Celeriac Quiche
Adapted from www.vegsoc.com.
This quiche is the ilk that makes one’s mouth sing. Yes, it is time consuming. Yet it is toothsome. Dreamy. Warm. Cheesy. You may find yourself closing your eyes as you chew, while your dinner companion’s brow furrows with the effort of trying to identify the subtle flavor that you know to be nutmeg. Perfection wrapped in piecrust.
Serves 6.
8 oz. button mushrooms, chopped
1 Tbs. poppyseeds
1 Tbs. cold water
1 tsp. paprika
8 Tbs. butter
1/2 tsp. salt
1 c. unbleached white flour
1 small celeriac, chopped
1 pinch nutmeg
12 oz. cheddar cheese, shredded
3 eggs
1/3 c. sour cream
1 c. milk
2 Tbs. mixed fresh herbs, chopped
Directions: Pastry: In a chilled bowl, whisk together flour, salt, paprika and poppyseeds. Cut in butter with a pastry blender or a fork until mixture is thoroughly incorporated and crumbly. Do not over handle; chill if butter softens too much. Add cold water one tablespoonful at a time, working mixture with a fork just until it gathers into a ball. Lightly roll it around the bowl to incorporate stray crumbs, chill if butter is softening. Roll out pastry on lightly floured parchment paper into a circle that fits your quiche or pastry dish. Transfer to baking dish, pinching dough up the sides of the dish. A fluted edge can be rolled above the lip of the dish if your pan is smaller. Sprinkle 1/2 of the cheese onto the pastry in a thin layer to prevent the bottom from becoming soggy. Set aside in the fridge. Filling: Preheat oven to 375ºF. In separate saucepans, sauté mushrooms and celeriac until tender. Place mushrooms in a layer in quiche dish, sprinkle with nutmeg. Next, layer the celeriac and sprinkle with remaining cheese. Whisk together eggs, sour cream, milk and herbs until light and fluffy, seasoning with salt and pepper to taste. Carefully pour over the vegetables without over-filling. Leave some room for vegetable juices and egg mixture to rise. Bake for 15 minutes and then turn oven down to 350ºF or 30 minutes or until golden and firm to the touch. A toothpick should come out moist but clean. Let rest at least 10 minutes to set and serve warm. Can also be served chilled or reheated.
Roasted Potatoes, Fennel, and Radishes with Lemon Brown Butter Sauce
Adapted from www.thekitchn.com.
Roasting is not the usual treatment that radishes get, but try it once, and you’ll see they’re amazing. The bitterness disappears, and they turn tender and juicy. Combined with roasted potatoes and fennel, and lemony brown butter, you’ve got quite a dish.
Prep 45m; Serves 4.
1 lb. fingerling potatoes, cubed
1 Tbs. olive oil
salt
black pepper
1 lb. radishes, sliced
1 fennel bulb, chopped
1/4 c. butter
1 1/2 Tbs. lemon juice
1/2 tsp. Dijon mustard
1/2 tsp. maple syrup
mint leaves
Directions: Preheat oven to 450˚F. In a large bowl, toss the potatoes with 1/2 Tbs. olive oil and a generous pinch of salt and pepper. Arrange in a single layer on a baking sheet and bake until barely tender, 10 minutes.
Trim the fennel bulb, slice in half lengthwise, then in half again. Cut into 1-inch wide pieces, then place in a large bowl. Toss with radishes and 1/2 Tbs. of olive oil and salt and pepper.
After the potatoes have been baking for 10 minutes, add the radishes and fennel to the baking sheet, then roast for an additional 10-15 minutes until tender. While the vegetables are roasting, heat the butter in a small saucepan over medium heat until it melts and turns brown, 4-6 minutes. Remove from heat and whisk in the lemon juice, mustard, and maple syrup.
When the vegetables are done, toss with the sauce and arrange on a platter garnished with mint or dill leaves. Serve immediately.
Lentil Shepherd’s Pie with Parsnip and Potato Mash
Adapted from www.food52.com.
This hearty vegan main dish is perfect for a special occasion. The parsnip and potato mash is great on its own too. It also freezes well, and many of the components can be prepared ahead of time.
Prep 10m; Cook. 55m; Serves 6.
2 1/2 lb. russet potatoes, chopped
6 parsnips, chopped and peeled
2/3 c. non-dairy milk
salt
black pepper
1 1/2 c. lentils
4 Tbs. olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery ribs, chopped
2 Tbs. tomato paste
1/2 lb. mushrooms, chopped
1/2 c. dry red wine
1/2 c. vegetable broth
1 tsp. dried rosemary
1/4 tsp. dried thyme
Directions: Set the potatoes and parsnips in a large pot. Cover with at least an inch of cold water, and add a generous pinch of salt. Bring to a boil, then lower heat to a simmer. Cook for 25-35 minutes, until very tender. Drain, then return to the pot (off the heat). Add 2/3 cup of milk, 2 tablespoons of the olive oil, and salt and pepper. Use a potato masher to mash until creamy, adding up to 1/3 cup more milk if needed. Cover and set aside.
Combine the lentils and 3 cups of water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to simmer and cook until the lentils are tender and all the liquid has been absorbed (30-35 minutes). Remove from heat and set aside.
In a large skillet over medium heat, heat remaining 2 tablespoons of olive oil. Add the onions and garlic and cook until the onions are golden and translucent, 8-10 minutes. Add the carrots and celery, and cook until tender, about 8 minutes. Stir in the tomato paste and cook, stirring, for 2 minutes. Stir in the mushrooms and cook for 3 minutes. Pour in the red wine and bring to a simmer. Scrape any browned bits from the bottom of the pan, and cook, stirring frequently, until the liquid has reduced by half. Add the lentils, rosemary, thyme, and 1/2 cup of vegetable broth. Simmer for 3 minutes, stirring frequently, adding more broth if needed to keep the mixture moist but not liquid-y. Season to taste with salt and pepper.
Preheat oven to 350ºF. Spread the lentil and vegetable mixture into a large baking dish in an even layer. Add the parsnip-potato mash and gently layer over the lentils. Bake 20 minutes, until the mash begins to brown. Serve hot.
Pork Chops with Roasted Parsnips, Pears, and Potatoes
Adapted from www.foodandwine.com.
Marinating in olive oil, lots of garlic, rosemary, and lemon zest makes these pork chops tender and flavorful.
Prep 1h 15m; Cook 40m; Serves 8.
3/4 c. olive oil
12 cloves garlic, minced
4 rosemary sprigs
3 lemons
black pepper
8 pork chops
6 parsnips, peeled and chopped
6 Bartlett pears, chopped
3 lb. Yukon Gold potatoes, chopped
Directions: In a large roasting pan, combine 3/4 cup of the olive oil, the garlic, rosemary, lemon zest, and 1/2 teaspoon of black pepper. Place the pork chops in the pan, and turn to coat them in marinade. Arrange them in a single layer, and marinate the pork chops for 1 hour at room temperature, or up to 12 hours in the fridge. (Return to room temperature before roasting.)
Move oven racks to the top and bottom of oven. Preheat oven to 425ºF.
Transfer the pork chops to a platter, scraping off any marinade bits back into the roasting pan. Set aside.
Set the parsnips, pears, and potatoes in the roasting pan, and toss to coat in marinade. Season with salt. Transfer the vegetables to 2 large rimmed baking sheets. Roast 40 minutes, stirring occasionally, until very tender, rotating the sheet pans midway through cooking.
Heat 1 tablespoon of olive oil in each of 2 large skillets. Place the pork chops in the skillets and season with salt. Cook over high heat until golden brown, 2-3 minutes on each side. Arrange the pork chops on the two baking sheets when the vegetables are finished roasting, setting the pork chops right on top of the vegetables. Roast for 5 minutes for slightly pink meat. Transfer the pork chops and vegetables to a large serving platter and enjoy hot.
Simple Pan Fried Jerusalem Artichokes
Adapted from www.allrecipes.com.
Simple simple simple. Tasty tasty tasty.
Prep. 15m; Serves 6.
1 lb. Jerusalem artichokes
2 Tbs. olive oil
2 Tbs. butter
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbs. parsley, chopped
Directions: Slice Jerusalem artichokes into 1/4″ slices, using a very sharp knife or mandoline. Heat the olive oil and butter in a large skillet over medium-high heat. When hot, add the sliced artichokes, garlic, salt, pepper, and parsley. Stir to coat everything in oil. Fry artichokes, stirring often, for about 4 minutes. Be careful not to overcook them—they should be slightly crunchy. Serve hot, as is, or with sour cream.
White Bean and Beauty Heart Radish Salad
Adapted from www.epicurious.com.
This hearty salad is much more than the sum of its parts, and happens to be beautiful too. A great accompaniment to anything from the grill.
Prep 20m; Serves 6.
3/4 c. olive oil
2 Tbs. capers
2 c. packed flat-leaf parsley leaves, chopped
1/4 c. lemon juice
salt
pepper
3 1/2 c. cannellini beans
3/4 c. black olives
1 bunch beauty heart radishes, chopped
2 scallions
Directions: Use a blender to make a coarse puree of the olive oil, capers, and 1 cup of the parsley. Transfer to a large bowl, then stir in the lemon juice and some salt and pepper to taste. Add the beans and olives and toss to coat. Transfer to a serving dish and top with the radishes, remaining parsley, and scallions.
Serve at once, or chill for up to 4 hours.
Apple Pie Muffins
Adapted from www.food.com.
Throw them into a lunch box for a tasty mid-day treat, or enjoy them with a hot cup of tea or coffee first thing in the morning.
Prep. 45m
2 c. brown sugar
2 1/2 c. all-purpose flour
1/4 c. butter
2 tsp. cinnamon
2/3 c. vegetable oil
1 egg
1 1/2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 c. apples, chopped
Directions: Grease 2 muffin tins. Preheat oven to 350ºF. To make the topping, combine 1/2 cup of the brown sugar, 1/3 cup of the flour, the butter, and 1 tsp. of cinnamon in a small bowl. Toss with spoon until crumbly and set aside. Whisk together the remaining brown sugar, oil, egg, and vanilla until smooth. In a large bowl, combine the rest of the flour, baking soda, salt, and cinnamon. Add the oil/brown sugar mixture to the flour mix. Add the buttermilk. Fold in the apples, mixing until just combined. Don’t overmix!
Spoon mixture into prepared muffin tins, filling each 3/4 full. Sprinkle each one with topping. Bake for 25-30 minutes, or until golden-brown and a toothpick comes out clean. Enjoy!
Sausage Sweet Potato Bake
Recipe reprinted with permission from More With Less Cookbook.
This is comfort food that comes together quickly.
Prep. 1h; Serves 6.
1 lb. pork sausage
2 medium sweet potatoes, peeled and sliced
3 medium apples, peeled and sliced
2 Tbs. sugar
1 Tbs. flour
1/4 tsp. ground cinnamon
1 tsp. salt
1/2 c. water
Directions: Brown sausage in skillet, breaking up large pieces. Drain excess fat and transfer to a 2-qt. casserole dish. Arrange sweet potato and apple slices on top of sausage. Combine remaining ingredients and pour over top of mixture in casserole. Cover and bake at 375°F for 50-60 minutes or until the potatoes and apples are tender.
Baked Eggs with Collards and Cheddar Garlic Polenta
Adapted from From Asparagus to Zucchini
Nests of cheesy polenta grits are lined with wilted collards and filled with a bright and cheery egg, then baked in the oven until the egg sets.
Prep. 1h; Serves 4.
1 Tbs. balsamic vinegar
salt and pepper
1 cloves garlic, minced
1 bunch collards, chopped
1 c. polenta
1 1/2 c. sharp cheddar cheese, shredded
4 eggs
Directions: Oil individual baking dishes. Heat oven to 400ºF. Wash collards, cut out stems and chop the leaves. Steam or sauté greens until just wilted. Sprinkle with the vinegar and season to taste with salt and pepper. Set greens aside. Place 4 cups water and garlic in saucepan and bring to a boil. Slowly whisk in polenta. Simmer 10-20 minutes, stirring occasionally, until thickened. Stir in the cheese and half of the cooked greens. Portion the polenta into prepared baking dishes. Make a well in the center; nestle the remaining greens into the indentations, and crack an egg over the top of each. Sprinkle with salt and pepper. Bake until the eggs are set, 10-15 minutes.
Medley of Brussels Sprouts, Turnips, and Beets with Hazelnuts
Adapted from Bon Appétit.
This colorful combination of autumnal vegetables is a delicious opportunity to experience the beauty a Wisconsin harvest has to offer, with your eyes as well as your taste buds.
Serves 6.
4 medium gold beets, tops trimmed
1 1/2 lb. Brussels sprouts, halved lengthwise
1 1/4 lb. turnips, peeled, cut into eighths
6 Tbs. unsalted butter
1/3 c. shallots, minced
1/3 c. hazelnuts, finely chopped
3 Tbs. fresh thyme, chopped
3 large garlic cloves, minced
Directions: Preheat oven to 375ºF. Wrap beets in foil and bake about 1 hour, 45 minutes or until tender to the center. Cool in ice water, drain and peel. Cut each beet into eighths. Boil Brussels sprouts in salted water about 6 minutes or until crisply tender. Transfer to ice water to cool. Place turnips in boiling water for about 7 minutes or until crisply tender, drain, chill in ice water. Over medium heat melt butter and sauté shallots and hazelnuts about 7 minutes or until nuts start to begin to turn golden. Add thyme and garlic. Continue sautéing until nuts are browned. Add cooled Brussels sprouts, beets and turnips; cover and simmer until thoroughly heated, stirring occasionally. Salt and pepper to taste.
