baby spinach
arugula
baby lettuce
carrots
leeks
russet potatoes
sweet potatoes
parsnips
brussels sprouts
curly kale (not pictured)
Sweet Potato French Toast
1/4 cup cooked, mashed sweet potatoes
4 eggs
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
8 slices whole wheat bread
1. Whisk together the sweet potato, eggs, cinnamon and nutmeg until smooth. Dip the bread into the egg mixture on both sides for several seconds until the bread is moist all the way through.
2. Heat a large, lightly-oiled skillet over medium heat. Cook the french toast in batches until golden brown on each side and no longer wet in the center, about 4 minutes per side.
Curly Kale Puttanesca
1/2 (16 oz.) package whole wheat angel hair pasta
2 tbsp. olive oil
1/2 large onion, sliced
2 garlic cloves, minced
1 tsp. red pepper flakes
1 tbsp. drained capers
1 (2 oz.) can anchovy fillets, drained and quartered
1 cup canned diced tomatoes, undrained
1 bunch coarsely chopped curly kale
1 (4 oz.) can sliced black olives, drained
1/2 cup grated parmesan cheese, or to taste
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
3. Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated parmesan cheese.
Parsnip Ginger Soup
2 tbsp. olive oil
1 lb. parsnips, cut into 1 inch chunks
1 large onion, cut into large dice
1 tbsp. butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 tsp. ground ginger
1/4 tsp. cardamom
1/4 tsp. allspice
1/8 tsp. cayenne pepper
3 cups chicken broth
1 1/2 cups half and half or whole milk
salt and pepper to taste
garnish: sauteed hazelnuts and dried cranberries
1. Heat oil over medium-high heat in a large, deep saute pan until simmering.
2. Add parsnips, then onion, saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a caramel color, about 10 minutes longer.
4. Add ginger, cardamom, allspice, and cayenne pepper; continue to saute until fragrant, 30 seconds to a minute longer.
5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
6. Using a blender puree until very smooth, 30 seconds to 1 minute.
7. Return to pan; add enough half and half so the mixture is soup like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Caramelized Brussels Sprouts with Pistachios
1 lb. brussels sprouts
2 tbsp. butter
1 small red onion, cut into strips
1 tbsp. red wine vinegar
1-1/2 tsp. white sugar
salt and pepper to taste
2 tbsp. coarsely chopped pistachios
1. Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender but crisp.
2. Melt the butter in a deep skillet, add the onions and vinegar; cook until onions brown.
3. Add the brussels sprouts, and sugar. Saute over medium heat unti brussels sprouts are lightly caramelized.
4. Season with salt and pepper to taste and garnish with pistachios.
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