-1 lb. Yellow Finn potatoes, cut into ¼ inch slices
-1 ½ lb. green cabbage (or red), cut into ribbons
-Sea salt and black pepper
-¼ c. unsalted butter
-3 T. fresh sage leaves, chopped
-3-4 cloves garlic, minced
-1 1/3 c. milk of choice
-½ c. Parmesan cheese, grated
-1/3 c. flour of choice
Pre-heat oven to 350°.
Bring a gallon of water to a boil. Add the potatoes and boil until nearly tender (~ 6 minutes). Remove from boiling water with a
slotted spoon. Set aside.
Add the cabbage to the water and boil for about 5 minutes. Drain and dry in a kitchen towel.
Combine the potatoes, cabbage, salt and pepper to taste in a bowl.
Melt the butter in a small skillet and add the sage and garlic. Cook for a few minutes find this. Toss with the potatoes and garlic and transfer to a baking dish.
Combine the remaining ingredients whisking well. Pour over the vegetables and bake for about 50 minutes.
Let cool before serving and cut into squares.
-1 Kabocha squash
-4 T. coconut oil, melted
-1 T. curry powder
-1 T. brown sugar
-Salt and pepper, to taste
-Freshly grated Parmigiano
-Fried sage (look online if you have never done this)
Prep and fry sage and set aside.
Next scrub the outside of the Kabocha squash and then with a very sharp knife carefully cut it in half and scoop out the seeds.
Lay the squash halves on their flat side and again with a sharp knife, cut them into wedges.
Place squash on a foil lined baking sheet and drizzle with melted coconut oil, salt, pepper, curry and dust the top with brown sugar.
Roast in oven at 400 ° for a total of 30 minutes. Turn wedges over half way through.
When done, top with freshly grated Parmigiano and fried sage. Enjoy!
-1 can (28 oz.) whole peeled tomatoes with their juices
-1/4 c. extra-virgin olive oil
-1/2 small onion, finely chopped
-Pinch of red pepper flakes
-Coarse salt & freshly ground pepper
-1 c. spelt
-1 lb. collard greens
-1 1/2 c. cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed
-2 T. finely grated Parmigiano-Reggiano
-2 t. chopped fresh sage leaves
Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
From Martha Stewart Living, 5/14
-8 c. of sour dough bread, cubed (~1 loaf)
-3 T. unsalted butter, divided
-2 shallots, minced
-4-5 celery stalks, trimmed & thinly sliced
-2 medium leeks, cleaned & thinly sliced
-2 garlic cloves, minced
-6 fresh sage leaves, chopped
-3/4 t. dried or fresh thyme
-1/2 t. freshly ground pepper
-1 c. low-sodium vegetable or chicken stock
-3/4 T. salt
-1 lg. egg, lightly beaten
-3 Fuyu persimmons, cubed
Preheat the oven to 200°. On a parchment or foil lined baking sheet, spread out the cubes of sour dough bread. Bake for 10 minutes, until lightly toasted yet still pale in color. Set aside.
Raise the heat on your oven to 300°. To a large saucepan or pot, set over medium heat, add two tablespoons of olive oil and a tablespoon of butter. When the butter has melted, add the minced shallot, celery and leek. Cook until softened, about 10 minutes.
Add the garlic, sage, thyme and pepper; cook until mixture is fragrant, about 2 minutes. Pour in the veggie or chicken stock and toss until everything is completely mixed. Give the stuffing a taste and add salt according to your liking; this amount will vary depending on how salty your stock is. (Note: I added about 3/4 teaspoon salt.) Fold in the egg and cubed persimmons; toss until completely combined.
Transfer the stuffing to a 10″ by 8″ casserole dish, spreading it out evenly. Bake for 30-40 minutes, until the top of the stuffing is golden brown. Enjoy!
From pbs.org/food, 11/13… Read the rest