Organic Veggies Like TLC Too
Organic veggies are at the local peak of abundance right now. This is the time, while they are plentiful and there is no need to hoard, to try something new or special, give them some TLC.
As I have so often said, when organic veggies are fresh and local, they don’t need much enhancement for perfect enjoyment, like the fabulous organic spinach last week. I could have lived on it all week by just sauteing it in oil with a touch of garlic…well, ok, so I added some lemon and pine nuts, but so simple and so good!!
Sometimes, though, you want to try or add something new. So this week, I thought I would give you some of my ideas on enhancing the already wonderful produce you will be receiving.
The Organic Jumbo Jewel should yield an abundance of the sweet, orange flesh of a sweet potato. It is a Sweet Potato, by the way, although sometimes it is referred to as a “yam”. No matter the name, the variety is moist and rich and full of fiber, vitamins and minerals. It lends itself well to baking. The potato just “pops” open when done and you pierce it with a fork. Normally they take about 45 -60 minutes in a 375-degree oven. These jumbos may take longer.
Many recipes call for higher temperatures, but I find the sugars secrete and burn at high temperatures and, although it may take a little longer at 375, it seems to cook better by my standards.
Mashed Organic Jewel Sweet Potatoes with Apples and Pralines
organic jewel sweet potato(oes)
Set oven at 375 and bake a washed and pricked sweet potato for about 45momutes- 1 hour until soft when pierced with a fork.
Let cool enough to handle and scrape all the delicious baked flesh out into a bowl. Add some cultured butter, a pinch of salt and some brown sugar and mash.
Place in a buttered baking dish.
1 stick butter
1/2 cup brown sugar
1 tsp cinnamon
1 tsp ginger
1 tsp salt
1 cup coarsely chopped or halved pecans
Preheat oven to 350°.Peel, core and cut the apples into slices.
Melt butter in a large skillet, and add apple slices. Saute until apples begin to soften. Sprinkle with brown sugar, spices and salt. Continue to cook until sugar is melted and apples are cooked but still hold their shape. stir in pecans. Remove from heat and distribute evenly over the sweet potatoes.Stir in pecans. Remove from heat and pour the mixture over the sweet potatoes.
Bake approx. 30 mins, or until heated through and bubbly around the edges.Variations: Peel and cut sweet potatoes and bake along with the Apples and Pralines.Make Apples and Almonds with
Try it with Green Beans….
Organic Roasted Green Beans with Balsamic Brown Butter Sauce
Organic Green Beans
Salt and pepper
3 tablespoons pine nuts (or almonds)
Preheat oven to 450.
Trim green beans and wash. Lay them on a foil or parchment-lined baking sheet and toss with olive oil, salt and pepper. Roast for about 10-12 minutes, then add the almonds which have been tossed in oil, salt and pepper. Bake for another 5-10 minutes until pine nuts are browned.
1 stick (1/2 cup) organic butter
3 tablespoons balsamic vinegar
1 tablespoon organic palm sugar
1 tablespoon soy (alternatively 1 tablespoon dijon mustard)
Simmer butter until golden, but not burned. Remove from heat. Whisk in vinegar, sugar, soy or mustard. Add salt and pepper if desired.
Toss beans and almonds in sauce and serve.
Organic Baby Carrots are things we all love to munch. Between munching and adding them to salads, there are usually not enough left to cook for a
Between munching and adding them to salads, there are usually not enough left to cook for a meal. Try the following recipe, before you attack the pack this week. They are worth it. They use the same brown butter but with different flavor infusions, more suited to carrots and organic sweet veggies.
Munch on the organic zucchini cut into sticks. Dip them in extra virgin olive oil, sea salt and maybe some lemon.
But remember to save room for the Garlic Honey Roasted Organic Carrots too.
Garlic Honey Roasted Organic Baby Carrots
1/2 stick organic butter
4 cloves organic garlic
1 pound organic baby carrots
sea salt and pepper
1/2 tablespoon raw honey
1 teaspoon organic chopped parsley (or other fresh herb of choice)
2 teaspoons Sriracha or other hot sauce (optional)
Preheat oven to 425 degrees. Add the garlic and quickly saute before adding the carrots. Stir a few times, then add the salt, black pepper,
Peel the garlic and crush the cloves (cut in half if large)
Melt the butter in an oven-proof skillet, and let it brown but not burn.Stir a few times, then add the salt, black pepper,
Add the garlic and let it cook briefly until aroma come out.l
Add the carrots and toss in the butter and garlic mixture.
Add the salt, black pepper, honey, and parsley.
At this point, if you like your veggies hot, add some Sriracha or other hot sauce to the mixture.
Place the skillet in the oven and roast for 15-20 minutes until the carrots become tender, browned with a little of the honey garlic glaze. Serve.