Tag: Celery

  • 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 13

    National Farmworker Awareness Week

    When you see food in the grocery store, farmer’s markets, or inside your CSA box, you’re looking at the result of an incredible amount of skill and physical labor from people who work on farms. Our nation’s 2.5 million farmworkers face long hours of arduous work to make that food possible, often putting themselves at risk. Check out National Farmworker Week blog post to learn about the issues facing our country’s 2.5+ million face, as well as how your support of organic farmers is making a difference at Frog Song and helping us build a better alternative to the industrial food system.

    Week 13 CSA Box

    For this final week of our Winter 2023 season, here’s what the amazing group of farmworkers at FSO have picked and packed fresh for your table:

    • Bok Choy
    • Baby Green Cabbage
    • Celery
    • Galangal
    • Red Leaf Lettuce
    • Sweet Onions
    • English Peas
    • Murasaki Sweet Potatoes
    • Tokyo Turnips

    Featured Vegetable: Tokyo Turnips

    When you picture turnips, usually a largish veggie with white purple comes to mind. So, when you open this week’s CSA share, you might mistake those small white bulbs in your box for radishes… until you take a bite and taste their mild flavor. Our Tokyo turnips are delicate and wonderful steamed or pickled. We’re also sharing one of our favorite ways to roast them, along with storing tips

    Of course ALL veggies are awesome, but what makes these little guys special? Well, for starters let’s talk about the greens. Eat them! There’s tons of good stuff there like Vitamins A, B6, C, E & K, as well as manganese, calcium, copper, and iron. They’re also good for your tummy with lots of fiber and nitrates that your heart will love.

    This is a surprisingly versatile vegetable. You can serve them raw, lightly sauté (be sure to sauté those greens too!), pickle ‘em, or roast.

    If you are not planning to eat them right away, the best thing to do is to cut the green parts, roll them in paper towels (which keeps them dry), and keep them in the fridge. You can place the roots (turnips) in a plastic bag and store them in your fridge as well. As long as they are kept sealed, they would be fresh up to a week. The important thing here is to make sure that they are not wet.

    Miso Roasted Tokyo Turnips – adapted from foolproofliving.com

    Ingredients:

    • 2 pounds of Japanese turnips rinsed* and cut in half – green parts reserved
    • 3 tablespoons white miso paste divided
    • 3 tablespoons olive oil divided
    • coarse sea salt
    • freshly ground black pepper

    Instructions:

    1. Pre-heat the oven to 425F. Line a baking sheet with parchment paper. Set aside.
    2. Whisk together the 2 tablespoons of miso paste and 2 tablespoons of olive oil in a bowl.
    3. Spread the turnips on the prepared baking sheet. Drizzle with the miso-olive oil mixture and toss to coat. Bake for 12-15 minutes making sure to rotate the turnips halfway through the baking process. Let turnips cool, then sprinkle with black pepper. Taste for seasoning.
    4. Rinse the greens and chop. Sauté greens until they are lightly wilted, 2-3 minutes. Stir in the rest of the miso paste and make sure that the green leafs are coated with the paste. Add in ¼ teaspoon freshly ground black pepper. Taste for seasoning.
    5. Transfer the warm greens in a large salad bowl. Spread the roasted turnips on top of the greens.
    6. Serve immediately.

    Green Curry Paste with Galangal – adapted from yummly.com

    Ingredients:

    • 1 stalk lemongrass
    • 3 green chilies (we recommend FSO jalapeno)
    • 4 Tbsp. sweet onion
    • 5 cloves garlic
    • 1 galangal (thumb-size piece of, OR ginger, thinly sliced)
    • 1/2 cup fresh, chopped, cilantro leaves & stems
    • 1/2 cup fresh basil
    • 1/2 tsp. ground cumin
    • 1/2 tsp. ground white pepper
    • 1/2 tsp. ground coriander
    • 1 Tbsp. soy sauce or tamari
    • 1/2 tsp. salt
    • 2 Tbsp. lime juice
    • 2 Tbsp. Frog Song cane syrup
    • 4 Tbsp. coconut milk (enough to blend ingredients together)

    Instructions:

    1. Place all ingredients in a food processor, chopper, or blender.
    2. Process well to form a fragrant paste. Taste-test for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat.
    3. Store in the refrigerator for us to one week or freeze. Enjoy!

    Sweet Onion Jam – adapted from Californiagrown.org

    Ingredients:

    • 1/4 cup extra virgin olive oil
    • 3 large sweet onions cut into a 1/4-inch dice
    • 2 large thyme sprigs
    • 2 bay leaves
    • 1 rosemary sprig
    • 1/2 cup FSO cane syrup
    • 1/2 cup white wine vinegar
    • coarse salt to taste

    Instructions:

    1. In a large Dutch oven or heavy-bottomed pot heat the olive oil over medium-high heat until shimmering.
    2. Add the onions and cook over medium-high heat, stirring frequently, until golden brown. About 15 minutes.
    3. Tie the herbs together with kitchen twine and add the bundle to the onions. Reduce the heat to low and cook, stirring until fragrant, about 3 minutes.
    4. Pour the cane syrup over the top of the onions and increase heat to high. Cook without stirring until it becomes an amber-colored caramel. This should take 4-6 minutes. Reduce the heat to low, add the vinegar and simmer until the jam is thick, about 5 more minutes.
    5. Discard the herb bundle and season the onion jam with salt to taste. Let cool before serving.

  • CSA 2023 Winter Week 11

    Here’s what to look forward to in this week’s CSA box:

    • Baby Carrots
    • Bok Choy
    • Celery
    • Collards
    • Cherokee Red Lettuce
    • Spring Mix
    • Red Radishes
    • Beans, Yellow & Green mix – Passion Organics Farm
    • Sweet Pepper Mix – Little Pond Farm

    This week we’re shining a spotlight on celery. It’s a sad fact that this vegetable can sometimes get taken for granted. Not everyone can appreciate its true superpower: aromatic qualities. Cajun cooks prize this so much they include it in the “holy trinity” with onion and bell peppers. Same goes for French chefs who use it in their famous Mirepoix alongside onions and carrots. We love the smell and the taste, including in juice, which is especially soothing at bedtime. Celery has Magnesium, which lowers stress by stimulating your neurotransmitters. In other words, celery sends your brain a message to chill out. Why do you love celery? Send us your photos and recipes to @frogsongcsa. We love sharing your kitchen inspiration!

    Spicy Celery Stir Fry – The Defined Dish

     Ingredients

    • 2 tablespoons avocado oil
    • 1 teaspoon toasted sesame oil
    • 6 cups julienned celery (about 1 head of celery)
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon crushed red pepper flakes (or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild)
    • 1/4 cup low-sodium chicken broth
    • 3 tablespoon coconut aminos
    • 1 tablespoon rice vinegar
    • 2 teaspoons arrowroot flour

    Instructions

    1. Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
    2. Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
    3. Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.

    Kale, Sausage & Sweet Pepper Pasta – adapted from eatingwell.com

    Ingredients:

    • 1 tablespoon olive oil
    • 2 links FSO chorizo, diced into small pieces
    • ¾ cup sweet peppers, chopped
    • ½ medium onion, chopped
    • 4 cups chopped kale
    • 2 cloves garlic, minced
    • ¼ teaspoon crushed red pepper (Optional)
    • 1 ½ cups water
    • ¾ cup whole-wheat penne pasta (3 oz.)
    • 2 tablespoons grated Parmesan cheese

    Instructions:

    1. Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook, stirring, until no longer pink, 2 to 4 minutes. Transfer to a plate.
    2. Add sweet peppers and onion to skillet; cook, stirring occasionally, until softened, about 5 minutes. Stir in kale, garlic, crushed red pepper (if using), and the sausage; cook, stirring, until the kale is wilted, about 3 minutes.
    3. Stir in water and pasta; bring to a boil, stirring occasionally. Reduce heat to medium-low, cover, and cook until the pasta is tender, 8 to 10 minutes. Sprinkle with Parmesan and serve immediately.

    French Mirepoix 

    To make this mirepoix recipe you’ll need two parts onion, one part carrot, and one part celery, plus olive oil, butter, or lard.

    1. Prepare your vegetables. Trim the root ends and tips from the vegetables. Rinse and scrub the carrots and celery. Dry well.
    2. Chop your vegetables. The size you choose to chop your onions, carrots, and celery will vary depending on the recipe being prepared. However, as a general guideline: for sautéed recipes, chop small (¼-inch to ½-inch), for soups and stews, medium size (½-inch to 1-inch), and for stock, broth, or blended soups, larger size (1-2 inches).
    3. Cook vegetables over medium-low heat. Add the olive oil to a large skillet set over medium-low heat. Add the onions, carrots, and celery, mixing well to coat. Cook, stirring often, for 10-12 minutes, or until softened and onions are translucent. Adjust heat to prevent vegetables from browning.

    You can use mirepoix in lots of different recipes! Usually it forms the base of soups, stews, sauces, braises, and casseroles.

    SPRING SEASON RENEWAL INFORMATION

    We’re gearing up for our Spring season, Wednesday, April 5th – Saturday, July 1st.  Want to renew but not sure how? We’ve made it easy: On March 26, all CSA Memberships will automatically renew and charge to your card on file. If you decide not to renew, no problem! Please opt out by emailing us before March 26. For more information, visit our website frogsongorganics.com. Thank you for supporting our farm and organic farmers!

  • CSA 2023 – Winter Week 4

    We are providing the following abundance from our farm and our partner growers in this week’s share:

    • Galangal Ginger
    • Mustard Greens
    • Spinach
    • Bonita Sweet Potatoes
    • Scallions – LPF or FSO
    • Cilantro – WF
    • Celery – WF
    • Jalapenos – WF
    • Red Leaf Lettuce – WF
    • Cherry tomatoes – LPF or Slicer Tomatoes – WF

    Veggie Fritters – Food 52

    A great way to use up veggies in the fridge! I used 1 carrot, 1 sweet potato, 1 zucchini, 2 scallions and half a bunch of mustard greens. I used coconut oil for frying, finding they needed more than two minutes per side. I added chopped scallion and parsley to the sour cream for the dip.

    Ingredients

    • 1/2 pound vegetables, such as carrots, zucchini, squash, broccoli, sweet potatoes, and/or potatoes, peeled if the skin is tough, shredded
    • 2 stems or 2 handfuls of greens, such as kale, Swiss chard, spinach, beet greens, and/or collards, chopped
    • 1/2 small onion, 2 scallions, or 1 shallot, finely chopped
    • 1/2 teaspoon baking powder
    • 1/4 to 1/3 cups all-purpose flour
    • 1 large egg, beaten to blend
    • Olive oil or vegetable oil, for frying
    • Greek yogurt, plain yogurt, or sour cream, for serving

    Instructions

    1. If you’re using a wet vegetable like zucchini or squash, you’ll want to squeeze out the liquid. Wrap the shredded vegetable in cheesecloth or clean kitchen towel and wring it out.
    2. In a large bowl, combine the vegetables, greens, onion, salt, and baking powder. Stir in ¼ cup of the flour and mix until the flour is well incorporated into vegetables. Add the egg and mix to combine. If the mixture feels too wet, add more flour, 1 tablespoon at a time.
    3. In a heavy skillet over medium-high heat, warm 1 tablespoon of the oil. Drop in 2 to 3 tablespoons of fritter batter and push down gently with a spatula. Fry until golden brown on one side, about 2 minutes. Flip and brown on the remaining side. Repeat with the remaining batter, adding more oil if needed. Serve the fritters with the yogurt alongside.

    Apple, Celery, Sweet Potato Soup – Food for People

    Ingredients

    • 1 tablespoon olive oil
    • 2 cups onions or leeks (sliced)
    • 4 cups celery (chopped)
    • 2 1⁄2 cups sweet potato (peeled and chopped)
    • 2 cups apples (peeled and chopped)
    • 1⁄4 teaspoon salt
    • 2 cups vegetable stock (or broth)
    • 2 cups water
    • 1 teaspoon thyme
    • 1⁄4 teaspoon nutmeg
    • 1⁄2 teaspoon cinnamon
    • 1 tablespoon lemon juice

    Instructions

    1. Combine oil, water, onions (or leeks), celery, sweet potato, apple and salt in soup pot.
    2. Cook covered over medium heat for 10 minutes.
    3. Add stock, water, thyme, nutmeg, and cinnamon and bring to a boil
    4. Lower heat and simmer 15 minutes until vegetables are tender.
    5. Puree soup until smooth (in batches in a blender or with an immersion blender), then stir in lemon juice and serve.

    Galangal Paste – Singaporean and Malaysian Recipes

    Make galangal paste for all your South East Asian recipes. Will keep in the fridge for 2 weeks and can also be frozen.

    Ingredients

    • 200 g (7oz) fresh galangal root unskinned weight (appx 1 individual CSA portion)
    • 125 ml (1/2 cup) water or vegetable oil (you might need less)
    • 2 Tbsp vegetable oil to top the jar

    Instructions

    • Cut off the tough outer layer of the galangal and discard.
    • Slice the galangal into thin rounds.
    • Place in the chopper and add water.
    • Chop until you get a smooth paste.
    • Transfer to your clean jar and top with a 1cm layer of oil (about ½ an inch). This will discourage bacterial growth and prolong the life of your paste for up to two weeks.You can also freeze your galangal paste in an ice cube tray. Use the frozen galangal as needed, can be used from frozen. An ice cube size is usually perfect for most recipes.

    Galangal Marinade – Food Network – from Galangal Chicken Banh Mi Recipe

    Ingredients

    • 2 large cloves garlic, peeled
    • 1 bunch fresh cilantro, coarsely chopped (about 1 cup)
    • One 1 1/2-inch piece fresh galangal, thinly sliced
    • 1/3 cup neutral oil, such as canola, plus more for searing
    • 1 tablespoon fish sauce
    • 1 tablespoon ground coriander
    • 1 1/2 teaspoons sugar
    • 1 teaspoon ground black pepper

    Instructions

    Combine the garlic, cilantro and galangal in a mortar. Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, cilantro, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.

    Roasted Jalapeno and Cilantro Hummus – The Curious Chickpea

    Ingredients

    • 4 jalapeños, more or less to taste and extra for garnish
    • 30oz canned chickpeas*, or 3 cups cooked (leave in the liquid)
    • 3-4 cloves garlic, peeled
    • 3/4 cup chickpea cooking liquid or cold water
    • 1 cup tahini
    • 1/4 cup freshly squeezed lemon juice, more to taste and to serve
    • 1/4 cup packed cilantro, leaves and stems chopped
    • 1/2 – 1 1/2 tsp salt, to taste
    • extra virgin olive oil

    Instructions

    1. Roast the jalapeños either under the broiler or over a gas flame until the skin has blackened and cracking and the pepper is softened. Place in a heat safe bowl and cover to let steam loosen the skins as they peppers cool. Once cool enough to handle, remove the stem and seeds and chop the peppers.
    2. Add the chickpeas and their liquid to a microwave safe bowl along with the peeled garlic. Microwave on high for 5 minutes. Alternatively add the canned chickpeas to a pot with the garlic and bring to a simmer for about 5 minutes.
    3. Pour 3/4 cup chickpea liquid (or cold water) into a food processor. Add the tahini, garlic, lemon juice, 2-3 of the roasted jalapeños (you can add more to taste later), and 1/2 – 1 teaspoon of salt (less if using salted chickpeas, more if using no salt added chickpeas). Optional: add 2-4 tablespoons of extra virgin olive oil to make for an extra rich and creamy hummus.
    4. Process the tahini mixture until it makes a smooth, light, and creamy emulsion with a pourable consistency.
    5. Add the chickpeas and process a minimum of 3-5 minutes. Continue up to 10 minutes to make for a smoother hummus. Taste and add roasted jalapeño, salt, and lemon juice as desired.
    6. Refrigerate until cold to allow flavors to meld. To serve spread on a plate or shallow bowl and top with extra virgin olive oil and an assortment of: roasted jalapeño, fresh jalapeño, cilantro, red pepper flakes, and/or chickpeas.

     

  • CSA 2023 – Winter Week 2

    Our members will enjoy the following produce in their shares this week:

    • Green Baby Cabbage
    • Dill
    • Baby Lettuce
    • Snow Peas
    • Murasaki Sweet Potatoes
    • Carrots – LPF or Meacham Urban Farm
    • Celery – WF
    • Kale – NSOF

    Scrunched Cabbage Salad with Fried Almonds – NY Times Cooking

    Ingredients

    • ½head green cabbage, tough outer leaves discarded (about 1 pound)
    • Salt and black pepper
    • 2scallions, thinly sliced
    • ¼cup picked dill
    • 3tablespoons lemon juice (from 1 small lemon), or more to taste
    • 1small garlic clove, finely grated
    • ½teaspoon granulated sugar, or more to taste
    • 3tablespoons olive oil
    • ¼cup chopped raw almonds
    • 1tablespoon sesame seeds

    Instructions

    1. Cut cabbage half in half again through the core, then cut out and discard the core and any very tough ribs. Separate the leaves and tear or cut them into 2- or 3-inch pieces. In a large bowl, toss cabbage and 1 teaspoon salt with your hands until salt dissolves and cabbage begins to feel wet, about 2 minutes. Scrunch the leaves, firmly squeezing and massaging until they’re very tender and juicy, another 1 to 2 minutes. The leaves will appear glossy and slightly translucent. Pour out any liquid.
    2. Add scallions, dill, lemon juice, garlic, sugar, 2 tablespoons olive oil and freshly ground black pepper to taste; toss thoroughly to combine. Taste and adjust salt, pepper, lemon juice and sugar if you’d like, then transfer to a serving dish and set aside.
    3. Heat remaining 1 tablespoon olive oil in a medium skillet over medium. Add almonds and stir until light gold, about 2 minutes. Add sesame seeds and continue to stir until toasted, about 30 seconds. Season with a generous pinch of salt, spoon the mixture over the salad and serve.

    Japanese Sweet Potato Oven Fries with Wasabi Aioli – The Bojon Gourmet

    White sweet potatoes seasoned with sesame, nori, togarashi, and scallions make an addictive and easy-peasy snack. 

    Ingredients

    Fries:

    • 2 medium Japanese sweet potatoes (around 700 g), scrubbed and cut into 1/2-inch thick matchsticks
    • 3 tablespoons (45 g) sunflower oil (or other neutral vegetable oil)
    • 1 teaspoon brown sesame seeds
    • 1 teaspoon black sesame seeds
    • 3/8 teaspoon fine sea salt
    • a few pinches togarashi or cayenne powder (optional – for spiciness)
    • 3 nori crisps (such as Gimme brand, 2×3″ each), slivered
    • dark green part of 1-2 scallions, slivered

    Aioli:

    • 2 tablespoons (30 ml) good mayonnaise (such as Spectrum Olive Oil)
    • ½ teaspoon wasabi paste (more to taste)
    • squeeze lemon juice

    Instructions

    1. Position a rack in the upper third of the oven and preheat to 425ºF.
    2. Place the sweet potato matchsticks on a large, rimmed baking sheet and sprinkle with the oil, sesame seeds, and salt, tossing well to coat. Spread in a single layer and bake 10-15 minutes until golden on the bottom; they should release from the pan fairly easily using a thin metal spatula once they’ve developed some color. Flip the slices over and cook until golden all over, 5-10 more minutes. Sprinkle with a bit of togarashi if using (a little goes a long way!), and the slivered nori and scallion.
    3. Meanwhile, make the aioli by stirring together the mayonnaise, wasabi, and lemon juice, adding more wasabi to taste if you like.
    4. Serve the fries hot with the aioli for dipping.

    Sausage Potato Soup with Kale – The Recipe Rebel

    This Sausage Potato Soup with Kale is comforting and made with incredibly flavorful smoked sausage. Make it on the stove or in the slow cooker!

    Ingredients

    • 1 tablespoon canola oil
    • 1 medium onion finely diced
    • 2 large carrots peeled and finely diced
    • 1 rib celery sliced
    • 2 smoked sausages halved lengthwise and sliced
    • 1 teaspoon minced garlic
    • 1 teaspoon salt
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon black pepper
    • 4 cups low sodium chicken broth
    • 1½ lbs potatoes about 6 medium, peeled and diced
    • 2 cups finely chopped kale
    • ¼-½ cup cream (optional)
    • freshly grated Parmesan cheese

    Instructions

    1. Heat a medum skillet over medium-high heat. Add oil, onion, carrots. celery and sausages and cook until onions are softened and translucent.
    2. Add garlic, salt, thyme and pepper and cook for 1 minute.
    3. Add chicken broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium heat and cover. Simmer for 15-20 minutes, stirring often, until potatoes and carrots are tender.
    4. Stir in kale and cream and serve with Parmesan if desired.

    Roast cabbage wedges recipe – Good to Know

    Ingredients

    • 1 small winter green cabbage, cut into 8 wedges, core trimmed
    • 4-5 tbsp olive oil
    • 1 tbsp caraway, or cumin, seeds
    • Salt and freshly ground black pepper
    • 1 large lemon, cut into 4 wedges

    Instructions

    1. Set the oven to 220°C/425°F/Gas Mark 7. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
    2. Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.