Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Adapted from That’s Some Good Cookin’

  • 1 (3.5-4 pound) butternut squash, peeled and seeded
  • 4 medium potatoes, rinsed and scrubbed (about 1 1/2 pounds)
  • 1-2 small to medium sized onions
  • 1 tablespoon fresh, minced rosemary (strip rosemary from stems prior to mincing)
  • 1 tablespoon fresh, minced sage (strip sage from stems prior to mincing)
  • 1 tablespoon fresh, minced thyme (do not include any stems that are woody)
  • 1/4 cup extra virgin olive oil
  • salt and pepper, to taste
  1. Preheat oven to 450-degrees F. Line two shallow baking pans (1-inch sides all around) with foil; set aside.
  2. Dice the butternut squash, potatoes, and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage, and thyme.
  3. Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between two pans in a single layer. Do not overcrowd the vegetables. Sprinkle with salt and pepper, to taste.
  4. Roast for about 20-25 minutes in the oven, rotating pans after ten minutes. The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork or wooden skewer. Do not overcook.
 
 

Mashed Parsnips and Potatoes with Chives and Parsely

Mashed Parsnips and Potatoes with Chives and Parsely

Adapted from Simply Recipes

  • 1 1/2 pounds parsnips
  • 1 1/2 pounds yukon gold potatoes
  • 2 teaspoons Salt
  • 4 1/2 cups water
  • 2 Tbsp unsalted butter
  • 1/2 teaspoon salt
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped chives
  • 1/8 teaspoon freshly ground black pepper
  1. Peel the parsnips. Cut them crosswise into 1/2-inch thick medallions.
  2. Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.
  3. Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily. Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes.
  4. Using a potato masher, mash the parsnips and potatoes until nicely mashed. Don’t over mash or they will be gluey. Add butter and salt (omit salt if using salted butter), and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste.
 
 

Braised Red Kuri Squash

Braised Red Kuri Squash

Adapted from Louisa Shafia

For a richer flavor, cook the squash in vegetable or chicken stock. Once the squash is cooked, you can leave it in chunks, or mash it with a potato masher. To give this dish an Indian flair, add a little ground cinnamon and curry powder in Step 2, when you add the garlic.

  • 1 red kuri squash, any size
  • 2-3 tablespoons olive oil
  • 1 garlic clove, minced
  • Water
  • Salt
  1. Scrub the squash well to remove any dirt. Slice the squash in half and scoop out the seeds. Cut the halves into 1-inch slices, and then cut the slices into chunks that are roughly 2 inches in size.
  2. Heat a skillet over medium-high heat. Add the oil, followed by the squash, and cook for a few minutes, stirring occasionally. Stir in the garlic, then add ¼ inch of water to the skillet and bring it to a boil.
  3. Cover and reduce the heat to a simmer. Cook until the squash is fork tender, about 10 minutes. Taste and season with salt.
 
 

Glazed Acorn Squash

Glazed Acorn Squash

From Martha Stewart Living

  • Vegetable oil
  • 2 acorn squashes, halved, seeded and sliced into 1 inch crescents
  • Coarse salt and ground pepper
  • ½ cup packed dark-brown sugar
  1. Preheat oven to 400 degrees.
  2. Line two rimmed baking sheets with aluminum foil and brush with oil. Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squash with half the sugar.
  3. Roast until sugar has melted, about 5 minutes.
  4. Remove baking sheets from oven. Using tongs, turn pieces over. Season with salt and pepper; sprinkle evenly with remaining sugar.
  5. Roast until tender, about 20 minutes.
 
 

Stewed Sweet Peppers (Peperonata)

 Stewed Sweet Peppers (Peperonata)

Great for a bruschetta topping

From Saveur

  • ⅓ cup extra-virgin olive oil
  • 6 mellow star peppers (red), seeded, and cut into strips
  • 4 cloves garlic, thinly sliced crosswise
  • ½ medium white onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. red wine vinegar
  1. Heat oil in a 4-qt. saucepan over medium-high heat.
  2. Add peppers, garlic, onions, and ½ cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour.
  3. Stir in vinegar and transfer to a serving bowl.
 
 

Tortilla Espanola

Tortilla Espanola

Adapted from our Galician friends and Saveur

This classic Spanish dish can be served for breakfast, cut in cubes for tapas, or as a bocadillo (sandwich) on a baguette. A quick note: Add the potato mixture while it’s hot enough to start cooking the eggs but not so hot as to soufflé them.

  • 3⁄4 cup Spanish olive oil
  • 6 potatoes, peeled, quartered, and thinly sliced
  • 1 medium yellow onion, peeled, halved, and thinly sliced
  • 6 eggs
  1. Heat oil over medium-high heat in a 10″ sauté pan.
  2. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.
  3. Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onion with a slotted spoon to beaten eggs. Reserve oil.
  4. Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.
  5. Gently shake pan so tortilla doesn’t stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate.
  6. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes.
  7. Cut into wedges and serve at room temperature.
 
 

Pepper and Potato Stew

Pepper and Potato Stew

Adapted from The Cooking Channel 

  • 3 tablespoons olive oil
  • 1 small red onion, chopped fine
  • 5 cloves garlic, cut into 3 pieces
  • 2-3 sweet peppers seeded and sliced
  • 1 cup of tomatoes (any kind!), blended smooth
  • 1 pound potatoes, scrubbed well and cut into 1/2-inch cubes
  • 1 cup vegetable broth (recommended: organic vegetable broth)
  • 1 generous handful fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  1. In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.
  2. When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour.
  3. Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew…consistency of the final dish should be thicker than a pasta sauce.
 
 

Parsley Vinaigrette

Parsley Vinaigrette

Adapted from Epicurious

  • 2 cups (packed) flat-leaf parsley (leaves and stems)
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 tablespoon Champagne vinegar
  • 1 garlic clove, crushed
  • Kosher salt and freshly ground black pepper
  1. Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended.
  2. Season to taste with salt and pepper.
 
 

Garlicky Ginger Joi Choi

Garlicky Ginger Joi Choi

Adapted from Barefeet in the Kitchen 

  • 1 joi choi
  • 1 1/2 tablespoons light flavored olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, peeled and then minced
  • 3 tablespoons water
  • course sea salt to taste
  • 1/2 teaspoon sesame oil
  1. Trim the very end off of the joi choi and then gently separate the leaves from the center. Leave the little baby bok choy intact in the center. (The little center pieces were perfectly tender – we loved them.) Rinse clean under cold running water. Drain and set aside.
  2. In a COLD frying pan, add the olive oil, the garlic and the ginger. Then turn on the heat to medium. When the pan is fragrant, add the joi choi and toss very well to coat each and every leaf with the garlic and ginger oil. Increase heat to medium high and continue tossing (fast!) for about 15 seconds. Add the water and cover for 1 minute. Season with salt and drizzle a bit of sesame oil on top.
 
 

Potato, Broccoli and Cheese Soup

Potato, Broccoli and Cheese Soup

Adapted from All Recipes

  • 2 cups chopped onion
  • 2 tablespoons margarine
  • 2 1/2 pounds peeled and cubed potatoes
  • 5 cups boiling water
  • 4 cubes chicken bouillon
  • 3 cups fresh broccoli, cooked and drained
  • salt and pepper to taste
  • 3 cups shredded Cheddar cheese
  1. In a large stock pot saute onion in butter.
  2. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes. 
  3. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup. 
  4. In a blender or food processor puree half of the soup and return to stock pot.
  5. Season with salt and pepper. 
  6. Add cheese and heat soup through until cheese is melted. Serve warm.
 
 

Roasted Leeks with Herbs De Provence

Roasted Leeks with Herbs De Provence

Adapted from Inspired Taste

  •  2 medium leeks, cleaned and cut lengthwise into quarters
  • 1 tablespoons of olive oil
  • 1/2 teaspoon Herbs de Provence
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup of chicken or vegetable stock
  1. Pre-heat the oven to 400 degrees F. 
  2. Clean the leeks and cut lengthwise into quarters. 
  3. In a roasting pan with sides, toss the leeks with olive oil, Herbs de Provence, salt and pepper.  Roast the leeks until they are tender for about 35 to 45 minutes. 
  4. While roasting add a small amount of broth every 20 minutes to the leeks so they keep moist.
 
 

Cucumber and Red Pepper Salad

Cucumber and Red Pepper Salad

Adapted from Pork- Be Inspired

  •  2 medium sized cucumbers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 4 jimmy nardello peppers, seeded and diced
  • 2 tablespoons sugar
  • 1/4 cup rice vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes, crushed
  • 1/4 cup fresh parsley/cilantro or basil, chopped
  1.  In medium shallow serving bowl, toss cucumber slices with onion slices and diced red bell pepper.
  2. In a small bowl, combine remaining ingredients and mix well.
  3. Drizzle salad with a dressing.
  4. Let stand at room temperature, up to 2 hours, until ready to serve.
 
 

Provencal Tomato Potato Gratin

Provencal Tomato Potato Gratin

Adapted from Gourmet

  •  10 tablespoons extra-virgin olive oil
  • 2 lb medium tomatoes (about 6), cut crosswise into 1/2-inch-thick slices
  • About 13/4 teaspoons salt
  • 1 teaspoon black pepper
  • 2 lb medium red potatoes, scrubbed well
  • 1 garlic clove
  • 1/2 cup plain fine dry bread crumbs
  • 1/4 cup finely chopped fresh basil
  • 1 1/2 teaspoons chopped fresh thyme
  • Special equipment: a 3-qt shallow flameproof gratin or casserole dish (about 2 inches deep; not glass)
  1. Put oven rack in middle position and preheat oven to 425°F.
  2. Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
  3. While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
  4. Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
  5. While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
  6. Preheat broiler.
  7. Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.

cooks’ note: Gratin can be assembled (but not broiled) 1 hour ahead and kept at room temperature.

 
 

Roasted Potatoes with Tomatoes, Basil, and Garlic

Roasted Potatoes with Tomatoes, Basil, and Garlic

Adapted from All Recipes

  •  2 pounds red potatoes, chopped
  • 1 1/2 cups chopped fresh tomatoes
  • 3/4 cup fresh basil, chopped
  • 3 cloves garlic, pressed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon chopped fresh rosemary
  1.  Preheat oven to 400 degrees F (200 degrees C).
  2. In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
  3. Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.
 
 

Arugula Salad with Olive Oil, Lemon and Parmesan Cheese

Arugula Salad with Olive Oil, Lemon and Parmesan Cheese

Adapted from Food Network

  • 1 bunch of arugula, washed, dried, and torn
  • 1/2 cup extra-virgin olive oil
  • 1/4 lemon, juiced
  • Salt and freshly ground black pepper
  • A chunk of Parmigiano-Reggiano
  1. In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning.
  2. Use a vegetable peeler  or box grater to shave thin pieces of Parmigiano over the top.
 
 

Fresh Salsa

Fresh Salsa

Adapted from All Recipes

  • 3 cups chopped tomatoes
  • 1/2 cup chopped green bell pepper
  • 1 cup onion, diced
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • 4 teaspoons chopped fresh jalapeno pepper (including seeds)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  1. Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
 
 

Amaranth Stir Fry

Amaranth Stir Fry

Adapted from My Home Tastes

  • Amaranth  Leaves – 2 bunches or packs,pick leaves and bright pink flower buds (drain then chop finely)
  • Onion – 1 large/medium sized finely chopped
  • Green chili – 2 sliced
  • Curry leaves – 1 sprig
  • Garlic – 2 cloves
  • Mustard and Chanadal – 1/2 tsp
  • Oil – 2 tbsps
  • Turmeric powder – 1/6 tsp
  • Coriander powder – 1/4 tsp
  • Salt – as per taste.
  1. Place a skillet or pan and add oil and heat, Drop the mustard and chanadal and fry a bit till it splutters.
  2. Add the chopped onion, green chilli and curry leaves and saute till onion edges turn slightly brown.
  3. Sprinkle the turmeric and coriander powders and stir, throw in the chopped leaves and continue stirring till it wilts and cover cook 3-4 mins on low.
  4. Now add garlic and salt mix well and fry 3 more mins and turn off heat.
  5. Move into a serving dish.
 
 

Kale and Basil Pesto

Kale and Basil Pesto

Adapted from Rouxbe Cooking School

  • 2 cups kale (approx. 1/2 bunch)
  • 1 cup fresh basil (approx. 1 bunch)
  • 1/4 cup pine nuts*
  • 1/4 cup walnuts*
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil (or to taste)
  • 1 to 2 tbsp nutritional yeast (optional)
  • sea salt, to taste
  • freshly ground black pepper, to taste
  1. To make the pesto, first clean, dry and remove the stems from the kale and basil.
  2. In a food processor, purée the kale, then remove and set aside. Next, purée the garlic. Add the pine nuts and walnuts and pulse a few times. *Note: You can use any nut or combination of nuts you like—almonds, pine nuts, walnuts all work well. For a nut-free version, either omit the nuts or use sunflower seeds instead.
  3. Next, add the puréed kale as well as the basil and pulse a few more times. Once you reach the desired consistency, start to drizzle in a bit of olive oil. Ultimately, you can add as much or as little olive oil as you like.
  4. Taste for seasoning, adding nutritional yeast, salt and pepper to taste. Note that the nutritional yeast is optional, but it does add a nice cheesy flavor to the pesto.
  5. The pesto will keep for a couple of days in the refrigerator, but it will be at its best and brightest if used immediately. Alternatively, it can be frozen for later use.
 
 

Tomato, Cucumber and Basil Salad

Tomato, Cucumber and Basil Salad

Adapted from Peta

  • 1½ cups chopped English cucumber (about 2)
  • 1½ cups grape tomatoes, halved
  • ½ cup chopped red onion
  • 1/4 cup red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil
  1. Combine first 3 ingredients in a bowl; toss gently.
  2. In a small bowl, combine vinegar and next 4 ingredients. Drizzle over salad, and add basil; toss to coat.
  3. Let stand 5 to 10 minutes before serving.