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[Rebecca Mastoris is a chef/teacher at Bauman College, and a partner in Vibrant Foods Catering along with Karen Haralson. Both Karen and Rebecca teach cooking classes at the farm and in town locally - see our Calendar, below. If you have any feedback on the recipes below, or recipes of your own to share, Rebecca would love to hear from you. You can email her at rlmastoris@gmail.com]
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ROMANESCO ALLA DIAVOLA   

From Mario Batali

 

Makes up to 8-10 servings as a side dish

1 large or 2 medium heads Romanesco cauliflower
1 cup brine-cured green olives, pitted
3 tablespoons capers, rinsed and drained
1/4 cup finely chopped Italian parsley
grated zest and juice of 2 lemons
1/3 cup plus 1/4 cup olive oil, divided
1 tablespoon hot red pepper flakes (or to your taste)
sea salt
10 cloves garlic

1. Fill a large bowl with ice water. Cut the cauliflower into small florets, submerge them in the ice water, and set aside to soak for 10 minutes.
2. Meanwhile, combine the olives, capers, parsley, and lemon zest on a chopping board, and chop together until minced.
3. In a small pot, heat the 1/3 cup olive oil and red pepper flakes over medium-low heat until hot. Remove from heat and stir in the olive mixture, 1 teaspoon salt, and the lemon juice. Set aside.
4. Bring a large pot of water to a boil, add 2 tablespoons salt. Drain the romanecsco from its ice bath and drop it into the boiling water, adding the garlic cloves. Cook until the florets are just tender, about 5 minutes. Drain well, separating out the garlic cloves. Chop and add the cooked garlic cloves to the olive-caper dressing.
5. Place the dressing in a large bowl, add the cauliflower and toss well. Taste and add more salt, red pepper flakes, and/or lemon juice as needed. Serve hot or at room temperature, drizzled with the remaining olive oil. (If serving at room temperature, adjust the seasoning again before drizzling with oil.)


RUBY SLAW
Serves 12

Salad ingredients:
2 large beets, grated
2 medium carrots, grated
1 small red onion, thinly sliced
1/2 cup mint leaves, chiffonaded (cut into ribbons), plus some left whole for garnish
1 bunch cilantro, stemmed and chopped
1/2 head small cabbage, shredded
1 bunch kale, stems removed and cut into "ribbons" then, cut into bite-sized pieces, then massage with 1 teaspoon olive oil and a pinch of salt until just tender

Dressing ingredients:
1/4 cup white miso
1/4 cup warm water
2 tablespoons chopped ginger
1/4 cup chopped red onion
2 cloves garlic
1/4 cup red wine vinegar
1 teaspoon fennel seeds, ground, more to taste
1/2 cup olive oil, plus 2 tablespoons (or 2 tablespoons flax or hemp seed oil)

1. For ease, grate the vegetables in the food processor. Place the mint, beets, carrots, cilantro, and onion in a large bowl.
2. Prepare the dressing in a blender. Add all ingredients except for the oil and blend until smooth. Add in the oil a little at a time and blend to emulsify. Taste and adjust flavors if necessary. Add half of the dressing to the bowl with the beets, carrots, cilantro, onion, and mint, reserving the other half. Toss to combine and marinate.
3. Mix the shredded cabbage and massaged kale together in a large bowl and add the remaining dressing.
Toss and let marinate for 15 minutes.
4. Place the mixed kale and cabbage on a platter and top with the beet mixture. Garnish with whole mint leaves.


KALE with SESAME and GINGER
Serves 4-6

2 tablespoons sesame oil, divided
2 tablespoons minced ginger
2 tablespoons minced garlic
1 large bunch kale, stemmed and cut into "ribbons" (chiffonade)
2 tablespoons tamari (or soy sauce)
2 tablespoons sesame seeds

1.In a large pan, heat 2 teaspoons sesame oil over medium heat. Add the garlic and gently saute for 1 minute, or until fragrant. Add remaining oil and add the kale and tamari. Gently mix in pan to coat the kale with tamari and oil.
2. Cover and reduce heat to low, and let cook for about 5 minutes, or until the kale is wilted.
3. Remove cover and let cook 1 minute more to evaporate any excess moisture.
4. Remove pan from heat. Taste and add more sesame oil and tamari if needed. Garnish with sesame seeds.


CREAMY VEGETABLE POT PIE
Yield: one 9-inch pie

One 9-inch pie shell of choice, unbaked
1/2 cup brown rice flour or flour of choice
1 tablespoon minced thyme
1/2 teaspoon sea salt, more to taste
1/8 teaspoon fresh grated nutmeg
1/2 teaspoon white pepper (can substitute fresh cracked black pepper), to taste
1/2 cup diced celery
1 medium onion, small dice
1 leek cut into 1/2 moon slices
1 cup diced carrots (or winter squash -I like to mix them)
1 cup Romanesco cauliflower florets
1 cup Crimini mushrooms, quartered
1 cup peas, frozen and thawed or fresh
4 cups almond milk
sea salt and pepper to taste

1. Preheat oven to 350 degrees F. Prick the pie shell with a fork several times and bake for 5-10 minutes. Set aside.
2. Heat oil in a medium saute pan over medium heat. Whisk in flour until well combined. Add the nut milk slowly, stirring constantly. Heat mixture until it bubbles, then turn it down to a simmer and cook for 10 minutes, or until sauce is thickened. Remove from heat and season with thyme, salt, and pepper according to taste.
3. In a large heavy-bottom skillet, heat the remaining oil over medium heat. Add celery, onion, and leek. Saute for 5 minutes, or until onion starts to brown. Add the carrots and cauliflower and continue cooking for several minutes. Add the mushrooms and peas and cook for 1-2 more minutes. Once the mushrooms have released their juices, turn off heat. Taste and adjust seasonings.
4. Pour the sauce over the vegetable mixture and grate in the nutmeg. Stir to combine. Taste and adjust seasoning with salt and pepper as needed.
5. Pour mixture into pre-baked pie shell and bake uncovered for 25-35 minutes, checking after 20 minutes.


BUTTERNUT SQUASH and TOMATO POZOLE
Makes 5 servings
Pozole is a traditional Mexican stew often made with pork and hominy (dried corn kernels that have been treated to soften the hull) cooked in a fragrant chili-based sauce. In this quick vegetarian version, the meatiness of pinto beans and butternut squash combined with hand-crushed tomatoes make this stew satisfying.

1 28-ounce can whole peeled tomatoes
1 tablespoon olive oil
2 cups chopped red onion
4 cloves garlic
2 tablespoon chili powder
3 cups diced (1/2-inch peeled) butternut squash
1 1/2 cups vegetable broth
1 15-ounce can hominy, rinsed
1 15-ounce can pinto beans or 2 cups own cooked beans
1 ripe but firm avocado, diced
1/4 cup chopped fresh cilantro

1.Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl.
2. Heat oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often, until it begins to brown, about 4-5 minutes. Add chili powder and cook, stirring for 30 seconds. Add squash, broth, hominy, beans, and crushed tomatoes and juice. Reduce heat to a gentle simmer.
3. Cover and cook, stirring occasionally until the squash is tender, 25-30 minutes. Serve with avocado and cilantro.
You can substitute black beans for the pinto beans, or use both!


QUINOA SALAD with ORANGES, BEETS and POMEGRANATE
Makes 8 servings
Adapted from Eating Well
Roasted beets and sweet dates, tangy oranges, and juicy pomegranate seeds make this quinoa salad perfect for the holidays. Quinoa is a nutrient-rich grain that was a staple for the ancient Incan diet. Its available at most large supermarkets. Red quinoa gives the dish a stunning color.

3 medium beets
2 cups vegetable broth
1 1/2 cups water
2 cups red quinoa (white is okay, too)
1/2 teaspoon sea salt
3 medium oranges
1 tablespoon sherry vinegar or freshly squeezed lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
3 tablespoons olive oil
1/4 cup plus 2 tablespoons freshly chopped parsley, divided
1/2 cup chopped pitted dates
1 whole pomegranate, seeded

1. Position rack in center of oven; preheat to 350 degrees F.
2. Trim the root end of the beets and remove any greens (reserving for another use), pat dry. Wrap individually in parchment paper, then aluminum foil. Roast until tender, 1 to 1 1/4 hours, depending on size.
3. Meanwhile bring broth, water, quinoa add salt to a boil in a large saucepan. Reduce heat and cover, simmering until the liquid is absorbed, about 20 minutes. Transfer quinoa to a large serving bowl.
4. Zest and juice 1 orange. Place juice in a medium bowl. Working over another bowl, cut the remaining 2 oranges into segments after peeling. Set aside. Measure the juice from the first orange - if it isn't quite 1/3 cup, squeeze the juice from the membranes until you get enough for 1/3 cup. Add the zest, vinegar (or lemon juice), salt and pepper to the orange juice; gradually whisk in the olive oil in a thin stream until well combined. Stir in 1/4 cup parsley.
5. When cool enough to handle, peel and dice the roasted beets. Add to the quinoa along with the dates and gently combine. Pour the dressing over the salad and gently toss to coat. Serve garnished with the reserved orange segments, pomegranate seeds, and remaining 2 tablespoons parsley.


BUTTERNUT SQUASH and ANASAZI BEAN STEW
Adapted from Nancy K. Weimer
SERVES 6-8

1 1/2 cups dried anasazi beans (soaked overnight)
2 bay leaves
2 tablespoons olive oil
4 cloves garlic, minced
2 cups celery, 3/4 inch chop
2 cups onions, coarsely chopped
2 cups carrots, coarsely chopped
1 medium butternut squash, peeled, seeds removed and cut into 1-inch chunks
2 cups vegetable stock
2 teaspoons turmeric
1/2 teaspoon basil
1/4 teaspoon cayenne
2 cups tightly packed chopped kale, stems removed
freshly ground black pepper to taste

1. Rinse pre-soaked beans with cold water. Put the beans in a medium saucepan, cover with 4 cups of water, add bay leaves and simmer until beans are soft, about 1 1/2 hours, adding more water as cooking if needed.
2. In a large pot over low heat, saute garlic, onion, celery, and carrots in olive oil until onion is translucent. Add butternut squash, vegetable stock, turmeric, basil, and cayenne. Cover and continue to cook until squash is fork-tender but not mushy.
3. Drain cooked beans, remove bay leaves, then combine all ingredients. Add kale, cover and cook to wilt, about 2 or more minutes. Add sea salt and pepper to taste.
Tip: Start to cook the beans first -- while they simmer you can be prepping your veggies so they will be ready when the beans are done.

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