I thank Linda for this mouthwatering delicacy.
peel* and chop one butternut squash into 1 ½ inch cubes.
melt half stick butter.
add ¼ cup brown sugar and
1 ½ t kosher salt.
toss in large bowl.
spread on baking sheet and
bake on 400 for 45 minutes.
* note on peeling:
cut the top and bottom off the squash,
then cut across the middle where the squash flairs out.
place flat side down on cutting board and use a sharp chef’s knife to slice the peel off from top to bottom.
Foodie extraordinaire, Nancy shared this recipe with me.
It literally takes a couple minutes to ma
ke and is uniquely delicious. I make this dish last, just as everything else is being put on the table.
The key is to keep the heat quite high and braise the garlic then the greens quickly, stirring periodically.
prepare:
1 small nappa cabbage, sliced (bok choy or green cabbage can be substituted)
1-3 chilies, sliced (optional)
4-6 cloves garlic, crushed & quartered
heat in wok (high heat):
3 T peanut oil
when hot add garlic and chili
stir to cook on all sides, but don’t brown
add the greens
add ¾ t kosher salt
stir until wilted.
serve immediately!
This recipe accompanies Vietnamese Chicken and Rice Soup.
Instead of putting all of the chicken into the soup (below), save half of it for the salad.
Combine in a small bowl to make dressing:
3-4 t honey or palm sugar
2 T hot or warm water – mix the honey or sugar until mostly dissolved
Add 3-4 T good quality fish sauce,
2 cloves of garlic, smashed or minced,
and the juice of 2-3 limes.
You can water it down with another 2-3 T of water to dilute or stretch out the sauce.
Add crushed or sliced serrano or Thai chili to the sauce or serve on the side.
This recipe is from Becky from the Intervale Community Farm. Her grandmother used to make it. A family favorite.
in large cast iron pan or wok sauté one large onion, sliced, in 1 T olive oil on medium-high for a few minutes.
add one chili, minced (optional).
add: half red cabbage, shredded, one apple, peeled and sliced, 1 t salt, 1 t maple syrup and ½ cup raisins or cranberries.
cook for 10-15 minutes, stirring occasionally.
turn off heat and add 1 T balsamic vinegar.
mix and serve.
This recipe shared by my foodie friend July. Simple and tasty.
heat 1 T butter in a large pan.
add 4 cups finely chopped cabbage and saute for a few minutes on high, stirring as needed.
add 2 T chicken broth, 1 t thyme, ½ t kosher salt and a pinch of pepper.
continue cooking on high for another minute or two.
Serve immediately.