Pickled Daikon Radish and Carrots
• ½ cup distilled white vinegar.
• ¼ cup white sugar
• 1 Fields to Plate carrot cut into matchsticks.
• 1 white Fields to Plate radish peeled and cut into matchsticks.
• 2 tablespoons of chopped fresh cilantro.
• 1 thai chili pepper seeded and chopped.
Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours,or overnight.
Glazed Carrots and Parsnips with Chives
• 1/4 cup butter
• 4 large Field to Plate carrots cut into 3 x ½ inch pieces.
• 4 large Fields to Plate parsnips cut into 3 x
• inch pieces.
• ¾ cup orange juice.
• ¾ cup chicken stock.
• 2 tablespoons lemon juice.
• Salt and ground black pepper to taste.
• 3 tablespoons fresh chopped chives.
1. Melt butter in a large skillet over medium heat.
2. Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
3. Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
4. Season with more salt and black pepper if needed; sprinkle with chives.
Parsnip and Carrot Puree
• 8 Fields to Plate parsnips peeled and cut into 2 inch pieces.
• 2 Fields to Plate carrots peeled and cut into 2 inch pieces.
• ¼ cup snipped chives.
• 6 tablespoons of butter divided.
• Sea salt and freshly ground black pepper to taste.
• Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
• Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.
Fabulous Zucchini Grinders
• About 1 ½ cups of either homemade or store bought marinara sauce.
• 1 tablespoon of butter.
• 2 medium zucchinis cubed.
• 1 pinch of red pepper flakes.
• Salt and pepper to taste.
• 1 ½ cups of shredded mozzarella cheese.
• 6 six inch French or Italian sandwich rolls.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt, and pepper.
• Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap
individually in aluminum foil.
• Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is.
Roasted Beet, Peach and Goat Cheese Salad
• 4 Fields to Plate beets, scrubbed.
• 2 bunch mache (lambs lettuce) rinsed and dried.
• 2 bunch arugula rinsed and dried.
• 4 fresh peaches, peeled, pitted and sliced.
• 4 shallots, chopped.
• ½ cup pistachio nuts, chopped.
• 2 (4 ounce) package of goat cheese, crumbled.
• ½ cup walnut oil.
• 4 tablespoons balsamic vinegar.
• Salt and pepper to taste.
• Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
• Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Red and Gold Beet Chips
• Cooking spray.
• 5 large Fields to Plate beets peeled and thinly sliced.
• 1 tablespoon of olive oil or as needed.
• Salt and ground black pepper to taste.
• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Spread beets out in a single layer on the prepared baking sheet. Brush beets on both
sides with olive oil and season with salt and pepper.
• Bake in the preheated oven for 15 minutes. Turn beets and continue cooking until crisp, another 15 to 20 minutes. Transfer chips to a wire rack to cool.
Radish Dip
• 4 cloves of Fields to Plate chopped and peeled garlic.
• 6 radishes quartered.
• 2 8 ounce packages of cream cheese (softened).Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended.Transfer to a serving dish, and chill until serving.
Glazed Squash
• Vegetable oil for baking sheets.
• 6 Fields to Plate pumpkin squash.
• Coarse salt and ground pepper.
• ½ cup packed dark brown sugar.
• Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
• Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
• Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes
Pumpkin Squash Risotto
• 1 tablespoon of butter.
• 1 ½ lbs. of Fields to Plate pumpkin squash.
• Coarse salt and ground pepper.
• 1 cup Arborio rice.
• ½ cup dry white wine.
• 2 cans of reduced sodium chicken broth (14 ½ ounces each) combined with ½ water and heated.
• 1/3 cup of grated parmesan cheese plus more for garnish.
• 1 tablespoon of chopped fresh sage plus more for garnish.
• In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
• Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
• Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
• Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
Pumpkin Squash and Apple Puree
• 6 tablespoons of butter.
• 1 medium Fields to Plate onion, finely chopped.
• Coarse salt and ground pepper.
• About 2 ½ pounds of Fields to Plate pumpkin squash.
• 4 Gala or other sweet apples peeled, cored and cut into one inch cubes.
• In a large skillet with a lid, heat 2 tablespoons butter over medium; add onion, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
• Add squash, apples, and 1 cup water. Cover, and simmer until squash is tender and most of the liquid has evaporated, 15 to 20 minutes. (If skillet becomes dry, add a little water; if liquid has not evaporated by the time squash is cooked, drain.)
• Transfer squash mixture to a food processor. Add remaining butter; process until smooth. Season with salt and pepper; serve. (If serving later, gently reheat in a medium saucepan over low.
Roasted Beets and Sauteed Beet Greens
• 1 bunch of Fields to Plate beets with greens.
• ¼ cup olive oil, divided.
• 2 cloves of Fields to Plate garlic, minced.
• 2 tablespoons chopped onion (optional).
• Salt and pepper to taste.
• 1 tablespoon red wine vinegar.
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
• Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
• When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Beet and Red Raspberry Smoothie
• 1 cup fresh raspberries
• 2 cups red grapes
• ½ cup coarsely chopped Fields to Plate carrots.
• ½ cup coarsely chopped Fields to Plate beets.
• 1 (6 ounce) container of Greek Yogurt.
• 4 teaspoons of agave nectar.
• 1 cup of ice cubes.
• Place all ingredients in Oster® Versa® Performance Blender in order listed.
• Select programmed SMOOTHIE setting.
• Serve immediately.
Lebanese Radish Salad
• 1 cup walnuts halved
• 1 lb. Fields to Plate radishes trimmed and cut into thin rounds.
• 3 tablespoons extra-virgin olive oil.
• 2 teaspoons fresh lemon juice.
• ¾ teaspoon of kosher salt.
• ½ teaspoon of honey.
• 20 fresh mint leaves.
• Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely.
• Place radishes in a serving bowl.
• Whisk oil, lemon juice, salt, and honey in a small bowl until combined; drizzle over radish slices and toss to coat.
• Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad.