This recipe list has a lot to do with the herbs we packed this week. If you've learned nothing else from us this CSA season, we hoped you've learned to appreciate the difference that fresh herbs can make in a dish. We here at Circle M LOVE herbs - we grow a lot and we'll be adding even more next year. Look for tarragon and more thyme in the 2014 boxes!
BAKED MINI PUMPKIN OR SQUASH
- 1 miniature pumpkin or hard squash
- Salt
- Freshly ground pepper
- 1 to 2 Tablespoons cream, milk or marscarpone cheese
- 1 fresh or dried sage leaf
- Grated Fontina or Gruyere cheese
Slice off the top 1/2-inch of the pumpkin, scoop out the seeds, and rub salt and pepper into the cavity. Pour in the cream, add the sage leaf and the Fontina or Gruyere cheese, replace the lid, and bake in a pan until tender, 35 to 45 minutes. Prick with a fork or knife to test for doneness. Take care not to overcook the squash or it might split and collapse in the oven.
CARROT AND DILL SOUP
1 tablespoon olive oil
1 medium yellow onion, sliced
1 1/2 pounds carrots, cut into 1/4-inch rounds
4 cups chicken or vegetable broth
1 tablespoon grated ginger
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup heavy cream ( or use sour cream or yogurt and skip the mixing)
3 tablespoons chopped fresh dill
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes. Stir in the carrots, broth, ginger, 1¼ teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes. Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat. Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.
CARROT-FENNEL POTAGE WITH DILL OIL
1 large fennel bulb (about 1 pound), trimmed, halved lengthwise, and thinly sliced
4 medium carrots (about 1 pound), peeled, halved width-wise, and quartered
1 medium Spanish onion, quartered
1 teaspoon sea salt, divided
Olive oil
1 medium Yukon gold potato (about ½ pound), peeled and diced
3 tablespoons Pernod or dry white wine
1 quart vegetable stock
1/4 cup fresh dill leaves
Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper. In a large mixing bowl, toss the fennel, carrots, and onion with 2 tablespoons olive oil and ½ teaspoon salt. Divide among the baking sheets and spread in an even layer. Roast in the oven until caramelized, about 40 minutes, swapping the pans halfway through cooking. The vegetables can be roasted up to two days in advance. Add the roasted veggies to a medium stockpot along with the raw potato and the remaining salt. Pour in the wine, stock, and 1 cup water. Bring to a boil, then turn the heat down to medium-low, cover, and cook until the potatoes are tender, about 20 minutes. Puree the soup using an immersion blender, or by transferring to a standing blender. Add more liquid if necessary to reach your desired consistency.
Meanwhile, combine the dill and 1/4 cup of olive oil in a food processor or blender and puree until smooth, adding more oil as necessary. Ladle the soup into bowls and drizzle with the dill oil. Garnish with some croutons or a few nuts.
From feedmephoebe.com
ROASTED BEET-CARROT SOUP WITH ARUGULA PESTO
3-4 large beets
2 large carrots
1 medium sized Spanish onion
3 cups stock, veggie or chicken
1 tbs olive oil
1 tsp cumin, ground
1 tsp hot paprika
Generous pinch sea salt
1 bunch arugula
1/4 cup pistachios
2 tbs extra virgin olive oil
Pinch sea salt
Dice beets, carrots and onion and place into a baking dish. Drizzle the vegetables with olive oil and pop into 350 degree oven for 45 minutes or until golden and cooked through. Remove from the oven and place into a large bowl along with the stock, salt and spices. Puree with a stick blender until lovely and smooth. The colour is amazing! If you like a thinner soup, add a little more of the stock. You may find if you use really large beetroots and carrots you will need to do so.
For the pesto, place the arugula, pistachios, sea salt and olive oil in a food processor and blitz for 1 minute. The arugula should be finely minced up and the nuts still a little chunky. I like to use pistachios however you could use pine nuts, macadamia nuts or almonds. Plate the pesto up and finish with a little more olive oil. from lushloves.com
2 large carrots
1 medium sized Spanish onion
3 cups stock, veggie or chicken
1 tbs olive oil
1 tsp cumin, ground
1 tsp hot paprika
Generous pinch sea salt
1 bunch arugula
1/4 cup pistachios
2 tbs extra virgin olive oil
Pinch sea salt
Dice beets, carrots and onion and place into a baking dish. Drizzle the vegetables with olive oil and pop into 350 degree oven for 45 minutes or until golden and cooked through. Remove from the oven and place into a large bowl along with the stock, salt and spices. Puree with a stick blender until lovely and smooth. The colour is amazing! If you like a thinner soup, add a little more of the stock. You may find if you use really large beetroots and carrots you will need to do so.
For the pesto, place the arugula, pistachios, sea salt and olive oil in a food processor and blitz for 1 minute. The arugula should be finely minced up and the nuts still a little chunky. I like to use pistachios however you could use pine nuts, macadamia nuts or almonds. Plate the pesto up and finish with a little more olive oil. from lushloves.com
More Recipes: Farmer Kriss Pinterest Page
