Almond Green Beans

8-10 servings

25 mins 

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3 tbsp. butter

1 1/2 cups coarse fresh sourdough breadcrumbs

1/2 cup sliced almonds

2 clove garlic

1/4 cup Chives

1 1/2 lb. green beans (frozen; not in season in December)

2 tbsp. olive oil

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1. Melt butter in a medium saucepan over medium-low heat. Add breadcrumbs and almonds and cook, stirring constantly, 5 minutes. Stir in garlic and continue to cook 2 more minutes or until bread is golden and almonds are toasted and fragrant.

2. Remove from heat; stir in chives and season with salt and pepper to taste. Toss 1 1/2 pounds of warm steamed haricots verts in 2 tablespoons butter or olive oil; season with salt and pepper to taste. Transfer to a platter and sprinkle generously with breadcrumbs.

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​Blueberry Goat Cheese Pie

8 servings

1 hr 10 mins (15 prep, 30 wait, 25 cook)

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Crust (or use a store-bought whole wheat pie crust):
2 cups whole wheat flour
1/4 cup (half a stick) cold butter
1 tablespoon sugar
Pinch salt
Cold water

Filling:
1/2 cup soft goat cheese
1/2 cup heavy cream
1 large egg
1/2 cup brown sugar
1/4 cup all-purpose flour
Pinch salt
1 tablespoon finely chopped fresh basil
4-5 cups fresh blueberries

Topping:
1 cup sliced almonds
1/4 cup sugar
2 tbsp melted butter

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1. For crust: Combine the flour, butter, sugar, and salt in a large bowl. Work with your fingers, gathering and crumbling until you have a crumbly mixture, about the size of peas.

2. In small amounts, slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.

3. For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.

4. For the topping: Mix the almonds, sugar and margarine in bowl, set aside.

5. Preheat the oven to 350 degrees F. Roll out the dough and place in a 10-inch pie pan. Pour the filling into the crust and sprinkle the topping over the top. Bake 25 minutes, rotating at the pie halfway through.​​

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Butternut Spinach Salad

12 servings

1 hr (40 mins prep, 20 cook)

 

1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
4 tablespoons extra-virgin olive oil
3 teaspoons roughly chopped fresh rosemary
Salt and freshly ground pepper
4 tangerines
6 cups fresh spinach, loosely packed
1/4 cup dried cranberries
 

1. Preheat the oven to 400 degrees F.

2. Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.

3. While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.

4. Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.

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Crab Dip

16 servings

50 mins (20 mins prep, 30 mins cook)

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1 tablespoon olive oil

1 small or 1/2 large onion, finely chopped

2 cloves garlic, minced

Salt and pepper to taste

8 ounces cream cheese, softened and whipped

1/4 cup mayonnaise

1/4 cup sour cream

1 pound of lump crab meat, drained and chopped or flaked

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon mustard powder

1/2 teaspoon dry dill, optional

Salt and pepper to taste

3 green onions, chopped

1/2 cup shredded sharp cheddar cheese

1 tablespoon chives, minced 

1 (1 pound) loaf round, crusty bread

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1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat olive oil over medium heat. Add onion and garlic, and cook until onion is translucent and garlic is golden and season to taste. Set aside.

3. In a medium bowl, combine the cream cheese, onion, garlic, mayonnaise, sour cream, crab meat, hot sauce, Worcestershire, mustard powder, dill (if using), salt and pepper. Spread mixture into a 1 quart baking dish.

4. Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.

5. Remove baked crab dip from the oven, add green onions, and stir well. Spoon the mixture into the hollowed out loaf and top with shredded cheddar cheese. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Top with minced chives and serve hot.

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Fennel Arugula Salad

6 servings

15 mins (20 to 25 minutes if you need to toast your pine nuts, which can be done in a dry skillet over medium-low heat, stirring)

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1/3 cup extra-virgin olive oil

1/4 teaspoon salt

1 teaspoon lemon zest

1/4 cup fresh lemon juice

6 cups arugula

1 small fennel bulb, cored and thinly sliced (mandolin works well for this; wear your protective gloves!)

1/2 cup pine nuts, toasted

12 grape tomatoes, halved

1/2 cup freshly grated Parmesan cheese

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1. Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside.

2. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

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Sweet Potato Knot Rolls

24 rolls

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1 package dry yeast ( 2 1/4 tsp)

1 cup warm milk (100-110 degrees F)

3/4 cup canned mashed/pureed or fresh-cooked and pureed sweet potatoes

3 tbsp butter, melted and divided

1 tsp salt

2 large egg yolks, lightly beaten

5 cups whole wheat bread flour, divided

Olive or canola oil cooking spray

 

1. Dissolve yeast in milk in a large bowl; let stand 5 minutes.

2. Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.

3. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms.

4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).

5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes.

6. Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan.

7. Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.

8. Preheat oven to 400°.

9. Uncover rolls. Bake at 400° for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped.

10. Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.

 

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Walnut Goat Cheese Roast Broccoli

4 servings

40 mins

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1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick

1/4 cup extra-virgin olive oil

Kosher salt

freshly ground pepper

2 teaspoons fresh lemon juice

1 teaspoon minced shallot

Chopped toasted walnuts

Crumbled goat cheese

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1. Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.

2. In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil and season with salt and pepper. Scrape the broccoli into a bowl. Add the dressing, walnuts and goat cheese, toss well and serve.

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