HARVEST VEGETABLE STEW
This delicious stew was enjoyed by 5000 people on October 7th for Feeding the 5000 Portland. It was devised by Ron Adams of Maine's Farm and Sea co-operative and the below outlines a recipe to feed 200 Plus people at a portion size of 6-8 oz.
Why not try it yourself?
8-10 oz. Olive oil
1 Gl. Diced onions
8 oz. Minced fresh garlic
¾ cup each cumin and coriander, ground
½ cup dry oregano leaves
2 tsp. Cayenne
3 T black pepper
18-20 bay leaves
2 qts. Garlic scapes, chopped
3 gl. Sliced carrots, medium dice
2 gl. Green cabbage, medium to large dice
1 gal bell peppers, medium dice
3 gal tomatoes, fresh, processed
2 gal potatoes, peeled, diced, medium
2 gal chopped kale
2 ½ lbs. Cut green beans 12 inch
5 lbs. Spinach, rough chopped
2 lbs. Broccoli, medium to large diced
5-6 lbs. Baked, mashed butternut squash
1 ¼ -1 1/2 c Sea salt
7-8 gals. Water/stock
1. Sweat the first 8 ingredients till tender. Do not brown the garlic. Add about 2 quarts of the water, simmer, stirring.
2. Add the Scapes and carrots and a little more water and cook till a hard simmer. ( 10 minutes)
3. Add the cabbage and peppers, a little water and hard simmer, stirring.
4. Add the tomatoes, potatoes, and enough water to cover and bring to a boil and simmer till potatoes start to soften.
5. Add the kale, beans, spinach and broccoli with the balance of the water and simmer.
6. Add salt, stir, and then stir in the pureed squash till mixed with the stew.
7. Taste, correct the seasoning, and hold for service.
ORECCHIETTE WITH ROASTED VEGETABLES AND BROWN BUTTER
This recipe is one adapted from what chef Ilma Jeil Lopez, who owns Piccolo in Portland, Maine, taught cooking class students how to use the orecchiette they made so easily with their own hands.
Prep time: 25 minutes (plus 30 minutes if not using pre-roasted vegetables)
Cook time: 5 minutes
Total time: 30 minutes (60 if not using pre-roasted vegetables)
Yield: 4 generous servings
4 tablespoons unsalted butter
1/4 teaspoon red chili pepper flakes
1 cup roasted cauliflower, roughly chopped
1/2 cup greens, sautéed in olive oil, roughly chopped
1/2 cup roasted tomatoes, roughly chopped
1/2 cup roasted eggplant, roughly chopped
1/4 cup sautéed onions, roughly chopped
Salt and pepper
1 pound orecchiette
1/2 cup shaved Parmesan cheese
1. Place a large pot of salted water over high heat.
2. Melt butter in a large skillet over medium high heat. The butter will foam and then start to brown.
3. When it starts to brown, stir in red chili flakes. Cook for 15 seconds and then stir in cauliflower, greens, tomatoes, eggplant and onions.
4. Stir gently until sauce is heated through. Season with salt and pepper.
5. Cook orecchiette (2 to 3 minutes if fresh, according to packaged instruction if dried) in the large pot of salted water.
6. Drain pasta and add it to sauté pan. Gently stir. Check to see if it needs additional salt and pepper.
7. Grate orange zest over pasta and top with cheese shavings. Serve immediately.
ROASTED SECONDS SOUP
This recipe was created by Christine Burns Rudalevige and demonstrated on stage at Feeding the 5000 Portland. Christine is a food writer, recipe developer and tester, and cooking teacher in Brunswick.
ABOUT THE RECIPE:
This soup can be made with just about any seconds – tomatoes, carrots, apples, squash, corn – you’ll likely be able to pick up from Maine farmers at peak season. Because you chop and roast these fruits and vegetables to intensify their flavors, and puree them to a pulp to finish the soup, they needn’t be picture perfect before going into the pot.
I typically use thyme as a unifying herb, but that is a personal preference, so feel free to experiment with flavor combinations while keeping the fruit/vegetable-to-stock ratio constant. I make a couple of batches with a single vegetable, but my favorite combinations are tomatoes and corn, and parsnips and apple.
To roast tomatoes, core them and cut them in half, cut-side down. Rub the tops with oil, sprinkle with salt and roast. The skins will wrinkle and char making them easy to pull off before adding the fruit to the soup.
Makes 2 quarts of soup (easily doubled or tripled if you’re putting some up)
6 cups peeled, cored and chopped farmers market seconds (carrots, tomatoes, apples, corn, winter squash, parsnips or a combination)
1/4 cup olive oil
1 medium sweet onion (such as Maui or Vidalia), chopped
2 large garlic cloves, roughly chopped
4 -5 cups vegetable stock or water
3 large sprigs fresh thyme, plus 1 teaspoon leaves for garnish
Yogurt, sour cream or crème fraîche for garnish
Freshly grated pepper
Preheat the oven to 400 degrees F.
Place the vegetables on a rimmed baking sheet, toss with 2 tablespoons of the olive oil, spread them into a single layer on the sheet and sprinkle them generously with salt. If you are using different types of vegetables in combination, it’s best to roast them on separate pans as roasting times will vary. Roast until vegetables are soft (between 25 and 45 minutes, depending on the vegetable) turning them with a spatula twice so they get caramelized on all sides.
Meanwhile, cook the onion in the remaining 2 tablespoons olive oil in a large pot until translucent, 3 to 5 minutes. Add the garlic and cook for 1 minute more. Pour in 4 cups of stock or water and toss in the thyme sprigs. Simmer this mixture for 10 minutes. Add the roasted vegetables and any juices that may have accumulated in the pan and simmer for 10 more minutes. Fish out the thyme sprigs (the leaves should have fallen off in the cooking process). Puree the soup until smooth, adding a little more stock or water if it seems thick. Add salt and pepper to taste. Serve hot, garnished with thyme leaves, a dollop of the dairy product of your choice and corn kernels if you have them.
Christine Burns Rudalevige is a food writer, recipe developer and tester, and cooking teacher in Brunswick. Contact her at email@example.com.
MILLET BEET BURGERS
This recipe was created for Chef Toni Fiori's Cooking demonstration at Feeding the 5000 Portland.
2 tablespoons canola or other vegetable oil
3 small beets, quartered
1 medium yellow onion, coarsely chopped
1 medium carrot, cut into chunks
Salt and freshly ground black pepper, to taste
1 cup millet (cooked)
½ cup walnut pieces
2 garlic cloves, peeled and minced
½ cup of wheat germ
2-3 slices whole wheat bread, lightly toasted and torn into pieces
Handful of beet green leaves, torn
Preheat the oven to 375ºF. Drizzle 1 tablespoon of the oil on a baking sheet. Arrange the beets, onion, and carrot on the sheet in a single layer and lightly season with salt and pepper. Bake until the beets are fork tender, 25 to 30 minutes. Let the vegetables cool for at least 10 minutes.
While the vegetables are cooking, bring 3 cups water to a boil and stir in ½ teaspoon salt and the millet. Cover, reduce the heat, and simmer for 30 minutes, until done. Spoon into a large bowl and let cool for a few minutes.
Combine the walnuts, garlic, wheat germ and bread pieces in a food processor and process to fine crumbs. Add to the millet. Combine the vegetables and beet greens in the processor and pulse until everything is finely chopped. Add to the millet mixture. With a large spoon, mix everything well and season liberally with salt and pepper. Refrigerate for 1 hour.
Shape the mixture into 8 patties. Lightly dredge the patties in flour. Heat the remaining 1 tablespoon oil in a sauté pan over medium-low heat. Add the burgers a few at a time, being careful to leave enough room between them so you can flip them easily. Don’t move them once they’re in the pan because they’re somewhat delicate and this might cause them to fall apart. Cook the burgers undisturbed for 5 to 10 minutes, then carefully flip, and cook for 5 to 10 minutes longer. The burgers will develop a nice caramelized crust on both sides. Repeat with the remaining burgers.
Serve these burgers on top of a slaw or salad…
WALDORF SALAD IN A JAR WITH RASPBERRY VINAIGRETTE
This recipe was devised by Malia Dell of Food that Works. It was demonstrated on stage at Feeding the 5000 Portland.
Total Time: 15 minutes
1 tablespoon raspberry preserves or jam
1 teaspoon apple cider vinegar
2 tablespoons extra virgin olive oil
1 Granny Smith apple, chopped
1½ cups red grapes, halved
½ cup crumbled blue cheese
½ cup chopped walnuts
2 large handfuls fresh baby spinach
If you are taking this salad to go, start by putting the dressing and wet ingredients at the bottom of the jar so that they don’t make the rest of the salad soggy.
Combine the preserves, vinegar, and olive oil in a jar; shake vigorously. Or whisk well in a bowl with a fork. Taste, and adjust seasonings to your liking.
Pour the vinaigrette into the bottom of two separate jars.
Divide the salad ingredients equally between the two jars. Cover and refrigerate.
Before eating, shake container vigorously to toss the salad well and combine the flavors.