• 1/2lb. carrots, peeled & cut into 1/4 inch sticks (peeling optional)
• 1/2lb. parsnips, peeled & cut into 1/4 inch sticks (could substitute turnips)
• 1/2lb. rutabaga, peeled & cut into 1/4 inch sticks
• 1/4c. plus 3 1/2 tablespoons extra-virgin olive oil, plus extra as needed
• 1tsp. kosher salt, plus extra for seasoning
• 1/2c. tightly packed flat-leaf parsley leaves
• 1 1/2tblsp. capers, drained & rinsed
• 1 anchovy fillet, drained
• 1 1/2 garlic cloves
• Freshly ground black pepper
• 3 1/2c. bitter salad greens
• 3/4c. shaved semi-firm aged goat or cow cheese
• 2tsp. lemon juice
Heat oven to 500 degrees. In a large mixing bowl, toss veggies w/ 2 tablespoons oil and 1 teaspoon salt. Spread on a baking sheet and roast them, flipping halfway through, until tender and charred in spots, about 15 minutes. Meanwhile, make the sauce: In a food processor, combine parsley, capers, anchovy, garlic, 1/4 cup oil and a pinch of pepper. Puree until contents are finely chopped and bright green. The sauce should be wet and slightly soupy, like a pesto. Add extra oil to loosen the mixture if needed. Transfer roasted vegetables to large mixing bowl and toss with 2 tablespoons parsley sauce. Season to taste with salt & pepper. Reserve remaining sauce for later. Toss greens with shaved cheese. Dress with 1&1/2 tablespoons oil, lemon juice and a pinch of salt. Pile dressed vegetables on top of or alongside salad and serve.
This incredibly dramatic French dish is perfect for a Halloween party. This recipe is adapted from Patricia Deshaies Britton, a French woman now living in the U.S. The recipe is from the southwest of France. “It’s easy, friendly and fun with a nice table and good company,” she says. Julia Child has a similar recipe she calls le potiron tout rond. If you have any cut up pumpkin lying around, add to the mix.
Makes 10 to 12 servings as side dish
1 1/2 cups fresh white bread crumbs
4 to 6 cloves garlic, minced
1/2 pound bacon
1 Cinderella pumpkin
1 tablespoon soft butter
Salt, to taste
8 ounces gruyere, coarsely grated
1/2 pound creme fraiche (or 1 cup heavy cream)
Freshly grated nutmeg, to taste
Fresh thyme leaves, to taste
Freshly ground black pepper, to taste
Preheat oven to 300 degrees.
Tear bread into small pieces, place on jellyroll pan and sprinkle with minced garlic. Heat in oven for 15 minutes, stirring occasionally, until dried.
Meanwhile, cut bacon into dice and fry until crisp. Remove from grease with a slotted spoon and set aside on paper towel-lined tray.
After bread is toasted, remove and turn oven up to 400 degrees.
With a sturdy knife, cut a cover off the pumpkin about 4 inches in diameter. Hold the knife at an angle while cutting. Scoop out the seeds and strings and either set aside to roast later or throw away (into your compost heap, of course.)
Butter the inside of the pumpkin and the underside of the lid with the softened butter. Season the inside of the pumpkin with salt.
Place the pumpkin on a baking sheet lined with parchment paper. (An alternative is to place the pumpkin in a pot or tureen in case it collapses. I lived dangerously.)
Inside the pumpkin, layer bread, bacon, cheese, creme fraiche or cream and sprinkle with salt, pepper, nutmeg and thyme. Repeat until pumpkin is full. Replace top on pumpkin and place in oven.
Cook for 1 1/2 hours or until the pumpkin begins to soften on the outside and the filling begins to bubble. Turn tray once or twice during cooking.
Lower heat to 350 degrees and cook 1/2 hour more, until the pumpkin is tender but still holds its shape. If it’s getting too brown, cover it loosely with foil.
The pumpkin may be kept warm in a 200-degree oven for 1/2 hour. It does, however, stay hot for a very long time.
To serve, remove cover and dip into the pumpkin with a long-handled spoon, scraping the flesh off the pumpkin’s bottom and sides for each serving.
Make the dressing in the blender or food processor. Ingredients are listed in order of quantity added (the olive oil is the largest quantity item, everything below herbs/spices the smallest). Read the rest of this entry »
2 Tbsp olive oil
1 med red onion, diced (white works if you don’t have red)
3 cloves garlic, minced
1 Tbsp caraway seeds
2 Tbsp paprika
1 (14oz) can diced tomatoes (or 2 med frozen tomatoes diced*)
1 cup tomato puree (can make from frozen tomatoes)
3 cups cold water
1/8 cup cider vinegar
4 cups shredded green cabbage
2 tsp grated lemon zest (or 1 Tbsp lemon juice)
1 Tbsp honey
salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and caraway seeds. Saute, stirring frequently until the onion is translucent. Stir in the paprika, and cook for 1 min. while stirring contiuously
Add the diced tomatoes, tomato puree, cold water, and vinegar. Bring soup to a simmer. Simmer for 5 min. Add the cabbage and lemon zest/juice; continue to simmer covered for 30 min or until cabbage is tender. Add the honey. Season soup with salt and pepper to taste. (this recipe taken from “The Whole Foods Market Cookbook”)
*to dice frozen tomatoes use a bread knife and saw carefully. (-thanks Juli for the great tip!)
2 cups winter squash
3/4 cup honey
1 tsp vanilla
1/2 tsp salt
1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Beat first group of ingredients together in a mixing bowl. Mix second group (dry ingredients) in seperate bowl. Gradually add dry ingredients to moist mixture. Pour in lightly greased 11×17 baking dish. Preheat oven to 350 degrees. Bake for 25-30 min. (this recipe adapted from original recipe in “Simply in Season”)