Category: Main Dishes

Vegan Delicata Squash Salad

With Fennel, Chinese Five Spice Pecans, & Apple Cider Vinaigrette

When the leaves start to change and the weather starts to cool, I start craving comfort food. My baking ramps up, and roasts, stews, and pastas feature heavily in the rotation for family dinners. I created this Vegan Delicata Squash Salad as a fall flavored antidote to all that heaviness. It celebrates the fresh produce of the season.

Vegan Delicata Squash Salad combines many of my favorite autumn flavors: cinnamon and clove scented pecans, creamy roasted winter squash, sweet and juicy pears, and tart apple cider! Your taste buds will be singing without adding to your waistline.

Delicata squash is my favorite winter squash. It is reminiscent of sweet potato and has a creamy texture. The skin is very thin and edible, so no need to peel! Delicata squash has become more readily available at the supermarket in recent years, but if you can’t find it you could use sweet potatoes, butternut squash, or even pumpkin (the pie variety.)

Let’s talk about fennel. This is a seriously under appreciated veggie, mainly due to the flavor descriptor “licorice.” When I think of licorice, I think of that bane of childhood Halloween candy bags: black, waxy, and gag-worthy. Yuck! But fennel tastes nothing like that. It has a delicate anise flavor. When served raw it is crisp and lightly sweet. It adds a certain something when roasted with carrots, potatoes, and onions.

Chinese five spice is a blend of cinnamon, fennel, star anise, Szechuan Peppercorns, and clove. It may also contain ginger and cardamom. It is quite a versatile spice blend, adding complexity and warmth to anything from crispy glazed chicken wings, veggie dishes, and baked goods. It definitely deserves a pot on your spice rack.

Vegan Delicata Squash Salad is filling enough for a main dish, or you can pair it with protein of your choosing.

Recipe by Katie

Vegan Autumn Delicata Squash Salad
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Vegan Autumn Delicata Squash Salad

Course: Main Dishes, SaladsDifficulty: Easy
Servings

4

servings

Ingredients

  • Candied Pecans

  • raw pecan halves

  • olive oil

  • light brown sugar

  • Lyle’s Golden Syrup

  • Chinese five spice powder

  • black pepper

  • coarse sea salt

  • Salad

  • Delicata Squash, small to medium sized

  • fennel bulb with stalks and fronds

  • packaged baby kale salad mix

  • Lacinato (dino) kale stalks

  • ripe red pears, such as Starkrimson, cored and sliced into wedges

  • extra virgin olive oil

  • coarse sea salt

  • black pepper to taste

  • Dressing

  • extra virgin olive oil

  • apple cider vinegar

  • apple cider or apple juice

  • maple syrup

  • Dijon mustard

  • fennel fronds, finely chopped

  • shallot, finely minced

  • salt and pepper to taste

Directions

  • Candied Pecans
  • Preheat the oven to 350°.
  • In a small bowl combine the pecans, 1 tbsp of olive oil, brown sugar, golden syrup, Chinese five spice powder, 2 tsp of black pepper, and 1 tsp of sea salt. Stir until coated.
  • Spread on a parchment paper lined sheet pan. Bake at 350° for 7 to 10 minutes, watching closely to prevent burning.
  • Allow to cool and then break the candied nuts apart.
  • Dressing
  • Wash the fennel, taking care to remove any dirt. Remove some of the fronds and finely chop enough for the salad dressing. Set the remaining fennel aside.
  • Combine the ingredients in a mason jar. Make sure the lid is on tight before shaking until emulsified.
  • Taste the dressing and add additional maple syrup or seasoning if needed. Shake to combine. If possible, allow the dressing to rest for an hour to develop the flavors.
  • Salad
  • Wash and dry the squash. There is no need to peel the squash, as skin is both edible and beautiful. Slice in half lengthwise and scoop out the pulp and seeds. (The seeds are similar to pumpkin seeds and can be saved and roasted, if desired.) Slice into quarter inch thick “c” shaped pieces.
  • Place on a parchment lined pan, drizzle with olive oil, and season with sea salt and black pepper. Roast for 20 to 30 minutes. The bottoms will have turned a lovely golden caramel color. Cool before assembling the salad.
  • Slice the fennel bulb into thin pieces. The stalks can also be used. They have a delicate anise flavor, but can be fibrous, so be careful to slice very thinly. Place the sliced fennel bulb and stalks in a bowl of cold water until ready to build the salad.
  • Core the pear and slice into wedges.
  • Remove the stalks from the dino kale and tear into bite sized pieces.
  • Assemble the salad. In a large bowl or on a large platter add the baby greens and the kale. Add a few tablespoons of the vinaigrette and toss with tongs to coat. Top with the fennel, squash, pear slices, and candied pecans. Drizzle with additional dressing, and enjoy!

Notes

  • Don’t have Lyle’s Golden Syrup? Substitute light corn syrup. I use Lyle’s because it is made from cane sugar rather than corn.
  • Don’t have Chine five spice? You can use cinnamon, clove, and star anise. I buy my Chine five spice at the Asian grocery store.

Chicken and Biscuits Casserole

Technically we are still in the dog days of summer here in western North Carolina, but that doesn’t stop me from dreaming of cool nights, warm blankets, crackling fires, and cozy food that sticks to your ribs. As far as I’m concerned, fall should start on September 1. If you’re in the same frame of mind, then give my Chicken and Biscuits Casserole a try!

This dish is cross between Chicken Pot Pie and Chicken and Dumplings. (My husband suggested I call it Chicken Bumplings. Ha!) Rich, creamy herb gravy, tender chicken, and succulent veggies topped with fluffy, buttery drop biscuits: oh my goodness! This will definitely end up on your autumn rotation. It is a family favorite around here. The use of rotisserie chicken speeds up the cooking time considerably, and the drop biscuits are dead easy. Just don’t overmix!

Mix up your Chicken and Biscuits Casserole by switching up the veggies. I’ve made this with green beans and asparagus, and it was just as tasty! Or try adding a tablespoon of chopped fresh thyme to the biscuits for an even bigger flavor punch! I find that the sherry adds depth of flavor to the sauce. However, if you prefer not to use alcohol in your cooking, you can leave it out.

Make my Chicken and Biscuits Casserole this weekend! And don’t forget to call dibs on the leftovers!

A cooking pot filled with shredded chicken, broccoli, orange carrots, and mushrooms, surrounded by a white and gray striped cloth.
Chicken and Biscuits Casserole
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Chicken and Biscuits Casserole

Course: Main Dish
Servings

6-8

servings

Rich, creamy herb gravy, tender chicken, and succulent veggies topped with fluffy, buttery drop biscuits: oh my goodness!

Ingredients

  • Rotisserie chicken, picked & shredded, skin removed

  • broccoli, medium, cut into florets

  • Carrots, medium, peeled & sliced

  • Cremini mushrooms, sliced

  • Butter

  • Sea salt

  • For the sauce:

  • AP flour

  • Butter

  • Dry sherry

  • Chicken broth

  • Half & half

  • Minced garlic

  • Fresh thyme, finely chopped

  • Fresh rosemary, finely chopped

  • Better than Bouillon Chicken Base

  • Salt & pepper to taste

  • For the biscuits:

  • AP flour

  • Baking powder

  • Butter, salted

  • Buttermilk or milk

  • Melted butter (optional)

Directions

  • Preheat the oven to 350°F.
  • Add the shredded chicken, broccoli, and carrots to a large dutch oven.
  • Saute the mushrooms in butter with a pinch of salt on medium high heat. To speed the process, add a few tablespoons of water. This sounds counterintuitive, but actually helps the mushrooms give up their water faster so they can begin to brown.
  • Add the mushrooms to the pot and stir to combine.
  • Make the sauce:
  • Melt the butter over medium heat in a large heavy-bottomed sauce pan. Add the flour and whisk to combine. Stir continuously for 4-5 minutes until the roux becomes golden brown.
  • Add the sherry and continue whisking vigorously. The mixture will boil and thicken very quickly.
  • Add the broth and whisk to combine. Return to a simmer.
  • Add the chopped herbs, garlic, and half & half. Simmer until slightly thickened.
  • Pour the sauce over chicken and vegetables.
  • Bake in the oven for 20-30 minutes, until the sauce is bubbling and thickened.
  • Make the biscuits:
  • In a large mixing bowl, whisk the flour and baking powder to combine.
  • Cut the cold salted butter into 1/2 in cubes and add to the flour. Toss with fork.
  • Using a pastry blender or fork, but the butter into the flour until well combined. There should still be tiny pea sized butter pieces in the flour.
  • Increase the oven temp to 450°F.
  • Pour in the milk or buttermilk and mix until just combined. Over mixing will lead to tough biscuits.
  • Remove the stew from the oven. Using an ice cream disher or a 1/4 cup measurer, carefully scoop the dough in balls on top of the stew.
  • Return the pot to the oven and bake for 18 – 22 minutes or until the biscuits are golden brown and the sauce is bubbling.
  • Brush the biscuits with melted butter, if desired.

Notes

  • Substitute Marsala or dry white wine for the sherry.
  • Don’t have salted butter? Add 1 1/4 tsp of salt to the biscuit recipe.
  • Trying adding fresh thyme to your biscuits!
  • Substitute asparagus, green beans, or whatever you have on hand for the broccoli.

Recipe by Katie

Tuna pineapple salad on rye

This simple recipe is a family favorite and it’s quick and easy to produce with items you probably already have on hand.  I usually serve it on rye bread, but it’s equally good on a couple of slices of raisin bread. 

2 5-ounce cans of Solid White Albacore Tuna in water, thoroughly drained

1 8-ounce can crushed pineapple, thoroughly drained

½ cup of chopped walnuts

⅓ cup light or regular mayonnaise

Crisp lettuce leaves

Salt and Pepper to taste

To get all the juice out of the canned pineapple, I dump it in a sieve and press it with a fork.  Mix all ingredients together and spread on rye bread. Top with a crisp leaf of lettuce and another slice of rye.  

Recipe by Mary

Avgolemono soup

Subtle lemon flavor with bright notes of fresh dill, silky egg thickened broth with hearty chicken and rice… this soup is the answer on a cold winter night when you’re dreaming of spring! This bright and cheerful, yet filling soup is a take on the Greek lemon sauce known as avgolemono. We ate ours with salad and toasted rye bread from the local bakery.

Ingredients

Serves 8

  • 1 whole rotisserie chicken, meat removed and shredded
  • 2 cups white rice
  • 4 cups water
  • 1 tsp coarse sea salt
  • 2 tbsp neutral oil
  • 2 tbsp + 2 tbsp salted butter
  • 1/2 yellow onion, diced
  • 2 medium carrots, diced
  • 1 tbsp minced garlic
  • 8 cups chicken broth or chicken bone broth
  • 2 cups water
  • 1 tsp Better Than Bouillon Roasted Chicken Base
  • 2 lemons, juiced, about 1/2 cup
  • 4 large egg yolks
  • 1 bunch fresh dill, chopped, 1/2 – 3/4 cup
  • salt & pepper to taste

Method

Bring the 4 cups of water and1 tsp of salt to a boil. Add the rice and cover, cooking on low for 20 minutes until the rice is done. In a large pot, combine the broth, 2 cups of water, and bouillon. Bring to a boil.

Heat 2 tbsp of neutral oil and 2 tbsp of butter in a cast iron skillet. Add the diced carrots and cook for three minutes. Add the onions and cook until translucent. Add the garlic and cook for another minute. Remove from the heat.

Combine 1 cup of the cooked rice, 2 cups of hot broth, and lemon juice in a blender. Blend until well combined. While the blender is still running, add the yolks one at a time.

Add the remaining rice, the carrot and onion mixture, and the shredded chicken to the hot broth. Add the mixture from the blender to the pot and stir to combine. Simmer until thickened. Stir in 2 tbsp of butter. Season with salt and pepper to taste. Turn off the heat and stir in the dill.

Recipe by Katie

Meatball White Bean & Kale Soup

This is a quick and easy weeknight family supper. It was pronounced delicious by even the pickiest eater in our house. Double the meatball recipe and freeze for an even easier future meal! Serve with garlic bread.

Ingredients

For the meatballs:

  • 1 lb ground beef
  • 1/2 small onion, finely chopped
  • 2 tbsp minced garlic
  • 2 tsp coarse sea salt
  • 2 tsp Italian herb seasoning
  • 1 tsp ground black pepper
  • 1/2 cup bread crumbs
  • 1 large egg, beaten
  • 1/2 cup buttermilk (plain yogurt works too)

For the soup:

  • 32 oz unsalted chicken stock
  • 2 tbsp cornstarch
  • 1 – 2 tsp sea salt to taste
  • 1 tbsp Italian herb seasoning
  • 1 tbsp Better Than Bouillon Chicken Base
  • 1 tbsp apple cider vinegar
  • 1 tbsp minced garlic
  • 2 carrots cut into matchsticks
  • 2 15 oz cans reduced sodium cannellini beans, with juices
  • 1 bunch kale, stems removed, torn into pieces
  • Fresh grated Parmigiano Reggiano

Method

Combine all the ingredients for the meatballs in a large bowl and mix with your hands until evenly distributed. Add additional bread crumbs or buttermilk if needed. Form into balls.

In a large cast iron or heavy bottom frying pan, heat a few tablespoons of neutral oil. Cook the meatballs until browned on all sides and set aside. If cooking an extra batch of meatballs to freeze for future use, make sure the they are cooked through, or the internal temperature reaches 165°F.

Place the meatballs in the bottom of a 4 quart or larger heavy bottom pot. Cover the meatballs with the chicken stock, reserving 1/2 cup. Bring the stock to a simmer. Add the cornstarch to the reserved stock (this should be cool or room temp) and beat with fork until incorporated and there are no lumps. Slowly stir the slurry into the simmering stock. Add the Better Than Bouillon and stir until completely dissolved. The stock will thicken as it returns to a simmer.

Add the salt, Italian herb seasoning, apple cider vinegar, and garlic. Add the carrots and cannellini beans with their juices. Simmer for about five minutes. When ready to serve, add the kale in batches. There will be alot of kale, and it will look as though it won’t fit. I promise it will! After each addition, wait for the kale to wilt before adding the next batch.

Serve topped with lots of fresh grated Parmigiano Reggiano and black pepper.

Recipe by Katie

Engagement Night Pot Roast

Tender warm roast beef served on a platter with brown gravy is one of my husband’s favorite dishes, especially in the Fall and Winter.  This is a fabulous Pot Roast, no matter what your reasons for cooking it.  Just don’t fuss over it too much.  Simplicity is the key here.

3-4-pound chuck roast

Kosher salt

Fresh cracked black pepper

All-purpose flour

The Method

            First buy the nicest looking pot roast you can find.  About 3 pounds is good.  Bring it home and salt and pepper it all over generously with kosher salt and fresh cracked pepper.  Then rub some all-purpose flour into the meat.  Next take the roast and shake it so that all the excess flour comes off.

            Your choice of a pot is critical:  First, it must be large enough so that the roast can lay flat in the bottom, and it MUST BE HEAVY-WEIGHT. I use an All Clad Dutch Oven and it works great.  A Lodge dutch oven, Le Creuset or a Staub pot would work well too; Any pot that’s heavy weight.  Pour a couple of tablespoons of good-quality olive oil into the pot and swirl the pot so that the oil covers the bottom. Heat the pot to a medium heat. The oil should not be smoking.

            Place the prepared pot roast into the hot pan.  It will sizzle-that’s the sound you’re looking for.  Don’t move it for at least 5 minutes.  The meat should be thoroughly browned, and the kitchen should smell like a steakhouse.  Before you proceed, you might need to remove the roast to a plate, pour in some additional oil and to return the pan to medium temperature.  Then, place the roast back in the pot on the other side and repeat the sizzling process.  Do the same thing for the sides, although you shouldn’t need any additional oil.

            Position the pot roast on one of the flat sides, cover the pot and turn the burner to Low.  DO NOT add any liquid. Turn the roast every 30 minutes until it’s done.  You can estimate the time it will cook by saying it takes about 45 minutes per pound.  However, the real test is how much liquid is in the pot.  As the roast cooks, you’ll be surprised by how much juice is in the pot and how beautifully brown it is.  As the roast nears completion, you’ll notice that there is less and less juice and the juice is very thick.   When there’s just a thin coating of juice in the bottom of the pot, it’s time to take it out.  Let it rest on a platter for at least 15 minutes. 

            In the meantime, make the gravy, starting with a “slurry”.  Measure 6 tablespoons of all-purpose flour into a coffee cup and measure ½ cup of water in a measuring cup.  Pour the water into the flour a little at a time, starting with about ¼ cup.  Stir vigorously with a fork until the slurry is smooth and lump free.  (No lumps in your slurry, no lumps in your gravy.) Pour 2 cups of water into the pot where you roasted the meat and whisk and heat the liquid to medium.  Pour the slurry into the hot liquid and whisk quickly to distribute it throughout.  Bring the liquid to a slow boil, whisking constantly.   Then turn off the burner and pour the liquid into a gravy boat.  My father calls this gravy “righteous”.