Squash With Chili Yogurt And Cilantro Sauce
originally posted January 6, 2021
Recipe amended from https://food52.com/recipes/82050-ottolenghi-squash-chile-yogurt-cilantro-sauce-recipe
Ingredients
3 pounds winter squash
1 teaspoon ground cinnamon
6 tablespoons (90 milliliters) olive oil
1 3/4 ounces (50 grams) cilantro, leaves and stems, plus extra leaves for garnish
1 small clove garlic, crushed
scant 2 1/2 tablespoons (20 grams) pumpkin seeds (or winter squash seeds cleaned and toasted)
1 cup (200 grams) Greek yogurt
1 1/2 teaspoons Sriracha or another savory chile sauce
Salt and black pepper
Preparation
Heat the oven to 425º F.
Wash the squash skin well, cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4 inch wide and about 2 3/4 inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, 3/4 teaspoon salt, and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash, skin side down if possible, on 2 baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. (If they topple over and don't stay skin side down, don't worry.) Remove from the oven and set aside to cool.
To make the herb paste, place the cilantro, garlic, the remaining 4 tablespoons oil, and a generous pinch of salt in the bowl of a small food processor, blitz to form a fine paste, and set aside. (If you don’t have a small food processor, a mortar and pestle will work, or consider doubling the amounts to make in a large food processor and save any extra sauce for other uses.)
Turn down the oven temperature to 350º F. Lay the pumpkin seeds on a baking sheet and roast in the oven for 6 to 8 minutes. The outer skin will pop open and the seeds will become light and crispy. Remove from the oven and allow to cool.
When you are ready to serve, swirl together the yogurt and Sriracha sauce. (Yogurt’s thicknesses will vary so feel free to adjust the consistency to your liking with a splash of olive oil or water.) Lay the squash wedges on a platter and dollop or drizzle the spicy yogurt sauce and then the herb paste over the top (you can also swirl the yogurt sauce and herb paste together, if you like). Scatter the pumpkin seeds on top, followed by the extra cilantro leaves, and serve.
Creamed Spinach And Parsnips
originally posted January 6, 2021
Recipe amended from https://www.foodandwine.com/recipes/creamed-spinach-and-parsnips
Ingredients
2 tablespoons unsalted butter
1 tablespoons vegetable oil
1 pounds small parsnips, cut into 3/4-inch pieces
1 large shallots, thinly sliced
1/2 cup broth
1/2 teaspoon chopped thyme
Salt and freshly ground pepper
3/4 pounds spinach (10 cups)
1 tablespoons all-purpose flour
1 cups half-and-half or whole milk
1/4 teaspoon freshly grated nutmeg
Preparation
In a large, deep skillet, melt 1 tablespoon of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
In a medium saucepan, melt the remaining 1 tablespoon of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Sweet Garlicky Grilled Carrot Tops
originally posted July 16, 2020
Ingredients
Carrot tops, tender fronds cut from root
Butter (2tbs or as desired)
Spoonful or two of preserved chopped garlic (the kind you get in the little jar)
Spoonful of spruce tip jelly, mint jelly, or honey
Salt to taste
Preparation:
Heat half the butter on medium low in fry pan or on grill pan in low heat BBQ. Add in the tender carrot tops and sauté until softened, stirring as needed, turning up the heat a bit to lightly char at the end. Remove from heat and plate. In the microwave or in an additional small saucepan, heat the remaining butter with the garlic and a spoonful of spruce tip jelly, mint jelly, or honey with salt to taste. Melt and stir to combine. Drizzle over grilled carrot tops and serve immediately.
Little Gem Summer Color Salad with Basil Vinaigrette
originally posted July 16, 2020
Ingredients
Salad:
Little gems cut or torn
Thin sliced carrots (either rounds or julienned strips)
Thin sliced carrots (as above)
Thin sliced radishes (as above)
1-2 marigold heads, pulled apart into petals for garnish
Salad Preparation:
Arrange beautifully in bowl or on long low dish/presentation plate. Scatter or cluster the thin sliced vegetables on top of the little gems and then liberally festoon the whole kit and caboodle with marigold petals. Set aside.
Dressing:
1 garlic clove (or a ton, depending on your taste)
1 cup packed basil leaves, coarsely chopped
¼ cup extra virgin olive oil
1 ½ tablespoons champagne vinegar
Pinch or two crushed red pepper
Salt and freshly ground black pepper
Dressing Preparation
In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar, and crushed red pepper and process until smooth. Season with salt and pepper to taste.
Drizzle dressing in a fanciful zigzag over colorpalooza salad. Enjoy immediately.
Dressing also delicious with grilled fish, chicken, root vegetables, or lamb.
Butternut Squash And Carrot Soup
originally posted December 30, 2020
Recipe amended from https://www.thespruceeats.com/vegan-butternut-squash-and-carrot-soup-3377922
Ingredients
2 tablespoons olive oil
1 onion (diced)
4 cloves garlic (minced)
4 carrots (sliced)
3 ribs celery (diced)
2 small or 1 large butternut squash (peeled and chopped)
5 cups vegetable broth
2 tablespoons fresh sage (chopped)
1/2 cup soy milk or oat milk
Salt to taste (sea salt or kosher salt)
Freshly ground black pepper to taste
Parsley (chopped, to garnish)
Espelette pepper (skins and seeds finely chopped or pulverized in a spice grinder, to garnish)
Preparation
In a large soup pot, heat the olive oil over medium heat.
Saute the diced onion and minced garlic in the olive oil until the onions turn soft, about 3 to 5 minutes.
Add the sliced carrots and celery and cook for another 3 to 5 minutes.
Add the chopped butternut squash and stir just to coat the butternut squash with the oil. Pour in the vegetable broth and chopped fresh sage.
Cover, and bring the soup to a boil. Reduce the heat to a slow simmer and allow the soup to cook for at least 25 minutes, or until the squash is soft.
Puree the soup in a food processor or blender, or use an immersion blender.
Stir in the soy or oat milk. Season with salt and pepper to taste, and whatever other garnishes you like!
Fennel and Summer Squash Soup
originally posted July 16, 2020
Ingredients
1 large fennel bulb (fronds reserved, bulb sliced ½ inch thick)
Lemon juice to taste
Salt to taste
Dash or two or four of white wine to taste
2 tablespoons extra virgin olive oil
Approximately 2lbs mixed summer squash sliced ½ inch thick
1 (or many) large garlic cloves, smashed
1 large onion thinly sliced
1 quart chicken stock
Freshly ground pepper
½ cup crème fraîche
Chopped spring onions for garnish
Preparation
In a medium saucepan, cover the sliced fennel bulb with water. Add the lemon juice and a large dash of salt and bring to a boil. Cover and simmer over low heat until the fennel is nice and tender, about 15-20 minutes. Drain the fennel and set aside.
In a large pot, heat the olive oil. Add the summer squash, onion, and garlic. Season with salt and white wine and cook over moderate heat, stirring occasionally, adding dashes of more oil and wine as needed until softened, about 10 minutes. Add the chicken stock and cooked fennel and bring to a boil. Cover partially and simmer over moderate heat, stirring occasionally, until the vegetables have softened completely, about 8 minutes.
Cool the vegetable glory down to a warm temp. Working in batches, puree the soup in a blender. Return the soup to the pot and season to taste with salt and pepper.
Ladle the soup into shallow bowls that delight your soul. Dollop one tablespoon of the crème fraîche into each serving and swirl in prettily. Garnish with fennel fronds and thin sliced spring onions and serve. Soup can be refrigerated up to 2 days. Reheat gently over medium low heat, being careful not to burn.
Radicchio Flat Bread
Radicchio Flat Bread
- 2 tablespoons finely chopped olives
- ¼ cup plus 2 tablespoons olive oil, plus more for drizzling
- 1 pound store bought pizza dough*
- 1 garlic clove, cut in half
- 1 head of radicchio, torn into bite-sized pieces)
- 8 ounces burrata or fresh mozzarella, sliced
- 1 Pink Lady apple, thinly sliced crosswise
- ¼ cup fresh mint leaves
- 1 tablespoon white wine vinegar
- Fresh ground pepper and salt
*Store bought pizza dough is usually pretty tasty, as long as you buy local. Making your own is alwasy good but can be time consuming. We are partial to the Apizza Scholls recipe.)
Preheat oven to 450°.
In a small bowl, mix the chopped olives and ¼ cup olive oil in a small bowl; set aside.
Divide pizza dough into 4 equal sized balls.
Drizzle some of the olive oil onto 2 rimmed baking sheets. Stretch or roll each piece of dough into a very thin round and place on the baking sheets. Drizzle with the remaining olive oil and bake until golden brown, 8–10 minutes.
While crusts are still warm rub each with the cut side of the garlic clove.
In a work bowl, toss the radicchio with half of the olive mixture and season with salt and pepper.
Top flatbread with burrata and drizzle with remaining olive mixture.
Take half of the dressed radicchio and pile over the top of the cheese. Return the pans to the oven and bake until cheese is just warmed through and the greens are slightly wilted, about 4-5 minutes.
Meanwhile, toss the remaining dressed radicchio with the sliced apple, mint, and vinegar.
Divide the salad and serve on top of the warm flatbreads. Sprinkle with salt and pepper and enjoy.
Roasted Purple Cauliflower
Roasted Purple Cauliflower
- 1 head of purple cauliflower
- 2 tbsp of olive oil
- 2 cloves of garlic, minced
- ¼ tsp crushed red pepper flakes
- 2 tsp fresh thyme, chopped
- ¼ cup shaved Parmesan
- salt and pepper to taste
- Preheat your oven to 450-degrees.
- Cut the cauliflower into slightly larger than bite-size pieces. Toss with the olive oil, garlic, red pepper flakes, chopped thyme, salt and pepper.
- Lay the cauliflower on a baking pan with the cut flat side facing down.
- Roast in the oven for 15 minutes or until the cauliflower stems are fork tender.
- Sprinkle with the parmesan while still hot and serve.
Mexican Black Beans
Mexican Black Beans
- 2 cups dried black beans, picked over and rinsed
- 2 tablespoons pork fat, lard or bacon drippings
- 1 small white onion, diced
- 1 large sprig of epazote
- 1 teaspoon salt
- Place beans in a large, heavy Dutch oven. Cover with 6 cups of water and pick out any beans that float to the surface. Let beans soak 6 hours or overnight. You can speed this process up by cooking the beans in boiling water for 1 or 2 minutes before letting them stand for 2 hours.
- Drain the beans completely.
- Cover the beans with 6 cups of fresh water. Add the lard or other fat, onion and epazote and heat slowly to a simmer over medium-low heat.
- Once you reach a simmer, partly cover and cook for 1 to 2 hours, stirring occasionally. Add more hot water as necessary to keep beans submerged by 1/2 inch.
- Season with salt, remove epazote and serve with rice.
Grilled Summer Squash with Herbed Lime Dressing
Grilled Summer Squash with Herbed Lime Dressing
- 1 cocozelle squash, washed and cut into 1/2" thick rounds
- 1 bunch basil leaves
- 1 tablespoon sesame oil
- Juice from 1 lime
- 1/4 cup of extra-virgin olive oil plus more for brushing the grill
- Salt and Pepper (this a great time to break out your flavored finishing salts)
- Heat your grill to high.
- Place half of the basil leaves, the sesame oil, lime juice, and slat and pepper in a food processor fitted with a chopping blade and pulse until smooth.
- Add the olive oil slowly to bring the mixture to a flowing liquid consistency.
- Brush the grill with olive oil using a high heat brush or, alternatively, a paper towel folded in half and rolled into a tube. Place the squash rounds on the hot grill the first side about 2-3 minutes.
- Brush the basil mixture on the top of each round, then flip. Brush more of the basil mixture on the second side and continue grilling til fork tender, about another 2-3 minutes.
- Drizzle any remaining dressing on a plate and stack the squash rounds on top. Serve warm.
Swiss Chard Fritters
Swiss Chard Fritters
- 1 bunch Swiss chard, stems removed (don't throw them out!*)
- 1/2 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup dill, chopped
- 1 teaspoons grated nutmeg
- 1/2 teaspoon sugar
- 3 tablespoons all-purpose flour
- 2 cloves garlic, chopped
- 2 large eggs
- 1/2 cup crumbled feta cheese
- Olive oil
- Salt and Pepper to taste
- Lemon wedges and crème fraîche, for serving
- Salt a large pot of water and bring it to a boil.
- Add the chard leaves and simmer for 5 minutes. Remove from pot, drain, and lay out on a kitchen towel to dry.
- Fit your food processor with the chopping blade. Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended.
- Turn out the chard mixture into a work bowl and fold in the feta by hand.
- Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When the oil is hot, spoon in 1 heaping tablespoon of the chard mixture for each fritter. You can fry 2 or 3 spoonfuls at a time depending upon the size of your pan but make sure to leave a little space between each fritter to allow room to flip them. Flatten each fritter by pressing down on them with your spatula.
- Fry for 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels to drain.
- Repeat with the remaining swiss chard mixture. You may need to add another tablespoon oil to the pan between batches.
- Serve warm, with lemon wedges and a drizzle of crème fraîche.
*Stems from leafy greens, especially the bright and colorful Swiss chard stems, make a great crunchy topping. For an added crunch flash fry the stems, chopped up into little bite sized bits, in butter or oil with garlic and shallot until browned. Drain on a paper towel and toss over a salad or soup or store in the fridge for up to 3 days.
Warm Crunchy Snow Pea Salad
Warm Crunchy Snow Pea Salad
- 1 tablespoon unsalted butter
- 1/4 cup almonds, sliced thin
- 1/2 pound snow peas, trimmed
- 2 teaspoons minced shallot
- 1 teaspoon fresh lemon juice
- Salt and pepper
- Melt the butter in skillet over medium heat.
- Add the almonds, toss to coat in the butter, and cook, stirring frequently, until golden and the butter begins to brown, about 2 minutes.
- Add the snow peas and shallot and sauté until snow peas are crisp and tender and darkened in spots, about another 2 minutes.
- Remove the skillet from the heat and add the lemon juice, tossing to coat fully.
- Season to taste with salt and pepper and serve.
Vibrant Valley Golden Sauerkraut
Vibrant Valley Golden Sauerkraut
- 1 head cabbage, finely sliced
- 1 golden beet, grated
- 2 tablespoons fresh turmeric, grated
- 2 tablespoons mustard seed
- 1½ teaspoon salt
- 1 teaspoon pepper
Special Tools: If you are like us and go through a lot of kraut it really pays to own a Fermentation Crock designed specifically to keep your creations submerged and in the dark. We like the crocks from Kitchen Kaboodle that come with weights and feature a lid designed to let gas out but not in. It also doesn't hurt to use a food processor to rip through cabbage quickly.
- Toss all ingredient in a large mixing bowl, making sure the kraut is well mixed.
- Pack the kraut a handful at a time into your fermentation crock. Press down with your fist to squeeze moisture from the cabbage as you go. The more you massage and press the kraut the better.
- Once all the kraut is loaded into the crock and firmly pressed gauge how much liquid is present. Is the kraut submerged in liquid? If not, add just enough water to cover. Place weights on top to keep the veg below the water level. Clean the rim and replace the lid according to your crock's instructions.
- Store the crock in a cool, dry place and check on it every day, skimming away any foam and adjust the weights to ensure it is pressing everything down.
- Let the crock ferment for 7-10 days.
- Once completed the kraut can be eaten outright or stored for later. Pack it into clean jars and store in the fridge, it should keep for several months.
- Enjoy!
Lovage Soup
Lovage Soup
- 2 quarts low-sodium chicken stock
- 2 tablespoons butter
- 1 bunch scallions, cleaned and chopped
- 1 yellow onion, peeled and chopped
- 3 medium sized potatoes, peeled and cubed
- 1 bunch lovage leaves, minced
- 1/2 cup heavy whipping cream
- Salt and fresh ground pepper
- In a heavy-bottomed stock pot over medium-high heat, melt the butter. When it begins to froth reduce the heat to medium and stir in scallions and onion. Fry until fragrant, about 3-5 minutes.
- Pour in the chicken stock and potatoes and simmer, covered, about thirty minutes or until potatoes are fork tender.
- Stir in lovage and simmer, covered, an additional 5 minutes.
- Remove from heat and blend with an immersion blender until smooth.
- Season with sea salt and freshly ground pepper. Stir in a spoonful or three of heavy cream and enjoy.
Watermelon Radish Salad with Goat Cheese
Watermelon Radish Salad with Goat Cheese
- 1 shallot, minced
- 3 tablespoons white balsamic vinegar
- 1 bunch watermelon radishes, washed and sliced thin on a mandoline
- 2 oranges, peeled and segmented
- 1/4 cup walnuts, toasted and chopped
- 6 ounces crumbled goat cheese
- chives, minced
- olive oil
- kosher salt
- In a small bowl cover shallot with vinegar and a pinch of salt and set aside.
- Arrange radish slices on a platter and season generously with salt. Scatter orange segments over the radishes and drizzle with any juice left over.
- Scatter walnuts and goat cheese.
- Pour the now macerated shallots and vinegar over top.
- Drizzle olive oil to taste and garnish with the chives.
- Let the salad rest for 10 minutes before serving
Vibrant Valley Chimichurri
Vibrant Valley Chimichurri
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 1 chili pepper, finely chopped
- 1/2 cup cilantro, minced
- 1/4 cup parsley, minced
- 2 tablespoons oregano, finely chopped
- 3/4 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt plus more
- Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
- Stir in all herbs, then, using a fork, whisk in oil.
- Reserve half of the chimichurri for a finishing sauce. Use the other half as a great beef marinade.
Indian-Style Mustard Greens
Indian-Style Mustard Greens
Adapted from Food and Wine
- 1 1/4 pounds mustard greens, stemmed and chopped
- 1/2 pound cleaned spinach
- 2 tablespoons cornmeal
- 6 garlic cloves, chopped
- 4 jalapeños, seeded and finely chopped
- One 2-inch piece of fresh ginger, peeled and chopped
- 2 red onions, finely chopped
- 1/4 cup vegetable oil
- Salt
- Salt a large pot of water and bring it to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds.
- Drain the greens, transfer to a food processor and puree. Sprinkle cornmeal over the greens and pulse to combine.
- Transfer the pureed greens to a bowl. Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop.
- Heat oil In a large nonstick skillet. Add the garlic-onion mixture and cook over moderate heat, stirring frequently, until lightly browned, about 5-7 minutes.
- Add the pureed greens and cook for an additional 4 minutes, stirring occasionally.Add about 1/4 cup of water if the greens look dry.
- Season with salt and serve.
Roasted Garlic and Dill Dressing
Roasted Garlic and Dill Dressing
Adapted from: Naturally Ella
Makes 1 cup of dressing
- 1/2 cup whole milk greek yogurt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 heads roasted green garlic
- 3 tablespoons fresh dill
- Salt and Pepper, to taste
- Combine all ingredients in a blender and puree until smooth. Store in an airtight container in the refrigerator until ready to use.