RECIPE: Yellow Pepper Dressing for Spinach Arugula Salad

This dressing freezes well so I usually make it during summer when yellow peppers and tomatoes are available and then freeze enough to get us through winter.  I never add oil to my dressings until I mix the salad because they separate in the fridge and then harden, making it hard to use the dressing without bringing it to room temperature first.  In addition, this dressing is so good that I often don't use oil at all!   It's delicious with spinach, arugula, red onion, tuna and hard boiled eggs

Yellow Pepper Dressing for Spinach Arugula Salad

makes 1 quart

2 lemons, zested and then peeled and seeded
1 small yellow onion, peeled and root end removed, then cut into 8 pieces
1 small head garlic, peeled and root ends removed
1 yellow tomato (or an additional yellow pepper), cored and quartered
2 yellow peppers, cored and seeded, then cut into 1" squares
2 t. dry mustard powder (or 2 t. dijon mustard)
2 t. himalayan pink salt
1 t. ground cumin

Zest the lemons then peel and seed taking care to not to lose any of the juice.  Toss them into a blender jar - pith, flesh and all.  Load the blender with the remaining ingredients in the order listed and blend until pureed.  You want the liquid ingredients towards the bottom so their moisture enables the rest of the ingredients to blend without adding water.

Adjust seasoning.  Depending on the size of your peppers you may need more salt or cumin.

I love this dressing with equal parts baby spinach and baby arugula topped with thin slices of red onions, a bit of tuna and chopped hard boiled egg.  In the photo above added broccoli and a dusting of espelette pepper.

NOTE:  My sister is allergic to raw vegetables so,when I make this for her, I bring it to a boil in a small saucepan over medium heat for 1-2 minutes.

RECIPE: Mashed Sweet Potato with Ancho and Garlic

Sweet potatoes are so sweet I really don't like to add sweetness (not even maple syrup!) so I always prepare them savory. In this recipe I use ancho chile powder and garlic, in another I use sour cream and crispy onions, in a third I use harissa, a Moroccan spice mixture.  Be creative!

Mashed Sweet Potato with Ancho Chile and Garlic

Serves: 8

3-4 large sweet potatoes, skins scrubbed under running water until clean
1/4 c. ghee
2 t. ancho chile powder (I use so much of this I buy it by the pound!)
4 garlic cloves, minced, and/or 1 t. Dr. Cowan's Wild Ramp Powder
1-2 t. himalayan pink salt
Opt: chopped pecans or walnuts

Preheat oven to 425.

Line a baking sheet with two layers of parchment.

Prick each potato several times with a fork or knife so they don't explode.

Roast until cooked through (a knife will enter easily all the way to the center).  This can take anywhere from 1 to 2 hours depending on the size of your potatoes. Remove from oven.

Slip potatoes out of their skin into the bowl of a food processor (if you use a blender you'll need to do this in two batches), add the remaining ingredients, and process until smooth.

Adjust seasoning and serve sprinkled with chopped walnuts or pecans.

RECIPE: Beef Chili with Hidden Nutrition

I'm always looking for ways to increase the number of vegetables I consume each day, and Dr. Cowan's vegetable powders enable me to do that without sacrificing flavor or drastically increasing preparation time.  Every morning, I add his powders to a smoothie, I've used them to make dips and salad dressing, and I've added them to bolognese sauce.  In this recipe, I add them to chili.

According to Dr. Thomas Cowan, anthroposophical doctor and former member of our CSA (before he moved to CA):

"... taking our lead from healthy traditional peoples, we should strive to eat at least 10 to 12 different plants a day: some roots (carrots, beets), some stems (celery, Brussels sprouts), some leaves (kale, chard), and some fruits and flowers (tomatoes, zucchini). Eating different plant parts and colors is the surest way to avail ourselves of  all the nutrients plants have to offer."

In order to save space in my freezer, I pressure can ground beef several times a year.  My canner will hold 7 quart jars and each ones holds about 24oz of beef so I process 10 pounds at a time.  I will sometimes add grated carrots which disappear into whatever dish I'm making.

Easy Beef Chili with Hidden Nutrition

serves: 6

3 pounds canned ground beef*
1 T. ghee, lard, or coconut oil
2 medium onions, diced
6 cloves garlic, minced
1 18oz jar tomato passata
2 T. chile ancho
1 T. ground cumin
1 t. ground coriander
1 t. mexican oregano, crushed by rubbing it between your palms
3 t. himalayan salt
1 t. Dr. Cowan's biodynamic 3-beet powder
1 t. Dr. Cowan's carrot powder
1 t. Dr. Cowan's spinach powder
2 t. Dr. Cowan's low oxalate greens powder
1 t. Dr. Cowan's wild ramp powder
Opt: 1 t. Dr. Cowan's winter squash powder

Garnish: sour cream, grated cheese, chopped onions, cilantro, avocado or guacamole, corn chips

Heat the fat on medium-high and saute the onions until they're translucent, about 5 minutes.

(*If you use raw ground beef, add it here and cook until it's no longer pink.)

Turn the heat to low (to prevent splattering) and add the garlic and tomato passata, then add all the spices and powders.  Stir to combine.

Add the beef, bring to a boil, then reduce heat to med-low and cook until the flavors meld, about 1 hour.  (*If you used raw ground beef, cook until it's tender which could take 2-3 additional hours depending on the meat.)

Serve with sour cream, chopped onions, grated cheese, cilantro, and/or chopped avocado.  My husband also likes to crumble corn chips on top.

If I have it on hand, I stir in a few T. of sweet potato puree.  I don't add it to the pot because my husband doesn't like it.

RECIPE: Potato Leek Soup with Frizzled Leeks

I don't eat potatoes (they're bad for my blood type) but my husband LOVES them so I prepare them occasionally as a treat when I can get them from our CSA which I KNOW doesn't use chemicals.

Most recipes recommend serving this soup with chopped chives, but it's November and our CSA no longer has them, so I deep fried the dark green parts of the leeks for a crunchy garnish. 

Original recipe: Potato Leek Soup

Potato Leek Soup with Frizzled Leeks

Serves 4-6

2 T. ghee, chicken fat, or lard depending on the liquid you use

2-3 large leeks, white and light green part only, cleaned and roughly chopped, tops reserved

1 quart low sodium vegetable, chicken, or veal broth

2 medium potatoes (about 1 pound) peeled and sliced 3/8" thick

1/8 t. ground bay leaf (or 1 whole bay leaf)

Himalayan pink salt

1/2 c. heavy cream

1/4 t. freshly ground nutmeg

1/2 c. frizzled leek garnish (see below for recipe) or bacon bits

Heat fat in a large saucepan over medium heat.  Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10-15 minutes.

Add stock, potatoes and bay leaf and season lightly with salt (I used 2 t.).  Bring to a boil then reduce heat and simmer until potatoes are falling apart, 15-20 minutes.  While the potatoes are cooking, make the frizzled leeks.

Remove whole bay leaf if that's what you  used. 

Puree soup with immersion blender, which will result in a rough puree.  If you want it super smooth you'll need to use a blender.  Thin with additional stock if it's too thick for your taste.  

Stir in cream and nutmeg and adjust salt.  Serve sprinkled with frizzled leeks and/or bacon.

Frizzled Leek Tops

Makes 1/2 c. 

Dark green tops of the leeks you used for the soup, and the lighter green leaves inside them.

2 T. ghee

Clean the leaves thoroughly, scrubbing the dark leaves if necessary.  

Slice them finely 1/16" - 1/8" 

Heat the ghee in a small frying pan over medium high.  Add the leeks and saute until lightly browned.  Remove and drain on paper towels sprinkled with salt.

I used a very small pan and did them in 4 batches.  I removed every last bit of each batch so that nothing was left behind to burn in the ghee.  It would have been easier to do them in a larger pan in one batch.  

RECIPE: Roasted Cauliflower and Broccoli Soup with Fennel, Crispy Onions, and Pine Nuts

I made this soup to use up odds and ends, and liked it so much I had to share.

PLEASE...do NOT make this with raw fennel seeds!  As I've said many times, fennel (both the bulb and the seed) changes dramatically when you cook it, going from very strongly anise flavored to mild and delicious.  If you don't roast the seeds the soup will taste like licorice (blech!).

Cauliflower Broccoli Soup with Fennel, Crispy Onions, and Pine Nuts

Serves 4 - 6 depending on how thick you like it

3 c. cauliflower
6 c. broccoli
2 medium yellow onions, sliced 1/4"thick (about 3 c.)
6 cloves garlic, peeled
4 T. ghee
up to 4 c. water or broth (I used water)
2 t. himalayan pink salt
1 t. fennel seeds, toasted* and ground in a mortar and pestle
1/2 t. pepper flakes or to taste
1/4 c. crispy onions**
2 T. pine nuts, toasted*

Preheat oven to 400F.

This step is only for people who get their brassicas from a biodynamic CSA:  because our farm uses NO chemicals, and brassicas are susceptible to the cabbage butterfly, we often find tiny caterpillars in them.  The first time I saw one it skeeved me out; but now I'm glad they're there because it's PROOF that our farm is not using pesticides!

Here's how I get rid of them:  First I cut the veggies into florets, squishing any that I find lurking on the stems; then I blanch the veggies in boiling water for 3 minutes to extract those that may be hiding in the florets.   If there are any in the bag you used to bring the veggies home, you will want to squish them, too, or you may have white butterflies in your kitchen in the middle of winter. (Ask me how I know this...)  I don't know if they'll feast on your house plants - we dispatched them immediately - but I wouldn't risk it.

If you get your cauliflower and broccoli in a grocery store, you won't have to blanch it but I find  that it speeds up the roasting process and prevents under-cooked veg with burned extremities.

Remove the blanched cauliflower and broccoli from the boiling water with a slotted spoon or skimmer, and transfer to a 9 x 13 baking dish.  Add the ghee, onions and garlic and mix to combine.  Roast for 45 minutes turning every 15 minutes to prevent burning.

Hold back half of the broccoli and transfer the rest of the veggies to a food processor or blender.  Add the salt, red pepper, and ground roasted fennel seed.  Puree, adding water/broth as necessary to create a creamy soup.  We like it fairly thick, you may prefer it thinner.  (Because I have very little fridge space, I add the water/broth to the bowl as I serve it, so that the leftovers take up less space in the fridge.)

This makes 4 cups of puree.  I add 2 cups of water for a fairly thick soup which makes four 1.5 cup servings.

Serve topped with the reserved broccoli, crispy onions, and pine nuts.

* To toast fennel seeds or pine nuts, heat them in a dry pan over med-low, stirring often, until they're light brown, about 3-5 minutes.  Watch closely so they don't burn.  Transfer to a plate to cool.

** To make crispy onions,  Melt 2 T. ghee on med-high.  Add 1 c. thinly sliced onions and cook, stirring occasionally, until dark brown but not burned, about 15 minutes.  Transfer to a paper towel to drain.  Store in a glass container or they will go soggy.

RECIPE: Beet Horseradish Cheese Dip

This beautiful dip comes together in seconds but it needs to sit for 20 minutes to allow the flavors to develop.

Beet Horseradish Cheese Dip

Makes 2 cups

• 2 cups quark (cream cheese) or yogurt cheese (yogurt drained overnight)
• 2 t. Dr. Cowan's Beet Powder
• 1-2 t. Dr. Cowan's Horseradish Powder
• Himalayan pink salt to taste

Mix all together using more or less horseradish depending on how much heat you want.  We like 2 t.

Allow the powder to rehydrate and flavors to develop, about 20 minutes.

RECIPE: Habanero Carrot Hot Sauce

The only reason I'm posting this recipe is that (1) there is an error in the original and (2) with a few adjustments, it's possible to make this 100% biodynamic (if your CSA grows habaneros, carrots, onions and garlic)!

Here's the original: Habanero Carrot Hot Sauce

I've made this twice now and it does not make 6 quarts, it makes five to six PINTS, depending on how much water you use.

Biodynamic Habanero Carrot Hot Sauce

Makes 5-6 pints (10-12 cups) 

Ingredients:

• 15 garlic cloves, unpeeled
• 30 medium habanero chiles, stemmed
• 2 cups peeled chopped carrot
• 4 medium yellow onions, chopped
• 1/4 c. himalayan pink salt
• 1/3 c. biodynamic sugar (available at Whole Foods)
• 2-3 cups water
• 2 cups biodynamic apple cider vinegar (available at Whole Foods and Amazon)
• 1 cup biodynamic lime juice 

Roast the garlic in a casserole, turning regularly until soft and browned in spots, 10-15 minutes.  PEEL the garlic.

In the same pot, combine the habanero, carrots, onions, salt, sugar and water.  The more water you use, the thinner (and hotter) your sauce will be.  I prefer a thicker sauce that I can dilute as needed.

Partially cover and simmer until carrots are tender, about 20 minutes.  Cool.

Using a slotted spoon, transfer to blender or food processor leaving most of the water in the pan.  Puree until super smooth.  I used a blender and had to do this in two batches running each batch for 2-3 minutes to get it totally smooth. 

Add vinegar and lime juice to taste.  I used a 3 to 1 to .5 ratio of puree:vinegar:lime.

I transfer it to woozy bottles with a shaker top and store it in the fridge.

If you'd like it thinner, you can use some of the cooking water (which will have some heat); if you'd like it less hot, use more vinegar/lime.

I have found that if I use too much liquid, it separates once I jar it (as you can see in the photo above), but when it's super thick it's hard to get it out of the bottle.  Perhaps that's why the original poster stores it in clamp-top jars.

Notes:
I use a little more sugar because organic sugar is less sweet than white sugar
I add the vinegar last because it includes the mother and cooking will kill the mother
I save the water and use it when I want a lot less heat.

RECIPE: Cauliflower Soup with Sumac and Dill BEST EVER

I was apprehensive the first time I made this because the ingredients were so unusual.  But, it looked so good that I gave it a chance and not only was it the best cauliflower soup I've ever eaten, it might be the best soup I've ever eaten!

I adjusted the ingredients slightly based on what I had in the fridge.

Original recipe: Mediterranean Cauliflower Soup

Cauliflower Soup with Sumac and Dill

Serves 4

Ingredients:

• 2 heads cauliflower, separated into florets, including the core
• 4 T. ghee, melted, divided
• salt and cayenne
• 1 small sweet onion, chopped
• 5 garlic cloves, chopped
• 1/4 t. ground turmeric
• 1 t. ground sumac
• 2 t. ground cumin
• 2.5 t. ground paprika
• 4 cups broth (I used veal, you can use vegetable or chicken instead)
• 1 c. cream or half-and-half
• 2 T. lemon juice
• 2 T. chopped fresh dill

Preheat oven to 425F.
Arrange the cauliflower on a baking dish and mix with 2 T. melted ghee.  Roast, stirring every 15-20 minutes, until lightly browned, about 40 minutes.  Salt (I always salt after roasting because the veggies shrink so much).

Heat 2 T ghee in a large saucepan and saute onion until translucent.  Add garlic, turmeric, sumac, cumin and paprika.  Stir for a few seconds until fragrant.

Add 3/4 of the roasted cauliflower, reserving the rest for later.  Stir to coat with spices, then add broth.

Bring to a simmer on med-high heat.  Cover and cook until cauliflower is tender, 5-10 minutes.

Remove from heat and cool slightly.  At this point you can either use an immersion blender to create a chunky soup, or transfer to a food processor and create a creamy one.  I used a food processor.

Return to heat and stir in cream or half-and-half and then lemon juice.

Serve topped with the reserved roasted cauliflower and sprinkled with dill.

RECIPE: Easy Sunshine Kabocha Cream Soup

Honestly, I had no idea Sunshine kabocha was SO TASTY!   It's a richer color than blue kabocha, and denser than regular pumpkin so you don't have to evaporate excess liquid before using it.  It's little too dry for pumpkin pie (Butternut is actually best for that) but it's wonderful for everything else!  I've used it to make gluten free pizza/tart crust, in Pumpkin Martini's, and in this easy soup.

Although blue kabocha is a long-keeper, sunshine kabocha is more perishable so I've been roasting it, pureeing it (I use a food processor and I remove the skin first), and then freezing it (new canning rules advise against canning pureed pumpkin).  I freeze it in pint jars since it's so dense and a little goes a long way.

I cut each pumpkin into quarters, brush the cut sides with melted ghee, and then roast at 400 for about 40 minutes, rotating the pan halfway through.  I let it cool in the oven,then remove the skin and puree in the processor.  Here's what it looks like pureed.  Isn't that a beautiful color?!:

This time, I made little divots in the top to see if that would result in a level surface once frozen, since it always seems to bulge up in the middle.  I'll report back shortly on whether that worked....

Easy Sunshine Kabocha Cream Soup

serves 1

Ingredients:

• Equal amounts of sunshine kabocha puree and whole milk
• Salt
• Habanero-carrot hot sauce

Mix sunshine and milk.  Season to taste with salt and hot sauce.  Heat and serve.  (I eat it cold, right out of the jar!)


ONE CAVEAT:

I have been roasting 3-4 squash at a time (I pile the slices on top of each other if they don't fit flat in the pan) so I've been putting large amounts of pumpkin seeds in the trash.  We don't compost these because we've heard they survive.

Well...two days ago something turned our trash bin on its side, extracted the ONE bag with the seeds in it, ate them, and then wandered off, leaving large footprints behind.  We're sure it was a bear, and the only way we know it was after the seeds is that it missed one. 

RECIPE: Mashed Celeriac with Garlic and Thyme

The first time I made this was for a Thanksgiving dinner where we had one guest who couldn't eat potatoes.  It was so tasty, and so easy, that I've been making it ever since!  It looks just like mashed potatoes and tastes even better (IMO).

The celeriac used in the photo below have been in our fridge for ONE YEAR!  I use celeriac over the winter whenever a recipe calls for celery, and I always have a few in the fridge.  When summer rolled around and celery appeared in the farm store, I forget I had them.  When I discovered them in the back of the fridge at the end of summer, rather than compost them I decided to cook them to see how they held up.  They were DELICIOUS.

And that, my friends, is the beauty of biodynamic agriculture!  When root vegetables are harvested on a 'root day' they last a year! 

This is the recipe I started with: Smashed Celeriac

Mashed Celeriac with Garlic and Thyme

Serves 4

4 medium celeriac, cleaned and chopped into 1/2" chunks
4 T ghee
1/4 t. ground thyme leaves
4 large cloves garlic, sliced
1 c. milk
1 t. himalayan pink salt
Opt: pinch cayenne

Combine celeriac, ghee and thyme in a medium saucepan and saute on medium-high until celeriac is lightly browned, about 5 min.

Add milk, garlic and salt and bring to a boil.

Reduce heat to med-low and simmer until garlic and celeriac are soft, about 20 min.

Using a slotted spoon, transfer celeriac and garlic to food processor bowl.

OPT*: raise heat under the pan, and reduce the liquid to 1/4 c.  Transfer liquid to processor bowl.

Puree, check seasoning (I added a little cayenne) and serve.

*You could use the liquid without reducing it but the puree will be a little loose.  This method makes the texture very close to 'mashed potatoes'.