Green Bean Pepitas

3 tsp. kosher salt, or more to taste

3 cups fresh green beans

¼ cup pepitas (pumpkin seeds)

2 T. extra virgin olive oil, divided

6 garlic cloves, thinly sliced or minced

½ tsp. freshly ground black pepper

Directions:  In a large pot, bring water and 2 tsp. salt to boil.  Meanwhile, prepare an ice water bath in a large bowl.  Set aside.

Add the green beans to the boiling water and parboil for 3 minutes.  Immediately remove, drain, and add to the ice-water bath.  Let cool in the ice water for 5 minutes.  Drain and dry.  Set aside.

In a medium sauté pan, over medium heat, add the pepitas.  Stirring constantly, cook until fragrant and slightly changing color, about 3-4 minutes.  Remove immediately and set aside in a bowl.  (Watch carefully because the cook time depends on your nuts.)

Your option:  either keep the pepitas whole or pulse in food process for nutty crumble.

In a medium sauté pan, heat the olive oil over medium heat.  You want the oil hot because you are frying the garlic.  Add the garlic and cook until crispy for about 1 minute.  Remove with slotted spoon.  In the same pan, add the green beans and 1 tsp. salt and the pepper.  Sauté until golden, about 3 minutes.

Remove beans from the pan, toss with garlic and pepitas and serve.

Comment:  A new favorite of Eric and Jacqui’s.  Also works with brussels sprouts or asparagus.  

Hasselback Potatoes

12 Yukon gold baking potatoes

1 stick butter

3 T. Olive oil

½ tsp. Kosher Salt

½ tsp. pepper

2 T. finely chopped parsley

1 clove garlic, minced

3 T. grated Parmesan cheese

2 scallions, finely chopped

Directions:  Preheat oven to 425 degrees.

Cut each potato not quite through in a series of crosswise slices about 1/4” apart or closer so that they are still joined together at the bottom.  (Like an accordion. For even slicing you can lay 2 wooden chopsticks along the sides of the potatoes as guides.  This keeps the knife from cutting all the way through.)

Place potatoes in a 9” x 13” baking dish and carefully fan out potatoes

Whisk together the melted butter, olive oil, garlic, salt, and pepper.  Spoon the mixture over each potato, making sure to get in the cuts and coat the potatoes well. 

Bake uncovered for 45 minutes.  Sprinkle the Parmesan and parsley over each potato.  Return to oven and bake until the cheese is melted and a little crispy, about 20 minutes.  Serve hot, garnish with scallions.

Sugar Snap Peas with Orange Zest & Almonds

6 T. Butter

1 to 1½ lbs. Sugar Snap Peas

½ tsp. kosher salt

½ tsp. pepper

½ cup sliced almonds

½ tsp. Creole seasoning

1 tsp. orange zest

Juice from one orange or ¼ cup

Directions:  Melt 2 T. of butter in a large skillet over high heat until foamy.  Add the snap peas, ¼ tsp. salt and ¼ tsp. pepper.  Cook, stirring often, until tender crisp, 3-to-4 minutes.  Transfer peas to a large serving platter.  (If lots of peas, may need to do in two batches.) 

Reduce heat under skillet to medium; melt 4 T. butter.  Add almonds and creole seasoning.  Cook, stirring constantly until butter browns, about 3 minutes.  Stir in orange juice.  Cook, stirring constantly, until sauce is glossy and thickened slightly, about 1 minute.  Spoon sauce over peas on platter.  Sprinkle with orange zest.  Add additional salt and pepper to taste. 

Comment:  Can easily scale recipe to amount of peas. The seasoning amounts do not have to be exact just add salt, pepper and creole seasoning to taste.

Vegan Butternut Squash Mac and "Cheese"

1 large butternut squash (mine was 1.25kg / 2.75 pounds)
4 cloves garlic
1 Tbsp. coconut oil
1 ½ cups / 250g cooked butter beans (about 1 can)
¾ cup / 45g nutritional yeast flakes
1 tsp. Dijon mustard
1 ½ tsp. fine grain sea salt
2 tsp. paprika
2 Tbsp cold-pressed olive oil
1 tsp. apple cider vinegar
2 – 3 cups / 500 – 750ml plant-based milk, as needed (I used rice milk)

4 cups / 340g whole grain gluten-free macaroni (or your favourite pasta)

Sunflower Crumble Topping

1 cup / 130g sunflower seeds
1 Tbsp. coconut oil
2 Tbsp. nutritional yeast flakes
½ tsp. fine grain sea salt
¼ tsp. garlic powder
¼ tsp. ground paprika

parsley for garnish, if desired

Directions: Preheat oven to 400°F/200°C. Peel and cube butternut squash, peel the garlic cloves, and place everything on a baking sheet with the coconut oil. Place in the oven to melt coconut oil, remove from oven and toss to coat, then set them back in the oven to cook, about 15-20 minutes. The butternut should be slightly blistered and tender.

While the squash is roasting, make the Sunflower Crumble Topping. In a large dry skillet over medium heat, toast the sunflower seeds, tossing often so that they do not burn, about 3-5 minutes. Remove from heat and transfer the seeds to a large plate to cool. Place them in a food processor with the remaining topping ingredients and pulse several times to combine and chop up some of the seeds. Season to taste. Set aside.

Transfer the roasted squash and garlic it to a blender with all ingredients except for the milk. With the motor running, add the milk until the desired consistency is reached: you are looking for a very thick, yet pourable sauce. Add milk until the blend is smooth, creamy and just the right consistency.

Set a pot of water on to boil with plenty of salt. Cook pasta according to package directions. Drain, and return to the pot, drizzle with a little olive oil, toss to coat, and keep the lid on to retain the heat.

Pour sauce over the pasta in increments and keep stirring so that it folds into all of the nooks and crannies. You should be able to use up all of the sauce, but if you have any leftovers serve them with the finished dish or store in the fridge for up to 3 days.

Turn down the oven temperature to 325°F/160°C. Transfer the pasta to a casserole or baking dish. Sprinkle the top generously with the Sunflower Crumble Topping. Bake until warmed through and golden on top, about 20 minutes. Garnish with chopped parsley, if desired. Serve hot.

Comment: Recipe from My New Roots. 

Corn-n- Tomato Tart

Crust:

1¾ cups flour

¼ cup play yellow cornmeal

1½ tsp. kosher salt

½ cup cold unsalted butter, cubed

1 large egg

¼ cup buttermilk

Filling:

4 slices tomato (1/4” each), halved

2 tsp. kosher salt, divided

1¾ cups fresh corn kernels

1½ cups heavy whipping cream

5 large eggs

5 T. grated fresh Parmesan cheese, divided

5 T. grated Gruyere cheese

¼ tsp. ground black pepper

Garnish: chopped fresh chives, torn fresh basil

Directions:

For Crust. In food processor, pulse together flour, cornmeal, and salt. Add butter, and pulse until mixture is crumbly. Add egg and buttermilk; pulse until dough forms a ball. Turn out dough on to a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 1 hour or up to overnight. Preheat oven to 350 degrees. Let dough stand at room temperature until slightly softened, about 10 minutes. Ona lightly floured surface, roll dough to a 14” circle. Press into bottom and up sides of a greased/floured 11” tart pan (or 9” pie pan). Fold edges under and crimp. Pierce dough all over with a fork. Place tart pan on a baking sheet. With double parchment paper extending over edges, add pie weights. Bake until dough begins to set, about 20 minutes. Carefully remove paper and weights. Bake 5 minutes more. Let cook on wire rack for 15 minutes.

For Filling. Place tomato slices on several paper towels; sprinkle with 1/3 tsp. salt. Let stand for 1 hour. Pat tomatoes dry with paper towels. Spread corn in an even layer in prepared crust. Spread Gruyere cheese over corn. In a large bowl, whisk together cream, eggs, 4 T. parmesan cheese, pepper and remaining 1¾ tsp. salt. Pour onto corn. Arrange tomato slices in a circle on cream mixture; sprinkle with remaining cheese. Bake until center is set about 35 minutes in a tart plan – closer to 45 minutes in a pie pan. Let cool in pan on wire rack for 1 hour before serving. Garnish if desired.

Comment: This is like a very-light, summer quiche. Check timing for dough refrigeration, salted tomatoes, tart cooling time, etc.