Celery Root and Potato Mash with Horseradish

celeriac-table2

INGREDIENTS
2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch
cubes
3 pounds baking potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt and and freshly ground black pepper, for seasoning
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter
1 tablespoon grated fresh or prepared horseradish
Chopped fresh chives, for garnish
Extra-virgin olive oil (we recommend Taber Ranch or Capay Oaks)

PREPARATION

Root Veggie Mash

turnip-greens

This is a twist on the classic comfort food of Thanksgiving. Parsnips can be added to this dish, as well, sweetening it and lightening the color. For a creamier consistency, add 1/2 cup of milk while mashing. Makes 4 servings.

INGREDIENTS
1 lb carrots, sliced
1 lb turnips, peeled and diced
1/4 cup butter, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley and/or green onion (optional)

PREPARATION

Festive Cabbage Salad

INGREDIENTS
1 head cabbage (green or red), cored & shredded
3-6 carrots (depending on size), grated
1-2 fennel bulbs, thinly sliced or grated
1/2 cup walnuts (optional)
2 tablespoons lemon juice
1  tablespoon honey
3  tablespoons olive oil
1 teaspoon salt, or to taste
pepper to taste

PREPARATION

Asian-Style Black Spanish Radish

black-radish1

INGREDIENTS
2 tablespoons extra virgin olive oil
.75- 1 lb Spanish radishes, cut in 1/4 inch cubes
1 small onion diced
1/4 cup rice wine or white wine vinegar
1/4 cup water
About 2 teaspoons honey

PREPARATION

  • Sauté onion and radishes in 1 tablespoon oil for 2 minutes.
  • Add vinegar and water and cook for 5 more minutes until slightly tender and more translucent.
  • Add honey and combine over heat to dissolve the honey.

Simple Pasta with Romanesco Broccoli

romanescoCourtesy of Capay Valley Farm Shop

Like any dish, Romanesco and pasta can be made simply or can be dressed up. This recipe is delicious with capers, sausage, and various green herbs.

Broccoli Noodle Stir-Fry

noodle-broccoli-stirfryRecipe courtesy of Capay Valley Farm Shop

This simple stir-fry can be adapted to include most any vegetables. Cook carrots or other tougher veggies first, followed by broccoli, sugar snap peas and greens. A stir-fry like this one is great served warm but can also be set aside for lunch or eaten as a cold salad.

The Greens Challenge

Squash and Greens Risotto

spinach-risottoRecipe Courtesy of Capay Valley Farm Shop

INGREDIENTS

2-3 lbs. winter squash
5 cups chicken broth
1   cup dry white cooking wine
1 medium leek, chopped
1 tablespoon olive oil
1 1/2 cups Arborio rice
1 teaspoon minced garlic
1/2 teaspoon ground cumin
5 tablespoons Parmigiano-Reggiano
1 teaspoon salt
1 1/2 teaspoons chopped fresh sage or 1/2 tsp dried (optional)

Garlic Dill New Potatoes

Recipe courtesy of Capay Valley Farm Shop

INGREDIENTS
1 pound of new potatoes, cut into eighths
2-3 teaspoons extra virgin olive oil
1 tablespoon chopped fresh dill
2 teaspoons garlic, chopped
1/4 teaspoon salt

PREPARATION

Perfect Potato Leek Frittata

Courtesy of Capay Valley Farm Shop

potato-frittataThis is a simple, versatile recipe perfect for any meal. It can include almost any of the produce from your refrigerator including greens, herbs, mushrooms, any kind of onion, and tomatoes or zucchini in the summer. It can also be as simple as five ingredients, with minimal preparation.

Pages