Fall & Winter Recipes


CURRIED SQUASH SOUP

 

Ingredients:

  • 2 tbsp - olive oil
  • 1 - medium onion diced
  • 2 - cloves garlic diced
  • 4 - medium yellow squash
  • 4 - large carrots
  • 1 can - organic coconut milk
  • 1/4 cup - dry white wine
  • 2 cups - low-sodium vegetable broth (or water)
  •  

Spices:

  • Salt
  • White Pepper (ground)
  • Curry
  • Cumin
  • Turmeric
  • Coriander
  • Mustard Powder
  • Chili Petin Powder (or cayenne pepper)
  • Fresh Cilantro (garnish)

Create goodness…

Prepare squash and carrots first.  Peel all squash and carrots and cut off stem ends and discard.  Chop into medium to small pieces.  Set aside for later.

Use a medium soup pot (larger if you double the recipe).

On medium heat:

  1. Sauté onion in olive oil for 2-3 minutes until translucent
  2. Add garlic to onion and sauté for an additional 1-2 minutes. (Don’t burn it, but a little brown won’t hurt it!)
  3. Add your spices and stir…start with: 1 tsp. salt, 1 tsp. white pepper, 1 tbsp. curry, 1 tsp. cumin, 1 tsp. coriander, 1/2 tsp. mustard powder, 1 tsp. chili petin powder.
  4. Add chopped carrots and sauté for an additional 3 - 4 minutes or until they begin to soften.
  5. Add chopped squash and sauté for an additional 2-3 minutes.
  6. Mix all ingredients well.
  7. Add broth, white wine and coconut milk (in that order and stirring throughly between each).
  8. Allow ingredients to cook for 8-10 minutes or until all vegetables are soft.
  9. Using an emersion blender, puree all ingredients.
  10. Time to taste and test…add more spices to your liking.

ENJOY!

-original Market recipe


ROASTED PUMPKIN SOUP

Ingredients:

  • 2 tbsp - olive oil
  • 1 - medium white or yellow onion diced
  • 2 - cloves garlic diced
  • 2 - small/medium cooking pumpkins (can used caned if needed)
  • 2 cups - water
  • 1 cup - heavy cream
  • 1 tbsp - honey
  •  

Spices:

  • Salt
  • White Pepper (ground)
  • Cumin
  • Chili Petin Powder (or cayenne pepper)
  • Smoked Paprika (garnish)

Create goodness…

Oven @ 375 degrees.

Prepare pumpkins first.  Cut off stem ends and discard.  Cut pumpkins in half.  Take out seeds (reserve for roasting) and stringy meaty middle - use a spoon…so much easier.  Sprinkle inside with kosher salt.  Line two baking sheets with parchment paper.  Place pumpkins cut side down and roast for 30-40 minutes or until soft and slightly browned.  (Allow pumpkins to cool a bit before scraping and putting into soup.)

While pumpkins are roasting, it’s time to prepare the other ingredients.  Use a medium soup pot (larger if you double the recipe).

On medium heat:

  1. Sauté onion in olive oil for 2-3 minutes until translucent
  2. Add garlic to onion and sauté for an additional 1-2 minutes (Don’t burn it, but a little brown won’t hurt it!)
  3. Add your spices and stir…start with: 1 tsp. salt, 1 tsp. white pepper, 1 tbsp. cumin, 1 tsp. chili petin powder.
  4. Turn heat down to low-medium and go get your pumpkins (if they are done).
  5. Using a spoon or fork, shred the inside of the roasted pumpkin into the onion, garlic and spice mixture.  (Don’t get any of the skin in the soup…not tasty.)
  6. Turn heat back to medium and mix all ingredients well.
  7. Add water, heavy cream and honey.
  8. Using an emersion blender, puree all ingredients.
  9. Time to taste and test…add more spices to your liking.

ENJOY!

- original Market recipe


Roasted Fennel with Parmesan

Ingredients

  • 4 tablespoons olive oil
  • 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
  • Salt and freshly ground black pepper
  • 1/3 cup freshly shredded Parmesan

Directions

  1. Preheat the oven to 375 degrees F.
  2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish.
  3. Arrange the fennel in the dish.
  4. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil.
  5. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
  6. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.


-Recipe courtesy Giada De Laurentiis


Roast Chicken with Lemons and Fennel

Ingredients

  • 1 chicken (3 1/2 to 4 pounds), rinsed and patted dry (liver and giblets discarded) 
  • Coarse salt and ground pepper 
  • 2 lemons, halved or quartered 
  • 2 to 3 fennel bulbs (2 1/2 pounds total), cored, stalks discarded, and cut into 1-inch wedges 
  • 1 tablespoon olive oil 

Directions

  1. Preheat oven to 400 degrees.

  2. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in cavity.

  3. Using kitchen twine, tie legs together.

  4. Add fennel and remaining lemons to sheet and toss with oil.

  5. Roast until juices run clear when chicken is pierced between breast and leg, or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, 60 to 70 minutes, basting chicken with pan juices and tossing fennel halfway through.

  6. Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken. Serve with fennel and lemons.

-Recipe source: Martha Stewart Living


Roasted Beets

Ingredients:

  • 12 beets
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons fresh thyme leaves, minced
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper


Directions:

  1. Preheat the oven to 400 degrees.
  2. Remove the stems and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
  3. Place the cut beets in a bowl and toss with olive oil, thyme leaves, salt and pepper.
  4. Transfer beets to a baking sheet . Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.
  5. Remove from the oven, sprinkle with a little more salt and pepper and serve warm.

-original Market recipe


Mashed Turnips

We love turnips, but a word of advice…if you except turnips to taste like potatoes you probably won't eat them again.  Have an open mind and try something new!

Ingredients:

  • 8-10 medium turnips
  • 2-3 tbs butter
  • Salt and pepper

Directions:

  1. Peel turnips and remove roots and stems
  2. Cut turnips in halves (larger turnips into quarters)
  3. Boil turnips until soft, then drain and rinse
  4. Mash turnips using a potato masher
  5. Add butter and mix until melted
  6. Add salt and pepper to taste

*You can follow this same basic recipe, but add sweet potatoes, rutabaga, and/or parsnips for a sweeter, more colorful dish.

-original Market recipe


Sautéed Swiss Chard with Bacon and Garlic

With the abundance of beautiful and healthy swiss chard right now, here is a recipe even my kiddos will eat!

Ingredients

  • Olive oil, for pan
  • 1 cup bacon, cut into 1/4-inch dice
  • 2 cloves garlic, smashed
  • Pinch crushed red pepper flakes
  • 1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
  • 1/2 cup chicken or vegetable stock
  • Kosher salt


Directions

  1. Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper.
  2. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy.
  3. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

-Recipe courtesy Anne Burrell


Spring & Summer Recipes


Cucumber Soup Recipe

Seeing as cucumbers are coming into season and many of us will be looking for ways to use them, I thought I would share this yummy soup recipe. It can be served hot or cold and is nice, light and refreshing...enjoy!

Ingredients:

  • 1 small onion
  • 2 cloves of garlic
  • 1-2 tablespoons olive oil
  • 4-5 medium/large peeled and clicked cucumbers
  • 2-3 cups chicken broth
  • 3/4-1 cup sour cream or plain Greek yogurt
  • Salt and pepper

Directions:

  1. Sauté onion and garlic (I like it a little spicy and will add a mild pepper as well) in a little olive oil (in a large pot)
  2. Add cucumbers and sauté for a minute
  3. Add chicken broth and bring to a slow boil (medium high heat)
  4. Cook until cucumbers are soft
  5. Purée (using a soup wand or blender)
  6. Mix in either sour cream or Greek yogurt to your liking and season with salt and pepper to taste. 
  7. Garnish with coarsely chopped cucumber (and mild pico if you like it spicy)

-papa Garland recipe


Strawberries with Basil Simple Syrup

Our herbs are beautiful right now and with strawberries in ample supply as well, this is an amazing and refreshing combination to enjoy on a warm, summer afternoon.

Basil Simple Syrup
1/2 cup granulated sugar
1/2 cup water
1 cup fresh basil leaves

Put sugar and water in a small sauce pan, stir and heat until it boils (sugar will dissolve and the syrup will beclear). Add basil leaves, stir to submerge all leaves, and turn heat off. Allow leaves to steep until liquid cools, about 30-40 minutes. Strain leaves and discard; syrup will be tinged a pale green. Store syrup in a labeled jar in the fridge.

Slice berries into a large bowl, spoon some simple syrup over berries, stir gently and allow to sit for 10 minutes or so. Stir again and serve berries with syrup in individual bowls. Garnish fruit with a few thinly sliced basil leaves.


Summer Squash Bread

Ingredients:

  • 3 eggs, beaten
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour (I have substituted an all-enclusive gluten-free flour and the recipe worked)
  • 3 teaspoons baking powder (may need to omit depending on flour usage)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 cups shredded summer squash (can use zucchini as well)

Directions:

  1. Preheat oven to 325 degrees F.  Grease a 9x13 inch baking dish.
  2. In a large bowl, mix flour, baking powder, cinnamon and nutmeg.  Set aside.
  3. In a large bowl, use an electric mixer to beat the eggs until fluffy.  Beat in the sugar, oil and vanilla.
  4. Gradually add the flour mixture to egg mixture.
  5. Fold in the squash.  Transfer to baking dish.
  6. Bake 40-45 minutes, or until toothpick inserted in the center comes out clean.

Summer Squash, Zucchini and Red Pepper Frittata with Fontina

Packed full of summer vegetables, this fresh, low-cal baked egg dish is perfect to serve for breakfast, brunch or to make ahead and reheat for guests.  I have substituted various vegetables as well as cheeses in this dish and made it ahead of time for our bed and breakfast guests.  Makes 8 servings.

Ingredients:

  • 1 small yellow squash, halved length-wise and cut into 1/4 inch thick slices (about 1 cup)
  • 1 small zucchini, halved length-wise and cut into 1/4 inch thick slices (about 1 cup)
  • 1 medium red pepper, stemmed, seeded and cut into 1/4 inch wide strips
  • 1 small chopped onion (about 1/3 cup)
  • 10 eggs, lightly beaten
  • 1 cup whole milk
  • 2 tablespoons snipped fresh Italian parsley
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup shredded Fontina cheese

Directions:

  1. Pre-heat oven to 350 degrees F.  Grease a 2-quart rectangular baking dish; set aside.
  2. In a sauce pan bring about 1 inch water to boiling.  Add squash, zucchini, onion, and pepper.  Return just to boiling, reduce heat slightly.  Boil, covered, about 1 minute or until crisp and tender. Drain well.
  3. Spread mixture evenly in prepared baking dish.
  4. In a large bowl, combine eggs, milk, parsley, salt and black pepper.  Pour over vegetables in baking dish.  Sprinkle with cheese.
  5. Bake about 30-35 minutes or until a knife inserted near center comes out clean.  Garnish with thinly sliced spicy peppers or pico for a little kick.  Let stand for 10 minutes before serving or cover and refrigerate (reheat when ready to serve).

Creamy Cucumber Salad

Ingredients:

  • 3-4 medium cucumbers (thinly sliced)
  • 1 small onion (thinly sliced)
  • 1/2 - 3/4 cup vinegar
  • 1/2 cup mayonnaise
  • Salt and Black Pepper

Directions:

  1. In a large bowl combine sliced cucumbers and onions
  2. Add vinegar and mayonnaise and mix thoroughly
  3. Salt and pepper to taste

*This salad is even more tasty the next day!  There are many variations to this quick and easy recipe…basically, add more mayo for a creamier salad and less mayo/more vinegar for a tart, simple combo.