Cilantro Chicken

Recipe originally posted on Genius Kitchen.

Ingredients:

Instructions:

  1. Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
  2. In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
  3. Lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

Baked Eggplant Parmesan

Recipe originally posted on Martha Stewart.

Ingredients:

  • Olive oil, for baking sheets 
  • 2 large eggs 
  • 3/4 cup plain dry breadcrumbs 
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping 
  • 1 teaspoon dried oregano 
  • 1/2 teaspoon dried basil 
  • Coarse salt and ground pepper 
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds 
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 1/2 cups shredded mozzarella 

Instructions:

  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. 

  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees. 

  3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Mashed Okinawan Sweet Potatoes

Recipe originally posted on the blog Cooking on the Weekends

Ingredients

  • 1-1/2- pounds Okinawan sweet potatoes
  • 2-1/2 tablespoons unsalted butter
  • 1/4 cup half and half
  • 1-1/4 teaspoons sea salt
  • freshly ground black pepper to taste

Instructions

  1. Fill a medium-sized stock pot with cold water.

  2. Peel the potatoes and cut them into large chunks (approximately 2 to 3-inch chunks). Add them to the pot with the water as you go.

  3. Place the pot over high heat and bring to a boil. Reduce to low and simmer, uncovered, until the potatoes are tender (they should easily slide off fork prongs), about 15 minutes.

  4. Strain the potatoes and place them in a medium to large mixing bowl. Use a large fork or potato masher to purée them.

  5. Add the butter as soon as possible so that it melts into the hot potatoes. Then add the half and half, salt and pepper, and mix only until everything is incorporated.

Tatsoi, Mizuna and Edamame Salad with Sesame Dressing

Recipe originally posted on Vegetarian Times.

Ingredients:

Sesame Dressing

  • 3 Tbs. roasted sesame oil

  • 2 Tbs. tahini

  • 2 Tbs. seasoned rice wine vinegar

  • 1 Tbs. low-sodium soy sauce

Salad

  • 1 1/2 cups frozen shelled edamame, thawed

  • 2 cups tatsoi leaves

  • 2 cups mizuna

  • 1 cucumber, peeled and sliced

  • 1 8-oz. pkg. baked teriyaki tofu, cubed

  • 1 green onion, sliced

Instructions:

1. To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.

2. To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well.

3. Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates. Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.

Steak and Mitsuba Herb Chirashi Sushi With Balsamic Soy Sauce

Recipe originally posted on The Spruce.

Ingredients:

  • 1 egg
  • 1 cup/150 grams/6 ounces cooked steak (cubed)
  • Salt and black pepper to taste
  • 3 tablespoons olive oil for pan frying steak
  • 2 servings steamed white rice (or brown rice)
  • 2.6-ounce package of Sushinoko (powder sushi vinegar mix)
  • 1 stalk mitsuba (Japanese herb, may be substituted with watercress or cilantro)
  • 2 teaspoons fresh ginger (chopped)

For the Balsamic Soy Sauce:

  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoon soy sauce
  • Dash of black pepper

Instructions:

  1.  If you don't have steamed rice on hand, prepare 4 servings of cooked rice per your rice cooker instruction. To prepare cooked rice on the stove, follow these instructions.

  2. Make the sushi rice. Using warm rice, gently mix in the Sushinoko brand powdered sushi vinegar mix using the edge of a rice paddle with diagonal slashing motions. Note, a 2.6-ounce package of Sushinoko powdered sushi vinegar may be used to season 4 cooked servings of rice (about 1 cup cooked rice per serving).
  3. In a small pot, heat water over medium-high heat and hard boil egg. It will take about 8 to 10 minutes for the egg to cook. Remove the egg from the water and let it cool. Peel the shell, save the egg white to enjoy later, and crumble the egg yolk into small bits with a fork.
  4. While the egg is cooking, prepare the balsamic soy sauce. In a small pot heat balsamic vinegar and soy sauce over medium heat until warmed. Add a dash of black pepper and set aside to cool.
  5. Chop mitsuba herb (or watercress or cilantro). Chop ginger into thin matchstick pieces and chop the matchstick pieces into tiny cubes. Set aside.
  6. In a medium frying pan, heat olive oil over medium-high heat and cook the steak until medium. Cook about 6 to 7 minutes on the first side, and flip the steak over and cook for another 4 to 5 minutes. Let the steak rest for about 3 to 5 minutes before slicing and chopping up the steak. By allowing the steak to rest you let the juices circulate back into the meat for tender, juicy meat.
  7. If you prefer, drizzle some of the balsamic soy sauce over the chopped steak to allow the flavor to absorb into the meat. Otherwise, the balsamic soy sauce can be drizzled over the chirashi sushi before serving.
  8. Assemble the chirashi sushi. On individual plates, place a serving of sushi rice on the plate and spread out. Top the sushi rice with cubed beef. Garnish with chopped mitsuba and ginger. Garnish with crumbled egg yolk. Drizzle balsamic soy sauce over the beef and chirashi sushi. Enjoy immediately!

Recipe Tips:

Try substituting steak with prepared deli style, thinly sliced roast beef. Also, may substitute with thinly sliced black forest ham.

Use powdered sushi vinegar rice mix as a short cut to making sushi rice. Or, make your own from scratch.

Shungiku and Maitake Stir-Fry

Recipe originally posted on PBS.org.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pack of Maitake (Hen of the Woods) mushrooms
  • 1 bunch shungiku, roughly chopped (spinach will also work)
  • 1 small pack of katsuobushi (about 1/4 cup)
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sugar

Directions

  1. Heat a frying pan over medium-high heat until hot. Add the oil and mushrooms along with a pinch of salt and stir-fry until the edges of the mushrooms start to brown.
  2. Add the shungiku and katsuobushi and stir-fry until the leaves have wilted. Add the soy sauce and sugar and continue frying until there’s no liquid left in the pan. Serve immediately.

Spigarello with Poached Eggs

Recipe originally posted on Food52

Ingredients

  • 1 bunch spigarello, washed and stems removed
  • 1 large clove garlic, minced
  • 1 tablespoon olive oil
  • 2 eggs, cracked into a small bowl
  • Coarse salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Plunge the spigarello into the boiling water for 2-3 minutes. 
  2. Meanwhile, heat the olive oil in a saute pan over medium heat and then add in the garlic, cooking until fragrant, about 30 seconds. 
  3. With tongs or a slotted spoon, remove the spigarello from the boiling water and put it in the saute pan, tossing to coat. Saute for about 3-4 minutes. 
  4. Meanwhile, turn the heat on the cooking water down to low. When the boiling dies down, swirl the water in the pot gently and slip the eggs into the middle of the whirlpool. Cook the eggs for 5-6 minutes (or however done you like them). 
  5. When the eggs are done, remove them from the water with a slotted spoon and transfer them to a folded paper towel to soak up any water.
  6. Plate the spigarello with the eggs on top. Sprinkle with extra salt and pepper and serve immediately.

Thai Basil Eggplant

Recipe originally posted on Vegetarian Gastronomy.

Ingredients

  • 1 large Italian eggplant, or 2 medium Japanese or Chinese eggplants
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 white onion, halved and thinly sliced
  • 14 oz firm tofu, block
  • 2 cloves garlic, minced
  • 4 tbsp cooking oil, such as coconut, grapeseed, or avocado
  • basil leaves

For the sauce:

  • 4.5 tbsp hoisin sauce, see notes below for brand recommendations
  • 1/2 cup tamari, or soy sauce
  • 1/4 cup water
  • 2 tsp chili sauce, such as Huy Fong Chili Sauce
  • 2 tsp cornstarch

Instructions:

To Prepare the Eggplant:

  1. Cut off the top and bottom tips.

  2. If you are using Italian eggplants: Slice the eggplant lengthwise into 3/4-inch slabs. Then cut each slice lengthwise into 3/4-inch slices. Cut each slice into 2 or 3 pieces diagonally (see picture above for an example of how the eggplant pieces should end up looking).

  3. If you are using Chinese or Japanese eggplants: Slice the eggplant in half lengthwise. Then diagonally cut small sections about 3/4-Inch thick all the way down both halves.

  4. In a large non-stick pan or stainless steel pan, heat 2 or 3 Tbsp of cooking oil on medium heat.

  5. Add the eggplant pieces and toss to coat them in oil. Add a little amount of water, turn the heat down to low-medium, cover, and let the eggplant cook.

  6. Stir the eggplant pieces every few minutes. Add a little more oil or water to help cook the eggplant and keep it from sticking to the pan if needed (if adding water to help cook the eggplant, be sure to add a small amount each time so that you don't end up with watery mushy eggplant). While the eggplant is cooking continue on to preparing the rest of the dish.

  7. The eggplant is done once it is tender but still firm so it holds shape. Turn off the heat and set aside in the pan. 

To Prepare the Tofu & Veggies:

  1. Cut the tofu block in half. Place each half in a clean paper towel one at a time and squeeze gently to remove excess storage liquid (without breaking up the tofu).

  2. Cut the tofu into 1/2-Inch cubes and pan fry on medium-high heat with 2 Tbsp cooking oil (in another non-stick frying pan).

  3. Turn the tofu frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). 

  4. Once the tofu is done, add it to the eggplant.

  5. In the same non-stick frying pan, add 1 tbsp cooking oil and heat on medium-high. Add the thinly sliced onions and bell peppers. Saute until they are cooked but still crispy. Add the minced garlic half way through and saute it into the onions and bell peppers.

  6. Once the veggies are done, add it to the eggplant and tofu.

To Prepare the Dish:

  1. Whisk all ingredients listed under sauce above. Mix until all the cornstarch has dissolved. Add more chili sauce if you prefer additional spice.

  2. Heat the pan containing eggplant, tofu, and veggies once more. 

  3. Once the pan is hot, add the sauce, turn down the heat to low-medium and mix frequently until the sauce slightly thickens and coats the eggplant and veggies. This should only take a few minutes.

  4. Turn off the heat and add some freshly chopped basil. Mix once more and serve hot with some cooked quinoa or brown rice!

Shrimp and Green Papaya Summer Rolls

Recipe originally posted on Food and Wine.

Ingredients

  • 3 1/2 tablespoons Asian fish sauce
  • 3 1/2 tablespoons fresh lime juice
  • 3 tablespoons sugar
  • 1 small green papaya (about 1 1/2 pounds)—peeled, seeded and coarsely shredded
  • 2 carrots, coarsely shredded
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped mint
  • Six 9-inch round rice paper wrappers, plus more in case they tear
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup unsalted dry roasted peanuts
  • 2 tablespoons water
  • 1 1/2 tablespoons hoisin sauce
  • 1 small garlic clove, smashed
  • Kosher salt
  • 18 shelled cooked large shrimp (about 1/2 pound), halved lengthwise

Instructions

Step 1    

In a large bowl, mix 3 tablespoons of the fish sauce with 3 tablespoons of the lime juice and the sugar and stir until the sugar is dissolved. Add the papaya, carrots, cilantro and mint and toss to combine.

Step 2    

Fill a large bowl halfway with cold water. One at a time, submerge the rice paper wrappers in the water and let soak together for 5 minutes, or until pliable.

Eggplant Burger Patties

Recipe originally posted on Video Culinary.

Ingredients:

  • Eggplant - 1.5kg (3.3 pounds)
  • Breadcrumbs - 80 grams (2.8 oz)
  • Egg - 1 each
  • Parmesan cheese - 50 grams (1.8 oz) optional
  • Parsley - 10 sprigs
  • Garlic - 2 cloves
  • Salt - 1.5 teaspoon
  • Ground black pepper - 0.5 teaspoon

Instructions:

  • Preheat the oven to 200°C (390°F). Place 1.5 kg of untrimmed eggplants in baking sheet and bake until tender, about 30 minutes, depending on their size.

  • Peel the eggplant as soon as it is cool enough to handle. Place in a colander set over a bowl, and let it drain.
  • Mince 10 sprigs of parsley, place in a bowl. Chop the eggplant and combine with the parsley.
  • Add 1 ½ teaspoons of salt, ½ teaspoon of pepper, 2 minced garlic cloves, an egg and 50 grams (1.8 oz) of parmesan cheese. Mix, and add 80 grams (2.8 oz) of breadcrumbs. If the mixture turned out too thick, add some of the drained eggplant liquid back into the mixture.
  • Shape the patties and coat them in flour.
  • Fry in very hot oil. Turn the patties once they formed a nice golden crust. Transfer them to a plate lined with paper towels to soak up the extra oil and serve.

 

Brie, Papaya and Onion Quesadilla

Recipe originally posted on Epicurious.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large onion, thinly sliced
  • 2 to 3 teaspoons minced seeded jalapeño chili
  • 8 6-inch-diameter flour tortillas
  • 8 ounces Brie, diced
  • 1/2 cup chopped fresh cilantro
  • 1/2 large papaya, peeled, seeded, thinly sliced crosswise
  • Sour cream
  • Purchased salsa (optional)

Instructions

    1. Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
    2. Arrange 4 tortillas on a heavy, large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
    3. Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.

Chinese Pak Choi & Noodles Soup

Recipe originally posted on National Federation of Women's Institute.

Ingredients

  • 1 liter Chicken Stock
  • 1 tsp finely chopped fresh Root Ginger
  • 1 small red Chilli, de-seeded  and chopped finely
  • Juice of 1/2 a Lime
  • 1 tablespoon light Soy Sauce
  • 50g Chestnut Mushrooms
  • 2 Pak Choi heads,
  • Finely sliced 150g dried fine thread Egg Noodles
  • A kettle full of boiling water
  • 2 tablespoons chopped fresh Coriander

Instructions

  1. Put the stock, ginger, chilli, lime juice and light soy sauce in a large saucepan.
  2. Simmer for 5 minutes over a moderate heat.
  3. Stir in the mushrooms and pak choi and continue cooking for another 5–7 minutes or until the green stems are cooked but not soggy.
  4. Place the noodles in a bowl and pour boiling water over them.
  5. Stir to separate the strands and then leave to soak according to the packet instructions.
  6. Drain off the water and divide the wet noodles between four warm bowls.
  7. Top up with the soup and decorate each bowl with chopped coriander.

Boiled Peanuts

Recipe originally posted in Allrecipes.

Ingredients

  • 5 pounds of raw peanuts, in shells
  • 1 cup, salt
  • Water (to cover)

Instructions

  1. Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
  2. Let the water boil for 3 hours.
  3. Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.

Beef Tenderloin with Horseradish-Chive Sauce

Recipe originally posted on AllRecipes.

Ingredients

  • 1 (2-pound) beef tenderloin, trimmed
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3/4 teaspoon kosher salt
  • 2/3 cup light sour cream
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons prepared horseradish
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon kosher salt

Instructions

Step 1: Preheat oven to 450°.

Step 2: Heat a large skillet over medium-high heat. Rub beef with oil; coat on all sides with pepper and 3/4 teaspoon salt. Add beef to pan; cook 3 minutes, browning on all sides.

Step 3: Place beef on a broiler pan. Bake at 450° for 25 minutes or until a thermometer registers 125°. Remove from oven; let stand for 10 minutes before slicing.

Step 4: Combine sour cream and remaining ingredients; serve with beef.

Chinese Lion's Head Soup

Recipe originally posted on AllRecipes.

Ingredients

  • 1 pound ground pork
  • 1 egg
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh ginger root
  • 1/4 teaspoon monosodium glutamate (MSG) (optional)
  • 1 teaspoon salt
  • 2 green onions, chopped and divided
  • 1 tablespoon vegetable oil
  • 1 head napa cabbage, cored and cut into chunks
  • 2 cups low-sodium chicken broth
  • 2 cups water, or as needed
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil

Instructions

  1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
  2. Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
  3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

Soba with Garlic Chives, Mushrooms, and Bok Choy

Recipe originally posted on My Recipes.

Ingredients

  • 3 quarts water
  • 1 pound bok choy
  • 8 ounces uncooked soba (buckwheat noodles)
  • 2 1/2 tablespoons olive oil
  • 3 cups (1-inch) slices garlic chives
  • 5 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
  • 5 cups thinly sliced cremini mushrooms (about 1/2 pound)
  • 1/3 cup sake (rice wine) or sherry
  • 1/3 cup low-sodium soy sauce

Instructions

  • Step 1: Bring 3 quarts water to a boil in a large Dutch oven. Cut bok choy diagonally into 1-inch pieces; separate green portions and stalks. Cook stalks in boiling water 2 minutes. Add green portions; cook 1 minute. Remove bok choy from water with a slotted spoon; place in a colander. Rinse under cold water; drain. Place in a bowl.
  • Step 2: Return water to a boil, and add soba. Cook 4 minutes or until al dente. Drain and rinse with warm water; drain.
  • Step 3: Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add garlic chives to pan; stir-fry 10 seconds. Add shiitake and cremini mushrooms and sake; cover, reduce heat to medium-low, and cook 3 minutes or until mushrooms are tender. Uncover and increase heat to medium-high. Add bok choy and soy sauce; cook 2 minutes, stirring occasionally. Add noodles; cook 2 minutes, tossing to combine. Serve immediately.

Raw Beet and Apple Salad

Recipe originally posted on The Clever Carrot

Ingredients

For the Salad:

  • 1 bunch of Chioggia beets
  • 2 medium size apples
  • 1 handful of mixed salad leaves
  • ⅓ c. fresh basil
  • zest of 1 lime

For the Dressing:

  • ½ c. goat cheese
  • 1 tbsp. fresh lime juice
  • 2 tbsp. milk
  • 1 tbsp. olive oil
  • 1 tsp. honey

Instructions

  1. For the dressing: Zest your lime and reserve it for the salad.
  2. Blitz all of the salad dressing ingredients in a mini food processor (you can also do this by hand with a whisk and room temperature goat cheese).
  3. Season with salt and pepper to taste. The flavor should be tangy with a hint of sweetness.
  4. For the salad: Get yourself a large bowl.
  5. Trim and peel your beets with a vegetable peeler. If the tops look good, wash them and save for stir frys and salads. Thinly slice with a mandolin.
  6. Thinly slice your apples and keep them stacked. Cut vertically into matchsticks.
  7. Add the beets and apples to the bowl. Add a little dressing and season with salt and pepper. Let it sit for 10 minutes or so to soften.
  8. Tear up the basil leaves.
  9. Add the basil and salad leaves to the bowl. Give it a good toss and taste to see if it needs more seasoning or dressing.
  10. Evenly sprinkle the lime zest on top.
  11. Serve straight away.

Guacamole

Recipe originally posted on Food Network

Ingredients

  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced

Instructions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. 

Sweet Potatoes, Apples and Braising Greens

Recipe originally posted on Epicurious

Ingredients

  • 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
  • 5 tablespoons unsalted butter, plus 3 tablespoons melted
  • 1 tablespoon fine sea salt
  • 2 teaspoons freshly ground black pepper
  • 3 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
  • 6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips
  • 1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Instructions

  1. Preheat oven to 400°F.
  2. On a foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.
  3. In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.
  4. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.

Caramelized Butternut Squash

Ingredients

Instructions

  1. Preheat the oven to 400°F.
  2. Cut off the ends of each butternut squash and discard.
  3. Peel the squash and cut in half lengthwise.
  4. Using a spoon, remove the seeds.
  5. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
  6. Add the melted butter, brown sugar, salt and pepper.
  7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
  8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
  9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
  10. Adjust seasonings if needed.
  11. Serve hot.
  12. Enjoy!