local seasonal food
Recipes Moroccan Vegetable Tagine—Sweet & Savory
Servings: 4 • Prep time: 90 minutes (40 minutes prep, 50 minutes cooking time) Instructions Ingredients • 1 medium sweet potato, peeled and Pre-heat oven to 375oF. cubed (roughly 1/2-inch cubes)
• 1 medium yellow onion, diced • 2 cloves garlic, minced (4 tsp.) • 1 small eggplant, peeled and cubed (roughly 1/2-inch cubes) • 2 cups kale, chopped • 1 small red bell pepper, cut in strips • 3 Tbsp. avocado oil • 15 oz. can chickpeas, rinsed and drained (Westbrae Natural) • 15 oz. can chopped tomatoes (Pomi or Jovial) • 1 tsp. ground cinnamon • 1 tsp. ground cumin • 1 tsp. ground coriander • 1/2 cup vegetable broth • 1 cup raisins • 1/4 cup lemon juice • 1/2 cup fresh chopped cilantro • Salt and pepper
Welcome to Going Green’s recipe page, where we bring you new ideas for how to enjoy local and seasonal foods. For the purpose of this page, “local” will include North and South Carolina.
Servings: 4 • Prep time: 17 minutes
Pre-bake the sweet potato in the oven on 375o for 12–15 minutes until it is partially baked but still firm. Let cool enough to handle. Peel and cube. While the sweet potato is baking, dice the onion, mince the garlic, peel and cube the eggplant, chop the kale and slice the pepper. Heat oil in large saucepan over medium heat. Sauté the onions for 5 minutes. Add in the garlic with the sweet potato, red peppers, eggplant and chickpeas. Stir for a few minutes. Stir in the chopped tomatoes, cinnamon, cumin and coriander. Gently mix together while stirring in the vegetable broth. Set heat to low with the lid on the pot and simmer for 15 minutes. Stir in the raisins and kale. Simmer for another 15 minutes or until all the vegetables are tender. Add the lemon juice and season with salt and pepper to taste. Remove the pot from the heat and let it sit with the lid off for another 10 minutes to allow it to thicken. Serve over rice, quinoa or couscous with chopped cilantro on top.
Photo by Ben Ward
Original recipes courtesy of Casey Nelson. She is a National Board Certified Health & Wellness Coach specializing in women’s health. Connect at caseynelsonwellness@gmail.com. Fall 2021
Avocado Caprese Salad
Editor’s note: Sometimes our chef suggests her favorite brands, but you may certainly substitute the brands of your choice.
Photo by Casey Nelson
Ingredients
• 1 large cucumber, sliced into 1/4-inch rounds • 3 ripe tomatoes, sliced into 1/4-inch rounds • 2 medium-sized ripe avocados, sliced into 1/4-inch slices • 16 fresh whole basil leaves • 1/4 cup extra virgin olive oil • 1/4 cup balsamic glaze (room temperature) • 1/4 tsp. salt • 1/4 tsp. ground pepper • 1/4 tsp. dried oregano
Instructions Place tomatoes and avocados in refrigerator to make slicing them easier while you slice the cucumber. With a sharp knife, slice the cucumber into equal 1/4-inch rounds and set aside. Remove the tomatoes from the refrigerator. Using a serrated knife, slice the tomatoes into 1/4-inch rounds and set aside. Remove the avocados from the refrigerator. Peel and slice with a sharp knife into 1/4-inch slices. On a large round serving platter, arrange the cucumber, tomato, basil leaves and avocado in an alternating pattern. Starting at the edge of the platter, work towards the center in circular fashion, using the larger slices first and the smaller slices in the center. Drizzle olive oil and balsamic glaze on top. Season with salt, pepper, and dried oregano. Cape Fear’s Going Green
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