Tag: honey

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JUDI’S RECIPES – WEEK 18 – OCTOBER 6, 2020

OCTOBER 6, 2020

Hi Everyone,

The harvest continues to roll in, and the weather is constantly changing. Fall is fascinating!

This week, I have a great cauliflower recipe for you (it works with broccoli too). It’s a Chinese-style sticky and sweet cauliflower with sesame dish. It’s a great way to get your kids to eat those cole vegetables.

CHINESE CAULIFLOWER WITH SESAME

1 small cauliflower, chopped

1/3 cup low-sodium soy sauce

1/4 cup pure maple syrup, honey, or agave

1/4 cup rice vinegar

1 TBS minced garlic

1 ½ tsp toasted sesame oil

½ tsp powdered ginger

1 1/2 TBS cornstarch or arrowroot

1/4 cup water

sesame seeds and scallions, for garnish

  1. Preheat your oven to 450 degrees. Grease a baking pan or line it with parchment.
  2. Cut the cauliflower into florets, then slice so one side of each floret is flat. Arrange the slices in a single layer in the prepared pan. Bake for 10 minutes on the center rack.
  3. Meanwhile, whisk together the soy sauce, the sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring the mixture to a boil. While waiting, stir together the cornstarch and water until the cornstarch dissolves completely. When it boils, slowly whisk this mixture into the saucepan. Reduce the heat to medium and cook for 2 minutes, stirring more frequently once it returns to a boil. Cook until it thickens. You can also make the sauce ahead of time if you like. It will continue to thicken in the refrigerator.
  4. Turn the cauliflower florets and bake for 10 additional minutes. If you like, you can now move the pan to the top rack and broil for 1 to 2 minutes.
  5. Pour the sauce over the florets. Sprinkle sesame seeds and optional scallions on top, and serve.

This is great with a side of rice and a green salad.

Enjoy, and have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 21 – OCTOBER 22, 2019

OCTOBER 22, 2019

Hi Everybody,

Well, it’s pretty clear that summer is over, and nearly so is our CSA season. If you haven’t yet volunteered to help at the site , please do so. There are only 4 weeks to go and volunteer service for one shift is an obligation of your membership. Please help out. I think you’ll find it enjoyable.

On to the business at hand. This week we have a mixture of greens and fall root vegetables. Here’s a great recipe for roasting and serving those root vegetables.

ROASTED POTATOES AND CARROTS WITH HONEY, HERBS AND GARLIC

INGREDIENTS

For the Roasted Potatoes and Carrots

  • 1 lb carrots — peeled, and cut in half lengthwise, if they are thick
  • 1 lb small red potatoes — halved
  • 2 TBS extra-virgin olive oil
  • 1 TBS honey or pure maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp cayenne pepper — omit if sensitive to spice
  • 1 TBS chopped fresh rosemary
  • 1 clove garlic, minced

For the Honey Yogurt Sauce:

  • 1 cup nonfat plain Greek yogurt
  • 1 1/2 TBS honey

Instructions

    1. Place a rack in the lower third of your oven, then preheat the oven to 400 degrees. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray (or use baking parchment instead).

    2. Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, garlic and cayenne. Toss to coat, then spread into a single layer.
    3. Bake until the vegetables are browned in spots and tender when pierced with a small, sharp knife ( about 25 to 30 minutes), tossing halfway through. Sprinkle with rosemary and toss to coat.

  1. While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with yogurt on the side.

    HELPFUL HINT: If you are using a sheet of baking parchment, you can spray it with olive oil or butter it to prevent any of the vegetables from sticking. You can also use a Silpat mat, which has a nonstick surface. This makes cleanup much easier.

    Enjoy The vegetables. And have a delicious week! Best, Judi