Recipe: Potato & Shishito Pepper Hash

adapted from Epicurious

Try throwing hot wax peppers into the mix for a little heat!

1-1 ½ pounds potatoes, scrubbed

1 garlic clove, finely grated

1/2 cup mayonnaise

1 1/2 teaspoons Sriracha

1 teaspoon fresh lemon juice

Kosher salt

1/3 cup vegetable oil

10-12 shishito peppers

1/4 cup crumbled queso fresco

2 scallions, thinly sliced

Preheat oven to 400°F. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30–45 minutes. Let cool before cutting in half.

Meanwhile, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.

Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6–8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.

Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.

Recipe: Tomatillo & Chicken Stew

from Simply Recipes

Tomatillo Sauce

1 1/2 pounds tomatillos

1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped

1 clove garlic, chopped

1 teaspoon salt

2 tablespoons lime (or lemon) juice

Pinch of sugar

Stew

2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes

Salt and pepper

Extra virgin olive oil

2 yellow onions, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 cup chicken stock

2 cups tomatillo sauce

1 teaspoon dry oregano or 1 tablespoon fresh, chopped

1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)

Make the tomatillo sauce: Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan.

Broil for 5-7 minutes until blackened in spots. Let cool enough to handle.

Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.

Brown the chicken: Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides. When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don't move them again until they are browned on the other side. Do not cook through, but only brown. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.

Cook the onions, add cumin and coriander, add garlic: Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.

Cook the onions, add cumin and coriander, add garlic: Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant.

Recipe: Green Beans With Tomatoes & Caramelized Onions

from An Oregon Cottage

1 pound green beans trimmed and cut

2 tablespoons butter divided**

1 onion chopped

1 tablespoons balsamic vinegar

½ cup of more chopped fresh tomatoes

1/2 teaspoon salt or to taste

1/2 teaspoon black pepper

1/8 teaspoon dried red chili peppers or to taste

Steam green beans in a large pot lined with a steamer basket and filled with water to the bottom of the basket, cook just until crisp-tender, about 5min.

Meanwhile, melt 1 tablespoon butter in a skillet over medium-low heat. Add chopped onions and cook, stirring occasionally, until caramelized, 5-8 minutes. Add garlic variation here if using.

Add balsamic vinegar and cook a minute before adding the tomatoes, salt, pepper, and dried chili peppers and any optional herbs. Cook another 1-3 minutes, and then remove from heat.

Drain the beans when they are done and toss with the remaining butter and more salt and pepper as you'd like.

Recipe: Kale & Hakurei Turnip Stir Fry

from The Recipe Depository

1/2 cup lardons or bacon cut into batons
1 tbsp olive oil
1 1/2 cup hakurei turnips, cubed
2-3 garlic cloves, chopped
2-3 cups kale leaves, chopped
1 bay leaf
2 tbsp white wine vinegar
2 tbsp water
Salt and pepper

Cook and brown the bacon in a wok until almost crisp.  Remove and set aside.  Take out all but 1 tablespoon of the bacon fat, then add the tablespoon of olive oil.

Add the turnips to the wok, stir frying until lightly browned.  Remove and set aside.  Add the kale leaves and stir fry until wilted.

Put the bacon and turnips back into the wok, add the bay leaf, vinegar, water, salt and pepper.  Steam for about 5 minutes until the kale is crisp tender.

Recipe: Black-Eyed Peas with Smoky Collards & Cheesy Grits

From Vanilla & Bean

For The Black Eyed Peas

2 1/2 C Slow Cooked Black Eyed Peas
*OR*
1 C Dry Black Eyed Peas soaked overnight, rinsed
2 C Vegetable Broth
1 C Yellow Onion small dice (about 1)
1 C Green Bell Pepper small dice (about 1)
2 Cloves of Garlic
1 Bayleaf
1 tsp Vegan Worcestershire Sauce gluten free if needed
1/2 tsp Liquid Smoke
A few dashes of Tabasco optional but recommended!

For The Collard Greens

1/2 C Vegetable Broth
1/2 tsp Liquid Smoke
1/2 tsp Tamari Sauce
4 Cloves of Garlic minced
1 lb Collard Greens cut into ribbons and washed throughly
1 tsp Apple Cider Vinegar
Pinch of Red Pepper Flakes optional but recommended!

For The Grits

3 C Water 711g
1/2 tsp Sea Salt
1 C White or Yellow Corn Grits
1 1/2 TBS Nutritional Yeast (optional) or 1/2 C (50g) shredded Monterey jack or cheddar cheese

Serve with Fresh Sliced Jalapeños
Tabasco
Slather with easy Homemade BBQ Sauce

If using Slow Cooked Black Eyed Peas, skip #2 and move right into cooking the collards.
In a medium saucepot, add the soaked black eyed peas, vegetable broth, onion, bell pepper, garlic, bayleaf, and optional tabasco. Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. The peas should be tender with just a slight tooth, not mushy. Add the worcestershire, and liquid smoke. Taste for seasoning adjustment.

For the Collard Greens: In a large stockpot, bring the broth, liquid smoke, tamari sauce, and garlic to a boil. Add the collard greens, stir throughly using tongs, lid the pot and cook on med-low for between 10-15 minutes. Stir the greens at least twice while they cook down and become tender. Their color will darken a bit too. Add the apple cider vinegar and pinch of red pepper flakes. Taste for seasoning adjustment (add salt if needed).

For the Grits: In a medium saucepot bring water and salt to a boil. Turn down to low and whisk in the grits. Stir in the nutritional yeast. Cook on low, covered, for 5 minutes. Adjust seasoning to taste. (if using cheese, stir in the cheese after cooking for 5 minutes). Grits can dry out pretty quick, so if you need, add a TBS of water at a time and stir in after they're done cooking.

To Assemble: To an individual serving bowl, add the peas, greens and grits arranged separately. Serve with jalapeños and/or tabasco and plenty of BBQ sauce for slathering
Store in individual lidded containers, refrigerated for up to two days.

Recipe: Celeriac & Leek Soup

Adapted From Dishing Up The Dirt

2 tablespoons olive oil
2 medium leeks (or one large), diced, white and light green parts only
1 small yellow onion, peeled and finely chopped
2 cloves of garlic, minced
1 medium-sized celeriac, peeled and cut into 1 inch cubes
2 yukon gold potatoes, peeled and cut into 1 inch cubes
Hefty pinch of salt
4 cups vegetable stock (plus more to thin as needed)
1 tablespoon fresh lemon juice
Crème Fraîche, or plain Yogurt for serving
Minced parsley for serving
Salt and pepper to taste

Heat the oil in a large heavy bottom pot over medium high heat. Add the leeks and onion and cook, stirring occasionally for about 8 minutes. Add the garlic, celeriac, potato and salt. Stir well. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.

Remove from the heat and let the soup cool for a few minutes before transferring the soup (you may need to do this in batches) to a high speed blender and pureeing until completely smooth and creamy. (You can use a stick blender here but the soup wont be nearly as smooth and creamy.) Return the soup back to the pot, stir in the lemon juice and taste for seasonings. If the soup seems too thick add more stock or water. Keep the soup on low heat until ready to serve.

Serve with a drizzle of Crème Fraîche, or plain yogurt.

Recipe: Radicchio Risotto

From Food 52

1 1/2 cups risotto rice (vialone nano, Arborio, carnaroli)
1 small head radicchio
1/2 red onion, finely chopped
4 tablespoons butter
4 cups unsalted vegetable stock, warmed
1 1/4 cups red wine, warmed
1/2 cup finely grated grana or Parmesan cheese

Remove any wilted leaves from the outside of the radicchio head. Slice in half, remove the hard, white core, and shred the radicchio finely.

Saute the onion in half of the butter over a low heat in a deep skillet. When soft and translucent, add the radicchio and a pinch of salt and cook, stirring, for 5 minutes. Remove the vegetables from the pan and set aside while you toast the rice.

In the same pan (no need to clean it), place the rice and 1 tablespoon of the butter, then toss over medium heat for 5 minutes, or until the rice begins to appear translucent around the edges.
Return the onion and radicchio back to the pan, toss together, and add the red wine. Turn the heat up and then let the red wine simmer rapidly, giving the pan a shake here and there, until the liquid has evaporated.

At this point, begin adding the vegetable stock, a ladle at a time, letting the rice absorb most of the liquid before adding the next ladle and turning heat down to medium again. This process (including the time included to evaporate the wine) should take in total about 17 minutes.
When the rice is ready (it should have a pleasant bite to it but not be too hard or too soft), remove the pan from the heat, add the grated cheese and the rest of the butter, and toss and/or stir with a wooden spoon until well incorporated and creamy. Season to taste with salt and pepper. Ladle into dishes and serve immediately.

Recipe: Braised Celery and Radicchio Salad With Perfect Roast Chicken

From Six Seasons: A New Way With Vegetables
Alice typically doesn't like celery but she LOVES this recipe, so trust us, you can't go wrong with this one!

Chicken
One 3-4lb chicken
1/2 lemon, very thinly sliced
3-4 big sprigs each of thyme and rosemary
kosher salt and freshly ground pepper
3 tbs unsalted butter, at room temperature

Salad
1 cup braised celery*, cooled and cut on an angle into 1/2in thick slices
1/2 medium head radicchio, cut into 1/2in wide ribbons
1 large handful flat-leaf parsley
1/4 red onion (you can sub in the shallot from your box)
1 lemon, halved
kosher salt and freshly cracked black pepper
1-2 cups torn croutons (make your own or use store bought)
1/2 cup freshly grated parmigiano-reggiano cheese
extra virgin olive oil

For The Chicken: Heat the oven to 400
With a pair of kitchen scissors or a sharp knife, cut along each side of the chicken's backbone to cut it out completely. Flip the chicken over breast side up and push down with the heel of your hand on the breastbone to allow the chicken to lie flat, like you're cracking open a hard-back book.

Arrange the lemon slices on a rimmed baking sheet or a roasting pan to cover the area that the chicken will be positioned on. Top with the herbs. Season both sides of the chicken generously with salt and pepper and lay the chicken skin side up on top of the flavorings. Smear the butter on the surface.

Roast the chicken until the flesh on the thickest part of the thigh is very tender when poked with a knife, the juices don't come out pink, and/or the temperature of the thigh registers 170 degrees. This should take 40-50min.

When the chicken is done, transfer it to a platter or tray to cool. Carefully pour the chicken fat from the pan (reserve it for cooking potatoes later). Pluck off the lemon and herbs. Discard the herbs, but if the lemon slices are tasty, you can chop them and add to the salad. Add a few spoonfuls of water to the pan and scrape and stir to dissolve the cooked-on juices.

For The Salad: Put the celery, radicchio, parsley, and onion (and roasted lemon if using) into a big bowl and toss. Pour on the deglazed chicken roasting juices and squeeze the juice from half the lemon and toss again. Taste and season with pepper and salt if needed.

Add the croutons and grated cheese and toss again. Taste again, adjust the seasoning, and finish with a drizzle of olive oil.

Cut the chicken into pieces and arrange on a platter. Serve the salad on the same platter or on another one. Serve on the warm side of room temperature.

*Braised Celery: Separate the stalks and arrange in a shallow baking dish. Add about 1/4 cup dry white wine, 1/2 cup olive oil, a big pinch of salt, a few smashed garlic cloves, a pinch of dried chile flakes, and some thyme sprigs. Cover with foil and bake at 375 degrees until the celery is silky and tender.
A note from Alice: If you want to get crazy, reserve the olive oil that the celery braised in and use it to make a delicious aioli!

Recipe: Slow Braised Greens Over Pepper Jack Grits

Adapted From Darius Cooks

1 bunches of your favorite cooking greens, be sure to clean them and cut them into small pieces. 
1 medium onion, chopped
2 cloves of garlic, minced
1 tablespoon of olive oil
Salt and pepper to taste
1/2 teaspoon of non-salted Cajun seasoning
1/4 teaspoon of smoked paprika
4 cups of vegetable stock

Put a large stock pot on medium heat and saute the onion and garlic for about 5 minutes until the onions start to turn translucent. Add all the greens to the pot and let them cook down. If they all don’t fit in the pot, don’t worry. Stir them every few minutes and they’ll begin to wilt. Then, keep adding until all the greens are in the pot. Add the lid and let the greens cook on medium heat for about 10 minutes. Then, lower the heat to just above a simmer, add the salt, pepper, Cajun seasoning, and smoked paprika. Then add about 4 cups of vegetable stock. Reserve the rest and add more if you find the liquid is getting too low. You definitely don’t want the greens to scorch or burn.

Cook the greens for 1 hour on low heat. Enjoy the aroma they make and eat them while they’re hot.

Pepper Jack Grits 
2 cups of quick cooking grits
4 cups of vegetable stock
4 tablespoons of butter
1 cup of light cream
1 cup of shredded light pepper jack cheese
salt and pepper, to taste

In a pot, bring the vegetable stock to a boil. Lower the heat and whisk in the grits. For this recipe, never stop stirring. If you do, the grits could stick to the bottom of the pot and burn. Cook the grits on low heat for about 10-12 minutes. The grits should be super thick. Stir in the light cream, butter spread, and light cheese. Taste, and if necessary, add salt and pepper.

Serve the braised greens over your grits and try adding a poached or fried egg to make an even heartier meal! 

Recipe: Stuffed Delicata Squash

Adapted From Aggie's Kitchen

2 Delicata squash, cut lengthwise
2 teaspoon olive oil, divided
salt and pepper
2 garlic cloves, minced
1 small onion, chopped finely (or substitute your shallot!)
1 15 oz can cannellini or white beans, rinsed and drained
3 handfuls fresh kale, roughly chopped
1/4 cup panko or bread crumbs
1/4 cup Parmesan cheese
red pepper flakes, for serving

Preheat oven to 400 degrees. Scoop seeds out of each half of squash. Place on baking sheet and sprinkle salt, pepper and 1 teaspoon olive oil. Cook for 20-25 minutes. Squash will be soft to the touch.

While squash is baking, make stuffing for squash:
Heat 1 teaspoons of olive oil in a non stick skillet over medium heat. Add minced garlic and chopped onion to pan and cook for about 2-3 minutes. Add kale to pan and cook until wilted. Add rinsed beans to pan and stir, cook until warmed through.
Spoon stuffing into each squash half.

In a small bowl, combine panko and Parmesan. Sprinkle evenly over each squash. Place into oven for about 15 minutes until heated through and breadcrumbs and cheese are golden brown.
Serve immediately with red pepper flakes and extra Parmesan cheese, if desired.

Recipe: Parsnip Fritters With Garlic Yogurt Sauce

From Dishing Up The Dirt

Fritters
1 pound parsnips (about 3 medium sized ones) peeled
1/2 pound russet potato (one large) peeled
1 bunch of scallions (about 1/3 cup) diced, white and light green parts only
1 Tablespoon fresh lemon juice
1 1/2 Tablespoons minced dill
1 1/2 Tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup grapeseed oil for frying

Garlic Yogurt Sauce
1/2 cup plain goat milk yogurt (or cows milk yogurt)
2 Tablespoons minced dill
2 Tablespoons minced parsley
1 garlic clove, minced
2 Tablespoons fresh lemon juice
1 teaspoon honey
2 Tablespoons extra virgin olive oil
Salt + Pepper to taste

Preparation

1. Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.

2. Preheat the oven to 250F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don't skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them the more crisp they'll be!

3. Transfer the grated veggies to a bowl. Add scallions, herbs, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.

4. Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.

5. Serve fritters with garlic yogurt dip and enjoy!

Recipe: Savory Stuffed Pumpkin With Sausage & Gruyere

From The Kitchn

1 large baking pumpkin (approximately 5 to 10 pounds)
1 (1-pound) loaf day-old crusty bread, such as sourdough or French baguette
1 1/2 cups (about 5 1/2 ounces) grated Gruyère cheese
2 tablespoons neutral cooking oil, such as canola
1 pound uncooked Italian sausage or bulk sausage, any casings removed
3 large shallots, thinly sliced (sub in onions from your box!)
2 to 3 large cloves garlic, minced
1/4 cup dry white wine
2 to 3 heaping cups spinach or Swiss chard, coarsely chopped
4 large eggs
2 cups half-and-half (or 1 cup heavy cream and 1 cup whole milk)
2 teaspoons Dijon mustard
2 teaspoons kosher salt, plus more to taste
1 teaspoon fresh thyme leaves (substitute sage from your box for a really lovely flavor!)
Freshly ground black pepper
1/4 cup grated Parmesan cheese, for the top

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Place the pumpkin on a flat work surface. Using a heavy-duty knife inserted at a 45-degree angle, carefully cut out a “lid” from the top of the pumpkin. Remove any seeds and cut away any loose strings using kitchen shears. Transfer the pumpkin to the prepared baking sheet and set aside.

Combine the bread cubes and Gruyère in a large mixing bowl and set aside.

Heat the oil in a large skillet over medium to medium-high heat. Add the sausage and cook, stirring occasionally and breaking it into crumbles with a wooden spoon, until it is golden-brown and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the bowl with the bread and cheeses

Reduce the heat to medium and add the shallots, cooking until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Increase heat to high and add the wine, using the wooden spoon to scrape up any brown bits from the bottom of the pan. Reduce the wine until it is almost evaporated. Add the spinach or chard and a generous pinch of salt; stir until wilted, 1 to 2 minutes. Add the spinach or chard to the bread mixture.

In a separate bowl, whisk the eggs, half-and-half, Dijon, 2 teaspoons salt, thyme, and pepper until combined to make the custard. Pour the custard over the bread mixture and gently toss to coat. Let sit, stirring occasionally, until absorbed, about 10 minutes

Transfer the stuffing to the pumpkin, filling it all the way to the top. (If there is extra, you can bake it in a small dish on the side.) Fit the “lid" back onto the pumpkin and transfer to the oven

Bake until the filling is bubbling and hot, and the flesh of the pumpkin can be pierced with a knife. This can be anywhere from 1 to 2 (or more) hours, depending on the size and type of your pumpkin. If possible, remove the cap for the last 30 to 45 minutes of baking (sprinkle with grated Parmesan and fluff lightly if the stuffing has smushed down) so the top can crisp up a bit.

Carefully transfer the pumpkin to a serving platter. Slice the pumpkin into large wedges and serve along with a generous portion of stuffing.

Recipe: Spaghetti Squash & Kale Fritters With Smoky Cashew Sauce

From Dishing Up The Dirt

1 spaghetti Squash, cut in half lengthwise (use a sharp knife and steady hand!) seeds removed with a spoon
2 Tablespoons olive oil, divided
2 leeks OR 1 small onion, finely chopped
2 cloves of garlic, minced
1 jalapeño pepper, seeded and diced
1 1/2 cups kale, roughly chopped
2 eggs, lightly beaten
1/3 cup oat flour-ground in a food processor or blender from about 3/4 cup of old fashioned rolled oats (can sub all purpose flour if need be)
1/4 teaspoon fine sea salt
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup cornmeal
neutral oil for frying

Smokey Cashew Sauce:

1 cup raw cashews, soaked at least 30 minutes in water
2 Tablespoons tomato paste
1/4 cup nutritional yeast
1-2 teaspoons smoked paprika (more or less depending on preference)
1/4 teaspoon cayenne pepper + more to taste
1/2 teaspoon fine sea salt
2 Tablespoon fresh lemon juice
1 cup water + additional to thin if necessary

Preheat the oven to 400F. Line a baking sheet with parchment paper and brush the squash slices with 1 Tablespoon olive oil. Place cut side down and roast until fork tender. About 35-40 minutes. Remove from the oven and let cool before scraping out the flesh with a fork. Reduce the oven temperature to 200F.

While the squash cooks prepare the veggies. Heat the remaining 1 Tablespoon olive oil in a large skillet. Add the onion and cook, stirring occasionally until soft and fragrant, about 5 minutes. Stir in the garlic, jalapeño, and kale. Continue to cook, stirring often, until the kale is slightly wilted adding additional oil if necessary. Remove from the heat and place the cooked veggies in a large bowl. Wipe out the pan and set it aside (you'll be using it again!)

Once the squash has cooled use a fork to scrape out the flesh into long strands. Place the scraped squash strands into a dish towel and wring out as much liquid as possible. Place wrung out squash in the bowl with the cooked veggies. Add the eggs, flour, salt and spices. Mix until well combined.
Place the cornmeal in a shallow dish and using your hands form the squash/veggie mixture into small uniform patties (about 1/4 inch thick) Carefully dip each side of the patty in the cornmeal. (The patties may be a bit fragile at this point but they'll be sturdy once they're fried up!)

Heat about 1/4 cup oil in a large skillet over medium-high heat. Working in batches add the squash patties in a single layer and fry until golden, about 3-4 minutes per side.
Keep the cooked fritters warm in a 200F oven until ready to serve.

Prepare the cashew sauce by draining the soaked cashews and running them under cold water. Place the cashews along with the rest of the sauce ingredients into a high speed blender and blend on the highest setting until completely smooth and creamy, scraping down the sides of the blender as necessary. Add additional water-1 Tablespoon at a time- until you reach the right consistency.
Serve fritters with the smokey cashew sauce and enjoy!

Recipe: Roasted Red Kuri Squash & Coconut Soup

From The Kitchn

4 to 4 1/2 pounds red Kuri squash
2 tablespoons vegetable oil or butter
4 cloves garlic
4 small shallots
1 tablespoon fresh grated ginger, from a 3-inch long piece
2 tablespoons tomato paste
1 teaspoon curry powder
1 dried red chili, about 2 inches long
1 (13.5-ounce) can coconut milk
4 cups chicken or vegetable broth
1 1/2 teaspoons salt
Juice of 1 lime (about 2 tablespoons)

Heat the oven to 400°F. Use a heavy, sharp knife or cleaver to cut the squash into quarters. Place these quarters in a roasting pan and bake for 1 hour. (Alternate method: Place each squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort. Cut in quarters, place in a baking dish, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh.)

Put the squash aside for 15 minutes or until it is cool enough to be easily handled. When cool, peel the skin away from the squash flesh. You should have about 3 packed cups of roasted squash.

In a 4-quart or larger pot or Dutch oven, heat the oil or butter over medium heat. When the oil is hot, add the garlic, shallots, and ginger, and fry in the oil for about a minute. Add the tomato paste and fry for another minute. Turn the heat down and cook for about 5 minutes, or until the shallots are beginning to really soften. Add the curry powder and crumble in the red chili. Fry for another minute, then add the squash. Turn the heat back up to medium and fry the squash with the aromatics for about 5 minutes, stirring occasionally.

Stir in the coconut milk and chicken broth and bring to a light simmer. Lower the heat and cover the pot. Simmer for 30 minutes.

Turn off the heat and puree the soup with a hand blender, or pour the soup in batches into a blender and carefully puree it there, holding the top down with a towel. Add the salt in 1/2-teaspoon increments, tasting as you go, and stir in the juice of the lime. Serve immediately.

Recipe: Radicchio Risotto With Red Wine

Adapted From The Washington Post

4 cups chicken broth or veggie stock
1 medium onion, finely chopped (1 cup)
1/4 cup extra-virgin olive oil, plus a little more for drizzling
2 links fresh sweet Italian sausage, casings removed (Optional!)
2 packed cups chopped or slivered radicchio (from 1 medium head, cored)
2 cups risotto rice
Sea salt
Freshly ground black pepper
2 cups full-bodied dry red wine
1 cup freshly grated Parmigiano-Reggiano cheese

Heat the broth in a saucepan over medium heat; once it begins to bubble at the edges, reduce the heat to medium-low.

Combine the chopped onion and oil in a large, heavy saucepan over medium-low heat; cook just until the onion starts to soften.

Meanwhile, if using sausage, break up the meat into small bits and add to the onion, stirring to incorporate. Cook for about 5 minutes, until the bits of meat have lost their raw look. Stir in half of the radicchio.

Once that radicchio has wilted, stir in the rice. Season lightly with salt and pepper; increase the heat to medium and cook, stirring, until the rice grains are thoroughly coated with fat and are turning opaque. Add a cup of the wine, stirring until it is absorbed by the rice, then add the remaining wine, stirring. Let the wine cook until it loses its alcohol fragrance; with your nose close to the pan, you should smell the sausage more than the wine.

Now start to add the hot broth, a half-cup at a time, stirring it in each time and waiting for each addition to be absorbed before adding more. As the rice starts to expand, you can increase the amount of broth in subsequent additions. Don’t let the rice dry out at any point: It should always have a slightly creamy, soupy consistency. Keep adding broth until the rice is done; you might not need to use all that liquid. The grains will still be separate and slightly resistant to the bite but bathed in a thick, fragrant sauce.

At this point, remove the pan from the heat and quickly stir in the remaining radicchio. Finally, stir in the grated Parmigiano-Reggiano. Cover and let rest for about 10 minutes, then serve right away, garnishing each serving with a thin thread of olive oil. 

Recipe: Spaghetti Squash Burrito Bowls with Cabbage & Bean Slaw

Adapted from Cookie & Kate

 

Roasted Squash
1 medium spaghetti squash, halved and seeds removed
1 Tbs olive oil
Salt and freshly ground black pepper

Cabbage & Bean Slaw
1 cup red cabbage, thinly sliced and roughly chopped into 2-inch long pieces
1 can (15 ounces) black beans, rinsed and drained
1 red bell pepper, chopped
⅓ cup chopped green onions, both green and white parts
⅓ cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
¼ teaspoon salt

To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary. Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.

Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.

To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash “bowls,”. Add your favorite salsa, hot sauce, grated cheese, or a dollop of sour cream!

Recipe: Bok Choy Fried Rice With Roasted Futsu

2 Cups Sushi Rice
1/3 Cup minced Leek (or sweet yellow onion)
2 cloves garlic, minced
1 inch ginger, grated
1-3 Bok Choy
1 Futsu Squash, quartered, sliced, seeds removed
Olive oil
Salt to taste
Soy Sauce & Sesame Oil to taste

Peheat your oven to 400 degrees and arrange your squash pieces (skin on) in a single layer on a large baking sheet. Toss them in olive oil and salt to taste. Transfer to the oven for about 35-40 minutes or until the squash has softened and easily peels away from the skin, rotating halfway through.
Meanwhile, cook rice according to package instructions (cold day-old rice is easier to work with). In a small skillet over low heat, add the minced leek and saute until soft. Add in chopped bok choy and cook until just wilted. Add garlic and ginger and saute until fragrant, stirring constantly. Add rice and cook over medium heat until hot and slightly crispy on the bottom. Season to taste with sesame oil and soy sauce and serve with roasted squash.

If you want more protein, throw a fried egg on top. You can also try roasting your Futsu seeds and adding them to the dish as well!

Recipe: Parsnip Fritters With Garlic Yogurt Sauce

Adapted From Dishing Up The Dirt

Fritters
3 medium sized parsnips, peeled
1/2 pound russet potato (one large) peeled
1/3 cup minced leek
1 Tablespoon fresh lemon juice
3 Tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup grapeseed oil for frying

Garlic Yogurt Sauce
1/2 cup plain goat milk yogurt (or cows milk yogurt)
2 Tablespoons minced parsley
1 garlic clove, minced
2 Tablespoons fresh lemon juice
1 teaspoon honey
2 Tablespoons extra virgin olive oil
Salt + Pepper to taste

Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.

Preheat the oven to 250F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don't skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them the more crisp they'll be!

Transfer the grated veggies to a bowl. Add leeks, parsley, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.

Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.

Serve fritters with garlic yogurt dip and enjoy!

Recipe: Red Kuri Squash Curry With Chard

From Naturally Ella

1 small onion
2 cloves garlic
1/2 bunch of Swiss chard (about 6 ounces)
1 red kuri squash (about 2 pounds)
2 tablespoons coconut oil
1 tablespoon mild curry powder
2 teaspoon fresh ginger
Salt and pepper (to taste)
1 can coconut milk (13.5 fl oz)
1 cup low-sodium vegetable broth
Cilantro (for topping)
Brown rice (for serving)

Dice onion and mince garlic cloves. Remove stems from Swiss chard and slice greens into 1/2 inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch cubes.

Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.

Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.

Stir in Swiss chard and let cook until wilted, about 5 more minutes.
Serve with a sprinkle of cilantro over brown rice.

Recipe: Thai Roasted Carrot & Golden Beet Soup

From Floating Kitchen

1 lb golden beets, trimmed and peeled
1 lb carrots, trimmed and peeled
3 tablespoons extra-virgin olive oil, divided
1 tsp. salt, divided
1 tsp. black pepper, divided
1 cup diced yellow onion
2-3 tablespoons red curry paste
4 cups vegetable broth
1 (13.5-ounce) can full-fat coconut milk

Pre-heat your oven to 400 degrees.
Roughly chop the beets and carrots into 1 1/2-inch pieces. Toss them on a large rimmed baking sheet with 2 tablespoons of the olive oil and 1/2 tsp. each of the salt and black pepper. Transfer to your pre-heated oven and roast until softened, about 30-40 minutes, stirring once halfway through the cooking time. Remove and set aside.

In a large heavy-bottom pot, warm the remaining tablespoon of olive oil. Add the diced onion and sauté until softened, about 5 minutes. Add the red curry paste and the remaining salt and black pepper and cook, stirring constantly, about 2 minutes.

Add the vegetable broth and the roasted beets and carrots. Bring the soup to a simmer and cook, covered, for about 20 minutes, or until all the vegetables are very soft. Remove the pot from the heat and allow the soup to cool slightly. Then carefully purée the soup using an immersion blender, blender or food processor with the blade attachment. Work in batches as necessary and be careful when transferring hot liquids.

Return the puréed soup to your pot and re-warm it over low-medium heat. Stir in the coconut milk. Taste and adjust for salt and black pepper.