Arugula Pesto

This bright, flavorful pesto is a wonderful way to use up any extra arugula greens from this week!

Ingredients:
4 cups arugula
1-2 cloves garlic
2 tablespoons toasted pine nuts
1 cup olive oil
½ cup Parmesan cheese, grated
Sea salt and fresh ground pepper

Method:
1. In a food processor, combine the pine nuts, garlic, arugula, Parmesan, and about 1 teaspoon salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and season with additional salt and pepper as needed.

Homemade Pumpkin Purée

Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

Ingredients:
1 (4-6 pound) Winter Luxury pumpkin, rinsed and dried
Sea salt

Method:
1. Heat the oven to 400°.

2. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop, cutting the fibers with kitchen shears if necessary. Reserve seeds for another use.

3. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

4. Remove the pan to a rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

Duxelles

This finely-chopped mixture of mushrooms, herbs and shallots is excellent mixed into this week’s risotto!

Ingredients:
2 tablespoons unsalted butter
¼ cup finely chopped shallot
1 garlic clove, minced
1 pound assorted mushrooms, such as Shiitake, white button and this week’s Chanterelle, stem ends trimmed and then finely chopped
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Melt butter in large skillet over medium heat. Add shallot and garlic, cook, stirring, until softened, about 3 minutes. Add mushrooms and a ¼ teaspoon salt, and then cook, stirring, until mushrooms have softened and released their liquid, about 7-8 minutes.

2. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, and then additional salt and pepper, to taste. Let cool completely.

Roasted Grapes with Thyme

These juicy grapes boast an intense flavor, and are wonderful served with toasted pumpernickel bread.

Ingredients:
1 pound Neptune grapes, rinsed and stemmed
1 tablespoon olive oil
2 teaspoon fresh thyme leaves
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. In a large sheet pan, mix grapes, olive oil, fresh thyme leaves, salt and pepper. Bake, shaking pan occasionally, until grapes are beginning to blister, 15-18 minutes. Use immediately or let stand until ready to use, up to 4 hours.

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