In a large pot heat oil, garlic, salt, pepper and red pepper flakes; do not let the garlic brown. Add escarole and cook down slightly. Add beans and bean liquid; turn up heat and cook until liquid begins to take on a syrupy look and beans are heated through, about 2 minutes. Remove pot from heat and sprinkle with cheese. Serve immediately.
Found this recipe on the Yellow House blog, written by food and garden blogger Sarah Searle, who also lives in rural VA. She credits Domenica Marchetti’s “The Glorious Vegetables of Italy” for the original recipe. Haven’t gone back to look at the original, but I adapted a tad after I demoed it at Brookside Gardens October 22, 2014. I like red pepper flakes, what can I say. Delicatas, incidentally, are a lovely mesh of summer and winter squash — they have the dulcet sweetness of a butternut, but you don’t peel them and the skin, while not absent like a zucchini, is soft and pleasantly chewy. You could also substitute butternut — or use both.
1 pound delicata squash
1/3 C olive oil
2-3 garlic cloves, peeled and lightly crushed
1 T light brown sugar
3 T white wine, red wine, or sherry vinegar
pinch red pepper flakes
¼ t salt
Freshly ground black pepper
Fresh mint, chopped
Trim the delicata squash on both ends. Halve lengthwise, remove seeds and slice in ¼-inch thick half moon slices. In a heavy-bottomed skillet, heat the olive oil with the garlic over medium-low heat, cooking it until it is fragrant but not at all browned. Press down on the garlic cloves with a spatula or wooden spoon to release their flavor. Remove the garlic. Arrange a layer of the squash slices in the heated oil. Cook, turning once or twice, until they are beginning to be golden, with some chestnut spots, on each side, but not mushy. Remove the slices with a slotted spoon or spatula and continue to work in batches until you’ve cooked all the squash slices this way. In a small bowl, mix the vinegar and sugar. Return the squash slices to the skillet and add the vinegar-sugar mix. Season with some salt an pepper, and carefully toss the squash in the mixture until it reduces and coats the slices. This won’t take long. Taste for salt and season more if necessary.Don’t agitate them too much, or else they’ll start to fall apart. You can serve the squash right away, but Marchetti suggests transferring it to a platter, covering it, allowing it to sit for 30 minutes to allow the flavors to mingle, and serving at room temperature. It is good either way.
Scatter the chopped mint over the squash before serving.
Miso is a fermented soybean paste, originated in China, perfected in Japan, that gives this lemon vinaigrette an incredibly satisfying sweet-salty-nutty flavor known as “umami.” Miso is available at most supermarkets in the international food section or in the freezer or refrigerator with other soy products. This recipe calls for the most versatile of the three popular grades of miso — “white” or “yellow” miso, also called shiso in the Japanese tradition. Other recipes for using miso can be found on this website, search under “miso.” This recipe was demoed at USBG October 9, 2014.
For the vinaigrette
2 T unseasoned rice vinegar
2 T fresh lemon juice
1 T Dijon mustard
1 T finely chopped shallot
1 t garlic, mashed to a paste
2 T white (shiro) miso
½ C plus 2 Tbs. neutral oil, such as canola or grapeseed
½ t Asian hot sauce, such as Sriracha (optional)
For the salad
1 lb. trimmed medium beets, cooked and peeled
Sea salt and freshly ground black pepper
8 oz. arugula or mixed baby greens (8 packed cups)
2 crisp apples, such as Gala, Crispin, or Granny Smith, thinly sliced (about 4 cups)
½ C walnuts, toasted and chopped
2 T chopped fresh dill
Make the dressing
In a small bowl or food processor, whisk the rice vinegar, lemon juice, mustard, shallot, and garlic; let sit for 3 to 4 minutes. Whisk in the miso, and then slowly whisk in the oil until emulsified. Stir in the hot sauce, if using.
Make the salad
Halve and thinly slice beets; arrange on a platter or salad plates and lightly season with salt and pepper. In a large bowl, combine the arugula and apples, and season with salt and pepper. Toss with ½ C of the vinaigrette. Mound the greens and apples on top of the beets, sprinkle with the walnuts and dill, and serve.
1 small head of radicchio, cored, leaves separated and torn
3 ounces (4 lightly packed cups) frisee (or a mix of other fall baby greens such as baby kale, arugula, spinach)
1 Asian pear, cored and thinly sliced
1 red Bartlett pear, cored and thinly sliced
¾ C pecan pieces
2 t unsalted butter
1 ½ T sherry vinegar, or pear-infused vinegar
¼ t sugar
2 T walnut oil
2 T good olive oil
Salt and pepper
Combine the salad greens and pear slices in a large salad bowl. Put the pecan pieces in small skillet and toast over medium heat until light browned. Shake the skillet often to ensure the nuts are toasting evenly. Remove from heat and transfer right away to a small bowl. Add the butter and ¼ teaspoon of salt and mix well until butter is melted and absorbed by the nuts. In another small mixing bowl, whisk together the vinegar, sugar and ¼ teaspoon of sea salt. Slowly whisk in the oils until well-combined.
Toss the salad with just enough dressing to coat. Add the nuts, toss again and serve. Serves 4.
The name of this dish comes from where we found it — on the blog Food52. The old saying goes “Revenge is a dish best served cold,” but this luscious dish is actually best served warm or at room temperature — though it’ll be good cold too. With the crystalized ginger and Meyer lemon — sweeter and calmer than conventional lemons — and a topping that includes almonds and cinnamon, this is like getting two desserts in one. It’s sublime with pears, but probably would work pretty nicely with apples too. Demoed at Brookside in September 2014.
4 pears (Bartletts are ideal)
Zest from 1 Meyer lemon, or any lemon
2 T Meyer lemon juice, or any lemon
1 t vanilla
2 T crystallized ginger, finely chopped
¼ C light brown sugar
1 T unbleached all-purpose flour
1/3 C sliced almonds, lightly toasted
1 C unbleached all-purpose flour
½ C (1 stick) unsalted butter
½ C light brown sugar
¼ t cinnamon
Prepare the filling: peel (optional), halve and core the pears. Cut them into desired size pieces (chunks, bite-size) and place in a mixing bowl. Add the lemon zest, lemon juice, vanilla and chopped ginger. Mix gently. Add the sugar and flour, mix again. Set aside.
Preheat the oven to 350̊ F. Prepare the topping: in a mixing bowl, cream the butter with the sugar and cinnamon. Add the flour and almonds. Fill 4 6-ounce ramekins with equal portions of the prepared pears. Using your hands, divide the topping into 4 portions and pat each ball into a circle of topping to cover each ramekin. Place the ramekins on a sheet pan, bake for 45 minutes or until tops are lightly browned and the fruit is bubbling. Serve warm or at room temperature with a scoop of ice cream. Serves 4.
A boost of beta-carotene and Vitamin C makes this comforting casserole a keeper for cool autumn evenings. Demoed by Danielle at Brookside Gardens and USBG in September 2014.
2 T olive oil
2 medium leeks, white part only, trimmed of roots and outer leaves, thinly sliced crosswise, well washed and dried
½ C dry sherry or vegetable or chicken broth
1 tablespoon fresh sage, chopped
1 small (1 ¼ lb) butternut squash, peeled, seeded and sliced
3 medium apples (Gala, Braeburn), peeled, halved, cored and sliced
½ cup chicken broth or light cream
½ cup Swiss or Fontina cheese, shredded
Preheat the oven to 350̊F. In a medium skillet, heat the oil over medium heat. Add leeks and cook, stirring occasionally, until they begin to brown, about 8-10 minutes. Add the sherry or broth to deglaze, add the chopped sage and cook until liquid has reduced by half, about 3 minutes. Set aside.
In a 2-quart shallow baking dish, arrange the apples in one layer. Spread the leeks evenly over the apples. Arrange the squash in one layer over the leeks. Evenly pour the remaining broth (or light cream) over the squash, sprinkle with cheese. Cover tightly with foil and bake 45 minutes, but check it after 30 minutes for doneness. When cooked, the tip of a pairing knife should easily pierce the gratin. Remove foil and bake another 5-10 minutes, until cheese is golden. Let cool 10 minutes before serving. Garnish with additional sage leaves, if desired. Serves 6.
This rich, tasty pureed soup comes from the archives of Fine Cooking, with some of our own adaptations. Adrienne has made this using sweet potatoes instead of Yukons, with splendid results and if you are avoiding carbs on general principle, you can leave out the potato altogether. You may find that you have to add more broth or water at the end, after pureeing, in order to get the consistency just right. That’s because all these vegetables vary widely in how much juice they each contain — the fresher and younger the fruit or veggie, the juicier it will be and vice versa. Regardless, the meld of flavors here is just terrific and this will most certainly become a favorite winter soup. Demoed at Brookside and USBG in September 2014.
3 T olive oil
2 medium leeks (white and light green parts only), chopped and well-rinsed (about 1 ½ cups)
1 C (1 medium) onion, chopped
1 ½ T ginger, minced
1 T tomato paste
2 cloves garlic, minced
1 tsp mild curry powder
1/3 C white vermouth (can substitute dry sherry or white wine)
1 lb (about 3 medium) tart apples that soften easily when cooked, peeled and cut into chunks
½ lb parsnips (2 large), peeled and cut into chunks
¼ lb (1 small-medium) Yukon Gold potato, peeled and cut into chunks
4 C low-sodium chicken broth
2/3 C heavy cream (for dairy-free, use coconut milk)
Sea salt and ground white pepper
Garnish: finely chopped apple and thinly sliced chives
Heat the olive oil in a 4-quart soup pot over medium heat. Add the leeks and onion and cook, covered, stirring occasionally until just tender, 6 to 8 minutes. Stir in the ginger, tomato paste, garlic and curry powder and cook until fragrant, about 1 minute. Add the vermouth and cook, uncovered, until the liquid has almost evaporated, 2-3 minutes. Add the apples, parsnips and potato and stir to coat well. Add the chicken broth, bring to a gentle boil, reduce the heat to low. Partially cover with a lid and simmer until the apples and vegetables are very tender, about 30 minutes.
In a blender, food processor or with an emersion blender, puree the soup in batches until completely smooth. Transfer to a clean soup pot, add the cream and season to taste with salt and white pepper. Serve the soup sprinkled with finely diced apple and chives.
Note: this soup can be make 2-3 days ahead and kept in an airtight container in the refrigerator. Reheat gently on low heat. It also freezes very well for several weeks. Omit the cream if you are preparing it to freeze and add the cream once the soup has been thawed and reheated. Serves 8.