Seven Ways to Use Your Fresh City Bag (Week of Nov 12)
Thyme-Roasted Smashed Potatoes
- Wash and halve 2 cups of blue potatoes. Place in a baking dish and toss with ¼ cup olive oil, ½ tsp salt, ½ tsp pepper, ½ cup diced onion, 4 sprigs of thyme. Pour in ¼ cup of water.
- Cover with tinfoil and bake for 30 minutes. Remove from oven, remove tinfoil, and "smash" each potato with a fork or wooden spoon, so that the skin is split.
- Return to oven (uncovered) for 20-30 minutes, until potatoes are cooked through and crispy.
Shredded Turnip, Apple, and Carrot Salad
- Using a box grater, food processor or mandolin, grate 1 medium turnip, (peeled) 2 small carrots, and 2 small apples.
- Add 1 tbsp lemon juice and toss to coat. Add 1 tbsp onion (finely chopped), 1 tbsp apple cider vinegar, and 1 tbsp honey.
- Garnish with parsley, if you have some. Toss, then cover and chill for 1 hour.
Cream of Turnip Soup with Bok Choy Garnish
- Peel and dice 2 medium turnips. Place on baking sheet and toss with 2 tbsp oil, ½ tsp salt, and roast at 400 for 20 minutes.
- In a medium skillet, heat 2 tbsp oil. Add 1 large onion (finely sliced) and sauté for 3 minutes. Add 2 cups bok choy (chopped), 2 cloves garlic (minced) ¼ tsp Chinese five spice powder, and ¼ tsp salt. Set aside.
- In a large pot, combine roasted turnip with 6 cups stock, bring to a boil and simmer 10 minutes. Puree with an immersion blender, then stir in ½ cup cream (or dairy alternative), juice from half a lemon, and a pinch of nutmeg and cayenne. Garnish each bowl with the bok choy.
Potato Soup with Hardy Greens
- Melt 3 tbsp butter in a medium pot. Add 1 onion (coarsely chopped) and sauté for 5-10 minutes. Add 2 cups blue potatoes (quartered), 6 cups of stock, 1 bay leaf, and cook over medium high for 20-25 minutes
- In batches, carefully purée the mixture in a blender or food processor. (Do not over blend or potatoes will get gluey.) Pour pureed soup into a clean pot and continue processing until pureed to desired consistency.
- Add 1 cup of finely chopped kale or chard and bring back to a near boil. Stir in 1 cup milk or light cream, or dairy alternative. Serve!
- Steam 3-4 beets, cool, then slice to ½ inch thick.
- Slice one quarter of an onion. Combine onion, ½ cup red wine vinegar, 2 tbsp sugar, 1 cinnamon stick, 4 peppercorns and 2 cloves in a large saucepan. Bring to a boil.
- Simmer for 5 minutes, and add beets. Transfer to a bowl to marinate for 30 minutes.
Garlic and Thyme Poached Tomatoes
- In a large sauté pan over LOW heat, combine ½ cup olive oil and 1/2 cup very very thinly sliced onions or shallots. Cook for 10-12 minutes. Add garlic cloves from half a head of garlic, also very very thinly sliced. Cook for another 15 minutes. Add one pint of grape tomatoes, cook for 20 minutes. Stir in 4 stems of thyme.
- Partially cover and cook for half an hour, until tomatoes look deflated. Strain the tomatoes from the oil, keeping the oil in a bowl to cool. Once cool, the oil can be placed in a jar in the fridge and used in salad dressings or to cook eggs in place of butter.
- Season the tomatoes with salt and pepper, and red pepper flakes if desired. Toss with cooked spaghetti, quinoa, or cous cous, or serve as a dip for warm bread.
- Peal and dice three kiwis. Dice ¼ of an onion and ½ jalepeno.
- Mix kiwi, onion, and jalepeno with 1 tbsp lime juice, ½ tbsp olive oil, ½ tsp honey. Optional: add ¼ tsp of cumin.
- Cover and let rest for one hour at room temperature; refrigerate until ready to use. Delicious served with chicken or fish.