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Posts tagged "Winter"

Date Syrup

Date Syrup
Makes 2 cups | prep Time 10 minutes | Cook time 30-60 Minutes
  • Oil
  • 1 pound dried Medjool dates, pitted
  • 4 cups water

Cut the dates: Coat the blades of kitchen shears with a thin swipe of oil. Use the shears to finely "chop" the dates.

Simmer the dates: Place the dates and water in a medium saucepan and bring to a simmer over medium heat. Simmer for 30 minutes, stirring occasionally.

Cool the mixture: Remove from the heat and cool for 30 minutes.

Purée the mixture: Transfer the mixture to a blender or food processor fitted with the blade attachment and blend until very smooth, at least 1 minute.

Strain the mixture: Line a fine-mesh strainer with 2 layers of cheesecloth. Pour the date purée through. Once all the pulp is in the strainer, pull the sides of the cheesecloth together and twist to press out as much syrup as possible.

Reduce the date syrup (optional): Taste your date syrup and determine if it is sweet enough for you. To thicken, return the syrup to a medium saucepan and simmer over medium heat for 30 minutes. Remove from the heat and cool before storing.

Turnip Tots

Turnip Tots

Serves: 2-4 | prep Time 10 minutes | Cook time 30 Minutes

  • 4 baby turnips
  • 1 tablespoon unsalted butter
  • 2 tablespoons Panko bread crumbs
  • 2 teaspoons minced mint leaves
  • 1/2 teaspoon grated lemon zest
  • salt & pepper to taste

In a large saucepan of boiling water cook turnips 10 minutes and drain. When turnips are cool enough to handle, cut each into wedges.

In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes. Stir in Panko bread crumbs, mint, zest, salt and pepper to taste. Cook, stirring occasionally, until turnips are tender, about 5 minutes.

Plate and enjoy!

Sweet Potatoes and Leeks with Roasted Garlic Dressing

Sweet Potatoes and Leeks with Roasted Garlic Dressing

Serves: 4-6 | prep Time 20 minutes | Cook time 1.5 hours

  • 1 head of garlic
  • 2/3 cup olive oil + more for coating the vegetables
  • 3 medium sweet potatoes
  • 2 leeks, washed well and thinly sliced
  • 1/4 cup white wine vinegar
  • 2 TBsp lemon juice
  • 1 tsp chopped rosemary
  • 1 tsp honey or maple syrup

Preheat oven to 350 degrees. Slice about ¼ inch off the top of the head of garlic. Put a drop of olive oil on the cut garlic and replace the tip. Wrap the head in parchment paper and then in foil. Roast for 1 hour or until very tender. Allow to cool slightly.

Raise heat to 400 degrees. Scrub the sweet potatoes, do not peel them, and cut them into 1-inch cubes. Place in a large bowl and toss to coat lightly with olive oil. Transfer to a parchment-lined baking sheet. Season with sea salt and freshly ground black pepper. Roast for 20 minutes.

Lower the temperature to 350 degrees. Toss leeks with a tablespoon of olive oil and add to the sweet potatoes. Continue to roast for another 15-20 minutes, until golden and tender. Check after 10 minutes to make sure the leeks don't burn.

Squeeze the garlic pulp out of the skin and into a small saucepan and place over medium-low heat. Whisk in vinegar, lemon juice, rosemary and maple syrup, if using. Slowly add olive oil, whisking constantly. Drizzle some warm dressing over the sweet potatoes and leeks. Taste for salt and pepper.