Monthly Archives: December 2014

Recipe: Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce

The second of two sunchoke recipes, this one is from bonappetit.com. Click on image to get the original web page.

Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce

Photo credit: Kimberley Hasselbrink

 

The recipe for the Greenest Tahini Sauce can be found here.

Ingredients

  • 1 lb beets, peeled, cut into ½” wedges
  • 4 tablespoons olive oil, divided
  • Kosher salt, freshly ground black pepper
  • 1 lb carrots, sliced ¼” thick
  • 1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced ¼” thick
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste
  • 2 teaspoons fresh lemon juice, divided, plus more to taste
  • 2 cups watercress, large stems trimmed
  • 1/4 cup The Greenest Tahini Sauce

Procedure

  1. Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total.
  2. Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of the baking sheet. Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.
  3. Toss all the warm roasted vegetables together with lemon zest, ¼ tsp. Aleppo pepper, and 1 tsp. lemon juice. Season with salt, Aleppo pepper, and lemon juice. Reserve 1 cup vegetables for Quinoa and Roasted Vegetable Salad.
  4. Toss watercress with remaining 1 Tbsp. olive oil and 1 tsp. lemon juice; season to taste with salt and black pepper. Serve roasted vegetables with dressed watercress and tahini sauce.

–posted by Steven

Advertisements

Leave a comment

Filed under Recipe

Recipe: Easy Roasted Sunchokes (Paleo “Fries”)

The first of two sunchoke recipes, this one is from www.oliveandherb.com.  I actually couldn’t open their site today, but you can get to the recipe post from the Google cache here.

Easy roasted sunchokes

Photo credit: oliveandherb.com

 

This recipe is so simple and works perfectly as a healthy (and Paleo) alternative to a baked hash brown or steak fry. These little guys are easy to prepare (no peeling required) and they cook up in about 20-25 minutes. I admit that $10/lb is a lot to spend on a french fry, but if you love fries as much as I do this is a fun way to turn a low-cal veggie packed with fiber, thiamin, iron and potassium into a yummy side dish that feels much more indulgent than it is.

Ingredients

  • 1lb Sunchokes (Jerusalem Artichokes), scrubbed
  • ½ tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon fresh chopped italian or curled parsley

Procedure

  1. Preheat oven to 450 degrees
  2. Scrub the Sunchokes with a potato brush and chop into 1 inch bite-size chunks
  3. Toss in a medium sized bowl with olive oil, salt and pepper until coated
  4. Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned
  5. Sprinkle with fresh parsley. Serve plain or with a side of ketchup.

Notes

  • Serves 3
  • Prep time: 5 minutes
  • Cook time: 25 minutes

–posted by Steven

Leave a comment

Filed under Recipe

What’s in the Box for end of 2014 and beginning 2015

For the last week of the year, we have:

  • Carola  potatoes
  • salad reds and greens
  • Chinese broccoli
  • Red Express cabbage
  • Ya Ya carrots
  • leeks
  • Lacinato kale
  • sunchokes (I’ll post some recipes)
  • Bearss (Persian) limes

For the first full week of January, we have:

  • green Jolenes peppers
  • sunchokes
  • potatoes (variety TBD)
  • Brussels sprouts
  • butternut squash
  • parsnips
  • carrots (variety TBD)
  • Eureka lemons
  • Note: with the cold spell, the greens have really slowed down.  Nothing this week.  Should be back for next week.

–posted by Steven

Leave a comment

Filed under Uncategorized

What’s in the Box for December 16 – 19, 2014

In this week’s box we have:

  • Red Thumb potatoes
  • salad reds and greens
  • Tender Stem broccoli
  • Farao (green) OR Red Express cabbage
  • Ancho peppers
  • Napoli carrots
  • delicata winter squash
  • Lacinato kale
  • herb – mint and English thyme

–posted by Steven

Leave a comment

Filed under Uncategorized

What’s in the Box for December 9 – 12, 2014

In this week’s box we have:

  • Yellow Finn potatoes
  • pac choi
  • Tender Stem broccoli
  • red and golden beets with tops
  • Ancho peppers
  • arugula
  • delicata winter squash
  • Bearss (Persian) limes
  • herb – mint

–posted by Steven

Leave a comment

Filed under Uncategorized

What’s in the Box for December 2 – 5, 2014

In this week’s box we have:

  • lacinato kale OR Bloomsdale spinach
  • brussells sprouts
  • collards
  • Red Thumb potatoes
  • Jolene’s Red and Gatherers Gold peppers
  • arugula
  • carnival winter squash
  • Bearss (Persian) limes
  • herb – mint, rosemary, and thyme

–posted by Steven

Leave a comment

Filed under Uncategorized