Category Archives: Recipes

Red Cabbage and Chickpea Salad

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This quick and easy salad combines chickpeas, chopped red cabbage, tomatoes, and onions in a tahini salad dressing, or substitute your favorite dressing.

2 (16 ounce) cans chickpeas, rinsed and drained

2 cups chopped red cabbage

1 cup chopped tomato

2 tablespoons chopped onion

salt and pepper to taste

1/4 cup tahini salad dressing

Combine chickpeas, red cabbage, tomato, and onion in a bowl. Season with salt and pepper. Toss with salad dressing until ingredients are evenly coated.

TAHINI DRESSING

1/4 cup tahini (sesame seed paste)

1/2 lemon, juiced

2 Tbsp maple syrup (or sweetener of choice)

3-4 Tbsp good olive oil

salt and pepper

Prepare dressing by adding all ingredients to a mixing bowl and whisking to combine

Butternut Squash and Yukon Gold Gratin

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  • 2 Tbs. unsalted butter
  • 4 c. thinly sliced onions
  • 1 ¼ lb. butternut squash
  • 1 ¼ lb. Yukon Gold potatoes
  • 1 c. half-and-half
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 c. fresh sourdough breadcrumbs
  • 2c. grated gruyere cheese
  • 1 ½ Tbsp. fresh sage

Peel seed and slice squash into ¼-inch thick slices. Peel and cut potatoes into ¼-inch thick slices. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish. Melt butter in a large, heavy skillet and add onions. Cook over medium-high heat until deeply caramelized, 20 to 30 minutes. Lay alternate layers of squash and potatoes in baking dish. Layer onions on top. Mix half-and-half, salt and pepper and pour over onions. Cover tightly with foil and bake 90 minutes. Increase oven temperature to 400 degrees. Mix breadcrumbs, cheese and sage in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

Serves 8.

Butternut Squash and Kale Strata

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A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.

  • 2 1/2 tablespoons unsalted butter, plus more for greasing
  • 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium onions, thinly sliced, plus 1/2 small onion, finely chopped
  • 3/4 pound kale, ribs discarded and leaves chopped
  • 2 garlic cloves, minced
  • Pinch of crushed red pepper
  • 2 teaspoons finely chopped thyme
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • 1 cup heavy cream
  • 1/2 cup crème fraîche
  • 1 teaspoon sugar
  • 8 large eggs
  • One 3/4-pound multigrain baguette, cut into 1-inch pieces
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 425° and butter a 9-by-13-inch baking dish. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 25 minutes, tossing once, until the squash is just tender. Reduce the oven temperature to 325°. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the sliced onions, season with salt and cook over moderately low heat, stirring occasionally, until golden, about 25 minutes. Scrape the onions into a bowl. In the same skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the kale, garlic, crushed red pepper and 1 teaspoon of the thyme and season with salt. Cook over moderately high heat, tossing, until the kale is wilted and just tender, about 5 minutes. Scrape the kale into the bowl with the cooked onions. In a medium saucepan, melt the 2 1/2 tablespoons of butter. Add the chopped onion and the remaining 1 teaspoon of thyme and cook over moderately low heat, stirring, until softened, 5 minutes. Add the flour and cook over moderate heat, whisking constantly, until a light golden paste forms, 3 minutes. Whisk in 1 cup of the milk and cook, whisking, until very thick and no floury taste remains, 8 to 10 minutes. Remove from the heat and whisk in the cream, crème fraîche, sugar, 2 teaspoons of salt, 1/2 teaspoon of pepper and the remaining 1 1/2 cups of milk. Let the béchamel cool.

Beat the eggs into the cooled béchamel in the saucepan. Pour into a bowl, add the bread and the vegetables and mix well. Pour the strata mixture into the prepared baking dish and let stand for 30 minutes, pressing down the bread occasionally. Bake the strata for 55 minutes to 1 hour, until almost set. Increase the oven temperature to 475°. Sprinkle the Parmigiano on the strata and bake for about 10 minutes more, until the top is lightly browned. Let the strata stand for 15 minutes before serving.

Make Ahead The recipe can be prepared through the making of the bechamel and refrigerated overnight.
From Food and Wine Feb.2013

Butternut Leek Soup

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Here is a wonderfully simple recipe that marries the flavors of leeks and squash. It makes a rich but low-calorie soup that warms you up on wet fall days.  Bake a winter squash (butternut, acorn or Delicata) when the flesh is tender scoop it out and set aside.  Sauté one large or two small leeks in a little olive oil until translucent and tender.  At the same time bring four cups of stock (vegetable or chicken) or water to a boil.  Add the leeks and the flesh of the squash to the stock; season with herbs (salt, pepper, bay, thyme, dill or any combination) and bring to a boil again.  Take the soup off the heat and allow it to cool a bit.  Puree the soup in a blender and serve with sour cream or yogurt garnish.

Butternut and Acorn Squash Soup

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  • 1 tablespoon unsalted butter
  • 1 onion, diced
  • 1 carrot, diced
  • 1 rib celery, diced
  • 1 clove garlic, minced
  • 1 teaspoon ground ginger
  • 3 to 4 cups chicken broth or water
  • 2 cups cubed butternut squash
  • 1 cup cubed acorn squash
  • 1/2 potato, peeled and sliced
  • salt to taste
  • 1/4 teaspoon fresh ground black pepper, or to taste
  • 1 teaspoon julienned orange peel

Heat the butter in a soup pot over medium heat.  Add the onion, carrot, celery and garlic; sauté, stirring frequently, until the onion is tender and translucent, 5 to 6 minutes.  Add the ginger and sauté for another minute.  Add the broth, squashes and potato.  Bring the broth to a full boil over medium heat, then reduce the heat to low and simmer until the squashes are tender enough to pierce easily with a fork, about 20 minutes.

Remove the soup from the heat and allow it to cool briefly.  Puree the soup with a hand-held immersion blender, or in a food processor or blender, or by pushing it through a sieve or food mill.

Return the soup to the pot and bring to a simmer.  Adjust the consistency necessary by adding additional broth or water. Taste the soup and add salt, pepper and orange peel.  Serve the soup in a heated tureen or individual s or refrigerate immediately.  Garnish each portion with a thin slice of

Note: The soup can be held in the refrigerator for up to 3 days, or frozen for up to a month. Before serving, return the soup to a full boil, then make the final adjustments to consistency and flavoring.

From An American Bounty by the Culinary Institute of America, Hyde Park, N. Y.

Buttermilk Dressed Greens

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  • 1 cup mayonnaise
  • 2/3 cup buttermilk
  • ½ cup Parmesan or Asiago cheese
  • 1 clove garlic, crushed
  • 2 Tbs. red wine vinegar
  • ½ tsp. Worcestershire sauce
  • salt and pepper to taste
  • 12 cups mixed salad greens
  • 1 tart apple thinly sliced
  • ¼ cup toasted pine nuts (optional)
  • ¼ cup crumbled bacon (optional)

In a bowl, vigorously whisk together mayonnaise and buttermilk.  Add the cheese, garlic, vinegar, Worcestershire, salt, and pepper and mix well.  Transfer to a covered container and store in the refrigerator until needed.  It will keep up to 2 weeks in the refrigerator.  When ready to serve, arrange the salad greens on plates, top with pine nuts and bacon (if desired) and spoon on a dollop of dressing.

From Glorious Greenery.

Buttered Smothered Cabbage

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  • 1 small cabbage
  • 2 Tbs. ghee or light veg. Oil
  • 1 ½ tsp. cumin seeds
  • ¼ tsp. asafetida (optional)
  • ¼ tsp turmeric
  • 1 Tbs. Finely chopped fresh ginger
  • 1 cup chopped tomato
  • 2 green chilies, minced or ¼ tsp. red pepper
  • 2 tsp. kosher salt
  • 1-2 Tbs. chopped cilantro

Cut the cabbage into halves, remove core and shred into ¼ inch thick shreds.  Heat ghee or oil over medium high heat in a large heavy bottomed pan.  When the ghee is hot, add cumin.  When cumin turns dark brown (10-15 seconds), add ground asafetida and immediately add cabbage.  Sprinkle turmeric over cabbage and sauté, turning and tossing rapidly, until cabbage is wilted (5 minutes).  Add ginger, tomato, and chilies and continue cooking for an additional 5 minutes.  Add salt and 1 cup of hot water.  Reduce heat to medium low and cook the cabbage, covered until it is tender and the water is absorbed (20 minutes).  Check and stir often while it is cooking to prevent burning.  Fold in cilantro, check for salt and serve.

Brussel Sprout & Almond Soup

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  • 1 lb brussel sprouts
  • 3 C stock
  • 1 C milk
  • 1/2 C blanched almonds

Steam the sprouts till tender (or cook in boiling water).  Grind the almonds very finely, then toast until golden.  Puree the sprouts with the stock and about 2/3 of the ground almonds, then add the milk and reheat.  Sprinkle reserved ground almonds on top to serve. You can add a bit more stock or milk to thin the soup if it’s too thick.

Bruschette con Pesto di Rucola

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Makes about 1 cup.

The Bruschette

Cut into squares: slices of sturdy bread. Brush with olive oil and rub with a clove of garlic. Then grill or broil until light brown.

The Spread:

In a food processor or blender, combine til smooth:

  • A handful of arugula or wild arugula (the wild will be spicier)
  • S & P to taste
  • 2 small garlic cloves
  • 1/4 cup toasted pine nuts or walnuts
  • 1/4 cup olive oil

Blend together to make a thick paste. Add:

  • 1/2 cup parmesan cheese

Top the bruschette.

Adapted from The Simple Grande Gardening Cookbook by Jean Ann Pollard.

Browned Cabbage with Fennel and Onions

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  • 1 medium head green cabbage
  • 2 1/2 medium onions
  • 1/2 cup vegetable oil
  • 5 fenugreek seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. brown mustard seeds
  • 1/2 tsp. fennel seeds
  • 2 garlic cloves
  • A 1 1/2 piece of fresh ginger
  • 1 tomato or a few Tbsp. tomato sauce
  • 1/2 tsp. turmeric
  • 1 fresh long hot chili (optional)
  • 1 tsp. salt
  • 1 tsp. garam masala
  • 1 Tbsp. lemon juice

Cut cabbage into quarters and shred as thinly as possible.  Peel two of the onions and cut them in half lengthwise, then slice into thin half circles.

Heat 5 Tbsp. of the oil in a wide heavy-bottomed over medium heat and add fenugreek, cumin, mustard, and fennel seeds.  As the seeds start sizzling and changing color (about 10 seconds), put in sliced onions.  Fry over medium heat for about 3 minutes, then add the shredded cabbage. Cook over fairly low heat for about 30 minutes, stirring occasionally to prevent burning. The cabbage and onion will brown slightly.

Meanwhile, peel and coarsely chop the remaining 1/2 onion, the garlic and the ginger. Put these and the tomato/tomato sauce into a blender.  Blend to a paste.

In a skillet, heat the remaining 3 Tbsp. of oil.  Add the paste from the blender, turmeric and thinly sliced chile.  Fry, stirring all the time, for 8-10 minutes.  If necessary add 1 tsp. warm water at a time to prevent sticking.  When the cabbage has cooked 30 minutes, add this fried paste to the pot, along with the salt, garam masala, and lemon juice.  Stir and cook for another 5 minutes.

Adapted from Spice Kitchen by Madhur Jaffrey.