Butternut Squash and Kale Gratin

It has been awhile since my last post, and may be a little time before the next. My summer share from Two Field Farm ended in October and my winter share won’t start until January.  In the between time  I hope to post about some holiday food that I’m making, then get back into the swing of things in January.  Which brings me to this recipe.  I had a single butternut squash and a couple onions left from my summer share, so this truly represents the last of summer/fall for me.  I roasted the squash with some spices and tossed with caramelized onions and kale that I purchased at Wilson Farm in Lexington, then topped everything with blue cheese and crisped it under the broiler.  The spice in the squash hangs out subtly in the background and the cheese brings it together in a delicious, funky way.  I served this when some friends came over for dinner last week and the next day was asked for the recipe, so I am not the only one who thinks it is really good! This very pretty looking side dish can be made  ahead of time then popped in the oven shortly before service to reheat, and melt/brown the cheese.  This is a very easy and tasty Thanksgiving side to prepare for your own guests, or bring to the home of friends or family as a local offering. I am heading back to California tomorrow to spend the holiday with my family – assuming what I make isn’t a disaster I’ll post some pictures and recipes from that meal when I get back.  Have a very happy and safe Thanksgiving!

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Kale Stuffed Pork Chops

We get a lot of kale in our shares, and it is delicious- this recipe uses the regular curly kale- but any of the varieties would work.  If you just happen to be getting a little tired of sautéed kale this is a fun way to mix it up. This recipe seems rather involved because there are several steps- but in the end it is actually really easy, and looks very impressive on the plate…

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Blanching Greens or other Vegetables

 

Blanching vegetables comes up often in many recipes, and is a technique I use repeatedly. So, instead of explaining it each time, I’m making this easy short cut for future reference.  What is blanching you ask? It is simply cooking or par-cooking vegetables in a way that they are not overcooked, that their color is displayed best, and the most desirable texture is reached.

 

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