Tag: winter

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

0.0 from 0 votes
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.

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

Appalachian Cider Beans

Cider beans are a love letter to baked beans. Pinto beans with fresh local cider, salt pork, and sorghum syrup are baked all day. Eating these with cornbread is required!

Ingredients

  • 3 cups dried pinto beans or beans of your choice
  • water for soaking
  • 3 cups fresh apple cider
  • 10 oz salt pork (also known as side meat)
  • 2 small yellow onions, peeled & left whole
  • peeled cloves of 1 whole head of garlic
  • 6 tablespoons of sorghum syrup (molasses may be substituted if sorghum is not available)
  • 1 tbsp mustard powder
  • 2 tbsp apple cider vinegar
  • 1 tbsp apple cider syrup (optional)

Method

Cover the beans with a few inches of water in a large bowl or pot and soak overnight for 12 hours.

Drain the beans and discard the water. In a medium saucepan, simmer the beans with the cider over medium heat for about 30 minutes. Drain the beans and reserve the cooking liquid.

Preheat the oven to 300°F. Slice the salt pork to about the thickness of thick cut bacon. Cover the bottom of a cast iron pot with a lid or a bean pot with about half of the pork. Add the beans to the pot. Bury the onions and the garlic cloves in the beans. Cover the beans with the remaining salt pork slices.

In a microwaveable bowl or measuring cup combine the sorghum syrup, vinegar, apple cider syrup, and mustard powder. Microwave for 30 seconds and stir until well combined. Pour over the beans. Add the reserved apple cider cooking liquid. Add hot water until the beans are just covered. Cover the pot.

Bake for 4 hours. Remove from the oven and check the liquid level. If the beans appear too dry, add additional water. Cover the beans and return to the oven. Bake for additional 2 hours or until beans are tender.

Serve with cornbread.

Recipe by Katie

Katie’s Carolina Jam Cupcakes

This is my adaptation of the “Tennessee Jam Cake” or “Kentucky Jam Cake.” Jam cakes are spiced, feature jam in the batter (typically blackberry) and can include chopped dried fruit and nuts. They are usually layered with caramel icing and served around the holidays.

In my Carolina version, the jam is a triple berry with blackberries, blueberries, and strawberries. I used mace instead of nutmeg and Ceylon cinnamon for a more refined spice flavor. I rarely have time for layer cakes and fancy piping in our busy house, so cupcakes are a quick and easy solution for this traditional Southern treat. You could also make into two loaf cakes.

Ingredients

For the jam:

  • 3 heaped cups frozen mixed berries (strawberries, blueberries, and blackberries)
  • 1/2 cup granulated cane sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

For the cake:

  • 1/2 cup unsalted butter softened
  • 1/4 cup shortening (I prefer a non hydrogenated variety like Nutiva)
  • 1 1/4 cup granulated cane sugar
  • 4 eggs, room temperature
  • 2 1/2 cups cake flour (I like King Arthur)
  • 1 tsp fine sea salt
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp ground mace
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 2/3 cup buttermilk

For the white caramel icing:

  • 1/2 cup unsalted butter
  • 1 cup whole milk
  • 3 cups granulated cane sugar
  • 1 1/2 tsp fine sea salt
  • 1 tsp vanilla extract

Optional:

  • 1/2 cup chopped pecans
  • 1/2 cup golden raisins
  • 24 pecan halves

Method

Make the jam. Combine the frozen berries, sugar, lemon juice, and lemon zest in a saucepan. Heat over low heat until the berries are thawed and juicy. Bring to a low simmer and cook for 20 to 25 minutes or until the mixture starts to gel on the back of a spoon. While the mixture cooks, mash the berries intermittently with a spoon or a potato masher. Strain the mixture through a fine mesh sieve to remove the seeds. Set aside to cool.

Preheat the oven to 350°. Line muffin tins with 24 paper liners.

Make the cake batter.Combine the flour, salt, soda, and spices in a bowl and set aside. Cream the butter, shortening, and sugar in a stand mixer on high for about five minutes. Add the room temperature eggs two at a time, mixing until thoroughly combined, about 1 minute on high in a stand mixer. Scrape the sides the bowl between each addition. Add half the flour mixture and mix on low until just combined. Do not over beat! Add the buttermilk and mix until just combined. Add the remaining flour and the jam and mix until just combined. If using chopped nuts and raisins, add these now, folding in by hand.

Distribute evenly between the lined muffin tins. Bake for about 20 minutes. Allow to cool before icing.

Make the white caramel icing. Melt the butter in medium to large saucepan. Add the sugar, milk, salt, and vanilla and bring to a simmer. Cook on low to medium heat until the mixture reaches the soft ball stage or 235 – 245°. Transfer the hot caramel to the bowl of a stand mixer and beat until creamy. If the mixture becomes to thick or sticky, add a small amount of cream and beat until the consistency is smooth again.

Top the cooled cupcakes with a dollop of the caramel icing, and garnish with pecans, if desired. Here’s a tip for creating a quick candied pecan: dip the halves in the caramel icing prior to beating. Bake on a parchment lined baking sheet at 350° for about five minutes.

Recipe by Katie

Autumn 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 salad as a fall flavored antidote to all that heaviness. It celebrates the fresh produce of the season. The squash makes this filling enough for a main dish, or you can pair it with roasted pork tenderloin.

Ingredients

  • 1 cup raw pecan halves
  • 3 tbsp + 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tbsp golden syrup or corn syrup
  • 2 tbsp Chinese five spice powder
  • 2 tsp black pepper + more for seasoning
  • 1 tsp + 2 tsp coarse sea salt
  • 2 – 3 small to medium delicata squash
  • 5 oz package of baby greens (I like to use the “superfood” blend)
  • 2-3 stalks of Lacinato kale, torn into bite size pieces
  • 1 fennel bulb with stalks & fronds
  • 2 ripe red pears, such as Starkrimson, cored and sliced into wedges

For the vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup apple cider or apple juice
  • 1 tbsp maple syrup
  • 3 tbsp fennel fronds, finely chopped
  • 1 tbsp shallot, minced
  • 1 tbsp Dijon mustard
  • salt & pepper to taste

Method

Preheat the oven to 350°. Roast the squash. Line a sheet pan with parchment paper. 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 “c” shaped pieces. Place on the 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.

Make the candied pecans. 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, and 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.

Prepare the fennel. Wash, taking care to remove any dirt. Remove some of the fronds and finely chop enough for the salad dressing. Slice the 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.

Make the salad dressing. My favorite way to do this is to combine all the ingredients in a mason jar and shake until emulsified. Taste the dressing and add additional seasoning or maple syrup if needed. If you have time, make this salad at least an hour in advance of serving the salad so the ingredients have time to marry. This dressing will keep in the refrigerator for a few days.

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!

Recipe by Katie