Heartwarming food for the days of bonenumbing cold

There's still plenty of fabulous food to be found at winter farmers' markets: citrus, squashes, carrots of all colors, potatoes and all types of kale. So it's not hard to support your local farmer when you can put tasty, colorful and nutritious dishes on the table. Here are a few you might even throw together as a surprisingly hearty vegetarian meal.

Citrus Salad with Chili Almond Dressing

serves 8

2 lg oranges (1 lb)
1 pink grapefruit
1 lg Satsuma mandarin or clementine
1 pomelo (or a large pink grapefruit)
1/4 c pomegranate arils
1 sm radicchio
1 bunch watercress with small leaves
1/4 c fresh cilantro leaves chopped
1/4 lb roasted almonds
3 Serrano chilies (seeded)
2 tbsp coriander seeds
1 tbsp fennel seeds
1" fresh ginger root
1 1/2 tbsp poppy seeds
3 tbsp sherry vinegar
1/3 c olive oil
Coarse sea salt
a good grind of black pepper

Make the dressing by combining everything from the almonds to the black pepper in a food chopper or processor and whiz into a thick dressing. It will look more like a thick sauce. That's okay.

Remove the peel and the pith from all the citrus. Cut the stems off the watercress and half any large leaves. Slice the orange into disks, then half each disk and half it again. Put the pieces into a large bowl. Separate the other citrus fruits into their natural sections. Toss the mandarin pieces into the bowl. Cut the grapefruit and pomelo sections into bite-size chunks and add to the bowl. Toss in the pomegranate arils and the watercress leaves. Mix everything.

Chop the radicchio and line a large high sided serving platter with it. Spread the fruit bowl contents on top. Spoon the chili almond dressing over everything saving one spoonful. Garnish the top with the cilantro and that last spoon of dressing.

Kale Lentil Soup

Serves 4 hearty portions, 6 smaller ones

Double for parties or potluck

¼ cup olive oil

1 tsp dried oregano

1 tsp cracked black pepper

1 tsp celery seed or 2 tbsp chopped fresh celery leaves

1½ tsp ground cumin

1 tsp ground coriander

1 medium onion, diced

2 medium carrots, peeled, halved and thinly sliced

3 whole cloves

1½ cup lentils, rinsed

pinch ground cinnamon

4 cups vegetable broth (if it doesn’t contain tomato, add 1 Roma diced)

2 cups water

3/4 cup loosely packed chopped kale (I used 4 large Tuscan leaves)

1-2 tsp salt (to your taste)

1/3 cup ditalini or small macaroni

juice of ½ lg lemon

4-5 flat leaf parsley sprigs, chopped for garnish (optional)

In a medium casserole, large saucepan or small soup pot, heat oil over medium flame. Add spices and sauté 1 minute to flavor oil. Add onions and sauté 2-3 minutes to soften.  Add carrots and cloves. Continue to sauté 2-3 more minutes. Add lentils and cinnamon. Stir to blend. Add broth and water, then the kale. Raise heat and bring soup to a boil. Immediately lower heat to medium low, cover pot and cook 25 minutes.  Add salt, pasta and lemon juice. Cover and cook another 15 minutes. Ladle into bowls and optionally garnish with freshly chopped parsley.

 
Kale, Sweet Potato and Polenta Layer Cake

 Serves 6

  2/3 cup polenta

3 cups water

1 tsp dried oregano

2 tbsp minced roasted poblano pepper

Pinch of red pepper flakes

1/2 c crushed corn kernels

¼ tsp salt

¼ cup shredded or grated mozzarella cheese

 

2 bunches kale

1 med white onion, diced

5 garlic cloves, minced

3 tbsp olive oil

¼ tsp freshly ground black pepper

1 tbsp pine nuts

¼ tsp salt

½ cup ricotta cheese (fat free is fine)

2 lg sweet potatoes

¼ tsp salt

2 cardamom pods, cracked or ¼ ground cardamom.

2 tbsp mascarpone

¼ cup grated Parmesan cheese

pinch of nutmeg

1 tbsp olive oil for the pan

 

Grease an 8 or 9” springform pan with 1 tbsp olive oil and set aside.

Preheat oven to 375º.

Peel and coarsely chop the sweet potatoes. Put in a pot and cover with water.

Add the salt and cardamom pods. Bring to a boil. Reduce heat slightly and cook until potatoes are soft, 12-15 minutes.  Remove cardamom pods. Using a slotted spoon or spatula, put the sweet potatoes in a food processor. Add 1 tbsp of the cooking water and hold the rest. Add the mascarpone. Quickly puree.  Set aside.

Remove kale leaves from their thick stems. Wash and drain carefully. Combine kale, garlic and pine nuts in a food processor. Using the pulse button, chop the kale into small pieces as though making pesto.

In a small skillet, heat 2 tbsp olive oil over medium/low heat. Add onions and black pepper. Sauté 5 minutes until onions are soft.  Stir in the chopped kale mix. Sauté 3-5 minutes until kale is soft but still

bright green. Remove from heat. Add salt and ricotta and blend well. Set aside.

In a medium saucepan, combine 1 cup sweet potato water with 2 cups water. Add salt and bring to a boil. Whisk in the cornmeal and continue whisking until it is absorbed and the mixture starts to thicken, 5 minutes. Add oregano, pepper flakes, crushed corn and minced poblano pepper. Continue cooking over low heat 2 minutes, stirring with a wooden spoon. Add mozzarella cheese, stirring as you go and continue cooking 3 more minutes so all cheese is melted.  Polenta should be thick and creamy now.

Cover the bottom of the oiled springform pan with an even layer of 1/2 the polenta.

Cover the polenta layer with an even layer of kale mixture.

Top with an even layer of the sweet potatoes.

Cover with remaining polenta, smoothing the top.

Top with grated parmesan cheese and a sprinkle of nutmeg.

Cover the pan with aluminum foil. Bake at 375º for 30 minutes. Remove foil and continue baking 15-20 minutes until top is lightly brown. Remove from heat. Cool in the pan 10-15 minutes. Remove sides of the pan. Serve cut in wedges like a cake.

Winter Squash and Potato Gratin

serves 4-6
 

1 large butternut squash  peeled, seeded, and cut into 1½" chunks
1 small acorn squash (about 1 lb.), peeled, seeded, and cut into 1½" chunks
Salt
1 3/4 lbs Yukon Gold potatoes peeled, halved lengthwise, and thickly sliced
8 cloves garlic, chopped
Freshly ground black pepper
2 c milk
4 c grated Gruyère 

 Preheat oven to 400°. Put the butternut and acorn squash into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until squash are tender, about 20 minutes. Drain well, pressing out any excess water. Meanwhile, put potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.

 Put squash into a large bowl and mash coarsely with a potato masher. Add the drained potatoes, garlic, and salt and pepper to taste and gently fold together. Transfer squash mixture to a deep 9" × 14" roasting pan or baking dish. Pour milk evenly over top and sprinkle with cheese. Bake until golden brown and bubbly, about 30 minutes. Let cool slightly before serving.