Meal suggestions
Squash and Black Bean Quesadillas
Comfort food can still be filled with nutrient rich, regionally grown produce. Winter squash and dry beans are great ingredients to keep in storage and use for a rainy (or snowy) night. Roast whatever squash you have available, and then let it cool, scoop it out and puree it. While doing that, cook up some black beans and add whatever spices you would like (along with some onion and garlic). When your fillings are ready, place a large flour tortilla in a buttered skillet. Place your favorite melting cheese (we suggest Chef Shred or Hot Cheddar), and then spoon some squash and black beans in there. Fold the tortilla and once it’s beginning to brown on the bottom, carefully flip it over to brown on the other side. Make a fresh tomato salsa and add a dollop of whole yogurt when ready to serve.
Beef Vindaloo
This easy Indian recipe does not require too many exotic spices and is a great, creative way to use up beef chuck or a round roast if you are ready for a change post holidays. Begin by combining a quarter cup of apple cider vinegar with a few chopped garlic cloves, three tablespoons of fresh (or frozen) ginger, two tablespoons of yogurt and salt and pepper in a mixing bowl. Throw in two pounds of boneless beef chuck cut into one inch pieces and mix together thoroughly to marinate. Cover and refrigerate for at least 30 minutes, but overnight if you are able. Next, cook two chopped onions in a well oiled pot until translucent; then add the beef into the pot, cooking until it is no longer pink on the outside; and next, a couple of chopped tomatoes, cooking for a few more minutes. Pour in a cup of water or broth and simmer until the beef is tender (30 minutes to an hour). Serve over rice or mashed potatoes.
Tempeh Tacos
Tempeh is a wonderful, affordable and versatile protein source, and we are so lucky to have Rhapsody Natural Foods supplying us with tempeh that is made with all organic, minimally processed, clean, non GMO ingredients. You can transform their original tempeh into a delicious, crumbly base for tacos and load up your favorite toppings in an All Souls tortilla for a delightful vegetarian taco dinner. Begin by cooking a chopped onion in an oiled skillet until soft and then crumble a package of original tempeh into the pan. Add your favorite taco seasonings like cumin, coriander, oregano and salt, along with â…“ cup of water or vegetable broth, and cook until the liquid is gone. You can also cook up some black or pinto beans on the side. Toast up some corn tortillas; make a fresh tomato salsa with tomatoes, red onion and garlic; and if you have ten extra minutes, make some quick pickled radishes with apple cider vinegar, salt and sugar. Add queso fresco and Fiesta Roja to the taco bar and enjoy!
Walnut Mushroom Bolognese
Just because this pasta dish is vegetarian, does not mean that it is not rich and full of flavor. Begin by toasting the walnuts for a few minutes, seasoning them with salt and pepper, until fragrant and then set them aside. Next, cook a pound of chopped shiitake mushrooms in a bit of olive oil and add a couple teaspoons of soy sauce as well as a couple of teaspoons of balsamic vinegar. Set those aside, and then cook up a chopped onion, a large carrot and two stalks of celery until softened, seasoning generously. Stir in the mushrooms, walnuts, chopped garlic and dried oregano, cooking until fragrant. Add a few tablespoons of tomato paste and a couple tablespoons of miso, stirring together for a few more minutes and then add a half cup of red wine and cook down until the mixture thickens. Add a couple pounds of fresh tomatoes, tomato sauce, or a jar of canned tomatoes (whatever you have available). Depending on the liquid level, you may want to add some water as you bring the sauce to a boil and then simmer everything together for up to an hour. Once the sauce has thickened to your liking, add a couple tablespoons of olive oil and perhaps some rosemary and garlic herb salt or whatever seasonings needed. Cook up some Valicenti pasta, dress with the sauce and serve with grated Savage cheese.
Chicken and Mushroom Casserole
This dish reminds me of a Southern grandmother’s cooking and is a wonderful meal to reheat for lunch and dinner. There’s lots of room for adding whatever vegetables, grain and poultry you have available. Begin by cooking two pounds of shredded and seasoned chicken (or turkey) breast in an oiled skillet for a few minutes until golden brown. Add them to a 9x13 baking dish and while your oven is heating to 350, cook a small yellow onion, a few cloves of garlic and 24 ounces of mushrooms until caramelized and then add them on top of the chicken. Lastly, make your sauce: begin by melting four tablespoons of butter and adding two tablespoons flour, stirring until combined. Add two cups of half and half (or one cup of milk, one cup of heavy cream) plus one cup of chicken broth and four ounces of cream cheese. Let this mixture simmer for a couple of minutes, while tasting and seasoning with salt and pepper. Pour the sauce over the chicken and vegetables and bake for twenty minutes covered, finishing for about two minutes uncovered to brown on the top. Cook some rice, garganelli pasta or spaghetti to serve the casserole on top of, along with some braised greens.
Cabbage Rolls
Don’t worry- these are no dainty vegetable rolls; they are filled with ground beef and stewed in delicious tomato sauce, making it a satisfying, unique wintertime meal. Begin by boiling a dozen cabbage leaves for about two minutes and then drain. In a bowl, combine one pound of ground beef, one cup of cooked farro (or grain of your choice), one egg, a quarter cup of milk, a small diced onion and your favorite savory seasonings. Place about a quarter cup of the mixture in the middle of each leaf and then roll up the leaf, tucking in the ends. Place them in a slow cooker and pour eight ounces of tomato sauce (mixed with a touch of maple syrup and any other seasonings) over the rolls. Cook on low for as long as you can (ideally up to eight hours) and serve with toasted bread.
Smothered Pork Chops
Pork is eaten on New Year’s Eve in some traditions to bring good luck in the new year, and these pork chops smothered in a buttermilk gravy are sure to be a crowd pleaser. Begin by dredging the dried pork chops in some seasoned flour (try garlic powder and chive blossom herb salt) and doing a quick fry in a pan of hot oil for a few minutes to brown on each side, then remove them from the pan. Add some of your seasoned flour into the pan drippings, stir to combine and then add a cup of chicken broth. Let the sauce thicken up and then add a half cup of buttermilk. Add the pork chops back into the pan, covering with the sauce and cook them for about five minutes more until they are cooked through. Pair with roasted root vegetables, steamed greens or a warm grain salad to complete the meal, and as tradition holds, don’t forget the sauerkraut!
Roasted Honeynut Squash, Spinach and Farro Salad
We have delightful organic mini honeynut squashes on sale, so pop a few in the oven, cook up some farro and dress it up how you like for a sweet and savory warm, winter salad. Cook the farro in a ratio of one cup farro to four cups liquid. You could cook it in all water or try one cup of chicken broth and one cup of apple cider vinegar to give a more complex flavor. Split the honeynut squashes, coat them with a little butternut squash seed oil and salt and then roast them in the oven at 450 until they are tender. Make your dressing with equal parts olive oil and apple cider vinegar and add some honey and garlic powder and whatever fresh or dried herbs you would like. When the squash is roasted, scoop it out and chop it up. Combine the farro, squash, dressing and spinach. Add your favorite toppings: try grated Savage cheese or crumbled goat cheese, walnuts or pepitas and dried cranberries; serve warm!
Ravioli with Mushroom Cream Sauce
We have an assortment of ravioli available this week, so grab your favorite and combine with a delicious mushroom cream sauce for a simple, decadent Italian dinner, New England style. Cook the ravioli according to the package directions whilst browning some garlic and onion in olive oil and then adding your mushrooms of choice. Add a half cup of white wine and a half cup of heavy cream and simmer until it has reduced by half. Add any fresh or dried herbs you would like and grate Savage cheese over to serve.
Salmon & Potato Fish Cakes
Whether you are trying to figure out something to do with all those leftover mashed potatoes, or you are ready to make a new fresh dish, these fish cakes are a fun spin on more traditional recipes. You can use premade mashed potatoes and precooked salmon to mix together, or you can make up some fresh mashed potatoes and combine with salmon trim. You will use one part potatoes to one part salmon and combine with an egg, tarragon herb salt and pepper. Form patties and then dip them one by one into a beaten egg and coat with breadcrumbs. Either fry in a bit of oil or bake until golden brown. Serve as burgers, on top of salads or simply with your favorite dipping sauce. You can also freeze them to enjoy later.
