April 2015

This weeks bag has some awesome Samosas from Legacy Bagelry! Samosas are a traditional fried appetizer from India, filled with mashed potatoes and spices and herbs. Reheat yours in the oven at 350 for about 20 minutes. But before you do, complete your original hippie meal inspired form Indian flavors with this weeks recipes from Vintage Cookery!
Indian Spiced Julianne Vegetable Salad

  • 2 cucumbers 
  • 2-3  carrots 
  • 1 small onion, sliced into small strips
  • 1.5 cups quartered grape tomatoes
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon Garam Masala 
  • ½ teaspoon salt
  • ground pepper, to taste

I’m telling you now, you need to pick one of these magical devices up: a julienne peeler.

I always see them at TJ Maxx and target, any superstore should have them, but they make life so much easier and make your food fun! This tool or a veggie spiralizer will do the job.


Take your julienne tool to the cucumbers and peel one side continually till you start to see the seeds, then rotate 90 degrees and do the same, until you have just have the seeds left in the middle. Julienne the carrots by peeling one side continually until the carrot gets to small, then go to the next. Put both into a bowl. 

Add to the bowl, the sliced onions, quartered tomatoes. In a separate bowl, combine olive oil, lemon juice, lemon zest, cumin, garam masala, salt, and pepper. Whisk the dressing together and toss into bowl of veggies. You can eat immediately or let set for a few hours and the flavors will be even better! 

Saag Alu – Potatoes with Seasonal Greens

  • 1.5 pounds purple and golden russet potatoes (about 4-5), diced
  • Salted Water on stove for boiling
  • 2 tablespoons olive oil or butter
  • 1/2 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 1 tablespoon freshly grated ginger (or substitute powdered) 
  • 1 teaspoon turmeric
  • 1 teaspoon sea salt
  • 1/2 teaspoon red chili powder
  • 1 cup grape tomatoes, quartered
  • 3 cups (about 8 chard leaves, 1 bunch) chiffonade (See tutorial below!!)
  • 1 teaspoon coriander powder
  • 1 lime or lemon

Cook the potatoes in the boiling water until fork tender, strain and run under cold water to cool.

Add to a large hot pan, the butter or olive oil and then toss cumin seeds into the oil for 30 seconds. Add the chopped onion and cook until onion is tender. Add the ginger and cook until raw smell is gone. Add the tomatoes and cook until tomatoes break down. Add all the potatoes and mix in pan. Sprinkle the turmeric, sea salt, chili powder, and coriander powered over everything and mix. Once potatoes are warm add in the chiffonade chard greens and stir. Cook for about 5-10 minutes until the chard is a vibrant green and tender. Pour the lemon/lime juice on top, mix in and serve! 

Chiffonade Tutorial


After de-ribbing your chard, place the two halves on top of each other.


Tightly roll the leafs together.


Hold the tightly rolled greens like so.


Slice the greens into thin ribbons, and you’re done!

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For this weeks man bag, Vintage Cookery made some kick-butt loaded baked potato salad. All the great flavors and ingredients in that steak-house baked potato combined into an addictive potato salad. So easy too! Just chopping and mixing. You don’t even have to peel the potatoes! The golden russets are a nice thin skin potato like a red potato, and adds extra flavor and nutrients. Leave those skins on!

Loaded Baked Potato Salad

5-6 Golden Russet Potatoes washed and cubed

5-6 strips cooked bacon, chopped, rendered fat reserved

5-6 green onions, chopped

1 cup cheddar cheese, cubed

1 cup mayonnaise

1 cup sour cream

1-2 tsp sea salt

1 tablespoon freshly cracked pepper


Start a pot of boiling salted water (throw a tablespoon of salt in a gallon of water) and add the cubed potatoes to the pot and boil just until the potatoes are fork tender, in the mean time you can chop up the rest of the ingredients and fry the bacon. When potatoes are done, run them under cool water in a strainer to cool them down.

Mix the sour cream and mayo with the salt and pepper in a large bowl. Take your saved bacon grease (never throw such a precious commodity away!) and whisk it into the mayo mixture to infuse that bacon flavor. With a rubber spatula fold in the chopped bacon, green onions, cheese, and cooled cooked cubed potatoes. Taste the salad and season with salt if needed. You can eat it right away, but its best to let it sit for a few hours for all the flavors and ingredients to mend together and get to know each other.

Whats more manly than turning a vegetable into a steak? Try these as a great side that’s not only tasty and packed with nutrient dense cabbage!

Garlic Cabbage Steaks

1 head of cabbage, sliced into 1 inch thick steaks

1 tablespoon of minced garlic

4 tablespoons of melted butter

sea salt

caraway seeds (optional)

Preheat oven to 400. Take your sliced cabbage heads and lay them on a cookie sheet. Take a spoon and rub some of the minced garlic onto each side of the cabbage steaks. Generously brush the butter onto each side, then sprinkle each side with salt and caraway seeds (they go amazing with cabbage). Bake cabbage for 20-25 minutes then flip and bake for another 20-25 or until cabbage steaks are tender.

Recipes by Vintage Cookery. Check it out at CulinaryWizard.flavors.me

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Wondering what to do with those nutrient packed Love Beets? Never cooked with beets? Lets make a beet relish! Goes amazing on top of Legacy Bagelry’s poppy seed bagel with their cream cheese schmear to cut and compliment the earthiness of the relish.

Beet Relish

4 Love Beets, small diced / chopped
½ cup onion small diced
½ red pepper small diced
½ stalk of celery small diced
½ apple small diced

¼-½ cup honey
½ cup good quality white vinegar (I suggest white balsamic if you have some!)
1 teaspoon celery seed
2-3 teaspoons sea salt, to taste

In a large pot over medium heat, add honey, vinegar and stir to dissolve honey. Add to the pot beets, onion, apple, red pepper, celery, and apple. Season with the salt and celery seeds. Cook down about 20 minutes, until all the diced veggies are cooked down and tender. You can eat hot or cold, best with some cream cheese to cut down the earthiness of the beets!

If you really want to go crazy, you can make an amazing bagel sandwich. Layer from the bottom up, bottom slice bagel, cream cheese schmear, beet relish, nitrate-free pastrami, slice of havarti cheese, then broil in the oven to melt the cheese and top with the top bagel bun.

Don’t ever run out of bagels or other hand made breads! Check out Legacybagelry.com to see what they’re all about:

A call to use non-GMO, WILD & REAL
ORGANIC INGREDIENTS. Nothing artificial or creepy.
No additives. No preservatives.
We prepare and bake all items on the premises.
The way it used to be. The way it should be.
Join the movement: #bringbackthecornerbakery

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Two recipes to try for this weeks bag! Fruit and blue cheese bibb lettuce salad with blackberry honey vinaigrette. Also for a great side, roasted asparagus with spring onions & blue cheese.


Fruit and blue cheese bibb lettuce salad with blackberry honey vinaigrette.

1 head Boston bibb lettuce, chopped
1 Lady Alice apple, thin sliced
1 pear, organic, peeled & diced
.5oz blue cheese by Rogue Creamery
Blackberries, organic

Challah bread Croutons
3-4 slices Challah bread, cubed
2 tablespoons butter


10 blackberries
1/3 cup of good quality extra virgin olive oil
1 shallot, chopped
juice of half a lemon
1 tablespoon red wine vinegar
1-2 tablespoons of local honey
pinch of sea salt

For the Croutons, place cubed bread on baking tray and drizzle with butter. Bake in preheated oven at 350 for about 15 min until croutons are dry and crisp. Take out to cool.

For the dressing, place all ingredients into a blender or mini-chopper and blend until all ingredients come together.

For the salad, place chopped bibb lettuce on plate, top with sliced apples, diced pears, whole blackberries, challah croutons, crumble blue cheese on top. Drizzle honey blackberry dressing on top.


roasted asparagus with spring onions & blue cheese

1/2 lb Asparagus, Organic, bottoms snapped
1-2 Local Spring Onions, Non GMO, cut in slices
.5oz blue cheese by Rogue Creamery
juice of half a lemon
extra virgin olive oil
sea salt & fresh cracked pepper

Preheat oven to 425. Arrange snapped asparagus spears on a cooking sheet. Scatter the sliced spring onions over the asparagus. Drizzle the vegetables with the olive oil then sprinkle with salt and pepper. Bake in the oven for 10-15 minutes until tender. Sprinkle with lemon juice and transfer to serving plate and garnish with desired amount of blue cheese. 

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