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Posts Tagged ‘vt recipes’

Recipe: Gilfeather Turnip and Winter Squash Bhaji

Written by Judy Thurlow on . Posted in Recipes

Gilfeather Turnip and Winter Squash Bhaji

Adapted from Lini Mazumdar,
Anjali Farm and Lini’s Indian Tiffins, South Londonderry

At one point, Lini Mazumdar and her husband, Emmett Dunbar, grew Gilfeather turnips at Anjali Farm, but over the years, they have focused on a few specialty crops like pick-your-own blueberries, chili peppers and heirloom tomato plants. In addition, Lini, who grew up all over India, started offering vibrantly flavored, nourishing, home-cooked Indian meals made from seasonal ingredients. Customers order ahead and come to the farm to pick up their multidish tiffin meals packed in round, stacked, metal lunch containers. This curried vegetable dish could be one of several in a meal or simply served with rice and perhaps the spiced lentil stew known as dal.

Note: The Bengali Five Spice mixture called panch phoron contains black mustard, cumin, fennel, nigella and fenugreek seeds; you can substitute whole cumin seeds.

3 tablespoons coconut oil, divided

1 medium (about 1 pound) Gilfeather turnip, peeled and cut into ½-inch cubes
to
yield about 2 generous cups

1 pound winter squash, such as pumpkin, delicata or butternut,
peeled (no need to peel delicata) and cut into ½-inch cubes
to yield about 2 cups

1 teaspoon coarse salt, plus more
to taste

1 tablespoon turmeric powder

1 tablespoon panch phoron spice
mixture (see note above) or
cumin seeds

3 cloves garlic, minced

1 tablespoon fresh, finely grated
ginger root

1 small dried Thai red chili, crushed, or ¼–½ teaspoon crushed red
pepper, to taste

2 cups firmly packed ribboned kale

1 tablespoon fresh lemon juice

Preheat oven to 350 F. Put one tablespoon of coconut oil in a rimmed sheet pan or large baking dish and place in oven to melt coconut oil. In a medium bowl, toss turnip and squash cubes with 1 teaspoon salt and turmeric powder. Spread in melted coconut oil and toss to coat. Bake 25–30 minutes until a fork easily pierces vegetables and they are slightly colored.

In a medium cast-iron frying pan or other heavy-bottomed sauté pan, set over medium-high heat, toast panch phoron or cumin just until fragrant, about 1 minute. Add remaining 2 tablespoons coconut oil and lower heat to medium. Stir in garlic, ginger, and chili or crushed red pepper. Cook, stirring, about 2 minutes until colored. (Add a splash of water if ginger sticks to bottom of pan.) Add roasted turnips and squash along with kale and lemon juice. Stir to combine and toss for 3 to 4 minutes until kale is wilted. Taste and add more salt or hot pepper as desired. Serves 4–6.

Original article by Melissa Pasanen from the Spring 2017 issue of Vermont Life 
Photo by Oliver Parini

Recipe: Maple-Spiked Smoky and Sweet Turkey Chili

Written by Vermont Life on . Posted in ag2015, Recipes, Taste of the Landscape

Maple-Spiked Smoky and Sweet Turkey Chili
Serves 4
The famed New York Times food writer Craig Claiborne once said that chili con carne, not
 apple pie, might be America’s favorite dish. It certainly seems like it to me. My friends ask for chili recommendations more than any other recipe. So I knew this cookbook wouldn’t be complete without a maple-spiked chili! –"Maple" cookbook author Katie Webster
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 2 tablespoons avocado oil or organic canola oil, divided
  2. 1 pound lean ground turkey
  3. 1 large Spanish onion, diced
  4. 1 tablespoon finely chopped garlic
  5. 1⁄2 teaspoon salt
  6. 3 tablespoons chili powder
  7. 2 tablespoons ground cumin
  8. 1 tablespoon smoked paprika
  9. 1 teaspoon ground dried chipotle, or to taste
  10. 41⁄2 teaspoons red wine vinegar
  11. 1 cup water
  12. 1 28-ounce can crushed tomatoes, preferably fire roasted
  13. 1 15-ounce can dark red kidney beans, drained and rinsed
  14. 1/3 cup dark pure maple syrup (such as Tonewood)
  15. 1 avocado, diced
  16. 1⁄4 cup chopped cilantro
  17. 1⁄4 cup toasted pepitas
Instructions
  1. Heat 1 tablespoon of the oil in a large heavy-bottomed
soup pot or Dutch oven over high heat. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer turkey and any juices to a bowl and set aside.
  2. Return pot to medium-high heat and add remaining 1 tablespoon oil. Add onion, garlic, and salt and cook, stirring often, for 6 to 10 minutes, until onion is soft and browned.
  3. Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.
  4. Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
  5. Add water and bring to a simmer, scraping up any browned bits and spices from the bottom of the pot.
  6. Add tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, for 10 to 14 minutes, until turkey and onions are tender.
  7. Serve topped with avocado, cilantro, and pepitas.
Notes
  1. Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.
Vermont Life Magazine http://vermontlife.com/

Recipe: Roasted Fennel Relish

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Roasted Fennel Relish
Chef Maura O’Sullivan came up with this roasted fennel condiment for the corned lamb she serves as a sandwich at Lucky Next Door and as a plate at Penny Cluse. The bright, chunky relish has great layered flavor from the anchovies, roasted garlic and hit of red pepper. It also works well as a cheese plate garnish; dolloped on top of grilled lamb, fish or chicken; tossed with pasta; or as a quick appetizer crowning toasted baguette rounds spread with soft, fresh goat cheese.
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Ingredients
  1. 2 medium fennel bulbs (about 11⁄2 pounds total), thinly slice cross-wise to yield about 4 cups (OK to include lower portion of stalks, also thinly sliced), fronds reserved
  2. 1 (2-ounce) tin anchovies in olive oil, finely chopped, oil reserved
  3. 1 medium head garlic, thinly sliced to yield about 1⁄4 cup
  4. 3 tablespoons olive oil
  5. 1 teaspoon coarse salt
  6. 1⁄2 teaspoon crushed red pepper flakes, plus more to taste
  7. Zest and juice from half a lemon
  8. 2 tablespoons whole-grain mustard
  9. 11⁄2 tablespoons sherry vinegar
  10. Chopped fennel fronds
Instructions
  1. Preheat oven to 375 F.
  2. In a large bowl, toss sliced fennel with anchovies, garlic, olive oil, salt and crushed red pepper flakes. Spread evenly on a rimmed baking sheet or shallow roasting pan.
  3. Roast, stirring every 10 minutes, for about 20 to 25 minutes until fennel is completely soft and lightly colored.
  4. Scrape fennel back into bowl and add lemon zest and juice, mustard, vinegar and fennel fronds.
  5. Toss to combine well. Adjust seasoning to taste.
Notes
  1. Makes about 2 cups.
  2. Keeps, covered, in the refrigerator for about 1 week.
  3. Photo by Ken Burris.
Adapted from Chef Maura O'Sullivan, Penny Cluse Cafe and Lucky Next Door, Burlington
Adapted from Chef Maura O'Sullivan, Penny Cluse Cafe and Lucky Next Door, Burlington
Vermont Life Magazine http://vermontlife.com/

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