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Natural Awakenings Chicago

Holiday Side Dish Recipes

Nov 25, 2015 12:04AM

Ravioli with Sweet Potatoes, Mascarpone & Parsley

 

Yields: 4 servings.

 

1 tsp olive oil

1 sweet potato, peeled and cubed

½ lb cheese ravioli

¼ tsp red pepper flakes

1 Tbsp mascarpone

¼ cup chopped fresh parsley

 

Fill a large pot with water and bring it to a boil with two teaspoons of salt.

Heat the olive oil in a large sauté pan over medium-high heat. When it›s hot and shimmering, add the sweet potatoes. Season them lightly with salt and pepper. Cook, stirring occasionally, until they turn slightly tender for 8 to 10 minutes.

When the water boils, add the pasta and stir. Cook, stirring occasionally until the ravioli float, and are hot and cooked all the way through.

With a slotted spoon, take the ravioli out of the pot and set them aside in a bowl.

Ladle a half-cup of the pasta water into the pan with the sweet potatoes. Simmer, adding a little more pasta water as needed until the sweet potatoes are tender, 3 to 5 more minutes.

Add the ravioli to the sweet potatoes. Gently stir in the red pepper flakes and mascarpone. Stir in the parsley and serve.

 

Cheesy Potato & Rutabaga Casserole

 

Yields: 6 servings.

 

3 cups cubed rutabaga

3 cups cubed potatoes

4 oz butter

1 Tbsp minced garlic

½ cup all-purpose flour

4 cups milk

2 cups shredded cheese

¼ tsp cayenne pepper

Salt and ground black pepper to taste

½ cup bread crumbs

Pinch paprika for garnish

 

Bring rutabaga and potatoes to a boil into a large pot of salted water over high heat. Reduce heat to medium-low; simmer until tender, 10 to 15 minutes. Drain.

Preheat oven to 425 degrees. Grease a 9-by-13-inch baking dish. Melt butter in a saucepan over medium heat. Add garlic and sauté until golden, about five minutes. Whisk flour into garlic mixture until smooth. Slowly whisk milk into flour mixture until thickened and creamy, about five minutes.

Stir cheese into milk sauce until cheese is melted and bubbly, about three minutes. Stir in herbs, salt, and black pepper.

Transfer rutabagas and potatoes to the prepared baking dish. Pour cheese sauce over vegetables. Sprinkle bread crumbs on top.

Bake in preheated oven until sauce is thickened and bubbly, 20 to 25 minutes.

 

Recipes courtesy of Peg Sheafffer of Sandhill Family Farms, in Grayslake. Sandhill Family Farms delivers organic and farm-fresh produce, dairy, meats and foods to the Chicago suburbs through its Community Sponsored Agriculture (CSA) programs. For more information, call 847-548-4030 visit SandhillFamilyFarms.com.

 

Zapp’s Salmon Asparagus Toast

4 salmon fillets, skinless

1 lb trimmed asparagus

4 Tbsp olive oil

1 lemon, sliced

Salt and pepper to taste

Zapp’s Dancing Grains Original bread

 

Preheat oven to 400 degrees.

 

Place 1 fillet on a piece of foil over 5 to 8 asparagus spears.

Place 2 lemon slices on top. Drizzle 1 Tbsp olive oil.

Add desired salt and pepper, wrap fillet in foil. Repeat.

Place pouches flat on baking sheet for 30 minutes.

Place on top of toasted Zapp’s Original Bread and enjoy!

 

Recipe courtesy of Zapp’s Dancing Grains, 1814 Johns Dr.. in Glenview. For more information, visit ZappsDancingGrains.com