Juanita Barrientos, Pure Epicurean Genius
That’s my husband’s description upon tasting the so-good-he-couldn’t-stop-eating-them leftover bits he was fortunate enough to enjoy courtesy of the Home Grown Farm Cooking Class at Gourmet Gallery. If you have not attended a class yet, I highly encourage you to do so! Each one offers you the opportunity to meet some of your fellow CSA members, pick up a few tips and tricks for working with the produce, learn a little bit about why you should be eating the vegetables in the first place, and enjoy some of Chef Juanita’s fabulous cooking. Be sure to come hungry, I assure you that you will not leave that way! We have classes coming in both November and December and they tend to fill up quickly so be sure to add it to your Home Grown Farm shopping cart once you see that it’s available.
As promised, all of the recipes from the class appear below along with some of Catherine Bauer’s lovely photos so that we at home know what we’re striving for.
It is a cool and slightly dreary perfectly fall day here making it an ideal time to whip up some of these, as my husband declared, “brilliant” recipes.
Whether you try these recipes at home or merely drool over the pictures, may the week ahead be full of cool weather and warm meals!
NOTE: All recipes courtesy of Juanita Barriento’s, Executive Chef & Owner of Crav.
Shaved Kholrabi & Apple Salad with Sheep’s Milk Cheese
Serves 2 large salads or 4 small salads
2 T extra virgin olive oil
1 T fresh lemon juice
1 T white balsamic vinegar
pinch of salt and pepper
6 cups loosely packed bite-size greens (kale, lettuce varieties, bok choy, etc.)
1 medium kohlrabi
1 medium apple (any kind you like)
2 oz aged sheep’s milk cheese
Place the dressing ingredients in a small jar and shake to combine.
Add all the salad ingredients to a medium salad bowl. Drizzle with dressing, gently toss and serve immediately.
Zuppa di Ribollita with Fresh Black-Eyed Peas
4 cloves garlic
2 carrots, diced
a pinch of chili flake
10 or so fresh sage leaves
a handful of parsley
2 medium zucchini
10 ½ oz din kale or any other type is also fine
1 cup of black-eyed peas (when in season), if not in season, add cannelloni or garbanzo beans
about 4 cups of vegetable broth
salt and black pepper, to taste
4 slices wholegrain sourdough bread, cubed
a piece of sheep’s milk cheese
Heat oil in a small soup pot. Add onions, garlic, chili flake, carrots, and sage leaves and cook over low heat for 20 minutes until softened but not browned. Add parsley, tomato, and zucchini and cook for a couple minutes. Add beans and cover with vegetable broth. Bring to a light boil and let simmer for 20-25 minutes. Add the kale in the last 10 minutes of cooking. Season to taste. The soup should be the consistency of a thick stew with a little broth. Serve in bowls and arrange bread cubes, shaved cheese, and a drizzle of olive oil.
Holiday Stuffed Pumpkins
2 cups wholegrain rice (I used wild rice and short grain brown rice)
½ cup lentils (preferably black caviar lentils) – you may omit these if you don’t have them
2 small to medium seasonal pumpkins
2 T cold-pressed coconut oil (reserve 1 T for rubbing the insides of pumpkins)
2 large onions
2 handfuls of cremini mushrooms, coarsely chopped
1 bunch (6-8 leaves) kale
⅔ cups toasted walnuts (or your favorite nut)
5 sprigs of mint
2 sprigs of thyme
3 T golden raisins (or dried fruit of your liking)
½ t ground cinnamon
5 oz feta cheese or sheep’s milk cheese
Rinse and drain the rice. Place in a saucepan with water and bring to boil. Reduce heat and cover with lid. Simmer gently for about 40 minutes until tender. Follow the measurement of rice to water according to package. You may also use a rice cooker if you have one.
Meanwhile, prepare pumpkins. Cut a lid out of the top of each one, then scoop out the seeds and discard or SAVE THEM for toasted pumpkins seeds! Rub the insides with coconut oil, salt, and pepper.
Preheat the oven to 400. Heat 1 T. of oil in a large skillet and fry onions, mushrooms, and kale over medium heat until soft and cooked but not brown. Remove from heat and add nuts, mint, thyme, raisins, and cinnamon and stir well. Add the cook rice and crumbled feta and toss to combine. Spoon the stuffing into the greased pumpkins, put the lids back on and bake for 30-40 minutes or until the skin is browned and bubbly. Check with a fork or knife to see of the pumpkin flesh is soft. Then set your oven to broil, remove lids, and broil them for 5 minutes, watching them carefully! Serve hot. Leftovers can be stored for 3-5 days.
A light drizzle of good balsamic is also delicious!
Berry Tart with Almond Oat Crust
1 cup rolled oats
½ cup almond flour
2 T arrowroot starch
pinch of sea salt
½ t vanilla extract
3 T cold-pressed coconut oil, softened but not runny
2 T raw honey or pure maple
2 ½ cups fresh berries (if using frozen berries, thaw and drain excess liquid) – raspberries, blueberries, blackberries, even grapes would be delicious!
2 T raw honey
finely grated lemon zest and juice of half a lemon, about 1 T lemon juice
2 T mint leaves, finely chopped
Yogurt of your choice or ice cream
More honey for drizzling
Preheat oven to 350. Combine the oats, almond flout, arrowroot starch, sea salt in a bowl. Add vanilla, coconut oil, and honey. With you hands, work the dry ingredients into the softened oil and honey until the mixture forms a dough. Gather it into a ball, wrap in plastic wrap, and chill for about 30 minutes.
Toss the berries with honey, lemon, zest, and mint in a bowl and set aside for a while to let flavors develop.
Press the dough evenly into an 8 inch tart pan. Trim the dough flush with the edge of the pan, or leave the edge uneven for a more rustic look. Prick the base with a fork and pre-bake for about 10 minutes. Remove from oven and let cook for 5 minutes. Add berries and spread evenly. Bake for about 35 minutes or until the crust is golden and the berry filling is bubbly and juicy. Remove from oven and let cook for a few minutes before serving. Serve warm with yogurt or ice cream, a small drizzle of raw honey, and another sprinkling of mint. Enjoy!