Hearth & Table - October 14, 2021
This week we're back with not one but two major favorites with the Hearth & Table community: Pav bhaji and Balsamic fruit crisp!
We were really excited to use several ingredients from our Community Garden for this meal, including chard, kale, tomatoes, blueberries, and more. If you're interested in gardening, we always welcome more volunteers - just let us know!
2 lbs red or yellow potatoes, cut bite-sized
1 lb seasonal vegetables, cut bite-sized
Oil, salt & pepper
1⁄4 C vegetable oil
3 onions, small diced
1⁄2 head garlic, cloves peeled & sliced
2 T curry powder or garam masala spice blend
1 28 oz can crushed tomatoes
1 bag spinach
Zest & juice of 1 lemon
1⁄2 bunch cilantro, finely chopped (stems too!)
Salt & pepper to taste
12 sweet bread rolls, sliced in half
1. Preheat the oven to 400 degrees.
2. Toss the potatoes and other veggies separately with vegetable oil, salt and pepper and roast separately in the oven until lightly browned and cooked through, about 20 minutes for the potatoes. Keep the oven on.
3. Heat a large saucepan over medium high heat and add the 1⁄4 cup of vegetable oil. Add the onions and cook for about 15 minutes, stirring frequently. You want them browned and translucent.
4. Add the garlic and curry powder and cook for about 7 minutes more. Add the rest of the ingredients (except the bread). Season to taste.
5. Slice and toast the rolls, then top with the filling for open-faced sandwiches. Enjoy!
Balsamic fruit & berry crisp
1 lb frozen berries
1-11⁄2 lbs fruit, any (experiment & see what you like... almost everything works)
2 T sugar
2 T balsamic vinegar
1 stick butter, melted
1⁄2 C brown sugar
1⁄2 C flour
2 1⁄2 C old-fashioned oats
1/2 t salt
1. In a large bowl, combine the berries & other fruit with 2 T sugar and 2 T balsamic vinegar. Allow to macerate (and thaw) at room temperature for 30-60 minutes.
2. Preheat the oven to 375 degrees.
3. Combine the butter, oats, flour, brown sugar and salt into a chunky crisp topping.
4. In a baking dish, pour the berries and liquid in the bottom, and make a layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream. Careful, it'll be hot for awhile!