Join Val Colvin at the Winter Farmers Market Dec. 16, as she’ll be demonstrating how to make a filling winter meal with fresh, local produce. She’ll be cooking a Sweet Potato Casserole and a Wintery Wilted Kale Salad with Pomegranate Dressing (recipes below).
Thank you to our sponsors, Hank’s Market, and our farmers!
Sweet Potato Casserole
Makes 10 servings
- 2½ pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
- 2 large eggs
- 1 tablespoon canola oil
- 1 tablespoon honey
- ½ cup low-fat milk
- 2 teaspoons freshly grated orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup whole-wheat flour
- ⅓ cup packed brown sugar
- 4 teaspoons frozen orange juice concentrate
- 1 tablespoon canola oil
- 1 tablespoon butter, melted
1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)
2. Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
3. Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.
4. To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the casserole.
5. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.
Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days.
Wintery Wilted Kale Sale
Serves 8, but recipe can easily be cut in half.
- 1 medium Butternut Squash (-3 lb.) peeled, seeded and chopped into 1” pieces
- 4 cloves garlic, minced or pressed
- 1 Tbsp. Olive Oil or Melted Coconut Oil
- 2 Pinches of Sea Salt
- 2 lb. Kale, thinly sliced
- 3 Tbsp. Lemon Juice (juice from one lemon with the zest reserved for garnish if desired)
- 2 Tbs. Extra Virgin Olive Oil
- 1 tsp. White wine or Rice Vinegar
- ¼ tsp. Sea salt, or to taste
- 1 tsp. Honey
- 1 tsp. Dijon Mustard
- 1 Cup Pomegranate arils (from 1 large Pomegranate)
- Zest from 1 Lemon
1. In a medium bowl, combine butternut squash cubes with the oil, minced garlic and sprinkle with sea salt. Place on a parchment-lined baking sheet and spread into a single layer. Roast until fork-tender, but not falling apart. (around 30-40 minutes)
2. Meanwhile, mix the kale, lemon juice, and salt with your hands in a large bowl. Massage it all together. It should wilt to half its volume in 3 minutes or so.
3. Make dressing by whisking olive oil, vinegar of choice, salt, honey, and mustard. Pour over wilted kale, tossing to coat.
4. When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. Add to kale and gently toss together. Stir in the pomegranate seeds, and garnish with lemon zest. Season to taste.
This can easily be made ahead and store for the next day.