CURRIED CAULIFLOWER & APPLE SAUTE
1/2 head Cauliflower, rinsed and cut into small florets
2 large Jonah Gold Apples, peeled & cut into large chunks
1 Tablespoon Oil
2 Tablespoons Butter
¼ Cup Sherry or Apple Brandy
1 Tablespoon Curry Powder
Heat a large pan over high heat and add the florets and toss to coat with oil and start the cooking process. When starting to get some color, add the Butter and cook for another minute and then add the Apple pieces. Keep stirring or tossing the pan so that the grease coats them well and keeps the food from sticking to the hot pan. After about 1 ½ more minutes, pour in the Curry Powder and then Sherry and allow to reduce/evaporate. Season to taste with Salt & Pepper before serving hot, or let cool to room temperature. Florets will be a little crunchy with softer Apples.
CUMIN & ORANGE GLAZED CARROTS
1 Bunch GDG Nantes Carrots
2 Tablespoons fresh Orange Juice
1 teaspoon ground Cumin
2 Tablespoon Falling Bark Farm Hickory Syrup
Peel and cut Carrots into even pieces (called “turning”) and then add to a small saucepan along with Juice, Cumin and 1 Tablespoon of Syrup. Heat the pot over medium-low heat for about 15-18 minutes, stirring occasionally. When the Juice has evaporated and Carrots are tender pour in the remaining Tablespoon of Syrup and toss to coat. Season with Salt and serve with Southwest seasoned Chicken & Rice.
VANILLA-BRAISED CABBAGE & PECANS
1 Vidalia Onion, diced
1 head Cabbage, roughly diced
1 Tablespoon Butter
1 Tablespoon Grapeseed Oil
½ Cup Pecans, toasted
1 Tablespoon Vanilla Essence
2 Cups Chicken or Vegetable Stock
Heat a Dutch Oven over medium heat and add Butter & Oil. Add diced Onion and allow to cook evenly until slightly softened, about 4 minutes. Add chopped Cabbage and stir to coat. Pour in Vanilla and then Stock. Increase heat to high and bring to a boil stirring the mixture before reducing heat to low and covering with a lid, but leave it a little open. Braise for 20 minutes until soft and fragrant. Season with Salt & Pepper and stir in toasted Pecans to serve.
SAUTEED SWISS CHARD with PINE NUTS & RAISINS
1 Bunch Swiss Chard, stems & leaves roughly chopped
2 Tablespoons GDG Fig Preserves
2 Tablespoons Balsamic Vinegar
½ medium Yellow Onion, sliced
1 Tablespoon Blended Oil
Heat oil over medium-high heat and sauté Onion for a minute, and then add the chopped stems for a further 2 minutes. Add chopped leaves and turn leaves to wilt. Spoon in the Preserves and then pour in Vinegar, stirring to combine. Cook for a further 5 minutes until slightly soft and then season with Salt & Pepper. Serve hot as a side dish with grilled meat such as Beef or Pork or Braised Seitan.
HOI SIN ROASTED BROCCOLI
1 head Broccoli, rinsed and cut into florets about 2 inches square
¼ Cup Hoi Sin Sauce
2 teaspoons Toasted Sesame Oil
Toss florets in a large bowl with Sesame Oil and then Hoi Sin Sauce. Place on a lined baking sheet and roast on the middle rack for 15 minutes. Turn and roast for a further 5 minutes. Remove from oven before the florets are too soft.