1/4 cup (33 g) dry roasted hazelnuts, loosely chopped
1/4 cup (15 g) fresh parsley, chopped
Preheat oven to 400 degrees F (204 degrees C).
Add sliced squash to a bare baking sheet (1 large or 2 small, depending on size of squash) and toss with oil and sea salt, then arrange in a single layer.
Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it’s done when fork tender, golden brown, and slightly caramelized.
While squash is baking, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl. Whisk to combine, then add hot water 1 Tbsp at a time and whisk until pourable. Taste and adjust seasonings as needed.
To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.
8 -10 ounces white vinegar (Japanese seasoned sushi vinegar can also be used)
3 -5 tablespoons sugar
1 -2 thinly sliced onion
Wash and peel cucumbers. Slice or cut in rounds as thin as possible cukes & onions.
Place in bowl and cover with vinegar. Add 3-5 heaping tablespoons of sugar, Mix well.
Chill and serve. This is better if you let it sit in the fridge covered overnight. Actually. if allowed to mellow for 2 or 3 days — in a tightly sealed jar in the refrigerator — JAR TURNED UPSIDE DOWN 1 day & turned right side up the next.
4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 ounces) cranberries
1 tablespoon turbinado sugar, for topping (optional)
Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
Delicata Squash Bake
Delicata Squash Bake
SQUASH
DRESSING
TOPPINGS
Preheat oven to 400 degrees F (204 degrees C).
Add sliced squash to a bare baking sheet (1 large or 2 small, depending on size of squash) and toss with oil and sea salt, then arrange in a single layer.
Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it’s done when fork tender, golden brown, and slightly caramelized.
While squash is baking, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl. Whisk to combine, then add hot water 1 Tbsp at a time and whisk until pourable. Taste and adjust seasonings as needed.
To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.
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Dutch Cucumber Salad
Dutch Cucumber Salad
Wash and peel cucumbers. Slice or cut in rounds as thin as possible cukes & onions.
Place in bowl and cover with vinegar. Add 3-5 heaping tablespoons of sugar, Mix well.
Chill and serve. This is better if you let it sit in the fridge covered overnight. Actually. if allowed to mellow for 2 or 3 days — in a tightly sealed jar in the refrigerator — JAR TURNED UPSIDE DOWN 1 day & turned right side up the next.
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Cranberry Bread
Cranberry Bread
Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
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