January 24, 2010
· Filed under Main Dish, Seasons, Spring, Winter · Tagged dandelion greens, greens, leeks, potatoes
Posted by Lisa
Potato, Leek and Dandelion Soup
This soup is basically a variation of my old stand-by, Potato Leek Soup. This soup warrants its own post because of the addition of dandelion greens and extra alliums, in the form of garlic and onions. This soup is so earthy and humble, with just a small touch of decadence, courtesy of the cream.
Dandelion greens are familiar to most people as invasive weeds, but their culinary popularity is increasing. You can now find them at many farmers markets, or you could harvest them from your own yard in the early spring, before they flower or in the late fall after a frost, when they aren’t so bitter (provided you haven’t used chemicals in your yard). Dandelion greens are wonderfully nutritious, with high levels of Vitamin K and A and respectable levels of Vitamin C, calcium and iron.
They are more nutritious when eaten raw, however many Americans would probably find their bitter taste slightly disagreeable the first couple of tries. Cooking them mellows their bitterness significantly.
Potato Leek and Dandelion Greens Soup
printable recipe
- several tablespoons of cooking fat
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 large leeks, thinly sliced
- 2-3 pounds potatoes, 1/2″ dice (I leave the peel on mine, but you can peel yours if you prefer; you can also use any variety of potatoes you have on hand)
- 2 teaspoons sea salt
- freshly ground pepper
- 1/2 tablespoon stone-ground mustard
- 1 quart of stock (vegetable or chicken)
- 1 bunch of dandelion greens (approximately 8 cups chopped); chop stems roughly and keep them separate from the greens which should also be chopped roughly
- 1/4 cup of heavy cream
Heat cooking fat in a heavy-bottomed pot or Dutch oven on medium heat. Add onions and garlic. Cook, stirring frequently, for five minutes. Add leeks and cook until all vegetables are tender, about five more minutes; the leeks should still be bright green at this point. Add potatoes, sea salt, pepper and mustard. Stir to combine and then add stock. You may need a little more than 1 quart. It should cover the potatoes mixture by 1/2″ inch. Bring the soup to a simmer and add the chopped dandelion stems. Simmer until potatoes are tender. When potatoes are tender, add the dandelion greens and cook just until they have wilted. Remove pot from heat and stir in cream. Check seasonings and adjust if necessary.
January 20, 2010
· Filed under Main Dish, Seasons, Winter · Tagged beef, beef heart, butternut squash, potatoes, winter squash
Posted by Lisa
Beef Heart and Lentil Shepherd's Pie with Butternut Squash Topping
Pot pie, shepherd’s pies, casseroles…they are all comfort foods. These rainy and gray days of winter, where fresh produce is less abundant, but pantry and freezer shelves are not yet bare, is the perfect time to prepare comfort food using pantry or freezer staples.
The topping is a slightly sweet mixture of a small butternut squash and a few Yukon gold potatoes and the filling is a hearty mixture of vegetables, beef heart and lentils. Four out of five in my family thought this was really delicious. (It’s incredibly hard to get a 5 for 5.)
Beef heart is a not a commonly eaten meat, in my experience and you could certainly substitute ground beef in its place, but beef heart is very tasty, low in fat and high in protein, vitamin B12 and relatively high in iron. When we purchase a side of meat from our farmer, we typically get several beef hearts because few people want to take them. I frequently use 1/4 of a heart at a time and grind it up and add it to a ground beef dish, but this time I used 1/2 a heart along with lentils, which have a nice meaty feel.
Beef Heart and Lentil Shepherd’s Pie with Butternut Squash Topping
printable recipe
for the topping
- 1 small butternut squash, peeled and cut into 1/2″ cubes
- 3 large potatoes, cut into 1/2″ cubes (I used Yukon golds)
- 2-3 tablespoons butter
- 1/4 cup of heavy cream
- sea salt and freshly ground pepper to taste
for the filling
- 2 tablespoons cooking fat of your choice
- 2 leeks, cleaned and sliced
- 1/2 beef heart, ground or minced (you could substitute 3/4 lb ground beef)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 1/2 teaspoons sea salt
- freshly ground pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons flour
- 2 cups stock (beef or vegetable)
- 1/2 cup lentils
- 1 cup frozen peas
- 1/4 cup freshly grated Parmesan cheese, optional
Place potatoes and butternut squash into a pot and cover with water. Sprinkle a tablespoon or so of salt in the water and bring to a simmer. Simmer until they are tender. While these are cooking, start on filling.
Preheat oven to 375°.
In a heavy bottomed pan or Dutch oven, heat fat over medium-high heat. Add leeks and cook for 2-3 minutes. Add beef heart and cook until heart is browned. Add carrots and celery and cook for 5 minutes. Add salt, pepper, thyme and flour cook for a minute or two stirring constantly. Add stock and lentils. Bring to a simmer. Simmer on low heat until lentils and vegetables are tender. Add frozen peas and stir. The sauce should be saucy, but not too runny; if it’s too dry, add more stock 1/4 cup at a time. When lentils and vegetables are tender and the sauce is the consistency that you like, remove from heat.
When potatoes and butternut squash are tender, drain and return to pot. Mash with butter, salt and pepper to taste and cream. Set aside.
Pour the beef heart and lentil mixture into a 13″ x 9″ pan. Spread mashed potato and butternut squash mixture evenly over the top. Sprinkle grated Parmesan cheese on top, if you are using. Bake for about 30 minutes, until the top is starting to turn golden and filling is bubbly. Serve warm.
December 31, 2009
· Filed under Autumn, Side/Salad, Winter · Tagged beets, salad
Posted by Lisa
Marinated Beet Salad
This is our second favorite beet preparation, after roasting. The beets are tender and sweet and the dressing is tangy. The beets are dressed when they are still warm, so they soak up a lot of the flavor from the dressing. I typically serve it when it is still slightly warm or at room temperature, but you could prepare it ahead of time and refrigerate it, then bring it back up to room temperature. I’ve also served this topped with crumbled feta or chevre and it’s delightful with either of them.
Marinated Beet Salad
printable recipe
- 2 lb of beets, washed and trimmed
- 1 tablespoon stone-ground mustard
- 2 tablespoons balsamic vinegar
- 1/3 cup olive oil
- 1/2 teaspoon sea salt
- a few grinds of pepper
Steam beets until tender. The steam time will vary depending on the size of your beets.
Cool beets until they are cool enough to handle, but still warm. Cut beets in half and then slice into thin slices (or you could quarter them and cut into thin slices, whichever you prefer).
Place beet slices in a large bowl.
Whisk mustard, balsamic vinegar, olive oil, salt and pepper in a small bowl until they are well-blended. Pour the dressing over the beets and gently stir to combine. Serve warm or at room temperature. If you prepare this ahead of time, store in refrigerator, but allow to come to room temperature before serving.
December 30, 2009
· Filed under Autumn, Main Dish, Winter · Tagged collard greens, lentils, soup
Posted by Lisa
Collard Greens and Lentil Soup
Collard greens may just be my favorite greens. Actually, they are tied with kale. Collards have a nice mild flavor and they can adapt well to many types of dishes, from soup and stews to Greek dishes. Since they are so large, they would work well for stuffing and rolling, similar to cabbage rolls. Collard greens are also very nutritious. They have more than 800% of RDA for Vit. K, more than 100% of Vit. A and more than 50% of Vit. C. They are also full of folate, calcium, fiber and protein. Many people aren’t used to eating collard greens and they seem to be more popular in Southern cooking, but since they grow so well during cold weather, I hope and expect we will see an increase in their availability as more small produce farmers (including CSA’s) attempt to grow local produce year-round.
Lentils are also full of protein, only second behind dried soybeans in most protein-filled legumes.
If you make this soup with bone stock, in addition to the vitamins and nutrients from the collards and lentils, you will also be getting magnesium, phosphorus, glucosamine, chondroiton, trace minerals and additional calcium.
This soup is a relatively quick soup and it’s also very budget-friendly. The most expensive item in this dish was the bunch of organic collard greens, which was a deal at $2/bunch.
Collard Greens and Lentil Soup
printable recipe
- 2 tablespoons fat (olive oil, butter, coconut oil or bacon grease)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 large stalk celery, chopped
- 2 cups lentils, sorted and rinsed
- approximately one quart of stock or water
- 2 teaspoons salt
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- pinch of cayenne
- one bunch collard greens, stems removed and leaves coarsely chopped
Heat oil in a large heavy-bottomed pot. Add onions and garlic. Cook for a few minutes. Add carrots and celery. Continue to cook until vegetables are tender. Add lentils, spices and enough stock or water to cover everything by 1″ (more or less depending on how soupy you like your soup). Bring to a simmer and then cover and reduce heat enough to keep the soup at a very gentle simmer. Cook until lentils are tender, approximately 30 minutes. When lentils are tender, add chopped collard greens and cook an additional five minutes or until collard greens are cooked.
