Steak with Poblano Chiles and Onions

Ingredients

• 3 poblano chiles

• 2 lb. flank steak

• 1 ½ cups apple cider vinegar

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 Tablespoon coconut oil

• 2 white onions sliced

Instructions

• On a baking sheet place the 3 chili peppers, whole, and broil in the oven for about 5 minutes or until they are charred. Place the chilis into a Ziploc bag and close it, letting the chilis steak for 15 minutes. Then remove the chiles, peel the skin, remove the seeds, and cut each chile into thin slices.

• Cut the steak into slices and place in a dish with the apple cider vinegar, salt and pepper. Chill for 15 minutes in the refrigerator.

• Drain the marinade. Heat a cast iron skillet over medium high heat and add coconut oil. Sear each piece of steak for about 3-5 minutes on each side, or until cooked to your liking. Place on a plate.

• Add the onions and poblano chiles to the cast iron and cook until onions are brown. Mix with vegetables with the steak, and serve hot!

Roasted Pumpkin Puree

Ingredients

• 1 pie pumpkin

Instructions

1. Preheat your oven to 400°F (204°C). Line a half sheet pan with parchment paper or foil.

2. Carefully slice the pie pumpkin in half lengthwise and scoop out the seeds. Place the pumpkin halves cut-side down on the sheet pan.

3. Roast for 35 to 45 minutes, or until the pumpkins have partially collapsed, and the flesh is very soft and is beginning to pull away from the skin.

4. Scoop out the flesh and puree until smooth in a food processor. Eat as is with a little salt and olive oil or use in your favorite pumpkin recipes! Store in the fridge for up to a week or freeze for later.

Seafood Stew with Fennel & Tomatoes

Ingredients

• 4 tablespoons olive oil, divided

• 1 large onion, diced (about 10 ounces)

• 1 large bulb, cored & thinly sliced, fronds reserved (about 20 ounces)

• 1 1/2 tablespoons tomato paste

• 2 teaspoons minced garlic

• 1/2 cup dry white wine

• 4 cups seafood stock, plus extra to finish (or vegetable stock)

• 1 14-ounce can crushed tomatoes

• 2 bay leaves

• 1 pound potatoes, peeled & cut into 1/2 inch cubes

• kosher salt & freshly ground pepper, to taste

• !2 oz Lingcod, cut into 1 to 2 inch pieces

• 1 pound Kauai Shrimp

Instructions

1. Heat 2 tablespoons olive oil in a large sauté pan or stock pot (of at least 4 1/2 quart capacity) over medium heat.

2. Add onion and fennel.  Cook, stirring frequently, for 8 to 10 minutes until tender and translucent.  Add tomato paste and garlic; cook while stirring for 1 minute.  Add wine and cook while stirring for 2 minutes.  

3. Add the stock, tomatoes, bay leaves, and potatoes.  Increase the heat to medium-high.  Once the mixture comes to a boil, reduce heat and simmer for 25 to 30 minutes or until vegetables are tender.

4. Meanwhile, in separate bowls, toss the fish with 1 tablespoon of the olive oil and the shrimp with the remaining tablespoon of olive oil.  Season both lightly with salt and pepper.

5. Just before broth mixture is done, preheat a large saute or grill pan to medium.  Add the fish to the pan and cook, uncovered, for 4 to 5 minutes until opaque.  Gently push the cooked fish to the side and add the shrimp to the pan.  Cook the shrimp for 2 to 3 minutes until opaque.

6. Just before serving, remove the bay leaves and thyme sprig from the broth and add the cooked fish and shrimp.  Gently fold them in with the fresh parsley.  Serve immediately, with lemon wedges and fennel fronds as garnish.

Adapted from Williams-Sonoma

Savoy Cabbage and Apple Slaw

Ingredients:

• 1/2 head Savoy cabbage, cored and finely shredded

• 3 apples, firm and sweet with a bit of tartness

• 1-2 carrots, peeled and cut into thin matchsticks

• 1 cup Creamy Cider Vinaigrette (see recipe below)

• Salt and pepper to taste

Instructions:

1. Make the Creamy Cider Vinaigrette dressing. Put the dressing into a large non-reactive bowl.

2. Using the mandolin, cut the apples into matchsticks, letting the pieces fall directly into the dressing to prevent browning. Use fingers to separate any apple that sticks together and gently toss to coat.

3. Add the carrots and gently toss to coat. 

4. Add the cabbage and gently mix and toss to coat all ingredients with dressing. Season with salt and pepper and then chill for 30 minutes or so to chill. Serve cold.

Creamy Cider Vinaigrette

Ingredients:

• 1/4 cup cider vinegar

• 1 teaspoon Dijon-style mustard

• 1 tablespoon (or to taste) agave syrup, or other neutral-flavored sweetener

• 1/2 tablespoon minced onion

• a pinch of dried thyme, crumbled
  Salt and pepper to taste

• 1/2 cup vegetable oil

• 1/4 cup sour cream, very thick yogurt, or mayonnaise

Instructions:

1. Put the vinegar into a large non-reactive bowl, and add the onion, herbs, salt, and pepper, and stir to mix in. Add the mustard and agave syrup and whisk to thoroughly incorporate.

2. In a thin stream, steadily drizzle in the oil, whisking all the while to emulsify the dressing. Continue until all the oil is gone or the dressing will coat the back of a spoon.

3. Next, put the sour cream (or whatever you are using) into the bowl. Whisk until thoroughly incorporated into the dressing.

Sheet Pan Pork Chops with Acorn Squash

Ingredients

• 1 Tablespoons coconut oil melted, divided

• 2 bone-in pork chops(about ¾ inch thick)

• ½ teaspoon dried sage dried sage

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 acorn squash , cut into ¾" half moons

• 1 large onion cut into ½" slices

• ½ medium orange juiced and zest

• 1 clove garlic minced

• 1 teaspoon honey

• 1 Tablespoon apple cider vinegar

• 3 Tablespoons olive oil

Instructions

• Preheat oven to 400 F.

• Brush pork chops with half of the oil and sprinkle with dried sage, salt, and pepper. Place the pork chops on a rimmed baking sheet in a single layer. Bake for 10 minutes while you prep the vegetables.

• Slice your squash and onion. You do not need to peel the squash.

• Flip the pork chops and add the vegetables to the pan. Bake an additional 10 to 15 minutes or until pork chops reach a minimum internal temperature of 145 F and squash is easily pierced with a fork.

• Combine orange juice, honey, garlic and apple cider vinegar into a mason jar, shake until well combined.

• Move pork chops to plates, drizzle vinaigrette over vegetables and serve

Orange Braised Chard

Ingredients 

• 2 tablespoons olive oil

• 1/2 yellow onion, thinly sliced

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• pinch of red pepper flakes

• 1 bunch rainbow chard, washed, dried and chopped

• juice from 1/2 an orange

Instructions 

• Heat a large sauté pan over medium heat. Add the olive oil, onion, salt, pepper and red pepper flakes. Slowly caramelize the onions, about 10-15 minutes stirring occasionally.

• When the onions are golden brown and caramelized, add the rainbow chard. Toss with the onions. Cook until the chard just begins to soften, about 2-4 minutes. Add the juice from the orange. Toss, and cook another 2 minutes. Taste for salt and pepper. Serve warm.

Roasted Delicata Squash and Gold Beet Soup

INGREDIENTS

• 1 delicata squash

• 5-6 small-medium golden (yellow) beets,

• 1 small yellow onions, peeled and quartered

• 3-4 garlic cloves

• 2 tbsp olive oil

• 2 cups low-sodium vegetable broth

• 1 cup coconut milk, canned (more to garnish)

• 1/2 tsp turmeric

• 1 tsp fresh ginger

• 1 tsp nutmeg

• 1/2 tsp chili (optional)

• 1/4 tsp sea salt (more to taste)

• 1/4 tsp black pepper (more to taste)

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit and make sure the oven rack is in the middle position.

2. While oven is preheating, cut the squash in half (lengthwise), scoop out seeds and stringy pieces and place squash (cut sides up) on a rimmed baking sheet lined with foil or parchment paper. Add chunky or quartered onion and garlic cloves to baking sheet with squash. Drizzle all veggies with 1-2 tbsp olive oil. Sprinkle with sea salt and black pepper (to taste).

3. Gently rinse beets and trim off stems and leafy tops. Wrap the beets loosely and individually in aluminum foil.

4. Place baking sheet with squash, onions, and garlic cloves along with beets wrapped in aluminum foil (they can go directly on the rack) in the oven together.

5. Roast squash, onions, and garlic cloves about 25-30 minutes, until squash flesh is easily pierced with a fork. Remove from oven and set aside to cool. When cool to touch, scrape the squash out of the flesh.

6. Roast beets until tender and easily pierced with the tip of a knife, about 40 minutes (Roasting time may vary based on size of beetroot). When beets have cooled down, peel and quarter your beets. Skins should easily slide off with slight pressure from your thumbs. For a mess free option, rub off beet skins with a paper towel or under cool water.

7. In a medium pot, add roasted squash, beets, and onions along with the remaining ingredients. Simmer for about 20 minutes, stirring occasionally.

8. Using a high-speed blender, food processor, or hand-held immersion blender, puree the soup until smooth. You may have to blend in batches.

9. Season with salt and pepper to taste.

Chanterelle and Leek Risotto

Ingredients

• 4 cups veggie broth, mushroom broth, or chicken broth

• 1/2 cup water

• 3 tablespoons olive oil

• 2 leeks sliced

• 4 fat garlic cloves, rough chopped

• 8oz chanterelle mushrooms, torn or sliced

• Salt and pepper

• 1 cup arborio rice

• 1/2 cup white wine

• 1/2 cup parmesan or pecorino

Instructions

1. Heat broth and water in a medium pot on the stove.

2. Slice the leeks into thin half-moons.

3. In a large skillet or dutch oven, heat the oil over medium heat. Add the sliced leeks, garlic, and mushrooms, season generously with salt and pepper, and sauté, stirring until mushrooms release their liquid. Turn the heat up and caramelize the mushrooms a bit, cooking off their liquid.

4. Lower heat to med-low and add the rice to the dutch oven, toasting the rice a bit, 2-3 minutes. Add the wine, and scrape up any brown bits. Cook off all the wine.

5. Ladle the warm broth into the rice- one cup at a time, stirring, scraping up any sticking rice, and letting the rice absorb the broth before adding more. Increase heat to medium. This process will take about 20 minutes. If rice is sticking to the bottom of the pan, lower heat back down to med-low.

6. Once 4 cups of broth are absorbed and the rice is done ( tender, creamy yet al dente at the very center – still holding its shape) stir in the cheese and taste, adjusting salt and pepper to your liking. If you’d like a little acid -a tiny amount of lemon zest is nice here or a couple of drops of vinegar.

7. If you want it a bit looser, stir in more broth.

8. Divide among bowls and serve. Feel free to drizzle with olive oil, lemon zest or more parmesan.

Sauteed Romanesco and Bacon

Ingredients

• 4 slices bacon

• 1 head Romanesco

• 2 cloves garlic minced

• ½ teaspoon red pepper flakes

• Salt to taste

Instructions

1. Dice the bacon into bite-sized pieces and add it to a large skillet over medium heat.

2. Fry bacon until it’s starting to crisp, about 5 minutes, stirring often.

3. While the bacon is cooking, chop the Romanesco into small florets.

4. Add the Romanesco and garlic to the skillet with the bacon (do not drain grease), stirring frequently, until the broccoli is tender, about 8 minutes.

5. Season with red pepper and salt and serve hot.

Curry Spiced Dover Sole with Garlic Sautéed Kale

Ingredients

• 12 oz Dover Sole

• 2 teaspoons plus 1 tablespoon grapeseed or olive oil

• 1 teaspoon ground cumin

• ½ teaspoon turmeric

• ½ teaspoon ground coriander

• ½ teaspoon ground ginger

• 1/8 teaspoon sea salt

• 1 tablespoon grapeseed or olive oil

• 6 cloves large garlic minced

• 1 head kale roughly chopped

• Salt and pepper to taste

• 1 lemon

Instructions

1. Wash the kale well and remove the leaves from the stems. Roughly chop the kale leaves.

2. Heat 1 tablespoon of oil in a large sauté pan over medium heat.

3. Add the garlic and sauté about 3 minutes until fragrant and slightly softened.

4. Add the kale leaves and stir constantly until all of the leaves are coated with oil and they begin to darken.

5. Reduce heat to medium-low, cover the pan and allow the kale to cook 3 to 5 minutes until softened.

6. Place your oven on its high broil setting.

7. Lay the sole fillets on a foil-lined baking sheet and drizzle each fillet with a small amount of grapeseed or olive oil.

8. In a small bowl, stir together all of the spices. Sprinkle the spices evenly over the sole fillets (you will end up using all of the spice mix) and gently pat it into the fish.

9. Put the fish in the oven on the second to the highest rack and allow fish to cook 8 to 10 minutes (depending on the thickness of the fish).

10. Serve the sole on a bed of sautéed kale and drizzle fresh lemon juice over everything.

From https://www.theroastedroot.net/