Categories
Beef Cabbage Carrots Celery Olive Oil Onions Tomatoes

Cabbage Rolls

Words and Photos by Amanda Callahan of Callywood Farms

The classic cabbage roll dish that we generally think of is an Eastern European ancestral food, commonly incorporating tender cabbage leaves stuffed with a filling of rice, ground beef and aromatics then gently braised in a simple tomato sauce. However, this comforting combination turns up in many global cuisines like Asia, Europe, and North Africa. 

This is a method recipe and once you have the basics down, it’s infinitely adaptable to seasonal changes and flavor preferences. For instance, in the fall I make one with a filling of roasted sweet potatoes, apples, and quinoa finished with a cinnamon spiced tomato sauce. It is divine. It also doesn’t have to be cabbage! Swap in collards or even Swiss chard. Heck, if greens aren’t your thing, the sauce and filling would be delightful tossed with pasta and baked.

Though the results are worth it, because of the rolling process this recipe does take some time and is best as a weekend cooking project as opposed to a weeknight dinner. However, we love the flavors of cabbage rolls so much that on weeknights we apply the flavors in different ways like in a soup or meatballs

Ingredients

  • 1 large head of green cabbage
  • 1 pound ground beef
  • 1 small to medium onion, minced
  • 2 tablespoons olive oil
  • 2 small carrots, shredded
  • 2 celery stalks, chopped small
  • 2-4 garlic cloves, minced
  • 1/2 cup uncooked rice
  • 2 tablespoons tomato paste
  • 3 to 4 cups of your favorite simple tomato sauce, my favorite is here

Directions

  1. Cut the core out of the cabbage, but leave it whole.  Place the cabbage in a large bowl with the cored part facing up. Boil a small pot of water and pour the water over the cabbage and let it sit for 10-15 minutes.
  1. Heat the oil in a sauté pan. Cook the onions until they are soft, and add the carrot and celery. Sauté them for a couple of minutes, until they are soft. Add the minced garlic and season the mixture with salt and pepper. Transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.
  2. In a large Dutch oven (or large pot with a lid), heat your tomato sauce (or make it). 
  3. Drain the head of cabbage. Pull off large leaves, trying not to rip the leaf. Cut out the large vein — if the leaf is very large, you can make two rolls from each, if it is smaller, you can cut the vein out partially and pull the sides to overlap before you roll it into one roll. Pat the leaves dry with towels. 

Roll about 1/4 to 1/3 cup of filling in each leaf. Place each roll in the pot. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes. Serve immediately.

Categories
Beets Dill Garlic Olive Oil

Beet & Dill Salad

Words and Photos by Amanda Callahan of Callywood Farms

This is a super simple recipe that comes together with only a few minutes of hands-on time. The longest part is cooking the beets. The recipe instructions below are for using an Instant Pot, but if you don’t have one or use one, you can simply roast the beets in the oven. I like to wrap whole beets in parchment or foil. Roast at 350 for about an hour, or until you can easily pierce a knife all the way through. 

You can do this with any kind of beet, but the chioggia beet is a personal favorite. Their beautiful stripes make it visually appealing, and it is super-sweet, with a slightly more subtle flavor than a traditional beet. A golden beet would be great too! 

Ingredients 

  • 1 bundle of beets, preferably chioggia beets
  • 1 can of beans, white or chickpea, drained and rinsed
  • ¼ cup chopped dill 
  • 1 lemon, juiced 
  • 1 clove of garlic, minced or grated 
  • 2 TB EVOO
  • Salt and pepper
  • 2 TB chopped chives and chive flowers for garnish

Directions

  1. Trim the beets: Remove the greens and trim the root end. 
  2. Cook the beets either by roasting in the oven (per instructions noted above in the intro), or in an Instant Pot. If using an Instant Pot, place whole beets on the rack insert. Add 1 cup of water to the pot. Place the top in the sealing position, and pressure cook the beets for 35 minutes. If you have the time, let the pressure release naturally. If not, wait 10 minutes and release the pressure. Let the beets cool. The skin should slip right off the beets easily. Quarter each beet and then slice.
  3. In a large bowl, add all the ingredients and toss to combine. Adjust seasonings to taste. Serve and enjoy!
Categories
Cucumber Edible Floers Eggs Garlic Herbs Microgreens Olive Oil Onions Radish Shallots Snap peas

Snap Pea and Radish Salad  

Words and photos by Amanda Callahan of Callywood Farms

This is a true farmer’s lunch — real fast food, if you will! It shines with things you could walk onto a farm, pull from the ground or the coop and be ready to eat in about 10 minutes! It is a delightful spring salad that satisfies my lunch time desires for something fresh, light while adding interest with sweet and tangy notes. Simply put everything in a bowl as you prep, toss with dressing and you’re ready to go.

Because I really wanted a chopped and crunchy salad, I used out-of-season cucumbers (I couldn’t resist!), but you can omit and focus on our gorgeous spring greens instead. You might add some fresh goat cheese, cooked white beans or chickpeas for added depth, hearty layers and extra protein. Make enough for a few meals, and use up within three days to avoid soggy bites, or toss and simply keep the dressing separate until ready to serve.

Right now radishes are in abundance! Help your local farmers out by snagging a couple bunches this week. You need a full bunch for this recipe (more if you love radishes like I do!). Get extra and pickle them alongside some onions for an extra special taco topping. I love pulling one out each day to put on top of whatever salad or sandwich I make for lunch. Yum!

Ingredients

  • 1 lb. snap peas
  • 1 bunch radishes
  • 4 Persian cucumbers (optional)
  • 2 spring onions or shallots
  • 1 garlic clove, grated
  • ¼ cup fresh chopped herbs such as parsley, wild onion/chives and dill
  • 1 lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon rice wine vinegar 
  • ¾ teaspoon salt
  • Fresh ground black pepper
  • For serving: hard boiled eggs, microgreens, edible flowers

Directions

  1. Prep vegetables for the salad. Lay snap peas down and cut roughly into thirds. The radishes were thinly sliced into half moons, as were the cucumbers. I sliced the shallots into rings and tossed everything in a large bowl. 
  2. Make the dressing right on top of the vegetables: grate the garlic clove, juice the lemon, and add the remaining ingredients. Toss to combine. EAT! 
Categories
Collards Cornmeal Trout

Crispy Trout Tacos With Collards Slaw

Words and photos by Amanda Callahan of Callywood Farms

Collars and cornbread are staples in our house, and so are tacos. These two tried-and-true standbys are delicious and versatile, but sometimes they can still feel a bit tired. Enter my recent revelation: bring these two yummy dishes together in one magical recipe. Voila! Trout tacos with collard slaw was born. Turns out, it was a great idea and a great use of local ingredients in a slightly different, perhaps unexpected way! 

You can choose to skin the trout, as I did in this recipe, or leave the skin on. It really comes down to personal preference, and plenty of folks keep the skin on when frying as it lends an extra crispy layer that is also chock full of omega-3 fatty acids.  

My technique for seamless skin removal: make a good slice between the meat and skin towards the top of the filet, paying careful consideration to the edges to get the maximum amount possible. Slowly separate the meat from the skin as you pull off the skin. 

You also have some options on how you cook the fish — you can pan fry, oven bake or use that air fryer! Pictured and written here are the air fryer instructions, but the process is the same in the oven. Just double the cooking time if you choose the latter method. For pan frying, be sure to generously coat your pan with a healthy frying oil, such as avocado oil, and fry the fish for about four minutes on each side. Regardless of the method you choose, lightly salt the fish once it is cooked, and set aside to serve. 

Ingredients

  • 4 trout filets, bellies removed, skin removed, cut into 4 pieces each
  • 1 cup cornmeal
  • 1 tablespoon Aria’s Taco Seasoning (available on CAFE from Callywood Farms)
  • 1 bag of baby collards
  • 1-2 tablespoons apple cider vinegar
  • Salt and pepper
  • 1 teaspoon olive or avocado oil
  • For serving: tortillas, goat cheese, salsa, guacamole, hot sauce

Directions

  1. Working with the collards, remove each leaf stalk from the center by cutting it out with a knife. Place de-stemmed leaves in a neatly stacked pile. Once you have 5-6 leaves stacked up, tightly roll the leaves into a roll. Slice the roll into thin ribbons to create the “slaw”.
  2. Put all your collard ribbons into a medium bowl. Season the collards with vinegar, 1 teaspoon oil, and salt and pepper. Massage the collard slaw with your hands to work the firm leaves a bit and massage the vinegar and salt. Set aside to allow the flavors to marinate while you work on the fish. 
  3. Heat the oven or an air fryer to 400 degrees. 
  4. On a plate, combine the cornmeal and taco seasoning. Mix well with a fork. 
  5. Dredge fish pieces into cornmeal coating every crevice well. Set aside on a sheet pan (with parchment or silpat mat if baking). 
  6. For an air fryer, set it to 400 degrees. Working in batches, lightly spray the air fryer with oil (I get an awesome coconut oil spray from Aldi) and set fish into the fryer with space between each piece. Spray the tops of the fish with additional oil. Cook at 400 for about 10-12 minutes. At about 8 minutes, I open to check and spray with a bit more oil if things are looking dry. My batches were both done in 10 minutes and I checked for doneness with a fork to see if the fish easily flaked. 
  7. While the fish cooks, check your slaw and adjust salt and vinegar to your preference. I added a dash more vinegar after it had sat for a while. 
  8. To serve, heat tortillas over a flame or in the microwave for 30 seconds. Top with fish, slaw and your toppings of choice. We went with guacamole, goat cheese and hot sauce! 
Categories
Broth/Stock Butter Garlic Onions Parmesan cheese Radicchio

Radicchio Red Wine Risotto Recipe

Words and photos by Amanda Callahan of Callywood Farms

This is a meal you would expect on your plate at a nice restaurant, and I want to show you how EASY it is to prepare it at home! We’ve been fortunate with local radicchio recently, and this recipe is a stellar way to let this cool-weather crop shine. While it is mostly commonly known as that cheerful “red and white crunchy stuff” in salad mixes, radicchio is a delightful green and a lovely addition to meals in its own right. Bitter, yes, but with the right counter-flavors, it is exquisite. It’s great roasted or grilled to bring out the sweetness. For this dish, the bitterness pairs perfectly with creamy risotto. It’s a perfect cook-at-home special occasion meal. Treat yourself or your partner to a delicious, locally sourced fancy dish! 

To serve: We served this with pork chops – recipe here (pan seared instead of grilled), but you could serve with a big steak, roasted chicken, pan seared trout and even some beautiful mushrooms or tofu for my plant based friends. Check out original recipe that inspired my version for some plant based variations you might find helpful, too!

Ingredients

  • 5-6 cups bone broth
  • 1 large head of radicchio, sliced thin
  • 4 tablespoon butter, divided 
  • 1 medium onion or 2 shallots, diced small
  • 4 cloves of garlic, minced 
  • Salt and pepper to taste
  • 1 ½ cups arborio rice 
  • 1 cup dry red wine
  • 1 teaspoon of fresh thyme and rosemary leaves 
  • ½ cup freshly grated parmesan cheese 

Instructions

– Heat the broth over low heat on a back burner, so that it’s nice and hot to add to your risotto during cooking. 

– In a large sauté pan, heat 2 tablespoons of butter over medium-low heat. Add the onions and saute for 5 minutes until translucent. Add garlic and sauté another minute until fragrant. Season with salt and pepper. 

– Pour in the rice and toast the rice by stirring around, about 2-3 minutes. The rice grains should be translucent on the outside and still have a white center. Season the rice with salt and pepper.

– Turn the heat to medium-high. Deglaze the pan with the cup of wine, turning the heat down to low after the initial alcohol bubbles off. 

– Once the wine has been absorbed, you will start the process of adding broth. Using a ladle, add 2 scoops of broth to the pan and continue stirring to incorporate all the liquid into the rice. If you’re cooking on gas, you can manipulate the heat to keep a constant simmer, increasing when you add stock and decreasing as it simmers, like a dance. When the liquid has been absorbed, add another few more ladles full of broth. 

– After 3-4 rounds of broth additions, it’s time to add your radicchio and fresh herbs by folding it into the rice

– Continue adding broth. You will need between 5-6 cups. So, you have to keep your eyes on it. You will know it’s done as the rice will slow it’s absorbency of the broth and the grains become nice and plump. I keep a tasting spoon close by and taste as it gets close (this also helps you keep an eye on salt level, too). Some people prefer more al dente, some like it done well. However, I caution you from overcooking too soon. The rice will become sticky and mushy, so err on the side of undercooking. – When it’s just about done, turn off the heat. Add the cheese, remaining 2 tablespoons of butter, adjust seasonings, and one more ladle full of broth and stir to combine. 

Categories
Beets Garlic Olive Oil Onions Thyme

Beet and Black Bean Burgers

Words and photos by Amanda Callahan of Callywood Farms

As the last of the beets come out of the winter fields, grab some this week and try your hand at some veggie burgers! Beets in burgers? You read it right! I’ve made many veggie burger recipes over the years, and from endless combinations of beans, greens, mushrooms and other produce. In my former life as a dedicated vegetarian, I was always in search of a vegetable-centered recipe to replace those frozen dishes at the store with mile-long ingredient lists. After experimenting through my share of blends, this by far is my favorite combination that results in a moist, earthy, flavorful “burger” patty. 

This recipe is very versatile, provided you ensure everything is well cooked, and I have modified the recipe many different ways over the years. You can roast the beets, use leftover rice, etc. and still be pretty much guaranteed a winning result. Pair with some fresh roasted potato fries and a seasonal salad or fruit for a complete, nutritious and delicious meal.     

Adapted from this recipe 

Ingredients
1/2 cup rice 

1 onion, diced small

3 large red beets, peeled and diced small

3-4 cloves garlic, minced

2 tablespoons apple cider vinegar

1 can black beans, drained and rinsed

Juice from 1/2 lemon

4 tablespoons oil, divided 

1 teaspoon coriander

1/2 teaspoon thyme

2 tablespoons flour

Salt and pepper to taste

For serving: cheese slices, sauerkraut, pickled jalapeños, condiments of choice

Directions

  1. Bring a large amount of water to a boil. Add a handful of salt and the rice, and reduce the heat to a simmer. Cook the rice until it’s a little beyond al dente. You want it a little over-cooked, but still firm. This should take about 25-30 minutes. Drain the rice and set it aside.
  2. Heat the oil in a skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Depending on the size of the beets, this can take anywhere from 10-20 minutes. Smaller is better! Add the garlic and cook until it is fragrant, about 30 seconds. Deglaze the pan using the cider vinegar.
  3. Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet and onion mixture, the lemon juice, and all the spices. Stir to combine and then taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until you see no more dry flour.
  4. Using your hands, scoop up about a cup of the burger mixture and shape it into a patty between your palms. Place on a plate and repeat until all the mixture has been used. This should make 6 large-sized burgers. We made some smaller ones for lunch portions the next day. 
  5. Heat a large cast-iron skillet over high heat. Add a few tablespoons of oil – enough to completely coat the bottom of the pan.
  6. Once the oil is hot, place burgers in the pan. Once all the patties are in the pan, reduce the heat to medium-high.
  7. Cook the patties for 2-4 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If they break apart a little when you flipped them, just reshape them with the spatula – they’ll hold together once the second side is cooked. 
  8. If you’re adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes. Remove and serve how you’d like: with buns or without!
Categories
Baked Food Peppers Sweet Potatoes

Chipotle Sweet Potato Gratin

Words and photo by Ellie Sharp

Rich cream, spicy chipotles in adobo, and gooey Gruyere combine for a unique and delicious spin on traditional sweet potato side dishes. I first tasted this dish during research for an article I was writing, and it became an instant favorite. Six years later, it remains a staple on our holiday table. Exceptional to taste and a breeze to prepare? It doesn’t get much better.

This special recipe comes from Jen and Peg of Three Sisters Farm in Texas. It was originally published in Edible Houston magazine by writer and CAFE volunteer Ellie Sharp. Shared with permission. I hope you enjoy!

Serves six
2 pounds sweet potatoes, peeled and sliced into ⅛” -to ¼”- thick rounds
2 cups heavy cream
2–3 chipotle chilies in adobo
1 teaspoon salt
1 teaspoon black pepper
2 cups grated Gruyere

Preheat oven to 375° F.

  • In blender or food processor combine cream, 2–3 chipotle peppers and 2–3 tablespoons of the adobo sauce and blend. Add salt and pepper and heat in a saucepan until it reaches a simmer.
  • Arrange slices in 9- by 13-inch baking dish or pie plate
  • Pour cream/pepper mixture over potatoes
  • Top with Gruyere
  • Bake 40–45 minutes, until bubbly and potatoes are tender when pierced with a knife. Let sit 10 minutes before serving.
Categories
Eggs Kale Onions Rutabaga Sweet Potatoes Turnips

The Anatomy Of A Breakfast Hash

Words and Photos by Amanda Callahan of Callywood Farms

I’m a big fan of breakfast. I’m especially a big fan of breakfast when I’m not running the morning school/work routine marathon. So, when I have the time, I LOVE putting in the extra effort for a big, hearty breakfast. On the weekends, we like having a super late breakfast around 10 a.m. The animals have been fed, and we can settle in as a family to enjoy a table loaded with yummy food. (It’s also a perfect time to shore up sustenance for a weekend full of to-do lists and commitments.)

Our go-to options are frittatas or a sheet pan hash made with delicious, roasted local vegetables accompanied by fresh eggs and savory meats. The beauty of both of these dishes is that you can spice them any way you like, creating a truly customized meal based on the seasons and whomever is sharing your table that morning (actually, these make great last-minute brunch-for-dinner nights too!). Dress them with hot sauce and microgreens for extra pizazz and nutrition.

Here’s a breakdown of combinations to try. Play around and experiment! You really can’t go wrong — this is basically a fail-proof meal guaranteed to taste delicious.

Vegetables: potato, sweet potatoes, rutabaga, turnip, carrots, parsnips, squash (winter and summer), radish

Optional meat: Break up ground sausage, slice up bacon, or add leftover meat from the night before (see recipe on when to add)

Greens: kale, Brussels sprouts, spinach

Seasoning profile: Mexican (chili powder, cumin, garlic), Moroccan (cumin, coriander, cinnamon), herbaceous (garlic and a mix of herbs)

Serving: hot sauce, microgreens, cheese or go vegan and sprinkle some hemp hearts for added protein!

Ingredients as pictured

2 rutabagas, peeled and diced
1 turnip, peeled and diced
3 sweet potatoes, diced
1 onion, diced
Salt and pepper, garlic powder, smoked paprika
½ bag/bunch lacinato kale
Fried eggs
Hot sauce and microgreens for serving
Directions

Preheat the oven to 425 degrees.

On a large sheet pan that has been greased or covered (parchment, Silpat, foil), heap your vegetables in the middle. Coat with about two tablespoons of the oil, and sprinkle with seasonings. If you’re going to include any uncooked meat, like sausage or bacon, add now. Toss all ingredients and spread out into a single layer.

Roast in the oven for about 30 minutes, flipping the mixture when it’s a little more than halfway done.

When it looks like the vegetables are just about done (good browning on the edges and cooked through), remove the sheet pan. Add the shredded kale (if you were going to add any leftover or previously cooked meat as noted in the rundown above, you would add now). Toss together lightly and roast for an additional 5-7 minutes until the kale is browned.

Serve as desired!

Categories
Dill Microgreens Mushrooms Onions Recipes Stock Thyme

Hungarian Mushroom Soup

Words and photos by Casey Certain from the Reid Homestead

If there’s something I love doing in the kitchen, it usually involves simplicity. In my vocabulary, soup = simplicity. And what better time than fall and winter to pull out the Dutch oven and turn some farm goodies into something yummy?

I tweaked this amazing Hungarian mushroom soup to leave out the dairy and flour that’s found in similar recipes, but adding it can give more body and a creamy texture. Another selling point for this soup? It’s cold and flu season, so the chicken stock and antiretroviral properties of oyster mushrooms are great for when you’re feeling yucky.

Why Whole30?
Once all the holiday fun is over, David and I like to go back to our Whole30 recipes so that our bodies can reset and find balance. My digestion thanks me every time! If you’re unfamiliar with Whole30, and are looking to cut down bloating, gas, indigestion and general digestive woes, you might consider researching it. 

INGREDIENTS
4 tbsp coconut oil
2 cups onions, chopped
1 lb oyster mushrooms, cleaned and sliced
2 cups chicken or vegetable stock
1/2 cup apple cider vinegar
2 tsp dried dill
2 tsp minced fresh thyme leaves
2 tsp Hungarian paprika
2 tbsp coconut aminos
2 tbsp lemon juice
Fresh microgreens of your choice for topping

1 – Sauté the onions and mushrooms in coconut oil over medium heat until onions are soft and translucent, about 15 minutes.

2 – Add the dill, thyme, paprika, broth, coconut aminos and apple cider vinegar. Bring the soup to a simmer and cook until the liquid reduces by half.

3 – Turn the heat down to low and slowly stir in lemon juice.

4 – Garnish the soup with your favorite microgreens and serve hot.

Categories
Baked Food Beef Eggs Garlic Onions Pork Recipes Ricotta Rosemary

Ricotta Meatballs

Words and photos by Amanda Callahan of Callywood Farms
Adapted from this recipe

I’ve been making this recipe for years, and it has become a beloved standby. It simplifies making meatballs by multiple steps and ingredients, and the results are still tender and delicious with endless possibilities. Serve them over spaghetti with tomato sauce, glazed in jam for an appetizer, or with a side of Romesco such as this one. I used ground pork here, but you can use any meat you like including ground chicken as in the original recipe linked above. In the summertime, I swap the rosemary for basil — use what speaks to you and the seasons. You really can’t go wrong. My family prefers straight up meatballs without the bread, but you can certainly add in breadcrumbs if desired.

Ingredients
1 small onion, minced
3 garlic cloves, minced
1 pound ground meat
8 oz. ricotta cheese
2 sprigs of fresh rosemary, minced
1 egg, whisked
1 teaspoon salt
Freshly cracked black pepper

Directions
1. Preheat the oven to 450 degrees. 
2. In a small sauté pan, sauté the onion until translucent. Add garlic and sauté for another minute. Set aside to cool down. 
3. Set up a sheet pan and line with a Silpat mat, parchment paper or tin foil. 
4. In a large mixing bowl combine the meat, cheese, rosemary, cooled onion/garlic, egg, salt and pepper. Mix with your hands until combined. 
5. Form the mixture into meatballs and arrange on the sheet pan. 
6. Bake for about 25 minutes, turning the meatballs and pan after the first 15 minutes. They should get nice and brown with some darker brown spots.