Karen Schuppert is a Certified Nutrition Educator, the Manager of St Helena Farmer’s Market and a self-proclaimed farmers’ market addict. She will join me on this new segment called “Fresh from the Farmer’s Market” to discuss the food trend of “local and sustainable” and a few of her recipes. You can visit Karen’s blog at www.Cook4Seasons.com or at her beloved www.StHelenaFarmersMkt.org. “I ‘eat for health’ (and certainly for pleasure!); cook for love, and share all for the greater good.” – Karen Schuppert
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Spring Quinoa Risotto
2 TB butter
4 TB olive oil, divided
3 cloves garlic, minced
1 cup chopped leek (can also use onion)
2 cups quinoa (about 13 oz), rinsed
½ cup white wine
3 ½ cups vegetable broth
1 lb asparagus, trimmed, cut into 1-inch pieces
1 cup organic edamame (frozen, defrosted) – or fresh fava beans
½ cup grated parmesan cheese
2 TB grated lemon zest
2 TB fresh parsley, chopped
1 cup shaved Manchego cheese
Heat butter and olive oil in heavy large saucepan (or Dutch oven) over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Add quinoa and garlic; sauté 2 minutes. Add wine; cook until liquid is almost absorbed, about 2 minutes. Add 3 ½ cups broth; cook 10 minutes. Add asparagus and edamame; simmer until quinoa and veg are tender, stirring often and adding more broth by ¼ cupfulls as needed, about 7 minutes. Add parmesan cheese and stir until cheese is melted, about 2 minutes. Season to taste w/ salt & pepper. Garnish with lemon zest and parsley. Divide risotto among bowls, garnish with shaved Manchego and serve.
Creamy Carrot Curry Soup
Makes about 4 cups
2 teaspoons curry powder
2 medium cloves garlic, smashed
1 1-inch piece of ginger, grated
1 medium onion, coarsely chopped
1 pound carrots, washed and sliced into 1/4-inch-thick rounds (fairly thin)
1 medium bay leaf
2 1/2 cups low-sodium vegetable broth (homemade is best)
1/2-1 cup organic coconut milk (not light)
1-2 TB miso paste
Toasted unsweetened coconut flakes, for garnish (optional)
Heat oil in a medium saucepan over medium heat. Add curry powder and garlic, and cook until fragrant, about 30 seconds.
Add ginger, onion, carrots, bay leaf, and broth, increase heat to medium high, and bring mixture to a boil. Reduce heat to medium low, and simmer until carrots are soft when pierced with a fork, about 20 minutes. Discard bay leaf.
Working in batches, process soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
Pour soup into a clean pot and return to the stove over medium heat. Stir in coconut milk and adjust seasoning as needed. Stir in the miso just before serving. Garnish with a few flakes of toasted coconut.
Strawberry Rhubarb Crumble
1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
1 pint organic strawberries, hulled and quartered
1/4 cup agave nectar (you must have some by now:) or Sucanat
2 tablespoons whole wheat flour
1/2 cup rolled oats
1/2 cup whole wheat or oat flour
1/3 cup packed light brown sugar
1 tablespoon butter, softened
1 tablespoon organic coconut oil
1 tablespoon cranberry or apple juice
1. To make filling: Preheat oven to 375°F. Toss together rhubarb, strawberries, agave and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.
2. To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl; work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.
3. Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.