Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche

Ingredients

• 1/2 cup crème fraîche or sour cream
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon finely grated lemon peel
• 2 tablespoons (1/4 stick) butter, divided
• 1 tablespoon extra-virgin olive oil
• 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
• 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
• 3 large garlic cloves, pressed
• 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
• 1 2 x 2-inch piece Parmesan cheese rind (optional)
• 1 Turkish bay leaf
• 6 cups (or more) low-salt chicken broth
• 2 tablespoons chopped fresh chives (for garnish)

Directions

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill.

Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.

Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper. Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

Colcannon

A traditional Irish recipe utilizing vegetables that are plentiful for fall storage- potatoes and cabbage

Ingredients

• 2 1/2 pounds potatoes, peeled and cubed
• 4 slices bacon
• 1/2 small head cabbage, chopped
• 1 large onion, chopped
• 1/2 cup milk
• salt and pepper to taste
• 1/4 cup butter, melted

Directions

1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

White Bean, Kale & Roasted Vegetable Soup

Ingredients

• Non-stick vegetable oil spray
• 3 medium carrots, peeled, quartered lengthwise
• 2 large tomatoes, quartered [or use canned tomatoes]
• 1 large onion, cut into 8 wedges
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
• 6 garlic cloves, unpeeled
• 1 tablespoon olive oil

• 6 cups (or more) canned vegetable broth
• 4 cups finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf

• 1 15-ounce can Great Northern beans, drained- USE the shelled Jacob's Cattle beans

Directions

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Add shelled Jacob's Cattle beans. Reduce heat; simmer uncovered until beans are almost tender. Add kale and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors and until kale is tender adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

Butter Braised Carrots

from Katherine Deumling of Cook With What You Have

Scrub as many carrots as you want to use. If they are quite small you can leave them whole. If a bit larger, cut them in half lengthwise. Melt 2 tablespoons of butter in a large skillet that will fit the carrots in one layer. Add the carrots and sprinkle with sea salt. Cover and cook, tossing occasionally over medium heat until the carrots are tender. Add a little splash of water or turn the heat down if they begin to brown too much or stick to the pan. Finish with more sea salt and a sprinkling of chives, if you like.

Carrot Soup With Lemon, Tahini & Crisped Chickpeas

From Smitten Kitchen

My soup vice is because I’ve already confessed to finding it a little dull, that I overcompensate with add-ins. Here, there’s a dollop (lemon-tahini), a crouton (cumin-crisped chickpeas), wedges of toasted pitas (brushed with olive oil, sprinkled with za’atar) and a garnish (parsley). If you’re not me, this might seem like overkill, in which case you should definitely just use the ones you find the most interesting.

Serves 4, generously or 6, petitely

Ingredients

Soup

• 2 tablespoons (30 ml) olive oil
• 2 pounds (905 grams) carrots, peeled, diced or thinly sliced
• 1 large onion, finely chopped
• 4 regular or 6 small garlic cloves, peeled and smashed
• 1/4 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon table salt, plus more if needed
• Pinch of Aleppo pepper or red pepper flakes
• 4 cups (945 ml) vegetable broth

Crisped chickpeas

• 1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
• 1 generous tablespoon (15 ml or so) olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground cumin

Lemon-tahini dollop
3 tablespoons (25 grams) tahini paste
2 tablespoons (30 ml) lemon juice
Pinch or two of salt
2 tablespoons (30 ml) water

Pita wedges, garnish
A few large pitas, cut into 8 wedges
Olive oil, to brush pitas
Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
2 tablespoons flat-leaf parsley, coarsely chopped

Directions

Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.

Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.

Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.

Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.

Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.

Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges. Forget January, you’d eat this anytime. Right?

Carrot Soup With Miso & Sesame

From Smitten Kitchen

Ingredients

• 2 tablespoons olive oil
• 2 pounds carrots, peeled, thinly sliced
• 1 large onion, finely chopped
• 4 regular or 6 small garlic cloves, peeled and smashed
• 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
• 4 cups vegetable broth
• 1/4 cup white miso paste, or more to taste

To finish

• Drizzle of toasted sesame oil
• 2 scallions, very thinly sliced

Directions

Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.

Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.

Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.

Pickled scallions? I didn’t do this in the end, but was tempted to lightly pickled the scallions by letting them hang out in a mixture of 6 tablespoons rice vinegar, 2 tablespoons water, 1 tablespoon of Kosher salt (I use Diamond brand, use less if you’re using Morton or another, which are more dense) and 1 1/2 teaspoons sugar for a while before using them as garnish.

Simple Vegetable Curry

Ingredients

• 1 tablespoon vegetable oil
• 2 teaspoons brown mustard seeds
• 1 medium yellow onion, diced small
• 1 cup long-grain white rice
• coarse salt and ground pepper
• 1 tablespoon red curry paste
• 1 cup unsweetened coconut milk (from a 13.5-ounce can)
• 2 carrots  
• 1 small cauliflower, cut into florets
• 1 can (15.5 ounces) chickpeas, rinsed and drained
• fresh cilantro, for serving

[Potatoes would also be a nice addition, add at the same time as carrots.]

Directions

1. In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.  
2. Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.  

Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.

Laura Simon's Root Vegetable Latkes

A note from Katherine of Cook With What You Have

"Make Latkes out of most any root veggie: this week I've made them with carrots and rutabagas and with sweet potatoes and turnips. Mix and match depending on what you have on hand. Add herbs if you'd like. My four-year-old gobbles them up. It's generally a great way to get unfamiliar veggies in little (or big!) tummies.

I added lots of fresh oregano (thrives in my garden this time of year when not much else does) to the carrot and rutabaga ones along with some finely chopped onion, an egg and a bit of flour. You'll need to adjust quantities based on how much grated veg you have. They're pretty forgiving though. I pan fry them in just a small amount of oil. Top with sour cream or Greek yogurt and dig in!

Ingredients

• 1 1/2 pounds potatoes, peeled (you could skip the peeling using banana fingerlings) 
• 1/2 pound parsnips (sub rutabagas) 
• 1/2 pound carrots, peeled
• 1 onion, finely chopped 
• 1/4 cup chopped fresh dill (or dried thyme, rosemary or fresh garden oregano) 
• 3 tablespoons matzo meal or unseasoned bread crumbs (or flour) 
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper 
• 2 or 3 eggs, lightly beaten (the final amount will depend on the starchiness of the potatoes)
• Vegetable or corn oil for frying

Directions

Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl. Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture.

Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible. Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom. Add the starch to the vegetable mixture. Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes. In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil. Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden. Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes. Serve hot.

Roasted Chicken & Carrots With Olives & Lemon

Don't forget to use the chicken carcass for a wonderful stock or chicken soup!

Ingredients

• 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces 
• 2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick) 
• 1/2 cup pitted kalamata olives 
• 4 bay leaves
• 1 lemon, cut into wedges 
• 2 tablespoons olive oil 
• kosher salt and black pepper
• 1 teaspoon paprika

Directions

1. Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken, carrots, olives, bay leaves, lemon, oil, 1 teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer and sprinkle the chicken with the paprika.
2. Roast, tossing the vegetables once, until the chicken is cooked through and the carrots are tender, 45 to 50 minutes.

Spiced Cabbage Salad

Ingredients

• 1-1/2 tsp. soy sauce
• 6 cups finely shredded cabbage       
• 1-1/2 tsp. sugar
• 2 cups shredded carrots                
• 1 fresh jalapeno chili, stemmed, seeded, and minced (VERY hot, omit or use chili flakes)
• 1/2 cup rice vinegar                         
• 1 tbsp. Asian (toasted) sesame oil   
• 1 clove garlic, minced
• 1 tbsp. Asian fish sauce                
• 3/4 cup unsalted dry-roasted peanuts
• minced ginger (optional)

Directions

In a wide bowl, combine cabbage and carrots. Mix vinegar, fish sauce, sesame oil, soy sauce, sugar, chili, and garlic. Pour over salad and mix. Serve, or cover and chill up to 4 hours. Sprinkle with peanuts and mix. Makes 8 servings.

*mix it up and try adding cucumbers or apples!

Ale-Braised Corned Beef With Brussels Sprouts & Carrots

Ingredients

• 1 3-pound piece corned beef brisket (with spice packet, if included) 
• 1 pound carrots, peeled and cut into 3-inch lengths 
• 1 12-ounce bottle amber ale
• 3/4 pound Brussels sprouts (or use the traditional cabbage from you share) 
• 1/2 cup sour cream 
• 2 tablespoons whole-grain mustard
• 1 tablespoon chopped fresh tarragon [seems like an odd herb to me for corned beef, but perhaps it would it's great. However, I would consider it optional.]

Directions

1. In a 5- to 6-quart slow cooker, place the beef, the contents of the spice packet (if included), carrots, and ale. Cook, covered, until the beef is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Ten minutes before serving, thinly slice the Brussels sprouts. (This is easiest to do in a food processor with the slicing blade.)
3. Transfer the beef from the slow cooker to a cutting board; if the slow cooker is on the low setting, turn it to high. Add the Brussels sprouts to the carrots and liquid in the slow cooker. Cook, covered, until the Brussels sprouts are tender, 4 to 6 minutes.
4. Meanwhile, in a small bowl, combine the sour cream, mustard, and tarragon.
5. Slice the beef. Serve with the vegetables and sour cream sauce.

Savoy Cabbage, Carrot, and Apple Salad

Ingredients

• 3 tablespoons apple juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon caraway seeds, lightly crushed
• 1/2 head Savoy cabbage, cored and very thinly sliced (4 cups)
• 2 large carrots, very thinly julienned (2 cups)
• 1 Granny Smith apple, quartered, cored, and sliced crosswise 1/8 inch thick

Directions

Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.

Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.

Chicken Fricassee With Carrots, Mustard Greens and Avgolem

Ingredients

For chicken:

• 1/2 cup fresh lemon juice
• 3 tablespoons chopped fresh parsley
• 1 1/2 teaspoons grated lemon peel
• 1 1/2 teaspoons minced garlic
• 7 tablespoons olive oil
• 2 3 1/2-pound chickens, each cut into 8 pieces
• 2 cups chopped peeled carrots
• 4 large garlic cloves, thinly sliced
• 1 1/2 teaspoons dried oregano
• 1 cup dry white wine
• 3 1/2 cups chicken stock or canned low-salt chicken broth
• 2 bunches mustard greens, trimmed, cut into 1/2-inch-wide strips
• 3 green onions, chopped
• 2 tablespoons chopped fresh dill
• 2 tablespoons Dijon mustard

For Avgolemono Sauce:

• 1/4 cup fresh lemon juice
• 1/2 teaspoon cornstarch
• 2 large eggs, separated
• Pinch of salt

Directions
Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish. Whisk in 6 tablespoons oil. Season to taste with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate chicken overnight, turning once.

Preheat oven to 400°F. Remove chicken from marinade. Pat chicken dry with paper towels. Sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook chicken until brown on all sides, about 10 minutes. Transfer chicken to large bowl.

Add carrots, sliced garlic and oregano to pot. Sauté over medium-high heat until garlic is tender, about 2 minutes. Add wine and remaining 1/4 cup lemon juice. Bring to boil, scraping up browned bits from bottom. Simmer until liquid is reduced by half, about 5 minutes. Add chicken stock. Return chicken to pot. Place pot in oven. Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes.

Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl. Tent with foil to keep warm.

Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes. Remove from heat. Pour 1 cup reduced cooking liquid into small bowl. Set aside.

Return cooking liquid remaining in pot to simmer. Add mustard greens. Cook until greens are tender, about 2 minutes. Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley. Cover and keep warm.

Avgolemono sauce:
Whisk lemon juice and cornstarch in another small bowl to blend. Whisk egg yolks in medium bowl to blend. Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form. Fold in egg yolks, then lemon juice mixture. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens, about 3 minutes. Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil). Add sauce to mustard greens; stir to combine. Season to taste with salt and pepper.

Pour sauce and mustard greens over chicken and serve.

Glazed Carrot With Sage

Ingredients

• 1-2 Tbsp. extra-virgin olive oil
• 1 1/2 lbs. carrots, peeled and cut diagonally into 1 1/2 inch pieces
• 1/4 medium onion, cut into thin slivers
• 10 large fresh sage leaves
• Salt and fresh ground pepper, to taste
• 1/2 cup dry white wine
• 1/2 cup chicken or vegetable broth

Directions

Heat the oil in a skillet over medium high heat.  Saute the carrots, onion and sage about 10 minutes to brown the onion.  Season with salt and pepper as the vegetables cook. Pour in the wine and broth, adjusting the heat to a gentle simmer.  Cover and cook 15 minutes or until the carrots are tender when pierced with a knife. Add a little water if necessary.  Before serving uncover and simmer off any liquid, leaving only enough to cloak the carrots in a moist glaze.  Taste for seasoning and serve hot.

Golden Carrot Soup

From Bittersweet Blog

Ingredients

• 2 Medium Onions, Chopped
• 5 Cups Water
• 3 Medium Gold or Chioggia Beets, chopped
• 4 -5 Carrots, Chopped
• 1/4 Cup Sweet White Miso Paste
• 2 Tablespoons Lemon Juice
• Salt to Taste

Directions

In a large soup pot, throw in your chopped onions, beets, carrots, and water. The water should just cover all of the veggies; if not, add a splash or two more. Cover, bring to a boil, and then reduce the heat to a simmer. Allow everything to cook for about 30 minutes, until the beets and carrots are fork-tender. Transfer everything (carefully!) to your blender, and thoroughly puree, until completely smooth. Add in the miso, lemon juice, and salt as needed, and blend to incorporate. Serve immediately for a hot soup, or chill for at least three hours if you'd prefer it cold.

Wild Mushroom & Potato Stew With Bok Choi

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, coarsely chopped
• 1 pound assorted wild mushrooms (such as crimini and stemmed shiitake), coarsely chopped
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 2 1/2 cups vegetable broth
• 1 3/4 pounds white-skinned potatoes, peeled, cut into 3/4-inch cubes
• 2 large carrots, peeled, cut into 1/2-inch-thick rounds
• 1/4 cup soy sauce
• 1 large head of bok choy, cut crosswise into 1/2-inch-wide slices

Directions

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add mushrooms; sauté until tender, about 8 minutes. Add wine and thyme; boil until liquid is reduced by half, about 1 minute. Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes. Stir in bok choy; simmer uncovered until tender, about 8 minutes.

Tarragon Chicken With Fall Vegetables A La Chris

Chris, Bryan and I just made this delicious dish using many CSA items. Here's what we did... 

Ingredients

• 2 chicken breasts
• 4-5 carrots
• 3 cups spinach
• 1 head broccoli
• 2 tablespoons butter plus half stick of butter
• 1 cup white wine
• 3-4 cups chicken stock
• 1 tsp *marmite optional (Chris favorite new ingredient- get some and use it in stews and soups)  
• Tarragon, preferably fresh, but we use dried
• Salt to taste 
• Rice of choice 

Directions

Cut chicken breasts into four strips, brown each side in saute pan with butter, 3-4 minutes per side, salt while cooking. Reserve chicken breasts. Cut carrots in 1 inch cylinders. Using same pan, add chicken broth, 1 cup white wine, 1/4 cup sherry vinegar, 1/2 tablespoon marmite, cook for 5 minutes until slightly reduced.  Add carrots to broth, cook for 5-6 minutes until barely tender, add salt while cooking. Add broccoli florets, allow contents to steam for three minutes, careful not to overcook. Remove from heat. Begin roux in new saute pan. Melt butter, add 2 tablespoons flour, stir constantly to prevent clumps for at least 3 minutes. Pour roux into vegetables. De-glaze roux pan with 1/2 cup white wine, stir and scrape, add contents to roux and vegetables.  Turn combined contents to low, add chicken, mix cover and cook ON LOW for 3-5 minutes until just bubbling. Add spinach to mixture until just wilted. Serve over white or brown rice.  

*Marmite is a yeast extract that chemically hits the same flavor receptors as MSG; some say it has great umami- or a rich savory taste. Eat it on toast with butter or put small amounts in richer stews, crockpot recipes, potroasts or sauces. 

Bok Choi, Carrot & Apple Slaw

Ingredients

• 1 pound baby bok choy 
• 1 teaspoon coarse salt
• 1 peeled apple, cut into matchsticks
• 2 large shredded carrots
• 3 tablespoons fresh lemon juice
• 1 tablespoon vegetable oil
• 1 teaspoon finely grated peeled fresh ginger
• Coarse salt and ground pepper

Directions

1.   Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

2.   In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

Mashed Butterballs & Carrots with Rosemary

Ingredients

• 1 lb (~4) Butterballs (the Yukons obviously would be great)
•  1 bunch carrots
•  2 cloves garlic
•  1 cup cream or whole milk
•  2 sprigs rosemary, finely chopped
•  salt and pepper, to taste

Directions

Cut the potatoes into 1 inch cubes and dice the carrots into 1 inch segments. Bring 1 quart water to a boil in a large pot and potatoes and carrots. Add the garlic and boil until they are tender, about 15 minutes.When tender, take out most of the water, leaving about 2 cups in the pot. Using a hand device or an electric mixer, blend the potatoes and carrots until smooth. Add in the cream and rosemary and let the mixture simmer to a desired consistency. Add salt and pepper. Serve hot, naturally.

Carrots Sauteed in Lemon & Rosemary

Ingredients

• 1 bunch of carrots, scrubbed, thinly sliced diagonally
• 1 tsp. grated lemon zest
• 3 Tbs. unsalted butter
• Fresh lemon juice
• 1 garlic clove, pressed
• salt & pepper to taste
• 1 Tbs. chopped fresh rosemary

Directions

Drop carrots in pot of boiling salted water until crisp-tender, about 3-4 min. Drain. Rinse under cold water and drain.

Melt butter in heavy large skillet over medium heat. Add garlic and saute 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.