Sunday, January 23, 2011

Winter Vegetable Plate - Gluten-Free and Vegetarian

We were in need of some immune system defense this past week. With the allergies in full force and the wind whipping around the cedar pollen, it was time to bring in the hearty winter vegetables to build up our immune systems. 

So, here is a quick recipe that will incorporate all local and in season vegetables on one plate. The best thing about it is that we hardly had to season anything because the truth is, when vegetables are grown in high quality soil with love and care...they taste wonderfully delicious on their own. We've never been a big fan of sauces anyway. We like simple ingredients that are simple to prepare, easy to clean up and delicious. 

You could easily add some local chicken or Gulf fish or shrimp to this meal!

Read more about Johnson's Backyard Garden's soil here:
This is a great time to add compost and amendments to your own garden!

Winter Vegetable Plate

Lemon Broccoli

1 bag of broccoli florets or one head of broccoli cut into florets (throw the broccoli greens in the pot as well), Johnson's Backyard Garden at the Austin Farmers' Market on Wednesdays and Saturdays as well as CSA memberships
meyer lemon, cut into wedges (we used some from our lemon trees, but you can find some from South Texas at Wheatsville or use South Texas oranges instead)
olive oil, Texas Olive Ranch at Austin Farmers' Market on Saturdays
salt and pepper

1. Add a small amount of water to a sauce pan and add a steaming basket. 
2. Fill steaming basket with broccoli and steam until tender and bright green. 
3. Serve with salt and pepper and meyer lemon wedges

Roasted Carrots and Potatoes with Dill

1 bunch carrots, cubed, Johnson's Backyard Garden
5-6 new potatoes, cubed, Johnson's Backyard Garden
1/2 bunch of dill, Johnson's Backyard Garden
olive oil, Texas Olive Ranch at Austin Farmers' Market on Saturdays
salt and pepper

1. Preheat oven to 375. 
2. Spread cubed carrots and potatoes on a parchment or Silpat lined baking sheet. 
3. Drizzle olive oil on carrots and potatoes and add dill, salt and pepper.
4. Bake for 30-45 minutes. 

Kale Caesar Salad
I got the idea for the Kale salad from Farmhouse Delivery's blog. Try their version as well: Kale Caesar with Torn Bread Croutons

kale (any variety), torn into bite-sized pieces, Johnson's Backyard Garden
caesar dressing (bottle or homemade)
parmesan cheese, shredded or shaved
gluten-free bread or bread, cut into cubes (I baked some using Pamela's bread mix)
olive oil, Texas Olive Ranch at Austin Farmers' Market on Saturdays
salt and pepper

1. In a saute pan, add a little olive oil and warm on medium heat. 
2. Add torn kale pieces and a little salt and pepper. 
3. Cover for 1-2 minutes until kale is just starting to be tender. (Kale can also be eaten raw)
4. Take out and toss with shaved parmesan and croutons or croutons made from gluten-free bread. 
5. Top with olive oil and lemon or caesar dressing. 

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