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Thursday

22

October 2015

Winter Squash Dip

Written by Rachel, Posted in Appetizers, Beans, Cheese, Dairy-Free, Fruit, Gluten Free, Herbs, Legumes, Nuts, Potlucks, Roasting, Snacks, Vegan, Vegetables, Vegetarian

I’m a big supporter of fall. I love it when the leaves change color, the chill that creeps into the air, and the winter squash that start to appear in our Abundant Harvest Organics boxes. This fall is no different. I’m in the mood for soups and stews, cozy sweaters, and all the winter squash I can get my hands on.

I have a few go to recipes for winter squash. Things like Spaghetti Squash au Gratin (which uses both spaghetti and butternut squash), Vegan Roasted Butternut Squash Soup, and Spaghetti Soup. I’ll make them over and over again for sure. But, it’s fun to get creative with food, so I came up with a fun winter squash dip that will be perfect to snack on while watching post season baseball, for a dinner party appetizer, or as a simple supper.

I used acorn squash this time. But, seriously, any winter squash will do. I’d planned to use pumpkin, but I didn’t have one on hand. If you have pumpkin, and the skin doesn’t get too soft when roasting, it’d make a lovely serving dish. I tried to do that with the acorn squash, but the skin isn’t as tough as say spaghetti squash, so I opted for an oven-safe dish.

This dip is full of options for what to add to it. Not only can you use whatever winter squash you have on hand, there are plenty of possibilities for what to mix in. I used garbanzo beans, basil, cheddar, and parmesan. But, you could substitute white, kidney, or black beans for the garbanzos. Then you could choose between blue cheese, feta, Fontina, Gorgonzola, Gruyère, mozzarella, pecorino, ricotta, ricotta salata, Romano, or Roncal if you don’t have cheddar or Parmesan, or tofu if you want to go vegan. And for the fresh herbs, I’d go with either parsley or thyme if you don’t have basil (or along with it). Just pick things that you think will go well with the other flavors you’ve got going on.

I topped the dip with some halved cherry tomatoes and some nuts. And again, here the possibilities are pretty limitless: hazelnuts, cashews, walnuts, peanuts, pecans, pine nuts, pistachios, or pumpkin seeds would all be great in place of almonds. I love the crunch that the nuts bring to the dip.

I’d used half of the cheese in the dip, the rest went on top to get bubbly and browned, along with the tomatoes. One of my favorite things.

You can serve this dip hot, room temperature, or eat it right out of the fridge. If you opt for the latter, you might get the entire previously melted cheese slice in one bite. Not the worst problem you could have. I liked it best cooled slightly, but still warm, with lots of dipping utensils: corn chips and raw veggies were my favorite.

Happy Eating!

Winter Squash Dip

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 8-10

Winter Squash Dip

Ingredients

4 C combination of any: (squash) acorn, butternut, spaghetti, buttercup, delicata, hubbard, kabocha, pumpkin; halved or top sliced off and seeds removed,carrots, ends trimmed
1 head garlic, top sliced off
a good sprinkle of cayenne or 1 hot pepper, halved, ribs and seeds removed
2 t olive oil
2 C combination of any: garbanzo, white, kidney, or black beans; cooked
1 C greens (optional), chopped
1/4 C combination of any: fresh basil, parsley, or thyme
2 C combination of any: blue, cheddar, feta, Fontina, Gorgonzola, Gruyère, mozzarella, Parmesan, pecorino, ricotta, ricotta salata, Romano, Roncal; grated (if needed), or may use tofu (silken or firm and crumbled)
1 C combination of any: corn, tomatoes (fresh or dried)
to taste salt
1/4 C combination of any: almonds, hazelnuts, cashews, walnuts, peanuts, pecans, pinenuts, pistachios, pumpkin seeds; chopped
raw veggies (carrots, radishes, broccoli, cauliflower, bell peppers, green beans, celery), roasted veggies (sweet potatoes, summer squash, eggplant, fennel), chips, crackers, or bread; for serving

Instructions

Pre-heat the oven to 350F.
Brush squash/pumpkin with oil inside and out. Place cut side down on a baking sheet (the lid too, if you didn't halve it - if you halved it and are planning to serve the dip in it, you could slice a bit off the bottom so it sits flat). Drizzle the garlic with olive oil and wrap with foil. Brush carrots and hot pepper with olive oil and wrap with foil. Roast for 45-60 minutes, or until tender (pepper may take closer to 20-30 minutes). If using greens, sauté in 1 T olive oil over medium-low heat for 5-10 minutes.
Scrape squash from shell (reserve shell to serve in if desired) then either mash or purée in food processor with garlic (squeeze cloves from skin) through cheese (reserving half cheese for topping). Taste and adjust seasoning if desired.
Return to squash shell or to a greased oven safe dish, top with remaining cheese and tomatoes/corn/nuts. Bake at 350 for 15-20 minutes, or broil for a few minutes, or until cheese is melted and browned.
Serve with raw or roasted veggies, chips, crackers, or bread, for dipping.

http://www.de-ma-cuisine.com/winter-squash-dip/

Thursday

24

September 2015

0

COMMENTS

Carrot Pasta with Tarragon

Written by Rachel, Posted in Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lentils, Lunch, Main Dishes, Pasta, Quick and Easy, Vegan, Vegetables, Vegetarian

If I told you that this was another dish where versatility is key, would you be surprised? It’s the way that I cook, so as often as possible, I will offer alternatives. Just in case it’s a different season when you read this post, in case you have something else in your fridge, in case you don’t care for something that I’ve used.

I wanted to do a pasta dish of sorts, using veggies as the pasta. Here’s where you can pull out that spiralizer, if you’ve already jumped on the veggie pasta bandwagon. I have far too many tools in my kitchen, so I opted to use a knife to cut carrots and summer squash into long, thin, pasta-like sticks (kinda like a long julienne). Other veggies that would be great: beets, parsnips, daikon radish, and fennel. Just mix and match based on what will go with the fresh herbs that you have on hand (for help with parings The Vegetarian Flavor Bible is a great kitchen tool).

I cooked the “pasta” in boiling salted water. I cooked for just three minutes – quick and easy.

To top the “pasta” I made a simple sauce of sorts. I used butter today, but for a vegan option, or just because it’s yummy, olive oil would be fabulous. I chopped up some small radishes, a shallot, and some garlic. Other veggies that would be great: peas, greens, cabbage, and green beans – again, mix and match based on the other veggies and herbs that you have on hand. Today’s herbs were tarragon and parsley. Other herbs to consider (these all go with carrots, if you want to keep them as the main veg): basil, Thai basil, chives, cilantro, dill, mint, and thyme.

You could leave things as they are. That’d make for a great dish. But, I wanted to bump up the protein, so I added some lentils. I’m kinda obsessed with green lentils right now. They hold their shape well and taste great. I want to eat them all the time. Garbanzo beans or black beans would be fun too, if you’re not as in to lentils as I am.

The lentils and tarragon, along with the dijon mustard that I added to the sauce, resulted in a dish that felt kinda French inspired. Topped with fresh tomatoes, this was a fabulous lunch. By the time I got to it, it was more room temperature than hot, but it was delicious. So, serve it either way. You could also top with more fresh herbs or nuts, even cheese, if you’re feeling cheesy. It would be great with some garlic bread or cornbread alongside, and a hearty spinach salad… But, just on its own is wonderful too.

Happy Eating!

Carrot Pasta with Tarragon

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2

Carrot Pasta with Tarragon

Ingredients

2 T butter or olive oil, divided
1/4 C radish, diced
1 shallot or small onion, diced
to taste salt
(could also add: peas, greens, cabbage, green beans)
2 cloves garlic, diced
1 C lentils (or garbanzo or black beans), cooked
1 to 1 1/2 t dijon mustard
1 C carrot, thinly sliced into strips and then into long noodle-like sticks
1/2 C summer squash, thinly sliced into strips and then into long noodle-like sticks
(could also use or substitute: beets, parsnips, daikon radish, or fennel)
1-2 T fresh tarragon, chopped (with other veggies could substitute basil, dill, mint, or thyme)
1 T fresh parsley, chopped
1 tomato, chopped, for topping
splash white vinegar, for topping

Instructions

Bring a pot of salted water to a boil.
While it comes to a boil, heat a skillet over medium-low. Add 1 1/2 T butter or oil. When it's hot, add radish through salt. Cook for about 3 minutes, stirring occasionally. Add garlic, lentils (or beans), and dijon, and cook for about 3 minutes, stirring often. Remove from heat and stir in remaining 1/2 T butter/oil, tarragon, and parsley. Taste and adjust seasoning if desired.
While sauce cooks, drop carrots and squash (and any other veggie "noodles") into the boiling water. Cook for 3 minutes. Drain.
Top "pasta" with lentil sauce, some tomatoes, and a splash of vinegar. Serve warm or at room temperature.

http://www.de-ma-cuisine.com/carrot-pasta-with-tarragon/

Thursday

10

September 2015

0

COMMENTS

Veggie Pot Pie

Written by Rachel, Posted in Baking, Dairy-Free, Dinner, Eggs, Gluten Free, Herbs, Leftovers, Legumes, Lentils, Main Dishes, One Dish Dinners, Potatoes, Potlucks, Vegan, Vegetables, Vegetarian

Pot pie is one of my favorite foods. I think I say that a lot though. So many foods are favorites that I’m starting to lose track. I guess it depends on the season. Pot pie is one of those dishes that I don’t make all that often during the hot summer months. But, when it finally cools down, it’s all that I want to eat (that and soup, always soup). But, this pot pie can be enjoyed any time of the year, because the veggies can be changed up to suit whatever you’ve got on hand.

This is a great dish to clean out the produce drawers. That’s what it felt like today. I used mushrooms (great for adding a deep, rich flavor), summer squash (but winter squash would be great here too), carrots, turnips (don’t add too many, otherwise they may overwhelm), eggplant, potatoes, radishes (doesn’t matter what kind), onion, chile pepper, garlic chives, and garlic… It’s at least one of everything that I had on hand, minus the lettuce and tomatoes that I’ll save for another time.

I also added lentils, or you could add tofu if you’d like. They would take the place of the meat in a Chicken Pot Pie, Beef Pot Pie, or Lobster Pot Pie.

Since there were so many veggies, they took a while to cook. Once they were tender, I added some veggie stock whisked with some all purpose flour (or you could whisk the stock with some cornstarch for a gluten-free version). Once it came to a boil it began to reduce down and thicken, resulting in a nice rich gravy.

At this point, you could just top the oven-proof skillet with pie crust and pop it into the oven. But, today I wanted to do some individual pot pies, so I greased some ramekins and filled them with the hot filling.

If you’re making this ahead of time, the filling can be cooled at this point and then refrigerated or frozen. To use it, defrost in the fridge for a day, then either heat it up first, or pour it into the baking dish and top with pie crust. If your filling is cold you may want to cover your crust with tinfoil partway through the baking time if it starts to get too brown.

Pot pies can also be covered, baked, and cooled completely, then reheated at a later date. To cool quickly, remove the crust to cool separately. Stir the filling often to get cool air into it. Refrigerate once it’s cooled down (if food is too hot when it goes into the fridge, the fridge temperature may raise to an unsafe temperature).

Of course you could also just stand at the stove and eat it out of the pan… 😉

I have a favorite pie crust that I make, from Alana’s cookbook, The Homemade Pantry. One crust was perfect for four individual ramekins of pot pie. If you prefer gluten-free, there are flour blends available, or you can just buy a GF crust at your favorite market.

I can’t decide what’s more favorite, the beautifully browned crust or the savory gravy soaked veggies. Good thing I get to eat them together.

Happy Eating!

Veggie Pot Pie

Prep Time: 20 minutes

Cook Time: 1 hour, 1 minute

Total Time: 1 hour, 21 minutes

Yield: 4

Veggie Pot Pie

Ingredients

2 T olive oil
1 C any: potatoes, rutabagas, sweet potatoes, chopped
6-7 C combination of any that you like together: carrots, parsnips, turnips, beets, radishes, eggplant, summer squash, winter squash, onion, shallot, leeks, fennel, celery, greens, cabbage, bell pepper, green beans, peas, broccoli, cauliflower, corn, asparagus
to taste salt
2-3 cloves garlic, diced
1/2 C lentils or tofu (optional), chopped, if tofu
1/4 C any* (fresh): garlic chives, basil, parsley, oregano, thyme, or rosemary, chopped
1/2 t paprika
1 t dijon mustard
2 T AP flour or 1 T cornstarch whisked with 2 1/4 C cold veggie stock
1 T lemon juice or vinegar
1 pie crust
1 egg (optional), whisked, for brushing
salt

Instructions

Pre-heat the oven to 350F.
Heat an oven-proof skillet (unless using individual ramekins, in which case just use a skillet). Add oil. Add veggies and salt. Cook over medium-low for about 15-20 minutes, or until veggies are tender, stirring occasionally. Add garlic through dijon and cook for 1 minute. Add flour or cornstarch and veggie stock mixture and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until sauce has reduced and thickened and all veggies are tender. Remove from heat and stir in lemon juice or vinegar. Taste and adjust seasoning if desired.
Roll out pie crust. Use it to top the oven-proof skillet, or divide the veggie mixture into 4 greased 6" ramekins and top with pie crust (1 crust should be enough for 4 ramekins). Brush with egg if desired, sprinkle with salt, and use a knife to cut some vent holes in the center.. Bake for 30 minutes, or until crust is browned and flaky.

http://www.de-ma-cuisine.com/veggie-pot-pie/

Monday

7

September 2015

0

COMMENTS

Tuna Boats

Written by Rachel, Posted in Appetizers, Dinner, Eggs, Fennel Pollen, Fish, Fruit, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Main Dishes, Meat, Quick and Easy, Sides, Snacks, Vegetables

There are so many things that you can do with tuna. It makes a fabulous sandwich, one of my favorites. It’s a great addition to pasta, one of my comfort foods. And, it’s good in a boat. Specifically a boat made of veggies.

This is one of those awesome recipes that’s great no matter the season. So I will share one of my favorite ways to make it, and then some mix and match options.

For this recipe, the stars were hard boiled eggs, shallots, and fresh tarragon. Plus the boats: cabbage, tomatoes, and cucumber. It was fabulous.

I started with the eggs. My method for hard boiling is what my mom taught me: boil water, add 1t white vinegar, add eggs, boil for 15 minutes, cool eggs under cold running water. I like to peel the eggs right away, while they’re still a bit warm. They’re easier to peel.

After the eggs, the rest came together in no time.

We loved the cucumber boats, the tomato boats were yummy, but the cabbage boats were our favorite. There was something so perfect about the slightly sweet cabbage that went so well with the tuna and egg mixture.

Since tuna goes with so so many things, it didn’t seem fair to limit the recipe to just a these few ingredients. So here are some mix and match ideas. Mix a little something that you think would taste great together, from each of the five categories, for a quick and easy treat.

Creamy/Liquidy

Mayo, yogurt, rice vinegar, balsamic vinegar, aioli, Dijon mustard, soy sauce, silken tofu, olive oil, sesame oil.

Herbs

Basil, cilantro, dill, chives, fennel pollen, parsley, Rosemary, sage, thyme, tarragon.

Seasonings

Cayenne, paprika, pepper, salt.

Extras

Bacon, arugula, bell pepper, celery, back/white/fava/green beans, capers, chile peppers, hard boiled eggs, garlic, ginger, leeks, lemon zest, red onions, pancetta, scallions, shallots, radishes, tomatoes, salsa, olives.

Serve In

Avocado, cucumber, cabbage, carrots, celery, kale, chard, mixing, lettuce, radicchio, daikon radishes, radishes, fennel, beets, jicama, shiitakes.

Some may be best cooked and scooped out (beets and carrots). They could be served with the veggies at room temperature, or even chilled. Others will just need the seeds or some of the flesh scooped out (any good bits could be mixed with the tuna or saved for later). Those of the leafy variety need just be separated.

And now, here are some combos that I came up with, all of which I can’t wait to try.

French Inspired Tuna, tarragon or basil, hard boiled eggs, and mayo, served in a tomato or cucumber.

Asian Inspired Tuna, sesame oil, soy sauce, rice vinegar, onion, chile pepper, and cilantro, served in summer squash, tomato, or cabbage.

Mediterranean Inspired Tuna, olives, olive oil, paprika, lemon zest, parsley, basil, dill, white beans or garbanzo beans, and red onion, served in cucumber, bell pepper, or tomato.

Mexican Inspired Tuna, yogurt, salsa, black beans, cilantro, chile pepper, bell pepper, tomato, and red onion, served in avocado, tomato, or bell pepper.

Italian Inspired Tuna, garlic, rosemary, parsley, basil, thyme, tomato, lemon juice, olive oil, and balsamic vinegar, served in tomato, fennel, bell pepper, or summer squash.

Happy Eating!

Tuna Boats

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-3

Tuna Boats

Ingredients

2 hard boiled eggs
1-2 T mayo
1-2 T plain yogurt
1 T olive oil
1 T tarragon or basil, chopped or cut in a chiffonade
pinch cayenne
to taste salt
1 T shallot or red onion, diced
1-5oz. can tuna
cucumber, tomato, or cabbage (halved, center scooped out if applicable), for serving

Instructions

Cook eggs (boil water, add 1t white vinegar, add eggs, boil for 15 minutes, drain, pour cool water over, peel right away).
Combine eggs through tuna. Taste and adjust seasoning if desired.
Scoop tuna mixture into cucumber, tomatoes, and cabbage.

http://www.de-ma-cuisine.com/tuna-boats/

Monday

8

June 2015

0

COMMENTS

Fennel Pizza

Written by Rachel, Posted in Baking, Cheese, Dinner, Fruit, Gluten Free, Grilling, Herbs, Kid-Friendly, Lunch, Main Dishes, Pizza, Quick and Easy, Vegetables, Vegetarian

It can be tough to transition from one season to the next. I never quite know what I’m in the mood for… Do I still want a hearty winter veggie soup, or am I ready for snap peas and asparagus? I have a few go to dishes that make the transition a bit easier and blur the lines, if you will. Things like pasta, soup, stir fry, shepherd’s pie, chicken pot pie, and enchiladas all work well no matter what the season.

So does pizzaaaa!

Ridiculously well.

One of the great things about pizza is how adaptable it is. For example, you could exchange the regular crust for gluten-free, make a cauliflower crust, use corn tortillas, or even grill some eggplants and top them with sauce and veggies. You can omit the cheese, change the veggies, and add more herbs. You can grill it, bake it, or cook it in a skillet.

Hello versatility!

Today I went with the spring variation. It was perfect for what we got in the Abundant Harvest Organics box this week: fennel, carrots, and basil.

I adapted this crust and cooking method recipe. It’s become a staple in our home. The crust freezes well and is a synch to make.

The recipe calls for stove top cooking, then finishing in the oven. But, it’s too hot for the oven today, so I just covered it and left it on the stove for a couple of minutes.

This allowed the veggies to soften just a bit, but they still had some crunch. If you don’t like crunchy veggies on your pizza, no problem. Just do a quick sauté before you top the pizza. You can even use the same skillet. Just wipe out any bits that are stuck to the bottom of the skillet before adding more oil and your crust.

Here are my variations by season:

Spring

Everything feels fresh and new, bursting with color and flavor. Depending on how early it is in spring, I may want to use thinly shaved asparagus instead of summer squash, bright green peas instead of fennel. But, because we’re actually right smack in the middle of one of these transition periods, I’m using what’s in season, and thankful for every bite.

Toppings: Summer squash, carrot, fennel.

Herbs: Basil and parsley (after cooking) and fennel fronds (before cooking).

Sauce: Olive oil and garlic.

Cheese: Cheddar and parmesan, or ricotta and parmesan.

Method: Skillet, grill, or oven.

Summer

During the lazy, hazy, crazy days of summer, I love to have a simple pizza. I would probably choose 2-3 of the toppings, so the pizza isn’t overwhelmed. I want light and easy. Serve it with a quick salad of lettuce, cherry tomatoes, and chopped almonds, with a balsamic-olive oil vinaigrette for a perfect summer treat.

Toppings: Summer squash, tomatoes, corn, bell peppers, or eggplant.

Herbs: Basil (after cooking) and thyme (before or after cooking… any time… get it?!).

Sauce: Tomato.

Cheese: Mozzarella, cheddar, or feta.

Method: Skillet or grill.

Fall

It’s finally cooled down (ahem, maybe, depending on where you live – around here fall is the hottest time of year). The first root veggies are starting to appear. Things like beets, cozy sweaters, and hot chocolate are exciting again. For this pizza, I would go for everything listed.

Toppings: Arugula (or kale or mâche), suuuuuper thinly sliced beets, halved cherry tomatoes, and a smidge of horseradish.

Herbs: Cilantro and chives (after cooking).

Sauce: Tomato.

Cheese: Blue, mozzarella, parmesan, or feta.

Method: Oven, skillet, or grill.

Winter

It’s cold! I want something hearty and filling.

Toppings: Really thinly sliced sweet potatoes and cauliflower, swiss chard (or spinach, mustard greens, collards, or kale)

Herbs: Rosemary (before cooking).

Sauce: Olive oil and garlic.

Cheese: Blue, parmesan, or feta.

Method: Oven or skillet.

Happy Eating!

Fennel Pizza

Yield: 2

Fennel Pizza

Ingredients

2 personal sized pizza crusts
olive oil
salt
pepper
cayenne (optional)
garlic, minced
summer squash, very thinly sliced
carrot, very thinly sliced
fennel, very thinly sliced
fennel fronds, torn
1 C cheese, grated (cheddar and parmesan mixture)
fresh herbs (basil, parsley, and thyme), chopped or whole

Instructions

Top crust with olive oil through cheese.
Cook using your favorite method. If grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
Remove from pan and top with fresh herbs.

http://www.de-ma-cuisine.com/fennel-pizza/

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Parsley Archive

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Winter Squash Dip

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24

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Carrot Pasta with Tarragon

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10

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Veggie Pot Pie

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7

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Tuna Boats

Creamy/Liquidy

Herbs

Seasonings

Extras

Serve In

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Fennel Pizza

Spring

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