Kale or Collard Bruschetta

Ingredients

• 1 pound kale or collard greens
• 1 baguette
• Garlic cloves
• Olive oil
• Grated parmesan cheese

Directions

• Remove thick stems and cut leafy parts to 2" pieces.
• Place leafy parts in 1" of boiling water for about 7 minutes until tender.
• Meanwhile, cut and toast bread.
• Scrape toasts with fresh garlic cloves.
• Top heavily with greens.
• Liberally grate cheese on toasts.
• Drizzle with olive oil.
• Serve while hot.

Sweet Potatoes, Apples, and Braising Greens

Ingredients

• 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8 inch slices
• 3 tablespoons olive oil
• 2 tablespoons butter
• Sea salt
• Freshly ground black pepper
• 3 medium baking apples, chopped into 1 inch squares
• 2 large shallots
• 2 cloves garlic, minced
• 1 tbs ginger minced, or 1/2 tsp dry
• 6 cups loosely packed braising greens such as kale, chard, rapini or collard greens, stems removed and torn into 2-inch strips
• 1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Directions

• Preheat oven to 400 degrees F.
• On foil-lined baking sheet, toss potato slices with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Bake until cooked through and slightly caramelized, about 25-30 minutes. Keep warm.
• While roasting potatoes, melt 1 tablespoon butter in heavy large pot.
• Add apples, garlic, shallots, ginger and sauté until tender and golden brown, about 15 minutes.
• Remove apples and place in a bowl.
• In the pot, combine 1 tablespoon butter and 3 tablespoons water.
• Add greens and sauté, stirring occasionally, until wilted, about 5 minutes.
• Lower heat and add sweet potatoes and apples.
• Continue cooking, stirring occasionally, until warmed through, 4 - 5 minutes.
• Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper.
• Serve hot.

Harvard Beets

Ingredients

• 3 pounds fresh beets, trimmed but not peeled
• 2/3 cup sugar
• 4 teaspoons cornstarch
• 1/2 cup cider vinegar
• 2 tablespoons unsalted butter
• 1/2 cup feta cheese
• Salt

Directions

• Simmer the beets in salted water, covered, until tender, about 40 minutes.
• Drain, reserving 1/2 cup of the liquid.
• When cool, slip off skins.
• Cut into a 1/4 inch cubes. Yield 6 cups.
• Set aside.
• In a sauce pan, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid.
• Bring to gentle boil.
• Whisking constantly, 30 seconds or until thickened.
• Remove from the heat.
• Whisk in butter until melted.
• Stir in beets.
• Toss with feta and season with salt, if necessary.
• Serve at room temperature.

Quick Sautéed Broccoli Raab

from Andrew at Clear Brook Farm

Ingredients

• 1 pound broccoli raab
• 2 cloves garlic
• Olive oil
• Balsamic vinegar
• Salt
• Hot pepper flakes (optional)

Directions

• Rinse and chop broccoli raab into 2 inch pieces.
• Add greens to pot of boiling water.
• Boil 4 - 5 minutes.
• Drain.
• Meanwhile, saute garlic in olive oil.
• Add broccoli raab.
• Salt to taste.
• Add pepper flakes to taste.
• Sauté 5 minutes.
• Drizzle with vinegar and more olive oil, as necessary.
• Serve.

Roasted Brussel Sprouts

from Andrew at Clear Brook Farm

Ingredients

• Brussel Sprouts (about 2 pounds)
• 2 - 3 tablespoons olive oil
• 2 cloves crushed garlic
• Salt and pepper to taste

Directions

• Preheat oven to 400.
• Peal any bad leaves off sprouts.
• Bring 1 quart of water to a boil.
• Simmer sprouts for 4 - 5 minutes.
• Drain.
• Toss with olive oil, crushed garlic, and salt to taste.
• Place sprouts on baking sheet.
• Bake for 25 - 30 minutes.
• Turn every 8 minutes so as not to burn.

Parsnip and Carrot Sauté with Rosemary

from Epicurious.com

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound carrots (about 4 large), peeled, cut into 3 x 1/4 x 1/4 inch sticks
• 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3 x 1/4 x 1/4 inch sticks
• Coarse kosher salt
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon chopped fresh rosemary
• 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Directions

• Heat oil in large skillet over medium-high heat.
• Add carrots and parsnips.
• Sprinkle with coarse kosher salt and pepper.
• Sauté until vegetables are beginning to brown at edges, about 12 minutes.
• DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Add butter, rosemary, and honey to vegetables.
• Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.
• Season to taste with more salt and pepper, if desired.

Mashed Gilfeathers

A Great Thanksgiving Side with Your Turkey

Ingredients

• 1 Gilfeather Turnip cubed
• Butter
• Salt and pepper to taste

Directions

• Boil turnip in water until tender.
• Drain.
• Mash in butter, salt, and pepper to taste.
• Potato option: Same as above, but cook an equal amount of potatoes in a separate pot until soft. Add to cooked turnip and mash.

Abbey's Braised Romanesco or Cauliflower

Ingredients

• 1 head romanesco or cauliflower
• 1 medium onion
• 2 cloves garlic
• 1/2 cup parmesan cheese
• Olive oil
• Salt
• Red pepper flakes (optional)

Directions

• Break or cut romanesco into 1 1/2 inch pieces.
• Blanch in boiling water 3 minutes.
• Crush garlic.
• Chop onion.
• Sauté onion and garlic in olive oil.
• Add drained romanesco and cook until tender.
• Salt and pepper to taste.
• Top with grated parmesan.

Brown Roasted Rutabaga Wedges

from MACSAC (Madison Area Community Supported Agriculture Coalition)

Ingredients

• 4 medium rutabagas (about 3 pounds)
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• Sea salt

Directions

• Heat oven to 500°. Cut ends off rutabagas and peel them. Use a heavy, sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3 - 4 long wedges.
• Place wedges in very large baking pan and toss with olive oil to coat them well. Spread them out into a single layer and try to keep them from touching one another.
• Roast in a hot oven 20 minutes. Use tongs to turn each wedge over. Roast another 15 - 20 minutes. Remove from oven and toss with balsamic vinegar and salt to taste. Serve hot.

*This "hot-oven" approach to roasting is credited to cookbook author Barbara Kafka.