I’m craving bright salads after the weekend of rich foods. And I snagged this one-line recipe from Chef Jenn Louis (off her facebook feed) of Lincoln Restaurant and Sunshine Tavern: Slowly caramelize carrots in a pan. Finish with butter, pomegranate molasses and a squeeze of lime juice. I made it and it was great. My slightly expanded recipe is below.

It’s been a pleasure creating recipes for you this season. Happy holidays and happy continued cooking! Katherine Deumling, Cook With What You Have

Caramelized Carrots with Pomegranate Molasses
Celery Root Remoulade
Lemony Grated Carrot and Seed Salad
Warm Grated Carrots with Cumin, Garlic and Sesame Seeds
Onion and Winter Squash Panade
Parsnip and Celery Root “Cake”
Roasted Beet Salad

Caramelized Carrots with Pomegranate Molasses

Chef Jenn Louis of Lincold Restaurant and Sunshine Tavern occasionally posts one-line recipes on her Facebook page. I made this one and it was delicious. I fleshed our her very brief instructions based on what I did.

5 medium carrots, scrubbed and cut into thin batons
1/2 tablespoon or so olive oil
Salt
2 teaspoons butter
2 teaspoons Pomegranate molasses
Juice of half  a small lime

Heat oil over medium-high heat in a heavy skillet that can accommodate the carrots in one layer. Add  the carrots and few pinches of salt, Stir well and cook for 3-4 minutes at his heat. Turn the heat down to medium, cover the pan and continue cooking, stirring every few minutes to make sure they’re burning, for about 10-15 more minutes until tender and caramelized. Add the butter and pomegranate molasses and stir well and cook for just a few more seconds. Add the lime juice and serve.

Celery Root Remoulade

This is the classic French way to prepare celery root–and it is so very good. The celery root softens a bit but keeps that fresh, earthy flavor–such a treat of a dish! A classic Celery Root Remoulade exclusively uses mayonnaise in the dressing, which is good but I suggest a combination of Greek yogurt and mayonnaise for a slightly tangier and fresher flavor here but by all means use just mayonnaise if that’s what you have.

And again, quantities are approximations so adjust depending on the number of people you’re feeding, etc.

Scant 2 lbs celery root, peeled
¼ cup mayonnaise
¼ cup whole milk Greek yogurt
2 tablespoons lemon juice
2 teaspoons whole grain mustard
2 teaspoons Dijon-style mustard
A little white wine or cider vinegar
Salt and freshly ground pepper

You can either grate the celeriac in a food processor or if you can, use a mandolin to cut it into matchsticks. Toss the grated or cut celeriac with 1 teaspoon sea salt most of the lemon juice. Let rest for at least 15 minutes and up to 30.

Whisk the remaining ingredients in a small bowl and pour over the veggies. Mix well and adjust seasoning.

Lemony Grated Carrot and Seed Salad
–adapted from Breakfast Lunch Tea by Rose Carrarini

You can add cooked white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.

Or with a simple frittata and a piece of good bread, this makes a lovely dinner.

Serves 6-8 as a side

1 cup sunflower seeds (or pumpkin seeds) (this may seem like a lot but use it all if you can–it really makes the dish)
1 tablespoon olive oil
2 generous pinches of sea salt
6 medium carrots, grated
2-3 tablespoons finely chopped chives, parsley, mint, cilantro etc.

Dressing:
3 tablespoons lemon juice
1 teaspoon sea salt, plus possibly more to taste
Freshly ground black pepper
About 3 tablespoons good olive oil

Preheat oven to 350.

Toss the sunflower seeds with a teaspoon or two of oil and several pinches of salt and roast on a baking sheet for about 15 minutes, turning frequently, until they are crisp and golden. Set aside to cool.

Place the grated carrots in a serving bowl. To make the dressing whisk together the lemon juice, salt, pepper and oil. Pour the dressing over the carrots and mix well. Sprinkle with the chives and the seeds, mix again, and adjust seasoning and serve.

Warm Grated Carrots with Cumin, Garlic and Sesame Seeds

I tossed this dish together for lunch one day. It took about 7 minutes to make and became a keeper in our household. I happened to have black sesame seeds, which were extra pretty, but by all means use regular ones if that’s what you have.

4 cups grated carrots (grated on large holes of a box grater)
1 heaping teaspoon cumin seeds
1 tablespoon sesame seeds (see headnote)
2 cloves garlic, slivered
2 tablespoons olive oil

Dressing:
¼ cup Greek yogurt (whole milk preferably)
Juice from half a lemon (or more to taste—you want it nice and tart to counter the sweetness of the carrots)
½ teaspoon harissa (or more to taste)
2 tablespoons good olive oil
Salt and freshly ground pepper
Chopped fresh cilantro (optional)

Heat a large skillet over medium high heat. Add the seeds and garlic and stir to coat with oil and let cook for about 1 minute. The seeds will start popping and get very fragrant. Don’t let the seeds or garlic burn. Add the grated carrots and stir well. Cook, stirring almost constantly for about 2-3 minutes just to soften the carrot.

Mix the dressing ingredients, with the exception of the cilantro together well. You want it to be quite thin so add a little water if it’s too thick.

Serve the warm carrots with a generous drizzle of the dressing and cilantro, if using.

Onion and Winter Squash Panade

Panade ready to bake

If you bought too much bread for stuffing (as I did) you can use some of it here or even substitute some leftover stuffing for some of the bread in this dish (as I did). Just make sure it’s a hearty, rustic loaf with a good crumb and crust. I used an aged cheddar cheese.

Olive oil
2-3 large onions (2 lbs), halved and thinly sliced
3-4 sprigs thyme, leaves picked or 2 teaspoons dried (can omit in a pinch)
½ a medium butternut squash (or other winter squash), peeled and cut into ¾-inch dice for about 4 (or more) cups
1/2 medium loaf rustic bread (1/2 lb), torn in to chunks (see headnote)
1 ½ cups grated cheese (sharp cheddar, gruyere, aged Asiago; Parmesan, etc.)
Salt
3 1/2 cups vegetable or chicken (or turkey) stock (I usually use homemade veggie bouillon but used turkey stock this time)

Preheat oven to 400F

Heat 3 tablespoons olive oil in a large frying pan. Cook onion stirring occasionally until soft and golden brown. No need to caramelize. Stir in the thyme.

In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese and squash and a little salt. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. Bring stock to a simmer and pour over the dish.

Cover and bake for 30 minutes. Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread. Run under the broiler for a few minutes if it’s not crispy enough.

Parsnip and Celery Root “Cake”
–adapted from Tender by Nigel Slater

You want to slice your veggies very thinly. A sharp knife works great if you’re comfortable and a bit practiced and the food processor is a good alternative too.

Serves 4-5

1 large onion, thinly sliced
1 large or 3 small (or 2 medium!:) parsnips, scrubbed and thinly sliced.
1/2 a medium celery root, peeled and thinly sliced
4 tablespoons butter
1 teaspoon fresh or dried thyme, chopped up a bit
6 tablespoons vegetable broth or stock (I use veggie bouillon)
Salt and freshly ground pepper

Preheat oven to 375 Degrees F.

Toss the sliced onion and veggies in a large bowl with the thyme, at least 1 teaspoon of sea salt and plenty of freshly ground pepper. You need to be generous with the salt.

Put the butter in a baking dish and place it in the oven while it’s preheating. When the butter is melted add the veggie mixture and combine well and pack the veggies down as evenly as possible. Pour the stock or bouillon over the mixture. Place a piece of wax paper or aluminum foil over the veggies and press down firmly. Bake for an hour and then remove the foil and turn your oven up to 425 (or to broil if you’re in a hurry) and cook for another five minutes or so until the top is nicely browned and the veggies are very tender.

Roasted Beet Salad

Delicious and so simple. As I always say, I roast (or boil) all my beets at once and then use them in various ways—salads, sandwiches, snacks, etc.

You’ll need to use your judgment on how much dressing to make based on how many beets you’re using.

Beets (however many you want/need to use)
Pomegranate molasses or a combination of honey and lemon juice or lemon and orange if you have both
Olive oil
A little ground coriander (toast whole seeds and coarsely crush if you can)
Parsley or arugula or any other green or leafy thing you have (optional)
Salt

Scrub and trim beets and roast in a 400 degree oven, covered (with a little water), until tender. If your beets are large you can halve or quarter them to speed up the baking time. When tender, set aside to cool. Peel the beets and cut them into wedges.

In a small bowl mix a bit of Pomegranate molasses or honey and citrus juice, olive oil, salt and coriander. Toss the beets (still warm is fine) with the dressing and add any herbs or greens you’d like. Taste and adjust seasoning.

Happy Thanksgiving!

Radicchio, Fennel and Carrot Salad with Sage and Parmesan
Grated Beet and Apple Salad
Pureed Beets with Yogurt and Za’atar
Potato (and Celeriac) Gratin
Mashed Potatoes (and Celeriac)
Grilled Butternut Squash, Carrot & Fennel Salad w/ Ginger Sesame Dressing
Braised Shallots
Butternut Squash “Pumpkin” Pie

Radicchio, Fennel and Carrot Salad with Sage and Parmesan

This is a fresh, robust salad perfect for a weeknight supper or Thanksgiving. You can scale it up or down and change the ratio of vegetables any way you’d like.

Serves 4-6 as a side

1 smallish head radicchio, halved and (core removed and tossed if there is one) and thinly sliced
2 small-medium carrots, scrubbed and cut into matchsticks or julienned (by all means use a mandolin if you have one)
1 fennel bulb, trimmed and cut into matchsticks
2-3 scallions, trimmed and thinly sliced (white and green parts)
1 ounce (or more) Parmesan or aged Asiago (Asiago Stella) thinly shaved
1 teaspoon fresh sage, finely chopped

Dressing:
11/2 – 2 teaspoons apple cider syrup (or honey or maple syrup)
2 tablespoons olive oil
1 tablespoon red wine or sherry vinegar
Salt and freshly ground pepper

Put all the salad ingredients in a large bowl or on a platter. Mix the dressing ingredients in a small bowl and then pour dressing over salad. Gently toss to thoroughly mix. Taste and adjust seasoning with more vinegar, oil or salt and pepper.

Grated Beet and Apple Salad
–adapted from Vegan Soul Kitchen by Bryant Terry

This is bright, refreshing, and crunchy.

2 large beets, peeled
2 large apples, cored, peeled
1/4 cup apple juice/cider (or 1 tablespoon of maple syrup)
2 teaspoons apple cider vinegar
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
1/2 cup golden raisins (or regular ones or dried currants)

Coarsely shred (raw) beets and apples on box grater or in a food processor fitted with large grater attachment. Put the grated apples and beets in large mixing bowl and set aside.

Heat apple juice in small saucepan or skillet over high heat until boiling. Cook until reduced to one tablespoon, about 3 minutes. Transfer to small bowl. Add apple cider vinegar to reduced apple juice and slowly drizzle in olive oil while whisking constantly. Season to taste with salt and pepper.

Drizzle dressing over shredded beets and apples, add raisins, and toss well to coat and meld flavors.

Pureed Beets with Yogurt and Za’atar
–from Jerusalem by Yotam Ottolenghi and Sam Tamimi

This is a gorgeous, easy to make and elegant dish. It would make a wonderful appetizer for Thanksgiving.

I just eat it by the spoonful and spoon it into warm pita bread. It makes quite a bit so halve the recipe if you’d like but go ahead and roast all beets while you’re at it and use half for something else.

6 medium beets (1 1/2 pounds), trimmed and scrubbed
2 small garlic cloves, minced
1 small red chile, seeded and minced
1 cup plain whole-millk Greek yogurt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 tablespoon za’atar (middle-eastern spice mix including hyssop and sesame seeds—I found it at People’s co-op recently). You can substitute a mixture of dried thyme and toasted sesame seeds.
Salt
1/4 cup roasted skinned hazelnuts, chopped
2 tablespoons goat cheese, crumbled
2 scallions, thinly sliced

Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.

Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.

Potato (and Celeriac) Gratin

If you have celeriac leftover form last week (like I do) you can use some of it in this gratin.

I make this in an 8 x 13” dish and we eat it over several days but by all means halve the recipe if that seems like too much.

5 medium potatoes, scrubbed and thinly sliced into rounds
½ medium celeriac, peeled and cut into slices about the size of the potato slices (celeriac cooks slightly more quickly than potatoes so if the slices are little thicker that’s OK)
½ onion, very thinly sliced
2 teaspoons coarse sea salt (or a bit less finer salt) and plenty of freshly ground black pepper
2 tablespoons flour
11/2 cups grated sharp cheddar, gruyere or other grating cheese
2 cups milk (preferably whole)
½ cup water or chicken or vegetable broth or more broth and less milk

Preheat oven to 400 degrees.

Place the vegetables in a large bowl. Mix the flour, salt and pepper in a small bowl and sprinkle it over the vegetables and mix well. Spread half the mixture in the baking dish, flattening the contents a bit. Sprinkle with half the cheese. Spread the remaining potato mixture over the cheese and top with the rest of the cheese. Pour the milk and water or broth over the mixture and cover the dish tightly with foil and bake for about 35 minutes. The liquid should be bubbling vigorously now. Remove the foil and bake for another 20 minutes or so until everything is tender. Run the pan under the broiler for a few minutes if it’s not nicely browned.

Mashed Potato (and Celeriac) Tips

I make mashed potatoes once a year, at Thanksgiving. I’m not sure why I don’t make them more often. They are wonderful. If you are making mashed potatoes, I’m a bit of purist and think they’re best made with a mixture of whole milk or cream—you can decide the ratio, and butter. Be sure to have your milk, cream and butter all melted together and good and hot when you are ready to mash. Don’t skimp on the salt and don’t worry about getting them too smooth. Mashed potatoes get gluey quickly (never put them in a food processor—they’ll turn into a lump of glue) so just quickly mash them by hand.  They also absorb much more liquid than you might think so, again, don’t skimp on the milk/cream.

For really fluffy mashed potatoes use a ricer. I just mash them in the pot with an old fashioned masher as I like a bit of texture.

By all means use a mixture of boiled or steamed potatoes and celery root for the mash. It will be a lighter and very tasty adaptation.

I use about ½ cup milk and 4 tablespoons butter for 2 lbs of potatoes (or other vegetables, though I think Celeriac needs less butter than potatoes do).

Grilled Butternut Squash, Carrot & Fennel Salad w/ Ginger Sesame Dressing

This dish is inspired by Yotam Ottolenghi’s new book Plenty More though it’s different enough to be barely recognizable. The original recipe includes 5 ounces of udon noodles so by all means add those if you’d like. Curious what you think of it.

½ cup rice vinegar
1 1/2 –inch piece ginger cut into very thin matchsticks
1 ½ tbs sugar
1 small-ish butternut squash, cut into 1/2-inch dice or 2-inch x 1/3-inch batons which is what the original recipe suggests and what I did above but it’s a bit of a pain to do (about 1 ½ lbs trimmed)
2 tablespoons peanut oil (or sunflower or olive)
1 large fennel bulb, trimmed, quartered and cut into very thin slices, crosswise
2 small-medium carrots, cut in half lengthwise and then into very thin half rounds crosswise
1 cup cilantro leaves and fine stems, roughly chopped
1 teaspoon sesame oil
1/2 teaspoon sea salt (likely a bit more)
2 teaspoons sesame seeds (black or regular)

Heat the vinegar, ginger and sugar in a small sauce pan, stirring frequently until the sugar dissolves. Set aside.

In a large heavy skillet heat the oil over high heat and add just enough diced squash to cover the bottom. You don’t want to crowd the pan. Sprinkle with salt. Fry the squash, turning after a few minutes until starting to blacken and get soft. Proceed with the remaining squash, adding oil if needed.

When the squash is done put it in a bowl and toss with half of the dressing and set aside to cool.

Toast the sesame seeds in a dry skillet for just a couple of minutes until a shade darker and fragrant. Be careful not to burn them.

Add the sliced carrots and fennel, cilantro, salt and sesame seeds to the squash and pour over the remaining dressing. Taste and adjust seasoning with more salt if needed. Serve immediately.

Braised Shallots (or Shallots and Onions)
–adapted from Vegetarian Cooking for Everyone by Deborah Madison

A perfect side dish for most anything. Wonderful with most any roasted, grilled, braised meat though I just enjoyed these with the parsnips and braised greens. They are rich and luscious and so easy and make your house smells wonderful for hours.

1 tablespoons butter or olive oil
5-6 shallots or 3 shallots and 1-2 onions
2 bay leaves
3-thyme sprigs
2 teaspoons sugar
generous 1/3 cup dry white wine
Salt

Peel the shallots and let them break apart where they naturally do. Then cut them in half lengthwise.

Heat the butter or olive oil (or a combo) in a large, heavy skillet with the bay leaves, thyme sprigs and sugar over medium-high heat. Stir things up a bit so the sugar doesn’t burn. Add the shallots and coat to toss and then cook for 8-10 minutes, shaking the pan or stirring occasionally, until the shallots are nicely browned. Take care not to burn them and turn down the heat if they’re getting dark too quickly.

When they’re nicely browned pour in the wine and a few pinches of salt. Then cook at a gentle simmer, covered until the shallots are tender and coated in syrup about 15-20 more minutes. You may need to add a couple of tablespoons of water if things dry out too much.

Butternut Squash “Pumpkin Pie”

I included this recipe (slightly adapted) a few weeks ago but now it’s really pie time. And I think butternut squash makes the best pie.

*You can also just bake the custard in ramekins set in a pan with water coming half way up the side of the ramekins, until the custard is set.

I swear by the Chez Pim pie crust technique and recipe (nothing but butter, flour and water). Give it a try if you’d like or use your favorite recipe/technique.

Unlike many others I do not blind bake my crust for pumpkin pie. Instead I bake it on a pizza stone in a very hot oven (for the first 15 minutes) and then reduce the temperature. This way my crust doesn’t burn and get brittle (which I find if I blind bake and then add the custard which needs a good 45 minutes to bake itself) and the bottom crust does just fine. You always get a little sogginess with a wet custard like this but I think it’s just perfect.

1 9-inch single crust Pie shell, chilled (not partially baked using ½ of above recipe or your favorite pie dough)
1 ¾ cups baked butternut squash (bake halved, seeded squash, cut side down at 400 degrees until very tender. Cool, peel and mash a bit)
2 large eggs, at room temperature
Scant 3/4 cup (lightly packed) light brown sugar
1 cup whole milk or cream
1/4 cup sour cream
 or Greek yogurt (which is what I use)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of ground cloves
Pinch of freshly grated nutmeg
Pinch of salt
1 1/2 tablespoons dark rum  (optional)
1 teaspoon vanilla extract
Lightly sweetened lightly whipped cream, for topping

Preheat oven to 425 degrees.

Center a rack in the oven and preheat the oven to 450°F. If you have a pizza stone, put it on the rack you’re going to use and then preheat. Setting the pie pan directly on the pizza stone helps the crust bake nicely and not get soggy, especially since we’re not pre-baking the crust.

Roll out your pie dough and place it in a pan, making sure to gently press the dough fully into the pan. Trim the overhanging dough with a sharp knife all around leaving at least a 1-inch overhang. Flour your fingers and crimp the dough by pushing your right pointer finger into a “v” shape created with the thumb and pointer of your left hand, holding the edge of dough. Repeat around the whole pie, re-flouring your fingers as needed, to make a pretty, crimped rim. Chill pie shell in the fridge while you make the filling.

Put all of the filling ingredients in a food processor and process for 1 minute or so, stopping to scrape down the sides of the bowl once or twice and pour the filling into the chilled pie shell. Alternatively whisk all the ingredients well in a bowl.

Bake for 15 minutes at 450, then reduce the oven temperature to 350°F and continue to bake for 35 to 45 minutes longer or until a knife inserted close to the center comes out clean. (If you don’t want to create a slash in your masterpiece, tap the pan gently—if the custard doesn’t jiggle, or only jiggles a teensy bit in the very center, it’s done.) Transfer the pie to a rack and cool to room temperature.

Serve the pie with lightly sweetened whipped cream

So much warm deliciousness in these recipes this week. Stay warm and happy cooking!

Oh and with that cabbage, cut into wedges (leave core attached so they stay together) and drizzle with olive oil and some salt and bake on a sheet pan at 425 until the edges are quite browned and the cabbage is tender. Serve as is with a  bit more salt or drizzled with a simple vinaigrette and a dusting of Parmesan if you’re feeling fancy. Delish!

White Bean and Chicory Soup
Wilted Chicory
Cumin Lime Coleslaw
Roasted Pumpkin Wedges with Sriracha Yogurt Dressing
Warm Celery Root and Green Lentil Salad with Hazelnuts
Celery Root Soup
Kale and Bean Soup with Pasta

White Bean and Chicory Soup

This is my idea of a perfect wintery bowl of soup. You could make it heartier if you serve the soup over a garlicky slice of toasted bread. Of course you could add bacon or sausage or any kind of leftover meat but I like the simplicity of the white beans and escarole, just finished with good olive oil and black pepper. If you have cooked white beans on hand this comes together in 30 minutes, tops.  And this is even better the next day.

Serves 6 -8

2 tablespoons olive oil
1 onion, diced
1 teaspoon fresh or dried oregano or sage, finely chopped
6-7 cloves garlic, mashed and roughly chopped
3 -4 cups white beans, cooked and drained (cooking liquid reserved)
1 head Sugarloaf chicory (about 1 lb), torn or chopped into bite-sized pieces
4-5 cups liquid–I use a combination of bean cooking liquid and veggie bouillon broth (you can use water or chicken stock or vegetable stock too)
Good olive oil for serving
Freshly ground black pepper

Heat the olive oil in a large soup pot. Add the onions and sauté until translucent, about 5-7 minutes. Add the garlic and herbs and cook for a few more minutes. Add the beans, liquid and escarole and bring to a simmer and cook for about 10 minutes until the escarole is tender. You can serve as is or remove a few cups of the soup and then return to the pot, for a creamier texture. Adjust seasoning with salt. Serve, not too hot, drizzled with good oil and plenty of black pepper.

Wilted Chicory

This is a very simple technique that just begs for a fried or poached egg or maybe some fish or a lovely bowl of beans and good olive oil as an accompaniment.

Wash and trim the chicory. Cut the leaves into wide strips. Sauté in olive oil, covered, until wilted, about 3-4 minutes. Season with salt and pepper, add a splash of vinegar, and serve.

Cumin Lime Coleslaw

I’ve made several versions of this salad lately and it’s a nice compliment to the richer, warmer foods of the season. And the carrots are so sweet and crunchy are such a colorful addition.

½ a small to medium cabbage (about 6 cups sliced), cut as thinly as possible
2 medium carrots (optional), grated on the large holes of a box grater or in the food processor
2-3 green onions, very thinly sliced (optional–or just use some thinly sliced regular onion instead of green onions)
handful of cilantro, roughly chopped
handful of fresh mint, roughly chopped (optional)
1/2 cup toasted sunflower or pumpkin seeds (optional)

Dressing
Juice of 1 lime (or lemon)
1 garlic clove, minced
3 tablespoons good-tasting olive oil or more to taste
2 tablespoons Greek yogurt or sour cream or mayonnaise
1 – 1 1/2 teaspoons ground cumin (if you’d like you can toast 1/2 teaspoon whole cumin seeds in a dry skillet for a couple of minutes until fragrant and a shade darker-be careful not to burn-and crush those for a more vibrant flavor)
pinch of red pepper flakes or a small hot pepper like Serrano or Jalapeño, minced (or more if you like spice)
Salt and freshly ground black pepper

Put the cabbage in a large salad bowl. Add scallions and cilantro and/or mint and carrot, if using. Mix all dressing ingredients well in a small bowl and pour over veggies. Mix well. Let rest for 20 minutes or more, to soften vegetables and let flavors meld. Toss in sunflower or pumpkin seeds, if using and adjust seasoning.

Roasted Pumpkin Wedges with Sriracha Yogurt Dressing
–slightly adapted from Plenty More by Yotam Ottolenghi

I made this with butternut squash the other day, as that was what I had, and it was divine. I’m sure it will be good with pumpkin too and since I actually prefer to make pumpkin pies with butternut squash I use my pumpkins for more savory dishes, like this one.

And I’m SURE you will easily consume all of this even if you use both of your pumpkins.

1 (or two) pie pumpkins, cut in half, seeds and strings removed and cut into1-inch or so wedges, leaving skin on
½ – 1 teaspoon cinnamon (depending on size or quantity of pumpkin(s)
1 teaspoon or more sea salt
1-2 tablespoons olive oil

¾ cup Greek yogurt (or plain whole milk regular yogurt)
2 teaspoons Sriracha or comparably hot sauce

½ – ¾ cup very finely chopped cilantro, stems and all
1 garlic clove, minced and then mashed with some coarse salt with the side of a chef’s knife on the cutting board until you have a paste
2-3 tablespoons olive oil
A little more salt

1/3 cup toasted pumpkin seeds, sunflower seeds, walnuts or hazelnuts (chopped up if using the nuts)

Preheat Oven to 425 degrees

Toss the pumpkin wedges with the cinnamon, some salt and olive oil and spread on baking sheets and bake until tender and starting to brown. Let cool a bit and peel off skins.

Meanwhile, stir the Sriracha and yogurt together in a small bowl. In another bowl mix the cilantro, garlic, salt and olive oil.

Put the warm pumpkin wedges on a platter and dollop with yogurt sauce, drizzle with herb sauce and sprinkle with seeds/nuts—how’s that for a lot of good adjectivesJ!? Enjoy!

Warm Celery Root and Green Lentil Salad with Hazelnuts
–adapted from Plenty by Yotam Ottolenghi

This dish is substantial enough to make a light main course. The earthy flavors of the nuts and the lentils are balanced by the sharpness of the vinegar and the fresh mint. Don’t skimp on the salt – lentils need a lot of it. You can serve this warm or at room temperature.

Serves 4

1/3 cup hazelnuts, roasted and roughly chopped (optional but very good)
1 cup small French green lentils 
(these hold up well when cooked and are thus good for salads—don’t use the larger, brown lentils as they’ll get too mushy)
3 cups water
2 bay leaves
3 sprigs fresh thyme
1 small celery root, peeled and cut into ¾-inch x 1/4 –inch chips 
(more or less)
Salt and pepper
4 tablespoons olive oil
3 tablespoons red wine vinegar
4 tablespoons fresh mint, roughly chopped (or parsley)

Put the lentils, water, bay leaves and thyme sprigs in a small saucepan. Simmer for about 20-22 minutes, or until the lentils are tender but just a bit al dente, then drain in a sieve. Remove and discard the bay leaves and the thyme sprigs.

Meanwhile, in a large saucepan, bring plenty of salted water to a boil, add the celery root, and simmer for 8-10 minutes, or until just tender. Drain.

In a large bowl, mix the hot lentils (make sure they don’t cool down – lentils soak up flavors much better when they’re hot) with the olive oil, the vinegar, a few grinds of black pepper and plenty of salt. Add the celery root, stir, taste and adjust the seasoning as necessary. Add the mint and hazelnuts and stir again.

Celery Root Soup
–adapted from Davidlebovitz.com

David Lebovitz is one of my favorite bloggers/chefs. His writing is witty and transporting and I trust his recipes implicitly and only tinkered a bit with this one. This is delicious, elegant and easy to make. If your celery root is smaller or you want to make a smaller batch just adjust everything accordingly.

8-10 Servings

2 tablespoons butter
2 tablespoons olive oil
1 onion, diced (or 2 leeks, cleaned and chopped)
Sea salt
2 garlic cloves, peeled and thinly sliced
One large celery root (about 3-pounds), peeled and cubed
3 cups chicken or vegetable stock
 or broth
3 cups water
1 teaspoon freshly ground pepper
, more to taste
Scant 1/8 teaspoon chile powder
Croutons and good olive oil for serving

In a large pot, melt the butter with the olive oil. Add the onion (or leeks) and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the onions and garlic are soft and translucent.

Add the celery root and stock or broth. (Or use all water.) Bring to a boil, then reduce to a lively simmer. Cook, partially covered, until the celery root pieces are soft about 40 minutes–the time will depend on the size of your celery root chunks.

Add pepper and chile powder, then purée using an immersion blender or transfer to a blender or food processor and do in batches. Be really careful with the hot liquid if you’re using a blender or processor. Taste, and season with additional salt and pepper if needed. If the soup is too thick, it can be thinned with water or stock or even a little cream but I like the purity of the soup without.

I like the soup served with good, crusty croutons and a little good olive oil and more black pepper. You can vary the soup by adding some pieces of crisp bacon as a garnish or a dollop of sour cream. Chives or parsley would be a nice garnish.

Kale, Bean and Pasta Soup
–inspired by Amy Scattergood via the Wednesday Chef

This makes a lot but it keeps well too, though the pasta gets a bit softer but I don’t mind that the second day. This is written for a full share but feel free to reduce the quantity, however you need to, for your share size.

Serves 8 to 10

1/4 cup olive oil plus 2 tablespoons, divided
2 leeks, cleaned and sliced or 2 onions, finely-diced
2 medium carrots, chopped
3 cups dried pinto or cranberry beans
Sea salt
2 bunches lacinato kale, cleaned, stemmed and coarsely chopped
3 cups orecchiette pasta or 2 cups tubetti or something like that

1 tablespoon fresh minced sage
1/2 cup fresh chopped parsley
1 1/2 tablespoons smoked paprika
1 1/2 teaspoons sweet paprika
1 teaspoon lemon juice or cider vinegar
Grated Parmesan cheese, for garnish

In a 4-quart soup pot heat 1/4 cup of olive oil and cook the leeks, carrots and onions over medium heat until softened, 8-10 minutes.

Add the dried beans and 12 cups of water. Bring to a simmer over high heat, then reduce the heat to low and cover the pot with the lid, stirring occasionally. After about 35 minutes, add 1 tablespoon of sea salt. Continue to cook, covered, until the beans are soft, another 10-15 minutes or so—will depend on the freshness of your beans.

With a slotted spoon, remove 1 cup of the beans and, separately, 2 tablespoons of bean cooking liquid and set both aside. Add the kale to the soup, stirring in a few cups at a time as the greens wilt. Cover, and continue to cook for 8 to 10 minutes more until the greens are tender, then remove from the heat.

Meanwhile, bring a pot of salted water to a rolling boil and cook the pasta until al dente. Drain and reserve.

In a food processor, combine the reserved beans and bean cooking liquid, sage, parsley, paprikas and lemon juice, the remaining 2 1/2 tablespoons olive oil and a pinch of salt. Blend until smooth, then check for seasoning, adding more salt if desired, or bean liquor to aid in blending.

Just before serving, stir the cooked pasta into the soup. Ladle the soup into bowls and top each with about 2 tablespoons of spiced bean purée. Grate Parmesan over the top of each bowl to taste and serve immediately.

SIO Recipes for Week 25 

It’s going to get cold this week and but I did include  a few hearty salad recipes along with the warm dishes like the braised radicchio, the leek and chicken dish and the stuffed delicata recipe. Pick up a bunch of cilantro this week (if you like cilantro) for the beet salad and the Brussels sprout dish. Happy cooking and stay warm!

Beet, Fennel and Walnut Salad with Garlicky Dressing
Brussels Sprouts with Thai-style Fish Sauce Dressing
Radicchio, Orange and Olive Salad
Quickly Braised Radicchio
Stuffed and Baked Delicata Squash
Chicken with Leeks and Lemon
Leek Notes

Beet, Fennel and Walnut Salad with Garlicky Dressing

This photo was taken of my version with celery but sub fennel in this week.

I toss together a lot of beet salads, some of which make it into the recipe collection. This one, as they always do, resulted from what I happened to have on hand. Adapt as you see fit and originally I made this with celery but fennel makes a great, crunchy substitution with the sweet, robust beets and the sharp zing from the garlic is a particularly fun combination.

Serves 2-3

4 roasted (or boiled), cooled and peeled beets, cut into large dice or wedges
1 fennel bulb, trimmed and then sliced 1/8-1/4-inch thick and then diced
2 cloves garlic, minced and then mashed into a paste with some coarse salt on the cutting board with the side of a chef’s knife (or put through a press)
1/3 cup (or more) cilantro, stems and all, roughly chopped
1/2 cup toasted walnuts, roughly chopped
1-2 ounces feta, crumbled
1 scallion, thinly sliced (optional–use a little onion or shallot if that’s what you have)
1 tablespoon (or more) sherry or red wine or cider vinegar
2 tablespoons (or more) good olive oil
Salt

Whisk the mashed garlic with the olive oil and vinegar. Toss this dressing with everything else, except the beets. Gently toss in the beets. Taste and adjust seasoning.

Brussels Sprouts with Thai-style Fish Sauce Dressing
–inspired by Food52.com

I used both cauliflower and Brussels sprouts in this version but just Brussels sprouts are delicious.

The first time I made these for dinner I ate 2/3 of it by myself. This is a strong, fresh flavored dish. I make it just with Brussels sprouts or a mixture of cauliflower and Brussels sprouts or just cauliflower. You can certainly use broccoli or other roasted vegetables too. I misread the quantity of Brussels sprouts we were sign to get this week so if you decide to make this and halve a half share I would suggest dicing your delicata squash and roasting it alongside the sprouts to make a what will I”m sure be a beautiful and delicious variation on this dish. . .or try it with fennel–I bet that would be good too.

Serves 4

2-3 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
3 tablespoons chopped mint (optional—it’s great with and without so don’t make a special trip for mint)
1 lb pounds Brussels sprouts (family share gets 1 lbs this week) or 1/2 lb and 1 delicata (see headnote)
Fish Sauce Vinaigrette
2 1/2 tablespoons fish sauce (adjust to taste — some fish sauce brands are saltier than others)
2 tablespoons water
2 tablespoons rice wine vinegar
Juice of 1 lime
1 1/2 tablespoons sugar
1 large garlic clove, minced
1 to 3 Serrano chilies very thinly sliced, seeds intact (or more traditionally Thai birds eye chilies which are hotter)

For the vinaigrette, combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chilies in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.

Combine the vinaigrette, cilantro stems, and mint in a bowl, and set aside.

Peel away any loose or discolored outer leaves of the Brussels sprouts, trim the ends and cut the sprouts in half. Cut any especially large ones in quarters. Wash well and pat dry.

Now you can either roast the Brussels sprouts in a 400 degree oven tossed with a bit of olive oil or you can start them on the stove top in 2 large skillets, cut side down in a splash of oil. If you do the latter, cook them undisturbed like this over medium high heat for about 8-10 minutes until nicely browned on the cut side. Then move the skillets to the oven and continue roasting for about 15 minutes until tender but not at all mushy.

And if you don’t have two large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely. The sprouts are ready when they are tender but not soft, with nice, dark brown color.

When ready to serve (warm or at room temp), toss the Brussels sprouts with the dressing to taste and cilantro leaves and mint, if using, and toss once or twice to coat. You might not need quite all the dressing so start with 2/3 of it.

Radicchio, Orange and Olive Salad

This is a gorgeous salad with robust flavors and citrus fruits are just starting to show up and it’s getting COLD this week so I guess it’s time!

Serves 4

1 small to medium head radicchio, washed, dried and cut into bite-sized pieces (you want about 4 cups of radicchio)
1 orange
Handful of cured black olives, pitted
2-3 tablespoons parsley leaves (optional)
1-2 tablespoons thinly sliced red onion or shallot
1 tablespoon orange juice
1 tablespoon vinegar of your choice
About 2 tablespoons good olive oil
Sea salt and freshly ground black pepper

Cut the top and bottom off the orange and set it on one end. With a sharp serrated knife cut away the peel and pith and then cut the sections way from the membrane. Reserve any juice to add to the salad.

Put the radicchio in a salad bowl and add the orange slices, halved, if large, and the remainder of the ingredients. Toss gently and taste and adjust seasoning.

Quickly Braised Radicchio

Serves 4

This is simple and delicious and a good foil for any meat or stewed bean or lentil dish.

Olive oil
½ onion, thinly sliced
1 head radicchio, washed and roughly chopped into large bite-sized pieces (no need to dry it well—you want a little water clinging to the leaves)
Sea Salt
2 tablespoons sherry, red or cider vinegar
1 tablespoon sugar or honey

In a large, heavy skillet heat about 1 tablespoon olive oil. Add the onion and sauté for 3-4 minutes over medium-high heat until softened a bit. Add the radicchio and a few pinches of salt and toss well. Sauté for about 5 minutes until softened. Stir in the vinegar and sugar or honey and combine well. Cook for another minutes or two. Taste and adjust seasoning. Serve hot or warm.

Stuffed and Bake Delicata Squash

I made this with Sweet Dumpling squash but it’s just as good with Delicata.

This is a beautiful, fairly quick and highly adaptable dish. Unlike my usual stuffed pumpkin recipe, you steam the halved squash on the stove top which speeds things up considerably. I tested this with Sweet Dumpling squash as you see in in the photo but delicatas will work perfectly. Some other ideas for variations.

• Use cooked quinoa, barley, lentils, orzo pasta, or bread instead of rice.
• Use oregano, rosemary, marjoram, savory, chives or any combination of herbs you’d like.
• Use any kind of cheese you’d like or omit entirely.
• Add diced, cooked bacon or sausage or leftover meat of any kind.
• Use cream or a meat stock instead of the broth.
• Use coconut milk instead of the stock and add a little ginger, cumin, turmeric or coriander.

Serves 4

2 Delicata squash
2 1/2 cups cooked rice (or other grain/filling, see above)
Scant 1 cup veggie bouillon broth or any kinds of broth or stock or milk or cream (see above)
4 tablespoons herbs, chopped (I used parsley, thyme and sage here)
1/2 cup grated Parmesan cheese (or any cheese you like)
1 clove garlic, minced
1/2 teaspoon salt (more to taste)
2 teaspoons harissa (optional)
Olive oil

*Note: make sure you salt the filling well.

Preheat oven to 400 degrees.

Cut the squash in half lengthwise. Scrape out the seeds and membrane to expose the cavity. Set the squash cut side down in a wide, heavy skillet. Pour water in to about 1/2-inch up the side of the squash. Add 1/2 teaspoon of salt to the pan. Bring to a lively simmer and cover until tender, about 10 minutes. Check occasionally to see if there is enough water and to check the squash. It cooks remarkable quickly. Remove the squash from the pan and set aside.

In a bowl mix the remaining ingredients and taste and adjust seasoning. Fill the squash with the mixture, packing it in well. Drizzle the top of the filling and squash with olive oil. Set in a baking dish–an 8 x 8-inch pan works well for 2 sweet dumplings bake for about 35 minutes until hot through. Run under the broiler for a bit more color if you’d like.

Serve cut in halves or quarters.

Chicken with Leeks and Lemon

I think of this as both comfort and company food. It’s fairly straightforward to make and is always delicious and elegant. For a quicker alternative you can cook the leeks down with the broth and wine until silky and then toss in pieces of chicken breast (instead of whole thighs) that will cook very quickly.

Serves 4

2 tablespoons olive oil
4 chicken thighs (bone in with skin)
4 leeks, well rinsed, cut in half lengthwise and then cut into 3-inch lengths
1 small glass (4 ounces) of dry white wine (or dry vermouth)
1 ½ cups chicken stock or veggie stock or bouillon (see recipe below)
Juice and zest of 1 lemon
3-4 tablespoons chopped, fresh parsley

Heat the olive oil in a large, deep skillet or Dutch oven over medium high heat. Add the chicken thighs skin side down and cook until pale golden, then turn and cook a few more minutes. Remove the chicken from the pan and add the leeks to the pan. Cover and let them cook gently until they are soft over medium heat. You don’t want to brown them so turn the heat down more if they start to darken. When they start to soften add the wine, broth, lemon juice and zest and salt and pepper. Bring to a boil, return the chicken to the pan and then cover and simmer for 20 minutes.

Stir in the parsley, adjust seasoning with salt and/or lemon and serve over rice or with boiled potatoes.

Leek Notes

If you don’t want to make the chicken dish with the leeks, just sauté them slowly I a bit of butter or olive oil and a little fresh or dried thyme until soft and then spread them on toasted bread and drizzle with balsamic vinegar and olive oil or stir them in scrambled eggs or start a soup this way and add carrots and fennel to it.

SIO Recipes for Week 24

The Castelfranco Chicory (Radicchio) is a beautiful treat this week. I give you a risotto recipe for it but you can by all means make a salad with it. If your sensitive to the slight bitterness soak the leaves in ice cold water for a while. And dress is with a nice strong vinaigrette with mustard, a little garlic, a little sweetener of some kind–I love a little syrup made be reducing apple cider–and good olive oil.

Carrots with Ginger, Curry, and Cilantro
Risotto with Beans and Castelfranco Radicchio
Roasted or Sautéed Celery Root
Long-cooked Chard and Onions
Spiced Butternut Squash with Lentils and Wilted Chard
Root Vegetable Soup (Carrots, Celeriac, Parsnips)
Parsnip and Carrot “Latkes”

Carrots with Ginger, Curry, and Cilantro

One-line recipe from Chef Jenn Louis of Lincoln Restaurant and Sunshine Tavern:

Melt a bit of butter, add curry powder, garlic and fresh ginger. Add blanched carrot coins, sea salt and cilantro leaves.

Risotto with Beans and Castelfranco Radicchio

This is creamy, delicious and perfect for blustery weather.

You could add a diced sweet pepper to the onions at the beginning or use spinach instead of radicchio, skip the beans entirely or substitute diced winter squash, use barley instead of rice. . . you get the idea.

Serves 3 to 4

5 cups vegetable broth (or homemade veggie bouillon broth) or chicken stock
2 tablespoons olive oil
1 onion, diced
1/4 teaspoon thyme
1/2 cup white wine (optional)
1 cup pearled risotto rice (arborio, carnaroli, etc.)
1 cup cooked beans (borlotti, pinto, white, etc. )
5 cups chopped castelfranco radicchio
1/2 cup grated Parmesan or Assiago Stella cheese, plus more for serving
2 tablespoons butter
Salt and freshly ground pepper

Bring the stock or broth to a low simmer. In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes. Add the rice and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until mostly absorbed, about one minute. Add a couple of ladlefuls of stock and cook, stirring occasionally, until nearly absorbed. Continue adding the stock a ladleful at a time when the rice starts drying out. Cook until the rice is tender then add the beans and a bit more broth–you want it a bit soupy as the beans will absorb some liquid and you want it nice and creamy.  Cook for a couple of minutes and then add the radicchio. Cook for another minute or two until wilted and tender and then stir in the cheese and butter and taste and adjust seasoning with salt and pepper.

Long-cooked Chard and Onions

This is a bit of an atypical way to cook chard since you cook it for a quite a long time. It is well worth it though—silky and rich.

Wash a large bunch of fresh chard. Separate the leaves from the stems and reserve stems for another use or slice them thinly and use them in this dish. Cut the leaves into 1-2 inch ribbons. Slice a large onion and begin stewing it and the stems, if using, in some olive oil in a good-sized sauté pan. When the onion has softened a bit add the chard, season with salt and pepper, cover and stew, stirring occasionally for 20-30 minutes. The moisture from the leaves and onions should be enough to cook it, slowly, but if it gets too dry you can add just a little water. Remove from heat when the vegetables are silky and tender.

I’ve used this as a pizza topping with some feta, as a pasta sauce or just a side to whatever else I made for dinner. It’s also wonderful with eggs.

Roasted or Sautéed Celery Root

The first of the season’s celery root gets treated in one of two ways in my kitchen. Either I cut it into thick, French fry-like batons and sauté it with our without a little bacon in my largest cast iron skillet until tender. It needs plenty of salt.

Or, I roast batons or dice, tossed in olive oil and salt on a sheet pan in a 400 degree-oven until tender and browning. I might then dress it with some minced garlic and chopped parsley or eat it just as is.

Spiced Squash, Lentils and Chard

This is my idea of a perfect winter dish. I typically make this with fresh arugula but wilted chard or spinach is a lovely alternative.

Serves 6 as a side

¾ cup French green lentils
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
3 teaspoon olive oil, divided
1 teaspoon ground cumin
1 ½ teaspoons smoked Spanish paprika
1 teaspoon sea salt (more to taste)
1 small bunch chard, leaves separated from stems (reserve those for another use), washed and chopped
2-3 ounces feta or soft goat cheese, crumbled
1 – 1 ½ tablespoons red wine vinegar

Preheat oven to 375ºF.  Place squash on a baking sheet and toss with 2 tablespoons oil, cumin, paprika, and salt.  Roast 20 minutes.  Turn squash over.  Roast until tender, about 10 minutes.

Meanwhile cook lentils in boiling salted water until tender but firm in a large pot, about 25 minutes. About 5 minutes before the lentils are done add the chard. Drain everything well and let cool just a bit.

Combine lentils, chard, squash, and oil from baking sheet with vinegar and 1 tablespoon good olive oil.  Season with salt and pepper. Toss well. Gently stir under cheese when ready to serve.

Root Vegetable Soup (Carrots, Celeriac, Parsnips)

This is just a template, an idea, of how to use the lovely roots that are showing up in a nice, warm soup.

If you have time roast all the vegetables and then sauté a bit of onion, add the roasted veggies (or roast some onion along with the other veggies instead) and enough broth and a few sprigs of thyme or a bit of chopped sage. Simmer for 10 minutes and then blend with an immersion blender or regular blender or food processor or just coarsely mash by hand. Add salt a squeeze of lemon juice or splash of cider vinegar or soy sauce. Add more broth or water if it’s too thick—keep cooking it if it’s too thin.

Top with crouton, toasted seeds or nuts and chopped fresh herbs with olive oil salt and maybe a little garlic.

Parsnip and Carrot “Latkes”

This is also more of an idea/technique than a recipe and it’s not an authentic latke. Be that as it may it’s a great, great way to enjoy winter (especially root) veggies.

The quantities listed are approximations and can be adjusted based on what you have on hand, your taste, etc. For the below recipe you want about six cups of packed, grated veggie.

3 small parsnips, scrubbed and grated on the large holes of a box grater or shredded with a food processor (you probably won’t need to peel them or remove the core but see if either seems very fibrous)
3-4 medium carrots, scrubbed and grated (same as parsnips)
½ a medium onion, finely diced
2 tablespoons chopped fresh parsley (or oregano, mint or chives or about a teaspoon of chopped sage or thyme, fresh or dried)
2 eggs
¼ cup flour
1/3 cup half and half, cream or whole milk (or water)
Salt (at least 1 teaspoon sea salt)
Freshly ground pepper
A few tablespoons of oil for pan-frying
Greek yogurt or sour cream for serving

Let the grated veggies rest, sprinkled with a little salt, in a large bowl while you prepare the batter (you can also skip this step and I often do). In a smallish bowl whisk the egg(s) with the flour and cream (if using), salt and pepper. Squeeze out any excess liquid from the veggies with your hands, a big handful at a time. Return to the bowl, add the onion and herbs and finally the batter. Mix well. Taste for seasoning before you start frying. Under salted latkes are no fun.

Heat a large skillet over medium-high heat with a tablespoon or so of olive oil. Scoop spoonfuls of the mixture into the hot pan. Flatten each one a bit with a spatula. Leave them alone for a few minutes until the sides start getting crispy and golden. Flip carefully and continue cooking until both sides are nicely browned. Eat hot topped with Greek yogurt or sour cream.