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  Chequamegon Bay

Farm to School Local Foods Recipes

Superior Saag

9/18/2015

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Try this North Indian dish with a Lake Superior twist - fresh and local spinach!

Ingredients:
2 lbs. Fresh Spinach
1 teaspoon Turmeric
1/2 teaspoon Cayenne
1 teaspoon Salt
3 Tablespoons plus 1 1/2 Tablespoons of Olive Oil
12 oz. of Paneer (This is an Indian cheese that can be found at the
Chequamegon Food Co-op)
1 Medium Yellow or White Onion
1 Tablespoon of Fresh Grated Ginger, or Ginger Powder
4 Cloves of Garlic
1 Large Serrano Pepper (or other hot pepper of your choice) (This is optional if you don't want it spicy)
1/2 teaspoon Garam Masala
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
1/2 Cup Water
1/2 Cup Tetzner's Whole Milk or local yogurt of your choice

1. In a large bowl, whisk together the turmeric, cayenne, salt, and 3 teaspoons of coconut oil (first melt the coconut oil on low heat in a small sauce pan if it has solidified in our cool climate).
2. Cut the paneer into 1 inch cubes.
3. Gently add the paneer cubes into the bowl of spices and oil. Gently toss them, taking care not to break the cubes too much, and let the paneer marinade while you continue with the recipe.
4. Sauté the spinach in a skillet on low-medium heat with a little more coconut oil so that it doesn't burn. Stir often, and cook the spinach until it is all wilted and soft.
5. Puree the spinach in a food processor or you may chop it very finely.  
6. Place a skillet over medium heat, and add the paneer as it heats.
7. Give the pan a toss in a few minutes - you want the paneer cubes to brown on at least one side each. Continue to fry the paneer for another minute or so, and then remove the paneer from the pan and place on a plate.
8. Add 1 1/2 Tablespoons of coconut oil to the pan, and then sauté the onion, ginger, garlic, and spicy pepper. You want everything to be a golden brown, so let it sauté for at least 15 minutes. If it looks like it is burning, you may add a little water.
9. Add the Garam Masala, coriander, and cumin. If you haven't done it already, add a little water to keep the spices from burning. Stir continuously for 3-5 minutes until the smell of each spice blends together.
10. Add the spinach and mix well.
11. Add 1/2 Cup water and a little salt. Stir well and let it cook with the lid off for 5 minutes.
12. Turn the heat off. Add the whole milk or yogurt slowly, while you continuously stir so that it doesn't curdle. Once it is well mixed you may add the paneer.
13. Turn the heat back on, and let it cook with the lid on for about 5 minutes or until everything is warmed through.

This is often enjoyed by scooping it off your plate with Indian Flatbread - enjoy!

Materials:
Large Bowl
Whisk
Sharp Knife
Cutting Board
Skillet
Stirring Spoon
Food Processor (optional)
Plate
Measuring Cups (1/2 Cup)
Measuring Spoons (1/2 teaspoon, 1 teaspoon, 1 Tablespoon)

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    Local Foods Recipes

    A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients.

    As you try these recipes, please share any questions or cooking tips in the comments section.

    Recipes by Month

    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    October 2018
    September 2018
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014

    Recipes - Alphabetical

    All
    Artesian Spring Chicken Salad
    Awesome Chicken Salad
    Bayview Beach Black Bean Salad
    Blueberry Brain Freeze
    Brule River Salad
    Coco's Strawberry Bread Pudding
    Confetti Beans
    Corny Cornbread Muffins
    Cran-merry Solstice Sauce
    Cucumelon Salad
    Deep Roots Fajitas
    Fisherman's Pie
    Garden Face Frittata
    Green Rice
    Grilled Lambchops With Roasted Garlic
    Ham Bone Soup
    Happy Hollow Baked Brie
    High Tunnel Turnip Soup
    Homegrown Tomato Sauce
    Kakagon Wild Rice Soup
    Kale Caesar Salad
    Kim Chi Quesadillas
    Lemon Pasta Salad
    Manoomin Maple Muffins
    Maple Hill Pork And Pasta
    Maple Vanilla Squish Squash
    Marengo Mini-Meatloaf
    Mix And Match Salsa
    One Sister Squash Soup
    Orchard Jerk Wraps
    Peanut Rhubarb Snack Sticks
    Penokee Pasta
    Pesto Roasted Chicken
    Rainbow Slaw
    Roasted Radishes And Greens
    Rosemary Roasted Potatoes
    Rutabaga Mash
    Sassy Cheese Spread
    South Shore Pot Roast
    Spring Salad With Rhubarb Dressing
    Superior Saag
    Whitefish Tacos
    Whole Wheat Tortillas

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  • Home
    • Contact
    • In the News
    • What We're Reading
    • Volunteer Opportunities
  • Food Sovereignty
    • Bad River Tribal Food Sovereignty
    • Community Gardens
    • Local Resources & Partnering Organizations
  • Education
    • Winter Spinach High Tunnel Research Project
    • Farm to School >
      • Harvest of the Month
      • School Gardens
      • Farm-to-School Contacts
      • Internships
      • Local Food Requests
      • Events
    • High Tunnel Greenhouse Project >
      • Resources for Educators
      • School High Tunnels
  • Access to Food
    • Local Food Retailers
    • Farmer's Markets
    • CSAs
    • Farm-to-Table Restaurants
    • Food Pantries & Community Resources
  • Sustainable Farming
    • Listing of Local Farms
    • Resources For Established and Aspiring Farmers
  • Traditions
    • Ojibwe Food Traditions
    • FEAST Community Cookbook & Recipes
    • Farm to School Local Foods Recipes
  • Donate