Butternut Squash, Blue Potato, and Gruyere Gratin

I hope you all had a merry Christmas! No holiday is complete without a menu of delicious food and hopefully your menu included a cheesy delight like this one. Truth be told, I served pretty traditional individual scalloped potato stacks alongside ham, individual delicata squash sformatos, roasted carrots and parsnips, and crescent rolls, but I wouldn't have balked at this substitution in the slightest. The flavorful blue potatoes and butternut squash form an alternating earthy and sweet structure within which nutty cheese and vibrant herbs mingle. While I enjoy it primarily for its flavor, it's a healthier substitute for some of the fattier and starchier side dishes, and gluten-free for any guests with that dietary restrictions (vegans and lactose-intolerant people will have to look elsewhere). When trying to be a locavore in northern climates, it can take some effort to keep things interesting, but this recipe definitely did my winter CSA veggies justice.

Butternut Squash, Blue Potato, and Gruyere Gratin
adapted from the New York Times
serves 6 to 8 as a side, 3 to 4 as a main

1 large garlic clove, cut in half
1 pound blue potatoes, scrubbed, peeled if desired and sliced about 1/4 inch thick
1 pound butternut squash, peeled and sliced about 1/4 inch thick
1/2 teaspoon herbes de Provence
3/4 cup, shredded Gruyère cheese (3 ounces)
Salt to taste
Freshly ground pepper
2-1/2 cups low-fat milk

1. Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.

2. Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Baked Potato Chips

I'm not sure if I love it or hate it that I get a five pound bag of amazing potatoes with every CSA delivery. While I love every bite of their starchy goodness, there's no denying that the arrival of such a bounty definitely increases my uptake of these delicious tubers to levels much higher than normal.
My red potatoes made first for a pretty fine soup and a few batches of fries, but then my thoughts turned to chips. I don't often buy them because I'll end up treating a bag of Kettle Chips as a single serving, but I'm certainly willing to put in a little effort if it gets me to salty snack nirvana at a more reasonable serving size. With just a little oil and generous dash of salt, the oven can produce some wonderfully satisfying chips.

Texture varies quite significantly with the thickness of the slices. Despite my best efforts, no oven baked chips will turn out exactly like the deep-fried variety, but these are amazingly satisfying. 1/4-inch-thick slices are roasted potatoes than actual chips, but the 1/8- to 3/16-inch-thick slices become quite light and crispy. This recipe is very basic, great for any potato you'd like to experiment with, but you'll want to check in periodically before you become familiar with how a particular type of potato cooks. The chips are delicious with just salt, but you should also try tossing them with any kind of spice blend or seasoning salt you like or adding cheesy flavor with freshly grated Parmesan or nutritional yeast (for vegans). They're not a health food by any means, but perhaps a bit more special than the store-bought variety, at least because of the effort that went into them. And if you feel so inclined, they make a pretty spectacular batch of Irish Nachos too.

Baked Potato Chips
adapted from Martha Stewart
serves 4

Olive oil cooking spray
2 pounds potatoes, cut into 1/8 to 3/16-inch-thick slices
3 tablespoons olive oil
1 tablespoon kosher or sea salt, plus more for serving
Freshly ground black pepper (optional)
Seasoning blend, to taste (optional)

1. Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, and salt in a large bowl; season with pepper, i. Toss to combine.

2. Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, flipping periodically and rotating sheets halfway through, until potatoes are crisp and golden brown, about 25 to 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with additional salt and/or seasoning mix, if desired.

Crunchy Vietnamese Cabbage Salad

Though too-often ignored, cabbage is a very versatile vegetable. You can slowly braise it until it's meltingly tender, stir-fry it to crisp-tender, or serve it raw and crunchy. The first part of my gigantic head of cabbage was dedicated to warm and comforting caramelized deliciousness, but my second foray is of a cool and refreshing variety. Cabbage slaws and salads themselves have almost the range of cabbage cookery in general, from rich and creamy to fresh and crisp, and my recipe being of the latter variety.

The bulk of the salad is composed of a typical cast of characters - cabbage, carrots, scallions, and cilantro - but the dressing is what truly makes it wonderful. A perfect balance of salty, sweet, savory, and spicy, it makes all of the fresh ingredients pop, accented by bits of rich and crunchy bits of peanuts in every bite. To complete the meal I topped with chicken for dinner and edamame for lunch, but I can see this happily coexisting with pork, shrimp, or tofu as well. With diest moving towards heartier cold-weather fare, this is a nice change of pace that doesn't leave you starving for additional sustenance or flavor.

Crunchy Vietnamese Cabbage Salad
adapted from the New York Times
serves 4

2 tablespoons soy sauce

2 teaspoons dark brown sugar

1 1/2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 jalapeño, mince, seeds and ribs removed to desired level of heat

2 garlic cloves, minced or pressed through a garlic press

4 tablespoons peanut or canola oil

6 cups shredded cabbage

1 large carrot, grated
1/2 cup thinly sliced scallions

1/2 cup coarsely chopped roasted, salted peanuts, plus more to serve

1/4 cup chopped cilantro, plus more to serve

1. To make vinaigrette, whisk together soy sauce, brown sugar, fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons oil. 

2. In a large bowl, toss together tofu, cabbage, carrot, scallions, half of the peanuts, cilantro and vinaigrette. Garnish with the remaining peanuts and additional cilantro.

Simple Zucchini Fritters

There's no doubt that it's zucchini season. The farmers' market is full of it and my coworkers and I can't stop talking about ways to use up the bounty growing in our gardens. For most people I know their first thought is zucchini bread, but for me it's grilled zucchini and zucchini fritters. I'm most certainly not anti-sweets, but when a vegetable first comes into season, I like to start with recipes that feature it, not hide it. So let's start with the basics. A fritter is a very simple thing - filling mixed with batter and fried. Delicious, right? I'm never one to turn down a deep-fried fritter at a restaurant or food cart, but when it comes to cooking at home, I'm generally a pan-frying kind of girl. It's easier and healthier and doesn't require me to plan the order of cooking things in the Fry Baby so I don't end up making donuts tasting like fish sticks. And if I'm going to make a batter, why not make it whole grain? Regular whole wheat flour can weigh recipes down, but airy whole wheat pastry flour buoys them up. Though not a flavorful powerhouse on its own, zucchini is delicious conduit and it only take a simple seasoning of salt, pepper, garlic, and fresh herbs to make this ordinary vegetable delectable.

While I started very simple, I already see myriad opportunities for customization. Trying swapping out half of the zucchini for carrots (or other veggies), experiment with different mixes of herbs, and throw in additional spices and citrus zest and juice. These fritters can fit in with any meal - alongside fried eggs for breakfast, with a salad for lunch, or next to a hearty piece of meat for dinner. If you find yourself with an overzealous farmers' market haul or overproducing plant in the garden, this recipes will help you use up that surplus at any and every meal.

Simple Zucchini Fritters

serves 1 to 2

1/2 pound (about 1 medium) zucchini
1/2 teaspoon salt, plus additional
1 egg, lightly beaten

2 tablespoons minced fresh herbs (parsley, basil, chives, cilantro, dill, etc.)
2 medium garlic cloves, peeled and minced or pressed through a garlic press

Freshly ground black pepper

1/4 cup whole wheat pastry or all-purpose flour
Olive or canola oil or cooking spray

1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt and stir thoroughly to coat. Transfer zucchini to a colander and allow to drain for at least 15 minutes. Squeeze excess moisture from zucchini and return to bowl.

2. Add egg, herbs, and garlic to zucchini, season with salt and pepper, and mix together thoroughly. Add flour and stir to combine. Preheat a large nonstick pan over medium-high heat and coat with a thin layer of oil. Add zucchini mixture to pan, about 1/4 cup a time, making sure not to crowd the fritters.

3. Cook fritters until golden, about 3 to 4 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 3 to 4 minutes more. Transfer fritters to a plate; set aside in a warm place. Repeat with any remaining zucchini mixture, if needed, adding additional oil if necessary.

Potato Salad with Green Beans and Salsa Verde

When it comes to potato and pasta salads, I'll usually pick a vinegary version over a mayonnaise-based one. Perhaps it's because the mayonnaise-based versions tend to be fatty, bland concoctions, but it's most likely because acid (lemon juice, vinegar, etc.) is one of my favorite ways to season a dish. I eat roasted vegetables like asparagus and broccoli with a splash of red wine or balsamic vinegar on a regular basis, and I simply can't eat roasted potatoes without malt vinegar anymore. All that being said, this potato salad is right up my alley. Made more than just a starch bomb with the addition of a generous helping of green beans, this is the epitome of fresh summer flavor, packed with the bright flavors of herbs fresh from the garden and lemon juice. If any of the herbs listed isn't to your liking, throw in any fresh herbs you love or happen to have at home. (Since I am a cilantro devotee, I can already seeing another version of this potato salad hitting my plate sometime this summer.) The perfect accompaniment to the sirloin steaks I threw on the grill for  the 4th of July, this potato salad is boldly flavored enough to not get forgotten next to the main event of beautifully charred, medium-rare succulence. Sure to be a hit at any summer cookout where guests are willing to try something beyond the perfectly traditional, try out this recipe the next time you're looking to shake up the typical cook out menu.

Potato Salad with Green Beans and Salsa Verde
adapted from Food and Wine
serves 6 to 8

1/4 cup extra-virgin olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 large garlic clove, minced
Salt
1 1/4 pounds new potatoes (preferably red), cut into 1-inch cubes
2 tablespoons unsalted butter
1 1/2 pounds green beans, trimmed
Chive blossoms, for garnish (optional)

1. In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.

2. Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.

3. Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain.

4. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.

Brown Sugar and Cinnamon Glazed Acorn Squash

When you've got good produce, it takes very little in terms of both ingredients and cooking technique to make an absolutely delicious dish, and this recipe is a prime example. Acorn, festival, and butternut squash all take particularly well to sweet glazes containing honey, brown sugar, or maple syrup and what are probably mostly commonly thought of as baking spices, like cinnamon and nutmeg. The combination of fat, sweetener, spices, and a touch of salt is a dependable combination for preparing winter squash for elaborate holiday meals and weekday dinners alike. With those expert pairings in mind, I was able to quickly put this side together while attending to all other facets of the meal and watch it be eagerly gobbled down with all the other trappings of a hearty Thanksgiving meal. Although squash wasn't a part of my Thanksgiving dinner as a kid, I've made it for at least the last two holiday meals I've hosted and I can see it becoming a part of the traditions I'm crafting as an adult.

Like so many of the recipes I share, this recipe is open to myriad interpretations, depending on what ingredients you have hand and what you'll be pairing with the squash; roasting the squash and pureeing the flesh with the same ingredients also produces a splendid result. With such a bounty of squash in my CSA box I don't always have time for elaborate and highly creative dishes, but I can also to come back to solid simple recipes like this one without being disappointed.

Brown Sugar and Cinnamon Glazed Acorn Squash
serves 4

2 small to medium acorn or festival squash
1/4 cup dark brown sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
2 tablespoons unsalted butter, melted

1. Preheat oven to 450 degrees F. Cut squash in half and then into 1/2-inch-thick rings, discarding end pieces, and place in a single layer on a prepared baking sheet.

2. In a small bowl, mix brown sugar, cinnamon, nutmeg, and sea salt together. Brush the top half of the squash rings with half of the melted butter and sprinkle with half of the brown sugar mixture. Flip rings over, brush with the remaining melted butter, and sprinkle with the remaining brown sugar mixture.

3. Roast squash rings for 10 to 12 minutes. Flip rings over and continue to roast until the squash rings are caramelized and tender, 10 to 15 minutes, depending on desired level of tenderness. Remove from over and serve warm.

Whole Wheat Couscous with Feta and Dill

I always have whole wheat couscous in my cabinet because it's one of the quickest cooking grains out there and is a great palate for all different kinds of flavors. This dish was created one to accompany garlic shrimp on a busy night where I didn't have time or energy to search for recipes or put together anything complicated. A quick scan of my fridge revealed the irresistible flavor pair of fresh dill and feta, which I perked up with a bit of lemon juice and tossed in with the couscous for a quick and flavorful side. If you don't have any fresh dill, throw in whatever other fresh herbs you happen to have in hand. Tired of peanut butter and jelly for lunch? This is also a great make-ahead dish that is nearly as delicious the next day, warm or cold.

Whole Wheat Couscous with Feta and Dill
serves 4

1 (8-ounce) package whole wheat couscous
1 tablespoon extra-virgin olive oil
Kosher salt
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon lemon zest
Freshly ground black pepper
2 tablespoons chopped fresh dill, plus more for garnish
1/2 cup crumbled feta cheese

1. Bring 1 1/2 cups water and olive oil to a boil in a medium saucepan. Remove from heat, stir in couscous, lemon juice, and lemon zest, cover, and set aside for 5 minutes.

2. Fluff couscous with a fork and mix in dill. Divide couscous mixture among four bowls or plates and top with feta cheese and additional dill. Serve warm.

Shredded Carrot Salad with Cilantro Dressing

I decided to try out this recipe because one, I really loved the other shredded carrot salad I tried from the Moosewood Restaurant New Classics cookbook, and two, I spent so much time thinking about my gyro recipe that I totally forgot to find a side to serve with it. (It also didn't hurt that I still had cilantro leftover from making Chickpeas in Spicy Tomato Gravy). I eat tons of fresh green salads, and I admit that it would probably do me some good to change it up a little bit and try something different. Shredded carrot salads offer all the satisfying crunch of a green side salad and can hold their own with boldly flavored dressings, which I love. Granted, shredding carrots isn't my favorite culinary task, but it's well worth it to shake up my side dish routine. Lime juice would also work really well in the vinaigrette, making the dressing reminiscent of Thai flavors; if going this route, a splash of soy or tamari would also be a nice addition.

Shredded Carrot Salad with Cilantro Dressing
adapted from Moosewood Restaurant New Classics
serves 4

2 1/2 cups peeled and grated carrots

Cilantro Dressing
3 tablespoons olive oil
1 small garlic clove, minced or pressed
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
2 tablespoons fresh lemon juice

1. Place the carrots in a serving bowl and set aside. With a whisk or in a blender, combine the rest of the ingredients for the dressing.  Pour the dressing over the carrots and toss well. Serve lightly chilled or at room temperature.

Shredded Carrot Salad with Horseradish Vinaigrette

Ever since making cranberry relish that contained horseradish as part of Thanksgiving dinner, I've been incorporating horseradish into dishes fairly regularly, and it's becoming one of my favorite flavors (although I'll admit it's not for everyone). If you love the bold, acidic flavor of horseradish as much as I go, this shredded carrot salad is right up your alley. Sharp horseradish is a great surprisingly complement to sweet carrots, but is kept from being too assertive by the olive oil and cider vinegar. This crunchy, fresh dish is a great alternative to a green salad and will go happily alongside pork, beef, or chicken.

Shredded Carrot Salad with Horseradish Vinaigrette
from Moosewood Restaurant New Classics
serves 4

2 1/2 cups peeled and grated carrots

Horseradish Vinaigrette
3 tablespoons olive oil
4 teaspoons prepared horseradish
4 teaspoons cider vinegar
1 small garlic clove, minced or pressed
1/4 to 1/2 teaspoon salt
1 teaspoon dried dill weed (optional)
2 teaspoons small capers (optional)

1. Place the carrots in a serving bowl and set aside. With a whisk or in a blender, combine the rest of the ingredients for the dressing. (The Horseradish Vinaigrette will be smoother if pureed in a blender for 30 seconds.) Pour the dressing over the carrots and toss well. Serve lightly chilled or at room temperature.

Roasted Sweet Potatoes with Barbecue Spices

I love sweet potatoes prepared pretty much any way you you can prepare them. Baked, mashed, steamed, boiled, fried-they're just plain delicious and in general I prefer them to regular potatoes these days. I've mashed them many different ways, made them into soup, hash, and a few kinds of fries, baked them with apples, made classic candied sweet potatoes, and even stir-fried them, but I'm still on the search for new and delicious recipes for this wonderful vegetable.

As always, America's Test Kitchen came through with a recipes that couldn't be simpler, yet has layers of flavors without being too assertive and covering up the flavor of the sweet potato. This recipe is a bit unusual in that you start with a cold oven, so resist the natural impulse to start up the oven before tackling your recipe prep. I found that my cooking time was less than in the original recipe, but I provided the original cook times because I suspect my oven runs a bit hot (and am yet again reminded that I need to buy an oven thermometer to figure out just how far off my oven truly is). I also divided my sweet potatoes between two half sheet trays, rotating the two trays for the first time after about 20 minutes and again once the sweet potatoes were flipped.

There's simple no excuse not to make this nearly effortless, healthy, and delectable dish. These sweet potatoes will pair happily with fish, chicken, beef, or pork and will grace your kitchen with a suite of savory aromas, enticing everyone to the dinner table for a nice family meal. Need another reason to love these sweet potatoes? The leftovers, warm or cold, are almost better than the original dish because the flavors have had a chance to marry with the sweet potatoes even further.

Roasted Sweet Potatoes with Barbecue Spices
from The America's Test Kitchen Healthy Family Cookbook
serves 4

3 pounds sweet potatoes (about 4 medium), scrubbed, ends trimmed, and sliced 3/4-inch thick
2 tablespoons canola oil
Salt and pepper
1 1/2 teaspoons paprika
1/2 teaspoon light brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper

1. Line a rimmed baking sheet with aluminum foil and spray lightly with vegetable oil spray. Combine the paprika, brown sugar, oregano, chili powder, cumin, and cayenne pepper in a small bowl. Toss the potatoes with the oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and spices in a large bowl. Arrange the potatoes in a single layer on the prepared baking sheet and cover tightly with foil.

2. Adjust an oven rack to the middle position, place the potatoes on the rack, and heat the oven to 425 degrees. Cook the potatoes for 30 minutes.

3. Remove the foil and continue to roast until the bottoms of the potatoes are golden, 15 to 25 minutes. Flip the slices and continue to roast until golden on the second side, 18 to 22 minutes. Season with salt and pepper to taste and serve.

Hippie Rice

The first signature dish I ever had as a kid was Broccoli Bacon Salad, a salad primarily composed of broccoli, dressed with a mayonnaise-based sauce and garnished with (obviously) bacon, sunflower seeds, and raisins. When I was flipping through The Food Matters Cookbook, this recipe stuck out to me because it reminded me of that dish which I made for nearly every family holiday gathering as a child, but is a healthier and more grown-up version. The combination of sweet, soft raisins and fresh, crunchy broccoli (I like mine cooked to crisp-tender) is a surprisingly good one, made even better with the nutty sunflower seeds and kick of heat from the red pepper flakes. This can either be served as a side or turned into a main dish with the addition of chicken or tofu and is great leftover for lunch the following day.

Hippie Rice
adapted from The Food Matters Cookbook by Mark Bittman

1⁄3 cup sunflower seeds
1 cup any long-grain brown rice
Salt
1 head broccoli (about 1 pound), cored and roughly chopped
2 tablespoons olive oil
1⁄2 cup raisins
1⁄2 teaspoon red chile flakes, or to taste
Lemon wedges

1. Put the sunflower seeds in a medium saucepan over medium-low heat and toast, shaking the pan often, until they begin to brown but don’t burn, 5 to 10 minutes. Remove the seeds from the pan and let cool in a big serving bowl.

2. Put the rice in the pan and add water to cover by about 1 inch. Add a pinch of salt and bring to a boil over medium-high heat, then adjust the heat so the mixture bubbles gently. Cover and cook until most of the water is absorbed and the rice is just getting tender, 20 to 30 minutes.

3. Pack the broccoli into the pan on top of the rice—don’t stir; just leave it on top—and add a little more liquid if the water is evaporating too quickly. Replace the lid and continue cooking, adding a small amount of water if the pan boils dry, until the rice and broccoli are both tender, 5 to 10 more minutes. Transfer the rice and broccoli to the bowl with the sunflower seeds and toss with the oil, raisins, and red chile flakes. Taste and adjust the seasoning. Serve immediately or at room temperature with the lemon wedges.

Creamy Ranch Mashed Potatoes

Mashed potatoes are the ultimate in comfort food and after a dreary, snowy Monday I wanted nothing more than a plate full of comfort. But comfort food doesn't have to a be a nutritional disaster, as proven by this recipe for creamy ranch mashed potatoes from The America's Test Kitchen Healthy Family Cookbook. I had potatoes that needed to be used up as well as an ample supply of garlic and scallions and parsley bought for other recipes, so these potatoes were meant to be in my life. These potatoes are beautifully smooth and creamy with a wonderful freshness and contrast in texture from the scallions and parsley. It takes just a few simple extras to change plain old mashed potatoes into a special side dish that's sure to please the entire family.

Creamy Ranch Mashed Potatoes
from The America's Test Kitchen Healthy Family Cookbook
serves 4

2 pounds russet potatoes (about 4 medium), peeled and sliced 1/2-inch thick
Salt and pepper
1/2 cup 2 percent lowfat milk, warmed
1/3 cup plus 2 tablespoon low fat sour cream
2 tablespoons unsalted butter, melted
3 scallions, minced
2 cloves garlic, minced
2 tablespoons minced fresh parsley

1. Place the potatoes and 1 tablespoon salt in a large saucepan, add enough water to cover the potatoes by 1 inch, and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently until the potatoes are tender but not falling apart (the tip of a paring knife can be slipped into the center of a potato with no resistance), about 15 minutes.

2. Drain the potatoes and return to the saucepan on the still-hot burner. Using a potato masher, mash the potatoes until just a few small lumps remain. Fold in the milk, sour cream, butter, scallions, garlic, and parsley until just incorporated. Season with salt and pepper to taste and serve.

Roasted Butternut Squash with Blue Cheese

This recipe used up the last of my CSA butternut squash. While I really like butternut squash and squash in general, it will be nice to mix it up a little bit once I'm finished with all my CSA vegetables (I still have potatoes, onions, garlic, and some festival squash to use up). Keeping with trying to clear out my refrigerator, I put this together using ingredients from ingredients I had around the house in this quick and simple recipe. I like the combinations of red onion and squash (as in Roasted Squash with Red Onion, Oregano, and Mint) and butternut squash and blue cheese (as in Bacon and Butternut Squash Pasta) so I thought I'd throw it all together. A little crumbled bacon would also be nice on top if you have the time to fry up a couple slices you don't mind this dish not being vegetarian, but I like just as is.

Blue cheese and raw red onion are both very strong flavors, and not ones that will likely appeal to kids, so save this for the adults in your life. If you don't like the sharp taste of raw onion, saute it in a bit of olive oil to mellow the flavor and soften the onions before adding it to the squash. You won't have the contrast in textures and the flavor profile will be a little different, but still delicious in a slightly different way. Also, if you don't like blue cheese, feta would also be a good choice for this recipe.


Roasted Butternut Squash with Blue Cheese
serves 2 to 4

1 pound cubed butternut squash (from 2 small or 1 medium squash)
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 cup crumbled blue cheese (Hook's is amazing if you can find it)
1/2 red onion, very thinly sliced
2 teaspoons red wine vinegar
Kosher salt
Freshly ground black pepper

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray or brush with oil. In a large bowl toss cubed squash with olive oil kosher salt. Spread in an even layer on baking sheets and bake, tossing occasionally, until squash is browned and tender, 15 to 30 minutes, depending on the size of the squash cubes. Remove from oven and transfer to a large bowl or serving dish.

2. While squash is warm add blue cheese, red onion, and red wine vinegar and toss well to distribute evenly. Season to taste with salt and pepper. Allow squash to sit for at least 5 minutes then serve warm or at room temperature.

Honey Glazed Carrots with Fresh Mint

Carrots are an absolute staple food for me. I love them raw, roasted, steamed, or glazed with honey, brown sugar, or maple syrup. I was flipping through From Asparagus to Zucchini looking for a quick recipe for a vegetable to go with lunch and came across this easy tweak to a recipe I already make frequently. Fresh mint isn't something I usually have around, but I happened to have some leftover from Roasted Delicata Squash with Quinoa Salad and Roasted Squash with Red Onion, Oregano, and Mint. The savory butter combines with the sweet honey and carrots, punctuated by a touch of freshness from the mint and makes for an easy, but rich-tasting side suitable alongside a simple grilled panini or beautiful roasted piece of meat.

Honey Glazed Carrots with Fresh Mint
adapted from From Asparagus to Zucchini by MACSAC

1 pound carrots
2 tablespoons butter
1 1/2 tablespoons honey
Kosher salt
Freshly ground black pepper
1-2 tablespoons chopped fresh mint

1. Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey, and 1/2 cup water in a large skillet over medium-high flame. Bring to a simmer and cook until carrots are tender and most of hte liquid has reduced to a glaze, 10-15 minutes. (Note: if your carrots are cooked through before the liquid has reduced enough, removed the carrots with a slotted spoon and continue cooking until reduced to a glaze. Drizzle the glaze over the carrots and toss to combine).

2. Season carrots to taste with salt and pepper. Sprinkle the mint over the carrots, toss well, and serve.

Wilted Cabbage with Mustard and Horseradish

I often fall in love with an ingredient or flavor for a while and try to incorporate it into dishes as often as possible. Ever since making cranberry relish at Thanksgiving, I've been a bit obsessed with horseradish. With the last head of green cabbage I went with a spicy, raw preparation so this time I wanted to try something warm and hearty, like the braised cabbage I made with my head of red cabbage. The butter makes the cabbage rich and silky, which is a really great contrast to the punch from the horseradish and grainy mustard. I could have used even more horseradish flavor, but my husband liked it as is (in general he likes things milder in flavor than I do). To add a little extra flavor, substitute your favorite beer for part or all of the water used to cook the cabbage and make the sauce. This is a great weeknight side dish that it takes less than half an hour from start to finish and goes well with many different proteins, especially pork chops or hearty sausage.

Wilted Cabbage with Mustard and Horseradish
from Gourmet, via Epicurious
serves 4

3 tablespoons unsalted butter
1 large onion, halved lengthwise and thinly sliced
2 to 2 1/2 lb green cabbage, quartered, cored, and cut crosswise into 1/4-inch-thick strips (12 cups)
3/4 teaspoon salt
1 cup water
1 tablespoon coarse-grain mustard
1 teaspoon bottled horseradish
1 teaspoon all-purpose flour

1. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in cabbage, salt, and 1/2 cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12 minutes. Transfer to a serving dish.

2. Whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper. 

Roasted Squash with Red Onion, Oregano and Mint

I love roasted squash, but most of the time once the squash has finished roasting I puree it either for use in a simple puree or for use in a creamy soup. Since I've gotten butternut squash in every one of my CSA deliveries, I've been constantly on the lookout for delicious butternut (and acorn and delicata) squash recipes. I first saw this particular recipe when it was part of slide show on the Food and Wine homepage of star chef's favorite holiday dishes. I'd considered making it a part of the Thanksgiving meal I hosted, partly because it look delicious and partly because it could be made ahead of time, but picked more traditional sides instead. I kept this recipe bookmarked and as my next (and sadly last) CSA delivery date approaches I decided it was time to come back to this recipe. And it is fantastic! I'm already a big fan of Mario Batali, despite the fact that man wears Crocs in public, but this made me love him even more. This is so simple, but absolutely packed with flavor from the sweet squash, savory herbs, and sharp red onion. Like any good recipe, the flavor is so much more than the sum of its ingredients and each bite makes you want more. Be sure to choose good quality olive oil and vinegar for this dish, because they are large components of the overall flavor. Make this for a quick weeknight side, luxurious weekend dinner, or big holiday celebration and you're sure to be pleased.

Roasted Squash with Red Onion, Oregano, and Mint
from Mario Batali, via Food and Wine
serves 8

Two 2 1/2-pound butternut squash, preferably organic
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 small red onion, very thinly sliced
1 tablespoon dried oregano
1 garlic clove, very thinly sliced
1/2 teaspoon crushed red pepper
1/4 cup mint leaves

1. Preheat the oven to 450°. Slice the squash crosswise 1 inch thick; scrape out any seeds. Lightly oil 2 baking sheets and arrange the squash slices on them. Season with salt and pepper and drizzle with 1/4 cup of the olive oil. Bake for about 25 minutes, or until just tender.

2. Combine the remaining 1/4 cup of olive oil with the vinegar, onion, oregano, garlic and crushed red pepper. Season with salt and pepper. Pour over the warm squash and let stand for 20 minutes.

3. Arrange the squash on plates, sprinkle with the mint leaves and serve.

Red Skin Potato Mash

Mashed potatoes are a staple of Thanksgiving. I usually have the usual russets or Yukon golds peeled, boiled, and mashed with butter and milk which are always good, but this year I wanted something just a bit more special. I had my choice of fingerlings, which are great for mashing, or red potatoes, which aren't quite as suited for mashing, but I think have a bit more flavor, from my CSA box. With copious amounts of milk and butter, these potatoes are unbelievably creamy, beautifully contrasted in texture by the potato skins and scallions. I typically don't make mashed potatoes this rich, but for a special occasion like Thanksgiving, they are absolutely perfect.


Red Skin Potato Mash
from Food and Wine

6 pounds red potatoes, scrubbed and cut into 2-inch chunks
Salt
2 sticks (1/2 pound) unsalted butter, softened
2 cups warmed milk
2 scallions, thinly sliced
Freshly ground pepper

1. Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes. Drain the potatoes and return to the pot.

2. Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Stir in the scallions, season with salt and pepper and serve.

Asian-Style Sauteed Greens

I like Monday dinners to be fast and healthy, and quickly prepared greens and fish are an excellent choice. I prefer Asian greens like tatsoi and bok choy with Asian flavors and this recipe brings a lot of common Asian ingredients together with extremely flavorful results. Keep a careful eye on your greens-you want the stems to still be a bit crunchy and the leaves to be wilted, but not stringy and slimy. This makes an excellent side on its own, but would also be great served over rice. To take this simple dish to another level, add minced or grated ginger and some red pepper flakes.
Asian-Style Sauteed Greens
adapted from From Asparagus to Zucchini, published by MACSAC
serves 2 to 4

1 tablespoon toasted sesame oil
3-4 cloves garlic, minced
1/2 pound mixed greens (I used tatsoi; bok choy is another good choice)
1/2 tablespoon rice vinegar
1 tablespoon tamari or soy sauce
Freshly ground black pepper

 1. Heat oil in a wok or large skillet over medium to medium-high heat. Add garlic and saute for 2 minutes. Remove garlic and set aside.

2. Saute the greens until just wilted. Remove from heat and stir in garlic, vinegar, and tamari. Season with freshly ground black pepper to taste and serve immediately.

Garlic-Roasted Kale

My favorite method of cooking vegetables lately is roasting-it's incredible that such a simple preparation can yield such deeply flavorful results. I vaguely recalled seeing a roasted kale recipe in Cooking Light a while ago, so when I got another bunch of kale in my CSA box this week, I looked up the recipe and thought I'd try it out. Roasted garlic is always a pleasing flavor and great complement to kale and the contrast between the crispy ends and tender centers of the leaves is a real treat. The kale I got was quite mature, so I cut out the stems entirely, but if you have young kale, chop the stems into small pieces and roast along with the leaves. To remove the stems to from mature kale leaves, fold the leaves in half and slice away the thick stems and then cut the leaves into 2- to 3-inch pieces for roasting.

Garlic-Roasted Kale
adapted from Cooking Light

3  tablespoons  extra-virgin olive oil
1/2  teaspoon  kosher salt
4 garlic cloves, thinly sliced
1 1/2  pounds kale, stems removed and chopped
2  teaspoons sherry or balsamic vinegar or freshly squeezed lemon juice

1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place 2 large jelly-roll pans in oven for 5 minutes.

2. Combine first 4 ingredients in a large bowl; toss to coat. Divide kale mixture evenly between hot pans, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale, and rotate pans. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.

 3. Place kale in a large bowl. Drizzle with vinegar or lemon juice; toss to combine. Serve immediately.

Butternut Squash Fries

This recipe was inspired by two things: first, my desire to not waste a single thing in my CSA box, and second, a bit of laziness. Butternut squash bisque requires a lot of cubed squash, and I'd had a long day at work and wanted to make my prep work as easy as possible, so I just used the necks of the butternut squash. I definitely didn't want to throw away the bottoms of the squash and looking at their rounded shape decided they were perfect for butternut squash oven fries. The mixture of smoky cumin and sweet cinnamon accent both the savory and sweet sides of butternut squash and are a nice alternative to regular fries, particularly when you're overrun with squash as many people are in the fall and early winter.

Butternut Squash Fries
serves 3 to 4

Canola oil cooking spray
Bottoms of 3 medium butternut squash, about 2.5 to 3 lbs (or whole squash), peeled and seeded
1 T. extra virgin olive oil
1/2 t. ground cumin
1/2 t. kosher salt
1/4 t. ground cinnamon

1.  Preheat oven to 450 degrees F. Spray two large baking pans or baking sheets with canola oil cooking spray. Cut each squash bottom in half, then cut each half into 8 wedges and put in a large bowl.

2. Pour olive oil over squash in bowl and toss well to coat. Add cumin, salt, and cinnamon and mix to distribute spices evenly. Arrange in a single layer in baking dishes and bake for 10 minutes. Flip each piece over and continue baking for 5 to 10 more minutes, depending on the thickness of the squash wedges, or until squash pieces are caramelized and tender. Serve warm.