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The TeST KITCheN
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ReCIpeS
double Stuffed
louisiana Sweet potatoes
WHAT YOU WILL NEED
½ cup pancetta or 6 pieces of raw bacon, diced
6
medium Louisiana sweet potatoes
1
tablespoon Rouses olive oil
Rouses salt
4
tablespoons crème fraîche or sour cream
3
green onions finely chopped
½ cup cheddar cheese, grated
HOW TO PREP
In a skillet, cook the pancetta or bacon until crisp. Drain on paper towel.
Preheat oven to 400 degrees.
Scrub potatoes, pat dry, rub with olive oil and sprinkle with salt.Wrap individual
potatoes in tin foil. Bake for 1 hour, turning halfway through.
Remove potatoes from oven and let cool for 15 minutes. Cut each potato in
half, lengthwise. Spoon the meat of the potato into a medium bowl. Mash with
a fork until tender, stir in the crème fraîche or sour cream, onions and half of
the cheese, and spoon back into the potato skins. Divide the crumbled bacon
between the tops of the potatoes and sprinkle on the remaining cheese. Grill
the potatoes for two to three minutes, until the cheese is bubbling.
(Serves 12)
STORAGE Sweet Potatoes:
Store sweet potatoes in a loosely covered
bag in the pantry for up to one month.
Grilled Carrots with Ginger & dill dip
WHAT YOU WILL NEED
FOR THE DIP
3
tablespoons Greek yogurt
1
tablespoon water
1½ tablespoons Rouses olive oil
1
large clove garlic, minced
1
tablespoon ginger, minced
1
tablespoon fresh dill, minced
Rouses salt and pepper to taste
FOR THE CARROTS
1
bunch carrots (about 1 pound), washed, peeled and dried
2
teaspoons Canola or grapeseed oil
Rouses salt
HOW TO PREP
FOR THE DIP
In a small bowl, mix all of the ingredients together. Set in refrigerator to cool.
FOR THE CARROTS
Preheat grill to medium heat. On a baking sheet or large plate, toss carrots with
oil and season with salt. Place carrots directly on the grill and cover. Grill over
medium heat for 4-5 minutes, or until the carrots develop sear marks and are
beginning to soften. Flip, cover, and grill for another 4-5 minutes. Remove from
grill.
(Serves 2-4)
STORAGE Carrots:
If you buy whole carrots with green leaves, snip
them off about 2 inches above the orange root. This will keep the tops
from pulling moisture out of the carrots. Put trimmed carrots in a
produce bag, and store in the coldest part of your refrigerator.
purple Slaw with Ginger Vinaigrette
WHAT YOU WILL NEED
1
small head red cabbage
1
medium red beet
½ firm apple or peach
2
tablespoons rice vinegar
1½ tablespoon local honey
1
inch piece of ginger, peeled and grated
4
tablespoons Rouses vegetable oil
Rouses salt and black pepper, to taste
HOW TO PREP
Wash cabbage, cut into wedges, and remove the tough core. Slice wedges into
thin strips and place in a medium size bowl.
Skin beet using a vegetable peeler or paring knife. Using food processor or
hand-held grater, shred beet and add to the bowl.
Peel apple and cut into quarters. Slice into thin triangles and add to bowl.
In a small bowl, mix vinegar, honey, and ginger. Add vegetable oil and whisk to
combine. Season with salt and pepper.
Pour dressing over vegetables and toss to coat. Let stand 20-30 minutes
before serving, tossing every 5 minutes so dressing slightly wilts the cabbage.
(Serves 6-8)
STORAGE Beets:
You can store beets with their greens in a produce bag
for up to two weeks in the coldest part of your refrigerator. If you need to
snip the greens to fit the beets in a bag, store them separately and cook
them the same way you would collards, turnip or mustard greens.
STORAGE Cabbage:
Put whole cabbage in a produce bag and place in
the coldest section of the refrigerator. It will keep that way for up to two
weeks, but once you cut it, you need to use within a few days.
