Tuesday, November 26, 2013

Last Minute Winter Recipes for Thanksgiving!

You know you support your farmers around Thanksgiving when....
  • You get a thrill hunting for the perfect butternut squash at the farmers market
  • You visited your local farm MONTHS ago to reserve your holiday turkey
  • You take a trip to High Hill Orchard to pick delicious apples for your homemade pies
  • You are counting down the days to crack open the hard cider you have been fermenting for what seems like forever
  • You have mapped out the days cooking schedule down to the minute

nom nom nom nom 
Show your family members who's boss when it comes to holiday cooking with a few of CT NOFA's favorite recipes for these cold months ahead.

My thanksgiving line-up wouldn't be complete without the Kale and Olive Oil Mashed Potatoes made fresh with the recipe from Wild Carrot Farm

Click "read more" for the full recipe!

Kale and Olive Oil Mashed Potatoes

For this recipe, be sure to wash the kale well - dirt and grit hides in the leaves.  Chop the kale finely to avoid floppiness in the potatoes, and avoid over mixing the kale into the potatoes as that will add a green tinge to the dish.  You can use either peeled or unpeeled potatoes for this recipe.

What You Will Need
-3 lbs potatoes, cut into large chunks
-sea salt
-4 tablespoons extra virgin olive oil
-4 cloves garlic, minced
-1 bunch kale, large stems stripped and discarded, leaves chopped
-1/2+ cup warm milk or cream
-freshly ground black pepper
-5 scallions, white and tender green parts, chopped
-1/4 cup freshly grated Parmesan, for garnish (opt)
-fried shallots, for garnish (opt)

Put the potatoes in a large pot and cover with water.  Add a pinch of salt.  Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Heat 2 tablespoons of olive oil in a large pan or skillet over medium-high heat.  Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute.  Set aside.

Mash the potatoes with a potato masher or fork.  Slowly stir in the milk a few big splashes at a time.  You are after a thick creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right.  Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir.  Transfer to a serving bowl, make a well in the center of the potatoes, and pour the remaining olive oil.  Sprinkle with the scallions, Parmesan cheese, and shallots.

Serves 6. 

Visit Our Winter Food Project Recipe Page for a full list of our favorite recipes. 

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