Recipes

Rosemary Roasted Butternut Squash Ingredients

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Directions:

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Read more: http://allrecipes.com/recipe/rosemary-roasted-butternut-squash

Winter Salad with Roasted Squash & Pomegranate Vinaigrette

Makes 6 servings, about 1 3/4 cups each

Pomegranate Vinaigrette
1 tablespoon minced shallot
1 tablespoon pomegranate molasses (see Note)
1 tablespoon balsamic vinegar
2 teaspoons lemon juice
2 teaspoons chopped fresh thyme or finely chopped tarragon
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 teaspoons water

Squash & Salad
11/2-2 pounds winter squash, such as butternut or buttercup, peeled, seeded and cut into 1/2-inch pieces
2 teaspoons extra-virgin olive oil
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt
Freshly ground pepper to taste
6 cups torn frisée or curly endive
6 cups torn radicchio
1/2 cup pomegranate seeds (see Tips)
1/3 cup pistachios or walnuts, toasted (see Tips) and coarsely chopped

Directions:

Preheat oven to 375°F.
To prepare vinaigrette: Mix shallot, pomegranate molasses, vinegar, lemon juice, thyme (or tarragon) and salt in a small bowl. Whisk in 1/4 cup oil, then water.
To prepare squash: Place squash on a baking sheet, drizzle with 2 teaspoons oil and toss to coat. Spread in a single layer and sprinkle with thyme, salt and pepper. Roast, stirring once or twice, until fork-tender, 15 to 25 minutes (depending on the type of squash). Let cool.
To prepare salad: Place frisée (or endive), radicchio and the squash in a large bowl. Add the vinaigrette and gently toss to coat. Divide the salad among 6 plates and sprinkle with pomegranate seeds and pistachios (or walnuts).

Tips & Notes:

Make Ahead Tip: Refrigerate the vinaigrette (Step 2) for up to 1 day.

Note: Pomegranate molasses has a bright, tangy flavor. (Don’t confuse it with grenadine syrup, which contains little or no pomegranate juice.) Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses. To make your own: Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky.) Makes about 1/2 cup. Refrigerate in an airtight container for up to 3 months.
Tips: To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior of the fruit. Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds (arils) from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. Seeds can be frozen for up to 3 months.
To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes

Grilled Brussels Sprouts
Makes 6 servings

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly.
Sprinkle with more kosher salt, and serve immediately.

Read more: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_24925_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Citrus Salad
Makes 4-6 servings

1 large orange, peeled and ends trimmed
1 grapefruit, peeled and ends trimmed
1 large or 2 small fennel bulbs, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
Kosher salt and freshly ground black pepper
1/3 cup chopped walnuts, toasted

Directions:

Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.

Read more: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_315576_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Charlies Famous Chicken Salad with Grapes

Makes 8 servings

2 1/2 cups diced cooked chicken
1 cup finely chopped celery
1 cup seedless grapes, halved
1 cup chopped walnuts or 1 cup pecans (optional)
1 small minced onion
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 cup Miracle Whip

Directions:

Combine all ingredients; chill.
Serve with just about anything- crackers, chips, rolls, bread or bagel.

Read more: http://www.food.com/recipe/charlies-famous-chicken-salad-with-grapes-53508?oc=linkback">http://www.food.com/recipe/charlies-famous-chicken-salad-with-grapes-53508?oc=linkback

Blushing Cranberry Pears
Makes 8 pears

3 cups cranberry juice cocktail
1/4 cup white sugar
1 cinnamon stick
8 Bosc pears, peeled with stems intact

Directions:

Place cranberry juice, sugar, and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact.
Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.

Honey Roasted Potatoes
Makes 4 servings

Recipe Ingredients for honey roasted potatoes:
1 pound red potatoes quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Fresh is best! Find live mint at the market.

Cinnamint Hot Chocolate Drink

Makes 4 cups

Ingredients:
1/3 cup water
2 cinnamon sticks
2 sprigs mint (or mint extract)
1/2 cup sugar
1/2 cup unsweetened cocoa
1 pinch salt
3 cups milk
1 cup half & half
3/4 teaspoon vanilla

Directions:
1. In a medium size saucepan, put water, cinnamon and mint to boil. Remove mint before adding dry ingredients below.
2. Whisk together sugar, cocoa, and salt, and then add into water. Whisk until completely dissolved.
3. Stir in milk and half of the half & half. Stir until hot and remove from heat.
4. Add remaining half & half and vanilla.