Brussels Sprouts Potato Salad
Adapted from Beyond the Moon Cookbook
Prep. 1h 30m; Serves 6.
6 c. potatoes (2 lbs.), cubed
1/2 lb. Brussels sprouts, halved
2 hard boiled eggs, coarsely chopped
1 c. red onion, chopped
1/4 c. fresh dill, minced (1 tsp. dried)
1 medium red bell pepper, seeded and cut into thin strips
1/4 c. mayonnaise or similar
1/4 c. yogurt, plain, unsweetened
1 Tbs. Dijon or horseradish mustard
salt and pepper, to taste
Directions: Cook potatoes in boiling water, about 10 minutes or until tender. Drain and cool, set aside in a big mixing bowl. Steam Brussels sprouts about 6-8 minutes or until tender. Drain and cool, add to potatoes. Add eggs, onion, and red pepper. In a separate bowl whisk together mayonnaise, yogurt, dill, mustard, salt and pepper to taste. Gently fold this mixture into the ingredients chilled in the large bowl until everything is combined. Serve chilled or at room temperature.
Medley of Brussels Sprouts, Turnips, and Beets with Hazelnuts
Adapted from Bon Appetit
This colorful combination of autumnal vegetables is a delicious opportunity to experience the beauty a Wisconsin harvest has to offer, with your eyes as well as your taste buds.
Prep. 1h 30m; Serves 8.
4 medium gold beets, tops trimmed
1 1/2 lb. Brussels sprouts, halved lengthwise
1 1/4 lb. turnips, peeled, cut into eighths
6 Tbs. unsalted butter
1/3 c. shallots, minced
1/3 c. hazelnuts, finely chopped
3 Tbs. fresh thyme, chopped
3 large garlic cloves, minced
Directions: Preheat oven to 375ºF. Wrap beets in foil and bake about 1 hour, 45 minutes or until tender to the center. Cool in ice water, drain and peel. Cut each beet into eighths. Boil Brussels sprouts in salted water about 6 minutes or until crisply tender. Transfer to ice water to cool. Place turnips in boiling water for about 7 minutes or until crisply tender, drain, chill in ice water. Over medium heat melt butter and sauté shallots and hazelnuts about 7 minutes or until nuts start to begin to turn golden. Add thyme and garlic. Continue sautéing until nuts are browned. Add cooled Brussels sprouts, beets, and turnips; cover and simmer until thoroughly heated, stirring occasionally. Salt and pepper to taste.
Winter Soup
Adapted from a recipe from www.theworldwidegourmet.com
This hearty flavorful soup is just the thing for a cold blustery day!
Prep. 1h 30m; Serves 4.
4 c. stock or broth
2 leeks, cleaned and diced
2 medium carrots, peeled and diced
2 turnips, peeled and diced
2 potatoes, peeled and diced
1 wedge of squash or pumpkin, peeled and diced
1/4 white cabbage, cut into strips
2 celery stalks, cleaned and diced
3 Tbs. butter
salt and fresh ground pepper to taste
Directions: Melt the butter in a large stockpot and cook the leeks, celery, carrot, and turnip or about 10-15 minutes or until softened but not browned. Add the stock, cabbage, potatoes, and squash or pumpkin and simmer for about 30-45 minutes or until everything is nice and tender, adding water if necessary. Adjust the flavor with salt and pepper, transfer to a tureen and add a knob of butter just before serving.
Baked Tilapia with Grapefruit
Adapted from www.sheknows.com
A surprisingly tasty combination!
Prep. 20m
4 Tbs. butter
2 tilapia fillets
1/4 tsp. salt
black pepper
1/2 c. bread crumbs
2 Tbs. sesame seeds
1/4 tsp.. sage
6 grapefruit segments
Directions: Preheat oven to 350ºF. Prepare a baking dish by greasing it with 1 tablespoon of butter. Place tilapia in the greased dish and season with salt and pepper. In a small bowl, combine the breadcrumbs with 1 tablespoon of the butter, sesame seeds, and sage. Sprinkle over tilapia and bake for 6-8 minutes until just about cooked through. Arrange the grapefruit segments on the fish and brush with remaining butter. Bake for another 2-3 minutes or until fully cooked.
Grapefruit Curd
Adapted from www.101cookbooks.com
Initially reducing the grapefruit juice by half will concentrate its flavor and give the curd’s citrus taste more of a punch, as well as a deeper flavor. You can use regular sugar or honey here, but avoid maple syrup or brown sugar, or the curd will look muddy. In a pretty jar, this would make an excellent gift (if you can bear to part with it!)
Prep. 30m; Cook 15m; Serves 2.
1 c. grapefruit juice
5 Tbs. butter
1/2 c. sugar
2 eggs
1/8 tsp. salt
1 Tbs. lemon juice
1 Tbs. ginger juice
Directions: In a small saucepan, simmer the grapefruit juice over medium-high heat, reducing it to 1/2 cup. Remove from heat and allow to cool.
In a medium stainless-steel bowl, cream the butter, then beat in the sugar until fluffy and light. Add the egg yolks and beat to incorporate. Add the eggs one at a time, beating well after each one. Stir in the salt, then while continuing to stir, slowly pour in the reduced grapefruit juice, then the lemon juice and ginger juice, pouring in just a bit at a time.
Rinse out the small saucepan from the grapefruit juice and fill it 1/3 full of water. Bring to a boil, and use the stainless-steel bowl as a double boiler, placing it on top of the pot of boiling water. Heat, stirring constantly, while the sugar or honey dissolves. Stir until the curd is 166˚F, or is thick enough to coat your spoon, about 10 minutes. Remove from heat and allow to cool. It will thicken considerably as it cools.
Transfer to a lidded container, and keep refrigerated for up to 1 week, or up to 1 month in the freezer. Serve cool or warmed up.
Hoppin’ John
Adapted from www.kitchen-repertoire.com
Classic New Year’s fare, vegetarian version!
Prep. 30m; Cook; 50m; Serves 8.
1 lb. black-eyed peas, picked over and rinsed, soaked overnight
2 Tbs. olive oil
1 large onion, finely chopped
2 cloves garlic, minced
4 fresh thyme sprigs, minced
2 celery stalks, minced
3 carrots, finely chopped
1 c. tomato sauce
3 c. water
1 bay leaf
salt and pepper
cooked brown rice, for serving
Directions: Drain and rinse the black-eyed peas and set aside. Heat the olive oil in a large pot over medium heat. Add the onions and sauté about 3 minutes, until soft and translucent. Stir in the garlic, thyme, and celery and cook, stirring, about 5 minutes. Stir in the carrots, drained black-eyed peas, tomato sauce, water, and bay leaf. Bring to a boil, then reduce the heat. Simmer about 40 minutes, stirring occasionally, until the peas are creamy and tender. Add more water if too much liquid evaporates. Taste, and adjust the seasoning if needed. Serve hot, over rice. 8 servings.
Baked Parsnip Fries with Rosemary
Adapted from www.bonappetit.com
A more sophisticated, but still just as yummy, french fry.
Prep. 30m; Cook 30m; Serves 8.
2 1/2 lb. parsnips, chopped into fry-shape
1 tsp. rosemary, chopped
1 cloves garlic, minced
3 Tbs. olive oil
Salt
black pepper
1/2 tsp. cumin
Directions: Preheat oven to 450ºF. Place the parsnips, chopped rosemary, and garlic on a large rimmed baking sheet. Toss with the olive oil to coat. Spread the parsnips out in a single layer. Season with salt and pepper and scatter with rosemary sprigs.
Roast for 10 minutes, then flip the parsnips over. Roast 10-15 more minutes, until the parsnips are tender and lightly browned. Crumble the rosemary leaves from the sprigs over the parsnip fries and discard the stems. Sprinkle with cumin and toss to coat. Season to taste with more salt and pepper if needed.
Butternut Squash and Spelt Salad with Goat Cheese and Toasted Almonds
Adapted from www.thelemonbowl.com
This hearty, healthy salad could be made with quinoa as a base if you’d prefer something gluten-free. A vinaigrette made with lemon juice and parsley is faintly Middle Eastern in flavor and goes wonderfully with the roasted squash, almonds, and creamy goat cheese.
Prep 30m; Cook 1h; Serves 6.
1 c. spelt, uncooked
4 c. butternut squash, peeled and cubed
1/4 olive oil
1/2 tsp. pepper
1 tsp. salt
1 lemon, zested and juiced
1 c. scallions, thinly sliced
1/2 c. parsley, roughly chopped
1/4 c. sliced almonds
4 oz. goat cheese
Directions: Preheat oven to 350ºF. Line a baking sheet with parchment or a silpat. Place the drained spelt in a saucepan and cover with fresh water. Simmer, covered, for about an hour, until tender. Drain well and set aside.
In a large bowl, toss the butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of the pepper. Arrange on the baking sheet and roast until tender, 20-25 minutes.
In a small bowl, whisk together the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice and zest. Stir in the chopped parsley.
In a large serving bowl, fold together the cooked spelt with the roasted squash, scallions, toasted almonds, and goat cheese. Add the vinaigrette and stir to combine. Adjust seasoning if needed. Serve warm or at room temperature.
Chicken with 40 Garlic Cloves
Adapted from Alice Waters’ The Art of Simple Food II
Thank goodness, you don’t actually need to peel the 40 cloves of garlic here. This easy chicken dish is moist and infused with flavor.
Prep. 15m; Cook. 1h 20m; Serves 4.
1 chicken, cut into pieces
salt
pepper
olive oil
40 cloves garlic
10 sprigs fresh thyme
1 bay leaf
4 thick slices bread
Directions: In a large cast iron skillet over medium-high heat, heat 2 tablespoons of olive oil. Arrange the chicken pieces in the skillet (in batches if necessary) and cook one side for 10-12 minutes, until deeply brown. Flip and brown the second side for 4-6 minutes.
Preheat oven to 375ºF. Place the cloves of garlic in a lidded baking dish large enough to hold the chicken. Add the thyme and bay leaf, and drizzle with 3 tablespoons of olive oil. Toss to coat. Arrange the browned chicken on top of the garlic cloves and herbs. Cover with aluminum foil, then place the lid on top. Cook in the middle of the oven for 50 minutes. Remove the lid and aluminum foil, and continue to cook for an additional 10 minutes. Remove from oven. Place the bread on a baking sheet and toast in the oven for about 8 minutes. Serve the chicken with the roasted garlic cloves and toasted bread. Squeeze the garlic onto the bread.