WINTER SQUASH SOUP TEMPLATE
AMARANTH CRISPS
CRISPY ROASTED CHICKPEAS

Winter Squash Soup Template
Serves 6-8

Note! We cooked the kabocha whole in a cast iron skillet in the oven at 400-425. It’s done when you can easily pierce it with a knife. We used onion, not leek or carrot, and we “steam-fried” it with water.

2 tablespoons avocado oil or other neutral tasting oil
1 medium winter squash (I prefer Kabocha)
1 leek, white and light green part only, halved lengthwise, washed well and thinly sliced
1 large or two small carrots, roughly chopped
Sea salt

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Place the squash on the baking sheet or in a cast iron skillet and cook until very tender, about 45 minutes to an hour. It is done when it can be easily pierced with a knife. Remove from oven to let cool. Pull off the stem and discard and cut the squash down the middle to help with the cooling process – be careful for the steam! Once cool enough to handle, remove and discard the seeds then roughly chop or tear the flesh into 3 – 4 inch pieces. (If you have a high speed blender, the skin can be blended right into the soup. If not, you may need to scoop the flesh from the skin, as the skin could be too tough for the blender to smoothly incorporate into the soup.)

While the squash is cooking, prepare the rest of the ingredients. In a large heavy pot, heat the oil over medium-low heat. Add the leek, carrot, and a generous pinch of salt and cook, stirring frequently until the vegetables soften but do not brown, around 8-10 minutes.

Transfer the contents of the pot to the blender along with 3-4 cups of water, making sure that the blender is not filled more than 2/3 of the way. Blend until smooth then transfer back to the pot. Blend the squash with broth or water then transfer to the pot. You will need to do this in at least two batches.

Stir to combine, bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. Add water or more stock if needed to thin soup to desired consistency and salt to taste.

Variations:

Stir in 1 Tablespoon extra-virgin olive oil, 2 teaspoons lemon juice, ½ teaspoon freshly ground black pepper, and garnish each serving with a dollop of yogurt, roughly chopped dill and/or mint, and toasted pistachios
Stir in 2 teaspoons minced ginger, ¼ cup coconut milk, 2 teaspoons lime juice and garnish each serving with a dollop of yogurt, roughly chopped cilantro, and toasted cashews.
Stir in 2 teaspoons toasted sesame oil, 2 teaspoons tamari, 2 teaspoons unseasoned rice vinegar and garnish each serving with thinly sliced green onion, crumbled or sliced nori, and toasted sesame seeds.
Stir in 2 teaspoons extra-virgin olive oil, 1 Tablespoon sweet smoked paprika, 2 teaspoons lime juice, and garnish each serving with roughly chopped cilantro and toasted pepitas.
Stir in 1 Tablespoon extra-virgin olive oil, 2 teaspoons lemon juice, ½ teaspoon freshly ground black pepper and garnish each serving with toasted walnuts and pan-fried fresh rosemary or sage leaves. (To pan-fry rosemary or sage: De-stem. Place a small plate lined with paper towel next to the stove, but not too close – be safe. Heat 1 T olive oil in a small skillet over medium heat. Add the herbs and submerge in the oil with tongs or a fork, flipping over so they become evenly browned and crispy. Transfer to the plate.)

Cooked Amaranth

1 cup dry amaranth

In a small pot, combine the amaranth with 3 cups liquid over high heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until liquid is absorbed, and the grains are tender and have a glossy sheen (somewhat gelatinous), about 25 - 30 minutes.

Amaranth Crisps

Makes 18 crisps

2 tablespoons extra-virgin olive oil
1 batch cooked amaranth (see above)
Sea salt
Freshly ground black pepper
Optional spices, nuts, seeds

Preheat the oven to 325 degrees.

Line two baking sheets with parchment paper. With a silicon, rubber or small offset spatula, evenly distribute 1 tablespoon of the olive oil onto the parchment paper. Drop 9 tablespoons amaranth evenly spaced and use the spatula, coated with olive oil, to spread the amaranth in a very thin layer. Sprinkle with salt, pepper, and any other spices, nuts, seeds.

Bake until the crackers lift up from the parchment paper and are golden brown, around 35 minutes, then flip over and return to the oven for another 5-10 minutes to crisp up the middles.

Store in an airtight container for up to 1 week.

Crispy Roasted Chickpeas
Adapted from The Kitchn
Makes about 2 cups

You can do this with any bean!

1 15-ounce can chickpeas
1 - 2 tablespoons extra-virgin olive oil 
1/2 to 3/4 teaspoon salt 
2 to 4 teaspoons spices or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs – optional

Heat the oven to 425°F: Place an oven rack in the middle of the oven.

Rinse and drain the beans. Open the can of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.

Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.

With your hands, toss the chickpeas with the remaining ingredients on a baking sheet, making sure they are evenly coated, then spread them out in an even layer.

Roast the chickpeas in the oven for 20 to 30 minutes. Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.

Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool and will have a nice chewier texture.

Lentil Meatballs
Toro Bravo’s Radicchio Salad (adapted)
Rigatoni and Eggplant alla Norma
Foolproof Salmon Baked with Olive Oil and Herbs from The Kitchn

Lentil Meatballs (or burgers, or sausage patties!)
Makes 8-10 meatballs

We cooked them two different ways- on the stove top and in the oven. Here is a combo – browning them in a skillet first and then finishing them off in the oven.

2-3 tablespoons olive oil
1 minced shallot, 2 minced garlic clove, 1 cup minced dark leafy greens sauteed in 1-2 Tablespoons olive oil
1 ½ cups cooked brown or green lentils (just under 1 cup dry)
1 cup cooked sweet potato
½ cup breadcrumbs*
Season with any of the following: dried oregano, thyme, parsley, fennel seeds (toasted)
2 tablespoons sweet smoked paprika (optional)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 300 degrees.

Combine all the ingredients in a large bowl. Use your hands to knead the ingredients so they are thoroughly mixed and evenly distributed. Bind them together and form into meatballs. Place patties on a baking sheet lined with parchment paper and cover with parchment or plastic wrap and refrigerate for about 30 minutes, until firm.

Coat a shallow 12-inch skillet with oil and heat over medium-high. Without crowding the pan, place the meatballs in the pan and cook until the bottoms of the patties are browned and crusty, 2-3 minutes. Gently turn onto the second side and cook for 2-3 minutes. Transfer back to the baking sheet and finish cooking in the oven until firm, about 20 minutes. If you are using a skillet that is oven-safe, place the pan directly in the oven.

To freeze: Bake and cool them, then wrap in foil or freezer-safe wrap. To reheat, unwrap the burgers and place them on a parchment-lined pan and bake in a 300°F oven until hot, about 25 minutes.

Variations:

-*Substitute popped amaranth, short grain brown rice, or oats for the breadcrumbs to make the burgers gluten-free

-Add chopped roasted Poblano pepper.

Foolproof Salmon Baked with Olive Oil and Herbs from The Kitchn

Toro Bravo’s Radicchio Salad (adapted)
Serves 4

1 head radicchio
2 Tablespoons good-quality balsamic vinegar
2 Tablespoons good-quality sherry vinegar
1 small red onion, chopped
1 Tbsp honey
1/3 cup + 1 Tablespoon olive oil
3/4 cups Manchego cheese, finely grated and divided
1⁄2 cup roughly chopped Castelvetrano olives (lightly fried, optional)
2 oranges, segmented
Sea salt to taste

Remove the cores from the radicchio and discard. Chop into 1-inch pieces and place in a large bowl of ice water. Let it stand for 15 minutes to remove some of its bitterness, strain, and then spin in a salad spinner until dry. Fluff the dried radicchio.

In a large bowl, combine the balsamic vinegar, sherry vinegar, and chopped red onion. Break the onion up into pieces so that all that oniony flavor gets into the vinegar. Let sit for 1 hour and then strain out the onions.

Add the honey and olive oil to the strained vinegars and whisk.

Using your hands, toss the radicchio with the salad dressing until evenly coated. Add 1 cup of finely grated Manchego, olives, oranges, salt, and toss again.

Serve the salad in chilled bowls. Top each salad with finely grated Manchego. Amazing on its own but perfection when served with grilled crostini and olive tapenade.

Rigatoni and Eggplant alla Norma
Makes 4 servings
Adapted from Joshua McFadden, Six Seasons

1 medium globe eggplant (about ¾ pound), cut into 1/2 -inch-thick rounds, each cut across into ½-inch-wide strips
Kosher salt
Fresh ground black pepper
Extra virgin olive oil
2 garlic cloves, smashed and peeled
1 pint cherry tomatoes, halved if large
1 Tablespoon fresh oregano leaves, or 1 teaspoon dried
½ teaspoon dried chili flakes
8 ounces rigatoni
½ cup finely grated Pecorino Romano
½ cup crumbled Ricotta Salata cheese

Put the eggplant strips in a colander and sprinkle with 1 teaspoon of salt. Leave for at least 1 hour and up to 2 hours to draw out the excess moisture. When it's time to cook them, blot off excess moisture and excess salt from the surface with a paper towel and give them a gentle squeeze to really wring out the water.

Heat a glug of olive oil in a large skillet over medium low heat and add the garlic. Cook slowly to toast the garlic so it's very soft, fragrant, and nicely golden brown–-but not burnt—about 5 minutes.

Add the eggplant in a single layer (cook it in batches if necessary). Cook the eggplant, turning the strips as they become browned on each side, until they’re fairly tender and nicely colored all over, 6 to 8 minutes. Remove the garlic if you see it’s starting to brown.

Add the tomatoes, oregano, and chili flakes and season with salt and a generous dose of black pepper. Cook, stirring and scraping the bottom of the pan, until the tomatoes break down a bit and the whole mess gets nicely juicy and saucy, another 6 to 8 minutes.

Meanwhile, bring a large pot of water to a boil and add salt until it tastes like the sea. Add the rigatoni and cook until al dente (1 minute shy of the time listed on the package). With a ladle or a measuring cup, scoop out about 1⁄2 cup of the pasta cooking water.

Drain the pasta and add it to the pan with the eggplant. Stir and cook for another minute or two so the pasta absorbs the flavors. Add the pecorino and toss. Taste and adjust with more salt, black pepper, or chili flakes, along with a few spoonfuls of the pasta water if needed to make the sauce cling to the pasta.

Pile into bowls, top with the ricotta salata, and finish with a drizzle of olive oil.