Sweet Italian Lamb Sausage Roti

1 package Naan bread or similar

1 package lamb sausage

1 onion, sliced

1 hot pepper

2 cloves garlic, minced

1/4 cup vinegar

3 tbsp. curry powder



Roast or grill sausage and set aside. Heat oil in sauté pan and add onion, pepper and garlic and sauté until just lightly browned. Add vinegar and curry powder and season with salt and pepper. In each roll, pace a sausage and top with onion mixture. Serve with a few wedges of lime.

Braised Lamb Shanks with Potato Root Vegetable Mash

There are many recipes for lamb shanks and they all call for long, slow cooking to tenderize the meat. But you are rewarded with tender, velvety meat in beautiful rich sauce. This recipe source is a combo. The Braised Lamb part comes from seriouslygood.com and the Potato Root Veg Mash comes from Bon Appetit Jan 1996 by way of epicurious.com.

2 Lamb Shanks -- closely trimmed of fat
2 tbsp olive oil
2 medium onions -- cut into eighths
3 medium carrots -- peeled and cut into 1 chunks
1 ea celery stalk -- cut into 1/4 pieces
2 cloves garlic -- sliced
2 tbsp tomato paste
1 TB dried Herbes de Provence
1 TB juniper berries -- smashed (optional, but good)
2 c red wine
1 - 2 c beef stock
salt and pepper to taste

Heat oven to 325F.

Generously season lamb shanks with salt and pepper. Heat olive oil in a dutch oven over medium high heat. Add lamb shanks and brown on all sides, including end. Remove to a plate.

Reduce heat to medium and add onions, carrots, and celery to pot. Cook, stirring occasionally, until ingredients begin to brown. Add tomato paste, juniper, herbs, and garlic. add salt and pepper to taste. Cook an addition 1 1/2 minutes, stirring frequently. Add wine, deglaze pan, and reduce by half. Return shanks to the pot and add enough beef stock to come halfway up the sides of the shanks.

Cover and place in the center of the oven, and cook for 3 hours, turning shanks over about halfway through the cooking time. The meat should be just about falling from the bone when done.

Unstuffed Sweet-and-Sour Cabbage

This recipe mimics the time consuming Stuffed Cabbage classic, without all the extra time. Great reviews from lots of home cooks who took some liberties with the recipe. As is, it gets a 4 fork rating from epicurious. But cooks substituted sausage or bacon for the pork, others substituted tofu or Boca meat for some or all of the meats. Some made it meat and meat substitute-less. Others left out the cranberries or added more garlic. Lots of room to play here. From Gourmet November 2008. Serves 4.

1 (2-pound) head green cabbage, quartered lengthwise and cored
1/2 cup reduced-sodium chicken broth
3 garlic cloves, thinly sliced, divided
1 large onion, thinly sliced
1 tablespoon olive oil
1/2 pound ground beef chuck
1/2 pound ground pork
1 (28-ounce) can whole tomatoes in juice
1/3 cup dried cranberries
3 tablespoon red-wine vinegar
1 tablespoon packed dark brown sugar
2 tablespoon chopped flat-leaf parsley

Accompaniment: steamed rice

Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 20-30 minutes. (Add more broth or water if necessary.)

Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.

Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.

Vermont Soy Tofu Scramble Stir Fry

This recipe is adapted from a large one created by Connor Graham for Vermont Soy. Connor is a 2009 NECI grad and has recently joined the team at Vermont Soy.

1 TB oil
1 small red onion
thumb sized piece of ginger, minced
3 cloves garlic, minced
3 oz frozen zucchini (or cabbage!)
1 medium carrot
1 10-14 oz package tofu scramble
2 oz OJ
2 TB tamari
2 TB rice wine vinegar

Heat a large skillet on medium high w/ oil and add sliced red onions. Cook the onions, stirring occasionally for about 2-3 minutes. Add the ginger and garlic to the onions and stir until evenly distributed. After about 1 minute, add the shredded carrots and zucchini to the stir fry mixture. Cook and stir for a several minutes. Add the tofu scramble to the veggies and stir until the mixture is well blended. Increase your heat slightly just before adding the OJ, tamari, and rice wine vinegar. Allow the juices to reduce slightly until nearly all liquid is incorprated into the stir fry. Remove from heat and serve.

Lamb Kabobs

This recipe is from Madhur Jaffrey's Indian Cooking, a cookbook I love and turn to often.

1 lb lamb cut into 3/4 inch cubes
8 TB plain natural yogurt
3 TB lemon juice
2 1-inch cubes of ginger, peeled and grated or minced fine
2 cloves garlic, peeled and mashed
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1.5 tsp salt
3 TB vegetable oil

Put the meat into a stainless steel bowl. Combine the yogurt, lemon juice, ginger, garlic, cumin, coriander, cayenne and salt in a bowl and mix well with a fork. Hold a sieve over the meat and pour the yogurt mixture into it. Push the mixture through the sieve, extracting all the paste you can. Mix the meat and the marinade well. Cover and refrigerate for 6-24 hours.

Heat your broiler.

Thread the meat on to skewers. Balance the skewers on the rim of a baking dish so that all the meat juices drip into the dish. Brush the kebabs generously with oil and place the baking dish under the broiler. When one side of the meat gets lightly browned, turn the skewers to brown the opposite side, making sure to brush this side first with more oil. Brown second side.

Grilled or Broiled Whole Trout with Herbs and Bacon

This is a great, tasty and simple way to cook your fish. If you don't have a handful of fresh herbs, you could also put some lemon slices in the fish.

2 whole trout
1/2 cup fresh herbs such as tarragon, thyme, marjoram, etc.
olive oil
Kosher salt and freshly ground black pepper to taste
1/4 pound bacon

Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with bacon mummy style, leaving head and tail exposed.

Place fish under the broiler (or on the grill, covered). Cook undisturbed for 3-4 minutes, taking care not to burn the bacon (move to a lower rack if necessary). Turn and continue to cok. Turn again if necessary. The fish is done when the bacon is crisp and there are no longer any traces of blood in the body cavity. No more than 12-15 minutes and could be a good bit less in a hot oven.

Place fish onto platter and serve immediately.

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

One of our members, Susan Stock, emailed me this recipe that she came across on epicurious this past week. It makes use of so many vegetables we have sent out lately, and mushrooms too! Loads of room for substitutions here if you don't have each of the veggies the recipe calls for. The parlsey could be skipped. Reading reviews, many suggested doubling the garlic and rosemary for more flavor. Recipe by Jeanne Thiel Kelley for Bon Appetit March 2009.

6 cups water
2 tablespoons vegetarian bouillon base
2 large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 large celeriac, peeled, cut into 1/2-inch pieces
2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 large rutabaga, peeled, cut into 1/2-inch cubes
1 turnip, peeled, cut into 1/2-inch cubes
1 ounce dried porcini mushrooms (or 8 oz fresh shiitakes or oysters)
3 tablespoons butter
3 cups chopped onions
4 large garlic cloves, chopped
1/2 teaspoon minced fresh rosemary
1/2 cup all purpose flour
1/4 cup heavy whipping cream
2 tablespoons imported dry Sherry
1/4 cup chopped fresh Italian parsley

2 1/4 cups unbleached all purpose flour
1 tablespoon baking powder
2 teaspoons minced fresh rosemary
1 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 1/3 cups (or more) chilled buttermilk

For filling:
Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.

Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. DO AHEAD: Can be made 2 days ahead. Cover with foil; chill.

Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes.

Meanwhile, prepare biscuits.
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Roast Chicken with Mustard Vinaigrette

Here's a great recipe for roasting a whole bird. The Mustard Vinaigrette is really versatile and can be used on a potato salad, on a green salad, as well as this chicken. From Bon Appetit, May 1994.
1 5-7 lb roasting chicken
1 large shallot
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sageFresh rosemary and sage sprigs

Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat.

Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.

Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour.

Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

Mustard Vinaigrette
1/4 cup Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
2/3 cup chopped shallots
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage

Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)

Parsnip Patties

From the cookbook Laurel's Kitchen. Makes 12 patties. This is a great recipe, especially with the walnuts.

4 cups parsnips, peeled and cut into chunks
1 onion, minced
1 Tb oil
1 tsp dried tarragon
2 eggs, lightly beaten
1 tsp salt
1/2 cup finely chopped walnuts
2 cups whole grain bread crumbs

Steam parsnips until tender - 10 to 15 minutes. While parsnips are cooking, saute onion in oil. Add tarragon.
Mash parsnips with potato masher (a few lumps are OK). Stir onion into mashed parsnips with egg, salt and walnuts. Preheat oven to 350°F. Form parsnip mixture into patties, using 1/3 cup for each. Spread half the bread crumbs on a greased baking sheet and place patties on crumbs. Press remaining crumbs on top. Bake for 20 minutes.

Winter Vegetable Tart

This recipe was brought to my attention by share member Stacy Fraser who has been making it over and over again all winter using lots of different combinations of roots and things she has received in the share. It's very adaptable, you could use really any root veg combo, you could throw in some frozen red peppers and experiment with different cheeses. It's from the Edible Green Mountains website where you can find lots of great recipes (including one for Dark Chocolate Bread Pudding with Whiskey Caramel Sauce which has nothing to do with this week's share ingredients and which I now can't get off my mind). If you haven't got a go to recipe for pie crust, try this one I posted to the blog Nov. 24th. It's pretty dependable.

1 pound butternut squash (1 small), peeled, seeded and diced into 1⁄2-inch cubes beets, peeled and diced into 1⁄2-inch cubes
2 cups sliced mushrooms
1 onion, halved and cut into slivers
1 red bell pepper, diced (optional)
6 garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper
pie crust for one 9- or 10-inch pie
1⁄2 pound Fontina cheese, grated

Preheat the oven to 425°F. Lightly oil a large shallow roast- ing pan or half sheet pan.
In a large bowl, combine the squash, beets, mushrooms, onion, bell pepper, if using, and garlic. Add the olive oil, rosemary and salt and pepper to taste. Toss to coat well. Transfer to the pan and arrange in a shallow (preferably single) layer.

Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove the vegetables from the oven and reduce the oven temperature to 375°F.
Line a baking sheet with foil. Place the pastry on the bak- ing sheet. Sprinkle the cheese over the pastry, leaving a 2-inch border around the edge. Arrange the roasted vegetables on top of the cheese. Fold the dough up to partially cover the filling and crimp to seal the edges.

Bake for about 25 minutes, until the crust is golden. Cut into wedges and serve warm.

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