Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash—Butternut, Tetsukabuto, Acorn, Delicata or any other variety you like.
Ingredients:
1 large squash, or 2-3 smaller squash, peeled and cut into ¼-inch pieces
2 tablespoons olive oil
½ cup panko-style bread crumbs
1 cup grated Parmesan cheese
½ teaspoon ground nutmeg
2 garlic cloves, minced
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Line a large baking sheet with parchment paper.
2. Toss the squash with olive oil and kosher salt to taste. Place the squash in a single layer on the prepared baking sheet.
3. Combine the bread crumbs, Parmesan, nutmeg, pepper, salt, garlic and thyme in a bowl. Stir to mix well. Sprinkle this all over the squash and roast until tender, about 40 minutes. Garnish with chopped parsley and serve warm or at room temperature.
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Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.
Ingredients:
2½ cups Cairnspring Mills Edison all-purpose flour
½ teaspoon sea salt
14 tablespoons cold butter (salted or unsalted), cut into tablespoon-size pieces
½ cup ice water, plus 1 to 2 tablespoons more, as needed
Method:
1. In a large chilled bowl, stir together the flour and salt. Sprinkle butter over the flour. With a pastry blender, or your clean, cold hands, mix the butter into the flour mixture until the ingredients look like cracker crumbs with lumps the size of peas.
2. Sprinkle ½ cup ice water over the dough, and stir it in with a fork. Squeeze a handful of dough with your hand; it should keep together and feel moist. Add additional ice water as needed until dough holds together and you can gather it up to form a ball.
3. Place the ball on a lightly floured work surface and cut into two equal pieces. Form each into a chubby disk, and wrap each disk in plastic wrap and chill for at least one hour.
4. To roll out the dough, remove from the fridge and place on a lightly floured work surface. Let the dough rest at room temperature for a few minutes, until soft and easy to roll. Dust the top of the dough with flour to prevent sticking, and roll the dough from the center in all directions, into a circle about 2 inches larger than your pie pan or tin. Carefully drape the dough over the rolling pin and gently fit it into the pan. (For a double crust pie, roll out the second disk of dough.) Follow your pie, tart or quiche recipe from there!
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Honey-Glazed Baby Carrots
The inherent sweetness of carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Ingredients:
1¼ pounds baby carrots
1 tablespoon unsalted butter
1 ½ tablespoons honey
Sea salt and fresh ground pepper
Method:
1. Prepare an ice bath. Bring a large saucepan of salted water to a boil. Boil the carrots for 2-3 minutes until just tender. Strain the carrots from water and immediately place them in the ice bath.
2. Remove the carrot skin by gently rubbing it off with a dry kitchen towel. (It should come off quite easily.)
3. Heat a sauté pan over medium-high heat. Add honey and butter to the pan and melt together. Add the carrots and toss to coat. Season with salt and pepper.
4. Cook until the carrots are heated through and the honey and butter mixture has formed a sticky glaze. Adjust seasoning to taste, serve hot.
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Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack!
Ingredients:
½ pound parsnips, peeled
2 tablespoons olive oil
Sea salt
Method:
1. Preheat oven to 300°.
2. Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper.
3. Bake for 20 to 25 minutes, or until parsnip strips are crispy and golden brown. Allow strips to cool on baking sheets before removing.
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Braised Asian Greens
These tender greens are a great side dish.
Ingredients:
1 pound braising greens, such as this week’s Asian mix, or your other favorite green such as Collard greens, Swiss chard or kale
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in the greens and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
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Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.
Ingredients:
3-4 turnips, peeled and cubed
3-4 parsnips, peeled and cubed
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons fresh herbs of your choice, such as parsley, oregano and thyme, chopped
1 cup milk
Sea salt and fresh ground pepper
Method:
1. Add the turnips and parsnips to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
2. In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the garlic and herbs and sauté until the garlic is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer.
3. Drain the turnips and parsnips in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk mixture and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and purée until smooth and silky. Taste for seasoning, and add salt and pepper if needed.
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Braised Root Vegetables & Cabbage with Fruit
This ingenious recipe from Food & Wine boasts extra flavor thanks to the addition of apples and pears.
Ingredients:
4 carrots, peeled and sliced into ½-inch-thick pieces
4 large radishes, quartered
1 large rutabaga, peeled and cut into 1-inch pieces
1 head red cabbage, cored and coarsely chopped
1 small onion, peeled and thinly sliced
1 sweet apple, peeled, cored and cut into 1-inch pieces
1 pear, peeled, cored and cut into 1-inch pieces
2 tablespoons butter
2 tablespoons olive olive
2 garlic cloves, crushed
½ cup chicken stock or water
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°. In a large, deep skillet, melt the butter in the olive oil. When the foam subsides, add the onion, carrot, radish, rutabaga, cabbage, apple and garlic. Season with salt and black pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes. Add the chicken broth and bring to a boil. Cover and braise in the oven for 25-30 minutes, until tender.
2. Remove from the oven, stir in the pear pieces and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes. Transfer the braised fruits and vegetables to a bowl and serve.
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Reibekuchen
These classic German potato pancakes are delicious served with applesauce for a sweet option, or topped with sour cream, chives and fresh ground pepper for a more savory taste.
Ingredients:
1 pound of potatoes
1 small onion
3 tablespoons flour
1 medium-sized egg
Sea salt
Pinch of pepper (if you want savory pancakes)
Neutral oil for frying
Method:
1. Wash and peel the potatoes, and peel the onion. Grate the potatoes into a bowl using a cheese grater, or food processor fitted with a grating blade. (If there is excess water in the potatoes, drain some of the potato water. Also grate the onion.
2. Add a healthy pinch of salt, and a pinch of pepper if you want the pancakes savory, flour, and the egg. Mix everything together until the batter is well mixed.
3. Heat two tablespoons of oil in a pan and add two tablespoons of batter per pancake. Make sure the pancake is not too thick or too large to ensure proper cooking. You probably won’t be able to fit more than 2-4 pancakes into your pan at the same time.
4. Cook the pancakes until both sides are golden brown, 3-4 minutes per side, then remove them from the pan and allow to drain on a paper towel or similar to allow the oil to absorb. (You can then put the pancakes in the preheated oven to keep them warm.) Repeat the process with the rest of the batter, adding more oil as needed, and serve immediately with your preferred toppings.
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Winter Green Salad with Root Vegetables & Apple
Packed with rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.
Ingredients:
1 large bunch baby kale, or other favorite dark leafy green (about 2 pounds)
2 tablespoons apple cider vinegar
¼ cup, plus 2 tablespoons olive oil
1 teaspoon lemon zest
¼ cup lemon juice
1 tablespoons soy sauce
1 tablespoon honey
1 medium carrot, julienned
1 tart apple, peeled and julienned
1 cup peeled and julienned rutabaga
2 scallions, thinly sliced
Sea salt and fresh ground pepper to taste
Method:
1. In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes.
2. Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, honey and remaining ¼ cup of olive oil. Season with salt and pepper.
3. Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.
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Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered over soup or salads.
Ingredients:
2 tablespoons salted butter
1 large minced garlic clove
3 cups torn pumpernickel bread
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Microwave the butter and minced garlic clove in a microwave-safe bowl on high until butter is melted, about 30 seconds.
2. Spread the torn pumpernickel bread on a baking sheet. Drizzle with the butter mixture; toss to coat. Bake in a preheated oven for 8 to 10 minutes, until crisp. Season with salt and pepper; store in an airtight container until ready to use.
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