Head to Boalsburg Farmers Market today for holiday recipe ingredients

Posted by Jamie Oberdick on 12/23, 2014 at 09:04 AM

Braised Cabbage and Kale with Garam Masala

- 3 cups kale, coarsely chopped

- 2 cups green cabbage, coarsely chopped

- 1 apple (Honey Crisp), peeled and diced

- 1 small yellow onion, diced

- 2 cloves garlic finely diced

- 1 ½ Tbsp oil

- 1 ½ tsp garam Masala

- 1-2 Tbsp water

- Fresh lemon juice to taste

- Salt and pepper

Steps…

- Heat saute pan on med-high heat, add oil to hot pan.

- Once the oil reaches temperature add the onions and allow to cook for 2-3 minutes then add garlic, stirring occasionally.

- Next add apples to pan, saute 2-4 additional minutes to begin caramelizing the sugars in the apple. 

- Saute the apples and onions, allow for some light color on the apples and onions. 

- Add kale, cabbage and 2 Tbsp water and some lemon juice to pan. Stir.

- Continue cooking until vegetables are soft, 7-8 minutes, stirring frequently.

- Add garam masala, salt, and pepper to taste. 

- Add more water and lemon juice while cooking if needed, the vegetables should be cooked, the apples cooked but slightly firm and a slight glaze from the cooking liquids. 

- Adjust seasoning and serve!

Roasted Squash and Apple Salad

- 2 medium to 1 large acorn Squash (or other winter squash variety)

- 1 apple (honey crisp)

- 3 Tbsp oil

- Lemon juice, salt, and pepper to Taste

Steps…

- Heat oven to 400F.
- Cut squash in half, de-seed and cut halves into 1-1.5” slices. 

- You can choose to either peel or leave the skin on ( I prefer to leave the skin on for color, taste and texture differences). 

- Lay the slices flat on a sheet pan and drizzle with oil, season with salt and pepper. 

- Roast about 30-45 minutes, until both sides are golden brown, and the squash is tender. 

- Remove from oven when done and allow squash to cool. 

- Peel and dice apple into small cubes. 

- Cut the cooled squash slices into smaller 1” pieces. 

- Place in bowl, add apples and season with some fresh lemon juice, salt and pepper. 

- Serve at room temperature alone or with farm fresh spinach or kale that is finely chopped and massaged with 3-4 Tbsp of olive oil.

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