Recipes
Roasted Delicata Squash Recipe
This recipe comes from the Summertomato.com blog.
2-4 delicata squash, depending on size (~1.5 lbs)
2 tbsp olive oil
salt to taste
Preheat oven to 425 degrees.
Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife.
With a sharp knife, cut delicata in half lengthwise. This should be easy and not require any crazy hacking. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.
Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt gently. It’s okay if the pieces are a little crowded, but try to maximize the surface area of the squash touching the pan. The browning only occurs where the squash and pan meet.
Place in oven and roast 10 minutes. Using a spatula (I use tongs for most veggies, but delicata squash are easily squished and hold up better if you don’t pinch them) turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.
Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.
Serve as a side dish with the rest of your dinner.
Green Chard with Ginger
This is a simple, slightly spicy side dish or snack. Try adding just a little tamari or miso to the pan if you have any, but make sure not to add more salt if you do!
1 bunch green chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper
Directions
Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.
Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and greens.
3/4 cup orange juice
2 TB soy sauce
3 medium scallions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Salad Turnips or Spring Dug Turnips, cut into 3/4" wedges or chunks
5 cups packed, stemmed greens (Pac Choi, Braising Greens, Yukina Savoy, Chard, etc)
Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.
Sweet and Sour Pac Choi
This makes a great side dish for dinner - the greens are a little tangy and the sauce is sweet. Serves 4.
2 tbsp oil
1 onion, cut in slivers
pac choi, left whole, bigger ones cut in half the long way
2 tbsp maple sugar
2 tbsp vinegar
1 tbsp soy sauce
Combine sugar, vinegar, soy sauce in a small bowl. Set aside. Heat 1 tbsp oil in a wok or large skillet. Stir fry the onions until browning, remove to a bowl. Add remaining tbsp oil, stir fry the pac choi in a couple batches until they have a few browned spots, the green tops wilt and the stems are crisp tender. Add the onions back into the wok with all the greens and stir in the sauce. Cook another 30 seconds. Sprinkle with red pepper flakes if you like.
Radiccio, Goat Cheese and Hazelnut Salad
Radiccio has such an interesting taste. In this recipe it's bitter leaves play nicely with the small amount of sugar (I would sub in maple syrup) and the goat cheese balances it all out nicely.
2 tbsp extra-virgin olive oil
1 1/2 tbsp red-wine vinegar
1 teaspoons sugar
Coarse salt and ground pepper
1 head radicchio, torn
2 tbsps blanched hazelnuts or almonds, or walnuts, toasted and coarsely chopped
1/2 cup crumbled fresh goat cheese ( o2unces)
In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radiccio and hazelnuts and toss to combine. Serve salad topped with cheese.
Radiccio and Orange Salad
I stumbled upon this recipe and thought of the sweet salad turnip recipe below. Sounds to me like it would be a great match to add in your turnips to this salad!
2/3 cup slivered almonds
1 medium head radicchio
Zest and juice of 1/2 orange (about 1/2 tablespoon zest and 1/8 cup juice)
1/2 cup golden raisins
1 1/2 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar
1 to 2 tablespoons sugar
Coarse salt and ground pepper
Preheat oven to 350 degrees. Spread slivered almonds on a baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool. (OR you could toast these in a frying pan)
Core radicchio; cut or tear into 1-inch pieces. Combine in a large bowl with the finely grated zest and juice of 1/2 an orange, golden raisins, olive oil, red-wine vinegar, sugar, and toasted almonds.
Season with coarse salt and ground pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.
Sweet Salad Turnips with Oranges
Here's a tasty and easy way to enjoy your salad turnips.
1 bunch turnips, trimmed, halved and sliced
1 tsp salt
1 orange
Juice of 1 lemon
1 clove garlic, minced
¼ tsp harissa or other chile garlic paste
Salt
3 Tbs olive oil
2 Tbs chopped fresh cilantro
Salt the turnip slices and set aside for 30 minutes. Drain and squeeze out the excess liquid.
While the turnip is being salted, prepare the rest of the salad ingredients. Cut the rind off of the orange with a sharp knife. Cut into 1 inch chunks. Blend together the lemon juice, garlic, harissa, salt to taste, and olive oil. Toss turnips, orange and dressing. Garnish with cilantro.
Garlic Sauteed Spinach
Your spinach will cook right down so this won't make many servings, but it's great for a snack or light side dish.
1 bag spinach leaves
1 tablespoon good olive oil
1 tablespoon chopped garlic (3 cloves)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Balsamic Glazed Grilled Pork Chop
This is a quick and easy way to enjoy your chops. Cook the chops until they're between 145 and 160 degrees (a digital temperature fork makes this job easier) and allow them to rest for a few minutes after pulling off the grill. This will allow them to cook just a tad more and seals in the juices. Delicious!
2 rib chops
kosher salt and fresh ground black pepper
1/3 C balsamic vinegar
2 Tbsp honey
3 Tbsp butter
1 tsp fresh thyme
Salt and pepper pork chops and allow to sit at room temperature for 30 minutes prior to cooking.
Mix together vinegar and honey in a sauce pan and cook until it thickens and reduces to about 1/4 C. Add in butter and thyme.
Put chops on grill and baste with balsamic reduction. Baste each time you turn. Cook until cooked through. Let sit for 3 minutes to finish the cooking, and use any extra sauce over the pork.
Flat Roast Chicken
This is the quickest way I've ever found to cook a whole chicken. You just simply cut the backbone, lay the whole bird flat, season it with salt and pepper, and cook it in under an hour. My husband found this recipe on the Splendid Table website.
1 whole chicken, 3 to 4 pounds, backbone removed
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes (optional)
2 garlic cloves, smashed and peeled (optional)
Procedure
Roasting pan method: Follow Step 1, then place the chicken in a large, shallow roasting pan, skin side up, and put in the oven. Proceed to Step 3 and complete.
1. Preheat the oven to 400°F. Using kitchen shears, cut along both sides of the backbone to remove. Reserve it for broth. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten it. Pat it dry with paper towels. Salt and pepper generously on both sides.
2. Heat a large ovenproof skillet such as cast iron on high heat. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter. Immediately add the chicken, skin side down. Allow to brown (without moving) for 3 minutes. Turn the chicken over, careful not to break the skin, and transfer the skillet to the oven.
3. The chicken is done when it is golden brown and cooked through, 40 to 45 minutes. An instant-read thermometer inserted in the thickest part, not touching bone, should read 165°F. Remove the chicken to a cutting board to rest for 10 minutes. Add 1 tablespoon of the lemon juice and the remaining tablespoon of butter to the pan drippings and swirl around.
4. Meanwhile, if you want to make the lemon sauce, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons of the lemon juice, the red pepper flakes, garlic, and a pinch of salt. Cut the chicken into pieces, drizzle with the pan sauce and the optional fresh lemon sauce, and serve immediately.
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