Brown Sugar-Glazed Beets

  

Ingredients

 3 tbsp dark brown sugar

2 tbsp orange juice

1 tbsp unsalted butter

¼ tsp salt

¼ tsp fresh pepper pdr

3 cups steamed cubed beets, 1/2- to 1-inch cubes (see Tip)

 

Preparations

Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and cook until most of the liquid has evaporated and the beets are coated with glaze, 6 to 8 minutes. Serve hot or warm. 

Tip: How to Prep & Steam Beets: 

Trim greens (if any) and root end; peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

 

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Sweet Potato & Turnip Mash with Sage Butter

  

Ingredients

1 pound sweet potatoes, peeled and diced

8 ounces turnips (about 2 medium), peeled and diced

3 large cloves garlic

30 fresh sage leaves, divided (12 left whole, the rest cut into strips)

2 tbsp butter

1 tsp kosher or sea salt

½ tsp coarsely cracked pepper

Preparations

 

Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.

 

Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute. 

Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve. 

 

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Green Beans with Creamy Mushroom Sauce

  

Ingredients 

3 tbsp olive oil

1 cup thinly sliced shallots

1 pound fresh green beans, trimmed

2 tbsp water

½ tsp kosher salt 

¼ tsp black pepper pdr 

2 cups sliced fresh cremini mushrooms / White button mushrooms

1 tbsp fresh thyme leaves

2 to 3 cloves garlic, minced

1 tbsp all-purpose flour

1 cup low-fat milk (1%)

½ cup crumbled goat cheese (chèvre) (2 ounces)*

*  The best substitutes for goat cheese (chevre) are feta (for tang and crumbliness), cream cheese (for creamy texture), or ricotta (for mild, soft dishes). Other good options include creamy, mild mascarpone for pasta or Boursin for spreads. Use these in a 1:1 ratio for salads, pizzas, and spreads.

 

Preparations

In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high. Add shallots; cook 4 to 5 minutes or until deep golden, stirring occasionally. Drain shallots on paper towels, reserving drippings in skillet.

Add green beans, the water, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper to reserved drippings. Cook, covered, over medium-high 2 minutes. Cook, uncovered, 6 minutes more or until beans are crisp-tender and starting to blister, stirring occasionally. Transfer to a platter; keep warm. 

For mushroom sauce, add the remaining 1 tablespoon oil to skillet. Add mushrooms; cook and stir over medium 1 minute. Add thyme, garlic and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 2 minutes more or until mushrooms are golden, stirring frequently. Stir in flour; gradually stir in milk. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Pour mushroom sauce over beans and top with shallots and cheese.

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Barley-Squash Gratin

  

Ingredients

2 pounds butternut squash, peeled, halved, seeded and cubed (about 5 cups)

1 (10 ounce) package frozen chopped spinach, thawed and well drained

1 medium onion, cut into wedges

1 cup regular barley (not quick-cooking)

1 (14 ounce) can vegetable broth

½ cup water

3 cloves garlic, minced

¼ tsp black pepper pdr

½ cup shredded Parmesan cheese (2 ounces) 

 

Preparations

In a 3 1/2- or 4-quart slow cooker, stir together squash, spinach, onion, barley, broth, water, garlic and pepper.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

If possible, remove ceramic liner from cooker or turn off cooker. Sprinkle squash mixture with Parmesan cheese. Let stand, covered, for 10 minutes before serving.

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Roasted Butternut Squash

   

Ingredients

1 large butternut squash (2-3 pounds), peeled, seeded and cubed

1 tbsp extra-virgin olive oil

½ tsp salt

½ tsp pepper pdr

 

Preparations

Preheat oven to 375 degrees F. 

Toss squash with oil, salt and pepper. Spread on a large rimmed baking sheet and roast until tender and lightly browned, 30 to 45 minutes. 

Tips

To make ahead: Peel and cube butternut squash; refrigerate for up to 3 days until ready to cook.

 

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Roasted Butternut Squash Salad with Burrata

Burrata is an Italian cow's milk cheese made from mozzarella and cream. Burrata has its origins in the Apulia region of Italy. The dish was born out of a need to minimise food waste in the 1920s.

Ingredients

 3 tbsp extra-virgin olive oil, divided

 1 tsp cumin pdr 

 1 tsp paprika 

 ½ tsp pepper pdr, divided

 ¼ tsp salt, divided

 4 cups cubed butternut squash

 1 tbsp minced shallot

 1 tbsp pomegranate molasses (see Tips)

1 tbsp balsamic vinegar

½ tsp dried thyme

6 cups lightly packed baby arugula

1 burrata ball (3 3/4 ounces), sliced* 

¼ cup toasted chopped walnuts

¼ cup pomegranate seeds (see Tips) (Optional)

 

Preparations

Preheat oven to 400 degrees F. 

Combine 1 tablespoon oil, cumin, paprika, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Add squash; toss to coat. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 25 minutes.

Meanwhile, whisk shallot, molasses, vinegar, thyme and the remaining 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. 

When the squash has finished roasting, toss arugula with 2 tablespoons of the vinaigrette. Transfer to a serving platter. Scatter the squash over the arugula and top with burrata slices. Drizzle with the remaining 2 tablespoons dressing and sprinkle with walnuts and pomegranate seeds (if using). 

* Substitute for burratta stracciatella cheese (for its identical creamy interior) or fresh mozzarella mixed with cream. 

Tips: 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.

 

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Baked Feta & Veggie Soup

Ingredients

 1 (1-pound) bunch asparagus, trimmed

2 medium leeks, white and light green parts only, sliced into 1-inch thick coins (about 1½ cups)

1½ cups shelled fresh peas

 5 large cloves garlic, smashed and peeled

2 tbsp extra-virgin olive oil

 ¼ tsp salt

 ¼ tsp ground pepper, plus more for garnish

1 (6-ounce) block feta cheese in brine, drained

4 cups unsalted vegetable broth

1 tbsp lemon juice

1 (5-ounce) package baby spinach (about 5 cups)

¼ cup chopped fresh dill, plus more for garnish

½ cup reduced-fat plain strained (Greek-style) yogurt

 

Directions

Preheat oven to 400°F. Toss trimmed asparagus, sliced leeks, 1½ cups peas, smashed garlic, 2 tablespoons oil and ¼ teaspoon each salt and pepper together in a 9-by-13-inch baking dish. Place feta in the center.

Roast until the vegetables are just tender and the feta is heated through, about 30 minutes, stirring the vegetables halfway through.

Working in batches, if needed, transfer the feta and the vegetable mixture to a blender; add 4 cups broth and 1 tablespoon lemon juice. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. With the blender running, gradually add 5 ounces spinach and ¼ cup dill, processing until fully combined after each addition; continue processing until smooth, about 2 minutes more.

Divide soup among 6 bowls; dollop with ½ cup yogurt. Garnish with pepper and dill, if desired.

 

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