Saturday, October 22, 2016

Soup On The Menu ... Butternut Squash

1 Butternut Squash, peeled, seeded, and cut in one inch cubes
2 Carrots, peeled and sliced one inch pieces
1 onion, peeled and chopped
Olive oil to coat veggies for roasting
8 cups Chicken stock
1/2 teaspoon nutmeg
Salt and fresh black pepper 

Set oven to 375*
In a baking tray roast veggies for 45 minutes
In a stock pot, add chicken stock, nutmeg, salt & pepper and veggies
Cook on medium fire for 20 minutes
Puree ingredients using an immerion blender
Adjust seasoning  

Health Salad/WSJ

This is like a farm to table type of meal. A good balance of texture is achieved from the cooked farro, a nutty grain. Then, to the toothsome grains, add toasted nuts, currants, fragrant herbs, a sharp citrus dressing, and finishing with greens of your choice ... all playing off one another.
Vinaigrette:
1/4 c fresh lemon juice
1/2 t Dijon mustard
1/2 jalapeno pepper, seeded and minced
Salt and pepper
1/3 c olive oil
In a small bowl, whisk together juice, Dijon, pinch of salt and chile
drizzle in olive oil while whisking until emulsified. Season to taste. Set aside.

1 c cooked farro 
1c thinly shaved fennel
3/4 c julienned Granny apple
3/4 c julienned kohlrabi
3/4 c julienned celery root
1/2 c currants or cherries
1/2 c toasted almonds or pistachios
1 c  kale, spinach, or arugula.
 3/4 c mint leaves, chopped
3/4 c dill, chopped
zest from 1/2 lemon

In a large bowl, toss together farro, fennel, apples, kohlrabi and celery root. Toss in currants, almonds, greens and herbs. 
Lightly toss salad and vinaigrette.