Heat the oil in a large skillet over medium heat. Add the squash, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 11 to 13 minutes. Add the beans and ¼ cup water and cook until heated through, 1 to 2 minutes. Top the tortillas with the squash and beans, onion, cheese, and parsley, dividing evenly. Serve with the lime wedges (if desired).
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-09-06 21:03:542015-09-06 21:03:54Butternut Squash and Black Bean Tacos
1/2 cup extra-virgin olive oil, plus more for serving
1 small Sicilian eggplant (about 1 pound), cut into 3/4-inch dice
Kosher salt and freshly ground black pepper
4 scallions, white parts only, sliced into 1/4-inch segments
1 rib celery, finely diced
1-2 sweet, bell or frying peppers, cut into 1/2-inch dice
4 medium cloves garlic, thinly sliced
2 tablespoons minced fresh mint leaves, plus more for garnish
2 tablespoons minced fresh parsley leaves, plus more for garnish
2 tablespoons tomato paste
1/2 teaspoon ground cinnamon
1/2 cup raisins
2 tablespoons capers, drained and rinsed
2 tablespoons sugar
2 tablespoons each red wine vinegar and balsamic vinegar
DIRECTIONS:
Toss pine nuts with 1 teaspoon olive oil and transfer to a large plate. Toast by microwaving on high power for 2 minutes. Continue microwaving at 30 second intervals until golden brown and nutty, 3 to 8 minutes total. Alternatively, toast in a toaster oven set at 375°F until golden brown and nutty, about 15 minutes. Set aside.
Heat 4 tablespoons oil in a large non-stick or cast iron skillet over high heat until shimmering. Add eggplant and cook, tossing occasionally, until completely softened and browned in spots (eggplant will initially absorb all of the oil then slowly release some of it), about 6 minutes. Push eggplant to the side of the skillet and add 2 more tablespoons oil to the center. Add scallions, celery, bell pepper, and garlic and toss to combine with the eggplant. Cook, stirring and tossing frequently, until vegetables are softened and aromatic, about 3 minutes longer.
Add reserved pine nuts, mint, parsley, tomato paste, ground cinnamon, raisins, capers, sugar, red wine vinegar, and balsamic vinegar and toss to combine. Drizzle in remaining olive oil and bring to a simmer, adding water a tablespoon at a time as necessary until caponata has a sauce-like consistency that is loose, but doesn’t run freely over a plate. Season to taste with salt and pepper. Let mixture cool to room temperature or refrigerate in a sealed container for up to a week. Serve at room temperature garnished with extra mint leaves and a drizzle of olive oil if desired. Serve with toasted bread or pasta.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-09-06 21:02:562015-09-06 21:02:56Sicilian Eggplant and Pine Nut Caponata
Combine flour, salt, and sugar and mix well. Working quickly, cut butter into 1/2 inch cubes. Add butter to flour. Using a pastry cutter or your hands, break up the chunks of butter until the cubes are the size of large peas. Add shortening and break up any pieces. Drizzle ice water into mixture and mix until just combined. Dough should come together when pressed, but still feel shaggy. If necessary, add an additional tablespoon of ice water and repeat until dough comes together.
Turn dough out onto a floured surface. Press dough together (don’t knead) and be sure to stop handling the dough before the butter heats and it appears shiny. Divide the dough in half, flatten each half into a flat disk and wrap with plastic. Refrigerate for at least 30 minutes.
Once dough has cooled, turn out onto a floured surface. Use a heavy rolling pin to whack the dough into a wide, flat circle. If the dough appears to be cracking at the edges, stop and wait for it to warm up. Roll out dough in a circular shape until it’s about 13 inches around. Gently fold into quarters and place in a 9 inch pie dish. Unfold and press into the pan with your fingertips, taking care not to stretch the dough. Roll out the top crust in the same manner and refrigerate both crusts while preparing the filling.
For the pie
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https://www.justfarmed.com/wp-content/uploads/2015/08/Magnolia_Bakery_Classic_Pie_Crust_Main.jpg600900Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-08-24 09:00:482015-08-24 09:00:48Classic Apple Pie (inspired by Magnolia Bakery)
Butternut Squash and Black Bean Tacos
Butternut Squash and Black Bean Tacos
INGREDIENTS
DIRECTIONS
Heat the oil in a large skillet over medium heat. Add the squash, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 11 to 13 minutes. Add the beans and ¼ cup water and cook until heated through, 1 to 2 minutes. Top the tortillas with the squash and beans, onion, cheese, and parsley, dividing evenly. Serve with the lime wedges (if desired).
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Sicilian Eggplant and Pine Nut Caponata
Sicilian Eggplant and Pine Nut Caponata
INGREDIENTS:
DIRECTIONS:
Toss pine nuts with 1 teaspoon olive oil and transfer to a large plate. Toast by microwaving on high power for 2 minutes. Continue microwaving at 30 second intervals until golden brown and nutty, 3 to 8 minutes total. Alternatively, toast in a toaster oven set at 375°F until golden brown and nutty, about 15 minutes. Set aside.
Heat 4 tablespoons oil in a large non-stick or cast iron skillet over high heat until shimmering. Add eggplant and cook, tossing occasionally, until completely softened and browned in spots (eggplant will initially absorb all of the oil then slowly release some of it), about 6 minutes. Push eggplant to the side of the skillet and add 2 more tablespoons oil to the center. Add scallions, celery, bell pepper, and garlic and toss to combine with the eggplant. Cook, stirring and tossing frequently, until vegetables are softened and aromatic, about 3 minutes longer.
Add reserved pine nuts, mint, parsley, tomato paste, ground cinnamon, raisins, capers, sugar, red wine vinegar, and balsamic vinegar and toss to combine. Drizzle in remaining olive oil and bring to a simmer, adding water a tablespoon at a time as necessary until caponata has a sauce-like consistency that is loose, but doesn’t run freely over a plate. Season to taste with salt and pepper. Let mixture cool to room temperature or refrigerate in a sealed container for up to a week. Serve at room temperature garnished with extra mint leaves and a drizzle of olive oil if desired. Serve with toasted bread or pasta.
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Classic Apple Pie (inspired by Magnolia Bakery)
Classic Apple Pie (inspired by Magnolia Bakery)
For the crust
Combine flour, salt, and sugar and mix well. Working quickly, cut butter into 1/2 inch cubes. Add butter to flour. Using a pastry cutter or your hands, break up the chunks of butter until the cubes are the size of large peas. Add shortening and break up any pieces. Drizzle ice water into mixture and mix until just combined. Dough should come together when pressed, but still feel shaggy. If necessary, add an additional tablespoon of ice water and repeat until dough comes together.
Turn dough out onto a floured surface. Press dough together (don’t knead) and be sure to stop handling the dough before the butter heats and it appears shiny. Divide the dough in half, flatten each half into a flat disk and wrap with plastic. Refrigerate for at least 30 minutes.
Once dough has cooled, turn out onto a floured surface. Use a heavy rolling pin to whack the dough into a wide, flat circle. If the dough appears to be cracking at the edges, stop and wait for it to warm up. Roll out dough in a circular shape until it’s about 13 inches around. Gently fold into quarters and place in a 9 inch pie dish. Unfold and press into the pan with your fingertips, taking care not to stretch the dough. Roll out the top crust in the same manner and refrigerate both crusts while preparing the filling.
For the pie
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