Fresh ideas for winter produce

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Chef Pete Loren from Nino Salvaggio shows you how to incorporate fresh vegetables into your winter diet. Please check out some of his recipes below.

Winter Produce Recipes
Savory Cabbage Strudel

Makes approximately 4 strudels
1 Head     Green Cabbage, shredded
1               Sweet Onion, medium, finely sliced
1 cup        Carrots, julienned
6               Bacon strips, cut in ¼ pieces
To taste    Salt and pepper
8 Sheets  Filo dough (typical sheet size is approximately 10” x 12”
2 sticks    Butter, melted
2 cups     Marinara or Pasta Sauce of Choice

1. In a medium size sauce pot or large skillet, cook bacon pieces until crisp
2. Add onions to bacon and the resulting grease and continue to cook while stirring until the onions are soft
3. Add the carrots and cabbage to the mixture and cook while stirring until the cabbage is tender
4. Turn out the cooked vegetable mixture into a large bowl, season with salt and pepper and allow it to cool
5. Pre-heat an oven to 400 F
6. Melt butter
7. Unfold filo sheets onto a flat working surface
8. Lightly brush butter on one sheet then place a second sheet on top. Butter the second sheet also
9. Strain off any excess juices from the cooled cabbage mixture then place ¼ of the cabbage mixture in a tube like shape along the bottom edge of the narrow end of the buttered filo sheets
10. Fold the bottom edge of the filo dough over the cabbage and roll forward and away from you to create a large egg roll tube-like strudel shape
11. Repeat for the remaining mixture and strudel dough sheets and place each, seam side down, on a non-stick baking sheet
12. Brush the tops of each strudel with the remaining melted butter and bake in a 400 F oven until medium brown (approximately 20 minutes).
13. Serve the strudels with heated marinara or pasta sauce.

Honey & Soy Braised Beef Short Ribs with Red Skin Potatoes & Root Vegetables
Serves approximately 4 persons
4  Lbs.     Beef, Short Ribs
2 TBSP   Vegetable Oil
1 cup       Sweet Onion, cut 1” dice
½ cup      Carrot, cut 1” dice
½ cup      Celery, cut 1″ dice
1  each    Garlic Cloves, chopped
1 ½ cups Beef Broth
¼ cup      Honey
½ cup      Soy Sauce, low sodium
2 Tbsp.    Kitchen Bouquet® Liquid Seasoning
Pinch       Oregano, dry crushed
Pinch       Basil, dry
To Taste Salt and pepper
1 Cup      Rutabaga, cut in 1” pieces
1 Cup      Carrots, cut in 1” pieces
1 Cup      Red Skin Potatoes, cut in 1” pieces
Roux       (cook together over medium heat approximately 3 to 5 minutes)
3 Tbsp.    Butter
5 Tbsp.    All Purpose Flour

1. Heat oil in skillet then sear the short ribs on all sides until well browned then place the short ribs into a deep, oven safe pot, with a tight fitting lid of the appropriate size to hold all the short ribs
2. In that same skillet, sauté onions, carrots, celery and garlic cloves for a few moments to soften and then add to the beef
3. Pour beef stock, honey and soy sauce over beef. The pan size should be selected so that the liquids just cover the meat
4. Add Kitchen Bouquet® and seasonings to the liquids and cover the pan tightly
5. Cook in a 325 F oven for three hours or until the largest piece of meat is fork tender being careful NOT to break apart the meat pieces
6. After meat is tender, carefully remove meat from the cooking liquids being careful not to break apart meat pieces. Carefully trim the meat away from the rib bones and place all the meat pieces in deep sided service dish. Cover and keep warm
7. Strain the resulting cooking liquids into a saucepot and add vegetable and potatoes. Cover and simmer until vegetable are tender (approximately 20 to 30 minutes)
8. With a skimmer or slotted spoon, remove vegetable and add them to the reserved beef then skim off ALL the resulting fat from the surface of the remaining liquid and whisk in the prepared roux a little at a time, until the liquid is JUST thickened slightly
9. Strain sauce once more. Adjust the sauce’s seasonings with salt and pepper and ladle the sauce over the meat and vegetables to coat
10. Reserve additional sauce for those who would like more sauce

*Additionally, if you love mushrooms, sear large diced white mushrooms and serve over the ribs or stir them into the sauce.

Roasted Brussels Sprouts

In the last few years, Brussels Sprouts have become one of the most fashionable vegetables on restaurant menus all over America. The recipe below can be garnished with a number of additional items including crisp bacon, toasted almonds, crisp fried sweet onions or sun-dried fruits.
2 Lbs.    Brussels Sprouts
¼ cup    Extra Virgin Olive Oil
2 Tbsp.  Balsamic Vinegar
1 Tbsp.  Lt. Brown Sugar
½ tsp.   Chili Powder
1 tsp.    Sea Salt
½ tsp.   Fresh Cracked Black Pepper

1. Preheat oven to roast at 375°F
2. Peel the outer layers off of the sprouts, trim off the ends and then cut brussels sprouts in half
3. In a large bowl, toss together ALL of the ingredients
4. Lightly oil a non-stick sheet pan, then spread out the brussels sprouts, cut side down
5. Roast in oven for 15 minutes, flip the sprouts to cut side up, then roast for another 10-15 minutes or until gently browned
6. Serve warm

Arugula, Orange and Fresh Fennel Salad
Serves 6
1    Fennel Bulb, shaved fine
1    Red Onion, medium, sliced fine
2 cups         Orange Segments, fresh
6 bunches   Fresh Arugula, trimmed & torn
¾ cup          Slivered Almonds, toasted
½ cup          Red Bell Pepper, julienned
¼ cup          Red Wine Vinegar
1 cup           Extra Virgin Olive Oil
1 Tbsp.        Dijon Mustard
1 tsp.           Kosher Salt
1 tsp.           Light Brown Sugar
½ tsp.         Ground Black Pepper

1. Trim off stem and bottom ½ inch of fresh fennel bulb, cut in half through the core and shave very finely
2. Place in a mixing bowl with red onion, orange segments, arugula, almonds and red bell pepper
3. In a separate bowl, whisk together vinegar, olive oil, mustard, salt, sugar and black pepper and pour this dressing over salad mixture
4. Toss, chill and serve

Winter Citrus Fruits and Spring Greens Salad with Maple Teriyaki Dressing
Serves 4
This recipe may entice you to try a couple of new ways to enjoy Michigan’s “winter-time” citrus fruits (grapefruit, oranges, clementines) other than at breakfast.
1 pkg.        Nino’s Spring Mix Greens
1 cup        Citrus fruits, peeled and segmented (save the juices)
¼ cup       Teriyaki Sauce
¼ cup       Pure Michigan Maple Syrup
2 Tbsp.     Sesame Oil
1               Green Onion, chopped
¼ cup       Red Bell Pepper, cut in 1″ matchsticks
1 Tbsp.     Fresh Ginger, finely mashed or pureed
2 Tbsp.     Cilantro leaves, chopped (Optional)
Salt and Black Pepper, to taste

1. Segment the citrus fruits of your choice and reserve the resulting juices separately in a medium size bowl. Hopefully you’ll have about a quarter cup of juices to help make your dressing
2. To the citrus juices, add the teriyaki sauce, sesame oil, maple syrup, green onion, red bell pepper, ginger and cilantro leaves. Whisk together well and season with salt and pepper
3. In a larger serving bowl, toss together the Spring Greens and the citrus segments then dress with your Maple Teriyaki Dressing.

This story was originally published here by the WDIV Click on Detroit.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

2017-09-19T12:19:02+00:00

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