RECIPE: Roasted Cauliflower Gratin With Tomatoes and Goat Cheese

Ingredients:

• 1 medium-size head of cauliflower
•  Salt and freshly ground pepper to taste
• 3 tablespoons extra virgin olive oil
• 1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 (14 8/10-ounce) can chopped tomatoes in juice
• ⅛ teaspoon cinnamon
• ½ teaspoon coriander seeds, lightly toasted and coarsely ground
• 2 eggs
• 2 ½ ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
• 2 to 3 teaspoon chopped chives

1. Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
2. Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
3. Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
4. Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
5. Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

RECIPE: Cauliflower Soup with Blue Cheese and Parsley

This is a great twist on the traditional cauliflower soup. It uses much less cream than the traditional soup, but is nice and filling because of the blue cheese.

Ingredients for one Person

1 tbsp. butter

1/2 onion, chopped

2 cloves garlic, chopped

1 large sprig thyme

1/2 cauliflower cut into florets

2-3 tbsp. parsley, chopped

2 cups vegetable or chicken stock

1/4 cup crumbled blue cheese

1/2 cup half and half

Kitchen equipment needed:

Pot

Wine pairing suggestion:

I would suggest a New World Pinot Noir from Australia or New Zealand.

Preparation and Cooking Instructions

Chop the onion and garlic and set aside.

Melt the butter in a skillet. Add the onion, garlic and thyme and season with salt and pepper. Cook over medium heat for about 5 minutes, or until the onions are soft. Making sure to stir often, so the onion and garlic do not burn.

While the onions are cooking cut the cauliflower into florets, taking off the majority of the stalk. Set aside. Chop the parsley and set aside with the cauliflower.

When the onions are soft add the cauliflower and parsley to the soup and cook, stirring occasionally for 5 minutes.

Add the stock and simmer for 15-20 minutes until the cauliflower is tender, stirring occasionally.

Reduce the heat to low and add the blue cheese and stir until well combined.

Add the half and half and cook until heated through.

Ladle soup into a bowl and enjoy!

RECIPE: Linguini with Zucchini, Thyme and Parmesan

Fresh zucchini is sautéed with thyme and pepper and finished off with freshly grated Parmesan. An amazing combination that is fresh and tasty.

Ingredients for one Person

4 oz. pasta

1 zucchini, quartered pieces

5-6 fresh thyme sprigs

1/2 tbsp. butter

1 tbsp. olive oil

1/8 tsp. freshly cracked pepper

Pinch of salt

Kitchen equipment needed:

Pot for cooking pasta

Skillet

Wine pairing suggestion:

The Zucchini pairs well with a Sauvignon Blanc, Sancerre or other dry white wine.

Preparation

Bring a pot of salted water to boil.

First cut the ends off the zucchini, then cut the zucchini in half. Next, cut it in half lengthwise, and then again to make quarters. Finally, chop the quarters into 1/4-inch pieces. Repeat with the other half of the zucchini.

Take the thyme leaves off the sprigs.

Cooking Instructions

When the water has boiled add the pasta and cook for 9 minutes.

When the pasta has been cooking for 5 minutes, heat the butter and olive oil over medium-high heat. Add the zucchini and thyme and sauté for 3-4 minutes. When the pasta is done add about 1/2 a cup of the pasta water and the pasta to the skillet. Turn the heat to high and let simmer for 2-3 minutes, or until almost all the pasta water has evaporated.

Transfer to a bowl and sprinkle with Parmesan cheese.

Serve and enjoy!

RECIPE: Carrot Top Soup

INGREDIENTS - 6 small to medium carrots with tops and roots - 2 tablespoons butter - 3 tablespoons white rice - 2 large leeks, white parts only - 2 thyme or lemon thyme sprigs - 2 tablespoons chopped dill, parsley, or celery leaves - salt and freshly ground pepper - 6 cups vegetable stock, chicken stock, or water

PREPARATION Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons salt and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

RECIPE: Pickled Chard Stems

Chard stems (leaves removed)

½ cup water

1 cup vinegar (any kind will do, I like a combo of white wine and apple cider)

3 tablespoons salt

2 tablespoons sugar

2 smashed garlic cloves

1-3 teaspoons seasoning of your choice (what flavor do you want? Red pepper flakes create a spicier pickle, rosemary, thyme, and caraway seeds, mustard seeds are also good here, but you can be as creative as you want!)

Blanch the chard stems in a pot of boiling water for about 1 minutes.  Drain the stems and place them in ice water to stop them from cooking any more!

Add all ingredients to a small pan and bring to a boil (you want the sugar to dissolve!).

Pack the chard stems tightly in a jar, Tupperware, or whatever container you have that has a tightly fitting lid.  Let your liquid cool for about a minute and then pour over the packed stems. Let the stems brine for a few hours in the fridge before eating.  They will keep for a week or two!

RECIPE: PARMESAN KETO ROASTED RADISHES

Ingredients

• 2 bunches small to medium radishes (about 20) trimmed and halved or sliced
• 2 tablespoons extra virgin olive oil
• 2 teaspoons thyme fresh or dried
• flakey sea salt to taste
• black pepper freshly ground to taste
• 1/4 cup Parmesan cheese freshly grated

Instructions

1. Preheat oven to 400°F/200°C. Brush a baking dish or rimmed tray with olive oil. *
2. Add radishes to prepared baking dish, drizzle with olive oil, thyme, and season with salt and freshly ground black pepper to taste. Roast for 45 minutes, until golden and crisp, tossing them about half way through. 
3. Sprinkle Parmesan cheese on top and roast for 5 more minutes. Serve right away. 

Recipe Notes

*Based on feedback, some of you are roasting them at 450°F/230°C for 45-60 minutes. So you will need to do some fiddling around depending on the size of your radishes and oven. So we suggest you taste them a bit along the way and adjust accordingly. Just note that we do prefer to roast them for longer at a lower temperature for optimal results. 

Note: another option to consider is to add the small red potatoes we recently got in with the radishes!

How to Store Fresh Herbs

There are two popular methods to store fresh herbs: the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. Fresh herbs can last up to two weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method.

PUT SOFT HERBS IN A JAR!
Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves.

Directions for soft herbs:
1. Cut bottom of the stems
2. Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.
3. Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.
4. Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.
5. Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL! 
Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:
1. Wrap herbs loosely in a damp paper towel
2. Store in an airtight container or a Ziploc bag in your crisper.

RECIPE: Parmesan Roasted Acorn Squash

1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4 inch slices
1/4 cup grated Parmesan cheese
8 sprigs fresh thyme
2 tablespoons olive oil
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon ground black pepper, or to taste

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
3. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

RECIPE: Ratatouille

Ingredients

2 garlic cloves, minced

1 cup tomato puree. (I used Muir Glen tomato sauce)

2 Tbsp. olive oil, divided

1/2 onion, thinly sliced then cut in half. It's ok if the pieces come apart. I used a mandolin for all the vegetables, to get thin even slices.

1 small eggplant, sliced. Cut slices in half, if needed. Or you can use a smaller Italian eggplant, if available.

2 small zucchini, sliced thinly

3-4 roma tomatoes, sliced thinly.

2 small yellow squashes, sliced thinly

2 red peppers, sliced thinly. I cut my pepper in half, sliced it thinly, then used 1-4 pieces when layering.

1-2 tsp. thyme- you will sprinkle over the top

1-2 tsp. basil

salt and pepper to taste

Instructions

Preheat oven to 375 F.

Pour tomato sauce in the bottom of a round, oval or square baking dish. I used a round one to create the spiraled effect, but any type of dish would work. My dish measures 10 1/2 inches across

Add the minced garlic and one tablespoon of olive oil into the tomato sauce. Stir to blend and season with salt, pepper, and a small sprinkling of basil (approx. 1/2 tsp.)

Wash all of your vegetables, and dry thoroughly. Trim ends.

Using a mandoline, adjustable-blade slicer, or a very sharp knife cut the onion, eggplant, zucchini, yellow squash, tomatoes, and peppers approximately 1/16-inch thick.

In your palm or on your cutting board, layer your vegetables in a pattern. This was my pattern, eggplant, tomato, onion, yellow squash, red pepper, zucchini, tomato, eggplant...repeat.

Once I had a sizeable stack, I placed it on its side in my dish. The purple side of the eggplant should be up. I started on the outside of the dish and worked my way in.

Cut a piece of parchment paper to the size of your baking dish and tuck in the paper around the edges. This will help seal in steam.

Bake for 35-45 minutes.

Notes

We sometimes top with mozzarella cheese and call it dinner! You can also use a hard cheese like Parmigiano Reggiano. Spoon over cous cous, rice, or quinoa for a heartier meal.

RECIPE: CARROT TOP SOUP

YIELD: 4 bowls

ACTIVE TIME: 15

TOTAL TIME: 25

INGREDIENTS

·       6 small to medium carrots with tops and roots

·       2 tablespoons butter

·       3 tablespoons white rice

·       2 large leeks, white parts only

·       2 thyme or lemon thyme sprigs

·       2 tablespoons chopped dill, parsley, or celery leaves

·       salt and freshly ground pepper

·       6 cups vegetable stock, chicken stock, or water

PREPARATION

Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons salt and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

TIP: How to Store Fresh Herbs

Note: I have tried the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. My herbs last up to 2 weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method!

PUT SOFT HERBS IN A JAR!

Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves. 

Directions for soft herbs:

1.      Cut bottom of the stems

2.      Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.

3.      Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.

4.      Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.

5.      Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL!

Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:

1.      Wrap herbs loosely in a damp paper towel

2.      Store in an airtight container or a ziplock bag in your crisper.

Pasta With Seared Zucchini and Ricotta Salata

Pasta With Seared Zucchini and Ricotta Salata

½ teaspoon salt, more as needed

½ pound pasta, preferably farro pasta (or CSA pasta!)

2 small, slim zucchini (about 3/4 pound), trimmed and quartered lengthwise

2 tablespoons olive oil, more for drizzling

3 garlic cloves, smashed and peeled

6 sprigs fresh thyme, more for serving

1 pint cherry or grape tomatoes, halved

1 lemon, zested and cut into wedges

2 ounces ricotta salata, more for serving

 Freshly ground black pepper

Preparation

1. Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente. Drain.
2. Meanwhile, cut zucchini into 1 1/2-inch lengths.
3. In a 12-inch skillet over medium-high heat, add the olive oil and let heat for 30 seconds. Add zucchini in one layer and cook without touching or moving for 5 minutes. Stir in garlic and thyme, flip the zucchini and cook 3 more minutes while stirring occasionally.
4. Add tomatoes and 1/2 teaspoon salt to the skillet and cook for 6 to 7 minutes, or until tomatoes start to break down. Stir in the al dente pasta, lemon zest and crumbled cheese. Season with freshly cracked black pepper and serve garnished with more fresh thyme, ricotta salata and lemon wedges.

Pork Chops with Brandied Cherries

• 1 ¾ teaspoons kosher salt, more to taste
• 1 ½ teaspoon garam masala
• ½ teaspoon black pepper
• ¼ teaspoon ground allspice
• 2 bone-in pork chops, 1 1/2 inches thick, about 1 pound each
• 1 tablespoon olive oil
• 1 garlic clove, smashed and peeled
• 2 tablespoons brandy
• 2 cups fresh sweet or sour cherries, pitted and halved
• 4 sprigs thyme, plus thyme leaves for garnish
• 1 tablespoon unsalted butter
• ½ teaspoon sherry vinegar or honey, or more to taste (use the vinegar with the sweet cherries, the honey with the sour cherries)

Combine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, covering their entire surface. Let chops rest for 15 to 30 minutes at room temperature, or up to 24 hours, covered, in the refrigerator.

Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3 minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.) If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate, and spoon off all but a thin layer of fat from pan. (Leave garlic in the pan.)

Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.

Move cherries to the sides of the pan and return pork chops to the center so they can make contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat reaches 130 to 135 degrees on an instant-read thermometer (its temperature will rise as it rests). Transfer the pork to a cutting board and let rest for 5 minutes.

Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with cherries and more thyme on top.

PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE

1. Marinated mushrooms
• 1 cup olive oil
• 1/2 cup balsamic vinegar
• 1/2 cup reduced-sodium soy sauce
• 2 garlic cloves, pressed
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup Marsala (optional)
• 4 large fresh thyme sprigs
• 6 large portobello mushrooms
  Filling:
2. 1 10-ounce package frozen spinach (or fesh sauteed spinach)
3. 1 pound button mushrooms
4. 2 tablespoons olive oil
5. 1 cup chopped sweet onion (such as Maui or Vidalia)
6. 3 garlic cloves, pressed
7. 1/4 cup plus 6 tablespoons finely grated Parmesan cheese
8. 1/4 cup unseasoned dry breadcrumbs
9. 1 5-ounce package soft fresh goat cheese, crumbled

1. For marinated mushrooms:
   1. Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
2. For filling:
   1. Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
   2. Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
   3. Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead.Cover filling and let stand at room temperature.
   4. Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

Watermelon and Roasted Beet Salad with Fennel and Feta

Watermelon and Roasted Beet Salad with Fennel and Feta

Serves 6

Ingredients:

For dressing:

1 cup fresh tangerine or orange juice

3 tablespoons balsamic vinegar

1 small shallot, peeled and minced

1 tablespoon olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

6 sprigs cilantro, stemmed and chopped

4 large fresh basil leaves, chopped

1 teaspoon chopped fresh thyme

For salad:

1 large or 3 small golden beets( 9 0z. total), trimmed but not peeled

1 large or 3 small red beets, trimmed but not peeled

2 cups arugula, stemmed

3 cups watermelon cubes(about 1 lb. watermelon)

1/2 small fennel bulb, very thinly sliced

2 to 3 ounces sharp feta cheese

Procedure:

1. Roast beets until tender. Cool the beets and peel. Cut small beets in half; large beets into cubes.

2. Whisk together all dressing ingredients. Toss cooled beets in 1/4 of the dressing and set aside for at least 10 min.

3. Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter the fennel and crumble the feta over the top. Serve with additional dressing.

RECIPE: Summer Squash Gratin

Note: great tip for removing excess fluid in summer squash!

2 tablespoons unsalted butter, softened, plus 4 tablespoons melted

2 onions, halved and sliced thin
Salt and pepper
3 garlic cloves, minced
1 tablespoon minced fresh thyme
1/2 cup dry white wine
1/2 cup pitted kalamata olives, chopped fine
1/4 cup chopped fresh basil
1 1/2 pounds zucchini, sliced 1/4 inch thick
1 1/2 pounds yellow summer squash, sliced 1/4 inch thick
1 cup panko bread crumbs
2 ounces Parmesan cheese, grated (1 cup)

INSTRUCTIONS

1. Melt 1 tablespoon softened butter in 12-inch nonstick skillet over medium heat. Add onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until onions are soft and golden brown, 15 to 20 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine and cook until evaporated, about 3 minutes. Off heat, stir in olives and 2 tablespoons basil; set aside.

2. Meanwhile, toss zucchini and yellow squash with 2 teaspoons salt in large bowl. Microwave, covered, stirring halfway through microwaving, until slightly softened and some liquid is released, about 8 minutes. Drain in colander and let cool slightly. Arrange zucchini and yellow squash on triple layer of paper towels, then cover with another triple layer of paper towels. Press slices firmly to remove as much liquid as possible.

3. Adjust oven rack to middle position and heat oven to 450 degrees. Grease bottom and sides of 13 by 9-inch baking dish with remaining 1 tablespoon softened butter. Combine panko, Parmesan, and 1 teaspoon pepper in bowl. Evenly coat baking dish with 6 tablespoons panko mixture. Stir melted butter into remaining panko mixture until well combined; set aside.

4. Arrange half of squash in prepared dish and season with pepper to taste. Sprinkle ¼ cup panko mixture evenly over squash. Spread onion mixture in even layer over crumbs. Arrange remaining half of squash over onion mixture and season with pepper to taste. Cover with aluminum foil and bake until just tender, about 15 minutes.

5. Remove dish from oven; discard foil. Sprinkle remaining panko mixture evenly over top. Bake, uncovered, until bubbling around edges and crumbs are golden brown, 10 to 15 minutes. Transfer to wire rack and let cool for 15 minutes. Sprinkle with remaining 2 tablespoons basil. Serve.

RECIPE: Zucchini Butter

Difficulty Level: Easy

Yields 2 half pints

• 3 tablespoons olive oil

• 1 tablespoon butter

• 5 garlic cloves, gently smashed

• 2 large zucchini, cut into a 1/2 inch/5 cm cubes (about 2 pounds/910 g)

• 5-6 springs of thyme

• 1/2 teaspoon finely milled sea salt

• 1/4 teaspoon freshly ground black pepper

Place a large skillet over medium heat. Place the olive oil and butter and allow them to melt together. Roughly chop the smashed garlic and add it to the pan. Add the zucchini cubes. Cook for 15-20 minutes, until the zucchini has begun to soften. Strip the thyme leaves off their stems and add them to the pan.

Reduce the heat and continue to cook, stirring often. The goal is to cook the liquid out of the zucchini and melt it into a flavorful, spreadable paste. If at any point, the zucchini starts to brown and stick, add a splash of liquid (water is fine, though if you have an open bottle, a little white wine is also delicious) and reduce the heat a bit more. Total cooking time should be right around an hour.

Once cooked, divide the spread between two half pint jars. It will keep up to 2 weeks in the fridge or a year in the freezer.

 

 

RECIPE: Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Difficulty Level: EASY

1 pound butternut squash, cubed

1 pound brussels sprouts, halved
1 medium gala apple, cut into a 1/2 inch dice
2 shallots, thinly sliced
3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
1 cup onion, diced
1 cup celery, diced
10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2 cup vegetable broth (plus extra as needed)
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
1/3 cup dried cranberries
1/3 cup pecans or walnuts
Sea salt and pepper to taste

1.Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.

2.Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.

3.Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.