2007 - Week 12
Delicata Squash with Hot Pepper Glaze
Serves 4
1 Delicata squash
Glaze:
1/4 cup hot pepper jelly
1 tablespoon olive oil
1 tablespoon garlic (from a jar)
1 teaspoon kosher salt (or sea salt or 1/2 teaspoon table salt)
Freshly ground pepper
Preheat oven to 375F. Slice off the stem and blossom ends of the squash. Cut lengthwise down the center. Scoop out the seeds and discard. Cut into half rings.
Mix the glaze ingredients in a large bowl. Add the rings of squash and toss well until squash is coated with glaze. Transfer to a baking sheet (maybe cover it with foil for easy clean-up) and roast for 30 - 45 minutes, checking after 20 minutes or so, turning when the bottom sides have browned.
Rustic Tomato Pie with Kale Pesto
Serves 6
2 cups (packed) of fresh kale
3 cloves garlic
1/3 cup walnuts, toasted
½ cup grated Pecorino Romano cheese
¼ cup extra virgin olive oil
2/3 cup part-skim ricotta cheese
1 9-inch refrigerated pie crust (make with unhydrogenated oil)
2 cups sliced plum tomatoes (seeded, if you like)
2 oz. fresh mozzarella cheese
Preheat oven to 375 degrees. Place kale, garlic and walnuts in a food processor fitted with the metal blade and pulse several times untill kale is broken up to a manageable size. Add Pecorino cheese and puree until blended, but still chunky. Drizzle in the olive oil, while the food processor is still on, until the mixture becomes the consistency of a thick pesto sauce. Transfer to a medium bowl and mix with the ricotta cheese.
Unfold the refrigerated pie crust onto a sheet pan or cookie sheet. Spread kale pesto on the pie crust, leaving a two-inch border all the way around. Top with sliced tomatoes, then fresh mozzarella. Gently fold the sides of the pie crust in, crimping slightly, to form a rustic pie. Bake 15 to 20 minutes until cheese is melted and crust is golden brown. Allow the tomato pie to rest at least 5 minutes before serving.
heart-healthy-cooking.suite101.com
Delicata Squash & Sweet Potato Soup with Hazelnuts & Sage
1 med. Delicata squash, peeled and diced (a butternut squash will work, too)
1 med. sweet potato, peeled and diced
1 small onion, diced
3 cloves garlic
1 pear, peeled and diced
¼ cup hazelnuts, toasted and as much skin as you can get off, removed
4-5 leaves fresh sage, rubbed between your fingers a bit
1 Tbsp. brandy
2 Tbsp. & 1 Tbsp. olive oil
¼ tsp. dried thyme
1 cup vegetable broth & 2 cups water (or 2 cups chicken stock & 1 cup water)
Juice of 1 orange
Preheat oven to 400 degrees. Add 2 Tbsp. olive oil to a soup pot and the garlic (minced or mashed), the pear and the onion. Cook over medium heat until soft and a bit golden, about 10 minutes. Meanwhile, toss the squash and sweet potato pieces with the remaining olive oil and roast until they color – about 25 minutes. They don’t need to be cooked all the way through. After you remove the veggies, turn down the heat to 350 degrees and give it a few minutes to adjust. Then, toast the hazelnuts at that temperature for about 5-7 minutes. Rub in a towel to remove most of the skins and set aside.
Add the brandy to the soup pot and stir a bit. Add the broth, thyme and water. Add the roasted potato and squash chunks and simmer 15-20 minutes. Blend the soup in batches, adding the toasted hazelnuts and the sage in one of the batches. Return to the pot and squeeze the juice of one orange into the soup. Stir to combine it all. Add about a teaspoon of salt and a half teaspoon of pepper and taste. Adjust as needed.
Jemangelaville.com
Lemony Spaghetti Squash Salad
Makes 6-8 servings
1 large spaghetti squash
1 small red onion, chopped
2 Tbsp. fresh chopped parsley
2 Tbsp. fresh chopped basil
1 large carrot, grated or coarsely shredded
Juice from large lemon
Grated lemon peel from a whole lemon
¼ cup extra virgin olive oil
Salt & pepper to taste
Cook the squash by favorite method until tender. When cool enough to handle, scoop out the strands and place in a colander to drain well, about ½ hour. Place the squash in a bowl and add the herbs and onion, then the lemon juice and olive oil. Stir with fork, and add salt and pepper. Serve warm or chilled. internationalrecipes.net
Black Bean Soup with Garlic and Summer Savory
Serves 6
2 Tbsp. vegetable oil
1 cup onion, finely chopped
1 jalapeno pepper, finely chopped
3 cloves garlic, minced
½ cup summer savory leaves
6 cups cooke3d black beans
2 cups water
4 cups chicken stock (or No-Chicken Broth)
1 lime, juice of
4 Tbsp. olive oil
Salt and paprika to taste
In hot vegetable oil, sauté onions and jalapeno pepper for 3 minutes. Add garlic and half of the summer savory, and sauté for another 3 minutes. Add 2 cups black beans and 2 cups water. Saute, mixing constantly, until all water is absorbed by the beans and mixture acquires the consistency of thick puree. This will be your roux, or base, for the soup. Add the chicken stock and boil for 5 minutes. Strain creamy liquid through fine sieve, pressing all juices and puree through. Return liquid to pot and add remaining 4 cups of beans, salt and paprika. Boil for another 5 minutes. Sprinkle with mixture of olive oil, lime juice and remaining fresh summer savory leaves.
Serve with flour tortilla chips, or cut store-bought flour tortillas into wedges and deep fry for 5 minutes in very hot vegetable oil.
CDKitchen.com
Young Turnip Salad and Summer Savory Vinaigrette
For Salad:
Mesclun mix; enough to fill a large salad bowl
1 large young salad turnip, sliced
2 medium radishes, sliced
¼ medium red onion, sliced
4 hardboiled eggs, sliced
For Vinaigrette:
1 part balsamic vinegar combined with 3 parts extra virgin olive oil
1 tsp. fresh summer savory, minced
Mix first four ingredients together in a large salad bowl. Whisk the vinaigrette ingredients together and pour over the salad. Lay the eggs over the top of the mixed, dressed salad.
pdm/media.com
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