Recipes 10/3 & 10/4

By admin|October 2, 2012|Information

Nut-Stuffed Delicata

3 Tbls butter

2 medium yellow onions, finely chopped

3 garlic cloves, minced

3/4 tsp salt

1 Tbls chopped fresh sage

1/3 C chopped walnuts

1/3 C chopped pistachios

1/3 C chopped almonds

1/3 C chopped pine nuts

1/3 C plain low-fat yogurt

2 eggs, lightly beaten

About 1/2 C freshly shredded parmesan cheese

2 delicata squash (about 2 lbs. total), halved lengthwise and seeded

Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

In a large bowl, combine yogurt, eggs, and 1/2 cup parmesan. Stir in nut mixture.

Divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes. (From

Golden-Crusted Brussels Sprouts

24 small brussels sprouts
1 Tbls extra-virgin olive oil, plus more for rubbing
Fine-grain sea salt and freshly ground black pepper
1/4 C grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately. (From

Dijon-Braised Brussels Sprouts

1 lb brussels sprouts
1 Tbls unsalted butter
1 Tbls olive oil
Freshly ground black pepper
1/2 C dry white wine
1 C broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 Tbls heavy cream
1 Tbls smooth dijon mustard (or more to taste)
2 Tbls chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don’t fit in one layer, don’t fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately. (From

Leeks Vinaigrette

6 medium leeks (about 2 1/2 lb.)

3 Tbls extra-virgin olive oil, divided

1 Tbls unsalted butter

1/2 tsp kosher salt and freshly ground

black  pepper

1/4 C dry white wine

1 C low-salt chicken stock

5 sprigs thyme

2 Tbls chopped flat-leaf parsley, divided

1 Tbls coarse-grained Dijon mustard

1 Tbls white wine vinegar

2 hard-boiled eggs, whites and yolks

separated and chopped

Heat oven to 425°. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1″ above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers.

Dry slightly on paper towels. Heat 1 Tbsp. oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3–4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 tsp. salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.

Meanwhile, whisk 1 Tbsp. parsley, Dijon mustard, vinegar, and remaining 2 Tbsp. oil in a small bowl. Season vinaigrette to taste with salt and pepper.

Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 Tbsp. parsley. (From

Spaghetti Squash

1 spaghetti squash, halved lengthwise and


2 Tbls vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 C chopped tomatoes

3/4 C crumbled feta cheese

3 Tbls sliced black olives

2 Tbls chopped fresh basil

Preheat oven to 350 degrees F. Lightly grease a baking sheet.

Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm. (From

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