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| Carnival Squash with Tomato Cilantro Dressing From melissas.com 2 whole carnival squash (1 pound each) salt and pepper to taste 2 tbsp. olive oil 1 medium onion, chopped ¼ tsp. ground cumin 1 pinch ground Cayenne 2 tomatoes, diced 2 tbsp. cider vinegar ¼ tsp. honey ½ cup cilantro, coarsely chopped (no stems) With a vegetable peeler, peel the skin from the squash. Trim the ends and cut the squash in half lengthwise. With a melon baler or spoon, scrape out and discard the seeds and fibers. Cut crosswise into ½ inch slices. Set the slices on the rack of a large steamer and sprinkle with salt; cover and steam until tender, 5 to 10 minutes. Heat 1 tablespoon of the oil in a skillet over medium heat. Add onions and sauté until tender, about 2 minutes. Add cumin and cayenne; stir briefly. Reduce heat to low and add the tomatoes, vinegar, and honey; cook, stirring just until the tomatoes are juicy. Remove the pan from the heat, stir in half the cilantro and the remaining tablespoon of oil; season with salt and pepper to taste. Place the squash in a serving dish, then spoon the sauce over the top and sprinkle with the remaining cilantro. Serve warm or at room temperature. Romanesco with Mustard Cream Sauce 3 tbsp. olive oil 1 medium onion 1 Romanesco, quartered grated rind of half a lime ¼ cup cream 1-2 tbsp. white wine ½- 1 tsp. Dijon mustard salt and pepper to taste Preheat the oven to 350 degrees. Heat the oil in a small frying pan and cook the onion for a few minutes, until beginning to soften. Place the quartered Romanesco in an ovenproof dish, spoon the onions over them and roast for about 15 minutes, until tender. Meanwhile, prepare the sauce by placing the remaining ingredients in the frying pan and heat very gently. When the Romanesco is cooked, remove from the oven and pour the sauce over the top and serve. Scalloped Apples 6 cups apples, peeled and sliced 1 tbsp. flour ½ cup sugar ½ tsp. cinnamon ½ tsp. nutmeg Grease and 8x8 inch baking dish. Place the apples in the dish. In a small bowl, mix the remaining ingredients and sprinkle over the top of the apples. Bake, uncovered, at 35o degrees for 40 to 45 minutes, or until the apples are soft. Marinated Strawberries 4 cups fresh strawberries, sliced ¼ cup fresh squeezed orange juice 1/3 cup brown sugar 2 cups plain nonfat yogurt Marinate strawberries in the orange juice in a non-reactive bowl for about 1 hour on the countertop. In a bowl, whisk together the yogurt and sugar, let sit 15 minutes, and then whisk again. Combine with the strawberries after an hour and serve. Parmesan Potatoes 2 tbsp. olive oil ½ cup flour ½ cup parmesan cheese 5 medium potatoes, cut into 1 ½ inch cubes Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with the olive oil. In a bag, mix the flour and parmesan cheese. Place a few potato cubes in the bag and shake, then place in the greased pan. Continue doing this until all the potatoes have been covered. Bake for 30 minutes. With a spatula turn the potatoes over and bake for another 30 minutes. Butternut Squash Chowder 2 tbsp. olive oil 1 cup onions, diced 1 cup celery, chopped 4 cups butternut squash, peeled and cut into 1 inch chunks 2 tbsp. chopped garlic 3 cups vegetable broth 1 cup diced, peeled potatoes 1 cup corn kernels 1 small red bell pepper, diced 4 cups milk ½ cup flour salt and pepper to taste ½ tsp. nutmeg Sauté the onion, celery, butternut, and garlic in the olive oil for 5 minutes over medium heat. Stir in the broth, potatoes, corn, and bell pepper. Bring to a boil, then cover and simmer for 15 minutes. In a medium bowl, whisk in the milk, flour, salt, pepper, and nutmeg. Stir the milk mixture into the pot and bring to a boil. Stir for a few minutes until thickened. Butternut Squash Gratin 2/3 cup chopped parsley 1 tbsp. freshly grated lemon rind 3 cloves garlic 10 cups butternut squash, peeled, seeded and cut into 3/8 inch thick slices salt and pepper ½ cup vegetable broth, warmed ¾ cup freshly grated parmesan cheese 2 tbsp. breadcrumbs 1 tbsp. olive oil Preheat the oven to 400 degrees. Grease a 12x8 inch baking dish. In a small bowl, mix together the parsley, lemon peel, and garlic. Spread half of the squash slices in the baking dish. Sprinkle with the parsley mixture, and some black pepper. Top with the remaining squash and parsley mixture. Gently pour the broth over the top. Cover and bake for 40 to 45 minutes, or until squash is almost tender. In a small bowl, mix together the cheese, breadcrumbs, and oil. Top the gratin with the mixture. Bake uncovered for an additional 15 minutes or until the squash is tender and the top is golden. |