Wilted Kale with Sweet and Spicy Butternut Squash – Market Meals

Posted: October 5th, 2017 | Author: | Filed under: Main Course | Comments Off on Wilted Kale with Sweet and Spicy Butternut Squash – Market Meals

Final Weeks

By Summer Miller, author of New Prairie Kitchen

We are down to the final weeks of the Omaha Farmers Market, but that doesn’t mean the bounty it provides needs to end. There are many items at the Market that will last you well into winter and some you can stock up on and use until the Market reopens in the spring. This is also the final Market Meals blog for 2017. Thanks for joining me this season. I hope you’ve tried a few recipes, and taken the time to share a good meal with even better company.

Honey and Maple Syrup have a long shelf-life. Buy what you need to make it through winter and keep it in your pantry until the next market opens in the spring. Few things in life are better than waking up to see snow in the sky knowing you don’t need to leave the house because you have all the maple syrup you need to eat pancakes for days.

Eggs last longer than you think. Mother Earth News tested storage methods for eggs back in 1977. They tested 360 eggs in 10 different methods. Their tests revealed that eggs kept in a refrigerated, airtight container were still edible, and even tasted good seven months later. Seven months might be a little long for my comfort level, but keeping eggs for two months is perfectly reasonable. You can also freeze eggs  as a storage method, so don’t be afraid to stock up on them.

Protein Ask farmers at the market about buying a whole or half cow, pig or lamb. We have a small deep freeze we keep in our garage to store meat, bread and stock. Every fall I buy 12-15 whole chickens. I keep them in the freezer and use them as needed throughout the next 6-9 months. We also share a half cow with a family member, so that’s in there as well. I don’t eat as much pork, so I usually buy those in individual cuts. For our family of four, I buy shoulders, a couple of pork loins and some sausages. I also supplement our meals with specialty items like bison, or lamb. I generally have all of this packed into that deep freeze along with deer because my husband is a hunter. It seems like a lot of meat for a small family, but we have large extended families and I feed them often.

Bread I really enjoy good bread. When my children were babies I used to bake it. I was trapped at home for naptimes, and baking was a way to keep me busy and ward off the boredom that new mothering can sometimes impose. Now, I don’t bake as often, and I’m incredibly grateful for the fine bakers who show up with loaves of crusty goodness every weekend at the market. I generally purchase 6-10 loaves of various breads, and a few packages of pizza crust to keep on hand for those soup emergencies, and pizza night requirements.

Winter Squash can last anywhere from one to seven months after it’s been harvested. Acorn Squash has the shortest storage span of all the winter squash, butternut squash can last for six months so feel free to stock up on what you need for holiday dinners now. There is no reason to wait. Make sure you select blemish free squash, with unbroken or bruised skin. There may be large patch on the squash that looks a little rough. That is probably where it was resting on the ground. It should still be fine to store. If you’d like to read more about it check out this article HERE.


Wilted Kale with Sweet and Spicy Butternut Squash

Serves 6

Vinegar is wonderful way to brighten a dish. You want to find vinegar that is cloudy, which means it likely still has some of the “mother” in the bottle. It will give you a sweet acidity rather than the harsh bite of many commercial, and mass produced brands. It can make all the difference in the dish. Organic apple cider vinegar is usually your best bet.

 


INGREDIENTS

Prep time: 15 minutes.

Cook time: 25 minutes

  • 2 tablespoons brown sugar
  • 1/4 teaspoon cayenne pepper
  • pinch kosher salt
  • 2 tablespoons olive oil, plus more as needed
  • 1 lb of butternut squash, peeled
  • 2 bunches lacinato kale, stems removed, roughly torn  — about 2 dozen leaves
  • 2 large shallots thinly sliced
  • 6 garlic cloves, minced
  • 1 ½ tablespoons organic apple cider vinegar
  • Kosher salt to taste

 

INSTRUCTIONS

Combine brown sugar, cayenne pepper and a pinch of salt in a small bowl. Set aside.

Cut the neck of the squash from the bulb. Peel both sides. Cut the neck of the squash into ½ inch cubes. Slice the bulb inhalf, remove the seeds and cut into 1/4 inch thick slices.

Heat oil in a 10 or 12-inch skillet over medium high heat. Add the cubed squash in a single layer, stir to coat. Leave untouched for about 4 to 5 minutes, until bottom side of squash is a deep brown color.

Add 2/3 of the sugar mixture. Stir to coat. After about 1 minute, the sugar should begin to caramelize. Reduce heat to medium and let the squash cook through, about 10 more minutes. You want the squash to be firm tender, so it doesn’t fall apart when added to the kale. Remove with a slotted spoon to a plate. Repeat until all the squash (both sliced and cubed is cooked through.)

Add shallots. Cook for about 2 minutes. Add garlic. Cook for another minute or so. Add torn kale, and apple cider vinegar. Stir to coat the kale in vinegar, shallots and garlic, until wilted, and vinegar has evaporated. Add the cubed squash back to the pan stir to combine and warmed through. Transfer to serving dish. Warm the squash slices through, place across the top of the kale mixture. Finish with a sprinkle of kosher salt and serve.


Love this Market Meal? Tell us about it on Social Media! Tag the Omaha Farmers Market on Facebook and Instagram, tag scaldedmilk_ on Instagram and tag New Prairie Kitchen on Facebook.

Check out Summer’s website!

Make sure to use #OmahaMarketMeals!

Roasted Sweet Potato Salad – Whole Foods Market Recipe

Posted: September 15th, 2017 | Author: | Filed under: Appetizers | Comments Off on Roasted Sweet Potato Salad – Whole Foods Market Recipe

INGREDIENTS:

  • 2 small sweet potatoes, diced
  • 1/2 red onion, thinly sliced
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon, divided
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 2 tablespoons finely chopped fresh chives
  • 4 cups baby arugula
  • 3 medium radishes, sliced paper thin

 

METHOD:

Preheat the oven to 400°F. In a medium bowl, toss together sweet potatoes, onion, pepper and 1/4 teaspoon of the cinnamon. Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.

Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together arugula and radishes in another medium bowl. To serve, arrange arugula mixture on plates. Toss sweet potatoes in balsamic mixture and spoon over arugula.

NUTRITIONAL INFO:

Per Serving: 160 calories (0 from fat), 85mg sodium, 39g carbohydrates, (5 g dietary fiber, 23gsugar), 3g protein.

SPECIAL DIETS:

Dairy Free, Gluten Free, High Fiber, Low Sodium, Vegetarian

Classic Butternut Squash Soup – Whole Foods Market Recipe

Posted: September 15th, 2017 | Author: | Filed under: Main Course | Comments Off on Classic Butternut Squash Soup – Whole Foods Market Recipe

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 4 cups cubed butternut squash, fresh or frozen
  • 1/2 teaspoon chopped fresh thyme
  • 4 cups low-sodium chicken broth
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper

 

METHOD:

Heat oil in a large soup pot over medium heat. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.

THREE TWISTS:

Apple, Gorgonzola and Almond Butternut Soup
Stir 1 cup unsweetened applesauce into the puréed soup. Garnish each serving with crumbled Gorgonzola cheese, toasted almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme.

Thai-style Butternut Soup
Stir a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Add 1/2 cup coconut milk with broth. Purée soup and garnish each serving with toasted coconut flakes and chopped fresh cilantro.

Southwestern-style Butternut Soup
Add a tablespoon chopped chipotles in adobo sauce to carrot, celery and onion mixture. Garnish soup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro.

NUTRITIONAL INFO:

Per Serving: 140 calories (50 from fat), 6g total fat, 1g saturated fat, 280mg sodium, 20gcarbohydrates, (5 g dietary fiber, 4g sugar), 6g protein.

SPECIAL DIETS:

Dairy Free, High Fiber, Sugar Conscious

Hot Spiced Apples – Market Meals

Posted: September 14th, 2017 | Author: | Filed under: Dessert | Comments Off on Hot Spiced Apples – Market Meals

Hot Spiced Apples

By Summer Miller, author of New Prairie Kitchen

The sky was yellow — a combination of haze from wildfires and the glow of the sun. My husband and I debated opening the windows in our home. We often debate these things. It’s part of marriage. The mundane daily details of whether the house is too hot or too cool. These become matters of great importance when you share your life with someone. We opened the windows. The air was cool, and a light breeze blew across a field of golden rod. We stopped trying to tame that field years ago, and it’s become my favorite place.

There is value in learning to let things go, and to let them become what they will be. When we first bought our home and the land that came with it my husband spent hours mowing it. Then we visited a bison rancher named Dave who stopped mowing the Kentucky Blue Grass around his lawn that summer. He didn’t have the time so he let it go. It grew long and flopped over. I thought it was beautiful. We came home and stopped mowing most of the acreage. I wondered what would become of it. How wild would it get? Would the grass just grow long and flop over? Would something native grow in its place? Would I see more pheasant or possibly the imprint of a deer who had bed down for the night?

At first we just looked like bad neighbors. The grass was long and unruly. I loved it even more. The seed heads shot up and dried. In the winter ice formed on the long stalks creating small cylinders my children used as straws for the five seconds they lasted. The weeds grew. I didn’t see a pheasant. Then seemingly out of nowhere our state flower arrived. First, just a little patch – an oasis of gold in a sea of green and brown grass. Then the milkweed arrived. I had hoped to be a stop for a monarch or two, but nothing yet. At least not that I’ve noticed. Now the field is mostly filled with the yellow, towering plums of goldenrod and it’s stunning. Beautiful things come from letting go, but it takes time.

Fall is approaching, which means the apples trees at the bottom of the goldenrod field are ready. I’m not easily contained so I spend as much time outside for as long as I can. I sit in the black rocking chairs on our front porch wrapped in blankets, sipping tea and eating hot spiced apples well past the time reasonable people relent to the changing of seasons.


Hot Spiced Apples

Serves 2 to 4

This apple dish can be made fresh the morning you want to eat it, or doubled and reheated as needed for breakfast throughout the week.

 

 

 


INGREDIENTS

4 apples, peeled, cored and thinly sliced

1 cup frozen cherries, sweet or tart, it’s up to you

¼ cup apple cider or juice or water

1 tablespoon honey

1 ½ teaspoons almond extract

1 teaspoon cinnamon

pinch of kosher salt

INSTRUCTIONS

Combine everything in a medium sauce pot. Cook over medium heat for 15 minutes until apples are soft, but still hold their shape, stirring occasionally. Spoon what you want to eat into a serving a bowl. Most of the time I eat the apples on their own without any accompaniments, but they are also delicious with a dollop of yogurt, some toasted almonds or sprinkled with a bit of granola. Breakfast is served.

Transfer leftovers into a jar to cool. Store in an airtight container in your fridge for up to a week. Spoon over ice cream or stir into your morning oatmeal. Reheat as needed.


Love this Market Meal? Tell us about it on Social Media! Tag the Omaha Farmers Market on Facebook and Instagram, tag scaldedmilk_ on Instagram and tag New Prairie Kitchen on Facebook.

Check out Summer’s website!

Make sure to use #OmahaMarketMeals!

10 Minute Pasta Sauce with Homemade Noodles – Market Meals

Posted: August 31st, 2017 | Author: | Filed under: Main Course | Comments Off on 10 Minute Pasta Sauce with Homemade Noodles – Market Meals

Daybreak

By Summer Miller, author of New Prairie Kitchen

I scoop a pile of all-purpose flour into the shape of a small, soft, moveable mountain. The front fingers of my left hand curve gently inward making a loose fist that I dip into the center of my creation. I push the walls of flour further outward in a slow circular motion to make a crater or a nest depending on how you look at it. Outside the birds are chirping. The sun spills in across the worn and scratched surface of my countertop. Eight or so eggs in hues of soft blue, green and umber from my neighbor’s chickens sit in front of me, a bottle of olive oil to the side. I pick up a blue egg, crack its shell on the counter and split it open. Its contents fall inside the crater. I follow suit with three more before tossing the white of the fifth egg, and plopping the yolk in with the others. Add the salt, and the oil, and the base of dinner for at least two nights sits before me.

Today, these ingredients will become pasta. Vary the amounts, add some sugar, and a stand mixer and the raw ingredients transform into cake. Today, I am a mother of two school aged children working alone in a quite house. Not long ago, I was a mother of children in diapers, trying to keep them out of the flour and the Tupperware drawer. Here in the quite of my kitchen, eggs, oil, and flour will become pasta dough, rolled out with the same rolling pin that has made endless cutout cookies at Christmas and tenderized the flesh of countless chickens.

This weekend we celebrate Labor and the end of summer. It marks a transition in how we will spend our afternoons as the nights grow longer and the days cooler. Soon we will hear about pumpkin spice everything, and the grocery store aisles will be stocked from floor to ceiling with Halloween candy, even though fall has yet to arrive and Halloween is still two months away. I will not be hurried or rushed, so I make dough, and daydream about transformations. Dough must rest or rise there is no escaping the time needed to develop gluten and structure. Like people, it takes time to grow a backbone or become elastic. One is not exclusive of the other.

I, along with thousands of others, traveled to the center of Nebraska to see the total solar eclipse. I took the kids out of school.My sensible and reserved husband, wasn’t as excited as I was so he stayed in Omaha. I packed my children, whose faces were still puffy with sleep, into my dusty Toyota and followed my brother’s car, two parts of caravan of friends and family. We drove for two hours down country roads until we found a spot near a lake where we set our picnic blankets and sandwiches alongside other eclipse pilgrims. We waited, and watched as the sun became an orange sliver. It was interesting, and beautiful, but not overly impressive. Then we stood in the shadow of the moon, a silver ring glowed around it, and the entire world as we saw it transformed into a living Maxfield Parrish painting. We were awestruck.

My brother yelled, “Lets run up the hill!” Though we are both in our 40s, we ran like children to the top, clomping through the dried remains of prairie grasses and rosehips. His wife and my children ran with us. The moon covered the sun, and a cacophony of sounds emitted from one hill top to the next. We applauded. We laughed joyfully. We were bathed in midday darkness, then soft light. We had a shared collective experience of beauty. These shared experiences are more important than I have given them credit. We build on them socially, they provide structure. They create our backbone and elasticity. Without them we are just random bits of cells floating around bumping into each other but incapable of connecting, incapable of building. We exist as mere fragments of what could be a much deeper, broader and complete existence.

I can’t comprehend the vast natural wonders in the world any easier than I can compartmentalize its villains or heroes. I have been both in my lifetime, and so have you. The wonder I have with every human connection, and the loss I feel when it’s absent live in the valley between two hills and the grade is steep when climbing either side. I am as easily exhausted as I am exhilarated. I am weakened and strengthened by the same experience.

I watch time pass on the faces of my children. It stretches through them and jolts me into a state of awareness. How sudden and sneaky time evaporates, and pushes us like water through a valley into a new stage of our lives. One moment, my children thought the color of the sun was lelow, then out of nowhere it was yellow. On a hillside in Nebraska, the sun was there, then it was gone. It was flour and eggs, then dinner. The garden was bare and seedless, then it bore fruit, and I think to myself, “Yes, the summer was here. It is going now. Catch a moment of it. See it fleeing out the back door.”

I knead the dough, pushing the heel of my palm into it, and folding it over, again, and again. I’m not too gentle, but then again transformations rarely are.


10 Minute Pasta Sauce with Homemade Noodles

Serves 4

I developed this recipe when my son was four months old. He wasn’t sleeping through the night and we were both fussy. I missed good, healthy food, so I came up with this quick, fresh dish. The sauce comes together in just a few minutes. I will freely admit to buying noodles at the store when he was an infant. He’s older now, so I make noodles from scratch. If you’re short on time, buy pre-made noodles, but if you have the time the flavor and texture of homemade noodles are worth the extra effort.

 

 

 


FOR THE SAUCE – TAKES 10 MINUTES:

INGREDIENTS

6 oz of fresh or store bought wide-noodle pasta

2 large handfuls of cherry or grape tomatoes, halved

4 garlic cloves, minced

2 tablespoons capers, drained

10 fresh basil leaves, rolled up and sliced into thin ribbons

Zest from 1/2 lemon

5 tablespoons olive oil

¼ teaspoon of salt, plus more to taste

4 turns of freshly ground pepper, plus more to taste

Juice from 1/2 a small lemon

Freshly grated parmesan cheese, however much makes you happy

INSTRUCTIONS

Start a large pot of boiling water. Season with a good amount of salt and olive oil.

While the water is coming to a boil, combine everything except lemon juice in a bowl large enough to eventually accommodate the noodles. Give it a quick toss and set aside.

Once the water comes to a boil add 6 oz of fresh pasta and cook for about 2 minutes. Toss genly with a fork a time or two so it doesn’t stick together. If using store bought pasta, cook to package instructions.

Once pasta is finished drain and put noodles into the bowl with the sauce. Squeeze lemon juice on top. Toss until everything is well coated.

Top with parmesan cheese, and serve.


FOR THE HOMEMADE PASTA:

20 min. prep time | 1 hour resting time | 30 minutes to roll dough and cut noodles | 1 hour dry time (optional)

 

 

 

 

INGREDIENTS

2 ¾ cups all purpose flour + more for dusting and rolling

4 whole eggs

1 egg yolk

3 teaspoons olive oil

½ teaspoon salt

SPECIAL EQUIPMENT

Rolling pin or pasta roller

Bench scraper or sharp knife

INSTRUCTIONS

Heap flour into a pile on the countertop. Create a well in the center. You want the flour to resemble a volcano. Place the eggs, yolk, olive oil and salt into the well. Working from the inside of the well out, use a fork to slowly make a stirring motion from the center of the well, breaking the yolks and pulling in bits of flour as you go.  Do this until you gradually combine the wet and dry ingredients until the dough somewhat comes together. Use your hands or a bench scraper to continue to bring the dough together. Form it into a ball, dust a clean part of the counter with flour and knead for 10 minutes. If the dough is sticky add more flour a little bit at a time. You should have a soft, elastic dough. Wrap the dough with plastic wrap and let it rest on your counter for an hour.

When it has finished resting. Shape it into a fat log, and cut it into 5 or 6 sections. Leave one section out and rewrap the others. On a well-floured surface, roll out the dough into a long strip, that is just about paper thin. I use the rolling pin to lift the dough up, re-dust the counter and flip it over with each pass. When you’re finished, you should have a long piece of dough that is 3 to 4 inches wide and a yardstick long. Dust the strip of dough with flour.  Starting with the short end loosely fold it over itself a stack. Then cut the stack into 1-inch wide strips. Repeat the process with the rest of the dough. Unroll the individual noodles and stretch them across your dining room table or kitchen island. Let dry for about 45 minutes to 1-hour. The noodles will still be pliable, but should be dry enough that you can create little nests without compressing the noodle. If saving for later, place the noodle nests on a well-floured baking sheet, then place in the freezer. Once frozen, transfer the nests to a plastic bag. If you are really pressed for time, you can pile them into the little nests on a well-floured baking sheet, without first drying them. It will still work, but some of your noodles might be compressed.

Bring a pot of salted water to a boil, add a tablespoon of olive oil to the water, and fresh or frozen pasta. If fresh it should only take about 2 minutes to cook. If frozen, it should only take about 3 minutes. Drain the water, and use noodles with the 10-minute pasta sauce.


Love this Market Meal? Tell us about it on Social Media! Tag the Omaha Farmers Market on Facebook and Instagram, tag scaldedmilk_ on Instagram and tag New Prairie Kitchen on Facebook.

Check out Summer’s website!

Make sure to use #OmahaMarketMeals!

Market Meals – Beet Sandwich

Posted: August 17th, 2017 | Author: | Filed under: Main Course | Comments Off on Market Meals – Beet Sandwich

Small Decisions with Big Returns

By Summer Miller, author of New Prairie Kitchen

I woke to find the air misty and damp. It was early March and the sun had yet to rise. I stayed in bed for a minute as blue light settled on the surface of my nightstand, and across a stack of unread books.

“Gear,” I thought, “What do I own that constitutes gear? It’s too late to find hiking poles anyway, and who knows if I’m even up for this. Climb muddy hills with strangers? Why not! I’m sure they are all 20-years-old and fit enough to scale a mountain wall. I’ll fit right in!”

I took a deep breath to release my pessimism, and assess my 38-year-old body still soft from birthing a baby four years earlier. I wondered if I could handle a rainy, hilly, 8-mile hike. I wondered what business I had trying.

My back has fallen down on the job. It has chosen not to support the structure of my body, which means I cannot engage in high-impact activities. I watch my children bounce on trampolines from the sidelines, and wave them goodbye as their little feet crunch the gravel road on family runs with my husband. On this morning, however, I was going to try something new. Something outside walking the lowest speed of a treadmill, and engage with the world in a way that made sense to me. I was afraid I would fail, and it would be solid proof that I would never regain the health and athleticism I once knew. It was time to confront fear with action, however, and if I slid down a muddy ravine or reinjured my back, then so be it.

I put on the only hiking “gear” I owned — a pair of jeans, some old tennis shoes, and my winter coat, which was much too warm for the day, but it was my only waterproof jacket. Just shy of an hour later, I arrived at Fontenelle Forest in Bellevue, Nebraska.

A smiling, 20-something, refreshed looking, natural beauty goddess, fit enough to scale a mountain wall greeted me.

“Are you here for the Outsiders Hike?”

“Yes,” I said as she gave the person at the front desk a ticket.

“We are going to wait here for about 10 more minutes to make sure we have the whole group then we’ll head out.”

The hikers stood in an awkward and misshapen circle, smiling and casually avoiding eye contact. I found another poor soul who had to pile on winter clothing to keep dry. In his case, it was a ski suit complete with poles.

“Ok,” I thought, “I’m not the only newbie here.” It was comforting and maybe he felt the same way when he saw me.

It took a bit of courage for me to get up that morning, but I knew instantly I’d made the right decision to put my frumpy body in frumpy clothes and meet those people in that place. I wasn’t trying to break a world record. I was trying to break a habit. I had walled myself up and surrounded myself with comfortable things, people and experiences. I was trying to remember what I was like and who I was when I challenged my body and took risks.

In the big scheme of things, it was a small moment, but those unsung decisions have a way of changing our lives. I honestly don’t know why I signed up for that hike. I just know I was absent mindedly scrolling through Facebook when the event popped up, and I hit yes, I will attend.

One hike 2 years ago has led to exploring fifteen different parks, and recreational trails in Iowa, Nebraska and South Dakota. It has been the motivation for family camping trips, mom and kids camping trips, and one cherished weekend with some close girlfriends. I have found something to challenge me personally, serve as quiet meditation or some much needed quality time with people I love, and it’s all thanks to the day, I woke up and put on a winter coat in March.


 

Beet Sandwich – Makes 4 sandwiches

Orange and beets are a classic combination, but they aren’t in season and I wanted this sandwich to use a recipe I already shared with you, Peach Basil Jam (Click HERE for recipe), in a new way. Of course, if  you don’t want to make peach basil jam from scratch you can buy peach jam or apricot jam and add basil leaves to it. It’s cheating, but not everyone is into making jam, so go ahead and buy peach jam from someone who is into making jam, then add 1 tsp of thinly sliced basil to a ¼ cup of it. It will make you both happy.


INGREDIENTS:

Sourdough bread, sliced

1 ½ lbs. beets, trimmed of roots and tops

¼ red onion, thinly sliced

½ lb. arugula or mixed greens

Vinaigrette

¼ cup peach basil jam

2 tablespoons olive oil

2 tablespoons water

¼ teaspoon smoked paprika

pinch kosher salt

Sandwich spread

½ cup sour cream

10 turns of freshly ground pepper

2 tablespoons chopped chives

1 tablespoon chopped tarragon

1 teaspoon horseradish

¼ teaspoon kosher salt


INSTRUCTIONS:

Heat oven to 400 degrees. Trim beet ends and tops, but don’t peel them. Wrap in a foil pouch with about ½ cup water. Place pouch in roasting dish with lid, and roast in the oven for 1 hour. It could be more or it could be less depending upon the size of your beets.

While the beets are roasting make your vinaigrette. In a medium bowl, whisk together all the vinaigrette ingredients.

While the beets are still warm, but easy to handle rub the skins off with a paper towel slice them like you would slice a tomato for a BLT, and add them to the vinaigrette toss to coat.

In a small bowl combine all of the ingredients for the sandwich spread.

Slice your bread. Toast it. Spread 1 tablespoon of sandwich spread on each slice. Top with arugula, 3 to 4 beet slices, thinly sliced red onion, and remaining slice of bread.

Note: You will have beets leftover because there is no point in turning your oven only to roast enough beets for a sandwich. Have a few leftover and add them to a salad. Thin leftover sandwich spread with a little cream, and use it as a dressing, or don’t thin it and use it as a dip for other vegetables.


Love this Market Meal? Tell us about it on Social Media! Tag the Omaha Farmers Market on Facebook and Instagram, tag scaldedmilk_ on Instagram and tag New Prairie Kitchen on Facebook.

Check out Summer’s website!

Make sure to use #OmahaMarketMeals!

 

Cauliflower and Broccoli Tots – Whole Foods Market Recipe

Posted: August 7th, 2017 | Author: | Filed under: Appetizers | Comments Off on Cauliflower and Broccoli Tots – Whole Foods Market Recipe

INGREDIENTS:

  • 2 slices soft whole wheat sandwich bread*, torn into bits
  • 1 1/2 cup small cauliflower florets and chopped peeled stems
  • 1 1/2 cup small broccoli florets and chopped peeled stems
  • 1 egg or 1 flax egg*
  • 1/2 teaspoon coarse sea salt

 

METHOD:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Place bread in a small bowl, add 1/2 cup water and let soak for at least 15 minutes.
Bring a medium pot filled two-thirds with water to a boil. Add cauliflower and broccoli and return to a boil, then boil for 1 minute. Immediately drain and cool vegetables under cold running water. Drain well. Wrap vegetables in a kitchen towel or paper towels to remove as much moisture as possible.

Combine vegetables, egg and salt in a food processor. Squeeze bread very well to remove excess liquid and add to the processor. Pulse just until chopped but not puréed.

Scoop vegetable mixture by rounded tablespoons onto the prepared baking sheet. Dampen your fingers to prevent them from sticking and form mixture into tot-shaped cylinders. Bake until browned and firm, 20 to 25 minutes. Serve warm.  

*If you prefer a wheat-free, gluten-free version of these tots you can replace the bread and water with 1 cup mashed potato−that’s about the amount you’ll get from a peeled and boiled 10-ounce Russet potato.

*To replace egg with a flax substitute, combine 1 tablespoon flaxseed and 3 tablespoons water in a spice grinder and grind until thick and smooth. Let sit for 5 minutes before using. Baked tots will be a little softer inside than ones made with regular egg but will still be very tasty.

NUTRITIONAL INFO:

Per Serving: Serving size: about 5 tots, 70 calories (15 from fat), 2g total fat, 0.5g saturated fat, 45mg cholesterol, 330mg sodium, 9g carbohydrates, (3 g dietary fiber, 2g sugar), 5g protein.

SPECIAL DIETS:

  • Dairy Free
  • Vegetarian
  • Low Fat
  • Sugar Conscious

Carrot Zucchini Cupcakes – Whole Foods Market Recipe

Posted: August 7th, 2017 | Author: | Filed under: Dessert | Comments Off on Carrot Zucchini Cupcakes – Whole Foods Market Recipe

INGREDIENTS:

  • Cupcakes
  • 1/2 cup canola oil
  • 1/2 cup unbleached, evaporated cane sugar
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon fine sea salt
  • 2 medium carrots, grated
  • 1 small zucchini, grated
  • 1/2 cup chopped walnuts
  • Frosting
  • 4 ounces cream cheese, softened
  • 1 2/3 cup powdered sugar, sifted
  • 2 teaspoons lime juice
  • 12 walnut halves, for decoration

 

METHOD:

Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or coat with nonstick spray.

In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.

For frosting, beat the softened cream cheese with the powdered sugar until well-incorporated. Add lime juice and beat until frosting is light and fluffy. Ice the cupcakes with a blunt knife. Garnish each with a walnut half.

NUTRITIONAL INFO:

Per Serving: Serving size: 1 cupcake, 330 calories (160 from fat), 18g total fat, 3g saturated fat, 40mg cholesterol, 150mg sodium, 38g carbohydrates, (2 g dietary fiber, 25g sugar), 5g protein.

SPECIAL DIETS:

Vegetarian

Market Meals – Peach Basil and Blueberry Overnight Oats

Posted: August 3rd, 2017 | Author: | Filed under: Dessert | Comments Off on Market Meals – Peach Basil and Blueberry Overnight Oats

Peach Season

By Summer Miller, author of New Prairie Kitchen

My neighbor was perched in the bucket of her John Deere tractor plucking fruit from the highest branches of her peach tree. My son and I arrived with cucumbers and kohlrabi from our garden to share, and ready to help. This is part of what I have come to expect and enjoy living in a community of rural neighbors. I stood on the ground picking what was within reach, while my son climbed a ladder, holding onto it with one hand and carefully selecting ripe peaches with the other.

We rotated through our posts filling trays, and buckets doing our best to toss the rotten ones into the field where two labs anxiously awaited the sweet playthings. In a single hour, we had enough peaches to keep us in the kitchen for the weekend; my neighbor and I looked at each other knowing our plans have been dictated by the ripening of fruit on a tree. What a funny way to live when you don’t have to live this way. I could just as easily by peach jam and frozen peaches at the store. So why do we grow this food ourselves, and spend the time to make it? Why do we stroll the streets of the farmers’ market and bring all of that whole food home? After all, there are books to read, laundry to do, beds to make, and Netflix to watch. I have an inner voice that says, “You don’t need to take the peaches. You don’t need to spend the afternoon canning jam. You can buy peach jam at the store then do something else with your time.” But the peaches are there, and it’s a shame to pass them up. We lug them home, and I’m grateful for the food, and the time with my son and our neighbors.

The truth is we’ve been a very plugged in family this summer. Both my husband I have been busy with work, and I was sick for nearly a month where our children discovered video games. I’m not ashamed to say I was happy for the electronic parenting assistance. It kept them busy and quite so I could rest. I’ve recovered from being sick, but breaking the habit of plugging in and checking out seems to be a bit more difficult to do. It’s why I picked the peaches. It was time to reconnect.

My neighbor made my son’s day by letting him stand in the tractor bucket, and he learned a few lessons about helping others. The next day, I stood in the kitchen with my husband cooking down the fruit. He stirred the cauldron of jam, and I wiped rims and released air bubbles until well after our usual bedtime. I make a few different versions of peach jam and water bath can them, but my favorite flavor is peach basil, which I always make as a small batch to keep in the fridge throughout the month. I don’t bother to water bath can it, because we go through it so quickly. I stir it into overnight oats, spread it on toast with ricotta or use it as a marinade for meats and vegetables.

Growing food, buying from the farmer’s market or helping my neighbors with their own garden is about controlling what my family eats, but is much more about participating in my community, and interacting with my own family in a way that is meaningful to me.


Peach Basil and Blueberry Overnight Oats

 The first time I tried overnight oats I thought someone had played a cruel trick on me. Eating cold oatmeal was a new experience, and it took me a bit to decide if I liked them. Once I grew accustomed the texture, and figured out how to dress them up a bit, I fell in love with how easy they are to make for the whole family. Mornings are better around here, when we can eat a healthy breakfast I don’t have to think too much about. The best part is I stay full until lunch. My husband and I will both eat a pint jar. For our kids, who are 6 and 8 years old, I halve the recipe and make it in a ½ pint jar. You can find the recipe for Peach Basil Jam here. If you are not interested in making jam, you can buy peach jam from someone who does love to make it. Combine a ½ tsp of minced fresh basil leaves with a ¼ cup of jam and proceed with the recipe below.

 

INGREDIENTS:

1 pint ball jar with lid

½ cup old fashioned oats

½ cup milk or milk alternative

½ cup plain yogurt (I like Siggi’s 4% fat plain yogurt)

½ cup blueberries (fresh or frozen)

1/4 cup peach basil jam – click HERE for recipe.

1 tablespoon chia seeds

INSTRUCTIONS:

Combine everything in jar the night before you want to eat if for breakfast. Stir. Keep in fridge for 12-24 hours. Eat cold. Enjoy a healthy breakfast without the rush.


Love this Market Meal? Tell us about it on Social Media! Tag the Omaha Farmers Market on Facebook and Instagram, tag scaldedmilk_ on Instagram and tag New Prairie Kitchen on Facebook.

Check out Summer’s website!

Make sure to use #OmahaMarketMeals!

Market Meals – 24K Carrot Cake with Cream Cheese Frosting

Posted: July 20th, 2017 | Author: | Filed under: Dessert | Comments Off on Market Meals – 24K Carrot Cake with Cream Cheese Frosting

Turning 40

By Summer Miller, author of New Prairie Kitchen

My husband turned up the volume on the Bluetooth speaker he gave me for my birthday. This is significant because he has never turned up the volume on anything before. He always turns it down, and this has been a source of contention in our 15-year relationship. But today he turned it up, and I watched in amazement as our unassuming household transformed into a dance party of epic proportions.

My son, as if on instinct, played air guitar. Never mind, that it was during the piano heavy prelude of the song. His little arm swung wildly around in circles carefully strumming invisible strings at each rotation. My daughter immediately dropped what she was doing to dance with her Daddy, as little girls do. I stood in the kitchen singing loudly, and soaking in the sudden explosion of joy that consumed our household.

Photo Credit: Dana Damewood

I have the great privilege of turning 40 this week, and all I can think is, “Thank God, I made it this far. Thank God, I’ve been gifted all of these years.”

I know so many people who weren’t.

My sister died at 23 from cancer. A chef who I adore and admire lost her husband in his 30s to the same disease, and I lost two friends to murder in separate incidences while they were both teenagers.

I have traveled to places far from home, trusted strangers, and believed in my fellow man. I got drunk. I smoked cigarettes because I thought it showed the fierceness in my spirit. I was 24 years old the first time I hiked a mountain, and I knew I would never buy another pack. I knew I would hate myself if I’d missed that view or any views I would seek in the future because I chose a cigarette over everything the world offered me. It was the worst kind of wastefulness – being indifferent to the beauty that surrounds us in the music we hear, the topography of our loved one’s faces, age spots on my own skin, the trail that takes me to a place I’ve never been before simply because someone else loved it too, and I followed the path they carved. I traveled extensively in my late teens and early 20s because I filled out a credit card application on a college campus. I didn’t buy nice clothes or furniture. I bought plane tickets, and slept on the couches of new friends, and old friends and in subpar slightly terrifying hotel rooms, but I saw Chris Isaak play on Puget sound, and picked up hitchhikers and stumbled into some crazy party in the woods in Oregon. I hiked a mountain in South Africa, and watched the sunrise over the Strait of Gibraltar. I visited the homes of poets in Chile, and then I came home.

I worked four jobs to pay for those adventures. I met a boy. We married, and had babies. I have loved deeply, so passionately and with such fits of devotion it has brought me to my knees. I carry the scars of childbirth on my body and in my heart, but I would tear myself open one thousand times if I knew the two children I bore would be the result of my actions. I became fearful when I had children, and it seemed every fiber of my being had transformed into something so unrecognizable to me. I had to get to know this new woman. We all did. This wasn’t a new version of me, this was an erasure of everything I was up until the day my first child was born. I fail and succeed daily in my marriage, and I am eternally grateful for all of it. For every misstep of my youth, every reckless moment, for the idiocy of my early years in business and love, and the grace those wiser than myself granted me.

This is the sum of my life.

It’s what we are doing here, isn’t it? To bask in it. To revel in goodness, and smiles and sunshine. To trust our fellow man. To accept our weaknesses, and failures and terrible mistakes. To learn our lessons and take our lumps then find deep and lasting gratitude so we can grant grace to others. It’s why I am here.

I’m 40 and all I can think is, “Thank God, I made it this far. Thank God, I’ve failed so many times — failures of kindness, inhibition, common sense, and grace. Thank God, I’ve learned so many lessons from people who loved me through it.” I feel a great responsibility to everyone who didn’t make it to 40. I don’t care about the grey hairs on my head or where the crow’s feet have landed. I care that I can laugh. And play. And give. And love. I’m grateful for being. I’m grateful I have what matters most, a world full of beautiful people and places asking me to pay attention and notice them. My hope for the next days of my life, however many they may be, is that I don’t forget it.


24K Carrot Cake with Cream Cheese Frosting

Serves 8

This cake was developed by the ever-talented Kristine Moberg at Queen City Bakery, in Sioux Falls, S.D. She was kind enough to contribute her recipe to New Prairie Kitchen, and I look forward to eating a slice every summer as a special, indulgent birthday treat. I hope you love it as much as I do.

 


This cake is the best way to eat your vegetables. Store leftovers in the refrigerator, but bring to room temperature before serving.

— Kristine Moberg QUEEN CITY BAKERY | SIOUX FALLS, SD

CAKE

2½ cups all-purpose flour

1½ teaspoons ground cinnamon

1¼ teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1¾ cups granulated sugar

½ teaspoon kosher salt

½ teaspoon orange zest

1½ cups sunflower oil

4 eggs

4½ cups grated carrots

½ cup shredded sweetened coconut

¼ cup crushed and drained canned pineapple

ICING

1 cup unsalted butter, softened

1 pound cream cheese, softened

1 tablespoon vanilla extract

12 ounces confectioners’ sugar, sifted

TO MAKE THE CAKE

Preheat the oven to 350°F.

Butter 3 8-inch round cake pans, then cut out a circle of parchment paper to cover the bottom of each.

In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, nutmeg, and cloves and set aside.

In a large bowl, whisk together the sugar, salt, and orange zest. Whisk in the oil and eggs until well combined. Using a spoon or stiff spatula, add the carrots, coconut, and pineapple; stir until combined. Gently fold the dry ingredients into the wet. Do not overmix, as doing so will result in a tough cake.

Pour a scant 2¼ cups of cake batter into each prepared pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before removing from the pans.

TO MAKE THE ICING

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is smooth and has absolutely no lumps, about 1 to 2 minutes. Scrape down the bowl; add the cream cheese and cream until combined. Scrape down the bowl. Add the vanilla extract and mix again. Scrape down the bowl. With the mixer running, gradually add the confectioners’ sugar. Scrape down the bowl, then mix for about 2 more minutes. Be careful not to overmix, as the icing will lose its structure.

Place 1 cake layer on a cake stand. Spread some icing on top of the first layer. Place the second layer of cake on top of the first and top that layer with icing as well. Place the third layer of cake upside down on the second; this will give you a nice level top to your cake. Plop quite a bit of icing on the top and, using an offset spatula, work the icing out to the sides in a circular motion. It’s OK if icing hangs over the sides of the cake. Continue working the icing over the top and down the sides of the cake. Finally, smooth out the sides and add more icing if needed. Serve. As mentioned above, you can also refrigerate the cake if you want to serve it later—just make sure to serve at room temperature.

Recipe Credit: New Prairie Kitchen via Kristine Moberg


Love this Market Meal? Tell us about it on Social Media! Tag the Omaha Farmers Market on Facebook and Instagram, tag scaldedmilk_ on Instagram and tag New Prairie Kitchen on Facebook.

Check out Summer’s website!

Make sure to use #OmahaMarketMeals!