Category: Recipes

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Lightly floral, like an afternoon in spring

My little girl, Ivy, just started eating solid food. As someone whose life is so intertwined with food this is a big deal for me. Watching my baby’s face light up as she sees me approaching with a little pink spoon in hand makes me happy. Her sausage-like fingers pull the spoon in closer trying to get the sweet taste of a perfectly ripe banana in her mouth quicker. While most of the contents of the spoon end up either covering her chubby cheeks or on the bib, she joyfully gums what does manage to stay in her mouth.
As she is experiencing her first taste of solid food I can’t help but think of all the thousands of meals I will share with her, Lord willing. Will she like the sweet, earthy taste of beets as much as I do or will she think they “taste like dirt” as her dad thinks? Will Ivy meticulously pick out her onions like her big brother Baron? Will the kitchen be a place of joy and creativity for Ivy as it is for me?

I do know that my little girl is more fond of bananas and oatmeal than she is of pears. Her nose scrunches at the taste of the sweet fruit. My little princess tries feverishly to arch and bend to get as far away from the spoon as possible. I, on the other hand, recently discovered how much I love pears in sauce form. Much like applesauce, pear sauce is as comforting as a mother’s embrace. It’s sweet and slightly tart flavor fills in for dessert in a much lighter way than a chocolate cake would, yet completely satisfying. Left slightly chunky and made with little more than a sip of water, pear sauce is as complex as the pear itself—lightly floral, like an afternoon in spring.

A simple sauce of smashed pears and apples is a sweet ending of winter. It’s a goodbye for now, until we meet again in the fall. As with most good endings, it’s the start of a new beginning. As we send off apples and pears we have the soft whisper of hope that spring will soon be upon us and all the nearly forgotten tastes of that season. For now it’s an endearing goodbye said with a tangy sauce, that my daughter insists I can enjoy alone.

by Ashley Rodriquez
Chef, food blogger, and full-time mom. Read more of her writings at www.notwithoutsalt.com

Apple Pear Sauce Recipe

6 sweet tart apples, like Jonathan, or Jonah Golds, peeled, cored, and cut into chunks
5 pears, peeled, cored, and cut into chunks
1 vanilla bean, split and seeded
2 cups water
2 tablespoons butter

In a large pot, add the apples and pears. Scrape the seeds from a vanilla bean, and add both the seeds and the pod to the fruit. Pour in the water, and add the butter. Place over high heat, and bring to a boil. When brought to a boil, turn the heat down to a simmer, and continue to cook, stirring occasionally, for 25-30 minutes. After time has passed, fruit should begin to fall apart and soften. If need, with a large fork, or potato masher, break down any remaining cooked pieces of fruit. Sauce will be slightly chunky, with only a little bit of liquid remaining. If sauce has too much liquid for your tastes, turn up the heat, and cook out some of the water. Discard vanilla bean pod, and enjoy.

Image and recipe from nosheteria.com

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Fresh This Week Tips 02.16.2011

COLLARD GREENS

STORE: Collards store better than most greens. Wrap unwashed leaves in moist paper towels and place in sealed plastic bag. They will stay fresh for 4-5 days in the crisper drawer of the refrigerator. When ready to use wash thoroughly.

PREP: Wash collard greens in several changes of cool water to remove all dirt and grit. Remove the tough stems and central vein as well. Collard greens are tough and depending on the maturity of the leaves, may require 20 minutes to one hour of cooking time.

USE: Steam, add to soups or sauté these flavorful green leaves. For an easy side dish devein and saute the leaves in a splash of olive oil, crushed garlic (1 clove per bunch), salt and squeeze the juice of one lemon at the end. The leaves turn dark green during this long cooking process (20 min), and the cooking water will be greatly reduced. Unfortunately, nutrients are leached out into the cooking liquid that many people pour down the drain. This cooking liquid or “pot likker,” as it is called in Southern states, is full on valuable nutrients. Save it to add to soups or soak it up with a piece of hot cornbread.

MANGOES

.

STORE: Keep your mangoes in a plastic or paper bag in the cupboard. A ripe mango will yield to gentle pressure. Once ripe, refrigerate for up to 1 week.

PREP: Using a sharp knife, slice around the stone. Cut a checkered pattern onto the cut mango. Flip the skin inside out and slice the cubes into a bowl.

USE: They can be eaten whole or used in desserts and curries. For a delicious morning treat, enjoy a mango smoothie: a combination of diced mango, a banana, 1/2 cup yogurt, 1 cup of orange juice and ice cubes. Blend till frothy!

CAULIFLOWER

STORE: Store cauliflower for up to one week in your crisper covered by a plastic or paper bag.

PREP: Keep whole and chop off ¼ inch off the stem or cut the head into bite-sized florets.

USE: Steam, roast, bake or stir fry cauliflower. Be careful not to overcook!  For a simple cauliflower recipe please visit: http://www.101cookbooks.com/archives/simple-cauliflower-recipe.html

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Sautéed Broccolini

Sautéed Broccolini (Serves 6)

1 bunch broccolini, washed, and the ¼” of the ends trimmed

Kosher salt

2 tablespoons unsalted butter

1/2 lemon, zested

1 teaspoon minced garlic

1 tablespoon lemon juice

1/4 teaspoon freshly ground black pepper

  • Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
  • Melt the butter in a large sauté pan. Add the lemon zest and garlic and stir. Drain the Broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, ½ teaspoon salt, the pepper, and toss well before serving.

From Ina Garten (“Barefoot Contessa,” Food Network)

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Simple decisions for healthy living

The days of heavy holiday foods laden with luscious cream and butter are now a thing of the past, but their memory lives on in the form of tight fitting clothes and an extra pound (or three). We remember those days of celebrating with joy and fondness, but as the new year is upon us, most likely new lifestyle changes and goals are here as well.

Often, diets come and go. Big diet decisions are hard to follow and are quickly laid to rest and old habits become new again.

For me, the most successful lifestyle decisions are the ones that start small yet over time show big changes.

If eating healthier in the New Year is on your list of things to do, first of all, congratulate yourself. Having fresh, organic produce in your home on a regular basis is a HUGE step towards a healthy lifestyle. When sweet cravings strike you can turn to a sweet pear or a tangy satsuma. If salty is what you crave turn on the oven and make chips. Yes, I did say chips – they can be part of healthy eating. Many winter vegetables can be turned into crispy and salty morsels that satisfy the need for a crunch. My husband, who feels as if the grocery list is not complete without chips, fends off his cravings with Kale chips.

Other little daily healthful decisions I try to make include: limiting calories that come from beverages and drink more water, watch my sugar intake – which is hard for me as I love to bake, eat smaller quantities and park in the last parking spot rather than the one closest to the store – it’s amazing how a few extra steps a day adds up to miles in the course of a year.

When we make small daily decisions we may not see drastic results as you would with other ‘fad’ diets but you will see a gradually feeling of overall better health and eventually, if weight loss is your goal, you will drop the pounds. The best part is that you will be more likely to stick with this new ‘diet’ because it is quite easy and fun.

You may argue the fun part but I will argue right back at you. Scour the internet, magazines and cookbooks to find new recipes for vegetables and fruit. Old standbys will get new life as you see them used in different ways.

The best decision has already been made as you are making fresh, organic produce a part of your daily life. May 2011 fill you with joy in the kitchen, new recipes to try and a healthful renewed energy!

by Ashley Rodriquez

Chef, food blogger, and full-time mom. You can read more of her writings at www.notwithoutsalt.com

Homemade Potato Chips with Fennel Spice Rub

4 russet (baking) potatoes (about 2 pounds)
about 4 cups canola oil for deep-frying

Using a mandoline, cut potato into paper-thin slices (about 1/16 inch thick) and let potato slices stand 5 minutes in a bowl of cold water to cover.
Drain potato slices and spread without overlapping on a triple layer of paper towels. Blot slices completely dry with another triple layer of paper towels.
In a 3-quart saucepan heat oil until a deep-fat thermometer registers 360-380°F. Working in batches of 8 to 10 slices, fry potatoes, moving them around with a slotted spoon or spider, until golden, 1 1/2 to 2 minutes, making sure oil returns to 360-380°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and sprinkle with Fennel Spice Rub. Continue to pat dry, cut, dry, and fry remaining potatoes in same manner. Potato chips may be made 2 days ahead and kept in an airtight container.

http://notwithoutsalt.com/2010/08/17/homemade-potato-chips/

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Eating like it’s summer in the winter

There’s nothing like biting into a crisp, freshly picked sugar snap pea while basking in the summer sun. Or having a sweet tomato collapse and fall victim to your teeth as they sink into its tender red flesh.

Commonly in the winter we find ourselves a slave to the stove, constantly roasting, braising, steaming or sautéing. I am guilty of this, as I find an immense amount of pleasure from the sweet and caramel tastes that emerge from roasted vegetables. With those rich, roasted flavors a heavy coat of oil, butter and sometimes cream (vegetables braised in cream are out of this world) comes with it. And while that is fine and mighty delicious, night after night of those hefty side dishes will have you wearing a bulky winter coat – and I’m not talking about the kind you button up.

I became awakened to the joys of eating raw vegetables in the winter while working as a pastry chef for a catering company. The chef created a salad of finely shredded raw fennel, leeks, celeriac (celery root) and apples, simply dressed in olive oil, a splash of vinegar, and salt. I found myself nibbling at that salad when I should have been working on my desserts. I clung to the fresh flavors and simplicity as if it were a friend I hadn’t seen in months. The subtle sweetness of the vegetables and soft flavors of bitter, heat and licorice danced in my head. I was transformed in my winter eating.

While the health benefits are only an added bonus to the delicious tastes of these salads, they are still worth noting, especially since many of us have recently resolved to take better care of our bodies. “Raw vegetables are extremely rich in minerals, vitamins, trace elements, enzymes and natural sugars. All of these are things that your body needs to function properly and the raw veggies will help stabilize and normalize your natural bodily functions. They actually help pretty much ALL of your natural bodily functions operate.” (http://ezinearticles.com/?The-Many-Benefits-Of-Eating-Raw-Vegetables&id=53492)

I’ll never give up my roasted carrots that taste of candy or my cream braised brussel sprouts that leave all cruciferous detesters eating their words and their vegetables. But what I will do, is enjoy the freshness of raw vegetables all year long seeking out different tastes and new ingredients.

by Ashley Rodriquez
Chef, food blogger, and full-time mom. Read more of her writings at www.notwithoutsalt.com

Winter White Salad
Serves 4 as a side salad

Celeriac, also know as celery root, is the unsung hero of this dish. The flavor is similar to that of celery but with more spice and none of the obnoxious strings. It crunches like a carrot and yields an aromatic fragrance that will leave you wondering why you’ve never taken note of it before. You’ll have to get beyond the warty and hard to peel exterior but once you do you will be rewarded with a unique flavor and a crisp crunch that we so long for in the cold Winter months ahead.

1 apple – I used a tart Pink Lady and loved the flavor it added.
1 Fennel bulb
about 1/4 of Celeriac, peeled
1 small Leek

Using a Mandolin with the matchstick blade carefully slice the apple, fennel and Celeriac. Each item should yield about 1 1/2 – 2 cups once cut. You can play with the quantity of each depending on your flavor preference. Keep all the sliced produce in a bowl of cold water with a touch of lemon juice to keep them from browning. When ready to dress the salad make sure you completely drain the matchsticks. Thinly slice just the white part of the leek. Separate the rings. Make the dressing.

For full recipe please visit: http://notwithoutsalt.com/2009/11/05/winter-white-salad/

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The Joy of Holiday Baking

It’s the season of giving – my favorite time of year. It’s the time when my kitchen is constantly coated with a fine layer of flour, sugar and chocolate. The KitchenAid is continuously whipping up batches of cookies and candies. Perfectly sculpted bows tie up cellophane wrapped packages filled with an assortment of these homemade delicacies.

Everyone appreciates a gift from the kitchen. I love packaging these gifts almost as much as I love to bake them. I scour the shelves at thrift stores finding unique jars, cups, mugs and plates. I then fill them with spiced nuts, hot chocolate mix, homemade marshmallows, caramels or chocolates (or an assortment of all) and wrap them with a beautiful ribbon.

With a few inexpensive ingredients and packaging supplies you have wonderful hostess gifts or a delightful holiday gift for all the confectionery lovers in your life. Attach the recipe with your package so they can recreate your goodies in their own kitchen.

This year I will be passing out a variety of homemade treats, including onion jam and fennel pollen shortbread. I can’t get enough of the sweet and tangy onion jam that beautifully complements the sweet and floral flavors in the shortbread. When paired with blue cheese it makes for an amazing holiday appetizer. Both of these recipes can be made well in advance, before the harried rush of holiday shopping and parties hit.

For me, the joy in baking and cooking comes in the part of sharing. The act of creating something beautiful and incredibly delicious for someone you love is a truly special gesture. As I’m creaming the butter and sugar I pray for the recipients. While I’m stirring in the flour I give thanks for the blessing they are in my life. And as I’m tying the bow I relish in the joy of giving.

Happy Holidays to you all! Savor the season and all the delicious moments it brings.

by Ashley Rodriquez
Chef, food blogger, and full-time mom. Read more of her writings at www.notwithoutsalt.com

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Fresh This Week Tips, Week 11.28.10

Navel Oranges
STORE: Refrigerate for up to two weeks.
PREP:  Peel the orange and remove the white pith, if desired. To section the already peeled fruit, cut away the outer and inner skin to expose the pulp. Then, run a sharp knife along the sides of the dividing membranes to release the sections. Work over a bowl to catch the juices.
For juicing, halve the fruit with the skin on and use an orange juicer.
For orange zest, scrub the outside of the orange with hot water and use a hand grater or vegetable peeler to remove the zest.
USE: Eat your navels as a delicious snack served as wedges, but you can also incorporate them into beverages, vinaigrettes and salads as a sweet and colorful accent.
image from flickr.com

Zucchini
STORE: Keep unwashed zucchini in a plastic bag and place in a cool area or inside the refrigerator for up to one week.
PREP: Wash zucchini by gently rubbing them under cool water. Slice off both ends of the zucchini. Cut them into rounds, spears or half moons.
USE: Zucchini is a versatile veggie. It can be grilled, cooked with pasta, stuffed or baked into breads and muffins. Make a healthy stir fry with zucchini and other veggies from this week’s box. Add a touch of butter to a hot skillet and toss in cut zucchini and other veggies of your choice such as carrots, cabbage or even squash (cooked). Season your stir fry to taste. Remove from heat when veggies are still crisp, but tender.
image from myrecipes.com

Red Leaf Lettuce
STORE: Store red leaf lettuce in the crisper of your refrigerator inside a sealed plastic bag. Use within three to five days.
PREP:  Rinse thoroughly to remove dirt and dry the leaves with a paper towel or in a salad spinner. Chop or tear to your preference.
USE: Use chopped lettuce as a base for a salad or the crunch in a sandwich. You can also make some tasty free-range chicken or tofu lettuce wraps.
image from flickr.com

Radishes
STORE: Store radishes wrapped in plastic with the leaves and stems removed in the coldest part of your refrigerator for four to seven days. You can also store them in a tupperware container filled with cold water and they will keep for up to two weeks.
PREP: Rinse radishes under cold water and keep them whole or slice them depending on their purpose.
USE: Radishes are a great, healthy snack and can be used atop salads or sandwiches, in sautées or pickled. Radishes have a refreshing peppery flavor and unbeatable crunch!
image from fotobank.ru

Parsnips
STORE: Store unwashed parsnips in a cool dark place, just as you would carrots. Wrapped in a paper towel and placed in a plastic bag in the vegetable drawer of your refrigerator, they should last up to 2 weeks, if not longer. Cooked parsnips may be refrigerated and used within 3 days.
PREP: Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the tougher skin to preserve nutritional value.
USE: The parsnip looks like a white, overgrown carrot. It is sweet with a texture like a sweet potato and can be eaten raw or cooked. You may grate them raw in salads, but we think they are best when roasted in the oven, with carrots, or steamed and mashed like potatoes. If adding to soups, wait until the last 5-10 minutes of cooking time so the parsnips don’t become mushy from overcooking. You may also substitute parsnips in most recipes that call for carrots.
From: http://homecooking.about.com/od/howtocookvegetables/a/parsniptips.htm
image from foodnetwork.com

Kohlrabi
STORE: With the leaf stems removed, kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if placed in sealed plastic bags.
PREP: Wash and peel kohlrabi before using. The bulb can be sliced, cut into quarters, cubes or julienne strips.
USE: These interesting little vegetables can be eaten raw or cooked, and taste a lot like broccoli stems. You can roast, steam or bake them, add them to a salad or curry or even quick pickle them:http://www.restaurantwidow.com/2006/07/kohlrabi_and_wh.html.
image from theperfectbite.blogs.com

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Steamed Zucchini & Cheese

From Marty

Steamed Zucchini & Cheese

Print Recipe
Ingredients Method

Ingredients
  

  • 5 medium zucchini
  • ½ cup unsalted butter cut into small cubes
  • 1 cup freshly grated parmesan or Parmigiano cheese
  • Salt and white pepper to taste

Method
 

  1. Trim the stems and pip end of the zucchini, then slice them into 1/4-1/8 in. slices.
  2. Cook briefly in lightly salted water, removing them when they are still firm and bright green – almost no child will go for the slimy overcooked version of this dish, but when cooked until just tender, even you will be surprised at the difference!
  3. Drain them well, set aside about 30 seconds and drain again, so your zucchini is not soggy.
  4. Transfer to a serving dish and dot with the butter, follow with a good sprinkling of the grated cheese. Butter and cheese will melt into the squash creating an irresistible dish that even the kids will like.
  5. Salt and pepper to taste.
  6. image from slashfood.com

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Mashed Potatoes & Sunchokes

Mashed Potatoes & Sunchokes

Print Recipe
Ingredients Method

Ingredients
  

  • Sunchokes – 4 medium sized well washed and scrubbed
  • Potatoes – 1 lb well washed and scrubbed cut up into chunks
  • Cream cheese – 2tbsp
  • Milk – ¼ cup or as required
  • Butter – 1tsp
  • Salt & Pepper to taste

Method
 

  1. Place the potatoes & Sunchokes in a medium sized saucepan, add water about 1” above the potatoes. Bring to a boil; turn the heat to low and simmer for 15-20 minutes or until the veggies are fork tender.
  2. Drain the potatoes well and place them back in the same hot pot to evaporate any leftover water.
  3. Mash with a potato masher; add milk as you mash for easy handling. Mix in the cream cheese and butter; season with salt and pepper.

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Traditional Acorn Squash

Acorn Squash should be stored in a cool dark place. Do not refrigerate. As with all produce items, first wash and scrub outside of squash so that when cutting squash dirt does not get on the flesh. Be careful when cutting raw squash—use a large, heavy knife, work slowly, gently rocking the knife or the squash while cutting. With a spoon , scrape all seeds and strings from the center cavity.

Traditional Acorn Squash

Print Recipe
Ingredients Method

Ingredients
  

  • 1 medium acorn squash halved and seeded
  • 1 tablespoon butter
  • 2 tablespoons brown sugar

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
  3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
  4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
  5. image from farmplate.com

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Winter Pasta

Recipe and image from www.101cookbooks.com

Winter Pasta

Print Recipe
Ingredients Method

Ingredients
  

  • 4 cloves of garlic peeled
  • 4 small shallots peeled
  • 1 small bunch of kale – 1/2 lb / 8 oz stalks removed, washed well
  • 1/3 cup / 80 ml extra virgin olive oil
  • 1/3 cup / 2 oz goat cheese plus more for topping
  • 2 tablespoons + hot pasta water
  • Fine grain sea salt & freshly ground black pepper
  • Fresh lemon juice – optional
  • 12 oz / 340 g dried penne pasta
  • Fresh thyme – and thyme flowers

Method
 

  1. Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don’t overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you’re happy with it the sauce. Set aside.
  2. Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.

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Basic Upside Down Pear Cake

Adapted from http://chocolateandzucchini.com

Basic Upside Down Pear Cake

Print Recipe
Ingredients Method

Ingredients
  

  • 1 stick plus 1 Tbsp salted butter
  • 4 large pears or 6 small ones substitute apples, apricots, plums…
  • 3/4 C Sucanat organic whole cane sugar, or ½ cup honey
  • 2 eggs
  • 1/2 C all purpose flour
  • 2 Tbsp ground almonds or try using ground flax seed
  • 1 1/2 tsp baking powder1/2 teaspoon ginger optional

Method
 

  1. Preheat the oven to 350°F. Melt the butter in a small bowl and set aside to cool. Butter a non-stick 8-inch cake pan.
  2. Wash, peel and cut the pears into slices. Lay the pieces of fruit at the bottom of the pan.
  3. In a food processor or a medium mixing-bowl, blend the sugar with the eggs until the mixture whitens slightly (if using honey, results will differ, just blend it well). Add in the flour, almond powder and baking powder, and blend well. Pour in the butter, and blend again. Pour the batter evenly over the fruit, and put into the oven to bake for 40 to 50 minutes.
  4. Let the cake settle on a cooling rack for a few minutes. Invert it on a plate (the fruit side will be on top). If any bit of fruit has stuck to the bottom of the pan, simply scrape them and place them back where they belong on the cake. Use a second plate to invert the cake again (the fruit side will then be at the bottom). Let cool and serve slightly warm or at room

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Crackly Pear Cake

From the cookbook: Mary Jane’s Farm, Cookbook, Lifebook.

Crackly Pear Cake

Print Recipe
Ingredients Method

Ingredients
  

  • 2 cups plus 3T unbleached flour
  • 1 1/2 cups plus 2T sugar
  • 1/8 tsp salt
  • 3/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup milk
  • 2 large eggs
  • 1 tsp almond extract
  • zest of a large lemon
  • 1 T baking powder
  • 2 cups fresh Asian pears peeled and diced
  • 1 large egg white

Method
 

  1. Preheat oven to 375 degrees. grease and flour a 9-in. spring form pan.
  2. Using a pastry cutter or fork, blend together 2 cups flour, 1 1/2 cups sugar, salt and butter until crumbly. Press one cup of the mixture over the bottom and 1/2 inch up the sides of the pan.
  3. Whisk together the milk, eggs, almond extract, lemon zest, 3T of flour, and baking powder. Stir remaining crumb mixture into the liquids until blended but still a bit lumpy. Fold in pears. Pour into pan.
  4. Beat egg white until foamy, add 2T sugar and beat until the whites stand in small peaks. Spread over the batter.
  5. Bake for 65 minutes and let cool for 30 minutes on a wire rack. Remove sides of the pan and allow to finish cooling.

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Potato and Pumpkin Puree

Adapted by Ashley Rodriguez from Gourmet, November 2010

Potato and Pumpkin Puree

Print Recipe
Ingredients Method

Ingredients
  

  • 1 1/2 pound large boiling potatoes
  • 1/2 stick unsalted butter cut into pieces
  • 1 cup canned or fresh roasted pumpkin
  • 3/4 cup whole milk warmed
  • 1/4 pound Italian Fontina cheese diced (about 1 cup)
  • 1 1/2 teaspoon finely chopped sage
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon grated nutmeg
  • Salt and pepper to taste

Method
 

  1. Peel potatoes and cut into 1-inch pieces. In a medium saucepan add the potatoes, 2 teaspoons salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes. Drain potatoes, then return to pot. Add butter and mash with a potato masher. Stir in pumpkin, warm milk, cheese, sage, vinegar and nutmeg. Season with salt and pepper.

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How To Roast a Pumpkin

By Ashley Rodriquez

Pre-heat your oven to 350 degrees
Choose a firm, small sugar pie pumpkin, no more than 3-4 pounds. The small pumpkins tend to be sweeter and more tender. Rinse the pumpkin under warm water to remove any dirt or debris.
With a large, sharp knife cut the pumpkin in half on a cutting board. Scoop out seeds with a metal spoon.
Lay the pumpkin face side down in a large baking dish and cover with 1/4 inch water.
Bake for 45-60 minutes until tender. A fork should be able to slide right into the skin and flesh.
Remove from oven and let cool slightly. When cool enough to handle scoop out insides and discard skin.
The pumpkin puree can be stored in the refrigerator for up to 5 days in an airtight container.

image from theweeklyveggie.com

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Yam & Black Bean Burritos

Adapted from www.thekitchn.com

Yam & Black Bean Burritos

Print Recipe
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 ½ tablespoons whole cumin seeds
  • 2 or more jalapeño peppers minced
  • Salt and pepper
  • 3 medium yams scrubbed and cut into 1/2 inch cubes
  • 1 can black beans
  • 1 cup cilantro chopped
  • 1 cup sour cream
  • Wheat tortillas or wraps
  • Salsa Fresca
  • –

Method
 

  1. Toss the yam cubes with the jalapeños, some salt and pepper and a little extra vegetable oil.
  2. Heat the vegetable oil over high heat and add the cumin, shaking to keep them from burning. Cook for just a few moments or until toasted and fragrant.
  3. Turn the heat to medium and add the yam. Cook, stirring, until the edges are golden and the insides are tender – about 8-10 minutes. Turn out into a bowl and set aside.
  4. Add the beans and their juice to the skillet and heat until warmed through.
  5. Stir in the cilantro and sour cream and heat just until warm.
  6. Pile the yams, beans, and some salsa fresca together on a burrito, roll up and eat!

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Roasted Fennel

From www.simplyrecipes.com

Normally fennel tastes like a cross between celery, cabbage, and licorice. Roasting, however, brings out an entirely new flavor – as if pine nuts decided to join the party. And if you enjoy raw fennel, I recommend roasting some just for the fun of it.

Roasted Fennel

Print Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 fennel bulbs thick base of stalk, stalks cut off, bulbs sliced
  • Olive oil
  • Balsamic vinegar

Method
 

  1. Preheat oven to 400°F.
  2. Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with parchment paper or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes until the fennel is cooked through and beginning to caramelize.

Notes

Serves 4
Image from norecipes.com

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