Dubuque Winter Farmers' Market

Southern Indian Squash (Sweet Potato) Curry

  Posted on by Dubuque Winter Farmers' Market

This is a fragrant and nicely spiced vegetarian curry from Jordan Campbell in the Penzeys Spices Spring 2013 catalog.

INGREDIENTS:*

1 large butternut squash
(or 4 medium sweet potatoes)

1 TB. flaked almonds

2 TB. oil (vegetable or sunflower)

2 medium onions, chopped

1 tsp. GRANULATED GARLIC POWDER

3 slices SLICED CHINA GINGER ROOT
(or 1/2-1 tsp. GINGER POWDER)

1 red chili, deseeded and sliced
(or 1/2 tsp. CRUSHED RED PEPPERS)

1 tsp. GROUND CORIANDER

1 tsp. GROUND CUMIN

1 tsp. BROWN MUSTARD SEEDS

1/2 tsp. GROUND TURMERIC

3/4 cup coconut milk (about 1/2 of a standard 14.5 oz. can)

1-1/2 Cups baby spinach, roughly chopped

2 TB. fresh cilantro, chopped

DIRECTIONS:  

Peel the squash or sweet potatoes. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Heat the oil in a large saucepan and cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the GARLIC, GINGER, chili, CORIANDER, CUMIN, MUSTARD SEEDS and TURMERIC. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash or sweet potatoes and coconut milk. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro, and stir until the spinach is just wilted. Serve with rice, topped with almonds. Naan bread and a yogurt/cucumber/tomato raita salad are nice on the side.

*I found that this recipe needed salt as well.
Penzeys Spices, Spring 2013, Jordan Campbell, http://www.penzeys.com

 Category: News, Recipes    

Farmhouse Hash

  Posted on by Dubuque Winter Farmers' Market

Farmhouse Hash

Last holiday season, I was appointed to make a breakfast for my family of eight. In an effort to use local produce from the Dubuque Winter Farmers Market, I found this recipe which uses several of the winter root crops! I received rave reviews from my family, and I hope you will too! It’s very easy to substitute in other root veggies, such as sweet potatoes or beets!market shopping list

INGREDIENTS  

1 Tb Canola Oil
1/2 med Onion, diced
1 Carrot, diced
2 stalks Celery or 1/2 Celeriac, diced
2-5 medium Red or Blue Potatoes, diced
1/2 lb breakfast sausage1 teaspoon paprika
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakesKosher salt
Freshly ground black pepper

DIRECTIONS 
1. Heat the canola oil in a large skillet over medium heat.
2. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt.
3. Sauté until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
4. Serve with a poached egg on top for a complete breakfast!

Serves 4, Recipe adapted from Sanda Lee

 Category: News, Recipes