Baked Eggs with Collards and Cheddar Garlic Polenta
Adapted from From Asparagus to Zucchini
1 Tbs. balsamic vinegar
salt and pepper
1 clove garlic, minced
1 bunch collards
1 c. polenta
1 1/2 c. sharp cheddar cheese
4 eggs
Directions: Oil four individual baking dishes. Heat oven to 400°F. Wash collards, cut out stems and chop the leaves. Steam or sauté greens until just wilted. Sprinkle with the vinegar and season to taste with salt and pepper. Set greens aside. Place 4 cups water and garlic in sauce pan and bring to a boil. Slowly whisk in polenta. Simmer 10-20 minutes, stirring occasionally, until thickened. Stir in the cheese and half of the cooked greens. Portion the polenta into prepared baking dishes. Make a well in the center; nestle the remaining greens into the indentations, and crack an egg over the top of each. Sprinkle with salt and pepper. Bake until the eggs are set, 10-15 minutes.
Brandied Cranberry Short-Rib Stew
Adapted from www.sunset.com.
Perfect for a cozy dinner with friends, this slow-cooked stew will warm your kitchen and fill it with tantalizing scents.
6 lb. bone-in beef short ribs
2 tsp. coarse salt
1 tsp. black pepper
3 Tbs. vegetable oil
3 lb. kabocha squash, cut into cubes
2 onions, chopped
1/3 c. flour
4 cloves garlic, minced
3 Tbs. cocoa powder
5 c. beef broth
1 c. brandy
1/2 c. dried cranberries
2 Tbs. candied ginger
1 Tbs. orange zest
1 1/2 c. cranberries
Directions: Preheat oven to 400˚F. Dry the short ribs on paper towels, and sprinkle with 1 teaspoon of the coarse salt and the black pepper. Heat 1 tablespoon of the oil in a large, ovenproof pot over medium-high heat. Working in batches, brown the ribs all over, and transfer to a bowl.
Place the kabocha squash on a rimmed baking sheet and toss to coat with the remaining oil. Roast 10-15 minutes, until caramelized (it doesn’t need to be tender.) Remove from oven and lower the heat to 300˚F.
Add the onions and remaining teaspoon of salt to the pot you used for the ribs. Cook over medium-high heat about 3 minutes, until softened. Stir in the flour and cook, stirring, until deep golden brown, 4-5 minutes. Stir in the garlic and cocoa, and cook for 1 minute. Stir in the beef broth and brandy. Add the dried cranberries, ginger, and orange zest, and bring to a boil. Return the ribs to the pot, cover, and bake for 3 1/2 hours. Remove from oven and spoon off the fat. Fold in the kabocha squash and fresh cranberries, and return to the oven. Bake until the kabocha is tender, and the meat pulls away from the bone, about 30 minutes more.
Acorn Squash Velouté with Ginger and Mustard Seeds
Adapted from Bon Appétit
A velvety, pureed soup topped with toasted cumin and mustard seeds. Acorn squash is spiced with ginger and cayenne, which adds quite a bit of flavor and gives this soup a slightly fancy feel.
2 1/2 c. onions, chopped
3 Tbs. oil
4 1/2 c. broth
2 Tbs. tomato puree
1 pinch cayenne pepper
1 Tbs. cumin seeds
1 Tbs. mustard seeds
8 c. acorn squash, cut into cubes
2 Tbs. fresh ginger, grated or minced
Salt
Pepper
Directions: In a heavy stockpot, heat oil and sauté onions until lightly golden, about 8 minutes. Add squash and ginger and continue braising for another 5 minutes. Add broth, cover and simmer for about 20 minutes or until squash is tender. Transfer portions of this mixture to a blender and puree. After entirely pureed and returned to the same pot, add the tomato puree and cayenne. Season to taste with salt and pepper. Continue simmering to blend flavors, adding more broth if soup is too thick. Just before serving, toast cumin and mustard seeds in remaining teaspoon of oil or about 2 minutes or until fragrant. Ladle soup into bowls, garnish with toasted seeds and serve piping hot.
Roasted Butternut Squash and Brussels Sprouts with Pomegranate Seeds and Gorgonzola
Adapted from www.ambitiouskitchen.com.
Butternut squash and Brussels sprouts are tossed in a garlic-chili-maple sauce before roasting, then served topped with sweet pomegranate seeds and creamy Gorgonzola cheese. The effect is a salad balanced with surprising flavors, something that would be a wonderful addition to the holiday table.
1 lb. Brussels sprouts, halved
4 c. cubed butternut squash, cubed
1 Tbs. olive oil
1 Tbs. maple syrup
2 cloves garlic, minced
1/2 tsp. chili powder
1/4 tsp. cinnamon
salt
pepper
1/2 c. pomegranate seeds
1/4 c. crumbled Gorgonzola cheese
Directions: Preheat oven to 400°F. In a small bowl, whisk together the olive oil, maple syrup, garlic, chili powder, and cinnamon. Place the Brussels sprouts and butternut squash in a large bowl. Drizzle with the olive oil-maple syrup mixture and toss to coat. Transfer to a rimmed baking sheet and spread into an even layer. Season with salt and pepper. Roast until squash is tender and the Brussels sprouts are getting crispy, 25-30 minutes. Remove from oven and set aside for a few minutes. Transfer to a large serving bowl, and top with the pomegranate seeds and Gorgonzola. Serve immediately.
Butternut Squash Salad with Farro and Pepitas
Adapted from www.smittenkitchen.com
The pearling process removes the inedible hull that surrounds the wheat, and farro is generally sold either pearled, semi-pearled or regular. The pearled will take the shortest time to cook. If you’re not sure what you have, just use the cooking directions on the package. The cooking time and process in this recipe are for semi-pearled.
1 butternut squash, cubed
4 Tbs. olive oil
1/2 tsp. salt
black pepper
1 c. farro
1/3 c. pepitas
3 oz. ricotta salata
1 Tbs. sherry vinegar
1 Tbs. water
1/2 tsp. sugar
1/2 red onion
Directions: Preheat oven to 375˚F. Peel squash, then halve lengthwise and scoop out seeds. Roughly chop squash into 3/4” cubes. Oil a baking sheet, and spread the squash out in a single layer. Sprinkle with salt and black pepper to taste. Roast in the oven until tender, about 30 to 40 minutes, turning them over halfway through the cooking time. Set aside to cool slightly. While squash is in the oven, cook farro in a large pot of simmering salted water until the grains are tender but chewy, about 30 minutes. Drain and set aside. In a small bowl, whisk together sherry vinegar, water, 1/2 teaspoon salt, and sugar until sugar and salt dissolve. Stir in onion, then cover and refrigerate at least 30 minutes. In a large bowl, toss together butternut squash, farro, red onion, and vinegar brine, the crumbled cheese, and pepitas. Toss with 3 tablespoons of the remaining olive oil, use the 4th one only if needed. Taste and adjust seasonings. Serve. The salad will keep, covered and refrigerated, for a week.
