You have seen my recipe for chermoula before. I’ve added it to soup and to steak, but one of my favorite uses is to mix it up with butternut squash for a delicious fall side dish. Let me know if you give it a try.
Butternut Squash with Chermoula
For the chermoula, you will need:
– 1 cup fresh Italian parsley – 1 cup fresh cilantro – 2-inch piece of ginger – 3 cloves of garlic – Juice of 1 lemon – 1 cup of oil – Salt and pepper – 2 teaspoons coriander seeds
In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.
For the butternut squash, you will need: – 4 cups of cubed squash (cubes should be about 2 inches square) – 4 tablespoons of prepared chermoula – 3 tablespoons of olive oil – 1 teaspoon of salt
Preheat oven to 400 degrees.
Combine the Charmoula, oil and salt in a large bowl. Add the cubed squash and toss with a spoon. Place the marinated squash into a 12″x 8″ baking dish.
Place into the oven for 1 hour until golden brown.
Since I’ve been blogging and sharing recipes for so many years, there are tons of wonderful recipes in the depth of my archives. Every now and then, I do a quick search and discover a recipe that I’d forgotten about. This recipe for tortellini with squash and pesto is one of them.
I first discovered this recipe years ago when I was living in New York, so you know it’s a good one. The beauty of a dish like this is that it’s the perfect marriage of summer and fall. You might be left with an abundance of basil, squash, or even zucchini from your garden. If so, this is the recipe for you.
It’s quick yet decadent and delicious. Let me know if you give it a try!
Tortellini with Squash and Pesto
You will need: – 3 yellow squash cut into cubes – 3 cloves garlic minced – 4 tablespoons olive oil – 1 16 oz. box tortellini pasta, either dried or fresh work great – 1 cup toasted pine nuts – 1 cup pesto, this can be also be prepared; I like the Cibo brand – 1/2 cup freshly grated parmesan cheese – salt and pepper
In a large skillet, add minced garlic, oil, and cubed squash and saute until the squash is a golden brown. Meanwhile, in a large pot filled with water, cook pasta until al dente. Reserve 4 tablespoons of the pasta water, then drain. In a large serving bowl add the cooked squash, the pesto and toasted nuts, add about 4 tablespoons of the pasta water, then add the pasta, and cheese and salt and pepper. Mix thoroughly and serve with extra grated cheese.
Have you ever felt intimidated by baking bread? I feel like it’s one of those foods that worry people. However, fear not! There are some awesome bread recipes out there that make baking a breeze, and this is one of them!
Let me know if you tackle your bread fears by baking this olive bread. It makes the most delicious late afternoon snack. Because this bread recipe can make 4 small loaves, it’s also a great gift for neighbors! Make a batch to kick-off fall which is just around the corner.
Olive Bread makes 4 small loaves or 1 large one
You will need: – 3 cups all-purpose flour – 2 teaspoons double-acting baking powder – 1 teaspoon baking soda – 1 teaspoon salt – 2 tablespoons sugar – 2 garlic cloves, minced – 1 teaspoon crumbled dried rosemary – 1 teaspoon freshly ground black pepper – 1/2 cup drained and chopped sun-dried tomatoes packed in oil (available at specialty foods shops and some supermarkets), reserving 2 tablespoons of the oil – 2 large eggs – 1 1/2 cups milk – 1/2 cup chopped pitted Kalamata or other brine-cured black olives – 1/2 cup minced fresh parsley leaves (preferably flat-leaved) – 1 cup freshly grated Parmesan
Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
In a large bowl whisk together the eggs, the milk, butter, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the sun-dried tomatoes, the olives, the parsley, and the Parmesan. Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean.
Remove the breads from the pans and let them cool, right sides up, on a rack. The bread keeps, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
You know how much I love make-ahead dishes. My golden rule in my first book, Picture Perfect Parties, is to always do “one or two make-ahead dishes—one in the oven and one on the cooktop. This makes for a relaxed host!”
When perusing my archives recently, I stumbled upon this post from almost six years ago for parchment fish. My daughter Alex calls it fish in a bag which is essentially what it is. You use parchment to create little pouches of flavor.
The best part about this is that it’s a great “make-ahead” meal. When you’re having guests for a dinner party, just put these together in the morning, pop them into the fridge and pull them out right before guests arrive. Bring them to room temp and pop them into the oven for 20 minutes and voila… dinner is in the bag!
Parchment Fish with Black Bean, Coconut, and Lime Sauce Serves 4
You will need:
– 4 1/2 lb. pieces of wild salmon (or other fish of your choice; I also like Sea Bass) – 2 cups snow peas – 1 red pepper – cut into thin strips about 1/8 ” wide X 4″ long – 3/4 cup black bean sauce, available in most markets. – 1 lime 1/2 for juice and 1/2 for slices – 1 garlic clove minced – 1 teaspoon soy sauce – 1/4 cup coconut milk – 4 parchment squares 16″x16″ – 1/2 cup cilantro leaves as garnish
Preheat the oven to 375 degrees F
Wash and clean the salmon. Pat dry and remove the skin (you can have the fishmonger do this for you if you like).
In a small bowl combine black bean sauce, lime juice from 1/2 lime, and minced garlic, soy sauce, coconut milk. Whisk until combined.
Lay a bed for the fish of 5-6 snow peas, and 5-6 strips of pepper in the middle of the parchment. Lay the salmon on top of the veggies, and spoon 4 tablespoons over the salmon, garnish with a lime slice.
To make a package, fold 2 flaps on either side of the fish over the fish while holding the flaps shut in the middle of the fish, pull the opposite 2 flaps over and hold on top, and roll together so the fold rolls over the fish forming a package. Squeeze the roll tightly and wrap the ends of the roll under itself into the ends of the roll, securing it shut.
Place the packages into a ceramic baking dish and bake for 20 minutes.
I like to serve this over brown rice.
When you pull these out of the oven, place rice on the plate and open the package and carefully pour the fish with veggies and sauce over the rice, garnish with cilantro leaves and serve warm.
Ciao everyone! As you know, I am in Italy. Every Tuesday, we have a lovely little outdoor market in our village. I try to go every week and load up on what’s seasonal in the veggie department. I try to eat at least one veggie grain bowl per week, sometimes two.
One thing I always have in the fridge are my pickled red onions from my book Picture Perfect Parties *(recipe included below). They add a nice tangy flavor to any salad or grain bowl. The grain I used here is Farro. It’s grown locally, and I use it in soups and all sorts of dishes. It will also be featured in my upcoming cookbook La Fortezza Cookbook, Rizzoli NY, releases Spring 2022. The cookbook is about the Lunigiana, the region we live in. It’s a really delicious grain.
These grain bowls, like the one pictured above, are a great way to incorporate seasonal vegetables into your diet. Try this bowl and let me know how you like it in the comments below. No need to stick to the vegetables I used in my bowl. Be creative and try your own versions.
Seasonal Vegetable Grain Bowl Makes 2 bowls
You will need:
– 1/2 avocado sliced
– 1/4 cup Pickled Onions
– 2 cups Kale, I use Cavalo Nero *I bake this and it adds a lovely crunch to the bowl. – 2 cups sweet potato peeled
– 2 cups Cauliflower
– 1 cup Arugula
-1 teaspoon Maldon Salt
– 2 tablespoons Balsamico
– 3 tablespoons olive oil
– 2 hard boiled eggs
– 1 cup Farro
– 1 1/2 cups Water
Preheat oven to 350 degrees F
Cut the cauliflower and the peeled sweet potato into bite size pieces, sprinkle with oil and salt, place into the oven for 45 minutes, until fork tender. Cut the Kale into bite size pieces and add to the baking sheet of sweet potatoes and cauliflower 30 minutes into baking time. The Kale will become crisp. Remove and cool. While the vegetables are baking. In a small sauce pan place water and Farro. Let simmer stirring a few times to prevent sticking, cook until all the water is absorbed about 30 minutes, set aside to cool.
In a large bowl, add Farro, then Arugula, kale, sweet potatoes, then cauliflower into quadrants of the bowl. Add avacado slices, then pickled onion, and 1 egg sliced in half, then drizzle with olive oil, balsamic vinegar and sprinkle with Maldon salt. To eat toss everything together in the bowl and enjoy!
Pickled Red Onions
You will need:
– 1 large red onion sliced thin
– 1 cup red wine vinegar
– 2 tablespoons salt
– 1 teaspoon celery seed or peppercorns
– 3 tablespoons sugar
– ½ cup water
In a sauce pan put all the ingredients, and bring to a boil allow about 1 minute to cook. Turn off heat and let steep until cool. Put into a mason jar and place in the refrigerator for 2 days before using. Can be stored for up to 2 weeks.