Week 7: Recipes

Roasted Root & Ricotta Pizza

Uses: rutabaga, carrots, onions, potatoes (or sweet potatoes, if you still have them)
You will also need: garlic, olive oil, honey, spices, pizza dough (store bought or recipe included), mozzarella, ricotta, corn meal
Preview: It’s really really really good. Not a “minimalist” pizza by any means, this crispy crust gets loaded with aromatic and smoky roasted potatoes, rutabaga, onion, garlic, and even carrots, not to mention creamy ricotta and melty mozzarella. Don't be fooled by the relative length of this recipe- it's actually quite easy.
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Simple Braised Greens with Garlic

Uses: braising greens, garlic
You will also need: olive oil, red pepper flakes
Preview: This easy side dish is great with any meal; you can try experimenting and adjusting the flavors to come up with other yummy recipes for greens.
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Sweet Potatoes, Apples, and Braising Greens

Uses: sweet potatoes, apples, braising greens
You will also need: butter, parsley
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Caldo Verde Portuguese Greens Soup
Uses: braising greens, onion, potatoes
You will also need: vegetable or oilve oil, chicken or vegetable broth, hot pepper flakes, juice of half a lemon or lime, chorizo (vegetarian version could include beans and/or pasta for soups like ditalini)
Preview: This is a hearty, quick and easy soup. If you can find authentic Portuguese or Spanish Chorizo sausage, it is perfect for this soup. Alternately, hot Italian or kielbasa sausage would work in the soup. (Meat shareholders, this is for you!)
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Red Roasted Carrots

Uses: carrots
You will also need: cinnamon, sea salt, paprika, chili powder, garlic powder
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Zesty Roasted Rutabaga and Carrot

Uses: carrots, rutabaga
You will also need: olive oil, brown sugar, lemon, dill
Preview: The lemony zing is deliciously sublime, and the overall dish is quite beautiful with its bright colors and flecks of dill. It makes a great side dish for a hearty dinner or an easy take-along for lunch since it’s as lovely at room temperature as it is warm.
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Honey-Ginger Carrot and Parsnip Latkes

Uses: carrots, parsnips
You will also need: egg, flour, salt, ginger, honey, vegetable oil, optional: crème fraiche (ricotta would work amazingly here)
Preview: Tender inside and crisp on the outside, these fried “pancakes” have a wonderfully unique flavor brought about by combining the tropical hints of ginger with the floral notes of the honey and the natural sweetness of the root vegetables with the nip of crunchy coarse salt.
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Cumin Rosemary Glazed Carrots & Parsnips

Uses: carrots, parsnips
You will also need: cumin, rosemary, green onions, butter or olive oil, honey
Preview: A balance of savory and sweet with the smoky undertones of cumin and depth of parsnips.
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Herbed Rutabaga Couscous Salad

Uses: rutabaga

You will also need: couscous, soy or regular bacon, grated parmesan or asiago (atwells gold would work well), white wine vinegar, honey, and a number of herbs and spices
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Radishes with Sea Salt & Butter

Uses: radishes
You will also need: salt, butter
Preview: Radishes with butter and salt is classically french, isn’t it? It’s not for everyone, but it's so simple and rich. The creaminess of the butter cuts the spicy edge of the radish (and a smoky fall whiskey cocktail is the perfect accompaniment).
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Fancy Collards

Uses: collards (or other braising greens)

You will also need: capers,  sunflower weeds, burrata (best substitutes would be mozzarella or ricotta), truffle salt
Preview: The greens get a nuttiness when you fry them quickly at a medium high temperature- but make it brief- you don’t want to over cook them. You’ll know they are done when they are bright green. Sunflower seeds add a nice crunch and burrata just makes everything better!
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Roasted Fingering Potato Salad with Pea Shoots, Pesto, and Hazelnuts

Uses: Pea shoots (& potatoes if you still have them)
You will also need: potatoes, canola or olive oil, hazelnuts, pesto (homemade or store bought)
Preview: Great as a side served warm or room temperature. This recipe is malleable and adaptable to what you have on hand to toss into the mix, so don't be shy to change things up — although this particular combination of tangy greens and tender potato is divine.
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