Fall Harvest Veggie Soup

Fruits and veggies just taste better when they’re fresh, local, organic, and seasonal. That is the bottom line. I can pretty much guarantee that this soup would not have been so incredibly delicious had I purchased the ingredients at the store… especially in the middle of January.
But… that day will come. Right now, though, I will be savoring every last bite of my Fall Harvest Veggie Soup.

It was quite easy- Into a large stock pot went the following ingredients in the following order, allowing a little time in between each ingredient to bring the broth back to a boil:
  • 1 quart water (bring to a boil)
  • 2 yellow onions, chopped
  • 5 cloves garlic, minced
  • 3 bay leaves
  • 2 shallots, chopped
  • 4 cups grilled, blended tomato puree
  • 4 carrots, quartered and chopped
  • 1 zucchini, sliced into pieces approximately the same size as the potatoes
  • 1 pound red fingerling potatoes, cubed
  • 1 can kidney beans, rinsed and drained
  • 1/2 pound shiitake mushrooms from Hazel Dell
  • 2 green peppers, chopped
After this cooked for 45 minutes or so, I added a couple teaspoons of sea salt and some Smoked Spanish Sweet Paprika that I bought from Savory Spice Shop.
I served it with some bread and mozzarella cheese. It was really, really good soup. I’m glad I have some leftovers.

Bazaar Jaisey Aloo (Potatoes in Ginger Tomatoes)

I made this delicious, simple Indian dish once for Taste & Create. But, my version of bread was lacking in flavor, texture… just wasn’t very good. And, produce wasn’t in season, which changes everything. So, I made it again. Here’s the link to the Bazaar Jaisey Aloo recipe.

The only thing I did differently was use 3 nicely ripened, large, fresh tomatoes that I chopped instead of the canned tomatoes I used in the past, and I added a chopped zucchini… just because.
I served this with some homemade naan. Delicious dinner.

Potato and Turnip Salad

Scarlet Queen Turnips were in the CSA share, and I really had no plan for them. I tucked them in the fridge and didn’t pay attention to them until I decided to make a potato salad. Turnips go well with potatoes because they have a similarly smooth texture, add a little variety, and lighten some bites since you’ll get mouthfuls that are not all potato.

For this potato salad, I boiled 10 small Yukon Gold potatoes and 6 large Scarlet Queen Turnips until easily pierced by a fork. I drained them and gave them a rinsing in cold water to stop them from cooking.
When cool to touch, I quartered them, transferred them to a large mixing bowl, and dressed them with:
  • 1/3 cup olive oil
  • 1/4 cup honey
  • 4 TB apple cider vinegar
  • 2 TB Worcestershire
  • 2-3 TB German mustard
  • fresh ground black pepper
I whisked the dressing and mixed it into the potatoes. Turned out pretty good.

Roasted Turnips and Potatoes with Tempeh Loaf and Sautéed Turnip Greens

My CSA share of veggies had some Hakurei turnips, which were new to me, so I had to make something new. I had some yellow potatoes and tempeh, so I made a hearty meal using the turnips and their greens.
The result: Roasted Turnips and Potatoes with Tempeh Loaf and Sautéed Turnip Greens… trust me on this one.

I quartered the potatoes and turnips, tossed them in olive oil, sea salt, and pepper, and let them roast in a 375 degree oven for 30 minutes or so, until the potatoes were done. It couldn’t be more simple.
I made my delicious Tempeh Loaf, which is always an enjoyable main dish. Tempeh loaf is easy. I don’t shape it like a traditional meatloaf, as you can see from my pie plate in the photo, but I still call it tempeh loaf since it is replacing meatloaf on my table.
I use:
  • a package of tempeh
  • 1 medium sized yellow onion
  • 3-4 cloves garlic
  • 1/4 cup ketchup
  • 2 TB dijon mustard
  • 2 TB Worcestershire sauce
  • 1 egg
  • 2 TB olive oil
  • 2-3 slices of bread, crumbled
  • 1/3 cup grated parmesan
First, using a food processor, grind up the tempeh and give the onions and garlic a very fine chop. Transfer this into a large bowl, and start adding the rest of the wet ingredients. Mix well, add the bread crumbs and parmesan, and mix well.
Spread this into a baking dish- I like the round pie shape, but a square or rectangle works just fine. Bake at 375 for 30-40 minutes until it is cooked through.
I like tempeh loaf with ketchup, so I spiced up some simple organic 365 brand ketchup with Savory Spice Shop’s Red Rocks Hickory Smoke Seasoning. As I’ve said before… everything is better when you add Savory Spice Shop’s spices into the mix!

Finally, I sauteéd the turnip greens in a little white wine and olive oil for just a few minutes until they turned a bright shade of green. I removed them from heat and added a little maple syrup and dijon mustard, as well as dehydrated shallots from… of course, Savory Spice Shop.
A sprinkle of sea salt and fresh ground pepper and you have yourself a meal.
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