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Roasted Butternut Squash and Spinach Salad

9/30/2017

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Ingredients for the salad

1 medium-sized butternut squash, peeled and cubed
2 Tbsp olive oil
Sea salt + black pepper
2 cups baby spinach or arugula, torn into small pieces
1/4 cup dried cranberries

Ingredients for the dressing

¼ cup CT maple syrup
3 Tbsp cider vinegar
1 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
Salt and pepper

Instructions

Preheat oven to 400 degrees F and position a rack in the center of the oven.
Toss butternut squash cubes in 2 Tbsp olive oil and 1 tsp sea salt and 1/2 tsp pepper. Roast for 15-20 minutes or until just tender. You don’t want it to get mushy, just tender.
While roasting, chop or loosely tear your greens and add to a serving bowl along with the cranberries.
To make the dressing, combine dressing ingredients in a small bowl and whisk until thoroughly blended.
When butternut squash is done, set it aside to cool
Once squash is cool, mix in with the salad. Add dressing a few minutes before serving.

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ROASTED PARMESAN CAULIFLOWER

9/27/2017

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Adapted from Masseria dei Vini

Serves 4 to 6

1 large cauliflower head, trimmed of leaves and rinsed
1 – 1¼ cup of heavy cream
¼ cup dry white wine
2 tablespoons of finely minced shallots
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon white pepper
1 – 1½ cups aged Parmesan cheese, shredded works better than grated.

Steam or roast whole cauliflower head until it can be centrally pierced with a thin skewer just readily. You need it to remain firm rather than soft. Basket steamers are best.
Allow the cauliflower to return to room temperature.
Slice thick slices through the head, at least 1½ to 2 inches thick. Place in table ready roasting or casserole dish in a single layer.
Preheat oven to 350º.
Slowly heat the cream and wine in a small saucepan. Add the shallots, nutmeg, salt and white pepper and whisk until thoroughly blended.
Continue to simmer while whisking until the sauce thickens or is reduced by about a third.
Remove the saucepan from the heat. Slowly add the cheese and continue to whisk.
Gently pour or ladle the cheese sauce over the cauliflower and roast for 15 minutes in the middle of the oven.
Without raising the dish to a higher level in the oven, turn the broiler on to turn the cauliflower a golden brown. Five minutes should do it. Serve immediately.

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Herbed Potato Salad - no mayonaisse

9/23/2017

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Yield: 6 to 8 side servings

INGREDIENTS

2 pounds small new potatoes, scrubbed and sliced into 1/4-inch thick rounds
1 tablespoon salt
1/4 cup olive oil
1/3 cup lightly packed fresh flat-leaf parsley, roughly chopped, plus more for garnish
1/3 cup roughly chopped green onions, plus more for garnish
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, roughly chopped
Freshly ground black pepper, to taste
3 stalks celery, chopped

INSTRUCTIONS

In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
Reserve 1/4 cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend just until emulsified. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until emulsified.)
Drizzle the potatoes with the herbed olive oil mixture and mix well. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, tossing every few minutes.
Add the celery to the bowl, along with a couple tablespoons each of chopped parsley and green onions. Toss again. Season to taste with salt and pepper and serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep well in the refrigerator for about two days.

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Tomato Butter

9/23/2017

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Ingredients

Cherry tomatoes
Kosher salt
Softened butter

Preparation
Preheat broiler. Broil tomatoes until skins blister and juices are released; let cool. Transfer to a food processor; season with salt. Purée until coarsely chopped, then stir into butter.

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KOHLRABI APPLE MINT SALAD

9/20/2017

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Serves 6 as a side dish

2 medium kohlrabi bulbs, de-stemmed and sliced into thin matchstick pieces
2 medium green apples, peeled, cored and sliced into thin matchstick pieces
¼ cup shelled, raw pumpkin seeds
¼ cup shredded fresh mint leaves
4 tablespoons good green olive oil
2 tablespoons red wine vinegar
2 teaspoons brown sugar
Salt and fresh pepper to taste
A few fresh whole mint leaves for garnish

Place the kohlrabi, apple, pumpkin seeds and shredded mint into a large bowl.
Place the oil, vinegar, brown sugar and salt and pepper into a sealable jar. Shake vigorously to blend.
Pour about half of the dressing over the salad and toss thoroughly. Taste test and adjust the seasoning and amount of dressing as required.
Place the mixture into a serving bowl or dish. Garnish with the remaining mint leaves and serve with the remaining dressing of the side.

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Peaches, Corn, Basil, Red Onion Salsa

9/17/2017

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INGREDIENTS

3 peaches, ½ inch cubes (skin on or off)
1 cup corn kernels (raw or cooked)
1/4 red onion, finely chopped
1/3 cup fresh basil (leaves torn if large)
1/2 teaspoon coarse salt
Freshly ground pepper
3 tablespoons lemon juice
1-2 teaspoons honey
1/3 cup extra-virgin olive oil

DIRECTIONS

Mix lemon juice, honey and olive oil. Set aside
Toss peaches and corn with red onion, basil, salt and some pepper.
Drizzle with olive oil mixture and stir well.

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Greek-Style Watermelon Salad

9/17/2017

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INGREDIENTS

3 cups cubed watermelon
2 large ripe tomatoes, choppe
1 medium cucumber, peeled, seeded choped
1 small red onion, sliced
⅓ cup pitted kalamata olives
⅓ cup crumbled feta
Some chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper

PREPARATION

In a large bowl combine all ingredients EXCEPT olive oil, vinegar, salt and pepper. Mix gently.
Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

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Corn Tomato Salsa

9/13/2017

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Serves: 6

1 tablespoon fruity olive oil
1 medium sweet onion, diced
2 cups corn kernels, raw
2 tablespoons chopped fresh basil plus a couple of leaves for garnish
⅓ cup fresh poblano or jalepeno chile, diced
1 pint cherry tomatoes, quartered
1½ tablespoons lime juice
Salt to taste

Heat oil in a large skillet. Add the onion and cook, stirring occasionally, until soft, about 3 minutes.
Add the corn and continue to cook until onion is lightly colored, about 3 to 5 minutes.
Add shredded basil and chile and stir well. Set aside to cool.
Quarter the tomatoes while corn is cooling.
Once corn is cool, add lime juice and mix well.
Add tomatoes and mix well.
Add salt to taste and serve at room temperature.

ADVANCE PREP: This recipe can be made through step 5, adding the lime juice. It can then be refrigerated for up to 2 days. Add the tomatoes half an hour before serving.

VARIATIONS: Try cilantro instead of the basil, a red onion or scallions instead of the sweet onions, add a mango or an apple.

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SPIRALIZED ZUCCHINI WITH ROASTED RED AND RAW SUNGOLD TOMATOES

9/6/2017

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Serves: 4

5 to 6 ripe meaty tomatoes, Roma or plum tomatoes are best
1 small clove of garlic, mince or pressed
3 cups broccoli, asparagus, zucchini, green beans, snow peas, or sugar snaps.
¼ to ½ cup good green olive oil
Salt & freshly ground pepper to taste
1½ cups basil leaves
2 cups halved Sungold tomatoes
1 cup shredded Parmesan cheese

Preheat oven to 350º.
Bring about 3 to 4 quarts of salted water to a boil.
Cut a small x in each of the red tomatoes with a sharp knife. Blanch them in boililng water to loosen the skin. Remove to a collander. Retain the hot water for the remaining vegetables.
When cool enough to handle, peel the red tomatoes. Squeeze out as much of the juice and seeds as is readily possible. Coarsely chop the red tomatoes.
Place peeled chopped tomatoes in an oven proof baking dish and stir in the garlic and 5 or 6 basil leaves and sprinkle in a little salt.
Roast for about 35 to 40 minutes. Stir once or twice.
Meanwhile, blanch 3 cups of green vegetable of your choice in the tomato water. They should remain firm to the bite. Drain well. Set aside.
Place the spiralized zucchini in a large serving bowl. Add the roasted tomatoes, salt, freshly ground pepper and enough of the olive oil to lightly moisten the zucchini and meld the tomatoes into a sauce. Toss all lightly together.
Add the blanched green vegetables. And cut or shred the remaining basil leaves over the entire bowl. Again, toss lightly and serve with the Parmesan cheese.

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Roasted Butternut Squash and Spinach Salad

ROASTED PARMESAN CAULIFLOWER

Herbed Potato Salad - no mayonaisse

Tomato Butter

KOHLRABI APPLE MINT SALAD

Peaches, Corn, Basil, Red Onion Salsa

Greek-Style Watermelon Salad

Corn Tomato Salsa

SPIRALIZED ZUCCHINI WITH ROASTED RED AND RAW SUNGOLD TOMATOES

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