powered by veggies: 2012

Monday, December 31, 2012

Click her for this week's newsletter and a recipe for Sausage, Kale and Sweet Potato Hash

Monday, December 24, 2012

Click here for Newsletter December~Week 3 Recipe~Ribollita (Italian Bread Soup)

Friday, December 7, 2012

ESCAROLE AND ENDIVE SOUP

ESCAROLE AND ENDIVE SOUP

2 Tbs    Olive Oil
4 each Garlic Cloves, minced
2 each Spring Onions, the white portion, sliced
1 32 oz TaylOrganic Heirloom Tomatoes, Jar
4 cups   Water (Or Stock)
1 each Bay Leaf
1 Tbs    Basil, dried
1 small Green Pepper
2 small Sweet Potatoes, diced (about 1/2 lb.)
6 cups Escarole and Endive, chopped
Salt and Pepper to taste

In a stock pot, heat oil and add garlic. Cook for 1 minute. Add spring onions. Cook another minute. Then add jar of tomatoes and water. Using an immersion blender (or a regular blender), puree soup base until smooth. Add bay leaf and basil and let simmer. Meanwhile, saute pepper and sweet potatoes in another saute pan for about 2 minutes. Add to tomato soup base. Let simmer on a medium to medium-low heat until potatoes are tender. While that is simmering, rinse and chop escarole and endive. Just before serving soup, add chopped greens, and cook on medium heat until just wilted. Remove bay leaf. Chop remaining spring onions and use as a garnish, or grated Parmesan cheese. (Or, both!) ENJOY!

Sunday, November 4, 2012

TAYLORGANIC'S VEGETARIAN CHILI

TAYLORGANIC'S VEGETARIAN CHILI

1 lb Fresh Field Peas
2 Tbs Kosher Salt
1 32oz Jar Country Red Tomatoes
4 Baby Carrots
1 Onion
2 Lg. Peppers
3 Tbs Brown Sugar
2 Tbs Chili Powder
1 Tbs Garlic Powder
1 Tbs Paprika
2 Tsp Black Pepper
2 Tsp Oregano
2 Tsp Cumin
2 Tsp Coriander.

Preheat your oven to the broil setting. Bring peas to a boil in a large pot with salted water. Skim off any impurities that float to the top. Allow to boil for about 45 minutes. Place carrots, onion, and peppers on a baking sheet and roast in the oven for about 45 minutes. Turn the veggies every 15 minutes to allow for even browning on all sides. Once veggies are done and have cooled enough to handle, peel the off the skins, remove the seeds from the peppers, and chop. Strain off the water from the peas and add the roasted, chopped veggies, the jar of tomatoes and the remaining ingredients. Cook for at least 2 hours on a low heat, stirring occasionally. A crock pot could work well too.

ENJOY!

Monday, October 8, 2012

Arugula Pecan Pesto

1 bunch            arugula
1 each              garlic clove
1/4 cup            grated parmesan
1/2 lb.              pecans, shelled
1 Tbs                lemon juice
to taste            olive oil
to taste            salt and pepper

Preheat oven to 350 degrees. Toast the pecans about 10 min, or until you begin to smell them. Let cool. In a food processor, pulse together all ingredients, except oil, until well blended. Slowly add the oil with the processor on, until desired consistency is reached.

Serve over cream cheese with Taylorganic's Tomato Jam.

Friday, September 28, 2012

RECIPE OF THE WEEK

Taylor's Caviar

1 lb   Fresh Field Peas
1 lb     Sweet Potatoes, Roasted and Small Diced
1 ea    Sweet Pepper, Small Diced
1 ea    Poblano Pepper, Small Diced
1/2 ea Cayenne Pepper, Minced (optional/*adds extra heat*)
1/2 ea Onion, Small Diced
1/4 lb Radishes, Small Diced
1/4 lb Turnips, Small Diced
2 Tbs Cilantro, fine chopped
1 cup   TaylOrganic Tomato Juice (plain, spicy, or sungold)
1 Tbs   Brown Sugar or Honey
2 Tbs   Cider Vinegar
2 Tbs   Lemon Juice
Preheat oven to 350 degrees. Add peas to pot of water with a little salt added and boil until tender. Meanwhile, bake sweet potatoes until just done. (Be careful not to overcook, or they will turn to much once mixed with the remaining ingredients.) Once the peas and potatoes have cooled, put them into a large mixing bowl and add the peppers, onion, radishes, turnips, and cilantro. Set aside. Then, in a small bowl with a whisk, or a jar with a tight fitting lid, blend together the tomato juice, brown sugar, vinegar, and lemon juice. Pour as much of the dressing as you desire over veggies, add salt and pepper to taste, and stir to blend. Serve right away, or let it rest overnight to allow flavors to blend. Serve plain as a salad, or with chips, crackers, or bread. Enjoy!

Note: This recipe is extremely versatile. Feel free to play with the flavors, add or subtract veggies, and make it your own.

Friday, September 21, 2012

Rabbit Eye Blueberry Bars

2 1/2 cups AP Flour

2/3 cup sugar

1/2 tsp salt

2 sticks, +2Tbs butter

1/4 cup brown sugar

1/8 tsp nutmeg

1/2 cup rolled oats

1/2 cup chopped pecans (optional)

10 oz jar TaylOrganic Rabbit Eye Jam

3/4 cup blueberries, fresh or frozen (optional)

1 each lemon zest, plus juice

1/8 tsp ginger, ground

Preheat oven to 375 degrees. Line a 13x9 pan with foil and spray with non stick cooking spray. Place first three ingredients into a mixing bowl and stir until just combined. Cut the two sticks of butter into tablespoon slices, and slowly add to your mixer while it is on. Mix until butter is well blended. Set aside 1 1/4 cup of the mixture, and dump the remaining into your prepared pan. Press the dough evening into the pan, and bake for about 15 minutes, or until it just starts to golden. Meanwhile, add brown sugar, nutmeg, oats, and pecans to the flour mixture that you set aside early, along with 2 tablespoons of butter. Using your fingers, work the butter into the mixture until course clumps form. In a separate bowl combine TaylOrganic's Rabbit Eye Jam, blueberries, lemon juice and zest, and ground ginger. Mix until blended.

Once the crust is done, spread the blueberry mixture evenly across the hot crust. Sprinkle on the oat topping. Bake in oven for another 25 minutes, or until golden and bubbly.

Let cool for a couple of hours. Cut, serve, and enjoy!

Thursday, September 13, 2012

Eggplant bread

So, we have all heard of zucchini bread, but how about eggplant bread. This recipe is a tasty way to utilize the purple veggie.

Eggplant Bread

3/4 c     Honey
1/4 c     Sorghum
2           Eggs
1/2 c     Vegetable oil

2 c         Flour, all purpose
1/2 tsp   Salt
2 tsp      Baking powder
1/2 tsp   Ground clove
2 tsp      Cinnamon
2 c         Eggplant, grated (about three of our black beauty or Japanese eggplants will do)
1/2 c      Raisins
1/2 c      Nuts (optional)
3 Tbs     Raw Sugar, for garnish (optional)

Preheat oven to 350 degrees. Whisk together the first four ingredients. Stir in the flour, salt, baking powder, clove, and cinnamon. Once blended, fold in grated eggplant, raisins, and nuts. Pour batter into greased and floured cake pan. Top with optional raw sugar. Bake for about 35 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool for at least ten minutes before turning out of pan. Enjoy!

Saturday, September 8, 2012

Crispy Baked Okra

If you love fried okra like me, but are trying to avoid fried foods, then this recipe provides a nice alternative. It turns out so delightfully crispy.

Crispy Baked Okra
1 #         Okra
2 c         Cornmeal
2 c     Panko
2 tsp      Paprika
to taste Salt and Pepper
3 c Buttermilk (if you do not have buttermilk on hand, 2 eggs whisked with milk will work.)

Preheat oven to 400 degrees.Trim the stem ends off of the okra, then chop into 1/2 inch long pieces. Pour buttermilk over okra. Whisk together dry ingredients. Using a slotted spoon. Scoop out the okra, allowing the excess buttermilk to drain off. Place okra into cornmeal/panko mixture and toss to coat. Place okra onto a sheet pan, after shaking off any excess breading. Bake in the oven for 20 to 30 minutes, or until beginning to brown. Halfway through the baking process, use a metal spatula to stir the okra to keep it from sticking to the pan.

Crispy baked okra can make a fun appetizer. They are so easy to snack on. So, here is an accompanying sauce idea. This recipe is incredibly flexible. Feel free to adjust the chili garlic paste and lemon juice to suite your spicy, tangy preferences.

Chili Dipping Sauce
1 c        Sour Cream
2 Tbs    Mayo
2 tsp Chili Garlic Paste (i.e., Sriracha)
2 Tbs    Lemon Juice
to taste Salt

In a bowl, stir together all ingredients until smooth.