- 1 1/2 to 2 pounds butternut squash
- extra-virgin olive oil
- salt and freshly ground black pepper
- 1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial balsamic vinegar
Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
- Canola oil or good-tasting extra-virgin olive oil
- 3 medium onions, thinly sliced
- Salt and freshly ground black pepper
- 4 large garlic cloves, minced
- 1-inch piece fresh ginger root, peeled and minced
- 1 whole jalapeño chile, minced (with the seeds for greater heat)
- 8 stems fresh coriander, finely chopped
- 1/3 cup raisins
- 1 25-ounce can chickpeas, rinsed and drained
- 1/4 cup vinegar (rice, cider or wine)
- 2 tablespoons tomato paste
- 1/2 cup water
- 1 large cauliflower, cut into large flowerettes
- Juice of 1/2 large lime or lemon
- 1/4 cup shredded sweetened coconut
- 1/2 cup salted cashews, broken into large pieces
- Film the bottom of a 12-inch skillet with oil and set over medium-high to high heat. Add the onions, salt and pepper. Sauté over high heat, stirring often, until onions begin to color.
- Stir in the garlic, ginger, chile, coriander, raisins, and chickpeas. Stir over medium- high heat 2 minutes then add the vinegar. Cook, stirring occasionally, until all the vinegar has evaporated, about 2 minutes.
- Push the sauté to the sides of the pan so the center is empty and add the tomato paste. Sauté about 30 seconds, then add the water and combine with the paste until smooth. Now blend everything together, cooking another 2 or 3 minutes. Taste for seasoning and set the sauté aside. (It could be refrigerated overnight at this point).
- Set a collapsible steamer in a 6-quart pot, add several inches of water, cover the pot and bring the water to a boil. Add the cauliflower, sprinkling it with a little salt. Steam until the cauliflower shows a little resistance when pierced with a knife. With long tongs remove the cauliflower to a large shallow bowl.
- Heat the onion sauté until hot then spoon it over the cauliflower, using any liquid in the pan. Squeeze the lime or lemon juice over the sauté then scatter the coconut and cashews on top. Serve hot or warm.
1 (14-ounce) can fat-free, lower-sodium chicken broth
2 cups frozen corn kernels, divided
1 cup frozen shelled edamame
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 (20-ounce) package refrigerated red potato wedges (such as Simply Potatoes), cut into 1-inch pieces
3/4 cup half-and-half
2 teaspoons all-purpose flour
3 tablespoons diagonally sliced green onions (optional)
1. Place broth and 1 cup corn in a blender; process until smooth. Combine broth mixture, remaining 1 cup corn, and next 4 ingredients (through potatoes) in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
2. Combine half-and-half and flour in a small bowl, stirring with a whisk. Add flour mixture to soup; bring to a simmer. Cook 2 minutes or until slightly thickened. Top with green onions, if desired. Yield: 4 servings (serving size: about 1 cup).
CALORIES 253; FAT 8.6g (sat 3.6g, mono 2.4g, poly 1.6g); PROTEIN 12.2g; CARB 35.6g; FIBER 7g; CHOL 17mg; IRON 1mg; SODIUM 465mg; CALC 54mg