Butternut Squash Risotto With Sage

Ingredients
2-3 cloves of garlic, chopped
Salt
1 small winter squash or pumpkin (about 1 lb.)
3-4 c. vegetable stock
4 tbsp. unsalted butter
2 tbsp. extra-virgin olive oil
1 yellow onion, chopped
1-1/2 c. Arborio rice
About 5 fresh sage leaves, finely shredded
1-1/2 c. dry white wine
Pinch of nutmeg, freshly grated
Black pepper, freshly ground
3/4 to 1 c. Parmesan cheese, grated

Directions
In a small bowl, using a fork, crush the garlic with a pinch of salt. Set aside. Halve the squash and scoop out the guts. Peel the halves, then cut one half into 1/2-inch cubes and coarsely shred the remaining half using the large holes of a grater-shredder or food processor.

Pour the stock into a saucepan, bring to a simmer over medium heat, and adjust the heat to maintain a gentle simmer. In another heavy saucepan, melt half the butter with the olive oil over medium heat. Add the diced squash and the onion and saute until softened, about five to seven minutes. Raise the heat to medium-high, add the rice, and cook, stirring, until the kernels are coated with teh butter and oil and are opaque, three to five minutes.

Add the sage and pour in 3/4 cup of the wine. Cook, stirring, until the wine is absorbed. Stir in the remaining wine and again, cook and stir, until absorbed. Now, begin adding the hot stock about a 1/2 cup at a time, stirring until almost all of the stock is absorbed before adding more. When the rice is almost tender, after about 15 minutes, stir in the reserved shredded squash. Continue to cook, adding more stock and stirring constantly, until the rice is firm but tender and the center of each kernel is no longer chalk-white, 20 to 25 minutes total. Stir in the crushed garlic, the nutmeg, and salt and pepper to taste. Add additional hot stock if necessary.

Stir in Parmesan cheese to taste, then spoon the risotto into warmed soup plates. Serve at once. Serves 4.

Spaghetti Squash Primavera

This celebration of squash is a delightful substitute for pasta... almost makes me feel less guilty about the pint of heavy cream!

Ingredients
1 medium spaghetti squash (about 3 lbs.)
2 c. heavy cream
1/2 c. vegetable stock
2 cloves garlic, crushed
1/4 tsp. crushed red pepper flakes
1-1/2 c. small broccoli florets
1 small golden zucchini, cut into 1/4-inch matchsticks
1 small green zucchini, cut into 1/4-inch matchsticks
1-1/2 c. fresh or frozen peas, thawed
2 tbsp. unsalted butter
1 medium red bell pepper, julienned
1/2 lb. shiitake mushrooms, stemmed and sliced 1/4-inch thick
1 tbsp. Creole (coarse-grain) mustard
1 c. grated Parmesan cheese (plus more for garnish)
Salt and pepper, freshly ground

Directions
Preheat the oven to 350 degrees. Leaving the spaghetti squash whole, prick the skin all over with a knife. Place on an ungreased baking sheet without any water and bake in the oven for an hour.

NOTE: You can also use a microwave here. Pierce the spaghetti squash with a fork and microwave whole for a few minutes, softening only slightly for cutting purposes. Cut lengthwise with a knife, scoop out squash guts. Place the spaghetti squash flesh-side down in a microwave safe baking dish, in about an inch of water. Cover with a lid or plastic wrap and nuke for six to 10 minutes, depending on the size of the spaghetti squash.

While the spaghetti squash is cooking, in a heavy saucepan over medium heat, combine the cream, stock, garlic and pepper flakes. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, approximately 20 minutes, until thickened. Remove and discard the garlic. Remove the sauce from the heat and cover to keep warm.

While the sauce is thickening, fill a saucepan with water and bring to a boil. Drop the broccoli into the water and boil for one to two minutes. Using a slotted spoon, remove the broccoli, drain well, and add to the sauce. Add the zucchini strips to the same water and boil for 30 seconds. Drain and add to sauce. Add the peas for two to three minutes, drain and add to sauce.

In a skillet over medium-high heat, melt one tablespoon of the butter. Add the bell pepper, and saute for about five minutes, or until tender. Transfer to the sauce. Add the remaining butter to the same pan over medium-high heat. Add the mushrooms and saute approximately 10 minutes, or until browned and tender. Transfer to the sauce.

When the spaghetti sauce is done, let cool slightly and slice in half lengthwise. Scoop out the seeds. USe a fork to scrape the strands into a large, warmed pasta bowl. Separate the strands with the fork. Whisk the mustard and Parmesan into the sauce and reheat gently. Pour the sauce over the spaghetti squash and toss until strands are evenly coated. Season with salt and pepper to taste. Garnish with Parmesan and serve immediately. Serves 4.

Curried Cauliflower Pickles

Ingredients
2 heads cauliflower, washed and cut into small florets
1 qt. apple cider vinegar
1/2 qt. white wine vinegar
1 qt. water
2 tbsp. curry powder
1 lg. knob of ginger, peeled and cut into large pieces
6 cloves garlic
1 yellow onion, peeled and cut into large pieces
2 bay leaves
small handful of thyme
2 tbsp. whole cardamom pods
large pinch of red pepper flakes
1 cinnamon stick
2 whole star anise
2 tbsp. whole corriander seed
1 tbsp. fennel seeds
2 c. sugar
2 tbsp. salt

Directions
Combine all ingredients, except for cauliflower, in a stainless steel pot and bring to a boil. When the liquid come to a boil, reduce the heat and let simmer for 15 minutes. Bring the liquid back up to a boil, add the cauliflower, let boil for one minute, and then remove from heat. Set aside and allow to cool to room temperature. When cool, place the cauliflower in jars and cover with the liquid (do not strain out the spices). Refrigerate. The pickles will be ready in one week and will only get better with age. Once opened, consume within four weeks(ish).

NOTE: If you want to seal the pickles for long-term storage, follow recommended pickling instructions for cauliflower.

Bagels With Leeks & Gruyere

Ingredients
2 fresh bagels
2 leeks
2 tbsp. butter
1 c. Gruyere cheese, grated
2 scallions, finely chopped
1 tbsp. fresh parsley, chopped
salt & pepper, freshly ground

Directions
Preheat the broiler on a medium-high setting. Lay the bagels, bottom side up on a piece of cooking foil. Toast until lightly browned. Repeat on the other side, then set aside, keeping warm.

Trim the leeks, discarding the green ends, and split down the middle, leaving the root in tact. Wash well to remove grit and slice finely. Discard the root.

Melt the butter over low heat in a large saute pan; add the leeks. Cook, stirring constantly until the leeks are soft and slightly browned, about five minutes. Let cool.

Preheat the broiler. Mix the cooled leeks, grated cheese, scallions, parsley, and salt & pepper (to taste) together. Spread the cheese mixture over the top of each bagel and place under the broiler until bubbling and golden brown. Serve at once.

Grandpa Fisher's Spicy Split Pea Soup

Split pea is one of those hit or miss soups; the color is questionable, and the aroma is particular. But my grandfather hit the ball out of the park with this recipe. It's sweet, savory and spicy all at once. Despite my penchant for the vegetarian lifestyle these days, you just cannot make this soup without the ham bone. I usually wait until a holiday and steal someone else's.

Ingredients
1 ham bone (preferably from a honey or glazed ham)
2 bags split peas
4 c. carrots, shredded (feel free to use the pre-shredded variety, but I usually shred further)
2 large Spanish onions, chopped
12 c. vegetable, chicken or ham broth (I use "Better Than Boullion")
1 tbsp. Chef Paul's Meat Magic
1/2 tsp. crushed red pepper flakes (add more to taste!)
1-2 tsp. Mrs. Dash
black pepper, freshly ground
1 tsp. sugar

Directions
Pull away as much ham from the bone as you can, chop into small pieces and set aside. Rinse peas in water. Pull out any floaters and drain. Put the peas in the broth, with the ham bone. Bring to a boil, stirring so that they don't stick, for a few minutes. Reduce the heat to low and simmer until the peas start to fall apart, about two hours.

Pull the ham bone out and collect any fat that rises to the surface of the soup. Add carrots and onions. Continue cooking on medium high for now. Add any more chopped ham. Cook for another hour or so. Add your spices and simmer lightly for another 15 minutes. Serves a lot.

Spicy Corn Cakes w/Black Beans

A favorite at our house, these Williams-Sonoma corn cakes can be amended to your tastes. Throw on some avocado, add a dollop of sour cream... buy salsa at the store or make your own.

Ingredients
1 can black beans, drained & rinsed
1 tsp. oregano, chopped
2 tsp. chili powder (chipotle chili powder also a great option!)
2/3 c. stone ground yellow corn meal
2 tbsp. flour
1/4 tsp. baking soda
salt and pepper, freshly ground
3 tbsp. unsalted butter, melted
1 c. buttermilk
1 egg
1/2 c. frozen corn kernels, thawed
2 tsp. canola oil

Directions
In a saucepan over medium heat, stir together the beans, oregano, and 1 teaspoon of the chili powder. Cook, stirring occasionally, until the beans are heated through. Remove from the heat, cover, and set aside.

In a bowl, whisk together the cornmeal, flour, baking soda, the remaining 1 teaspoon of chili powder, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. In anothr bowl, whisk together the butter, buttermilk, and egg until well combined. Mix the liquid ingredients quickly into the dry ingredients until just blended, leaving small lumps. Fold in the corn.

Heat a large cast-iron frying pan or griddle over medium-high heat. Brush with 1 teaspoon of the oil. Working in batches, add the batter, 1/4 cup at a time. Cook the pancakes until they are browned and puffy, about four minutes, turning once. Transfer to a plate and cover loosely with foil. Stir the batter and wipe the pan with oil between batches. Divide the pancakes among plates, spoon the beans over the cakes and serve. Serves 4.

Peanut-Braised Tofu w/Noodles

A delight regardless of the vegetables you choose. We've tried a handful of different veggies and have also changed up the noodles. I would increase the sauce proportionally, if you add additional vegetables.

Ingredients
1 lb. firm tofu, cut into 1/2-inch cubes
1 c. snow peas, trimmed and cut
1/2 lb. thin, fresh Chinese noodles (i.e. rice noodles)
1/2 c. coconut milk
1/2 c. creamy natural peanut butter
1 tbsp. chili paste
1 tsp. sugar
1/4 c. vegetable broth
2 tbsp. soy sauce
2 tbsp. fresh lime juice

Directions
Cut, rinse and dry the tofu. Bring a large pot of water to a boil. Add the snow peas, cook for 30 seconds, remove with a slotted spoon and set aside. Add the noodles to the boiling water and cook according to the package. Drain the noodles, rinse well under cold running water, and drain again. Set aside.

In a saucepan over medium heat, stir together the coconut milk and peanut butter until well combined. Stir in the chili paste, sugar, broth, soy sauce, and lime juice. Add the tofu. Cook, stirring occasionally, until the sauce is hot and the tofu is heated through, about two minutes. Stir in the peas and the noodles. Serves 4.

Chickpea & Sweet Potato Curry

Great with basmati rice or couscous and reheats very well. You may want to add some broth if it gets too thick after refrigerating.

Ingredients
2 tbsp. canola oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
1 Thai or jalapeno chile, seeded and minced
1 tbsp. curry powder
salt and pepper, freshly ground
1 c. water
1 lg. sweet potato, peeled and cut into 1/2 inch cubes
1 can chickpeas, drained and rinsed
1 can coconut milk, well shaken
1/2 c. frozen peas
1/2 c. diced tomatoes, drained
rice or couscous

Directions
In a heavy-bottomed saucepan, over medium-low heat, warm the oil. Add the onion, garlic, ginger, and chile, and cook, stirring occasionally, until the onion is translucent (about five minutes). Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season to taste with salt and pepper.

Add the sweet potato, chickpeas, the coconut milk, and water to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat, and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and tomatoes and cook until heated through. Serve in bowls over steamed rice or couscous. Serves 4.

Stacked Tomato Soup

From the cookbook given to Sky for Christmas from Poppy, here's a new favorite twist on the traditional tomato soup. There's an unmatched depth of flavor because you use three different types of tomatoes. Excellent served with a grilled cheese sandwich.

Ingredients
3 1/2 tbsp. butter
1 tbsp. olive oil
2 onions, finely chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
2 garlic cloves, minced
12 plum tomatoes (about 2 1/4 lb.), quartered, roasted and coarsely chopped
8 plum tomatoes (about 1 1/4 to 1 1/2 lb.), peeled and finely chopped
6 sun-dried tomatoes, finely chopped
1 qt. hot vegetable stock
2-3 tbsp. heavy cream
salt and pepper, freshly ground

Directions
Heat the butter and olive oil in a heavy saucepan over medium heat. Add the onions and saute for 8 to 10 minutes, stirring frequently, until very soft, but not browned. Next, add the celery and carrots, and continue cooking gently without burning for another 10 minutes. Stir from time to time. Add the garlic and saute for another two minutes, stirring.

Mix together the roasted plum tomatoes, fresh tomatoes, and sun-dried tomatoes. Add them into the pan with any juices, and cook, stirring, for five minutes to allow flavors to combine. If the sauce looks a bit to thick, or starts to thicken, add some vegetable stock. Pour in the remaining vegetable stock and simmer for 15 to 20 minutes.

Blend the soup to a smooth puree (using hand-held blender!). Add the heavy cream, just a teaspoon at a time, until you are happy with the taste and texture. Season with salt and pepper, reheat if needed, and serve. Serves 4 to 6.

African Sweet Potato Soup

From the cookbook, Soup, with forward by Eric Schlosser of Fast Food Nation fame, this yam-based gruel warms your belly, then kicks you in the ass! The chili oil adds a good bit of heat, so if you're more sensitive, go easy on this garnish.

Ingredients
2 tbsp. olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 tsp. finely grated ginger
1/4 tsp. crushed red pepper flakes
1 lb. sweet potatoes (I use yams), cut into small chunks
1 red bell pepper, seeded and chopped
1-8 oz. can diced tomatoes
1 tsp. cumin seeds, dry-roasted and crushed
1 tsp. coriander seeds, dry-roasted and crushed
1 qt. hot vegetable stock
2-3 tbsp. natural peanut butter
Chili oil, to serve

Directions
Dry-roast the spices by baking in an oven at 325 degrees until browned. Be cautious not to burn them. Crush using a mortar and pestle.

Heat the oil in a large pan, add the onion, and cook for about three minutes. Stir in the garlic, ginger and hot red pepper flakes. Cook for a minute or so more. Stir in the sweet potatoes, pepper, tomatoes, and crushed spices. Cook for two more minutes. Pour in the stock, bring to a boil, then simmer for 12 to 15 minutes, or until sweet potatoes are tender.

Remove from heat and process until smooth using a hand-held blender. (You could also use a food processor or standard blender, but really. Get a hand-held for $29 and you'll never look back.) Stir in the peanut butter, tasting to desired amount. Reheat gently and then drizzle a little chili oil over each bowlful to serve. Serves 4.

Lady's Coconut Carrot Cake

Cake Ingredients
2 c. flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. vegetable oil
2 c. sugar
3 eggs
1 8-oz. can crushed pineapple (undrained)
2 c. grated carrots
1 1/3 c. shredded coconut

Icing Ingredients
8 oz. cream cheese
1/4 lb. butter
1 tsp. vanilla extract
1-2 c. confectioners sugar

Directions
Mix the flour, baking soda, cinnamon and salt together. Beat the oil, sugar and eggs together in a different bowl. Add flour mixture to the wet mixture and beat until smooth. Add carrots and coconut. Pour into a greased & floured tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool for 10 minutes and remove from pan.