Turmeric Spiced Baby Vegetable Salad

Recipes | December 2, 2016 | By

Every Wednesday,  I receive my farm share of organic fruit and vegetables delivered to me from the Wairarapa Eco Farm.  I mostly adore all of the seasonal fresh produce however, there always seems to be a surprise or two in the form of uncommon vegetables that require thinking. To be honest, I don’t always know what to do with these vegetables and often I let them sit quietly in the bottom of the veggie bin awaiting their fate to turn into liquid goo. But lately, I have decided that I need to work smarter in the kitchen to reduce food waste and so I have challenged myself to use everything in my farm delivery each week. 

This week I had a plethora of baby micro carrots, colorful baby turnips, baby leeks, baby parsnips (and a leftover bit of cauliflower from the back of the fridge). Roasting vegetables, to me, is such a kiwi thing. I don’t think I ever had a roast vegetable salad in my life until I moved to Wellington. The roasting brings out the sweet caramel flavors and create such an earthy intense flavor. Whenever I can I like cooking with delicious anti-inflammatory spices like turmeric, corriander and cumin not only because I love the flavors but because they are real medicine working to combat inflammation-related disease in my body. Combine these intense spices with fresh herbs and nutty brown rice (quinoa would work nicely too), a little tangy lemon vinaigrette and YES, this will make great lunches for a few days.

I will be sharing my new recipes with you all summer season and hopefully come up with some easy new ways to include all of the uncommon veggies that arrive on my door step. Hope you enjoy this flavorful rice salad!

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Turmeric Spiced Baby Vegetable Salad
Serves 4
Roasted vegetables, corrander and chili spices and lemony mint dressing
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 3 Tb Olive oil
  2. 1 cup Organic Brown Rice (or cauliflower rice or quinoa)
  3. 6 cups of baby vegetables - this could be carrots, red onions, leeks, parsnips, turnips, cauliflower florets, fennel etc. Larger pieces cut in half lenghthwise.
  4. 1 cup fresh coriander leaves - chopped
  5. 1/2 cup fresh mint leaves - chopped
  6. 1/4 cup dried currants
  7. 1/2 fresh red chili sliced
  8. 1 tsp ground Turmeric
  9. 1 tsp Paprika
  10. 1 tsp whole coriander seeds
  11. 1 tsp ground cumin
  12. 1/4 tsp Kashmiri chili or cayenne (optional)
  13. 1/2 tsp sea salt plus more for seasoning
  14. 1tsp Honey
  15. 1 Lemon - juiced
  16. 1/4 cup pumpkin seeds
Instructions
  1. Preheat oven to 180 and line a baking tray with parchment paper.
  2. Prepare the baby vegetables by washing and slicing any that seem too large. Spread the veggies on the baking tray along with the fresh chili. Add spices and 1tb of oil and toss to coat the veggies with your hands. Spread the vegetables out in a single layer and place the tray in preheated oven. Roast for 30-40 minutes or until beginning to brown at edges. Remove from oven and allow to cool down.
  3. Meanwhile add 1 cup brown rice to a saucepan and rinse with several washes of water. Drain and add 2 cups water and 1/2 tsp sea salt to the saucepan. Bring to a simmer and turn heat down very low. Stir, place a lid on and allow to simmer for 30-40 mins. After this time, remove pot from heat and leave the lid on for another 10 minutes. Next, take the lid off and allow rice to cool.
  4. Next, in a small bowl, make dressing combining 2 Tbl Olive oil, 1 tsp honey (or more to taste) and juice of one lemon. Wisk to combine with a fork.
  5. Assemble salad once everything has cooled down a bit. The ingredients do not need to be cold just not hot enough to wilt the fresh herbs. In a serving bowl, add cooked rice, roasted veg, fresh herbs, currants and pumpkin seeds and drizzle dressing over the top. Toss the salad together and add more fresh coriander leaves to the top.
The Remedy Project http://theremedyproject.co.nz/

 

Winter Celeriac, Leek and Potato Soup

Recipes, Soups | June 12, 2016 | By

Adapted from a family favorite recipe for potato and leek soup, the subtle addition of celeriac and the aromatic bouquet garni create a velvety and fragrant soup that is wonderfully comforting on a cold drizzly day. Most of these ingredients usually come in my weekly CSA box during the winter and early spring and the herbs are picked fresh from my garden. 

Winter Celeriac, Leek and Potato Soup
Serves 6
A velvety and fragrant soup made from seasonal winter vegetables
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 2 T Organic Ghee, butter or olive oil
  2. 2-3 leeks (white part only) cleaned and chopped
  3. 2 shallots diced
  4. 1 large onion chopped
  5. 2 organic celery stalks chopped
  6. 2 small or 1 large celeriac peeled and chopped
  7. 4 med size potatoes peeled and chopped (I use whatever is in my CSA)
  8. 1.5 litres homemade bone broth (chicken) or vegetable broth
  9. 2-3 T chopped soft garden herbs such as chives, fennel fronds or parsley for garnish
  10. Olive oil to drizzle
  11. Bouquet Garni: wrap these herbs in cheesecloth, large tea strainer or bouquet garni bag and tie with string. Alternatively, chop thyme, parsley and rosemary and add bay, herbs and fresh ground black pepper to pot.
  12. 2-3 stems of thyme or lemon thyme
  13. 2 sprigs fresh rosemary
  14. 2-3 sprigs fresh parsley
  15. 2 bay leaves
  16. 10 black peppercorns
Instructions
  1. In a medium sized stock pot melt ghee over low to med heat.
  2. Add onion, leek, shallots, onion, celery and gently β€œsweat” for 30 minutes on low to medium heat until the veg are very soft and fragrant. Give the veggies a quick stir every so often to prevent browning.
  3. While vegetables are cooking, prepare bouquet garni
  4. Once the vegetables are soft add celeriac, potato and bouquet garni and pour in the bone broth. Add water if needed to just barely cover veg.
  5. Bring to a gentle simmer and continue to cook, lid on for 30 - 40 min until potato and celeriac are perfectly soft. Remove bouquet garni and purΓ©e soup with hand blender or method of choice until rich and creamy. Add salt and pepper to taste.
  6. Serve in bowls garnished with fresh chopped parsley parsley, chives, fennel fronds, black pepper and a drizzle of olive oil.
Notes
  1. Store soup in freezer in individual containers for quick reheating during the week.
The Remedy Project http://theremedyproject.co.nz/