Kale and Mango Salad

KALE AND MANGO SALAD

While you probably won’t find mangoes in Vermont any time soon, this is an example of how to incorporate a more exotic item with something you can find in Vermont throughout the summer and into the fall. Massaging the kale leaves really helps soften them down and transform the texture into more of a lettuce-like consistency. And when paired with the sweetness of the mango and dressing, I think people were surprised with the results. 

Serves 4     Prep: 15 minutes

  • 1 bunch kale stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt
  • 2 teaspoons honey
  • Freshly ground black pepper
  • 1 mango, diced (about 1 cup)
  • Small handful toasted pumpkin or sunflower seeds

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pumpkin seeds. Toss and serve.

From: foodnetwork.com

Rosemary Spiced Parsnip Fries

Rosemary Spiced Parsnip Fries

courtesy of Bon Appetit

2 1/2 pounds parsnips, peeled, cut into about 3 x 1/2″ strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 teaspoon (or more) ground cumin

Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.

Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10 to 15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems, and toss to coat. Sprinkle with 1/2 teaspoon cumin. Season to taste with salt, pepper, and more cumin, if desired.

 

 

Sauteed Brussel Sprouts

Sautéed Brussel Sprouts

Serves 4

2 cups Brussels sprouts
2 tablespoons olive oil
Zest of 1 lemon
¼ cup parmesan cheese
1 tablespoon fresh, chopped herbs

Over medium high heat, sauté the Brussels sprouts in the olive oil. Cook until just starting to brown, 3-4 minutes. Add ½ cup water to the pan with the lemon zest. Cook until the water has evaporated. Toss in the cheese and herbs.

Cranberry Orange Sauce

Photo Courtesy of www.thenaptimechef.com

Photo Courtesy of www.thenaptimechef.com

Cranberry Orange Sauce 

Makes 2 cups

1 pound cranberries
½ cup sugar or maple syrup
Zest and juice of 1 orange
1 cinnamon stick
A pinch of cloves, salt and pepper

Combine everything in a small pot and bring to a simmer over medium heat. Once the cranberries start to pop, lower the heat, cook another 3-4 minutes, then remove from the heat and cool.

Roasted Carrot-Parsnip Soup

 

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Roasted Carrot-Parsnip Soup
Courtesy of Sara Quessenberry, Real Simple
 Ingredients
  • 1 pound carrots, peeled and cut into 1/2-inch rounds
  • 1/2 pound parsnips, peeled and cut into 1/2-inch rounds
  • 1 yellow onion, quartered
  • 5 tablespoons olive oil
  • kosher salt and pepper

Directions

  1. Heat oven to 400° F.
  2. In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
  3. Meanwhile, arrange the bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
  4. Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, ¼ cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.

Potato Pancakes

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Potato Pancakes
courtesy of Food.com
 Ingredients
  • 3 lbs potatoes, peeled
  • 1 large onion, quartered
  • 3 eggs, beaten
  • 1⁄2cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon parsley
Preparation
  1. Keep potatoes covered with cold water until ready to grate in the food processor.
  2. Fit the medium shredding blade into food processor and shred potatoes and onion.
  3. Dry potatoes and onion between sheets of paper towel.
  4. In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per side. Drain on paper towel and keep warm in a 100 degree oven.