Super Sweet Roasted Vegetables

2 ½ cups peeled and sliced sweet potatoes
2 cups parsnips (or carrots), sliced
2 cups beets, sliced
1 cup onions (or leeks), sliced
5 cloves garlic, thickly sliced
4 tablespoons Coconut Oil or Olive Oil
1 ½ teaspoon fresh chopped rosemary
1 teaspoon sea salt, or to taste

Preheat the oven to 400 degrees. Place all the ingredients in a large mixing bowl and mix together. Transfer to a covered baking dish and bake for 1 hour for soft and sweet vegetables

By (our shareholder) Leslie Cerier - the organic gourmet - check out her website - http://www.lesliecerier.com/ - for loads of great recipes!

Creamy Beet Hummus

2 small beets - topped trimmed off
2 cups cooked chickpeas
1/4 cup salt
2 tsp tahini
1 1/2 tbsp lemon juice
1 tsp apple cider vinegar
2 tbsp water
2 tbsp fresh rosemary

Preheat oven to 375F. Wrap beets in foil and cook for 30-40 min, or until they can be easily pierced with a knife. Run beets under cold water for a few moments, and when you're sure they are cool, slip the skins off with your fingers. Quarter beets and set aside.

Place beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, lemon, and vinegar. Turn the processor on and drizzle in (as the motor is running) 2 tablespoons of water. Process the mixture for a full minute or two stopping to scrape down the bowl now and then.

When the hummus is totally creamy, pulse in the rosemary and Serve!

Makes 4 servings

Broccoli, Pepper and Rosemary Quiche

1 pie crust
6-8 oz broccoli florets
1 1/2 c grated extra sharp cheddar
1/4 tsp dried rosemary
8 strips cooked sweet peppers
salt and pepper to taste

Preheat oven to 400F. Prick the base of the pie shell, cover with aluminum foil, and weigh it down with small coins. Bake for 20 min (until the surface is dry). Meanwhile, drop broccoli into boiling salted water for 2 min. Remove and cool under running water. Pat dry. Preheat oven to 425F. Scatter the cheese over the pie crust. Arrange the broccoli on top and sprinkle with rosemary. Place strips of pepper in spoke pattern (to later mark 8 pieces of the quiche). Whisk the eggs and milk together, add pepper and salt and pour into the crust. Bake for 10 min, reduce to 350F and then bake for 10-15 min longer (until a knife blade comes out clean). Cool and serve at room temp.

From "Valley Vegetables" a great fresh-vegetable cookbook. Available at the Farm Shop.

Tempeh Stew with Wine and Shiitake Mushrooms

2 tbsp extra-virgin olive oil
1 lb tempeh, cut into ½” cubes
2 1/2 c water
1/2 c dry white wine
2 tbsp prepared mustard
8 shiitake mushrooms, stemmed and sliced
2 c peeled and coarsely chopped sweet potatoes
1 ½ c peeled and coarsely chopped carrots
½ c peeled and coarsely chopped celeriac
1 ½ c trimmed and halved Brussels sprouts
½ c coarsely chopped onion
1 ½ tbsp miso
2 tspn dried thyme
1 ½ tspn dried sage
1 tspn dried rosemary

Heat the oil in a 6-qt stockpot over med heat. Add the tempeh and cook 5-10 min, ~ golden brown. Add the water, wine, and mustard to the pot, along with the shiitakes. Bury the shiitakes under the potatoes, roots, Brussels’, and onion. Bring to a boil, then reduce heat to med-low. Simmer covered ~ 20 min, or until veg are soft. Dissolve the miso in some of the hot broth, then add to the pot, along with the thyme, sage, and rosemary. Simmer another 5 min to blend the flavors.

From our shareholder Leslie Cerier - "the Organic Gourmet" who has a ton of great recipes on her website:
http://www.lesliecerier.com/recipes/