Twice Times Sweet Potatoes in Coconut

For “Top-to-Toe” demoes for the month of April 2016, Danielle and Adrienne brought new ways to prepare beet tops and bulbs and sweet potato green and tubers to audiences in the Washington metro area. This one was a big hit. Don’t have access to sweet potato greens? Don’t worry, just use spinach.

2 sweet potatoes, peeled and diced to yield 3 C
1 large bunch sweet potato greens, washed and sripped of their stems
2 T oil – coconut, olive or vegetable
2 shallots, minced
2 clove garlic, minced
1 t minced fresh ginger root (from a ½-inch piece)
2 t grated fresh turmeric root, or 1 teaspoon ground turmeric
1 hot chile pepper, red thai chili or serrano, finely sliced
2-inch lemon grass stalk, trimmed and finely sliced
1 to 2 t soy sauce, or to taste
1 C coconut milk
1 t brown sugar, or to taste
Salt and pepper, to taste

Prehat oven to 425 degrees. Toss the diced sweet potatoes in a bowl or bag with 1 T oil (if you use coconut oil, warm it up first). Spread oiled potatoes onto a cookie sheet. Roast 15 minutes, then turn potaotes and continue roasting until they are done and slightly caramelized. While the sweet potaotes are cooking, bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain well.

Heat 1 T oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chile and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce. Add coconut milk and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with roasted sweet potatoes and rice.


Sweet and Savory Sweet Potato Greens

yam

Yes, you CAN eat the green tops of sweet potatoes that curl and snake above the tubers themselves, tucked safely below the earth. Sweet potato greens — sold in Asian supermarkets as “yam leaf” — in fact come in a variety of color and shape these days, with their growing popularity as ornamental vines. They taste a lot like spinach, are packed with nutrients and farmers are discovering a burgeoning market for these once-tossed-away side harvest to the perennial favorite tuber of fall. Look for the greens in your local farmer’s market — or CSA – starting in June and going through the fall harvest of sweet potatoes. This recipe was demoed by Adrienne in April 2016 as part of our “Top-to-Toe” month.

8 C sweet potato/yam leaves, stems removed, washed
1 T olive oil
½ onion, diced
½ t Dijon mustard
2 t sugar
½ t hot pepper flakes
1 t salt
1-2 T cider vinegar
3/4 C vegetable or chicken stock
2 T dried cranberries
2 T chopped nuts

Heat olive oil in a large pot over medium heat. Add the onion and cook and until softened and translucent, about two min.; add garlic and cook another two minutes until garlic is fragrant. Combine mustard, sugar, salt, hot pepper flakes, one tablespoon vinegar and add to pan, stirring the ingredients together until sugar is dissolved and they are well incorporated. Add stock and bring to a boil over high heat. Stir in the sweet potato leaves, cover and turn heat down to a simmer. Stir in the cranberries and continue simmering until the liquid has reduced by about half, and the cranberries have softened, about 10 min. Season to taste with pepper and more vinegar as desired. Sprinkle with nuts before serving.
http://www.cook-sisters.com


Swiss Chard and Onions

sauteed-chard-onions-caraway-b

 

 

A lovely combination, making great use of both the gorgeous Swiss chard currently in farmer’s markets and fully mature sweet onions. The celery and caraway seeds are an unusual addition and really liven up the dish. Serve with a smoky sausage such as grilled kielbasa or andouille.  From Simply Recipes and demoed for our May 2016 allium month.

3 T grapeseed or vegetable oil
2 large onions, sliced ¼-inch to ½-inch wide slices, root to stem
Salt
1 t honey
1 t caraway seeds
½ t celery seed
½ t black pepper
½ t red pepper flakes
1 pound chard, center ribs removed, leaves roughly chopped
2 t sherry vinegar or apple cider vinegar

Heat the olive oil in a large sauté pan over high heat until the oil is almost smoking. Add the onions and toss to coat with oil. Reduce heat to medium-high and sauté for 10-12 minutes stirring often, until the onions are soft and browned on the edges. Sprinkle with salt while the onions are cooking. Add the honey, caraway seeds, celery seeds, and black pepper. Toss well to combine. Add the chard to the onions and mix well with tongs. Cook for another 2-3 minutes until any moisture has evaporated and the chard is wilted. Add the vinegar right before serving.


Leeks Mimosa with Toasted Hazelnuts

Dorie Greenspan Leeks Vinaigrette with Mimosa on eatlivetravelwrite.com

 

 

Begin this simple, distinctive side dish by roasting leeks, which mellows them and brings out their sweet side. Give them a drizzle of citrus vinaigrette, and sprinkle on toasted hazelnuts for a pleasant crunch. As a garnish, grated egg yolks are called mimosa (named for the yellow mimosa flower); we use the whites as well, to finish the dish. This recipe is a hearty side dish for four. Store extra vinaigrette in the refrigerator up to three weeks. Adrienne demoed this as part of allium month, May 2016. Recipe adapted from Martha Stewart.

4 large leeks (2 pounds), white and pale-green parts only, halved lengthwise and rinsed well
Coarse salt and freshly ground pepper
2 eggs, hardboiled and cooled
1 t Dijon mustard
2 t finely grated orange zest, plus more for garnish
3 T fresh orange juice
1 T fresh lemon juice
1 T minced shallot
3 T extra-virgin olive oil, plus more for brushing
1 ounce (¼ cup) skinless hazelnuts, toasted and chopped

Preheat oven to 400 degrees. Arrange leeks on a rimmed baking sheet, and brush generously with oil. Season with salt and pepper. Roast, flipping once, until tender and gold, about 20 minutes. Let cool slightly on sheet. Halve eggs and remove yolks. Finely grate whites on the medium holes of a box grater; place in a small bowl. Grate or crumble yolks; place in another small bowl. Whisk together mustard, orange zest and juice, lemon juice, and shallot. Slowly add oil, whisking until emulsified. Season with salt and pepper. Arrange leeks on a platter. Scatter whites and yolks on top. Drizzle with vinaigrette. Sprinkle with hazelnuts, and garnish with orange zest. Serve immediately.


Green Garlic Soup

green garlic

 

 

Green garlic is available for a very brief time in the spring and mainly at farmer’s markets. It resembles green onion (scallions), but has a flat, rather than tubular green top. Get it while you can! This recipe will serve six. Adrienne demoed it during our allium month, May 2016.

2 bunches green garlic (about 6-8 stalks)
1 good-sized onion
1 medium potato, such as Yukon Gold
2 T olive oil
4 C vegetable stockgarlic
salt & pepper
¼ C heavy cream
chopped chives for garnish

Prepare green garlic: Slice green part lengthwise and run under cold water to get out any grit. Remove root. Cut entire stalk and bulb into chunks and set aside. You should have about 3 C of green garlic. Peel and cut onion into chunks; you should have 1 C onion chunks. Wash and cut potatoes into chunks; you should have about ½ C potatoes. In a large pot or pan, heat olive oil over medium heat. Add all your vegetables. Reduce heat to low and cover. Cook 20 minutes until vegetables are soft. Add stock, salt, pepper. Cook another 10 minutes. Remove from heat and let cool. Using an immersion blender or a food processor, puree soup mix. Taste for seasoning, adding salt and pepper as needed. Add heavy cream and process until incorporated. Serve hot, garnished with chives.


Baby Potatoes with Coconut Flakes and Mustard Seeds

potaotes

 

A delectable complement to any Indian cuisine. Try substituting green beans, cut into thirds, for the potatoes.

1 lb. baby potatoes
2 T coconut oil or ghee
2 cloves garlic, minced
½ t turmeric
1 t whole mustard seeds (yellow or black)
1 jalapeno pepper, seeded and minced
¼ C water or broth
¼ C dried unsweetened coconut flakes
Sea salt

Scrub the potatoes to clean. If using larger potatoes, cut them into large chunks. Pat them dry with a dish towel or paper towel. Heat the oil or ghee in large skillet over medium heat. Add the garlic, turmeric and mustard seeds. When the seeds begin to sizzle, add the potatoes. Shake the pan so the potatoes are well coated with the oil, lower the heat a bit and continue to sauté the potatoes until they are browned a bit, about 8-10 minutes. Add the jalapeno and water/broth, cover and let simmer until potatoes are tender, about another 8-10 minutes, adding a small amount of water if they begin to dry out. Just before serving, add the coconut flakes and season with salt. Serves 4-6.

 


Colcannon

col

 

We demoed this in March — actually the day before St. Patrick’s Day, so totally appropriate for a uniquely Irish dish. And still appropriate by the way. When is mashed potatoes not appropriate? Because we were doing a series on radishes, turnips and potatoes, we used the turnip and radish greens in the colcannon. Man, was that a hit! Something about the slight bitterness in the greens with the sweetness of potatoes — I love Yukons, in case you hadn’t heard that before. Don’t over mash any of this — potatoes or greens. A little chunkiness goes a long way.

2 to 2½ pounds potatoes of your choice, peeled and cut into large chunks
Salt
5-6 T butter (with more butter for serving)
3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
1 bunch green onions (including the green onion greens), minced (about 1 C)
1/4 C milk or cream

Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil gently until fork tender (15 to 20 minutes). Remove potatoes to a colander, reserving the potato water. Bring potato water back to a boil and add greens; reduce to a simmer and cook 3 min. Pour into a sieve, reserving the water for another use as needed. Return pan to heat. Add butter, 3/4 C green onions and cooked greens; simmer gently about three mins until onions are wilted and most of the water has cooked off. Add the potatoes back in; mash with a fork or masher, mixing well with the greens. Add milk or cream until you have the right consistency (may not use the full cup). Add salt and pepper to taste. Serve colcannon with a knob of butter in the center. Serves 4-6.