Thursday, March 25, 2010

Potato and Cippolini Onion Salad


I'm still working on a few recipes that use ingredients that are locally produced. This recipe is for an interesting and unusual potato salad. I was able to buy the baby roasting potatoes at the winter farmers market. I had the cippolini onions left from our final CSA winter share and wanted to do something special with them. Onions keep extremely well and are the only vegetables we still have left.
3 tablespoons olive oil
5 garlic cloves, sliced into chips
1 1/2 pounds potatoes, cut into baby potato-sized wedges
1/2 pound cippolini onions, peeled and coarsely chopped or sliced
1-2 teaspoon Aleppo pepper*
1/2 teaspoon aji amarillo**
1 cup chicken broth, more if needed ***
2 tablespoons white wine vinegar
1/2 cup black olives, I used Kalamata because that's what I had
1 fennel bulb, thinly sliced
1/2 bunch chopped fresh parsley

Heat the skillet over medium-high heat.
Add the oil and the garlic. Cook until the garlic is golden.
Add the potatoes, onions and pepper. Cook until the onions are golden.
Add the broth. Salt and pepper to taste.
Bring to a simmer, cover, and cook until the potatoes are tender.
In your serving bowl, combine the olives and fennel.
Add the mixture from the skillet.
Top with the parsley.
Add the vinegar, mix well and serve.
* I found this at Penzey's and bought a small jar.
** I couldn't find this and skipped it. I just used more of the Aleppo pepper
*** The original recipe called for beer instead of chicken broth which would be interesting to try.

Tuesday, March 23, 2010

Spinach Salad with Pears and Cranberries

For those of us who live in Wisconsin there aren't a lot of fresh locally grown vegetables available at the farmers' market in February and March. One vegetable that is available however is lovely frost sweetened spinach. So what is frost-sweetened spinach you ask? According to Bill Warner of Snug Haven Farms, "Because the winter spinach is continually freezing and thawing, the sugar content in the spinach increases and the spinach becomes incredibly sweet." This spinach is available at the Dane County winter farmers market from Snug Haven Farms as well as a few other farmers.
Its great for spinach salad. This recipe has a nicely tart citrus dressing.
1 ts Finely shredded orange peel
1/4 c Orange juice
1/4 c rice vinegar
1 T. sunflower oil
1/3 c Dried cranberries
1 large Firm-ripe pear or a couple of smaller ones
1 small thinly sliced red onion
1/2 lb spinach leaves, torn in bite-sized pieces
1/4 cup toasted walnuts
Salt & pepper if needed
Combine orange peel, orange juice, rice vinegar, and dried cranberries. Core and thinly slice pears; add pears and onion to dressing. Just before serving, pour over spinach; gently mix. Top with the walnuts.
Adapted from a recipe on Big Oven.com
Note: If Ellen from Future Fruit is at the market, be sure to buy the pears from her. Her pears are certified organic and they grow a number of heirloom varieties.

Saturday, March 13, 2010

Roasted Acorn Squash with Chipotle & Cilantro

I don't have any squash anymore (how sad is that!), but I wanted to post this recipe so that I can make it again next squash season. I'm sure other varieties of winter squash would also work fine.

2 acorn squash
lime
2-3 tablespoons olive oil
1 chipotle pepper in adobo sauce & 1 teaspoon of the sauce
1/2 teaspoon sugar
Salt & pepper to taste
2-3 tablespoons fresh cilantro, coarsely chopped

Preheat oven to 425 degrees.

Cut each squash in half, then scoop out the seeds. Cut each half into crescent shaped wedges about 3/4 inch thick.

Halve a lime and squeeze the juice into a large bowl. Add the oil, adobo sauce, sugar and a pinch of salt and pepper. Stir well and add the squash wedges. Toss well to coat. Spray a large baking sheet with pan spray and pour the wedges and the sauce onto it. Arrange them in a single layer. Roast, turning once, until the squash is golden brown and tender when pierced with a sharp fork--about 25 minutes.

Mince the chipotle. Cut the rest of the lime into wedges. Transfer the roast squash to a large bowl. Add the chipotle and cilantro and toss well to coat.

Adapted from Williams-Sonoma New Flavor for Vegetables