1. food and drink
2. desserts and baking

Shaved Fennel Salad by Simply Recipes
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1 fennel bulb, shaved paper thin with a
mandoline or meat slicer
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2 Tbsp extra virgin olive oil
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1 Tbsp fresh lemon juice
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1/8 teaspoon of chopped fresh thyme leaves
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1 Tbsp chopped flat-leafed parsley
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2 Tbsp shaved Parmesan cheese
Mix all ingredients together.
Orange and Fennel Salad by Easy-French-Food.com
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2 fennel bulbs
3 oranges
1 red onion
1 teaspoon champagne vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Cut off the green feathery tops and the base of the
fennel bulbs (about 1/2 inch). Wash the bulbs and then slice in 1/8 inch wide strips.
Peel and cut two of the oranges in small pieces and put in a salad bowl with the fennel. Peel and thinly
slice the red onion. Prepare a vinaigrette with the juice of the other orange, vinegar, olive oil, mustard,
salt and pepper. Pour this on the salad and toss to mix.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Fennel Waldorf Salad by TasteOfHome
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1-1/2 cups sliced fennel bulb
1-1/2 cups sliced apples
3 tablespoons fat-free mayonnaise
1-1/2 teaspoons fat-free milk
1-1/2 teaspoons grated onion
1/8 teaspoon salt
1/3 cup chopped pecans, toasted
In a large bowl, combine fennel and apples. In a small bowl, whisk
the mayonnaise, milk, onion and salt. Pour over fennel mixture and toss to coat. Just before serving, stir
in pecans.
Oven-Roasted Vegetables by Ina Garten
• 2 small fennel bulbs, tops removed
• 1 pound fingerling or small potatoes
• 1/3 cup good olive oil
• Kosher salt and freshly ground black pepper
• 1 pound French string beans (haricots verts), trimmed
• 1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces
• 1/4 cup freshly grated Parmesan cheese
Preheat the oven to 425 degrees.
Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a
sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the
olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your
hands.
Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking.
Toss the string beans and asparagus with the roasted vegetables and roast for another 10 to 15 minutes,
until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or
two until the cheese melts.
Sprinkle with salt and pepper and serve hot.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Roasted Fennel by Simply Recipes
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2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
Olive oil
Preheat oven to 400°F.
Rub just enough olive oil over the fennel to coat. Sprinkle on some
balsamic vinegar, also to coat. Line baking dish with silpat or
aluminum foil. Lay out piece of fennel and roast for 15-20 minutes,
until the fennel is cooked through and beginning to caramelize.
Roasted Fennel with Parmesan by The Barefoot Contessa
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2 large fennel bulbs
1/4 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Parmesan shavings
Preheat the oven to 400 degrees F.
Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the
bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a
baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp
and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and
serve.
Roasted Fennel with Parmesan by Giada De Laurentis
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4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle
with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender
and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then
sprinkle over the roasted fennel and serve.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Baked trout with almonds and roasted fennel by Channel4.com
 2 trout fillets
 3 tbsp of almonds
 1 fennel bulb
 olive oil
 lemon juice
Slice the fennel bulb, removing the fronds. Place in an ovenproof dish and sprinkle on olive oil. Roast in
the oven for 20-30 minutes at 200°C/Gas 6. Place each trout fillet on a piece of foil or baking
parchment. Brush with olive oil and sprinkle on lemon juice and flaked almonds. Tuck the fronds from
the fennel bulb into the fish. Wrap the foil or parchment into parcels (parchment can be secured with
metal paperclips) and bake for 10-15 minutes until the fish is cooked through. Steam some green
vegetables and arrange some watercress and rocket leaves on plates. Serve the fish and fennel on top of
the leaves and the vegetables on the side.
Orange Salmon with Fennel by GreenBeansNMore.com
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1 lb salmon fillets
2 tablespoons vegetable oil
zest two large oranges
juice two large oranges
1/4 - 1/2 cup orange juice (carton/prepared frozen)
3 - 4 tablespoons sweet orange marmalade
1 medium sweet white onion
1 fennel bulb
vegetable oil to cook
salt
Place salmon fillets in a Pyrex dish skin side down. Whisk together vegetable oil, orange zest, fresh and
carton/prepared frozen orange juice and marmalade. Pour over salmon to cover. Let marinade in the
refrigerator one to two hours in the turning fish once.
Due to cooking time start the fennel dish first.
Slice onion thinly in rounds. Prepare fennel bulb (remove hard outer layer and remove core). Slice
thinly. Retain some of the fennel fronds to add later. Heat vegetable oil in pan over medium heat.
Add onion and fennel. Cook until soft. Add a pinch or two of salt. Stir in a tablespoon or two of the
orange marmalade. Add fronds.
In a deep large skillet place all the marinade and the salmon (skin side down first) . Bring to a simmer
and poach at medium-high heat 6 to 8 minutes. Turn salmon over, remove skin and cook another 6 to 8
minutes, or to desired doneness. Place salmon on plates. Cover or put in warm oven to keep warm.
Continue cooking sauce until it thickens. Pour sauce over fish and fennel.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Roasted Halibut with Grapefruit Fennel Salsa by Giada De Laurentis
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1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepper
Preheat the oven to 375 degrees F.
In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly
slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir
to combine.
Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of
salt and pepper and bake for 10 to 12 minutes depending on thickness.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve
immediately.
Red Cabbage, Red Onion and Fresh Fennel Coleslaw by Cooking.com Selma Elaine Brown
For Salad:
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6 cups very thinly sliced red cabbage (about 1 pound)
2 cups very thinly sliced fresh fennel bulb
2 cups very thinly sliced red onion
For Dressing:
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1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon fennel seeds
1 tablespoon Dijon mustard
3/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper
Making this coleslaw one day ahead allows the flavors to blend and results in optimal flavor. Combine
cabbage, fennel and onion in large bowl. Blend oil, vinegar, fennel seeds, mustard, salt and pepper in
blender until seeds are chopped. Pour dressing over vegetables and toss to coat evenly. Cover and
refrigerate coleslaw 1 day for flavors to develop, tossing occasionally.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Cabbage and Fennel Coleslaw by Foodista
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1 small firm green cabbage
2 bulbs fennel, stalks discarded, fronds set aside
Juice of 1 lemon
2 tablespoons apple cider vinegar
1 teaspoon anise seeds, toasted
1 teaspoon sugar
1 teaspoon salt
½ cup plain strained Greek-style yogurt
¼ cup sour cream
Pepper, to taste
Remove any tough outer leaves from the cabbage. Quarter it and cut away the core. With a mandoline,
slice the wedges thinly and transfer to a large bowl.
Cut the fennel bulbs in half lengthwise. Cut away the core. Slice the fennel thinly on the mandoline and
add to the cabbage. Chop the fronds finely and add to the vegetables. Toss well. In a small bowl, stir
together the lemon juice, vinegar, anise seeds, sugar, and salt. Pour over the cabbage mixture and toss
again. Refrigerate for an hour. This will allow it to macerate and the flavors to enhance.
With tongs, transfer the slaw to another bowl, leaving behind all but 1 to 2 tablespoons of liquid.
In a small bowl, whisk together the yogurt, sour cream, and dill. Add to the cabbage and toss to
combine. Add pepper, taste for seasoning, and add more salt, if you like. Refrigerate for about 1 hour.
Braised Fennel with Onions and Balsamic Vinegar by Oprah.com
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3 tablespoons olive oil
8 ounces pearl onions (about 2 cups), peeled
3 large fennel bulbs (about 2 1/4 pounds), trimmed, cored and thinly sliced lengthwise
1 tablespoon minced garlic
1 cup chicken broth
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh marjoram or oregano leaves
1 to 2 tablespoons balsamic vinegar
In a large, deep skillet, heat oil over medium heat. Add onions and cook, stirring, until browned, about 5
minutes. Add fennel and garlic; cook, stirring occasionally, until fennel begins to soften, about 5 minutes
more.
Add broth, bay leaves, salt and pepper. Bring to a simmer, reduce heat to medium-low, cover and cook
until fennel is tender-crisp, about 10 minutes. Uncover, increase heat to high and cook until almost all
the liquid evaporates, 3 to 5 minutes. Remove bay leaves, stir in marjoram and vinegar and cook about 1
minute more.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Peppery Potato-Fennel Soup by SeriousEats.com
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1 tablespoon butter
1 leek, sliced thinly
1 cup fennel, sliced
1 small apple, chopped
3 cups vegetable broth
1 cup potatoes, diced
Salt and pepper
In a large pot, melt the butter over medium high heat and toss in the leeks, fennel, and apples. Cook,
stirring occaionally, for about 5 minutes.
Pour in the stock and then add the potatoes and pepper. Turn the heat down to low, and let simmer for
25 minutes. Optional: Move all the contents to a blender, and process until nice and smooth. And the
salt and serve.
Onion and Fennel Soup Gratin by Ina Garten, How Easy Is That?
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4 Tbs unsalted butter
1/4 cup olive oil
3 lbs Spanish onions, halved and sliced 1/4 inch thick
2 lbs fennel, tops and cores removed, sliced 1/4 inch thick
1/2 cup dry sherry
1/2 cup Cognac or brandy
1 1/2 cups dry white wine
8 cups beef broth
3 bay leaves
1 Tbs kosher salt
1 1/2 tsp freshly ground black pepper
1 small sourdough or white French boule, crusts removed and sliced 1/2 in thick, toasted
4 to 6 oz. Gruyere cheese, grated
Heat butter and olive oil in a large stockpot over medium-high heat. Add the onions and fennel, and
cook over medium heat 30-45 minutes, stirring occasionally, until the onions turn golden-brown.
Add the sherry and Cognac, scraping up the browned bits in the pan, and simmer uncovered about 5
minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef broth, bay
leaves, salt, and pepper, and bring to a boil, then lower the heat, and simmer uncovered for 20 minutes.
Remove the bay leaves and taste for seasoning.
Preheat the broiler with a rack 5 inches below the broiler and ladle the soup into heat-proof serving
bowls. Top with the toasted bread, sprinkle generously with grated cheese, and broil for 3 to 5 minutes,
until the cheese is melted and bubbly. Serve hot.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Roasted Tomato, Onion, And Fennel Soup by ItalianFoodForever.com
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24 Medium Large Plum Tomatoes
1 Large Sweet Onion
1 Large Fresh Fennel Bulb
4 Cloves Garlic
3 Tablespoons Fresh Chopped Thyme
1/4 Cup Chopped Fresh Basil
Salt & Pepper
Extra Virgin Olive Oil
Chicken Broth
Preheat the oven to 350 degrees F. Prepare 2 large baking sheets by covering them with aluminum foil.
Cut the tomatoes in half and lay them cut side up on one of the baking sheets. Finely chop the thyme
with two of the garlic cloves and sprinkle this over the tomatoes. Drizzle the cut side of the tomatoes
with a little olive oil and season with salt and pepper. Peel the onion and cut into one inch slices. Brush
both sides with a little olive oil and place on the other baking sheet. Cut the fennel in half and remove
the core. Cut off the frond stems and then cut off the fennel leaves. Toss them in a little olive oil and
place them on the baking sheet with the onions. Season the onions and fennel with a little salt and
pepper. Place both baking sheets in the oven and bake until the vegetables are softened and beginning
to brown. The tomatoes will take about 40 minutes and the onions and fennel may take up to an hour.
Place the vegetables into a food processor and pulse until you have a thick chunky mixture. Heat
another two tablespoons of olive oil in a heavy saucepan and cook the other two garlic cloves, finely
minced until fragrant. Add the tomato mixture, the chopped basil and just enough broth to loosen the
soup. I use about one cup of broth. Bring the mixture to a boil and then reduce the heat to a simmer.
Season with salt and pepper and cook for an additional 10 minutes to meld the flavors, adding
additional broth if the soup becomes too thick. Allow the soup to come to room temperature before
serving.
Serve the soup at room temperature in individual bowls topped with your garnish of choice. I mix two
tablespoons of pesto with a tablespoon or two of olive oil and drizzle this mixture on top before serving.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Roast Loin of Pork with Fennel by The Barefoot Contessa, 2001, Barefoot Contessa Parties!
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2 cloves garlic, minced
Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
1 (3-pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes (red or white-skinned), cut in quarters
2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted
Preheat the oven to 425 degrees F.
With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1
tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow
it to sit at room temperature for at least 30 minutes.
Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots,
potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the
vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to
cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork
reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to
keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes.
Remove the strings from the meat and slice it thickly.
Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste.
Serve warm.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Potato-Fennel Gratin by The Barefoot Contessa
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2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Butter the inside of
a 10-by-15-by-2-inch (10-cup) baking dish.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly
slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in
the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large
bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and
mix well. Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the
remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours,
until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and
serve.
Fennel Avocado Salad by LocalFoods.About.com
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1 Tbsp. olive oil
2 tsp. lemon juice
1/2 tsp. salt, plus more to taste
1 avocado, peeled, pitted, and chopped
1 bulb fennel, trimmed and sliced as thinly as possible
1/4 cup thinly sliced red onion, rinsed and patted dry
Freshly ground black pepper, to taste (optional)
Thinly sliced fennel, avocado, and red onion get coated in an easy dressing to make this quick, easy, and
healthful winter salad. If you have a mandolin, this is the time to break it out to thinly slice the fennel. If
not, don't worry, a sharp knife will work just fine. The avocado breaks down a bit and becomes part of
the vinaigrette, making a rich, creamy dressing with very little effort. The smaller you chop the avocado,
the more it will mush into the dressing (you can even mash it in, if you like).
In a medium bowl, whisk together oil, lemon juice, and 1/2 tsp. salt. Add avocado and toss to coat. Add
fennel and red onion and toss to coat. Add black pepper and more salt to taste if you like.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Fennel, Avocado, and Clementine Salad with Arugula and Mint by BonAppetit.com
Vinaigrette
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1/2 cup (scant) fresh clementine juice (from about 3 clementines)
2 tablespoons fresh Meyer lemon juice (from about 1 lemon)
2 teaspoons finely grated clementine peel
Pinch of sugar
3 tablespoons extra-virgin olive oil
Salad
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2 medium clementines
1 fennel bulb, trimmed, quartered vertically, cored, sliced paper-thin (2 1/3 to 2 1/2 cups)
1 avocado, halved, pitted, peeled, diced
1/4 cup fresh mint leaves, sliced
1 cup (packed) baby arugula
1 tablespoon extra-virgin olive oil, plus additional for drizzling
Combine clementine juice, lemon juice,
clementine peel, and sugar in medium
bowl. Slowly whisk in olive oil. Season to
taste with salt and coarsely ground black
pepper.
Peel clementines, separate into segments,
and place in medium bowl. Add fennel,
avocado, and mint. Toss with enough
vinaigrette to coat. Season fennel mixture
to taste with salt and coarsely ground
black pepper.
Toss arugula with 1 tablespoon olive oil in
another medium bowl. Season to taste with salt and coarsely ground black pepper.
Arrange fennel mixture on serving platter, top with arugula, and drizzle with additional olive oil. Season
to taste with coarsely ground black pepper.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Roasted Beets, Apples, and Fennel by AllRecipes
 5 medium beets, peeled and quartered
 5 apples, cored and chopped
 2 heads fennel, trimmed and thickly sliced
 1/2 cup honey Dijon salad dressing
 1/4 cup apple cider vinegar
 2 tablespoons olive oil
 1 teaspoon sea salt
 ground black pepper, to taste
Preheat oven to 400 degrees F (200 degrees C).
Place the beets, apples, and fennel in a large roasting pan. In a small bowl, mix together the honey Dijon
salad dressing, apple cider vinegar, olive oil, salt, and pepper. Pour the dressing mixture over the beets,
apples, and fennel and mix well. Roast in the oven for 1 hour or until the beets are tender.
Christmas Beet Ravioli by MangiaBenepasta.com
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4 medium beets
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dry bread crumbs
Salt and pepper
1 recipe for Quick and Easy Ravioli Dough
8 tablespoons unsalted butter
1 tablespoon poppy seeds
Extra Parmesan for sprinkling
In a saucepan, cover the beets with water and bring to a simmer. Cover and cook over low heat 20-30
minutes, or until the beets can be pierced easily with a fork. Drain and set aside to cool.
Remove the skin from the beets and cut into chunks. Put beets in a food processor. Chop the beets until
coarse. Add the cheeses and bread crumbs. Pulse to form a slightly coarse mixture. Add salt and pepper
to taste. Make the ravioli dough and follow the directions for filling and cooking. Go to directions
For the sauce, melt the butter with the poppy seeds in a small saucepan. Pour the sauce over the
cooked ravioli and sprinkle with Parmesan.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Christmas Beets by TheWorldWideGourmet.com
 beets
 butter
 honey
 cranberries
Wash the beets well to remove any soil. Cook, unpeeled, in boiling
water for 40-60 minutes, depending on size. The beets are cooked when very tender. The skins can then
be pulled off very easily, without the need of a knife. Cut the beets into sticks and sauté in butter with a
drizzle of honey and a handful of cranberries.
Roasted Beet, Goat Cheese and Fennel Salad by Recipe.com
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Lemon Vinaigrette
2 large beets (1 pound)
1/2 teaspoon salt (divided)
1/2 teaspoon ground black pepper (divided)
2 medium fennel bulbs, cored and very thinly sliced
8 cups torn butterhead (Boston or bibb) lettuce
1/4 cups chopped walnuts, toasted
4 ounces crumbled goat cheese (chevre)
2 tablespoons snipped fresh chives
Preheat oven to 400F. Prepare Lemon Vinaigrette; cover and set aside.
Scrub beets. Wrap each beet in foil and place on a baking sheet. Bake 1 1/2 hours or until a knife can be
easily inserted into beets. Cool 20 minutes or until able to handle. Trim off stem and root ends of
roasted beets. Peel and cut into 1-inch pieces.
In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the
vinaigrette.
In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of
the vinaigrette.
Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel,
goat cheese, and chives.
Lemon Vinaigrette:
In a medium bowl whisk together 3 tablespoons lemon juice, 1 tablespoon finely chopped shallot, 1 1/2
teaspoons Dijon-style mustard, 1/2 teaspoons finely shredded lemon peel, and 1/2 teaspoon honey. In a
steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
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CREAMY SPINACH with BEETS by Kitchen-Parade-VeggieVenture.blogspot.com
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1/4 cup half 'n' half
A handful of fresh spinach, stems removed (an important step!)
1/2 a cooked beet, diced
Warm half 'n' half in a small skillet, add spinach all at once and toss a bit to coat. Let cook til soft but still
bright green in color. Stir in beets and let warm through. Devour immediately!
Warm Beet & Spinach Salad by Eating Well
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8 cups baby spinach
1 tablespoon extra-virgin olive oil
1 cup thinly sliced red onion
2 plum tomatoes, chopped
2 tablespoons sliced Kalamata olives
2 tablespoons chopped fresh parsley
1 clove garlic, minced
2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see
Tip)
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Place spinach in a large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and cook,
stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook,
stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper
and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the
spinach and toss to combine. Serve warm.
ROASTED BEETS by Kitchen Garden Magazine, Sept. 1997
Scrub beets under cold water, rub them with vegetable oil and sprinkle them with a little kosher salt.
Roast them on a baking sheet at 350 F. Small to medium beets take 30-60 minutes. You may want to cut
large beets in half to shorten the baking time. When the beets can be pierced easily with a fork, they're
done. Once the beets are cool, the skins slip off easily.
I have no trouble finding ways to use leftover, cooked beets. In my beet vinaigrette, pureed cooked
beets take the place of some of the oil, so this dressing has more nutrients and less fat than traditional
vinaigrettes. The vibrant color really dresses up garden salads, pasta salads, and fish. One of my favorite
salads is a mixture of greens topped with cubes of roasted beets, slices of tart green apple, and pats of
goat cheese, all drizzled with sweet-tangy beet vinaigrette.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Braised Red Cabbage with Apple and Fennel Recipe by DailyUnadventuresInCooking.com adapted from
the Joy of Cooking
2 tablespoons olive oil
1 teaspoon fennel seeds, crushed or pulverized in a
spice grinder
1 small onion, thinly sliced
1 apple, peeled and cut into matchsticks, I used a
granny smith
1/2 head of red cabbage, thinly sliced
3 tablespoons of balsamic vinegar
1 teaspoon honey
salt and pepper
fresh parsley, minced for garnish
Heat a heavy pot with a lid over medium heat, add olive oil and fennel and cook until fragrant, don't let
spice burn. Add onion and cook until browned, stirring regularly. Add apples, cabbage, vinegar, honey
and a healthy pinch of salt. Stir and cover. Turn heat down to low and cook for 60 to 90 minutes until
tender, stirring every once and awhile. If it gets to dry you can add a bit of hot water. When ready to
serve, correct for seasoning and add the fresh parsley.
Christmas Coleslaw by Nigella Lawson - picture by
CookBookQueen.blogspot.com and recipe by
startribune.com
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1 head red cabbage (about 21/4 lb.)
1 red onion
2 large uncooked red beets
1 fennel bulb
For the dressing:
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1/4 c. mango chutney
1/4 c. mayonnaise
1 tsp. garam masala (see Note)
1/4 c. buttermilk
Salt to taste
Finely shred the cabbage. It should be very fine, so if you're patient and dextrous, use a knife; otherwise
use the slicing disc of a processor.
Peel and slice the onion into fine half-moons. Peel and cut beets into matchsticks or julienne. You might
want to wear disposable vinyl gloves to do this.
Finely slice the fennel, then combine the cabbage, onion, beets and fennel in a big bowl. Mix the
chutney, mayonnaise, garam masala and buttermilk in a bowl. Dress the coleslaw with it and check the
seasoning, adding salt or whatever you want to taste.
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Suzanne Goin's Squash and Fennel Soup With Creme Fraiche and Candied Pumpkin Seeds by
Kitchenography.typepad.com
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2 pounds kabocha squash (or substitute another winter squash -- I used butternut)
2 medium bulbs of fennel
4 tablespoons extra virgin olive oil
2 teaspoons fennel seeds
4 tablespoons unsalted butter
2 cups sliced onions
1 tablespoon thyme leaves
2 chiles de arbol
1 bay leaf
3/4 cup sherry
10 cups chicken or vegetable
stock or water
1/4 cup creme fraiche
candied pumpkin seeds
kosher salt and freshly
ground pepper
Preheat oven to 400 degrees
Cut squash in half lengthwise.
Remove seeds and peel from squash and cut into inch thick wedges. Cut the fennel in half lengthwise
and cut into 1 inch wedges. Toss the squash and fennel with olive oil, 1 teaspoon salt, and freshly
ground pepper. Place the vegetables flat on a baking sheet and roast about 35 minutes, until tender and
slightly carmelized.
Toast the fennel seeds in a small pan over medium heat until the seeds become fragrant and lightly
browned, about 2 or 3 minutes. Pound them coarsely in a mortar.
Heat soup pot over high heat for 2 minutes. Add the butter and when it foams, add the onions, fennel
seeds, thyme, chiles, bay leaf, 1 teaspoon salt, and a good amount of freshly ground black pepper.
Reduce the heat to medium high and cook until the onions are translucent and starting to color.
Add the squash and fennel, and stir to coat with the onions for a minute. Turn the heat back up to high
and pour in the sherry. Let it reduce for a minute or two, and then add the stock and 1 teaspoon salt.
Bring to a boil, turn down the heat, and simmer 20 minutes.
Puree the soup in batches. Strain the solids from the broth, reserving both. Put a third of the solids into
the blender with 1/2 cup of the broth. Process at low speed until the squash mixture is pureed. Add
another 1/2 cup broth and puree at high speed. Add additional broth, a little at a time, until the soup
has the consistency of heavy cream. Blend at least a minute on high speed until the soup is completely
smooth and very creamy. Transfer to a container, and repeat with remaining ingredients. You may not
need all the liquid. Taste for balance and seasoning. 7. Pour soup into bowls, spoon creme fraiche into
center, and sprinkle with pumpkin seeds.
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Maple Butternut Squash by Tprone.com
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4 lb. (2 kg). butternut squash
1/4 cup (50 mL) butter
1/4 cup (50 mL) whipping cream
1/4 cup (50 mL) maple syrup
1/2 tsp. (2 mL) salt
Preheat oven to 400 degrees F (200 degrees C).
With a large, sharp knife, cut butternut squash in half lengthwise. Scoop seeds out with a spoon and
place both halves, cut side down, in a shallow baking dish or cookie sheet with sides. Pour in just enough
water to cover the pan about 1/8 inch (0.25 cm) deep. Place in oven and bake for 30 minutes. Turn the
squash halves over and continue baking for another 30 minutes or until very tender when poked with a
fork. Remove from the oven.
With a spoon, scoop squash flesh out into a bowl. If you have a food processor, puree squash with
butter, whipping cream, maple syrup and salt until very smooth and creamy. (You may have to do this in
two batches.) You can also beat butter, cream, maple syrup and salt into squash with an electric mixer, if
you prefer. The squash won’t come out quite as velvety smooth, but it will still be delicious.
Butternut Squash Gratin by DivineDinnerParty.com
 2 lbs. butternut squash, peeled
 1 1/2 C. whipping cream
 1/2 C. half & half or whole milk
 2 bay leaves
 1/2 tbsp. chopped fresh thyme or 1/4 tsp. dried thyme
 pinch ground mace
 1 3/4 tsp. kosher salt, divided
 3/4 tsp. freshly ground black pepper, divided
 3 tbsp. unsalted butter, divided
 1 med. yellow onion
 2 tsp. garlic, minced or pressed
 1/3 C. finely grated Parmesan cheese
Slice butternut squash into slices about 1/4" wide. In a large, heavy saucepan, combine sliced squash,
heavy cream, milk or half & half, thyme, and mace.
Over moderate heat, bring to a simmer. Add 1 tsp. kosher salt and 1/2 tsp. black pepper. Simmer,
stirring occasionally, until squash has cooked and most of the liquid has been absorbed. This should take
about 30 minutes. Slice the onion thinly. In a large skillet, cook onions in 1 1/2 tbsp. of butter until
they're golden brown. Add garlic. Cook until fragrant, about 1 minute. Add remaining salt and pepper to
onion/garlic mixture.
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Preheat the oven to 425 degrees F.
Butter a medium sized casserole dish. Place a layer of squash on bottom, followed by onions. Sprinkle
Parmesan cheese over. Dot the rest of the butter over top of the Parmesan. Bake about 15 minutes, or
until heated through and bubby, and cheese is lightly browned.
Butternut Squash Soup by Gourmet Magazine
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1 medium butternut squash (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion, chopped (about 1 cup)
1 tablespoon freshly grated ginger, optional
3 tablespoons unsalted butter
3 cups chicken broth
1-2 cups water, as needed
Salt and pepper to taste
Sour cream for garnish
Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan
that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or
until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.
While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately
low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10
minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food
processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency,
and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is
hot.
Garnish each portion with the heaping teaspoon of low-fat sour cream.
Curried Butternut Squash Soup by Ellie Krieger
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1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic
and saute until soft but not brown, about 6 to 7 minutes. Add the
butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash
is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender
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or in batches in a blender until smooth. Season with salt, to taste. Ladle into serving bowls and add a
dollop of yogurt
Morrocan Tagine by All Recipes
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1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper
Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15
minutes, until browned.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the
skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue
cooking 30 minutes, until vegetables are tender.
Smoked Sausage, Butternut Squash & Wild Rice Soup by Emeril Lagasse
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2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt, Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley leaves
Preheat the oven to 400 degrees F.
Season the squash with 1 tablespoon of the oil, salt and pepper. Place
on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool
completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree
until smooth and set aside.
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In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a
simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring
occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat,
add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add
the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the
remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and
simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for
10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the
parsley and serve.
Lamb and Winter Vegetable Stew by AllRecipes
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2 tablespoons vegetable oil
1 pound lamb stew meat, cubed
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
2 cups peeled, seeded, and sliced butternut squash
1 cup peeled, sliced parsnips
1 cup peeled, chopped sweet potatoes
1 cup sliced celery
1 medium onion, thinly sliced
1/2 cup sour cream
3 tablespoons all-purpose flour
Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef
broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce
heat, cover, and simmer 20 minutes.
Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and
simmer 30 minutes, or until the vegetables are tender.
In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until
thickened.
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Butternut Squash and Hazelnut Lasagne by Epicurious
For squash filling
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1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely
chopped
For sauce
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1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper
For assembling lasagne
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1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano (3 oz)
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)
Make filling:
Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until
golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally,
until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool
filling.
Make sauce while squash cooks:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in
flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a
boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt
and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not
using immediately.)
Assemble lasagne:
Preheat oven to 425°F.
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Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other
shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with
2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2
more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets,
remaining sauce, and remaining cheese.
Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil
and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before
serving.
Pasta With Butternut Squash by Mark Bittman
Some butternut squashes are sweeter than others, and there's no way to predict this by appearance.
Since this sauce relies on sweetness for its character, if the squash seems a little bland, add about a
teaspoon of sugar. It will brighten the flavor considerably.
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1 pound peeled and seeded butternut squash (start with a whole squash weighing about 1 1/2
pounds)
Salt to taste
2 tablespoons butter or olive oil
Freshly ground black pepper to taste
1 pound cut pasta, like ziti
1/8 teaspoon freshly grated nutmeg, or to taste
1 teaspoon sugar, optional
1/2 cup freshly grated Parmesan
Cut squash into chunks, and place in food processor. Pulse machine on and off until squash looks grated.
(Alternatively, grate or chop the squash by hand.) Set a large pot of salted water to boil for the pasta.
Place a large skillet over medium heat, and add the butter or oil. A minute later, add the squash, salt,
pepper and about 1/2 cup of water. Cook over medium heat, stirring occasionally. Add water, about 1/4
cup at a time, as the mixture dries out, being careful not to make it soupy. When the squash begins to
disintegrate, after about 10 or 15 minutes, begin cooking the pasta. While it cooks, season the squash
with the nutmeg, sugar if necessary, and additional salt and pepper if needed.
When the pasta is tender, scoop out about 1/2 cup of the cooking liquid, then drain. Toss it in the skillet
with the squash, adding the reserved cooking water if the mixture seems dry. Taste, and adjust the salt,
pepper or nutmeg as you like; then, toss with the cheese and serve.
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Butternut Squash Pizza by AllRecipes
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1 onion sliced thin
1/2 butternut squash peeled, seeded and sliced thin
1 teaspoon fresh rosemary chopped
salt and black pepper to taste
2 tablespoons olive oil
1 package pizza crust
1 tabelspoon cornmeal
2 tablespoons Asiago or Parmesan cheese
Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle
with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set
aside.
Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of
dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need
2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue
baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and
remaining tablespoon olive oil. Cut into quarters, and
serve.
Delicata Squash is a specialty hard squash. Many
consider this one of the best of the hard squash family.
The flavor is mild and reminds me a little like of a sweet
potato. It can be prepared like any hard squash. Simple
prep for any hard squash:
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Preheat oven to 375F
Cut Squash in half and remove seeds
Oil or butter and bake until tender, about 30
minutes.
Then you can scoop out the meat and mash with some
butter and seasoning as a side dish or puree with some
cream and stock into a soup. The seasonings that can be used vary from cinnamon and honey, or
pumpkin pie spice, to sage, chives, or basil to make squash more savory or as a sweeter side dish.
Check out Fig & Plum basic baked squash served in its beautiful skin and more recipes on their site:
http://www.figandplum.com/archives/000865.html
And ifoodtv offers videos on how to on Roasted Delicata Squash Recipes:
http://www.ifood.tv/network/roasted_delicata_squash/recipes
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Delicata Squash Stuffed with Apples, Herbs & Spinach by Stephen Cooks!
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1/3 cup shelled pecans, chopped
3 small delicata squash (about 8 ounces each)
1 tablespoon olive oil
1/2 cup fresh spinach, chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
1 rib celery, chopped (about 1/2 cup)
1 small onion, chopped (about 1/2 cup)
1 small apple, seeded and chopped (about 1/2 cup)
1/2 cup canned white beans, drained
1/2 cup unseasoned vegetable broth
3 cloves garlic, chopped
1 egg, slightly beaten
1 ounce Parmiggiano Reggiano cheese, shredded
Salt and pepper to taste
Toast the pecans in a dry sauté pan over high heat, stirring
constantly, until starting to char at the edges. Remove from
heat and set aside.
Cut the squash in half lengthwise. Place cut side down in an
oiled ovenproof dish and roast 40 minutes in a preheated
400º oven. Allow to cool and scoop out the pulp and seeds. Reserve pulp and seeds for another
purpose.
Meanwhile, place the oil in a sauté pan over medium-high heat. Add the spinach, sage, rosemary, celery,
onion, and apple and sauté slowly for about 20 minutes, stirring occasionally. Vegetables should not
brown. Remove from heat and set aside.
Stir the pecans, beans, broth, garlic and egg into the vegetable mixture. Season to taste.
Fill the cavities of the squash halves with the vegetable mixture.
Scatter the cheese over the stuffed squash. (If preparing ahead, cover and refrigerate at this point. Allow
to come to room temperature before proceeding with the recipe.)
Bake 20 minutes at 350º on parchment paper – or in a dish prepared with cooking spray. Then, if
desired, broil for 4 - 5 minutes to brown the cheese.
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Delicata Squash with Caramelized Shallots & Sherry by
FineCooking.com
1-1/4 lb. delicata squash (1 large)
2 Tbs. olive oil
1/4 cup dry sherry (such as fino)
Kosher salt and freshly ground black pepper
1 Tbs. unsalted butter
1 cup thinly sliced shallots (2 to 3 large)
4 tsp. finely chopped fresh sage
Heat the oven to 350°F. Peel the squash, leaving the skin
in the crevices (it's tender enough to eat). Trim the ends.
Cut the squash in half lengthwise and scoop out the
seeds. Slice the halves crosswise 1/2 inch thick.
Heat 1 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add half of the squash in a single layer
and cook without moving until the slices begin to brown, about 2 minutes. Flip and cook until the second
side begins to brown, 1 to 2 minutes. Transfer to a 9x13-inch baking dish. Repeat with the remaining
squash. Arrange the squash in a single layer in the dish. Sprinkle with 2 Tbs. of the sherry, 1/2 tsp. salt,
and a few grinds of pepper.
Heat the remaining 1 Tbs. olive oil and the butter in the skillet over medium heat. Add the shallots and a
pinch of salt and cook, stirring frequently, until the shallots turn deep golden brown on the edges, 3 to 5
minutes. Take the pan off the heat and immediately add the sage and the remaining 2 Tbs. sherry,
scraping up the browned bits on the bottom of pan. Scatter the shallots over the squash.
Cover the pan with foil and bake until the squash is tender when pierced with a fork, 25 to 30 minutes.
Season to taste with salt and pepper.
Delicata and Bleu Cheese Quiche by OldShawFarm.com
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One friend to give the extra quiche to (this
recipe makes two)
2 9 inch pie crusts
2 ½ cups delicata squash peeled, seeded, cut
into small (½ inch) cubes, and steamed
8 oz bleu cheese
1½ cups half and half
½ cup milk
7 eggs
1 medium onion
1 tablespoon butter
salt and pepper
Roll out the pie crust and fit into the pans. Put the crusts in the fridge. Heat the oven to 400.
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Finely chop the onion and saute in the butter until soft. Crumble the blue cheese into a bowl. Crumble it
into very small pieces. You can use some of the half and half and the back of a wooden spoon to mush it
if that's easier. Beat the eggs and mix the eggs, cheese, milk, half and half and onion all up. Add salt and
pepper.
Spread the pieces of delicata squash on the bottom of the pie pans. Pour the egg mixture on top. Bake
40-45 minutes until pastry and pie are golden brown. Let rest for 10 minutes before serving so that it
sets.
Roasted Delicata Squash and Fennel with Bagna Cauda Sauce by Blogs.SeattleWeekly.com
Note from Tanaka: At Serious Pie, the vegetables are roasted in our wood-burning oven. We use Murray
River pink flake sea salt and Balinese long pepper for seasoning.
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1 medium delicata squash, halved lengthwise, seeded, and cut into quarter-inch half moons
1 small fennel bulb, trimmed, cored, and sliced into quarter-inch thick pieces
olive oil as needed
salt and pepper
Bagna Cauda Sauce:
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1/2 cup olive oil
6 cloves of peeled garlic, sliced
1 tablespoon capers, rinsed and chopped
4 salt-packed anchovies, rinsed, squeezed of excess salt,
and chopped
2 tablespoons butter, room temperature
a few teaspoons of chopped fresh herbs for garnish: a mixture of tarragon, parsley, and chives
Preheat the oven to 450°F. Spread the vegetables out on a well-oiled roasting pan or baking sheet and
season them with salt and pepper. Roast in the oven until the vegetables are caramelized around the
edges and cooked, but still a little al dente, about eight or nine minutes, turning them over with a
spatula halfway through the cooking time. Remove the vegetables to a platter and allow to cool to room
temperature.
To make the sauce, heat the oil in a sauté pan over low heat. Slowly cook the garlic, capers, and
anchovies, stirring as needed, until just before the garlic starts to brown. Drop the butter in bit by bit
and allow it to melt into the sauce, stirring to combine.
In a bowl, toss the vegetables with enough sauce to coat them well. Transfer to plates, sprinkle chopped
herbs over the top, and serve.
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Roasted Delicata Squash Stuffed with White Beans, Greens & Sage by EggsOnSunday.com
See for details: http://eggsonsunday.wordpress.com/2008/10/15/roasted-delicata-squash-stuffed-withwhite-beans-greens-sage/
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2 delicata squash, halved and seeds scooped out (you can save them and roast them for
snacking!)
1 large garlic clove, minced
extra-virgin olive oil
1 15-oz can small white beans (such as navy beans),
drained and rinsed
about 4 large handfuls greens – baby spinach,
chopped chard, chopped collards, etc. – washed and
spun dry
1 tablespoon minced fresh sage leaves
1/2 cup fresh breadcrumbs
1/4 cup grated parmesan cheese
Preheat oven to 350 degrees. Place the squash halves (cut side up) on a sheet pan or in a baking dish.
Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper.
Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the
squash halves from the oven and set aside.
Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over
medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant. Add
the greens and saute until wilted. Now add your drained, rinsed white beans and continue cooking the
mixture until the beans are heated through. Stir in the chopped fresh sage, season to taste with coarse
salt and freshly ground black pepper, and set aside to cool slightly.
Now you’ll fill the squash halves: first, preheat the oven to 425 degrees F. In a small bowl, mix together
the breadcrumbs and grated parmesan cheese. When the bean and green mixture has cooled slightly,
stir half of the breadcrumb mixture into it — this will help bind the filling together slightly. Divide this
filling mixture between the cooked squash halves, mounding it in each.*
Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle
some olive oil over the top of each squash half. Return the pan to the oven and bake the squash halves
until the topping is golden, about another 15 minutes or so (check a little bit before so the topping
doesn’t burn.
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Kale & Garbanzo Bean Stuffed Delicata Squash by The CookingHussy.Wordpress.com – similar to the
above recipe: http://cookinghussy.wordpress.com/2008/11/17/kale-and-garbanzo-bean-stuffeddelicata-squash/
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2 delicata squash – cut in half and scooped out
1 clove garlic – minced
1 can garbanzo beans – drained and rinsed
4 large handfuls of greens (kale or spinach)
dried sage
1/2 C. breadcrumbs
1/4 C. Parmesan – grated
Start by roasting the squash. Heat the oven to 350. Place the squash, cut side up, on a baking sheet.
Spray with olive oil and sprinkle with a little salt and pepper. Roast for about 45-60 minutes, until the
squash is fully cooked (check with a fork).
Next, make your filling. Saute garlic in a little olive oil. Do this for about 30 seconds before throwing in
the beans and greens. Season with sage, salt and pepper. Turn off heat and mix in 1/4 cup bread crumbs
and the cheese.
Fill the squash with the mixture and top with a little bread crumbs and cheese if you’d like. Return to the
350 oven for 15 minutes. Serve warm.
Notes: Chris told me that he’s never very excited about stuffed squash, until he starts to eat it. I, on the
other hand, was very excited about this recipe even before I tasted it. It’s so simple and a perfect
vegetarian meal with a side salad.
Roasted Delicata Squash Salad by Chow.com
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1 medium delicata squash, seeded and sliced into 1/2-inch-thick rings
2 tablespoons olive oil, plus more for brushing
4 ounces spinach, washed, dried, and torn into bitesize pieces (about 7 cups)
1 large shallot, thinly sliced
2 tablespoons sherry vinegar
1/3 cup roasted and salted pumpkin seeds
2 ounces shaved ricotta salata
Saba, for drizzling (optional)
Heat the oven to 400°F and arrange a rack in the middle. Brush squash rings with olive oil on both sides
and place in a single layer on a baking sheet. Season well with salt and freshly ground black pepper.
Roast until the underside of the squash is blistery and brown and fork tender, about 15 minutes.
Meanwhile, transfer cleaned spinach to a large bowl, cover with a damp paper towel, and reserve in the
refrigerator.
Once squash is almost ready, heat remaining 2 tablespoons olive oil in a small frying pan. When oil
shimmers, add shallot and sprinkle with salt and freshly ground black pepper. Cook until tender and
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beginning to brown, about 3 minutes. Deglaze the pan with the vinegar, scraping up any bits that are
stuck to the bottom, and immediately remove from heat.
Pour shallot mixture over spinach and toss to combine. Season with additional salt and freshly ground
black pepper as desired.
To serve, layer squash with spinach and top with pumpkin seeds. Sprinkle with ricotta salata, and drizzle
with saba (if using).
Roasted Butternut Squash by Robin Miller
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2 medium butternut squash, halved lengthwise and seeded
4 teaspoons butter
4 teaspoons brown sugar
Salt and pepper
Preheat oven to 400 degrees F.
Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the
middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast
25 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.
Butternut Squash Casserole by Paula Dean
 3 butternut squash, peeled, seeded
and cubed
 1 onion, chopped
 3 large eggs
 1/2 cup coconut milk
 1 1/2 teaspoons curry powder
 1 teaspoon salt
 1/4 teaspoon cracked black pepper
 1/2 cup raisins
 1/2 cup sweetened flaked coconut
Preheat oven to 350 degrees F. Lightly grease
a 2 1/2-quart casserole dish. In a large Dutch
oven, combine squash and onion; add water
to cover. Bring to a boil over high heat and
cook 10 to 12 minutes or until squash is tender; drain well. Spoon squash mixture into a large bowl. In a
small bowl, whisk together eggs, milk, curry powder, salt, and pepper. Add to squash mixture. Beat at
medium speed with an electric mixer until smooth. Spoon into prepared baking dish; sprinkle evenly
with raisins and coconut. Bake 40 minutes or until center is set.
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Squash-Apple Bake by AllRecipes
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1 Butternut, peeled and cut into 3/4 inch slices
1/2 cup brown sugar
2 apples, peeled, cored, cut into wedges
1/4 cup butter
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon ground mace
Arrange squash in a 12-in. x 8-in. baking pan. Top with apple wedges. Combine remaining ingredients;
spoon over apples. Bake at 350 degrees F for 50-60 minutes or until tender.
Balsamic Glazed Butternut Squash by Sandra Lee
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1 (20-ounce) package peeled cubed butternut squash
2 tablespoons honey
1/4 cup balsamic vinegar
1 tablespoon lemon pepper seasoning
3 tablespoons olive oil
Preheat oven to 400 degrees F.
In a large bowl combine all ingredients and mix to coat the squash.
Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender
and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.
Marinated Butternut Squash: Scapece Di Zucca by Mario Batali
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2 medium butternut squash, seeded and cut into 1-inch slices
Salt and pepper
4 tablespoons plus 4 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin
1/2 teaspoon red chile flakes
1 tablespoon dried oregano
1 clove garlic, sliced paper-thin
1/4 cup fresh mint leaves
Preheat oven to 450 degrees F.
Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place in a single layer
on 1 or 2 cookie sheets.
Bake in the oven until just tender, about 18 to 20 minutes. Meanwhile, stir together the remaining oil,
vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash
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from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with
fresh mint leaves, and serve. This dish can be made earlier in the day but should not be refrigerated.
Warm Butternut Squash & Chickpea Salad by SmittenKitchen
 1 medium butternut squash (about 2 to 2 1/2
pounds), peeled, seeded, and cut into 1 1/2-inch
pieces
 1 medium garlic clove, minced or pressed
 2 tablespoons olive oil
 Salt
 One 15-ounce can chickpeas, drained and
rinsed (1 1/2 cups)
 1/4 of a medium red onion, finely chopped
 1/4 cup coarsely chopped fresh cilantro or
parsley
For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste
Preheat the oven to 425°F.
In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss
the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft.
Remove from the oven and cool.
Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the
tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce
should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add
more water to thin it out.
To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl.
Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing
on the side. Serve immediately.
Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a
little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had
any leftovers.
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Butternut Squash with Pecans and Blue Cheese by Nigella Lawson
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4-pounds 8-ounces butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cup crumbled Roquefort or other blue cheese
Preheat the oven to 425 degrees F. Halve the squash, leaving the skin
on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the
pieces uniformly small.
Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the
butternut squash. If you can't get any fresh thyme, sprinkle over dried.
Roast in the oven for about 30 to 45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the
cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of
thyme torn into small sprigs to decorate.
Whipped Butternut Squash by All Recipes
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2 butternut squash, halved and seeded
1/2 cup margarine
1 cup light sour cream
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place squash halves cut side down in a medium baking dish with enough
water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until
smooth. Season with salt and pepper.
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Roasted Butternut Squash Salad with Warm Cider Vinaigrette by Barefoot Contessa
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1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
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.
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.
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.
Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing by Epicurious
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1 (2- to 2 1/4-lb) butternut squash, peeled, seeded, and cut into 1/2inch cubes (4 cups)
5 1/2 tablespoons extra-virgin olive oil
3/4 cup whole almonds with skins (3 1/2 oz), very coarsely chopped
2 teaspoons fresh lemon juice
1/2 lb spinach, coarse stems discarded (10 cups)
Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with
salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just
tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over
moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and
pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10
minutes. When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well,
then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently
to coat. Divide salad among 6 salad plates and sprinkle with remaining almonds.
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Creamed Spinach by Robert Irvine
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1 pound fresh organic spinach, soaked several times in salt water to remove grit, well-rinsed and
dried in a salad spinner
4 ounces bacon (about 4 strips)
1/2 cup heavy cream
1/4 cup Parmesan
Salt and pepper
Freshly ground black pepper
Steam spinach until tender and set aside to cool in a colander placed over a bowl to catch any excess
moisture. (Steaming preserves vitamins, so since it cooks quickly, be careful to avoid overcooking the
spinach, which will negate that advantage.)
Cook bacon until crispy in a saute pan and remove to paper toweling to drain and cool. Pour most of the
fat out of the pan and add the cream to the same pan over low heat, allowing to reduce by about onethird.
While the cream is reducing, finely chop the now cooled spinach, and return it briefly to the colander
placed over a bowl. Cut the bacon strips into 1/4-inch pieces.
Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add
saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce. Transfer to a
serving dish.
Spinach by Simply Recipes
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2 large bunches of spinach, about 1 lb
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
Cut off the thick stems of the spinach and discard. Clean the
spinach by filling up your sink with water and soaking the spinach
to loosen any sand or dirt. Drain the spinach and then repeat
soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute,
until the garlic is just beginning to brown.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to
lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this
a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover
the pan and cook for an additional minute. After 2 minutes of covered cooking the spinach should be
completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive
oil, sprinkle with salt to taste. Serve immediately
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Spinach & Cheddar Souffle by Ina Garten
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3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon of nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room-temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar
Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in
diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook,
stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2
teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until
smooth and thick.
Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of
Parmesan and the spinach and transfer to a large mixing bowl.
Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the
whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high
speed until they form firm, glossy peaks.
Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into
the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise
evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30
to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
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Spinach Gratin by Ina Garten
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4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach,
defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black
pepper
1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until
translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the
cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add
the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt
and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on
top. Bake for 20 minutes until hot and bubbly. Serve hot.
Baked Spinach Casserole by Open.Salon.com
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½ stick butter, melted
1 medium onion, chopped finely
3 TB all-purpose flour
30 oz. frozen spinach, thawed and drained
3 eggs, beaten
2 cups cottage cheese
2 cups Colby Jack Cheese, shredded
Preheat oven to 400. Butter the inside of a casserole
dish (7 X 11). Set aside.
To a large bowl, add butter and onion. Stir in flour. Add spinach, eggs, cottage cheese, and Colby Jack
shredded cheese, and mix thoroughly.Bake uncovered, for 45 minutes or until edges are golden and the
center has set.
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Simple Sautéed Spinach (or other Leafy Green)
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1 bunch spinach (or kale or chard)
2 tablespoons olive oil
2-3 cloves garlic, chopped
Sea salt
Lemon (optional)
Clean spinach or other leafy by placing in a sink full of water, agitate, let sit, agitate again. The dirt will
fall and the leaves will float. Spin dry. When using spinach it’s important to remember that the
sweetness is in the stems, so only trim off the end. Chop.
Add chopped garlic to olive oil gently warmed in pan until it just begins to brown. Add the leafy green
(note: if using chard, add the thicker stems first and sauté several minutes before adding the leaves.)
and turn until it is all wilted by the heat. Cover and cook for one minute. Spinach takes very little time
to cook whereas other greens can take a little longer. Season with salt and (a little lemon zest and a
squeeze of lemon – optional) and enjoy.
Christmas Collard Greens by AssociatedContent.com
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6 bunches of collard greens, cleaned and cut in small pieces
1 small head of cabbage, chopped
2 pounds of smoked turkey legs, sliced
One large onion chopped
3 cloves garlic
1 teaspoon cayenne pepper
1/2 cup vinegar
1/2 cup sugar
2 sticks of butter
4 large red peppers roasted and skinned and cut in small pieces
1 cup of water only
Soul food at Christmas is always good. This recipe just makes your standard greens a little bit more
holidayish. Put everything in a large crockpot, cook on medium heat for about six hours. Stirring
regularly. This dish is easy and the different green colors and the red peppers are perfect for Christmas.
And surprisingly delicious.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Sauteed Collard Greens by Tyler Florence
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2 bunches collard or kale greens, about 2 pounds
3 tablespoons olive oil
4 garlic cloves, whole
2 quarts chicken broth
1 tablespoon vinegar
Kosher salt and freshly ground black pepper
To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves
that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities.
Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly.
Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all
the leaves are shredded.
Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes
to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45
minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt
and pepper and serve
Slow-Cooked Collard Greens by Tyler Florence
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2large bunches collard greens
3 tablespoons olive oil
1 onion, sliced
2 garlic cloves, smashed
2 bay leaves
1 smoked ham hock
2 quarts chicken broth, warm
2 tablespoons cider vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves
that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water
runs clear. Dry thoroughly. Tear the leaves into large pieces.
Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham
hock. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens,
pushing them down into the pot. Add the broth, vinegar, and sugar. Bring up to a boil turning the greens
over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for
45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add salt and pepper. Cover and let
cook for 15 more minutes. Remove the bay leaves and serve.
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Cara Cara Orange Tart with Cara Cara Orange Caramel Sauce by AllThatSplatters.blogspot.com
If you can't find Cara Cara oranges in your supermarket, you can substitute blood oranges or regular
navel oranges in both the tart and the Orange Caramel Sauce.
Orange curd
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1-1/2 cups sugar
1/3 cup fresh Cara Cara orange juice
1/3 cup fresh lemon juice
6 large eggs
2 large egg yolks
1 tablespoon grated Cara Cara orange peel
1/2 cup (1 stick) unsalted butter, cut into 8
pieces, room temperature
Crust
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1-1/2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
2 tablespoons whipping cream
1 large egg yolk
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5 Cara Cara oranges
Cara Cara Orange Caramel Sauce (recipe follows)
For orange curd: Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium
metal bowl to blend. Add butter; set bowl over saucepan of simmering water and whisk constantly until
curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do
not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill at least 1
day and up to 3 days.
For crust: Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until
mixture resembles coarse meal. Add cream and egg yolk and process until dough clumps together.
Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer to
10-inch-diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides,
forming double-thick sides. Pierce crust all over with fork; freeze 30 minutes.
Preheat oven to 375°F. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan
on rack. Spread curd evenly in cooled crust. (Can be made 1 day ahead. Cover; chill.)
Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release
orange segments. Transfer segments to paper towels and pat dry. Arrange orange segments in
concentric circles atop orange curd. Chill tart up to 1 hour. Remove pan sides. Cut tart into wedges.
Drizzle lightly with Orange Caramel Sauce and serve.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Pineapple Cranberry Christmas Cake by GroupRecipes.com
This is the best fruitcake I have ever made, it is “bursting” with fruit. I made this for my Christmas cake
this year, and it was a great success with everyone. I would be ideal for a wedding cake it is so rich.
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250g (8oz) butter, softened shopping list
250g (8oz) dark muscovado sugar shopping list
4 medium eggs shopping list
300g (10oz) plain flour shopping list
2 level teaspoons ground mixed spice shopping list
1kg packet dried mixed fruit shopping list
250g packet dried ready-to-eat pineapple, chopped shopping list
150g (5oz) dried cranberries shopping listA
6 tablespoons rum or brandy (I used brandy) shopping list
20cm (8in) round or 18cm (7in) square cake tin, lined with baking parchment
Position the oven shelf just below the center of the oven so that the cake will be central in the oven. Set
the oven to cool, gas 2 / 150c
Beat together the butter and sugar until light and fluffy, then gradually beat in the eggs, one at a time,
adding a little flour with each egg. Fold in the remaining flour and mixed spice, then fold in the mixed
fruit, pineapple and cranberries. Spoon the mixture into the lined cake tin and level the surface.
Bake the cake in the center of the oven for 3-31/2 hours, or until a skewer comes out clean after being
inserted into the cake. If the cake starts to brown too quickly, then cover it with a sheet of baking
parchment or foil and reduce the oven temperature slightly.
When the cake is cooked, remove it from the oven and leave to cool in the tin for about 15 minutes,
then spoon over the rum or brandy. Leave too cool completely in the tin. When the cake is cold,
remove it from the tin and wrap it in baking parchment then foil. If the cake is well-wrapped in a cool
place, it will keep for at least 3 months. A little extra rum or brandy may be spooned over the cake just
before it’s decorated.
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Copyright 2010 Annies Buying Club. All Rights Reserved.
Pineapple Macadamia Christmas Cake by Taste.com.Au
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Whole macadamias and glace cherries, to serve
Ready made caramel sauce, to serve, if desired
2 cups mixed dried fruit
1/3 cup brandy
185g unsalted butter, softened
1/2 cup brown sugar
3 eggs
3/4 cup canned crushed pineapple, drained
1 cup roughly chopped macadamias
1 cup plain flour, sifted
1 cup self raising flour, sifted
1/3 cup milk
440g can pineapple rings, drained, to serve
Place the mixed dried fruit in a large non-metallic bowl. Add the brandy, stir then cover and stand
overnight.
Preheat oven to 160°C. Grease and double line a deep 20cm (base measurement) round cake pan.
Fold a couple of layers of newspaper around the outside of the pan and tie with string (this will insulate
the cake and prevent it cooking too fast and burning).
Place the butter and sugar in a large bowl and beat with electric beaters until light and creamy. Add the
eggs gradually and continue to beat until well combined. Fold through the soaked dried fruit, crushed
pineapple and macadamias.
Fold through the flour, alternating with the milk, until mixture is just combined. Spoon the mixture into
the prepared pan and smooth over the surface.
Place the pan on several layers of newspaper and place in the oven. Bake for 1 3/4 hours, or until a
skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool. To serve,
top with pineapple rings, macadamias and cherries and a drizzle of caramel sauce if desired.
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Butternut Squash Casserole by AllRecipes
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1 Butternut Squash
1 cup sugar
1 1/2 cups milk
1 teaspoon vanilla
1 pinch salt
2 tablespoons flour
2 eggs
1/4 cup butter
Topping: 1/2 pkg vanilla wafers, crushed, 1/2 cup melted butter, 1
cup brown sugar
Preheat oven to 425 degrees F (220 degrees C). Put butternut squash in the microwave and cook on
high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil.
Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla
extract, salt, flour, eggs and 1/4 cup melted margarine. Bake in preheated oven for 45 minutes, or until
set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble
over top of cooked casserole and return to oven to brown.
Better than Pumpkin Pie by AllRecipes
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1 1/2 cups peeled cubed deseeded butternut squash
1 cup lightly packed brown sugar
1 tablespoon corn starch
1 egg eaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch each: allspice, cloves, ginger, nutmeg
1 unbaked pie shell
Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat
until tender, about 15 minutes. Drain, and cool.
Preheat oven to 350 degrees F (175 degrees C).
In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk,
cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the
center.
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Butternut Squash Muffins Recipe by 101Cookbooks
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Flavorless vegetable oil spray (or grapeseed or rice oil in a mister or spray bottle), optional
1 pound butternut squash, peeled, seeded, and cut into small cubes (about 3 cups)
1 teaspoon coarse sea salt
8 black peppercorns
2 cinnamon sticks
2 tablespoons coriander seeds
4 cups freshly pressed apple juice (or apple cider)
1 cup raw cane sugar
2 large egg yolks
1/2 cup homemade applesauce
1/4 cup grapeseed or rice oil (heidi note: I used room temp.
clarified butter)
4 large egg whites
2 cups spelt flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
Preheat the oven to 350F. Spray a 12-cup muffin tin with the oil, or
put paper liners in the cups. Spray a rimmed baking sheet as well, or
line with parchment paper.
Toss the squash with the coarse sea salt and spread in a single layer in the prepared baking sheet. Bake
for 20 to 30 minutes, or until the squash is cooked through and tender.
Meanwhile, in a saucepan, combine the peppercorns, cinnamon sticks, and coriander over medium-high
heat and heat for 2 to 3 minutes, or until the coriander begins to smell like oranges. Remove from the
heat. let sit for 30 seconds, and then add the apple juice. Return to the heat and simmer for 30 to 40
minutes, or until reduced to 1/4 cup and thick. Pour the apple juice through a fine-mesh sieve, discard
the whole spices and push the reduced juice through the sieve with the back of a spoon, if necessary.
Set aside.
Transfer the squash and reduced juice to a food processor and process until smooth.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and egg yolks
on high speed for about 3 minutes, or until light and fluffy. Reduce the speed to low and mix in the
applesauce, oil, and butternut squash puree just until blended. transfer to a large bowl.
Fit the mixer with the whip attachment and clean and dry the bowl. Add the egg whites to the bowl and
beat on medium-high speed until very foamy, but not quite soft peaks. In another bowl, whisk together
the flour, baking powder, baking soda, and the fine sea salt. Add to the batter and stir just until mixed.
then fold in the egg whites just until blended. There will be some white streaks in the batter, which is
fine.
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Spoon the batter into the muffin cups, filling each one about three-fourths full. Bake for 30 to 40
minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin on a wire rack for about 5 minutes. Turn the muffins out of the tin and let
cool completely on the rack before serving.
Cinnamon Butternut Squash Muffins by 5dollarDinners.com
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1 banana, mashed
1 cup cooked butternut squash
4 eggs
1/3 cup applesauce
1/3 cup white sugar
6 Tablespoon canola or vegetable oil
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon
1 cup whole wheat flour
1 cup white flour
Optional Topping:
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1 tsp cinnamon
1/4 cup brown sugar
In stand mixer or mixing bowl, mix banana, butternut squash, eggs, applesauce, sugar, and oil, until well
blended.
In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, wheat flour and white
flour.
Add the dry ingredients into the wet ingredients and mix until batter forms.
Pour into greased baking cups or muffin tins, and sprinkle with brown sugar-cinnamon topping. Makes
24 regular size muffins, 48 mini muffins, or 12 regular muffins and 24 mini muffins (what I did!).
Bake at 350. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.
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Butternut Squash Muffins with a Frosty Top by Jamie Oliver
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4 ounces butternut squash, skin on, deseeded and roughly chopped
2 1/4 cups light soft brown sugar
4 large free-range or organic eggs
Sea salt
2 1/2 cups all-purpose flour, unsifted
2 heaping teaspoons baking powder
Handful of walnuts, chopped
1 teaspoon ground cinnamon
3/4 cup extra-virgin olive oil
For the Frosted Cream Topping:
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1 clementine, zested
1 lemon, zested
1/2 lemon, juiced
1/2 cup sour cream
2 heaping tablespoons icing sugar, sifted
1 vanilla bean, split lengthwise and seeds scraped out
Lavender flowers or rose petals, optional
Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.
Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a
pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well
beaten. You may need to pause the machine at some point to scrape the mix down the sides with a
rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to
see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the
muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little
longer. Remove from the oven and leave the muffins to cool on a wire rack.
As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine
zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds
and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance
the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping
onto the muffins.
Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a
hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and
look, a few dried lavender flowers or rose petals are fantastic.
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Butternut Squash Pie by Suite101
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1/4 cup butter, melted
2 cups crushed gingersnaps
20 oz butternut squash, peeled, seeded and cubed (about 3 cups)
1-1/4 cups nonfat greek yogurt
5 egg yolks
3/4 cup brown sugar
1-1/2 tsp. pumpkin pie spice
Toss gingersnaps with melted butter in a bowl. Spread into the bottom and up the sides of a 9-inch pie
plate. Refrigerate for 15 minutes. Take out of the refrigerator and bake at 350 degrees for 12-15
minutes until lightly browned. Cool.
Turn oven temperature up to 400 degrees.
Put butternut squash in a microwave-safe bowl and microwave for 5-6 minutes, until fork-tender. Puree
squash and remaining ingredients in a food processor or blender until smooth.
Can't Beet Red Velvet Cupcakes by Coconut & Lime
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3/4 cup beet puree
3/4 cup sugar
3/4 cup flour
1/2 cup dutch process cocoa
1/2 cup canola oil
1/4 cup milk
1 teaspoon plain yogurt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
2 eggs, at room temperature
roux frosting
Preheat oven to 350. Grease or line 12 wells in a cupcake pan. Whisk together the dry ingredients. Set
aside. Mix together the oil, yogurt, beet puree, vinegar, milk and eggs. Slowly add the dry ingredients.
Mix thoroughly. Fill 2/3 of the way full. Bake for 15 minutes or until a toothpick in the center of the
center cupcake comes out clean. Cool on a wire rack before icing.
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Low Fat Red Velvet Cake (Chocolate Beet Cake) by Low-Fat-Cooking.Suite101.com
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1 cup all-purpose flour
3/4 cup white whole wheat flour
1-1/4 cups white sugar
3/4 cup unsweetened dutch-process cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1-1/3 cups non-fat buttermilk
1/2 cup butter, softened
3/4 cup egg substitute
2 tsp. vanilla
2 cups beets, peeled and shredded
Preheat oven to 350. Spray a 9 x 13 pan with nonstick cooking spray. In a large mixing bowl, stir together
flours, sugar, cocoa, baking powder and baking soda. Whisk in buttermilk. Beat in butter, egg substitute
and vanilla. Add beets. Pour in prepared cake pan. Bake 45 minutes. Cool, then frost with low fat cream
cheese frosting.
Low Fat Cream Cheese Frosting
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8 oz. Neufchatel cheese
12 oz. fat-free frozen whipped topping (Cool Whip), thawed
1 cup powdered sugar
Using an electric mixer, beat Neufchatel cheese until smooth. Stir in thawed whipped topping and
powdered sugar.
RED DEVIL CAKE by Mariquita.com
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1 1/4 cups beet puree (whirl cooked beets in blender: fresh cooked or canned.)
3 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
1 tsp. vanilla
1/2 tsp. salt
1 1/2 cups unbleached white flour
3/4 cup cocoa powder
1 1/2 tsp. baking soda
Preheat oven to 350 degrees. Generously oil the baking pan (9 inch square or round pan). In a large
bowl, beat the eggs well. Thoroughly whisk in the sugar, oil, vanilla, salt and beet puree until very
smooth. In a separate bowl, sift together the flour, cocoa, and baking soda. Add the dry ingredients to
the wet ingredients a little at a time, whisking until smooth.
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Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a knife inserted in the center
comes out clean. Cool in the pan. Serve topped with confectioners sugar, whipped cream, or frosting.
(from a Mollie Katzen book)
Beet Cake with Cream Cheese Frosting by Cooking Light
Cake:
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1 pound beets (about 2 medium)
Cooking spray
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup vegetable oil
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 1% low-fat milk
Frosting:
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2
1
1
3
2
teaspoons grated orange rind
teaspoon vanilla extract
(8-ounce) block 1/3-less-fat cream cheese, chilled
cups sifted powdered sugar
tablespoons finely chopped walnuts, toasted
If you like carrot cake, then you'll love this unusual dessert. The batter is bright red but bakes to a
golden brown. You may want to wear an apron while grating the beets because they tend to splatter.
Preheat oven to 350°.
To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to
measure 2 cups.
Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with
cooking spray.
Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium
speed until well-blended. Add beets; beat well. Lightly spoon the flour into dry measuring cups; level
with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a
whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour
mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
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Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10
minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on
wire racks.
To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy.
Add the powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread
remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered
in refrigerator.
Chocolate Beet Cake from John Peterson’s Farmer John’s Cookbook: The Real Dirt on Vegetables by
WhenHarryMetSalad.Wordpress.com
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3-4 medium beets
butter and flour for preparing the pan
4 oz. unsweetened chocolate, chopped
1 c. mild-flavored vegetable oil
3 eggs
1¾ c. sugar
1 T. vanilla extract
1½ c. all purpose flour
½ c. whole wheat pastry flour
2 t. baking soda
¼ t. salt
powdered sugar for dusting
Scrub the beets with a vegetable brush and trim roots. Trim stems and save greens for some other use.
(I’m not sure what other use, but I’m working on it.) Bring a pot of water to a boil and add the beets.
Boil for 20-30 minutes, or until the beets are tender and the skins slip off easily. Let the beets cool a
little, the slip the skins off under cold water and then purée the beets in a blender or food processor.
You should have about 2 cups of beet purée.
Preheat your oven to 375°F. Butter and flour a Bundt pan and set it aside. (This is where I went wrong
— I followed the original instructions to coat the pan with oil (!) and did not abandon ship even when I
noted that the oil was pooling in the bottom of the pan rather than coating the whole interior of the
pan. Use butter; it sticks.)
Fill a medium saucepan about halfway with water and bring the water to a boil. Reduce to a simmer and
set a heat-proof bowl over the simmering water. Place the chocolate and ¼ c. of the oil in the bowl and
heat, stirring frequently, just until the chocolate melts.
Combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in
the remaining oil, the chocolate mixture, beets, and vanilla.
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In a medium bowl, whisk together the flours, baking soda, and salt. Gently stir the flour mixture into the
egg and chocolate mixture until just combined.
Pour the batter into the prepared pan and bake until a toothpick inserted near the center comes out
clean, about 45 minutes. Remove the pan from the oven and cool on a wire rack for 30 minutes.
Carefully remove the cake from the pan and allow to cool completely before sprinkling with powdered
sugar to serve.
Beet Chocolate Cake with Banana-Peanut Butter Sauce by FatFreeVegan.com
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1 large beet
water
unsweetened apple sauce
2 tbsp. water
1 tsp. vanilla extract
1 tsp. apple cider vinegar
1 cup whole wheat flour
1/2 cup unbleached white flour
1/2 cup cocoa
1 cup sugar
1 tbsp. cornstarch
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
Peel and dice one large beet. Place the pieces in a saucepan with water to cover and boil until soft. (I've
heard that you can buy canned beets, so you may want to skip this step--and the resulting red hands--by
using pre-cooked beets.) Allow the beets to cool, and then drain them, reserving the red water for
another purpose. Put the drained beets into the food processor with 1/4 cup (clear) water, and process
until pureed.
Preheat the oven to 325 degrees. Oil or spray your cooking pan(s).
Put the pureed beets into a 2-cup measure. Add enough apple sauce to reach the 2-cup line. Add the 2
tablespoons water, vanilla extract, and apple cider to the beets and mix well.
Mix the dry ingredients together; then add the beet mixture and stir until well-combined. Bake for 35-60
minutes, depending on the size of pan you use: more for small, deep pans and less for a 9X13 pan. (I
used a 9X13 pan, and it took 35 minutes.) Test by inserting a toothpick into the center; it's done when
the toothpick comes out clean.
Allow to cool completely before cutting and serving.
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Banana-Peanut Butter Sauce
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1/2 of a 12-ounce package lite, firm silken tofu
1 banana
2 tbsp. natural peanut butter
1/4-1/3 cup agave nectar, to taste
1/4 tsp. vanilla
1/2 tsp. lemon juice
Blend all ingredients in a food processor or blender until smooth. Refrigerate until needed. The sauce
will thicken in the fridge, so it's best to give it time to chill if you plan to sandwich it between layers of
cake. (Just for fun, the next time I make this, I'll add a couple of drops of the beat juice to it to give it a
slightly pink color.) Serve over cake.
Beet Cakes with Sweet Greek Yogurt by Tyler Florence
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2 tablespoons unsalted butter, to grease baking pans
3 to 4 medium beets, to make 1 1/4 cups finely chopped
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons pomegranate molasses
1 cup applesauce
2 large eggs
1 cup buttermilk
3/4 cup dark brown sugar
1/3 cup vegetable oil
Sweet Greek Yogurt, recipe follows
Beet Garnish, recipe follows
Preheat oven to 350 degrees F.
Lightly grease 4 individual baking dishes with butter (oven proof ramekins or cocotte dishes work well).
Peel beets and cut into pieces so they can fit comfortably in a food processor. Process with blade
attachment until finely chopped.
In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl,
mix molasses, applesauce, eggs, buttermilk, and sugar together. Now mix wet ingredients with dry
ingredients, add a pinch of salt, and then fold in the processed beets.
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Set ramekins out on a sheet tray. Divide batter amongst ramekins and bake in the oven for 20 to25
minutes until they have puffed up and a cake tester inserted in the center comes out clean.
Serve with Sweet Greek Yogurt and top with Beet Garnish and powdered sugar.
Sweet Greek Yogurt:
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2 cups unsweetened Greek yogurt
1/4 cup honey
Combine yogurt and honey in a mixing bowl. Stir with a wooden spoon so they are just combined. Serve
with warm beet cake.
Beet Garnish:
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1 small beet
1/4 cup powdered sugar
Preheat oven to 150 degrees F.
Shave the beet into thin slices using a mandoline or sharp knife. Line a roasting dish with parchment and
set the beets out in a single layer on the tray. Top with powdered sugar. Cover with another sheet of
parchment, carefully pressing out any air bubbles. Top with another tray to add weight and bake on a
low temperature to dehydrate the beet slices without over-cooking them. Bake for 2 to 3 hours, until
dry and crispy. Use as a garnish on top of the beet cakes.
Raisin, chocolate and beetroot muffins by ooffoo.com
200g self raising flour
75g cocoa powder
225 caster sugar
75 raisins
2 eggs
200ml oil
250 blended cooked beetroot (approximately 4 small ones)
- Pre heat oven to 190C
-Sift flour and cocoa powder into a bowl and add sugar and
raisins. Mix well.
- In a separate bowl, whisk the eggs into the oil. Add the beetroot and mix well. Add the wet ingredients
to the dry ingredients and mix everything together lightly. Lumps don't matter with muffins! Spoon the
mix into 12 muffin cases and bake for 20-25 minutes until brown and risen Look out for silicone muffin
cases, so that you reduce your household waste!
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Check out these Beet Recipes including:
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Chocolate Beet Brownies
Red Devil Cake with NATURAL beet coloring!
Honeyed Beet Quinoa Salad
Simple Roasted Beet Salad with Onions
Creamy Beet Soup
Spiced Beet Casserole
Roasted Beets with Curry Dressing
Several Beet Salads with Feta or Arugula or Blue Cheese
Many more: http://www.mariquita.com/recipes/beets.html
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