Squash Curry Soup
Crafted by Willy Street Co-op
Prep 20m; Cook 30m; Serves 3
1 Tbs. olive oil
1/2 c. yellow onions, diced
salt
pepper
1 1/2 lb. butternut squash, cubed
1 clove garlic, minced
1 apple, cubed
1 Tbs. curry powder
1 tsp. powdered ginger
1/2 tsp. ground yellow mustard
1/2 tsp. white pepper
1/2 tsp. rubbed sage
1/2 tsp. cinnamon
Pinch ground nutmeg
1 tsp. grated fresh ginger, grated
1 1/2 c. coconut milk
2 Tbs. frozen apple juice concentrate
2 1/3 c. water
2 Tbs. lime juice
1 scallion
Directions: Warm the oil in a heavy soup pot over medium high heat. Sauté onions with a pinch of salt and pepper in the oil until translucent, about 8 minutes. Add the garlic and sauté until aromatic, about a minute longer. Add the butternut squash and apple, then the curry powder, powdered ginger, ground mustard, white pepper, sage, cinnamon, nutmeg, and fresh ginger. Sauté for 1 minute, until fragrant. Stir in the coconut milk and a dash of salt and pepper. Add the apple juice concentrate and water, and bring the soup to a boil, skimming any foam that rises. Reduce to medium, and simmer until vegetables are tender. Remove from heat, and puree soup with immersion blender, or in a blender or food processor. Stir in the lime juice. Taste and adjust seasoning. Serve hot, garnished with scallions.
Wild Rice Pilaf
From Willy Street Co-op
Prep 15m; Cook 30m; Serves 4
1/4 c. olive oil
1 carrot, chopped
1/2 onion, chopped
1 celery stalk, chopped
1 tsp. ginger, grated
6 button mushrooms, chopped
1 tsp. cinnamon
1 c. wild rice
1 Tbs. sage
2 c. vegetable stock
1 c. dried cranberries
3 Tbs. balsamic vinegar
salt
pepper
Directions: Heat the olive oil in an 8-quart pot over medium heat until light smoke begins to rise. Add the carrot, onion, celery, and ginger, and sauté until light brown in color. Add the mushrooms and continue cooking for about 3 more minutes. Stir in the cinnamon, rice, sage, and vegetable stock and bring to a boil. Reduce the heat to low, cover, and cook for about 30 minutes, until rice is soft and slightly chewy. Uncover, and fold in the cranberries and vinegar. Season with salt and pepper to taste.
Apple-Potato Latkes
Adapted from www.cooking.nytimes.com.
Squeezing as much moisture as possible out of the apple-potato-onion mixture is the key to crispy pancakes.
Prep 30m; Cook 10m; Makes approx. 12
2 apples, shredded
1 russet potato, shredded
1 yellow onion, shredded
2/3 c. all-purpose flour
3 eggs
1 tsp. kosher salt
1 1/4 tsp. baking powder
1/2 tsp. black pepper
olive oil
apple sauce
sour cream
Directions: Combine the apples, potato, and onion on a large, clean dish towel. Squeeze to release as much liquid as possible. Place the mixture in a large bowl, and add the flour, eggs, salt, baking powder, and black pepper. Stir until the flour is absorbed.
Line a large plate with several layers of paper towels. Pour about 1/4 inch of olive oil into a heavy pan and heat over medium-high heat. When hot (add a drop of batter to the oil and it will sizzle when hot), place heaping tablespoonfuls of the batter into the pan, cooking the latkes in batches, with 3 or 4 in the pan at once. Use a spatula to gently press the batter into disks. Flip the latkes when the edges are crispy and golden, after about 2-3 minutes. Continue to cook on the other side until deeply golden, 2-3 minutes. Transfer the latkes to the paper towel-lined plate, and continue cooking latkes until the batter is gone. Serve with applesauce or sour cream, if you like.
Breakfast Casserole
Adapted from allrecipes.com
Prep 20m; Cook 1hr; Serves 4
1 Tbs. vegetable oil
4 vegetarian breakfast “sausage” patties or 5 oz. seasoned pork or turkey sausage
3 Tbs. onion, finely chopped
2 c. shredded potatoes, drained and pressed (about 2 large potatoes)
4 tsp. butter, melted
1/4 lb. mild cheddar cheese, shredded
1/2 c. small curd cottage cheese
3 large eggs
salt and pepper to taste
Directions: Preheat oven to 375ºF. Lightly butter a 9-inch square baking dish or pie pan. In the prepared baking dish, stir together the shredded potatoes, butter, and salt and pepper to taste. Press the mixture on to the bottom and sides of the baking dish. Bake potato crust in the preheated oven for 25 minutes. While crust is baking heat the oil in a heavy skillet; place breakfast patties and onion in skillet. Cook over medium heat until onion is limp. Drain if needed, crumble the patties, and set mixture aside. In a bowl, beat the eggs with the cheeses. Stir in the sausage-onion mixture, and season to taste with salt and pepper. Pour over the potato mixture. Bake 30 minutes in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.
Brussels Sprout and Chorizo Beer Hash
Adapted from www.food52.com
Prep 20m; Cook 40m; Serves 4
1 lb. Brussels sprouts
4 red potatoes
1 Tbs. olive oil
3 chorizo sausages
1 clove garlic, minced
1 shallot, minced
salt
pepper
1 c. beer
2 Tbs. butter
4 eggs
Directions: Bring two medium pots of salted water to a boil. Cook the Brussels sprouts in one pot for 5 minutes, then drain. Cook the potatoes in the other pot for 10 minutes, and drain.
Heat the olive oil in a large, deep sauté pan over medium-high heat. Add the chorizo, and cook, stirring, for 5 minutes. Stir in the garlic and shallots and cook for 3 minutes, add salt and pepper to taste. Trim the bottoms of the Brussels sprouts, and slice lengthwise in half. Add to the sauté pan with the chorizo, and cook until beginning to brown, about 7 minutes. The bottom of the pan will begin to develop a crust, this is fine.
Peel the potatoes and cut into 1-inch cubes. Add to the sauté pan, and gently stir to incorporate. Add more salt and pepper to taste. Add the beer, and scrape up the browned bits from the bottom of the pan. Let cook about 5 minutes, until the potatoes begin to brown. If there are still more bits stuck to the pan, add a little more beer to deglaze.
In a medium skillet, melt the butter over medium heat. Add the eggs and cook, stirring frequently, until cooked but still soft. Serve the egg over the hash, while hot.
Lily’s Beef Stew
From Lily of the Willy West Deli
Prep 30m; Cook 4h; Serves 8
2 lb. beef chuck roast
1 Tbs. olive oil
3 onions, chopped
5 cloves garlic, minced
1 Tbs. thyme
1 tsp. rosemary
1/2 tsp. crushed red pepper flakes
1 bay leaf
salt
black pepper
1 1/2 qt. beef stock
1 1/2 Tbs. tomato paste
1/4 c. red wine
2 carrots, chopped
2 celery stalks, chopped
5 potatoes, chopped
Directions: Preheat oven to 350˚F. In a large Dutch oven, combine the chuck roast, olive oil, onion, and garlic. Sprinkle with thyme, rosemary, crushed red pepper, bay leaf, and salt and pepper. In a medium saucepan, bring the beef stock to a gentle simmer over medium heat. Add the tomato paste and red wine, and stir until well combined. Pour the stock mixture into the Dutch oven. Cover and cook in the preheated oven for 3 1/2 hours, then fold in the carrots, celery, and potato. Return to the oven and cook, covered, for another 30 minutes to 1 hour, until the meat is very tender and the vegetables are done. Enjoy!
Braised Pork with Fuyu Persimmon
Adapted from www.epicurious.com.
This dish is almost like a tagine-style stew, and highlights persimmons wonderfully. Serve with some basmati rice to soak up the sauce.
Prep 30m; Cook 2h; Serves 10
2 1/2 lb. boneless pork shoulder
3/4 tsp. salt
1 1/2 Tbs. vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 celery rib, minced
1 clove garlic, minced
1 Tbs. cumin
2 tsp. coriander
1 tsp. turmeric
1/8 tsp. cayenne
2 c. water
14 oz. tomatoes, chopped
1 1/2 lb. Fuyu persimmons, chopped
1/2 c. scallion, chopped
Directions: Place oven rack in lower third of oven and preheat oven to 350˚F. Pat pork dry with paper towels, then sprinkle with salt. In a 6-quart Dutch oven or other large, heavy, oven-safe pot, heat the oil over medium-high heat until hot but not smoking. Brown the pork in the pot, about 2 1/2 minutes per side. Transfer to a large bowl as you go. Add more oil if needed between batches.
Pour off all but 1 tablespoon of fat from the pot. Over medium heat, cook the onion, bell pepper, and celery until softened, 3-5 minutes. Stir in the garlic, cumin, coriander, turmeric, and cayenne, and cook, stirring, for 1 minute. Transfer the pork and any accumulated juices from the bowl back into the pot. Add the water and tomatoes, and bring to a simmer over medium heat.
Cover the pot, then transfer to the oven. Braise about 1 hour 45 minutes, until very tender. Add the persimmons to the pork, partially cover the pot, and cook another 10 minutes. Remove from oven, add salt and pepper to taste, and top with the chopped scallions.
Butternut, Sweet Potato and Red Lentil Stew
Adapted from www.ohsheglows.com
Prep 20m; Cook 40m; Serves 4
1 onion, chopped
4 cloves garlic, minced
3 c. butternut squash, diced
1 sweet potato, chopped
4 Tbs. olive oil
salt
3 c. vegetable broth
14 oz. diced tomatoes
14 fl. oz. coconut milk
1/2 c. red lentils
3 Tbs. tomato paste
1 1/2 tsp. turmeric
1 1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
black pepper
3 tsp. apple cider vinegar
1 bunch chard, chopped
Directions: Heat the olive oil in a large pot over medium heat, and sauté the onion and garlic for 3-5 minutes, until softened. Stir in the squash and sweet potato, and add a pinch of salt. Sauté for 5 minutes. Pour in the broth and stir in the tomatoes, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, and salt and pepper to taste. Stir to combine, then increase heat and bring to a boil. Reduce heat to medium, stir, and simmer uncovered, stirring occasionally, for 30 minutes, until the squash and sweet potato are tender. Stir in the vinegar and chard. Continue to cook until the chard is wilted. Taste, and adjust seasonings as needed. Enjoy warm.
Banana Nut Bread
Adapted from www.ohladycakes.com.
This banana bread is more a bread than a cake, and is just barely sweet. You can increase the sugar to 1 cup (or even 1 1/4 cup for a very sweet, dessert banana bread). Use very very ripe bananas.
Prep 15m; Cook 1h; Serves 12
1/2 c. almond milk
1 1/2 tsp. apple cider vinegar
4 bananas
3/4 c. sugar
3/4 c. coconut oil
1 Tbs. vanilla extract
dash cinnamon
1 tsp. salt
1 tsp. baking soda
3 c. white whole wheat flour
1/2 c. walnuts, chopped
Directions: Preheat oven to 350ºF. Lightly grease a 1 1/2 pound loaf pan, and set aside. Whisk together the almond milk and apple cider vinegar in a small bowl and set aside. In a large mixing bowl, use an immersion blender to blend the bananas until smooth. Stir in the sugar, coconut oil, vanilla extract, cinnamon, salt, and baking soda. Stir in half of the flour. Whisk in the almond milk and vinegar mixture, then use a rubber spatula to fold in the remaining flour and the chopped walnuts. Stir just until combined, but be careful not to overmix. Pour the batter into the prepared pan. Bake for 50-55 minutes, until a toothpick comes out clean. Allow to cool for 10 minutes in the pan. Invert onto a wire rack and allow to cool completely, then enjoy! This bread will keep, loosely covered at room temperature, for up to three days.
Colombian Ajiaco (Chicken and Potato Soup)
Adapted from www.thekitchn.com
Prep 30m; Marinate 8h; Cook. 1h; Serves 4
2 chicken breasts
1 yellow onion, chopped
5 cloves garlic, minced
1 Tbs. coarse salt
2 Tbs. olive oil
1 Tbs. black pepper
4 c. chicken stock
1 1/2 lb. potatoes, chopped
1 1/2 c. corn kernels
1 bunch green onions, chopped
1 bunch cilantro, chopped
2 Tbs. dried oregano
2 avocadoes, cut into cubes
1/2 c. sour cream
2 Tbs. capers
1/2 c. chopped cilantro leaves
Directions: Place the chicken in a casserole dish, and top with the onion and garlic, then the salt and pepper. Cover and refrigerate for at least 8 hours, and up to 24. In a large Dutch oven or other heavy pot, heat the olive oil over medium-high heat. Add the chicken with the garlic and onion, and brown for about 3 minutes on each side. Add the stock and raise heat to high. Bring to a boil, then lower heat to medium-low and cover. Simmer for 30 minutes, until the chicken is tender. Transfer the chicken to a dish, leaving the liquid. When the chicken is cool enough to handle, remove and discard the skin, and tear the chicken into strips and remove and discard the bones. Set aside.
Set the potatoes in the pot of cooking liquid over medium-high heat. Cover, and cook for 5 minutes. Stir in the corn, then add the bunches of cilantro and green onions, and the oregano. Lower the heat to medium and simmer until the potatoes are cooked through, about 20 minutes. Remove and discard the cilantro and green onions, and return the chicken to the pot and cook until heated through. Serve the soup with avocado, sour cream, chopped cilantro, and capers at the table for garnish.
