Category Archives: 2. RECIPES

Glazed Turnips

It’s the second week of January – have you given up your resolutions yet? I’m grateful that Greenling makes it so easy to keep up with the healthy eating portion of my goals. (Too bad they can’t exercise for me!) With all the fresh veggies we’re getting, it’s hard to not eat healthy!

Glazed turnips

I have to admit that last year I tried to cook with the turnips that came in our boxes, and whatever I did to them did not make me quick to return them to my mouth. But with the new year and my new determination to waste less food, I knew something had to be done.

I’ve done this glazing technique with carrots and tofu, so I thought it was worth trying out. The turnips stay just firm enough, and don’t get overly sweet – the presence of turnipness doesn’t get lost. Best of all, they take less than 30 minutes to prepare.

Try variations by adding other root vegetables, such as beets, and swapping out the sage for other fresh herbs like thyme, or even a sprinkling of dried herbs de Provence.

Glazed Turnips
serves 4

2 large turnips (about 1 1/2 pounds)
1 1/2 cup water
2 tablespoons butter, cut into pieces
1 tablespoon light brown sugar
1/2 tablespoon chopped fresh sage

Peel turnips and dice into 1-inch chunks. Arrange turnips in a single layer in a large nonstick pan over medium heat. Pour in water, and scatter butter and brown sugar over the top. Cover, and let cook for about 10 minutes, stirring occasionally.
Remove lid and continue to cook until liquid is evaporated, stirring to keep turnips from sticking. Once liquid is evaporated, salt to taste, and put turnips on serving dish. Sprinkle sage over the top and serve.


Slow Cooker Baked Sweet Potatoes

I always feel a little sad around this time of year. The day has come to toss the half-empty bottles of champagne and leftover snack foods from the fridge. Starting today, I will wear my yoga pants for yoga practice, and not for waistline-expanding feasts of plenty. The time for holiday gluttony has passed.

Luckily, my friend the sweet potato is here to console me.

These winter root vegetables are my go-to comfort food in January, since they’re easy to prepare and figure friendly. Plus, if you’re really desperate for that festive feeling, you can unwrap the foil-covered sweet potato like a present.

If you pair a baked sweet potato with high-protein toppings and a side salad, it’s a complete weeknight meal. Usually when I serve baked sweet potatoes as a dinner entree to my family, I let each person choose his own toppings to really personalize the meal. I set out several possible toppings buffet-style on the counter, and everyone can go to town. This is a strategy is a great way to clean out the fridge if your condiment stash is out of control, too!

Slow Cooker Baked Sweet Potatoes (serves 4)
4 medium sweet potatoes, try to get them all around the same size

Scrub each potato under running water and then pat dry. Wrap each potato in aluminum foil. Place in the slow cooker and cook on low for 4-6 hours, until potatoes are completely tender. Check the doneness of the potatoes by sticking one with a skewer: if it slides through the whole potato with ease, the potato is done baking! Unwrap the hot potato and cut open before topping with the goodies of your choice.

Suggested Toppings for Sweet Potatoes

  • Baked Beans
  • Steamed chopped greens
  • Salsa
  • Barbecue Sauce
  • Sour Cream or Plain Greek Yogurt
  • Ricotta Cheese
  • Cottage Cheese
  • Applesauce
  • Cranberry Sauce
  • Cinnamon
  • Ginger
  • Chili
  • Peanut Butter or Almond Butter
  • Black Pepper
  • Sriracha
  • Cilantro
  • Vanilla Yogurt
  • Pumpkin Pie Spice

What are your favorite sweet potato toppings? Let us know in the comments!

Organic Entertaining for under $10 per person, including wine

Image by CJ Martin. Licensed for commercial reuse by Creative Commons.

Serving local and organic food to holiday guests  can sound like an expensive proposition, especially when you factor in the cost of multiple trips to the farmer’s market or grocery store to find everything that you need.

With the convenience and cost-savings of Greenling, you can entertain a holiday party of eight for under $10 per person, including wine. Our menu uses local and organic ingredients that you’ll be proud to serve, without breaking the bank.

Coincidentally, all the recipes in our menu are gluten-free except for the baguette. If your guests are Celiac, consider serving instead this local gluten-free focaccia bread from our friends at Wildwood Bakery.

Menu (serves 8):

Parmesan Crisps
Spinach Stuffed Mushrooms

Main Course
Mixed Green Salad with Garlic Honey Vinaigrette
Creamy Roasted Tomato Soup
Sweetish Hill Baguette with Garlic Herb Butter

Wine Poached Apples with Honey Whipped Cream

The menu costs were calculated using Greenling’s current prices and include all the pantry items you’ll need for the dinner except salt and pepper.

Shopping list:

6 oz. Local Parmesan Cheese
Local Baguette
8 oz. Organic Garlic & Herb Butter
1 Bulb Organic Garlic
1 lb. Local White Mushrooms
1 bunch Local Spinach
1 head Organic Lettuce
1 bunch Organic Arugula
1 Organic Onion
4 lbs. Local or Organic Tomatoes, seconds
6 Organic Apples, seconds
1, 500 ml Bottle Organic Olive Oil
1, 16 oz Bottle Apple Cider Vinegar

1 pint Organic Chicken Stock
1/2 pint Organic Whipping Cream
12 oz bottle Local Honey
2 bottles Natura Merlot Organic Wine

The price per person for the menu above is $9.78, including a glass of wine for each guest. Happy holidays, and thank you for including local and organic food in your family’s celebration!

Wine Poached Apples with Honey Whipped Cream

Image by J. Pescatore. Licensed for commercial reuse under Creative Commons.

The inspiration for this unusual holiday dessert comes from La Cucina Naturale, a wonderful cooking blog that offers recipes made with whole, healthy foods. In her recipe, she poaches chopped apples in red wine and spices, with a touch of honey for sweetness. Our version keeps the apples and adds homemade hone whipped cream as a garnish.

Adding nuts, pumpkin pie spice, or rum would help add another layer of sophistication to our base recipe, but it tastes great as-is. If you can’t find organic or local apples, pears work well in this recipe, too.

Merlot Poached Apples with Honey Whipped Cream (serves 8 )
6-8 organic apples, peeled, cored and chopped
1 1/2 cup organic Merlot or other full-bodied red wine
6 tablespoons honey, divided
1 1/2 cups whipping cream

Place the apple slices, wine, and three tablespoons of honey in a very small saucepan. The deeper the apples are submerged in the wine, the better. If your pot is too large for the apples to be completely submerged, add a little more wine. Bring the mixture to a boil slowly over medium low heat. Boil uncovered for about 30 minutes, until apples have softend and wine mixture has reduced.

Meanwhile, place whipping cream in the bowl of an electric mixer. Using the whisk attachment, beat the cream until it begins to stiffen and peaks are beginning to form. Continue to whip the cream, drizzling in three tablespoons of hone, until stiff peaks form.

Serve the poached apples along with some cooking liquid in wine glasses, topping generously with whipped cream.

This dish is part of our Organic Entertaining on a Budget series. A complete menu of recipes is available here.

Creamy Roasted Tomato Soup

Image by Brett L. Licensed for commercial use under Creative Commons.

Tomato soup may not come to mind when you think of winter holiday entertaining, but thanks to the wonder of hydroponics, we’re getting beautiful local tomatoes all season long.

Greenling has a limited number of inexpensive “seconds” tomatoes available each week, which can be a real money-saver if you’re planning to cook tomatoes in bulk. These tomatoes are perfectly fresh and safe to eat; they are discounted because they usually arrive very ripe and might have a few cosmetic blemishes.

Since “seconds” tomatoes arrive so ripe, you might need to cook them immediately so they retain their great flavor. For this soup recipe, you can roast the tomatoes and garlic in advance of actually making the soup, since the cooked tomatoes and garlic will keep for 2-3 days in an airtight container in the refrigerator. When you’re ready to make the soup, just pull out the cooked ingredients and proceed with the recipe as written.

Creamy Roasted Tomato Soup (yields 8, 1 1/4-cup servings)

4 pounds tomatoes, cut in half lengthwise
5 whole cloves of garlic
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 medium onion, chopped
2 teaspoons honey
2 tablespoons garlic herb butter
4 cups chicken broth or vegetable broth
1/2 cup heavy cream, plus extra for garnish

Preheat oven to 350 degrees. Arrange tomatoes, cut side up, on a large baking sheet lined with aluminum foil for easy clean-up. Add unpeeled garlic cloves to baking sheet. Rub three tablespoons of olive oil on tomatoes and garlic, and then sprinkle liberally with salt and pepper. Cook tomatoes and garlic for one hour. Allow to cool to the touch before peeling garlic and moving forward with recipe.

Heat herbed butter and 1 tablespoon of olive oil over medium heat in a large, heavy bottomed stock pot. Saute the onion for about 5 minutes, until it has softened. Add honey, tomatoes, garlic, broth, and 2 cups of water. Bring to a boil, then reduce heat, cover and simmer for 30-40 minutes.

Use an immersion blender to puree the soup, or puree it in small batches in a conventional blender. Pour soup through a food mill or strainer into a clean pot. Add heavy cream and stir to combine. Gently reheat, if necessary. Garnish each bowl of soup with a drizzle of heavy cream and a sprinkling of black pepper before serving.

This dish is part of our Organic Entertaining on a Budget series. A complete menu of recipes is available here.

Mixed Green Salad with Garlic Honey Vinaigrette

When it comes to holiday entertaining, it doesn’t get any easier than mixed greens and vinaigrette. This base recipe is ultra-simple and pared down to keep the budget low, but you can easily make the dish your own by adding chopped fruits, nuts, raw vegetables, or whatever you have available in your pantry.

Substituting three heaping tablespoons of raspberry preserves or orange marmalade for the honey and garlic in this recipe is a simple way to transform the dressing to a fruity vinaigrette. You can use a flavored vinegar to mix things up.

This recipe yields just over a cup of salad dressing– twice the portion than you need for a dinner party of eight. The extra dressing will keep well in a jar or bottle in the refrigerator. Just be sure to allow the dressing to come to room temperature before serving, since the olive oil will thicken when it is cold.

Mixed Green Salad with Garlic Honey Vinaigrette (serves 8)
2 cups loosely packed spinach leaves, stems removed
1 bunch leaf lettuce, stems removed
1 bunch arugula, tough stems removed
3/4 cup organic olive oil
1/4 cup apple cider vinegar
1/4 cup local honey
2 garlic cloves, pressed into a paste
1 teaspoon salt
2 teaspoons ground black pepper

Chop the spinach, lettuce, and arugula into bite sized pieces and place them in a large salad bowl. In a small bowl, whisk together the dressing ingredients. Toss salad with half of the dressing and serve immediately. Store the remaining dressing for another use.

Spinach Stuffed Mushrooms

Image by Norwich Nuts. Licensed for commercial use under Creative Commons.

Stuffed mushrooms are an easy appetizer and a holiday classic. This recipe calls for local mushrooms and Parmesan, fresh spinach, and our kitchen’s signature Garlic Herb Butter. We’re sure you won’t be able to just eat one.

Although this recipe calls for local white mushrooms and spinach, which are the most budget-friendly option now, it will work will equally well with other small mushrooms and winter greens– just choose whatever  is handy.

Spinach Stuffed Mushrooms (yields about 18 mushrooms)
1 pound white button mushrooms
2 tablespoons plus 1 teaspoon organic olive oil, divided
1 tablespoon Garlic Herb butter
2 garlic cloves, minced
2 tablespoons shredded Parmesan Cheese
1/2 bunch spinach, including stems, finely chopped
salt and pepper

Preheat oven to 375 degrees. Brush dirt off of mushrooms and remove stems from the caps. Mince the stems and set aside for later use. Coat a baking sheet with a teaspoon olive oil. Bake the mushroom caps, stem-side down, until just tender, about 10 minutes.

Meanwhile, heat the herb butter and remaining oil in a medium sized skillet over medium heat. Add the garlic and mushroom stems and cook, stirring frequently, for 3 to 5 minutes. Add the spinach and cook for 2 to 3 minutes more, until spinach is just wilted.

Transfer spinach mixture to a bowl and season with salt and pepper. Once mushrooms are par-cooked, remove them from the oven and use tongs to turn each mushroom cam stem-side up. Spoon the spinach mixture into mushroom caps, and top each with a pinch of parmesan cheese. Return to the oven and bake until golden brown, 12 to 15 minutes.

This dish is part of our Organic Entertaining on a Budget series. A complete menu of recipes is available here.