Archive | Harvest

Photo by Trisha Hughes

Turkey Reuben

Photo by Trisha Hughes

Yield: 1 serving

1 tablespoon butter, softened
2 slices rye bread
2 tablespoons Thousand Island dressing
4 ounces heritage turkey
4 tablespoons sauerkraut
Swiss cheese

Butter one side of each of the slices of bread. Place one slice in a thick-bottomed skillet over medium-high heat. Spoon 1 tablespoon dressing on the bottom slice of bread and spread to cover. Top with turkey, sauerkraut and cheese. Spoon remaining dressing on the other slice of buttered bread and top sandwich, keeping dressing side down. Grill until bread is golden brown, covering pan if needed to thoroughly heat sandwich ingredients. Flip sandwich carefully and brown the second side. Remove from pan. Let cool 1 minute before slicing in half and serving.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.

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Photo by Trisha Hughes

Gingerbread-Apple Bread Pudding

Photo by Trisha Hughes

Yield: 12 servings

Gingerbread
½ cup butter, softened
1 cup sugar
2 eggs
¾ cup boiling water
¾ cup molasses
2½ cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons powdered ginger

Custard
4 tablespoons butter
6 large eggs
4 cups milk
⅓ cup local honey
2 large apples, diced (Granny Smith or other semi-sweet variety, peeling optional)

Sauce
¾ cup brown sugar
½ cup apple cider

Gingerbread
Preheat oven to 350°. Butter and flour a 9-inch-square baking pan.

In large bowl, cream together butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping bowl sides if necessary.

Mix boiling water and molasses together. Add to butter and sugar mixture; stir to combine.

In a medium bowl, mix together flour, baking soda, salt and ginger. Add dry mixture to wet mixture in large bowl and combine thoroughly, scraping sides of bowl to incorporate all ingredients.

Pour into prepared pan and bake 35 to 45 minutes, covering loosely with foil if top of bread browns too quickly. Bake until toothpick comes out clean. Carefully remove from oven and let stand 10 minutes … Read More

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Photo by Trisha Hughes

Spicy Carrots, Parsnips and Sweet Potatoes

Photo by Trisha Hughes

Yield: 4 servings

2 pounds sweet potatoes
6 medium parsnips, about 6 inches in length
6 medium carrots, about 6 inches in length
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ cup plus 2 tablespoons extra-virgin olive oil

Preheat oven to 400°. Line a baking sheet with parchment paper or coat with nonstick spray.

Peel potatoes, parsnips and carrots or scrub thoroughly if leaving skins on. Cut vegetables to be uniform in size, approximately 2-inch-thick pieces.

Place the vegetables into a large bowl and add ¼ cup oil, tossing to coat. Add salt, pepper and cayenne pepper and mix thoroughly adding additional oil as needed to coat vegetables.

Spread mixture onto prepared baking sheet.

Bake for 50 to 60 minutes until edges are brown and vegetables are fork-tender.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.

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Turkey1-TH

Heritage Turkey

Photo by Trisha Hughes

Yield: 12 servings

18-pound heritage turkey
¼ cup butter, softened
2 tablespoons extra-virgin olive oil
Kosher salt
Cracked black pepper
¼ cup fresh sage leaves
4 bay leaves
1 lemon, whole
2 cups water

Set oven rack in lowest position and preheat oven to 425°.

Rinse outside of turkey and turkey cavity; pat dry. Slide hand under skin to gently separate skin from the breast meat. Using fingers, coat meat under skin with butter. Lightly baste outside of skin with olive oil and generously season turkey and cavity with salt and pepper. Put sage leaves and bay leaves into turkey cavity. Rinse and dry lemon, then poke holes around with sharp knife; place into turkey cavity.

Place turkey in roasting pan and pour water in the pan, around the outside of the turkey. Tent with foil, place in oven and roast for 30 minutes. Reduce heat to 325° and roast until instant-read thermometer inserted into thickest part of thigh registers 170°, basting with pan drippings every 30 minutes, for approximately 2 to 2½ hours in total.

Let stand 15 minutes before carving.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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vegetable_chips3-TH

Vegetable Chips

Photo by Trisha Hughes

Yield: 4 servings

2 large beets
2 large parsnips
2 large potatoes
2 large sweet potatoes
2 small butternut squash, peeled
Vegetable or grape seed oil, beef tallow or lard (enough to be 3 inches deep in a pan or fryer when heated)
Sea salt

Prepare one bowl of salted cold water (1 teaspoon salt per 4 cups of cold water) for each type of vegetable and set aside. Wash the vegetables. Use a mandolin, sharp knife or vegetable peeler to create very thin, uniform slices of each. Place each kind of vegetable in a bowl of salted water for 10 minutes, remove and dry completely.

Heat oil in a large, deep pan over medium-high heat to 300°. When oil is hot, fry the beets, then parsnips, potatoes and squash separately in small batches in the same pan until golden brown and crispy. Remove from oil, drain and sprinkle with sea salt. Serve when cool or store in an airtight container for 2 days.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.

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Photo by Trisha Hughes

Turkey and Apple Sandwich with Spicy Mustard

Photo by Trisha Hughes

Yield: 1 serving

1 tablespoon butter, softened
2 slices whole-grain bread
2 tablespoons spicy whole-grain mustard
2 thin slices of Granny Smith apple
2 slices leftover heritage turkey, white meat only
3 ounces Brie cheese (can substitute Camembert or Swiss)

Butter one side of each slice of bread and spread the other side with whole-grain mustard. On the mustard side, add slices of apple, turkey and cheese. Top with second slice of bread, mustard-side facing the sandwich ingredients. Place in toaster oven or regular oven at 350° for 15 minutes. Carefully remove from oven and let stand one minute; slice and serve.
Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.

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STUFFED SQUASH

Serving: 2

  • 1 medium (1.–2 pound) butternut squash
  • 1 small red apple, such asFuji, cored and chopped
  • ¼ cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup

Cut squash in half lengthwise. Scoop out seeds and place on microwave-safe plate, cut side down. Cover with plastic wrap and microwave on high for 10 minutes.  Meanwhile, chop apple and mix with remaining ingredients. Carefully remove hot squash from microwave and turn over.  Stuff squash cavities with apple mixture and place back on plate, cut side up. Cover and microwave on high for 10–15 minutes.

Note: If using a squash with a wide trunk, score flesh into .-inch squares for even cooking.

From Julie Kolpin and Mary Oswald

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ZUCCHINI AND ONIONS

Serving: 2

  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 zucchini, sliced into .-inch-thick rounds
  • ½ yellow squash, sliced into ½ inch thick rounds
  • Kosher salt and black pepper, to taste
  • 2 tablespoons freshly grated
  • Parmesan cheese

Heat oil in skillet over medium-high heat. Add onion and garlic and cook until garlic is fragrant and onions are translucent. Add zucchini and squash, and cook until slightly browned and crisp-tender, about 3–5 minutes. Add salt and pepper.

Top with Parmesan and serve immediately.

From Lol Heenan

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APPLE SLAW WITH POPPY SEED DRESSING

Serving: 6

Slaw:

  • 5 cups chopped green cabbage
  • ½ cup shredded carrots
  • ½ cup shredded purple cabbage
  • 1Fujiapple, finely chopped
  • 1 Granny Smith apple, chopped

Dressing:

  • 3 tablespoons apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • ¼ cup honey
  • 2 tablespoons poppy seeds
  • 1 teaspoon ground mustard
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ lemon

Combine slaw ingredients in medium bowl and set aside. In small bowl, whisk together first 7 dressing ingredients. Pour dressing over slaw and stir until coated.  Squeeze lemon over slaw and refrigerate for 1 hour. Toss before serving.

Note: For a sweeter dressing, use 2 tablespoons frozen lemonade instead of fresh lemon, or drizzle 1 teaspoon honey over each serving.

From Julie Kolpin and Mary Oswald

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CRANBERRY APPLE MUFFINS

Serving: 12 muffins

  • 2 cups peeled, cored and chopped apples
  • ¼ cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup fresh or frozen cranberries
  • ½ cup chopped walnuts

Preheat oven to 350°. Line muffin tin with liners or coat with non-stick spray. Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon.  Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist.  Stir in cranberries and walnuts.  Fill muffin tins ½ full.

Bake for 35–45 minutes, or until toothpick inserted into center comes out clean. Let cool before serving.

From Janelle Dangerfield Shank

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