Greetings!
Greetings from your farm. We woke up to a crispy frost this morning but it looks like the sun will quickly warm things up so we don't expect it to be a killing frost. The more fragile crops are done, peppers, tomatoes, cucumbers and summer squash are all tilled under and the fields are getting cover cropped to rebuild the soil for 2012. Our greens like kale, collards, and chard are holding up well and we're hoping our fall broccoli crop will be ready for next week's boxes; which is the last box for the season. New this week are butternut squash, daikon radish, and apples. |
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Chard
Swiss Chard Dolmas 1 bunch Swiss Chard 1 cup quinoa or a grain of your choice 2 cups water 1 tablespoon olive oil 1/2 onion, diced 2 cloves garlic, minced 2 tablespoons lemon juice 2 tablespoons capers, chopped 3 tablespoons fresh parsley, chopped 3 tablespoons fresh mint, chopped Rinse quinoa in several changes of water. Bring 1 cup of water to a boil. Add quinoa and cook until water is absorbed, about 15-20 minutes. Fluff lightly and set aside. While quinoa is cooking, heat one half-tablespoon of olive oil over medium heat in a skillet. Sauté onion for 3-5 minutes and then add garlic and cook everything for 1-2 minutes more. Cut the stem that protrudes from the chard leaves away and discard. Fill a deep-sided skillet with salted water and bring to a boil. Blanch the chard leaves, until tender, about 15 seconds and then plunge into an ice bath to stop cooking. Allow to drain and dry. In a medium bowl, prepare the quinoa salad. Whisk together the lemon juice and remaining olive oil. Add the onion and garlic and stir together. Add the cooked quinoa and stir until everything is well-blended. Stir through the capers, parsley and mint. Season with salt and pepper and set aside. Spread a blanched chard leaves on a board, stem-side down. Place about 2-3 tablespoons of the quinoa salad in a log shape, about one-inch from the bottom of the leaf. Fold the bottom up and around the quinoa. Fold the edges in and roll up to seal. Refrigerate if desired or enjoy right away. Swiss Chard and Feta Phyllo Pockets with Yogurt Dill Dip
For the phyllo pockets:
1/3 cup white rice
2/3 cup cold water, plus additional as needed
1 bunch fresh spinach or beet greens
1 bunch swiss chard, washed well and dried
1/3 cup plus 2 tablespoons olive oil, divided
1 leek cut lengthwise, white and light green parts sliced into thin rings
1 teaspoon minced garlic
7 ounces (about 1 1/2 cups) feta cheese
1/3 cup fresh dill, chopped
3 tablespoons grated Parmesan Cheese
1/2 teaspoon ground nutmeg
2 eggs
salt and freshly ground black pepper
1/2 pound phyllo dough, thawed
1/3 cup butter, melted, plus additional for brushing
For the yogurt dip:
2 cups plain full-fat yogurt
2 tablespoons chopped fresh dill
1 small garlic clove, mashed to a paste
salt and freshly ground black pepper
Combine the rice and water in a small saucepan and bring to a boil over high heat. Cover, reduce the heat, and simmer until tender, about 15 minutes. Pour the rice into a large bowl and refrigerate until cool.
Cut off stems from the spinach or beet greens; wash and dry well.
Separate the tough chard stalks from the leaves, finely chop the stalks and tear the leaves into bite-size pieces. Heat 2 tablespoons of the oil in a large saute pan or wok over medium-high heat. Add the chard stalks and leek; cook until the leek has softened, about 5 minutes. Add the garlic and cook for 1 minute.
Reduce the heat to medium, add the chard leaves, and toss with tongs to coat the leaves with oil. Cook for 3 minutes; add the spinach or beet greens one handful at a time.
Transfer the mixture to a fine-mesh sieve or colander and press with a spatula to extract as much moisture as possible. Mix the greens with the rice and refrigerate for 10 minutes. Stir in the feta, dill, Parmesan, nutmeg and eggs. Season with salt and pepper. Preheat oven to 350 degrees.
Stack 2 sheets of phyllo dough on the cutting board with the long side facing you. Cover the remaining dough with a clean dish towel to keep it from drying out.
Combine the butter and remaining oil in a measuring cup. Pick up the right half of the top phyllo sheet, as if turning the page of a book. Lightly brush the bottom sheet with the butter oil mixture, lower the top sheet onto the buttered sheet, and press to seal the right side of the sheets together. Repeat with the left side. Cut the dough into four 3 1/2 inch wide vertical strips.
Place a heaping tablespoon of the filling on the bottom left corner of one strip. Fold the bottom edge upward, lining it up with the edge on the right side to make a triangular pocket. Fold the pocket upward, then to the left and so on as if folding a flag. Repeat with the remaining strips.
Place the pockets on a cookie sheet and brush lightly with butter. Repeat with the remaining dough and filling. Bake the pockets until they are golden brown, 40 minutes.
To make the drip, whisk the yogurt, dill, garlic, and salt and pepper to taste. Serve alongside the hot phyllo pockets.
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Turnips
Vegetable Couscous 6 cups water or stock 6 medium carrots, cut into chunks 3 medium onions, cut into chunks 2 turnips, peeled and quartered (I omitted these) 2 stalks celery, sliced 1 tsp ground cinnamon 1/2 to 1 tsp ground cumin 1/2 tsp ground turmeric 1 tsp salt black pepper to taste 1 butternut squash, peeled and cut into 2-inch pieces 1/2 head green cabbage, shredded 2 cups cooked or canned chickpeas (or fava beans) 1 Tbsp chopped fresh coriander or parsley 2 ˝ cups white or whole-wheat couscous, steamed Bring 6 cups of water to a boil and add carrots, onions, turnips, celery, and spices to water or stock. Cover, reduce heat to low, and simmer for 30 minutes. Add squash, cabbage and chickpeas or fava beans. Cook until tender, about 20 minutes. Add coriander or parsley. Smash chickpeas or squash into stew for a thicker sauce. Cook couscous according the package. Spoon cousous onto large deep-sided platter or into individual serving bowls. Make a well in the center and fill with vegetables. Pour some broth over the couscous.
Creamy Turnip Soup 4 large turnips 2 small onions or leeks 2 cloves garlic 2 Tbsp butter Salt and Pepper to taste 4 cups chicken or vegetable broth 1/4 to 1 cup heavy cream Turnip greens or parsley (optional garnish) Peel turnips and chop them into small chunks. Set aside. Peel and finely chop onions or clean and finely chop leeks. Set aside. Chop garlic and set aside. Heat butter in a medium pot over medium high heat. Add onions or leeks, sprinkle with salt, stirring occasionally, cook until onions are soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add turnips and broth. Bring to a boil. Reduce heat to maintain a steady simmer and cook until turnips are very tender, about 10 minutes. Using an immersion blender or a food processor and puree soup until very smooth, at least 2 minutes per batch. Return soup to pot and add cream. Adding just 1/4 cup will just smooth out the edges of the soup. The more you add the thicker the soup will become. Add salt and pepper to taste. Garnish with shreds of thinly cut turnip greens or parsley, if you like. Serve hot.
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Butternut Squash
Squash Lasagna
Squash Puree
3 to 4 cups roasted winter squash or pumpkin
Several sprigs of fresh herbs such as thyme, marjoram, and sage
5 cloves of garlic, roughly chopped
1/2 walnut pieces
1/4 olive oil
Heat oven to 400 degrees
Cut squash in to chunks and toss with olive oil, herbs, and garlic. Season with salt and pepper. Place on a baking tray and roast until tender, about 1 hour 15 minutes. Test the squash to make sure it's fork tender. Let cool. Remove herb sprigs and puree in a food processor with the walnuts. Season with salt and pepper.
Lasagna
2 Tbsp olive oil
1 lb sweet italian sausage (casings removed)
1 medium onion, diced
1/4 white wine
2 cloves garlic chopped fine or use a garlic press
3 Tbsp butter
3 Tbsp all purpose flour
3 cups milk
2 Tbsp maple syrup
1 Tbsp red curry paste
dash nutmeg
1/4 cup finely chopped sun dried tomatoes
1 1/2 cup shredded Gruyere cheese
1/2 bread crumbs
1 package no boil lasagna noodles
Heat a large saute pan over medium heat and add oil. Brown sausage. Remove from pan with a slotted spoon and drain all but about 1 tablespoon of sausage grease. Cook onion over medium heat until soft, about 7 minutes. Add white wine and deglaze the pan with a whisk. Season with salt and pepper.
Melt butter in a medium sauce pan. Add flour and whisk for about 1 minute. Whisk in the milk, breaking up any clumps. Bring to a simmer and whisk in syrup, nutmeg, and curry paste. Simmer until slightly thickened, about 3 minutes. Add to the squash puree.
Add sun dried tomatoes to the puree and mix thoroughly. Spread about 1 cup of the sauce on the bottom of a 13x9 baking dish. Place a layer of lasagna noodles and top with about a cup of the sausage, a cup of sauce, and about 1/2 cup of cheese. Repeat so there are 3 layers and top with remaining sauce and cheese. Top with bread crumbs (you can saute them in a bit of butter first) and cook until pasta is baked through, about 45 minutes. Let stand for at least 15 minutes before serving.
Wine Pairing Courtesy of LUSH Wine & Spirits:
2007 Laurent Miquel Nord/Sud Viognier, Languedoc, France--$16.75
Traditionally, the Languedoc has mostly produced inexpensive table wine in huge quantities. However, since the region is mostly free of the strict regulations that govern France's more prestigious wine-making areas, winemakers have been free to experiment and innovate. Recent years have seen more and more quality wines at affordable prices coming out of the Languedoc.
Laurent Miquel is one of the new wave of winemakers in the Languedoc, dedicated to making high quality wine, incorporating some modern techniques, but still letting the terroir speak through the grapes. This viognier is an elegant example of fine winemaking and would be a lovely glass to sip alongside this butternut squash lasagna. Aromatic and rich, but with enough acidity to cleanse the palate, the ripe orchard fruit notes will go nicely with the squash, while very subtle oak notes will match the nuttiness of the gruyere.
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Leeks or Green Onions
 We have leeks or scallions this week. The cold weather caused some browning of the greens so if you get a bunch with some brown tips just clip them off before using.
Farro Salad 1 1/2 cups semi-pearled farro 2-3 green onions or 1 leek, sliced thinly 1 cup lima beans 1 cup peas 1 cup carrots, diced 1 red pepper, diced 12 ounces grape tomatoes, halved 1/2 cup olive oil 1 7-ounce package feta cheese, crumbled *we usually use a basic vinaigrette although, we recommend the roasted garlic vinaigrette (recipe below in garlic section) Cook lima beans and peas in a saucepan of boiling salted water until tender. Add to farro with tomatoes, onion. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve. Bacon and Leek Risotto with Poached Egg
Serves: 6 6 large eggs 5 cups low-salt chicken broth 1 Tbsp olive oil 6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces 1 1/2 - 2 cups thinly sliced leeks or green onions (white and pale green parts only) 1 1/2 cups arborio rice or medium-grain white rice 3/4 cup dry white wine 3 Tbsp finely chopped fresh Italian parsley 1 Tbsp butter 2 Tbsp finely grated Parmesan cheese Fresh Italian parsley leaves (for garnish) Additional finely grated Parmesan cheese (for garnish) Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water. Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1D2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper. Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes. Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks. |
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Garlic
Roasted Garlic Vinaigrette with Lemon Zest
1/3 cup firmly packed, peeled garlic cloves
2 tsp extra-virgin olive oil
1/4 cup white-wine vinegar
2 Tbsp water
1/2 tsp grated lemon zest
salt and pepper to taste
Preheat oven to 400. Place garlic cloves in a small roasting pan and toss with the olive oil. Roast in oven for 15 minutes, or until garlic cloves start to brown. Cover with foil and roast until garlic cloves are soft, about 10 minutes more. Remove garlic and let cool slightly. Place garlic in a food processor or blender. Add the vinegar, water, lemon zest and puree. If mixture seems too thick add a little more water. Season with salt and pepper to taste. Keep covered in the refrigerator for 1-2 days.
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Honeycrisp Apples
 We have Honey Crisp apples for you this week, in our opinion, the best apple for eating raw but they can also be used as a baking apple. The apples come from an Amish farm and are not Certified Organic.
The majority of Certified Organic apples in the U.S. are grown in Washington and California. Growing an organic apple orchard east of the Mississippi River is not easy. Growers must deal with pests such as plum curculio beetlesand apple scab that are difficult to control in the rainy, humid weather.
Pork Loin with Apple Mustard Sauce 2 Tbsp olive oil 1 (2-pound) boneless center cut pork loin, trimmed and tied Kosher salt and freshly ground black pepper 1 medium onion, thickly sliced 4 carrots, sliced in to 1" pieces 4 stalks celery, sliced in to 1" pieces 4 cloves garlic, finely chopped or use a garlic press 3 sprigs fresh thyme 3 sprigs fresh rosemary 4 Tbsp cold butter 3 apples, such as cored and cut into 8 slices 2 Tbsp apple cider vinegar 1/2 cup apple cider 1/2 cup chicken stock or white wine 2 Tbsp whole grain mustard Preheat the oven to 400 degrees F. In a large ovenproof skillet heat the oil over medium high heat. Season the pork loin all over generously with salt and pepper. Brown the meat until golden brown on all sides, about 3 to 4 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. Americans have been trained to overcook pork. At 150 degrees the meat should be a bit pink. This is fine, and the meat will be moist. If you cook it to 160 or above the meat will be gray and dry.Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. If you aren't a quick cook place the platter in the oven (turn it off) and leave the oven door open a few inches. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar and wine or chicken stock scraping the bottom with a whisk to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side. Suggested Wine Pairing Courtesy of LUSH Wine & Spirits: 2009 Purple Hands Oregon Red Wine Pinot Noir/Syrah/Cabernet Sauvignon/Merlot This unusual little blend is named for the grape stained hands that are a result of working the harvest. Pinot Noir is not a grape that often gets blended--it is delicate and light bodied and typically would be allowed to shine on its own, so one might raise an eyebrow to see Pinot Noir jostling elbows in a blend with big grapes like Syrah and Cabernet Sauvignon. And yet...this wine works. Elegant, silky and balanced, it's fruit-forward without being jammy. Aging in neutral oak (oak that isn't going to impart much, or any, flavor to the wine) helps it keep its balance and its brightness. It has the right amount of fruit and enough acidity to work with a pork dish that includes apple, but it's also delicious on its own. |
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Pie Pumpkin
Spiced Pumpkin Cheesecake
Crust
9 whole graham crackers, broken
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 3/4 cup pure pumpkin
1 cup whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
For crust:
Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.
Toasted Pumpkin Seeds 1 cup green (hulled) pumpkin seeds 1 teaspoon olive oil Fine sea salt to taste
Cook pumpkin seeds in a dry 9- to 10-inch heavy skillet (preferably cast-iron) over moderate heat, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to a bowl and stir in oil and sea salt.
* Suggested Seasonings for Pumpkin Seeds: Ground Black Pepper, chili powder, garlic salt or Cinnamon is great with butternut/winter squash soups. |
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Daikon Radish
The daikon radish can grow to be quite large and are an important part of Japan's culinary traditions. The daikon radish accounts for 15 percent of the total vegetable production in Japan, where it's eaten fresh, cooked, and pickled. The radish root is 94 percent water and is a good source of minerals such as potassium, phosphorous, magnesium, and iron. The daikon radish in your share this week will be likely pretty large. We have actually even had to cut some of them in half to fit them in the boxes. So if you receive a daikon that is cut in half see the photo below and you'll get a clearer picture as to how large they really are. diakon with a coffe cup, pen, and apple for scale Vietnamese Pickled Carrots and Daikon Radish
1 cup warm water
1/4 cup distilled white vinegar
2 tablespoons sugar
2 teaspoons salt
1/2 pound carrots (peeled and cut to match stick size)
1/2 pound daikon radish (peeled and cut to match stick size)
Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
Place the carrots and radish in a container and cover with the pickling liquid.
Let pickle for at least and hour and store in the fridge for up to a week.
Vegetable Miso Soup 1 1/2 cups water
3 cloves garlic, minced
1 stick cinnamon
2 whole star anise (optional)
1 bay leaf
1 cup sliced button mushrooms
5 fresh shiitake mushrooms, sliced, stems discarded
1 cup chopped, peeled daikon radish
2 stalks celery, sliced, including leaves
1 medium carrot, peeled and sliced
1 medium onion, chopped
1 broccoli crown, chopped
2 to 3 leaves Napa cabbage, sliced 4 to 5 cups water
3 Tbsp Bragg Liquid Aminos, low sodium tamari, or soy sauce
2 Tbsp lemon juice
1 to 3 tsp cane sugar
1/4 to 1/2 tsp Chinese 5-Spice Powder
1/8 tsp cayenne (optional)
1/4 lb soba noodles or noodles of your choice
1/2 lb firm tofu cut into bite-size cubes 1/4 lb bean sprouts
Hot sauce to taste (optional)
2 to 3 tablespoons red miso
Salt and pepper to taste Combine the water, garlic, cinnamon stick, star anise, bay leaf, button and shiitake mushrooms, daikon radish, celery, carrots, onions, broccoli, and cabbage in a stockpot. Cover and bring to a boil over high heat. Remove the cover and cook and stir until the vegetables are softened, about 10 to 12 minutes. Add the 4 to 5 cups of water, Bragg Liquid Aminos, lemon juice, sugar, 5-spice powder, cayenne, soba noodles, and tofu and cook over high heat until the liquid returns to a boil. Turn the heat down to medium-high and simmer until the noodles are tender, about 10 to 12 minutes.
Add the bean sprouts and season with hot sauce, red miso, salt, and pepper. Adjust seasonings with lemon juice and sugar if needed. Makes 5 to 6 servings.
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Kohlrabi
Kohlrabi and Apple Salad with Creamy Mustard Dressing
Can be prepared in 45 minutes or less.
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon coarse-grained mustard
3 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon sugar
2 kohlrabi bulbs peeled and cut into julienne strips
1 apple
In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.
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Cheddar Cauliflower
Due to the weather the cauliflower has started to sprout. At first glance you might think that they look like little bugs, although these are just little leaves coming up through the florets.
Cauliflower offers significant vegetable protein along with viamins A, B-complex, C, and E, as well as variety of minerals. Cooking Tips:
- Soak head upside down in cold, salted water to remove any hidden field pests.
- Steam 15-20 minutes for a whole head and 5-10 minutes for florets.
- Top cauliflower with a lemon-butter sauce and sprinkle with grated cheese.
Roasted cauliflower with anchovies, breadcrumbs and olives 1 head cauliflower broken into floret's 3 T bread crumbs 2 anchovy filets 1/4 c olive oil juice and zest from ˝ a lemon 2 T chopped green olives 1 T mixed fresh herbs-like basil, parsley, thyme or sage Blanch the cauliflower for 1 minute in boiling salted water-drain and cool down. Pre heat oven to 350 degrees. In blender add olive oil and anchovies and blend until you have a paste-transfere to a bowl and mix in the lemon juice, zest, olives and herbs. Toss this mix with the cauliflower until evenly coated. Spread on an oiled baking tray and sprinkle the breadcrumbs evenly over the top. Bake until golden. If you want you can eliminate the anchovy and add parmesan cheese Miso Roasted Cauliflower
1 head cauliflower
2 Tbsp white miso* 1 Tbsp mirin** 1 Tbsp rice wine vinegar 1 Tbsp vegetable oil Pre-heat the oven to 350 degrees. Separate the cauliflower into floret's. In a mixing bowl whisk together the miso, mirin, rice wine vinegar and lemon juice. Add the floret's and toss to coat. Coat a sheet pan with the oil and arrange the cauliflower evenly on the tray. Bake in oven for 10-20 minutes or until the cauliflower is tender and slightly charred on the edges. Remove and serve immediately. *there are many types of miso-white miso is mild and sweet and best for this preparation-available at health food stores and Asian markets **sweet Japanese rice wine-available at health food stores and Asian markets |
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Parsley
Gremolata
(Italian parsley topping)
2 Tbsp finely chopped flat-leafed parsley
1 tsp minced garlic (about 1 large clove)
1 tsp freshly grated lemon zest
freshly ground pepper to taste
Combine ingredients and season with salt. Makes about 3 tbsp.
Serve with bean dishes, meats, soups, salads, grains such as rice, or even mashed potatoes.
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