Stuffed Acorn Squash with Red Chile Black Beans
Roasted Beets with Chiles, Ginger, Yogurt and Indian Spices
Roasted Shallots/Onions
Radicchio, Roasted Shallot and Parsley Salad
Radicchio Risotto
Braised Kale and Leeks, Galette or Pizza
Kohlrabi Latkes
White Beans with Leeks and Sausage
Stuffed Acorn Squash with Red Chile Black Beans
Perfectly tender, sweet winter squash stuffed with a savory filling is a lovely meal in one. Acorn squash works beautifully here. Adapt the filling to suite your taste and what you have on hand. Use any kind of cooked grain (or no grain and more beans), different spices, cheeses (no cheese, see above right) and herbs.
Serves 2, generously
1 acorn squash (or other similar squash, see headnote), cut in half lengthwise, strings and seeds removed
2 tablespoons olive oil
2 small sweet yellow or red peppers, diced
1/2 small onion, finely diced
2 cloves garlic, minced
2/3 cup canned, fresh or roasted tomatoes, chopped
2 teaspoons chimayo chile powder or chile powder of your choice
Salt
1/2 cup bulgur
1 cup cooked black beans (or pinto or red)
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (or 4 tablespoons of one or the other)
1/2 cup grated sharp cheddar (or cheese of choice or omit)
Preheat oven to 400 degrees.
Put squash cut side down in a baking dish. Pour 1/2 cup water into the dish, cover with foil and bake until quite tender but still holding its shape, about 25-35 minutes, depending on the size/thickness of the squash halves.
While the squash is baking, put the bulgur in a saucepan with 1 cup cold water and a pinch or two of salt. Bring to a boil, turn down to a simmer and cook, covered, for 10 minutes.
Heat the olive oil in a skillet over medium-high heat. Add the onion and pepper and a few pinches salt. Saute for minutes. Add garlic and chile powder, stir well and cook for 1-2 minutes until fragrant. Add tomatoes and beans and combine well. Simmer for 5 minutes or so until thickened a bit. Stir in the fresh herbs and the cooked bulgur. Taste and season with salt as needed.
Fill each squash half with filling, mounding it up nicely. You may have leftover filling. Top with cheese, if you wish, and return to the oven for 15 minutes or until heated through and browning a bit. Serve hot or warm. Drizzle with a bit of olive oil if you don’t top with cheese, before serving.
Roasted Beets with Chiles, Ginger, Yogurt and Indian Spices
A trusted friend/chef recently recommended this recipe. I am currently undergoing chemo therapy and my taste buds are suffering a bit, particularly when it comes to beets, so I’m relying on other resources (and existing recipes of mine) to offer beet inspiration these days as my palate is not to be trusted.
Roasted Shallots and/or Onions
Shallots and onions are particularly wonderful, simply roasted with a few thyme sprigs until caramelized around the edges and sweet and tender in the center. I use these flavorful nuggets in salads (below), as a condiment for roast meats or pureed with other vegetables in a soup or as a snack with bread, cheese and pickles.
Onions and shallots, peeled, however many you would like to use. they shrink quite a bit when roasted and they are so delicious don’t hesitate to make a lot.
Handful of fresh thyme sprigs or 2 teaspoons dry (scale to match your quantity of onions)
Olive oil
Salt
Sherry or red wine vinegar
Preheat oven to 375 degrees.
Cut onions in large wedges and separate shallot lobes. Spread the onions/shallots on a sheet pan and drizzle with olive oil, sprinkle generously with salt and add the thyme sprigs or leaves. Toss well and spread out evenly again. Roast for about 35 minutes, stirring once or twice to ensure even browning. Remove from the oven and evenly drizzle with vinegar, about 2 tablespoons for the quantity you see above. Return to the oven and roast for another 5 minutes or until all are tender.
These will keep for up to 5 days in the refrigerator.
Radicchio, Roasted Shallot and Parsley Salad
Strong, slightly bitter radicchio, sweet roasted onions, parsley and crunchy hazelnuts make for a lively winter salad.
Serves 4
5 cups radicchio, torn or cut into bite-sized pieces
1/2 cup or more, roasted onions or shallots (see above), chopped
1/3 – 1/2 cup parsley leaves
1/3 cup toasted hazelnuts or walnuts, chopped (toasted pumpkin seeds would be good too)
2 tablespoons lemon juice or red wine vinegar
1 teaspoon Dijon-style mustard
4 tablespoons olive oil
Salt and freshly ground pepper
Put the radicchio, roasted onions, parsley and nuts or seeds in a bowl. Whisk the dressing ingredients together in a small bowl and drizzle over salad. Toss well and adjust seasoning to taste.
Radicchio Risotto
We used both mizuna and radicchio but it’s delicious just with radicchio as well.
This recipe was created by Cathy Whims, long-time friend and Chef at Nostrana, Oven & Shaker, Hamlet in my kitchen with what I had on hand. Cathy uses one handful of rice per person, plus a handful if you want leftovers.
Serves 4
1 tablespoon each butter and olive oil
1/2 onion or 2 shallots, finely diced
1 clove garlic, minced
1/2 teaspoon fresh or dried thyme
6 cups radicchio, finely chopped, divided
5 handfuls risotto rice, arborio, carnaroli, or vialone nano
1/2 cup dry white wine
6-7 cups water or vegetable broth
1-2 tablespoons butter
3/4 cup grated Asiago Stella (an aged Asiago) or Parmesan, divided
Salt and pepper to taste
Bring the water or vegetable broth to a simmer in a small saucepan.
Heat the butter and oil in a 3 – 4 quart saucepan over medium heat. Add the onion and cook, stirring regularly, until softened, about 10 minutes. Add the garlic and thyme and cook for 2-3 minutes, until fragrant. Add 2/3 of the radicchio and cook a few more minutes. Then add the rice and cook, stirring frequently for another 2-3 minutes. Add the wine and stir well and cook until evaporated. Now add the hot water/broth, ladle by ladle once the rice has more or less absorbed the liquid, stirring almost constantly. If you’re using water (not broth) add several big pinches of salt at this stage. Continue cooking the rice in this manner until the kernels are tender on the outside with just a bit of firmness on the inside. You may not need all the broth/water. Stir in the remainder of the radicchio and cook for an additional minute or two. Stir in most of the cheese and the butter. Taste and season with salt and freshly ground pepper, as needed. Let risotto rest for a few minutes before serving, topped with the remaining cheese.
Braised Kale and Leeks, Galette or Pizza
Leeks and kale make for a wonderful combination. You can serve this is a side dish or fry an egg in one side of the pan (or poach one) and call it dinner. Or you can spread it on buttery crust and bake a savory galette or spread it on pizza dough and sprinkle with a little Parmesan and have a lovely, hearty pizza. I think it’s particularly good on Grand Central Bakery’s whole wheat pizza crust. A good, spicy pork sausage crumbled onto the pizza or galette is a wonderful adaptation.
1 large bunch kale, well washed, trimmed and cut into thin ribbons and stems finely chopped
2 medium leeks, well washed and cut into thin half-moons or 1 leek and 2 shallots, diced
1 tablespoon butter and 2 tablespoon olive oil
Salt
1/8 teaspoon red pepper flakes (optional)
1/3 – 1/2 cup grated Parmesan or Gruyere or sharp cheddar (if you’re making a galette or pizza)
In a large skillet heat the olive oil and butter over medium-high heat. Add the leeks and shallots, if using, and stir well and sauté for 5 minutes. Add a bit of salt, the red pepper flakes (if using) and the kale, stir well and cook, covered for about 10-15 minutes until all is tender. Stir occasionally and make sure things aren’t browning or drying out. Turn down the heat and/or add a little water if that’s the case. Taste and adjust seasoning.
For a Galette pastry:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup Greek or whole milk plain yogurt
2 teaspoons fresh lemon juice
1-3 tablespoons ice water (just add enough to bring the dough together)
To make the pastry dough, combine the flour and salt in a bowl. Cut the butter into the flour mixture using a pastry blender or pulse a few times in the food processor, until the mixture resembles coarse meal with some pea-sized pieces too. In a small bowl, whisk together the sour cream, lemon juice and water and drizzle mixture over flour and butter and using a fork, quickly stir it to combine. The mixture will turn into lumps, which you want to quickly pat into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour or up to 48 hours.
Preheat oven to 400 degrees F.
On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread kale and leek mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the vegetables, crimping the dough slightly as you go. Evenly distribute the grated cheese over the greens.
Bake until golden brown, 30 to 40 minutes. Remove from the oven, let sit for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
For a pizza:
Preheat oven to 500 degrees F with a pizza stone on the bottom wrack of the oven if you have one.
Roll or stretch out the pizza dough (1 14-oz ball, more or less, is what you want) and brush a little good olive oil on the dough. Evenly spread the kale and leek mixture over the dough and sprinkle with cheese. Bake until the crust is browning and the topping bubbling.
Kohlrabi Latkes
Most root vegetables make good latke-like savory pancakes, and actually vegetables of all kinds make great savory pancakes and you can add some kale here if you don’t have enough kohlrabi and I tend to add a potato or two as well for texture and flavor balance.
I happened to have fresh horseradish and grated a bit into some whole milk Greek yogurt and topped the latkes with this spicy cream but top it with spicy mayo, ketchup (my son does this) sour cream, etc.
Serves 4 (makes about 14-16 latkes)
2 small-medium potatoes, scrubbed (I never bother to peel), grated on large holes of a box grater or with the grating blade of a food processor
About 4-5 cups grated kohlrabi (on large holes of a box grater or the grating blade on a food processor)
1/2 small onion/1 shallot, minced
2 eggs
1 teaspoon salt (may need more)
1/3 cup flour
Oil for frying (olive, sunflower, canola, etc.)
Topping (optional):
1/3 cup Greek yogurt
1/2 teaspoon freshly grated horseradish (or prepared)
A few pinches of salt
In a large bowl whisk the eggs with the salt and flour until smooth. Add the onion and grated vegetables and stir well to combine. You can let the mixture sit for up to two hours on the counter before frying (or refrigerate for longer).
Heat 1 1/2 tablespoons oil in a large heavy skillet over high heat. Add spoonfuls of the mixture to the hot pan and turn the heat down to medium-high. Fry until the edges are browning. Flip and brown the other side–a few minutes on each side. Keep a plate warm in a 250-degree oven and keep the fried ones in the oven until you’ve fried them all.
In a small bowl mix the yogurt with horseradish and salt, if using (see headnote).
Top latkes with cream and serve.
White Beans with Leeks and Sausage
I made up this dish a few years ago with some large, creamy, and amazingly delicious beans (mortgage runner beans) a friend grows. The flavor and texture combination is worth trying with whatever white bean (or borlotti/cranberry type) you have on hand. Be sure to soak them over night and then cook them slowly with a bay leaf, garlic clove and chunk of onion, until tender. And make sure to let the beans cool in their cooking liquid for at least an hour or two before using. This vastly improves flavor and texture of the beans. And this is why I never cook the beans when I need them in the moment but I cook them when I’m making something else and in the kitchen anyway and am not in a rush for them.
This is more technique than recipe and is one of those that can be endlessly adapted and is thus what I call a CSA heavy hitter. Use kale or onions instead of leeks, or all three; change the ratio of vegetables to beans. Use bacon instead of sausage or leftover chicken or no meat at all. The beans have plenty of protein and richness. Change the herbs to suit your taste/what you have on hand. Add spices, maybe chili flakes or cumin and coriander. Add a teaspoon or two of Dijon mustard and some garlic. Scale it up or down . . .you get the idea!
Olive oil
3 cups cooked beans, drained (see headnote)
2 pork sausages, spicy if you like, sliced into rounds or crumbled
2 large leeks, trimmed, well washed, cut in half lengthwise and then cut into thin half moons
1 teaspoon fresh or dried thyme, savory or sage
Salt and pepper
In a large skillet heat a little olive oil over medium high heat. Add the leeks, sausage and herbs and a couple of pinches of salt. Stir well and sauté for a few minutes until the leeks start taking on a little color. Turn the heat down if things are browning too much. Cover the pan and cook for another 10 minutes or so until the leeks are soft. Stir in the beans and cook long enough to heat through. Season with freshly ground black pepper and ad salt if needed. Serve with another drizzle of good olive oil.