From Our Board to Your Table!
Holiday recipes from UNF Board of Directors
The November December Co-op News always brings up the same question: Where will we find healthy recipes for the holiday edition? The answer was clear: ask our Board of Directors! After all, their commitment to healthy, locally sourced food is so strong they volunteer their time to make it a reality in our community.
Six Board members submitted recipes and each one is a winner. From healthy appetizers to a sweet ending the recipes are healthy and sure to please. We hope you will enjoy!
Butternut Squash and Roasted Apple Soup
Board Member Kathryn says it’s one of her favorite fall holiday recipes. It’s easy, flavorful and it can be made with almost entirely local ingredients! It makes a great Thanksgiving appetizer or just a nice lunch on fall day with fresh bread and cheese.
2 butternut squashes, quartered, seeds removed
2 to 3 Granny Smith apples
1 to 2 tablespoons olive oil or vegetable oil
Salt and freshly ground black pepper
3 cups apple cider
2 cups chicken or vegetable broth or water, more as needed
1 teaspoon ground cinnamon
1 pinch nutmeg, or to taste
Juice of 1 lemon, or to taste
Dried cranberries or dried cherries, toasted almond slivers and diced apples, for garnish, optional
Preheat oven to 400°. Cut each squash quarter in half and place in a large bowl. Quarter and core apples and add to bowl. Add 1 or 2 tablespoons oil and a sprinkling of salt and pepper. Rub everything to coat well, and transfer to a large baking sheet. Cover tightly with foil.
Bake until apples are soft in center, about 30 minutes. Transfer apples to a plate to cool, and return squash to oven to bake until soft, another 15 to 30 minutes. When apples and squash are cool enough to handle, scoop out flesh into a large bowl; discard skins. Working in batches, purée squash and apples in a food processor or blender. If necessary, add some apple cider to each batch to help purée.
Transfer purée to a 4- to 6-quart soup pot. Add remaining cider and enough broth or water for desired consistency. Place over medium-low heat. Add cinnamon, nutmeg and lemon juice; as soup warms, flavors will emerge. Heat just until steaming, and adjust seasonings to taste. Ladle into warm bowls. If desired, garnish with dried cranberries or dried cherries, toasted almond slivers and diced apple.
Yield: About 3 quarts.
The options are endless for this easy-to-make harvest appetizer.
Cut peeled yams about 1/4 inch thick so they are about the diameter of half dollars. Place the yams in a preheated sauté pan with a good olive oil (1/8 inch deep) covering the bottom of the pan in a single layer.
Sauté for about a minute on each side until the yams are cooked but still firm. When yams are cool enough to touch place a single pecan on each piece then drizzle a few drops of maple syrup on each yam pecan combo.
Instead of pecans and maple syrup place a single basil leaf on the yam then top with a bit of ricotta cheese. Or place a small piece of turkey or ham on the yam then drip a little maple syrup or gravy on top.
Gluten Free Winter Squash Muffins
Healthy and delicious, this recipe will satisfy the sweet tooth without adding in gluten or guilt!
1 spaghetti squash
1 delicata squash
2 tablespoons honey
¼ cup raw coconut flour (optional)
Bake spaghetti squash by cutting it in half lengthwise, scooping out the seeds and putting the halves cut-side-down in one half inch of water in a large baking dish. Bake in preheated oven at 350 degrees for 45 minutes. Run a knife through the “spaghetti strands” to cut them into pieces ¼ to ½ inch long. Scoop cut strands out of shell to measure 3 ¼ cup squash.
Cut delicata squash in half and scoop out seeds and membranes; cut each half into 3 or 4 pieces and steam until soft. Scrape squash off skin, mash well, and measure ¾ c. (Reserve remaining spaghetti and delicata squash for other uses; discard skins.) Mix spaghetti squash, delicata squash and eggs well.
Warm honey to liquefy; drizzle into squash batter while stirring and mix well. Optional: For a firmer muffin, sprinkle coconut flour into batter while stirring vigorously. Line muffin tin with paper muffin cups. Spoon batter into cups. Batter will not rise, so mound batter to size you want finished muffins to be. Bake in preheated oven at 350° for 35 to 45 minutes or until firm. Makes 1 doz. muffins.
Maple Baked Root Vegetables
Delicious root vegetables deserve a place on any holiday table. This recipe from our Board President is sure to please!
4 medium sized carrots, peeled and cut into 1 inch chunks
2 small turnips, peeled and cut into 1 inch chunks
2 parsnips, peeled and cut into 1 inch long chunks
1 small rutabaga, peeled and cut into 1 inch chunks
6 shallots halved
1/2 cup olive oil
2 to 3 tablespoons maple syrup
Salt and freshly ground pepper to taste
Preheat the oven to 400 degrees. Place the cut root vegetables in a single layer on one or two large lightly oiled baking sheets.
Stir together the oil, maple syrup and shallots and drizzle over the vegetables. Stir to coat. Sprinkle with salt and pepper to taste.
Bake for about 1 hour, stirring every 20 minutes, until the vegetables are done and a little caramelized from the syrup. Serve and enjoy.
Sweet and healthy candy for the holidays!
1/4 oz. "Ocean Harvest" dry kombu cut into bite
2-4 tablespoons maple syrup
1/2 cup shelled pistachios- crushed to a fine powder
with no chunks
Rehydrate kombu for one minute in a bowl of water until leathery then dry with a towel. Kombu should feel bendable but not very slimy.
Coat kombu on both sides with maple syrup. Dip each piece of mapled kombu into finely crushed pistachio nuts. Dehydrate in a food dehydrator at 120 degrees. Oven method: Preheat oven to 200 degrees. Place kombu kisses on a baking sheet and place sheet on a rack in the oven. Turn oven off.
Dehydrate for at least 20 minutes or until you start to smell the maple cooking. Kisses are done when they are crunchy. Enjoy as a treat anytime! Can keep in a cookie jar.
Makes 20-30 pieces