Meatless Monday Celebrates Fall Harvest

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Meatless Monday published my Harvest Vegetable Tart in their Fall Harvest recipe  roundup.  Check out my recipe featuring root vegetables like sweet potatoes, parsnips, purple carrots and butternut squash cut into leaf shapes using small cookie cutters.  This is a savory vegetarian pie with a creamy rich filling of vegetables braised in vegetable broth, coconut milk and parmesan cheese, although goat cheese would work well too for the filling.  Harvest Vegetable Tart Recipe on goodmotherdiet  By the way, goodmotherdiet has 99,771 hits to date.  Who is going to be the 100,000?

Meatless Monday has compiled a nice assortment of recipes from bloggers like me, pastas, curry, lentils, squash, beets, enchiladas, etc. For the full list of Fall Harvest recipes click HERE

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Join me in supporting the Meatless Monday movement.  Even if you’re not ready to skip meat altogether, going meatless one day a week helps.  Choosing to go Meatless Monday can help fight diseases, reduce the risk of diabetes, and improve heart health. It also conserves land, reduces greenhouse gas emissions, saves water, and saves energy. Meatless Monday is in over 40 countries and over 20 languages.  Check out their website for more information. Meatless Monday Website

Meatless Monday Infographic

Graphic Image created by Danielle Russell for Meatless Monday.

Meatless Monday – Harvest Vegetable Tart

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As you can see, I’m still on a tart kick.  You might say I’m ‘practicing’ for Thanksgiving, but in my defense, when the air gets cold outside, I love to be bundled up inside with a steaming casserole (or hot bowl of soup) and a tart is really just a fancy casserole.  This beauty takes advantage of the exquisite red/orange palate of fall by using colorful root vegetables cut into small leaf shapes using cookie cutters to create an Autumn motif. It happens to be savory and delicious too!

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The original inspiration for this recipe was filled with three kinds of cheese which sounds delicious but I was looking for something less caloric and more savory.  I opted to braise the leftover bits of veggies in olive oil and vegetable broth with shallots and garlic for a flavorful, lower fat tart filling.  I also added coconut milk for creaminess and parmesan for its nutty and salty flavors, but of course, that is optional or there are some great vegan cheeses that could be used.  For the creamy, three cheese recipe, check out Crafty Baking.

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I have had this set of leaf cookie cutters for so long that I don’t remember where I got them but they are still available for sale: 7 Piece Leaf Cookie Cutters. William Sonoma and other gourmet kitchen and restaurant supply stores have a good selection too.  They are worth having in your kitchen arsenal to decorate pies, casseroles or yes, even to make cookies.

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Root vegetables are decidedly homely from the outside, but once you remove their rough exterior, they are positively lovely, an entire array of jewel tones.  I chose my veggies for their variety of colors and flavors. In fact, their brilliant colors show us what a storehouse of nutrients they are.  Since they grow underground, they absorb a tremendous amount of nutrients directly from the soil which includes a variety of vitamins, minerals and phytonutrients. Click through for 5 Reasons To Eat More Root Vegetables

Parsnips are a funny veggie and actually get a little bit sweet when cooked.  If you don’t like them, substitute another veggie or regular potatoes, especially in the tart filling. Actually, you can use any combination of root vegetables that you like.  Just beware that red and purple veggies may stain wood cutting boards and fingers… heads up.

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TIPS:  I found it helpful to use a potholder to protect my hands when pressing the cookie cutters into the veggies.  Also, I opted to not use the purple carrot ‘scraps’ in the tart filling as it leaches pink liquid turning the whole filling pink and unappetizing. (Yep, found out the hard way)  Other options would be to omit the coconut milk and parmesan and dot with goat cheese or ricotta before topping with the leaves.

 

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HARVEST VEGETABLE TART

  • 1 single pie crust
  • 1 butternut squash*
  • 1-2 purple carrots*
  • 1-2 parsnips*
  • 1 large sweet potato*
  • 4 tablespoons olive oil, divided
  • 3 medium shallots, minced
  • 4 cloves garlic, minced
  • 1 cup vegetable broth
  • 2 tsp flour
  • 1 can full fat coconut milk
  • 1/2+ cup shredded parmesan (optional)
  • 1/2 tsp dried thyme
  • salt and pepper to taste

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  • Pre heat oven to 375. Peel and slice squash neck into 1/4 inch rings.

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  • Using a cookie cutter, press firmly into squash. I recommend using a potholder to make pressing down easier on your hands.

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  • Peel and slice remaining root vegetables, using various leaf shapes.  Reserve veggie ‘scraps’.

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  •  Line one or two baking sheets with parchment paper or foil.  Arrange the leaves on the baking sheets. If your cookie cutters have large and small shapes, separate them as they may have different cooking times. Spray or brush with olive oil and sprinkle lightly with salt. My cookie cutters are small and I had about 70 leaves.

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  • Prebake the leaves until they are tender enough to pierce with a knife tip, but not so tender that they fall apart, about 15 minutes.  Larger leaves may need another 5 minutes. Let cool.

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  • Saute shallots until lightly browned in 2 tablespoons olive oil.  Add garlic.

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  • Gather the veggie scraps and dice. You should have about 6 cups of veggies. Don’t include purple carrot scraps as they will turn everything pink. Add to the shallots along with vegetable broth.  Simmer 10 minutes with the lid off.  Add more broth if necessary but liquid should mostly evaporate.

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  • Veggies should be soft but still somewhat firm.  They will cook again in the tart pan.  Stir in 2 tsp of flour and then add coconut milk, herbs and parmesan (if using).

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  • Roll out pastry dough and place it in a tart pan, pressing gently into the bottom.  Roll the pin over the top to cut the dough to fit the pan.

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  • Pour vegetable filling into pie crust and spread evenly with a spoon.

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  • Arrange the leaf shapes onto the top of the filling, covering any gaps until entire tart is covered.  Spray or brush with olive oil. Sprinkle with more parmesan, if desired.

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  • Bake tart for 35-45 minutes.  Let cool slightly before cutting. Serve with a crisp green salad.  Enjoy!

Harvest Vegetable Tart

  • Servings: 4-6
  • Difficulty: easy
  • Print

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  • 1 single pie crust
  • 1 butternut squash*
  • 1-2 purple carrots*
  • 1-2 parsnips*
  • 1 large sweet potato*
  • 4 tablespoons olive oil, divided
  • 3 medium shallots, minced
  • 4 cloves garlic, minced
  • 1 cup vegetable broth
  • 2 tsp flour
  • 1 can full fat coconut milk
  • 1/2+ cup shredded parmesan (optional)
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  1. Pre heat oven to 375. Peel and slice squash neck into 1/4 inch rings.
  2. Using a cookie cutter, press firmly into squash.  I recommend using a potholder to make pressing down easier on your hands.
  3. Peel and slice remaining root vegetables, using various leaf shapes.  Reserve veggie ‘scraps’.
  4.  Line one or two baking sheets with parchment paper or foil.  Arrange the leaves on the baking sheets. If your cookie cutters have large and small shapes, separate them as they may have different cooking times. Spray or brush with olive oil and sprinkle lightly with salt.
  5. Prebake the leaves until they are tender enough to pierce with a knife tip, but not so tender that they fall apart, about 15 minutes.  Larger leaves may need another 5 minutes. Let cool.
  6. Saute shallots until lightly browned in 2 tablespoons olive oil.  Add garlic.
  7. Gather the veggie scraps and dice. You should have about 6 cups of veggies. Don’t include purple carrot scraps as they will turn everything pink. Add to the shallots along with vegetable broth.  Simmer 10 minutes with the lid off.  Add more broth if necessary but liquid should mostly evaporate.
  8. Veggies should be soft but still somewhat firm.  They will cook again in the tart pan.  Stir in 2 tsp of flour and then add coconut milk, herbs and parmesan (if using).
  9. Roll out pastry dough and place it in a tart pan, pressing gently into the bottom.  Roll the pin over the top to cut the dough to fit the pan.
  10. Pour vegetable filling into pie crust and spread evenly with a spoon.
  11. Arrange the leaf shapes onto the top of the filling, covering any gaps until entire tart is covered.  Spray or brush with olive oil. Sprinkle with parmesan, if desired.
  12. Bake tart for 35-45 minutes.  Let cool slightly before cutting. Serve with a crisp green salad.  Enjoy!

 

 

Wheatless Wednesday – Root Vegetable Chips with Scallion Parmesan Aioli

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Airline food…usually dreadful, prepackaged or nonexistent.    I have never been excited about airline food – ever – however, I was lucky enough to try out one of Jet Blue’s new Mint seats, lovely pods that completely recline into 6’8″ beds, with personal service, 15″ interactive video screens and Fly-Fi.  What I wasn’t expecting though was the quality of the food.    Jet Blue has partnered with renowned New York restaurant Saxon + Parole to create a small-plates menu which they call ‘Nourishmint’, an upscale dining restaurant style approach to in-flight dining.   Picture beet salad with burrata, green goddess salad and lobster mac and cheese, all really delicious, but what got me excited was their ‘welcome taste’ of seasonal root vegetable chips with green scallion aioli. I had to resist the urge to lick the container, it was so good.  I have been wanting to try making root vegetable chips for a while, but now I was truly inspired.  I was unable to find the Saxon + Parole recipe so I had to get creative.  I realized I did well though, especially on the dip – as I caught myself scraping the bottom of the bowl with my finger…

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I wanted a colorful collection of chips so chose the dark purple sweet potatoes, bright orange sweet potatoes, red beets with their candycane coloring and creamy parnships. Each COLOR brings something different to the party.  Dark purple vegetables have anthocyanins, powerful antioxidants along with vitamin A and flavonoids; orange provides vitamins C, A, and B6, potassium; red is usually a sign of vitamin A (beta carotene) and vitamin C. and manganese;  and even white veggies shine with vitamins and minerals like vitamins C, K, and folate.   The sweet potatoes crisped up the best and were the crowd favorite.  Paired with the creamy scallion, lemon, parmesan dip, they were divine, almost as good as the original.

 

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TIPS:  Use whatever root vegetables you have available but don’t be tempted to cook them all together, as each veggie has a different cooking time, depending on thickness of cut and amount of natural sugar.  You can make multiple batches and reuse the parchment paper (which also makes cleanup really easy as you just throw the paper away when finished) or if you have double ovens (and enough baking sheets), you should be able to cook them all at once .  The sweet potatoes were done first, followed by the parsnips.  The beets took quite a bit longer and some of them never crisped.  Feel free to experiment with your favorite spices.  The chips are best served right away but will stay fresh for a few days.

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ROOT VEGETABLE CHIPS

5 or 6 root vegetables (any combination of sweet potatoes, parsnips, carrots, taro, yucca or beets)
1/4 cup olive oil, divided
1 tsp sea salt (or more to taste)
3/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cayenne powder
1/4 tsp black pepper
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  • Evenly space three racks in oven, and preheat oven to 375°F. Line baking sheets with parchment paper, either cutting or folding to fit. Brush parchment paper with olive oil.

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  • Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. Discard pointed ends. (You should have about 4 cups sliced vegetables

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  • Place vegetable slices on baking sheets without crowding. (Don’t mix different vegetables on same sheet as they have different cooking times.)

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  • Brush slices with remaining oil, and generously sprinkle with salt.

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  • Combine spices in a small container and sprinkle evenly over slices.

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  • Place baking sheets in oven, and bake 20 to 30 minutes, rotating trays half way through (or more often) or until vegetables 
begin to brown on edges and look dry. Let cool on baking sheet, then transfer to large platter.  If your chips don’t crisp, you can put them back in the oven and cook another 5 or 10 minutes.

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Scallion Parmesan Aioli

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1/4 cup plain yogurt or sour cream
1/4 cup mayonnaise or aioli
1 Tbsn finely minced scallion (about one stalk)
1 tsp fresh lemon zest
1 tsp fresh lemon juice
1 Tbsn grated parmesan

  • Combine all ingredients in a small bowl.  Garnish with additional lemon zest and scallions, if desired.

Root Vegetable Chips with Scallion Parmesan Aioli

  • Servings: 1 1/2 cups
  • Difficulty: easy
  • Print

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5 or 6 root vegetables (any combination of sweet potatoes, parsnips, carrots, taro, yucca or beets)

1/4 cup olive oil, divided
1 tsp sea salt (or more to taste)
3/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cayenne powder
1/4 tsp black pepper
  • Evenly space three racks in oven, and preheat oven to 375°F. Line baking sheets with parchment paper, either cutting or folding to fit. Brush parchment paper with olive oil.
  • Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. Discard pointed ends. (You should have about 4 cups sliced vegetables
  • Place vegetable slices on baking sheets without crowding. (Don’t mix different vegetables on same sheet as they have different cooking times.)
  • Brush slices with remaining oil, and generously sprinkle with salt.
  • Combine spices in a small container and sprinkle evenly over slices.
  • Place baking sheets in oven, and bake 20 to 30 minutes, rotating trays half way through (or more often) or until vegetables 
begin to brown on edges and look dry. Let cool on baking sheet, then transfer to large platter.  If your chips don’t crisp, you can put them back in the oven and cook another 5 or 10 minutes.

Scallion Parmesan Aioli

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1/4 cup plain yogurt or sour cream
1/4 cup mayonnaise or aioli
1 Tbsn finely minced scallion (about one stalk)
1 tsp fresh lemon zest
1 tsp fresh lemon juice
1 Tbsn grated parmesan

  • Combine all ingredients in a small bowl.  Garnish with additional lemon zest and scallions, if desired.

 

 

 

Wheatless Wednesday – Root Vegetable Tian with Goat Cheese and Crispy Shallots

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Root vegetables are like your underappreciated friend  who is super smart and really fun but maybe a bit socially awkward and not classically attractive. Root vegetables grow in the ground, have tough skins, which are sometimes ‘hairy’ (egad!) and are often a bit misshapen.  They have none of the allure of ‘popular’ vegetables like tomatoes, eggplant or the reigning queen of greens, kale.   Yes, root vegetables are not very pretty on the outside with their dusky, tough skins, but cut them open to find a treasure trove of jewel tones and lovely, often intense flavors. Since they are grown underground, they absorb a great amount of nutrients from the soil. They are packed with a high concentration of antioxidants, Vitamins C, B, A, and iron.. They are also filled with slow-burning carbohydrates and fiber, which make you feel full, and help regulate your blood sugar and digestive system. This factor, plus the high-octane nutrients and low calories, make roots excellent for people who are trying to lose weight, or simply stay healthy. Read more at Oh My Veggies.

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This summer I made a beautiful Summer Vegetable Tart featuring summer produce like zucchini, yellow squash, eggplant and fresh tomatoes with rounds of fresh mozzarella arranged into a gorgeous flower pattern.  It was definitely a family and a fan favorite so check it out if you still have tomatoes and zucchini left in your garden!  With fall vegetables crowding the bins in markets right now, I wanted to rework the tart into one featuring fall veggies, root vegetables in particular.  Whereas summer veggies have a lot of water in them, root vegetables are more dense, so I opted to make a tian which is a mixture of roasted vegetables cooked in a shallow dish, usually layered or arranged with cheese or au gratin but without a crust which seems unnecessary for these already hearty vegetables. A tian is actually the earthenware cooking pot used in Provence, France, although the name Tian now serves to include the food cooked inside.  Most people, like me, don’t have a special tian dish but use any low glass, ceramic or earthenware dish available. I topped the vegetables with thinly sliced shallots, fresh herbs, garlic and a sprinkle of freshly grated parmesan cheese for a slightly crispy finish.

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So what are common root vegetables? Potatoes are probably the most popular, followed by carrots, sweet potato and yam, turnips, parnsips, beets, rutabaga, celeriac and many that are unrecognizable without a chart.  For more info, here is a List of Root Vegetables and their characteristics. Surprisingly, everything in the onion family, including garlic, is actually considered a bulb not a root vegetable.  There are also tubers, rhizomes and corms, but don’t get me started. My lack of a botanical degree is showing…

TIPS:   Utilize any combination of your favorite root vegetables or whatever is available, even carrots. Try to buy vegetables that are similar in diameter so they cook evenly and make the layering easier. Don’t worry to much about it though.  If anything is significantly smaller, just double up the smaller rounds or tuck them in wherever.  I used goat cheese because I thought it’s tangy flavor would combine best with the earthy veggies but non goat cheese lovers can omit or substitute any cheese. You have the option of tucking it in between layers like I did or crumbling it all over the top for a bubbling, crispy, cheesy crust.  If you are pressed for time, you can skip the marinating of the shallots, they just might not get as crispy but they will be delicious. You can’t really go wrong.

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ROOT VEGETABLE TIAN
1  large russet potato
1 large sweet potato
2-3 other root vegetables ( parsnips, rutabaga, turnips, etc)
4-5 oz goat cheese (optional)
2-3 shallots
2-3 cloves garlic, minced
2 Tbsn parmesan cheese, Grated (ootional)
1 Tbsn fresh or 1 tsp dried thyme Leaves (or other fresh herbs)
salt and pepper to taste
2 Tbsn  olive oil
1/2 cup vegetable broth (optional)

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  • Slice a shallot into thin rings and put in a small bowl. Add the minced garlic and 1 tsp fresh thyme (or other fresh savory herb like oregano, rosemary or marjoram.  Drizzle with 1 Tablespoon olive oil and combine to coat.  Set aside.

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  • Peel the sweet potato, parsnips and other root vegetables (except the potato which can be peeled and placed in water but not sliced until the last minute because it browns so quickly) and slice into 1/4 inch thick rounds
  • Preheat the oven to 400 degrees and lightly grease a baking dish with olive oil. Peel the potato and slice into 1/4 inch thick rounds.

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  • In the baking dish, arrange the potato, parsnip and sweet potato slices in a single layer, overlapping them as you go. Tuck in a round or crumbles of goat cheese, if using, every 3 or 4 slices or you can sprinkle them overt the top or both.  The shape of your dish will determine the pattern you use for your veggies. Think rows, circles or even pinwheels.

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  • Sprinkle the garlic mixture evenly over the top. Drizzle the top with olive oil, and season with salt and pepper. if you like softer veggies you can pour a half cup of vegetable broth in the bottom of the pan (optional). For firmer veggies, omit the broth. Cover the dish tightly with aluminum foil.
  • Place the root vegetable tian in the preheated oven and bake for  about 30 minutes, or until potatoes are starting to become fork tender. Remove foil and sprinkle some grated Parmesan cheese over the top, then continue baking until cheese turns golden brown, about 5-10 minutes. If you like the top really browned, broil for a minute or two but watch it closely as it can overbrown quickly.

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Root Vegetable Tian

  • Servings: 4-6
  • Difficulty: easy
  • Print

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1  large russet potato
1 large sweet potato
2-3 other root vegetables ( parsnips, rutabaga, turnips, etc)
4-5 oz goat cheese (optional)
2-3 shallots
2-3 cloves garlic, minced
2 Tbsn parmesan cheese, Grated (ootional)
1 Tbsn fresh or 1 tsp dried Thyme Leaves
salt and pepper to taste
2 Tbsn  olive oil

  •  Slice a shallot into thin rings and put in a small bowl. Add the minced garlic and 1 tsp fresh thyme (or other fresh savory herb like oregano, rosemary or marjoram.  Drizzle with 1 Tablespoon olive oil and combine to coat.  Set aside.  Drizzle with 1 tsp olive oil and combine to coat
  • Peel the sweet potato, parsnips and other root vegetables (except the potato) and slice into 1/4 inch thick rounds
  • Preheat the oven to 400 degrees.
  • Lightly grease a 9″x11″ baking dish with butter
  • Peel the potato and slice into 1/4 inch thick rounds.
  • In the baking dish, arrange the potato, parsnip and sweet potato slices in a single layer, overlapping them as you go. Tuck in a round or crumbles of goat cheese, if using, every 3 or 4 slices  or you can sprinkle them overt the top or both.  The shape of your dish will determine the pattern you use for your veggies. Think rows, circles or even pinwheels..
  • Sprinkle the garlic mixture evenly over the top. Drizzle the top with olive oil, and season with salt and pepper. if you like softer veggies you can pour a half cup of vegetable broth in the bottom of the pan (optional). For firmer veggies, omit the broth. Cover the dish tightly with aluminum foil.
  • Place the root vegetable tian in the preheated oven and bake for  about 30 minutes, or until potatoes are starting to become fork tender. Remove foil and sprinkle some grated Parmesan cheese over the top, then continue baking until cheese turns golden brown, about 5-10 minutes.  If you like the top really browned, broil for a minute or two but watch it closely as it can overbrown quickly.

 

14 Vegetables for your Fall Garden

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Fall Vegetables to Plant

If your vegetable garden is anything like mine, some veggies are still healthy and bearing well like peppers and tomatoes, while others are listless and straggly, practically begging to be pulled up and out of their misery.  I am constantly replanting lettuces and chards as I harvest but it’s time to be thinking about how to keep our gardens going through the fall and winter.  Depending on where you live, certain summer vegetables like peppers, tomatoes, beans and squash will continue to grow until it gets too cold, certainly not surviving past the first freeze.  There are many plants like greens, root crops like beets and carrots, cruciferous vegetables like broccoli and cauliflower and bulbs like onions can handle cooler temperatures and some can even survive in the round all winter. So don’t give up on your garden now!  I just planted cauliflower and broccoli alongside my peppers and will continue to replant through September. I’m eagerly anticipating a bountiful winter harvest (doesn’t always happen as I tend to be a fair weather gardener) and planning delicious new recipes.

Click HERE for a round up of 14 Vegetables for Your Fall Garden from Living the Country Life.

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Or if you’re done gardening for the year, consider planting a cover crop like field peas or clover. Cover crops help suppress weeds, rebuild the soil by adding nutrients back in and control pests and diseases.  Last year I planted a cover crop for the first time of fava beans, which were gorgeous and looked like a bush full of butterflies.  I made the mistake of letting them set fruit which undermines the purpose of planting a cover crop as the nutrients the plants just put into the soil are taken back out to go into the fava beans.  On the positive side, at least I got a nice crop of fava beans!  If you are planting a cover crop to enhance your soil for next spring’s growing season, the plants should be cut or mowed while flowering for optimal benefit.  In other words, you don’t get to harvest the fruit.  For more information on cover crops check out this article by Organic Gardening. Happy planting!
Fall Vegetables Photo Credit:  http://www.growbetterveggies.com

 

Wheatless Wednesday – Root Vegetable Slaw with Burrata

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Roots don’t get the respect that they deserve.  Don’t be fooled by the outward appearance of  most root vegetables with their tough, hairy rough exteriors which only serve to protect the lovely jewels inside.  Their gorgeous interior colors indicate their rich nutrient value with each root containing it’s own set of health benefits. This raw root salad is the epitome of Eat the Rainbow with it’s vibrant red, pink, orange, yellow and green. Roots are packed with a high concentration of antioxidants, Vitamins C, B, A, and Iron. Roots, which grow under ground, absorb vitamins and minerals from the soil and are the energy store house for the plants. Their complex carbohydrates and fiber makes us feel full and satiated, hopefully satisfying our cravings for junk food. Summer is a great time to eat root vegetables fresh when you can eat them raw and get the most health benefits.
Jerusalem

This Root Vegetable Slaw is from the “Jerusalem” cookbook which I received as a very thoughtful birthday gift from a good friend.  “Jerusalem: A Cookbook” was written by Yotam Ottolenghi and Sami Tamimi, chefs who grew up on opposite sides of Jerusalem; Mr. Tamimi in the Arab East and Mr. Ottolenghi in the Jewish West, although they didn’t know each other. They left Israel more than 20 years ago and met in London where they became close friends and business partners.  This is more than just a cookbook.  It’s a gorgeous collection of photos, recipes, history and stories about Jerusalem.  The authors describe it as “a self-indulgent, nostalgic trip into our pasts.”

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I loved this salad!  At first I wasn’t sure about the combination of raw vegetables and soft cheese but the combination of crispy fresh with creamy soft is really nice.  The recipe calls for Labneh, which is really common in the Mediterranean.  It’s not as easy to find here so I substituted Burrata which is a fresh Italian cheese made from mozzarella and cream. It’s softer and creamier than fresh mozzarella.  Burrata means “buttered” in Italian which seems very appropriate.  “Jerusalem” includes a recipe to make your own Labneh if you are so inclined, or maybe you will find it in a market near you.

Root Vegetable Slaw with Burrata

  • Servings: 6
  • Difficulty: easy
  • Print

Root Vegetable Slaw1

3 medium beets
2 medium carrots
1/2 celery root
1 medium kohlrabi (optional)
4 Tbsn lemon juice
4 Tbsn olive oil
3 Tbsn sherry vinegar (or mirin)
2 tsp sugar
3/4 cup cilantro, coarsely chopped
2/3 cup flat leaf parsley, coarsely chopped
3/4 cup mint, ribboned or chopped
1/2 Tbsn lemon zest
salt and pepper
1 cup burrata or labneh (optional)

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  • Peel vegetables and slice then thinly into matchsticks (julienne).

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  • You can use a mandolin or food processor.  To do it by hand, stack a few slices at a time on top of one another and cut them into thin strips.

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  • For carrots, slice off ends and cut into halves or thirds, depending on the size of the carrots.  Mine were small so I used four.

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  • Try to cut all vegetables into the same sized matchsticks.

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  • Place all strips in a large bowl and cover with cold water.  Set aside while you make the dressing.

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  • Wash and dry a lemon.  Zest the lemon first, then halve and squeeze the juice.

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  • Place the lemon juice, olive oil, vinegar, sugar and 1 teaspoon salt in a small saucepan.  Bring to a gentle simmer and stir until the sugar and salt have dissolved.  Remove from heat.

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  • Drain the vegetable strips and transfer to a paper towel to dry well.  Dry the bowl and replace the vegetables.  Pour the hot dressing over the vegetables, mix well and let cool.  Place in the refrigerator for at least 45 minutes.

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  • Slice mint into ribbons and chop herbs, if you haven’t already done so.

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When ready to serve, add the herbs, lemon zest and 1 tsp black pepper to the salad.  Toss well, taste, and add more salt if needed.

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  • Serve with burrata or labneh on the side, if desired.