Delicata Squash Serves 6
Greens with Bacon and Onions Serves 6
3 lbs. kale or collards, rinsed and roughly chopped, let set 5 minutes
1 cup chicken broth
1 white onion, diced
1 slice bacon, chopped
Salt and Pepper or red pepper flakes to taste
Steam the kale if it was not harvested after the frost for 5-10 minutes in chicken broth until wilted. Reserve the broth. Chop the kale again to bite size. Add bacon to heated pan and brown to crispy, add onion and cook to translucent, add kale and cook until heated through. Season with salt, pepper and/or red pepper flakes to taste. Add in the reserved broth if desired.
Brussels Sprouts with Pecans Serves 6
3 lbs. Brussels sprouts, rinsed and cut in half or quarters
½ cup spicy mustard
1 tbsp. maple syrup
¾ cup pecans
2 tbsp. fresh parsley, chopped
½ tsp. ground pepper
1 tsp. dried onions
½ tsp. garlic salt
1 slice cooked bacon, crumbled
Mix the sauce ingredients together except the bacon and refrigerate.
Steam the Brussels sprouts for 7 minutes or until al dente. Rinse in cold water to stop the cooking. Refrigerate until ready to serve.
Add Brussels sprouts and sauce to pan, heat and serve with crumbled bacon and a little more fresh parsley on top.
Cauliflower with Vegan Parsley and Basil Pesto Serves 6
Traditionally pesto has cheese in it, use your own recipe or a favorite store bought pesto if you prefer. Simply steam the cauliflower to al dente and toss with pesto. Garnish with cheese, basil, or roasted pine nuts.
1 large head cauliflower, cut into florets
¼ cup drained capers, lightly crushed
¼ cup vegetable broth
2 tbsp. extra virgin olive oil
2 tbsp. white wine vinegar
4 tbsp. basil, finely chopped
4 tbsp. parsley, finely chopped
2 cloves garlic
Salt and pepper to taste
Steam the cauliflower in medium stock pot for 5-7 minutes, until al dente.
Pulse the other ingredients in a food processor until a well combined and pureed.
Toss cauliflower and sauce together, serve.