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Cauliflower wings

2/13/2020

- 1 head of cauliflower approx. 4 cups of florets
- 1/2 cup water
- 1/2 cup milk
- 3/4 cup all-purpose flour
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp of paprika
-1/4 tsp salt
- 1/4 tsp ground pepper
- 1 cup Frank's red hot sauce (or any hot sauce of your choosing)
- 1 tbsp butter

1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 400-425 F depending on your oven.

2. Wash and cut cauliflower head into bite-sized pieces/florets.

3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet.

4. Lay the cauliflower single layer on the baking sheet. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.

5. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan low heat, melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.

6. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly.

7. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness. Enjoy!

Parsnip Gratin

11/14/2019

Parsnip Gratin

1 pound parsnips
1 pound potatoes
Enough hot cream to come about 3/4 of the way up the vegetable layers
1 to 1 ½ cups of grated Gruyere
A sprinkling of salt
A sprinkling of pepper
A sprinkling of thyme

Heat oven to 375.
Put 2 or 3 cups of cream in a pot and heat until it's hot.
Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere
Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.
Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.
Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown.
Let stand for a few minutes, then serve.

Spaghetti Squash With Garlic, Parsley & Breadcrumbs

10/17/2019

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2 spaghetti squash, about 3 pounds
2 tablespoons extra virgin olive oil
3 to 4 large garlic cloves, green shoots removed, minced
2 tablespoons breadcrumbs
2 tablespoons finely chopped flat-leaf parsley
Salt
Freshly ground pepper to taste
Freshly grated Parmesan

Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Lightly oil a sheet pan place squash on top. Bake for 30 min- 45 min until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from the squash, and place in a bowl. Run a fork through the flesh to separate the spaghetti like strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish
Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp — that is, after about a minute — stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.

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Preparing Swiss Chard

7/29/2017

Swiss chard is delicious when it is prepared properly. If not prepared properly it can be soggy and unpalatable. This is a super easy way to have success every time. Use this recipe for any braising greens: kale, collards, beet greens, etc.

Ingredients

- Swiss Chard (Chopped in 1/4" strips. You have the option to remove the stem, we prefer to keep it in as it adds some nice colour.)
- 1 clove of garlic (minced or grated with a microplane)
- Oil of your choice (We often use sunflower oil or lard)
- Salt

Directions

1. Heat the oil and garlic in a dutch oven over medium heat
2. Cook garlic until golden brown then add swiss chard
3. Stir frequently until the chard is slightly wilted on all sides and then increase temperature to evaporate the bulk of the water from the leaves (30 seconds)
4. Transfer to a bowl, salt and toss

Cucumber Kohlrabi Dill Salad

7/25/2017

Serves 4

Ingredients:

- 1 cup sour cream
- 3 table spoons apple cider vinegar
- 1 teaspoon sugar
- 1/4 cup minced fresh dill
- Salt and ground black pepper
- 3 medium cucumbers (about 1.5 pounds)
- One handful of baby kale (if using full size kale chop coarsly)
- 1/2 cup minced scallions (or red onion)

**Depending on what type of cucumber you are using you may want to remove the seeds. If the salad will be sitting for some time before serving it you may also want to reduce the amount of water from the cucumber by salting and draining)

Directions:

Whisk the sour cream, vinegar, sugar, dill, and salt + pepper to taste in a medium bowl. Add the cucumber, kohlrabi, baby kale, and scallions and mix to coat with dressing.

Cauliflower wings

Parsnip Gratin

Spaghetti Squash With Garlic, Parsley & Breadcrumbs

Preparing Swiss Chard

Ingredients

Directions

Cucumber Kohlrabi Dill Salad

Ingredients:

Directions:

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Rooted Oak farm is located on the traditional territory of the Anishnabek, Huron-Wendat, Haudenosaunee, and Oneida peoples.

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Cauliflower wings

Parsnip Gratin

Spaghetti Squash With Garlic, Parsley & Breadcrumbs

Preparing Swiss Chard

Ingredients

Directions

Cucumber Kohlrabi Dill Salad

Ingredients:

Directions:

Archives

Categories

Rooted Oak farm is located on the traditional territory of the Anishnabek, Huron-Wendat, Haudenosaunee, and Oneida peoples. ​

Address

Telephone

Email

Rooted Oak farm is located on the traditional territory of the Anishnabek, Huron-Wendat, Haudenosaunee, and Oneida peoples.