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Balsamic Roasted Winter Squash and Wild Rice Salad
Balsamic Roasted Winter Squash and Wild Rice Salad
Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes. Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil. Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve.
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Apple and Cheddar Latkes
Apple and Cheddar Latkes
Grate the apples into a medium bowl. Toss with the lemon juice and add the salt. Allow to stand. In a small bowl, whisk together the flour, baking powder and pepper. In another small bowl, lightly beat the large egg and set aside. After the apples have stood for 5 minutes, gather them in the center of a few layers of muslin or a clean tea towel and squeeze out the excess juice. Place back in the bowl and add the flour mix and cheese. Toss until the apples are evenly coated. Add the beaten egg and mix until completely combined. Pour vegetable oil into a frying pan until it reaches 2cm up the sides. Once the oil is medium-hot, drop in a heaped tbsp. of the apple mixture. Slightly flatten with the back of a spoon. Cook the latkes on their first side for 1-2 minutes or until golden brown. Carefully flip and cook for another minute. Transfer to kitchen roll to drain, then keep warm in a preheated, very low oven. Repeat the process with the remaining apple mixture. Serve with a dollop of sour cream and a sprinkling of black pepper.
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Baked White Sweet Potato with Maple-Pecan-Shallot Butter
Baked White Sweet Potato with Maple-Pecan-Shallot Butter
Make the butter: Melt 1 Tbs. of the butter in a medium nonstick skillet over medium-low heat. Add the shallots and cook until well browned and slightly crisp, about 6 minutes. Set them aside to cool. In a small bowl, combine the remaining 6 Tbs. butter with the shallots, pecans, maple syrup, thyme, and 1/8 tsp. salt. Blend together with a spoon or fork until the ingredients are evenly
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