Recipes

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Roasted Leeks

This is a simple recipe highlighting the leek, a hardy, rich vegetable of late summer.  The recipe can be dressed up or kept modest.  When preparing the leek, I cut off the bottom just before the leaves begin to separate.  This section is generally clean inside and only requires a quick rinse.  Then, I decide how much of the top portion looks good enough to eat and cut off the top few inches.  The middle section of the leek is fine to eat, in my opinion, but needs to be washed.  Fill a bowl with water, pull the leaves apart, and swish them around, cleaning any dirt from the leaves.  Chop both the bottom shaft and the cleaned middle section into approximately 1/4 inch bits.  Put them into an oven safe dish.  I use a small ceramic casserole with a lid.  If you do not have this available, you can easily use any oven safe dish and cover it with foil.  Add a dab of butter, salt, black pepper, and a pinch of sage.  Bake at 375* for an hour, stirring halfway through.

Variations:

Use a splash of cream instead of the butter

Add bit of milk in addition to the butter

Add any herbs that you think sound good and that go with your accompanying dishes

Add a pinch or more of crushed red chile

After baking sprinkle Parmesan over the top of the leeks or grate a little Merlot BellaVitano (my new favorite cheese) over the top

Enjoy this humble allium as a meal on its own, put it on bruschetta, baked potatoes, or use it as a bed for steak, chicken or pork chops.

–Meggie

Collard Green Wraps

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Roasted Sweet Potato and Black Bean- Collard Green Wrap
A flavorful gluten-free, vegan wrap, made with collard greens.
 
Directions and Ingredients:
4 large collard green leaves, de-stemed, blanched.

To Prep the collard greens, slice off the stem and remove, with a sharp knife, the thickest part of the large vein.

Drop in a pot of boiling, generously salted water, for about 45 seconds. Remove and Place in a bowl of ice cold water. Blot dry. They are ready to fill.


1 large Sweet potato- diced, drizzled with olive oil, pinch salt, pepper and cumin seeds (optional) and roasted in a 425 F oven until tender and crispy, about 25 minutes.
1 C baked, smoked or seared tofu (or chicken or beef)1 1/2 C cooked black beans seasoned with:
1/4 tsp Chipotle
1/2 tsp cinnamon
1/4 tsp salt1 Avocado, sliced
Cilantro springsChipotle Lime Vinaigrette:
2 T lime
2 T olive oil
pinch salt
1/4 tsp chipotle powder

Prep time: 
Cook time: 
Total time: 
Yield: 4 wraps

Thank you for this wonderful recipe!
by sylvia fountaine, feasting at home blog January-17-2013

Chocolate Zucchini Cake

A delicious way to use up some of the zucchini that is pouring out of the garden… I love this cake because it uses a good amount of zucchini, is moist and fudgy, but not too sweet.  I sometimes even use a little less sugar than this because the whole chocolate chips sweeten it up (you can increase the amount of chocolate chips).  If you do use less sugar, decrease the amount of baking soda and baking powder just a bit because those flavors can be stronger without the sweetness in the mix.  You can frost it with a light white frosting or with a chocolate ganache or not at all.  Enjoy.

-Meggie

 

1 1/2 c. oil- I like to use a blend of oils: coconut oil, safflower oil, butter, or olive oil- whatever oil you are comfortable with

1 1/2 c. organic turbinado sugar

4 eggs

3/4 c. cocoa powder

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

3/4 c. chopped walnuts

3/4 c. semisweet chocolate chips

3 + c. grated zucchini

 

Blend the oil, sugar, and eggs until smooth.

Sift together the cocoa, flour, baking soda, baking powder, cinnamon and salt.

Fold the oil blend into the flour.

Add the walnuts, chocolate chips and zucchini, mix until well distributed.

Bake in a greased and  floured 9 x 13 inch baking pan.  350 degrees for 50-60 minutes until the center is set.

 

Ginger Miso Dressing with Squash & Spinach Salad


This dressing is very versatile; pour it over hot veggies to serve hot or cold, over noodles, over rice and veggies. It’s a great marinade/sauce for chicken, fish or pork, too. Try it with this tasty roasted squash and spinach salad, the sweetness of the squash really sings with the tangy dressing.
Ingredients
Salad

7 cups winter squash, peeled and cubed (about 2 3/4 pounds)
1 teaspoon vegetable oil
1 tablespoon sesame seeds
6 cups fresh spinach leaves (4 ounces)

Vinaigrette

1 tablespoon white miso
1 tablespoon fresh ginger, minced
2 tablespoons rice vinegar
1 tablespoon tamari or soy sauce
1 tablespoon dark sesame oil (toasted sesame oil)
1 tablespoon agave or honey

Preparation

Preheat the oven to 400 degrees F. Peel and cube the squash and put on a baking sheet, then drizzle with the oil and the sesame seeds. Toss to coat the squash, then spread the cubes evenly on the pan. Roast for 30-35 minutes, until the squash is tender when pierced with a paring knife. Let cool.
In a medium bowl, whisk the miso, ginger, vinegar, tamari or soy sauce, sesame oil and agave or honey.
To serve, put the spinach and squash in a large bowl, drizzle with the dressing and toss to coat.

An Amazing Holiday Pie: Squash, Sweet Potato or Pumpkin

1 lb. cooked squash, sweet potato or pumpkin- (Butternut or Hubbard are my very favorite.  I roast or steam them)

1/2 c. butter melted

1 c. sweetener ( I usually use a little less than 1 full cup.  (I like to use half organic sugar and half maple syrup, or any combination on sweeteners)

2 eggs

1/2 c. cream

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 tsp. vanilla

Combine all ingredients and blend in a blender.  Pour into a pie shell and bake at 350* for 1 hour or until pie is cooked through and crust is browned.

I have not given a recipe for a crust, but any basic pie crust recipe will be delicious.

I butter the pie pan and make a simple all butter and whole wheat flour crust.

Recipe by Meggie Dexter

 

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