By Stacey Weeks
If you are like me then you crave greens, especially in the winter. As a personal chef specializing in food allergies/sensitivities and parent of a former vegan I created vegan recipes for some favorite foods. This vegan Caesar dressing recipe very quickly became a favorite way to eat plenty of greens. Caesar salad and kale are favorites so I decided to combine them and create a vegan dressing. Squash is another favorite and I love to make frittatas and play around with the fillings. Pairing the two make a delicious and nourishing meal any time of day. Both recipes are a great way to use your CSA share produce too!
Pair this meal with a Sauvignon Blanc or Pinot Blanc or a local cider like the Funkhouse or Geneva Russet from the Finger Lakes Cider House.
(Yields 6 servings)
Vegan Caesar Salad
1 small bunch Stick and Stone Farm kale
1 head local organic romaine
1 cup tahini
2 lemons, juiced
2 Tablespoons capers
3-4 cloves of organic garlic
2 teaspoons Dano’s mustard
½ cup extra virgin olive oil
2 teaspoons black pepper, freshly cracked is best
Optional: ¼ cup nutritional yeast, for a “cheesy” flavor
¼ – ½ cup water, to thin out
Remove stems from Kale and chop. Place in a large salad bowl.
Chop the romaine and add to the salad bowl.
Add the rest of the ingredients to a blender or food processor to make the dressing. I use a Vitamix for this step, if you have one.
Pour desired amount of dressing over the greens.
Use your hands to massage into the greens. This helps to break down the kale for better digestion as well as incorporate the flavors into the greens.
Optional additions: Ithaca Tofu made into “croutons” and parmesan cheese if you are not vegan or vegan parmesan sprinkled on top.
Winter Squash Frittata
1 small, Winter Squash (Butternut, Acorn, Kabocha) (from Sweet Land Farm or Silverqueen)
1 leek, sliced
2 cups Spinach, or other local leafy greens, chopped
1 Tablespoon olive oil
6 Autumn’s Harvest Eggs
1 cup Trinity Valley Heavy Cream
1 teaspoon salt
1 teaspoon freshly cracked pepper
½ teaspoon ground turmeric, (fresh from Finger Lakes Cider House)
1 Tablespoon fresh oregano, 1 teaspoon dried works too
4 oz. Lively Run Chevre
Preheat oven to 400 degrees.
Prep winter squash for roasting and arrange on a baking sheet along with the leeks. Toss with olive oil. Roast for 30 minutes, until tender.
In a bowl, whisk together eggs, heavy cream and spices. Set aside.
Once squash is finished roasting, peel and slice. Arrange on the bottom of a well-seasoned cast-iron skillet. Sprinkle with the leeks and greens.
Pour the egg mixture over top.
Crumble the Chevre over the top.
Place into the oven and bake for about 30 minutes or until the eggs are set and the top is lightly browned.
Slice and serve with the salad. Enjoy!
Stacey Weeks is a Certified Holistic Health Coach, and formerly a personal chef and small event caterer for her own business, Pure Food Mind & Body. While she is not currently taking on clients as a personal chef, you can request her services as a Health Coach, ask about seasonal cleanses and tips for eating/living a healthy lifestyle. You can also currently find her cooking at the Finger Lakes Cider House in Interlaken.