Butternut Squash Soup
2 acorn squashes
5 medium shallots
1 bulb garlic
1 fresno chile
1 c. plain greek yogurt
White wine vinegar
1 tsp curry powder
Ground black pepper
Bread of your choice
- Preheat oven to 425 degrees. Cut squash in half, from stem to tip, and scoop the seeds and insides out with a spoon. Rub the exposed side in olive oil, sprinkle the squash with kosher salt, and place the halves cut side down on a sheet pan. Roast for 15 minutes.
- While squash is roasting, cut a bulb of garlic across the middle. Peel and cut your shallots length-wise. Slice your chile in half length-wise. Drizzle everything with olive oil and season with kosher salt. After the squash has roasted for 15 minutes, add the shallots, garlic and chile to the same sheet pan (or add to an additional tray - your call). Roast for 20 minutes.
- In those 20 minutes, you can fry some bread. Heat some olive oil in a skillet on medium-high heat, and fry some bread of your choice for 1-2 minutes on each side, until brown and crispy. Wrap the bread in foil to keep it warm.
- Remove sheet pan from oven. Scrape the squash from its skin into a blender using a spoon. Add the 5 roasted shallots, 1/2 of the roasted chile (for more spice, add the other half), and 5 cloves of garlic. Add a couple splashes of water, and a cup of plain greek yogurt. Blend. Once the soup is getting pureed, add some kosher salt, a splash of white wine vinegar and 1 tsp of curry powder. If the soup is looking thick, add a few more splashes of water but make sure to add salt since you’re diluting the flavor. Once pureed (no chunks), empty into a pot on oven. With heat on low, keep warm until ready to serve.
- Top your soup with greek yogurt, freshly ground black pepper, sea salt, chopped chives and olive oil.
Source: Adapted from Bon Appétit
1/4 c. fresh blood orange or regular orange juice
1/4 c. olive oil
2 T sherry vinegar
1 tsp dijon mustard
Kosher salt, ground black pepper
2 c. brussel sprouts
2 firm but ripe red-skinned pears, quartered, cored, thinly sliced
1 bunch small beets, trimmed, peeled, thinly shaved on mandoline
4 c. mixed radicchio leaves, torn if large
1/4 c. unsalted, roasted pumpkin seeds (pepitas)
- Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.
- Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.
Source: Adapted from Bon Appétit
Fire Roasted Tomato & Feta Zoodles with Shrimp
2 small zucchini
3 T olive oil
4 cloves garlic, minced
12 medium shrimp, peeled & deveined
1 14.5 oz. can fire roasted tomatoes
1 tablespoon fresh basil
1/2 c. crumbled feta
Salt & Pepper to taste
- To make zucchini noodles (zoodles), trim off the ends of the zucchini. Depending on your preference, you can keep the skin on or peel it off before carving the vegetable into noodles. Align your zucchini sideways so its end meets the blade of the spiralizer. Then poke the claw insert into the opposite end of the vegetable so it’s held steadily in place. Crank the handle and apply light pressure, feeding the zucchini into the grating blades. Keep turning until the zucchini is completely spiralized.
- Add oil to a large nonstick skillet over medium-high heat. Throw in the zucchini noodles with 1 minced garlic clove. Cook for about 1-2 minutes. As the zoodles cook, constantly toss them with a pair of tongs so they don’t overcook. When al dente, sprinkle with salt.
- Heat 1 T olive oil in a large skillet over medium heat. Add the garlic; cook until fragrant, about 1 minute. Add in cooked zoodles. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
- In separate medium skillet, heat 1 T olive oil over medium heat. Add the shrimp and cook until opaque, about 3-5 minutes.
- Toss the zoodles in the sauce. Add cooked shrimp and sprinkle with crumbed feta to serve.
Source: Adapted from AllRecipes
Pumpkin Ice Cream
1 15 oz. can of pumpkin puree (not pie filling)
1 12 oz. can of evaporated milk
1/2 c. sweetened condensed milk
3/4 c. sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
Whisk together all the ingredients, making sure the sugar is dissolved. This step is optional, but you can strain the mixture through a mesh sieve. Put the mix in the refrigerator until chilled. Process in your ice cream machine according to its directions. Spoon the soft ice cream into a container and freeze until firm. This will take several hours.
1 3⁄4 cups firmly packed dark brown sugar
1 1⁄2 cups (3 sticks) unsalted butter, softened
1 large egg
1 T grated peeled fresh ginger
1 1⁄2 tsp. grated lemon zest
3 3⁄4 cups all-purpose flour
2 T ground ginger
3 tsp. ground cinnamon
1 1⁄4 tsp. baking powder
1⁄4 tsp. ground cloves
2 T turbinado (raw) sugar
Using an electric mixer, beat the sugar and butter until smooth. Add the egg, fresh ginger and lemon zest and beat well.In a bowl, whisk together the flour, ground ginger, cinnamon, baking powder and cloves. Gradually add the dry ingredients to the butter mixture, beating until well combined. Form the dough into a large disk, wrap in plastic and chill for at least 4 hours or overnight. Preheat the oven to 350°. Scoop out 1 tsp. of the dough at a time and roll it between the palms of your hands to form a ball. Place the balls on a cookie sheet and press down hard with the base of a drinking glass that has been dipped in flour (to prevent sticking) to form thin rounds. Sprinkle the tops of the cookies with turbinado sugar and bake for 8 to 10 minutes, until crisp and browned. Transfer to a wire rack to cool. Makes 6 dozen cookies.
Stacked Caramel Apple Crumble
2 T butter
1/4 c. cookie crumbs
2 T sugar
1 tsp brandy
- Cut apple into four slices horizontally. Take out the core with a cookie cutter.
- Melt 1 T butter in skillet and cook the cookie crumbs until dry. Turn off the heat and add in sugar. Mix to combine and set aside.
- Melt 1 T butter in the same skillet and cook the apples on both sides over medium heat. Once the apples have turned to a nice color, turn heat down to low and cook for 5 more minutes covered. Pour brandy over the apples and cook uncovered to let the alcohol evaporate.
- Transfer one slice to a plate. Sprinkle on cookie crumbs. Then place another slice on top, followed by more cookie crumbs, repeating the process until the last apple slice.
- Decorate with the caramel and mint. Serve with ice cream.
Source: Adapted from TastMade Japan