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Rutabaga Tacos with Greens and Queso Fresco

Rutabaga Tacos with Greens and Queso Fresco


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Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal. This recipe from Gabriela Cámara is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership with Caviar.

Ingredients

  • 1 large rutabaga, peeled, cut into ½" pieces (about 6 cups)
  • 5 Tbsp. extra-virgin olive oil, divided
  • 1 large white onion, thinly sliced
  • 1 bunch curly kale, stems and ribs removed, leaves cut into 1" pieces
  • ½ tsp. crushed red pepper flakes
  • 3 oz. queso fresco or Cotija cheese, crumbled (about ½ ​cup)

Recipe Preparation

  • Preheat oven to 425°. Toss rutabaga with 3 Tbsp. oil on a parchment-lined rimmed baking sheet; season with salt. Roast, tossing once halfway through, until golden brown and tender, 15–20 minutes.

  • Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Add onion and cook, stirring occasionally, until slightly softened and golden brown, 8–10 minutes. Add kale, red pepper flakes, and ⅓ cup water and cook, stirring occasionally, until kale is tender but still bright green, about 3 minutes. Add rutabaga, season with salt, and toss to combine.

  • Toss watercress with lime juice in a small bowl; season with salt.

  • Divide rutabaga mixture among tortillas. Top with watercress mixture and queso fresco. Serve with hot sauce alongside.

Recipe by Gabriela CámaraReviews Section

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Fall Subscription 2020 Week 6P (Pickup!)

Hi, everyone! This is Fall Program week 6 out of 8. 2 more weeks of goodness to go!

Happy Thanksgiving to you all! We know what a strange year this will be for many of you, and we hope that a delicious dinner will bring you some semblance of normalcy and joy. For many of you, this might be a valued opportunity to try some new recipes. We made the box Thanksgiving-themed so that you could enjoy the contents on Thanksgiving. For those of you who pick up on Saturday. hello, leftovers! In the spirit of Thanksgiving, weɽ like to reiterate how much we appreciate you all and how much gratitude we have for your support. We wish you a very happy, healthy Thanksgiving and beyond!

If you ordered a Shaggy Coos Farm turkey, pickups will continue on Tuesday. Simply come any time between 10:30 and 6 and we'll bring your turkey out to you. Your $20 deposit will be subtracted from the final cost of the turkey, priced at $4.45 per pound.

Here is a link to 35+ Leftover Thanksgiving Turkey Recipes. It's also possible to freeze leftover turkey!

Centerpiece kit pickup will also take place Tuesday from 10:30 to 6. The link to the video tutorial can be found at www.laurelglenfarm.com/events

Here is a list of items we will most likely have in the store this week:

- Plus: milk, cheese, sausage, yogurt, frozen and dried pasta, honey, maple syrup and sugar, coffee, tea, and more for your cozy holiday.

Items you will NOT see in stock: Sweet potatoes, butternut squash, and delicata. Sorry! Hopefully this will help you to plan your meals accordingly.

We wanted to let you know that the free mugs for the early bird registration perks have been ordered and are set to come in on Friday! Look out for an email from us if you have registered for next season's subscription already about picking up your mug. (If you're a delivery member, we can absolutely deliver it before the season's up providing they have arrived on time.) We don't want to spoil what they look like, but we will say that they are classic and they are big enough to be soup mugs! Early bird registration ends this Wednesday, November 25th.

Believe it or not, Randy has already ordered bulbs for next spring's plant sale! We hope to double our hanging flower basket production this spring, as well as add some more flower pots to the mix, including some daffodils and tulips. All of the bulbs will be tucked away soon. Speaking of which, all of our garlic has now been planted! The last step is to cover the rows with a heavy mulching of leaves from a local landscaping company to keep them insulated from the winter elements. It's wild to already be thinking about next season, but we can certainly use some things to look forward to!

We're looking ahead to the future, but also appreciating our history. These receipts were shared with us by a family friend, who used to receive a Laurel Glen Farm milk delivery from Randy's great uncle Pete back when we were a dairy. These receipts are all from the 1960s! Check out the price of milk.

Turnips vs. Rutabagas

Turnips and rutabagas are similar in many ways, but very different in flavor. Turnips are a brighter white and purple color and rounder in appearance. In contrast, rutabaga is imperfectly spherical, sometimes more oblong, and a more earthy-gray shade of purple with an orange tinge. When cooked, rutabaga will appear orange. Both are turnip crops, but the rutabaga is a newer European cultivar - a cross between a cabbage and a turnip. As such, the rutabaga is a bit sweeter, and the turnip is spicier. In Scotland, rutabagas are called "neeps!" Neat, huh? Both need to be peeled well before cooked, though the recommended technique of cooking is the same: boiled or roasted, mashed or fried into pancakes, accented with butter and salt, sour cream, or cheese. Can you now tell the difference between the two below? Which is which?


"Squash blossom" soup with yellow squash and spinach (page 139)

From Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine Rick Bayless's Mexican Kitchen by Rick Bayless

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Sauces, general Soups Cooking ahead Dinner parties/entertaining Mexican
  • Ingredients: chicken broth poblano chiles zucchini epazote white onions boiling potatoes milk corn on the cob heavy cream buttermilk yellow squash spinach

Highly recommend making these in the summer when you can top ’em with perfectly ripe and juicy cherry tomatoes.

Meatless Monday, meet taco Tuesday.

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Celery root pancakes with chipotle crema and cilantro (Tortitas de apionabo con crema enchipotlada y cilantro) (page 208)

From More Mexican Everyday: Simple, Seasonal, Celebratory More Mexican Everyday by Rick Bayless and Deann Groen Bayless

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Pancakes, waffles & crêpes Main course Mexican Vegetarian
  • Ingredients: celery root boiling potatoes canned chipotle chiles in adobo sauce cilantro Mexican crema queso añejo

Behind The Scenes of Topolo’s New Art Menu

TIMELESS WONDER Creamy tamal colado, tepary beans, garlic chive oil, homemade lardo,
allium in various guises

Browse all seven courses of our new art menu—and the artworks that inspired them—in the slideshow above.

Six weeks ago, Rick gathered the Topolo chefs around the big wood table in our library.

“This is going to be absolutely the most difficult thing in the world,” he told them. “You’re taking an emotional reaction and turning it into another emotional reaction.”

The chefs—Andres Padilla, Joel Ramirez, Jennifer Jones— looked at him a little wide-eyed.

“You’re going to have to let yourself get into the artworks,” Rick continued. “Not study them in a studious way, but really get into them. You have to step back and think: How does this make me feel?”

I was the lucky one at the table—I didn’t have to create a dish—yet even I could feel the weight of the assignment. In embarking on the Topolobampo Art Menu, the chefs had to grapple with the intersection of aesthetics and emotions. Then, somehow, they had to make it edible.

Still, when Rick looked at the chefs and said “So, how does this feel as a way to start?” the chefs said it felt good. Then they got to work.

Each of the three chefs picked a few pieces from our walls—whatever they were drawn to. And, as Rick instructed, they spent time with that piece and paid attention to their guttural, emotional reactions. When Joel stared at Enrique Flores’s “Bicycles and Constellations” (pictured, as all the artworks on the menu are, in the slideshow above), he felt pangs of love mixed with childlike wonder. “It’s about relationships and space,” he told me. The dish he created—the third of the seven courses—is built around two ingredients entangled in a famous love affair: onions and garlic.

When Andres considered Leda by Rolando Rojas, he felt almost toyed with. The painting is based on the Greek myth about Leda and the swan what appears to be just a bird on the canvas turns out to be a commentary on rape. “It can feel like a bait-and-switch,” Andres says. So his dish, the fifth of the seven courses, is a bait-and-switch as well.

Filemón Santiago’s untitled depiction of a picnic was nostalgic for Jennifer. It took her to a place “of eating in a place that you typically don’t, in a way that you typically don’t.” Her dish, the first dessert course of the night, contains all the elements of those all-to-rare picnics, including that feeling of excitement.

This is not the first time that Topolo has developed an art menu the first was a few years ago. But everybody who was around then has commented that, while the first one was good, this is the one that got it right. When Deann ate it for the first time, she encapsulated many people’s thoughts: “This,” she said, “is the most brilliant work we have ever done.”

Make a reservation to experience the Art Menu 2014 here, or call us at 312-661-1434.


Pancetta, White Bean, & Queso Fresco Empanadas

My son and I are huge empanada fans. (Now we’ve roped my husband in too!) So, last year we started the tradition of eating empanadas on Super Bowl Sunday. (With our guacamole, of course!) After seeing this version at Fiesta Friday, I knew I would have to choose this filling for one of our empanadas this year. They looked amazing.

The filling recipe was adapted from Bourbon and Brown Sugar Blog. I used a large shallot instead of the onion, added garlic to the filling, and chilled the empanadas prior to baking. I also made homemade whole wheat empanada dough and modified the baking temperature and time. The dough recipe was adapted from Carla’s Comfort Foods: Favorite Dishes from Around the World by Carla Hall with Genevieve Ko. I cut the dough into 5-inch rounds as they were our main course 3-inch rounds would be a perfect appetizer size. Yummy!

For the Whole Wheat Cream Cheese Dough:

  • 1 1/2 cups whole wheat pastry flour, spooned and leveled
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 1 /2 tsp coarse salt
  • 18 T cold unsalted butter, cut into 1/2-inch dice
  • 12 oz cold cream cheese, cut into 1-inch dice
  1. Make the Dough: In the bowl of a stand mixer, mix the flours and salt. With your hands, toss the butter and cream cheese in the flour mixture until each piece is lightly coated.
  2. With the paddle attachment, beat on low-speed until the dough comes together and forms a loose mass around the paddle.
  3. On two large pieces of plastic wrap, divide the dough in half and then gently pat each half of the dough into a 1-inch thick rectangle.
  4. Wrap it tightly in plastic wrap and refrigerate until firm, about 3 hours. (Note: The dough can be refrigerated for up to 1 day or frozen for up to 3 months.)
  5. To Finish: On a floured work surface (or between layers of plastic wrap), roll out the dough 1/8 inch thick.
  6. Using a 5-inch round cutter (I placed the plastic-wrapped dough over a cutting board and cut the rounds using a bowl and sharp knife.), cut 18 rounds out of the dough, reshaping and re-rolling out the dough as necessary.

For the Pancetta, White Bean, & Queso Fresco Filling:

  • 8 ounces diced pancetta
  • ½ jalapeno, finely diced
  • 1 red pepper, finely diced
  • 1 large shallot or ¼ onion, finely diced
  • 3 large garlic cloves, minced
  • 1 14-ounce can small white beans
  • 8 ounces crumbled queso fresco
  • freshly ground black pepper to taste
  • 18 5-inch disks of empanada dough (recipe above)

  1. Preheat the oven to 400 degrees.
  2. Fry pancetta until it begins to crisp up.
  3. Using the pancetta drippings left in the bottom of the pan, sauté the jalapenos, red peppers and onions on low heat about 10-12 minutes (the onions should be translucent).
  4. Add the white beans, and take off the heat.
  5. Add the crumbled queso fresco.
  6. Mound 2 tablespoons of the filling on half of the round and fold the other side over to form a half-moon. Press to seal the dough and pinch at intervals to make pleats. Repeat with the remaining dough rounds and filling. (Alternatively, start at one end, pinch one corner between your thumb and forefinger and fold it over the rim. Pinch the dough next to the fold and fold again. Continue pinching and folding to create a decorative rope rim.)
  7. Cover and refrigerate for at least 30 minutes prior to baking but no longer than 1 day.
  8. Place the empanadas on a cookie sheet lined with parchment paper, and bake for 15 to 20 minutes, until golden brown.
  9. Serve warm or at room temperature.

Grilled Tomatillo Gazpacho with Queso Fresco

1.Prepare grill for direct grilling over medium-high heat. Place tomatillos, onions and poblano peppers on hot grill rack cover and cook 12 minutes or until vegetables are charred, turning occasionally. Cool 15 minutes.

2.Pull off stems of peppers and cut each lengthwise in half with knife, scrape out seeds. In blender or food processor with knife blade attached, pulse half each of the basil, garlic, water, cilantro and grilled vegetables until slightly chunky, adding additional water if desired for thinner consistency transfer to large bowl. Repeat with remaining basil, garlic, water, cilantro and grilled vegetables, and roughly chopped cucumber. Stir in oil, lime juice, Worcestershire, salt and black pepper cover and refrigerate at least 4 hours or up to 1 day. Makes about 10 cups.

3.To serve, stir in bell pepper, zucchini and remaining cucumber. Ladle soup into serving bowls garnish with queso fresco and cilantro sprigs.


Approximate nutritional values per serving:
173 Calories, 14g Fat (3g Saturated), 6mg Cholesterol,
284mg Sodium, 11g Carbohydrates, 3g Fiber, 3g Protein

Helpful Tips:
> For a less spicy soup, use only 1 poblano pepper.
> For a heartier soup, add cooked, chilled shrimp and diced avocado.