For all of you who took the pledge to go unprocessed in October here are some great fall recipes to give you some inspiration. All of these recipes come from the Food Day Cookbook, you can even download a free copy for yourself . Try to choose locally grown, organic produce if available.
1. Pour the oil into a very large skillet and set over medium heat. When the oil is warm, add the chili and garlic. Turn and stir until the chili is toasty smelling (about 30 seconds).Remove from the heat.
2. Put the chili in a blender with the vinegar and salt. Blend for 30 seconds. When the oil and garlic are cool, add to the blender. Set the skillet aside without washing. Blend the dressing until smooth.
3. Return the skillet (it will have a light coating of oil) to medium heat and add the onion.Cook, stirring regularly, until soft and richly brown, 9-10 minutes.
4. Add the sweet potatoes. Blend the dressing for a few more seconds and add to the skillet with the potatoes. Stir well. Cover and cook until the potatoes are tender, about 10 minutes. Uncover and allow to cool. Taste and adjust the seasoning.
Per Serving: Calories 240; Fat 12 g; Sat Fat 1.5 g; Protein 3 g; Carbs 31 g; Fiber 5 g; Cholesterol 0 mg; Sodium 240 mg.
* You can use any mild or medium dried chili.
Adapted from From Farm to Fork by Emeril Lagasse
Makes 6 servings
2 tablespoons olive oil
1 small onion, chopped
3 tablespoons chopped scallions, white and light green parts, plus more for garnish
½ tablespoon chopped garlic
½ pound smoked turkey thigh, diced
1½ pounds fresh cooking greens – a mix of spinach, collard greens, turnip greens -tough stems removed, leaves rinsed and coarsely chopped
½ pound green cabbage, cored and coarsely chopped
3 quarts chicken stock
2 cups wild rice
2 or 3 small bay leaves
¼ teaspoon cayenne pepper, more to taste
Pinch of ground thyme
¼ teaspoon kosher salt
Chopped fresh parsley leaves, for garnish
1. Heat the oil in a large soup pot. Add the onion, scallions, and garlic, and cook until tender, about 3 minutes. Add the turkey and cook for 2 minutes. A handful at a time, add the spinach, collards, turnip greens, and cabbage, stirring them until wilted before adding the next bunch. Then add the stock, wild rice, bay leaves, cayenne, and thyme. Bring to a boil. Reduce the heat to a simmer and cook for 1 hour.
2. Taste and add up to ¼ teaspoon salt—the greens should be tender and slightly spicy. The wild rice should be tender and puffed.
3. Serve garnished with chopped parsley and scallions.
Per Serving: Calories 350; Fat 7 g; Sat Fat 1 g; Protein 21 g; Carbs 53 g; Fiber 9 g; Cholesterol 15 mg; Sodium 440 mg
Adapted from Fresh and Fast Vegetarian by Marie Simmons
Makes about 10 cups
2 tablespoons extra-virgin olive oil
1 pound carrots, cut into ½-inch slices
1 pound sweet potatoes, scrubbed, skins left on, cut into ½-inch cubes
1 bunch scallions (white and green parts), sliced
½ cup chopped celery
1 garlic clove, grated
1 tablespoon chopped peeled fresh ginger
1 teaspoon coarse salt
4 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon finely chopped seeded jalapeño pepper, or to taste
6 ounces baby bok choy, stem ends trimmed, cut into ½-inch slices
1. Heat the oil in a soup pot until it is hot enough to sizzle a piece of vegetable. Add the carrots, sweet potatoes, scallions, celery, garlic, ginger, and ½ teaspoon salt. Cook, covered, stirring occasionally, over medium-low heat until lightly browned and softened, about 10 minutes. Add 6 cups water and 2 tablespoons of the cilantro and bring to a boil. Cover and cook over medium heat until the vegetables are tender, 20 to 25 minutes.
2. Ladle out about 2 cups of the solid vegetables and set aside. Use an immersion blender to puree the soup in the pot. If you don’t have an immersion blender, let the soup cool slightly, transfer it to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to the pot.
3. Add the reserved vegetables, lime juice, and jalapeño. Bring the soup to a boil. Stir in the bok choy and cook for 30 seconds. Taste and season with up 1/2 teaspoon salt. Ladle the soup into bowls and garnish with the remaining 2 tablespoons chopped cilantro.
Per Serving (1 cup): Calories 90; Total Fat 3 g; Sat Fat 0 g; Protein 2 g; Carbs 15 g; Fiber 3 g; Cholesterol 0 mg; Sodium 270 mg.
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