garlicky broccoli slaw

Broccoli_Slaw

Last week I awoke to a bountiful produce delivery from From the Farmer on my doorstep. For any friends in the DC area, I couldn’t recommend From the Farmer more highly – they deliver fresh produce to your doorstep weekly. I love it because of the flexibility of From the Farmer vs. traditional CSAs or produce delivery services. I can suspend my deliveries if I know I’m traveling and won’t have time to put my produce to good use! This week my bin overflowed with peaches, heirloom tomatoes, peppers, baby eggplants, beets, broccoli, apples and more. I wanted a fresh and hearty salad, so whipped up this garlicky broccoli slaw with beets, apples, and almonds.

BrocSlaw_Ingredients

For the salad:
Three heads of broccoli
Two beets, peeled and diced
Two apples, skin on and diced
1/3 cup sliced raw almonds

For the dressing:
1/4 cup olive oil
4 cloves garlic
juice from half of one lemon
1 tsp apple cider vinegar
salt & pepper to taste

Start by roughly chopping your broccoli so it’s small enough to fit through the tube of your food processor. I used my the slicing disc attachment on my food processor to thinly slice the broccoli, but you could also use a mandolin or just roughly chop with a big chef’s knife.

Peel your beets and dice into bite-sized pieces. Dice your apple into similar sized cubes. In a large bowl combine broccoli, beets, and apples.

Mixture_slaw

Add your almonds.

Mixture_almonds

Next, make your dressing in the bowl of a food processor by combining garlic, olive oil, lemon juice, apple cider vinegar. Season with salt and pepper to taste. Drizzle over all ingredients and toss to combine.

DressedSlaw

Serve as a side or enjoy all on its own as a salad!

xo,
julia

Advertisements

roasted root vegetables with charred scallion goat cheese & garlic confit

hearty root vegetables are one of the best features of these temperature-plunging months.  beets, potatoes, turnips, parsnips, celeriac… the list of ground-dwellers is never-ending and these veggies just beg to be roasted and smothered in earthy chevre.  this recipe uses red potatoes, beets & celeriac, all diced into small pieces and roasted until crisp and soft.  find celeriac at your farmers market right now or in the root section of your grocery.

you’ll need:

serves 10

6 red potatoes
3 small beets
1 large head of celeriac or celery root
Olive Oil, to drizzle
3 sprigs thyme
s&p
4 oz. fresh chevre
1 bunch scallions
3 tbs sour cream
20 cloves of garlic (sorry I’m not sorry)

 

Preheat the oven to 400 degrees.  Dice the vegetables into small pieces.  I left the red potato skins on but peeled the beets and celeriac.  Layer them into a roasting pan and drizzle with olive oil and salt & pepper.  Separate the thyme leaves from their stems and season the mixture with the thyme.  Roast in the hot oven for 30-45 minutes, until the outsides are golden and crispy and the insides are soft.  The best way to estimate this point of done-ness is by trying the veggies, spoonful by spoonful, until you have depleted the roasting pan by one serving size and they taste done.

To “confit” something is to cook it in it’s own fat.  However, garlic doesn’t have fat, so garlic confit is really just a nice way of saying “olive oil poached garlic.”  While the vegetables are roasting, fill a small saucepan with 1/3 inch of olive oil.  Heat over medium heat and add your twenty cloves of garlic and let simmer for 10-15 minutes, until garlic is golden brown and super soft.  Spoon the garlic cloves onto parchment paper and try to resist the urge to snack on them.

In a separate bowl, combine your chevre & sour cream.  If you happen to have a grill on, you could char your scallions on that.  I just popped them under the broiler until they turned.  Dice up the scallion and add to your chevre mixture.

Once the veggies are finished, top with the burnt scallion chevre and the garlic confit.

xoxo,

the hungry texans