u
Roasted Root Vegetables
Appetizers, Sides and Mains Warm Kale Salad with Almonds and Golden Raisins u By Natalie of Briwood Farm Market Ingredients: 1 Bunch of Kale, sliced into thin ribbons ¼ cup Extra virgin olive oil 4 Cloves of garlic, chopped coarsely 1/3 cup Golden Raisins 1/3 cup Toasted almonds, chopped coarsely Juice and zest of half a lemon Fine sea salt Salt and Fresh ground pepper Several shavings of good-quality parmesan cheese Directions: Place kale ribbons into a serving bowl and spring generously with a pinch of fine sea salt. Massage the salt into the kale by squeezing it in fistfuls and then rubbing it between your fingers until it turns darker green and has a soft texture. This should take a minute or two. Heat a large skillet over medium heat and add olive oil and garlic. Cook until the garlic is fragrant and soft but not brown. Add raisins to the garlic in the skillet and cook until raisins have plumped and softened, about 15 seconds. Add lemon juice and zest and stir to combine. Remove from heat and add salt and pepper to taste. Drizzle over kale and toss to coat. Sprinkle with toasted almonds and parmesan cheese. Cooking Tip: Always read the entire recipe before you start!
By Briwood Farm Market Ingredients: 1 Bag of cut-up squash, about 1 ½ cups cubed*
3 Small sweet potatoes, peeled and cubed 1 Bag of cut-up turnip, about 1 ½ cups cubed* 3 Small beets, peeled and sliced small or cubed 1 Red onion, cubed 1 Head of garlic, peeled and smashed 4 Sprigs of fresh rosemary, stems removed and minced 2-4 tbsp. Olive oil 1/4 cup Balsamic vinegar Salt and pepper *Items available at Briwood cut and bagged Directions: Preheat oven to 425°F. Combine all the cubed or sliced veggies with garlic, and rosemary and toss in olive oil to lightly coat. Spread the veggies on one large baking sheet (or two small) lined with parchment paper. Bake for 35-40 minutes, then remove from oven and drizzle with balsamic vinegar and return to oven for another 10-15 minutes or until tender.
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