Broccoli Rice Casserole

I love casseroles. And rice. And broccoli. So here we are. I used to make this with a ton of cheddar cheese and butter, but I thought there would be no reason I couldn't make a vegan version, and here is my first attempt. The main 'problem' was that there was way too much sauce, but that will be easily remedied next time. This go around I just scooped the stuff into the baking dish with a slotted spoon, leaving the extra sauce behind, and it turned out great.

Broccoli Rice Casserole

2 tsp or so olive oil

1/2 cup green onions (or onions, or shallots) diced

2 cups sliced mushrooms

1 clove garlic

salt

2 tbsp flour

1/2 cup vegetable broth (this amount reduced from my original try)

1/2 cup plain non-dairy milk (this amount reduced from my original try)

3 tbps nutritional yeast (or to taste depending on how 'cheesy' you like it)

3 cups steamed broccoli

3 cups cooked brown rice

2 Tbsp cashew parmesan

Sweat the onions in the olive oil until soft, about 8 minutes. Add the mushrooms and cook until they release their liquid, about 5 minutes. Add the chopped or pressed garlic and stir for about 30 seconds, then stir in the flour. Cook and stir for about a minute or so. It will get gloppy, do not be concerned. Stir in the almond (or other) milk and veggie broth. Bring to a boil, stir in the nutritional yeast, then simmer for a little while to reduce a bit.

 Combine the rice, broccoli, and sauce in a mixing bowl.  Scoop into a baking dish that has been lightly oiled, and sprinkle the top with cashew parm. Bake at 350 until hot and brown on top, about 20 minutes.

One Pot Creamy Pesto Pasta

Here is a quicky lunch or side dish to use up some of that summer basil you may still have around.

One Pot Creamy Pesto Pasta

1 Small Garlic Clove
2 TBSP Pine Nuts or Walnuts
2 TBSP Shredded Parmesan Cheese
1/3 Cup Fresh Basil Leaves
Drizzle of Olive Oil
1 Cup Pasta
2 Cups Veggie Broth (or Chicken Broth)
2 Tbsp Flour
1 1/2 Tbsp Butter
1/2 Cup Milk

Combine the garlic, pine nuts or walnuts, Parmesan cheese, and basil in a food processor and process until smooth. Slowly add in a drizzle of olive oil until desired consistency is reached. Or, feel free to use pre-made basil pesto in this recipe, up to about 1/3 cup or so.




This little food processor that came with my stick blender is perfect for this job.


Put the pasta and the broth in a medium sauce pan. Bring to a boil over high heat. Reduce the heat to a simmer, and simmer until the pasta is tender, about 10-12 minutes. There will still be some liquid left in the pot.

Sprinkle the flour over the pasta and cook and stir for about a minute. Add the butter and stir until melted. Cook and stir another minute or two, then add in the milk. Stir to incorporate everything and let cook for about 90 seconds, or until the milk is simmering. Stir in pesto sauce to taste, I like a lot, so I used all of it, but start with a few tablespoons and see how you like it. Season to taste with salt and pepper, serve and enjoy.

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One Pot Stove Top Mac and Cheese (No collander required!)

I developed this recipe as an alternative to packaged pasta sides. I happen to love those things. Boxed macaroni and cheese, packets of noodles and sauce mix of every variety. I love them for both the taste and convenience, but they are expensive for what you get, and full of salt and chemical preservatives.

So I started playing around with one pot homemade versions, and this macaroni and cheese recipe was born. Mind you, I still like a good old-fashioned casserole with crunchy topping from the oven, but this one is all about getting it on the table fast and easy clean-up. And it's pretty tasty, to boot!

One Pot Stove Top Macaroni and Cheese.

1 Cup Macaroni
2 Cups Veggie Broth (or Chicken Broth)
2 Tbsp Flour
1 1/2 Tbsp Butter
1/2 Cup Milk
1/3 - 1/2 Cup Shredded Cheese (Cheddar or a combination of Cheddar and another cheese like Jack)
Fresh Ground Black Pepper

Put the macaroni and the broth in a medium sauce pan. Bring to a boil over high heat. Reduce the heat to a simmer, and simmer until the pasta is tender, about 10-12 minutes. There will still be some liquid left in the pot.

Sprinkle the flour over the macaroni and cook and stir for about a minute. Add the butter and stir until melted. Cook and stir another minute or two, then add in the milk. Stir to incorporate everything and let cook for about 90 seconds, or until the milk is simmering. Stir in the cheese using a figure eight pattern until melted. Spoon into bowls and serve with fresh ground black pepper to taste.

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Braised Celery and Leeks

Last spring or summer I went on a soup kick, where I was eating soup for breakfast every day. This year, I seem to be on a 'veggie sides for breakfast kick'. I am over the rutabagas and carrots that I have been eating so much of, so today for a change of pace I tried this braised celery.

I will admit, again, that this is not your normal breakfast, but I did find it to be pretty satisfying with a big glass of milk. If you're not into weird veggie breakfasts, this dish would make a nice side to any sort of roast or grilled meat or fish.

Braised Celery and Leeks

1/2 tsp Butter
1/2 tsp Olive Oil
1 Small Leek, White and Light Green Parts Only, Halved Lengthwise and Thinly Sliced
4 - 5 Stalks Celery, Cut in 1-inch Pieces
1/4 Cup Broth, Stock, or Water (if you use water, add a pinch of salt)
1/2 tsp Corn Starch
1 Tbsp Broth, Stock, or Water
Freshly Grated Black Pepper

Heat the butter and olive oil in a small sauce pan over medium heat. Add the leeks and saute until beginning to soften, 3-4 minutes. Add the celery and saute another 5 minutes or so. Add the broth, stock, or water. Bring to a boil, reduce heat, and simmer until the celery is somewhat soft, but still retains some crunch, 5-7 minutes.

Stir together the corn starch and 1 Tbsp of broth, stock or water. Stir into the celery and cook for 1-2 minutes until the liquid is thickened and coats the celery nicely. Serve with plenty of fresh ground black pepper.


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Glazed Rutabagas and Carrots

I made this for dinner one night last week, and as odd as this may sound, I can't get enough of it. Like, I have eaten it for breakfast nearly every day since, can't get enough of it. Perhaps I had been experiencing some sort of weird rutabaga shortage in my system.

Well, whatever the reason, I am still loving this recipe. It would make a great side dish with just about anything, or even a nice salad course on top of either spinach, or as in the picture, sunflower sprouts. (Or if you're weird like me, you can have it for breakfast!)

I hope you enjoy it as much as I do!

Glazed Rutabagas and Carrots

2 Small Rutabagas, peeled and cut into 'sticks' (about 1 1/2 cups)
1 Cup Baby Carrots, or larger carrots cut into 'sticks'
1/2 Cup Water (more as needed)

Glaze Option #1

2-3 tsp Brown Sugar
2-3 tsp Butter

Glaze Option #2

1 Tbsp Apricot Preserves
Squeeze of Fresh Lemon Juice


Sunflower Sprouts or Baby Spinach for serving (Optional)

Put the rutabagas, carrots, and water in a medium saucepan over medium-high heat. When the water boils, reduce to a simmer and cook, uncovered, until the vegetables are soft, 10-15 minutes. If the pot gets too dry, add more water.

When the vegetables are done there should be just a little bit of water left. If there is a lot, go ahead and raise the heat a bit to boil it off.

For option #1:

With just a little bit of water left in the pot, add in the brown sugar and butter. Continue cooking over low heat until a glaze has formed on the vegetables.

For option #2

With just a little bit of water left in the pot, add in the apricot preserves and stir to coat. Squeeze in a bit of lemon juice and cook about one more minute.



If desired, serve over a bed of sunflower sprouts or baby spinach. The heat from the rutabagas and carrots will wilt the greens.


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Rice Pilaf

My mom taught me how to make this rice dish when I was a young girl. I always think of it in my mind as "homemade rice-a-roni". But, unlike the boxed stuff, this version is not salty and is just as easy to prepare!

The recipe is best made with angel hair or spaghetti, but I was out of both and substituted the linguine you will see in the photos. It turned out fine, but I would still recommend a thinner pasta.

Rice Pilaf

1 Tbsp Butter
1 Tbsp Olive Oil
1-2 oz Spaghetti or Angel Hair Pasta, Broken into 2-inch Pieces
1 Cup White Rice
1 3/4 Cup Stock (Veggie, Chicken, or Beef)
3/4 Cup Water

Melt the butter in a medium pot over medium heat. Add the olive oil, then stir in the broken up pasta. Cook, stirring often, until the pasta is browned, 5-7 minutes. Add the rice, and stir to coat with the fat. Slowly pour in the stock and the water and stir everything around. Bring to a boil and reduce to a simmer. Cover and cook until the liquid has been absorbed, about 25 minutes, checking every 10 minutes or so. If it is cooking too fast, add more liquid and reduce the heat. Let stand, covered, at least 5 minutes before fluffing with a fork and serving.
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Cabbage Salad

This is a recipe I turn to time and time again. It is based on Mark Bittman's cabbage salad from How to Cook Everything.

1 Tbsp Dijon Mustard (I used grainy)
1 Tbsp Balsamic Vinegar
1/2 Tbs Sugar (or more to taste)
2 tsp Olive Oil
1/2 Head Cabbage, Thinly Sliced (about 3 cups)
1/2 Red Bell Pepper, Diced
2 Green Onions, Sliced
Salt and Pepper
Fresh Chopped Parsley

Whisk together the Dijon mustard, balsamic vinegar, and sugar in a medium bowl. Slowly whisk in the olive oil. Add the cabbage, red bell pepper, and green onions. Toss to coat with the dressing. Season to taste with salt and pepper, and refrigerate until ready to serve. The salad is best if it sits for at least one hour. Sprinkle with fresh parsley, toss, and serve.

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Roasted Leeks with Parmesan Cheese

Yesterday was my sweetie's birthday, and I made one of his favorite dishes, this Chicken with White Wine and Mushroom Sauce. I also wanted to make a tasty appetizer for us to eat while the chicken was braising, and the leeks in my CSA share inspired me to try something new. Roasting the leeks really made them sweet and delicious, and I thought the Parmesan cheese added a nice nutty note to them.

I served this as an appetizer, but it would also make a great side dish for any roasted or grilled meats.

Roasted Leeks with Parmesan Cheese


3 Large Leeks, White and Light Green Parts Only
1 Tbsp Olive Oil
Salt
1 Tbsp Shredded Parmesan Cheese

Preheat oven to 350

Cut the leeks into 2-3 inch pieces, then halve them lengthwise. Put them cut-side down in a bowl of cold water to clean out all the dirt from between the layers. Go ahead and let them soak awhile, 10 minutes or more. Move them around in the water as necessary to get the dirt out. You can also slightly separate the layers and run them under cold water if you need to.

Pat the leeks dry and rub them with olive oil. (You may not need the whole tablespoon) Place them on a baking sheet cut-side up and sprinkle with salt. Roast until very soft and nice and brown, 30-45 minutes. Turn over (carefully) about half way through cooking time.

Remove to a serving bowl or platter and sprinkle with the parmesan cheese.

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Butternut Squash Polenta

This polenta is really tasty. Polenta is really tasty on it's own without squash. And cooking it in the oven makes it a super simple dish to prepare. The addition of the squash just gives it an extra body and smoothness that makes it really special.








Butternut Squash Polenta

2 Cups Stock or Broth (Veggie or Chicken)
1 1/4 Cups Water
1 Cup Polenta
1 Tbsp Butter
1/4-1/2 Cup Parmesan Cheese
1 Medium Butternut Squash
Olive Oil for Rubbing the Squash
1/2 Cup or so Water
Salt and Pepper

Preheat the oven to 350

Cut in half and seed the squash. Rub the cut sides with olive oil and sprinkle with salt and pepper. Put cut-side down in a baking dish and add about 1/2 cup of water. Cover with a lid or foil, and bake until very soft, 40-60 minutes. When the squash is done cooking, remove it to a plate to cool, then scoop out the flesh, mash with a fork, and set aside. Alternatively, if you don't have room in the oven while the polenta is baking, you can cook the squash in the microwave: put in the halved, seeded squash and 1/2 cup water in a microwave safe dish with a lid or cover with plastic wrap. Cook on high for 10-15 minutes until very soft.

Butter an 8-inch square baking dish. Pour in the stock or broth and water. Stir in the polenta and 1 Tbsp of butter. Bake the polenta for 50 minutes. Remove from the oven and stir in the cheese. The polenta may be cooked at this point, if it is not, return it to the over for another 10 minutes.

When the polenta is done cooking, stir in the squash. Adjust seasoning as needed and serve.

Lasagna in a Mushroom

Some time back I got the idea to stuff some big mushrooms with cheese somehow, but never got around to trying it out. Then lately I have been wanting lasagna or some other baked pasta and somehow this dish was born.

My son and I went back and forth on what to call it, and finally settled on:

Lasagna in a Mushroom




For the Sauce

1 tsp Olive Oil
1/4 Cup Minced Onions
1 Clove Garlic, Minced or Pressed
8 Ounces Tomato Sauce
Pinch Each Salt and Pepper
1 tsp Dried Oregano
1/4 tsp Dried Thyme
1/4 tsp Dried Basil


Heat the oil in a small sauce pan over medium-low to medium heat. Add the minced onions and cook until soft, about 5 minutes. Add the garlic and spices and cook and stir for about one minute. Stir in the tomato sauce, reduce heat to low, and simmer until the flavors come together, about 20 minutes.

For the Mushrooms

4 Portobella Mushrooms
2 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
Pinch Each Salt and Pepper

Preheat your oven to the highest broiler setting and place the top rack about 6 inches from the broiler

Remove the stems and gills from the mushrooms. Combine the balsamic vinegar, olive oil, salt and pepper in a small bowl. Brush over both sides of the mushrooms and set aside to marinate for about 10 minutes. Place the mushrooms 'gill'-side down on a baking sheet and broil until soft and beginning to brown on the edges, about 7-8 minutes. Remove from the oven and flip them over, 'gill'-side up.

For the Stuffing

1 Bunch Spinach, Leaves Only, Washed and Coarsely Chopped (Don't dry them, the water will help cook the spinach)
1 Cup Ricotta Cheese
1/4 Cup Shredded Parmesan Cheese
1 tsp Pepper
1 Tbsp Fresh Basil


Put the spinach leaves in a nonstick skillet over medium low heat, and cook until wilted and all of the moisture has evaporated, about 6 minutes or so. If you can't add the spinach all at once, add more as it wilts down. It will cook down quite a bit.

Combine the ricotta, parmesan, spinach, pepper, and basil in a small bowl.

Remaining Ingredients

4 Thin Slices Cheese, Fontina, Mozzarella, Muenster or other good melting cheese.
Chopped Fresh Basil for Garnish

To Complete the Dish


Lower the oven to 350

Spread 1/4 of the sauce in each mushroom. Top with 1/4 of the ricotta cheese mixture, and one thin slice of your melting cheese. Put the baking sheet back in the oven, and bake the mushrooms until heated through and the cheese has melted, 5-10 minutes. Remove from the oven and garnish with fresh basil. If your cheese is taking too long to melt (or you like it a bit browner), you can use the broiler to melt it, which should only take 1-2 minutes. Garnish with fresh basil.

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Crispy Kale Chips

I learned how to make these kale chips last year after seeing many recipes for them online. It is one of those recipes that is almost too simple to call a recipe. These kale chips are so interesting. Delicious, salty and crispy. A great starter to a meal, or addition to any snack spread. Hrm....the Superbowl is coming up.

This is a basic recipe with salt as the only seasoning, and it is quite good, but feel free to experiment with other flavor combinations. I have made them with chili powder and cumin for a Mexican feel, or you could use curry powder, or just spice them up a bit more by adding a pinch of cayenne....

Crispy Kale Chips

1 Bunch Kale
1 Tbsp Olive Oil
2 tsp Salt


Preheat Oven to 350

Clean and dry the kale. Cut away any course stems, and cut the leaves into roughly 3-inch pieces. Toss the kale with the olive oil and salt. Spray a baking sheet with non-stick spray. Place the kale on the baking sheet in an even layer. Bake for about 10 minutes, turn with a spatula or tongs and bake 10 minutes more, until crisp and beginning to brown on the edges. Remove from the oven to a plate or platter. Or, if you are uncouth like me, eat straight off the baking sheet while the fried chicken cooks.

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Roasted Brussells Sprouts

This is a super-quick but super-tasty veggie side. Make it when you have something else in the oven (meatloaf, perhaps?) for a practically worry free accompaniment.

Roasted Brussels Sprouts

Brussels Sprouts, cut in half
Olive Oil
Salt
Pepper

No quantities are listed because you can make as many or as few as you need.

Preheat the oven to 375

Toss all ingredients on a foil-lined baking sheet. Roast in the 375 degree oven until nicely caramelized and soft, but not mushy. 15-20 minutes. Stir at least once during roasting for more even cooking.

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Cole Slaw with a Mexican Twist

I got this recipe while perusing recipes on line a few weeks ago. Unfortunately, I can't remember where I saw it, so sadly I can't give due credit. But this is another easy and tasty recipe!

Mexican-Inspired Cole Slaw

1/2 Head Green Cabbage, Thinly Sliced
2 Slice Green Onions
1/4 Chopped Fresh Cilantro
2 Tbsp Mayonnaise
1/2 tsp (or more to taste) Tapatio or Comparable Hot Sauce
2 tsp Fresh Lime Juice (More or less to taste)


Combine the cabbage, green onions, and cilantro in a salad bowl. Whisk together the remaining ingredients in a small bowl. Taste and adjust with more juice or hot sauce as desired.

Pour the dressing over the cabbage mixture and toss to combine. Refrigerate or serve immediately.

Fideos or Sopa Seca

This one is quick and easy. It would make a great first course for a big Mexican meal. It also works great as a main for a quick weekday dinner.

Fideos

1 14-Ounce Can Fire Roasted Tomatoes
1 Clove Garlic
1/2 Small Onion, Cut in Chunks
2 Cups Broth (Chicken or Veggie)
8-10 Ounces Angel Hair Pasta or Vermicelli
1 Canned Chipotle in Adobo Sauce
2 tsp Canola Oil

Garnishes:

Fresh Chopped Cilantro
Chopped Avocado
Sour Cream
Grated Cheese
Sliced Green Onions

Combine the tomatoes with their juice, the onion, garlic and chipotle in a food processor. Process until smooth.

Heat the canola oil in a skillet over medium heat. Break the angel hair pasta in about thirds and add to the hot oil. (If using vermicelli nests, add them directly to the hot oil.) Cook, stirring as needed until well browned. Add the tomato puree and the broth. Bring to a boil, reduce heat to medium-low, cover and cook until most of the liquid has been absorbed, about 5 minutes. Remove the lid and stir. Continue cooking as needed, stirring often, until most of the liquid has evaporated.

Spoon into bowls and garnish as desired.

!Buen Probecho!

Roasted Beets

As a CSA member, there are a lot of beets in my house. I have to admit, for about the first two years of my membership I was deathly afraid of the things. Never ate them. I gave them all away. But then, one year, I got brave and made this recipe. And boy am I glad I finally did! It did the trick for both my husband and me. We became beet fans, and now eat them pretty regularly in a variety of ways. But this preparation is super simple and brings out the sweetness quite nicely!

Roasted Beets



Beets, cut into chunks or wedges if they are big
Olive Oil
Salt
Pepper
Fresh Rosemary Sprigs

I didn't list quantities because you can make as many or as few as you want. Put the beets in a bowl (or directly on a foil-lined baking sheet - less clean up) and drizzle with some olive oil. Sprinkle with salt and pepper to taste and toss well with your hands to get all of the beets coated with a bit of the oil. Now spread the beets out on the baking sheet and tuck sprigs of rosemary among them. Roast in the oven until nice and tender and beginning to caramelize, 40-60 minutes depending on the size of your beets and the oven temperature. If I am only roasting beets, I go pretty high at about 425. But if you are cooking something else at the same time that requires a lower temperature, no problem. The beets will just take a little longer to cook. I cooked these at 350, and they took about 50 minutes.

Kale in Puff Pastry

I bought some frozen puff pastry at the beginning of the holiday season believing I would surely create something delicious with it over the holidays. But here it is January 3, and there the puff pastry was still sitting in my freezer, tasking me. So I decided to make this Kale in Puff Pastry for breakfast. It turned out pretty good!

I've seen similar recipes to this one that use spinach, but I don't always have spinach on hand and I almost always have kale, so I decided to give it a go. Today I used lacinato kale, but any type of kale would be great. You could use chard or spinach in this recipe, as well.

Kale in Puff Pastry

Preheat oven to 375

One Sheet Frozen Puff Pastry

Remove the puff pastry from the freezer and allow to thaw at room temperature while you prepare the kale and sauce.

For the Kale

1/2 Small Onion, Fine Dice
1 Clove Garlic, Minced or Pressed
2 tsp Olive Oil
1 Bunch Kale, Cleaned Stemmed and Coarsely Choppped (Do not dry, the water on the leaves will aid in cooking)
Salt and Pepper
Pinch Cayenne Pepper (Optional)

Heat the olive oil in a nonstick skillet over medium low heat. Add the onion and saute until beginning to brown, 5-7 minutes. Add the garlic and cook about one more minute. Add the kale, in batches if needed, and cook until very tender. Season to taste with salt, pepper and the optional cayenne. If you opt for the cayenne, go easy, I used a bit too much for my taste. Remove the skillet from the heat and set aside while you make the sauce.

For the Sauce

1 Tbsp Butter
1 1/2 Tbsp Flour
1 Cup Milk (I used 2%)
2 Ounces Neuchatel Cheese
1/4 Cup Shredded Parmesan Cheese
Pepper
Nutmeg
One Egg beaten with 1 tsp Water

Melt the butter in a sauce pan over medium heat. Whisk in the flour and continue whisking for about a minute to cook the raw flour taste away. Slowly add the milk while constantly whisking to avoid lumps. Once all of the milk had been incorporated, heat it to a gentle simmer. Add the neuchatel cheese, one ounce at a time, stirring to incorporate completely before adding the second ounce. Then add in the parmesan cheese and stir until completely melted. Season the sauce to taste with pepper and nutmeg. You can use white pepper if you don't like black specks in your sauce.

Combine the sauce and the kale in either the skillet or the sauce pan, whichever seems to make more sense to you.

The puff pastry should be thawed by now. Carefully unroll it and place it on a piece of parchment paper on a baking sheet, pressing the seems together if necessary. Spoon the kale onto the puff pastry, leaving about a 1 inch border. Fold in the corners of the puff pastry so that they meet in the middle. (As the pastry bakes, it will move apart revealing the tasty kale inside.) Brush the tops of the pastry with the egg wash. Bake at 375 until puffy and brown, 25-30 minutes.

Simple Roasted Cauliflower

I got this beautiful cauliflower from the farm last week. I was inspired with many great ideas about how to use it. Sadly, I had neither great amounts of time nor energy, so opted for a simple preparation instead. Not that it turned out to be a bad thing! This roasted cauliflower is delicious. Sweet and nutty. Make some today!

Simple Roasted Cauliflower

Preheat oven to 400

Cauliflower Florets
Olive Oil
Salt and Pepper

That's it. Toss the cauliflower in a bowl with olive oil, salt and pepper. Spread in a single layer on a baking sheet. A lining of foil or parchment makes clean up super easy. Roast in a 400 degree oven until beginning to caramelize, but still retaining some crunch, 15-20 minutes. Stir 2 or 3 times during roasting for even cooking.

Brussels Sprouts with Bacon and Shallots

Over the past few years I have been experimenting with new ways to cook Brussels sprouts. Thanks to Tequilarista for giving me the idea to try cooking them with bacon! These were delicious.

Brussels Sprouts with Bacon and Shallots

1 Slice Bacon
1 Small Shallot, sliced
1/4 Cup Water
Pinch Sugar
Salt and Pepper
Brussels Sprouts, whole, halved, or quartered depending on size. (I forgot to weigh my brussels sprouts before I started, but I had about 3 cups or so.)

Chop/slice the bacon and cook it over medium-low to medium heat until crispy. Remove from the pan to drain on a paper towel. Drain off all but about 2 tsp of fat from the pan. Add the shallots and cook until beginning to soften, about 3 minutes, add in the brussels sprouts, sugar, salt and pepper and sautee for about 5 minutes to get some color going. Add in the water and cook until it has evaporated, stirring occasionally. At this point the sprouts should be cooked through. Just continue cooking until they are as nicely browned as you like them, sprinkle with the reserved bacon and enjoy.

Rutabaga and Carrot Puree

Wow, this was surprisingly good! I really, really loved it. Rutabagas are a relatively new addition to my repertoire, and this is the first recipe I've tried that turned out really great. The original recipe is from Gourmet Magazine. The main changes I made were to cut the sugar way down (The original recipe called for 3 packed Tbsp of brown sugar!), and the addition of the half and half.

Rutabaga and Carrot Puree

1 1/2 lb Rutabagas
3 Carrots
1/2 tsp Salt
2 tsp (or more to taste) Brown Sugar
1-2 Tbsp Butter
2-3 Tbsp Half and Half
Pinch Nutmeg

Peel the rutabagas and cut them into one-inch pieces. Use knife to peel them: Slice off the top and the bottom. Stand the rutabaga on a cutting board and use your knife to peel the skin away. Be sure to get it all, the skins are rather thick.
Cut the carrots into one-inch pieces and add to a pot with the rutabagas. Fill the pot to cover the vegetables by one inch with water and bring to a boil. Reduce the heat and simmer until the vegetables are very tender, about 30 minutes. Transfer the vegetables to a food processor with a slotted spoon. Add the butter, nutmeg, salt, and brown sugar and process until smooth. Add enough half and half to get the consistency you like. Return it to the pot and re-heat if needed.

Garlicky Sauteed Greens

Being members of a CSA, we get a lot of greens. Lots and lots. Chard, collards, spinach, multiple types of kale, cabbages, etc. etc. Lucky for me, my husband loves greens. One of my favorite (and also simplest) ways to cook them is to simply saute them in some olive oil that has been infused with garlic. Add some salt and pepper, and you're good to go. Tonight we had lacinato kale, but this technique works with any greens.

Garlicky Sauteed Greens

1 Bunch Greens (Kale, Chard Spinach,...)
2 tsp (or so) Olive Oil
1 Large Clove Garlic, Minced or Pressed
Salt and Pepper to Taste

Wash and coarsely chop the greens, removing tough stems as needed. Heat the olive oil in a skillet over medium heat. Add the garlic to the oil and cook over medium heat, stirring often, for a few minutes. At this point you can turn off the heat and let the garlic and oil sit if you are working on the rest of the meal. If you are ready, go ahead and add in the greens, a bit at a time if necessary. As they cook down, add more until all of the greens are in the pan. Sprinkle with salt and pepper and continue cooking until the greens are tender.