Season Response Fall Recipes DINNER

Season Response Fall Recipes
Filet of Sole Florentine with Parsley Root Vegetable Mash
(Serves 6)
Preparation time: 45 minutes
For Parsley Root Vegetable Mash:
2 carrots, peeled and sliced into thick chunks
2 parsnips, peeled and sliced into thick chunks
2 medium turnips, peeled and cut into chunks
2 sweet potatoes peeled and cut into chunks
¼ cup chopped parsley
3 tablespoons butter or olive oil
sea salt & ground black pepper to taste
1. Put all cut up vegetables in pot covered with water until an inch over the vegetables
and bring to a boil.
2. Lower heat and simmer about 12 minutes until all vegetables pierce easily with a fork.
3. Strain into colander. (Reserving about 1-1 1½ cups of cooking water)
4. Return vegetables to pot and add butter or oil, parsley and salt & pepper.
5. Mash with potato masher or mix with immersion blender adding reserved cook water
¼ cup at a time until desired consistency.
For Sole Florentine Filets:
6 sole filets
1 tablespoon fresh oregano or 1 teaspoon dried
6 teaspoons lemon juice
6 tablespoons dry vermouth or cooking sherry (optional)
3 cups fresh baby spinach, coarsely chopped
¼ teaspoon nutmeg
sea salt & pepper to taste
lemon wedges
1. Preheat oven to 350 degrees.
2. Place filets in oiled baking dish and sprinkle with oregano, salt & pepper, lemon juice,
and vermouth or sherry(if using).
3. Bake for 5 minutes.
4. Remove from oven and divide spinach equally over filets and sprinkle nutmeg on top
of spinach.
5. Return to oven and bake and additional 3-4 minutes until spinach is wilted.
6. Serve with lemon wedges.
Stuffed Acorn Squash
(Serves 6)
Preparation time: 1 hr. 45 min.
3 large acorn squash
4-6 tablespoons butter or olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 medium carrot, peeled and diced
1 celery stock, diced
1 cup cubed butternut squash (peeled)
1 cup chopped walnuts or almonds or pinenuts
2 eggs, lightly beaten
1/3 cup chopped parsley
¼ cup chopped sage (or 1-2 tablespoons crumbled dried)
2 cups vegetable stock
3 cups leftover rice (or quinoa)
1 cup heated apple cider or sweet cooking wine
1. Preheat oven to 400 degrees.
2. Cut acorn squash into halves lengthwise.
3. Remove seeds and stringy pulp with a spoon.
4. In a skillet, heat the butter or oil over medium heat.
5. Add the onion, carrot, celery, cubed butternut squash and when these are tender add
the garlic and cook until fragrant.
6. In a large bowl, mix the rice, eggs, parsley, sage, and chopped nuts.
7. Add rice mixture to the sautéed vegetables and stir to mix thoroughly, then add stock.
Continue to mix adding broth as necessary until stuffing is very moist and soft.
8. Mound stuffing into squash halves.
9. Pour cider or wine into baking dish and place stuffed squash into baking dish and
leave dish uncovered.
10. Baste with pan juices every 15 minutes until done. (About 1 hour, until acorn squash
pierces easily with sharp knife.)
These make a delicious vegetarian option for a Thanksgiving feast.
Cashew Chicken* with Dandelion Greens
(serves 4)
Preparation time: 1 hr
3/4 cup roasted, unsalted cashews(see directions if you are starting with raw)
1½ lbs boneless, skinless chicken brests, cut into 1½” pieces
6 garlic cloves, finely minced
1 bunch scallion cut into ½” pieces (white and half of the green tops)
2 stalks thinly sliced celery
½ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons rice vinegar
4 tablespoons hoisin sauce (found in Asian section of your grocery store)
1 tablespoon tamari or soy sauce
½ teaspoon toasted sesame oil
¼ cup water
2 tablespoons butter or coconut oil or safflower oil
1 bunch dandelion greens cut coarsely into 1” pieces (tough stems removed)
1. Preheat oven to 350 degrees.(omit steps 1 & 2 if your cashews are already toasted)
2. Place cashews on a baking sheet in a single layer. Toast in oven until fragrant, about 5
3. Heat butter or oil over high heat in wok or large skillet.
4. Add the chicken and cook, stirring frequently, taking care to not crowd the pan.
(about 6 minutes.)
5. Turn heat down to medium and add the garlic and scallions. Cook stirring, about 3
minutes taking care to not burn the garlic.
6. Add the rice vinegar and cook until it is evaporated(about 30 seconds)
7. Add the hoisin sauce, tamari or soy sauce and water. Cook tossing the chicken and
8. Place the dandelion greens on top and cover to steam, about one minute.
9. Stir in cashews and sesame oil.
This can be served over rice or rice noodles.
Thai Curry Stir Fry*
*Protein of your choice can be substituted here. Chicken, Steak, Tofu, Tempeh. The
directions all involve cooking your protein first in the oil of your choice (we like coconut
oil for this recipe), and then following the instructions for cooking the vegetables and
curry and then adding the cooked protein back at the end to heat through.
(Serves 4)
Preparation time: 45 minutes
1½ lbs. boneless, skinless chicken breasts, cut into 1½” pieces
1 red bell pepper cut into thin strips
1 yellow onion cut into thin half moons
2 carrots cut into thin diagonal slices
1 medium tomato diced
1 can coconut milk
2 tablespoons curry powder
2-3 tablespoons coconut oil (or butter or olive oil)
Juice of 1 lime
6 basil leaves julienned
1 teaspoon sea salt
1. Heat oil or butter in skillet over medium heat and then cook chicken until just done.
Transfer to bowl reserving cooking liquid in skillet.
2. Add onion, carrot, curry powder and salt to skillet (still over medium heat) and cook
until carrot is tender. (if chicken juices have absorbed and skillet starts to seem dry, add
a ¼ cup of water)
3. Add bell pepper and tomato to onion and carrot mixture and cook until bell pepper is
tender (about 4 minutes)
4. Add coconut milk and lime juice
5. Add chicken and let simmer together for 4 minutes.
6. Add basil and stir.
This is a brightly colored feast for the eyes and the belly. It is also served well over rice
or tossed with and udon or rice noodle.
Fish Tacos
(serves 4)
Preparation time: 45 minutes
1 ½ lbs. halibut cut into 2 inch pieces (The fish monger or butcher can do this for you)
1 medium yellow onion, diced
1 jalepeno, seeded and diced (taking care to not touch seeds)
1 medium tomato
3 cloves finely diced garlic
1 cup cilantro chopped coarsely
1 teaspoon cumin
2 tablespoons butter or olive oil
sea salt & black pepper to taste
2 tablespoons lime juice
lime juice
½ head green cabbage shredded thinly (for garnish)
1 diced avocado (optional)
8-10 corn tortillas
1. Heat butter or oil in skillet over medium heat.
2. Add onion and cumin and sauté until transluscent. (about 5 minutes)
3. Add jalepeno, and garlic and fish and cook for two minutes
4. Add tomato and lime juice and cook for two minutes more
5. Add cilantro and cook for a minute. The fish should be done by now and you can
check by seeing if a piece flakes apart easily. You don’t want to over cook the fish. You
can turn off the heat and cover it and the fish will continue to cook while you..
6. Heat tortillas
7. Put two tortillas on each plate and with a slotted spoon put ¼ cup of fish mixture on
each tortilla and garnish with cabbage and avocado pieces (if using)
8. Serve with lime wedges.
Because you are essentially creating a skillet salsa it is not necessary to serve with salsa
but you may if you have some. We heat tortillas directly over the gas burner but if that
doesn’t work for you, wrap them in a damp dish towel and microwave for 45 seconds.
Zucchini Lasagna*
*This is not a traditional lasagna with starchy noodles. Here, the noodles are replaced
with thinly sliced zucchini ‘mock’ noodles. Much more nutritious yet equally delicious!
Super easy for a quick, vegetable-centric meal! If you prefer a meat based marinara
sauce, you may substitute.
(Serves 6)
Preparation time: 1 hour and 15 minutes
2 large zucchini sliced lengthwise about ¼ “ thin
1 yellow onion, diced
2 cloves minced garlic
1 jar of your favorite marinara. (You have homemade in your freezer? Great!)
2 tablespoons freshly chopped basil (or 2 teaspoons dried)
1 tablespoon freshly chopped oregano (or 1 teaspoon dried)
2 tablespoons olive oil
1 egg
1 container ricotta cheese
2 tablespoons freshly chopped parsley
4 cups fresh, coarsely chopped spinach
1/8 teaspoon nutmeg
8 ounces shredded mozzarella
8 ounces freshly grated parmesan
sea salt and freshly ground black pepper to taste
1. Preheat oven to 350 degrees.
2. Sprinkle zucchini slices lightly with salt and set aside in a colander to drain.
3. Lightly oil a 9x13 baking dish.
4. Heat oil in skillet over medium heat.
5. Saute onion in olive oil until translucent 5-7 minutes.
6. Add garlic and stir for a minute.
7. Add spinach and nutmeg and stir until spinach is wilted yet still bright green.
8. Drain any excess moisture from spinach mixture.
9. In a large bowl combine ricotta, egg, spinach mixture, parsley, basil(reserving some
for garnish) and oregano and salt and pepper
10. Begin assembly of lasagna. Spread half of the marinara sauce in bottom of dish. 11.
Lay down half of the zucchini slices as you would with lasagna noodles.
12. Spread half of the ricotta mixture over zucchini ‘noodles’ and then sprinkle half of
the mozzarella and half of the parmesan.
13. Repeat with the rest of the zucchini, another layer with the rest of the ricotta, pour
rest of marinara sauce over the top and then put the mozzarella and parmesan over the
sauce. Finish with the last of the basil you were holding back for garnishing.
14. Cover with foil and bake for 40 minutes. Then remove foil and bake for an additional
15 minutes.
Salting the zucchini helps draw the moisture out and keeps it from becoming a very wet
meal. That process along with draining the spinach is a critical step to having a solid
lasagna-type presentation.
Three Bean Chili and Corn Bread*
(serves 6)
Preparation time: 1 hour (not including soaking and pre-cooking of beans).Also, as with
all soups and stews, the longer they simmer, the better.
For Chili:
1 large yellow onion, diced.
1 large green bell pepper, seeded and diced.
1½ cups cooked kidney beans (or 1 -15 oz. can, not drained)
1½ cups cooked black beans (or 1 -15 oz. can, not drained)
1½ cups cooked pinto beans (or 1 -15 oz. can, not drained)
1 (28 oz) can of diced tomatoes
Water or stock
2 tablespoons olive oil
2 tablespoons chile powder
Shredded cheese for garnish (optional)
1. Heat olive oil in soup pot over medium heat.
2. Add onion and sauté for 5-7 minutes.
3. Add bell pepper and sauté for another 4 minutes.
4. Add chile powder and stir to coat.
5. Add tomatoes.
6. Fill empty tomato can with water or stock and pour into pot.
7. Add all the beans and stir to combine.
8. Check seasoning for salt as if you bought canned beans, they can come pretty salty.
9. Add pepper and adjust for salt if needed.
For Cornbread*
*We got in the habit of making these in a mini muffin tin years ago. They are so easy to
just break up in the chili and yummy. It can be baked in any loaf pan or 8x8 pan also.
1 cup whole wheat flour
1 cup corn meal
1 tablespoon aluminum free baking powder
¼ teaspoon sea salt
¾ cup salsa
¼ cup water or milk
2 eggs
¼ cup melted butter or oil
¼ cup sugar
1. Preheat oven to 350 degrees.
2. Oil your baking pan.
3. Mix flour, cornmeal, baking powder, sugar and salt in one bowl.
4. Mix the salsa, water(or milk), eggs and oil (or butter) in separate bowl.
5. Combine ingredients and stir. Do not over mix or dough will become tough.
6. Bake for 12-15 minutes if using mini muffin tin, 20 if large muffin tin or baking dish.
Use tooth pick test to determine if done. If not done after 20 minutes, put back in for 5
more minutes and recheck.