Butternut Squash Puree

Makes 4 servings.

Butternut squash is a very healthy, winter vegetable with a glorious color.

INGREDIENTS

  • 1 small butternut squash (about 1 ½ pounds)
  • 1/3 to ½ cup unsweetened coconut milk
  • Kosher salt
  • ½ teaspoon nutmeg
  • Freshly ground black pepper

PREPARATION

  1. Preheat oven to 450F.
  2. Line a baking pan with foil.
  3. Trim and discard the stems of the squash, then cut it in half lengthwise and discard the seeds.
  4. Place flesh side down on the foil and bake for 30 minutes or until the flesh is fork tender.
  5. Scoop out the flesh and place in a food processor fitted with the steel blade.  Add the coconut milk through the feed tube and pulse until silky and smooth.
  6. Season to taste with salt and pepper.
  7. Keep warm in a double boiler. 

TO SERVE

If you like you can serve the puree with an oval ice cream scooper (no30) for a festive look.

 
 

Shaved Brussels Sprout Salad

Makes 4 servings.

I sometimes serve this versatile salad as a first course, as a side dish or as a salad. I also recommend that you slice it with a mandolin in order to be able to shave it (cut very thin slices). I let this dish rest for a few hours and even overnight.

INGREDIENTS

  • 10 large Brussels sprouts

CITRUS DRESSING

  • 2-3 tablespoons lemon juice

  • 2 -3 tablespoons orange juice

  • 3-4 tablespoons extra virgin olive oil

  • 1 cup loosely packed flat-leaf parsley, coarsely chopped

  • ¼ cup blanched almonds, toasted, very coarsely chopped

  • Kosher salt

  • Freshly ground black pepper

PREPARATION

  1. Trim and remove outer leaves of Brussels sprouts.

  2. Holding the stem of each Brussels sprout, use a mandolin to shave thinly the Brussels sprouts.

  3. Place in a bowl.

  4. Combine lemon juice, orange juice and olive oil.  

  5. Toss the salad with the dressing. Add parsley and almonds.  Season to taste with salt and pepper.

  6. Before serving season to taste. 

 
 

Farro with Roasted Vegetables

Makes 4 luncheon servings.

Makes 6 side dish servings. 

This versatile dish is good in any season. The combination of roasted vegetables and farro – a grain with a nutty, chewy flavor and packed with vitamins, minerals and antioxidants - makes this dish colorful and nutritious.  It’s great for lunch served with grated mozzarella or as a side dish to meat, poultry, or fish.  It would also make a nice addition to a buffet.  

INGREDIENTS:

  • ¾ cup pearled farro

  • ¾ cup vegetable stock

  • ½ teaspoon kosher salt 

  • 1 medium eggplant

  • 3 garlic cloves

  • 1 Vidalia onion

  • 1 small zucchini

  • 1 small yellow squash

  • 1 bell pepper

  • Leaves from 10 thyme sprigs

  • 1/3 cup extra -virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons balsamic vinegar, approximately

PREPARATION:

  1. Place the farro, vegetable stock and salt in a small saucepan with a cover. Bring to a boil, reduce the heat and simmer covered for 20 minutes or until the farro is tender and the liquid is absorbed. 

  2. Preheat oven to 450F. 

  3. Peel the eggplant, discard the end and cut into 1-inch cubes.

  4. Peel the garlic and cut into small pieces. 

  5. Peel the onion and cut into small pieces. Rinse the zucchini and squash. Pat dry, and trim the ends and cut into 1-inch cubes.

  6. Rinse the bell pepper, pat dry, cut in half lengthwise, core and seed. Cut into 1-inch cubes.   

  7. Place all ingredients into a bowl. Combine with olive oil, thyme and season with salt and pepper.

  8. Transfer all the vegetables into a 12x8 Pyrex dish or an attractive dish that can go from oven to table, preferably in one layer.  

  9. Roast for about 20 minutes, turning the vegetables once. They should be crisp to the bite.  

  10. As soon as the vegetables come out of the oven, sprinkle with balsamic vinegar. Combine with the farro and season to taste.

     

      

 
 

Cucumber Salad

Makes 2 servings.

I love Persian cucumbers. They are mini, seedless, and slightly sweet with a smooth skin. They are available all year round and pair well with any food. 

INGREDIENTS

  • 2 Persian cucumbers, rinsed, dried and ends trimmed.

Dressing

  • 1 tablespoon vegetable oil
  • 1 tablespoon seasoned rice vinegar.
  • Kosher salt
  • Freshly ground black pepper
  • 2 sprigs of dill, finely snipped with scissors

PREPARATION

  1. Slice the cucumbers into thin rounds (if you have large quantities of cucumbers you can use a mandoline).
  2. Toss with the dressing, season to taste and add dill.
 
 

Potato Salad

Makes 4 servings.

Yukon Gold potatoes are moist, waxy, and have a delicious sweet flavor, which make them ideal for boiling, broiling or frying.  I prefer them over red new potatoes in this recipe. 

I like to serve this salad at room temperature, but before serving it is best to check the seasonings again since potatoes tend to absorb the seasonings.

INGREDIENTS

  • 1 pound Yukon Gold potatoes

Dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon seasoned rice vinegar
  • ½ teaspoon Dijon mustard  
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 2 scallions, including green parts, finely chopped
  • ½ cup loosely packed flat-leaf parsley, coarsely chopped

PREPARATION

  1. In a medium bowl combine the dressing ingredients.
  2. Wash potatoes and steam over high heat for about 30 minutes or until they are tender.  Test by piercing the center with a pointed knife or cut in half to be sure that the center is soft.
  3. Remove the thin potato skin while the potato is still hot (use a paper towel to hold it). Cut the potatoes into half, than quarters than cubes.  While still warm toss with the dressing. Season to taste with vinegar mustard, salt and pepper.