Roasted Carrot Salad with Toasted Sesame Seeds, Peanuts, Apples and Orange Juice

Photo by Lindsey S. Love

Sally asked me to have the recipe ready early for Glade Road Growing's last 2015 farm share on 11/24.  She says the share will be similar to last week with plenty of carrots and that maybe I could provide a recipe for Thanksgiving dinner, so I thought a roasted carrot salad would be nice.  Lindsey Love has such great photographs on her food blog that I thought I'd share this one, although her recipe (which only serves two) includes shallots and blood oranges and has fennel seeds rather than peanuts and parsley instead of cilantro.


Serves six

1.  Scrub and roast 1 pound of carrots and half a pound of peeled small onions with the root end cut off   at 475 degrees F for about 20 minutes either in a preheated oven on a cookie sheet lined in parchment paper or, as I do, on a countertop convection oven.

2.  While carrots and onions are roasting, squeeze one orange for the juice into a large bowl. If you like you can also grate about a half a tablespoon of the zest off the orange peel.  Wash two apples, cut in quarters to remove core and then slice thinly with a sharp knife.  Add apples to bowl and toss with the orange juice to keep them from turning brown.   Chop  1/2 cup of fresh cilantro and reserve for topping. 

3.  Smash and peel 4 cloves of garlic and chop coarsely.  Chop about a tablespoon of fresh ginger root. 

4.  In an oiled cast iron skillet toast 2 tablespoons of sesame seeds until they turn light tan and begin to pop.  Remove them from skillet.  Add enough extra virgin olive oil to coat bottom of skillet and saute the garlic and the ginger until tender.  Let cool a bit and then toss sesame seeds and garlic and ginger with apples.

5.  When the carrots and onions are finished roasting, let cool enough that you can handle them comfortably.  Split the carrots in half lengthwise if they are small.  If they are larger, you may want to cut them in half crosswise and then in quarters lengthwise.  Cut the onions in half and then slice thinly.

6.  Toss in the bowl with the apples and 2 tablespoons of extra virgin olive oil.  Top with roasted unsalted peanuts and cilantro and serve warm or at room temperature.


Arugula and Winter Squash Salad with Quinoa, Feta, Walnuts and Balsamic Vinaigrette

Photo by cookbook author and photographer Erin Alderson for her version of this recipe in her blog NaturallyElla.com


Sally tells me that 11/17/15 the farm share for Glade Road Growing will include butternut squash, carrots, arugula, salad mix, kale, garlic and a big hakurai turnip.  Since the arugula is sweet enough in the cooler weather to eat raw, I thought I'd make a main course salad.  Mine adds pomegranate seeds and uses walnuts instead of pecans and a bit of balsamic vinegar dressing, rather than honey, but this picture was just so beautiful, that when I found it, I stopped looking for something more representative.


Serves 6

1.  Preheat your conventional over to 450 degrees, unless you are going to use a counter top convection over, as I do.   Rinse the butternut squash and cut in half lengthwise and scoop out the seeds and reserve to roast.  Put the squash cut side down on a baking sheet lined with parchment paper.  Roast in oven for about 40 minutes, until tender.  Remove and let cool enough to handle.  Pull the peel away and then dice the squash into 1/2 inch cubes.  (Some folks peel and cube the squash first, but that's not as easy.

2. While the squash is roasting, cook 1 cup of raw quinoa by bringing it to a boil in a heavy-bottomed lidded sauce pan with two cups of cold water.  Remove from oven and drain water and rinse well to remove the saponin, which coats the grain and can make it bitter.  Add 1 3/4 cups of fresh cold water, cover  and return to a boil and simmer for five minutes.  Turn off heat and let sit for at least 20 minutes. 

3.  While the quinoa is cooking, prepare the pomegranate by slicing 1/4-inch off of the stem end  and placing the fruit cut side down on the cutting board to stabilize it. The pomegranate's blossom end, the one that looks like a crown, should be on top.  Use the paring knife to a cut a circle around the blossom end, angling in and cut it out.  Make several cuts from top to bottom around the pomegranate just through the red part of the skin.  Working over a large bowl, gently pry open the pomegranate and pry away the seeds from the peel and membranes.  Discard the peel and membranes.

  Rinse the arugula in a basin of cool water.  Drain and wash a second time in clean water, then put in a colander to drain.

5.  To make the vinaigrette, combine the following in a bottle with a well-fitting lid:
1 teaspoon Dijon mustard
4 tablespoon Balsamic vinegar or lime juice
Freshly ground pepper
4 tablespoons extra-virgin olive oil (for fat-free version, substitute either 1 tablespoon fruit juice concentrate--apple or white grape--and 3 tablespoons water OR 4 tablespoons wine)
1 teaspoon your favorite sweetener (honey, agave, demerara sugar)
2 peeled and crushed cloves free garlic and/or 1 T finely minced onion. 

 6.  Fluff the quinoa with a fork and toss with the arugula with the pomegranate seeds and the squash, 2/3 cup of crumbled feta and 1/2 cup of walnuts  in a large bowl.  Drizzle with the vinaigrette and serve.


Peanut Curry with Winter Squash, Mustard Greens and Garbanzo Beans

Photo by Paige Green of a mustard green curry and tofu recipe by chef  Bryant Terry of Oakland found in his 2014 cookbook Afro-Vegan.  


November 19, the farm share from Glade Road Growing is slated to include watermelon radish, lettuce mix, tetsukabuki squash, red mustard greens, garlic and green peppers.

Since Bryant Terry is an advocate of farm fresh food, I thought I'd modify one of his recipes this week to use the squash, mustard greens, garlic and green peppers. His mentor, Alice Walker, has said of him that “Bryant Terry knows that good food should be an everyday right and not a privilege.” He is a 2015 James Beard Foundation Leadership Award winner who is currrently the inaugural Chef in Residence at the Museum of the African Diaspora (MoAD) in San Francisco.  Maybe some of my lucky friends in that area were able to get a ticket for the (sold-out) November 15 reception and panel he is convening with Toni Tipton Martin, Gail Myers, Nicole Taylor, Caroline Randall Williams and moderator Psyche Williams-Forson to discuss the role that Black women have played historically and contemporarily in the production, distribution, and consumption of food.

Here's an interview with Chef Terry in the Washington Post and a video about his work as Chef in Residence.

By the way, when I was looking at food photos for inspiration, I found a tempting recipe by Emma D'Alessandro for a warm kale, citrus and watermelon radish salad, which for which you could substitute the mustard greens.


Serves 6

1.  The night or at least two hours before cook 1 pound of garbanzo beans.  In a medium saucepan with a heavy bottom and a tight-fitting lid, cover the beans with 3 cups water, and and bring to a boil.  Rinse.  Return to pot, add ½ teaspoon sea salt and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes. Let stand over night or for at least one hour. Rinse a second time.  Add two cups of water and bring to a boil again and simmer on low heat until soft, about 1 hour with 2 bay leaves.

2.  I like to serve this over brown rice cooked with tumeric and olive oil, so at the same time you start the beans.  In a medium saucepan with a heavy bottom and a tight-fitting lid, combine 2  cups brown rice , 4 cups water, and and bring to a boil.  Rinse.  Return to pot, add ½ teaspoon sea salt, 2 tablespoons of extra virgin olive oil  and 1 teaspoon of ground turmeric and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes.  Turn off heat and leave for 40 minutes until water is absorbed.

3.  While the rice is absorbing the waer, roast the squash.  Unless you are using a countertop convection oven, as I do, preheat your oven to 450 degrees.  Cut  the tetsukabuki squash in half and scoop out seeds.  You can reserve them to roast separately.  Invert upside down on a parchment covered cook sheet.  Roast for half an-hour and then let cook long enough so that you can cut it into cubes.  I leave the skin on and it will get tender, unlike butternut squash.  If you prefer, you can remove the skin.  Set the squash aside. 

If you don't have this type of squash, the recipe will work with any roasted winter squash or even roasted sweet potatoes.

3.  While the squash is roasting, peel and chop one large onion or more to make about 1 cup.   Mince a piece of fresh ginger to make 1 tablespoon.  Smash, peel and mince a similar amount of fresh garlic cloves.  Remove the seeds from a green pepper and finely chop.

4.  Grind a cup of roasted peanuts in a heavy duty blender or food processor.  You will use 2 tablespoons for this recipe.  You can store the rest in a covered jar in the fridge.  You can substitute fresh ground peanut butter from the store.  The jars of peanut butter really are NOT a sufficient substitute, but if you need to, you could used about 4 tablespoons of crunchy peanut butter with no additives (avoid the "no-stir" versions.)

4.  In a oiled cast iron skillet, add 1/4 teaspoon mustard seeds and cook, shaking the pan occasionally, until they pop, 2 to 3 minutes.   Add more oil to coat, add the onion and sauté until soft, 5 to 7 minutes. Add  more oil and add the green pepper and sauté until soft about 2 minutes.  Add the garlic, fresh ginger, 1 1/2 teaspoons of ground tumeric, 1/2 teaspoon of cumin seads, 1/2 half teaspoon of cardomon, 1/4 teaspoon of red pepper flakes and cook until fragant.

5.  In a large saucepan with a tight lid, 3 cups of water, one can of diced unsalted tomatoes, 2 heaping tablespoons of the ground roasted peanuts, the vegetable/spice mixture and the cooked garbanzo beans. Stir.  Bring to a simmer and cook for about 20 minutes, stirring occasionally.

6.   While the mixture is cooking, cut the mustard greens into bite-sized pieces.  After the first twenty minutes, add to the saucepan, along with the roasted squash and cook for another ten minutes, stirring occasionally.  Serve garnished with cilantro over the cooked brown rice.

BTW, Chef Terry follows the Southern tradition and cooks the greens for the whole thirty minutes.  Mine will be brighter than pictured.


Pickled Daikon and Carrots

 Photo by Ariana Lindquist for Saveur Magazine

The 11/3/15 farm share from Glade Road Growing is slated to include lettuce mix, daikon radish, salad turnip, delicata squash, kale, garlic and peppers.

Daikon is a mild white winter radish, which I like as a pickled vegetable, served as a condiment with tofu or chicken, on a barbecue sandwich or added to a tossed salad.  Here's a simple recipe.


1.  Wash carrots and daikon radishes. Pat dry, peel and cut into matchsticks.

2.   In a bowl, combine the carrots, daikon,  2 tsp. kosher salt and 1 tsp. demerara sugar.   Let sit until the vegetables have wilted slightly and liquid pools at the bottom of the bowl, about 30 minutes. Drain vegetables; rinse and pat dry with paper towels. Transfer vegetables to a medium bowl.

3.  Whisk together 1/4 cup sugar, 1/2 cup white vinegar and 1⁄2 cup warm water and pour mixture over the vegetables. Stir to combine. Set mixture aside and let marinate for at least 1 hour, then you can refrigerate, tightly covered, for up to 4 weeks.


Navy Beans and Tatsoi with Roasted Fennel

Photo by Johnny Autry of Ashville accompanied a recipe similar to mine at Cooking Light.


 The October 27 farm share from Glade Road Growing is slated to include salad mix, fennel, butternut squash, tatsoi and green peppers. 

Fennel is a  perennial bulb with a feathery top, a relative of the carrot.  You can use the fronds in salads or as a garnish. 

The bulb and younger stems are firm and crunchy and taste mildly of anise. You can serve them raw and thinly sliced in salads and slaws.  I especially like raw fennel in combination with tart fruits such peaches and tomatoes, granny smith apples or oranges.  You can also cook the bulb until tender to  bring out the anise flavor, either as part of a roasted squash or  root vegetable medley or braised with chicken

Fennel seeds (not included this week) are used to flavor stews, breads and cookies.


Serves 8

1.  The night or at least a couple of hours before you plan to eat, bring one pound of dried  navy beans (about 2 cups) to a boil in a lidded heavy- bottomed saucepan with four cups of cold water.  Simmer five minutes. Rinse, cover again with water plus two cups, add a couple of bay leaves and bring back to boil. Turn off the stove and soak at least an hour or overnight. Rinse well and drain. Cover with colder water plus an inch and start to simmer. (Add water as necessary to keep the beans barely covered).  When the beans are tender, rinse, drain and set aside.  (You can cook the beans ahead of time and refrigerate in a lidded jar.)

2.  Preheat the oven to 450 degrees F (or you can use a counter top convection oven to roast the fennel.  Wash fennel and tatsoi  in cold water and rinse and wash a second time.  Trim fronds and stems of the fennel and reserve for another use. Thinly slice the bulb.  If the stems of the tatsoi are tough, tear the leaves off and reserve the stems for a vegetable stock.   Smash, peel and mince two or more cloves of fresh garlic. Peel and thinly slice one onion.

3.  Combine fennel, 1 tablespoon extra virgin olive oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, and 1/4 teaspoon of crushed red pepper flakes.  red pepper, and garlic in a large bowl; toss to coat fennel. Arrange mixture in a single layer on a lightly greased baking sheet or on the racks in the convection oven.

4.  Roast for ten minutes or more until brown.

5.  Heat a large cast iron skillet over medium heat with  with two tablespoons of extra virgin olive oil.  Add the onions and saute until tender and then add the  beans and cook together another 2 minutes.  Add fennel mixture and the tatsoi and cook until the tatsoi is wilted.

6.  Serve warm.  I like this recipe over cooked whole wheat pasta or rice and sprinkled with grated Asiago cheese.


Tri-Color Gnocchi (Potato, Beet and Ricotta, and Winter Squash)

Montage made from photographs from three food blogs(l. to r. by Suzie CastelloNealey Dozier Thompson and  Cooking with Manuela.) *

The October 20 farm share from Glade Road Growing is slated to include beets (without tops), gold potatoes, delicata squash, sweet peppers, bok choy and garlic. 

The potatoes made me decide to make gnocchi, the Italian version of a dumpling.  Doing some research, I learned that the squash and beets would be suitable, too.  I decided to make all three for a lovely tri-colored plate of pasta, sauteed in sage butter and topped with grated cheese . 

If you like you could try the same idea with spätzle (recipes for potato, beets and squash) the German version, a softer dumpling, which is quicker and easier, since you push the dough through a colander or large-holed grater, rather than form the dumplings individually.  The latter are traditionally sauteed in butter and topped with parsley.  Or they're delicious tossed with sauteed greens and topped with goat cheese, the way Bryan Picard makes his at the Bite House Restaurant on Cape Breton Island (that's the beet recipe I included at the link.)

It would also be fun to do three types of ravioli. (recipes for potato, beets and pumpkin, which could substitute winter squash).


1.  The night before, drain one pound of whole milk ricotta in a colander lined in cheese cloth over a bowl.

2.  Preheat the oven to 475 degrees F.  Scrub the potatoes and 2 small or 1 medium beet and wash the delicata squash.  Cut the delicata squash in half and scoop out the seeds, which you can roast and salt.  Place veggies on a parchment lined rimmed cookie sheet, with the squash cut side down.  Roast the veggies until soft.  You can also roast the veggies in a countertop convection oven.

3.  Slip the peel off the potatoes and beets.  In separate bowls, pass them through a potato ricer, food mill or grate them over the large holes of a box grater, washing the utensil between uses to keep the colors separate. Scoop the squash from its skin and do the same.  The squash has more moisture, so you may want to drain the results through a clean tea towel in the colander.

4.  For the beet dough, add the drained ricotta, 1 egg and 1 cup of freshly grated Parmesan cheese, salt and salt and freshly ground black pepper to the beets. Mix well with a wooden spoon. Add 2/3 cup of white whole wheat flour flour to the ricotta mixture and whisk together to mix. Set the mixture aside for a minimum of 2 hours in the refrigerator.  After it is chilled you will form the dough into  balls about the size of a ping pong ball. Roll the ball into a bowl of flour, carefully turning to lightly coat all sides, tapping off any excess. Lay each dumpling on a parchment-lined baking sheet. Continue forming the gnocchi until all the mixture is gone.

5.  For the squash dough, the proportion is 1.5 cups of the flour to 2.5 cups of the squash and 1 egg.  If you have less, adjust the flour and egg accordingly.  Mix the squash with 1/2 teaspoon of nutmeg, the eggs and a little bit of salt. Add the flour a bit at at the time, until you find the right consistency. 

6.  To make the potato dough, the ratio is 2 cup of white whole wheat flour to 3 pounds of potatoes  and 1 egg.  Make well in center of the potatoes in the first bowl and sprinkle all over with flour.  Place egg and a pinch of salt in center of well and using a fork, stir into flour and vegetable, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces.   Roll into balls if you want the shape to match the other gnocchi.  Or for the traditional shape, just flick the 1-inch long pieces off of  a fork.

7.  Bring a large pot of salted water to a boil and reduce to a simmer. To make the squash gnocchi, use two teaspoons to drop small amounts of the mixture into the simmering water. You probably will need to do this in three or four batches, depending on how big is your pot.  Put few enough in at a time so that they have space to move and don't stick to each other.  when they float to the surface,  cook for another 2 minutes.   Remove them to a plate covered in a paper towel to remove and extra moisture.

8.  You will cook the beet gnocchi the same way.  Using a slotted spoon, remove them to a plate covered in a paper towel to remove and extra moisture.

9.  To cook the potato gnocchi, pepare an ice bath to cool them.  Drop a small amount into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough.  For these, as soon as the gnocchi float to top of the boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water.

10.  Melt butter in a skillet with fresh sage leaves. Let the butter lightly brown and the sage leaves become nice and crispy, about 10 minutes.  Toss in the gnocchi to warm and then serve topped with grated Parmesan cheese.


Lima, Mushroom, Squash and Kale Stew

Photo  from Martha Stewart Whole Living, December 2010 (no photographer credit)

The October 13 farm share from Glade Road Growing is slated to include sweet peppers, radishes, buttercup squash, salad mix (lettuce mix plus baby kale and baby tatsoi), garlic and a. bunch of kale.  Here's a hearty stew that uses the squash, garlic and kale plus mushrooms and dried lima beans.

Or if you'd prefer, I like to combine the radishes and squash with beets to make this Moroccan stew.


Serves 8

1.  At least several hours before you make the soup, cover 2 cups of dried lima beans with water and bring to  to a boil in a stainless steel pot with a fitted lid and heavy bottom.  Rinse well.  Cover again with four cups of water and bring to a boil a second time.  Turn down and let simmer for 5 minutes and then turn off heat and soak for an hour or overnight.

2.  Preheat oven to 450 degrees F.  Cut a butternut squash in half and scoop out seeds.  (You can removed the pulp from them and roast, as you would pumpkin seeds.)  Place cut side down on a cookie sheet covered with parchment paper and roast until soft.  You can do the same in a countertop convection oven.

3.  While squash is roasting, drain and rinse limas and cover with 4 cups of water in a large covered soup pot.  Add 2 bay leaves  and bring back to a boil and then turn down to a simmer.  

4.  Rinse and peel 1 large onion and coarsely chop.  Smash, peel and thinly slice 8 cloves of fresh garlic.  Saute onions in a heated cast iron skillet coated in extra virgin olive oil until the onions are soft and fragrant.  Add garlic and cook for another minute or so and transfer both to the soup pot. 

5.  Rinse and pat dry 1 pound of mushrooms (white, crimini, and/or shitaki).  Thinly slice and saute in the same skillet, one layer at a time until golden brown and transfer to the soup pot.

6.  Rinse 6 stalks of celery and thinly slice on the diagonal.  Saute in the skillet until slightly softened and add to the soup pot.  Take a few spoonfuls of the broth from the pot and add to the skillet to deglaze and re-add to the soup pot.

7.  When squash is soft, peel skin and chop into cubes and add to the soup pot.

8.  Rinse kale.  Remove stems and reserve for other use, such as a soup stock.  Thinly slice leaves.  When beans are tender, stir in kale and cook until tender, about five minutes more.  Season with freshly ground pepper and 8 tablespoons of  miso, stirring well.  Serve warm in Serve in individual bowls.  To make this a main dish you can serve it over cooked grain such as barley or over cooked whole wheat, buckwheat or corn pasta.