One of the most FUN events to support healthy food for Raleigh. It’s amazing what one urban acre can grow. Not only vegetables, fruits, flowers, but also friends, community, artists, bodies, and brains. One of my favorite places to hang out and dig in.
1/8 to 1/4 teaspoon sea salt (or your favorite mineral-dense natural salt)
A bit if Thai or Serrano pepper to taste WEAR GLOVES & GOGGLES when handling spicy chili capsicums! (On the Scoville scale Thai peppers rate three peppers while Serranos are two, but I think they both very pungent so I add tidbits at a time. The seeds and ribs are the spiciest parts. The heat will mellow a bit after a few hours of refrigeration.)
4 to 6 tablespoons lime juice
Maple syrup (to adjust sweetness if necessary)
Mint leaves (for garnish)
Lime slice (for garnish)
In your favorite serious blender, (Mine’s a Blendtec.), puree the watermelon and water. You might need to do this in two batches. Heat the sesame oil in a 4-cup saucepan or skillet. Add the lemongrass, ginger, garlic, and shallot. Sauté for 2 minutes. Add 2 cups of the watermelon puree and simmer the mixture for 3 minutes. Cool the mixture to room temperature and then add it to the blender with 4 cups of the watermelon puree, salt, your chili(s) of choice, and 4 tablespoons of lime juice (the juice of 2 limes). Hyper-blend and taste for seasonings. Add maple syrup, 1 teaspoon at a time, if needed. And more lime juice and chili if needed. Hyper-blend again and mix all the ingredients in a large vessel (pitcher, jar, water jug). Refrigerate for 4 to 8 hours.
Garnish with a mint leave and a slice of lime. Are your diners serious hotheads who LOVE chilis? Serve some minced ones on the side.
ServSafe says this will last safely for 7 days, but I prefer consuming within 3 days to enjoy the brightness of this soup.
After 3 days, do you have a BUNCH left? Make ice cubes to add to lemonade, ginger beer, or tequila. Hey, make up your own summer slushee.
Preheat oven to 425°F. Toss all the ingredients and spread on a parchment lined baking sheet. Roast until the squash is just brown on the edges, about 30 minutes. BUT check after 20 because the onion or apple may need to be rescued. Puree the roasted goodies with 2 cups of water, adding more water as you like. Garnish. It’s great hot or cold, as a soup or as an easy sauce (over or under) roasted cauliflower, poultry, pasta.
Candy Roaster Blueberry Muffins
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
2 tablespoons psyllium husks (optional)
1/3 cup sugar
2/3 cup chopped walnuts or pecans
1 cup mashed roasted candy roaster
1/4 cup butter, melted
1/2 cup buttermilk
Zest of 1 lemon or 1/2 orange
1 cup fresh blueberries (or cranberries)
Preheat oven to 350°F. Insert paper liners in a 12-muffin baking pan. Mix all dry ingredients including nuts in a large bowl. Mix wet ingredients in another. Combine the wet and dry until just mixed. Gently fold in the blueberries. Spoon batter equally into each muffin liner. Bake for 20 minutes or until the muffins are browned. Remove the muffins from the pan and cool 5 minutes on a wire rack. Eat some. Freeze the rest.
Seared Autumn Moons
Cut of a 6 inch hunk of candy roaster, split it in half longwise, peel, slice into 1/4” crescents. Heat 1 tablespoon ghee in a skillet large enough to hold all the roaster slices. Add 1 cup chopped onion, sauté until its translucent. Add 1 teaspoon curry powder or herbes de provence. Cook a minute and scoot the mixture into a bowl. In the skillet, heat 2 tablespoons of ghee, sear the roaster until it is just caramelized and fork tender, not mushy. Add the onion mixture and heat through. Serve hot.
1/2 c scallion, white to about 1″ of green, minced
1 T melted ghee
1 T pumpkin puree (or applesauce or potato or sweet potato puree)
1T Avocado oil & 1 t ghee for frying
Prepare dipping sauce (recipe follows) so the flavors meld.
Combine the dry ingredients & scallions in one bowl & combine the wet ingredients in another — excluding the avocado oil & ghee for frying. Add the wet combo to the dry & stir well. The batter should be relatively moist & hold its shape in a teaspoon.
In a flat pan or griddle, heat the avocado oil & ghee to medium (375°F). Drop the batter by teaspoonfuls onto the heated surface, shaping them a bit with the back of a small spoon dipped in water. When the blini looses its gloss, flip it and cook the other side until brown.
Place cooked blinis on a paper towel lined wire rack for a bit. Serve immediately; keep them warm in a 200°F oven; or serve at room temperature. They reheat very well after refrigerated by pan frying again. Makes about 24 blinis.
Asian Dipping Sauce
1/4 c soy sauce
2 T rice wine vinegar
2 T toasted sesame oil
1 T mirin
1 T agave or honey or maple syrup
1 garlic clove (pressed or hyper-minced)
1 t ginger hyper-minced
Heat – your choice – a dash cayenne or a bit of chili garlic paste
2 T very thinly sliced scallion (green part)
Mix all ingredients & let stand for an hour. Serve. Refrigerate to store.
Cooper & Thief Caramelized Onions & Scallions
1 c yellow onion cut into crescents
6 scallions, white part only, cut into 1/4 inch diagonal slices
1 t butter
1 t avocado oil
1/4 c Cooper & Thief red wine blend
1/4 t sea salt
Freshly ground black pepper
In a small skillet heat the butter & oil. Add the onions & scallions & salt & pepper. Cook stirring constantly until the alliums are translucent & start to turn golden. Add wine, salt & pepper. Cook until all liquids evaporate.
Top blinis with caramelized onions & bits of triple cream (or brie). Serve warm or at room temperature.
Heat oven to 375°F. Parchment line a 9″ springform or cake pan, using 1 t butter to stick paper to pan sides & to lightly butter the batter side of the paper. Sprinkle a bit of the almond flower in the cake pan bottom over the buttered parchment.
Mix the almond flour, lemon zest & 2 T sugar in. In another bowl, whisk together the flour, baking powder & salt.
In an electric mixer, whip the eggs on high for about 2 minutes. Add the 3/4 c sugar & whip until pale, thick & creamy, about 5 minutes.
Reduce speed to low. Add extracts, almond flour mixture & carrots. Mix until well combined. Add butter & mix until just combined. Fold in flour mixture, combining gently until the dry mixture is just incorporated.
Pour batter into baking pan. (I pull the batter a bit from the center so it bakes more evenly.) Bake 30 minutes until lightly browned & the center springs back. It will most likely have a couple of cracks in the top when it’s done. Remove from oven to a cooling rack. Let the cake cool completely in the pan.
Remove the cake from the pan & display on a cake stand with a glass dome so you can walk by & easily eat it. Hence the name “disappearing.”
P.S. Sprinkle the top with confectioner’s sugar before serving, if you like. I never made it to this step.
Preheat oven to 400°F (convection setting preferred). Mix kale with all ingredients. Spread the kale in a single layer on a parchment lined baking sheet. Bake 12-20 minutes, checking every 5 minutes or so until kale is crispy. That might mean pulling out leaves as they are done. They are delicious with or without the yeast sprinkles.
NUTRITIONAL YEAST SPRINKLES
2 T nutritional yeast
1 T olive or avocado oil
4 drops Worcestershire sauce
1/4 t dry oregano
Mix all together with a fork until the mixture forms crumbs. Sprinkle over warm kale chips.
3 C diced kale (think smaller pieces for a tender bite)
1 C diced red cabbage
1/2 C grated carrot
1/4 C minced parsley
2 T each pumpkin, hemp & sunflower seeds
1/2 C fresh blueberries
DIJON GARLIC SPLASH
3 T olive oil (I used the very best – which has a kick to it)
2 t Dijon mustard – the real thing from Dijon, France
2 t Braggs vinegar
1 clove very finely minced garlic
1 t honey (taste the dressing before you add)
Sea salt & fresh black pepper
In a small bowl mix the splash. In a larger bowl add slaw ingredients, and toss with the splash. Serve at room temperature. Top with blueberries to serve. (Sans blueberries, I like this as a sandwich relish too.)
Preheat oven to 400° F. I use a convection setting.
Wash your radishes. Wash your radishes again. And one more time. In the commercial kitchen we wash anything with greens at least 3 times to clear the grit. Drain on a clean tea towel. BTW your towels should be washed in non scented, natural detergent.
Radishes are really pretty so try to serve them close to their original design. Carefully remove the green tops. Slice the radishes in half, keeping the roots intact. I’ve tried to keep the greens attached & roast them whole but the greens usually cook so much faster than the roots so separating them works better.
Toss the greens with olive oil & seasoning in one bowl & the roots in another. Place roots on one side of a parchment lined pan. Roast for about 10 minutes. Add greens to pan spread in one layer. Roast for 5 minutes. You want the greens just crisp not burnt so watch them.
Serve. Drizzle with fresh EVOO. If you like, mix the EVOO with a bit of Dijon mustard or Balsamic vinegar. Great cold too.
Greek Spice Blend *3x for fresh herbs
1 T dry oregano*
1 t garlic powder
1/2 t onion powder
1 T dry marjoram*
1 T dill weed*
1 t parsley*
1 T lemon pepper seasoning
1 t sea salt
1/2 t black pepper
MUSINGS about radishes. Radishes can be spicy hot. Roasting mellows the heat, as does steaming or blanching. You can parboil & then quickly ice & add to your salads to calm their dominant bite. Or enjoy a crunchy fresh one.