Veal Shoulder with roasted vegtables and fruit (3 meals)

You all read about the Slow Food challenge, maybe took part of it even. Since that challenge I have even more behind me to show that it can be done, you may have noticed the $/pp for my posts, I really want people to know that it can be done. The Foodshed is such a great thing, Shulamis is providing such a needed service and I want as many people that I can reach to know about this. I was talking with a group of people not too long ago about how to stretch a dollar, support local and eat healthy. One person challenged me, so I accepted. Call it a mini iron chef type of thing, I let them pick $60 worth of Foodshed/farm market items. I had to make 3 meals and serve at least 4 per meal. This is what I did.

Meal #1 $2.70/pp serves 6

1 Gaia's Breath Boneless Veal Shoulder Roast
1 bunch Gaia's Breath radish
4 apples, core and cut into 6 wedges
3 pears (I had Asian pears), core and cut into 6 wedges
2 the Farm B/B red onion, peel and slice
6 the Farm B/B Keuka Gold Potatoes, cut into 2' chunks
1 the Farm B/B rutabaga, peeled and cut into 2" chunks,
1 bunch the Farm B/B celery root, peeled and cut into 2" chunks
2 the Farm B/B fennel, quartered
4 large Old Path carrots, cut into 2" chunks
s/p
olive oil


Bring veal to room temperature for about 1 hour before roasting.

Preheat oven to 450 degrees.
Place vegetables and fruit into a large bowl. Drizzle with oil and season with salt and pepper. Toss to coat well. Spread these out in a large roasting pan. Roast for 1 hour.

Reduce oven temperature to 325 degrees F. Season veal with salt and pepper. Place on vegetables. Let roast for 90 minutes. (35 minutes/lb).

When roast is done and veggies are fork tender, remove the roast to a platter for about 15 minutes. Slices about 12 thin slices.
Place 1/2 the veggies on a platter and place meat on top. I drizzled with a balsamic/maple glaze.

Glaze: (Thanks Deb)

1 c good quality Balsamic Vinegar
1/4 c Mill Hollow Maple syrup, grade B

In a sauce pan, reduce the vinegar to 1/4 c over medium heat. Once cooled stir in syrup. Pure heaven!

Meal 2: Roasted Veg Soup  (approx 12 servings for $1.00/pp. This depends on how thick or thin you make the soup. Should easily serve 8)

Leftover roasted fruit and vegetables
1 qt turkey stock (chicken or veg)
2 tbsp garam marsala
1 c good apple cider
croutons (optional)

Place the veggies in a large stock pot with stock of choice. Bring to a boil and simmer for about 1 hour. Carefully puree veggies and stock in a blender until smooth. Return to pan. Stir in garam marsala and cider, heat through. (may be necessary to add extra stock). Serve with croutons.

Meal #3 Veal panini ($2.70/pp serving 6)

6 ciabatta rolls
remaining veal roast sliced thinly
3 pears (or apples), cored and thinly sliced
1 c grated Mountain View Dairy Colby cheese
balsamic/maple glaze
olive oil

You don't need a panini press, you can use a cast iron pan (wrap a brick in foil for weight or us another cast iron pan)

Cut rolls in half, spread glaze on both side. Place a little cheese on roll, then divide meat evenly among rolls, top with pear slices then cheese. Place the top on cheese. Brush with a little oil.

Preheat pan over medium heat, when hot place sandwich in pan. Place brick (or pan) on top to weight down. When cheese starts to melt, flip sandwich and press with weight. Continue to toast until cheese is melted. Let cool slightly before slicing. (You can do 2 sandwiches at a time)



Goes to show you can eat very well and support local!