Miso Curry Delicata Squash

from Super Natural Everyday

1 delicata squash
1/4 cup olive oil
1/4 cup white miso
1 tbs red Thai curry paste
8 ounces tofu (cut in to small cubes)
4 medium new potatoes, unpeeled, cut into chunks
2 tbs lemon juice
1.5 cups chopped kale
1/3 cup toasted pepitas
2/3 cup chopped cilantro

Heat oven to 400. Cut squash in half lengthwise, clear out the seeds, and cut into 1/2 inch thick half-moons. In a medium bowl, whish together olive oil, miso, and curry paste. Combine tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry mixture. Use your hands to toss well then turn the vegetables out onto a rimmed baking sheet in a single layer. Roast for 25-30 minutes, until everything is tender and browned. Toss once or twice along the way, keep a close watch. While the vegetables are roasting, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated. Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Serve.

Beet Risotto

5-6 cups vegetable stock
3 tbs butter or olive oil
1 onion, diced
1.5 cups arborio rice
1/2 cup dry white wine
chopped parsley
chopped basil
2-3 medium beets, peeled and grated (about 2 cups)
2-3 cups greens, finely chopped
grated zest and juice of 1 lemon

Heat the stock until simmering. Heat the butter/olive oil in a big, wide pot. Add the onion and cook over medium heat for about three minutes, stirring frequently. Add the rice, stir to coat cook, stirring constantly for one minute. Stir in the wine until it’s absorbed, then stir in the basil, a few tbs of parsley, the beets, and the greens. Add two cups stock, stir, and cover with a lid until stock is absorbed. Begin adding the remaining stock ½ cup at a time, stirring constantly until each addition is absorbed before adding the next. When the risotto is nearly done, season with salt and pepper to taste, then add the lemon juice and zest. Remove form the heat and stir in parmesan.

Honey Soy Glazed Vegetables with Crispy Mushrooms

1/4 cup plus 1 tablespoon canola oil
1 pound medium turnips, cut into 3/4-inch wedges
1 pound medium radishes, quartered
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1/2 pound Swiss chard, stems discarded and leaves coarsely chopped
2 tablespoons molasses
2 tablespoons water
Salt
6 large shiitake mushrooms, stemmed and caps quartered
1/2 pound Asian rice crackers, pulverized

 

  1. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the turnips and radishes and cook over moderately high heat, stirring, until lightly browned and crisp-tender, 10 minutes. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes. Add the soy sauce and cook until syrupy, 5 minutes longer. Add the lemon juice and the Swiss chard; cook until the chard is wilted, 2 minutes. Raise the heat to high and cook until all of the liquid has evaporated, 2 minutes longer; keep warm.
  2. In a medium bowl, whisk the molasses with the water and season with salt. Add the shiitake and toss to coat. Drain the mushrooms, squeezing out most of the excess liquid. In a separate bowl, toss the mushrooms with the rice cracker crumbs, pressing to help the crumbs adhere.
  3. In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the coated mushrooms and cook over high heat, turning once, until golden and crisp, 5 minutes. Transfer to paper towels to drain. Top the vegetables with the mushrooms and serve immediately.

Sweet Potato Skillet

Sweet potatoes
onions
olive oil
black beans
eggs
cheese
salt
pepper
cumin 

use iron skillet or oven and stove top safe pan
saute onions in oil. add cumin. add cubed sweet potatoes, saute until soft. add soaked black beans, mix. crack 3 or 4 eggs on top and grate cheese over. throw in a hot oven until eggs are cooked enough (soft yolk, medium, hard...)