Recipe by Anna Gill
Serves: 4 24 large shrimp, shelled and deveined 3 tablespoons mayonnaise 3 tablespoons lite extra virgin olive oil ½ cup chopped chervil, plus 4 sprigs for garnish 1 tablespoon freshly ground pepper 1 small lemon, juiced ½ pound sugar snap peas, strings removed cut diagonally into bite-size pieces 6 medium radishes, cut into bite-sized pieces 3 small stalks fennel, trimmed and sliced into bite-sized pieces Crisp lettuce, enough for 4 servings 1. Prepare ice bath for shrimp 2. Bring a large pot of salted water to a roiling boil. Place shrimp in the water for about 2 minutes until they turn pink and white. Remove from the cooking pot and place immediately into the ice bath. Let the shrimp sit for a minute then drain. Set aside. 3. In a medium size bowl, place mayonnaise, olive oil, ½ cup of chopped chervil, lemon juice and fresh pepper. Whisk together well. Set aside. 4. Place the shrimp, sugar snap peas, radishes and fennel into a bowl. Drizzle with the prepared mayonnaise mixture. Toss together well. 5. Prepare four serving dishes with lettuce leaves. 6. Spoon the shrimp and vegetable mixture over the lettuce and serve.
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Recipe by Anna Gill
Serves: 4 ¼ cup egg white 1 tbs. cornstarch 1 tbs. white wine 1 lb. uncooked shrimp, peeled, deveined and butterflied 1 tbs. diced tomato 1 tbs. low sodium soy sauce 2 tsp. sugar ¼ cup lite vegetable oil 1 medium onion, diced 3 large garlic cloves, pressed or minced 2 tsp. fresh ginger, minced 24 to 30 snow peas, strings removed 2 tsp. cornstarch dissolved in 2 tbs. water 1. In a medium bowl, combine the egg white, white wine and 1 tablespoon of cornstarch. Add shrimp and toss to coat. Let sit for about 30 minutes. 2. In a small bowl, combine tomato, soy sauce and sugar. Set aside. 3. In a wok or a large heavy skillet heat the oil. Add the onions, garlic and ginger. Stir-fry until the onion and the garlic begin to brown, approximately 3 minutes. 4. Stir the shrimp into the egg white mixture. Then add the shrimp and egg white mixture to the stir-fry and cook until the shrimp are just opaque, about 2 minutes. Add the dissolved cornstarch and stir until the sauce thickens. 5. Add the snow peas and toss briefly while in the wok or pan. Place all in a serving bowl and serve while hot. Recipe by Anna Gill
Serves: 4 2 teaspoons vegetable oil 4 slices thick bacon, cut crosswise ¼ inch thick 1 garlic clove, minced or pressed 2 small jalapeno chilies 24 large shrimp, shelled and deveined Salt and freshly ground pepper ¼ cup dry white wine ¼ cup plus 2 tablespoons coarsely chopped mint 1. Sauté bacon in a large skillet over moderate heat, stirring occasionally, until the fat has been rendered. 2. Spoon off all but 2 tablespoon of the fat from the skillet. Stir in the garlic and whole chilies and cook until fragrant, about 1 minute. 3. Add the wine and cook about 1 more minute. 4. Add the shrimp, season with salt and pepper and cook over moderately high heat, stirring occasionally, until they are pink and curled, about 3 minutes. 5. Stir in the mint. Transfer to plates and serve. Recipe by Anna Gill
Serves: 4 2 slices bacon, diced 3 large leeks, thinly sliced ¼ cup dry white wine 5 to 7 medium shitake mushrooms 3 large firm meaty tomatoes – more pulp than juice, diced and drained 24 jumbo shrimp, shelled and deveined ½ cup minced parsley Salt and pepper to taste 1. Heat a large skillet on medium. Cook the bacon until crisp, but not beyond. Remove the bacon from the pan with a slotted spoon and drain on a paper towel, retaining the bacon drippings. 2. Extract all but 2 tablespoons of the bacon drippings from the pan and set aside. 3. Maintaining a medium heat, add the leeks to the skillet and sauté until translucent. 4. Add the wine and reduce by half. 5. Add the mushrooms and sauté until they release their own moisture, about 5 minutes. Continue to cook until the mushroom’s moisture is reabsorbed by all the other ingredients. 6. Add the tomatoes and heat through. 7. Add the shrimp, covering them, to the extent possible, by the other ingredients. After a minute or 2, turn the shrimp and cook for another minute or 2. 8. Move the shrimp and vegetables to a serving dish. Sprinkle with parsley and serve. Recipe by Anna Gill
½ to ¾ cup good green olive oil 12 cloves garlic, peeled; 6 crushed, 6 pressed or minced 2 slices country-style bread, about an inch thick with crust removed 1 heaping teaspoon fresh parsley, minced 1 cup sliced blanched almonds, toasted 1½ cup white wine 1½ shrimp, clam or chicken stock 1 large bay leaf 1 scant teaspoon cayenne pepper Salt and freshly ground black pepper 36 jumbo shrimp, unpeeled Additional country bread for serving 1. Heat oil in a large sauté pan over medium-low heat. 2. Add crushed garlic cloves and cook for about 10 minutes. Remove garlic cloves with a slotted spoon and discard. 3. Increase heat to medium, add bread, and fry, turning once, until browned, about 2 minutes per side. Remove bread from the pan and drain on paper towels. Remove the pan from heat, reserving oil in the pan. 4. Crumble bread into a blender, food processor or mortar bowl. Add minced garlic, parsley, almonds, and 3 tablespoons stock. Purée, process or grind the combination to make a fine paste. 5. Carefully pour remaining stock into oil pan (it will spatter if the oil is still too hot). 6. Add bay leaf and cayenne and season to taste with salt and pepper. Simmer over medium heat for 10 minutes. 7. Stir in bread paste, mix well, adjust seasoning, then add shrimp and simmer until pink and firm to the touch, about 5 minutes. 8. Discard bay leaf and serve in shallow bowls, with country-style bread if desired. Recipe by Anna Gill
Serves: 6 to 8 2 tablespoons extra-virgin olive oil 1 large shallot, thinly sliced 1 clove garlic, minced or pressed 6 plum tomatoes (1 ¼ pounds), diced Salt Cayenne pepper 2 pounds shelled and deveined jumbo shrimp, ¼ cup chopped fresh dill or basil 6 to 8 ounces feta cheese, crumbled, and at room temperature Crusty bread, for serving 1. Preheat oven to 400o. 2. In a large skillet, heat the oil until shimmering. 3. Add the onion, garlic and cook over medium high heat, stirring occasionally, until lightly translucent and fragrant, about 5 minutes. 4. Add the tomatoes, season with salt and red pepper and cook until softened, about 5 minutes. 5. Moisten a large glass or ceramic baking pan with the fresh tomato sauce. 6. Add a layer of crumbled feta to the baking pan and either place in oven until the feta just starts to melt; or if your pan fits, into a microwave you can microwave it for 1 minute for the same results. 7. Add a single layer of shrimp to the feta baking pan. 8. Sprinkle with half the minced dill or basil and cover with the remaining feta. 9. Bake for approximately 5 minutes, until the shrimp is just white/pink. 10. Raising the oven shelf, place the baking dish under the broiler for about 1 minute. 11. Sprinkle with the remaining dill or basil. 12. Serve with crusty bread. Recipe by Anna Gill
Serves: 3 to 4 1 tablespoon light vegetable oil 1 pound large shrimp, peeled and deveined 2 tablespoons minced ginger ½ teaspoon red-pepper flakes 6 to 8 ramps, greens separated and shredded, stem and bulb minced 2 tablespoons fresh lime juice Coarse salt Cooked rice, for serving 1. Heat a large skillet or wok over high until hot. 2. Add oil and swirl to coat skillet. 3. Add ramp stem and bulb, ginger and red-pepper flakes and stir until fragrant, 30 seconds. 4. Add ramp greens and stir until bright green, about 1 minute. Add lime juice and 2 tablespoons water. 5. Add shrimp and stir until almost entirely pink, 1 to 2 minutes, tossing continuously. 6. Scrape down any browned bits from skillet, about 1 minute. 7. Season with salt and serve over rice. Recipe by Anna Gill
Serves 6 1 dozen eggs 12 ½” slices of ripe tomato (use smaller tomatoes, like plums) ½ to ¾ cup of heavy cream ¼ cup of chopped chervil, plus 12 sprigs for garnish* ½ cup crumbled bacon or ham Freshly ground black pepper 12 cup non-stick muffin tin 1. Preheat the oven to 350◦. 2. Place 1 slice of tomato in the bottom of each muffin cup. 3. Sprinkle bacon on top of the tomato 4. Sprinkle bacon and tomato with chopped chervil. 5. Spoon 1 to 2 tablespoons of heavy cream into each cup. 6. Top all with a grind of black pepper. 7. Crack one egg into each cup on top of all before and top with a drizzle of cream. 8. Place muffin tin in the oven and bake for approximately 15 minutes, until yolk is set. 9. Remove the tin from the oven and using large serving spoons, scoop 2 eggs onto each serving dish. 10 Garnish with sprig of chervil and serve. Recipe by Anna Gill
1¼ pounds large sea scallops, tough ligament discarded 7 tablespoons unsalted butter, cut into tablespoons, divided ¼ teaspoon of salt and pepper combined 2 tablespoons shallots, minced ¼ cup dry white wine ¼ cup white-wine vinegar 1 tablespoon finely chopped tarragon 1. Pat scallops thoroughly dry with paper towel. 2. Sprinkle scallops with salt and pepper. 3. Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Place scallops on a serving platter. 4. Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. 5. Add juices accumulated from the scallops platter and reduce again until liquid is not more than ¼ cup. 6. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. 7. Stir in tarragon. Add salt if necessary. Pour sauce over scallops and serve. Recipe by Anna Gill
Serves: 6 4 duck breasts 3-4 ripe pears, peeled, halved, cored, cut into ¼ -inch slices 1 10-ounce bag pearl onions, blanched, peeled, halved 1 tablespoons chopped fresh sage ¾ cup low-salt chicken broth ½ cup fig balsamic vinegar 1. Preheat the oven to 400o. 2. Using a very sharp knife, score duck skin in 1-inch-wide grid pattern without cutting into the flesh. Season breasts generously with salt and pepper. 3. Heat a dry large skillet over medium-high heat. Add duck breasts, skin side down and cook about 6 minutes. Transfer the breasts to a rack in a roasting pan and tent with foil. 4. Discard all but ¼ cup drippings from skillet. Heat drippings in the same skillet over high heat. Add pears and onions. Sauté until beginning to brown, about 5 minutes. 5. Stir in sage; season with salt and pepper. Transfer the pear onion mixture to bowl and cover to keep warm. 6. Heat same skillet over high heat. Add broth and vinegar; bring to boil, scraping up browned bits. Boil until reduced by hal, about 5 minutes. Season the glaze with salt and pepper. Cover and set the glaze aside. 7. Place roasting pan, without foil, into the oven for about 4 to 5 minutes. Remove from the oven and let the breast rest for at least 3 minutes. 8. Slice the breast on a diagonal into ½ inch slices and fan out on a large serving dish. 9. Spoon the pear and onion mixture around the edge of the serving dish hash among plates. Drizzle glaze over and serve. Recipe by Anna Gill
Serves: 8 1 tablespoon canola oil 4 large cloves garlic, pressed or minced ¼ cup chicken stock ¼ cup white wine ⅓ cup oyster sauce 5 cups snow peas, strings removed 3 cups snow pea tendrils 5 cups pea shoots 1. Heat oil in a wok or a large, heavy pan over high heat. 2. Add garlic and cook briefly while stirring to prevent burning. Remove from heat. 3. Whisk together stock, wine and oyster sauce in a bowl. Add mixture to the wok or pan. 4. Add peas and tendrils. Cook turning peas constantly, until bright green and crisp, about 2 minutes. 5. Divide among 8 bowls; top each with a handful of pea shoots Recipe by Anna Gill
Serves 4 2½ pounds collard greens 2 garlic cloves, minced 1 tablespoon unsalted butter 1 tablespoon olive oil 1 teaspoon fresh lemon juice, or to taste 1. Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. 2. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon. 3. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes. See note. 4. Drizzle collards with lemon juice and toss well. NOTE: This recipe can be prepared in 45 minutes or less. Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. The method above will fall somewhere in the middle. You can adjust the boiling section to your own tastes. Recipe by Anna Gill
Serves: 4 ½ pound mild sausage meat or ground pork 4 (8-inch) flour tortillas 1½ cup coarsely grated Monterey Jack 1 small red onion, minced ½ cup corn kernels 1 cups small cilantro sprigs 1 tablespoon fresh lime juice Salt ¾ cup fresh tomato salsa 1. If you are using a conventional oven, preheat it to 350o. 2. In a medium skillet, cook the sausage meat or the ground pork over moderate heat, stirring to break it up, until no trace of pink remains, about 8 minutes. Remove the sausage from the skillet with a slotted spoon to a paper towel lined bowl and let cool. 3. Set 4 tortillas on a large baking sheet (if using the oven) or a microwaveable platter. Spread with the sausage meat, cheese, red onion and 2 tablespoons of corn on ½ of the tortilla surface. Sprinkle the celery on top mixture and fold uncovered ½ of the tortilla over the topping. 4. If using an oven, place the baking sheet in the oven for approximately 5 minutes, until the cheese is melted. If using a microwave, place the platter in the microwave and cook for 2 to 3 minutes, until the cheese is melted. 5. Add the fresh lime juice to the salsa and mix. 6. Place one quesadilla on each serving plate and spoon the salsa on top. Garnish with cilantro and serve. Recipe by Kay Carroll
Yield: 8 cups (12 Servings) • 1/2 pound sausage (this used mild Italian chicken sausage) • 2 celery ribs, chopped • 1 large onion, chopped • 7 cups seasoned stuffing cubes* • 1 can (14-1/2 ounces) reduced-sodium chicken broth • 1 medium tart apple, chopped • 1/3 cup chopped pecans • 2 tablespoons butter, melted (reduced fat version works fine) • Additional ground sage to taste • Additional pepper to taste *This recipe used homemade stuffing made with Wave Hill Bread. 1. In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. 2. Transfer to a large bowl; stir in the remaining ingredients. 3. Place in a 5-qt. slow cooker coated lightly with oil. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once. Recipe by Anna Gill
Serves: 6 2 cups tawny Port ½ cup (packed) plus 1 tablespoon golden brown sugar ¼ teaspoon allspice 1½ pounds plums (5 to 6 small to medium), pitted and cut into eight pieces each 1 tablespoon all-purpose flour 1 recipes of your favorite pastry (enough for 15-18 inch diameter rolled out) Vanilla ice cream 1. Preheat oven to 375°F. 2. Boil Port, ½ cup brown sugar, and allspice in large skillet until reduced to ⅔ cup of syrup, about 10 minutes. 3. Place plums in large bowl. Sprinkle flour over; toss to coat. Drizzle ⅓ cup syrup over plums; toss to coat. Reserve remaining syrup. 4. Unroll cold pie crust onto parchment-lined baking sheet. Spoon plums into center of crust, leaving 1½ -inch border; drizzle any remaining syrup from bowl over plums. Fold crust edges over plums. Brush crust with water; sprinkle crust and plums with remaining 1 tablespoon brown sugar. 5. Bake tart until crust is golden and syrup is bubbling, about 45 minutes. 6. Cut warm or room-temperature tart into wedges. Serve with scoop of vanilla ice cream, drizzling additional syrup over. Recipe by Anna Gill
6 large yellow bell peppers 2 tablespoons sweet butter 1 large red onion, diced 2 medium leeks, white only, sliced horizontally ½ teaspoon sea salt 5 to 10 coarse grinds of fresh black pepper 3 small white potatoes, peeled and diced 6 cups broth* 2 to 3 tablespoons of fresh chives, minced OR a 3 tablespoons of basil or cilantro pesto 1. Roast the whole peppers either under the broiler or on the stovetop flame until the skin is well charred, approximately 5 to 10 minutes. Place the peppers in a plastic bag and seal for about 10 minutes. Rubbing with your fingers, peel the blistered skin off the peppers. Core, de-seed and chop the peppers and set them aside. 2. Place the butter in a good size pot and melt it over low heat. 3. Add the onions, leeks, salt, black pepper and sauté until the vegetables are soft, about 10 to 15 minutes. 4. Add the potatoes and the roasted peppers to the soup pot. Add the broth and bring the mixture to a low, but constant simmer (uncovered) until all the vegetables, especially the potatoes, are cooked through and tender, about 30 minutes. 5. Remove from heat and let come to room temperature. 6. Puree in a blender, in small batches of 2 to 3 cups at a time. Chill. 7. When ready to serve, spoon into serving bowls and either sprinkle with the fresh chives or swirl a teaspoon of pesto into the middle of each bowl. Recipe by Anna Gill
Serves: 8 6 to 8 small heirloom red potatoes (best if red inside and out) 6 to 8 small heirloom blue potatoes (best if blue inside and out) 10 to 15 small heirloom carrots of mixed colors 6 to 8 shallots, peeled and trimmed ¼ to ½ cup of good green olive oil 2 tablespoons freshly ground pepper ½ teaspoon salt 4 to 6 sprigs of thyme 1. Preheat the oven to 350 degrees F. 2. Clean the vegetables without removing their skins. Cut as require to make the pieces reasonably the same size. 3. Mix the oil, salt and pepper and drizzle it over the vegetables. Top with thyme sprigs. 4. Roast in the oven until tender throughout when pierced with a fork. Toss occasionally durning the process to re-distribute the seasoning. Recipe by Anna Gill
Serves: 4 to 5 ½ pound dried figs, black mission is preferred 1½ cups brewed black tea, more if necessary 2 pounds fingerling potatoes, washed and trimmed of root fragments 1 head garlic, separated into cloves but retaining papery skin 5 sprigs of thyme ⅓ cup olive oil Salt and black pepper to taste. 1. Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs. 2. Preheat oven to 400 degrees. 3. Drain figs. 4. In a large bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. 5. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. 6. Remove and season immediately with salt and pepper. Serve. NOTE: For the fearless, the garlic skins may be removed and the cloves consumed with the potatoes and figs. Recipe by Anna Gill
Makes about 2 cups 3 ears un-husked corn 1 tablespoon light olive oil ½ cup red bell pepper, charred and diced 2 medium jalepeño peppers, about 3 inches long each, seeded, deveined and diced 3 large ripe but firm tomatoes, diced 1 clove garlic, minced or pressed 2 tablespoons cilantro, minced Salt to taste 1. Preheat oven to 500 degrees. 2. Place the un-husked ears of corn on the oven rack and roast for about 5 minutes. 3. Remove and let come to room temperature. 4. Remove the husks, brush with the oil and broil or grill for about 5 minutes. 5. Scrape the kernels from the cob into a bowl. Don’t cut into the woody part of the ear. 6. Mix with the remaining ingredients and let the flavors meld for at least an hour. 7. Serve. Recipe by Anna Gill
Serves 6 1 -3 lb. Buttercup squash 1½ cup black Forbidden rice 1 tablespoon olive oil ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ½ cup, plus 2 cups apple cider ½ cup, plus 2 cups chicken broth Salt and freshly ground pepper 1. Preheat oven to 350o. 2. Cut the top off the squash as though for a Jack-o-lantern, about an inch below the rim of the squash, leaving the stem, if any, intact. 3. Remove the seeds and any fibrous stringy material from the center. 4. Brush the cavity with the olive oil and dust it with half the spices and a little salt and pepper. 5. Place the squash open side down in a roasting pan containing about half cup cider and a half cup of chicken broth. Bake for about 40 minutes. 6. Place the rice in a saucepan with the remaining cider and broth. Bring the pan to a boil. Reduce the heat and simmer, stirring occasionally, for approximately 40 minutes, until the liquid has been absorbed. Set aside. 7. When the squash is fork tender, carefully scrape out the flesh, leaving a sufficient amount to maintain the walls of the squash skin. Mash the removed cooked squash and season as necessary. 8. Fill the squash cavity with the cooked rice, leaving a bowl in the middle. 9. Fill the bowl inside the rice with the mashed squash and return the whole to the oven for approximately 10 minutes. Serve. Recipe by Anna Gill
Serves 4 6 to 8 beets, scrubbed but unpeeled Salt and fresh pepper to taste 1. Preheat oven to 400°F. 2. Line a baking dish with foil. Place beets in the dish and sprinkle with salt & pepper 3. Roast the beets until tender, approximately 60 minutes. Test with a toothpick inserted into the middle of a beet. It should give way easily. Recipe by Anna Gill
Makes 2 cups ½ pound roasted beets*(about 2 cups), cubed 2 tablespoons tahini sesame seed paste 5 to 6 tablespoons lemon juice 1 small clove garlic minced or pressed 1 tablespoon ground cumin 1 tablespoon lemon zest Generous pinch of sea salt or Kosher salt Fresh ground pepper to taste 1. Place all ingredients in a blender or a food processor and pulse until smooth. 2. Adjust seasonings according to taste. 3. Serve with warm fresh pita bread wedges, celery and carrots sticks, crackers or chips. *See basic Roasted Beet recipe in this column. Recipe by Anna Gill
Serves: 4 6 to 8 red, yellow and purple roasted beets*, sliced ¼ inch thick ¾ cup heavy whipping cream 2 tablespoons minced shallots 2 fresh mint sprigs plus 1 sprig for garnish 1 tablespoon softened butter ½ cup ricotta cheese Salt & freshly ground pepper 1. Preheat oven to 425°. 2. Butter a 1½ quart baking dish and set it aside. 3. Bring cream, mint sprigs to boil in small saucepan. Remove from heat. Cover and let the mixture steep for about 15 minutes. 4. Arrange sliced beets, alternating colors if possible, in an even layer in the dish. Sprinkle the beet layer lightly with shallots and salt, then dot with ricotta cheese. 5. Repeat until all beets have been used. 6. Strain cream and mint mixture over beets in dish. 7. Top with additional dollops of ricotta. 8. Bake until cream is bubbling at edges, about 20 minutes 9. Let sit 5 minutes. Garnish with mint sprig and serve. *See basic Roasted Beet recipe included in this column. Recipe by Anna Gill
Serves: 4 1 recipe Jalapeno/Ginger/Lime Butter ½ stick. unsalted butter, softened 2 tablespoons finely minced jalapeno chile 2 tablespoons finely minced fresh ginger 2 tablespoons fresh lime juice 1 tablespoon freshly grated lime zest 1 teaspoon salt 1 teaspoon freshly ground pepper 3 tablespoons olive oil 2 cloves garlic, minced or pressed ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 7 baby eggplants, trimmed, cut lengthwise into halves 1. Preheat oven to 400o. 2. Combine all the ingredients for the butter in a food processor and process until well combined and smooth, about 2 minutes. Set aside. 3. In a medium bowl, mix oil, garlic, salt and pepper. Place eggplant halves on a baking sheet and brush with the oil mixture. Cover the sheet with aluminum foil. 4. Roast for 10 minutes. 5. Uncover and continue to roast for an additional 5 minutes. The eggplant should be slightly browned and just tender (see note). 6. Place eggplant on serving dish and drop a dollop of the butter on each slice. The eggplant can be grilled rather than roasted. Take care not to overcook them. Recipe by Anna Gill
Makes 12 to 14 cups cubed pumpkin, or 1 ¾ to 2 cups mashed pumpkin 1 4 to 5 lb. pumpkin Spray olive oil Salt Freshly ground pepper 1. Preheat oven to 400◦. 2. Wash pumpkin and cut into quarters 3. Place a quarter of the pumpkin cut side down on a stable cutting board. Cut the pumpkin into 1 to 1½ inch crescent slices. Repeat with the remaining quarters. 4. Place the pumpkin slices on a non-stick or a foil lined baking sheet. 5. Spray the pumpkin slices with the oil. Sprinkle the slices with salt and pepper. 6. Turn the slices over and repeat the spraying and sprinkling. 7. Place the baking tray(s) in the oven and roast for about 25 minutes, until the flesh can be readily pierced with a toothpick. 8. Remove to a cooling dish until ready to use or serve. VARIATIONS: If you are roasting the pumpkin as a side dish, you can add a sprinkle of brown sugar and cinnamon before roasting. Or add a sprinkle of fresh shredded herbs such rosemary, sage or chives. |
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