Makes about 12 cups
1 (3 pound) butternut squash – peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
1 Granny Smith apple – peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream
- Preheat oven to 375.
- Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
- Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
- Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
- Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don’t fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending.
- Stir the nutmeg into the soup.
- Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
2 pounds kale greens
1/8 cup olive oil
4 cloves garlic, minced
Trim the stems off kale and chop.
Heat the oil in a skillet and saute the garlic for one minute.
Add the kale, a few handfuls of leaves at a time, and saute until tender, for about 10 minutes. (Do not overcook.)
One 3-pound butternut squash-peeled, seeded and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
12 sage leaves or 3 T dried crushed sage
Kosher salt and freshly ground pepper
Preheat the oven to 425°
In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper.
Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through.
Transfer to a bowl and serve.
1 cup warm water
4 Tbsp sugar
1 pkg dry bakers yeast (or 2.5 teaspoons)
1 Tbsp salt
2 Tbsp vegetable oil
1 Tbsp honey
2 cups spent grain from beer brewing process
3 to 3 1/2 cups bread flour
Using the bowl of a Kitchen Aid Mixer, combine sugar and yeast with warm water and allow to sit for 3-5 minutes. Add salt, oil, honey, spent grain, and 1 cup of the flour. Using the dough hook, mix on low. Add remaining flour to make a stiff dough, slightly sticky.
Continuing to use the dough hook, knead well, cover with plastic wrap, and let rise for several hours (until doubled). Punch down and place in a large greased bread pan. Cover with plastic wrap and let rise again for about an hour or until at desired height.
Bake at 425 for 20 minutes. Reduce heat to 375 and bake for 10 more minutes or until nicely browned. Remove from oven and brush top with butter. Allow to cool completely on wire rack before slicing.
via Bon Appetit
1 1/2 pounds butternut squash, peeled, cut into 3×1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2×3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar
Preheat oven to 350° Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. DO AHEAD: Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350° oven until heated through, about 15 minutes.
Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.
via Martha Stewart
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1 1/2 pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil
A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure that the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.
Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.
via Martha Stewart
1 bunch of garlic scapes
1 T olive oil
Salt and pepper to taste
Preheat oven to 400. Drizzle scapes with olive oil, salt, and pepper. Place whole garlic scapes on a cookie sheet on the top shelf. Bake or grill until crispy; about 20 minutes.
Add to meats, salads, or fish. Use whole, or chop up.
via B&H Organic Produce