The Flying Biscuit in Atlanta is one of my favorite breakfast places. So when The Flying Biscuit opened in Gainesville a few years ago, I was really excited. I’ve always thought one of the best items on the menu are the biscuit (of course) which are served with this fantastic and fragrant Cranberry Apple Butter.
Cranberry Apple Butter
2 C. Dark Brown Sugar
1 Cinnamon Stick
1-1/4 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Cloves
1 C. Orange Juice
2-3 C. Fresh Cranberries
10 Granny Smith Apples – peeled, cored and chopped
Add sugar, spices and orange juice to a large pan and bring to a simmer. Add cranberries and simmer until the cranberries begin to pop. Add apples and cook on low until apples begin to fall apart. Once all apples are cooked, remove from heat and puree with a stick blender or in a food processor until very smooth. This butter can be eaten warm, or cool completely and store in the refridgerator for up to 3 weeks.
FULL AND HALF SHARES (A mix of the following):
- Yellow Squash
- Roma Tomatoes
FRUIT SHARES (A mix of the following):
I was a little intimidated by the gourmet mushrooms we’ve received in our boxes the past few weeks. Once I opened the package though, I couldn’t wait to use them. They smell rich and earthy, much more aromatic than a typical mushroom.
The mushroom grower’s company website, Hokto-Kinoko, offers several recipes using any of the four varieties you may have received.
The Mushroom Basket is also a good site for exotic and wild mushroom recipes.
You can try them in any recipe that calls for mushrooms too, like risotto, stir-fry, on pizza, or even mushroom gravy.
Let me know what you make!
I really wanted to title this post “How to use eggplants when you HATE them” because I really dislike eggplant. Nothing I’ve ever made with them has turned out remotely edible… until now.
Baba Ganoush is a smokey Middle Eastern dish that has the same texture as hummus. It’s really very easy to make and pretty healthy if you make it as I’ve done below. If you’ve never made hummus or Baba Ganoush, There is one unusual ingredient: Tahini. Tahini is the paste made from ground sesame seeds – it reminds me a bit of peanut butter. Make sure to stir Tahini really well before using – the paste is very dense at the bottom of the container.
Also be aware that this recipe is heavy on garlic. Use only 1 clove if you don’t want really bad breath. I love a strong garlic flavor and have only the kids at home who have to deal with garlic breath – so I went for 2 cloves.
Baba Ganoush Recipe
2 Eggplants sliced down the middle length-wise
1 tsp plus 1 Tbs Olive oil
2 Cloves peeled garlic
2 Tbs Tahini (make sure you stir well before using
Juice of 1 Lemon
1/2 tsp Chili Powder
1/2 tsp Ground turmeric
1/2 tsp Ground Cumin
Sea salt and pepper to taste
- Preheat the oven to 375 F.
- Drizzle eggplants with 1 tsp of olive oil and bake on a baking sheet for about an hour or until fork tender. Once the eggplant has cooled, scoop out the flesh (sometimes you can peel off the skin) and put it into a food processor along with the rest of the olive oil and the remaining ingredients. You can adjust the spices and salt and pepper to taste if you’re partial to more of one spice. Run the food processor until the consistency resembles hummus.
- You can eat it warm or cool. Letting it sit in the fridge overnight gives the flavors a chance to blend.
- Serve the Baba Ganoush with toasted whole wheat pita, vegetable sticks, or toast. It’s a great appetizer or light dinner.
- One half cup and one pita loaf has about 250 calories.
I’ve just posted a great recipe for Garbanzo Bean and Sprout Patties on Seed. I like to eat them like veggie burgers – in a bun. But, you can cut them in half and put avocado, sprouts, cheese, etc in between the patty slices like buns.
The original recipe came Heidi Swanson’s Super Natural Cooking.
Yesterday, I had a 3 pints of grape tomatoes languishing in my refrigerator, basil about to spoil on my window sill, and a party to attend which required the making of a side dish. Out of theses circumstances, a very popular appetizer was born.
I started with roasted tomatoes. I’ve made them this way before when I’ve wanted more of a sun-dried texture, but for this recipe I roasted them a different way so they’d be a bit juicier (see below).
- 3 Pints grape tomatoes
- Olive oil
- 3/4 C. Fresh parmesan cheese, shredded
- 1 C. Fresh basil leaves, stems removed
- 1/2 C. Toasted pine nuts
- 1 Head Garlic, roasted
Preheat oven to 350 degrees. Wash the grape or cherry tomatoes and cut them in half lengthwise. Pour some olive oil and a pinch of salt into a large ziploc bag and add the tomato halves. Shake to cover tomatoes completely. Cover two sheet pans with tinfoil and place tomatoes, face up, onto pans.
Roast the head of garlic with the tomatoes.
Cook tomatoes and garlic for 30 min. Place roasted tomatoes, basil, pine nuts, roasted garlic, and Parmesan cheese into an 11 cup food processor. Drizzle about a tablespoon of olive oil into processor. Pulse until well combined. Add salt and pepper to taste.
* Flavor intensifies if made several hours before it’s eaten.
* Serve as a dip, spread, or sauce, hot or cold.
Roasting garlic is a skill I think everyone should learn. Not only is it an easy appetizer if guests unexpectedly drop in, but it is really tasty and can be used in a number of other dishes.
Check out the directions and add some to mashed potatoes, soup, sauces, pizzas…
Very soon cucumbers will likely be a staple in our HGO boxes. In fact, we got some fantastic cucumbers this week from our local farm in Trenton.
By now you probably know I am a big fan of Heidi’s Cookbooks 101, the blog where you can find delicious ways to use whole grains. Here is a stellar recipe from Heidi Swanson to help you use all those cucumbers: Cucumber Peanut Salad.
Even though I haven’t had a chance to make it, it looks SO good I couldn’t resist sharing. If you make it, be sure to comment on this post and let us know if you liked it. Who would have guessed that cucumbers and peanuts would be a good match?
Last week I had the Sweet Potato Black Bean burrito from Burrito Brothers for the first time. I’ve lived in Gainesville for almost 20 years and I’ve never ordered this burrito? How could that be? For those of you who don’t know, Burrito Brothers is basically a taco stand that used to be at the busiest corner on the University of Florida’s campus. It is undoubtably a Gainesville institution popular with students and alum alike. In fact, they will FedEx frozen burritosA few years back, after the original location was torn down, it moved to the back of a church where it is ridiculously hard to find if you don’t know where to look.
I loved this burrito so much that when I got sweet potatoes and corn in the CSA box this week, I attempted to make my own version which will appear here in two parts: Part 1 Salsa, Part 2 The Burrito. In addition to the sweet potatoes and black beans, the burrito also includes a sweet corn salsa. I figured the first step to replicating my Burrito Brothers’ burrito was to figure out the salsa. All though it wasn’t exactly the same, I think it works.
Sweet Corn and Mango Salsa Recipe
This recipe is not exact so make it according to your own taste. I used a food processor to chop the peppers and corn.
- 3-4 Ears cooked sweet corn stripped from the cob (you can use a can of corn)
- 2 Ripe Mangos (cubed)
- 1 c. Sweet peppers (chopped)(I used mini sweet peppers, but you can use a red pepper)
- 1/2 c. Sweet onion (chopped)
- 4 tsp Fresh chopped mint
- 4 tsp Fresh chopped cilantro
- Juice from about 1 lemon
- Salt to taste
- You could also add a bit of hot pepper to give it a kick.
Combine all ingredients into a large bowl. Stir to combine the ingredients. Season to taste. You can eat it right away or let it sit for about an hour in the refrigerator to let the ingredients meld together. And this is what you get…
I made these yesterday. Today they are half gone. This recipe has nothing to do with vegetables or health (even though I used brown rice), but it was so good I had to post it.