Cranberry risotto

Makes 8 servings

2 cups cranberry juice cocktail
1 cup short grain white rice (such as Arborio)
1/4 cup leeks, chopped
Salt and pepper
1/4 cup feta Cheese, crumbled
1/2 cup sweetened dried cranberries
2 Tbs. olive oil

Directions:

  1. Pour Cranberry Juice Cocktail into small sauce pan and place on medium-high heat. Bring to a boil.
  2. Add 2 tablespoons olive oil to 1 quart sauce pan and place over high heat.
  3. Add leeks and salt and pepper.
  4. Sauté until leeks are translucent and then add the rice.
  5. Stir until the rice is coated with oil.

Recipe adapted from the Cape Cod Cranberry Growers' Association

 

Cauliflower Polonaise

Makes 6 servings

1 medium to large head Cauliflower
1/4 cup butter
1/4 cup slivered or sliced blanched almonds or chopped pecans, hazelnuts or walnuts
1/2 cup coarse fresh bread crumbs
salt and pepper to taste

 

 

Directions:

  1. Cauliflower and cut out core. Place whole head in large saucepan or in steamer. Boil or steam until just tender (about 7 to 10 minutes).
  2. Meanwhile, in medium to large skillet over medium-high heat, melt butter. Add nuts; cook and stir until lightly browned. Stir in bread crumbs; cook and stir until crumbs are lightly browned (about 2 to 3 minutes).
  3. Drain Cauliflower head and place on serving plate or platter. Spoon buttered nut crumbs over to serve. 
  4. If you wish, add 1/4 cup shredded fontina or parmesan cheese and 1/4 cup chopped fresh parsley to the crumbs.

Recipe Adapted from Ocean Mist Farms; Image credit: VegWeb.com

 

Roasted rosemary potato and apple salad

Makes 12 servings (8 oz. each)

Ingredients:

3 lbs. potatoes, peeled and diced
1/3 cup Olive oil
1/4 cup Fresh Rosemary, chopped
Kosher Salt to taste
Fresh cracked black pepper to taste
4 each Golden/Red Delicious Apples
1/3 cup Fresh squeezed Lemon juice or Cider Vinegar
1/4 cup Dijon-style Mustard (optional)
8 oz. Walnuts, toasted and chopped

Directions:

  1. In a large bowl toss potatoes with olive oil, rosemary, salt and pepper; place on sheetpan and roast in 350°F convection oven for 30 to 45 minutes or until golden brown. Remove from heat and cool. Cover and chill.
  2. Wash, core and dice apples. Toss with potatoes in large bowl.
  3. In small bowl whisk together lemon juice or vinegar and mustard until smooth and pour over potato-apple mixture and toss to coat well. Cover and chill.
  4. Before serving, stir in walnuts and mix well. Adjust seasonings with salt and pepper.

Recipe adapted from and photo by the Idaho Potato Commission

 

Roasted brussels sprouts in creamy dijon sauce

Makes 6 servings

1 lb. brussels sprouts cleaned, trimmed, may cut in half
1 red onion, cut into wedges
1 white onion, cut into wedges
4 oz. kielbasa sausage, cut into 1/2 inch slices (optional, sub marinated tempeh or tofu)
4 oz. smokey cheddar wurst sausage, cut into 1/2 inch slices (optional, sub marinated tempeh or tofu)
1 cup peeled baby carrots
2 Tbs. olive oil
salt and pepper to taste
1/2 cup milk
1/4 cup Dijon mustard
1 Tbs. honey
1 tsp. apple cider vinegar

Directions:

  1. Preheat oven to 450°.
  2. Toss sprouts, onions and sausage in a bowl with the oil, salt and pepper. Spreading them out in a single layer on a baking sheet and roast for 20 minutes or until Brussels sprouts are lightly browned and tender yet crisp. Stir occasionally through the 20 minute period.
  3. Simmer milk, mustard, honey and vinegar in a small suacepan over medium low heat for 10 minutes. It will slightly thicken, stir often. Place sprouts in a serving dish and spoon sauce over them evenly.

Recipe adapted from and phot by Recipetips.com as featured on Red Fire Farm