Winter Squash Orzo with Sage

If you're a regular reader of this blog, you may be sick of squash recipes by now. But then you'd also know how I love local, organic ingredients and hate waste, so you may still have an appreciation for the plethora of squash recipes. Luckily I've managed to find enough variety in my recipes to use up my freezer squash cache that I'm not sick of it just yet, but I may feel differently when it truly feels like spring around these parts. Until then I'm going to keep looking for new and different ways to enjoy many members of the gourd family. I've made quite a few pastas with a squash-based sauce, but this stands out as one of the creamiest, silkiest indulgences yet. The squash itself is mildly sweet and very smooth, with a little bit of butter and milk enriching the sauce enough to form a full background against which the sage and Parmesan shine. For me, sage is decidedly a harvest and winter herb, and this perfectly seasonal bowl of flavor is a fine way enjoy the (hopefully) impending end of winter.

Winter Squash Orzo with Sage
adapted from Serious Eats
serves 4

8 ounces whole wheat orzo
3 cups vegetable or chicken stock
3 cups water
1 1/2 cups winter squash puree (pumpkin, butternut, acorn, etc.)
1 1/2 cups vegetable or chicken stock
1/2 cup milk
1 shallot, diced
1 tablespoon butter
3/4 teaspoon salt
Freshly ground black pepper

1 teaspoon dried sage
1/4 cup Parmesan cheese, plus additional for serving

1. In a large saucepan, bring 3 cups of broth and 3 cups of water to boil over high heat. Add orzo. Return to a boil and cook for 7 or 8 minutes or until pasta is just shy of al dente. Drain and set aside.

2. Meanwhile, sauté shallots in butter for 5 minutes over medium heat. Add 3/4 cup of broth and 1/2 cup of milk. Allow to simmer for 5 minutes or so.

3. Add squash puree to simmering broth and stir well. Add salt, pepper, sage and remaining 3/4 cup of broth. Reduce heat and simmer on medium low for about 8 to 10 minutes, or until sauce is slightly thinner than the desired consistency.

4. Add orzo, stir thoroughly, and continue to cook for an additional few minutes until the orzo is cooked and sauce is the desired consistency, adding additional water or broth if sauce is too thick. Stir in Parmesan cheese and serve hot, serving with more cheese on top, if desired.

Baked Whole Wheat Donuts

Who doesn't love donuts? The sheer fact that there are gluten-free donuts, vegan donuts, and ones topped with bacon proves that there's one out there for almost everyone. I'll admit I've never had a Krispy Kreme and just had my first donut from Dunkin' Donuts a couple of weeks ago, but I've sampled donuts far and wide from many small bakeries. In Madison, Greenbush Bakery has to be my favorite and I've never passed up an apple cider donut at an orchard, but I've long been meaning to try making them at home. And only 6 months after I bought the donut pan, I finally did! I'll be the first to admit these are not the be-all and end-all of donuts - they are a basic recipe and baked instead of fried - but their simplicity is the very reason I chose to share them. I always like to start with the basics before making too many tweaks to a recipe and this recipe is an ideal jumping off point for my own recipe development. As written here, these are nutty, subtly spiced with a lovely tender crumb, but they can be easily elevated with the glaze of your choice. This can be as simple as a smear of peanut butter or jam or as culinary as a lovely homemade caramel, or even a simple dusting cinnamon sugar or powdered sugar. Though these won't take the place of a deep-fried donut from your favorite bakery, they are a lovely healthier alternative for a weekend morning when you aren't ready to get out of your pajamas and face the world.

Baked Whole Wheat Donuts
adapted from King Arthur Flour
makes 6 donuts

1 cup (4 ounces) whole wheat pastry flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons dried buttermilk powder
2 large eggs
3 tablespoons vegetable oil
2 tablespoons water


1. Whisk together all of the dry ingredients in a medium-sized mixing bowl.

2. In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.

3. Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.

4. Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.

5. Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top.

6. Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.

Mediterranean Salad with Hummus Pesto Dressing

It's a little strange that I chose to share a recipe for a hearty soup on day that held promise of the spring to come and this salad just a few days after the snow just wouldn't stop falling, but during the tumultuous transition between winter and spring, it can be a little hard to eat with the weather. But even though this is a salad, it certainly leaves you plenty satisfied and full of energy to tackle shoveling or more optimistically, take a long walk with the dog on a sunny spring day. Perhaps the Mediterranean Salad moniker is a bit too liberal or a bit too generic, but it is a collection of many ingredients often used in Mediterranean cooking that I absolutely love. It's a riff on my typical salad recipe, a plethora of raw and roasted veggies with cheese and nuts, but made particularly rich-feeling by the creamy hummus pesto dressing. The roasted red pepper adds an element of smokiness, the marinated artichokes spiciness and astringency, the olives and cheese both richness and saltiness, all finished with a sprinkling of crunchy, toasty walnuts. My initial instinct was to toss this salad with balsamic vinaigrette, but when I saw some lonely last bits of pesto and hummus in the fridge, I immediately thought of transforming them into a simple, flavorful dressing that became the pièce de résistance that finished this salad. It's perfectly filling as is, but if you're feeling particularly ravenous or want to stretch this to feed two, some chickpeas or grilled chicken certainly wouldn't be out of place. It may not be a warm Greek beach looking out upon cerulean waters, but perhaps these collection of flavors will take you away from the toils of winter for just a lunch.

Mediterranean Salad with Hummus Pesto Dressing
serves 1

2 cups chopped fresh spinach, lettuce, or salad greens (about 2 ounces)
1/2 jarred roasted red pepper, sliced (about 2 ounces)
4 or 5 jarred marinated artichoke hearts, drained and sliced (about 1.5 ounces)
2 tablespoons black olives
2-4 tablespoons crumbled goat or feta cheese (1/2 to 1 ounce)
2 tablespoons chopped toasted pine nuts or walnuts
Hummus Pesto Dressing, for serving (recipe follows)

1. Spread greens evenly on a large plate and top with peppers, artichokes, olive, cheese, and nuts. Drizzle with Hummus Pesto Dressing (or other dressing of choice) and enjoy!

Hummus Pesto Dressing
makes about 3/4 cup

1/2 cup roasted garlic, roasted red pepper or regular hummus
2 tablespoons prepared pesto
1/4 cup water

1. Combine all ingredients in a bowl or jar and whisk or shake to thoroughly combine.

Creamy Mushroom and Red Potato Soup

Despite some warm and sunny days, winter is not quite behind us here in Wisconsin. And although I'm very eager for spring to arrive, I figure I might as well relish the end of the season by indulging in some of my favorite cold-weather foods, most notably hearty soups and stews. This soup couldn't fit the bill more perfectly. Nothing builds the better base for a hearty soup like potatoes, which eagerly soak up all the earthiness the mushrooms lend to the broth. A combination of shiitakes and baby bellas are the perfect compromise of superior flavor and affordability, the very embodiment of umami. Low-fat milk and sour cream make the soup exceptionally creamy and silky without being overly caloric and bathe everything in smoky paprika and bright dill. The dairy base means this soup won't freeze well, so indulge in a delicious bowl or two (or three) now and say goodbye to Old Man Winter.

Creamy Mushroom and Red Potato Soup
adapted from Eating Well
serves 6

1 tablespoon extra-virgin olive oil

1/2 pound shiitake mushrooms, thinly sliced

1 pound cremini (baby bella) mushrooms, thinly sliced
1 medium onion, diced

Salt and freshly ground black pepper

3 tablespoons all-purpose flour
2 tablespoons smoked paprika
4 cups mushroom, vegetable, or reduced-sodium beef broth
2 cups 1% or 2% milk
1 1/2 pounds red potatoes, scrubbed and cut into small dice
1/2 cup reduced-fat sour cream

1. Heat oil in a Dutch oven over medium-high heat. Add mushrooms, onion, and 1/2 teaspoon salt and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.

2. Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. In a small bowl, whisk together flour, paprika and dill. Add to mushroom mixture and cook, stirring constantly until mushrooms are coated in the spice mixture. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 to 10 minutes more. Remove from the heat and stir in sour cream. Season to taste with salt and pepper and serve.

Overnight Whole Wheat Sour Cream Coffee Cake for Two

I love playing the role of hostess. I probably stress over the finer details of hosting far more than I need to, but I always want people to feel welcome well taken care of when they visit me. When my dad came to stay with us for a night after going to my cousin's wedding, I couldn't miss an opportunity to make him a home-cooked meal, even if he was only around for breakfast. My husband was responsible for the late night drive back from Chicago and he's not really a breakfast person (at least not as early I'm ready to eat), but this made it the ideal opportunity to try out one of the breakfast for two recipes in my recipe queue. Because this coffee cake can be prepared ahead or even frozen, it makes you into an even better host as you can spend time with your guests while breakfast is prepared and perfumes the house with irresistible aromas. As is my wont, I made this into a whole grain recipe, also swapping out light brown sugar for the more deeply flavored dark brown sugar and spicing it up a bit with some freshly ground nutmeg. I rarely question the genius of America's Test Kitchen, but I think my few simple swaps made what was already a delicious basic coffee cake into an even better one. ATK also offers up a few variations and now that I've verified the success of the basic recipe, either their variations or some of my own are sure to follow.

Overnight Whole Wheat Sour Cream Coffee Cake for Two
adapted from America's Test Kitchen Cooking for Two 2010
serves 2

STREUSEL
1 tablespoon dark brown sugar
1 tablespoon granulated sugar
1 tablespoon whole wheat pastry flour
1 tablespoon unsalted butter, cut into 1/2-inch pieces and chilled
1/4 teaspoon ground cinnamon
2 tablespoons chopped walnuts, pecans, or almonds

CAKE
2/3 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon kosher or sea salt
1/4 cup regular or light sour cream
3 tablespoons dark brown sugar
2 tablespoons unsalted butter, melted and cooled
1 tablespoon granulated sugar
1 large egg, room temperature

1. FOR THE STREUSEL: Using your fingers, combine the brown sugar, granulated sugar, butter, and cinnamon until the mixture resembles coarse crumbs. Stir in the nuts and set aside.

2. FOR THE CAKE : Grease a 6-inch round cake pan, then line the bottom with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a medium bowl. Whisk the sour cream, brown sugar, melted butter, granulated sugar, and egg together in another bowl until smooth. Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined. (The batter will be lumpy with a few spots of dry flour; do not overmix.

3. Scrape the batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the top of the cake. Wrap the pan tightly with plastic wrap and refrigerate for up to 24 hours, or freeze for up to 1 month (do not thaw the frozen cake before baking). (To bake the cake right away, do not wrap the pan with plastic wrap. Bake the cake as directed in step 4, reducing the baking time to 22 to 27 minutes).

4. When ready to bake, adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Unwrap the cake and bake until the top is golden and a toothpick inserted into the center comes out with a few crumbs attached, 27 to 32 minutes if refrigerated or 37 to 42 minutes if frozen, rotating the pan halfway through.

5. Let the cake cool in the pan for 10 minutes. Run a small knife around the edge of the cake, then flip it out onto a wire rack. Peel off the parchment paper, flip the cake right-side up, and let cool completely before serving.

Roasted Beet, Apple, and Blue Cheese Salad

This recipe, the last in my brief love affair with CSA beets this winter, may well be my favorite creation with that oft-forgotten root. I've certainly had my share of salads with pecans, blue cheese, and apples, but the tiny jewels of roasted beet take it to a whole new level. Where raw apples are light and crunchy with just a hint of tartness, roasted beets balance with a complex and tender sweetness, holding their own against sharp red onion, pungent blue cheese, and rich and toasty pecans. It has to be the most wintery of all the salads I've made, the roasted beet gems imbuing the salad with a depth of flavor perfectly at home in this blustery season. Whether you have to roast a fresh batch of beets for this salad, or just use up some leftovers, this salad is a perfect showcase for one of the finest vegetables the root cellar has to offer.

Roasted Beet, Apple, and Blue Cheese Salad
serves 1 (as a main dish)

2 ounces lettuce, mixed greens, or spinach (about 2 cups)
4 ounces beets, peeled and cut into small dice (a few small beets or 1/2 medium to large beet)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 small red onion, thinly sliced (about 0.5 ounce)
Half of a small apple, cut into bite-size pieces (about 2 ounces)
2 tablespoons/0.5 ounce crumbled blue cheese
2 tablespoons/0.5 ounce toasted chopped walnuts or pecans

1. Preheat oven to 450 degrees F. Toss beets with olive oil, salt, and pepper and arrange in an even layer on a baking sheet. Roast until beets are tender and caramelized, about 20 to 30 minutes, depending on the size of the pieces.

2. Arrange greens on a large plate, and top with onion, beets, apples, cheese, and nuts. Drizzle with dressing of choice and enjoy!

Creamy Winter Squash and Greens Soup

Bacon and kale? Awesome. Bacon and winter squash? Delicious. Bacon, kale, and squash? Absolutely scrumptious, and an easy way to get a healthy dinner on the table in less than 30 minutes. The cliche that bacon makes everything better exists for a reason, with just a small amount of that glorious ingredient turning what would just be a merely tasty bowl of soup into a really memorable one. It's hard to believe that just four ingredients (if you don't count water, salt, and pepper) are this flavorful when brought together, each bite the perfect balance of savory, salty bacon, sweet squash, and hearty kale. (If you are a vegetarian or vegan, and have chosen to deny yourself the glory that is bacon, you can simply saute the onion in olive oil instead of rendered bacon fat.) All this creamy veggie-packed deliciousness demands a roll or piece of crusty bread to sop up every last bit of flavor, making this soup the perfect excuse to stop at your favorite bakery. Extra soup freezes well, so whip up an extra batch for a quick meal anytime, but hold off on garnishing with the bacon bits until you're ready to serve.

Creamy Winter Squash and Greens Soup
adapted from Martha Stewart
serves 4

4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces
1 medium onion, finely chopped
1/2 pound kale, or other hearty green, thick stems removed, leaves finely chopped (about 8 cups)
4 cups homemade winter squash (butternut, acorn, etc.) puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
Coarse salt and ground pepper

1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

2. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.

3. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.