Delicata "Doughnuts" With Cider Icing

Recipe & Pic from Bittersweet

Rounds of sweet and fudgy delicata squash are battered and fried in this recipe that gives traditional doughnuts a run for their money!

1 Medium (A Little Over 1 Pound) Delicata Squash
3/4 Cup All-Purpose Flour
2 Tablespoons Tapioca Starch
2 Tablespoons Chickpea Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
3/4 Cup Water

Neutral Oil for Frying, such as Rice Bran or Canola

Cinnamon Sugar:

1/2 Cup Granulated Sugar
1 Tablespoon Ground Cinnamon

Cider Icing:

2 Cups Unfiltered Apple Cider
1/2 Teaspoon Vanilla Extract
2 Cups Confectioner’s Sugar

To begin, fill a large saucepan about 1/3 full with your neutral oil of choice and heat to 350 degrees.

Meanwhile, thoroughly wash and dry your delicate before slicing it into 1/2-inch thick rings. Clean out the inner guts and seeds by either scraping it with a spoon, or using small round cookie cutters to punch out the stringy innards.

Prepare the batter by simply whisking together all of the dry ingredients before slowly adding in the water. Whisk just until the mixture is smooth. Separately, stir together the cinnamon and sugar topping in a medium bowl, and set aside.

For the glaze, place the apple cider in a small sauce pan and simmer until it has reduce to a mere 1/4 cup. Add in the vanilla and confectioner’s sugar, stirring until perfectly smooth and lump-free. Set aside.

When the oil has come up to the right temperature, dip the delicata rings into batter one at a time, letting the excess drip off. Carefully lower them into the hot oil, cooking no more than two or three at a time, depending on the size of your pot. Let them cook undisturbed for about a minute before turning, flipping them frequently from that point onward to monitor browning. When the rings are evenly golden brown all over, use a spider or slotted spoon to transfer them to a wire rack. While still warm, toss them individually in the cinnamon sugar, if using. If using the cider icing, let the donuts cool just until you can comfortably handle them, and gently dip the tops into the prepared glaze.

Best eaten as soon as possible!

Pasta With Olives, Parsley, & Lemon

Recipe & Pic from The Kitchn

This simple but flavorful pasta dish is a great way to showcase your parsley this week. Try throwing in some shredded roast chicken for extra protein!

1 pound pasta, any shape

Kosher salt and black pepper

1/4 cup olive oil

2 yellow onions, halved and thinly sliced

8 garlic cloves, smashed and sliced

1/2 cup pitted and chopped castelvetrano olives

1/2 cup chopped parsley

Grated Parmesan, for serving

Juice from 1/2 lemon

Cook pasta in a large pot of boiling salted water according to package directions for al dente.

Meanwhile, heat olive oil in a large skillet over high. Add onions and garlic and cook, tossing occasionally until beginning to brown and blister, 3 to 4 minutes. Season with 1 teaspoon salt and several grinds pepper and continue to cook, tossing, until mostly dark brown all over, 6 to 8 minutes more. Reduce the heat as low as it will go while the pasta finishes cooking.

Using tongs, transfer pasta directly to the skillet along with 1 cup pasta water. Increase heat to high and cook, tossing, until liquid thickens and coats the pasta, about 3 minutes. Remove from heat, add olives, herbs and lemon juice and toss to combine. Taste and season with more salt and pepper if you like. Serve topped with Parmesan.

Roasted Beet & Fennel Salad With Citrus Dressing

Recipe & Pic from It’s A Veg World After All

Salads aren't just for Summer- a luscious pile of warm caramelized root veggies is the perfect side for a cold and rainy fall day! Try tossing some of your carrots onto the roasting pan along with the fennel and garnish with chopped parsley and fennel fronds.

5 small beets - or 3 large

2 teaspoons extra virgin olive oil - divided

1 bulb fennel - stalks and fronds removed

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

¼ cup shelled pistachios - dry roasted and salted

For the dressing

3 tablespoons extra virgin olive oil

2 tablespoons orange juice - preferably freshly squeezed

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon maple syrup

Salt - to taste

Black pepper - to taste

Preheat the oven to 400 degrees F. Trim and scrub the beets. Rub each one with a tiny bit of olive oil all over the skin, then wrap each one in aluminum foil. Place the foil packets on the center rack of the oven. Roast for 45 to 60 minutes until tender. Small beets take less time than large beets to roast. When the beets are finished roasting, remove them from the foil packet and rub your hands over each one to remove the skin (it should glide off without too much effort). If they are too hot to touch, run them under cold water while you take off the skin.

Prepare the fennel for roasting. Cut the bulb into lengthwise quarters and then slices. Transfer to a baking sheet lined with parchment paper or a silicone mat. Drizzle with olive oil and toss until coated. Bake for about 15 to 20 minutes (at the same temperature as the beets) until tender and slightly charred.

Slice the roasted beets into thin discs or another shape of your choice. Combine the beet slices and roasted fennel slices in a mixing bowl. Add the chopped herbs and pistachios.

In a separate bowl, whisk together the olive oil, orange and lemon juices, Dijon mustard, maple syrup, salt, and pepper.

Pour the dressing over the salad ingredients and mix well. If you have some fennel fronds from the bulb you used, add them as garnish.

Fried Green Tomato Burritos

Recipe & Pic from Hola Jalapeno

Here's a fun and tangy twist on the classic fried green tomatoes dish! Try adding in some of your sweet Italian peppers and maybe a fried egg or two.

2 green tomatoes

1 tsp dried thyme

½ tsp chipotle chili powder

2 large eggs

1 cup panko breadcrumbs

½ cup vegetable oil

6 large burrito-size flour tortillas

1 cup cooked rice, kept warm

1 can black beans

Your favorite salsa for serving

Prep tomatoes. Core the tomatoes and cut into 1/2-inch-thick slices, then cut into 1-inch-thick strips making finger-shaped matchsticks. Season with salt and pepper.

Season flour. Combine flour, thyme, and chipotle powder in a shallow dish and season with salt and pepper.

Beat eggs. Crack eggs into a separate shallow dish. Add 2 tablespoons water and season with salt and pepper. Beat until smooth.

Season bread crumbs. Place panko in a third shallow dish and season with salt and pepper.

Prep baking sheet. Line a baking sheet with several layers of paper towel and set aside.

Bread tomatoes. Heat oil in a large frying pan over medium heat. While oil is heating place a few tomato strips in the flour mixture, tossing to coat on all sides. Knock off any excess flour and place in the egg, turning to coat on all sides. Finally transfer the strips to the panko and press to coat the tomato on all sides.

Fry tomatoes. The oil is hot enough if a cube of bread browns in 30 seconds. When the oil is ready, place a few tomato strips in the oil (don't crowd the pan). Brown on one side (about 2-3 minutes) then flip and brown on the other side. Keep turning the strips until they are brown all over.

Drain tomatoes. Remove tomato with tongs or a spatula, letting any excess oil drip back into the pan. Place on the prepared baking sheet and sprinkle with salt. Repeat with the remaining strips. If the tomato pieces start browning too quickly, lower the heat.

Assemble burritos. To make the burritos, warm the tortillas over medium heat in a dry cast iron skillet or comal until they are lightly toasted on both sides. Place 1/4 cup of rice and 1/4 cup of beans in the lower third of the tortilla. Top with a few tomato strips and any or all of the optional add-ins you'd like. Fold the sides over, fold the bottom up over the sides then roll the tortilla away from you to close.

Toast burrito. Toast the burrito seam-side-down, in the dry skillet to crisp the bottom, then flip and crisp the top, about a minute more. Serve immediately with salsa.

Parsnip Cupcakes With Honey Cream Cheese Frosting

Recipe & Pic from Dishing Up The Dirt

I felt the need to end with a sweet treat so here is an absolutely scrumptious way to use your parsnips this week!

~Rae

1 cup all purpose flour (I used Bob's Red Mill)

1 1/2 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

3/4 cup packed light brown sugar

2/3 cup walnut oil (or another neutral tasting oil)

2 large eggs (lightly beaten)

1 teaspoon vanilla extract

2 cups grated parsnips (from about 1 large parsnip)

1 (8 ounce) package cream cheese (room temperature)

1/4 cup honey

Preheat the oven to 350F. Grease a standard 12 cup muffin tin.

In a medium sized bowl whisk together the flour, baking powder, spices and salt. In a large bowl whisk together the sugar, oil, eggs, vanilla and parsnips. Slowly, add the flour mixture to the wet ingredients and mix well.

Divide the batter between the prepared muffin tins and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Prepare the frosting by beating the cream cheese together with a mixer until light and fluffy. Stir in the honey and continue to beat until smooth and well incorporated. Taste test and adjust as needed.

Let the cupcakes cool completely before frosting.

Coconut Braised Collards

Recipe & Pic from NYT Cooking

Cooking hearty greens in coconut milk makes them tender and rich! Pair with some cheesy grits for a complete vegetarian meal!

1 large bunch Collard greens

1 tbs unsalted butter

1 tbs coconut oil

1 bunch scallions, pale green and white portions only, thinly sliced

1 ½ cups unsweetened coconut milk

1 tbs soy sauce

salt and black pepper to taste

Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.

In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.

Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.

Season to taste with salt and pepper and serve immediately.

Eggplant Tacos With Roasted Poblanos & Caramelized Onions

Recipe & Pic from Cowgirl Chef

Who says summer is over?? We can keep pretending a little bit longer with this recipe that makes the most of the wee bit of hot-season crops in your box this week! Try adding in some cumin-spiced roasted potatoes and/or some lightly scrambled eggs for a more filling result.

2 large onions, cut into half-moons

6 tablespoons olive oil, divided, plus a bit more for spinach

salt and pepper to taste

1 eggplant, chopped into 1-inch cubes

1 poblano pepper

Salsa Verde, for serving

lime wedges, for serving

cilantro, for serving

6 to 8 corn tortillas

Preheat the oven to 450°F. Toss the eggplant cubes on a large baking sheet with 2 tablespoons of the olive oil. Salt and pepper the eggplant. Bake until browned, for about 40 minutes, turning over once.

While the eggplant’s cooking, caramelize your onions. Put the onions along with 2 tablespoons (you’ll add 2 more as these cook down) of olive oil in a large skillet over medium-low to low heat. Cook slowly, for about 45 minutes, allowing the onions to gradually brown. Add oil and salt and pepper as you go. (Save time: Make this in advance and refrigerate until you’re ready to make tacos.)

Roast the poblano pepper. If you have a gas stovetop, simply put the poblano on the grill, and let the flame burn the skin, turning with tongs so you roast all sides. If you don’t have a gas stovetop, this will also work under the broiler. After all sides are equally charred, put the pepper in a bowl and cover with plastic wrap to cool. Then, simply scrape off the charred bits, slice the pepper open, and remove the seeds. Once cool, slice into thin strips.

Toast as many tortillas as you need over the open flame and serve. Layer: eggplant, a few strips of poblano, and some caramelized onions . Top with Salsa Verde and cilantro. Serve with lime wedges on the side.

Pasta With Radicchio Pesto

Recipe & Pic from Kathy Bachtel

his pesto is creamy, pungent and a great fall-season answer to the ubiquitous basil pesto of summer! Sauteeing the Radicchio before making the pesto softens its bitterness a great deal, so this recipe is a great way to introduce picky family members!

~Rae

1 lb of your favorite pasta cooked per package instructions

A few tablespoons extra virgin olive oil

1 head radicchio, chiffonade

½ onion, minced

1 clove garlic, minced

Handful toasted walnuts

A few tablespoons heavy cream

½ to ⅔ cup grated cheese

Kosher salt and freshly ground pepper

Place the cut radicchio in a small bowl of cold water and allow to sit for 30 minutes. This will remove some of the bitterness. Drain and squeeze out as much water as possible.

Place 1 tablespoon olive oil into a sauté pan, and heat over medium heat. Add the radicchio and onion, and sauté until soft and dry and beginning to brown, about 10 minutes. Add the garlic, sauté until aromatic, about 30 seconds. Transfer into blender.

Add the toasted nuts and pulse to chop. Add enough olive oil and heavy cream to reach the consistency you desire. Transfer to a small bowl, and combine with grated cheese.

Season to taste and toss with cooked pasta.

Grilled Cheese With Mushrooms & Roasted Spicy Peppers

Recipe & Pic from Midget Mama

This simple sandwich packs a lot of flavor with the addition of spicy roasted peppers! Try serving with the Kohlrabi soup recipe above or enjoy on its own with some tomato sauce for dipping.

2 tablespoons butter

8 ounces sliced mushrooms

1 cup roasted peppers- Jarred or Homemade

16 slices Provolone cheese

8 slices sliced sourdough bread

1/4 cup mayonnaise

salt to taste

pepper to taste

Set the oven temp to 400 degrees F.

Place whole peppers on a lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting.

(optional) Add the charred chili pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin. When the skins are loosened and the chilies are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin.

Melt butter in a pan and add roasted peppers and mushrooms. Sprinkle lightly with salt and pepper and saute on medium heat until mushrooms are soft and cooked all the way through, then set aside.

Spread may lightly one side of each slice of bread.

place bread may side down in the pan. Add 1 slice of cheese, ¼ of the mushroom-pepper mixture, then another slice of cheese, and then the second slice of bread- mayo side up.

Cook for 5 minutes, or until golden brown, then flip and cook 2nd side until golden brown.

Spiced Chickpeas With Roasted Carrots & Wilted Kale

Recipe & Pic from Food 52

This salad would be great for a hearty family-style vegetarian meal, but it could also be paired with a roast chicken as a filling side dish!

1 pound carrots (I use rainbow carrots when available, they add nice color)
olive oil
salt
Freshly ground black pepper
3 shallots, peeled and cut into thin half moons
1 bunch cilantro
1 teaspoon sumac
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon aleppo chile (substitute 1/4 teaspoon red chili flakes if you must)
2 15 ounce cans chickpeas, drained and rinsed
1 bunch red kale, washed, leaves torn into bite size pieces, stems discarded (substitute any hearty greens)
Juice of 1 lime
3 tablespoons creme fraiche

Preheat the oven to 450 degrees. Using a chef knife, remove and discard the top of each carrot. Wash the carrots in cold water, but do not peel them (they look beautiful when roasted with the skin on). Cut the carrots into bite size pieces. Line a rimmed baking sheet with parchment paper. Place the carrots on the rimmed baking sheet in a single even layer. Toss the carrots with olive oil to coat, and season them with salt and freshly ground black pepper. Cook for 10-12 minutes, until the edges begin to caramelize. When the carrots are just cooked through and beginning to brown, remove them from the oven and set them aside to cool.

While the carrots are cooking, set a large skillet over medium heat, and add enough olive oil to barely cover the bottom of the skillet. Add the shallots, and season lightly with salt. Cook the shallots until they become soft and start to turn translucent, stirring occasionally.

While the shallots are cooking, separate the cilantro leaves from the stems. Save the leaves in the refrigerator for later. Organize the stems into a single even pile (like a bunch of chives) and slice the cilantro stems into very thin slivers. By the time you finish dicing the cilantro stems, the shallots should be soft and translucent. Add the diced stems to the skillet, along with the sumac, coriander, cumin, ginger, and aleppo chile. Stir, cooking for 1-2 minutes, until the oil smells fragrant.

Add the chickpeas, and stir to coat them in the flavorful oil. Cook for 2 minutes, to allow the chickpeas to take on some of the flavor of the skillet. Add the kale, and stir to help the kale begin to wilt. Season lightly with salt. When the kale has begun to wilt, remove the skillet from the heat. You do not want to overcook the kale (it will shrink too much). The moment when the kale leaves are no longer raw is the time to remove the skillet from the heat (the kale leaves will soften and darken slightly in color).

Add the lime juice and stir. Add the creme fraiche and stir. The residual heat from the skillet should melt the creme fraiche and create a delicate sauce. Taste a few chickpeas and a small piece of kale. Adjust with more salt and/or lime juice as necessary. Add the roasted carrots, and gently stir to incorporate. Serve immediately, or serve at room temperature. Garnish with a handful of chopped cilantro leaves. Enjoy.

Caramelized Kohlrabi Soup

Recipe & Pic from NYT Cooking

This recipe is a great way to use up a lot of cool season roots, so feel free to sub in any taters or turnips that you may have still hanging around your pantry! Broccoli is also a good substitute for some of the kohlrabi!

Pair with a sandwich or toasted bread, or pop a poached egg on top to make this a full meal.

3lbs Kohlrabi, turnips, or a combination, peeled and cut into 1in cubes

¼ cup olive oil

1 ¾ tsp salt

½ tsp black pepper

1 large onion, peeled and diced

3 garlic cloves, minced

2 cups vegetable or chicken stock

1 bay leaf

1 small lemon

grated parmesan and smoky chili powder as needed for garnish

Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, ¾ teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)

Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.

Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.

Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.

Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.

Radicchio & Roasted Delicata Squash Salad

Recipe & Pic from Brooklyn Supper

In this autumnal salad the bitterness of the Radicchio is well balanced by acid from the dressing as well as the caramelized sweetness of the Delicata- it's the perfect gateway recipe if you are just starting to explore bitter greens!

~Rae

2 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices

1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)

sea salt

Salad and Dressing

1 small head radicchio , cored with leaves torn into bite-sized pieces

zest of 2 lemons and 2 tablespoons juice , divided

sea salt

2 shallots , divided

1 tablespoon maple syrup

3 tablespoons extra virgin olive oil

Toppings

1/4 cup raw, hulled pepitas

heat tolerant neutral cooking oil (such as grapeseed)

10 sage leaves , rinsed and patted completely dry

1/4 cup shaved Parmesan cheese

fresh ground pepper

Preheat oven to 425 degrees F. Move oven rack to the top third of the oven. Set out 2 rimmed baking sheets. (If both trays fit on a single rack in the oven, all the better. If not, move second oven rack to top third of oven and roast with pans on 2 oven racks, rotating shelves halfway through.)

Toss sliced delicata with oil and arrange on baking sheets, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.

While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.

Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.

To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.

In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Add 2 tablespoon oil to the same pan and when hot, add sage. Fry just until crisp, about 1 minute. Set sage on a paper towel and sprinkle with sea salt.

As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet.

Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas and crumble sage on top. Finish with a drizzle of dressing and a few twists pepper.

Classic Potstickers

Recipe & Pic from Two Red Bowls

The little Napa Cabbage heads in your box this week are the perfect size for these delicious dumplings. Make a big batch and freeze, and you'll have a tasty, quick to prepare meal on hand for any occasion!

1/2 lb (8 oz) ground pork (ground chicken or turkey would also work well here)
1 1/2 cup shredded napa cabbage
1/2 tsp salt
1/2 Tbsp sugar (optional)
1 to 1 1/2 Tbsp soy sauce
1/2 Tbsp sesame oil
1/2 Tbsp Shaoxing rice wine
1/2 Tbsp grated ginger
1 stalk green onion, minced
1-2 garlic cloves, minced
1 Tbsp cornstarch

1 package gyoza rounds/wrappers

Sprinkle salt over the rinsed cabbage and let it sit for 10 to 15 minutes, or until the cabbage wilts and releases water. (Otherwise, the water is released while cooking and can result in soggy dumplings.) Squeeze and drain the cabbage well, then mix all the ingredients together in a large bowl.

Lay out the rounds and the filling. Place about a tablespoon of filling into a round, then gently fold in half. Pleat one side of the fold if desired, or simply seal however you like. Place the finished dumpling on a tray and cover with a towel while you fold the rest.

When you’re ready to cook, heat oil in a large wok or saucepan over medium heat until a drop of water sizzles when it hits the pan. Place the dumplings in a single layer in the wok, leaving a little space between each. (If they touch, they’ll stick together.) Let sizzle, taking care not to burn, until the bottoms are golden brown and crisp, about 2 to 5 minutes. I like to leave the heat a little lower and let the dumplings cook more slowly, since it doesn’t matter if they take a bit longer to brown up, but it’s disappointing if they burn!

Once browned to your liking, pour 2 to 3 tablespoons of water into the pan and quickly cover, turning the heat to low. Let steam for 5-10 minutes or until dumplings are cooked through and water has evaporated. Feel free to remove one, leaving the rest covered, and test for doneness.

Serve with your favorite dumpling dipping sauce. I usually use a base of 2-3 Tbsp black (Chinese) vinegar and 2 Tbsp chili-garlic paste, often with a touch of sugar, soy sauce, and sesame oil.

Blistered Beans & Tomatoes

Recipe & Pic from Dishing Up The Dirt

This simple but flavorful recipe is a great side dish but you could also toss the beans and tomatoes with pasta, a bit of pesto, and a dollop of ricotta cheese for a rich and filling entrée!

1/4 cup butter or cooking fat of choice

1 lb green beans, trimmed

fat pinch of salt

1 1/2 cups cherry tomatoes (or chopped slicers)

4 large cloves of garlic, finely chopped

1 jalapeño pepper, finely chopped (optional)

2 Tablespoons low sodium soy sauce

1/4 cup chopped parsley

Heat 2 Tablespoons of the butter in a large cast iron pan over medium-high until melted. Add the green beans (you may need to do this in batches) and cook, covering the pan as needed if the butter is spattering until browned underneath. About 3 minutes. Using tongs flip the beans and brown on the other side for a few more minutes. Continue to cook and turn beans until they are lightly blistered on all sides. Remove the beans to a plate and set aside.

Add the remaining butter to the pan and toss in the tomatoes. Cook, undisturbed for about 2 minutes or until they blister up a bit on the bottom. Toss the tomatoes and cook for one more minute. Add the garlic and jalapeño and continue to cook, tossing every so often until the garlic is browned, the pepper is softened and the tomatoes are blistered.

Add the green beans back to the pan and drizzle in the soy sauce. Toss everything together and throw in the parsley. Taste for seasonings and adjust if needed.

Soy Marinated Shishito Peppers With Orange Gremolata

Recipe & Pic from Betty Liu

What an interesting combination of flavors! Please let us know if any of you give this recipe a try!

~Rae

Shishito Pepper + Soy Marinade
1 lb shishito peppers with stem on
3 tbsp extra virgin olive oil (CA Olive Ranch preferred, or at least other high quality evoo)
flaky Maldon sea salt
3t tbsp soy sauce
1 tbsp rice vinegar
2 tbsp water
1 tsp sugar

Heat olive oil in a heavy pan until hot but not smoking.

Add peppers, with room to spare (separate into batches if necessary) and cook over medium-low heat. Do not stir. Let peppers breathe and char for 1 minute, and once they start to sizzle, turn them and char the other side. Cook another minute. Stir and let cook. Peppers may “burst” and let out air/steam, but that’s OK. Peppers should be on the point of collapse, soft and folding on itself.

Drain on paper towel briefly, then place in soy marinade.

Orange-Sage Gremolata
zest of 1 orange
3 tbsp freshly chopped sage
3 garlic cloves, minced

1/2 cup polenta, cooked to your desired consistency.

Mix ingredients together. Use immediately.

Spoon polenta into bowls. Sprinkle with gremolata, then top with marinated shishito peppers. Enjoy warm!

Escarole With White Beans & Sausage

Recipe & Pic from Italian Food Forever

Italian Wedding Soup might be the first dish that comes to mind when you think of Escarole but this delicious recipes makes for a far heartier meal for a chilly Autumn evening!

3 Tablespoons Olive Oil

1 Pound Italian Sausage Meat Removed From Casings

1 Cup Chopped Onion

4 Garlic Cloves, Minced

1 Large Head Escarole, Chopped (About 10 Cups)

3/4 Cup Dry White Wine

4 (15-ounce) Cans Cannellini Beans, Rinsed (Or 6 Cups Cooked Beans)

1 Cup Chicken or Vegetable Stock

Salt & Pepper To Taste

Freshly grated parmesan cheese and chopped parsley for serving

Heat oil in heavy large pot over medium-high heat in a large skillet.

Working in batches, sauté sausage meat until cooked through, breaking up with two forks.

Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.

Reduce heat to medium; then add onion to pot and sauté until translucent, about 5 minutes.

Add garlic and escarole and sauté until wilted, about 4 minutes.

Add wine and cook 4 minutes until slightly reduced.

Add beans, stock, chili paste, and sausage and simmer 10 minutes to blend flavors.

Season to taste with salt and pepper then transfer to large bowl.

Top with grated Parmesan, if desired.

Creamy Polenta With Melted Peppers & Mushrooms

Recipe & Pic from The First Mess

This dish is incredibly flexible- using the basic polenta recipe as your foundation, you can layer on whatever veggies are in season!

2 cups almond milk or whole milk

1 teaspoon kosher salt

1 cup stoneground polenta (not instant)

1/4 cup Mascarpone cheese plus more for garnish (optional)

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 pound cremini mushrooms quartered

1 medium yellow onion quartered and thinly sliced

2 medium yellow, red, or orange bell peppers cored and thinly sliced

Baby spinach optional

Fresh chives for garnish

Parmigiano Reggiano cheese for garnish

To Make The Polenta: Combine milk, 3 cups of water, and salt in a medium saucepan over medium-high heat and bring to a simmer. When it simmers, slowly pour in the polenta and whisk to combine. Partially cover with a lid, reduce heat to low, and cook, whisking vigorously (get all the corners of the pan!) every 5 minutes, until polenta is no longer gritty and looks like creamy oatmeal or loose applesauce, about 30 minutes totalTurn off the heat and let the polenta sit off to the side, covered, for anywhere from 10 to 15 minutes. Meanwhile, make the peppers and mushrooms.

To Make The Sautéed Peppers And Mushrooms: Meanwhile, heat 1 tablespoon of the olive oil in a large nonstick frying pan over medium-high heat. When the oil shimmers, add the mushrooms and a pinch of salt, some freshly ground black pepper, and stir to coat in the oil. Cook, stirring occasionally, until golden brown and all the liquid is cooked off, about 8 minutes. Remove to a bowl and return the pan to the stove.

Add remaining oil and the onions and stir to coat in the oil. Cook until translucent and soft, about 3 minutes. Stir in the bell peppers, add a big pinch of salt, some freshly ground black pepper, and cook, stirring occasionally, until soft, about 15 minutes. Add 1/3 cup of water, reduce the heat to low, cover and cook until very soft, about 5 minutes more. Add the mushrooms back to the pepper mixture, stir to coat, cover, turn off heat, and set aside until ready to use.

Make The Egg: If you’re craving an egg, now would be the time to prepare it. (I prefer mine poached or fried for polenta but do what you please.) Just before serving, whisk the cheese into the warm polenta.

To Serve The Polenta: After the polenta has rested, whisk it to loosen it up. Stir in the mascarpone and cover until ready to use. Taste the polenta and check out the consistency. If you like it looser (as I do), whisk in another 1/4 cup of water as needed to loosen the polenta to the consistency of oatmeal.Divide polenta evenly among four bowls. If using the greens, stir them into the mushrooms mixture until just wilted then spoon over the polenta. Top each bowl with a fried egg, a sprinkling of some chives, and, if desired, a sprinkle of Parmigiano-Reggiano and a dollop of mascarpone.

Charred Green Beans With Cilantro Vinaigrette

Recipe & Pic from A Beautiful Plate

The smoky flavor of these beans combined with the zesty herbal dressing will make you feel like summer is here to stay! This dish would be great as a side at a BBQ or the beans could be tossed over your favorite cooked grain to make a full meal.

Cilantro Lime Vinaigrette:

2 tablespoons (30 mL) extra virgin olive oil

2 tablespoons (30 mL) fresh lime juice

¼ cup packed cilantro leaves plus more for garnishing

1 small garlic clove finely grated with a microplane

¼ teaspoon Diamond Crystal kosher salt

freshly ground black pepper

Charred Green Beans:

1 lb (16 oz) fresh green beans trimmed

extra virgin olive oil

flaky salt such as Maldon, for finishing

Prepare Vinaigrette: Combine the extra olive oil, lime juice, cilantro, grated garlic, salt and pepper in small capacity food processor bowl. Puree or pulse the ingredients together until well emulsified and the cilantro is finely chopped throughout. Scrape down the sides of the bowl once or twice as needed. Set aside while you prepare the green beans. Stir just before using.

Prepare the Green Beans: In a mixing bowl, toss the trimmed green beans lightly with olive oil, roughly 1 tablespoon or so, and season with salt. Preheat an outdoor grill to high heat. Important Note: If your grates are spaced apart by more than ½-inch, I recommend setting a metal rack – without a non-stick coating – over the grates to ensure the beans do not fall through during cooking. Alternatively, you can char the green beans in batches on a piping hot grill pan inside on your stovetop stovetop. If grilling inside, be sure to turn on your kitchen exhaust fan as it will get smoky.

Distribute the green beans over the hot grill, perpendicular to the grates or on top of the metal rack. Depending on the size of your grill, you may need to cook the beans in batches to avoid over-crowding. Cook the beans for roughly 3 to 4 minutes, tossing with tongs every few minutes, until evenly charred and beginning to soften. Transfer to a large platter.

Spoon the cilantro lime vinaigrette over the charred green beans, tossing lightly if desired. Before serving, sprinkle with flaky salt. Serve hot, at room temperature, or cold from the fridge.

Classic Lyonaisse Salad

Recipe & Pic from The Kitchn

I'm not usually a fan of wilted greens but frisee can really stand up to the heat and this salad i scrumptious! If you've never gotten the hang of poaching eggs (ahem that's me) a fried egg is a fine substitute. You might also try mounding the dressed greens onto a bun before topping with an egg for a decadent sandwich!

~Rae

4 cups frisée lettuce (about 4 ounces), torn into large bite-size pieces

2 ounces thick bacon (about 1 piece) sliced against the grain into 1/4" pieces, OR 2 pieces regular sliced bacon, sliced similarly

1 tablespoon white vinegar

2 large eggs, as fresh as possible

1 medium shallot, finely minced

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

Salt and pepper, to taste

Place the frisée into a large mixing bowl.

Place a small skillet over medium heat and cook the bacon pieces, stirring occasionally, until golden brown. Carefully remove from the pan from the heat and use a slotted spoon to transfer the bacon pieces to a paper towel to drain and cool. Keep the pan and its rendered fat.

To poach the eggs, fill a saucepan with 4 inches of water and add the white vinegar. Bring the mixture to a gentle simmer. Break each egg into small bowl. With a slotted spoon, stir simmering water to create a whirlpool, then slide the first egg into a eye of the swirl. Using the back of the spoon, immediately push the solidifying whites around yolk, coaxing them to stay close to the yolk. Repeat with the second egg. Simmer the eggs for 2 to 3 minutes. Gently remove each egg with the slotted spoon and reserve in a bowl of warm water. Trim off any straggling pieces of cooked egg white.

Reheat the skillet with the rendered bacon fat over medium heat. Add the shallots and cook, stirring, for 30 seconds. Add the red wine vinegar and mustard and swirl to combine. Add the bacon pieces and swirl. Immediately pour the hot dressing over the greens and toss. Season with salt and pepper, to taste.

Divide the salad between two bowls and top each with a poached egg. Season the eggs with additional salt and pepper, if desired. Serve immediately.

Curried Cauliflower & Chickpea Salad With Yogurt

Recipe & Pic from Dishing Up The Dirt

This dish might be called a salad, but it is substantial enough to stand alone as a full meal!

2 cloves of garlic, chopped

2 tablespoons lemon juice

1/3 cup olive oil

1 1/2 teaspoons yellow curry powder

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 small head of cauliflower, broken into florets

one 12-ounce can of chickpeas, rinsed, drained and patted dry

1 cup goat milk yogurt (or yogurt of choice, cows milk or vegan yogurt will work fine too)

1/4 cup unsalted pistachios, toasted and roughly chopped

1/4 cup golden raisins

1/4 cup minced cilantro

Preheat the oven to 425F.

In a large bowl, whisk together the garlic, lemon juice, oil, curry powder, cinnamon and salt. Add the cauliflower florets and chickpeas to the bowl and toss well. Spread the mixture onto a baking sheet in a single layer.

Roast in the oven until well browned and tender. About 30 minutes. Toss the cauliflower and chickpeas halfway through cooking.

Spread a thin layer of yogurt onto a platter and top with the roasted veggies. Add the pistachios, raisins, and cilantro. Serve warm or at room temperature.