Jumbo Winter Squash Ravioli with Kale Pesto

Recipe courtesy of Pinch of Yum

 

INGREDIENTS

1 whole butternut or acorn squash, peeled and cubed and roasted, OR steam-in-the-bag squash, totaling about 4 cups cooked squash

1 cup whole milk ricotta

½ cup grated Parmesan cheese

2 tablespoons olive oil

nutmeg, garlic, thyme, and/or sage (see notes)

generous pinch of salt and pepper

1 beaten egg

1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60)

Kale Pesto

 

INSTRUCTIONS

  1. Place cooked squash, ricotta, Parmesan, olive oil, seasonings, and S&P in a food processor. Pulse until mostly smooth. Mixture should be very thick and sticky, like cookie dough.
  2. Bring a large pot of water to boil.
  3. Lay out half of the wonton wrappers. Place 1-2 tablespoons filling in the center of each wrapper. Brush edges with egg wash. Place another wrapper on top, sealing tightly at the edges, and rounding the top with your palm to make a nice shape.
  4. Boil ravioli in batches for about 5-8 minutes. Drain gently (they break easily) and toss with olive oil to prevent sticking. Serve with that yummy kale pesto and extra Parmesan cheese!

 

WINTER PEAR SALAD WITH MEYER LEMON VINAIGRETTE

Recipe By Damn Delicious

INGREDIENTS:

  • 4 cups mesclun
  • 1/4 cup crumbled goat cheese
  • 1/4 cup walnuts
  • 2 tablespoons dried cranberries
  • 1 pear, thinly sliced

FOR THE VINAIGRETTE

  • 1/4 cup olive oil
  • Coupons
  • 1/4 cup Meyer lemon juice
  • 1 zest of 1 Meyer lemon
  • 2 teaspoons sugar

 

DIRECTIONS:

  • To make the vinaigrette, whisk together olive oil, Meyer lemon juice and zest and sugar in a small bowl; set aside. 
  • To assemble the salad, place baby greens in a large bowl; top with the goat cheese, walnuts and dried cranberries. Pour the dressing on top of the salad and gently toss to combine. Serve immediately topped with sliced pear.

Spicy, Smoky Homemade Kale Chips

Recipe By Refinery 29

INGREDIENTS:

  • 1 large bunch curly kale, stems removed, leaves washed, dried thoroughly, and torn into bite-sized pieces
  • 2-3 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • Kosher or coarse salt

DIRECTIONS:

  • 1. Preheat the oven to 275° F. Line two baking sheets with parchment paper.
  • 2. Put the kale in a large bowl and drizzle it with 2 tablespoons of the olive oil. Add the chili powder, cumin, and paprika. Massage the kale until evenly coated. Add more oil as needed so that all of the pieces are well coated. Spread the kale pieces in a single layer on the baking sheets and season generously with salt and crushed red pepper.
  • 3. Bake for 15 minutes, then rotate the pans. Bake for about 10 minutes longer, until crispy but not burning. Store in an airtight container in the fridge for up to four days.

Yogurt Pancakes

Whole-Wheat-Greek-Yogurt-Pancakes18WM.jpg

Recipe By: Taste of Home

INGEDIENTS:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs, lightly beaten
  • 2 cups (16 ounces) plain yogurt
  • 1/4 cup water
  • Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional


DIRECTIONS:

  • In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.
  • Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through. Yield: 12 pancakes.

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.

 

Potato, Carrot, and Onion Roasted Chicken

Recipe By Pass the Challah

INGREDIENTS:

  • 4 chicken thighs

  • 4 chicken drumsticks

  • 3 carrots, peeled and cut into chunks

  • 5 potatoes, cut into chunks (I like to use a mix of russet, red, and Yukon gold potatoes)

  • 1 ½ packets Onion Soup Mix

  • ¼ cup olive oil

  • 1 tsp garlic powder

DIRECTIONS:

  • Preheat oven to 425 degrees.

  • In a large bowl or ziploc bag, combine all ingredients and mix until the seasonings are coating the chicken, potatoes and carrots. Pour into a 9x13 pan in an even layer.

  • Roast in the oven for 45 minutes, or until the carrots are cooked through and the chicken juices run clear. I like to baste a couple of times while it’s cooking. Enjoy!

CHEESY BUTTERNUT SQUASH PASTA

Recipe By The Recipe Critic

INGREDIENTS:

  • 1 and ½ cups macaroni noodles, uncooked
  • 3-4 cups cubed butternut squash, peeled and de-seeded
  • 2 tablespoons unsalted butter
  • ½ cup vegetable broth
  • ¾ cup 1% milk
  • 1 and ¼ cup cheese, I used sharp cheddar
  • Salt and pepper
  • 1 teaspoon paprika
  • Optional: fresh parsley

DIRECTIONS:

  • Cook the macaroni according to package directions. Drain and set aside.
  • Heat the butter in a skillet over medium low heat.
  • Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
  • Boil the squash until completely tender and then drain. Place the squash in the blender with the butter, lots of salt, pepper, broth, paprika, and milk.
  • Pulse until smooth.
  • Pour the sauce over the cooked noodles and add the cheese. Stir until melted.
  • Add more salt and pepper to taste.
  • Serve with parsley if desired.

Pickled Watermelon Radishes

Recipe By FOOD 52

 

INGREDIENTS:

  • 1 to 2watermelon radishes

  • 1/2cup distilled white vinegar

  • 1/2cup water

  • 1teaspoon kosher salt

  • 1teaspoon sugar

  • 2cloves garlic, peeled

  • 1/2teaspoon peppercorns, lightly crushed

DIRECTIONS:

  • Wash your watermelon radishes well, making sure to remove any dirt. Using a mandoline or a sharp knife, thinly slice your watermelon radishes into discs, then place in a clean canning jar.

  • In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes.

  • Let cool to room temperature, then cover and refrigerate.

Kale Salad with Quick-Pickled Watermelon Radish

Recipe By 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


DIRECTIONS:

  • 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 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.

Pasta with Sausage, Roasted Squash, and Kale

Published by sharedappetite.com

Looking for a super simple weeknight dinner recipe this fall? This Pasta with Sausage, Roasted Squash, and Kale is packed with flavor!


Serves: 4 Servings


INGREDIENTS
1 butternut squash, peeled and ½" diced
3 tablespoons olive oil, divided
1 (19 ounce) package sausage, casings removed
3 cloves garlic, minced
2 bunches kale, stems discarded and leaves torn
1 box (1 lb) rigatoni
1 cup finely shredded Parmigiano Reggiano*
Kosher salt
Freshly ground black pepper
Sage, for garnish


INSTRUCTIONS

  1. Preheat oven to 400°F. Spread diced butternut squash in an even single layer on a baking sheet covered in aluminum foil. Drizzle with 1 tablespoon olive oil, season generously with Kosher salt and freshly ground black pepper, and toss to coat. Roast in oven until fork tender, about 20-30 minutes.
  2. Meanwhile,heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, using a wooden spoon to break up sausage into bite-sized pieces, until meat is fully browned, abut 5 minutes.
  3. Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni according to package directions for "al dente" pasta and drain, reserving 1 cup of the pasta water.
  4. In the emptied pot in which you cooked the pasta, add the remaining 1 tbl. of olive oil over medium heat. Add garlic and cook, stirring constantly, for 30 seconds. Add kale (in batches if necessary since it'll wilt down as it heats) and cook, stirring occasionally, until all kale is soft and wilted, about 5-7 minutes. Season with Kosher salt and freshly ground black pepper. Add roasted butternut squash and cooked sausage.. Cook, stirring constantly and being carefuly not to mush the squash, for 1 minute. Add pasta, reserved pasta water, and Parmigiano Reggiano. Season with Kosher salt and freshly ground black pepper. Cook briefly until flavors are combined, about 1 minute. Serve with extra Parmigiano Reggiano, if desired (it will be). Garnish with fresh sage. Devour.


NOTES
*using this high quality parmesan cheese makes all the difference!

Source: http://sharedappetite.com/recipes/pasta-with-sausage-roasted-butternut-squash-and-kale/

Butternut Squash, Ginger, and Carrot Soup

Published by Greg Georgeaklis in farmerstoyou.com on November 2013

This is a fall favorite in my home. Warming, healing, nourishing with just enough sweetness from the carrots that are coming out of the ground. Sometimes I’ll double this recipe and store it away in the freezer for a quick meal.

Ingredients
1 butternut squash
6 carrots
4 cloves garlic
1 thumb size piece (or larger) of fresh ginger
1 onion
1 qt stock (veg or chicken - fish could also work nicely here)
water
olive oil
salt & pepper
(optional - cream, milk, sour cream, or coconut milk)


Instructions
Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender. Using a potato masher, crush the cooked veg then blend to your preference. I usually like to blend half leaving some of the mashed carrots and squash for some texture. At this point you can stir in something creamy if desired. I used about half a can of coconut milk recently and thought it was perfect. If using sour cream, add it into the serving bowl as a garnish.

Source: http://farmerstoyou.com/organicfoodblog/2013/11/01/butternut-squash-ginger-carrot-soup/

Honey Garlic Chicken Wings

Ingredients

  • 1 large white onion, chopped
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup butter
  • 2 teaspoons mustard powder
  • 1 1/2 teaspoons garlic, minced
  • 5 pounds chicken wings

Method

  1. Stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
  2. Spread chicken wings in an even layer into a shallow baking dish; pour sauce over the wings.
  3. Marinate wings in refrigerate 1 hour to overnight.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Bake the chicken wings, turning occasionally, until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

http://allrecipes.com/recipe/232335/honey-garlic-chicken-wings/