Baked Acorn Squash
1 acorn squash, cut in 1/2
2 Tbls brown sugar
2 Tbls butter, softened
2 Tbls maple syrup
Freshly ground black pepper
Preheat oven to 400 degrees F.
Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.(From The Food Network: Paula Deen)
Cutting Board Salsa
2 large cloves garlic
2-3 jalapeño chiles
1/2 C chopped fresh parsley (lightly packed)
3-4 Tbls chopped fresh mint
1 lb garden fresh tomatoes
1/4 tsp salt, or to taste
Juice of one lemon
You will need a large cutting board.
On a large cutting board, chop the garlic and then the chiles. Add the parsley and mint and continue to chop. Slice and then chop the tomatoes, adding them to the pile of other ingredients. Mix as you chop by turning the salsa with the flat of your knife or cleaver. Mix in the salt. When all the ingredients are well-chopped, put the salsa into a small attractive bowl and blend in the lemon juice. The salsa will be quite runny, ideal for being sopped up with flatbreads.
(From The Food Network: Alford & Duguid)
Mesa Grill Potato Salad
3 lbs new potatoes
1 C prepared mayonnaise
2 Tbls Dijon mustard
2 Tbls fresh lime juice
2 Tbls ancho chili powder
1/2 tsp cayenne powder
Freshly ground black pepper
3 scallions, white and green parts, chopped
1 large ripe beefsteak tomato, seeded and chopped
1 jalapeño, finely diced
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
1/3 C freshly chopped cilantro leaves
Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.
Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving.
(From the Food Network: Bobby Flay)
Red Peppers Stuffed w/ Corn & Cheese
2 red bell peppers, halved lengthwise
2 Tbls butter
1 bunch scallions, including the firm greens thinly sliced
2 1/2 to 3 cups frozen corn, thawed by running under warm water
2 tomatoes, peeled, seeded, and diced
1 C grated Cheddar or Monterey jack
2 Tbls finely sliced basil leaves
2/3 C fresh bread crumbs
Salt and freshly milled pepper
Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
If the red peppers won’t stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.
(From The Food Network: Deborah Madison)
2 Tbls extra-virgin olive oil
1 small red onion, thinly sliced
10 C chard trimmed and coarsely chopped
Grated nutmeg, to your taste
Coarse salt and pepper
2 Tbls red wine or cider vinegar
Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker.
Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit – you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.potatoes to a bowl (halve any that are large). Add the peppers and scallions; drizzle with 2 tablespoons olive oil, season with salt and toss.
(From The Food Network: Rachael Ray)
3 Tbls butter
3/4 C coarsely chopped onion
2 carrots, peeled and coarsely chopped
1 potato, peeled and coarsely chopped
1 jalapeño, seeded coarsely chopped
1 buttercup squash, peeled, seeded and chopped
4 C chicken stock or water
1/2 C cream
Salt and pepper
Sliced scallion and diced red pepper, for garnish
In a large pot, melt butter and cook onions until tender. Stir in carrots and jalapeño and toss to coat. Stir in chopped squash. Pour in chicken stock and bring to a simmer. Simmer for 30 minutes until vegetables are tender. Puree soup in blender in batches. Return to pot and stir in cream. Season to taste and garnish with sliced scallion.
(From The Food Network: Cathy Lowe)
Steamed Asian Greens with Honey Soy Sesame Dressing
1 1/2 lbs spinach or bok choi
3 Tbls low-sodium soy sauce
2 Tbls rice wine vinegar
1 Tbls honey
1 tsp sesame oil
1 tsp toasted sesame seeds, plus more for garnish
Steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.
(From: The Food Network: Tyler Florence)