Fall Farmers Market & Seasonal Dishes

While summer is officially over, the Minnesota Farmers Markets are still bursting with abundance. Chef and Culinary Nutritionist Jenny Breen shows us some recipes with products you can find there.

To view an interactive map of the locations of markets in the Farmers Markets of MPLS collaborative, click here.

Squash Gratin with Cilantro Pesto

1 large or 2 small butternut or other meaty squash, like kabocha or buttercup, peeled and cut into slices ½ inch thick and 2 inches wide (cut butternut squash in half lengthwise, then slice, for rounder squash, cut in quarters lengthwise and then slice)
3 carrots, sliced diagonally, long and thin
3 medium gold beets, peeled and sliced
3 medium parsnips or turnips or a combination, peeled and sliced
¼ cup olive oil
½ teaspoon salt

Cilantro pesto:

¼ cup olive oil
4 cloves garlic
1 bunch cilantro or a combination of fresh herbs
½ cup toasted almonds or pecans
2 teaspoons salt
Set aside for topping (omit for vegan option):
1/2 cup feta, goat or blue cheese, crumbled
½ cup asiago or other hard cheese, grated
Additional topping options:
Chopped pitted olives
Chopped or sliced tomatoes

Combine root vegetables with olive oil and salt and roast at 375 degrees until tender, stirring occasionally for about 15 to 20 minutes. Alternatively, saute in large skillet with olive oil and salt, covering to allow to cook and caramelize until tender-about 15 minutes. Set aside.

Prepare cilantro pesto by combining all of the pesto ingredients in food processor or blender, adjusting the pesto with more oil or cilantro for desired texture to your taste, and set aside. When root vegetables have cooled, layer in a deep baking dish as follows: root vegetables, pesto, feta, blue or goat cheese. Repeat layers and finish with the asiago Bake, covered with foil at 375 degrees for about 12 minutes, or on medium flame until heated through and cheese is thoroughly melted-about 7 minutes.

Serves 8

Southern Style Squash Chili

[VEGAN]

This chili has the basic chili formula—tomato base and beans, and then some unusual ingredients—squash or yams, and spinach, to amp up the color, the nutritional value and the texture. A kiss of maple syrup cuts the acid and pulls the flavors together. The creaminess of the squash adds a new dimension to a familiar food, bringing a novel twist just when things are getting old. It still works with all the sides—guacamole, chips, sour cream or cheese—or it can be delicious with hearty whole grain bread, corn chips or served over brown rice.

2 cups dried black-eyed peas cooked in 5 cups water, or 2 cans (about 5 cups cooked)
1/4 cup olive oil
1 large onion, diced
1 medium butternut squash, peeled or two yams, cut into 1 inch cubes
8 cups water or stock
1 tablespoon ground cumin
1 tablespoon chili powder
1/4 cup fresh or 2 tablespoons dry thyme
4 cloves garlic, minced
2 teaspoons salt
4 large tomatoes, diced
2 cups fresh or frozen corn kernels
4 cups chopped greens
1/4 cup tomato paste
1/4 cup maple syrup

Optional: 1 pound chicken breast

Cook beans and set aside.

Heat oil in stock pot over medium heat. Sauté onion and squash with garlic, herbs and salt, and add 4 cups water or stock. Cover and simmer until squash is soft–about 15 minutes. Add tomatoes, corn, cilantro, greens, tomato paste and maple syrup, and remaining water or stock and simmer another 15 to 20 minutes.

Pumpkin Cornbread is a perfect companion to this recipe.

Ingredients

2 pounds assorted greens such as kale, collards, mustard or chard, (approximately 3 bunches)

well washed, dried, removed from stems and chopped or ripped into small pieces.

* pro tip: if using chard or spinach, chop and incorporate stems, but stems from kale or collards are generally too tough.

2 small yellow onions or 2 leeks, halved, cleaned and sliced
6 cloves garlic, minced
1 inch ginger, peeled and minced *pro tip: use a teaspoon to scrape the skin off
of ginger root
2 tablespoons olive oil
2 tablespoons toasted sesame oil
1/2 cup toasted (unsalted) almonds, roughly chopped

 

Miso Dressing:

1/3 cup rice vinegar
2 tablespoons honey or maple syrup
2 tablespoons stone ground mustard 1⁄2 cup miso paste
2 tablespoons toasted sesame oil 1/3 cup olive oil
2 teaspoons soy sauce or tamari (wheat free/gluten free soy sauce)

Directions:

In a small bowl, whisk together dressing ingredients and set aside

Heat a large saucepan over medium heat, add olive and sesame oils, then add onions and sauté for 2 or 3 minutes until soft, then add garlic and ginger and sauce another 2 minutes.

Add the greens handful by handful, stirring constantly (*pro tip-use tongs for ease of stirring). Sauté until all the greens are added and they are soft and bright green—about 2 minutes.

Remove immediately from heat and place in a large bowl. Allow the mixture to cool, add the chopped, toasted almonds.

Toss the vegetable mixture with the dressing little by little to taste and desired consistency.

This dressing keeps well in the refrigerator for up to 2 weeks and is delicious on any vegetable or protein!

Serves 8-10 as a side dish, and 4-6 for a larger serving