Grapefruit Vinaigrette

15 Feb

Juice from 1 grapefruit, strained

1/4 C rice vinegar

2 T honey

Salt & Pepper

1 tsp sesame oil

Combine, shake and use.


Squash & Kale Salad

9 Nov

Based on Roasted Delicata Squash Salad.

Preheat the oven to 400.

  • 1/2 lb potatoes, cut into bite size pieces
  • 3/4 lb squash, cut into pieces
  • 1/4 C olive oil
  • 1/4 C miso
  • 1 T sriracha
  • 3 T lemon juice
  • 1 1/2 oz kale, ripped into pieces
  • 4 radishes, chopped thin
  • 1 1/2 oz toasted nuts

Toss potatoes and squash with a 1/3 cup of miso, oil and sriracha mixture. Roast 25-30 minutes.

Whisk lemon juice into remaining oil mixture. Season to taste. Stir it into the kale.

When roasted veggies are done, toss with kale, radishes and nuts.

Roasted Cabbage Amazingness

13 Oct

Pre-heat oven to 500

  • 1/2 head of cabbage, quartered, cored and sliced into 1/2 inch ribbons
  • t T olive oil
  • 1 tsp sesame oil
  • 1/4 C mirin
  • 2 T rice wine vinegar
  • 2 tsp soy sauce
  • 1/2 tsp sriracha
  • 3-4 pork sausage (optional), chopped

Toast cabbage with oil, roast for 15 minutes, toss & add sausage.  Cook for another 5-10 minutes.

Combine other ingredients into a bowl.  When cabbage comes out, put in a bowl, pour sauce over and eat.


Roasted Butternut Squash & Sage Pasta

26 Sep
  • However much butternut squash you got (1-2), peeled and chopped into bite-sized pieces
  • A small onion, chopped fine
  • 3 cloves of garlic
  • 2 T fresh chopped sage (or more)
  • butter
  • olive oil
  • salt & pepper
  • allspice
  • 1/2 C (or less) chicken broth
  • 1/4 C (or less) bread crumbs
  • 1/8 C parm.
  • pasta

Toss the butternut squash with olive oil, salt and pepper and roast at 350 until soft (25 mins).  Then saute onions (in butter) with garlic in medium-large cast iron.  Add sage and butternut squash.  Season with salt, pepper and allspice.  Splash in chicken broth as it cooks to keep everything moist.  Let cook on low heat for a while – to get it a bit softer and melded together.

In a different pan, toast breadcrumbs and parm until golden brown.

Mix together pasta and butternut squash, sprinkle with breadcrumbs mixture to taste.  Eat!



Roasted Pumpkin & Pear Soup

16 Sep

This’ll take a couple of hours.

  • 1 pumpkin
  • 1 sweet onion, minced
  • 1-2 T grated ginger
  • 2-3 cloves garlic
  • 2 pears
  • 1/4 tsp cinnamon
  • 4 C broth
  • 2-3 T butter
  • handful of turnips (optional)
  • salt and pepper to taste

Preheat the oven to 450.  Cut the pumpkin in half, scoop out stringy bits and seeds.  Peel and seed the pears.  Wash the turnips  If you can fit everything into your oven at once, awesome!  Roast all until tender and a fork meets little to no resistance.  (Close to 45 min for the pumpkin and turnips, 25 min for the pears.)

While everything is cooling, in a soup pot, saute the onions, garlic, and ginger in the butter.

Once it’s cool enough to handle, scoop the pumpkin flesh out of the skin, chop the pears, peel and chop turnips.  Add them, broth, cinnamon, and spices to soup pot.  Let simmer for 20-30 min.

Blend until smooth.  Season to taste.  Enjoy!

Steve’s Carrot Pudding

2 Sep

Very tasty, thanks Dad!


  • 1 1/2 lb carrots, chopped and steamed
  • 5T butter
  • 3 eggs
  • 2T flour
  • 1/4 C sugar
  • 1 tsp vanilla
  • 1 tsp baking powder
  • sprinklings of cinnamon, nutmeg, ginger, allspice, cloves


  • 3/4 C chopped walnuts
  • 1/2 C Special K, crumbled
  • 2T butter
  • 1/3 C brown sugar

While carrots are steaming, make topping (cuisinart), and preheat oven to 350.

One carrots are tend, blend with butter, eggs, flour, sugar, vanilla, baking powder, spices.  Pour into greased casserole dish, cover with topping.  Bake 45 minutes.



Potato, Squash + Goat Cheese Goodness

21 Jul

Recipe originally from theKitchn.

  • 2 squashes, thinly sliced
  • 2 sweet potatoes, thinly sliced
  • 3T olive oil
  • salt + pepper
  • 1/4C milk
  • 1/3C grated parm
  • 1T chopped basil

Preheat oven to 400.

Toss sliced veggies with olive oil.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.