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Red Curry with Pumpkin or Butternut Squash

We love the balance of sweet and spicy in this seasonal curry. It’s a great recipe to start with if you’re looking to incorporate new spices into your dishes.

Red Curry with Pumpkin or Butternut Squash

Serves 6 -8

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Ingredients

CURRY

1 1/2 Tbsp coconut oil or avocado oil

1 shallot, minced

2 Tbsp minced fresh ginger

2 Tbsp minced garlic

1 small jalapeno pepper, stem + seeds removed, thinly sliced

1 red bell pepper, thinly sliced lengthwise

3 Tbsp red Thai curry paste

3 1/2 cups peeled and cubed pumpkin or butternut squash

2 14-ounce cans light coconut milk

2 Tbsp brown sugar

1 tsp ground turmeric

Healthy pinch sea salt

1 Tbsp coconut aminos or soy sauce

1 cup chopped, fresh broccoli

2 Tbsp lemon juice

2/3 cup roasted cashews or peanuts

 

FOR SERVING optional:  Fresh basil or cilantro, Lemon juice & Jasmine rice, Brown rice, Quinoa, or Cauliflower Rice

 

Instructions

  1. Heat a large pot over medium heat. Once hot, add oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
  2. Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin/butternut squash and stir. Cook for 2 minutes more.
  3. Add coconut milk, sugar, turmeric, sea salt, and coconut aminos/soy sauce and stir. Bring to a simmer over medium heat.
  4. Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
  5. Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
  6. At this time, also taste and adjust the flavor of the sauce/broth as needed. Don’t be shy with seasonings – this curry should be very flavorful.
  7. Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
  8. Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
  9. Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.
  10. Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.
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Late Summer Vegetable Soup with Peppery Croutons

Summer is the longest season in Central Texas. Lucky for us, that means we can still find some of summer’s vegetable bounty at our local farmers market in October.

This soup is a great way to make the most out of your late summer vegetables. Feel free to add in some diced tomatoes, leafy greens or your favorite protein.

Late Summer Vegetable Soup with Peppery Croutons  

8 Servings

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3 tablespoons extra virgin olive oil

2 shallots, thinly sliced

1/2 red bell pepper, diced

1 clove garlic, minced

1 carrot, diced

3 teaspoons fresh thyme

2 teaspoons fresh oregano

1 teaspoon Kosher salt

1 cup fresh green beans, cut into bite size pieces

1 zucchini, cut into bite size pieces

1 yellow squash, cut into bite size pieces

1 ear of fresh corn, kernels removed

6 cups vegetable or chicken broth

pinch of cayenne pepper

Freshly grated Parmesan cheese

 

Heat the oil in a 6 quart stockpot over medium heat. When the oil is hot, add the shallots, red bell pepper, garlic and carrot. Saute for 4 minutes. Next, add the herbs and season with salt. Finally, add in the green beans, zucchini, squash and corn. Cook for 3 or 4 minutes. Season again with salt and a pinch of cayenne. Finally, add in the broth. Bring to a simmer for 5 minutes and serve with peppery croutons and Parmesan cheese.

 

Croutons

1/4 cup (1/2 stick) butter

3 cups 1/2-inch cubes crust-less sourdough bread (about 8 ounces)

1/2 teaspoon kosher salt or sea salt

1 teaspoon coarsely cracked black pepper

 

Heat the butter in pan over medium heat until bubbly. Add the bread and cook until browned on all sides, about 6 minutes. Remove and immediately sprinkle with salt and pepper. Serve atop vegetable soup.

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Cooking with Seasonal Produce: Bok Choy

Whether the weather in Central Texas is indicating it or not, the Fall season is officially here. It’s the season when we start thinking about pumpkins and heartier holiday dishes like chili, apple pie, and pot roast. We always look forward to this time of year. Our culinary artist within comes alive with the anticipation of creating new recipes and dishes and sharing them with our friends and family.

Have you ever thought about why some dishes are more popular during the current season? Why do we always have pumpkin pie in the Fall or tomato salad in Summer? It is because of the seasonality of produce. Eating vegetables and fruits that are “in season” have so many benefits:

  • You get a broader variety of foods in your diet.
  • You save money (seasonal produce is less expensive).
  • You get the best tasting, healthiest food available because they are picked when ripe and travel a shorter distance to get to you, the customer.
  • You end up supporting local, more sustainable farmers ( Downtown Waco Farmers Market ).

How do we know what is really “in season” in our area? The local farmers market is a great resource! The produce offered by these local farmers is all seasonal. We make a point to go every week and see what is available, and even chat with the vendors to see what they will have in the following weeks. (Another great resource: Seasonal Food Guide )

Last week we picked up some fresh Bok Choy from The Home Grown Farm. This Chinese vegetable, which is a cross between romaine lettuce and cabbage, is very versatile. Serve it raw in salads, add it to soup, or just saute and serve as a side dish, which is what we did! What’s great about Bok Choy is you can use the whole vegetable. Talk about getting your money’s worth.

Sauteed Bok Choy

Serves 4

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½ cup water
1 ½ teaspoon tamari or soy sauce
2 teaspoons avocado or extra virgin olive oil
2 cloves garlic, chopped
1 tablespoon finely minced ginger
1 lb. bok choy
pinch of coarse sea salt
Sesame Seeds, optional for garnish

PREPARATION INSTRUCTIONS

  1. Whisk water and tamari in a small bowl and set aside.
  2. Heat the oil in a large nonstick pan over high heat.
  3. Add the garlic and ginger and cook just until they begin to sizzle, tilting the pan so the aromatics and the oil get a little bath, all in all just about 30 seconds.
  4. Immediately add the greens along with pinch of salt to the pan and stir to coat greens with garlic and ginger.
  5. Add the reserved soy sauce mixture and cook just until the greens begin to wilt, about 3 minutes. Serve immediately.

 

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Curried Butternut Squash Soup

We love the natural, creamy flavor and texture of this spectacular squash. With the addition of spices such as Madras Curry and Tandoori, the soup is light but bold in flavor. Try it and let us know what you think!

 

Creamy Curried Butternut Squash Soup

3 – 4 servings

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2 tablespoons butter

1 tablespoon Sandy Oaks Extra Virgin Olive Oil

1/2 cup sweet onion, diced

3 cups roasted butternut squash *recipe follows

2 cups vegetable broth

1 teaspoon Tandoori Spice Blend

1 Tablespoon Madras Curry

1/2 teaspoon salt

1/2 cup unsweetened coconut milk

Sriracha, optional

 

Heat butter and oil in a 4 quart stockpot. Add the onion and cook for 3-4 min, stirring occasionally. Add the squash, broth, spices and season with salt. Cook for 5 minutes. Carefully pour the soup into a blender or food processor and blend until smooth. (This can also be done with an immersion blender.) Pour the blended soup back into the stockpot. Add the coconut milk and reheat if necessary. Serve with optional Sriracha sauce.

 

*Roasted Butternut Squash:

1  2 -3 lb butternut squash

4 tablespoons olive oil or butter

2 teaspoons salt

1 teaspoon freshly ground black pepper

Pre heat the oven to 375 degrees F.

Peel the squash. Carefully cut it in half lengthwise and scoop out the seeds with a spoon. Cut the squash into 1” cubes and scatter them out onto a large USA Half Sheet Baking Pan. Pour the olive oil over the squash and toss to coat. Season with the salt and pepper and toss once more. Bake for 45 minutes or until the squash just begins to caramelize and turn brown on the edges.

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Summer Recipes from the Farmers Market

We shared some of our favorite Summer Recipes in a recent cooking demonstration at the Waco Downtown Farmers Market. We love being able to use many fresh fruits and veggies available at the market. Thank you to everyone who stopped by to visit and sample!

Summer Salad With Poached Egg

4 servings

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1 head butter lettuce ( Home Grown Farm)

1 ripe Summer tomato, sliced ( Various Vendors)

two medium Avocado, skin and pit removed & sliced

3 stalks Green onion, chopped (JBG Organic)

¼ lb crisp Bacon, chopped (Richardson Farms)

Roasted red sweet pepper

Beet micro greens (Kin Worthy Harvest)

 

Vinaigrette

1 Tablespoon fresh or 1 tsp dried Tarragon

¼ cup Sandy Oaks Extra virgin olive oil *

2 Tablespoon Champagne vinegar

2 Tablespoon Dijon mustard

2 – 4 Tablespoon Honey, optional (Richardson Farms, Round Rock Honey, C & J Farms)

1 teaspoon lemon zest or 2 teaspoons lemon juice

1 Tablespoon minced shallot (Lightsey Farms, JBG Organic, World Hunger Relief )

 

4 Farm fresh eggs ( Home Grown Farm, World Hunger Relief, Richardson Farms )

White vinegar

Salt and pepper

* Available in our SHOP

For the eggs, start heating a deep skillet or shallow pot with 1 inch deep water. Add 1 tsp salt and 1 tsp white vinegar. Heat the water until it barely bubbles, around 200 degrees Fahrenheit.

For salads I recommend using your best farmers market greens and tomatoes, but anything colorful you can find will work.

Chop your greens and vegetables while your water is heating and prepare your salad dressing.

Vinaigrette

Combine all ingredients together and whisk until incorporated.

 

In a large bowl, toss your vegetables with your dressing. Season with sea salt and freshly ground pepper to taste. Use tongs to plate your salad and get ready to prep your eggs.

Rinse your eggs and crack them one at a time into a small bowl or large serving spoon. Gently lower each egg into the warm water and release it into the pan (use a larger pan for batches greater than 2). Allow the egg to cook until the yolk has filmed over and the white is set, about 3-5 minutes.

Remove egg with a slotted spoon, drain off water and carefully place the egg on top of your salad. Garnish with pepper and serve immediately. Poached eggs go particularly nicely with sour toast (Artisan Oven).

Grilled Bruschetta with Havarti, Honey and Figs

Makes 32

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1 crusty baguette, sliced into ½” thick slices = 32 (Artisan Oven)

10 oz havarti cheese, cut into thin slices = 32 (Brazos Valley Cheeses)

8 ripe fresh figs, stemmed, quartered lengthwise (Lightsey Farms)

Honey (Richardson Farms, Round Rock Honey, C & J Farms)

Basil Microgreens (Kin Worthy Harvest)

Preheat grill to medium high heat. Brush both sides of bread with olive oil. Grill bread until grill marks appear on the first side, about 3 minutes. Turn bread slices over and place grilled side down on a piece of foil. Place 1 cheese slice atop each bread slice and close the grill until cheese melts, about 3 minutes. Transfer bread to a work surface and top each piece with a fig slice. Drizzle lightly with honey and sprinkle lightly with freshly ground black pepper. Transfer to a platter and serve. Garnish with Micro Greens

Option: top with the cheese and fig and then place under a broiler to “toast” the fig. Then drizzle with honey and sprinkle with fresh pepper. Garnish with Microgreens

 

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Farmers Market

The Waco Downtown Farmers Market offers FREE cooking demonstrations using farm fresh ingredients from their vendors. Enjoy these recipes from our demonstration on March 4th using many ingredients available early spring.

Waco Downtown Farmers Market Logo
Waco Downtown Farmers Market Saturdays 9 am – 1pm

Pumpkin Bread French Toast

  • half a loaf of pumpkin bread or zucchini bread, sliced thickly (about 6 pieces), The Wine Maker’s Pantry
  • 3 eggs, Various Vendors
  • ½ cup whole milk, Richardson Farms
  • a splash of Nielsen Massey vanilla **
  • Cinnamon honey syrup, recipe follows
  1. Whisk the eggs, milk, and vanilla together. Heat a nonstick or oiled skillet over medium high heat.
  2. Dip each piece of pumpkin bread in the mixture and soak for about 20 seconds. Let excess drip off, then transfer to the hot skillet and fry for a few minutes on each side (and repeat if needed) until both sides are golden brown and almost crispy (but the insides will still be soft).
  3. Serve with Cinnamon Honey Syrup.

Cinnamon Honey Syrup

  • 3⁄4 cup honey, Round Rock Honey
  • 1⁄2 cup butter
  • 1⁄2 teaspoon ground Ceylon cinnamon**

Heat all ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm.

Herbed Pecan Pesto:

  • 3 cups fresh basil leaves, Various Vendors
  • 1 1/2 cups pecans , Pecan Shop
  • 4 cloves garlic, Various Vendors
  • 1/2 cup shredded Parmesan cheese
  • 3/4 cup olive oil, Texas Hill Country Olive Oil
  • 1/2 teaspoon kosher salt 1 pinch ground black pepper to taste **

Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Bowl of Vegetable Soup and a slice of bread topped with Pesto
Farmers Market Soup

Farmer’s Market Italian Soup

  1. In a heavy bottom pot, heat 1 tbs olive oil over medium high heat. Add in the sausage and brown , about 5 minutes. Put the sausage aside on a plate.
  2. Add more oil, the carrots, celery, leeks and onions. Add in 2 tsp salt and 21 tsp pepper. Cook over medium heat, scraping up any brown bits from the sausage on the bottom of the pot, and stirring occasionally. Cook until the onions turn translucent, about 10 minutes.
  3. When the onions have turned translucent, and the vegetables have cooked through, add in the garlic and cook until fragrant, about 1 minute. Then add in the can of diced tomatoes, bone broth, sausage, and thyme. Cook over low heat, uncovered, for 20 minutes. Add in the spinach (or other leafy green).
  4. Add in pasta. Stir and continue cooking until pasta is cooked, 5 – 10 minutes depending on type of pasta.
  5. Taste to see if it needs more salt and pepper.
  6. Serve it topped with herbed pesto and warm bread.
  7. Will keep in an air tight container for 1 week in the fridge. Can be frozen for up to 6 months.

** Ingredients available at Gourmet Gallery