Farmers’ Market Box December 15th, 2022
This week’s local produce and featured farms:
- Satina Potatoes – Weiser Farms
- Red Torpedo Onion – Tutti Frutti Farms
- Arugula – Coleman Farms
- Oro Blanco Grapefruit – Rancho Del Sol
- Treviso – The Garden Of…
- Rainbow Chard – Fresno Evergren
- Rainbow Carrots – The Garden Of…
- Broccolini – JR Organics
- Gala Apples – Fair Hills Farm
Farmers’ Choice
- Satsuma Tangerines – Regier Farms
- Alaskan Fingerling Potatoes – Weiser Farms
- Honeynut Squash – Black Sheep Produce
Farmers’ Market Box Recipes
Potato Pizza
Serves 4 For the Sauce 2 tablespoons extra virgin olive oil 2 garlic cloves, minced 1/2 cup finely chopped onion 1 teaspoon dried oregano One 28-ounce can tomato puree or chopped tomatoes Salt and pepper
- In a saucepan, heat the oil, and saute the garlic, onion and oregano until the onion is softened.
- Add the tomatoes, and simmer for 20 minutes. Season with salt and pepper and cool. The sauce will keep in the refrigerator for up to 5 days or freezes for 2 months.
For the Potatoes and Finishing One pound Satina potatoes, scrubbed, and thinly sliced on a mandoline 1 1/2 teaspoons salt 1/2 teaspoon ground pepper 1/2 cup extra virgin olive oil 1 1/2 cups sauce (see preceding recipe) 1 1/2 cups shredded whole milk mozzarella 1 cup grated Parmigiano Reggiano
- Preheat the oven to 400 degrees, coat the inside of a 14-inch pizza pan with non-stick cooking spray.
- In a bowl, combine the potato slices, salt, pepper, and oil. Toss to coat the potatoes.
- Spread the potatoes evenly in the pizza pan.
- Roast the potatoes for 20 minutes.
- Spread the sauce over the potatoes, sprinkle with the cheeses, and bake another 20 minutes until the potatoes are tender, and the cheeses are golden brown and bubbling. Allow the pizza to rest for 10 minutes before cutting into wedges.
Artichoke and Potato Tortino
Serves 4 1 pound Satina potatoes, peeled and sliced 1/4-inch thick 1 1/2 cups heavy cream 1/2 cup milk 1 1/2 teaspoons salt 1/2 teaspoon Tabasco 2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 3 garlic cloves, minced 1/2 cup finely chopped shallot One 16-ounce bag artichoke hearts, defrosted and pressed dry 1 1/2 cups shredded Pecorino cheese
- Preheat the oven to 350 degrees and coat the inside of a 10-inch pie plate with non-stick cooking spray.
- Combine the potatoes, heavy cream, milk, salt, and Tabasco in a large skillet, and bring the liquid to a boil.
- Simmer the potatoes until they are barely tender.
- In another skillet, melt the butter, and oil, saute the garlic and shallot for 2 minutes. Add the artichoke hearts and toss to coat with the garlic butter.
- Transfer the artichokes to the potato mixture and stir gently to combine. Transfer half of the potatoes and artichoke mixture to the prepared pan, sprinkle with half of the cheese, and top with the remaining potatoes and cheese.
- Bake covered for 15 minutes, remove the cover, and bake another 10 to 15 minutes until the Tortino is bubbling and the cheese is golden brown.
Pasta with Sausage and Rainbow Chard
Serves 4 to 6 2 tablespoons extra virgin olive oil 2 garlic cloves, sliced Pinch red pepper flakes 1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons Salt and pepper 3/4-pound bulk sweet Italian sausage 1 pound orecchiette pasta, cooked 3 minutes short of al dente, reserving the pasta water 1 cup grated Parmigiano Reggiano cheese
- In a large skillet, heat the oil, saute the garlic until it begins to turn golden, remove from the pan, add the red pepper, and swirl in the pan for 30 seconds. A
- Add the chard, and saute for 3 to 4 minutes until the chard is wilted. Season with salt and pepper.
- Remove to a plate, add the sausage to the skillet, and cook breaking up large pieces, until the sausage loses its pink color. Add the chard back to the pan, and saute for 2 more minutes.
- Drain the pasta, add to the skillet, with 1/2 cup pasta water, and 1/2 cup cheese. Stir to make a creamy sauce. Season with salt or pepper if needed
- Serve the pasta garnished with the remaining cheese.
Rainbow Chard Frittata
Serves 4 to 6 3 tablespoons extra virgin olive oil 1 garlic clove, minced 1 leek, thinly sliced using the white and tender green parts 1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons Salt and pepper 8 large eggs 2 tablespoons water Salt and pepper 6 ounces crumbled goat cheese
- Preheat the oven to 350 degrees.
- In a large oven-proof skillet, heat the oil, swirl the garlic in the pan till fragrant, about 30 seconds.
- Add the leek, and saute until the leek is wilted, about 3 minutes.
- Add the chard, season with salt and pepper, and toss in the flavored oil, until wilted.
- In a mixing bowl, whisk together the eggs, water, salt, and pepper.
- Pour over the chard mixture, making sure that the mixture is combined.
- Crumble the cheese over the top and bake for 8 to 10 minutes until the eggs are set.
- Allow to rest for 5 minutes before cutting into wedges. The frittata can be served hot or at room temperature.
Cook’s note: You can vary the cheeses here, or leave out the cheese, although fresh mozzarella is a nice choice, as well as Monterey Jack, or feta.
Oro Blanco Sangria
Serves 8 1/2 cup superfine sugar 1 1/2 cups hot water 2 oranges, thinly sliced 2 Oro Blanco, thinly sliced 3/4 cups Triple Sec One 750-ml bottle white wine, Sauvignon Blanc, Pinot Grigio or Pinot Gris Sparkling water
- In a pitcher, combine the sugar, water, fruit, Triple Sec, and wine. Refrigerate for at least 4 hours.
- When ready to serve, fill wine glasses with ice cubes, pour in the sangria mixture, and top off with sparkling water.
Tangerine Chicken
Serves 6 For the Glaze 2 cups fresh tangerine juice 5 tablespoons honey 1/4 cup soy sauce 2 tablespoons finely grated tangerine peel or orange peel 2 canned chipotle chiles in adobo sauce, minced 1/4 cup extra virgin olive oil 2 garlic cloves 1/4 cup packed Italian parsley
- In a food processor or blender, combine the ingredients and pulse until blended.
- Pour the mixture into a saucepan, and simmer for 20 minutes until thickened. Set aside. (The Glaze can be made 3 days ahead and refrigerated)
For the Chicken 1 cup fresh tangerine juice or orange juice 1/3 cup chopped Italian parsley 3 tablespoons chopped fresh thyme 3 tablespoons minced peeled fresh ginger 2 garlic cloves, minced 3 tablespoons seasoned rice vinegar 2 tablespoons olive oil 2 tablespoons finely grated tangerine peel or orange peel Salt and pepper 1 2 3/4- to 3-pound chicken, quartered, backbone removed
- In a bowl, whisk together the marinade ingredients. Pour into a 1-gallon zip-lock bag add the chicken, seal the bag, and marinate in the refrigerator at least 4 hours or overnight.
- Preheat the oven to 400 degrees, and line a sheet pan with silicone, aluminum foil or parchment.
- Remove the chicken from the marinade and discard the marinade.
- Lay the chicken on the baking sheet skin side down and roast for 20 minutes, turn and roast another 20 minutes until the dark meat registers 160 degrees on an instant read meat thermometer.
- Turn on the broiler, brush the chicken with some of the glaze, and broil until the skin is crispy.
- Remove from the oven, and brush with additional glaze. Serve the warm glaze with the chicken.
Tangerine Beef Stir Fry
Serves 4 1/4 cup soy sauce 1/4 cup brown sugar 8 ounces flank steak, cut into 2-inch-wide strips with grain, then sliced across grain into 1/8-inch-thick slices 1/2 cup tangerine juice ½ teaspoon toasted sesame oil 1 teaspoon cornstarch 2 medium garlic cloves, minced 1 ½ teaspoons minced fresh ginger 1/2 teaspoon grated zest 2 teaspoons oyster sauce ¼ teaspoon chile garlic sauce 1/2 teaspoon grated zest 2 tablespoons vegetable oil 1 cup thinly sliced onion 3 ounces snow peas, ends trimmed and strings removed (about 11/2 cups)
- Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
- In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
- In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
- In a wok or large skillet, over high heat, heat the oil. Add the beef and stir fry for 2 minutes. Remove to a plate.
- Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes. Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
- Add the cornstarch mixture to the skillet and cook until the sauce is thickened. Serve over rice.
Tangerine Cheesecake Squares
Makes 20 squares 1/2 cup butter, softened 1/2 cup packed brown sugar 1 1/3 cup all-purpose flour 3 8-ounce cream cheese, softened 2/3 cup granulated sugar 2 eggs 1/2 cup whipping cream 1 tablespoon finely shredded tangerine peel 1/3 cup tangerine juice 1 teaspoon vanilla paste, or vanilla extract
- Preheat oven to 350 degrees F. Coat the inside of a 13-by-9-inch baking pan with not stick cooking spray and set aside.
- In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
- Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
- Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month. Bring the squares to room temperature before serving.
Arugula Salad with Oro Blanco Vinaigrette
Serves 4 One bunch arugula, washed and spun dry 1 Oro Blanco, peel and pith removed, and segmented 1 red torpedo onion, thinly sliced, using the red part only ¼ cup Oro Blanco juice 1 teaspoon honey 1/3 cup vegetable oil Salt and pepper ½ cup crumbled goat cheese for garnish (optional)
1. Plate the arugula, and arrange a few Oro Blanco segments on each salad. 2. Sprinkle with some of the red torpedo onion. 3. In a small bowl, whisk together the juice, honey, and oil. Season with salt and pepper. 4. Drizzle over the salad, and garnish with goat cheese if desired.
Crostini with Arugula Pesto
Serves 6 Crostini Makes about 24 pieces One baguette sliced into1/2-inch pieces 1/2 cup extra virgin olive oil
- Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
- Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
- Remove from the oven and allow to cool.
- The crostini can be stored at room temperature for 2 days, or frozen for one month.
Arugula Pesto Makes 1 1/2 to 2 cups 1 cup packed arugula leaves 1 cup walnuts 2 garlic cloves 1/2 cup grated Parmigiano Reggiano cheese 1 tablespoon capers in brine, drained 1/2 to 2/3 cup extra virgin olive oil Salt and pepper to taste
- In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
- With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
- Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
- Refrigerate for up to 1 week, freeze for up to 3 months.
Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta or potato salad, or grilled steak.
Grilled Treviso
Serves 2 to 4 One head Treviso, washed and cut into quarters 1/3 cup extra virgin olive oil Salt and pepper ¼ cup aged Balsamic vinegar
- Heat a grill pan or griddle and brush the Treviso with oil, and sprinkle with salt and pepper.
- Grill cut side down, until the Treviso is golden brown, and begins to wilt.
- Brush the uncut side with oil, and sprinkle with salt and pepper and grill for 1 minute more.
- Transfer to a serving plate, and drizzle with balsamic vinegar.
Treviso and Valencia Orange Salad
Serves 4 One head Treviso, washed, spun dry and coarsely chopped 2 tablespoons red wine vinegar 2 tablespoons Valencia orange juice 1/3 cup extra virgin olive oil 1 teaspoon sugar Salt and pepper to taste 2 Valencia oranges, peel and pith removed, and segmented
- Put the Treviso into a salad bowl. In a small bowl, whisk together the vinegar, orange juice, oil, sugar and season with salt and pepper.
- Pour a bit over the Treviso and toss to coat the leaves. Plate the salad and arrange the orange segments over the Treviso. Drizzle with a bit more dressing if desired.
Rainbow Carrot Salad
Serves 4 to 6 1 bunch rainbow carrots, coarsely shredded 2 scallions, finely chopped, using the white and tender green parts 3 tangerines, peeled, separated into segments, and chopped 3 tablespoons red wine vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/3 cup extra virgin olive oil Salt and pepper
- In a bowl, combine the carrots, scallions, and tangerines.
- In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
- Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.
Roasted Rainbow Carrots with Dilled Butter Sauce
Serves 4 1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces 1/4 cup extra virgin olive oil Salt and pepper 1/4 cup unsalted butter 1 tablespoon finely chopped shallot 2 tablespoons finely chopped dill
- Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
- In a bowl, combine the carrots, oil, salt, and pepper.
- Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
- While the carrots are cooking, melt the butter, and saute the shallot for 3 minutes, until softened.
- Add the dill.
- When the carrots are cooked, transfer them to a serving dish, and pour the dill butter over the carrots, tossing to coat. Serve warm.
Carrot Top Pesto
Makes about 3 cups 2 cups chopped carrot tops, washed, and spun dry 2 garlic cloves 1/2 cup grated Parmigiano Reggiano 1/4 cup almonds 1/2 cup extra virgin olive oil Salt and pepper
- In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
- With the machine running, pour in the oil, and process until smooth.
- Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
- Drizzle the pesto over the roasted carrots or toss with pasta.
Broccolini Shakshuka
Serves 4 This is a simple breakfast/brunch dish from the Southern Mediterranean. You can make the vegetables ahead, keep them in the pan in the fridge, re-warm, and cook the eggs before serving. 1/4 cup extra virgin olive oil 2 garlic cloves, minced 2 purple spring onions, finely chopped 6 sage leaves, finely chopped Pinch red pepper flakes (make it hotter with a bit more if you prefer) 1 bunch broccolini, tough stems removed, and finely chopped 2 medium Yukon gold potatoes, cut into 1/2-inch dice 1/4 cup vegetable or chicken broth 1/2 cup tomato puree Salt and pepper 4 large eggs 1 cup crumbled goat or Feta cheese
- In a large oven proof skillet, heat the oil, add the garlic, onion, sage, and red pepper, sautéing until the onion begins to soften about 2 minutes. Add the broccolini and toss in the garlic oil mixture.
- Add the potatoes and toss again. Saute for 5 to 6 minutes until the broccoli beings to soften, and the potatoes begin to color.
- Add the broth and tomato puree, season with salt and pepper, and continue to cook until the potatoes are tender, another 5 minutes. (At this point you can cool, cover, and refrigerate overnight if desired)
- Preheat the oven to 400 degrees.
- Make 4 depressions into the vegetable mixture and slide the eggs into the depressions. Sprinkle the shakshuka with the cheese, and bake for 5 to 7 minutes, depending on your egg preference. 5 minutes, runny yolks and cooked whites, 7 to 8 minutes, cooked through yolks and whites. Allow to rest for 5 minutes before serving.
Broccolini Sauteed with Garlic and Lemon
Serves 2 to 4 1 bunch Broccolini washed, trimmed, and patted dry 2 tablespoons extra virgin olive oil 2 cloves garlic, thinly sliced 1/4 teaspoon red pepper flakes 1 teaspoon grated lemon zest ¼ cup vegetable broth or water Fresh lemon juice for garnish
- In a large skillet, heat the oil, saute the garlic, red pepper and lemon zest until the garlic is fragrant, about a minute.
- Add the broccolini and toss in the garlic/lemon oil. Season with salt and pepper, add the broth or water, cover and simmer for about 5 minutes, remove the cover, and saute another 2 minutes.
- Serve with a squeeze of lemon juice over the vegetables.
Braised Chicken with Apples
Serves 4 to 6 1/2 cup unsalted butter Salt and pepper 6 boneless skinless chicken breasts 1 large onion, thinly sliced into 1/2 moons 4 Gala apples, peeled, cored, and cut into wedges 1/4 cup firmly packed brown sugar 2 teaspoons finely chopped fresh thyme 1/2 cup apple cider 1/2 cup chicken broth 1/4 cup heavy cream (optional) Salt and pepper
1. In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil. 2. Melt the remaining butter, and saute the onion, apples, sugar, and thyme, until the onions are golden brown---this may take 10 minutes. 3. Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan. Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through. (160 degrees on an instant read meat thermometer) 4. Add the cream (if using) season with salt and pepper and serve. This is delicious with rice, or buttered noodles.
Caramelized Apple, Onion, and Sausage Breakfast Casserole
Serves 6 to 8 2 tablespoons unsalted butter 1 large onion, thinly sliced into 1/2 moons 1 teaspoon chopped thyme 1 teaspoon sugar 3 Gala apples, peeled, cored, and cut into 1/2-inch slices 1 pound bulk sage breakfast sausage 3 cups sourdough bread, crust removed, cut into 1/2-inch cubes 8 ounces smoked cheddar cheese, cut into 1/4-inch cubes 10 large eggs 1 cup whole or 2% milk 1/2 cup heavy cream 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
- Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
- Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize. Transfer to a large mixing bowl.
- In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
- Add the bread and cheese to the bowl.
- In a large bowl, beat the eggs, milk, cream, mustard, salt, and pepper together until blended.
- Pour over the sausage and bread mixture, pressing down to saturate the bread.
- Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted. Allow to rest for 5 minutes before cutting into portions.
- Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.
Squash and Potato Gratin
Serves 8 4 tablespoons unsalted butter 1/2 cup finely chopped red torpedo onion 3 garlic cloves, minced 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1 1/2 cups milk 1 1/2 cups heavy cream 2 cups Alaskan fingerling potatoes, sliced 1/4-inch thick 2 cups Honeynut squash, sliced 1/4-inch thick 1 1/2 cups grated Gruyere cheese 1/2 cup grated Parmigiano Reggiano cheese
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
- Add the salt, pepper, milk, and cream, stirring until blended.
- Add the potatoes and squash and simmer for 5 to 7 minutes, until the squash is almost tender.
- In a bowl, combine the Gruyere and Parmigiano.
- Transfer half the potato/squash mixture to the prepared pan. Sprinkle with some of the gruyere mixture.
- Top with the remaining squash mixture, and sprinkle with the remaining cheese.
- Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
- Allow the gratin to rest for 5 minutes before serving.
Loaded Fingerling Potatoes
Serves 4 1 pound fingerling potatoes 1/3 cup extra virgin olive oil 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 1/2 cups shredded sharp cheddar cheese 6 strips bacon, cooked crisp, and crumbled 3 scallions, finely chopped, using the white and green parts 1/2 cup sour cream or Greek style yogurt
- Put the potatoes into a saucepan with water to cover and bring to a boil. Simmer for 20 to 30 minutes, until the potatoes are tender. Drain the potatoes.
- Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment.
- Put the olive oil, salt, and pepper onto the baking sheet, and stir to blend. Put the potatoes onto the baking sheet, press down on the potatoes until they are about 1/2-inch thick. (This is messy)
- Sprinkle the potatoes with the cheese, bacon and scallions, and roast for 20 minutes until the cheese is melted and the potatoes are crispy.
- Serve the potatoes dolloped with the sour cream.
Rosemary Roasted Fingerling Potatoes
Serves 4 I keep this rosemary garlic oil in my fridge; it is great to use on meats, pork, and poultry as well as vegetables like winter squash. 1/2 cup extra virgin olive oil 4 garlic cloves 2 tablespoons fresh rosemary 1 1/2 teaspoons salt 1/2 teaspoon ground pepper 1-pound Russian fingerling potatoes scrubbed and cut in half
1. In a blender, combine the oil, garlic, rosemary, salt and pepper and puree. Pour into a glass jar and allow to mellow at room temperature for 1 hour. 2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone. 3. In a bowl, toss the potatoes with the rosemary garlic oil, until coated. 4. Spread onto the baking sheet in one layer. 5. Roast for 30 minutes, turn the potatoes, and roast another 15 to 20 minutes until golden brown and crispy. 6. Anoint with any leftover rosemary garlic oil and serve.
Honeynut Squash Chard Gratin
Serves 6 4 tablespoons unsalted butter 1/2 cup finely chopped onion 3 garlic cloves minced 1 bunch chard, tough stems discarded and cut into 1/2-inch ribbons 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1/4 teaspoon freshly grated nutmeg 1 1/2 cups milk 1 1/2 cups heavy cream 4 cups peeled Honeynut squash, sliced 1/4-inch thick 1 1/2 cups grated Gruyere cheese 1/2 cup grated Parmigiano Reggiano cheese
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
- Add the kale, and season with the salt and pepper. Saute until the kale is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk, and cream, stirring until blended.
- Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
- In a bowl, combine the Gruyere and Parmigiano.
- Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
- Top with the remaining squash mixture, and sprinkle with the remaining cheese.
- Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
- Allow the gratin to rest for 5 minutes before serving.
Farfalle with Roasted Honeynut Squash and Rainbow Chard
Serves 6 1 Honeynut squash, peeled, seeded, and cut into bite-sized chunks 4 torpedo onions, cut into 1-inch chunks One bunch rainbow chard, tough stems removed, and chopped coarsely ½ cup packed fresh basil leaves, torn 8 large sage leaves, torn 4 large garlic cloves, coarse chopped 1/3 cup extra-virgin olive oil 1/8 teaspoon red pepper flakes 1 tablespoon brown sugar (light or dark) Salt and fresh-ground black pepper 1 pound farfalle pasta, cooked 2 minutes short of al dente, saving some of the hot pasta water 1/2 cup half-and-half 1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese
- Preheat the oven to 400 degrees, line two baking sheets with parchment, aluminum foil, or silicone.
- In a large bowl, toss together the squash, onions, chard, basil, sage, garlic, oil, red pepper, sugar and liberally season with salt and pepper.
- Bake for 25 minutes, or until the squash is tender, turning the vegetables two- or three-times during roasting.
- Scrape the vegetables into a serving bowl.
- Add the half-and-half, hot pasta, and 1 cup of the cheese. Toss to blend, tasting for salt and pepper. Add more cheese if desired. Serve hot garnished with additional cheese.
@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest