Last CSA Challenge!

Well here it is, the last CSA box. How did you fare on our CSA challenge? What was most challenging and what did you learn? Please share with us in the comments section or on twitter @obbsheila! And if you didn’t do so well… make it count with this last box!

Here’s what you got:

Arugula
Chives
Napa Cabbage or Purple Bok Choy
Salad Turnips
Kale
Celery
Leeks
Baby Beets
Chinese Long Winter Radish
Onions and Shallots
Red Pontiac Potatoes
Carrots
Carnival Squash

Recipes (Yay!):

Arugula Risotto
from Made in America

4 cups arugula
2 tbsp olive oil
1 cup arborio rice
2 tbsp shallots, minced
1/4 cup white wine
4 cups vegetable stock
1 tbsp mascarpone cheese
2 tbsp grated Parmesan cheese
salt

1. Blanch the arugula in boiling salted water for 30 seconds and then submerge in an ice bath to keep the color in tact. Transfer arugula to a blender or food processor and blend until smooth.
2. Heat a saute pan over medium heat and add the olive oil and rice. Stir for about 30 seconds until the rice just begins to toast. Add the shallots and give it a quick stir.
3. Continue to cook the rice for about 1 more minute and then add the wine. Once the wine has evaporated, add the vegetable stock, 1/2 cup at a time. Stir the rice constantly and add another 1/2 cup of stock once the previous addition has been absorbed. Continue this process till you have no more stock.
4. Once all the stock has been absorbed, remove the rice from the heat and add the mascarpone and parmesan cheese as well as the blended arugula. Season with salt and stir to combine.
5. Let the risotto sit for 2 minutes and then serve.

Arugula Soup
from Aine Carlin

6 shallots
10 salad potatoes
6 heaped cups of arugula
1 vegan vegetable stock cube
olive oil
salt and pepper

1. Thinly slice the shallots. Heat a little oil in a large saucepan, add shallots, season and gently soften for 5-10 minutes. Stir occasionally ensuring the shallots don’t brown.
2. Wash, peel, and slice the potatoes. Add to the pan, season and stir. Add the stock cube and top with 4 cups of freshly boiled water. Simmer for 15 minutes until the potatoes have softened.
3. Add arugula (reserving a few leaves for garnish) and allow to wilt. Transfer to a blender, food processor or use a hand blender and blend until completely smooth.
4. Return liquid to pan and gently heat – do not allow to boil.
5. Taste, season if necessary and serve.

Beet Pickled Deviled Eggs
from Jen Goes to College

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 tablespoon sugar
1 tablespoon pickling spice*
12 hard-boiled large eggs, peeled (don’t use very fresh eggs for this, as they’ll be a nightmare to peel)
1/3 cup mayonnaise
3 tbsp grainy mustard
4 tbsp prepared horseradish
3 tbsp finely chopped chives
*i used 2 bay leaves, 1 cinnamon stick, 2 fat coins of fresh ginger, a tsp of peppercorns, a few cloves, and 1/2 tsp cardamom

1. Bring the water, vinegar, beet, shallot, sugar, pickling spice, and 1/2 teaspoon salt to a boil in a small saucepan, then lower the liquid to a simmer, covered, until the beet is tender, about 20 minutes. Cool the liquid completely, uncovered. Put the beet mixture in a container with the eggs and marinate, chilled, gently stirring once or twice, at least 2 hours and up to 2 days. (the longer the time, the stronger the color and flavor will be, but also firmer the texture of the egg–it’s up to you.)
2. Remove the eggs from the beet mixture and pat them dry. cut each egg in half lengthwise and remove the yolks. Mash the yolks with the mayonnaise, mustard, horseradish, and half the chives. season the filling with salt and pepper, and taste, adding more mustard or horseradish or chives if necessary. Divide mixture among the egg whites. top with the rest of the chives.

Radishes with Chive Butter
from Martha Stewart

8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons chives, finely chopped, plus more for garnish
2 bunches (about 1 pound) radishes, washed, trimmed, and halved lengthwise
Coarse salt, for serving

1. Mix butter and chives in bowl. Pipe butter onto radish halves. Serve on a bed of coarse salt.

Stuffed Cabbage
from CSA Delivery

2 cloves of garlic, minced
1 small onion, diced
1 cup of cooked rice or other grain
1 lb grass-fed ground beef
breadcrumbs
salt & pepper to taste
1 head of napa cabbage
1 jar tomato basil pasta sauce
grated parmesan cheese

1. Chop off the white core of the nappage cabbage. In a large bowl, combine the garlic, onions, rice, beef, breadcrumbs and seasonings. Mix by hand to fully incorporate. Roll a small ball of the mixture in your hand, about the size of your palm. Take one leaf of the cabbage and wrap the mixture inside, tucking the sides in and rolling them under, like wrapping a burrito. Assemble the stuffed cabbage in shallow baking dish.
2. Pour a jar of pasta sauce over the cabbage, covering it completely. Fill the dish with water, about halfway up. Sprinkle with cheese. Bake in the oven at 350 degrees for an hour and half.

Citrusy Tofu and Napa Cabbage Stir-Fry
from Food Doodles

for the tofu:

Juice of one lime
Juice of one lemon
2-3 tbsp soy sauce
2-3 tbsp brown sugar
1 package firm or extra firm tofu

1. Press tofu very well while wrapped in a towel.  I usually do this using my two cast iron pans on top of the tofu block wrapped in a towel for at least an hour.  Then slice the tofu in about 1/4″ thick slices.  Mix the marinade in a small container and then place the tofu slices inside.  If needed to cover the tofu add more liquid(either citrus juice, soy sauce, or a little bit of water).  Make sure the marinade is getting in between the pieces of tofu as well.  Cover and place in the fridge overnight, or at least 1 hour.
2. Preheat the oven to 400 degrees.   Drain the tofu slices and place on a baking sheet and place in the oven for about 25 minutes, flipping once just past halfway through the baking time.  Be careful not to burn any thin edges.  When done, remove from the oven and let cool while assembling the rest of the ingredients or serve immediately with a different meal.

for the stir-fry:

2 tbsp oil
1 large napa cabbage sliced fairly thinly(or bok choy would be great too)
1 onion very thinly sliced
1″ piece of ginger, grated or the juice squeezed for the juice
3 tbsp soy sauce
2 tbsp mirin(or 2 tsp sugar and a little water)
1 recipe Citrusy Tofu, thinly sliced(recipe above)
Sesame oil and seeds to serve
Rice noodles or rice to serve

1. In a large skillet heat the oil over medium high heat.  Once hot add the onion and turn the pan down to medium.  Cook for a few minutes then add the grated ginger and stir around(if using just the juice, add later when adding the soy sauce).  Add the napa cabbage and stir(if you separate the large stalk pieces from the bottom of the head of cabbage from the more leafy pieces at the top, add those first and cook for 2-3 minutes before adding the rest).  After it’s been well stirred add 2 tablespoons of water and put a lid over the pan to steam the cabbage.
2. Only leave the lid on for a couple minutes as you don’t want it to overcook.  Once it’s cooked for a few minutes, add the soy sauce and mirin and the cooked tofu that has been sliced again into thin strips.  Mix well and heat through then serve over rice or rice noodles or just by itself with a small dash of toasted sesame oil and sesame seeds over top.

Seared Bok Choy and Rice Noodles in Coconut Broth
From Urban Chickpea
1 package of rice noodles (also called pad thai noodles)
2 tablespoons of olive oil, divided
1/2 onion, thinly sliced
2 tablespoons minced ginger
1 small red chili, minced (vary according to your chili tolerance)
3 cups of vegetable broth
1 can coconut milk (regular or light)
3 cloves of garlic, minced
6 baby bok choy, each sliced through the root into 4 – 6 vertical spears
1 cup of snow pea pods, ends trimmed
1 block of tofu (usually 14 oz), cut into 3/4 inch dice
2 teaspoons of salt
juice from one lime, or more to taste
2 scallions, white and green parts thinly sliced on the diagonal

1. Prepare rice noodles according to package directions or use this steeping method: Place the rice noodles in a large bowl. Bring a kettle or pot of water up to a boil. Let the water cool for a couple of minutes, and then pour it over the noodles, completely submerging them. Let the noodles steep in the water until they are soft but still have some bite. Then drain the water and hold the noodles in the dry bowl, tossed with a little oil, until you are ready for them.
2. In a large pot, make the coconut broth. Over medium heat, add the sliced onion and saute, letting the onion soften but not brown, about 5 minutes. Then add the minced ginger and red chili and saute for 1 minute more. Add the vegetable broth, coconut milk and 1 cup of water and whisk to combine. Bring this up to a simmer.
3. In a large skillet, heat up one tablespoon of olive oil and add the garlic and saute for 30 seconds. Then over high heat, add enough baby bok choy spears to fill the pan and let them get a light brown color one side and then flip over and repeat. They will still be firm but with a nice seared appearance. Remove the cooked boy choy from the skillet and repeat with the rest of the baby bok choy.
4. Add the seared baby bok choy, snow peas and tofu cubes into the coconut broth along with the 2 teaspoons of salt. Let simmer lightly for 3 minutes. Turn off heat and add the lime juice and scallions. Taste and add more salt or lime juice if necessary.
5. Using tongs, divide cooked rice noodles among 4 serving bowls and ladle the broth and veggies on top.

Turnip, Carrot and Gruyere Salad
from Carrie Floyd

1 turnip, cut into matchsticks
1 carrot, peeled and cut into matchsticks
3 green onions, peeled and cut into strips

1/4 pound Gruyere cheese, cut into matchsticks
1 head of romaine, cut into thin slivers (optional)
2 tablespoons olive oil

juice from 1/2 a lemon

salt and pepper to taste

1. If you are adding lettuce to the mix, first toss the greens in a medium bowl with a little olive oil and lemon juice, then divide between plates. As you prepare the vegetables, divide them evenly on top of the greens (or onto the plates if you are not including lettuce), then drizzle with remaining olive oil and lemon juice. Season to taste with salt and pepper.

Chopped Breakfast Salad

1 fresh, young bunch of turnips, stems discarded, greens well washed and sliced into thin ribbons (1/3 inch or less), roots trimmed, peeled, and cut into 3/4 inch chunks
3 tablespoons apple cider vinegar
Olive oil
Salt
1 tablespoon honey
Juice of 1 lime
1/4 cup plain yogurt or buttermilk
1/3 cup chopped fresh herbs, such as parsley, cilantro, and chives
1 cup cooked white beans
3 hard cooked eggs, peeled and sliced
4 strips bacon, cooked and chopped or crumbled

1. At least a few hours in advance, toss the raw turnip greens with 2 tablespoons apple cider vinegar, 2 tablespoons olive oil, and a big pinch of salt. Cover and refrigerate.
2. Put the turnip roots in a medium saucepan with an inch of water, a pinch of salt, and a splash of olive oil. Cover, bring to a boil, and boil hard, covered, until turning tender, about 5 minutes. Then remove the lid and continue to boil until tender enough to eat, a minute or two more. Drain if necessary and allow to cool.
3. Dissolve 1/2 teaspoon salt and 1 tablespoon honey in 1 tablespoon apple cider vinegar and the lime juice. Whisk in 2 tablespoons olive oil. Stir in 1/4 cup plain yogurt or buttermilk and the chopped herbs. Taste and add salt, vinegar, or oil if necessary.
4. Dress the beans with 2 tablespoons of the yogurt dressing. Spread some greens on each plate and top with egg, beans, bacon, steamed turnips.. Serve extra yogurt dressing on the side.

Kale Pepita Cranberry Salad
from Gluten-Free Girl and the Chef1 large bunch of dinosaur kale (also known as Tuscan or Lacinato kale), washed
1 lemon, zest and juice of
1/2 tsp fish sauce
1/4 cup extra-virgin olive oil
salt and pepper
1/3 cup dried cranberries
1/4 cup roasted pepitas (pumpkin seeds)
1/4 cup grated Pecorino cheese

1. Trim the leaves from the fibrous stems of the kale. Discard (compost) the stems. Roll the leaves up like a cigar and cut into 1/2-inch wide strips. Place the kale in a large bowl.
2. In a small bowl, combine the lemon juice, lemon zest, and fish sauce with a whisk. While whisking, slowly drizzle the olive oil into the dressing to make a nice emulsion. Season with salt and pepper to taste.
3. Place the cranberries and pepitas in the bowl with the kale. Pour half of the dressing over the kale and mix it with your hands. Add more dressing as needed. I actually like to let the kale salad sit for an hour or two before serving so that the leaves are more tender. Grate cheese over the salad to finish. Serves 4-6.

Green Lemonade
from The Daily Meal

3 cups cleaned and chopped kale

5 cups cold lemonade

1. Purée equal parts kale and lemonade until emulsified. Strain for a smooth beverage or drink as is if you like the green, pulpy goodness like we do.

Celery, Endive and Blue Cheese Salad

from The Daily Meal

2 celery stalks, diced
1 head Belgian endive, roughly chopped
1 ounce blue cheese, plus more for garnish
2 tablespoons olive oil
1 tablespoon white wine vinegar
Salt and pepper, to taste
1 heaping handful of slivered almonds

1. Combine the celery, endive, and blue cheese in a bowl and lightly toss together. In a separate bowl, prepare the dressing by whisking together the olive oil, white wine vinegar, salt, and pepper until completely combined and put aside.
2. Pour the olive oil and vinegar mixture over the celery and endive salad and toss, then add slivered almonds and give it another quick mix. Scoop the tuna salad onto the top of the celery and endive salad and crumble a small handful of blue cheese over top.

Celery Leaf Salad with Honey Vinaigrette

from Urban Chickpea

For the Salad:
2 cups of celery leaves
1 cup of baby spinach
1/2 cup of quartered strawberries, about 6-8 berries
1/8 cup smoked almonds

For the Honey Vinaigrette:
2 teaspoons brown rice vinegar
1/4 teaspoon salt
1 teaspoon honey
2 teaspoons extra virgin olive oil

1. In a medium-sized bowl, toss together the celery leaves, baby spinach, strawberries and smoked almonds.
2. In a separate small bowl, combine the brown rice vinegar, salt and honey and whisk with a fork.  Then drizzle in the olive oil while whisking with the fork.  The honey will act as an emulsifier to keep the vinaigrette together.
3. Pour the dressing over the salad and toss to combine.

Creamiest White Beans and Leeks

from Jamie Oliver

4 leeks, washed, finely sliced, stems and dark green ends removed
a small bunch of fresh thyme, leaves picked
2 garlic cloves, peeled and finely chopped
olive oil
1 tbsp butter
wineglass of white wine
1 lb 2oz canned or jarred butter beans (or any type of large white beans), drained and rinsed
a small handful of fresh parsley leaves, finely chopped
1 tablespoon crème fraîche
sea salt and freshly ground black pepper

1. Place the leeks, thyme, garlic, butter and a splash of olive oil in a heavy-bottomed saucepan and allow to sweat over low heat for about 20 minutes, until leeks have softened.
2. Turn the heat up to medium and add the white wine. Bring the wine to a boil, then add the beans and a splash of water, so that the beans are almost covered. Turn the heat down again and let simmer for 5 to 10 minutes until the beans are soft and creamy.
3. Add the parsley (saving just a bit for garnish), crème fraîche and another splash of olive oil; season with salt and pepper to taste. The original Jamie Oliver recipe calls for a tablespoon of creme fraîche, but we don’t think it hurts at this point to add a couple extra.
4. Remove from heat. If desired, garnish with remaining parsley.

Chicken Soup with Leeks

from New York Times

2 quarts chicken or turkey stock, preferably homemade
1 pound leeks, white and light green parts only, cleaned and sliced thin
2/3 cup rice or coarse bulgur (to taste)
4 large eggs, at room temperature
Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste
Salt to taste
Freshly ground pepper
Chopped fresh parsley or dill for garnish

1. Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
2. Beat together the eggs and lemon juice until frothy in a medium bowl.
3. Just before serving, making sure that the broth isn’t boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.

Edamame Salad with Baby Beets and Greens

from Melissa Clark

4 small beets (1 ounce each), trimmed, 1/2 cup greens reserved
2 cups shelled edamame (1/2 pound)
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 1/2 teaspoons Asian sesame oil
1 teaspoon finely grated fresh ginger
2 scallions, finely chopped
1 tablespoon julienned basil

1. In a large saucepan, set a steamer basket over 1/2 inch of water and bring to a boil. Add the beets, cover and cook over moderate heat until tender, about 20 minutes. Check the water level in the pan halfway through steaming and add more as needed. Transfer the beets to a plate. Steam the edamame in the same steamer basket until tender, about 5 minutes. Rinse the edamame in cold water to cool, then pat dry with paper towels. Peel and cut the beets into wedges.
2. In a medium bowl, stir the rice vinegar with the soy sauce, sesame oil and grated ginger. Add the edamame, beets, scallions and beet greens and toss to coat. Sprinkle the basil on top before serving.

Roasted Baby Beets with Feta, Pistachios and Mint

from La Buena Vida

1 bunch of baby beets (regular beets are fine)
sheep’s milk feta cheese
pistachios
fresh mint
olive oil
sea salt

1. Clean beets and trim off the beet tops. Preheat oven to 350 degrees. Place beets on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 25-45 minutes depending on size, until fork tender. Pull beets out of the oven and set aside to cool (about 10 minutes). With larger beets you may want to peel the outer layer of skin. With these smaller beets I didnt find it necessary.
2. Slice beets and place in a bowl. Remove pistacios from their shells and chop roughly. Add pistachios and crumbled feta to the beets. Finish with a chiffonade of fresh mint and a drizzle of olive oil. Season and taste. This would be great over a bed of arugula or any greens.

Winter Radish Slaw

from Abenaki Springs Farm

2-3 winter radishes, grated
3 cups shredded cabbage
1 cup carrots
1/2 cup onions (leeks would work)
lemon juice
2tbsp of olive oil
finely chop herbs of choice (mint, parsley, cilantro)

In a bowl toss together radishes, cabbage, carrots, onion, lemon juice, oil, herbs, salt and pepper to taste.

Glazed Winter Radishes

from iFood TV

60g (2 oz) butter

4 shallots chopped

500g (1 lb) winter radish, peeled and chopped

2 tablespoons wine vinegar

125 ml (4 fl oz/1/2 cup) water

salt and pepper to taste

chopped parsley to garnish

1. Melt the butter in a small saucepan, add the shallots and cook gently for 4-5 minutes until softened. Add the radish and fry gently for about 5 minutes, until lightly coloured. Add the vinegar, water, salt and pepper and bring to the boil.
2. Cover and simmer for 15-20 minutes, until the radish is tender. If there is too much liquid, uncover and boil rapidly for a few minutes to reduce. Serve hot, sprinkled with parsley.

Roasted Potato and Apple Medley

from Erin Schubert

3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
3 pounds russet potatoes, peeled
3 pounds red potatoes, unpeeled
4 shallots, thickly sliced lengthwise
4 small red apples, unpeeled
Coarse sea salt
Black Pepper
8 sprigs thyme and rosemary

1. Preheat oven to 375 degrees. In a microwavable bowl, combine butter and oil. Microwave until the butter is melted. Brush the bottom of a baking dish with about 1/3 of the mixture. Peel the white potatoes (I used Russet), and slice the potatoes and apples very thin crosswise with a sharp knife or mandoline.
2. Arrange the potato and apple slices vertically in the baking dish, alternating the colors randomly. Chop the shallows and wedge them throughout. Brush the remaining butter mixture on top of the dish and sprinkle with sea salt and pepper to taste.
3. Bake for 1 1/4 hour. Remove from oven and add thyme and rosemary and return to oven. Bake for another 25-30 minutes until the dishes reaches your desired brownness.

Field Greens with Roasted Shallot Vinaigrette

from The Daily Meal

vinaigrette:

6 medium shallots, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
3 ounces red wine vinegar
6 ounces water
2 ounces Dijon mustard
1 cup vegetable oil, as needed
salad:

3 ounces seasonal greens (like Jericho or Matchless lettuce), cleaned and cut into bite-sized pieces
2 tablespooons roasted shallot vinaigrette (see above)
1 teaspoon olive oil
Salt and pepper, to taste

1. In small saucepan combine the shallots, garlic, and olive oil. Cook over medium-low heat until shallots caramelize, about 10 minutes; add the red wine vinegar and reduce until dry. Add the water and reduce by half over high heat. Remove the pan from the heat and allow to cool for 15 minutes. Pour the contents of the pan into a blender with the Dijon mustard. Blend while slowly adding the vegetable oil until thick and smooth.
2. In a small salad bowl, combine the field greens, vinaigrette, and olive oil. Toss and season well before serving.

Honey Roasted Red Potatoes

from All Recipes

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Herb Roasted Red Potatoes

from Diana Rattray

8 small red potatoes, cut into wedges
1 medium onion, cut in 6 to 8 wedges
1 tablespoon olive oil
2 teaspoons butter
1/2 teaspoon dried dillweed
1/2 to 1 teaspoon chopped basil, fresh or freeze-dried
1 to 2 teaspoons chopped parsley, fresh or freeze-dried
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

1. Preheat oven to 400°. Oil a shallow baking pan.
2. Combine potato wedges, onion wedges, and seasonings in a large bowl; toss to combine and coat potatoes. Transfer potatoes to the prepared pan. Roast for about 30 to 40 minutes, turning occasionally, until potatoes are tender and golden brown.

Spiced Carrot Soup

from Norene’s Healthy Kitchen

2 tbsp. olive oil
1 large onion, chopped
1 large apple, peeled, cored and chopped
1 medium sweet potato, peeled and chopped
5 large carrots, peeled and chopped
4 cups vegetable broth
1-2 tsp curry powder
1 tsp. chili powder
toasted chopped unsalted cashews, to garnish (optional)
salt and pepper

1. In a large pot, heat oil and saute onion, apple, sweet potato and carrot for 5-7 minutes, or until vegetables are tender.
2. Add broth, salt and pepper, stir and bring to a boil.
3. Reduce heat to low and simmer partially covered for 30 minutes.  Remove from heat and let cool.
4. Puree soup using a handheld immersion blender or food processor.  If soup is too thick add water or broth.
5. Stir in curry and chili powder, and serve hot.  Garnish with chopped toasted cashews if desired.
6. Refrigerate for 3-4 days, or freeze in meal sized portions.

Carrot and Watercress Salad

from Gourmade in the Kitchen

2 small bunches of carrots, peeled
½ teaspoon sea salt
2 Tablespoons fresh Italian parsley, finely chopped
1 large bunch of watercress, washed and dried
½ cup/ 100g oil-cured pitted green olives, halved or quartered depending on size
¼ cup/ 30g salted marcona almonds
For the Cumin & Orange Blossom Dressing
1 tsp ground cumin
2 Tablespoons olive oil
2 Tablespoons white wine vinegar
1 garlic clove, finely smashed
1 teaspoon orange blossom water
¼ tsp sea salt
Freshly ground black pepper

1. Bring a large wide shallow pan of water to the boil, adding ½ teaspoon salt. Add whole carrots and simmer about 6 to 8 minutes or until just tender but still firm. Refresh under cold running water. Drain well.
2. In the meantime make the cumin & orange blossom dressing. Combine the cumin, olive oil, white wine vinegar, smashed garlic and orange blossom water in a large bowl and stir to combine.
3. Place the cooked carrots in serving bowl with the dressing (reserving some for later) and toss gently until well combined. Season with salt and pepper. Cover and place in the fridge for 2 hours to develop the flavors.
4. In a large bowl toss the fresh parsley and watercress with the remaining dressing until just combined. Add the carrots and gently combine. Top with chopped green olives and macron almonds and serve immediately.

Roasted Squash with Chili Vinaigrette

from Gourmet

2 (1 1/2 – to 1 3/4-lb) squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

1. Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
2. While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Quinoa Stuffed Carnival Squash

1 carnival squash
olive oil
salt
pepper
1/2 c. quinoa, rinsed and sorted
3/4 c. broth
1/2 c. raisins
1/2 t. cinnamon (or a cinnamon stick)
1/4 c. pine nuts, lightly toasted
1/4-1/2 c. Gruyere

1. Pre-heat oven to 375F.
2. Cut the squash in half through the stem and de-seed. Coat inside lightly with olive oil and season with salt and pepper. Put in a small pan/dish, cut side down, and fill with 1/4″ water. Put in oven for 25 minutes. (If also roasting baby sweet potatoes, put them in a separate dish and put in the oven at the same time.)
3. Heat broth, add quinoa and raisins and cook covered until broth is gone. Quinoa will be “al dente” not soft. While quinoa cooks, toast pine nuts and grate cheese.
4. When quinoa is done, mix in pine nuts and half of cheese. Mix to will integrated.
5. Squash should be nearly done at this point – a knife should enter the flesh easily and the water should be evaporated. Pull it out, fill with pilaf stuffing and top with remaining cheese. Return to oven for 5 minutes. (You’ll have extra stuffing to serve as a side or for leftovers.)
6. Put together a simple salad with vinaigrette and plate it. Squash (and potatoes) will be ready to serve!