Fall 2019 Fresh Food Frenzy Recipes
4 lbs yukon potatoes
4 large eggs
3 - 4 cups potato starch
1 1/2 cups finely grated parmesan
3/4 cup finely chopped herbs or spinach
Salt to taste
Peel and cook potatoes in boiling water until cooked through. Immediately transfer potatoes to a ricer or mash until there are no lumps. (done ahead by the chef).
In a large bowl, whisk eggs. Add potatoes, parmesan, salt and potato starch. Mix together with hands to form a soft, but not sticky, dough.
Take handfuls of dough, and roll into a log about the thickness of your finger. Using a dough scraper or safe chopper, cut the gnocchi into 1 cm pieces. Dust gently with more potato starch, and reserve for cooking.
Butternut Squash and Mushroom Sauce
1 tbsp olive oil
3 cloves garlic, finely cut
1 onion, finely cut
2 large leaves of sage
1 small butternut squash, roasted
1 cup chicken or vegetable stock
1/4 cup Parmesan cheese
Reserved pasta cooking water
Scoop flesh from roasted squash, removing the seeds. In a medium-sized pot, add 2 teaspoons of olive oil and cook garlic & onion over medium heat until soft. Season with salt. Add squash, stock and sage.
Bring to a boil, lower the heat, and simmer for 20 minutes. Taste for seasoning. Transfer to a blender and blend until smooth, add reserved pasta sauce until desired consistency is reached.
Toss with gnocchi and top with extra parmesan cheese, breadcrumbs, and mushroom bacon.
4 large portabello mushrooms
2 tablespoons maple syrup
2 tablespoon apple cider vinegar
2 teaspoon smoked paprika
1 tablespoons tamari or soy sauce
Salt & pepper
Preheat oven to 400˚F. Whisk all ingredients together in a bowl except the mushrooms. Stir until well combined. Slice mushroom caps into thick slices. Toss with olive oil and salt. Evenly space slices on a baking sheet lined with parchment paper. Bake for 30 minutes and allow to cool.
- 1 cup panko breadcrumbs
- 2 tablespoons butter
- ¼ cup parsley, cut finely with scissors
- 1 lemon, zested
Cut parsley finely with scissors. Melt butter over medium heat until foamy. Add breadcrumbs and stir to coat in butter. Keep stirring until golden and crispy. Season with salt and drain on paper towel. When cool, add parsley and lemon zest to breadcrumbs.
- 6 tablespoons extra-virgin olive oil plus more for drizzling
- 1 1/2 pound ground turkey
- 4 large sweet potatoes, peeled and cut into cubes
- 10 ribs celery, chopped
- 8 - 10 carrots, chopped
- 2 large onions, chopped
- 6 - 8 cloves garlic, grated
- 1 bay leaf
- Salt and pepper
- 3 15 1/2 ounce cans chickpeas, drained
- 2 tablespoons sweet smoked paprika
- Pinch of chili flakes
- 4 litres chicken broth
- 45 ounces diced tomatoes, canned
In a soup pot, heat 2 tablespoons olive oil over medium-high heat. Add the ground turkey and cook for 2 minutes. Add the potatoes, celery, carrots, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring frequently, until the vegetables are softened, 7 to 8 minutes.
Add the chickpeas and season with paprika. Stir in chicken broth and tomatoes. Bring to a boil for about 6 minutes. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes.
- 6 lbs apples
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 cups water
- juice of 1 lemon
- 1⁄2 teaspoon salt
Peel and core apples. Cut apples into approximately 1 inch cubes.
Add all ingredients to pot and bring to a boil. Cover and reduce heat to low. Simmer until the apples have softened significantly. Add more water if necessary.
Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.
Flourless Pumpkin Oatmeal Raisin Cookies
- 4 cups oats
- 4 teaspoons cinnamon
- 1 tablespoon plus 1 teaspoon baking powder
- 4 cups pumpkin puree.
- 4 eggs
- 1 ½ cups brown sugar
- 2 cups raisins
- ½ cup coconut oil
Preheat oven to 350˚F. In a bowl, stir oats and cinnamon together and set aside. Add the remaining ingredients and mix together.
Make 1 inch balls on a cookie sheet and press down with a fork. Bake the cookies for 20-25 minutes, or until the bottom of the cookies are brown.