Peak Season Recipes

  • Sweet Potatoes!

    BAKED STUFFED SWEET POTATOES — Serves 6 6 Sweet Potatoes 1/2 cup Sun-dried Tomatoes, diced 6-8 Scallions, finely diced 2 TBS Olive Oil Smoked Sea Salt to taste Wash sweet potatoes throughly, but do not pierce skin. Bake in preheated 400°F oven for 45 minutes to 1 hour, until tender[…]

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  • Buttered Leeks

    This week, leeks are the focus: BUTTERED LEEKS — serves 4 to 6 4 lbs. Leeks (6-8 leeks) 3 oz. Butter 1/4 C Water 1-2 sprigs fresh Thyme Salt and Pepper to taste Trim leeks, removing darkest, fibrous parts. Cut leeks from top to root, then slice thinly on the diagonal.[…]

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  • Pumpkin-Themed Classics

    Getting hungry? Options from local soil are getting a bit slim, but there are some that are plentiful. As Halloween and Thanksgiving approach, pumpkin rules, so here’s our recipe for that: GRILLED PUMPKIN WITH ROSEMARY — Serves 4 1/2 Medium-sized Sugar Pumpkin 1 TBS Olive Oil 1 TBS fresh Rosemary,[…]

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  • Roasted Brussel Sprouts

    What’s peak now? Brussel Sprouts! So here’s the Dough on Main take on those: ROASTED BRUSSEL SPROUTS WITH CARAMELIZED ONIONS — serves 8 1/2 lb. Brussel Sprouts 4 TBS good Olive Oil 4 C (or 2 large) Onions, cut Lyonnaise style* 2 cloves Garlic, thinly sliced 1 tsp Kosher Salt[…]

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  • Vegetarian Hot Pot

    VEGETARIAN HOT POT — Serves 6 2 TBS Olive Oil 2 Onions, finely chopped 8 oz. Carrots, diced 8 oz. Rutabaga, diced 8 oz. Parsnips, diced 8 oz. Sweet Potato, diced 8 oz. Celery, diced 8 oz. Leeks, diced 8 oz. Kohlrabi, diced 2 lbs. Potatoes, sliced 1/4-inch thick 2[…]

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  • Root Veggie Chili

    Some types of produce will be getting a bit hard to find at the markets now, but many root vegetables are in their prime. Here’s our recipe to use them well and warm up as the cooler days and nights creep in. ROOT VEGETABLE CHILI — serves 8 1 can[…]

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  • Stuffed Butternut Squash

    Lots of squash available all summer, but with fall now here, the varieties tend to change. This is a recipe for Butternut, but if you can get your hands on Honey Nut (dark russet tan with faint green streaks — and naturally super sweet), use that. We got ours through[…]

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  • APPLE WELLINGTON

    Here come the apples!!! APPLE EN CROUTE (APPLE WELLINGTON) — Serves 4 4 medium-sized Apples (Cortland, Winesap or your favorite 2 sheets Puff Pastry (available at supermarkets) 1/2 Lemon for juice 1 Egg, beaten 2 TBS Sugar in the Raw Stuffing: 1/4 cup Pitted Dates, chopped 2 TBS Candied Ginger,[…]

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  • Peach Chutney

    We are at the zenith of peach season and they are so good this year, so here are a couple of very versatile recipes with this fruit (and others): PEACH CHUTNEY 1 TBS Coriander 1 TBS Fennel Seeds 1 tsp Cumin Seeds 1 cup Apple Cider Vinegar 1 cup Light[…]

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