Recipe (Re)creation: Crispy Brussels Sprouts + Goat Cheese + Almonds

This recipe was inspired by a dish I always order at Enoteca in Ketchum, Idaho. It tastes like comfort food, but is surprisingly pretty healthy. I prefer to buy shaved brussels sprouts if I can find them. Otherwise, just pulse whole brussels sprouts in a food processor until well shredded. This is a great cold weather side dish that everyone in my family devours. Enjoy!

Serves: 2-4

Ingredients:

• 1 lb. brussels sprouts
• 1-2 Tbsp. olive oil
• goat cheese, crumbled
• slivered almonds
• salt, to taste

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Place the brussels sprouts on the baking sheet and lightly coat with olive oil.

-Mix around until the brussels sprouts are evenly covered in oil and season with salt.

-Roast the brussels sprouts in the center of the oven for 10 minutes. 

-Remove from oven, stir to redistribute and add a handful of slivered almonds. 

-Return to oven to roast for another 15 minutes. 

-Once the brussels sprout leaves and almonds begin to brown, remove from oven. 

-Toss with a handful of crumbled goat cheese and serve warm.

Recipe (Re)creation: Hearty Fall Salad

I know what you are thinking. If this is a salad, where are the greens?  It's not that kinda salad.  This is a grain salad, rather than a green salad. It's perfect for fall, very hearty, and comforting.  It also happens to be gluten free and full of nutrients (fiber, protein, beta-carotene, vitamin b + c, etc).  I like to double the recipe so I have leftovers during the week.  If you are going to keep some for later, just store the dressing separately. Feel free to play around with the ingredients and substitute different root vegetable or grains if you prefer. Enjoy!

Serves 3

Ingredients:

For the salad:

• 1 large sweet potato 
• 1 head of cauliflower
• 4 organic chicken apple sausage
• 1 cup cooked quinoa
• 1 tbsp. olive oil
• 1 tsp. dried rosemary
• 1 tsp. dried thyme

For the dressing:

• 1 cup Italian parsley, minced
• 2/3 cup olive oil
• 1 clove garlic, minced
• 1 lemon, juiced
• 1 tsp. agave or honey
• salt & pepper, to taste

Directions:

-Preheat the oven to 425 degrees F. and line a baking sheet with tin foil.

-Peel and chop the sweet potato and and cut the cauliflower into small florets. 

-Slice the sausage in 1/2 inches rounds and toss with the veggies. 

-Drizzle with olive oil, season with salt & pepper and top with herbs.

-Roast for 20 minutes, then stir and return to the oven for another 10 minutes. 

-Remove from oven when golden brown and set aside. 

-Meanwhile, toss all of the dressing ingredients into a jar and shake to combine.

-Mix the precooked quinoa in a large bowl with the roasted veggies and sausage.

-Toss with dressing and season with salt and pepper.

Recipe (Re)creation: Pumpkin + Rainbow Chard Lasagne

This lasagne is easy, relatively healthy, and incredibly comforting.  I based the dish off this recipe from Food & Wine.  I added fresh herbs and used half and half instead of heavy cream to lighten the dish a bit.  I also used rainbow chard for little added color.  Though the dish is vegetarian, it's hearty and is sure to satisfy any meat lover.  It would also make a great side for Thanksgiving!

Serves 4-6

Ingredients:

• 2 tbsp. olive oil
• 2 yellow onions, chopped
• 2 bunches rainbow chard, stems removed and chopped
• 2 1/4 tsp. salt
• 1 tsp. ground pepper
• 2 tbsp. fresh sage, chopped
• 1 tbsp. fresh thyme leaves, stems removed
• 1/2 tsp. ground nutmeg
• 1 8-oz. can pumpkin puree
• 1 1/2 cup half and half
• 1 1/4 grated parmesan
• 1/2 cup milk
• 9 lasagne noodles
• 1 tbsp. butter

Directions:
-Heat oil in a large saucepan over low heat and preheat oven to 400 degrees F.
-Add the onions, stirring occasionally, and cook for about 5 minutes.
-Increase heat and add chard, 1 tsp. salt, 1/2 tsp. pepper, sage, thyme and 1/2 tsp. nutmeg.
-Cook 5-10 minutes, or until the chard is wilted and the liquid has evaporated.
-Mix 2 cups of pumpkin, 3/4 cup half and half, 1/2 cup parmesan and the rest of the salt, nutmeg and pepper in a medium bowl.
-Pour the milk into an 8 x 12 baking dish and top with 3 lasagne noodles.
-Spread half of the pumpkin mixture on the noodles and layer half of the chard on top of that.
-Top with a second layer of 3 lasagne noodles and repeat with another layer of pumpkin, chard and noodles.
-Mix the remaining pumpkin puree with 3/4 cup half and half. 
-Spread the mixture on top of the noodles and sprinkle with the remaining 3/4 cup of parmesan.
-Dot with butter and cover with aluminum foil.
-Bake for 20 minutes, then uncover and bake for an additional 15-20 minutes.
-Let the lasagne set for about 10 minutes before cutting.

Recipe (Re)creation: Bi-Rite's Pumpkin Ice Cream with a Kick

I LOVE anything with pumpkin in it and I love ice cream, so clearly this combo is my match made in heaven.  This is one of Bi-Rite's most popular flavor during the holidays and it's the perfect ice cream to serve alongside apple, pumpkin, or pecan pie at Thanksgiving.  It's also perfectly satisfying on its own.  We can thank their cookbook, Sweet Cream and Sugar Cones, for another fabulous recipe.  I added a little tablespoon of bourbon at the end, which is not something that Bi-Rite includes in their recipe, but a girl's gotta have a little fun in the kitchen.

Ingredients:

• 6 large egg yolks
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3/4 cup packed brown sugar
• 2 cups heavy cream
• 1/2 cup 1% or 2% milk
• 1/2 teaspoon kosher salt
• 3/4 cup pumpkin purée
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon bourbon

Directions:

-Place the bowl of your ice cream maker in the freezer so it is properly frozen and ready for use.

-Whisk the egg yolks in a medium-sized metal or ceramic bowl.

-Then add the cinnamon, ginger and half of the brown sugar (6 tablespoons).

-Next, in a medium saucepan, stir together the cream, milk, salt, and the remaining brown sugar (6 tablespoons) and put the pan over medium-high heat.  

-When the mixture begins to simmer, reduce the heat to medium. 

-Scoop out 1/2 cup of the warm cream mixture into the bowl with the eggs and continue whisking.  

-Repeat this same process with anouther 1/2 of the cream.

-Using a spatula, stir the remaining cream in the saucepan and slowly pour the cream and egg mixture back into the saucepan.  

-Cook the mixture over medium heat, stirring constantly until it is thickened and coats the spatula.

-Turn off the heat and add the pumpkin, stirring or whisking to combine well.

-Strain the mixture through a fine strainer into a clean bowl and place the bowl in an ice water bath, stirring until the mixture is cool.

-Cover the bowl in plastic wrap and refrigerate for at least 2 hours.

-Next, whisk the vanilla bean and bourbon into the chilled pumpkin cream. 

-Freeze the mixture according your ice cream maker's instructions. 

-Enjoy immediately or transfer to a container and freeze for a few hours.

Bi-Rite Creamery
3692 18th Street
San Francisco, CA
(415) 626-5600
biritecreamery.com

Recipe (Re)creation: Roasted Delicata Squash + Kale Salad

This recipe is loosely based on a recipe I came across on 101 Cookbooks.  I loved the idea of slathering the delicata squash in a miso harissa marinade for a little extra flavor.  I used brown miso paste and harissa spices, but you can substitute with white miso, or harissa paste if you can't find those exact ingredients.  I also threw in some pomegranate seeds, toasted pumpkin seeds, and feta to add some creaminess and crunch to the salad.  This is a perfect seasonal salad to add to your fall repertoire.

Serves 2-4

Ingredients:

• 3/4 lb delicata squash
• 1/3 cup olive oil
• 2 tbsp brown miso paste
• 1 tsp harissa powder
• 1/2 lemon, juiced
• 1 bunch dino kale, finely chopped
• 2 tbsp toasted pumpkins seed
• 1/4 cup pomegranate seeds
• 1/4 cup feta

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Wash and dry the squash and and cut it in half lengthwise.

-Scoop out the seeds and cut the squash in 1/2 inch moons.

-Place the squash on the foil lined baking sheet.

-Whisk the olive oil, miso and harissa together in a small bowl.

-Scoop 2 tbsp of the miso harissa mixture onto the squash and distribute evenly.

-Bake in the oven for 25-30 minutes, or until cooked through and beginning to brown.

-Meanwhile, add the lemon juice to the miso harissa mixture and whisk.

-Put the finely chopped kale into a large bowl.

-Add the miso harissa dressing and stir until evenly distributed.

-Top with the roasted squash, pomegranate seeds, pumpkin seeds and feta.

Recipe (Re)creation: Mini Pumpkin + Pecan Pies

These little pies are the perfect treat to complete your Thanksgiving feast.  Not nearly as intimidating as a whole slice of pie, these mini pies give you a little taste of dessert without taking you over the edge.  You can make a variety of different types, but I just focused on my two favorite Thanksgiving flavors and based my creations off of this recipe from Dashing Dish.  These would make great little treats at a holiday party too.  The possibilities are endless...

Makes 30 Mini Pies

Ingredients:

For Pecan Pies

• 15 mini phyllo shells
• 1 large egg
• 4 tsp brown sugar
• 2 tbsp honey or maple syrup
• 1/4 tsp vanilla
• 1/2 cup chopped pecans
• 1 tbsp butter, melted

For Pumpkin Pies

• 15 mini phyllo shells
• 1/3 cup egg whites
• 1/3 cup pureed pumpkin
• 1 tsp pumpkin pie spice
• 1/3 cup sugar
• 1/3 cup cottage cheese
• 1 cup whipped cream (optional topping)

-Preheat the oven to 350 degrees F and distribute phyllo shells on two baking sheets.
-In a medium bowl, combine all the ingredients for the pecan pie, except the pecans.
-Then stir in the nuts and scoop 1 small spoonful of the mixture into 15 of the phyllo shells.
-Next, mix all the pumpkin pie ingredients in a blender until smooth.
-Scoop 1 tsp or more of the mixture into each phyllo shell, distributing evenly.
-Bake each sheet of mini pies for 10-15 minutes, watching closely.
-Let the pies cool and top the pumpkin pies with a dollop of whipped cream.
-For an additional treat, serve the mini pies with a generous scoop of vanilla bean ice cream.

~Now you may give thanks~