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Whatever Soup

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Recipe by Samin Nosrat, NYT, and shared by My Saratoga Kitchen Table

Serves: 6 to 8

Ingredients

  • 4 Tablespoons of olive oil
  • 2 medium onions*, sliced
  • 3 garlic cloves*, sliced
  • 6 to 8 cups diced vegetables*(carrots, celeriac, chard, mushrooms, cabbage, parsnips, potatoes, turnips, winter squash)
  • 1½ pounds raw boneless chicken
  • 6 to 8 cups chicken stock
  • Salt and pepper to taste

Instructions

  1. Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons oil. When the oil shimmers, add onions and garlic.
  2. Reduce the heat to a medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.
  3. Place the chicken and vegetables in the pot. Add enough chicken stock to cover. Season with salt and pepper. Increase heat to high and bring to a boil, then reduce to a simmer.
  4. Cook until the flavors have come together and the vegetables are tender, about 20 minutes more. Remove raw chicken from soup when cooked, allow it to cool enough to handle. Shred and return it to the soup.
  5. Add more hot liquid if needed.
  6. Serve hot.

*Ingredients currently available at the farmers’ market

Shepherd’s Pie with Lamb

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Recipe by Wolfgang Puck

Makes: 8 servings

Prep & cook time: 1 hr 35 mins

Ingredients

*Ingredients currently available at the farmers’ market

  • 2 tbsp. olive oil
  • 1 1/2 lb. ground lamb*
  • 3 carrots*, cut into 1⁄4-inch rounds
  • 2 leeks*, cut into 1⁄4-inch rounds
  • 1/2 lb. red Swiss chard*, thick ribs removed, leaves cut into 2-inch pieces
  • 1 c. frozen peas
  • 1 1/2 c. beef gravy
  • Kosher salt and freshly ground pepper
  • 1 1/2 lb. russet potatoes*, peeled and cut into 2 1/2-inch rounds
  • 5 tbsp. unsalted butter
  • 1/4 c. milk*, plus more if needed
  • 2 tbsp. freshly grated horseradish
  • 2 slices country white bread*, crusts removed, bread cut into 2-inch pieces
  • 2 oz. Parmesan, grated (1/2 cup)

 Instructions

  1. In a large skillet over medium heat, heat 1 tablespoon oil. Add lamb and cook until browned, about 8 minutes. Transfer lamb to a bowl and set aside. In the same skillet, add remaining oil, carrots, and leeks and cook until softened, about 5 minutes. Stir in Swiss chard and cook for 2 minutes. Stir in peas, gravy, and reserved lamb. Season with salt and pepper. Reduce heat to medium-low and cook until heated through, about 10 minutes. Remove from heat and cover.
  2. Preheat oven to 350°F. In a large pot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Add 3 tablespoons butter and mash potatoes. Stir in milk and season with salt. If potatoes are too stiff, add up to 2 tablespoons more milk. Stir in horseradish.
  3. Transfer lamb mixture to an 11-inch deep-dish pie plate or eight 4-inch ramekins. Spread mashed potatoes over lamb mixture.
  4. In a food processor, pulse bread to crumbs. Sprinkle crumbs and Parmesan on potatoes. Dot with remaining butter. Bake until tops are lightly browned, about 45 minutes.

Notes: If you like garlic, boil 2-3 cloves along with the potatoes.

Roasted Beet and Apple Salad with Honey Dijon Vinaigrette

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Recipe by Marisa Kerkvliet

Yields: 4 servings 

Ingredients 

*Ingredients currently available at the farmers’ market 

For the salad: 

  • 3 medium-size beets or 1 large beet* 
  • 1 apple, thinly sliced* 
  • 1 bag baby lettuce* 
  • 1 handful pea shoots or microgreens* 
  •  ⅓ cup crumbled feta cheese* 
  • ¼ cup toasted walnuts 

For the vinaigrette 

  • ¼ cup olive oil 
  • 2 tablespoons white wine vinegar 
  • 2 tablespoons minced red or yellow onion* 
  • 2 teaspoons honey* 
  • 1 teaspoon dijon mustard 
  • ¼ teaspoon kosher salt 
  • ⅛ teaspoon freshly ground black pepper 

Instructions 

  1. Preheat the oven to 350 degrees F. Trim the stem end off of each beet, wrap in a piece of aluminum foil, and place on a rimmed baking sheet. Roast beets for 1-2 hours or until they are tender when pierced with a paring knife. 
  2. Allow the beets to cool and gently rub off the skin. The beets can be used at this point or stored in an airtight container in the refrigerator for up to 4 days. 
  3. When ready to serve, slice the beets into ¼ inch slices and arrange them on a serving platter. Layer on the sliced apple, baby lettuce, pea shoots, feta cheese, and walnuts and set aside. 
  4. To make the dressing combine the olive oil, white wine vinegar, minced onion, honey, dijon mustard, salt, and pepper in the jar or a small blender and blend on high for 15-30 seconds or until completely smooth. If you do not have a blender small enough for this quantity, simply whisk all the ingredients together in a small bowl. 
  5. Pour dressing over the plated salad and serve immediately.

Roast Heritage Chicken with Carrots

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Recipe courtesy of Squash Villa Farm

“Heritage breed chickens have well-developed flavor. Cooking them slower and at a lower temperature allows the legs and thighs to cook fully without overcooking the breasts.”

Ingredients

*Ingredients currently available at the farmers’ market

  • Whole heritage chicken* (Delaware, Ameraucana, or another breed)
  • 2 Tbls melted butter
  • Salt and pepper
  • 1 large yellow onion*, thickly sliced
  • 4 carrots* cut into 2-inch chunks
  • 1 bulb of garlic*, split into cloves
  • Olive oil

Instructions

  1. Preheat the oven to 300 degrees F.  
  2. Remove chicken from refrigerator and allow to warm to ambient temperature. 
  3. Remove any leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Brush the outside of the chicken with butter and sprinkle with salt and pepper. Cover the breasts loosely with aluminum foil to prevent the meat from overcooking. Place the onions, carrots, and whole garlic cloves in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  4. Roast the chicken covered, breast up for 30 minutes per pound. The juices will run clear when you cut between the leg and the thigh. Remove the chicken to a platter and cover with aluminum foil and allow to rest. If the carrots aren’t tender, continue roasting until tender. 

Turnip, Sweet Potato & Carrot Soup

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Photo by Catherine Morba, Plate of Mind

Recipe by Catherine Morba, Plate of Mind

Ingredients
*Ingredients currently available at the farmers’ market
● 2 Tbsp extra virgin olive oil*
● 3 large turnips*, peeled and chopped
● 2 large sweet potatoes*, peeled and chopped
● 3 large carrots*, peeled and chopped
● 1 large yellow onion*, chopped
● ¼ tsp nutmeg
● 1 tsp cinnamon*
● 1 tsp cumin
● ¼ tsp paprika
● ¼ tsp cayenne
● ¼ tsp black pepper*
● Salt to taste
● 2 cups vegetable stock
● 2 ½ cups of water
● 14 ½ oz can of coconut milk

Instructions

  1. Heat the olive oil in a large stock pot. Add the onion and sauté until soft, around 5 minutes. Add the vegetables, spices, stock, and enough water to cover the vegetables in the pot, around 2 ½ cups. Bring to a boil, then reduce heat and simmer on low for 25 minutes uncovered.
  2. When vegetables can be pierced, remove from heat and let cool for at least 10 minutes. Use a food processor to puree in batches to create a smooth mixture. Transfer back to the pot. Add the coconut milk, stir, and reheat.

Veggie Hummus Quesadilla

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Photo courtesy of Pattie Garrett

Recipe by Barb Biagioli
Serves 2

If you’ve never tried a hummus quesadilla, you are really missing out! This snack is versatile, great fit for picky eaters, since you can add in whatever ingredients you want. With hummus as the base layer, you can stack beans, spinach, roasted sweet potatoes, tomatoes, corn, peppers, kale, onions, squash, and chickpeas. You can dip them in more hummus, salsa or guacamole. They make a great lunchbox snack, they’re an easy weeknight dinner, or a snack you can cook up quickly in the afternoons.

Ingredients
*Ingredients currently available at the farmers’ market
● 2 large tortilla (Ezekiel, whole wheat, or gluten free)
● ½ – 1 cup hummus*
● ½ onion*, chopped
● 5 cherry tomatoes*, halved
● 1 pepper*, chopped
● 1 cup spinach*
● ½ cup black beans
● 1 tsp chili powder
● 1 tsp garlic powder

Instructions

  1. To a medium skillet, add a bit of water or vegetable stock over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the pepper, cooking for another 5 minutes. Add the cherry tomatoes for 2-3 minutes, the chili powder and garlic powder, and then add the spinach until wilted.
  2. Meanwhile, set out your tortilla out and layer with hummus. On half of the tortilla, add half of your skillet veggies. Add half of the black beans and fold in half.
  3. In the same skillet, add your hummus quesadilla. Cook on each side for 2-3 minutes until warm and crispy, lightly browned. Remove from the heat and cut into 4 triangles with a pizza cutter.
  4. Repeat with the remaining tortilla.
  5. Serve the quesadillas with additional hummus for dipping, salsa, mashed avocado or guacamole.

    Note: This recipe can easily be doubled or tripled for party snacks and larger crowds.