Mini Beet Rosti

Ingredients:

• 1 ½ pounds beets
• 2 tsp fresh rosemary coarsely chopped
• ½ cup chickpea flour
• 4 Tbsp olive or grape seed oil
• ½ tsp salt.
• ¼ tsp fresh ground black pepper

Cut off the stem and tail ends of the beets.  Using a vegetable peeler, remove peel from beets.  Grate beets using a hand grater or food processor. Heat a 12 inch skillet over medium heat.  In a large bowl toss beets with rosemary, salt, and pepper.  Add ½ the flour (1/4 cup).  Toss until well combined.  Add the remainder of the flour and again toss until well combined.  Pour 2 tbsp of oil into pan and turn to coat the bottom of the pan.  Scoop a ¼ cup of the beet mixture and form into a ball.  Place in pan and press down with a spatula to form a thin patty.  Repeat until pan is full.  You will not be able to fit the whole amount of beets into the pan and will have to cook them in two batches.  Cook over medium heat until the bottom of the patty is crisp, about 8 minutes.  Once crisp, flip the patties and continue to cook until the other side is crisp, about 8 minutes longer.  Remove from pan and repeat process with remaining beet mixture.

Three Sisters’ Stew

Ingredients:

• Aprox. 2 cups cooked beans (such as scarlet runner, kidney, cranberry, navy, or butter beans)
• 3 cups vegetable or chicken stock
• 2 tsp. ground cumin
• 1 tbsp olive oil
• 2 tsp dried oregano
• ½ tsp ground cinnamon
• 1 medium onion chopped
• 2 tsp sea salt
• 3 cloves garlic minced
• 2- 3 cups winter squash peeled and cut into chunks. *
• 1 (14 oz) can chopped tomatoes
• 1 tsp chili powder
• 1 ½ cups fresh or frozen corn

Heat a 4 quart pot over medium heat. Add oil and sauté cumin, cinnamon, and oregano for 30 seconds.  Add onion salt and garlic; sauté until onion is soft, about 5 minutes.  Add squash, tomatoes, stock, and chili powder. Bring to a simmer and cook until squash is soft, about 20 minutes/  Add cooked beans and corn; simmer until corn is tender. Adjust seasoning as needed.

*If using Delicata squash you do not need to peel them.

Mushroom Leek Spread

Ingredients:

• 2 tbsp olive oil
• 1 cup leeks (whites only) coarsely shopped
• 1 clove garlic minced
• 8 oz crimini mushrooms
• 4 oz shitake mushrooms
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice
• ½ tsp prepared brown mustard

Heat oil in a large skillet over medium high heat.  Sauté leeks and garlic for 2 minutes.  Add mushrooms, oregano, salt, and pepper.  Reduce heat to medium and continue to cook stirring occasionally until the mushrooms are cooked and much of the liquid has evaporated.  Transfer to blender or food processor.  Add lemon juice and mustard and puree.