Oven Roasted Root Vegetables
A no-fuss holiday smash-hit! Serves 6-8
Chop potatoes, carrots, sweet potatoes, parsnips, turnips and onion into roughly 2 inch chunks, making about 12 cups total. Prepare 1/3 cup Berkshire Sweet Gold, 1/3 cup olive oil, 2 tsp. curry powder, 1 tsp. paprika, 1 tsp. thyme, 1 tsp. each salt and pepper.
Toss vegetables in mixture and spread them in pans in single layers. Cook uncovered in pre-heated oven at 375 B F about 1 hour, stirring occasionally, until tender and caramelized.
OR, for something different, try
Maple Miso Oven Roasted Root Vegetable.
One of our Farm Wwoofers, Charlotte, introduced us to this delicious version of roasted veggies.
Drizzle with olive oil and sprinkle with salt and pepper.
Roast the veggies in the oven for 45 minutes, until crisp on the outside.
In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, vinegar, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.
Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve
A no-fuss holiday smash-hit! Serves 6-8
Chop potatoes, carrots, sweet potatoes, parsnips, turnips and onion into roughly 2 inch chunks, making about 12 cups total. Prepare 1/3 cup Berkshire Sweet Gold, 1/3 cup olive oil, 2 tsp. curry powder, 1 tsp. paprika, 1 tsp. thyme, 1 tsp. each salt and pepper.
Toss vegetables in mixture and spread them in pans in single layers. Cook uncovered in pre-heated oven at 375 B F about 1 hour, stirring occasionally, until tender and caramelized.
OR, for something different, try
Maple Miso Oven Roasted Root Vegetable.
One of our Farm Wwoofers, Charlotte, introduced us to this delicious version of roasted veggies.
- 1 pound carrots, scrubbed and cut into large chunks
- 8 medium beets, peeled cut into thin wedges
- 1 large red onion, peeled and cut into wedges
- 1 sweet potato, peeled and cut into chunks
- Olive Oil
- Salt and pepper
- 3 tablespoons butter
- 2 clove garlic, sliced
- 2 tablespoons miso paste (we've been using a brown rice miso)
- 2 tablespoons mirin or rice vinegar
- 1 tablespoon maple syrup (recommend a more robust flavor)
- ¼ teaspoon cinnamon
- 1 scallion, chopped (optional)
Drizzle with olive oil and sprinkle with salt and pepper.
Roast the veggies in the oven for 45 minutes, until crisp on the outside.
In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, vinegar, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.
Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve
Peanut Sesame noodles
Boil one pound of noodles (spaghetti, soba, rice noodles, whichever you prefer). While the noodles are cooking, make the dressing by whisking together ⅓ cup peanut butter with ¼ cup soy sauce and 3 tablespoons each sesame oil and rice vinegar (or some other mild vinegar — white wine vinegar, apple cider vinegar or lime juice all work well) Season this with a grated garlic clove and a grated inch-long piece of fresh ginger root, if you have it (or leave it out). Then, sweeten to taste with one to two tablespoons of maple syrup – I used dark amber to go with the other strong flavors so that it brings more of its own character to the dish.
Chop up a selection of vegetables – cucumber, celery, radish, shredded carrots are some options. Dress these with a little sesame oil, rice vinegar, and salt.
Set the vegetables aside while you combine the dressing with the drained noodles. Top with the veggies when you are ready to serve. You can garnish it with a handful of fresh cilantro, scallion greens or celery leaves, if you have them. I also added some spicy microgreens that we’ve been growing in the house and sprinkled some toasted sesame seeds on top of it all.
Yum!
This delicious peanut-sesame noodle dish can be served warm or at room temperature. Leftovers keep for several days in the fridge, though we suggest keeping the veggies separate until serving.
Adapted from a recipe in the NYT by Melissa Clark
Boil one pound of noodles (spaghetti, soba, rice noodles, whichever you prefer). While the noodles are cooking, make the dressing by whisking together ⅓ cup peanut butter with ¼ cup soy sauce and 3 tablespoons each sesame oil and rice vinegar (or some other mild vinegar — white wine vinegar, apple cider vinegar or lime juice all work well) Season this with a grated garlic clove and a grated inch-long piece of fresh ginger root, if you have it (or leave it out). Then, sweeten to taste with one to two tablespoons of maple syrup – I used dark amber to go with the other strong flavors so that it brings more of its own character to the dish.
Chop up a selection of vegetables – cucumber, celery, radish, shredded carrots are some options. Dress these with a little sesame oil, rice vinegar, and salt.
Set the vegetables aside while you combine the dressing with the drained noodles. Top with the veggies when you are ready to serve. You can garnish it with a handful of fresh cilantro, scallion greens or celery leaves, if you have them. I also added some spicy microgreens that we’ve been growing in the house and sprinkled some toasted sesame seeds on top of it all.
Yum!
This delicious peanut-sesame noodle dish can be served warm or at room temperature. Leftovers keep for several days in the fridge, though we suggest keeping the veggies separate until serving.
Adapted from a recipe in the NYT by Melissa Clark
Maple- Walnut Brussel Sprouts
Toss steamed sprouts in Berkshire Sweet Gold vinaigrette (see below) adding 1 tbsp. Dijon mustard, salt & pepper to taste and a dash of nutmeg. Toss with crumbled walnuts.
Alternatively, try this combo. A customer gave us this recipe with no specified amounts, so experiment and see what works for you:
Toss steamed sprouts in Berkshire Sweet Gold vinaigrette (see below) adding 1 tbsp. Dijon mustard, salt & pepper to taste and a dash of nutmeg. Toss with crumbled walnuts.
Alternatively, try this combo. A customer gave us this recipe with no specified amounts, so experiment and see what works for you:
Maple Roasted Brussel Sprouts and Butternut Squash
Combine Butternut squash, cut into 1" chunks and Brussel Sprouts, cut in half. Toss with maple syrup, sea salt and pepper and place on a parchment lined rimmed baking sheet and bake for 1/2 hour at 400 degrees F (or until brown on the edges). We recommend placing the Brussel Sprouts cut-side down.
In the last 5 minutes, toss pecans lightly with syrup and sea salt and bake until slightly brown.
Serve sprouts and squash with pecans on top. Garnish with pomegranate seeds if desired.
Combine Butternut squash, cut into 1" chunks and Brussel Sprouts, cut in half. Toss with maple syrup, sea salt and pepper and place on a parchment lined rimmed baking sheet and bake for 1/2 hour at 400 degrees F (or until brown on the edges). We recommend placing the Brussel Sprouts cut-side down.
In the last 5 minutes, toss pecans lightly with syrup and sea salt and bake until slightly brown.
Serve sprouts and squash with pecans on top. Garnish with pomegranate seeds if desired.
Grilled Vegetables on Portabello “Plates” with
Berkshire Sweet Gold-Balsamic Sauce
This is a very distinctive dish.
Six whole portabello mushrooms and one each of the following vegetables: eggplant, sweet potato, white potato, zucchini, parsnip, onion, red bell pepper.
For marinade: 1 clove minced garlic, 2 fresh basil leaves chopped, tsp of fresh rosemary leaves, olive oil
For sauce: 1/4 cup balsamic vinegar and ½ cup maple syrup.
Clean and cut vegetables (NOT portabellos) into round ½" thick slices. Parboil sweet and white
potatoes until tender. Marinate all the vegetables in oil, basil, rosemary and garlic. Grill all vegetables (including portabellos) until tender. In saucepan, combine balsamic vinegar, maple syrup and drippings from grilled veggies. Bring to a boil, lower heat and simmer to desired thickness (not too thin, not too thick!) Lay out six portabello caps and spoon on other grilled veggies. Drizzle sauce over each serving.
Berkshire Sweet Gold-Balsamic Sauce
This is a very distinctive dish.
Six whole portabello mushrooms and one each of the following vegetables: eggplant, sweet potato, white potato, zucchini, parsnip, onion, red bell pepper.
For marinade: 1 clove minced garlic, 2 fresh basil leaves chopped, tsp of fresh rosemary leaves, olive oil
For sauce: 1/4 cup balsamic vinegar and ½ cup maple syrup.
Clean and cut vegetables (NOT portabellos) into round ½" thick slices. Parboil sweet and white
potatoes until tender. Marinate all the vegetables in oil, basil, rosemary and garlic. Grill all vegetables (including portabellos) until tender. In saucepan, combine balsamic vinegar, maple syrup and drippings from grilled veggies. Bring to a boil, lower heat and simmer to desired thickness (not too thin, not too thick!) Lay out six portabello caps and spoon on other grilled veggies. Drizzle sauce over each serving.
Berkshire Sweet Gold Green Beans and Cranberries
Saute fresh whole green beans in crushed garlic and olive oil. When beans are crisp-tender, add Berkshire Sweet Gold to taste and dried cranberries. Toss and serve.
Saute fresh whole green beans in crushed garlic and olive oil. When beans are crisp-tender, add Berkshire Sweet Gold to taste and dried cranberries. Toss and serve.
Curried Sweet Potato Latkes
Mix together 1/2 cup flour, 1 tsp. baking powder, 1/2 tsp. cayenne, 2 tsp. curry, 1 tsp. cumin, salt and pepper to taste. Combine with 2 large beaten eggs, 1/2 cup milk, 2-3 tsp. maple syrup, 1 pound grated sweet potatoes. Form into flat pancakes and fry in oil.
Mix together 1/2 cup flour, 1 tsp. baking powder, 1/2 tsp. cayenne, 2 tsp. curry, 1 tsp. cumin, salt and pepper to taste. Combine with 2 large beaten eggs, 1/2 cup milk, 2-3 tsp. maple syrup, 1 pound grated sweet potatoes. Form into flat pancakes and fry in oil.
Spinach Salad with Apples, Gorgonzola and Pecans
Combine 1/4 cup each of Balsamic vinegar, maple syrup, and olive oil, salt and pepper to taste. Prepare salad with 1 6oz bag of baby spinach leaves, 1 large pear or apple, thinly sliced, 2 ozs. crumbled gorgonzola cheese, 1/2 cup chopped toasted pecans. Drizzle dressing over salad.
Variation: Instead of apples and gorgonzola, tried fresh sliced strawberries and goat cheese!
White Bean Bruschetta
2 - 15oz cans of cannellini beans (white kidney beans), rinsed and drained; 1/4 cup balsamic vinegar; 1/4 cup olive oil, 1/8 cup maple syrup, 2 large cloves of garlic, slivered; 1/8 tsp italian seasoning; 1/2 tsp fresh chopped basil; dash of crushed rep pepper, pinch of salt. Rinse and drain beans. Combine vinegar, oil and syrup in a large bowl. Stir in seasonings and add beans. Toss to coat and allow to sit for at least 1/2 hour. Serve over slices of toasted hearty bread or over fresh salad greens.
2 - 15oz cans of cannellini beans (white kidney beans), rinsed and drained; 1/4 cup balsamic vinegar; 1/4 cup olive oil, 1/8 cup maple syrup, 2 large cloves of garlic, slivered; 1/8 tsp italian seasoning; 1/2 tsp fresh chopped basil; dash of crushed rep pepper, pinch of salt. Rinse and drain beans. Combine vinegar, oil and syrup in a large bowl. Stir in seasonings and add beans. Toss to coat and allow to sit for at least 1/2 hour. Serve over slices of toasted hearty bread or over fresh salad greens.
Roasted Apples and Brussel Sprouts
Combine 3 sliced Granny Smith apples with 2 cups halved Brussel Sprouts and 1 cup finely chopped red onion. Toss with 1/4-1/2 cup olive oil with 1/4 cup maple syrup and roast until done (about 20-30 minutes).
Combine 3 sliced Granny Smith apples with 2 cups halved Brussel Sprouts and 1 cup finely chopped red onion. Toss with 1/4-1/2 cup olive oil with 1/4 cup maple syrup and roast until done (about 20-30 minutes).