Roasted Butternut Squash, Quinoa and Arugula

What You Need:


  • 2 cups ¼” cubed butternut Squash
  • 2 teaspoon olive oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 tablespoon honey
  • ¼ cup diced scallions
  • 1 cup cooked quinoa
  • ¼ cup pecan pieces
  • 2-3 cups arugula
  • ⅓ cup crumbled feta

    How to Make It:

Preheat oven to 425˚. Toss butternut squash with olive oil, black pepper, and sea salt. Spread into a single layer in a roasting pan or on a baking tray. Bake until butternut squash is tender and lightly browning, 30-35 minutes. Remove from oven and toss butternut squash with honey and scallions until butternut squash is coated. Add in quinoa and pecans and stir. In a large bowl, combine arugula with butternut squash mixture and feta. Drizzle with olive oil and toss everything together.

Recipe courtesy of: Naturally Ella

Apple-Fennel Salad

What You Need:


  • 1/4 cup chopped shallots
  • 1/4 cup unfiltered apple juice
  • 2 1/2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons roasted walnut oil or olive oil
  • 1/2 teaspoon kosher salt
  • 5 ounces baby arugula (about 6 cups)
  • 2 apples quartered, cored, and sliced thinly
  • 1 fennel bulb, halved and sliced thinly
  • 3/4 cup toasted walnut pieces

How to Make It:

Whisk together shallots, juice, vinegar, oil, honey and salt in a large bowl. Add arugula, apples, and fennel, tossing gently to coat in dressing. Transfer salad to a serving bowl and top with walnuts.

Creamed Collards (Vegetarian Style)

What You Need:


  • 8 pounds collard greens (8 bunches), tough stems and ribs removed
  • 1 stick (4 ounces) unsalted butter
  • 6 large shallots, minced
  • 4 large garlic cloves, minced
  • 1 quart heavy cream
  • Pinch of freshly grated nutmeg
  • Pinch of Cayenne pepper
  • Kosher salt and freshly ground pepper

How to Make It:

Bring a very large stockpot of water to a boil. Prepare a large bowl of ice water. Add half of the collard greens to the boiling water, a little at a time, and push them down into the water. Let the water return to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to the ice water. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred. In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened, about 6 minutes. Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes. Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg, salt and pepper, cayenne pepper and serve.

Recipe adapted from: Food and Wine and Allison and Slade Rushing

Mashed Turnips with Crispy Shallots

What You Need:

  • 1 1/2 cups light olive oil
  • 3 tablespoons unsalted butter
  • 5 to 6 shallots, peeled and sliced into thin rings
  • 2 large turnips, about 4 pounds total
  • Kosher salt
  • 1 cup whole milk
  • 5 tablespoons (3/4 stick) salted butter
  • 1/2 teaspoon freshly ground black pepper

How to Make It:

Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. Stir the shallots occasionally to make sure they brown evenly and don’t burn. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days. Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a knife, about 35 minutes. Drain.

In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer. Puree the turnips in several batches in a food processor or blend in bowl. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth. Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

Recipe Adapted from: Food Network

Mashed Sweet Potato Gratin with Smoked Gouda and Shallots

What You Need:

  • 1 pound russet potatoes, peeled and cut into 2-inch chunks
  • 1 pound sweet potatoes, peeled and cut into 2-inch chunks
  • Salt and pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon nutmeg
  • 1/2 crushed rosemary
  • 2 to 4 tablespoons chicken or vegetable stock or low-sodium broth
  • 1 tablespoon olive oil
  • 4 large shallots (6 ounces), thinly sliced (1 1/2 cups)
  • 3 ounces smoked Gouda cheese, grated (3/4 cup)

How to Make It:

In a large pot of boiling water, cook all of the potatoes with a large pinch of salt until fork tender, about 20 minutes. Drain and return the potatoes to the pot. Add the cayenne, nutmeg, rosemary and 2 tablespoons of the stock. Mash the potatoes until creamy and almost smooth, adding more broth if needed. Season with salt, then spread the mashed potatoes evenly in a medium baking dish. Meanwhile, preheat the broiler with the rack 6 inches from the heat. In a large, nonstick skillet, heat the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and light golden, 5 to 8 minutes. Scatter the shallots over the potatoes, then top with the cheese. Broil the gratin until the cheese is melted and the shallots are crisp, 2 to 3 minutes. Serve immediately or keep warm in a 300° oven.

Recipe adapted from: Food and Wine

Kimchi

What you Need :


  • 1 (2-pound) Chinese Cabbage
  • 1/2 cup kosher salt
  • About 12 cups cold water, plus more as needed
  • 8 ounces radish, peeled and cut into 2-inch matchsticks
  • 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
  • 1/3 cup Korean red pepper powder
  • 1/4 cup fish sauce
  • 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
  • 1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
  • 2 teaspoons Korean salted shrimp, minced
  • 1 1/2 teaspoons granulated sugar

How to Make It :

Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside. Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

Recipe adapted from: www.chow.com

Fried Quinoa with Crispy Eggplant and Bok Choy

What you Need :


  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 pinch of salt
  • 1 cup eggplant cubed small, from half a large eggplant
  • 2 tbsp. vegetable or sunflower oil
  • 2 garlic cloves, peeled and diced
  • 1 small onion, diced small
  • 2 tbsp. tamari, or soy sauce
  • 1 tbsp. water
  • 1 tbsp. miso paste
  • 1-inch knob fresh ginger, peeled and grated
  • 1 bunch Chinese cabbage (bok choy)
  • 2 eggs
  • 1 handful fresh cilantro
  • 2 green onions, sliced
  • 1 tbsp. roasted peanuts or sunflower seeds

How to Make It :

Place quinoa in a large bowl with enough water to cover it by an inch. Using your hand stir quinoa a couple times, then drain through a sieve. In a pot, place 1 cup of vegetable broth or water with 1 cup of quinoa and a pinch of salt. Bring water to a boil, and then reduce heat to medium high. Simmer until most of the water has been absorbed. Turn heat to low, cover and cook for another 10-15 minutes. Quinoa is cooked when translucent, a small white ring will emerge around the grain when ready. Remove from heat and set aside until ready to use. Place a skillet over high heat, add a tablespoon of oil and when it’s hot add eggplant. Cook stirring occasionally for about ten minutes. Eggplant should be soft throughout and crispy on the edges. Add another tablespoon of oil if necessary. While eggplant cooks place another large sauté pan over high heat. Add another tablespoon of oil, diced onions and garlic. Reduce heat to medium and sweat vegetables out until translucent and soft (about 5-8 minutes). In a separate cup whisk together soy sauce, miso paste, and ginger. Add soy-miso paste into the pan and stir. Reduce heat to low. Add cooked quinoa and eggplant. Stir until well incorporated. Thinly slice bok choy and add to pan, cover for a couple of minutes, until cabbage starts to wilt. Whisk two eggs together then pour over quinoa. Stirring constantly for two minutes until softly scrambled and well incorporated into the quinoa. Remove from heat. Add Chopped cilantro, green onions and peanuts over quinoa. Serve immediately with a side of soy sauce.

Recipe adapted from: Tasty Plan 

Spicy Chinese Noodles with Bok Choy and Chicken

What you Need :


  • 1 lb. fresh Chinese egg noodles
  • 1 tbs.. sesame oil
  • 2 tbs. peanut or canola oil
  • 1 garlic clove, minced
  • 1 Tbs. finely grated fresh ginger
  • 1 tsp. red pepper flakes
  • 3 cups wide strips of bok choy
  • 1 carrot, peeled and cut into thin matchsticks
  • 3 shallots, white and light green portions, cut into 1-inch slices
  • 1/2 cup chicken broth
  • 3 Tbs. oyster sauce
  • 2 cups cooked grilled chicken

How to Make It :

Bring a large pot of water to a boil over high heat. Separate the strands of noodles, drop them into the boiling water and boil for 2 minutes. Drain, rinse under cold running water and drain again. Toss the noodles with the sesame oil and set aside. In a wok or large fry pan over high heat, warm the peanut oil. Add the garlic and ginger and stir until fragrant, about 10 seconds. Stir in the red pepper flakes, bok choy, carrot and the white portion of the green onions. Stir-fry the vegetables until the bok choy wilts, about 2 minutes. In a small bowl, stir together the broth and oyster sauce and set aside. Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Stir in the light green portions of the green onions and serve immediately. Serves 4.

 

Recipe adapted from Williams-Sonoma

Fennel Apple Mint Slaw

What you Need :


  • 1 large fennel bulb or 2-3 small bulbs, sliced very thin
  • 1 small onion or 1 shallot, sliced very thin
  • 1 apple, cut into julienne strips or sliced very thin, cover in water with a squeeze of lemon juice
  • 2 tablespoons honey
  • 2 teaspoons stone-ground or Dijon mustard
  • Juice from 2 lemons
  • ¼ – ½ cup olive oil
  • 6-10 fresh mint leaves, finely chopped
  • salt and pepper to taste

How to Make It :

In a small bowl, whisk honey, mustard and lemon juice. Slowly whisk in olive oil. Stir in mint leaves and season with salt and pepper. In a large bowl, combine sliced fennel and onion. Drain apple and discard water. Add apple to fennel mixture. Pour honey mixture over fennel mixture and stir well to combine. Cover and refrigerate for 30 minutes to an hour. Taste. Adjust seasoning (mint, lemon, salt, pepper) if necessary and serve.

Recipe courtesy of Melissa Peterson