Roasted Garlic Maple Cauliflower Soup
Using all the best ingredients and flavors of fall!
1 large head cauliflower, roughly chopped, Rainbow Farms or Weaver's Truck Patch
3 Tbsp maple syrup, Snake Hill Farm
1/2 cup extra virgin olive oil
4 cups vegetable broth
1/4 cup half and half
1 cup mashed potatoes (used to thicken soup to desired consistency), Don Anna Farm
1 large head of garlic, roasted in olive oil, Firefly Farm
1 tsp sea salt
1/4 tsp black pepper
Garnish: maple syrup and olive oil
Chop the top off of a large head of garlic. Add head to a sheet of foil. Drizzle olive oil over top and wrap tightly. Place in 350 degree oven to bake for about 25 minutes. Pull from oven and allow to cool for at least 20 minutes.
In a large soup pot, add the veggie broth and chopped cauliflower. Cover with lid. Let simmer until the cauliflower is tender. Remove from heat and cool for a few minutes.
In a blender, add the cauliflower, veggie broth olive oil, half and half, maple syrup, salt, pepper and squeeze out the roasted garlic cloves as well (do not add skins - only garlic cloves). Puree until smooth - in batches. Add in the potatoes as desired - up to about a cup.
Simmer on the stove top over low heat until ready to serve.
Serve with a drizzle of maple syrup and olive oil over top.
Parmesan Broccoli and Cauliflower Salad
This is a fun, refreshing salad!
2 1/2 cups bite-sized broccoli florets
2 1/2 cups bite-sized cauliflower florets
2 eggs, lightly beaten
1 cup grated Parmesan
1/2 to 1 cup olive oil
1/2 teaspoon kosher salt
4 cups lightly packed fresh spinach leaves
1/2 lemon, zested
1 lemon, juiced
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.
Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the parmesan coated vegetables. Toss and serve.
Try this hearty recipe for those damp, cool fall days!
5 onions (about 4 pounds), a combination of sweet and red onions (Don Anna Farm/Hansen's Greenhouse/Weaver Truck Patch)
3 tablespoons butter (Country Gristmill/Covered Bridged Farm Products)
2 tablespoons Olive Oil (Olive Tap)
1 teaspoon sea salt
1 cup dry white wine
1 ¼ cup canned beef broth*
1 ¼ cup chicken broth**
1 ¼ cup apple cider (unfiltered is best) (Woolf Farms)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf crusty French bread (Breadmith of Lakewood, Lucy's Sweet Surrender or Zoss, the Swiss Baker)
Sea Salt and Ground black pepper to taste
Splash of Cognac (optional)
1 cup Jarlsberg or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter and olive oil. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
*Make your own beef broth by roasting beef bones from Millgate Farms or Bluebird Meadows!
**Use the bones of one chicken from Tea Hills to make your own.
Wheat Berry Salad with Red Fruit
This recipe is compliments of La Campagna, (27337 Detroit Rd. in Westlake. 440-871-1771) and features wheat berries, a delicious and healthy grain available at the market!
1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
3 cups Cooked Wheat Berries (see below)
1 large apple, unpeeled, diced
1/2 cup coarsely chopped nuts (pecans, cashews, walnuts)
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
Combine wheat berries, apple, and nuts in a large bowl, stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.
Cooked Wheat Berries:
2 cups hard red winter-wheat berries
7 cups cold water
1 teaspoon salt
Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt. Bring to a boil over high heat, then reduce heat, cover and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately otherwise, follow the make-ahead instructions.
Beef:
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes
Whisk together all of the ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Veggies:
Grab an array of cherry tomatoes, peppers, squash, zucchini, potatoes, mushrooms, onions and more from the market!
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
Cut vegetables into bite-size pieces. Puree olive oil, vinegar and salt and pepper in a blender for 30 seconds. Baste veggies with balsamic vinaigrette.
Skewer veggies and steak. If using bamboo skewers, soak them in water for 1 hour to prevent charring. Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat is cooked throughout.
Kale chips make a healthy, tasty snack and take only 15 minutes to make!
1 bunch kale (or try Swiss Chard for a different flavor!)
1 tablespoon olive oil
1 teaspoon seasoned salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.
Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
