13 November Winter Veggie Recipe Collection November 13, 2019 Jolene Simko Uncategorized Submitted by the market community! Pop by often as we add to the list throughout the colder months. Do you have a recipe to share? Submit it to email@example.com BRUSSEL SPROUT & FENNEL MAPLE BACON BAKE2 pints brussel sprouts, halved 1-2 fennel bulbs, separated into leaves ½ cup walnuts, rough chopped 1 med. onion cut into wedges 2 tbsp. maple syrup 2 tbsp. olive oil 3-4 chopped bacon slices or 1 tbsp. bacon fat 1 tbsp. balsamic vinegar 4-6 garlic cloves, halved – – – Mix solids in large bowl. Combine liquid ingredients. Mix together & stir to coat. Spread evenly onto baking sheet. Bake at 400°F for 30mins or so until edges brown. Stir every 10mins. Add 10min cook time for glass baking pan. SUNFLOWER SPROUT SMOOTHIE1 banana 1 apple, chopped ½ cup sunflower sprouts 1 cup baby spinach 1 tbsp. hemp seeds or ground flax 1/2 lemon, juiced – – – Combine ingredients in blender or food processor and blend until smooth. Refrigerate for up to 24 hours. KOHLRABI RADISH & HERBS WINTER SALAD1 bulb kohlrabi, peeled 1-2 harukei turnips, thin sliced 1/2 small red onion, thin sliced – – – Dressing: Juice of half a lime 1 tbsp. apple cider vinegar 1 tbsp. sunflower or olive oil 1 tsp. sugar 2 tbsp. minced fresh herbs (cilantro, parsley, rosemary, mint or basil) Salt, to taste. – – – Trim off ends & outer skin from kohlrabi. Grate, or cut into matchsticks. Add with onion & turnip into bowl. Prepare dressing and toss everything together. Refrigerate for 15 min. Taste to adjust seasoning, stir in herbs, and serve. KALEIDOSCOPE WINTER VEGGIE SLAW3 cups cabbage, shredded 1 apple, chopped 4 medium carrots, grated 2 tbsp. red onion, finely chopped 2 cups greens (arugula, kale, mustard, etc.) 3 tbsp. chopped nuts (almonds, seeds, pecans, etc.) 4 hakurei turnips, chopped 2 oz old cheddar cheese (optional, grated) – – – Dressing: 2 tbsp. mayonnaise 2 tbsp. cider vinegar 1 tsp. honey sea salt & fresh-ground pepper to taste – – – Toss all of the ingredients together. Mix dressing and toss through. CRISPY GARLIC PERFECT POTATO WEDGES6 large potatoes cut into wedges ¼ cup sunflower seed or olive oil 1 tbsp. minced garlic 3 tsp. salt (or to taste) 1 tsp. paprika ⅔ cup grated parmesan, set aside 2 tbsp. chopped parsley, set aside – – – Mix & pour seasoning over potatoes. Toss to coat. Lay wedges skin side down on large baking tray. Sprinkle on half the parm & bake at 390°F for 35 mins. Turn half way. Check with fork to ensure crisp & cooked through. Sprinkle remaining parm & parsley to finish. Also great with sweet potatoes! Stay tuned – – more recipes are on the way!