squash hummus

http://food52.com/recipes/24035-hard-squash-hummus



Author Notes: This recipe is adapted by Karen Leibowitz from a dish served at the San Francisco restaurant Bar Tartine, where chef Nicolaus Balla tops roasted and pu (…more) - Modern Farmer

Makes 5 to 6 cups

• 2 pounds hard squash, such as delicata or butternut
• 1 cup extra virgin olive oil (plus 2 tablespoons)
• 2 heads garlic, separated into cloves and peeled (about 1⁄2 cup cloves)
• 2 or 3 serrano peppers, sliced in half, stems and seeds removed
• 1/4 cup tahini
• 3 tablespoons lemon juice
• Plain yogurt for garnish (optional)
• Cilantro leaves for garnish (optional)
• Roasted pumpkin seeds for garnish (optional)
• Crusty bread, pita, or crackers

1. Preheat the oven to 350° F. Cut squash in half and remove seeds. Rub flesh with 2 tablespoons olive oil and 2 generous pinches salt.
2. Place squash cut side down in roasting pan and bake until very soft, about 1 hour.
3. While squash is baking, place garlic, serranos, and remaining olive oil in a small pot over low heat. Poach garlic and peppers in oil until completely soft (30 to 40 minutes). Garlic should be very lightly browned.
4. Scoop out flesh from roasted squash and place in food processor. Add garlic-poaching olive oil, garlic, serranos, tahini and lemon juice. Puree until smooth, about 1 minute. Season to taste with salt and pepper.
5. Hummus texture will vary depending on squash variety and size; add up to 1⁄2 cup water until desired consistency is reached. Refrigerate for at least 3 hours and up to 1 week.
6. Garnish each cup of hummus with 1⁄4 cup yogurt, 1 tablespoon pumpkin seeds, and sprinkling of cilantro leaves. Serve with crusty bread, pita, or crackers.

broccoli with chile and garlic

http://www.tastingtable.com/entry_detail/chefs_recipes/14932//Grilled_Broccoli_with_Chile_and_Garlic.htm#ixzz2faOg273Z

 

 

 

 

INGREDIENTS

1 pound broccoli, cut into florets
½ cup extra-virgin olive oil, divided
1 teaspoon coarse sea salt, divided
½ teaspoon freshly ground black pepper, divided
4 garlic cloves, thinly sliced
2 mild red chiles (such as Fresno chiles), thinly sliced into rounds
¼ cup toasted, sliced almonds (optional)
1 lemon, sliced into wedges


1. Fill a large bowl with ice and cold water and set aside. Blanch the broccoli florets in a large pot of boiling water for 2 minutes, then use a slotted spoon to transfer the broccoli to the ice water to cool. Drain the broccoli in a colander and dry it on a paper towel-lined sheet pan.
2. In a mixing bowl, toss together the broccoli, 3 tablespoons of the olive oil, ½ teaspoon of the sea salt and ¼ teaspoon of the black pepper.
3. Heat a grill pan over high heat for 5 minutes. Grill the broccoli until charred on all sides, about 6 minutes total (depending on the size of the grill pan, you may have to do this in batches). Transfer the grilled broccoli to a bowl.
4. Set a small skillet over medium heat and add the remaining 5 tablespoons of olive oil, the garlic and chiles and cook until the garlic begins to turn golden brown, 1 to 2 minutes. Pour the garlic-chile oil over the broccoli and toss to combine. Season with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper, sprinkle with the toasted almonds (if using) and serve with lemon wedges.

roasted cantaloupe

http://food52.com/recipes/23737-the-joy-kitchen-s-roasted-cantaloupe

Author Notes: Next time you find yourself resenting a bad, watery cantaloupe, cut it up and roast it. The cubes collapse slightly, having lost some of their water we (…more) - Genius Recipes

Makes roasted cantaloupe -- varies according to the size of the cantaloupe in question

• 1 cantaloupe
• About 2 tablespoons sugar or vanilla sugar (optional)

1. Heat the oven to 400 degrees F. Line a baking sheet with parchment.
2. Wash, cut in half, and remove the seeds from the cantaloupe. Cut into wedges, and then into cubes.
3. If you like, toss the cubes with a little sugar or vanilla sugar. If the melon is a very sweet one, it will not need the extra sugar. If it's on the watery side, though, adding a little sugar helps with the caramelization. Vanilla sugar is a lovely addition, and if you ever use vanilla beans, there's no reason you shouldn't have some vanilla sugar tucked away in your pantry. If you don't have any, make some straightaway. It's a nice little secret ingredient to have on hand.
4. Roast until the melon begins to look a little shriveled and has started to caramelize, about 20 minutes. Cool completely. Serve over oatmeal, yogurt, ice cream, custard, or anywhere else where you need mild fruit accompaniment.