Maple-Braised Butternut Squash with fresh Thyme
Maple-Braised Butternut Squash with fresh Thyme from Bon Appetit Ingredients: 6 Tablespoons butter 1 3 – 3 1/2 pound butternut squash, peeled and cut into 1 inch cubes 1 1/4 cup low sodium chicken broth 1/3 cup pure maple syrup 1 Tablespoon minced fresh thyme 1 teaspoon coarse salt 1/4 teaspoon black pepper (or to taste) Directions: Melt butter in a heavy skillet over high heat. Add squash, saute 1 minute. Add broth, syrup, thyme, salt and pepper; bring to boil. Cover, reduce heat to medium and simmer for 8-10 minutes or until squash is almost tender. Remove squash...
Read MoreCharred Corn Salad with Basil & Tomatoes
From Epicurious.com Ingredients: 12 ears of corn, husked 6 tablespoons olive oil, divided 1 cup thinly sliced red onion 2 large tomatoes, chopped 1 cup (loosely packed) fresh basil leaves, large leaves torn 1/3 cup (or more) fresh lime juice 2 tablespoons chopped fresh thyme Kosher salt, freshly ground pepper Directions: Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer...
Read MoreMarinated Roasted Peppers
Recipe from Words to Eat Serves anywhere from 2 to 20, depending on how many you make and how you use them. Ingredients: Bell peppers-red, yellow, orange, green 1 clove garlic, slivered Olive oil Vinegar of your choice (such as red wine or balsamic) Fresh herb of your choice(basil, thyme, oregano, and parsley all work well) Salt & freshly ground pepper Preparation: 1. Turn on the broiler. 2. Line a jelly roll pan (or rimmed cookie sheet) with aluminum foil. Cut peppers in half and remove core, seeds, and membrane. Place peppers cut side down on the prepared pan and place as close to...
Read MoreEggplant with Buttermilk Sauce
From "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi" by Yotam Ottolenghi Ingredients: 2 large and long eggplants 1/3 cup olive oil 1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish (if you can’t find lemon thyme, use regular thyme) Sea salt and black pepper 1 pomegranate 1 tsp za’atar (a Middle Eastern spice blend) Sauce Ingredients: 9 tbsp buttermilk 1/2 cup Greek yogurt 1.5 tbsp olive oil, plus a drizzle to finish 1 small garlic clove, crushed pinch of salt Directions: Preheat the oven to 200 degrees. Cut the eggplants in half lengthways, cutting...
Read MoreRoast Eggplant and Tomato Soup
Adapted by Farmer Dave’s from The Healthy Home Economist Makes about 2 quarts of soup Ingredients: 1-2 large or 3-4 medium sized organic eggplants or about 10 small Indian eggplants 2 cups tomato puree (buy in glass jars) or fresh tomatoes, pureed 1 large onion (white or spanish) 1-2 tablespoons butter, ghee, or olive oil for sauteeing 1 quart homemade chicken stock or store-bought chicken or vegetable broth 4 organic garlic cloves 1/2 tsp dried thyme 1/2 cup additive free parmesan cheese (Italian brands seem to be best) Cultured cream or creme fraiche Sea...
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