Gluten-Free

Quinoa Salad with Butternut Squash, Cabbage and Apples

Original Recipe and Photo by Leena Oijala for Organic Authority

Ingredients
1 organic butternut squash, diced (other winter squash will work too)
1 bundle organic kale, chopped
1/4 head of purple or green organic cabbage, thinly sliced
1/2 organic lemon, juiced
2 tbsp organic extra virgin olive oil
2 tbsp organic apple cider or other fruit vinegar
2 organic carrots, shredded
1 cup cooked organic quinoa
1 organic apple (of your choice!), chopped
salt and black pepper to taste

Optional for garnish:
1/2 cup organic parsley, chopped
1/4 cup organic raw pumpkin or sunflower seeds for crunch
 

Method

Steam the diced butternut squash until tender, but not mushy.

Prepare the vegetables while the squash is steaming. Place the kale and cabbage into a large bowl. Pour the lemon juice, vinegar and olive oil into the bowl and gently massage the greens. Add the carrots, quinoa, apple and parsley to the bowl, mixing evenly.

Once the squash has cooled, season it with salt and pepper to taste and add it to the bowl. Sprinkle with optional pumpkin or sunflower seeds and serve with dressing of your choice on the side.

 

MOROCCAN BUTTERNUT SQUASH & SWEET POTATO TAGINE

Recipe and Photo by The Roasted Root. Adapted for Intervale Food Hub Members

A tagine is the name for both a type of pot used for cooking, and the final dish that's traditionally made in that pot. You can make this recipe using a stew pot!

INGREDIENTS

  • 2 tablespoons cooking oil
  • 1 medium-sized yellow onion, diced
  • 1 cup medium-sized sweet potato chopped into 1/2” cubes
  • 1 cup medium butternut squash peeled and chopped into ½” cubes
  • 1 cup vegetable broth, separated
  • 2 tablespoons lemon juice
  • 1 can garbanzo beans drained
  • 1 cup rice (uncooked)
  • 2 cups water
  • 1 can diced tomatoes (if you don't have this on hand, you can omit this ingredient. Add for a more stew-like final dish)

Spices: (Use all, or just the ones you have on hand at home)

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garlic powder
  • ¼ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt or to taste

INSTRUCTIONS

  1. Start by preparing your rice, as it takes longer than the vegetables. Follow instructions on the package of rice.

  2. Add oil to a tagine or skillet and heat to medium-high.

  3. Sauté onion and sweet potato for 3 minutes.

  4. Add butternut squash, stir.

  5. Add 1/2 cup vegetable broth, all the spices and salt, stir, cover your pot and cook 5 minutes

  6. Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice.

  7. Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy.

Baked Parsnip (or Carrot) Fries with Rosemary

Recipe by Rozanne Gold. Photo by Roulo Yanes. Published by Epicurious. Adapted for Food Hub Members.

INGREDIENTS

  • 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips
  • 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary (with roasting, using dried will be fine)
  • 1 large garlic clove, minced (if no fresh garlic on hand, a pinch of garlic salt will work!)
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • (optional:) 1/2 teaspoon ground cumin

PREPARATION

  1. Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
  2. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.

Roasted Carrots with Chimichurri and Parmesan Puree

Recipe and Photo by Steph in Thyme. Adapted for Intervale Food Hub ingredients!

Ingredient

  • 1 bunch carrots, peeled and trimmed
  • 1 lb parsnips, peeled and cut into ½" cubes (If you don't have parsnips, then potatoes would be a great substitute for this creamy parmesan puree!)
  • ¼ cup vegetable or chicken broth
  • ½ tbsp unsalted butter
  • 2 tbsp freshly grated Parmesan cheese
  • salt and pepper, to taste
  • Chimichurri

Instructions

  1. Pre-heat oven to 425 F. Place the peeled and trimmed carrots on a rimmed baking sheet. Toss with chimichurri so the carrots are completely coated. Arrange into a single layer on the baking sheet, then position on the oven’s middle rack.
  2. Roast the carrots for 25 minutes or until golden and can be pierced with a fork (but not soft, carrots should still have firmness to them al dente style). Don’t worry if you see that the minced chimichurri bits have turned dark during the roasting.
  3. While the carrots are roasting, prepare the pureé: Add the parsnips or potatoes (already cut into ½″ pieces) to a large pot. Cover with cold water and bring to a boil over medium-high heat. Cook until pieces are very tender and can easily be pierced through with a fork, about 10 minutes.
  4. Drain the parsnips and let cool for about 5 minutes. Add to a food processor or blender (you may need to work in batches) along with vegetable broth and butter. Process until very smooth, adding additional vegetable broth as needed (i.e. desire a thinner consistency). Scrape contents into a bowl and stir in the Parmesan and salt/pepper to taste. Cover and set aside until carrots are done.
  5. Remove carrots from the oven. Spread the purée into an even layer on the bottom of a serving dish. Pick up the carrots from the baking sheet with tongs or a fork so as not to bring over excess liquid. Wipe off any dark bits of unwanted minced chimichurri. Arrange the carrots in a single layer on top of the purée.
  6. Garnish the carrots with extra chimichurri, drizzling evenly across the carrots.

KALE, POTATO, AND ONION FRITTATA

Published by Epicurious.com. Recipe by Georgia Downard. Photo by John Valiant.

Ingredients - IFH Note: this will make about 3-4 servings. Easy to adjust based on how many servings you want to make!

  • Vegetable oil cooking spray
  • 1 yellow or white onion, sliced
  • 1 bunch kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
  • 2 cloves garlic, chopped
  • 2 cups boiled diced potatoes
  • 6 eggs
  • 1/2 teaspoon paprika (preferably smoked)

Directions

Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes.

Add kale and garlic; stir 5 minutes. Add potatoes.

Whisk eggs, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute.

Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

Creamy Potato Kale Soup

Recipe and Photo by Pinch Of Yum.

This recipe is very adaptable - add more herbs, use more potatoes, more kale, more broth, etc. Also note: the more kale you add, the more bright green your soup will be! Also, the longer you cook the onions and potatoes the more it "dulls" the flavor. You want them to be sauteed and golden, but not totally mushy.

serves: 8

INGREDIENTS

  • 5 tablespoons butter
  • 1 large yellow onion, roughly chopped
  • 3 large potatoes, peeled and roughly chopped
  • 8 cups chicken or vegetable broth
  • 2-3 cups chopped kale, stems removed
  • 2 cups milk
  • salt and pepper to taste

INSTRUCTIONS

Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.

Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.

WARM KALE, QUINOA AND BALSAMIC BEET SALAD

beets:
2 bunches of baby beets (about 12 beets total), scrubbed and trimmed
1/2 cup balsamic vinegar
3 tbsp demerara sugar
2 tbsp grape seed oil
salt and pepper

kale + salad:
1/2 cup quinoa, rinsed
1 bunch of curly kale, stems removed and leaves torn into bite-size pieces
2 tbsp grape seed oil
1 clove of garlic, peeled and finely sliced
1 tsp smoked paprika
salt and pepper
handful of pecorino shavings (parm or grana padano would be great too)

Directions

Preheat the oven to 400 degrees F.

Place the trimmed beets in a 2 inch deep ceramic or glass dish. Pour the balsamic vinegar and grape seed oil in. SPrinkle the muscovado sugar, salt and pepper around the beets. Cover dish with foil and roast for 30 minutes. Remove the foil, stir the beets up a bit and continue to roast, uncovered, for 20 more minutes. They should be quite tender. Remove from the oven and allow dish to cool.

In a small saucepan, place the rinsed quinoa and 1 cup of water. Add a pinch of salt. Place pot over medium heat and bring to a boil. Simmer for 15 minutes or until quinoa is mostly cooked and the little tails start to pop out. Remove from the heat and set aside.

In a large soup pot, heat the 2 tbsp of grapeseed oil over medium heat. Add the sliced garlic and smoked paprika. Stir around until fragrant, about 30 seconds. Add the quinoa, a splash of water and half of the kale. Stir around until kale begins to wilt a bit. Add the remaining kale, season with salt and pepper and keep stirring. The kale should all be slightly wilted, but still firm. Take off the heat and transfer kale and quinoa mixture to your serving bowl.

Arrange roasted beets on top of the greens and quinoa. Drizzle salad with the balsamic cooking liquid in the pan (there should be about 1/4 cup of it left). Scatter  the pecorino shavings on top and serve.

Cheesy Cabbage & Potato Gratin

Andrew Scrivani for The New York Times

Andrew Scrivani for The New York Times

Published by New York TImes Cooking. Recipe by Martha Rose Shulman. 

Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.

INGREDIENTS

  •  Salt
  • 1 large savoy or green cabbage (about 2 pounds), quartered
  • 1 pound baking potatoes, such as russets, peeled and sliced
  • 2 garlic cloves, peeled
  • 2 cups milk
  • ½ cup crème fraîche
  •  Ground black pepper
  • 4 ounces Gruyère, grated (1 cup, tightly packed) (IFH Note: cheddar or other "melty" cheese you have on hand will work well, too!)
  • 1 ounce Parmesan, grated (1/4 cup)
  • 2 teaspoons finely chopped or slivered fresh sage

 

PREPARATION

Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.

Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.

Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.

In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.

Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.

CARAMELIZING TURNIPS IN A CAST IRON SKILLET

Published by Six Burner Sue. Recipe and Photo by Susie Middleton

I start this kind of sauté by dicing (pretty small but not too fussy) whatever roots I’ve got on hand and piling them into the skillet with lots of olive oil and herb sprigs. The pan will be really crowded at first—that’s okay. As the vegetables cook, they brown and steam at the same time (and they shrink quite a bit). I always add some aromatic allium—onion, leeks, or shallots—about halfway through cooking for added moisture and flavor.

But the most important thing I do is to keep my ears tuned to the sizzling in the pan. It should be a steady, perky sizzle—but nothing too explosive sounding. The sizzle’s your cue to how fast the veggies are cooking. You want them to brown and steam at about the same rate, because your ultimate goal is deeply browned (yes, caramelized) vegetables that are cooked through, too. This is much easier than I’m making it sound. All you need to do is stir every once in awhile and maybe adjust the heat once or twice. The veggies will be done in about 35 to 40 minutes—but you’ll have plenty of time to make whatever else you’re having for dinner while they’re cooking. (By the way, for vegetarians, these sautés are hearty enough to plunk in the middle of the plate.)

If you don’t have a cast iron pan, you can make this recipe in a 10-inch straight-sided sauté pan (stainless interior). The browning won’t be quite as even, and you might need to add a bit more oil, but the results are still very tasty.

 

Ingredients: 3-4 Servings

3 tablespoons extra-virgin olive oil, more if needed
½ pound purple-topped turnips, trimmed but not peeled, cut into ½-inch dice
½ pound Yukon Gold potatoes, unpeeled, cut into ½-inch dice
½ pound carrots, trimmed and peeled, cut into ½-inch dice
½ teaspoon kosher salt, more if needed
5 to 6 thyme sprigs
1 medium onion (about 5 ounces), cut into medium dice

Directions

In a 10 or 11-inch cast iron skillet, heat the 3 tablespoons olive oil over medium-high heat. Add the turnips, potatoes, carrots, salt, and herb sprigs and stir and toss well to combine and to coat with the oil. (The pan will look crowded.)

Reduce the heat to medium and cook, stirring and flipping occasionally with a metal spatula, for about 20 minutes. (Listen to the pan—you should hear a gentle sizzle, not a loud one. If the vegetables are browning too quickly, reduce the heat a bit to maintain that gentle sizzle. If they seem dry, add a bit more olive oil.)

Add the diced onion and continue to cook, stirring and flipping with the spatula, until the vegetables are deeply browned and tender all the way through, about another 15 minutes. Remove the herb sprigs before serving. Taste and season with more salt if you like.

Beet and Turnip Gratin

Photo by Brandon Matzek

Photo by Brandon Matzek

Published by Kitchen Konfidence.

INGREDIENTS

  • 9 tablespoons unsalted butter, divided (1 for the skillet, 8 for the sauce)
  • 4 1/2 pounds mixed beets and turnips (red, gold and chioggia beets shown here), peeled and sliced thin crosswise (I used an mandolin)
  • 3/4 cup finely chopped shallots
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup chicken or vegetable stock (preferably homemade)
  • 1 tablespoon chopped fresh chives

INSTRUCTIONS

Preheat the oven to 400°F. Grease a 12-inch cast iron skillet with 1 tablespoon of butter.

Working from the outside in, tile sliced beets and turnips in a rosette pattern. I started with red beets on the outer edge, then gold, turnips, and chioggia. If you don't want to fuss with all of that, check out the note above.

Warm 3 tablespoons of butter in a small skillet set over medium heat. Add shallots and cook until soft, stirring frequently (about 4 minutes). Add the garlic and thyme and cook, stirring constantly, for 1 minute more. Take the pan off the heat, and stir in the remaining 5 tablespoons of butter. Once the butter is melted and incorporated, season to taste with kosher salt and freshly ground black pepper.

Pour the butter-garlic mixture evenly over the prepared beets and turnips, then pour over the chicken stock. Cover the skillet tightly with foil, then bake in the oven for 45 minutes. Remove the foil and cook until the top of the gratin is just starting to brown and get crispy (about 30 minutes). Let the gratin cool for 30 minutes. Sprinkle with chopped chive just before serving.

Mashed Root Vegetables with Bacon Vinaigrette

Photograph by Jeremy Liebman

Photograph by Jeremy Liebman

Published by Bon Appétit. Recipe by Victoria Granof.

Great to prepare a day ahead and let the flavors meld!

Ingredients

8 TO 10 SERVINGS

  • ½ cup apple cider vinegar
  • 2 tablespoons yellow mustard seeds
  • 4–5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1” cubes
  • ½ pound thick-cut applewood-smoked bacon, diced
  • 1 large white onion, diced
  • 1 tablespoon (packed) dark brown sugar
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley

Preparation

Bring vinegar, mustard seeds, and ¼ cup water to a simmer in a small pot; cook until seeds are plump, 20–25 minutes. Drain; set aside seeds and cooking liquid separately.

Place a steamer basket inside a large pot. Add water to a depth of 1”. Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by ½-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.

Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes.

Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper.

Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2” baking dish; cover with foil. DO AHEAD: Vegetable mash can be made 1 day ahead. Chill.

Rewarm vegetable mash, covered, in a 350° oven until just warmed through, 45–55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary).

Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.

Slow-Cooked Salmon with Greens and Turnips

Photo by Michael Graydon + Nikole Herriot

Photo by Michael Graydon + Nikole Herriot

Published by Bon Appétit. Recipe by Renee Erickson.

This low-heat method is very gentle, lending the salmon a velvety texture.

Note: The original recipe calls for swiss chard, but you can interchange any hearty greens you have on hand, like kale, cabbage, spinach, etc.

Ingredients : 4 SERVINGS

  • 4 6-oz. pieces skinless salmon fillet
  • 4 tablespoons olive oil, divided
  • 1 teaspoon finely grated lemon zest
  • Kosher salt
  • 4 garlic cloves, peeled, smashed
  • 1½ pound small turnips, scrubbed, halved, quartered if large
  • Freshly ground black pepper
  • 2 bunches Swiss chard
  • 1 small shallot, finely chopped
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lime juice
  • 1 teaspoon toasted sesame oil
  • Toasted sesame seeds (for serving)

Preparation

Preheat oven to 250°. Place salmon in a large baking dish; drizzle with 2 Tbsp. olive oil, sprinkle with lemon zest, and gently rub into flesh. Season with salt and scatter garlic around. Bake until salmon is medium-rare (mostly opaque but still slightly translucent in the center), 30–35 minutes.

Meanwhile, combine turnips, 1 Tbsp. olive oil, and 1 cup water in a large skillet; season with salt and pepper. Bring to a simmer, cover, and cook until turnips are fork-tender, 15–20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 minutes.

While turnips are cooking, remove ribs and stems from Swiss chard leaves. Thinly slice ribs, stems, and leaves crosswise. Heat remaining 1 Tbsp. olive oil in another large skillet over medium-high heat. Cook shallot and Swiss chard ribs and stems, stirring often, until beginning to soften, about 3 minutes. Add Swiss chard leaves and cook, tossing often, until leaves are wilted, about 2 minutes. Toss in cilantro, parsley, and lime juice; season with salt.

Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.

World's Best Braised Cabbage

worlds-best-braised-cabbage

World’s Best Braised Cabbage, Revised from the recipe by Molly Stevens
Published by Kim Harris on The Nourishing Gourmet

Ingredients

1 medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces)
3-6 garlic cloves, peeled
4-5 large carrots, cut into 1/4 inch rounds (cut on a diagonal for a prettier vegetable slice)
1/4 cup chicken, beef, or vegetable broth, or water
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
Fleur de sel or coarse unrefined sea salt

Directions

1-Heat the oven to 325. Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well).

2-Trimming the cabbage: Remove any outer leaves of the cabbage that is bruised or ragged. If your cabbage is more than 2 pounds, cut off some of the cabbage to make it two pounds for best braising.  Cut the cabbage into 8 wedges and then lay in the baking dish. They can overlay slightly, and still cook, but try to do as much of a single layer as possible.

3-The Braise: Scatter over the cabbage the onion, garlic, and carrots. Then pour over the vegetables, evenly, the oil and the broth or water.  Season liberally with salt, pepper, and the pepper flakes. Cover the pan tightly with foil, and place in the middle of the oven. Braise until the vegetables are completely tender, about two hours. Then turn the wedges over (they may fall apart a bit when you do this, and that’s okay. If the dish is getting dry, add a couple more tablespoons of water or broth.

4-The finish: Once the cabbage is completely cooked and tender (a fork should pierce it easily), remove the foil, and increase the oven heat to 400f. Roast until the vegetables start to brown (about 15 minutes).

For added oomph, she recommends adding some balsamic vinegar when you are turning the cabbage before roasting. Yum!

Moroccan Spiced Halibut & Carrots

Recipe published by Bon Appétit Test Kitchen, Photo by Misha Gravenor Photography

moroccan-halibut-and-carrots

Ingredients

2 SERVINGS

  • 2 5-ounce 1-inch-thick halibut fillets

  • mix 1/4 teaspoon (generous) ground cinnamon with 1/4 teaspoon (generous) cayenne pepper
  • 2 tablespoons (1/4 stick) butter
  • 1 cup peeled carrots (cut from 2 large) into sticks - 1/4in x 1/4in x 2.5 in
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon finely grated lemon peel
  • 2 tablespoons thinly sliced fresh mint (optional)
  • salt & pepper

Preparation

  1. Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne.
  2. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates.
  3. Remove skillet from heat and wipe out. Add carrots, 1 tablespoon butter, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend.
  4. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint. Mound carrots on fish and serve.

Easy Pan-Seared Marinated Halibut Fillets

Recipe from NYTimes Cooking

by Alex Witchel

pan-seared-marinated-halibut

INGREDIENTS

  • 6 tablespoons olive oil
  • 3 small garlic cloves, peeled and minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 4 6-ounce halibut fillets, skin removed
  • 1 tablespoon light olive oil or vegetable oil
  •  Chopped parsley, for garnish, optional

PREPARATION

  1. In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
  2. In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again.
  3. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

How to Make Quick Pickled Onions

thekitchn_pickledredonions

How To Make Quick-Pickled Onions

Ingredients
1 medium red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar

Flavorings (optional):
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small springs of thyme
1 small dried chili

Equipment
Kettle for boiling water
Knife and cutting board
Sieve or colander
Clean jar or container

Instructions

  1. Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.

  2. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.

  3. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

  4. Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.

  5. Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.

Spicy Acorn Squash Wedges

Recipe courtesy of LaaLoosh

 

INGREDIENTS

1 medium sized acorn squash, cut into 12 wedges

Juice from 2 limes

1 tbsp olive oil

4 chile peppers, minced (I used Cayenne, but any kind will work)

3 garlic cloves, minced

2 tsp salt

1 tsp paprika

1/2 tsp black pepper

2 tbsp cilantro, finely chopped

 

INSTRUCTIONS

  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with aluminum foil, and mist with cooking spray.
  3. Arrange squash wedges on baking sheet, and then lightly mist with an olive oil mister, and sprinkle with ½ of the salt.
  4. Roast squash in oven until tender, about 25- 30 minutes.
  5. While squash is roasting, combine remaining ingredients in a small bowl.
  6. Transfer squash to a platter, sprinkle with paprika, drizzle with the vinaigrette and serve.

 

Kale Salad with Quick-Pickled Watermelon Radish

Recipe courtesy of The Kitchn

 

INGREDIENTS

1/2 cup white wine vinegar
1/4 cup sugar
Kosher salt
1 (6-ounce) watermelon radish (can substitute regular radishes)
1 (8-ounce) bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon toasted pumpkin seed oil
1 teaspoon lemon juice
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted

 

INSTRUCTIONS

Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef's knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.

Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out (see Basic Technique: How to Prepare Chard Or Any Other Leafy Green) and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.

In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

Drain the radishes. Toss with the kale - OR - arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.

 

Carrot & Watermelon Radish Pickle

Recipe courtesy of The Bojon Gormet

 

INGREDIENTS

2 cups white wine vinegar
2 cups water
3 tablespoons salt (sea, kosher or pickling salt)
1 pound small carrots
1 pound watermelon radishes
a few fennel fronds, dill sprigs, or leafy celery stalks
4 garlic cloves

 

INSTRUCTIONS

Combine the vinegar, water and salt in a non-reactive bowl or measuring pitcher, and give it a stir now and then to dissolve the salt.

Scrub the carrots, trim off their tops, and slice them lengthwise into quarters. Peel and trim the radishes, slice them in half lengthwise, then cut them crosswise into 1/4″-thick half moons. Pack the vegetables, fennel fronds and garlic cloves into a sterilized (re: washed with soap and hot water and allowed to air dry) 2-quart mason jar (or two 1-quart jars).

Pour the brine over the vegetables, and cover with the lid. Let the pickle sit at room temperature for 10 days, then store in the refrigerator for up to 1 month.

 

Roasted Carrot Fries with Garlic Basil Ketchup

Recipe By Edible Perspective

INGREDIENTS:

  • 6 large carrots
  • 2 teaspoons safflower oil, or other high-heat oil
  • salt and pepper
  • 1 teaspoon oil
  • 2 cloves garlic, minced
  • 1/2 cup ketchup
  • 2 tablespoons chopped basil
  • black pepper

DIRECTIONS:

  • Preheat your oven to 400* F.
  • Peel and trim ends from carrots.  Chop each carrot into 3-4 inch segments.  Quarter the segments.  If the ends of one or more of your carrots is very thin you may just want to halve it.  Aim for fairly uniform pieces.
  • Toss with oil and salt + pepper and spread in an even layer on a baking sheet.  Roast for 20 minutes, then flip and roast for another 10-20 minutes until golden brown and tender with crisp edges [time will depend on thickness].
  • While roasting the carrots heat a small pan with 1 teaspoon of oil over medium-low/low heat.  Once hot place the garlic in the pan and stir constantly for about 3-5 minutes until light brown in color.  If it starts turning brown right away the pan is too hot.  Place the garlic on a doubled over paper towel on top of a plate to drain the oil.  Let cool.
  • Mix half of the garlic with the ketchup, basil, and a big pinch of black pepper.  Let sit in the fridge while carrots finish roasting.
  • Toss carrots with remaining garlic and place in the oven for 1 more minute [no longer or it will burn].  Remove from the oven and serve with ketchup.
  • notes: The garlic addition is optional but tasty.  Highly recommend at least adding it to the ketchup.