DELICATA SQUASH & RADICCHIO SALAD

Adapted from A Modern Way to Eat, by Anna Jones


Ingredients:

3 delicata squash, halved, seeded and cut into 1/2" half-moons
Olive oil
1 head radicchio
1/4 pomegranate, seeded
4 sprigs fresh mint

Dressing:
2 medjool dates, pitted
2 T balsamic vinegar
Juice of 1/2 lemon
2 T olive oil

Top with:
3/4 t za'atar
Crumbled feta (optional)


Methodology:

Preheat oven to 425°F / 220°C.

Toss delicata slices on a half sheet-pan with just enough olive oil, about 1 T.  Rub with your hands to cover, and then arrange in rows in a single layer, each half-moon pointing in the same direction (this makes them easier to flip).  Season with salt and roast in the oven for 10 minutes.  Using tongs, flip the slices and roast for another 15 minutes.  Flip once more, rotating pan, and roast for another 10-15 minutes, or until both sides are caramelized, and the inside of each slice is creamy and soft.

Meanwhile, mash the dates with the vinegar in a salad bowl.  (If the dates are too hard, place them and the vinegar in an oven-safe ramekin and roast with the squash for 5 minutes.  Remove, let cool, and then mash.)  Add the lemon juice and slowly whisk in the oil, so that an emulsion forms.  Pour into a small bowl and reserve.

Shred the radicchio and mint leaves, and toss in the salad bowl with the pomegranate seeds and half of the dressing.  Once the squash is finished roasting, add it to the bowl with the rest of the dressing and toss well.  Sprinkle with the za'atar and serve.


Roasted Squash Seeds:

Delicata squash seeds
Olive oil
Salt

Preheat oven to 330°F / 165°C.

Separate the seeds from the stringy membrane, discarding any dark or malformed seeds.  Rinse and drain well.  Spread on a foil-covered baking sheet, drizzle lightly with olive oil and sprinkle with salt.  Roast for 10 minutes, then stir.  Continue roasting until seeds are golden-brown and toasted, 5-10 minutes.  Cool and store in an air-tight jar.

BRUSSELS SPROUTS WITH GARLIC & ANCHOVY

From The Milk Street Cookbook
Serves 2 generously as a side dish


Ingredients:

1 lb small to medium brussels sprouts, washed, dried, trimmed and halved
3 T olive oil, divided
1 T rice syrup
1/2 t salt
4 garlic cloves, minced
4 anchovy fillets
Red pepper flakes
1 T lemon juice


Methodology:

In a large bowl, toss the sprouts with 1 T of the oil, the rice syrup and the salt.

In a large cast-iron skillet over medium heat, combine 1 T oil, the garlic, the anchovies and the red pepper flakes.  Help the anchovies disintegrate by mashing them with a rubber spatula.  Cook, stirring, until the garlic begins to color, 3-4 minutes.  Scrape the mixture into the sprout serving bowl.

Return the skillet to medium heat.  Add the final 1 T oil and use tongs to arrange the sprouts cut-side down in a single layer.  Cook, without moving, until charred in spots (start checking at 3 minutes).  Flip and cook an additional 3-5 minutes.

Pour the sprouts into the serving bowl, top with the lemon juice, and toss well.  Top with additional pepper flakes and salt, if desired.

RED LENTIL CHICKEN CURRY

Adapted from Eat Your Way to Managing Diabetes
Serves 2 with leftovers for lunch

Ingredients:

1 can full-fat coconut milk
2 T curry paste (especially good with the chu chee curry paste)
1 red onion, minced
2 garlic cloves, minced
1 1/2 C red lentils
2 C chicken or vegetable broth

5 makrut lime leaves, central stem removed and minced
1 boneless, skinless chicken breast, sliced

To serve:
Handful of cilantro, both leaves and minced stems
Lime wedges
Fish sauce

Brown rice (see below)


Methodology:

Skim the cream off the top of the can of coconut milk and cook it in a large saucepan over medium heat with the curry paste, stirring occasionally, until it begins to split, and the oil separates from the cream.  Add in the onion and cook, stirring, until the onion softens.  Add the garlic and lentils and cook, stirring, for an additional minute.

Pour in the remaining coconut milk, as well as 1 C of the chicken broth.  Cook over low heat, stirring, until the lentils have softened, adding additional broth if necessary.

Add the lime leaves and chicken slices and submerge them in the lentil mixture, adding more broth if necessary.

Once the chicken is cooked through, serve topped with cilantro and lime juice, offering fish sauce as well to balance seasoning.


Brown rice:
From Martha Stewart

2 C long-grain brown rice*
2 1/2 C water
1/2 t salt

Combine all ingredients in a pot and bring to the boil.  Turn heat down as low as possible and steam, covered with tin foil and a tight-fitting lid, for 30 minutes.  Let sit for 10 minutes, then fluff with a fork and serve.

*For short-grain rice, use 1 1/2 C water per cup of dry rice, so 3 C water for this recipe.