Monday, January 4, 2010

A Few New Year Recipes!

Here are a few recipes to get everyone's New Year started on the right foot! These were included in the Life Organic e-mail message this week. Check back later in the week for some recipes for this week's Harvest Box . . .

Carrots with Sticky Orange Ginger Butter

This yummy side dish is great for this winter's cold season as carrots are packed with vitamin C and fresh ginger root boasts curing powers.

2 cm piece of fresh ginger root, peeled, then grated
100 g unsalted butter
Juice and zest from 1 clementine
4 medium-sized carrots, peeled and quartered lengthwise

Add ginger, butter, and clementine zest and juice to food processor. Process until combined and refrigerate until needed.

Steam or boil the carrots until tender. Dress with the butter and serve. Makes a lovely side for roast lamb.

(from Cole and Abel)

Kefir and Banana Muffins

Put in blender:

180ml (3/4 C) Pinehedge Kefir (New! Available on Weekly Specials List)
240ml (1 C) Bananas in purée (2 bananas)
120ml (1/2 C) Sunflower or other type of oil
5ml (1 tsp) Vanilla extract
2 Eggs

Mix together:

360ml (1 1/2 C) Whole wheat flour
20ml (4 tsp) Baking powder
120ml (1/2 C) Sunflower seeds or walnuts (optional)

Incorporate the liquid mixture into the dry ingredients. Stir slightly and let sit ten minutes.
Bake at 375 F for 17- 20 minutes.

Chioggia Beet Salad with Feta and Olives

Chioggia Beets are an Italian heirloom variety that has alternating rings of white and rose pink. Show off their unique beauty by slicing them horizontally or cutting into wedges and then using them in a salad.

1.5 to 2 pounds beets, steamed and peeled
1 small garlic clove
2 tsp fresh lemon juice
2 Tbsp extra virgin olive oil
4 oz goat feta
8 Kalamata olives
2 handfuls of salad greens

Cut the beets into wedges or slice them horizontally, then cut into half moon shaped slices. Pound the garlic with 1/4 teaspoon salt in a mortar until smooth, then whisk in the lemon juice and olive oil. The dressing should be a little on the tart side. Toss the beets in enough dressing to coat lightly. Arrange them on individual plates with some salad greens and just before serving, sprinkle with the cheese and olives.

(Adapted by Front Door Organics from Deborah Madison's Vegetarian Cooking for Everyone)

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