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ROCK LAKE ORGANICS RECIPE PAGE
Here we will share our favorite recipes from our past CSA newsletters and Harvest Soup Parties. Enjoy!
Spicy Tomato Dill Soup
Saute:
2 cups onions, diced
2 large garlic cloves, minced (I used 3-4)
1/3 c. butter (I used plant-based butter to make this vegan-friendly, but real butter is fantastic too)
Add:6 c. veggie broth
1/2 c. honey
Bring to a boil.
Make roux: (while waiting for boil)
2/3 c. butter
1 c. flour
Melt butter in saucepan & add flour slowly, cook for 3 minutes, stirring constantly to avoid lumps. Set aside.
Whisk roux into the above mixture, be sure there are no roux lumps. Mixture will become smooth & thick.
Then add:
6 dashes of hot sauce
2-29 oz cans tomato sauce
1-28oz can diced tomatoes (we used the equivalent amount of our frozen heirloom tomatoes, thawed slightly to release the skin & chop)
3 tbsp. dill weed (we used fresh this time!)
1 tsp. black pepper
1/4 tsp. red pepper flakes
1 tsp. chili powder
1 tsp. dried basil
Be sure to mix all ingredients thoroughly.
--Makes approx. 6 qt. of soup
--Taste the finished product before adding additional amounts of spices
2 cups onions, diced
2 large garlic cloves, minced (I used 3-4)
1/3 c. butter (I used plant-based butter to make this vegan-friendly, but real butter is fantastic too)
Add:6 c. veggie broth
1/2 c. honey
Bring to a boil.
Make roux: (while waiting for boil)
2/3 c. butter
1 c. flour
Melt butter in saucepan & add flour slowly, cook for 3 minutes, stirring constantly to avoid lumps. Set aside.
Whisk roux into the above mixture, be sure there are no roux lumps. Mixture will become smooth & thick.
Then add:
6 dashes of hot sauce
2-29 oz cans tomato sauce
1-28oz can diced tomatoes (we used the equivalent amount of our frozen heirloom tomatoes, thawed slightly to release the skin & chop)
3 tbsp. dill weed (we used fresh this time!)
1 tsp. black pepper
1/4 tsp. red pepper flakes
1 tsp. chili powder
1 tsp. dried basil
Be sure to mix all ingredients thoroughly.
--Makes approx. 6 qt. of soup
--Taste the finished product before adding additional amounts of spices
Roasted Chicken Tomatillo Poblano Soup
We found this recipe last fall when preparing for the soup party. We have since adjusted it to work with the peppers we grow, but the bones of it are still the same. Tomatillos have a longer season than tomatoes so it's nice to have something new to do with them this time of year. As stated above, this was soup won the "clean crockpot" award last year & rightfully so. In our opinions, it was the perfect spiciness level with all the hot peppers included in this week's box....if you don't like much spiciness, you may want to adjust it.
INGREDIENTS
1 quart tomatillos, husked and rinsed
6 cloves of garlic
1 onion, trimmed, peeled & quartered
2-4 Poblano peppers
2 Orozco or other hot peppers
2 lemon aji or other mild peppers
Avocado or olive oil, for drizzle
Salt & pepper
4 cups of chicken stock
1 lb. shredded cooked chicken
Juice of 1 lime
1 tsp. cumin
Handful of cilantro
GARNISHES
1 avocado, sliced
Sour Cream or Crema
Crushed tortilla chips
Cojita or cheddar cheese
INSTRUCTIONS
Set oven temp to 425F. Arrange tomatillos, onions, garlic, and peppers on a baking pan. Toss in a little avocado or olive oil, sprinkle with salt and pepper.
Roast vegetables for about 30 minutes or until they are slightly browned and soft. Let cool until you can handle them.
Take the stems and seeds out of the peppers & transfer all veggies to a blender or food processor. Add 2 cups of the chicken broth and puree.
Add this to a stockpot. Add the rest of the chicken stock, cumin, & chicken. Bring to a boil and simmer for 10-15 minutes or more.
Turn off the heat & add lime juice, cilantro & cumin. Taste and add more salt & pepper, if needed.
Serve with sliced avocado, crushed tortilla chips, sour cream or crema, and cheese.
Enjoy!
INGREDIENTS
1 quart tomatillos, husked and rinsed
6 cloves of garlic
1 onion, trimmed, peeled & quartered
2-4 Poblano peppers
2 Orozco or other hot peppers
2 lemon aji or other mild peppers
Avocado or olive oil, for drizzle
Salt & pepper
4 cups of chicken stock
1 lb. shredded cooked chicken
Juice of 1 lime
1 tsp. cumin
Handful of cilantro
GARNISHES
1 avocado, sliced
Sour Cream or Crema
Crushed tortilla chips
Cojita or cheddar cheese
INSTRUCTIONS
Set oven temp to 425F. Arrange tomatillos, onions, garlic, and peppers on a baking pan. Toss in a little avocado or olive oil, sprinkle with salt and pepper.
Roast vegetables for about 30 minutes or until they are slightly browned and soft. Let cool until you can handle them.
Take the stems and seeds out of the peppers & transfer all veggies to a blender or food processor. Add 2 cups of the chicken broth and puree.
Add this to a stockpot. Add the rest of the chicken stock, cumin, & chicken. Bring to a boil and simmer for 10-15 minutes or more.
Turn off the heat & add lime juice, cilantro & cumin. Taste and add more salt & pepper, if needed.
Serve with sliced avocado, crushed tortilla chips, sour cream or crema, and cheese.
Enjoy!
Fennel Beet Soup
5 medium beets, roasted
2 carrots, peeled & chopped
1/2 fennel bulb, cored & chopped
3 garlic cloves, whole
1 yellow onion, chopped
1/4 c. neutral oil (I use avocado oil, but grapeseed or canola would work too)
juice of one orange
2 apples, peeled & sliced
2 celery stalks, sliced
7-8 c. veggie stock
1/4 c. Arborio Rice
2 Tbsp. fresh ginger, peeled & chopped
salt & pepper, to taste
1 Tbsp. balsamic vinegar (or more to cut the "earthy" flavor of the beets)
To Prepare: Heat oil on high heat in a large stockpot, add onion & fennel & saute until golden brown, Add garlic & ginger and saute an additional 2-3 minutes. Add rice & stir until coated with oil, and then add stock, salt, pepper, celery, carrot & apple. Cover and reduct heat & simmer until rice is tender (about 20 minutes). Add roasted beets and simmer and additional 5 minutes. With an immersion blender or in small batches in a food processor, puree soup until smooth. Stir in the balsamic vinegar & orange juice. This soup is great served hot or cold.
2 carrots, peeled & chopped
1/2 fennel bulb, cored & chopped
3 garlic cloves, whole
1 yellow onion, chopped
1/4 c. neutral oil (I use avocado oil, but grapeseed or canola would work too)
juice of one orange
2 apples, peeled & sliced
2 celery stalks, sliced
7-8 c. veggie stock
1/4 c. Arborio Rice
2 Tbsp. fresh ginger, peeled & chopped
salt & pepper, to taste
1 Tbsp. balsamic vinegar (or more to cut the "earthy" flavor of the beets)
To Prepare: Heat oil on high heat in a large stockpot, add onion & fennel & saute until golden brown, Add garlic & ginger and saute an additional 2-3 minutes. Add rice & stir until coated with oil, and then add stock, salt, pepper, celery, carrot & apple. Cover and reduct heat & simmer until rice is tender (about 20 minutes). Add roasted beets and simmer and additional 5 minutes. With an immersion blender or in small batches in a food processor, puree soup until smooth. Stir in the balsamic vinegar & orange juice. This soup is great served hot or cold.
Brazilian Moqueca (Fish Stew)
We happliy stumbled upon this recipe last spring when looking for something nourishing and different to do with some white fish we had in our freezer. We typically use cod for this recipe but have also used salmon with delicious results. We love that you can layer this together in the pot hours in advance and let the marinade settle in, and then within 30-45 minutes of dinnertime, you can heat it up. It's cozy and perfect for a day like today. Above photo credit to simplyrecipes.com as we were so excited to jump into the finished stew that we forgot to take a photo!
INGREDIENTS
Marinade:
The cloves from 1/2 head of garlic, peeled, crushed, minced
2 Tablespoons of fresh lime juice
3/4 teaspoon of coarse salt
1 Tablespoon of sweet paprika
2 1/2 teaspoons of ground cumin
1 1/2 teaspoons of freshly ground black pepper
Other:
1 1/2 to 2 pounds of firm white fish such as cod or halibut or even salmon, cut into 2-inch pieces (largish-bite sized pieces)
Extra virgin olive oil
2 medium onions, sliced
2 sweet Italian peppers, seeded, de-stemmed, and sliced
2 medium tomatoes, sliced
Salt and freshly ground pepper
1 14-ounce can regular (not light) coconut milk
1 bunch fresh cilantro, chopped, ~1 cup
1 Marinate fish: Mix together the marinade ingredients. Let the fish marinate in this paste for at least 2 hours. The longer, the better.
2 Layer ingredients in a large pot: In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced sweet peppers, and a layer of sliced tomatoes.
Place the fish pieces, with the marinade, on top of everything.
Start layering again—onions, bell peppers, and tomatoes.
3 Top with cilantro, coconut milk, olive oil: Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top.
Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).
4 Simmer: Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.
Garnish with remaining cilantro.
INGREDIENTS
Marinade:
The cloves from 1/2 head of garlic, peeled, crushed, minced
2 Tablespoons of fresh lime juice
3/4 teaspoon of coarse salt
1 Tablespoon of sweet paprika
2 1/2 teaspoons of ground cumin
1 1/2 teaspoons of freshly ground black pepper
Other:
1 1/2 to 2 pounds of firm white fish such as cod or halibut or even salmon, cut into 2-inch pieces (largish-bite sized pieces)
Extra virgin olive oil
2 medium onions, sliced
2 sweet Italian peppers, seeded, de-stemmed, and sliced
2 medium tomatoes, sliced
Salt and freshly ground pepper
1 14-ounce can regular (not light) coconut milk
1 bunch fresh cilantro, chopped, ~1 cup
1 Marinate fish: Mix together the marinade ingredients. Let the fish marinate in this paste for at least 2 hours. The longer, the better.
2 Layer ingredients in a large pot: In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced sweet peppers, and a layer of sliced tomatoes.
Place the fish pieces, with the marinade, on top of everything.
Start layering again—onions, bell peppers, and tomatoes.
3 Top with cilantro, coconut milk, olive oil: Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top.
Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).
4 Simmer: Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.
Garnish with remaining cilantro.
Creamy Sausage, Potato & Kale Soup
Ingredients
1 pound bulk Italian sausage
4 cups half-and-half
3 cups cubed potatoes
2 cups low-sodium chicken broth
2 cups whole milk
1 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes, or more to taste
1/2 teaspoon ground black pepper
2 cups torn kale leaves (bite-size pieces)
Instructions:
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.
1 pound bulk Italian sausage
4 cups half-and-half
3 cups cubed potatoes
2 cups low-sodium chicken broth
2 cups whole milk
1 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes, or more to taste
1/2 teaspoon ground black pepper
2 cups torn kale leaves (bite-size pieces)
Instructions:
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.
Dragon Tongue Beans with Caramelized Onions & Peppers
We came across this simple way to fix our favorite beans of the season. So happy to have them at the same time as the sweet onions & peppers! Adapted from Soil Born Farms agricultural project website.
Ingredients:
1 tablespoon olive or avocado oil
2 tablespoons unsalted butter
1 medium sweet onion, thinly sliced
2 cloves garlic, minced
½ jalapeno, minced
1-2 cup mixed bell or sweet Italian peppers, seeded and chopped
1 pound Dragon Tongue beans, trimmed and cut diagonally into 1-inch pieces
Salt and pepper to taste
Directions:
Heat oil and butter in a large cast iron skillet. Add onions and saute about 5 minute, slightly caramelizing.
Add the garlic, jalapeno and peppers and cook for about 3 minutes.
Add the beans and cook until just tender, about 3 to 5 minutes. Try not to overcook or the beans will lose their unique color.
Season with salt and pepper and serve.
Ingredients:
1 tablespoon olive or avocado oil
2 tablespoons unsalted butter
1 medium sweet onion, thinly sliced
2 cloves garlic, minced
½ jalapeno, minced
1-2 cup mixed bell or sweet Italian peppers, seeded and chopped
1 pound Dragon Tongue beans, trimmed and cut diagonally into 1-inch pieces
Salt and pepper to taste
Directions:
Heat oil and butter in a large cast iron skillet. Add onions and saute about 5 minute, slightly caramelizing.
Add the garlic, jalapeno and peppers and cook for about 3 minutes.
Add the beans and cook until just tender, about 3 to 5 minutes. Try not to overcook or the beans will lose their unique color.
Season with salt and pepper and serve.
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