Roasted Pumpkin Salad with Balsamic Vinaigrette (vegan)

Recipe from Nisha Vora of Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

As you can see, this is an stunner of a fall salad.  We loved all the pops of flavors and textures.  This is company worthy salad!

1 small to medium sugar pie pumpkin or other winter squash (no bigger than 3 pounds) 

2 teaspoons pure maple syrup

1-2 Tablespoons extra virgin olive oil

½ teaspoon ground cinnamon

Kosher salt and freshly cracked black pepper

1 (15-ounce) can of chickpeas (I used about 1 cup of cooked and drained black lentils since I already had them.)

1 medium fennel bulb, very thinly sliced

1 cup fresh parsley leaves and tender stems, roughly chopped

1 small handful fresh mint leaves, torn or minced

5 to 7 ounces arugula or watercress (I used a mixture of massaged kale and lettuces.)

2 ounces vegan feta, crumbled 

Sweet Pumpkin Crunch (Make this in advance and keep in an airtight jar on the counter.)

Creamy Blender Balsamic Vinaigrette (Make this in advance.  Keep in the fridge and use for other salads as well.)

1. Preheat the oven to 425ºF/220ºC and arrange a rack in the bottom of the oven and in the top third.

2. Rinse and dry the pumpkin. Microwave the whole pumpkin for 60 to 90 seconds to make it easier to slice. Slice off the top stem, then slice off any bottom nub from the pumpkin so you have a flat surface.

3. Using your sharpest large knife, carefully slice the pumpkin in half lengthwise Use a spoon to scoop out the seeds and sticky pulp. (I used a butternut squash.)

4. Using a Y-shaped peeler, peel the pumpkin halves. If you don’t have a wide Y-shaped peeler, use a sharp knife to peel the pumpkin. Cut each half into wedges, ½” thick.

5. In a large bowl, toss the pumpkin wedges with the maple syrup and olive oil. Season with the cinnamon, several cracks of black pepper, and kosher salt (I used 1½ tsp.) Divide pumpkin evenly across the sheet pans. Keep the bowl for the next step.

6. If adding the chickpeas, drain and rinse them. Transfer them to a dish towel and gently rub to remove water, drying well. Add them to the large bowl and drizzle with a generous 2 teaspoons of olive oil, and season with ½ teaspoon kosher salt and pepper to taste. Scatter chickpeas across empty spaces on the sheet pans. (If using black lentils, spread the lentils onto a separate sheet pan and roast for 15 minutes or so until they are somewhat crispy.)

7. Roast in the oven for 15 minutes. Flip the pumpkin and roast for 12 to 15 minutes, until the pumpkin is browned in spots and fork-tender.

8. Assemble the salad. Slice the fennel, and chop the parsley/mint/fennel fronds. Add the salad greens and chopped parsley/mint/fennel fronds to a large bowl. Season with a generous pinch of salt and several cracks of pepper. Add enough Balsamic Vinaigrette to lightly coat the greens, about 1 Tablespoon per ounce of greens used (5 to 7 Tablespoons). Add the roasted pumpkin (and chickpeas/lentils), several handfuls of Sweet Pumpkin Crunch, and sliced fennel. Toss with tongs to combine. Crumble the vegan feta on top. 

Notes:

You can use any type of pumpkin or winter squash. Personally, I prefer kabocha squash, acorn squash, or butternut, as they have a bit more flavor than pie pumpkins.

If your squash is bigger than 3 pounds, don’t use more than 2 pounds of the peeled flesh because you won’t have enough space on two sheet pans.

If you prefer a milder, more neutral salad base, use greens like mesclun, mixed spring greens, baby kale, or even a mix of those with chopped romaine.

Vegan Sausage & Fennel Pasta with Crushed Tomato Sauce

Servings: 5
Recipe from Rainbow Plant Life
Husband-Tested in Alice’s Kitchen

This was a treat.  I had bought some Beyond Meat Spicy Italian Sausage (4 links to a pack) on sale.  I used 2 of the links for this delicious pasta and the other 2 links for Sausage Kale and Bean Soup and we have leftovers of both dishes, so this was a win-win. 

1 large fennel bulb
3 Tablespoons extra virgin olive oil
4 garlic cloves, grated or minced
½ teaspoon red pepper flakes (optional)
2 links of vegan sausage (7 to 8 oz or 200g, ideally spicy or Italian-flavored)
Kosher salt and freshly cracked black pepper
¼ cup nutritional yeast
12 ounces bucatini (or spaghetti or linguine)
1 28-ounce can best-quality whole peeled tomatoes 
4 cups baby spinach or kale, chopped 
2 large handfuls fresh basil, sliced (I used ¼ cup pesto.)
For serving: Fresh toasted garlic breadcrumbs (optional, but very nice)

Bring a large saucepan of water to a boil for the pasta.
Slice off the fennel stalks and reserve any fronds for an optional garnish (roughly chop them).
With the fennel bulb, if the outer layer is very thick, remove it. Slice the bulb in half, lengthwise. Use a mandolin or sharp knife to thinly slice the fennel crosswise, as thinly as you can.
Meanwhile, heat the 3 TBSP olive oil over medium-high heat in a deep sauté pan. Once hot, add the fennel with a pinch of salt. Cook for 4 to 5 minutes, stirring occasionally, until some edges start to brown.
While the fennel cooks, pour the canned tomatoes with their juices into a bowl. Crush them with your hands. Set aside. Also, crumble the sausage with your hands if you have time (if it doesn't crumble, slice it). Add the garlic to the fennel and cook for 1 minute, stirring frequently. Now add the red pepper flakes and cook, stirring frequently, for 30 seconds. Add the crumbled or sliced sausage into the pan. Break it up with a wooden spatula as it cooks, and cook for 4 to 6 minutes, or until browned and a bit crisp (the exact cook time will depend on the brand of sausage used). Add in the crushed tomatoes with juices, a generous amount of black pepper, and the nutritional yeast. Stir to coat and reduce the heat to maintain a simmer for 15 minutes, stirring occasionally, until the sauce thickens. If desired, smash some of the tomatoes with the back of a wooden spoon from time to time. After you add the tomatoes and the pasta water is boiling, salt the water generously (about 1 ½ tablespoons kosher salt or 2 ½ to 3 teaspoons sea salt). Add the pasta and cook for the minimum amount of time for al dente pasta according to the package instructions. Before draining, reserve 1 cup of pasta water. Drain the pasta but do not rinse it. Add the baby spinach to the tomato sauce and cook briefly until it just starts to wilt. Add in the hot cooked pasta plus ¾ cup to 1 cup of the pasta water. Turn the heat to medium-high and toss the pasta vigorously with tongs until it’s well coated in the sauce and is al dente, 1 to 2 minutes. Add more pasta water as needed. Season to taste with salt and pepper. Off the heat, garnish with basil or parsley or pesto.  Top with breadcrumbs, if using.

Notes
I love this recipe with Beyond Meat Hot Italian Sausage. Field Roast Italian sausage also works great.
My favorite canned tomatoes are from Bianco Dinapoli. I also like San Merican, Cento, Mutti, and Bello Organic.
Feel free to use a bit more spinach if you want, as it wilts down a lot. You can also use baby kale, just cook it a minute or so longer.

Nutritional Information: Calories (1 of 5 servings): 505 calories; Carbohydrates: 69g; Protein: 27g; Fat: 15g; Saturated Fat: 3g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 8g; Sodium: 358mg; Potassium: 1777mg; Fiber: 11g; Sugar: 4g; Vitamin A: 17891IU; Vitamin C: 60mg; Calcium: 250mg; Iron: 9mg

Greens and Grains Salad with Citrus-Date Vinaigrette (Vegan)

Recipe from Rainbow Plant Life (Nisha Vora)

Husband-Tested in Alice’s Kitchen

Makes 4 side salads or 2 generous main dish salads

When I watched this video about making salads, this salad stood out to me to test.  The ingredients reminded me of the fabulous salads we enjoyed while on vacation several years ago in the Netherlands.  Their salads always seemed to include grains or legumes and lots of fresh herbs.  Though this salad takes some preparing, most of the steps can be done in advance (prepping the greens, cooking the farro, roasting the beets, toasting the nuts, and making the vinaigrette) and, oh, Lordy!, is it totally worth the effort.  I couldn’t stop saying “mmmm” with every bite.  I can’t describe the complex flavors, but I will say, don’t leave any ingredients out.  They each play an important role in making this salad one you won’t forget.  Invite your favorite people over and treat them to this delish salad.

Arugula or Arugula and Baby Greens Mix, washed and spun dry

4 Medium Beets, roasted*, peeled and cut into small cubes

1 cup uncooked Farro, prepared*, directions below

Citrus-Date Vinaigrette (Recipe follows)

1/3 cup Walnuts or Pine Nuts, toasted*

1 Fennel Bulb, very thinly sliced (Save the fronds for this salad.)

1 Avocado, peeled, pitted, and chopped

2-3 sprigs Fresh Flat-Leaf Parsley, chopped

2-3 sprigs Fresh Dill, chopped

2-3 sprigs Fresh Fennel Fronds, chopped

Begin making the salad components in advance.  Wash and spin dry the arugula and greens.  Place them in a container covered with a dry towel or paper towel and then the container lid.  Put the container in the fridge crisper drawer to keep them fresh until you are ready to toss the salad.  Roast the beets.* When they are cool enough to handle, peel them and cut them into small cubes.  Place them in a container with a lid and into the fridge until they are needed.  Cook the farro.* Allow the farro to cool to room temperature and place it in an airtight container in the fridge until needed.  Toast the walnuts or pine nuts.* Once they are cooled, place them in a jar with a lid and store in the fridge or counter until needed.

When you are ready to assemble the salad, slice the fennel very thinly. (This should be done at the last minute because fennel will turn brown fairly quickly.) Set aside. Cut open the avocado and remove the pit.  Using a knife, cut into the flesh in a crisscross pattern and then use a spoon to scoop out the small cubes of avocado.  Set aside.  Chop up the herbs and fennel fronds. 

In a large serving bowl, layer the arugula and greens and the cooked farro.  Top with the sliced fennel, roasted beets, toasted nuts, avocado, chopped herbs and fennel fronds.  Drizzle on the Citrus-Date Vinaigrette and toss to combine.  Serve.

*Toasting Walnuts or Pine Nuts: Heat a skillet over medium heat. Add the nuts in a single layer, stirring frequently until browned and fragrant, about 5 minutes.

Citrus-Date Vinaigrette: (makes about ½ cup)

2 Medjool dates (soaked in warm water for 5-10 minutes until very soft, then drain) pitted

3 Tablespoons extra virgin olive oil

3 Tablespoons fresh lemon juice

1 Tablespoon fresh orange juice

1 ½ teaspoons Dijon mustard (or whole-grain mustard)

½ teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon ground coriander

¼ teaspoon sea salt, plus more to taste

Freshly ground black pepper, to taste

Water, as needed (I used about 2 Tablespoons)

Add all the ingredients to a high speed blender. Blend for a few minutes, drizzle in water until the desired consistency.  Season to taste.  Store in the fridge in a lidded jar for a few days.

*Roasting Beets:

Preheat the oven to 425F.  Trim off the greens and most of the stalks, leaving some stalk intact to prevent the beets from “bleeding.”  (If the beet greens are fresh, you can use them as salad greens or you can steam or sauté them.) Do not trim the root “tails” because they help keep the beets juicy. Wash and scrub the beets clean.  Lightly rub the beets with olive oil and sprinkle with salt and freshly ground pepper.  Place the beets in an ovenproof casserole-style baking dish and cover.  Roast for 45-90 minutes, depending on the size of the beets, or until fork-tender.  When the beets are cool enough to handle, run them under cool water and peel off the skins while wearing rubber gloves so your hands don’t turn pink/red.  Store the beets in an air-tight container in the fridge for up to 5 days.

*To Cook Farro: (I usually toast the farro in a dry skillet and then soak them in the cooking water for an hour before cooking in my rice cooker using the brown rice setting. No draining or drying needed. 1 cup farro; 1½ cups water; Pinch of salt; 1 Tablespoon olive oil.) If you don’t have a rice cooker, you can cook them on the stove top. (I’ve not tested this method.) Bring 2 ½ cups water to a boil and season well with salt.  Add the farro.  Reduce the heat to a simmer and cook until tender, yet chewy, about 15-20 minutes for pearled farro; 20-30 minutes for semi-pearled farro. Drain in a sieve and spread the farro out on a pan to dry.

Fennel-Pistachio Pesto

Makes about 2½ cups

Recipe from the Food Network Magazine

Husband-Tested in Alice’s Kitchen

I was delighted to find fennel in our recent CSA (community supported agriculture) box.  There was only one, not enough for a side dish.  Knowing that summer herbs were beginning to come in, I had been researching different pesto recipes.  Luckily, I found this one that included this delicious vegetable.  I loved the idea of using golden raisins and capers as well.  Besides tossing with pasta, this pesto will do nicely on a pizza or dolloped on soup.

Preheat the oven to 400F.  Coarsely chop 1 medium fennel bulb. Reserve 1 cup chopped fennel fronds.  Place on a rimmed baking sheet.  Drizzle and toss with olive oil.  Sprinkle with kosher salt and freshly ground pepper.  Roast until tender, about 20 minutes or more.  Let cool to room temperature.  Puree the roasted fennel, reserved fronds, 1/3 cup toasted pistachios*, 2 Tablespoons golden raisins, ½ cup freshly grated Parmesan cheese, 2 Tablespoons capers, 1 clove garlic and 1 teaspoon kosher salt.  With the machine running, gradually add ½ cup olive oil.  Pesto can be stored in an air-tight container in the fridge up to a week.  It can also be frozen.

*To toast the pistachios:  Place the pistachios in a dry skillet over medium heat.  Toast for about 5 minutes stirring often so they don’t burn.  You can also toast the pistachios in the oven on a rimmed baking sheet during the last 5 minutes of roasting the fennel.

Swedish Limpa Bread

Recipe from Beatrice Ojakangas in Baking with Julia

Husband-Tested in Alice’s Kitchen

Makes 2 round loaves

We thought this bread was just fantastic!  It was fun to make.  It’s slightly sweet with a hint of molasses, orange, and spices.  It has a lovely tight and tender crumb, making it easy to slice for sandwiches.

2 cups milk

1 teaspoon caraway seeds

1 teaspoon fennel seeds

1 teaspoon anise seeds

1 Tablespoon active dry yeast

1 teaspoon sugar

¼ cup warm water (about 110F)

¼ cup molasses

1 stick (4 ounces) unsalted butter, melted

¼ cup packed dark brown sugar or Sucanat

1½ teaspoons kosher salt

Grated zest of 1 orange

1 ½ cups light or medium rye flour

5-6 cups bread flour

Molasses for glazing the loaf after baking

Pour the milk into a small saucepan and heat until scalded: that, until a ring of small bubbles is visible at the edge of the pan.  Remove from the heat and let the milk cool.

Using a mortar and pestle, a spice grinder, or a coffee mill, coarsely grind the caraway, fennel, and anise seeds.  Don’t grind them to a powder…you’re aiming to crush them just enough to release their flavor.  Set aside.

Working in a large bowl, whisk the yeast and sugar into the water, stirring until the yeast is dissolved. Let the mixture rest for 5 minutes, or until it turns creamy, then stir in the cooled milk, the molasses, butter, brown sugar, salt, crushed seeds and grated orange zest. 

Whisk in the rye flour and stir until smooth.  Add 1 cup of the bread flour and whisk until the mixture is very smooth.  Switch to a wooden spoon and mix in as much additional bread flour, 1 cup at a time, as it takes to make a stiff dough.  Cover the bowl and let the dough rest for 15 minutes.  Dust a work surface with bread flour and turn the dough out onto the floured surface.  Knead the dough of 5-10 minutes, or until it is smooth and elastic.  (I had used 4½ cups of flour initially and then used another 1 cup of flour as I kneaded.) Rinse out the bowl, rub it with a little oil and place the dough in it. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature until it doubles in bulk, about 1 hour.

Grease two 8- or 9-inch cake pans.  Deflate the dough and turn it out onto a work surface.  Divide the dough in half and shape each half into a round loaf that will fit into a prepared cake pan.  This is most easily done by working each half of dough into a tight ball between your cupped hands.  Keep turning the ball between your hands and then, when it’s tight, place it in one of the pans, smooth die up, flattening the dough as necessary to fit the pan. 

Cover the dough with the oiled plastic wrap and allow to rise at room temperature until the loaves almost double in volume, about 1 hour.

Center a rack in the oven and preheat the oven to 375F.  Bake the loaves for about 35 minutes or until a wooden skewer instead into the top of the bread comes out clean.  As soon as you remove the loaves from the oven, turn the loaves out of their pans and brush their tops with molasses.  Cool the loaves on a wire rack.

The breads will keep at room temperature, wrapped in plastic, for 2 days.  For longer storage, wrap airtight and freeze for up to 1 month.  Thaw, still wrapped, at room temperature.

Green Spring Risotto

Serves 4-6

Recipe from Ina Garten

Alice Husband-Tested this recipe in Ellen’s Kitchen

While visiting my good buddy, Ellen, we made this delicious risotto.  It was absolutely delectable!  We prepped the ingredients before cooking it and then while I stirred, Ellen seared some scallops to go with.  What a lovely way to celebrate the best of spring.

1½ Tablespoons good olive oil


1½ Tablespoons unsalted butter


3 cups chopped leeks, white and light green parts (2 leeks)


1 cup chopped fennel


1½ cups Arborio rice


2/3 cup dry white wine


4 to 5 cups simmering chicken stock, preferably homemade


1 pound thin asparagus


10 ounces frozen peas, defrosted or 1½ cups shelled fresh peas


1 Tablespoon freshly grated lemon zest (2 lemons)

Kosher salt

Freshly ground black pepper

2 Tablespoons freshly squeezed lemon juice

1/3 cup mascarpone cheese 


½ cup freshly grated Parmesan, plus extra for serving


3 Tablespoons minced fresh chives, plus extra for serving (Optional)

Cut the asparagus diagonally in 1½-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.) Place the asparagus on a dry towel. Set the asparagus and the peas aside.

Whisk the lemon juice and mascarpone together in a small bowl. Set aside.

Heat the olive oil and butter in a large saucepan over medium heat. Add the leeks
and fennel and sauté for 5 to 7 minutes, until
tender.

Add the rice and stir for a minute to
coat with the vegetables, oil, and butter.

Add the white wine and simmer over low heat, stirring constantly, until most of the wine has
been absorbed.

Add the chicken stock, 2
ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper.

Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives.

Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Roasted Fennel

Recipe from Martha Stewart Everyday Food 
Husband-Tested in Alice's Kitchen

Serves 4

The Lost River Market & Deli carries lovely fennel bulbs in its produce section. If you've never eaten fennel, you are in for a treat. It's a perfect side for fish or chicken. This recipe is one of many ways you can prepare fennel including these Husband-Tested Recipes. 

2 medium fennel bulbs (8 ounces each)

1 Tablespoon olive oil

Coarse salt and ground pepper

Preheat oven to 425 degrees. Trim fennel bulbs by cutting off the green stems from the bulbs. Halve bulbs lengthwise and remove the tough cores; slice lengthwise into 1/2-inch-thick pieces.

On a rimmed baking sheet, toss fennel with oil; season with salt and pepper. Roast, turning once, until browned, 25 to 30 minutes.

Note:  fennel [FEHN-uhl] This aromatic plant, with pale green, celery-like stems and bright green, feathery foliage has a broad, bulbous base that's treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked in a variety of methods such as braising, sautéing or in soups. The fragrant, graceful greenery can be used as a garnish or snipped like dill and used for a last-minute flavor enhancer. This type of fennel is often mislabeled "sweet anise," causing those who don't like the flavor of licorice to avoid it. The flavor of fennel, however, is sweeter and more delicate than anise and, when cooked, becomes even lighter and more elusive than in its raw state.