Main Dishes and Side Recipes

Main Dishes and Sides

 

Roasted Red Kuri Squash

By Emma and Ben

1 Red Kuri Hubbard Squash or other winter squash
1 T. fresh sage, chopped, OR 2 t. dry sage
1 T. maple syrup
Olive Oil
Salt
Freshly ground pepper
Butter, to finish
Additional maple syrup, to finish

Preheat oven to 400 degrees. Using a large, sharp knife, carefully cut squash in half and scoop out the seeds. Rub with olive oil, sprinkle with salt, pepper and chopped sage. Place skin side down on baking sheet and roast until tender, about 45 minutes to 1 hour. Once tender when pierced with a fork, remove from oven and cool slightly. Scoop out flesh and transfer to a serving bowl. Mix with about 2 tablespoons butter and additional maple syrup, if desired. Serve warm. This dish is great with braised greens.

Braised Carrots and Baby Fennel

By Ben and Emma

1 bunch carrots, cut in half lengthwise
1 bunch baby fennel, trimmed of the fronds
1/2 cup white wine
Extra virgin olive oil
Salt
Freshly ground black pepper

Preheat oven to 350 degrees. Heat olive oil in a large, ovenproof sauté pan. Add carrots and fennel and sauté for about 5 minutes, until lightly softened. Once aromatic, add white wine, salt, and pepper, and bring to a simmer. Cover and braise in oven for about 10 minutes, until carrots are just tender enough and wine has mostly reduced. Do not over cook.

 

Glazed Turnips

Modified from Deborah Madison’s Vegetarian Cooking for Everyone

1 bunch turnips, scrubbed and peeled
2 T. butter
2 t. honey or sugar
3-4 thyme sprigs or 1-2 t. dried thyme
2 T. chopped parsley
Salt and freshly milled pepper

Slice turnips into wedges, rounds or cubes. Heat butter in a wide skillet. Add the turnips, 1/2 t. salt, a little pepper, the sugar, and thyme. Add water to come to the top of the turnips. Bring to a boil, then cover the pan and simmer until the turnips are tender, 10-20 minutes, depending on how they were cut. Uncover the pan, raise the heat and reduce the liquid until it’s syrupy. (If you didn’t have enough liquid, or it cooked away to fast, add more while the turnips are cooking). Continue cooking turnips until they begin to brown. Check seasoning and toss with parsley.

Modification: You can omit the thyme and substitute chopped cilantro for the parsley. At the end drizzle with lime juice and a dash of cayenne or crushed red pepper, for a Latin flare.

Notes: You can eat the turnip greens too! So sauté them in stir-fries, add to soups, or use them in addition to the pac choy in the recipe below.

Marinated Roasted Beets

Modified from The Zuni Café Cookbook by Judy Rodgers

1 bunch golf-ball sized beets (stems and leaves removed)
Salt
1 to 2 T. red wine vinegar
2 to 3 T. extra-virgin olive oil

Preheat oven to 375 degrees.

Scrub the beets, trim the stem ends flat, and cut off the tails. Place in a wide baking dish, about as deep as the beets are tall, and add ¼ inch of water. Cover tightly and bake until they feel barely tender through, about 25 minutes {figure more time for larger beets}; don’t overcook. To test for doneness, use a cake-tester, bamboo skewer, or the tip of your skinniest paring knife and stab to the center of a beet. Remove from the oven and leave covered for 5 minutes to finish cooking.

Uncover the beets, rub off the skins {you may do this under cool water}, and trim the ends again. Cut into slices or wedges and taste; they should be nutty-tender with a subtle mineraly sweetness. Place in a bowl, season lightly with salt and about a tablespoon of vinegar and fold to distribute. Fold in olive oil to coat well. Taste again. The seasonings should flatter, not overwhelm, the subtle beet flavor your first tasted.

Note that the flavor tends to become stronger as the beets cool, and they seem to sweeten. If not serving the same day, cover and store refrigerated. The beets will keep for up to a week.

 

Sweet Zucchini Bread

Modified from the Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

1 1/2 C. All Purpose Flour (or you may substitute 1/2 cup of AP for whole wheat pastry flour)
1 t. baking powder
1 t. baking soda
1/4 t. ground cinnamon
1/4 t. freshly grated nutmeg
3/4 C. sugar (set 2 T. of this sugar aside for mixing with zucchini)
2 large eggs, beaten
1/2 C. vegetable oil
1 t. vanilla
1/2 t. salt
2 C. grated zucchini
1 1/2 C. chopped walnuts or pecans

Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan. Toss grated zucchini with 2 T. of the sugar and let sit in a colander in the sink for about 10-15 minutes to drain. Meanwhile mix together dry ingredients in one bowl, and wets in another. After 10-15 minutes, squeeze the grated zucchini of all excess moisture. Stir the dry ingredients into the wet. And then swiftly mix in the drained zucchini and nuts. Blend just enough to combine, do not over mix. Pour into greased pan and set in oven to bake for about 45 minutes. Test with a toothpick or cake tester for doneness. Cool for 10 minutes in the loaf pan, and then turn out onto a wire rack to complete cooling.

Nestled beside a drumlin in Farmington, NY