Tag: bonita sweet potatoes

  • CSA 2023 Summer Week 4

    Tulsi Basil

    Beets (Clem’s Organic Gardens)

    Galangal

    Sweet Corn (New Sprout Organic Farm)

    Lacinato Kale (New Sprout Organic Farm)

    Jalapeno Peppers

    Bonita Sweet Potatoes

    Sweet Potato Greens

    Slicer Tomatoes (New Sprout Organic Farm)

    Sweet Potato Leaves

    Sorry, beet greens and kale, there’s a new leafy superfood in town: sweet potato leaves. That’s right. They  have more vitamin B6, vitamin C, and riboflavin than actual sweet potatoes. Sweet potato leaves also provide impressive amounts of fiber, along with calcium, magnesium, manganese, zinc, copper, potassium, and iron. It gets better. These guys are delicious and less bitter than kale or chard!  Cook them up just like chard or spinach – we share a basic sauté recipe below that lends itself to experimentation. For storage, wrap your leaves in a dry paper towel inside an open bag in the fridge for several days. If they wilt a little, don’t worry. They wilt easily, but will cook up just fine.

    Seminole Pumpkin Seeds

    Did you know you can save the seeds from heirloom varieties of crops like the Seminole pumpkin in last week’s share? Here’s how to do it:

    • Rinse the seeds thoroughly in a colander and remove all of the stringy orange bits (the pumpkin guts).
    • Spread out in a single layer on parchment paper or a sheet pan or even a few large dinner plates (**not paper towels, they will get stuck to it**).
    • Let air dry in A/C or under a fan for at least two weeks to make sure they are totally dry.
    • Store in a cool, dark, dry place. Make sure to label them so you know what to plant next year.

    Want a free pumpkin? Return the clean, dried seeds from your FSO pumpkin, and we’ll give you another! (while supplies last… please only return seeds to us from our pumpkins, save others for eating or planting in your own garden.) How cool is this? You can eat something delicious and take part in supporting food sovereignty and food security in your community.

    Recipes

    Sauteed Sweet Potato Greens

    Ingredients:

    • 1 bunch sweet potato greens
    • 2 teaspoons finely chopped garlic
    • 1 teaspoon grated Galangal
    • 2 tablespoons extra virgin olive oil
    • 1/4 cup chopped sweet onion
    • 1 teaspoon sea salt
    • 1/2 teaspoon red pepper flakes
    • Splash vinegar or tamari (optional)

    Instructions:

    • Wash greens thoroughly in cold water to remove all the dirt. Roughly chop and set aside.
    • In a skillet or wok over medium heat, add olive oil and saute onion, garlic, and galangal for 2 – 3 minutes or until translucent.
    • Add chopped greens, season with red chile flakes and salt. Cook for about 5 – 10 minutes. Mix frequently to cook greens evenly. Add a splash of vinegar or tamari for additional flavor.

    German-Style Bonita Potato Salad – theroastedroot.net

    Ingredients:

    • 1 quart Bonita sweet potatoes
    • 4 slices FSO bacon
    • 1/3 cup cider vinegar
    • 1 tablespoon stoneground mustard
    • 4 cloves garlic, minced
    • ¾ teaspoon sea salt, or to taste
    • 1 bunch green onion, chopped

    Instructions:

    • Chop the sweet potatoes into quarters or sixths and place in a full pot of water. Bring to a boil and cook 15 to 25 minutes, until sweet potatoes are soft when poked with a fork. Transfer potatoes to a cutting board and chop into large chunks once cool enough to handle.
    • Heat bacon over medium-high in a skillet until crispy, about 5 minutes. Leave bacon drippings in skillet and transfer bacon to a cutting board and chop.
    • Slowly pour the cider vinegar into the skillet with the bacon drippings. Add the mustard, garlic, and salt, and allow mixture to come to a gentle boil. Cook 2 to 3 minutes, until mixture has thickened slightly.
    • Add the potatoes, bacon, and green onion to a large bowl. Pour in all of the bacon-cider dressing mixture and stir well to combine. If desired, mash the potatoes to desired consistency, or leave chunky.
    • Let stand 10 minutes before serving.

    Galangal Coconut Soup with Seminole Pumpkin – adapted from netmeds.com

    Ingredients:

    • 1 medium galangal, finely chopped
    • 2 cups coconut milk
    • 3 tbsp black pepper powder
    • 1 small Seminole pumpkin, cut, peeled and boiled
    • 1 tbsp soy sauce
    • 2 tbsp lime juice
    • 3 sweet onions, sliced
    • Salt, as needed

    Instructions:

    • Heat the coconut milk, adding some water in a vessel on medium flame.
    • Put in the galangal pieces and black pepper powder and stir for 10 minutes.
    • Add the pumpkin slices and cook for another 2 minutes so they become soft and slightly mashed.
    • Pour in the lime juice, spring onions, soy sauce, salt and allow it to boil for 5 minutes until all the flavors blend.
    • Turn off the stovetop, adjust for salt and pepper and serve hot.

  • CSA 2023 Spring Week 11

    Here’s what our team is preparing for your CSA share this week!

    • Celery
    • Cilantro (Clem’s Organic Gardens)
    • Cucumbers
    • Japanese Eggplant
    • Sweet Red (Cured) Onions
    • Yellow Peaches (Watsonia Organics)
    • Bonita Sweet Potatoes
    • Watermelon
    • Yellow & Green Zucchini

    Our partners

    This week’s CSA share includes fresh and tasty items from two partner-growers a bit farther north. How does that work? Well, first we carefully vet our partners to find those who share our values and standards. We pick up the produce ourselves using a refrigerated truck to ensure what arrives to your kitchen is the freshest, highest quality possible.

    Last July during the vetting process we visited the peach orchards of The Watson Brothers in South Carolina, and – wow! Their fruit is grown with tons of organic compost just like our orchards and loves the conditions of the peach capital of the US. The “Early 8 Ball” variety this week is a super flavorful ‘cling’ peach that we’re especially proud to include in this week’s share. Below is a recipe for a refreshing watermelon-peach salad that combines some of the best of our farm’s harvest this week with the best of theirs.

    Your cilantro comes from Clem’s Organic Gardens, a farm growing certified organic vegetables just outside of Brevard, NC. By using organic practices, caring for the soil, and emphasizing quality of their produce, their small-scale organic farm meets (ok, exceeds!) our standards. Here’s more information about all our partners. We love that by supporting these like-minded farmers we give you, our beloved CSA members, more diversity in your weekly share – together we truly are building a more sustainable food system!

    Check out our cilantro pesto recipe below, or if you prefer to hold onto yours for a few more weeks, here’s some storage tips:

    1. Prepare the herbs by snipping off the bottom of the stems. Make sure the leaves are completely dry.
    2. Put the herbs in water by filling a jar or a water glass partially with water (just enough to cover the stems and not touch the leaves!) and place the stem ends of the herbs into the water in the jar.
    3. Cover and store. This means that if you’re storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. It’s different than basil, which doesn’t like the cold and prefers room temperature.

    FSO time hack: wash cilantro, coarsely chop, and store in a paper towel-lined airtight container in the refrigerator for easy access during the week. If you can’t use the cilantro before it wilts, all is not lost! Bring it back to life by submerging it in ice-cold water for a quick pick-me-up.

    Recipes

    Watermelon Peach Salad – adapted from whatsgabycooking.com

    Ingredients:

    • 1 small seedless watermelon, cut into 1 inch cubes or melon balls
    • 1 shallot, finely chopped
    • 4 tablespoons torn mint plus extra for garnish
    • 2 tablespoons olive oil
    • Kosher salt and freshly cracked black pepper to taste
    • 1 sheet fresh feta cheese, cut into ½ cubes (about ½ cup once cubed)
    • 2 yellow peaches, sliced
    • 3 cucumbers, sliced into ½ inch thick rounds

    Vinaigrette

    • 4 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 3 cloves garlic, chopped
    • 1 shallot, finely chopped
    • 1 teaspoon dried oregano
    • Kosher salt and freshly cracked black pepper to taste

    Instructions:

    1. Combine the watermelon, shallots, and mint in a large bowl with the olive oil. Season the mixture with salt and pepper and toss to combine. Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.
    2. Remove from the fridge and add the sliced peaches, cubed feta, cucumbers and toss to combine. Transfer to a serving platter, drizzle with the vinaigrette and season with salt, pepper and extra mint.
    3. In a small bowl whisk together the vinaigrette ingredients and drizzle over the salad. Season to taste, adjusting as needed.

    Zucchini Bread – adapted from cookieandkate.com

    Ingredients:

    • Optional: ¾ cup roughly chopped raw walnuts or pecans
    • ⅓ cup melted coconut oil or extra-virgin olive oil
    • ½ cup honey or FSO cane syrup
    • 2 eggs
    • ½ cup milk of choice or water
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon + more to swirl on top
    • 2 teaspoons vanilla extract
    • ½ teaspoon fine-grain sea salt
    • ¼ teaspoon ground nutmeg
    • 1 ½ cups grated zucchini (1 small-to-medium zucchini—gently squeeze out excess moisture before stirring it into the batter)
    • 1 ¾ cups white whole wheat flour or regular whole wheat flour

    Instructions:

    1. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
    2. Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
    3. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
    4. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
    5. Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
    6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
    7. This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

    Cilantro Pesto

    Ingredients:

    • 2 cups of cilantro
    • 2 garlic cloves
    • ¼ cup pine nuts
    • ½ cup extra-virgin olive oil
    • ½ a lemon, juiced
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup shredded Parmesan cheese

    Instructions:

    • Pick the cilantro leaves off the stems and set the leaves aside.
    • Peel and mince the garlic.
    • Toast the pine nuts for 1 minute on medium-high heat until browned and set aside.
    • Into a blender, add the olive oil, pine nuts, lemon juice, salt, pepper, minced garlic, and Parmesan cheese.
    • Blend on the lowest setting for 15 seconds.
    • Place the cilantro inside the blender until smooth, about 15 seconds.
    • Transfer the cilantro pesto to a bowl or jar and serve as desired.

  • CSA 2023 Spring Week 6

    We hope you enjoy all the textures and flavors in this week’s CSA share! Here’s what’s cookin’:

    Green Beans

    Baby Cabbage

    Sweet Corn

    Romaine Lettuce

    Sweet Onions

    Peaches

    Bonita Sweet Potatoes

    Fresh Turmeric

    Cherry Tomatoes (LPF)

    Peach Storage Tips

    Our luscious peaches make an appearance in this week’s CSA share. We handpick our peaches at the peak of maturity, which means they’ll continue to ripen in your kitchen.  Nothing beats a perfectly ripe peach, but if you can’t eat them right away, here’s a few things to keep in mind.

    Peaches are loners. If they can’t be on a tree, they prefer to be alone. So, to avoid bruising, place then stem-side down, preferably in a single layer. If you don’t have space to indulge their solitary nature, go ahead and put them in bags or bowls together, just try to avoid stacking too many on top of any others.

    It is possible to stash them in the refrigerator for a few days. The cool temperature slows down ripening but take heed: this method will dehydrate the fruit. If that happens, and the texture becomes funky, all is not lost – time to make peach butter! Fruit butters are somewhat related to jams, but they don’t require pectin. Check out our simple recipe below.

    If any of your peaches are firm, give them a few more days to ripen. Store them unwashed on the counter, preferable not touching (remember, they’re loners), at room temperature. For a rush job, grab a paper bag (and a banana if you’re in a real rush) and tuck those peaches inside. In one to three days, you’ll be sinking your teeth into perfection!

    Mock shoes are delicious…what?

    The sweet corn in this week’s CSA share is the heart of the Maque Choux recipe shared below. The unusual name rhymes a bit with achooo (bless you!) and is pronounced, “mock shoe.”  There’s some debate about whether this is a Cajun French or Native American dish, but what everybody agrees on is that it’s delicious and hearty. What we love – beyond the flavor – is that it utilizes the best part of using fresh corn on the cob in your cooking: the “milk” you can extract from the cobs. This milk is starchy, sweet, and will add extra flavor and thickness to soups. The technique is simple: first shuck and remove all the kernels from the cobs. Then, using the back of a knife, scrape along the cobs to extract the liquid. Ca c’est bon!

    Recipes

    Vegan Cabbage Steaks

    Ingredients:

    • baby cabbage
    • 1/2 cup cherry tomatoes
    • 2 tbsp. olive oil
    • ½ tsp. salt or to taste
    • ½ tsp grated fresh turmeric
    • 2 tsp. paprika
    • 1/2 tbsp. garlic powder

    Instructions:

    1. Cut the cabbage head in half, then in half again. You should have four flat discs of cabbage. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.
    2. Brush the cabbage with the olive oil, coating thoroughly. Generously sprinkle on the turmeric, salt, garlic powder, and paprika. Flip the cabbage over and repeat, brushing with oil and sprinkling the seasonings. Top with halved cherry tomatoes and a pinch of red pepper flakes.
    3. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

    These steaks are great on their own, or serve them alongside your favorite pasta and sauce.

    Cajun Maque Choux adapted from Southerncooking.com

    Ingredients:

    • 6 ears of corn, one layer of husks peeled back, silks trimmed
    • 4 Tbsp. butter
    • 2 celery stalks, diced
    • 1 red bell pepper, chopped
    • 1 small poblano or jalapeño pepper, diced
    • 1 medium-sized sweet onion, chopped
    • 8 slices of bacon, cut into 1-inch pieces
    • 1 cup heavy cream
    • 1 tsp. cayenne pepper
    • 1 tsp. dried thyme
    • ½ tsp. smoked paprika
    • Salt and pepper, to taste

    Instructions:

    1. Smoke corn in husks on a grill over direct medium heat for around 20 minutes, turning a few times. Let cool, then cut off the cob. Take a second pass with the blunt edge of the knife, pressing to get some of the corn milk to release.
    2. Cook bacon and drain half of grease, reserve for gravies or other applications.
    3. Melt butter in skillet with bacon grease. Add onion, celery, and peppers. Cook until slightly softened, about 5 minutes. Add corn, corn milk, and seasonings. Mix well. Season with salt and pepper, if needed.
    4. Add cream to corn mixture, and simmer for 10 minutes, folding mixture to be sure liquid bathes the veggies. Once liquid has reduced slightly, take off heat.

    Peach Butter adapted from theprariehomestead.com

    Ingredients:

    Fresh, ripe peaches (roughly one pound of peaches per pint… roughly…)

    Sweetener, to taste (we recommend unrefined cane sugar or FSO cane syrup).

    Instructions:

    1. Start by removing the pits from your peaches and cutting them into quarters.
    2. Toss them in your food processor or high-speed blender, and process until they are smooth. (Be careful not to liquefy them– we are wanting a smooth puree, not peach juice)
    3. Next cook the puree so it reaches the perfect consistency. You have two options: a slow cooker or a regular ol’ pot on the stove.

    Slow Cooker Version: This method takes longer (anywhere from several hours to all day), but requires less babysitting. Simply pour your peach puree into your slow cook, and set it on low. You’ll want to crack the lid open to allow the steam to escape. Otherwise, your peach butter won’t reduce and thicken.

    Stove top Version: This method takes less time, but you need to be there to make sure you don’t get peach butter spewed all over your kitchen. Pour the peach puree in a large stock pot and set it on the stove over medium-low heat. Stir frequently to prevent burning (and splashing) and continue to cook until it reaches the desired consistency (30-40 minutes)

    1. Perform a quick taste test to see if you need to add sweetener, then enjoy or freeze it for later.

  • CSA 2023 Spring Week 2

    Here’s a peek inside this week’s CSA box, an abundance of flavors, nutrition, and textures grown and harvested with love for your table!

    • Bok Choy
    • Collards
    • Red Butter Lettuce
    • Sweet Red Onions
    • Snow Peas
    • Black Spanish Radishes
    • Peaches
    • Bonita Sweet Potatoes

    Spring Festival This Weekend!

    Come on out to the farm THIS Saturday, April 15, for full day of festing! Guests will experience and tour the farm, enjoy live music, special events, delicious healthy food, shopping, and community! You’re even invited to get your hands dirty at our strawberry and calendula U-pick. Handwashing stations are available, too 🙂   More details, including registration, are on our event page.

    The sweet and luscious 2023 strawberries making their debut are grown on real beds of straw mulch to ensure optimal flavor and nutrition. With our commitment to sustainable farming practices, you can rest easy knowing that FSO berries are never grown on plastic! They’re carefully handpicked at the peak of ripeness, guaranteeing a burst of juicy sweetness in every bite.

    If you “accidentally” pick or order too many berries, jam is your best bet to utilize them! Like all homemade foods, one of the many benefits is that you can control the sugar level. A typical jam has a 1:1 ratio when it comes to sugar to fruit. Yikes! If you plan to consume your jam in a reasonable timeframe (i.e. one month), you don’t need to load it with sugar to increase the shelf life. And our strawberries are sweet enough to stand on their own without all the extra sugar. We can’t reveal Farmer Amy’s secret jam recipe (buy hers online while supplies last!) but are share another low sugar option below.

    A word of caution about those gorgeous black radishes in this week’s box: they’re spicier than other varieties (think horseradish. Our radish recipes below help take it down a notch for those who prefer a milder treat. Please share your kitchen magic with us and join us this Saturday to celebrate everything that’s awesome about your FSO farm and friends!

    Recipes

    Black Radishes with Truffle Oil & Caramelized Onions

    Ingredients:

    • 5 black radishes
    • 1 medium sweet onion
    • 2 tablespoons olive oil
    • 2 teaspoons black truffle oil
    • Crumbled sharp cheddar cheese (to taste)
    • 1 tablespoon fresh chives
    • salt and pepper

    Instructions:

    1. Prep Your Ingredients: Preheat oven to 425ºF. Scrub the black radishes and trim off the tops and the bottoms and quarter. Peel, halve, and thinly slice the onion. Finely chop the chives.
    2. Brown the Onions: Heat one tablespoon of olive oil in a skillet. When hot and just shimmering, add the sliced onions. Stirring regularly, continue to cook the onions for about thirty minutes or until they’ve caramelized and are golden brown. The Kitchn offers an amazing how-to for browning onions perfectly every time.
    3. Cook the Radishes: Remove the onions from the pan and set aside. Add another tablespoon of olive oil to the skillet and add the radishes. Season with salt and pepper and coat the radishes with oil and cook in the oven for about 25-30 minutes or until golden brown on the bottoms and tender.
    4. Truffles: Carefully remove the skillet from the oven and add the onions back to the pan and combine with the radishes over medium heat. Add half the chives and stir to combine. Drizzle with two teaspoons of truffle oil. Remove the skillet from the heat and crumble half of the cheese into the skillet. Stir quickly to combine.
    5. Plate it Up: Spoon the radishes into a serving dish and top with the remaining chives and crumbled cheese. Enjoy! 

    Black Radish Chips

    Ingredients:

    • 2 pounds black radishes
    • 2 tablespoons extra virgin olive oil
    • salt and pepper to taste

    Instructions:

    1. Preheat oven to 400.
    2. Using a mandolin, slice the radishes 1/4 to 1/8 inch thick. Place in a large mixing bowl and toss with the oil, salt and pepper.
    3. Arrange the radishes on a single layer on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 10 to 15 minutes, turn once, until lightly browned and slightly crisp. Remove to a wire rack to cool completely. Serve with your favorite dip.

    Low Sugar Strawberry Jam

    Ingredients:

    2 lbs fresh strawberries, hulled (approximately one quart)

    1 ½ cups organic cane sugar (or to taste)

    ¼ cup lemon juice

    pinch of sea salt

    Instructions:

    1. Heat large saucepan over medium-low heat and add strawberries, sugar and lemon juice. Stir until sugar is dissolved.
    2. Increase saucepan to medium-high to bring mixture to a boil. Continue to boil for 15 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Remove from heat and add pinch of salt.
    3. Transfer the jam to a jar and let cool at room temperature. Store in fridge and use within 1 month.

    Julia Child’s Roasted Sweet Onions

    Ingredients:

    • large sweet onion
    • 1⁄2 tablespoon cheese, grated
    • olive oil, to taste (or Roasted Garlic, Herb Butter, to taste)
    • salt and pepper
    • 1⁄2 teaspoon fresh rosemary (or herbs of choice)

    Instructions:

    1. Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick.
    2. Bake in a 450 degree oven for 45 minutes or until carmelized.
    3. Remove from oven; cut it in half or open it up. Sprinkle it with grated cheese and olive oil or butter, herbs, salt and pepper.
    4. Bon appetite!

  • CSA 2023 Winter Week 10

    We are providing an array of delicious items from our farm in our CSA shares this week:

    Bok Choy
    Broccoli
    Rainbow Chard
    Radishes
    Red Butter Lettuce
    Snow Pea
    Scallions
    Bonita Sweet Potatoes
    Turmeric
    Sweet Pepper Mix – Little Pond Farm

    This week’s CSA share brings a rainbow of tasty nourishing items. First, the sweetest of the sweet, our white fleshed bonita sweet potatoes. These hardy tubers are delicious roasted with honey, cinnamon, and a pinch of salt and thyme. Add grated turmeric or galangal to step up the flavor and nutrition.

    Spring abundance is on full display with bok choy, chard, red butter lettuce, snow peas, and scallions. Enjoy our greens lightly sautéed or raw in salads. Add radishes for much more than flavor: they’re great at detoxifying the body as well as a host of other benefits. One satisfying crunch will help purify your blood and increase oxygen into your bloodstream. Raw radishes a bit much for your palette? We hear you. Here’s a tip: wash and salt the radish before steaming or baking for around 10 minutes. That should do the trick, less bitter, more spice.

    Turmeric is also one of nature’s best healers. Curcumin is what makes it a “functional food,” with health benefits far beyond basic nutrition. Click here to learn more about why we love it and see how Farmer John prepares his turmeric tea to “extract all the good stuff” and make the most of its healing properties.

    Our scallion recipes below share some of our favorite ways to enjoy the spring onions in this week’s share. We would love to see how you enjoy the colors and flavors of this spring feast. Please share your photos and tag us at @frogsongcsa.

    SPRING SEASON RENEWAL INFORMATION

    Thank you for supporting our farm! We love our members and are already planning your spring 2023 season. Renewing your membership is easy: All CSA Memberships will automatically renew and charge to your card on file on March 26. Of course, you can also opt out. If you decide not to renew, please let us know by email before March 26. For more information, visit our website frogsongorganics.com.

    Mushroom, Tomato, and Scallion Frittata – adapted from delish.com

    Ingredients:
    2 tbsp. olive oil
    12 scallions
    1/2 lb. shiitake mushrooms (can substitute other varieties)
    1 cup cherry tomatoes
    Salt and Pepper to taste
    8 eggs
    1/2 c. grated Parmesan cheese

    Instructions:
    1. Preheat oven to 350 degrees. Heat olive oil in a over medium heat. Add scallions, mushrooms, and 1/2 teaspoon salt; cover, and cook until the vegetables are very soft, about 15 minutes.
    2. In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper. Pour egg mixture over the vegetables, add tomatoes, and stir for 2-4 minutes.
    3. Sprinkle cheese over the frittata, and bake in the oven for 15 minutes.

    Chinese Scallion Pancakes

    Ingredients:
    3 scallions—2 minced, 1 thinly sliced
    1 tablespoon plus 1 teaspoon toasted sesame oil
    1/2 teaspoon kosher salt
    1/2 pound of pizza dough, at room temperature
    2 tablespoons soy sauce
    1 tablespoon water
    2 teaspoons unseasoned rice vinegar
    1/2 cup canola oil

    Instructions:
    1. In a small bowl, mix the minced scallions with 1 tablespoon of the sesame oil and the salt.
    2. Cut the dough in half and roll out each piece to a 10-by-6-inch rectangle.
    3. Spread the scallion mixture over the dough, leaving a 1/2-inch border all around. Starting at a long edge, roll up each piece of dough and pinch to seal. Coil each roll of dough into a round and tuck the end under the coil. Cover and let stand for 15 minutes.
    4. In a bowl, mix the sliced scallion with the remaining 1 teaspoon of sesame oil and the soy sauce, water and vinegar.
    5. With a large, heavy rolling pin, roll out each dough coil into an 8-inch round. (It’s okay if some of the scallion mixture comes out; it will stick to the dough as you roll.)
    6. In a large skillet, heat the canola oil until shimmering. Fry one pancake at a time over moderately high heat, turning once, until golden, about 3 minutes total. Drain on paper towels. Cut the pancakes into quarters and serve with the soy dipping sauce.

    Roasted White Sweet Potatoes with Honey Cinnamon Glaze – adapted from nutmegnanny.com

    Ingredients:

    4 white sweet potatoes, scrubbed clean and cubed
    1/4 cup honey
    1/4 cup olive oil
    2 teaspoons fresh thyme leaves
    2 teaspoons cinnamon
    Kosher salt, to taste
    Black pepper, to taste

     Instructions:

    1. Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper, set aside.
    2. In a large bowl add cubed sweet potatoes and add in honey, olive oil, fresh thyme leaves, cinnamon, kosher salt, and black pepper.
    3. Stir to combine.
    4. Add to your prepared rimming baking sheet and roast for 25-30 minutes, stirring every 10 minutes.