Chipotle Roasted Fall Vegetables

So summer is over, but that doesn’t mean that there still isn’t amazing local produce to cook up. A few things I love doing this time of year, especially when the temperature drops down, is roasting what I can still get from the farmers market. One of my favorites is combining root vegetables with the slightly spicy chipotle pepper. There is something about the earthiness of root vegetables and the smoked flavor that chipotles bring that are a match made in heaven. Turnips and rutabagas work best for this but a few other choice fall veggies help to round out the side dish. This dish compliments most proteins, especially turkey which of course is going to be on everyone’s plate in a few weeks!

ROASTED FALL VEGTABLES WITH CHIPOTLE

1 Medium Turnip

1 Medium Rutabaga

1 Large Parsnip

2 Large Carrots

1 Large Yellow Onion

1 Can of Chipotle in Adobo Sauce

Set oven to 375. Peel and dice the root vegetables. I like to leave them a little chunky but as long as they’re uniformly cut they should roast up just fine. Next, toss the vegetables in a high heat cooking oil. You want enough oil to coat them but not to much where they get soggy. Then, and this is where the recipe can be changed depending on your affinity for spicy foods, toss the vegetables with at least 2 chipotle peppers and about a tablespoon of the adobo sauce. Don’t worry if you think you’ve added to much, once the natural starches in the veggies convert to sugars while roasting in the oven it will taste delicious. And if you like things with some heat, add in a couple more peppers and sauce. Give a quick toss with some salt and spread out on a baking sheet. Bake until fork tender, about 30 minutes, mixing occasionally.

I also roasted a Kabocha Squash seasoned with Black Dust Coffee & Spice Rub from Savory Spice Shop.

These two together make for a unique Thanksgiving side dish.

Green Bean and Purple Potato Salad

I love stopping by the Black Cat Farmstand at the Boulder Farmers’ Market on Saturday mornings to see what Chef/Farmer Eric Skokan is harvesting. I’ve been getting into the habit of letting him suggest I try something, and then I ask him how I’m going to prepare it. He almost effortlessly rattles off a recipe to highlight something seasonal, and I rush home inspired to try it. This past week I bought his first harvest of green beans. They were a light green color, which leads me to believe they have some special name other than “green beans,” but for the purpose of this post, they were Black Cat Farm Green Beans. Chef Skokan suggested I blanch them, cool them off, and add them to a potato saldad in a mustard vinaigrette.  So, that’s exactly what I did. I bought a pound of local purple potatoes from the market that day and boiled them after blanching 2 big handfulls of the beans. When they were cool, I coarsely chopped them, mixed them with the green beans, and tossed them in a maple mustard vinaigrette. I let this chill in the fridge for a few hours before serving with turkey burgers and corn on the cob. A perfect summer meal. For a simple Maple Mustard Vinaigrette, whisk together:

  •  2 TB Grade B Pure Vermont Maple Syrup
  • 2 TB Dijon Mustard
  • 1/4 cup Walnut Oil
  • 1 TB Apple Cider Vinegar
  • a splash of soy sauce

Apple-Baked Brussel Sprouts

There is something about fresh, local, organic, seasonal brussel sprouts. I look forward to them each year.
For this dish, I put 1 pound of brussel sprouts in a baking dish with a sliced apple and a diced yellow onion. I tossed it in approximately 1 TB of heavy whipping cream, 1 TB of local honey from New Moon Farms, and a pinch of Red Algae Hawaiian Kai Sea Salt.

Cover with foil and bake at 350 for 30 minutes or so, until the brussel sprouts are tender. I served this with Honey Mustard Roasted Chicken. Great meal!

Edamame Salad

Edamame. It’s not just a fun word to say… it’s fun to eat. I got a big bag of edamame in my CSA share from Ollin Farms and was eager to eat the little green beans. I hadn’t had edamame since they were in season last summer, which seems like a long time ago now!
First, I brought a large pot of water to a boil. Then, I added my edamame (maybe a pound?) in their shells and let them boil with a pinch of sea salt for 3-4 minutes. I fished them out of the water and rinsed them in cold water to stop them from cooking.
Now comes the fun part: shelling them. Ask for help here if you want to eat these within a reasonable amount of time.

I dressed mine with sea salt, pepper, a drizzle of olive oil, and 3 cloves of garlic that I grilled, let cool, and coarsely chopped. Yum. The grilled garlic flavor really compliments the buttery flavor and texture of edamame. I’m definitely going to make this dish again.
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