CSA Christmas: 9 Holiday Recipes Using Seasonal Ingredients
We built this week's bag with the holidays in mind, and it's just bursting with seasonal produce ready to be consumed amongst family and friends! To help you make the most of the local, organic produce in your Fresh City bag we've gathered some mouthwatering festive recipes below. We've bolded ingredients that may be in your bag to help make things easy. Merry cooking and happy holidays!
Apple, Celeriac & Root Vegetable Hash
Recipe by Martha Stewart
Coarse salt and freshly ground pepper
3/4 pound celery root , peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound sweet potatoes , peeled and cut into 1/2-inch pieces (2 cups)
1/4 cup extra-virgin olive oil, divided
1 onion, diced
2 small firm, sweet apples , peeled and cut into 1/2-inch pieces (2 1/2 cups)
1/4 cup roughly chopped fresh sage leaves
Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes. Heat 2 tbsp oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to colour, about 2 minutes. Add remaining 2 tbsp oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.
Notes: Add carrots to make use of even more ingredients in your bag!
Leek, Potato and Celeriac Soup
Recipe by The Cook's Garden Catalogue, Spring/Summer 1990
1/4 cup butter
4 leeks , roots and tops removed
3 medium potatoes, scrubbed and cut into 1/2-inch slices
1 celeriac knob, peeled, cut into 1-inch chunks
4 cups chicken or vegetable stock
Thyme, basil and/or marjoram to taste
Melt the butter in a stockpot. Slice leeks into 1/4-inch slices and add to stock pot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup of stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or work in batches in a blender and puree. Return puree to stock pot, add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.
Celery Root and Cauliflower Purée with Garlicky Greens
Recipe by Gourmande in the Kitchen
1 medium celery root , peeled and cut into 1/2-inch cubes
1 small head or half a large head of cauliflower , cut into small florets
1/2 tsp salt
3 tbsp butter (or use extra virgin olive oil)
For the Sautéed Chard:
2 bunches swiss chard (wash chard, leaving some water clinging to the leaves)
1 tbsp butter (or use extra virgin olive oil)
2 small, or 1 large garlic cloves, finely minced|
One large pinch or 1/8 tsp crushed red pepper flakes
Sea salt to taste
For the purée: Steam the celery root and cauliflower florets until tender (about 15 minutes). Transfer vegetables to the bowl of a food processor, add butter and salt and process until smooth (you may need to add 1 or 2 tbsp of the steaming liquid to loosen the puree to the right consistency). Season with additional salt and pepper to taste and keep covered while making the garlicky greens. You can also refrigerate the purée up to 1 day ahead of time and reheat in a heatproof glass bowl set over a pan of simmering water.
For the sautéed chard: Stack chard leaves, roll together and slice them into 1/4-inch strips. Cut the stems three quarters of the way down very thinly. Heat the butter (or olive oil) in a large skillet or sauté pan with a lid. Add the garlic and red pepper flakes and sauté for 30 seconds just until the garlic is fragrant. Stir in the still wet chard leaves and stems, turning it in the butter and garlic for 2 to 3 minutes until just starting to wilt. Cover the pan and let cook for another 2 to 3 minutes until both the sliced stems and leaves are just tender. Season with a pinch or two of sea salt.
Roasted Cauliflower and Carrots in Mustard Sauce
Recipe by Well Fed Heart
1 small head cauliflower , trimmed into florets (about 2 cups)
4 large carrots (about 1 pound), diagonally cut into 1-inch slices
2 tsp olive oil
1/2 tsp pepper
For the mustard sauce:
1 tbsp olive oil
2 tbsp Dijon mustard
1 tsp prepared horseradish
1 tsp honey
1/4 cup chopped fresh parsley (or another herb depending on your tastes)
Salt to taste
Preheat oven to 425F. In a bowl, toss cauliflower florets and carrots with 2 teaspoons olive oil and pepper. Cover and microwave 5 minutes. Spray a baking sheet with cooking oil spray. Place vegetables in a single layer on the sheet. Roast 10 minutes, until vegetables are tender and cauliflower edges are browned. For the sauce: While the vegetable are roasting, combine olive oil, mustard, horseradish, and honey in a small bowl. Remove vegetables from oven, toss with the sauce and parsley.
Sweet Potato, Goat Cheese and Kale/Chard Pizza
Recipe adapted from Pure and Simple
For the crust:
2 cups cauliflower , grated or food processed into rice size pieces
1 cup mozzarella cheese, grated
1 egg, beaten
1 garlic clove, minced
1 tsp oregano
For the toppings:
1 sweet potato , medium-sized
2 cups kale or chard leaves, chopped
2 tbsp goat cheese, crumbled
2 garlic cloves, minced or smashed and chopped
Pinch of salt
For the crust: Coat a cookie sheet with a thin layer of olive oil. Spread grated cauliflower across oil-glazed cookie sheet and bake in oven at 400F for 15-20 minutes. In a bowl, mix cauliflower, cheese, egg, garlic and oregano until well combined and dough-like in texture. Spread mixture onto a parchment paper-covered pizza pan and create a circular crust. Bake at 400F for 25 minutes.
For the toppings: Bake sweet potato in oven at 400F for 1 hour, or until well done. Heat 1 tbsp olive oil in pan and sauté kale/chard until wilted, about 5 minutes. Set aside. Remove sweet potato from skin and mix in a bowl with salt. Spread sweet potato mash onto pizza crust and top with garlic. Sprinkle goat cheese and kale/chard on top of potato layer. Bake in oven at 350F for about 10 to 15 minutes. Let cool for 5 minutes. Slice, serve and enjoy!
Potato, Carrot and Celery Root Stuffing
6 large potatoes, 6 to 8 ounces each, peeled
3 celery roots , peeled
4 carrots , trimmed and peeled
1/2 cup butter, plus 3 tbsp if stuffing is not cooked in turkey (see note)
2 cups stale bread crumbs
1 tbsp salt, or to taste
1 1/2 tsp pepper
1/4 cup minced chives
Place the potatoes in a pot, cover with cold water, boil gently for 30 minutes until tender, then drain. Place the celery root in another pot, cover with cold water, boil for 20 minutes or until tender, then drain. Place the carrots in a third pot, cover with col water, and boil for 7 minutes or until tender, then drain. While the vegetables are still warm, push the potatoes and carrots through a potato ricer and into a bowl (or use a food processor). Grate the celery root into the mixture. Cut the 1/2 cup butter into chunks, and stir into the vegetables. Add the breadcrumbs and stir well. Add the salt, pepper and chives and combine.
Notes: When cool, this stuffing can be baked inside the turkey or placed in a casserole, dotted with the 3 additional tbsp butter and baked for 40 minutes at 350F.
Mulled Wine Orange & Cranberry Sauce
Recipe by Bon Apetit
2 large navel oranges
3 cups fresh cranberries
1 1/2 cups dry red wine (preferable Cabernet-Shiraz blend)
1/2 cup (packed) golden brown sugar
1/4 cup finely chopped crystallized ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
Finely grate peel from 1 orange and reserve. Cut off peel from second orange and white pith from both oranges. Using small sharp knife and working over bowl to catch juice, cut between membranes to release orange segments. Cut segments in half crosswise; reserve juice. Combine cranberries, wine, sugar, ginger and reserved juice from oranges in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer uncovered until berries burst and juices thicken slightly, stirring frequently, about 20 minutes. Remove from heat; stir in orange segments. Transfer sauce to bowl. Cool to room temperature. Cover and chill. DO AHEAD: can be prepared 1 week ahead. Keep refrigerated.
Cranberry, Ginger and Orange Chutney
Recipe by Food & Wine
2 large navel oranges
2 pounds fresh cranberries
1/2 cup water
2 tbsp balsamic vinegar
3/4 cup granulated sugar
3/4 cup light brown sugar
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces. In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature. Make ahead: the chutney can be refrigerated for up to 1 week.
Cranberry Orange Muffins
Recipe by Joyful Healthy Eats
2 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup cranberries
3/4 cup fresh-squeezed
1/4 cup melted coconut oil
1 tsp grated orange zest
Preheat oven to 400F. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir in cranberries. In a small bowl, beat eggs, orange juice, melted coconut oil, and grated orange zest. Add wet mixture to dry ingredients, stir to combine until it is just moistened. Spray muffin tin with PAM and spoon mixture into tin until 3/4 full. Bake for 15-20 minutes until lightly browned. Remove and serve!