Ready to make those delicious-looking recipes featured on page 113 of the November issue? Let's get started!
4 cups of pumpkin (skins & seeds removed)
3 tablespoons coconut oil
1 large onion, coarsely chopped
4-5 cloves of garlic
1 tablespoon thinly sliced lemongrass
2 tablespoons red curry paste
2 tablespoons grated fresh ginger
1 can coconut milk
32oz vegetable broth
1/4 cup maple syrup
few pinches cayenne pepper
kosher salt & cracked black pepper
Preheat oven to 375 degrees. Soften the pumpkin by roasting in the oven for about 15 minutes (this makes it easier to cut). Slice into quarters. Brush with olive oil, salt and pepper, and continue roasting for an additional 40-50min. Let cool, scoop out seeds and guts. Scrape out pumpkin flesh form the skin and set aside.
Heat coconut oil in a large pot over medium heat. Add onion and sprinkle with salt and pepper. When onion is translucent, add in garlic, lemongrass, curry paste, and ginger. Cook for 2-3 min until fragrant.
Mix in pumpkin, continuously stirring, until larger pieces begin to break apart with a wooden spoon. Add in coconut milk and vegetable broth, stir. Add maple syrup and cayenne pepper. Cover pot and allow to simmer for an additional 30 min, stirring occasionally. Meanwhile, heat skillet over medium heat with a little coconut oil. toss in pepita seeds and toast for 3-4 min. Set aside for finish.
Pour soup into blender and puree until smooth. Serve in bowl of choice, topped with toasted pepitas and a dash more of cayenne. Can be served hot or chilled.
Roasted Fall Root Vegetable Salad
small head of garlic
nice, light olive oil
3-4 tablespoons fresh chopped dill
sea salt and ground black pepper
1bunch of organic rainbow carrots, scrubbed and peeled
1bunch of organic parsnips, scrubbed and peeled
1bunch of beets, scrubbed
2 bunches of red chard or green chard leaved
2 tablespoons of lemon juice
1/3 cup raw pepitas
Preheat oven to 425 degrees. Bring a large pot of water to boil on the stovetop. Cut the root end off of the garlic exposing just the bottoms of the cloves. Set on a foil, drizzle with olive oil and a pinch of sea salt, wrap and place foil packet in oven safe dish. Bake for 20-25 min. remove from oven and allow to cool.
Blanch carrots and parsnips in boiling water for 2-3 min, set aside to cool. Using the same water, boil the beets for 10 min. Remove beets and run under cold water. Peel off the skins by using either your fingers or a peeler.
Half the carrot and parsnips, cut beets into quarters or sixths, spread on separate baking sheets to keep colors from melding. Brush with olive oil and sprinkle with salt. roast for 20-30 min, turning over halfway through. Set aside. On the same baking sheets, spread out red chard leaves. Slide into 425 oven, roast for 5 min.
To make the dressing, squeeze the garlic cloves out of the skins into a small bowl and mash with a fork. Wisk in lemon juice, olive oil, dill, and pinch of salt. let stand for flavors blend. While this is happening, heat a skillet to medium. Add a teaspoon of olive oil and pepitas. Toast for about 3 min.
To serve, toss vegetables in dressing and layer over the roasted chard on a large platter. Top with toasted pepitas and garnish with fresh dill.
2 honeycrisp apples
2 bottles of unoaked Chardonnay
1 cup peach brandy
1/4 to 1/2 cup raw local honey
2 cinnamon sticks
2 quarter size slices of fresh ginger
3 whole cloves
Peel, core, and chop the fruit. In a pitcher, combine Chardonnay, brandy, and honey. Add fruit, cinnamon, ginger, and cloves. refrigerate for a least 8 hours.
Serve in stemware with ice and a splash of club soda.
Bourbon Apple Cider
2 parts apple cider
2 parts good ginger ale
1 part bourbon
3 slices of fresh ginger
Combine apple cider, bourbon, and ginger. Refrigerate for 1-2 hours. Serve over ice and garnish with thin apple slice.