Carnival Squash Rings with a Honey-Soy Glaze
This is one of my favorite treats especially if I only have a small amount of squash to work with. The nuttiness of acorn squash mixes perfectly with the glaze!
1 medium size carnival squash
1 tbs honey
1/2 tbs reduced-sodium soy sauce
1 tsp rice vinegar
1 tsp minced peeled fresh ginger
1 garlic clove, minced
Preheat oven to 450°F. Line large baking sheet with foil. Spray with nonstick vegetable oil spray. Cut off both ends of each squash. Cut each squash crosswise into 4-5 rings. Scoop out seeds and discard. Place squash rings in single layer on prepared baking sheet. Cover baking sheet tightly with foil. Bake until squash begins to soften, about 15 minutes.
Meanwhile, whisk next 5 ingredients in small bowl to blend. Remove foil from squash. Brush half of honey mixture over squash. Sprinkle with salt and pepper. Bake uncovered 10 minutes. Brush remaining honey mixture over squash; continue to bake until squash is brown, tender and glazed, about 10 minutes.
Stir-Fried Pac Choi
Everything needs to happen very quickly in this recipe - make sure you have everything ready in advance. If the ginger, garlic or chilli show signs of burning, remove pan from heat and add the pac choi straight away.
1 bunch pac choi, stalks finely sliced, leaves roughly sliced
1-2 red chillies, finely sliced
2-3 cloves garlic, finely chopped
1 1/2 inches ginger, peeled and finely chopped
2 tablespoons sunflower oil
Heat the sunflower oil in a large frying pan or wok until very hot. Quickly add the ginger, followed by the chilli and garlic. Then immediately add the pac choi stalks and quickly stir. Cook for 1 minute then add the leaves and stir until just wilting. Remove from heat. Add a pinch of salt, then a shake of soy sauce and a few drops of sesame oil and serve.
Cumin Seed Roasted Cauliflower, Broccoli and Chard
This dish gets an amazing amount of flavor out of just a few ingredients. If you’re not into cauliflower or broccoli, you can substitute potatoes or squash but the real killer combo is with the cauliflower. Top with something colorful like pomegranate seeds or shredded beets. Adapted from Melissa Clark’s Cook This Now.
2 Tbs olive oil, divided
1 head cauliflower, cut into bite size florets
1 head broccoli, cut into bite size florets
2 c chard, chopped
1 tsp whole cumin seeds
1/2 tsp kosher salt, plus additional
1/2 tsp freshly ground black pepper
Plain yogurt (I used whole milk yogurt, Greek style)
1/4 cup crumbled feta (optional)
Preheat oven to 425°F. Brush a large baking sheet or roasting pan with 1 tablespoon of the olive oil.
Toss broccoli and cauliflower florets with remaining olive oil, cumin seeds, salt and pepper and spread out on prepared tray. Roast for 20 to 30 minutes, until tender and its edges are toasty. On the side gently steam chard and strain well, season with salt and pepper.
Sauteed Chard with Toasted Breadcrumbs
This is another recipe to keep on hand, for any cooking greens. Breadcrumbs add a great crunch to a bowl of hot buttery greens.
1 1/2 tablespoons butter
1/4 cup fresh breadcrumbs
Coarse salt and ground pepper
1 bunch chard
In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel. Slice chard crosswise 3/4 inch thick, keeping stems separate from greens.
In pan, melt 1 tablespoon butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes. Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.
While my favorite way to enjoy a romanesca is by roasting it with olive oil, salt and pepper, I thought this sounded like a great other option.
1 head of romanesco
1 stalk of celery
1/2 large red onion, or one small red onion or 1 shallot
1/2 cup loosely packed fresh parsley leaves
1 Tbsp capers, rinsed and drained
1 teaspoon grated lemon zest
Freshly ground black pepper
1 clove garlic
1 1/2 Tbsp red wine vinegar
1/4 teaspoon salt
1/2 anchovy, minced (optional, omit if cooking vegetarian)
1/4 cup high quality olive oil
Cut the romanesco heads into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise. Place into a steamer basket in a pot with about an inch of water. Sprinkle the romanesco florets with a little salt. Bring water to a boil. Cover and steam until just tender, about 7 to 10 minutes. Remove romanesco florets from steamer, place into a bowl, and chill.
Thinly slice the celery. Thinly slice the red onion, across the grain. Place the red onion slices in a bowl and cover with water. This will take the onion-y edge off the onion, making it easier to eat raw in the salad.
Smash the whole clove of garlic (not cut, just smash with the flat side of a chef's knife) and place in the bottom of a small bowl. Add the vinegar and salt, stir to dissolve the salt. Add the minced anchovy if using. Then whisk in the olive oil.
Break up the wedges of romanesco into smaller chunks of florets. Place into a large serving bowl. Add celery, onions (drained of the water), parsley, capers, and lemon zest. Remove the garlic clove from the dressing and add dressing to the romanesco salad. Toss to coat with the dressing. Let marinate for at least 15 minutes, preferably an hour. Even better overnight.
Sprinkle with freshly ground black pepper to serve.
Potatoes with Oyster Mushrooms
This recipe was adapted from a four star recipe in the June 2006 issue of Bon Appetit. If you have shiitake mushrooms, they'll be just fine in this recipe too.
4 tablespoons extra-virgin olive oil, divided
1 pounds small potatoes, unpeeled, halved lengthwise
3 TB garlic scapes, chopped well
1/4 onion, minced
1 garlic clove, pressed
1/2 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
1 tablespoon chopped fresh Italian parsley
Position 1 rack in top third of oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon olive oil. Place potatoes on 1 prepared sheet; drizzle 2 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 3 tablespoons garlic scapes, minced onion and garlic over the potatoes.
Drizzle remaining 2 TB oil over the mushrooms, sprinkle with salt and pepper and add to potato roasting pan. Continue to roast potatoes and mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes or a bit longer as needed.
Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.
Eggs Nested in Sautéed Chard and Mushrooms Recipe
Shiitakes are highly flavorful mushrooms, and will really make this dish special if you use them, though you can use just about any mushroom.
2 Tbsp olive oil
1/2 cup chopped onion
1/2 pound of fresh chard
2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
Salt and freshly ground black pepper
1 to 2 eggs
Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.
Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture
Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.
Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.
Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.
Salad Turnips Sautéed in Butter
This is a great way to enjoy your salad turnips. This is just a base recipe so feel free to add any other veggies to bulk it up.
1 Bunch Salad Turnips
1 Clove Garlic
1 Tbsp Butter or Oil
Salt & Pepper
Slice the salad turnips into thin half-moons, and mince or crush the garlic.
Melt the butter (or heat the oil) in a medium sized frying pan.
Sauté the salad turnips & garlic until they are a light golden color (cover the pan if you like).
• Add a splash of lemon juice or balsamic vinegar
• Add the turnip greens, or some other chopped greens such as spinach or chard
• Add minced scallions, and fresh or dried herbs
What to do with all the shallots besides tossing them into a stir fry? Make these caramelized shallots! This recipe, from the Smitten Kitchen, is a great way to maximize the sweetness of the shallots.
6 tbsp unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tbs sugar
3 tbs good red wine vinegar
1/2 tsp salt
1/4 tsp pepper
2 tbs chopped fresh flat leaf parsley
Preheat the oven to 400 degrees F. Melt the butter in a 12" oven-proof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 12 minutes, stirring occasionally, until the shallots start to brown. Add the vinegar, salt and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.