We’re always looking for new ways to use up the last of our veggies from the CSA box; this recipe from Quick from Scratch Herbs and Spices was easily adaptable to what we had left: broccoli and leeks! It comes from the “Spices” half of the book, and features Turmeric, which we’ve never really had as the main spice/focus of a dish: usually it’s used simply to add color. Not that it didn’t do the same here!

Chris says:

I’ll say it again — the recipes in this book are quick indeed.

Lisa says:

What are those little discs?

Chris says:

Those are the broccoli stems — you cut ‘em like coins… good, eh?

Lisa says:

I like the crunch.

Chris says:

Me too. I like the leeks in this; I’d almost make that a permanent alteration.

Lisa says:

Well we certainly seem to get them often enough in the CSA box…

Chris says:

Yeah, it’s kind of comforting… secure. Wait, ha! It’s a –

Lisa says:

Please don’t say, “Security Leek”

Chris says:

I’ll just go back to eating now.

Broccoli with Turmeric and Tomatoes
2 tbsp canola oil
1 onion, thinly sliced
1 large leek, thinly sliced
1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets
1 cup drained canned fire-roasted diced tomatoes (yield from 1 15-oz can)
1/3 cup water
3/4 tsp salt

In a large, deep frying pan, heat the oil over medium heat. Add the onions and leeks and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions and leeks are very soft, about 5 minutes longer.
Stir in the turmeric to coat the onions. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.

4 Side Servings

I had saved off this recipe I ran across on 64 sq ft kitchen, and when the CSA box came with a load of beets, I knew exactly how I was going to prepare them. Beets are roasted in a packet with shallots and cumin, and then tossed in a light citrus vinaigrette. The only modification I made to the original recipe was the citrus to olive oil ratio in the vinaigrette.

Lisa says:

I always think beets taste like dirt… but this is so good!

Chris says:

You’re not alone… they definitely have an earthy-taste, but that’s what I love about them.

Lisa says:

I’ve never really made beets… I really like the golden ones, but I could see having these more often.

Chris says:

What I really love the citrus in this dressing.

Lisa says:

Me too — it’s really light.

Chris says:

Fun fact of the day: Did you know that 10-14% of the population will see red after having this dish?

Lisa says:

“See” red? I thought… ah. Could we just end with how much we enjoyed this?

Roasted Beet Salad with Orange and Cumin (via 64 sq ft kitchen)
—————————————-
The Beets:
4 to 5 medium beets, rinsed and quartered
5 shallots, peeled and quartered
1 tbsp cumin seeds
Olive oil

The Vinaigrette:
4 tbsp Meyer lemon juice (or a mix of orange juice and lemon juice)
1 tsp honey
2 tbsp extra virgin olive oil
1 tsp orange zest
1/4 tsp salt
A pinch of freshly grated black pepper
Silvered Almonds, lightly toasted
1 tbsp chopped Parsley

Preheat the oven to 400F. Line a large baking sheet with foil. Put the beets, shallots, and cumin seeds in the middle of the foil. Season the mixture lightly with salt and pepper and drizzle with some olive oil. Toss to coat. Fold the the sides of the foil to make a sealed packet, and bake about 45 minutes, until the beets are tender.
Meanwhile, whisk the honey with the Meyer lemon juice, half the chopped parsley, salt, pepper and the orange zest. Whisk in the olive oil and set aside.
Toss the hot roasted beets with the vinaigrette. Sprinkle the toasted silvered almonds on top, the remaining parsley, and a little bit of orange zest.
Serve warm.

4 Servings

We had our last batch of leftover bean burgers last night (tear) and needed an easy side, so we baked up a batch of thick-cut sweet potato fries! Delicious!

Lisa says:

Yum! What are these tossed in, and, uh… why are we eating them in ice-cream cups?

Chris says:

Um… they’re “sweet” potatoes?

Lisa says:

Wow.

Chris says:

I know, it’s genius. Anyway, I tossed them with coarse-ground salt, some black pepper, red pepper powder, and a little truffle oil.

Lisa says:

Fancy! You can still taste the sweetness of the potato, which is what I like.

Oven-Baked Sweet Potato Fries
—————————–
2 long, thin sweet potatoes
1/2 tbsp olive oil
coarse-ground sea-salt
fresh ground pepper
red pepper
truffle oil

Preheat an oven to 400F. Cut the potatoes in wedges; I like leaving the skin on. In a bowl, toss the potatoes with the olive oil, salt, pepper, and red pepper. Arrange in a single layer on a baking sheet and cook for 20 minutes, then flip the fries and cook until nice and crispy. Remove from oven and add a bit more salt and drizzle with a touch of truffle oil for “fanciness”.

Lisa made this dish tonight, from Elise’s Simply Recipes, to go with the black bean burgers. Roasted beets and parboiled Brussels sprouts are quickly sauteed in a pan with roasted almonds, shallots, and thyme.

Chris says:

How come I like Brussels sprouts all of a sudden?

Lisa says:

Because they’re delicious?

Chris says:

But every time I’ve had them they’ve either been really bitter, or so disguised that you couldn’t even taste them at all — these are awesome.

Lisa says:

You finally had them cooked right, sucka.

Chris says:

Wow, I might like these even more than the ones we made at Thanksgiving. Delicious!

Lisa says:

It’s a great recipe — though I cut the oil in half, and I’d call it 2-3 servings, not 3-4.

Golden Beets and Brussels Sprouts
(via Simply Recipes)
———————————-
2 medium sized golden beets
10 brussels sprouts
1 shallot, peeled and sliced
1 tbsp olive oil
1 tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme)
2 tbsp almond slivers, toasted
salt and freshly ground pepper

Place the beets in a roasting pan, and place in a 350 degree oven for an hour and fifteen minutes. When beets are done, remove from the pan, let cool for 10 minutes, then peel and cut into 1-1/2″ chunks. While beets are roasting, toast raw almonds in a pan over medium heat until browned, then set aside.
Fill a small saucepan halfway with water and bring to a boil. Add the brussels sprouts and cook for 2-3 minutes, until almost cooked through. Drain, let cool, then cut in half and chop off protruding stems.
In a skillet over medium heat add half a tablespoon of the oil. Add the shallots and cook until translucent, then add another half tablespoon of oil and raise the heat to medium-high. Add the sprouts, beets, and thyme, stirring as you go. Add salt and pepper to taste. Cook for an additional minute, then toss with the toasted almonds.

2-3 Servings

Playing catch-up; Abbie actually cooked these for our Thanksgiving feast! They were delicious — asparagus is rolled in phyllo dough, baked, and smothered with butter. Sounds healthy, right? C’mon, it’s veggies!

Abbie says:

Don’t forget to brush more butter on the top! Mmmm… butter…

Chris says:

These are awesome, but I can’t wait until later! You know what they say about asparagus…

Lisa says:

DON’T say it.

Chris says:

Don’t have to; linked it.

Rolls:
1 pkg phyllo pastry, thawed
4 tablespoons melted butter
16 young asparagus spears, trimmed (not cooked!)

Sauce:
2 shallots, finely chopped
1 bay leaf
2/3 cup dry white wine
12 tablespoons (1.5 sticks) butter, softened
1 tablespoon chopped fresh herbs (whatever you like - I used thyme, parsley, garlic and dill)
salt & pepper
chopped chives for garnish

Preheat oven to 400. Lay out phyllo 4 sheets thick, then cut in half (one half for each roll). Brush the sheet facing up with melted butter. Fold one corner of the sheet down to the bottom edge to give it a wedge shape.
Lay 4 asparagus spears on top at the longest edge and roll up toward the shortest edge. Repeat for each roll.
Put the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake for 8 minutes or until golden brown.
Meanwhile, put the shallots, bay leaf and wine in a pan. Cover and cook over high heat until the wine is reduced to 3 - 4 tablespoons.
Strain the wine mixture into a bowl. Whisk in the butter a little at a time until sauce is smooth and glossy. Stir in the herbs and salt & pepper to taste. Keep sauce warm until rolls are out of the oven. Serve with sauce on the side or drizzled over the rolls. Or both! Mmm, butter.