Recipes
Spicy Moroccan Chickpeas
Yield: 8 servings (serving size: 3/4 cup chickpea mixture, 2 tablespoons cilantro, 1 1/2 teaspoons mint, 1 tablespoon almonds, and 1/2 cup couscous)
Ingredients
1/4 cup extra-virgin olive oil
3 large garlic cloves, pe
Roasted eggplants with herbs
Yield: 6 servings (serving size: 1 eggplant)
Ingredients
6 small eggplants (about 1 1/4 pounds)
1/4 cup extra-virgin olive oil, divided
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground
Broccoli slaw with oranges and crunchy noodles
Ingredients
Slaw:
6 cups thinly sliced napa cabbage
1 cup diagonally sliced celery
1 cup finely chopped broccoli florets
1/2 cup grated carrot (1 medium)
1/4 cup thinly sliced gr
Delicata squash with orange and pistachios
1 tablespoon extra-virgin olive oil
2 shallots, halved and sliced
1 large delicata squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
1 teaspoon orange zest
3/4 cup orange juice
1/2 teaspoon salt
1/4 teaspoon freshly ground
Cranberry-apricot delicata squash
Slice delicata as thinly as you can, toss it in the steamer, and you have an almost instant side dish
Roasted delicata squash and onions
Roasting intensifies delicata squash’s flavor. Seasoned with rosemary and maple, this recipe’s great with pork or turkey.
Chili-brown sugar delicata squash with pears
1 pound delicata squash (about 1 large)
2 medium ripe but firm pears, sliced
2 tso extra-virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground pepper
2 slices bacon
2 TBS water
1 TBS light brown sugar
1 tsp chili powder
Preheat oven to 425 de
Butternut squash gnocchi with sage brown butter
Oh. My. Goodness. Took a couple of hours but if you've got some time, it is well worth it. Delicious!!!
Braised collards with tomatoes
1 Tbl extra-virgin olive oil
1 bunch collards (about 1lb), stems removed and rough chopped
1 small onion, chopped
1 garlic clove
1 can whole tomatoes (12-16 ounces)
1 can black eyed peas (12-16 ounces), rinsed & drained
3 cups vegetable sto
Sweet and Sour Collard Greens
We had sweet and sour greens at Twenty One and Main and Jason tried to get the recipe from Chef Jeff to no avail, so this is Jason's attempt to replicate it. Not the same, but pretty tasty all the same!
Fettucine with ham and napa cabbage
1/2 pound fettuccine
1 onion, chopped
2 cups chopped Napa cabbage
1 tablespoon vegetable oil
1/4 pound cooked ham, chopped
1/2 teaspoon caraway seeds
1/3 cup heavy cream
In a large saucepan of salted boiling water cook the fett
Beef and Napa Cabbage Stir Fry
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
2 teaspoons oyster sauce
1 tablespoon cornstarch
1 pound flank steak
3 tablespoons vegetable oil, divided
3 garlic cloves, smashed
1 (1-inch) piece peeled ginger, cut into 1/4-i
Classic Eggplant Parmesan
Ingredients
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
Braised asian eggplant stuffed with garlic
Choose slender eggplants in order to cook them whole.
Cut several slits in each eggplant and insert a sliver of garlic into each. Heat the olive oil in a wide skillet and add the eggplant. Cook until the eggplant starts to sizzle and col
Eggplant Gratin
2 1/2 pounds eggplant
sea salt and freshly ground pepper
1/4 cup olive oil
1 large or 2 medium onions, sliced
4 large eggs
1 cup milk or light cream
1 cup freshly grated parmesan cheese
1 tablespoon balsamic vinegar
10 large basil leave, torn
Okra Beignets
3/4 cup jasmine rice
2 eggs, beaten
1/2 cup heavy cream
4 cups sliced okra
1 green pepper, diced
1 onion, diced
1 cup all purpose flour
oil for frying (I always use peanut oil for frying)
Salsa
sour cream, for garnish
Bring 1 1/2 cu
Pasta with pumkin (or other winter squash) alfredo
Butternut, Kabocha, or acorn squash all work well in this recipe. The original recipe called for fresh tortellini or other fresh stuffed pasta, but we made a spinach fettucine that created a beautiful contrast as well as a delicious feast!
1 1
Penne with butternut sage sauce
Any smooth moist textured squash will do, but butternut works beautifully here.
1 lb peeled butternut squash pieces
1 small onion, quartered
1/2 stick unsalted butter (1/4 cup)
1 TBS finely chopped fresh sage
1 1/2 cups water
3/4 tsp salt
1/2
Poblano Chiles Rellenos
The filling can be improvised with whatever you have on hand. We always stuff them with cheese and whatever we find--often I put chopped sweet peppers in the cheese, whole corn kernels, but I've been told that they are excellent stuffed with ma
Jalapeno Risotto
6 cups lightly salted chicken broth
1 stick (yes 1 stick!) unsalted butter
1 cup finely chopped yellow onions
6 medium jalapenos, stems, ribs and seeds removed, finely diced
1 garlic clove, peeled and minced
1 1/2 cups arborio rice
1/4 pound dr
Okra and Potatoes
Ingredients
1/4 cup all-purpose flour
1 tablespoon cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound fresh okra, sliced
1/2 cup peeled, cubed potato (
Okra Pickle
These okra pickles are so good that people who love okra can eat a pint of pickles easily. I start the brine and the jars before I pick the okra—the fresher the better with okra.
Cantaloupe granita
2 cups coarsely chopped cantaloupe (from ½ melon, seeded)
¼ cup sugar, or to taste
½ TBS fresh lemon juice, or to taste
1 cup ice cubes
Purée all ingredients in a blender until smooth, then pour into a
Red Clay Jambalaya
1 TBS vegetable oil
1 bay leaf
2 oz smoked ham, diced
1 ½ tsp salt
1 smoked sausage, sliced ½ inch thick
1 ½ tsp dried oregano
½ lb boneless pork loin, cubed
1
Orzo and Cheese baked acorn squash
2 small acorn squash, halved, seeded
3/4 cup water
1 cup orzo (rice-shaped pasta; also called riso)
1 cup low-fat (1%) milk
1/2 cup canned vegetable broth
1/2 cup grated sharp cheddar cheese
2 tablespoons freshly grated Parmesan cheese
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