FamilyandForks

Spring Vegetable Soup

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Finding inspiration during these very stressful times is sometimes just asking too much when even finding comfort is a challenge.  The most we can hope for some days is something to eat that is easy to prepare and provides solace.  This is Spring Vegetable Soup.  

Spring Vegetable Soup features a blend of fresh spring vegetables tumbled in broth with a few slugs of cream.  It is a quick and easy weeknight dish that satisfies our cravings…really our need…for something warm and filling on these chilly and very uncertain Spring days.  

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Maple Roasted Carrots with Goat Cheese and Herbs

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Maple Roasted Carrots with Goat Cheese and Herbs is a recipe that helps ease the transition from the winter farmers market into spring. Every year, there are more farmers markets open year-round. As we wait patiently (and not so patiently) for the new season, Maple Roasted Carrots with Goat Cheese and Herbs features ingredients that are fresh at the market today.

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Strawberry-Rhubarb Spinach Salad

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I adore how vegetables in season together taste best together.  Strawberries and rhubarb couldn’t be a better pair, and together in a vinaigrette, they strike just the right notes of sweet and sour. Spinach is often available year-round thanks to its hardy nature and a farm’s ability to grow it under large tents during the cold months, but I believe it’s in the spring that spinach hits its stride. Grassy notes of fresh young spinach provide a solemn backdrop to the sweetness of the berries.  Drizzled with a strawberry-rhubarb vinaigrette and topped with walnuts and a sprinkle of feta or goat cheese, this Strawberry-Rhubarb Spinach Salad marks a bright entry into spring….

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Caramelized Onion Quiche

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The calendar flips to March marking the arrival of spring but the temperatures are definitely still clinging to winter.  While winter farmers markets may not have the depth of the spring or summer harvests, there are still so many options….even if you stick with just one ingredient.  This Caramelized Onion Quiche features market onions simmered slowly and layered into a flaky pie crust, topped with cheese and then coated with an unctuous custard.   It is warming and soothing served warm from the oven but even the next day, the flavors coalesce into a deeply satisfying meal that somehow manages to be warming yet light.

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Carrot and Ginger Orange Soup

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I usually make this Carrot and Ginger Orange Soup throughout the summer to drink cold on the hottest days.  A blast of heat greeted us this week, only for a moment, but I started to rethink my strategy.  Now that the cold and dreary wet days have returned, this soup seems to make even more sense today.  Drenched in vitamins A and C, Carrot and Ginger Orange Soup might be perfectly suited to keep colds and flus at bay and just a few sips warms me throughout to cut through the chill.

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Cabbage and Carrots with Rice Noodles (Pancit)

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I adore cabbage in the winter.  Not only is it at its best with a slightly sweet edge it lacks at any other time of year, but it also keeps very well in the fridge for over a week and cooks quickly, sliding into almost any dish easily, including soups, stews or a stir fry.  It is not the most glamorous vegetable but, to me, cabbage is a star. This week’s Shredded Cabbage and Carrots with Rice Noodles is quick cooking, feeds a crowd and can make great use of hearty vegetables from the winter farmer’s market and your fridge….

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Mushroom Stroganoff with Winter Greens and a Mustard Vinaigrette

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Beef Stroganoff is a winter family favorite. For us, the mushrooms soaked in sherry and suspended in a rich sour cream sauce, is undeniably our favorite part. So, lately we omit the beef and instead add more mushrooms then spoon it all over a bed of buttered German egg noodles. Honestly, we don’t miss the beef at all. Mushroom Stroganoff with a side of Winter Greens tossed in a Mustard Vinaigrette is satisfyingly rich and filling making it a favorite way to feature winter market staples.

Mushrooms are a steady presence in the winter market and with the flu season in full force these days there is no better time to enjoy. Their fragile and rustic appearance belies their strength. Mushrooms, particularly shiitake, are believed to be a great support to the immune system with anti-viral and possibly even anti-cancer properties. Thankfully they are plentiful all year but I think they assume prominence during the Winter Market among the knobby (but equally wonderful) root vegetables.

Another constant presence in the market are hearty winter greens. Our local farmers have become impressively adept growing beautiful greens under cover of a high tunnel. Winter even makes some greens, like kale, taste their best during the coldest months. I find myself making an easy mustard vinaigrette to keep in a jar in the fridge throughout the week to quickly toss over greens with a sprinkling of shallots, or sometimes just a bit of minced garlic if we really need the heat and immunity boost…which we do right now.

Sherry, Worcestershire sauce and mustard are winter pantry necessities for us.   Our meals these days feature rich cream sauces when possible. To me, they warm from the inside out and keep us full when our bodies are in overdrive trying to keep warm.  I believe Sherry (or vermouth or Madeira) is a necessity in cream sauces and the occasional hit of mustard provides a kick. I also find myself reaching for Worcestershire sauce, slipping it into beef stews and soups. Used sparingly, it secretly rounds out flavors like nothing else. Use it with a heavy hand, and all you can taste is its distinct taste. Consider yourself warned.

Keep supporting your winter farmer’s market and you might be surprised by the treasures you can find. Mushroom Stroganoff is one of our family favorites and we hope it becomes one of your favorites, too.

Mushroom Stroganoff with Winter Greens and a Mustard Vinaigrette
Author: Lisa Colburn Stewart
Mushrooms soaked in sherry and suspended in a sour cream sauce are paired with a salad featuring winter greens in a mustard vinaigrette.
Ingredients
  • For the mushroom Stroganoff:
  • 3 Tablespoons unsalted butter
  • 1 lb. baby bella or white button mushrooms, wiped clean,* stems removed and quartered or halved if small
  • 3.5 oz. (about 1 cup) shiitake mushrooms, wiped clean, stems removed and thickly sliced into 1/2-inch slices.
  • 1 large shallot, chopped
  • 1/4 cup dry sherry
  • 2 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons Dijon mustard (never yellow mustard!)
  • 1 cup sour cream
  • 1-2 teaspoons paprika
  • salt and pepper, to taste
  • For the Winter Green Salad with Mustard Vinaigrette
  • 4 large handfuls mixed greens, rinsed and dried with stems removed**
  • 1 teaspoon Dijon mustard
  • 2 teaspoons sherry vinegar (cider, red or white wine vinegar can substitute)
  • 3-4 Tablespoons [url href=”https://www.eatzaatar.com/collections/frontpage/products/extra-virgin-olive-oil-raw-with-green-olive-pulp”]best-quality olive oil[/url]
  • Sea salt and pepper, to taste
  • 1 Tablespoon minced shallot (optional)
  • 1/4 teaspoon minced garlic (optional)
  • 1 teaspoon minced fresh or 1/2 teaspoon dried tarragon or thyme
Instructions
For the Mushroom Stroganoff:
  1. Melt the butter in a large stainless fry pan over medium heat.
  2. Once butter is melted, add shallots and saute until softened, about 3-4 minutes.
  3. Add mushrooms and a pinch of salt then stir quickly to coat in the butter and shallots. Keep cooking over medium heat for about 5 minutes. At first, mushrooms will be dry in the pan, keep stirring occasionally and mushrooms will begin to soften and release some of their liquid. When this happens, you are ready for the next step.
  4. Add the sherry to the pan and stir to scrape and deglaze the pan. Simmer for 30 seconds.
  5. Add mustard, Worcestershire sauce and stir until combined.
  6. Lower heat to medium low and add sour cream. Stir to combine and heat until hot. Taste and season with salt and pepper, to taste.
  7. Serve atop buttered noodles or rice and sprinkle with paprika.
For the Mustard Vinaigrette:
  1. In a small jar with a lid, spoon in mustard, vinegar and olive oil. Add shallots, garlic and/or herbs, if using. Add a pinch of salt and a few cracks of black pepper. Place lid on jar and shake until vinaigrette is completely combined. Dip in a leaf to test seasoning and add more salt and pepper, if desired, or thin with additional olive oil if you prefer a thinner vinaigrette.
  2. Pour desired amount of vinaigrette over a large bowl full of greens and toss to combine.
Notes
*To wash mushrooms: Mushrooms are like little sponges absorbing any water immediately so they can become soggy quickly. Avoid this by cleaning mushrooms using a damp towel and wiping away any grit. Do not rinse.[br][br]**To rinse greens, place in a large bowl and fill with very cold water. Toss the greens in the water to stir around then let sit for a few minutes. Remove from the water by scooping up just under the floating greens and transfer to a strainer or salad spinner. You will likely see grit on the bottom of the bowl. If there is a lot of grit, you may want to repeat until the water is clear. If you are not using a salad spinner to dry the greens, strain then lay out greens on a clean paper towel or white towel and gently roll up then unroll and sit out for a few minutes.

 

Cranberry-Orange Chutney with Pears, Walnuts and Shredded Beets

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Thanksgiving looms ahead of us and the pressure is on.  However, I find the planning of the meal can be rather mundane.  As much as I am wooed by the new recipes tempting me from food magazines this time of year, the truth is that most families desire the same recipes they remember year after year.  Deviate from the family menu at your own risk.

Cranberries can present your one moment to make your mark.  While it’s tough to compete with the glory of a great big bird or Grandmother’s famous stuffing, I think this Cranberry-Orange Chutney with Pears, Walnuts and Shredded Beets is a crowd pleaser and deserving of a chance to establish a new family tradition.

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Butternut Squash Soup with Crispy Kale and Chili-Roasted Seeds

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butternut-squash-soup-crispy-kale-roasted-seeds

Butternut Squash Soup with Crispy Kale and Chili-Roasted Seeds is a late autumn soup perfect for Thanksgiving or any weeknight meal.

This week’s Butternut Squash Soup with Crispy Kale and Chili-Roasted Seeds takes all of its ingredients from the late fall farmers markets and is a fitting welcome to the winter months ahead. Butternut squash, sweet white turnips, an onion and an apple are surprisingly almost all that is needed to create a warming, sunny soup.  Topping our soup with a few shards of crispy kale with its salty, winter sweetness helps give this soup a modern edge.

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Stuffed Peppers with Quinoa, Squash and Eggplant

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While we still lack the chill of autumn, the season nevertheless inspires comforting baked dishes where flavors can meld and soften luxuriously into a meal that looks a little rough but offers comfort like no salad ever.  Stuffed Peppers with Quinoa, Squash and Eggplant is this type of comforting dish and it highlights the best of the autumn farmers market.

Peppers are still in abundance in markets near us in the full array of autumn colors. While peppers are just fine raw, I think roasting brings out the very best flavors.  Red and yellow bell peppers become sweet with a silken texture.  Even the less popular green pepper loses its often perceived bitterness when roasted with olive oil in a hot oven and I think is an excellent contrast to the stuffing within.  I like stuffing large bell peppers with a seasoned quinoa, instead of a more traditional bread or rice filling.  Quinoa offers a light texture and flavor that doesn’t overwhelm or compete with the flavors of peppers.

With these mild temperatures, I still see zucchini and tomatoes dotting the market so they are featured in this dish but their days are numbered.  Delicata squash is a lovely substitute for the summer squash varieties.  Delicata, like its name suggests, has a delicate peel that does not need to be removed and a light flavor that lacks the sometimes cloying and dominant sweetness of acorn or butternut winter squash varieties.

The oven bears the brunt of the action today as I put in and pull out sheet pans full of vegetables.  While it all roasts in the oven, the quinoa is sautéed and simmered until softened, which takes only abut 15 minutes.

This recipe is really more of an outline as you may decide to add some cooked and crumbled sausage, cooked black or cranberry beans, or additional roasted vegetables. (roasted mushrooms would be great, too!)  Today, the quinoa is tossed with some chopped parsley and parmesan cheese and baked until it all softens together into a glorious melange.

The leaves outside my window seem to be turning yellow by the hour so the summer temperatures must be coming to a close, as well.  Looking forward to warming casseroles and stews makes the winter months ahead seem so much more tolerable, even, I dare say, enjoyable.

Stuffed Peppers with Quinoa, Eggplant and Squash
Author: Lisa Colburn Stewart
Super ripe bell peppers are stuffed with a medley of autumn vegetables mixed with a savory quinoa blend for a comforting autumn dish straight from the farmers market.
Ingredients
  • -2 Tablespoons olive oil, plus more for roasting
  • -4 large bell peppers
  • -1 cup quinoa, rinsed well in a fine mesh strainer and drained*
  • -1 1/2 cups boiling water
  • -1 teaspoon salt
  • -1 medium red or white onion, peeled and chopped
  • -2 cloves garlic, peeled and minced
  • -1 serrano (or other small spicy pepper), minced
  • -1/2 cup tomato puree (or 2 medium tomatoes, peeled, seeded and chopped)
  • -1 small delicata squash or 1 medium zucchini
  • -1 small eggplant, peeled
  • -1 cup flat leaf parsley leaves, chopped
  • -1/2 cup parmesan cheese
  • -Salt and pepper, to taste
Instructions
  1. Preheat the oven to 400 degrees.
  2. Slice the bell peppers in half lengthwise and set aside.
  3. Cut the eggplant and squash into 1/2-inch cubes. Toss with olive oil to coat and season with salt and pepper. Spread out in an even layer on a baking sheet.
  4. Roast squash and eggplant until softened and starting to brown, about 15 minutes.
  5. Remove squash and eggplant to a large bowl.
  6. Place halved peppers onto the sheet pan and brush lightly with olive oil. Roast for 10 minutes until just beginning to soften. Place roasted peppers in a large shallow casserole dish that has been drizzled with olive oil.
  7. Reduce heat to 350 degrees.
  8. Meanwhile, place the 2 Tablespoons olive oil in a large saucepan over medium heat. Add the onion, garlic and serrano pepper. Saute until onion begins to soften, about 4 minutes. Add the quinoa and stir until the grains are coated with the mixture and quinoa begins to toast. Add the tomato and simmer for about 2 minutes.
  9. Add the water and salt and bring to a boil, then reduce to a simmer and cover until quinoa is tender and water is absorbed, about 15 minutes. (Check occasionally. Quinoa cook times can vary a bit and stir in a little water if still uncooked but dry. Tomatoes can vary in the amount of water they contain.)
  10. Add the parsley and cooked quinoa to the bowl with the squash and eggplant. Toss to combine and taste for seasoning. Add more salt and pepper, if desired.
  11. Fill the halves with the quinoa mixture and sprinkle with parmesan cheese and a drizzle of olive oil.
  12. Bake until heated throughout, about 20 minutes.
  13. Serve immediately if you must, but for even better flavor, let sit for about 30 minutes and serve warm.
Notes
*Sometimes quinoa can still be coated in naturally occurring saponin, which can make quinoa taste soapy. Most boxed quinoa is already rinsed but better to be safe than sorry so I rinse every time. [br] [br]Optional add ins or substitutions:[br]-Cooked and crumbled sausage[br]-Feta cheese[br]-Sliced almonds[br]-Roasted chopped mushrooms