Tag Archives: harvest

Recipe: Winter Harvest Soup

This soup was invented based on two criteria: 1. I had the ingredients on hand that needed to be used before going bad, and 2. I needed something that would give Kyle (age 1) vegetables in a soft form. Thus, Winter Harvest Soup. The grownups enjoyed the recipe as is–a heartier, chunky soup; and I pureed the rest for Kyle–or those who prefer a smoother, creamy soup. He LOVED it!

Feel free to adjust the types of vegetables used in this soup (though root vegetables do seem to work best). If you’re not a sweet potato fan, try Yukon golds. If you have acorn squash instead of butternut, go for it! And if you’ve never seen a parsnip–well, first, try to find a parsnip because they’re delicious!–but if you can’t, try a turnip or rutabaga or just more carrots. This made a large pot of soup, so if you have fewer vegetables, just use half of the other ingredients.

Ingredients:

  • 1 head cauliflower (chopped)
  • 1 pound sweet potatoes (halved)
  • 1 butternut squash (halved and seeded)
  • 1 bag baby carrots (chopped)
  • 4 parsnips (peeled and chopped)
  • 1/4 c. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. marjoram (if you don’t have marjoram, basil would work)
  • 1/4 tsp. dried oregano
  • 6-8 cups water
  • 1 Tbsp. chicken (or vegetable) bouillon
  • 3 Tbsp. tomato paste
  • 1 tsp. prepared basil paste
  • 2-3 c. coconut milk (or cow’s milk, if preferred)

Instructions:

  1. Prep the winter vegetables. Using two large baking sheets, spread out vegetables in a single layer, drizzle with olive oil and sprinkle with salt, pepper, herbs and spices. Roast at 400°F for 40 minutes.
  2. Remove vegetables from oven and let cool slightly. Peel and chop squash and sweet potatoes into bite sized pieces.
  3. Toss all vegetables in large stockpot; fill with water to not quite cover vegetables. 
  4. Add the rest of the ingredients and bring to a boil; reduce heat and simmer for 15 minutes (or until vegetables are completely soft). 
  5. Serve hot. 

Suggestion: serve with crackers, croutons, or garlic bread and a simple salad. 

Whole Wheat Harvest Tarts by Melissa McKinnon

Whole Wheat Harvest Tarts by Melissa McKinnon

Whole Wheat Harvest Tarts Recipe

  • Yields: 16
  • Prep Time: 50 minutes
  • Bake Time: 35 minutes

Well, I made the plunge and altered my grandmother’s “Perfect Flaky Pie Crust” and it turned out great! Follow the link above for the instructions, but use the ingredients below:

  • 1 1/2 c. all-purpose flour
  • 1 1/2 c. whole wheat flour
  • 2 1/2 tsp. salt
  • 2 sticks butter (1 c.)
  • 9 Tbsp. iced water

Divide dough into 16 equal portions and, on a floured surface, roll out each ball into a 6-7″ circle.

Now for the fillings. Mix together the following ingredients and divide into two equal portions (about 1/2 c. per bowl):

  • 2/3 c. sugar
  • 2 Tbsp. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg

The rest of the ingredients:

  • 6 medium apples, peeled and sliced (4 in one bowl, 2 in second bowl with rest of ingredients)
  • 1/2 c. dried cranberries
  • 1/2 c. dried cherries
  • 1/2 c. golden raisins
  • 1/2 c. chopped pecans

Mix 1/2 of the sugar and spice mixture into the bowl with four of the apples and the other 1/2 of the sugar and spice mixture with the remaining ingredients.

Place ½ c. filling in the center of each dough round, fold in half and pinch edges together either with fingers or a fork. Place on a wax paper lined baking pan (I used stoneware). Brush the tops of the apple tarts with the remaining juices from the filling. Sprinkle with cinnamon sugar. For the mixed fruit and nut tarts, brush with melted butter (about 1 tsp. each) and place a pecan half on the top of each.

Bake at 375F for 30-35 minutes.

Cool on wire racks.

Transfer to serving platter. Serve with vanilla ice cream.

Bon Appetit! ~Melissa

Recipe: Harvest Lamb Roast

I adapted this from two recipes in my Simply Organic cookbook tonight. I would say this recipe serves 6-8. If you used a leaner cut of meat, you could probably serve 8-10 people, thought I would double the vegetables for that many servings.

The Finished Product

The first recipe inspiration came from “Harvest Pot Roast” on page 143. The original recipe is meant to be cooked all day or overnight in a slow cooker. This is where I got the veggie and sauce idea. It recommends a 3 pound chuck roast, salt and pepper, 1 large onion, 2 carrots, 12 oz. mushrooms, 4 garlic cloves, 14.5 oz. can of diced tomatoes, and for the sauce: 1 cup ketchup, 2 Tbsp. dijon mustard, 2 Tbsp. Worcestershire sauce.

The second recipe inspiration came from “Boneless Leg of Lamb with Horseradish-Mint Yogurt and Dried Cranberries” on page 144. I have not made the yogurt sauce or cranberries yet, since I used a different sauce, but it does sound good. This recipe called for the juice of 1 lemon, 3 Tbsp. olive oil, 5 garlic cloves, 3 Tbsp. chopped fresh rosemary, salt, pepper, a 5 to 6 lb. butterflied leg of lamb. For the sauce, it recommends 2/3 cup whole milk yogurt, 2 Tbsp. grated red onion, 3 Tbsp. finely grated fresh horseradish or 1 Tbsp. prepared horseradish, and 3 Tbsp. finely chopped fresh mint. Then it serves it with 2/3 c. dried cranberries that have been reconstituted in 1 cup ruby port and spiced with 1/2 tsp. cinnamon and 2 Tbsp. brown sugar. It sounds like an interesting combination that I look forward to trying someday. I borrowed the rosemary and oil from this recipe and followed the roasting instructions.

Here’s what I did:

Preheated oven to 450F.

In a large, glazed, stoneware casserole dish, I placed the following ingredients:

  • 2 small onions, coarsely chopped
  • 1 red pepper, pitted and coarsely chopped
  • 10 button mushrooms
  • 1 can Muir Glen stewed tomatoes (I reserved the juice for the sauce)
  • 1 1/2 c. baby carrots
  • a drizzle of oil, so the veggies wouldn’t stick to the pan

Then I sprinkled my 3 lb. lamb shoulder with about 1 tsp. of salt and 1/2 tsp. of black pepper, making sure to get it on all sides. I placed the lamb on top of the veggies in the casserole dish.

For the sauce, I mixed the following ingredients:

  • juice reserved from can of stewed tomatoes
  • 1/2 c. ketchup (I used Hunt’s All Natural and ran out after 1/2 c., but it turned out fine)
  • 2 Tbsp. Dijon mustard (I used Emeril’s)
  • 1 Tbsp. Worcestershire (it was all I had)
  • 1 Tbsp. minced garlic
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. dried rosemary

I rubbed this mixture over the lamb, and placed the whole dish in the 450F oven for 20 minutes.

Then I reduced the temperature to 350F and continued roasting for 2 hours, turning every 30 minutes. The recipe said to let the meat rest for 15 minutes after removing it from the oven before slicing, so I decided to do a little photo shoot. The shoulder is one of the fattier cuts of meat (and also one of the cheapest; I got this one at Whole Foods on sale for $5/lb.). I probably did not need to add oil to the veggies, but it was fine. I left the oily juice in the bottom of the dish, placed the meat in the center of my serving plate, and surrounded it with the gloriously roasted vegetables!

This was a delicious blend of flavors! I would definitely do this again. Bryan and I both really enjoyed taste-testing this tonight. It will make a great lunch tomorrow. He deserves it too: he’s been working some really long hours and I want to make sure he knows I appreciate that.