Roasted Celeriac and Squash with Apples and Onions

One of my most favorite root veggie has arrived in the farm share…Celeriac, also know as celery root and nothing has made me happier (with like food stuff)!. I know a lot of people do not know the deliciousness of the root and that makes me a little sad for them, but hopefully this simple little recipe inspires you to go get some and try it. Yeah sure it looks a little crazy, a little gnarly, but what do looks got to do with t? Celeriac taste like the best celery/apple/potato all mixed together but only better. And when it is roasted it gets nice a soft and just so freaking tasty. When I pick up my share, I make sure to get enough celeriac to eat a whole bulb a day.

So now that we all know how amazing celeriac is, we can roast it with some other amazing stuff. Squash, apples, and onions. All tossed together. All roasted til tender. All super delicious on their own but maybe even better together. A easy little dish that is perfect to make for a quiet evening at home, a mid day snack, breakfast, or to place on the table at any holiday meal. It is that versatile and really, you don’t need to have a specific reason to make it, just do. You won’t be sorry.

Now to all the roasted things!

The stuff. A large celeriac bulb, a small kobocha squash, a couple apples, a couple onions, apple cider vinegar, and salt and pepper.

First thing is to cut everything up. Cube the squash, celeriac, and apple to about the same size and the onion just cut into rings.

Toss all the cut up stuff onto a lightly oiled sheet pan, toss with a tablespoon or so vinegar and sprinkle a pinch of salt and pepper and place in the oven. Roast for about 1/2 hour, but flipping and drizzling another tablespoon or so of vinegar all over about 20 minutes in.

Roasted and done. Taste and season with more salt and pepper if needed.

Now scoop it all into big bowl and serve it or just eat it all to your very own face like I did. No shade in that.

-C

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Roasted Celeriac and Squash with Apples and Onions

• 1 large bulb (softball sized) of celeriac

• a small winter squash (can use any variety. I used kabocha)

• 2 medium apples (I used Macs)

• 2 onions. Red, yellow, or one of each

• salt and pepper

• A couple tablespoons of apple cider vinegar

Preheat oven to 425

Grab squash and cut in half. Remove seeds then cut into cubes about 1/2 and inch thick. Grab celeriac and peel it if you want (I do not peel it) then cut into cubes the same size ad the squash. Now the apples. Cut in half, remove seeds, and cube. And lastly grab onions and slice into 1/2 thick rings.

Toss together all the cut up stuff and place onto a lightly oiled baking sheet and sprinkle with a couple tablespoons of vinegar and a pinch of salt and pepper. Stick the pan into the hot oven and roast for around 20 minutes, removing to give everything a flip and drizzle on another tablespoon of vinegar, then place back in oven for about another 10 minutes or so or until everything is lightly browned and fork tender.

Remove form oven and transfer into a big bowl. Serve right away or at room temperature or heck, it taste freaking awesome cold too.

Roasted Corn Hummus

How much hummus is to much hummus to eat? Seriously, how much? Because I eat A LOT of hummus, like hummus everyday, sometimes (all the time) even multiple times a day. And not just a little bit. Give me a bowl of it, any sized bowl, and see what I can do.

And I like just about any hummus, but with that said they are not all created equally. Homemade is almost always the superior, (although there are some brands that I really really like), freshly made is best, heavy on the lemon is a bonus, and some kind of mix in is always appreciated.

Roasted corn hummus. Oh boy did I attack this one. A base of a traditional creamy hummus in all it’s glory, blended up with freshly picked and freshly roasted sweet corn. When whipped up together it creates a soft, almost fluffy, creamy mixtures of all the goodness. It is so freaking good and is probably going to be my repeat hummus for the foreseeable future (until the corn stops growing). It really is a stand out. The mr and the littles even loved it and that is something.

To the hummus!

The stuff. Freshly roasted corn on the cob, cooked chickpeas, tahini, some garlic cloves ,a lemon, salt, pepper and red pepper flakes , ice cubes, and a little olive oil.

Basically the only work to do. Cut corn from cob.

Add corn and garlic to food processor and pulse for a minute, scrapping down sides a few times. Add in the chickpeas, tahini, juice of the lemon, ice cubes, and red pepper flakes. Blend until nice and smooth. And that is it. Taste and add more salt and pepper if needed.

Scoop it all into a bowl and eat the hummus any way you see fit.

-C

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Roasted Corn Hummus

makes about 3 cups

• 2 roasted cobs of corn (2 cups cut from cob)*

• 2 cups (or 1can) cooked and drained chickpeas

• 1/3 cup tahini

• 2 cloves garlic

• a lemon

• 3 ice cubes

• salt and pepper

• 1-2 teaspoons red pepper flakes

• olive oil (optional to drizzle on at the end)

*There are many methods to cook corn so you can cook it any way you want. I just wet the corn still in the husk and pop it into a really hot oven or about 25 minutes.

Start by removing corn from the cob. Place corn and garlic into food processor and pulse for a minute, scraping down sides a couple times, until pretty blended up. Add in chickpeas, tahini, the juice from the lemon, ice cubes, and a good healthy pinch of salt and pepper and as much red pepper flakes as you want. Blend until smooth. Taste and add more salt and or pepper if needed.

Scoop into a bowl or container and drizzle with olive oil if desired.

Eat right away with cut up veggies, smeared in pita, with a spoon, or any other way you want to eat it.

Left overs can be stored in airtight container in fridge for a few days but really, who has left over hummus?

Sweet and Spicy Trail Mix

The other morning I made a big patch of trail mix. Basically for the mr for when we go camping, but that didn’t stop him from eating some, not camping, but watching tv. So you see trail mix is not just for the trail! HA

A big batch of snack for any snack related needs. This trail mix is a mixture of Chex and Cherrios, pretzels, walnuts and seeds, and dried cranberries all seasoned up with some maple and smokey and spicy chili. Sweet, savory, crispy, deliciousness. What else can you ask for when snacking on a trail mix? Nothing.

To the trail mix!

The stuff. A big ass bowl of cereal. I used Cherrios, and wheat and rice Chex. Also have pretzels. walnuts, sunflower seeds, dried cranberries, maple suyrup, chili powder, melted vegan butter, and salt.

Mix together the melted butter, maple, an chili powder.

Drizzle the wet mixture all over the cereal and nuts (not the cranberries) and toss until evenly coated.

Dump the mixture onto a lined baking sheet and spread it out evenly and sprinkle with salt. Pop into hot oven and bake for 3ish minutes, removing and toss after 15. After 30 minutes, keep in oven but turn oven off and crack door. Let mixture cool in oven for 15 more minutes.

And once you pull it from the oven, toss in the cranberries .

That is it.

Now it is time for you to trail mix it up.

-C

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Sweet and Spicy Trail Mix

makes about 10 cups ( a good amount to share or have on hand for a week)

• 5 cups plain Chex cereal (wheat (if not gluten free) rice, and or corn)

• 2 cups plain Cherrios

• 2 cups pretzels (any shape will do and use gluten free if you need to)

• 1 cup raw walnuts

• 1/2 cup sunflower seeds

• 1 cup dried cranberries

• 1/3 cup real maple syrup

• 1 tablespoon chili powder

• 1/2 teaspoon cayenne powder (Optional. Adds a little more heat)

• 2 tablespoon vegan butter melted

• 1-2 teaspoons flakey sea salt

Preheat oven to 325.

In a large bowl, mix together all the cereals, the pretzels, the walnuts and sunflower seeds. In a smaller bowl mix together the melted butter, maple, and chili powder. Drizzle the wet mixture all over the cereal mixture and toss with a spatula until everything is evenly coated. Dump and evenly disputemixture onto a lined baking sheet. Sprinkle with salt.

Place mix into preheated oven and bake for 30 minutes, carefully removing from the oven at 15 minutes and mixing it around. At 30 minutes, keep in oven but turn heat off. Crack oven door and let mixture cool for another 15 minutes then remove and let cool completely. Once cooled, toss in the cranberries.

Eat however much you want and then store the rest on a airtight container. Should be good and crisp for a week.

Ginger Mustard Roasted Turnips

The turnips in my garden are doing me right and have gotten all nice and big and beautiful and just did a really good job growing this year. I (my stomach) am really appreciating it. So is the mr. He is a huge turnip fan too!

Now if you are not a turnip fan, well first off, why the heck not? But also have you even ever tried them? I have found that sometimes people say they don’t like something when in fact they have never tried it. Don’t be like that. Try the dang turnip. They are awesome. For those who don’t know, they taste basically like a big radish. Kind of spicy and crispy when raw, sweet and tender when roasted. These particular ones are roasted and tossed in a gingery mustard sauce and then roasted a little more so they are sweet and spicy and mustardy and just so good. I made a batch to share with the mr for dinner but I actually just ended up eating all of them to my face. Yup, and not shame there. I just cut up a couple of raw ones for the mr and threw them on his dinner plate. He did’t really notice. Ha!

Now to the turnips!

The stuff. Turnips, dijon mustard, ground ginger, balsamic vinegar, pepper. and a splash of water.

Dice up the turnips into small cubes. I never peel a turnip but if you get yours from a store and they cover it in wax, well you might want to.

Place cut up turnips on a baking sheet. You can also drizzle the turnips with a little oil here if you want. (I prefer to roast without oil and use a baking mat.)

And place them into a hot hot oven to roast.

While turnips are getting hot, mix up the ginger mustard sauce. Place mustard, ginger, balsamic vinegar and a splash of water into a bowl and mix it all together.

Once turnips are fork tender (about 1/2 hour) remove pan, gather all the turnips into a pile, and drizzle on most of the sauce. Toss around until evenly coated then re-spread them around and pop them back into oven for another 12- minutes or so or unit golden brown and nice and roasted.

Once they are roasted to your liking, remove from oven ,drizzle oin remaining sauce, add lots of cracked black pepper and some fresh parsley if you got it. And that is it.

Eat your turnips.

-C

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Ginger Mustard Roasted Turnips

seves 2-3 as a side

• 4 medium sized turnips

• 4 hefty tablespoons dijon mustard

• 1 1/2 tablespoon balsamic vinegar

• 1/2 teaspoon ground ginger

• 2 teaspoon water

• black pepper

• oil (optional)

Preheat oven to 425

Prepare turnips. Wash them really well and then dice into small cubes and pace them on a baking sheet. You can toss them in a little oil if you want (I do not roast them in oil), then pop them into hot oven.

While turnips are roasting, grab a small bowl and mix up the ginger, mustard, and balsamic vinegar. Add about 2 teaspoons of water to thin it out a little bit.

After about 25-30 minutes the turnips should be fork tender and starting to brown a bit. Remove pan from oven and carefully gather the turnips into a pile on the baking sheet. Drizzle about 3/4 of the mustard sauce on turnips and toss around (carefully). Once all the turnips are coated, sprinkle with black pepper and re-spread them on the baking sheet and pop the back into the oven to bake for another 15ish minutes or until they are a nice golden brown.

Once roasted to your liking, remove from oven, drizzle on remaining sauce, and then eat.

Strawberry Oat Milk

One of the most redeeming qualities of summer is the fresh, super sweet, strawberries that grow in the early part of the season. Bright red little gems that I go and hand pick from a strawberry field (early in the morning because who wants to be in a beating hot field in he middle or the day?), eating one berry for ever two I pick. Hands stained red. Belly full of berry happiness. It’s times like these that I am glad for summer.

And now that I have strawberries, I can make strawberry milk. Have you ever had it? This strawberry milk is nothing like the milk made from the nasty and crazy sweet fake pink syrup (strawberry syrup reminds me of my little brothers when they were little. They would drink cups and cup of the fake strawberry milk and I always thought that they were gross. But not just because of the milk…hehe). No this strawberry milk is oat milk with fresh strawberries and taste just like a berry explosion of goodness in your mouth. Its smooth and creamy and tastes like real strawberry, like it should.

A true summer treat. And it is so easy to make, almost as easy as squirting syrup into a cup.

Now to the strawberry oat milk!

The struff. Strawberries, oats, and water.

Only thing you really need to do is remove the greens from the berries.

Then pop them into a blender with water and oats and blend until smooth and creamy. That is it. Now you have strawberry oat milk.

Pour into glasses, garnish with a few berries (or a bowl to snack from) and that is that.

Summer milk.

-C

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Strawberry Oat Milk

• 3/4 cup old fashion oats

• 2 1/2 cups cold water

• 1 cup fresh strawberries

• 1 tablespoon sweetener or a couple dates (optional to add sweetness)

Note. For a thicker and creamer milk just add another 1/4 of oats.

Remove greens from strawberries and toss them into a blender with the oats and water and any sweetener (if using). Blend until smooth.

Optional. Pour through a strainer or nut milk bag to remove any grittiness. I do not do this.

Pour into glasses and enjoy.. I like to add an ice cube or a cut up frozen strawberry into the milk to make it really cold.

Milk can be stored in a jar in fridge for 2-3 days.