Seasonal Cooking

Recipe Test POD


1 medium head of cauliflower, chopped Salt 1/4 cup chicken stock 2 tablespoons grated Parmesan cheese 1 tablespoon extra-virgin olive oil 1 tablespoon nonfat Greek yogurt 1 clove garlic, smashed and chopped Freshly ground black pepper Fresh rosemary, chopped, for garnish


Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.

Roasted Butternut Squash

An easily digested vegetable that’s good for the liver and the blood and rich in vitamin A and potassium. Naturally sweet, squash can be roasted, boiled or steamed and is good with butter and salt.


1 ½ lbs of butternut squash
Extra virgin olive oil
Salt and freshly ground black pepper
1 T. balsamic or apple cider vinegar, optional


  1. Preheat the oven to 400°.
  2. Cut the squash in half, seed and cut it into 3–4 inch squares, with skin intact.
  3. Rub with olive oil and roast in the oven with skin side down for 45 minutes or until easily pierced with a
  4. Sprinkle with vinegar, if using, and serve.

Rosemary-Roasted Beets & Carrots


1 pound beets, peeled and cut into 1/2-inch wedges
1 pound carrots-scrubbed, cut into 2-inch lengths, and halved lengthwise if large
1/4 cup red wine vinegar
3 tablespoons olive oil
2 springs fresh rosemary
Salt and pepper


Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes. Serves 4


Heirloom Bruschetta with Grilled Crostini


½ French baguette
¼ cup olive oil
1 clove raw garlic, cut in half
2 pounds assorted heirloom tomatoes (preferably a mix of colors), diced
2 garlic clove, minced
Coarse salt and freshly ground pepper, to taste
2 tablespoons fresh basil leaves, chiffonade cut
Balsamic vinegar for drizzling


  1. Cut the baguette in half length-wise and brush generously with olive oil.  Place cut side down on a hot grill. Cook until marked and lightly toasted.  As soon as the bread comes off the grill, rub with the cut side of the raw garlic.
  2. Combine tomatoes, garlic, 2 tablespoons oil, and salt & pepper to taste.  Spoon tomato mixture over toasted bread.
  3. Add basil and drizzle over the top with balsamic vinegar.

Arugula and Fava Bean Crostini


1 cup shelled fresh fava beans (1 1/4 pounds in pods)
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 1/2 cups packed baby arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves


  1. Preheat oven to 350 with rack in the middle. Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins.
  2. Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl.
  3. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 tea-spoon pepper to favas in processor and purée until smooth.
  4. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava bean mixture.
  5. Cut 16 diagonal slices (1/3-inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil.
  6. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
  7. Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint.

Source: Epicurious