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Recipes and Tips for Feeding a Family

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VEGETABLES

Kale Salad

One bunch of kale – about 12-14 leaves. Strip the leaves off the stems and shred and chop them finely. Squeeze the juice of a large lemon over the kale, mixed well, and let it stand. Toast a handful or two of pine nuts (I used almond slivers). You can either toast them in a toaster oven or put them into a small frying pan and stir them around over low heat until they are browned. Add one or two tablespoons of olive oil into the kale and stir. Add a pressed clove of garlic (a big one or a smaller one if you like less garlic flavor). Add 1/8th of a cup of grated Romano or Parmesan cheese and the pine nuts. Toss all together. Add a 1/4 cup of currants. Toss and serve.


Roasted Kohlrabi

Ingredients 4 kohlrabi bulbs, peeled 1 tablespoon olive oil or butter or margarine 1 clove garlic, minced salt and pepper to taste 1/3 cup grated Parmesan cheese Directions Preheat an oven to 450 degrees F (230 degrees C). Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.


Kohlrabi and Radish Saute

Kohlrabi & Radish Saute 2 Tb. olive oil or butter 3 garlic scapes, diced 6 kohlrabi bulbs, peeled and sliced - cut off greens - but use them as well. 2 bunches of radishes, peeled and sliced 2 bunches of radish tops, rinsed and coarsely chopped Saute garlic scapes in olive oil over medium heat. Add kohlrabi and radishes and saute for 2 to 3 minutes. Add greens, cover and cook for another 2 to 3 minutes or until the greens are wilted. Season with salt and pepper to taste.

Savory Sweet Potato Fries

2 large sweet potatoes, peeled and cut into French fry-size pieces
1 tablespoon olive oil, or as needed
2 tablespoons minced fresh rosemary, or to taste
coarse sea salt and coarsely ground black pepper to taste
1 tablespoon olive oil, or as needed
2 tablespoons minced fresh rosemary, or to taste
coarse sea salt and coarsely ground black pepper to taste


Preheat oven to 425 degrees F.
Toss sweet potatoes, olive oil, rosemary, salt, and pepper together in a large bowl until evenly coated. Arrange sweet potatoes on a baking sheet.
Bake in the preheated oven until tender, 20 to 30 minutes.


Herbed Spaghetti Squash

1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Recipe courtesy of Emeril Lagasse


MAIN DISHES

Black Bean Burger

15 ounces black beans, drained and rinsed
2 tbsp ketchup
1 tbsp yellow mustard
1 tsp garlic powder
1 tsp onion powder
⅓ cup instant oats

Preheat oven to 400F. Grease a cookie sheet or line with parchment paper and set aside. In a mixing bowl, mash black beans with a fork until mostly pureed but still some half beans and bean parts are left. Stir in condiments and spices until well combined. Then mix in oats. Divide into 4 equal portions and shape into thin patties. Bake for 7 minutes, carefully flip over and bake for another 7 minutes, or until crusty on the outside. Slap into a bun with extra condiments and eat!

Vegetarian Chili

  • 2 large 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
  • 2 can of beans, drained and rinsed (I used kidney and white beans)
  • 2 cup of frozen corn (you could use fresh but frozen is easy an works great)
  • 3 stalks of celery, diced
  • 2 peppers, diced (I used 1 red and 1 yellow pepper)
  • 2 carrots, diced
  • 1 large onion, diced
  • 4 cloves of garlic, finely minced
  • 2 tablespoons of cumin
  • 1 teaspoon oregano
  • 1-3 tablespoons chili powder (more will be spicier)
  • ¼-2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
  • 2 tablespoons oil
  • Salt to taste (you'll need quite a lot)
Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion

INSTRUCTIONS
  1. Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add spices and cook stirring for about 30 seconds.
  2. Add peppers, carrots and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.
  3. Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
  4. Generously salt to taste.
  5. Serve on its own or topped with one (or all!) of the delicious toppings.
  6. Enjoy!

DESSERTS

Nanny’s Apple Crisp


Preheat Oven to 375 degrees

Butter a 9”x11” baking pan

Peel and core 8 apples.  Cut each apple into 8 or so slices.

Place apples in baking pan


For The Crisp, mix the following:

1 cup flour

1 cup sugar

1 tsp salt

1 tsp baking powder

Cinnamon and Nutmeg to taste

Add 1 egg, beaten


Sprinkle Crisp topping over apples

Pour ⅓ cup vegetable oil over the top

Bake 35-40 minutes until golden brown.  Enjoy with vanilla ice cream!

Unbaked Frozen Pie

1. Don’t thaw the frozen pie if it is unbaked
2. Place strips of foil around the edge of the pie. These will stay there until the middle of the pie begins to brown, so that you stop the edges from over-browning.
3. Preheat the oven to 425 F/ 220 C.
4. Put the pie the centre rack of the oven, in the centre of the position.
5. Bake at 425 F/ 220C for 15 minutes. Then, reduce the heat to 375F/ 190C. Bake for another 45 minutes, taking the next step into account.
6. Keep an eye on the pie. While the middle of it starts to brown, remove the foil edge pieces.
7. Remove from the oven when the whole pie appears golden brown. Allow to cool slightly before serving.


Baked Frozen Pie

1. Thaw the pie first. Take it out of the freezer and leave it to thaw at room temperature for three hours.
2. Preheat the oven 450F/ 232C.
3. Add the strips of foil to the edges as above. Remove when the middle of the pie appears to be browning.
4. Put the thawed pie into the oven. Bake for 15 to 20 minutes or until golden brown in color.
5. Allow to school slightly before serving.