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Pot Roast with Rutabaga and Parsnips

Adapted from (link is external)

chuck eye roll (2 to 2 1/2 pounds)

1/2 lb. rutabaga (cut into a large dice)

1/2 lb. parsnips (cut into a large dice)



2 Tbs. sunflower oil

2 onions (large, sliced)


Use paper towels to pat the meat dry. Season with 1 1/2 teaspoons of salt and some black pepper. Heat a heavy, lidded pan (slightly larger than the meat) over high heat for 3 minutes. Add the sunflower oil, then place the chuck eye roll in the pan. Sear 4-5 minutes, until golden brown, then flip and sear the other side. Lower the heat to medium, and push the meat to the side of the pan. Add the onions and stir to coat in oil. Season with salt and pepper, and cook, stirring, 2-3 minutes. Pour water into the pot, enough to come halfway up the meat. Bring to a boil, then turn the heat to very low and cover. Simmer for 3 1/2 hours, turning the brisket occasionally. Add the rutabaga and parsnip, and cook for another 45-60 minutes, until the vegetables are cooked through, and the meat is fork-tender. Makes 4 generous servings.


Rutabaga Custard Pie

From Harmony Valley Farm

3/4 lb. rutabaga (peeled and cut into one-inch chunks)

2 pears (or apples, large, peeled, cored and quartered)

1 Tbs. maple syrup

1/2 tsp. coriander (ground)

1/4 tsp. ginger (ground)

1/8 tsp. nutmeg (ground)

pinch salt

2 eggs

2 Tbs. brown sugar

1 c. half and half

1 pie crust (9-inch, unbaked)


Preheat oven to 400ºF. Steam or boil rutabaga chunks 20 minutes; add pears or apples and cook 10 minutes longer. Puree together, then add maple syrup, spices and salt. In separate large bowl, beat eggs with sugar until thick. Stir in rutabaga mixture and half and half. Pour into pie crust.

Bake for 15 minutes, then reduce heat to 350ºF and bake 25-30 minutes longer or until custard is set. Makes 8 servings.


Root Vegetable Gratin with Cheddar and Horseradish Rye Crumb Crust

Recipe adapted from From Asparagus to Zucchini by MACSAC

1 lb. rutabaga (peeled and cut into chunks)

1 lb. sweet potatoes (peeled and cut into chunks)

1/2 lb. parsnips (or turnips, peeled and cut into chunks)

2 Tbs. olive oil

1/3 c. apple cider (or white wine)

1 Tbs. minced garlic


black pepper

3 Tbs. butter

3 Tbs. flour

1/8 tsp. ground nutmeg

2 c. milk (heated)

2 Tbs. horseradish

4 oz. cheddar cheese (aged, grated)

1/2 c. bread crumbs (preferably rye)

Notes: Try substituting winter squash for the sweet potatoes.


Heat oven to 375ºF. Spread vegetables in large baking dish, drizzle with olive oil and cider or wine, scatter on the garlic, sprinkle with salt and pepper to taste, and toss well. Cover the dish tightly with foil and bake 20 minutes, then remove foil and continue to roast until vegetables are brown-tipped and tender, 20-35 minutes longer. 

Meanwhile, make a white sauce by melting the butter in a saucepan; add the flour and cook over low heat, stirring, for 3-5 minutes. Whisk in the warm milk, bring sauce to a simmer and cook gently about 10 minutes, stirring often. Season well with salt and pepper; stir in the nutmeg, then fold in the vegetables. Transfer to a buttered casserole dish or leave in the roasting pan. Mix horseradish, cheddar and breadcrumbs with your fingers and sprinkle evenly over the vegetables. Continue to bake until bubbly, 20-30 minutes longer. Makes 6 servings.


Pomegranate Chicken

Adapted from (link is external)

1/4 c. olive oil

1 Tbs. garlic (minced)

1 chicken (3-4 lbs., quartered)

1 pomegranate (halved)

1/4 c. white wine (dry)

1 lemon (juice of)

1 Tbs. cinnamon sugar




Preheat the oven to 375ºF. Mix oil and garlic together in a shallow dish. I recommend using a spoon to mash the garlic slightly in the oil, to further release its flavors.

Brush the chicken with the garlic oil, making sure to cover all surface areas. Place the chicken in a shallow baking dish and drizzle with the remaining oil. Bake for 45 minutes, basting several times with the juices from the pan. If necessary, add a bit of water to the pan for basting purposes. When the skin is browned and the juices run clear when a thigh is pierced at its thickest point with a fork, you know the meat is done.

Remove 1 tablespoon of seeds from the pomegranate. Set them aside for garnishing the dish. Remove the rest of the seeds and squeeze out the juice through a sieve into a small dish. Set aside.

In a small, non-reactive saucepan, mix the pomegranate juice, wine, lemon juice, and cinnamon sugar together. Bring it to a boil, then immediately reduce the heat to low. Cook for 5 minutes. Season with salt and pepper to your liking.

Place the roasted chicken on a serving platter, and pierce in several places. Pour the sauce over the chicken. Garnish with the extra pomegranate seeds, and serve at room temperature. Makes 4 servings.


Barley and Wild Rice Pilaf with Pomegranate Seeds

Adapted from (link is external)

1 onion (minced)

2 Tbs. olive oil

1/2 c. wild rice (rinsed)

1/2 c. pearl barley

3 c. broth (chicken or vegetable)

1/3 c. pine nuts (toasted)

1 c. pomegranate seeds (from 1 large pomegranate)

2 tsp. lemon zest

2 Tbs. flat-leaf parsley (chopped)


In a large saucepan over medium heat, sauté the onion in olive oil until softened. Stir in the wild rice and barley, then pour in the broth. Bring to a boil, then reduce heat to low. Cover and simmer until wild rice and barley are tender and most of the liquid has been absorbed, 45-50 minutes.

Transfer the wild rice and barley to a large bowl. Fluff with a fork. Add the pine nuts, pomegranate seeds, lemon zest, and parsley, and toss to combine. Serve hot. Makes  6 servings.


Pumpkin Fatayer

Adapted from Moro: the Cookbook by Sam and Sam Clark

1 1/2 c. all-purpose flour (plus more for dusting)

1/2 tsp. instant yeast

1/2 c. warm water

1/2 tsp. salt (plus more to taste)

3 Tbs. olive oil (divided)

2 lb. pie pumpkin (peeled, seeded, and cut into chunks - or try kabocha or butternut squash)

1 clove garlic (smashed)

2/3 c. feta cheese (crumbled)

1/4 c. oregano (fresh, chopped)

1 Tbs. pine nuts (toasted)

pepper (to taste)


For the dough, place the flour in a big mixing bowl, then make a hollow in the center. Sprinkle the yeast into the hollow, then drizzle in the warm water. Mix together, then add 1/2 tsp. of the salt and 2 Tbs. of the olive oil. Transfer to a lightly floured surface and knead until the dough is smooth and no longer sticky, about 5 minutes. Cover with a clean dish cloth and set aside.

Preheat the oven to 450˚F. Arrange the pumpkin on a baking sheet and top with the remaining Tbs. of olive oil, the garlic, and a sprinkling of salt. Stir to coat with oil. Roast until soft, stirring occasionally, 25-30 minutes. Set aside and allow to cool for a few minutes. Puree in a food processor until smooth.

Divide the dough into four equal pieces. Shape each piece into a ball. Use a rolling pin to roll each ball out very thinly. Dollop a fourth of the pumpkin puree onto each round, then top with some feta, oregano, and pine nuts. Moisten the dough edges with a bit of water, then join the edges into a rough triangle shape.

Place a sheet of parchment onto a baking sheet, then arrange the fatayer on the baking sheet. Bake until golden brown, 10-15 minutes. Allow to cool for a few minutes before serving. Makes 4 servings.


Roasted Squash and Cheese Soup

From Paul Tseng, Willy Street Co-op

1/2 lb. shallot (roughly diced)

3 Tbs. olive oil

4 cloves garlic (minced)

1 lb. carrot (diced)

2 buttercup squash (seeded, roasted, then peeled and roughly chopped)

5 qt. vegetable stock

1 lb. jack cheese (use Mt. Sterling goat country jack, roughly chopped)

salt (to taste)

pepper (to taste)

parsley (fresh, for garnish)


In a large stock pot, sauté the shallot in olive oil over medium heat until it turns translucent. Add the garlic and sauté for 1 more minute. Stir in the carrot and cook for 4-5 minutes. Add the roasted squash and vegetable stock and bring to a boil. Turn the heat to low and simmer until the carrot is tender. Add the cheese and fold it in until melted. 

If you have an immersion blender, use it to puree the soup until smooth. If you don't have an immersion blender, ladle the soup into a regular blender and puree in batches, being careful not to fill the blender more than halfway. Cover the lid with a folded dish towel and hold down tightly while the motor is running. Return the pureed soup to the stock pot and heat through over medium heat. Season with salt and pepper to taste.

Serve hot, garnished with parsley. 


Butternut Beet Hash

Crafted by Willy Street Co-op

5 lb. butternut squash (peeled, seeded, cut into 1-inch dice)

1 1/2 lb. beets (scrubbed, trimmed, sliced in half or quarters)

1/4 c. olive oil (divided)

1/4 c. canola oil (divided)

2 tsp. sea salt

1 tsp. black pepper

1 1/2 lb. red onions (diced)

2 Tbs. red wine vinegar

2 Tbs. white wine vinegar

1 1/2 Tbs. honey (or agave or brown rice syrup)

1/2 c. slivered almonds (toasted)

2 Tbs. minced chives (fresh)


Preheat oven to 350˚F. Combine the olive oil and canola oil in a small bowl, and set aside.

Place the diced squash in a steaming basket over a pot of boiling water. Steam over medium-high heat for 10 minutes, until almost tender. Transfer the squash to a large sheet pan. Toss with 1 tablespoon of the oil blend, and season with the salt and pepper. Roast for 20-30 minutes, or until lightly browned. Set aside.

Place the beets in the steaming basket, and steam 10-12 minutes, until tender, and the skins slide off. Remove from heat and allow to cool enough to handle. Under running water, peel the skins off. Slice beets into 1 to 3/4-inch dice, place in a large mixing bowl, and set aside.

Heat the remaining oil in a skillet over medium-high heat. Sauté the red onion until golden. Add the red wine and white wine vinegar, and deglaze the pan, scraping up any browned bits from the pan. Cook an additional 5 minutes.

Add the butternut squash, sautéed red onion, and honey to the bowl of beets, and toss to combine. Fold in the slivered almonds, and serve, topped with the minced chives. Enjoy warm or at room temperature. Makes 8 servings.


Beet Soup in Roasted Acorn Squash Bowls

Adapted from Gourmet Magazine

4 acorn squash (halved and seeded)

kosher salt

1 large red onion (chopped)

1 1/2 Tbs. oil (plus extra for brushing in squash prior to roasting)

5 medium beets (peeled and cut into 1 inch pieces.)

1 red apple (peeled and cut into 1 inch pieces)

2 cloves garlic (minced)

4 c. stock or broth

2 Tbs. cider vinegar

1 Tbs. brown sugar (lightly packed)


Acorn squash bowls: Preheat oven to 375ºF. Place squash halves on a lined baking sheet cut side up. Brush with oil and sprinkle with salt. Roast for 1 1/2 hours or until tender. Prepare soup while these are baking. 

Beet soup: In a stock pot, sauté onions in oil until translucent. Add beets and apple and continue braising for 5 minutes, stirring occasionally. Add garlic, stirring to fully incorporate. Add broth, cover and simmer until the beets are tender, about 40 minutes. Stir in vinegar and brown sugar. Transfer portions to blender and puree until very smooth. Return to stock pot, adding water if soup is too thick and season to taste with salt and pepper. Serve piping hot in roasted squash bowls. Makes 8 servings.


Sweet Potato Pie

Adapted from (link is external)

1 lb. sweet potatoes (peeled, cut into large pieces)

2 eggs

1 1/2 c. milk

4 Tbs. butter (melted and cooled)

1 c. brown sugar

1/2 tsp. cloves (ground)

1 1/2 tsp. cinnamon (ground)

1/2 tsp. nutmeg

1/4 tsp. salt

9" pie crust (unbaked)

Notes:For pie crust, try our recipe for No-Fail Pie Crust (at


Preheat oven to 450˚F. Bring a large pot of salted water to a boil. Add the sweet potatoes to the pot and cook over high heat until tender, about 20 minutes. Drain well, then transfer to a bowl. Mash with a potato masher and measure out 1 1/2 cups. (If there is any excess, reserve for another use.) In a large mixing bowl, whisk together the eggs, milk, melted butter, brown sugar, cloves, cinnamon, nutmeg, and salt. Add the mashed sweet potatoes and beat until smooth. Pour into an unbaked 9" pie crust. Bake for 15 minutes, then lower the heat to 350˚F. and bake an additional 20-25 minutes until set. Allow to cool completely before serving. Makes one 9” pie.


Sweet Potato and Greens Gratin

Courtesy of National Cooperative Grocers Association

2 lb. sweet potatoes (peeled, sliced into 1/4" thick rounds)

1/2 lb. kale (or Swiss chard, washed and shredded)

1 tsp. smoked paprika

1 tsp. chili powder



4 Tbs. butter (melted)

1 1/4 c. heavy cream

1/4 c. parmesan (or smoked cheddar, shredded)


Preheat the oven to 375˚F. Butter or oil a 9x13-inch casserole dish. Blanch the kale or chard for 3 minutes in boiling water. Drain and squeeze out any excess liquid with tongs. Line the prepared casserole dish with half of the sweet potato, arranged in a single layer, with the slices only slightly overlapping. Sprinkle with half of the smoked paprika, half the chili powder, and a sprinkle of salt and pepper. Spread half of the kale or chard over the sweet potatoes. Drizzle with half of the melted butter. Repeat with another layer of sweet potatoes, chard or kale, spices, and butter. Pour the heavy cream evenly over the top. 

Cover with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the cheese evenly over the gratin, and bake another 10-15 minutes, until bubbly and the cheese is beginning to brown. Serve warm. Makes 8 servings.


Rutabaga-Turnip-Sweet Potato Puree

Adapted from (link is external)

1 large rutabaga

1 lb. turnips

1 sweet potato

1/4 tsp. cayenne pepper

1/8 tsp. nutmeg

1/2 c. milk

1 Tbs. butter

3 Tbs. minced fresh parsley or chives


Peel vegetables, dice and place in saucepan with enough water to just cover. Bring to a boil, cover the pan and simmer vegetables until tender. Drain the vegetables, reserving some of the cooking water. Mash vegetables, by hand or using a blender or food processor, with the milk, butter, cayenne and nutmeg. Add some of the reserved cooking water if needed to obtain the desired consistency. Garnish with the parsley or chives and serve. Makes 6 servings.


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