Tatties & Neeps

The Irish classic! (Feel free to substitute the rutabaga with the turnips from this week’s box—delicious!)

Ingredients:
2 pounds potatoes, peeled and cubed
2 pounds rutabaga or turnips, peeled and cubed
¼ cup butter, softened
1 teaspoon mustard powder
1 bunch scallions, finely chopped
Sea salt and fresh ground pepper

Method:
1. Place potatoes and rutabaga or turnips in a large pot; cover with water.

2. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.

3. Stir in the scallions, and then season to taste with salt and pepper.

Spring Fresh Recipes

recipes-mar-3-2016-archived

As we say ‘hello!’ to March, we also warmly welcome the first flavors of spring, celebrated this week in a fresh and healthy lineup bursting with bright greens, spring parsnips and more. Accented by locally-crafted provisions including our own signature rice blend, creamy Halloumi cheese from the Ring of Trees micro-dairy, plus Tonnemaker’s sweet ground chile peppers and dried Honeycrisp apples, this box springs to life with healthful produce such as carrots, Swiss chard and rutabagas. Enjoy!

Here are a few recipe ideas for the week:

Grilled Halloumi Cheese Kabobs
Dusted with sweet ground chile pepper and fresh parsley, these melty kabobs are wonderful served with roasted root vegetables for a satisfying vegetarian main course.

Roasted Root Vegetables
This simple, satisfying recipe works well with any number of root vegetables—use whatever you have in your crisper!

Rice Pilaf with Roasted Root Vegetables & Wild Mushrooms
This flavorful pilaf is simmered in our rich chicken stock and topped with roasted veggies and sautéed wild mushrooms.

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s rice pilaf.

Vegetable Rice Soup with Sweet Ground Chile Pepper
This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.

Kale Salad with Root Vegetables & Apple
Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.

Rice Pilaf with Roasted Root Vegetables & Wild Mushrooms

This flavorful pilaf is simmered in our rich chicken stock and topped with roasted veggies and sautéed wild mushrooms.

Ingredients:
2 cups F&L rice blend
4 cups chicken stock
2 Cipollini onions, peeled and diced
1 clove garlic, peeled and minced
2 tablespoons butter
1 teaspoon sweet ground chile pepper
2 cups Roasted Root Vegetables (see recipe)
½ cup reconstituted and sautéed dried wild mushrooms (see method)
3 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper to taste

Method:
1. In a medium saucepan fitted with a lid, melt the butter over medium heat, then add diced onion and garlic and sauté until onion is soft and translucent and garlic is fragrant, about 2-3 minutes. Add in the rice and the sweet ground chile pepper, plus a healthy pinch each of salt and pepper. Toss together well with a slotted spoon and cook for another 2-3 minutes to toast the rice and spice mixture.

2. Add in the chicken stock and bring the mixture to a light simmer. Cover and simmer until stock has been absorbed and rice is just cooked, about 15 to 20 minutes.

3. Remove from the heat and let the rice sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Transfer to a large serving platter and top with the roasted root vegetables and sautéed wild mushrooms.

Roasted Root Vegetables

This simple, satisfying recipe works well with any number of root vegetables—use whatever you have in your crisper!

Ingredients:
2 cups carrots, scrubbed and sliced into 1-inch pieces
2 cups parsnips, scrubbed and sliced into 1-inch pieces
2 cups rutabagas, scrubbed and sliced into 1-inch pieces
1 cup cauliflower, scrubbed and sliced into 1-inch pieces
2 tablespoons olive oil
Sea salt and fresh ground pepper to taste

Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.

2. Using your fingers, toss the vegetables with the oil and a large pinch of sea salt in a bowl and then transfer to baking sheet.

3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes. Season with additional salt and pepper if desired. Serve hot, warm or at room temperature.

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