1⁄4 cup roasted, unsalted cashews, roughly chopped
Heat the oven to 400°. On a rimmed baking sheet, toss the sweet potato slices with 2 tablespoons of the palm oil, the cumin, thyme, and garlic. Season with salt and pepper and roast the sweet potatoes, flipping once halfway through cooking, until golden brown, about 40 minutes. Transfer the potatoes to a rack and let cool.
Meanwhile, in a small bowl, combine the lime juice and ginger and let stand for 10 minutes to soften. Whisk in the remaining 1/4-cup palm oil until emulsified and then season the vinaigrette with salt and pepper.
To serve, place the collard greens in a large bowl and toss with 1 tablespoon of the dressing, massaging it into the greens for about 5 minutes. Transfer the greens to a serving platter, top with the sweet potatoes, and sprinkle with the goat cheese and cashews. Serve with the remaining dressing on the side.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-17 09:15:302016-10-17 09:15:30Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
3 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
1 large onion, roughly chopped
1 large head cauliflower, chopped into small bits
2 ribs celery, sliced
5 sprigs fresh thyme, leaves removed and roughly chopped
1 fresh bay leaf
3 large cloves garlic, chopped or grated
Salt and freshly ground black pepper
6 cups chicken stock (add more or less depending on how thick you like your soup), divided
1/2 baguette, sliced on an angle (about 1/2 inch thick)
1/2 cup walnut halves
8 ounces gorgonzola cheese
Place a large soup pot over medium-high heat with the EVOO. Once the oil is hot, add the onions and cook until they begin to caramelize. Add the cauliflower, celery, bay leaf and thyme springs, and cook, stirring frequently for 8-10 minutes, until the veggies are nice and brown.
Add the garlic, some salt and freshly ground black pepper, and continue to cook for 2-3 minutes. Add about 1 cup of the chicken stock and scrape up any brown bits on the bottom of the pot.
Remove the pot from the heat and discard the thyme stem and bay leaf. Working in batches, transfer the veggies to a food processor. Puree until completely smooth, adding a little splash of stock to moisten mixture if necessary.
Once the cauliflower is nice and smooth, transfer the puree back to the soup pot and add enough chicken stock to achieve a thick soup consistency, anywhere from 3-5 cups. Turn the heat back to medium-high, add the bay leaf and bring up to a bubble. Simmer for 5-10 minutes.
While the soup is simmering make the gorgonzola toasts: Place the baguette slices on a cookie sheet, drizzle with a little EVOO and season with some freshly ground black pepper. Add the walnut halves to one corner of the cookie sheet. Transfer to the oven and cook until the bread and nuts are toasted and golden, a couple of minutes. Remove the toasted nuts to your cutting board; give them a rough chop and reserve.
Flip the toasts over, spread on some of the Gorgonzola, and return them to the oven for a few minutes to warm up the cheese. Remove the toast from the oven and sprinkle with the walnuts. Ladle the soup into bowls, top each portion with a couple of gorgonzola toasts and serve.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2016/10/caramelized-onion-roasted-cauliflower-soup-4.jpg400600Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-09 19:58:032016-10-09 20:00:11Caramelized Cauliflower and Onion Soup
Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
Heat the oven to 400°. On a rimmed baking sheet, toss the sweet potato slices with 2 tablespoons of the palm oil, the cumin, thyme, and garlic. Season with salt and pepper and roast the sweet potatoes, flipping once halfway through cooking, until golden brown, about 40 minutes. Transfer the potatoes to a rack and let cool.
Meanwhile, in a small bowl, combine the lime juice and ginger and let stand for 10 minutes to soften. Whisk in the remaining 1/4-cup palm oil until emulsified and then season the vinaigrette with salt and pepper.
To serve, place the collard greens in a large bowl and toss with 1 tablespoon of the dressing, massaging it into the greens for about 5 minutes. Transfer the greens to a serving platter, top with the sweet potatoes, and sprinkle with the goat cheese and cashews. Serve with the remaining dressing on the side.
[print-me target=”.post-content”]
Garlic Sauteed Spinach
Garlic Sautéed Spinach
Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
[print-me target=”.post-content”]
Caramelized Cauliflower and Onion Soup
Caramelized Cauliflower and Onion Soup
Place a large soup pot over medium-high heat with the EVOO. Once the oil is hot, add the onions and cook until they begin to caramelize. Add the cauliflower, celery, bay leaf and thyme springs, and cook, stirring frequently for 8-10 minutes, until the veggies are nice and brown.
Add the garlic, some salt and freshly ground black pepper, and continue to cook for 2-3 minutes. Add about 1 cup of the chicken stock and scrape up any brown bits on the bottom of the pot.
Remove the pot from the heat and discard the thyme stem and bay leaf. Working in batches, transfer the veggies to a food processor. Puree until completely smooth, adding a little splash of stock to moisten mixture if necessary.
Once the cauliflower is nice and smooth, transfer the puree back to the soup pot and add enough chicken stock to achieve a thick soup consistency, anywhere from 3-5 cups. Turn the heat back to medium-high, add the bay leaf and bring up to a bubble. Simmer for 5-10 minutes.
While the soup is simmering make the gorgonzola toasts: Place the baguette slices on a cookie sheet, drizzle with a little EVOO and season with some freshly ground black pepper. Add the walnut halves to one corner of the cookie sheet. Transfer to the oven and cook until the bread and nuts are toasted and golden, a couple of minutes. Remove the toasted nuts to your cutting board; give them a rough chop and reserve.
Flip the toasts over, spread on some of the Gorgonzola, and return them to the oven for a few minutes to warm up the cheese. Remove the toast from the oven and sprinkle with the walnuts. Ladle the soup into bowls, top each portion with a couple of gorgonzola toasts and serve.
[print-me target=”.post-content”]