From The Vine

Sunday Suppers, Sweet and Simple – Week 18,19 CSA Recipes

This week we have two delicious meals full of the flavor of fall! But first I have to share a ridiculously simple, but ridiculously delicious, recipe for Cauliflower Soup. I could not believe how good cauliflower really taste! No cheese, not fried, just cauliflower. Try it!

Cauliflower Soup
food52.com

Ingredients
3 Tbls olive oil
1 medium onion (sliced thin)
1 head cauliflower (fresh, cut into florets)
salt (to taste)
5 1/2 cups water (divided)
extra virgin olive oil (to taste)
freshly ground pepper (to taste)

Directions
1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.

2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.

3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.

4. Thin the soup with 1/2 cup hot water if desired. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Bonus:

If you have apples from last weeks basket you might just cook them for a simple side dish to any meal. This is how like to fix them.

Cooked Apples

Wash, core and slice apples, 1-2 for each serving. Place about 2 tablespoons of butter in a medium sized cast iron skillet. Melt butter, then add sliced apples. Toss to coat apples with butter. Cook slowly until apples begin to soften. Drizzle with agave nectar to sweeten. Sprinkle with cinnamon, allspice, or even a little nutmeg. Continue to cook stirring occasionally. Serve warm.

Our first meal this week is an easy, slow cooking pot of Sunday Afternoon Slow-Cooked Spare Ribs. This recipe has lots of flavor going on so we are serving the ribs with the simple flavors of Turnip Mashed Potatoes. Serve a fresh salad with homemade Thousand Island dressing.

Sunday Afternoon Slow-Cooked Spare Ribs
allrecipes.com

Ingredients
8 meaty pork loin spareribs
1 tablespoon light olive oil
1 (14 ounce) can beef broth
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup lemon juice
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon seafood seasoning (such as Old Bay® ())
1/4 cup dried minced onion
1/2 teaspoon ground nutmeg
salt and black pepper (to taste)

Directions
1. Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
2. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
3. Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

Turnip Mashed Potatoes
foodnetwork.com

Ingredients
4 large potatoes (skin on, optional)
1 large turnips (peeled)
1/3 cup cream (heated)
6 tablespoons (1 stick) butter (melted)
1/2 cup sour cream
salt and pepper

Directions
Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don’t overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.

Thousand Island Dressing
recipe.com

Ingredients
1 cup mayonnaise or salad dressing
1/4 cup bottled chili sauce
2 tablespoons sweet pickle relish
2 tablespoons finely chopped green or red sweet pepper
2 tablespoons finely chopped onion
1 teaspoon Worcestershire sauce or prepared horseradish
Milk (optional)

Directions
In a small bowl combine mayonnaise and chili sauce. Stir in relish, sweet pepper onion, and 1 teaspoon Worcestershire sauce.
Serve immediately or cover and store in refrigerator for up to 1 week. Before serving, if necessary, stir in 1 to 2 tablespoons milk until dressing reaches desired consistency.
Makes 1-1/2 cups.

Our second meal starts off with Autumn Squash Soup With Orange. The recipe calls for butternut or acorn squash but I think you could use a combination of both, especially if you have have one of your butternut squash leftover from a previous week!

The main dish is Autumn Pot Roast II. Again, there are lots of great flavors going on in this recipe so we are serving it with simple roasted broccoli. If you have never roasted broccoli you are in for a treat. Roasting really brings out the best flavor of this common, sometimes boring vegetable. Sometimes simpler really is better!

We end this meal with a traditional Sweet Potato Pie! Yum!

Autumn Squash Soup With Orange
realsimple.com

Ingredients
1 tablespoon unsalted butter
2 leeks, white and tender green parts only (thinly sliced)
1/2 teaspoon grated orange zest
2 small butternut or acorn squashes, peeled, seeded (and cut into 1/2-inch pieces)
1/4 teaspoon ground nutmeg
4 cups vegetable stock or low-sodium chicken broth
kosher salt and black pepper

Directions
1. Melt the butter over low heat. Stir in the leeks and cook until softened, 4 to 6 minutes.
2. Add the zest, squash, and nutmeg and cook for 2 minutes.
3. Add the stock and bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
4. Puree in a food processor or blender in two batches. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Autumn Pot Roast II
allrecipes.com

Ingredients
1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic (minced)
4 tablespoons butter
1 large onion (sliced thin)
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf (crumbled)
1/2 cup rum
1/2 cup water

Directions
1. Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
2. Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
3. Transfer roast to a platter. Stir gravy until smooth, and pour over roast.

Roasted Broccoli with Lemon
recipe.com

Ingredients
4 cups broccoli florets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Salt
Freshly ground pepper
Lemon wedges

Directions
Preheat oven to 450 degrees F.
Toss broccoli with oil, salt and pepper. Place on a large baking sheet (not air-insulated) and roast until the broccoli is tender and blackened on the bottom, 10 to 12 minutes. Serve immediately, with lemon wedges.

Sweet Potato Pie
recipe.com

Ingredients
1 recipe for a single- crust pie pastry (or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.))
2 eggs
3/4 cup sugar
1 5 ounce can evaporated milk
3 tablespoons butter (melted)
1 teaspoon finely shredded lemon peel
Dash ground nutmeg
2 medium sweet potatoes peeled, cooked (and mashed (1-1/3 cups))

Directions
Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate.
In bowl beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel, and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.
To prevent over browning, cover edges of pastry with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools. Makes 8 servings.

SHOPPING LIST

Cauliflower Soup
3 Tbls olive oil
1 medium onion (sliced thin)
1 head cauliflower (fresh, cut into florets)
salt (to taste)
5 1/2 cups water (divided)
extra virgin olive oil (to taste)
freshly ground pepper (to taste)

Sunday Afternoon Slow-Cooked Spare Ribs
8 meaty pork loin spareribs
1 tablespoon light olive oil
1 (14 ounce) can beef broth
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup lemon juice
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon seafood seasoning (such as Old Bay® ())
1/4 cup dried minced onion
1/2 teaspoon ground nutmeg
salt and black pepper (to taste)

Turnip Mashed Potatoes
4 large potatoes (skin on, optional)
1 large turnips (peeled)
1/3 cup cream (heated)
6 tablespoons (1 stick) butter (melted)
1/2 cup sour cream
salt and pepper

Thousand Island Dressing
1 cup mayonnaise or salad dressing
1/4 cup bottled chili sauce
2 tablespoons sweet pickle relish
2 tablespoons finely chopped green or red sweet pepper
2 tablespoons finely chopped onion
1 teaspoon Worcestershire sauce or prepared horseradish
Milk (optional)

Autumn Squash Soup With Orange
1 tablespoon unsalted butter
2 leeks, white and tender green parts only (thinly sliced)
1/2 teaspoon grated orange zest
2 small butternut or acorn squashes, peeled, seeded (and cut into 1/2-inch pieces)
1/4 teaspoon ground nutmeg
4 cups vegetable stock or low-sodium chicken broth
kosher salt and black pepper

Autumn Pot Roast II
1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic (minced)
4 tablespoons butter
1 large onion (sliced thin)
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf (crumbled)
1/2 cup rum
1/2 cup water

Roasted Broccoli with Lemon
4 cups broccoli florets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Salt
Freshly ground pepper
Lemon wedges

Sweet Potato Pie
1 recipe for a single- crust pie pastry (or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.))
2 eggs
3/4 cup sugar
1 5 ounce can evaporated milk
3 tablespoons butter (melted)
1 teaspoon finely shredded lemon peel
Dash ground nutmeg
2 medium sweet potatoes peeled, cooked (and mashed (1-1/3 cups))

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