from Luci's Morsels
ripe cantaloupe
smoked paprika
honey
Slice cantaloupe in 1/2" pieces. Sprinkle each side liberally with smoked paprika (not regular paprika).
Preheat grill to medium-high. Grill cantaloupe slices 5-7 minutes per side. Remove from grill. Drizzle with honey.
If grilling other foods, cook cantaloupe last.
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.
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.
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.
adapted from Edible New Hampshire
1 cup diced melon
1 cup diced tomatillo, skinned and husked
½ cup diced onion
1 small jalapeno, seeded and chopped
¼ cup chopped cilantro
salt
lime juice
In a medium bowl, stir together the melon, tomatillo, red onion, cilantro, and jalapeno with a pinch of salt and a dash of lime juice to taste. The tomatillo brings it’s own tart flavor, so do not go too heavy.
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.
From 101 Cookbooks
1 pie crust (of your choice)*
2 cups hazelnuts (divided) , toasted
1/2 cup brown sugar
1 tablespoon pumpkin pie spice blend*
1 teaspoon salt
1 tablespoon or cornstarch
1 1/2 cups of roasted pumpkin puree*
1 teaspoon vanilla extract
3 extra large eggs PLUS one for glaze, lightly beaten
1 cup coconut milk
Preheat oven to 350 degrees, racks in the middle. Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.
To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.
Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazlenuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.
Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.
*We love Smitten Kitchen's All Butter Crust
*Spice Blend: 1 tablespoon freshly ground cassia cinnamon, 3/4 teaspoon freshly ground allspice, scant 1/2 teaspoon freshly ground cloves, 1 1/2 teaspoons ground ginger (pre ground)
*Roasted Pumpkin: Preheat oven to 400 degrees. Carefully cut the pumpkin into four big wedges - get rid of the stem. Scoop out the seeds and pulp (you can toast the seeds if you like), drizzle then rub the pumpkin wedges with olive oil, sprinkle generously with salt, and then bake on a baking sheet (middle rack) until tender throughout - about an hour. Scoop flesh out of the skins and puree with a hand blender or mash well by hand.
From Smitten Kitchen
3/4 pound carrots, peeled, trimmed and coarsely grated
4 tablespoons olive oil
1 crushed clove of garlic
1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
1/2 teaspoon paprika
3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
100 grams feta, crumbled or chopped into bits
In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating. With a fork.
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.
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!
Adapted From Smitten Kitchen
1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)
Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don’t fit in one layer, don’t fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]
Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.
Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.
From 101 Cookbooks
2 pounds winter squash, halved, seeded, and cut into 1/2-inch inch thick pieces
2 tablespoons toasted sesame oil
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
5 tablespoons water
8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
Preheat the oven to 425F / 220C, with a rack in the middle.
In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.
In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.
When the squash is deeply golden on both sides, remove from the oven.
Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Serve immediately with lemon wedges on the side (to squeeze on top).
Adapted From Dishing Up The Dirt
Serve on top of a bowl of grains to make a complete meal!
1 ½ pounds carrots and parsnips, halved lengthwise if large and thick
2 tablespoons olive oil
salt and black pepper
1 teaspoon ground coriander
For The Yogurt
1 cup whole milk goat yogurt (or Greek style yogurt)
½ cup finely chopped cilantro
¼ teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving
Pinch of red-pepper flakes
Pinch of fine sea salt
¼ cup roughly chopped roasted, salted peanuts
2 tablespoons toasted sesame seeds (optional)
3 tablespoons minced leeks
Flaky salt, for serving
Heat oven to 400 degrees. In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the coriander, and toss the mixture to evenly coat. Place the carrots on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 35 to 45 minutes. Allow to cool slightly.
In a medium bowl, combine the yogurt, cilantro, ground coriander, lime juice and crushed pepper flakes. Stir well to combine and add salt to taste.
Spread the yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts, sesame seeds and scallions on top, and finish with flaky salt and a squeeze of lime juice.
Adapted From Genius Kitchen
2 beets, peeled and cut in 1/8 inch matchsticks
6in daikon radish, peeled and cut in 1/8 inch matchsticks
1tsp toasted sesame oil
2tsp vegetable oil
1tsp rice vinegar
1tsp sea salt
Combine all ingredients in a bowl, cover and let stand at least ½ hour.
Season to taste before serving.
Adapted From The Baker Chick
2 tablespoons olive oil
1 lb. fingerling potatoes, thinly sliced
1 bell pepper, sliced
2 cloves garlic, minced
2 oz cheddar cheese, grated
1 bunch kale, chopped
4-6 eggs
Preheat oven to 400F. Heat the oil in a large cast-iron skillet on medium-high.
When the pan is hot add the potatoes. Add salt and pepper and stir occasionally for 4-6 minutes or until crispy. Add the peppers and garlic, and cook until soft.
Add the kale and stir until slightly wilted. Add more salt & pepper.
Use a spoon to make some wells in the hash and add the eggs with more salt & pepper. Sprinkle the grated cheese on top.
Bake for 7-9 minutes or until eggs are at your desired consistency. (7 minutes was perfect for me.)
From Honest Cooking
1 Cup Red Lentils
1 Cup Sliced Cabbage
1 Cup Sliced Fennel(including the stems and fronds)
1 Bay Leaf
2tsp Cumin Seeds
1in Ginger (crushed)
2tsp Ground Coriander
1tsp Turmeric
1/3 Cup canned diced Tomato
1 Green chili/jalapeño, chopped
2 Cups Water
Salt to taste
2Tbs Oil
Wash the lentils and keep aside. Prepare the veggies.
In a pot heat oil and the cumin seeds until it crackles. Add the cabbage and fennel,bay leaf and all the spices,tomato and jalapeños. Saute on medium until well mixed.Add the lentils and continue to stir for about a minute.
Add water and salt. Bring to a boil. Reduce the heat and cover. Let it cook until the lentils are tender about (15-20 mins). Serve hot!
From A Sweet Pea Chef
1 bunch baby beets
2 tbsp olive oil
2 tbsp shallots minced
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tbsp parsley minced
1 tsp fresh orange juice
1/2 tsp kosher salt to taste
1/4 tsp ground black pepper to taste
1/4 cup crumbled feta
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil. Lay the baby beets, skin on, down on the baking sheet, with space surrounding each, if possible. Cover baking sheet with another sheet of aluminum foil. (You can bypass this step if you wish to individually wrap each beet, but this is kinda like wrapping them all together at once. Much easier.)
Bake beets in the oven for 35-40 minutes, or until tender when poked with a fork.
In a small mixing bowl, whisk together all other ingredients (for the vinaigrette). Season with salt and pepper, to taste.
Once beets are tender, remove from oven and allow to cool. When cool enough to handle, gently peel off beet skin using a sharp paring knife. Discard peel.
Slice each beet in about 1/4-inch slices. Arrange sliced beets on a plate. Drizzle desired amount of vinaigrette over the beets (you may not need to use it all). Sprinkle crumble feta over the plate.
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.
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
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 scallions, herbs, 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!
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.