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

Sweet and Spicy Thai Green Beans

Green Beans

What you Need :


  • 2 tablespoon soy sauce
  • 1 teaspoon chili paste
  • 1 tablespoon crunchy peanut butter
  • 2 teaspoons crushed red pepper flakes
  • 1/4 cup chopped shallots
  • 1 teaspoon ginger 
  • 1 tablespoon olive oil
  • 1 teaspoon brown sugar
  • 1 pound fresh green beans, trimmed

How to Make It :

In a small bowl, combine the soy sauce, chili paste, peanut butter, brown sugar and red pepper flakes; set aside. In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crispy and tender. Add reserved sauce; toss to coat. Sprinkle with salt and pepper 

Recipe adapted from: thetasteplace.com

Horseradish, Apple and Beet Relish

What you Need :


  • 2 cups cooked and peeled beets, julienne or diced
  • 1 tart apple, peeled and diced
  • 1/4 cup honey
  • 2 tablespoons fresh horseradish, grated
  • ½ cup rice wine  or other mild vinegar
  • ½ small onion or 1 shallot, grated
  • salt and pepper to taste

How to Make It :

In a medium saucepan, over medium-high heat, combine beets, apple, honey, horseradish, vinegar and onion. Stir to combine.  Simmer until apples are tender, about 10 minutes. Remove from heat and season with salt and pepper. Serve hot, or, chill overnight and serve cold, with beef, chicken, or fish.

 

Recipe courtesy of Melissa Peterson

Carrot Chestnut Soup

What you Need :


  • 1 pound fresh chestnuts, peeled and chopped
  • 2 – 3 tablespoons olive oil
  • 2 shallots, chopped
  • 1 pounds carrots, peeled and chopped
  • 2 teaspoons fresh ginger, peeled and grated
  • 1 quart vegetable or chicken broth
  • 1 cup heavy cream
  • salt and pepper to taste
  • fresh thyme leaves for garnish 

How to Make It :

In a large saucepan, over medium heat, add olive oil and shallots and sauté until soft. Add carrots, chestnuts and ginger. Add broth. Reduce heat to a simmer. Cover and cook until carrots and chestnuts are very soft. Puree solids in a blender in batches (being careful as mixture will be very hot) adding cooking liquid as necessary to make mixture smooth. Reserve remaining cooking liquid. Return carrot mixture to saucepan. Add cream and season with salt and pepper. Add additional cooking liquid until desired consistency is achieved. Stir in thyme leaves. Serve hot. Serves 4 – 6.

Recipe courtesy of Melissa Peterson

Asparagus Bread Pudding

What you Need :


  • 1 lb of bread (French baguettes, ciabatta or other chewy bread), cut into 1” cubes
  • 1 lb asparagus, trimmed and cut into 1” lengths
  • 1 small onion or 2 shallots, chopped
  • 1 tablespoon olive oil or butter, plus extra to grease dish
  • 6 large eggs
  • 2 cups milk
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2-3 cups grated or crumbled cheese (such as Swiss, Gruyere, fresh goat)
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh thyme 

How to Make It :

In a large skillet, over medium heat, add oil (or butter). Sauté onion and asparagus until the onion is soft and the asparagus is bright green. Remove from heat and set aside. In a large bowl, whisk eggs, milk, salt and pepper. Add cheese and herbs. Stir in bread cubes and asparagus mixture. Lightly oil or butter a 9” x 13” baking dish. Pour bread mixture into dish, pressing to make it fit if you need to, and let stand for 10 minutes. Bake at 350° until pudding puffs up, egg is set and top is golden brown. 45 minutes to 1 hour. Cool about 15 minutes before serving.

Recipe courtesy of Melissa Peterson

Lemon Dill Potato Salad

Dill

What you Need :


  • 1 lb small red potatoes (quartered) or fingerlings (halved lengthwise)
  • 1/2 lb green beans, trimmed
  • ¼ cup olive oil
  • Juice from 1 lemon
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2-3 tablespoons sour cream
  • Salt and pepper to taste
  • ½ red onion, thinly sliced
  • ¼ cup fresh dill, chopped

How to Make It :

  1.  Place potatoes in a saucepan and cover with cold water. Bring to a boil and reduce to a simmer. Cook until potatoes are tender when pierced with a fork. Drain and chill.
  2. In a small saucepan, bring 4 cups of water to a boil. Add green beans and blanch until bright green and just tender. Drain and place green beans in ice water. Drain. Cut beans into 1-inch pieces. Chill.
  3. In a small bowl, whisk olive oil, lemon juice, garlic and shallots. Stir in sour cream. Season with salt and pepper.
  4. In a large bowl combine chilled potatoes, green beans, red onion, and dill. Drizzle with lemon dressing and toss to coat, adding more dressing as needed. Chill, covered to let flavors combine, 15 minutes to overnight.
  5. Serve chilled or at room temperature.

Recipe adapted from Melissa Peterson

Peach Salsa

What you Need :


  • 2 teaspoons olive oil
  • 1 shallot (minced)
  • 2 ears corn (kernels cut from cob)
  • 1 pinch ancho chile powder
  • 2 teaspoons mezcal or tequila
  • 2 medium peaches
  • 2 teaspoons cane sugar
  • juice from one lime
  • 1 tomato (diced)
  • 1 avocado (diced)
  • 1/4 cup queso fresco (diced)
  • fresh cilantro (chopped; optional

How to Make It :

  1.  In a medium skillet over medium heat add the olive oil and shallot and cook until almost translucent. Add corn and stir; cook for 5 more minutes and stir occasionally. Add ancho chile powder, salt, and pepper to taste, and deglaze the pan with mezcal or tequila.
  2. Set aside. Combine peaches, sugar, and lime juice. Set aside.
  3. Add diced tomatoes, avocado, and queso fresco to a bowl along with fresh cilantro, if using. Combine it with peach mixture and corn mixture. Salt and pepper to taste and serve with chips.

Recipe reprinted with permission from The Chubby Vegetarian: http://chubbyvegetarian.blogspot.com/2013/07/peach-salsa.html