Ingredients: 1 lb Brussels sprouts, halved 2 small-medium zucchini and/or summer squash, large dice 1 onion, cut into quarter moon, 1/4-inch slices 2 1/2 tablespoons shichimi togarashi (seven flavored Japanese spice mix) 1/4 cup soy sauce 1 tablespoon fish sauce* 1/2 tablespoon chile oil 3 tablespoons canola oil Directions: Place all ingredients in a medium […]
Ingredients: 1 2 1/2-lb spaghetti squash, halved lengthwise 1 tablespoon olive oil 1 tablespoon butter 1 onion, small dice 3 cloves garlic, minced 16 oz gnocchi* 1 cup roughly chopped Italian parsley 1/3 cup shaved Parmesan sea salt freshly ground black pepper Directions: Preheat oven to 350. Line a baking sheet with parchment paper. Scoop […]
Ingredients: for the cookie: 1/3 cup butternut squash puree 1/3 cup oil canola oil 2 tablespoons fig preserves or jam (I used my homemade fig honey cardamom jam) 3/4 cup fresh-squeezed orange juice (I used Cara Cara oranges) 3 cups flour 1 1/2 tablespoon baking powder 1/4 cup sugar filling: 1/4 cup fig preserves or […]
Ingredients: 2 lb wild Alaskan salmon, cut into two filets 2 small yellow squash, cut into thin 1/8-1/4-inch thick coins 1 very large shallot, sliced 1 lemon, sliced thinly 1/4 cup vermouth or white wine vinegar 3-4 dill flowers/handful fresh dill sea salt freshly ground black pepper Directions: Cut 2 2-foot long sections of foil. […]
Ingredients: 1 delicata squash, peeled and cubed 1 large Stayman winesap apple, cubed 1 3/4 cup pearl onions, peeled 2 cloves garlic, minced 1 tablespoon butter 1 tablespoon olive oil 1 tablespoon mustard seed seeds from the squash, washed well freshly ground black pepper salt Directions: Heat the butter and oil in a pan. Add […]
Ingredients: 1 sweet dumpling squash, peeled and cubed 1 delicata squash, peeled and cubed 30 oz canned dark red kidney beans, drained 30 oz canned fire roasted diced tomatoes 2 oz rye (optional) 4 cloves garlic, sliced 2 jalapeno peppers, diced 1 cubanelle pepper, diced 1 onion, chopped 1 shallot, minced 1 stalk celery, diced […]
Ingredients: 1 lb white acorn squash, peeled and cubed 1 lb escarole, chopped 15 oz canned cannelloni beans, drained 2 cups cubed cooked turkey (or chicken) 1/2 cup chicken or turkey stock 2 shallots, minced 2 cloves garlic, minced 1 tablespoon butter 1 tablespoon olive oil salt pepper 10 oz small shaped pasta (I used […]
Ingredients: 3 lbs boneless beef short ribs 4 dried shiitake mushrooms, rehydrated and sliced 4 cloves garlic, sliced 1 pound butternut squash, peeled, de-seeded and cubed 2 onions, halved and sliced 2 green onions, cut into 2 inch pieces 2 carrots, cut into 1 inch long chunks for the sauce: 1/2 cup soy sauce 1/2 […]
Ingredients: 1 ear of corn’s worth of kernels 1 cubanelle pepper, diced 4 baby pattypan squash, diced 2 cucumbers, diced 2 cups halved cherry tomatoes dressing 1 small shallot, minced 1 handful basil, minced 3 oz red wine vinegar salt pepper Directions: In a small bowl, whisk together the dressing ingredients. Place the salad ingredients […]
Ingredients: 2 1/2 cups peeled, cubed golden acorn squash 30 oz canned dark red kidney beans, drained 15 oz canned diced tomatoes (with juice) 10 oz diced tomatoes with green chile (like Ro-tel) 3 cloves garlic, diced 2 chipotle chiles in adobe, chopped 1 onion, chopped 2 teaspoons mesquite liquid smoke 2 teaspoons hot sauce […]