Triple Radish & Roasted Beet Salad w/ Blood Orange Vinaigrette

Grocery List:  Ruby Beets, Golden Beets, Black Radish, Daikon Radish, Horseradish, Blood Oranges, Fennel Bulb, Carrot, Goat Cheese, Mixed Greens with Herbs.  Vinaigrette: Rice vinegar, White Wine vinegar, olive oil, shallot, garlic, ginger, agava honey, fresh herbs

Toss unpeeled beets in oil, salt and pepper to coat. Roast Beets in 400 degree oven until fork tender.  Remove & cool completely.   Peel and thinly slice beets keeping separate.

Slice Black Radishes and Daikon very thin

                                                      Peel and Grate Fresh Horseradish

                         Keep ingredients separated and nicely staked in between plastic wrap for easy plating

   

 Peel Blood Oranges removing all pith from outside,cut segments out, reserving extra juice for vinaigrette.

                                   Combined Equal parts of Vinegar & Blood Orange Juice.

Add fresh herbs, agava honey, garlic, ginger and shallots.  Using an immersion blender puree ingredients.  Slowly drizzle oil while continuing to blend.  The amount of oil will be approximately double the amount of vinegar.  Season with salt and pepper.

Layer Beets, Black radish & Daikon on inside rim of plate.  Toss greens with sliced fennel and vinaigrette.  Layer in the center of plate.  Garnish with Orange Segments, Shredded Carrot, Goat Cheese and Fresh Grated Horseradish

Premium Pizza, thin & deep dish crust

 Vegetarian option or with healthier topping choices: Create crust by incorporating wheat flour into dough.  Use toppings such as plum tomato, artichoke, roasted peppers, spinach, mushrooms, carmelized onions, olives, goat cheese for.  For best gourmet ingredients try creminelli pancetta, oyster mushrooms, fresh pulled mozarella, heirloom tomato slices, top with arugula salad.

Daily Doughnut

Sausage & Butternut Squash Lasagna

Grocery List:

Butternut Squash~ 2 cups (may substitute any winter squash)

vegetable stock~ 2 cups 
sausage any variety (not the links)~ 1 1/2 #
small diced onion~ 1 med
minced garlic~ 2 tablespoons

red wine~ 3/4 cup
diced tomato~ 3 cups 
bachamel sauce~ 3 cups

Fresh Spinach~ 2 Cups 
ricotta Cheese~ 16 oz
shredded gruyere or parmesan~ 4 oz
eggs~ 2 each
fresh herbs of choice~ parsley, basil, oregano, sage, thyme (finely chopped)
fresh mozzarella slices~ 8-10
lasagna noodles~ 16 oz box, prepared by direction on box procedure:
 *in saute pan: saute sausage, onion and garlic until brown. deglaze pan with red wine and allow to reduce, stir in fresh tomato and allow to quickly cook 2-3 mins then remove while tomato still intact

* in saucepan on med heat: whisk together squash puree & stock until thoroughly combined and heated.

*in med saucepan on low heat: slowly heat bachamel 

*in med bowl: combined ricotta, fresh spinach, gruyere/parm, eggs and fresh herbs

*in 8x13 baking dish: spread a layer of squash mixture into bottom of baking dish. place single layer of noodles over sauce. cover noodles with sausage mixture. ladle bachamel over sausage reserving some for the top. place second layer of noodles. cover noodles with ricotta mixture. ladle the rest of squash mixture over ricotta. place final layer of noodles. ladle remaining bachamel over noodles then cover with remaining parm and Mozarella slices. allow to sit for 30 mins then bake for 55-65 mins. allow to rest for 20 mins after removing from oven allowing lasagna to "set-up"  Great recipe to prep in days before then refrigerate and bake later!

Winter Squash with Roasted Poblano (pasilla)

Grocery List:
winter squash puree~ 2 #

poblano peppers~ 1-2 each

garlic~ 1-2 tablespoons

butter~ 4- 8 tablespoons

mexican spices such as: cumin, paprika, ancho chili powder~ to taste

salt and pepper~ to taste

heavy cream~ 1/2 cup

queso cheese 

procedure:

*on stove top or in oven: roast poblano peppers until skin is brown or black. place in plastic bag and allow to rest for 10 mins. peel skin and remove seeds and dice.

*in saute pan: saute butter, garlic, and peppers just until aroma is release add winter squash puree and spices. heat thoroughly. fold in heavy cream.

* in baking dish(appropriate size): pour in mixture and sprinkle with queso cheese 
* bake on 375 degrees  just until cheese is browningredient note:   poblano (pasilla) peppers are dark green, slighlty smaller than a bell,  have a pointed end.
Anehiem pepper can be substituted these are long and thin
queso is a crumble white mexican cheese. it is usually found by the ricotta

Flank Steak Bruchetta

Grocery List:
flank steak, tomatos(whatever is on sale)

garlic

red onion

basil

balsamic vinegar

fresh lime juice

olive oil 

salt & pepper

bruchetta loaf

procedure:*marinate flank steak in mixture of olive oil, balsamic vinegar, lime juice, garlic, salt and pepper for several hours.

* in med bowl: combined tomato, red onion, garlic, basil, s&p. allow to marinate for 2 hours. culinary note: when serving add a dash of balsamic. 

* with serrated knife: slice bruchetta, layer on baking sheet and brush with olive oil.  toast lightly on both sides

* heat grill until smoking: grill flank steak for 3-6 mins each side. (depending on  temp. desired, med rare - med well)  

* remove from grill and allow to rest for 5 mins.  slice on a bias into long strip going against the grain.

* with spoon: scoop tomato mixture onto bruchetta. layer a thin strip of flank steak over and serve.  steak can be served hot or chilled.

Season coming to end for Pomogranates

pomegranates season is ending!

 Pick up a Pomegranate at the store & utilize them before they are gone! Pomegranates may be bought as a whole fruit or seeds only.  There are also several juice options with various percent of juice dictating the cost.  100% pomegranate juice is more expensive than most juices. Most recipes should use 100% juice.  pomegranate will spice up everyday eats.  Here are some suggestions:

salsas and chutney: best stirred in at the end of procedure to prevent seeds from bursting

guacamole:  add seeds for a sweet crisp texture
salads and vinaigrette: use juice in dressing, seeds make great garnish

fresh lemonade:  2/3 lemonade, 1/3 pom juice, slice lemon circles and pom seeds

cranberry sauce:  add seeds or use juice in combination with cranberries