Japanese style squash
adapted from From Asparagus to Zucchini
Carefully cut one squash into 2-inch cubes, leaving the skin on. Bring several inches of water to boil in a saucepan; add squash. Add more water to cover if needed. Bring to a boil again, reduce heat, and add ½ cup soy sauce and ¼ cup honey or brown sugar. Cook until squash is tender, 10-15 minutes. Drain.
Golden Carrot Bake
adapted from Simply in Season
Combine the following in a saucepan and bring to a boil: 3 cups shredded carrots, 1½ cups water, 2/3 cups uncooked brown rice, ½ teaspoon salt, ¼ teaspoon pepper. Reduce heat, cover, and simmer for 25 minutes. Do not drain.
Stir in the following: 1 ½ cups shredded Monterey Jack cheese, 1 cup milk, 2 beaten eggs, ¼ cup chopped onion, pinch of ground nutmeg. Transfer all mixed ingredients to a 1½-quart casserole dish. Bake uncovered at 350° for 1 hour.
Sprinkle ½ cup shredded Monterey Jack cheese on top. Return casserole to oven long enough to melt cheese, about 2 minutes.
Radicchio makes one of the most delicious winter salads you’ll ever taste, if you prepare it properly and eat it with the right set of expectations. We find it much more satisfying on cold fall days than lettuce (which hits the spot on hot summer days of course). Here are some tips on enjoying it:
Separate the leaves and wash carefully. Some chefs recommend soaking radicchio in ice cold water for an hour or two before preparing because it cuts down on the slightly bitter flavor (we always skip this step and still enjoy our salads).
When ready to prepare your salad, drain the radicchio and spin or pat dry. Chop radicchio into bite-sized pieces and toss with a very simple vinegar and oil dressing. We make ours at the time of preparation by pouring three parts olive oil and one part balsamic vinegar into a small empty lidded jar (any leftover can be stored in the same jar). Season the dressing with salt, pepper, chopped garlic, and possibly a sweetener (honey or brown sugar); put on lid and shake to emulsify.
It’s important to pre-dress the radicchio: the dressing helps to soften the leaves and a thorough tossing helps distribute the dressing’s flavors over all the leaves. You can then serve onto individual plates and eat plain or top with savory or sweet treats. Some delicious toppings include: crumbled goat cheese, roasted nuts, dried cherries, chopped bacon, or sliced pears, caramelized onions, or apples.
For a more diverse salad, we often include thinly sliced cabbage in our salad as well. You could also mix chopped radicchio with this week’s salad mix!
adapted from Chez Panisse Vegetables
Rub an earthenware (or pyrex) gratin dish with smashed peeled garlic and butter. Layer overlapping slices of potato cut 1/8 inch thick. Season with salt, pepper, and thyme leaves (if on hand). Moisten with cream, cream and chicken stock, or milk to the level of the top layer of potatoes. According to taste, sprinkle the top with grated Parmesan cheese or Gruyere cheese, and distribute thin shavings of butter on top. Bake 45 minutes to 1 hour in a preheated oven at 375°, until nicely browned.
Many variations are possible: potato and rutabaga, potato and celery root, potato and butternut squash, potato and leek, or potato and sweet potato. Try adding a layer of some other delicious thing between the potato layers: sorrel, roasted garlic, sautéed wild mushrooms, caramelized onions, kale or chard, black olives, artichoke hearts.