Serves 4 to 6
-3 T. butter
-1 T. olive oil
-8 c. thinly sliced cored green cabbage (~ 1/2 large head)
-1 lg. onion, chopped
-8 lg. fresh thyme sprigs
-6 c. low-salt chicken or vegetable broth
-1 1/4 lbs. Golden Delicious (or similar) apples, peeled,
cored and cut into 1/2-inch cubes
-Chopped fresh thyme
Melt 1 tablespoon butter with oil in heavy large pot over
medium-high heat. Add cabbage and onion; sauté until
vegetables wilt and brown, stirring occasionally, about
Add 8 thyme sprigs and sauté 1 minute longer. Add broth
and bring to boil. Reduce heat to medium and simmer 5
minutes. Season to taste with salt and pepper.
Melt remaining 2 tablespoons butter in heavy large skillet
over medium-high heat. Add apples and sauté until brown
and tender, stirring occasionally, about 12 minutes.
Season with salt and pepper, to taste.
Remove thyme sprigs from soup. Ladle soup into bowls;
garnish with apples and chopped fresh thyme and serve.
-2 T. butter (plus more if desired)
-1 small onion, sliced
-1 head cabbage, shredded
-½ c. chicken or vegetable broth
Melt the butter in a wide-rimmed pan over medium heat. Add the onions and cook until soft.
Add the cabbage and toss as best as you can. Pour the broth over and cover.
Simmer gently over low heat for about 30 minutes, or until the cabbage is wilted. Toss gently about halfway through.
Remove from the heat and toss again. Toss in another small pat of butter, if you like. Season generously with coarse salt and pepper and serve. Enjoy!
-1lb. beets, peeled and very thinly sliced
-1 avocado, cubed
-1/2 Serrano chile, thinly sliced
-1 lime, juiced
-1 T. olive oil
-1/4 c. packed cilantro leaves
Cut off and discard the top and root end of the
beets, then peel them.
Slice them as thinly as possible with a knife or
mandoline. Set aside.
Mix the rest of the ingredients together.
Toss everything together in a large bowl and add
salt and pepper to taste. Enjoy!
Adapted from cookthink.com
-4 c. water
-8 c. vegetable broth, divided
-1 c. pearl barley, rinsed
-1 t. fine sea salt, plus additional for sprinkling
-2 T. extra-virgin olive oil, plus additional for drizzling
-3 c. chopped onions
-8 c. coarsely chopped & stemmed kale leaves (about one 7-oz.bu.)
-6 c. coarsely chopped & stemmed chard leaves (about one 7-oz. bu.)
-5 c. spinach leaves (about 5 oz.)
-3/4 c. sliced green onions
-1/2 c. chopped fresh dill
-1/2 c. chopped fresh fennel fronds
-3 T. chopped fresh mint
-1 to 2 T. fresh lemon juice
-1 7-oz. package feta cheese, crumbled
Bring 4 cups water, 2 cups broth, barley, and 1 scant teaspoon sea salt to boil in large pot.
Reduce heat to medium-low, cover, and simmer until tender, about 40 minutes.
Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes. Add sautéed onions and remaining 6 cups broth to pot with barley.
Add kale and chard to soup. Simmer until greens are tender, about 15 minutes. Add spinach, green onions, dill, fennel fronds, and mint; simmer 5 minutes. Add 1 tablespoon lemon juice.
Season soup with sea salt, pepper, and additional lemon juice, thinning with more broth, if desired.
Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve. Enjoy!
Adapted by Anna Thomas from Bon Appétit on epicurious.com, 2/10
Posted in Recipes
1 bu. collard greens*, chopped
1 bu. kale*, chopped
1 bu. spinach*, chopped
½ c. extra-virgin olive oil
7 garlic cloves, minced
½ c. whole wheat pastry flour
2 lg. yellow onions*, diced
2 lg. red bell peppers, diced
2 celery ribs, halved & chopped
¼ t. cayenne pepper
6 c. vegetable stock
1 T. minced fresh thyme
1 t. filé powder*
1 T. “hot” apple cider vinegar*
2 lg. scallions, thinly sliced for garnish
In a large pot over low heat, combine the flour and the remaining olive oil and cook, stirring often, until caramel colored, about 25 minutes. Add the onions, bell peppers, celery, cayenne pepper, and ½ teaspoon of salt. Raise the heat to medium and sauté, stirring occasionally, until the vegetables soften, about 15 minutes. Slowly stir in the vegetable stock. Add the reserved greens, bring to a boil, and reduce heat to low. Cover and simmer until greens are tender, about 45 minutes.
Stir in the thyme and simmer for 2 minutes. Remove from heat, stir in the filé and the hot apple cider vinegar, and set aside to cool for 10 minutes.
Yield: 3 quarts
6 medium to large fresh beets, scrubbed, tops cut off
2 c. sugar
2 c. apple cider vinegar
2 c. water
1 1/2 t. salt
2 cinnamon sticks
1 T. whole allspice
3 T. pickling spice
Put beets in a large saucepan or stockpot and add enough
cold water to cover them with 3 inches over the top. Bring
to a boil, then turn heat down to maintain a slow boil.
Cook until beets are tender when pierced with a fork,
about 40 minutes. Pour water off and let beets cool. Slip
skins off once the beets are cool enough to handle. Slice
and set aside.
Place the sugar, apple cider vinegar, water, salt, and spices
in a smaller saucepan. Bring to a boil and simmer for 15
Pour this pickling liquid into a large glass jar (1/2 gallon),
add the sliced beets, cover with a lid and refrigerate.
Let the beets sit at least a week before tasting. May keep
in the refrigerator up to 6 months. Enjoy!
This recipe is more of a guide to help with strengthening intuitive cooking, thus no measurements.
-Extra virgin olive oil
-Salt & pepper
-White wine (optional)
-Other spices (optional)
-3 lb. tomatoes, cored & coarsely chopped
-1 seedless cucumber, peeled & coarsely chopped
-2 red bell peppers, coarsely chopped
-1 jalapeño, seeded & coarsely chopped
-1/4 c. sherry vinegar
-1/3 c. extra-virgin olive oil
-Salt & freshly ground pepper
Combine all of the ingredients in a large bowl and refrigerate overnight.
In a blender, puree the vegetables until smooth. Strain the soup into a deep bowl, season with salt and pepper, and serve. Enjoy!
6 to 8 servings
-¾ c. plus 1 T. extra-virgin olive oil, more for serving
-¼ c. packed fresh oregano leaves
-3 T. packed fresh thyme leaves
-1 t.coarse kosher salt, more to taste
-3 pita breads, whole wheat or regular
-1 ½ lb. small, thin eggplant like Japanese or Italian
-3 garlic cloves, minced
-⅓ c. plain Greek yogurt
-Juice of 1/2 lemon, more to taste
-½ t. black pepper
-Fresh mint leaves, for garnish (optional)
-Pitted, sliced dates, for garnish (optional)
-Pomegranate seeds, for garnish (optional)
Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired. Enjoy!
-1 large kohlrabi (or 1-2 small), cubed
-3 medium size Yukon gold potatoes (or another boiling variety), cubed
-6 T. unsalted butter
-1 c. of whole milk or more if needed
-1 small onion, chopped
-2 cloves of roasted garlic
-Sea Salt, to taste
-White pepper, to taste
-2 T. finely chopped winter savory
Place water in a stock pot.
Peel Kohlrabi and potatoes and cut into cubes. Lightly salt the water. Add kohlrabi and potatoes to the pot and boil. Once fork tender, remove from heat and drain the water. Cover pot and let it sit for 5 minutes allowing excess moisture to be absorbed by the vegetables. Add 4 tbsp of butter and cover pot.
In the meantime, add the 2 tbsp of unsalted butter to a saucepan and saute the onion until golden. Add the roasted garlic to the onion and cook for an additional 3 minutes. Set aside.
In a small pot bring the milk to a boil. Remove from heat.
In a high speed blender, add all ingredients except milk. Cover and puree. Add milk as needed to achieve your desired consistency.
Transfer pureed soup to a heat resistant container and keep it warm in the oven until ready to serve.
Submitted by a 2015 Winter CSA-Westside shareholder, from purplerainvineyard.com, 5/12