Recipes

Thanks to Shelley Boris of Fresh Company for the recipe.

Serves 6 to 8

1 13 1/2-ounce can unsweetened coconut milk
1 split lemongrass stalk
1 tablespoon ginger, garlic, scallion, cilantro, fresh green chili
8 medium dried shiitake mushrooms
2 tablespoons vegetable oil
1 onion, chopped; Spanish onions are ideal
3 tablespoons curry powder or curry paste
1 quart vegetable stock
juice of 2 limes
1 quart roasted, bite-sized, par-cooked root vegetables, such as parsnips, turnips, or butternut squash
2 cups sautéed greens, such as kale or spinach

For the garnish:
1 carrot, thinly sliced
1/4 cup red onion, thinly sliced
rice wine vinegar
limes, fresh green chilies, cilantro, and red chili sauce for garnish

Method
1. Steep the split lemongrass stalk in the coconut milk for several hours, or overnight. Remove lemongrass before using coconut milk.
2. Soak sliced carrot and red onion in rice wine vinegar for several hours or overnight, then drain and set aside for the garnish.
3. Chop the ginger, garlic, scallion, cilantro and chili. Combine the chopped spices and set aside.
4. Soak shiitake mushrooms in 1 cup of hot water for half an hour, then remove the stems and slice into strips. Reserve the soaking liquid.
5. In a 6-quart saucepan, heat oil, then add the chopped Spanish onion and cook over medium heat 3 minutes.
6. Add curry powder or paste and cook for 30 seconds, then add chopped ginger, garlic, scallion and cilantro and cook 1 minute.
7. Add vegetable stock, shiitake liquid and root vegetables, then cook until vegetables are tender.
8. Add coconut milk, lime juice, greens and mushrooms and stir to combine.
9. Season with salt and pepper to taste and serve over jasmine rice.

Garnish with cilantro, pickled carrots and red onions, red chili sauce, and lime wedges.

Thanks to Shelley Boris of Fresh Company for the recipe.

Serves 4-8 as a side dish

Ingredients
3 beets: skin on, tops cut off
1 teaspoon anise seeds
1 teaspoon sweet butter or olive oil
Sea salt

Preparation
Preheat oven to 400F
1. Wrap the beets in foil and roast on a pan until knife tender, about 1 hour.
2. Peel beets under water; they are done when the jackets slip off easily. You may also peel the skin off with a knife.
3. Slice or dice the beets and toss warm in a bowl with butter or olive oil, anise seeds and sea salt.

Note: You may add a little lemon or vinegar to this dish.

Hey, Nadine, thanks for sharing the recipe.

Serves 4

2 Large Heads of Celeriac
2 Large Yukon Gold Potatoes
2 Stalks of Celery
2 Large Onions
1 Clove of Garlic
2-3 Tablespoons of Olive Oil

Vegetable stock or water to cover

Peel celeraic root and potatoes. Chop all ingredients into rough-cut large chunks.

Heat olive oil in large stock pot and sauté all ingredients until soft, roughly 20 minutes.

Pour enough stock or water to cover all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and cool. Puree all ingredients with an immersion blender or a food processor.

Salt and pepper to taste.

Thanks to Roberta for the recipe.

1 Savoy Cabbage*
1 Tsp. Caraway Seeds
1 Tbs. Butter or Margarine
2 Tbs. Olive Oil

Chop Savoy cabbage. Heat butter and olive oil in a cast iron skillet and sautee caraway seeds until sizzling and aromatic. Add cabbage in layers until scorched, adding additional olive oil if dry. Move first batch to a large bowl before scorching additional batches. Combine in large bowl with salt and pepper to taste.

*Other varieties of cabbage may be used in this recipe

Special thanks to Angel Ramos at Candle 79 for the recipe.

A spicy new take on a traditional holiday starter.
Serves 6 (with leftovers)

Caramelized Pears

1 tablespoon grapeseed oil (or canola or safflower)
3 pears, peeled and diced
3 tablespoons pure maple syrup
1 teaspoon cinnamon powder
3 tablespoons balsamic vinegar

Soup

4 tablespoons olive oil
1 large leek, trimmed and chopped
1 cinnamon stick
1 whole nutmeg, halved
1 stalk lemongrass, chopped
2 cardamom pods or ½ teaspoon dried
1-inch slice of fresh ginger, peeled and chopped
1 dried chipotle pepper
1 12-inch-square of cheesecloth
2 large butternut squash, peeled and diced
2 cups peeled chestnuts, fresh or frozen
2 tablespoons fresh sage or 1½ teaspoon dried
5 quarts filtered water
1 tablespoon pure maple syrup
1 teaspoon salt

To make the pears:
1. In a pan, quickly heat grapeseed oil on high. Add pears and sauté for 5 minutes.
2. Reduce to medium heat and add maple syrup, cinnamon powder and balsamic vinegar. Cook for 10 to 15 minutes until pears are soft, and vinegar becomes syrupy, coating pears. Set aside to cool.

To make the soup:
1. In a large stockpot, heat olive oil. Add leek and sauté until soft, about 10 minutes. While leek is sautéing, place cinnamon stick, nutmeg, lemongrass, cardamom pods, ginger and chipotle pepper in the cheesecloth. Knot securely or tie with string to make a pouch and set aside.
2. Add butternut squash, chestnuts, sage and pouch to the pot. Add the water, making sure there is enough to cover the mixture by 1 to 2 inches. Bring to a simmer and reduce heat to low for 30 to 45 minutes or until squash is tender and falls apart. Set aside to cool.
3. Discard pouch. Add one tablespoon of maple syrup and 1 teaspoon of salt. In a blender, puree soup until creamy. If consistency is too thick, add a small amount of water.
4. Ladle soup into individual bowls. Spoon pears and syrup on top and serve.

Thanks again to Bonita Restaurant for the recipe.

This “botana” or snack is popular in Mexican bars. These chilies are spicy.

Ingredients:
12 serrano chilies
lime wedges
salt

Preparation:
Place the chilies on a hot grill or dry cast iron skillet. Allow them to blister and slightly blacken on all sides. Serve them at room temperature. To eat sprinkle them with a little salt and a squeeze of lime. Drink plenty of beer and some tequila to wash it down.

Thanks to Bonita Restaurant for the recipe.

This salsa tastes great with chips or even as a sauce. For a more adventurous version, substitute a habanero pepper for the jalapeno.

Ingredients:
5 ripe tomatoes
1 jalapeno pepper
1 red onion, peeled and cut into quarters
1/4 c. chopped cilantro
lime juice and salt to taste

Preparation:
In a large bowl toss tomatoes, red onion, and jalapeno in extra virgin olive oil and salt. Roast in a 400° oven until the vegetables start to brown well, 30 minutes or more. Transfer to a food processor or blender and process until fairly well pureed. Stir in cilantro, lime juice, and salt.

Thanks to Bonita Restaurant for the recipe.

Esquites are a popular street hawker snack in Mexico.
Steaming hot and served simply with a spoon, they are a delicious taste of summer.

Ingredients:
4 cups of corn off the cob
3 serrano chilies, sliced thin (more if you prefer it more spicy)
3 Tbsp. lime juice
2 Tbsp. fresh epazote
1/4 lb. butter
1/2 c. water
salt to taste

Preparation:
In a pot with high sides or dutch oven, melt butter over medium heat until it begins to bubble rapidly. Add the corn and serrano chilies. Saute until the corn begins to soften, about 7 minutes. Add water and let steam until the water is evaporated and corn is soft. Add epazote, lime juice and salt, stirring to combine. To serve, spoon the hot corn into serving bowls, top with mayonnaise or Mexican crema (or sour cream), grated cotija cheese (or grated parmesan), and cayenne pepper.
Serve with chips or just eat it with a spoon.

Welcome to our recipe section. This is where we will post recipes that highlight produce available at Blooming Hill Farm. Many of these recipes were submitted by the “Farm-Friendly Restaurants” linked on our site. These are restaurants that use Blooming Hill produce as part of their everyday fare.
While we’re grateful to have recipes from professional chefs and great restaurants, we’re also interested in your great recipes. We encourage you to submit your own vegetarian/vegan recipes to this section, and to comment on the recipes of others. If you have photos of your creations, please submit those as well.
We hope to foster an online farm community in this space, and what better place to start than what unites us–the commitment to fresh, organic produce that is locally grown. Don’t buy food from strangers. . .