Roasted Harvest Veg + Sage Pesto Pasta

Sage Pesto+Roasted Veg VIEW SLIDE SHOW DOWNLOAD ALL

At this time of year, an ordinary basil pesto seems so inauthentic.  Enter Sage.  Think not of it as a Miss America runner-up to basil, no!  This pesto was delightfully warm and complex against the roasted butternut squash and Brussels sprouts freshly plucked from the stalk!  Do you find as much joy in the stalk-o-sprouts as I?  Well, even if you only share my enthusiasm for the easily-obtained winter veggies matched with sage pesto and gorgonzola, this is the recipe for you!  All bits and pieces of this recipe easily can be found at your local market and whipped up in 45 minutes, tops.  I’ve never seen Sam’s eyebrows raise as high as they did for this tasty little number!  We weren’t exactly sure what to do with the giant stalk, post sprout-removal action, so we offered it to our dog for investigation.  He was intrigued…but his carnivorous spirit left it untouched.  Finally, the most perfect beer pairing: La Citrueille Céleste de Citracado, a collaborative brew by Stone.  Hints of pumpkin, toasted fenugreek, birch bark and lemon verbena.  Makes you want to sing, right? 

Pasta with Sage-Walnut Pesto, Winter Squash and Brussels Sprouts
Serves 4-6, source: Eats Well With Others

Ingredients

1 medium winter squash, seeded and diced into bite-sized chunks

1 lb Brussels sprouts, halved

2T (or more, if needed) extra virgin olive oil

½ c sage

2 large garlic cloves

2T chopped walnuts

¼ c parmesan cheese

salt, to taste

½ lb pasta

4 oz gorgonzola, crumbles

Instructions

- Heat oven to 450.  Arrange winter squash chunks and Brussels sprouts on two baking sheets lined with parchment paper (only one vegetable on each, since they have different cooking times).  Spray with cooking spray and sprinkle with salt.  Roast Brussels sprouts for 20-25 minutes and winter squash for 40 minutes or until tender.  Remove from oven and set aside.

- Set up a pot of salted water to boil.

- While the water is boiling, make the sage-walnut pesto.  Combine the olive oil, sage, garlic, walnuts, and parmesan cheese in a food processor.  Pulse until pureed, adding some water if necessary to loosen it up a bit.

- Cook the pasta until al dente and then strain, reserving about 1/2 cup pasta water.  In a large bowl, mix the pasta, Brussels sprouts, and winter squash.  Add the pesto and mix, adding reserved pasta sauce as necessary until thoroughly combined.  Taste for seasoning.

- Place pasta in four serving bowls and top each with crumbled gorgonzola.

Veggie Shepherd’s Pie…Divine!

Veggie Shepherd’s Pie VIEW SLIDE SHOW DOWNLOAD ALL

Some recipes just beckon to you and whisper, “Reinvent me, I beg of you!  Add your own lil’ flair!”  Mollie Katzen can do no wrong, especially in the sense that her recipes seem to welcome creativity.  Exhibit A: Vegetarian Shepherd’s Pie.  I took this recipe from a fellow blogger’s adapted version taken from Mollie’s exceptional book, The New Enchanted Broccoli Forest and added a little bit of my own twist.  My adaptations* are included below.  Please note: this is the most  delectable, comforting, cozy, pajama-friendly feast you may ever enjoy.

Vegetarian Shepherd’s Pie

Tater Topping (make first):
2 large potatoes
1T butter (or oil)
½c milk
3 large cloves garlic, minced
salt & pepper, to taste
½c minced fresh parsley
Veggie Hash:
1T oil & 1/3c dry red wine*
1½c minced onions
4 large cloves garlic, minced
1t salt
fresh black pepper to taste
1 med. celeriac (celery root), finely minced*
1 lb mushrooms, chopped (prefer Cremini & baby Bellas)*
2 small Mexican squash*
1 medium bell pepper, minced
2t dried basil
½t dried thyme
½t dried oregano
1-1½c soy crumble*
3/4 cup grated cheddar cheese (leave out to make vegan)
cayenne to taste
paprika
Make the Tater Topping:
Peel or scrub the potatoes, and cut them into 1 inch chunks. Cook in plenty of boiling water until soft. Drain and transfer to a medium-large bowl. Add butter, garlic, and milk, and mash well. Add salt and black pepper to taste, and stir in the parsley. Set aside.
Make the Veggie Hash (and assemble the pie):
1. Preheat oven to 350°F. Have ready a 2 quart casserole or its equivalent (ex. a 9x13 baking pan).
2. Heat the oil in a large, deep skillet or a Dutch oven. Add the onion, and sauté over medium heat for about 5 minutes, or until it begins to soften.
3. Add garlic, salt, pepper, celery root, mushrooms, squash, and bell pepper. Stir until well combined, cover, and cook over medium heat for about 10 minutes, stirring frequently. Add the herbs, stir, and cover again. Cook for about 5 more minutes, or until the squash is perfectly tender. *Deglaze with wine mixture by stirring and scraping up any browned bits.  Let cook until simmering and slightly thickened, about 3 minutes.  Remove from heat.
4. Stir in the soy crumble and cheese. Add cayenne to taste. Transfer this mixture to the casserole or baking pan, and spread it out.
5. Spoon and./or spread the mashed potatoes completely over the vegetables. *Rough up the surface of the potatoes so there are bits that will get browned and crunchy.  Dust generously with paprika.
6. Bake uncovered for 25 to 30 minutes, or until lightly browned on top and bubbly around the edges.

North Park Farmers Market

The market was hopping today!  I like heading over there before the after-work rush, when the produce is buffed and begging you to take it home!  Eclipse Chocolat (sic) was there today, and the ‘usuals’ as well.  I couldn’t leave without a small bouquet of Gerbera daisies, a couple of pints of freshly pressed apple cider, some pluots, macaroons, and a chocolate croissant.  Oh, and some fresh ceviche for a post-yoga brunch tomorrow.

Graham's Produce Stand

Edgewood, TX

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Every time I stop by this little wonder on a visit to east Texas, I'm greeted by the staff and a taste of some freshly cut watermelon, peaches, tomatoes, or other Texas-grown produce.  Delightful!  They even have their own pecan sheller, a handy service for those who have tidied their yard under a Paper-Shell tree.  My first taste of a Dublin Dr. Pepper was had on this visit.  Made with real cane sugar, it is a rare find.  Well, until it was discovered at my favorite pizza place upon returning to San Diego!