Autumn green goodness


Eating local vegetables in season is healthy, and so easy to do in the summer with  fabulous fruits and so many familiar easy to like vegetable choices. But in autumn, at least for me it requires more determination. Brussels sprouts? Really? Yes, autumn vegetables can be both inspiring and nurturing too! Brussels sprouts are beautiful now, and kale…makes me think to try something new with the beautiful vegetables I bought at the farmers market this morning.

ingredients:

  • 3/4 c hulled barley  photo
  • 18 small brussels sprouts, sliced
  • 1 leek, chopped
  • 1 bunch lacinato kale (about 4 packed cups)
  • 10 oz fresh or frozen edamame
  • 2-3T ginger root, minced
  • 1-2 teaspoons thyme
  • dash or two of apple cider vinegar
  • 1/2-1 lemon, juice and pulp
  • black pepper to taste
  • Chopped pistachios garnish

instructions:

Rinse then soak barley for 4-8 hrs. Drain and rinse, cover with 4 cups fresh water, bring to a boil, then simmer covered for about 45 minutes until soft yet still slightly chewy. Drain, rinse with cool water to cease cooking, drain and set aside. Saute chopped leek in 2-3 T olive oil over medium heat for 2 minutes, then add minced ginger, thyme, sliced brussels sprouts, well washed edamame and apple cider vinegar. Remove lower half of center veins of kale, then slice leaves into thin ribbons. Continue to cook brussels sprouts while stirring, adding chopped kale after 3-4 minutes; cook until brussels sprouts are bright green and tender but not mushy, about 5-7 minutes in total of which the last 1-2 are with lid on to steam. Never overcook brussels sprouts and kale! Remove from heat, mix with cooked barley, and toss with juice and pulp from freshly squeezed lemon. Serve warm or cold, dressed with a drizzle of olive oil and pistachio nut garnish. I might try adding some feta cheese when I serve the leftovers?

cauliflower leek & jalapeno soup


What to do on a wet and windy fall Sunday with a storm on its way? Make some warming autumn soup– even if my power goes out this evening I can still have friends over for dinner.

ingredients:

  • 1 large head cauliflower, chopped
  • 1 large leek, chopped
  • 2 stalks celery, chopped
  • 1/2 jewel yam, chopped (peel and discard skin)
  • 1 large jalapeno, finely diced
  • 1-2 cloves garlic, minced
  • 1/2 cube Celifibr brand vegetable bouillon
  • 4 cups water
  • 1 cup milk
  • toasted caraway seeds as garnish

instructions:

In a medium sized soup pot, saute chopped yam in 2 T olive oil for 3-4 minutes, then  IMG_2324add 1/8 cup  water and steam covered over low heat until yam is soft- it wont take long. Transfer to a blender or soup tureen to cool. Add 2 T olive oil to soup pot, saute leek and cauliflower until leek is fragrant, then add chopped celery, minced garlic and jalapeno, continuing to stir. I like my soup to have more heat, so I used the jalapeno seeds too. Dissolve  bouillon in 1 cup boiled water, then stir into soup pot with an additional 3 cups of water. Bring just to boil, reduce heat and simmer covered until cauliflower is soft. Remove from heat, stir in one cup of milk. Use immersion blender to blend all smooth (including set aside cooked yam), or allow to cool some before carefully transferring to blender to blend smooth. Serve topped with toasted caraway seeds.