The Red Hot Chili Peoples

It’s been hot. It’s been the kind of hot we don’t get too often here in Southern California. But it’s August. The month when almost everyone in the country can experience the same thing: sweat. This particular heat wave has been a bit of a doozy. I know, compared to the heat coupled with that added bonus of humidity happening on the East Coast, we have been fortunate. But we really have had hundred degree days over the past couple of weeks.

This is the kind of hot I both loathe and love. While I am slightly miserable roaming around during the day, worrying about getting sunburned and, of course, my social curse: the sweat moustache - the cool, arid, balmy, breezy nights are just, well, sexy. Perhaps it’s even more so because of enduring the day part, but it’s so exhilarating to feel that sultry, lustful air on my skin and in my hair on these evenings. And no unsightly sweat moustache.

Since it is right at that time when the thermometer outside is stuck at the “hot and sticky” mark, Fred and I couldn’t have picked a better time to move in together.

So, to heighten the challenge of endurance, Fred and I have spent the last two months moving his stuff out of an apartment he has occupied for ten years and relocating said stuff into a house where I have been residing for four years - during weekends, right in the middle of the day. Barrels of joy and without any bickering. No-sir-ee.

Another super smart and obvious choice to make in the kitchen department would be to eat a lot of salads and make ultra use of the grill. So last night we decided to throw a pot of oil on the stove, get it up to about 350 degrees, and fry stuff. It was just about the worst idea ever: scorcher of a day, no air conditioning, tiny kitchen, bare skin, scaldingly hot oil, really messy cooking experiment.

But also really delicious.

Parts of it did make sense. We used produce from the garden. The dish felt fresh and summery. It would probably go great with a cold beer and did go really well with a crisp rosé. It was snacky.

It was zucchini fries with poblano cream. The zucchini and the poblanos came straight from my garden - which is so happy this year. I guess it was just going through puberty for the past couple of years and is finally growing up. The Meyer lemon we used to squeeze on top was from a neighbor' tree. It was all so precious. And it was very good. The zucchini kept it's textural integrity and had a light, crunchy shell. I thought the poblano cream was the most exciting part. It was cool, light, creamy with a subtle, warm, roasty heat. I plan on using it to top a chilled heirloom tomato soup this weekend, and I can only imagine it is delicious, and versatile, enough to have a myriad of other applications.

So yes, thank you Los Angeles, for pulling out all the stops where the sunshine and heat are concerned. It’s sweaty, dirty, nasty stuff, even before all the moving boxes and the bags and the dust. But last night, even though we picked a peculiar thing to get kitchen concoctery with, everything worked out. We set the table, turned on the fan, poured ourselves a couple of glasses of rosé, plated up our dish and sat down across from one another - and our burn blisters - to enjoy a peaceful evening of quiet, still, snackery. Together in our home together. 

Zucchini Fries with Poblano Cream

Serves 4

Poblano Cream

Ingredients

8 oz. creme fraiche
1 roasted and peeled poblano pepper
1 tbsp sherry vinegar
salt & pepper to taste
Chopped celery leaves, to garnish

Directions

Blend creme fraiche and pepper in food processor and pulse until pepper is broken down and mixed in. Pour into small mixing bowl and fold in vinegar, salt & pepper. Stir until flavors are well integrated.

Top with chopped celery leaves.



Zucchini Fries

Ingredients

• 
  
• Olive oil, for frying
• 1 1/2 cups panko
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 2 large eggs
• 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Directions

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir salt, pepper, paprika and panko together in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Serve with poblano cream for dipping.

Printable recipe.


One year ago: Bourbon-Vanilla Bean Banana Bread with Candied Walnuts
Two years ago: Classic Southern Deviled Eggs
Three years ago: The Lost Weekend

Ratatouille Sloppy Joes

It is a GORGEOUS day here in Philly today. A perfect 70 degrees, no wind, and not a cloud in sight. What is it about weather like that that gives life an entirely new, hopeful perspective. I smile more, laugh more, there's a bounce in my step, you get something back that you don't even realize you've missed. It's pretty great.




And while I would never think of a Sloppy Joe and a summer food, it is easily transformed into one when it's packed full of garden vegetables like bell peppers, zucchini and eggplant. My kids, who were mostly resistant to all the clean eating we were doing, happy gobbled this up, which was a win for all of us.

Ratatouille Sloppy Joes
Best of Clean Eating 2

Ingredients

1 teaspoon olive oil
1 lb extra lean ground beef or bison (I actually used ground turkey)
3 cloves garlic, minced
1 medium onion, diced
2 teaspoons chile powder
3/4 teaspoons mustard powder
1/8 teaspoon cayenne
1 sweet bell pepper, diced
1 medium zucchini, diced
1 small eggplant, diced
1 1/2 cups preferred marinara (I choose one with low sugar content)
1 tablespoon Sucanat or raw honey (I omitted)
sea salt with fresh ground pepper to taste
8 thin whole grain sandwhich buns, toasted

Directions

Heat a large nonstick saute pan on medium-high. Add oil, beef, garlic and onion and cook for 5-8 minutes, breaking up meat with a spoon while cooking, until no liquid remains and beef is browned. Add chile powder, mustard and cayenne, stir well and continue to cook for 1 more minute. Pour beef mixture into a bowl and set aside.

Return pan to heat and add bell pepper, zucchini and eggplant, stir and saute for 3-4 minutes. Add beef mixture back to pan, stir well and reduce heat to medium. Cook for an additional 10-12 minutes, stirring often, or until all vegetables are tender adn cooked throughout.

Add marinara sauce, 2 tablespoons water and honey to pan, stirring until meat and vegetables are coated. Cook until sauce is hot an dbubbling. Season with salt and pepper. To serve, sandwich 3/4 cup beef mixture between each bun.

Per Serving: 232 cal, 5g fat, 30g carbs, 5g fiber, 10g sugar, 18g protein

Spaghetti Squash and Meatballs

To quote Barney from How I Met Your Mother (a show as addicting as buttery popcorn) "haaaaaave you met spaghetti squash?"

Well, sadly, for 30 years I've been living completely unaware of this fantastic gourd. Luckily, thanks to the dedicated pinners of the world, I found a delicious, slurpy canvas just waiting to be dressed up however I see fit.


This time around I took a classic route, covering it in rich marinara and tender turkey meatballs. I liked it, my husband liked it, the kids...well, kids are kids. BUT, I can guarantee that the spaghetti squash will be making repeat appearances at our home. There are so many fun ways to prepare it, I can't wait to try more.





Spaghetti Squash with Turkey Meatballs
Martha Stewart

Ingredients

For the Spaghetti Squash
2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper

For the Sauce
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
2 tablespoons tomato paste
2 cans (28 ounces each) crushed tomatoes with basil
1 teaspoon dried oregano
Coarse salt and freshly ground black pepper

For the Meatballs
1/2 cup fresh breadcrumbs
1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
1/4 cup chopped fresh parsley
1 large clove garlic, finely chopped
1/4 cup milk
1 pound ground turkey
1 large egg
3/4 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Directions

1. To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.

2. To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.

3. Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.

4. Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.

5. When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.

What I've Been Reading

Any book worms out there? I happen to be an absolute book fanatic. In fact if food and books were to compete for my love, I fear that food might take a close (CLOSE) second, gasp! I feel like a traitor for having even uttered that phrase.

Since this is the case, I thought I would start including a small book review at the end of my posts. So, if the food hasn't been striking your fancy, I hope you at least come for the books.



The Paris Wife by Paula McLain has been my most recent read. I was lucky enough to score it at the library without reserving it. I had been hearing rave reviews for quite a few months now and couldn't wait to get my hands on it.

The Paris Wife is about Hadley Richardson, the wife of Ernest Hemingway, and their years together. It was SO interesting because up until this point I honestly knew nothing about Ernest Hemingway, except that he wrote Old Man and The Sea. I assumed he was a country dude living in Montana, I could not have been more wrong. His life was actually very intriguing, bohemian and tragic, and Hadley's experience with him is nothing short of fascinating. I never want to give too much away, but I do highly recommend it.

And if you are on goodreads.com, for goodness sakes, friend me! You can find me under Teresa Green. Otherwise leave a comment and tell me what you're reading right now. I LOVE hearing about books!

Creamy, Light, Macaroni and Cheese

If there was ever a dish that could be defined as one of the most over-the-edge sinfully delicious meals of all time, Macaroni and Cheese just might be it. It's an absolute blessing from heaven to the pasta and cheese lovers, and I am always on the lookout for fun ways to make it.

This is something I made before I started the Livefit program, but the good news is that it's still light and packed with nutrients. It reminded me a lot of Jessica Seinfeld's Deceptively Delicious' concept. The majority of the "cheese" was sweet, creamy butternut squash, and the kids were none the wiser. We all gobbled up our mac and cheese and were delightfully satisfied.


Creamy, Light, Macaroni and Cheese
Cooking Light September 2011

Ingredients

* 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
* 1 1/4 cups fat-free, lower-sodium chicken broth
* 1 1/2 cups fat-free milk
* 2 garlic cloves
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons fat-free Greek yogurt
* 1 1/4 cups (5 ounces) shredded Gruyère cheese
* 1 cup (4 ounces) grated pecorino Romano cheese
* 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
* 1 pound uncooked cavatappi
* Cooking spray
* 1 teaspoon olive oil
* 1/2 cup panko (Japanese breadcrumbs)
* 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 375°.

2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Skillet Eggs with Squash

For a person who doesn't care much for breakfast, I sure have been posting a lot of breakfast dishes. Maybe it's growing on me!

When I was home for the summer, I must have been infected with the Crazy Virus, which is the only way I can explain the 5:30 AM workouts I had with my mom. NUTS! And on vacation too!

But, as you would expect there were a lot of benefits to exercising that early (besides the obvious exercise benefits), even while on vacation. I loved coming home at 7:00, oftentimes before the kids were awake, and getting ready for the day. And I loved having all the time in the world to prepare a decent breakfast to sit down and enjoy. Normally our mornings are rushed and frantic, which is perhaps another reason I'm not crazy about breakfast.

I LOVED eating this dish for breakfast. Vegetables aren't something you see often first thing in the morning, but I think they're so good with eggs. This dish is savory, salty, slightly spicy, and full of vitamins and protein. I enjoyed this with a slice of whole wheat toast and a cup of tea, a fabulous start to the day!




Skillet Eggs with Squash
Food Network Magazine July/August 2011

Ingredients

3 pounds (6 medium) summer squash, and/or zucchini
Kosher salt
2 tablespoons extra-virgin olive oil
4 scallions, thinly sliced, white and green parts, separated
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
freshly ground pepper
1 tablespoon unsalted butter
6 large eggs
1/2 cup cup grated pepper jack or sharp white cheddar cheese

Directions

1. Grate the squash into a colander using the large holes of a box grater (or use a large food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

2. Preheat the oven to 375. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

3. Spread the squash evenly in the skillet. Make six 2 1/2 inch wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.

4. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

What's your favorite breakfast food?

Roasted Butternut Squash Salad with Blue Cheese Vinaigrette

It's gorgeous today! The sun is shining, the wind is minimal and I didn't even need a jacket when I went outside. I can't wait for my daughter to get home because as soon as she does, we're packing up and spending the rest of the day at the park. I love days like today!

And on a beautiful spring day, you need a beautiful green salad. I found this salad on Natalie's blog, The Sweets Life. This girl knows her stuff, especially when it comes to beautiful healthy food. As soon as I saw this salad, I knew I had to have it. In my mind, it's perfect for spring because it's got the summery crispness of the leafy lettuce or spinach, but also the winter nostalgia of creamy butternut squash and dried cranberries. Combine that with crispy bacon and an incredible homemade blue cheese vinaigrette, and you have yourself springtime on a plate! Thanks Natalie, I will be enjoying this salad a lot! Check out the recipe here.

Roasted Butternut Squash Penne with Bacon, Sage and Balsamic Vinegar

I'll be honest, when I found this recipe, all I could see in the title was BUTTERNUT SQUASH and BACON. Yeah, that's all it took, I'm not a difficult sell when it comes to those ingredients.

This is one of those dishes that just screams fall. With it's earthy sage, tangy and rich balsamic, and of course creamy butternut squash, you'll be savoring nothing but autumn goodness. I don't even need to mention the fact that it also has bacon in it too, do I?


Roasted Butternut Squash Penne with Bacon, Sage and Balsamic Vinegar
By Cuisine and Home

Ingredients

1 lb butternut squash, peeled, seeded and cut into 1/2 inch cubes (might I suggest precut butternut squash at the store, it will save you loads of time, and perhaps a finger)
2 TB olive oil
2 TB balsamic vinegar
salt and pepper
8 oz thick-sliced bacon, diced
8 oz dry penne
2 tsp. minced garlic
1/2 cup grated Parmesan
2 TB thinly sliced fresh sage
Balsamic vinegar

Directions

Preheat oven to 450

Toss squash with oil, vinegar, salt, and pepper. Transfer to a baking sheet and roast until tender and beginning to caramelize, about 15 minutes (stir squash halfway through roasting); set aside.

Cook pasta in a large pot of boiling salted water according to package directions. Drain pasta reserving 1/2-1cup pasta water; set aside.

Cook bacon in a saute pan over medium heat until crisp, about 15 minutes. Transfer bacon to a paper-towel-lined plate; discard drippings. Add garlic to pan, cook 1 minute.

Add roasted squash, pasta, and bacon to garlic, tossing to combine and heat through. Add pasta water, 1/4 cup at a time, until it loosely coats pasta.

Off heat, toss pasta with Parmesan and sage. Garnish each serving with a drizzle of balsamic vinegar.

Squashes and Sniffles

I’ve been sick. I never get sick and I’ve been sick. I have a cold. I guess I’m getting over it now. But what misery; a Summer cold.

As a result of this nasty cold, I spent my holiday weekend at home with season 2 of True Blood, a box of tissues, and my dog. By the time Sunday rolled around, I was so sick of being sick that I didn’t even care that my nose resembled Karl Malden’s from so much blowing and I ventured out to the Hollywood Farmers’ Market. I’m glad I did. It seems to be better for me to pretend I’m not sick and to continue to do my normal things – with the exception of late nights and too much wine. So I stocked up on beautiful produce gems and marched home to play in the kitchen.

I actually found the most incredible looking potatoes I have ever seen and used them in my World-Famous Breakfast Potatoes a mere hour later. Check these out...

After I made brunch (sans mimosas (gasp!)), I decided to test a couple of the recipes for the next Dinner at Eight: the chilled avocado-cucumber soup with ancho cream and the summer squash gratin with salsa verde. Would have been more fun with mimosas, but such is life.

I was really excited about the gratin recipe, one I’ve adapted from Suzanne Goin. While I am not a huge squash or zuchinni fan, in general, summer squash is the shining exception. And squash blossoms. I adore squash blossoms. They are so delicate, elegant and beautiful both in appearance and taste. I love that summer squash has the tender and edible rind (which is a result of it being harvested early). You could tear that thin veneer with a mere grazing of a fingernail.

In the past I have not waxed terribly poetic over summer squash. I have (rather boringly) sliced it lengthwise and grilled it alongside its plate partner for the evening--a meat item, I imagine. But this dish could very easily stand alone. It has layers of bold flavors within the salsa verde, shallots and garlic. It somehow manages to be both subtle and summery, yet warm and hearty.

Originally I had planned to serve it alongside a Bistecca Fiorentina but thought the flavors would compete too much with one another. Rather, I will be serving it with an herb-roasted pork loin. I feel confident that these two items will dance together brilliantly with their simplicity, comfort and sophisticated earthiness.

Summer Squash Gratin with Salsa Verde

Serves 6

2 pounds summer squash

1 1/2 cups fresh breadcrumbs

4 tablespoons unsalted butter

3/4 cup sliced shallots

1 teaspoon minced garlic

1 tablespoon fresh thyme 

3/4 cup salsa verde (recipe follows)

1 1/2 cup grated Gruyere cheese

Kosher salt and fresh ground black pepper

Preheat oven to 400 degrees.

Cut the squash into 1/8-inch thick slices (on the diagonal). Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit 10 minutes.

Place the breadcrumbs in a bowl.

Heat a small sauté pan over medium heat for 1 minute. Swirl in the butter and cook a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs, scraping all the bits into the bowl. Wait for a moment for the butter to cool, and toss well.

Drain the squash and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, salsa verde, and some pepper. Toss to combine, and add the cheese and half the buttery breadcrumbs. Toss again.

Place the squash in a gratin or casserole dish. Scatter the remaining breadcrumbs over the top, and bake 35 to 40 minutes, until the squash is tender and the top is crisp.

Salsa Verde

1 teaspoon marjoram leaves

1/4 cup coarsely chopped mint

1 cup coarsley chopped flat-leaf parsley

3/4 cup extra-virgin olive oil

1 clove garlic

1 anchovy

1 tablespoon capers, rinsed and drained

1/2 lemon, for juicing

Freshly ground black pepper

Using a mortar and pestle, pound the herbs to a paste. Work in some of the olive oil, and transfer the mixture to a bowl.

Pound the garlic and anchovy, and add them to the herbs.

Gently pound the capers until they're partially crushed, and add them to the herbs. Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice.

Butternut Squash Risotto

A while ago Sophia at Burp and Slurp posted about going to a cooking class and making risotto with butternut squash. For days I could not get it out of my head and knew that I had to make some pronto. I am such a fan of risotto, and the addition of rich creamy butternut squash made it even better. I loved the orange color and the smooth texture. Pure Fall. Thanks for the great idea Sophia!

Butternut Squash Risotto
By allrecipes.com

Ingredients

2 cups cubed butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice 1/3 cup dry white wine
5 cups hot chicken stock
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

Directions

1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.

2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.

3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Mushroom Quesadillas with Butternut Squash Salad

The second thing I was responsible for during our bloggy lunch was the salad. I wanted to make something really unique and fall appropriate, rather then just a green salad. I was really excited when I found this recipe from Ina Garten for a Roasted Butternut Squash Salad with Warm Cider Vinaigrette. It's always a gamble making something for the first time when you are serving company, but luckily this salad turned out to be downright amazing. It's served warm, with arugula that is just wilted and practically melts in your mouth. The slightly sweet vinaigrette with nutty pecorino romano and big chunks of rich butternut squash would easily stand as a meal on it's own. I LOVED this salad and can't wait to make it again!

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
By Ina Garten

Ingredients

1 butternut squash peeled and diced
olive oil
1 tablespoon pure maple syrup (I did use pure, but honestly, I don't think it would make a different if you just used Mrs. Butterworth's too!)
Kosher salt and freshly ground pepper
3 tablespoons dried cranberries
3/4 cups apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and dried
1/2 cup walnut halves, toasted (next time I'm using chopped walnuts, the halves are a bit big for my taste)
3/4 cup freshly grated Parmesan (I love using Pecorino Romano as a substitute)

Directions

1. Preheat the oven to 400 degrees F.

2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.


Alissa was in charge of our main course which were these amazing Mushroom Quesadillas. Apparently this was a recipe that Oprah had posted because it is what Jennifer Aniston had served at a lunch party, girlfriend's got good taste, that's all I have to say! These quesadillas are SO good and packed with tons of flavor. The cooking technique was really unique too. She cooked them in a skillet that was covered with a layer of Kosher salt to crisp the tortilla, which turned out so crisp and delicious. Alissa also used the Artisan Blend of Mexican cheeses and just the smell alone of this package of cheese had us drooling! Awesome quesadillas!

Mushroom Quesadillas on Whole Wheat Tortillas
Recipe adapted from The Family Chef, found on the O website

Ingredients

2 Tbsp. olive oil
8 ounces assorted mushrooms , thinly sliced
1 sprig thyme
Kosher salt and freshly ground pepper
4 whole wheat tortillas
4 ounces assorted cheeses (such as cotija, Jack, and ranchero), crumbled or grated
3 cups baby spinach
Cilantro leaves , for garnish (optional)

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and thyme; cook, stirring occasionally, until crispy and golden, 6 to 8 minutes. Season with salt and pepper to taste.

2. Heat another skillet on medium-high heat. Sprinkle a little salt in the pan (it must be kosher or another coarse salt), and put one tortilla on top—the salt will keep the tortilla from sticking and help it crisp up without using any oil.

3. Place about 1/4 of cheese, spinach, and mushrooms on half of tortilla.

4. Fold second half of tortilla over to cover filling, and cook until bottom is golden and slightly crispy, 2 minutes. Flip tortilla over and continue cooking until other side is crisp and cheese is melted, 2 minutes more. Repeat process with remaining tortillas. Cut each in half or leave whole. Serve warm, garnished with cilantro leaves.


Be sure to check out Sara in the Kitchen for her amazing S'mores Cake!