Broccoli Cheese Soup
My friend made this soup for me, and it was so good, I had to share. The quantities of ingredients are approximate, so use your judgement. (more…)
Tagged: sweet potatoes
Sweet Potatoes
Sweet potatoes are native to Central and South America and are one of the oldest vegetables known to man. They have been consumed since prehistoric times as evidenced by sweet potato relics dating back 10,000 years that have been discovered in Peruvian caves.
Christopher Columbus brought sweet potatoes to Europe after his first voyage to the New World in 1492. By the 16th century, they were brought to the Philippines by Spanish explorers and to Africa, India, Indonesia, and southern Asia by the Portuguese. Around this same time, sweet potatoes began to be cultivated in the southern United States, where they still remain a staple food in the traditional cuisine. (more…)
Two Potato Home Fries
From Food Network Magazine, this recipe is easy and delicious and serves 4 as a side. You can substitute any of Farmer John’s white potatoes in lieu of the Yukons. Skillet dishes like this are versatile too – you can always toss in a meat, egg, or other vegetables to experiment with different flavors. (more…)
Mashed Sweet Potatoes
From the cookbook, Serving Up the Harvest by Andrea Chesman, this recipe boasts a rich, flavorful, and perfectly-textured mashed sweet potato that seems too easy to be true. Maybe now is a good time to give it a “taste test” before your Thanksgiving guests arrive at your table. This recipe serves 4. Enjoy! (more…)
Vegetable Curry
This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables. Feel free to experiment with variations on the vegetables for your own take on this recipe. (more…)
Red Lentil, Sweet Potato, Carrot, and Apple Soup
This recipe from allrecipes.com is a great Autumn soup, and can easily be doubled so that you can freeze some for a cold wintery day. This soup is also great served with crumbled feta cheese instead of yogurt as garnish. As is, it serves 6. (more…)
Roasted Potatoes, Carrots, Parsnips, and Brussels Sprouts
Sometimes, it is just too difficult to come up with a recipe for just one vegetable, so why not combine a bunch of them? This recipe is fast, easy, colorful and great if you have a bunch of veggies “going” at one time. It’s one of Giada DeLaurentis’ recipes from the Food Network. Serves 6. (more…)
Barley-Sweet Potato Hash
Another fantastic recipe from the Simply Organic cookbook by Jesse Ziff Cool. Serves 4. Variations: stir in ham, smoked tofu, or cooked chicken or shrimp into a bowl of the hash for a hearty meal. Or top the hash with poached eggs.
Sweet Potato Chocolate Brownies
This recipe was adapted by www.thekitchn.com from a Dan Lepard recipe published in The Guardian. Mr. Lepard explains that the sweet potatoes maintain the brownie’s sweetness and texture while allowing for a little less butter and sugar. He also says that you can further eliminate some sugar and fat by using less chocolate and adding in dried blueberries or sour cherries. If your kids are not veggie fans, this may convert them! (more…)
Orzo with Caramelized Fall Vegetables and Ginger
Found on the website, thekitchn.com, this recipe is colorful and delicious, even if it takes a bit of chopping and stir-frying. The dish is built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you’re left with a big pile of chewy orzo and dark, delicious fall vegetables. (Use your biggest stove burner, and your biggest sauté pan!) The recipe serves 4 as a main dish and 6 as a side dish. (more…)