What’s still hanging out in your fridge? Some recipe ideas from week 1.
After the arrival of your first box, I’m sure some things were gobbled up right away and you did not even have to think about how you were going to use them. Other vegetables might be hard enough for you to identify, never mind to cook into something wonderful. Here are some ideas to help these new veggies out of the fridge, and into your belly.
Rutabaga: That giant root vegetable that could double as a medicine ball for being so heavy!
Here’s a recipe from Foodland Ontario for a side dish of rutabaga on its own. The directions are for microwave, but for myself and other microwave-shunners, I’m sure this could easily be made on the stovetop, or better yet, roasted in the oven.
Rutabaga Creamy Gingered RutabagaFor a flavour change this zesty rutabaga recipe really delivers. It freezes well and is a good use for leftover mashed Ontario Rutabaga.
Preparation Time: Not Available
Cooking Time: Not Available
Microwave Time: 10 Minutes
Servings: 4 Ingredients:
•1 small Ontario Rutabaga (½ lb/250 g), cubed (4 cups/1 L)
•¼ cup (50 mL) water
•½ cup (125 mL) cubed cream cheese
•1 tbsp (15 mL) brown sugar
•¼ tsp (1 mL) each of ground ginger and salt
•A pinch each of ground nutmeg and pepper
Cut 1 small Ontario Rutabaga (½ lb/250 g) into cubes, about 4 cups/1 L. Cook covered, in 4 cup (1 L) casserole dish in ¼ cup (50 mL) of water on High for 10 minutes or until fork tender; drain well and mash. Stir in ½ cup (125 mL) cubed cream cheese, 1 tbsp (15 mL) brown sugar, ¼ tsp (1 mL) each of ground ginger and salt and a pinch each of ground nutmeg and pepper.
Last night I made a nice creamy asparagus and rutabaga soup which contained very little added anything! Creamy does not have to mean using fatty creams. The vegetables themselves puree into a nice thick and creamy texture.
-1 tbsp. of butter
-1 medium onion, chopped
-1 medium or 1/2 large rutabaga, peeled and cut into 1-inch cubes
-1 bunch of asparagus, chopped into 3-in lengths (use most of the way down the stalk- it should be tender, even close to the bottom)
-2 cups low-sodium chicken or vegetable broth
-2 cups water (liquis should just cover vegetables)
-garlic powder, white pepper and salt to taste
-plain yogurt or sour cream to garnish
-chives, chopped, to garnish
1. Melt butter in large stock pot. Add onion and sautee until softened.
2. Wash, peel and chop rutabaga and asparagus
3. Add broth and water and bring to a boil.
4. Add rutabaga and asparagus and bring to a boil again.
5. Turn down the heat to medium low and simmer for 30 minutes or until very tender.
6. Transfer to blender in batches (be careful pureeing hot liquids!) and season to taste.
7. Garnish with plain yogurt or sour cream and chives if desired.
Rhubarb Crisp (adapted from www.joyoushealth.ca)
For the filling:
- 1 bunch of rhubarb, washed and cut into 1 inch pieces
- 1/4 cup (or less) coconut sugar
- 1 tbsp. lemon juice
- 2 tsp ground cinnamon
- 1/3 cup chopped dates
- 2 tbsp butter
- 1 cup granola or crunchy cereal
- 1 cup quick-cooking oatmeal
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
Method: Preheat oven to 350F. Mix the rhubarb, sugar, lemon juice, dates and cinnamon together in a bowl. Place in a 8×8″ baking dish.
In another bowl, mix all your top ingredients together. Give it a taste test. Pour over top of your rhubarb mixture and pop in the oven. Voila!
Cook for 40 mins, or until rhubarb is tender and topping is crisp. Serves 4.
Serve with yogurt or vanilla ice cream.