vegetarian

Sage Butternut Squash Soup with Sage Browned Butter

Sage Butternut Squash Soup with Sage Browned Butter

Ah! What beautiful colors fall brings us not only in the fall leaves but in the colors of our foods. I just love the beautiful bright orange color of butternut squash and this soup is a lovely reminder of the beauty and taste of this food. 

I had fun taking a basic recipe and adding my own special flavors and elements to the dish. The browned butter on top really takes this dish to the next level! :) YUM!! 

Sage Butternut Squash Soup with Sage Brown Butter: 

Makes 3-4 small servings

1.5 pounds butternut squash, peeled and cut into small cubes (1/2 inch) 

2 tablespoons olive oil

1 tablespoon chopped fresh sage

1.5 tablespoons unsalted butter

1 1/2 leeks, white and tender green parts, coarsely chopped

2 teaspoons chopped fresh sage

1 1/3 cups chicken stock or veggie stock

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Brown Butter: 

3 tablespoons unsalted butter

1 tablespoon chopped fresh sage

1. Heat the oven to 350. In a medium bowl, toss the squash cubes with the olive oil and fresh sage. Place onto a rimmed baking sheet and roast for 20-30 minutes until the squash is soft and beginning to brown. 

2. While the squash is roasting, in a large saucepan melt the butter over fairly low heat. Add in the sage and leeks and cook, stirring from time to time, until softened and browned- about 15 minutes or so. 

3. Stir in the chicken or veggie stock and the roasted squash. Simmer the mixture over medium heat for 10-15 minutes.

4. While the soup is simmering, make the brown butter. Over medium to high heat, add the butter and sage to the skillet. The butter will foam for a while. Stir the butter with a spatula. After a while the bubbling subsides and the butter will begin to brown. Take the butter mixture off the heat once it is browned and set aside. 

5. Puree the soup in a blender or food processor. Add in more stock as needed to create the thickness of soup that you want. 

6. Serve in bowls and top with browned butter. You can also top with homemade croutons! 

**You may serve these with homemade croutons if you'd like. I made some gluten free cornbread that I made into cubes, then brushed with butter and sprinkled with Parmesan cheese and baked them in a 350 oven for a few minutes. 

Gluten Free Romesco Sauce

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This adapted recipe came from when last Sunday I got a pedicure at my favorite local salon! I love to read food magazines and this month's Food and Wine magazine was all about food from Spain. I read the magazine cover to cover, so intrigued by every recipe! 

I came across this delicious sauce and wanted to adapt it to be gluten free and to my tastes. I used a few different ingredients and used tortillas instead of bread to thicken the sauce. I am more than thrilled with the results! It is an amazing sauce that tastes so great with everything! I hope that you make it today and enjoy it too! 

Romesco Sauce: 

Adapted from Food & Wine Magazine

3 large dried ancho chilies (stems and seeds removed

1 cup sundried tomatoes (not oil packed, just dried) 

1 heaping cup grape tomatoes

1/4 cup + 2 tablespoons extra virgin olive oil

6 tortillas cut into triangles

6 large garlic cloves, cut in half

1/2 cup almonds

1/4 cup hazelnuts

1 teaspoon sweet paprika

2 tablespoons red wine vinegar

Kosher salt and pepper to taste

1. Place the dried chilies and sun dried tomatoes in a large bowl. Pour boiling water over them. Let them soak for 1 hour, drain the liquid off and reserve it. 

2. Put the grape tomatoes in a roasting pan. Turn on your oven to broil. Broil the tomatoes for 5-7 minutes or until they are slightly browned. Set aside to cool. 

3. Heat the olive oil (1/4 cup) until very hot (almost smoking). Add the tortilla pieces and the garlic. Toast them/saute until they are browned all over. Remove the garlic and tortillas from the pan. 

4. Add the nuts to the pan and roast them for 3-4 minutes. Remove the nuts with a slotted spoon and reserve the garlic oil. 

5. Pulse the tortillas, garlic and nuts in a food processor until finely chopped. Add the chiles  & sun dried tomatoes, roasted grape tomatoes & paprika. Process until smooth. 

6. Add in the garlic oil and 2 extra tablespoons of olive oil to the food processor and process. 

7. Spoon the sauce into a medium bowl and season it with plenty of kosher salt and fresh ground pepper. Taste to see if the seasoning level is right. 

Use this sauce on top of polenta, as a dip for chips or veggies. It's so good!! 

 

Trista's Spinach Pesto

Trista's spinach pesto

This summer I was looking to create an amazing vegetarian dish that would round out my menu for  my Josephine meals clients. I remembered that my husband told me about the barbecue he had when he first moved in to the house we live in now, much before I met him. He said that he decided to have grilled polenta with pesto for vegetarian guests. That sounded amazing to me & so I decided to create my own version. 

This is the pesto recipe that I made based on an appetizer recipe that I found. It is fabulous and so great to top many dishes! I hope that you enjoy it this summer as it is bright, flavorful and amazingly delicious! 

Trista's Spinach Pesto: 

Adapted from the book: Portland's Palate

Makes 2 cups pesto

 

2 large garlic cloves

1 cup pine nuts

2 cups fresh baby spinach

1/2 cup fresh basil

1 cup olive oil

1 1/2 cups freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Note: You can add extra basil or spinach if you want your pesto to be thicker.

 

1. In the bowl of a large food processor, process the garlic until finely minced. 

2. Add the pine nuts and puree the mixture. 

3. Add in the spinach and basil, process until they are finely chopped. 

4. Add in the olive oil and process. 

5. Finally, add in the grated cheese, salt and pepper. Process until smooth. At this point you can add more basil or spinach to reach your desired consistency. Taste for seasonings and add more salt and pepper to taste. 

Enjoy! 

This is wonderful on top of a creamy, grilled polenta wedge! YUM!! 

 

Gluten Free Lemon Balm and Mint Orzo Salad

Gluten Free Lemon Balm and Mint Orzo Salad

Fresh, light and perfectly summery! A great side salad for grilled main dishes this summer, this orzo salad has it all. It has the delicious texture of orzo, the creaminess of Gruyere cheese and the freshness of mint and lemon balm. I had fun coming up with this recipe and I hope that you enjoy it very soon with out cookout in your backyard. 

It all started when my lovely neighbor brought a package of this amazing gluten free orzo made from corn which has such a pretty yellow color to it. I knew I had to create an amazing salad with that ingredient and came up with this one. Enjoy it today! 

I'll be serving it this week for my customers. 

Gluten Free Lemon Balm and Mint Orzo Salad: 

About 6 small servings

1 1/2 cups gluten free orzo (dry) 

2+ tablespoons olive oil

1 lemon (juice and zest of) 

1 cup+ spinach, chopped

1 tablespoon fresh mint, finely chopped

1 tablespoon fresh lemon balm, finely chopped

1/2 cup Gruyere cheese, cut into small cubes

1/3 cup sliced black olives

Kosher salt and freshly ground pepper to taste

1. Boil a large pot of salted water. Cook the orzo in the boiling water according to the package directions. Drain the orzo, let cool for 2-3 minutes and toss with the rest of the ingredients. Add salt and pepper to taste. 

2. You may serve this salad at room temperature or chilled. You can make it 1 day in advance and store it in the refrigerator. 

Enjoy!