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1500 Larger Cross Road N.
Far Hills, NJ 07931
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Tuscan Kale with Roasted Squash
1 pound peeled and seeded acorn/honeynut/butternut squash, cut into 1/2-inch cubes (about 4 cups)
3 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
4 large shallots or scallions or red onions, thinly sliced (1 1/2 cups)
1/4 cup fresh lemon juice
3 tablespoons flaxseed oil
1-2 bunches Tuscan kale, washed and patted dry
4 ounces aged goat cheese, shaved or crumbled
1/3 cup toasted hazelnuts (1 1/2 ounces), roughly chopped
Preheat oven to 350 degrees. Place squash on a parchment-lined baking sheet. Drizzle with 1 1/2 tablespoons olive oil, and sprinkle with a pinch of sea salt and pepper; toss well. Roast until golden brown, tossing halfway through, about 45 minutes.
Meanwhile, place shallots/onions on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast until brown, tossing halfway through, about 30 minutes.
In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a pinch of pepper. Cut 2 inches off bottom of kale, and slice leaves crosswise into 3/4-inch ribbons (you should have 12 cups loosely packed kale); add to salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.
Add vegetables, cheese, and nuts to kale. Toss well to combine.
Roasted Purple Potatoes
2 pounds purple potatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons fresh minced parsley
Instructions
Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with nonstick foil and spray with cooking spray.
Rinse and scrub potatoes clean and pat dry. Peel if desired, then cut into bite sized chunks and place into a large bowl. Drizzle with olive oil and toss to coat.
In a small bowl, combine garlic powder, onion powder, paprika, salt and black pepper. Sprinkle seasoning blend and parsley over the potatoes and toss to coat, then repeat with the remaining seasoning.
Arrange potatoes on the prepared baking sheet in an even layer.
Roast in the oven for 20-25 minutes or until tender. Time may vary depending on the size of the chunks.
Let stand 5 minutes before serving.
Homemade Hot Sauce
1 lb. Fresh Chiles, Such As Jalapeno, Serrano, Fresno, Poblano, Habanero, Or any mix of hot peppers
2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered
1 large sweet onion (15 ounces), cut into eight wedges
8 garlic cloves, halved
1 cup water
3/4 cup high-quality white vinegar (minimum 5% acetic acid)
1/2 cup fresh lime juice
3 teaspoons salt
1 teaspoon coarsely ground pepper
Prepare your peppers
Cut the peppers in half. Discard the stems and seeds, saving just the flesh.
In a well-ventilated area, fill a 6-quart stockpot with a gallon of water and bring it to a boil. Add the carrots, onions and garlic and simmer until soft, about 20 minutes. Remove the vegetables to a bowl with a slotted spoon.
Add the peppers to the stockpot and return the mixture to a boil. Boil for 1 minute before removing the peppers to the vegetable bowl. Discard any remaining water.
Blend it up
Place the cooked vegetables and chilies in a high-powered blender. Add the water, vinegar, lime juice, salt and pepper to the blender. Puree until the mixture is very smooth before placing the pureed hot sauce into a large saucepot. Bring the mixture to a boil over medium-high heat. Remove the pot from the range and set it aside.
Process the jars
Meanwhile, prepare five half-pint jars for canning by sanitizing them according to the package directions. Carefully ladle the boiled hot sauce into the hot half-pint jars, leaving 1/2-inch headspace at the top. Remove the air bubbles and adjust the headspace, if necessary, by adding additional hot sauce.
Wipe the rims clean and center the sanitized lids on top of the jars. Screw the bands on until they are fingertip tight. Place the jars into a canner with simmering water until they are completely submerged and covered with water. Bring the canner to a boil and process for 10 minutes. Carefully remove the jars from the canner and allow them to cool at room temperature.