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.

Arugula Pesto

This bright, flavorful pesto is wonderful drizzled over this week’s soup!

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.

Applesauce

This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

Ingredients:
4 pounds fall apples of your choice, peeled, cored and quartered
¼ cup fresh lemon juice
¾ cup organic cane sugar

Method:
1. Combine apples, lemon juice, sugar and 1½ cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.

2. Pass apples through a large-mesh sieve to break them first into large chunks and then into smaller-sized chunks. (You can also do this by hand with a potato masher or large fork.) Repeat until applesauce reaches desired texture. Applesauce can be stored in the refrigerator up to 1 week, or in the freezer up to 3 months.

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