Forum Posts

Chef Eli
Jul 04, 2022
In January Recipes
Pink Lady Apples, Arugula, Cabbage, Cilantro, Cucumber, Chard, Collards, Kale, Meyer Lemons, Head Lettuce, Red Lettuce, Spring Onion, Navel Orange, Parsley, Yukon Gold Potatoes, French Breakfast Radish, Salad Mix, Spinach, Honeynut Squash, Kabocha Squash, Yellow Zucchini, Tomato
0
0
5
Chef Eli
May 16, 2022
In March Recipes
Cauliflower benefits by being roasted whole, the outside becomes deeply browned and crispy while the inside becomes tender and sweet. 1-2 heads of cauliflower 1 t. oil per head ¼ t. each cumin, chili powder, turmeric, coriander, garlic powder, black pepper, etc. ¼ t. salt per head ½ c. Greek yogurt 1 T. cilantro stems, thinly sliced 1 T. scallion greens, thinly sliced 1 t. lemon juice (and zest if desired) ⅛ t. salt 1 T. torn cilantro leaves Preheat the oven to 400°. Slice off the calloused end of the cauliflower stem, leaving the leaves intact. Use a paring knife to cut a cross into the core, 1-2 inches deep, this will help the cauliflower cook from the inside out. Place cauliflower upright on a baking sheet. Combine spices in a small bowl, mix and match spices as desired. You'll need about 1 t. spice mix per cauliflower. Drizzle oil over cauliflower and sprinkle with spices and salt. Rub spices all over the cauliflower head. Roast for 40-60 minutes, until the cauliflower is deeply browned and tender. Test for tenderness by reinserting a paring knife into the cross cut in the core (hold the cauliflower with tongs). Give it extra time if needed, the core should be fork-tender and pleasant to eat. Use the cross as a guide to cut the cauliflower into quarters when finished. While the cauliflower is roasting, combine the yogurt, cilantro stems, scallion greens, lemon juice (and zest if using) and salt. Serve cauliflower quarters with herbed yogurt and cilantro leaves. Squeeze a little extra lemon juice over the cauliflower quarters and drizzle with olive oil to finish. Garnish with sesame seeds or sunflower seeds if desired. Thinly sliced cilantro stems are a great way to add crunch to the dish and to use up the whole herb. Rinse a bunch of cilantro by removing the twist-tie, holding it by the stems and plunging it into a bowl of cold water. Swish it around to remove any grit and then shake off as much excess water as possible. Place on a towel or paper towel to dry. Remove yellow/brown leaves and any slimy stems. Place the stems toward your knife and hold them close to the leaves, pinching the bunch together. Cut off the bottom ½ inch of stems and discard. Slice the stems as thinly as possible, working about 1 inch up the bunch. Store cilantro with a paper towel in a plastic bag for further use. Find my method here.
Whole Roasted Cauliflower content media
0
0
9
Chef Eli
May 16, 2022
In November Recipes
This Afghan dish is traditionally made with pumpkin, but is delicious with other winter squashes like butternut. Use scallions or garlic to make a yogurt sauce to go with it‒ 1 t. scallions or minced garlic per ¼ c. Greek yogurt. Add parsley, cilantro or mint if available. This dish can also be made in a slow cooker, add all the ingredients at once and cook on low until squash is tender and glazed. 1 sugar pumpkin or butternut squash, 2-3 lbs. 2 T. grapeseed oil 1 small onion, peeled and sliced or diced 1-2 cloves garlic, sliced or minced 2 inch piece ginger, minced or grated ¼ t. turmeric ½ t. coriander ½ t. chile powder 1 T. tomato paste or ½ c. tomato puree ½ t. salt, plus more to taste 1 c. stock or water (vegetable or chicken stock) -If using pumpkin, cut the pumpkin in half, scoop out the seeds with a spoon, scrape away any membranes. Cut into quarters, then peel (this will give you a better grip). Slice the quarters lengthwise in strips, ¾-1 inch wide, then cut into a large dice. Reserve seeds to roast if desired. -If using butternut squash, peel squash, going back over it with a peeler a second time to remove any remaining green stripes. Lay the squash on its side and cut off the stem. Then cut through the squash to remove the neck from the base. Cut the neck into a large dice, ¾-1 inch, by turning it right side up and cutting it into even slices. Remove the outer slices and dice. Keep the remaining slices in a stack and cut into batons, then dice. Cut the base in half and scoop out the seeds with a spoon, scrape away any membrane. Cut into quarters, then cut lengthwise in strips and dice, approximating the size of the large dice pieces. Add oil to a wide heavy bottomed pot (a sauté pan or dutch oven), over medium high heat. Add onions and fry until golden brown, about 10 minutes. Add garlic and ginger. Stir and cook 1-2 minutes, until fragrant. Add spices, then tomato paste. Cook until fragrant and tomato is well incorporated, 2-3 minutes. Add salt and stock or water and bring to a boil. Add squash and return to a simmer. Cook over medium heat for 20 minutes, stirring occasionally, until squash is tender but not mushy. Stir gently, use a straight-edged utensil to scrape the bottom of the pan, take care not to crush squash pieces. Remove from heat and season to taste. Serve with rice and yogurt sauce. Winter squashes can be roasted whole if cutting into one is difficult or unsafe. Try baking the pumpkin or squash at 350º for an hour until a paring knife can easily pierce the flesh, but the squash is still somewhat firm. Allow to cool (refrigerate overnight if desired), peel and remove seeds. Dice squash into 1 inch cubes and follow the recipe, shortening cooking time to keep squash from becoming mushy. Find the whole recipe here.
0
0
6
Chef Eli
May 16, 2022
In December Recipes
When cooking hearty greens, I usually keep the leaves as whole as possible, so they don't disappear while cooking, then I run a pair of kitchen shears through the pot to make sure they are truly bite-sized and tender. It’s a lot less work than cutting greens before cooking and I think it yields a better result. 6-8 qt. stock pot or dutch oven 8 oz. of country ham, 1 ham hock or piece of fatback 4 c. chicken stock, vegetable stock or water ⅓ c. apple cider vinegar 1-2 lbs. turnip greens, washed and dried, large stems removed 1 t. salt, as needed **If using store-bought stock, check the sodium content (2300 mg sodium = 1 teaspoon salt) ⅛ t. black pepper -If using country ham, crisp in pot over medium-high heat (about 8 minutes). Deglaze pot with vinegar and scrape bottom. -If using ham hock, add to a small pot and cover with cold water. Slowly bring to a boil (it should take about 20-30 minutes), then gently simmer 10 minutes. Remove hock from water and rinse away any remaining scum or foam. Add stock and pork to pot and bring to a boil. Add clean, dry turnip greens in batches, waiting for greens to wilt in order to fit them all. Add vinegar, cover and reduce heat to low. Cook 45 minutes, until greens are softened. Use clean kitchen shears to run through the greens, paying close attention to stems. Stir and repeat. Season with salt, if using. Cook 15-20 minutes over low heat, uncovered, until liquid is quite reduced. Serve in a bowl with hot sauce. If you’re using a whole ham hock, remove the hock from the pot after cooking the greens and place in a bowl that just fits. Cover with saran wrap and let steam 10 minutes. While still warm, remove meat from the hock, reserve fat and bones, then shred meat. (Go back through the meat with gloved hands to ensure there are no bones or tough pieces of cartilage.) Add meat back into pot of cooked greens and store the fat and bones in the freezer if not using right away. You’ll be all set to continue the beans & greens cycle! If you already have ham hock scraps, roast the fat collar and bones in a 375° oven for 15-20 minutes, until well browned and very aromatic (turn as needed, do not allow dark spots to form). Remove and deglaze pan with vinegar, transfer to pot, with any brown bits scraped from the bottom. **'Potlikker' is the traditional name for the liquid in a pot of greens. Whether porky or vegetarian, these deep umami flavors are prized in the South. When cooking greens, be sure to thoroughly dry them before adding them to your perfectly flavored stock. The greens will wilt so much it's important to not drown them‒ think of it as a braise, not a boil. Don't dilute your potlikker! This recipe is inspired by Trisha Yearwood, my Cousin Kim and staff meals at Tito & Pep.
Turnip Greens content media
0
0
5
Chef Eli
May 14, 2022
In March Recipes
Also called Gumbo Z’Herbes (pronounced ZAV), Green Gumbo is a traditional Louisiana vegetarian dish eaten during Lent. Use as many hearty greens as you have, adding the tops of radishes, golden beets and turnips. It’s a great way to use parts of veggies we don’t always eat. This gumbo is thickened with a roux, a classic French technique of cooking butter and flour together. Louisiana rouxs are known to be especially dark for maximum flavor, so don’t rush this step. 1 lb. hearty greens (2-3 bunches) 3 c. water or vegetable stock 2 T. butter 2 T. flour 1 small onion, sliced or diced 2-3 garlic cloves, sliced or crushed 1 bay leaf, fresh if available Freshly ground black pepper Pinch of cayenne pepper 1 t. kosher salt, adjust if using store-bought stock** Remove stems from greens and discard. Tear leaves into 2-3 inch pieces, wash and drain. Add 1 c. stock to a blender and add just enough leaves to fill it half full. Cover and blend until greens are evenly pulsed. Add another cup of liquid and add another big handful of greens. Repeat until all the greens have been pulsed. (Will yield 5-6 cups total.) Warm a 4 qt. saucepan over medium heat, add butter. When melted and beginning to foam, sprinkle flour over and stir until well combined. Cook the ‘roux’ until golden brown and nutty. Add onion and cook until translucent. Add garlic and bay, cook 1-2 minutes until fragrant. Add blended greens and stock to the roux, add spices and stir. Bring to a strong simmer, reduce heat and simmer on low for 20-30 minutes, until greens are truly tender and stock is reduced. Taste and adjust seasoning as needed. **If using store-bought stock, check the sodium content (2300 mg sodium = 1 teaspoon salt) Try serving this dish with shrimp and rice for a true bayou experience. Outside of the Lenten season, Green Gumbo is prepared with ham hock and andouille sausage. Experiment with both ends of the Green Gumbo spectrum‒ from green and vegetarian to dark and meat-laden. Adding the “trinity” (onion, celery, green bell pepper) and cajun seasonings (celery seed, thyme, oregano and paprika) will take it to the next level. 'Gumbo' means okra in many West African languages and okra is prized for its slimy, thickening quality. Some thickened stews are called gumbo when they are made with a roux or 'Filé' powder, dried sassafras leaves used by the Choctaw people. An entire book could be written about the transcultural roots of this green gumbo‒ from Caribbean Callalloo, Creole, Cajun, French and West African traditions and history unite in one bowl.
Green Gumbo content media
0
0
3
Chef Eli
May 13, 2022
In March Recipes
Organic carrots don’t need to be peeled. Use a vegetable brush (I keep a designated scour pad) to gently scrub away grits and small root hairs. Fresh carrot tops can be used to make pesto‒ find the recipe here. Cut the greens off at the base of the stem, don’t slice off the top of the carrot. Keeping the integrity of small vegetables will make a big difference in your final presentation. 1-2 bunches baby carrots, rainbow preferred 1 t. grapeseed oil ¼ t. kosher salt Preheat oven to 375°. Remove carrot tops. Scrub and dry carrots. Place carrots on a sheet tray. Drizzle with oil and sprinkle with salt. Toss to combine. Roast 12-15 minutes until carrots are tender and beginning to blister and caramelize. Shake pan halfway through to turn carrots. Serve with carrot top pesto as a lunch or serve carrots alongside a protein for dinner. Baby rainbow carrots also make beautiful pickles. After scrubbing carrots, split them in half lengthwise and place in a tall, skinny, non-reactive container. Bring 1/2 c. white wine vinegar and 1/2 c. rice wine vinegar to a boil, with 1 t. salt and 1 T. sugar. Pour over carrots and let stand at room temperature until cool. Cover and refrigerate overnight before use.
Blistered Baby Carrots content media
0
0
2
Chef Eli
May 13, 2022
In February Recipes
2-3 medium turnips, or 1 very large turnip, peeled and rinsed 2-3 carrots, rainbow preferred ½ c. rice wine or white wine vinegar 1 T. sugar ½ t. salt Slice the carrots into thin coins. Using the widest holes on a box-grater, shred the turnips. In a medium saucepan, bring vinegar, sugar and salt to a strong simmer and add carrots. Simmer for two minutes. Add turnips and gently stir. Remove from heat and let stand until cooled. Place in tupperware or mason jar and refrigerate for further use Classic shawarma-style turnip pickles are cut into batons and pickled with a piece of beet for color. If you only have orange carrots, try using a beet or radishes to get a bright pink color.
Shredded Turnip Pickles content media
0
0
2
Chef Eli
May 13, 2022
In February Recipes
Parcooked potatoes make breakfast a breeze, Find the recipe here. These potatoes are much simpler than traditional potatoes au gratin or scalloped potatoes. They can be served with eggs for breakfast or alongside mixed greens for lunch. 1-2 parboiled potatoes, cooled, Huckleberry Golds if available 1 t. oil 1 T. butter 1 T. parmesan cheese 2 t. toasted bread crumbs Preheat oven to 375°. Slice potatoes in ¼ inch slices. Remove any skin that is pulling away. Heat a small or medium skillet over medium heat. Add oil. Add potatoes in a spiral, overlapping pattern, placing the largest potatoes on the bottom. Cook 4-5 minutes until edges begin to brown. Dot potatoes with butter and sprinkle with parmesan and bread crumbs. Place in oven and bake for 10-12 minutes until potatoes are golden brown and cheese is toasted. Remove from the oven and let it cool slightly. Use a spatula to slide the whole gratin onto a plate, or cut it into four pieces and serve slices. ‘Parboiling’ from the French ‘parboillir’ means to boil thoroughly. It is often mistakenly associated with ‘partial’, but par cooked foods should still be cooked to food-safe temperatures. Cooking an ingredient to a certain stage and reserving or refrigerating for later use allows for faster cooking times and may beneficially change the ingredient. For example, parboiled potatoes are less starchy and therefore less likely to burn.
Potato Gratin content media
0
0
3
Chef Eli
May 13, 2022
In February Recipes
Keeping the integrity of baby vegetables by leaving their tops on will make a big difference in the final presentation. Gentle cooking is the key to cooking the roots and tops evenly. ½-1 lb. turnips + their greens ½ t. grapeseed oil ½ onion, sliced or diced 2-3 cloves garlic, sliced or minced 2 T. apple cider vinegar 2-3 c. light-colored stock or water (vegetable or chicken stock, ham broth) ½-¾ t. salt, as needed **If using store-bought stock, check the sodium content (2300 mg sodium = 1 teaspoon salt) Pinch of black pepper Fill a clean sink or large bowl with cold water. Add a splash of white vinegar. Submerge turnips + greens and swish around to loosen any grit or sand, paying close attention to the crown. Allow grit to sink to the bottom. Lift the vegetables out and place in a colander. Drain water and wipe away any sand. Refill with cold water and a splash of vinegar. Small organic turnips don't need to be peeled. Starting with the largest turnip (should be no more than 2 inches in diameter), slice the root in half through the crown. Gently peel apart to disentangle greens. Cut into quarters if necessary, by slicing through the crown again and gently peeling the turnip apart. Return cut turnips to acidulated water. Repeat with smaller turnips, which should either be cut in half or left whole. Swish in water again, to loosen any remaining grit in the crown. Lift out of water, place in colander and let drain thoroughly. Sauté onion and garlic in a 6-8 qt. stock pot or dutch oven. Deglaze with vinegar. Add stock or water and bring to a strong simmer. Add turnips + greens to pot and return stock to a gentle simmer. Season with salt, if using, and pepper. Cover and cook 20 minutes over low heat until turnips are soft but not mushy and greens are truly tender. Remove lid and gently simmer 10 minutes longer, allow liquid to reduce. Taste for seasoning and add salt as needed. **'Acidulated' water has had acid added to it. Many cut fruits and vegetables benefit from being stored in acidulated water (ex. apples in lemon water, artichokes in lemon water, turnips in vinegar water). **'Potlikker' is the traditional name for the liquid in a pot of greens. Whether porky or vegetarian, these deep umami flavors are prized in the South. When cooking greens, be sure to thoroughly dry them before adding them to your perfectly flavored stock. The greens will wilt so much it's important to not drown them‒ think of it as a braise, not a boil. Don't dilute your potlikker!
Baby Turnips + Their Greens content media
0
0
5
Chef Eli
May 13, 2022
In January Recipes
Cabbage has so many different flavors‒ it’s peppery when raw, sweet when sauteed, and has a deep umami flavor when charred. This recipe combines the sweet and umami flavors and is a quick way to turn cabbage into a stunning dish. 1 cabbage head 2 t. grapeseed oil or 100% oil non-stick spray (no expellerant) 1 t. olive oil ½ t. salt Preheat the oven to 400°. Trim off calloused end of the core. Cut cabbage in half, place cut side down and cut into 3 wedges, keeping the core intact. Repeat with the other half. Place on a greased baking sheet. Lay cut side down, all facing the same direction. Drizzle or spray with oil and place in oven with cut sides facing the back. Roast 15-20 minutes. Use a spatula or tongs to flip the wedges over onto the other cut side. Return to oven with cut sides facing the back. Cook another 15-20 minutes. When edges are deeply browned and the center of the wedge is easily pierced with a fork or paring knife, remove from oven. Drizzle with olive oil and sprinkle with salt. Allow to cool slightly, grasp wedge with tongs and slice off core‒ or just do it at the table. Serve as a side, or spoon meat sauce or curry over wedges as a main dish. Or use the layers to eat shredded meat taco-style. For a variation try roasting wedges in a casserole dish with bone-in chicken. For Napa cabbage, try slicing the head into 1 ½ inch thick rounds instead of wedges.
Roasted Cabbage Wedges content media
0
0
4
Chef Eli
May 13, 2022
In January Recipes
Cutting veggies at home will often yield 2-3 different cuts‒ Brussels are a great example. For this recipe, we’ll use whole sprouts, large ones cut in half and any leaves that fall off. Similar size pieces cook more evenly (ex. whole medium and half large sprouts). After the sprouts start to brown, we’ll add the leaves, so that they brown and crisp without disappearing. 1 lb. Brussels sprouts 2 t. oil ¼ t. kosher salt + more to taste Rinse and dry sprouts. Reserve any leaves that fall off (unless they are shriveled or brown). Trim off the calloused end of the stem, but keep the core intact. Cut any large sprouts in half, through the core. Reserve any leaves that fall away. **Use a paring knife pare away most of the core from the Brussels sprouts halves. This will keep the leaves intact and ensure the core is truly tender. Not necessary, but "professional" Preheat oven to 375°. In a medium mixing bowl, add sprouts, oil and salt. Gently mix until sprouts are well-coated. Spread out on a baking sheet, not too crowded, enough room to roll around and not steam. Roast for 12-15 minutes. Add reserved leaves to the mixing bowl and coat in residual oil. Add leaves to the sheet tray once sprouts begin to brown. Gently shake pan and rotate. Roast another 12-15 minutes until golden brown on the outside and truly tender and sweet on the inside. Pierce a larger crown with a fork to test. Remove pan from oven. Serve roasted sprouts as a side dish or alongside a protein for a low-carb lunch.
0
0
3
Chef Eli
May 10, 2022
In March Recipes
Carpaccio is usually thinly sliced beef, but the ‘bloodiness’ of beets lends itself to a good vegetarian version. Cooking golden beets along with red beets will create a beautiful ‘sunburst’ color. Roasted Beets: 1 lb. small or medium sized beets 1 T. oil 1 T. vinegar (balsamic for red beets, red or white wine vinegar for gold or mixed beets) 1/2 t. salt Fresh herbs, if desired (thyme, rosemary, fresh bay) Dressing: 1-2 oranges or other citrus 2 t. extra virgin olive oil 1/4 t. salt Fresh herbs, if desired (thyme leaves, torn parsley) Scrub beets to remove grit, rinse and pat dry. Slice greens off at the base of the stem, leaving bulb intact. Add beets to a small baking dish and drizzle with oil and vinegar. Sprinkle with salt and shake pan to coat. Cover tightly with double lined tin foil and bake at 400° for 45-75 minutes. Beets should be tender and easily pierced with a fork. Let stand covered until cool enough to handle. (Or, place cooled beets in refrigerator and finish the recipe the next day.) Peel beets by sliding the stem base off with your thumb, then sliding the whole peel downward toward the tail. (To minimize staining- Use a paper towel to peel the beets and work over the baking dish.) Reserve cleaned beets. Pour the cooking liquid through a fine mesh strainer and use it to marinade beets. (Another place you could stop and refrigerate overnight.) Slice the beets into thin rounds. Arrange in a circular pattern on a wide plate (or two smaller plates). Cut the oranges into rounds or segments, reserving juice. Arrange fruit on top of the beets. Combine juice, oil, salt and herbs, if using. Drizzle dressing over the oranges and beets. Serve as a refreshing lunch or a stunning side. For extra flavor and effect, zest the citrus before cutting and sprinkle over the finished salad. Add slices or dices of jicama for crunch and experiment with nuts, seeds and dried fruits as garnishes (a la Frida Kahlo’s ‘Christmas Salad’, stay tuned for the recipe next December).
Beet Carpaccio content media
0
0
2
Chef Eli
May 10, 2022
In January Recipes
Meyer lemons are so flavorful, sweet and juicy. One small lemon will easily give you ¼ c. of juice. Remember to zest the whole lemon before cutting it in half to juice. 1 ¼ c. all-purpose flour ½ t. baking powder ½ t. salt 4 T. butter, softened 1 c. sugar 1 egg 7-8 oz. ricotta 2 T. lemon juice 1 lemon, zested In a medium bowl, combine flour, baking powder and salt, reserve. Combine butter and sugar in a large bowl, or in the bowl of an electric mixer. Beat butter and sugar until light and fluffy, about 3 minutes. Add the egg, beat well. Add the ricotta, lemon juice and 1 t. zest. Beat to combine. Stir in dry ingredients and mix until a sticky batter forms. Refrigerate. Preheat the oven to 375º. Line a baking sheet with parchment paper. In two batches, drop 2 T. of dough per cookie onto the baking sheet, in a 3x3 grid. Refrigerate remainder. Bake for 15 minutes, until slightly golden at the edges. Remove and let rest for 20 minutes. Use a spatula to move cookies from the tray to a serving plate. Don't allow the cookies to sit on the parchment longer than 20 minutes, or they may stick. Gently remove them as soon as they're cool enough. These cookies can be eaten as is, or they can be dusted with powdered sugar or glazed with a simple icing made of 1/2 c. powdered sugar, 1 T. lemon juice and 1 t. zest. This recipe was adapted from a much larger Giada DeLaurentiis recipe. I also make an 'infused' version of this cookie.
Meyer Lemon Ricotta Cookies content media
0
0
1
Chef Eli
May 10, 2022
In February Recipes
This is one of my favorite salads to make, it's clean, refreshing and flavorful. However, fennel and citrus season barely overlaps- if you want to eat with the seasons, this salad is for right now! 2-3 fennel bulbs, stalks trimmed and reserved 1-2 T. fennel fronds, stripped from stalks, stems removed ½ c. orange supremes (or tangerine, mandarin or tangelo) 2 T. citrus juice, reserve while slicing fruit 1 T. honey 1 T. apple cider vinegar, or white wine or rice wine vinegar 1 T. extra virgin olive oil 1/2 t. salt Remove any bruised outer layers from the fennel bulb. Thinly slice the bulb into rings, just until you reach the core. To use as much fennel as possible, turn the bulb onto its cut side and slice each side as close to the core as possible, leaving a square around the core. Discard core or reserve for stock. Slice the citrus into bite-size sections. See the whole method for slicing citrus here. Work over a small bowl to collect as much juice as possible. In a measuring glass, combine citrus juice, honey, vinegar, oil and salt. Thoroughly combine. Dress fennel slices with vinaigrette, toss to combine. Add citrus sections and fennel fronds and gently combine. Taste for seasoning, add salt as needed. This salad makes a wonderful breakfast side. It can also be served with mixed greens as a larger salad, try adding apples, nuts and seeds, tricolor quinoa or grated carrots. Tie a string around the reserved fennel stalks and add to a pot of white beans or use them to make a stock. The Spruce Eats is a great resource, find their instructions for orange supremes here.
Fennel & Citrus Salad content media
0
0
4
Chef Eli
May 05, 2022
In December Recipes
Delicata squash have a thin, edible skin and a lovely, nutty flavor when roasted. Adding them to warm or cold salads will create a filling, flavorful dish that's perfect for cold nights or sunny days. Garnish with store-bought pepitas or sunflower seeds, or roast your own seeds for a vegetarian 'nose-to-tail' experience. 2-3 delicata squash 1 T. oil ½ t. salt ¼ t. chile powder, if desired Scrub the squash, especially the ridges, to remove any grit. Dry and transfer to cutting board. Trim off the stem end. Stand the squash up on the cut side and cut in half. Use a spoon to scrape out the seeds. Discard seeds or reserve for roasting or gardening. Preheat oven to 375°. Cut squash into crescents, 1 cm. thick. Toss with oil, salt and chile powder. Arrange on a sheet tray in a single layer. Roast for 12-15 minutes, then gently flip over. Roast another 10-12 minutes, until squash is tender and slightly browned. 2 c. spinach, stems trimmed ¼ c. goat cheese, crumbled 2 T. roasted delicata seeds or pepitas or sunflower seeds 1 t. extra virgin olive oil Pinch of kosher salt In a skillet over medium heat, add roasted squash and spinach. Gently stir until spinach begins to wilt. Remove from heat immediately. Transfer to two shallow bowls and garnish with cheese, seeds, olive oil and salt. **To cut the delicata into rings instead of crescents, slice off the top and bottom. Use the handle of a long metal spoon to scrape out the seeds. Cut into 1 cm. rings. **To roast squash seeds: Toss clean and dried seeds with 2 t. oil, ¼ t. salt, ¼ t. chile powder, and a pinch each of cinnamon and cayenne. Place in a single layer on a lined baking sheet and roast at 300° for 25-35 minutes until toasted, crunchy not chewy. The low cooking temperature helps with even cooking.
Roasted Delicata Squash & Spinach Salad content media
0
0
2
Chef Eli
Sep 13, 2021
In September Recipes
Pears and apples are classic autumn ingredients, but with the hot temperatures this week‒ I thought we could lighten up the traditional ‘Waldorf Salad.’ This salad can be served on its own, over mixed greens, in lettuce cups, or as a sandwich or wrap. 2 chicken breasts, shredded or diced, see final note for cooking suggestions ¼ c. Greek yogurt ½ t. salt + more to taste Pinch of black pepper 2 small Hosui pears 2 small apples, peeled if desired 1 T. lemon juice or apple cider vinegar 2 T. toasted walnuts, finely chopped 2 T. celery leaves or parsley, roughly chopped Gently combine chicken with yogurt, salt and pepper. Dice or slice pears and apples and immediately toss with lemon juice or apple cider vinegar (to prevent oxidation). Mix pears, apples, walnuts and parsley into chicken. Taste for seasoning and adjust as needed The chicken breasts should be cooked gently and cooled before shredding or dicing. Rub with olive oil, season with salt & pepper and roast bone-in/skin-on chicken breasts at 350° for 35-45 minutes. Cool, then remove skin and bones (reserve for stock). OR place boneless/skinless breasts in a small pot and cover with cold water, add salt & aromatics or chicken bouillon. Bring to a strong simmer (don’t boil), then partially cover pot and reduce heat. Gently simmer for 10 minutes. Turn off heat and let chicken steep for 15 minutes. Remove from heat and let cool. OR go ahead and buy a rotisserie chicken.
Hosui Pear Chicken Salad content media
0
0
3
 

Chef Eli

Admin
More actions