the refrigerator and roll out thinly into an even cracker-like thickness. You can either leave it in one large piece and break it up after it has baked or cut it into the desired shape beforehand. Either way transfer the dough to the baking sheet and bake until slightly brown and crispy, about 10 minutes, making sure to check them a few times before for doneness. Allow to cool completely on the baking sheet. They can be stored in an air-tight container for up to a week.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Are you as jealous as I am that you didn’t get to attend the latest installment of the Scenic City Supper Club?!


Weekly Farm Notes :: Dec 2nd, 2015

Hello!

This is the last week of our “Falling into Greens” CSA session. We are offering three separate pickups this week – 1st at market tomorrow, 2nd at Brainard Market on Saturday and 3rd on Main Street on Saturday. Please make sure you have prearranged your pickup with Mark & Gina.

In case you missed it, we have a new preservation post this week on Stem Jam. We get a lot of greens and a lot of stems! Stash them away in the freezer and make this jam at the end of the week.

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December 2nd Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Tender Collards {M/CSA}: I have been interested in making West African Peanut Soup for a while, but it is definitely on my list now that I found a recipe with collard greens added in!
  • Rainbow Swiss Chard {M/CSA}: although the cold and rain makes us crave cooked, hearty food, don’t neglect getting a daily dose of raw greens! This article will give you lot of tips to make a Swiss chard smoothie taste great.
  • Red Russian & Toscano Kale {M/CSA}: noodles of any kind make for quick weeknight meals. Check out this Garlic Soba Noodles recipe and toss in any number of the greens suggested.
  • Spicy Large Leaf Arugula {M/CSA}: the spiciness of these greens is a great counterpoint to richer dishes. Add some to egg salad, pizza or mac’n’cheese!
  • Red & Green Mild Mustard {CSA}: check out our new Indian Inspired Green Sauce with Potatoes for a tasty way to use your mustard greens!
  • Beets {CSA}: have you tried beet kvass yet? I tried it for the first time a month ago and loved the results! I fermented mine a few days longer than is recommended in the link above so mine was probably a bit funkier. I used most of the juice and beets in smoothies but the juice is great straight, mixed with syrups or sparkling water or in a cocktail.
  • Daikon Radish {CSA}: although this Sweet Pickled Daikon Radish recipe was designed for canning, just store in the refrigerator to keep it easy.
  • Kohlrabi {CSA}: our Kohlrabi Hash Browns recipe is great for a quick weeknight meal or a lazy Sunday brunch.
  • Green Butterhead & Drunken Woman Frizzy Headed Lettuce {CSA}: looking for some salad inspiration? Take a look at The Essential Elements to a Satisfying Salad post and make a salad you’ll love.
  • Spicy Asian Mustard Greens {M}: check out our new Indian Inspired Green Sauce with Potatoes for a tasty way to use your mustard greens!
  • Jerusalem Artichokes {M}: have you tried these fried yet? I have made “chips” where they were thinly sliced and then fried but I haven’t tried them battered and fried. This recipe sounds great if you want to try your hand at it!
  • Awesome Asian Salad Mix {M}: sometimes, you just need to hard boil or fry and egg and call it dinner. Spice that idea up a bit and make this Mixed Green Salad with Egg, Avocado and Creamy Lemon-Dill Dressing.
  • Cilantro {M}: we all need quick, flavorful, make-ahead sauces that taste great on just about anything. Add this vegan Spicy Cilantro Sauce recipe to the list.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? This week, she explores the wonders of making a pan sauce…if you haven’t made one before, you need this information!


Roasted Radish and Salad Turnip with Barley Salad

Hello!

Just a quick recipe for roasted radishes and salad turnips. I had only eaten them raw until very recently and I like the change that roasting brings. I tossed mine with a simple barley salad but you could just serve these as a side dish on their own.

If you do serve these with the barley salad, I would suggest checking out our salad post here for some tips and tricks to building a salad. In that post, I described the elements I think are essential for a great salad, and they apply here too.

  • Both raw (radish / salad turnip greens) and cooked (radishes / salad turnips ) textures
  • Hits on most of the 5 basic flavors – bitter (radishes), sweet (sherry vinegar & honey dressing), sour (sherry vinegar and honey dressing), salty (Parmesan cheese), umami (Parmesan cheese)
  • Ample amount of protein (not a lot in this salad but the cheese does offer some)
  • Cohesive dressing (sherry vinegar & honey dressing)

Give this technique a try and let us know what you think!

Roasted Radish & Salad Turnips with Barley Salad
4 servings

Ingredients:

  • 1 cup pearled barley, rinsed to remove excess starch
  • Vegetable oil
  • Salt and freshly ground pepper
  • 3-4 large radishes, greens removed and reserved, stem end removed, and sliced in quarters
  • 3-4 large salad turnips, greens removed and reserved, stem end removed, and sliced in quarters
  • 1 teaspoon minced shallot (from about 1 small shallot)
  • 1 teaspoon honey
  • 1 tablespoon sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • Shaved Parmesan and thinly sliced reserved greens for serving

Directions:

  • For the barley: Line a rimmed baking sheet with aluminum foil and set aside. In a medium saucepan with a tight fitting lid, bring 3 cups of water and a big pinch of salt to a boil. Add the rinsed barley and a drizzle of vegetable oil (to reduce foaming) and return to a simmer. Cover and cook, stirring occasionally, until tender and the water is absorbed, about 35-40 minutes. Spread out evenly on the rimmed baking sheet and allow to cool (this will ensure the grains don’t clump up and stick together).
  • For the radishes and salad turnips: adjust oven rack to the middle position and preheat to 450 degrees. Line a rimmed baking sheet with aluminum foil and set aside. Toss prepared radishes and salad turnips with about 1-2 teaspoons vegetable oil and sprinkle with salt and pepper. Spread evenly on the rimmed baking sheet and roast on the middle rack until the first side in golden brown, about 15 minutes. Flip and roast on the other side until golden brown, about another 10 minutes. Test doneness with a paring knife and set aside.
  • For salad: whisk together the shallots, honey, sherry vinegar, olive oil and salt and pepper to taste. Toss dressing with barley and roasted vegetables in large serving bowl. Top with thinly sliced greens and Parmesan and serve.

The Essential Elements to a Satisfying Salad

Hey!

Have you ever stopped to consider what makes a great salad? I am talking about salads you would eat as a meal and feel satisfied afterwards. I have been thinking of this lately as the “Fall into Greens” CSA is starting this week and we will soon have a lot more greens in our life (yay!). Let’s evaluate the Mango & Curried Chickpea Salad you see in the picture above in hopes you can make your own delicious salads without a recipe.

This salad is from one of my all time favorite cookbooks – Plenty More by Yotam Ottolenghi. It contains curry spiced chickpeas, blanched cauliflower, sauteed onion, fresh mangoes, hot green chile, cilantro, lime juice, and fresh baby spinach. Here is what I think makes this salad sound so amazing:

  • Both raw (spinach, mango) and cooked (cauliflower) textures
  • Hits on most of the 5 basic flavors – bitter (curry spices), sweet (mango), sour (lime juice), salty, umami
  • Ample amount of protein (chickpeas)
  • Cohesive dressing (here he just uses lime juice as there was enough oil used to prepare the other ingredients)

You can take this example and apply it to almost any salad you wish to prepare. Below I have listed different items you can use to achieve these fundamental elements.

  1. Raw Texture
    • Salad greens
      • Don’t limit salad greens to spinach/spring mix – add other raw greens such as kale, mustard, Swiss chard, arugula, radicchio
      • Toss fresh herbs in your green mix for another layer of flavor
    • Vegetables
      • I believe the vegetables listed below are great when added raw to a salad given they are thinly sliced or chopped into bite-sized pieces.
        •  Carrots
        • Radishes
        • Cabbage
        • Bell peppers
        • Cucumbers
        • Tomatoes
        • Fennel
        • Scallions
    •  Fruit
      • Same goes with fruit – just make sure they are cut into bite sized pieces.
        • Apples
        • Pears
        • Citrus – oranges, grapefruit
        • Melon – cantaloupe, watermelon
        • Stone fruit – peaches, plums, cherries, apricots
        • Mango
        • Pineapple
        • Figs
        • Grapes
        • Berries – strawberries, blackberries, blueberries
  2. Cooked Texture
    1. Vegetables – think of different ways to incorporate flavor into cooked vegetables – roasting, grilling, broiling, etc.
      • Potatoes
      • Sweet potatoes
      • Summer squash
      • Winter squash
      • Eggplant
      • Roasted red peppers
      • Broccoli
      • Cauliflower
      • Brussels sprouts
      • Beets
      • Asparagus
      • Artichokes
      • Green beans
      • Celery root
      • Corn
    2. Grains – cooked grains are a great way to add texture and extra nutrition – just make sure to use techniques that yield separate grains. Don’t forgot the taste and texture you can add with croutons and chips.
      • Quinoa
      • Barley
      • Rice
      • Hominy
      • Amaranth
      • Buckwheat
      • Teff
      • Wheat berries
      • Bread – croutons
      • Corn products – tortilla chips
    3. Protein (see section below)
  3. Savory Flavor (NOTE: I am combining umami, bitter and sour flavors in this section as there is a lot of crossover)
    • Vegetables
    • Meat / meat substitute
    • Mushrooms
    • Cheese
    • Olives
    • Capers
    • Sun-dried tomatoes
    • Miso
    • Tamarind
    • Wine
    • Citrus
  4. Sweet Flavor
    • Fruit – fresh, dried
    • Shredded coconut
    • Glazed nuts
    • Sweeteners added to your vinaigrette
      • Sugar – granulated, brown, coconut
      • Honey
      • Maple syrup
      • Sorghum
      • Jams and jelly
      • Sweet spices – cinnamon, nutmeg, cloves, allspice
  5. Protein
    • I don’t know about you but I need protein in a salad to make it a meal. Of course you can use different types of meat or fish but there are plenty of vegetarian options too:
      • Beans – chickpeas, black beans, pinto
      • Lentils – French lentils hold their shape really well and are a great source of protein
      • Quinoa
      • Tofu – I am partial to fried tofu when used in a salad
      • Tempeh
      • Seitan
      • Edamame
      • Nuts – peanuts, walnuts, almonds, cashews, pistachios
      • Seeds – sesame, sunflower, poppy, hemp
      • Cheese – goat, cheddar, feta
      • Eggs – hardboiled
  6. Cohesive Dressing
    •  Think of the dressing last as you can usually integrate flavors you may be missing elsewhere. For example, if you don’t have anything sweet in your salad, use a sweetened dressing. If you have a lot of cooked flavors, brighten up the salad with a more acidic dressing.
    • The ratio of 3 PARTS OIL to 1 PART ACID will give you a wonderful homemade dressing
      • Types of oil: olive oil, vegetable oil, hazelnut oil, walnut oil, sesame oil
      • Types of acid: white wine vinegar, red wine vinegar, balsamic vinegar, sherry vinegar, rice vinegar, lemon juice, lime juice, orange juice
      • Add mustard, yogurt, pureed avocado, fruit juice, jelly, honey, herbs, etc to add body / interest
    • Here are some of my favorite dressings:
      • Mustard-balsamic vinaigrette
        • Add mustard, minced shallot and thyme to a basic oil/vinegar mixture
        • Can add a savory element when needed
      • Herb vinaigrette
        • Add minced fresh herbs of choice to a basic oil/vinegar mixture
        • Can add freshness when needed
      • Citrus vinaigrette
        • Add citrus juice and/or grated zest in place of vinegar
        • Can add freshness and/or acidity when needed
      • Blue cheese dressing
        • Add creme fraiche and blue cheese crumbles
        • Can add richness to an otherwise lean salad

How do you make your salads satisfying? We would love to hear from you!