Butternut Squash Loaf with Cranberry

½ c. cooked black beans

2 Tbsp. olive oil
¼ C. diced onions
3 garlic cloves, minced
1 carrot, peeled and diced small
1 celery rib, diced small
½ green apple, peeled and diced small
2 tsp. Italian seasoning
2 C. cooked butternut squash, roughly mashed
½ C. cooked quinoa
1 Tbsp. toasted walnuts, chopped
1 beaten egg
¼ C. panko breadcrumbs
2 tsp. sea salt

Cranberry Glaze

½ C. fresh cranberries

¼ C. ketchup
2 Tbsp. brown sugar
1 tsp. Sriracha sauce
1 garlic clove, minced

Preheat oven to 350°F.

Place cranberries on a small baking sheet. Place black beans on another.  Put both in the oven and roast for about 15 minutes. Remove and set aside.

Warm oil in frying pan over med-low heat; add onion and the minced 3 garlic cloves.  Cook until onions are translucent, about 5 minutes.  Add carrot and celery, cook 5 minutes.  Add the apple and Italian seasonings and cook another 3 minutes.

In a large mixing bowl, combine squash, cooked vegetables, quinoa, roasted black beans, walnuts, eggs, panko, and salt.  Mix until well combined.  Transfer mixture to a parchment lined 9x5 loaf pan, smoothing out with a spatula to remove any air bubbles.

Prepare the cranberry glaze- puree roasted cranberries and all glaze ingredients until smooth.  Spoon glaze over squash loaf so fully covered.  Place loaf in oven and bake for 45 minutes.  Remove from oven and let rest 5-10 minutes.  Serve and enjoy!

Weekly Menu Jan. 21- Jan. 27

Saturday-
Dinner out with friends- Chartreuse

Sunday-
Pot Roast with Potatoes, Onions, and Carrots
Mushroom Gravy
Roasted Brussel Sprouts with Honey-Lime Sriracha glaze

Monday-
Butternut Squash and Sweet Potato Enchiladas
Baby Greens Salad with Toasted Pumpkin Seeds, Sweet-Lemon Dressing

Tuesday-
Sous Vide Tuna with Citrus and Dill Pesto
Spaghetti Squash with Garlic and Parmesan

Wednesday-
Vegetable,White Bean, and Thyme Cassoulet
Chopped Romaine Salad with Roasted Garlic Vinaigrette

Thursday-
Pan Roasted Black Cod with Braised Leeks
Mixed Greens Salad with Green Goddess Dressing

Friday-
Mystery Night??

Kale and Brussels Sprout Slaw

1/2 # large kale leaves, center rib removed (6 to 8 leaves)
6 oz. Brussels sprouts, trimmed, halved and cored
½ C. shredded carrot
¼ wedge red onion, shaved very thinly
½  small head radicchio, cored
¼ C. freshly squeezed lemon juice (2 lemons)
½ C. olive oil
2 Tbsp. honey
Sea salt and freshly ground black pepper
1 (6-ounce) piece of aged Parmesan cheese

Using a very sharp chef ’s knife, cut the kale, Brussels sprouts, and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl. Add carrot and onion.

In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, honey, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour enough dressing on the salad to just moisten it, reserving the rest.
Shave the Parmesan in big shards with a vegetable peeler. Add the cheese to the salad and toss it carefully to avoid breaking up the cheese. Check for seasonings, add more vinaigrette, if necessary, and serve cold or at room temperature.  Enjoy!

Spicy Thai Coconut Sauce

2 Tbsp. extra virgin olive oil
1 large red onion, chopped
4 to 5 large cloves garlic, minced
1 Tbsp. grated peeled fresh ginger
1 tsp. freshly ground black pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. coriander
½ tsp. cayenne (increase if you like more heat)
1 Tbsp. Soy Sauce
1 can coconut milk
Good Squeeze of fresh Lime juice
Water just to correct consistency
Sea salt, to taste

In a medium sized pot, heat oil over medium high heat.  Add onions and sweat for 4-5 minutes.  Add cumin, turmeric, coriander, and cayenne.  Stir and cook another 1-2 minutes to allow spices to bloom.  Add garlic and ginger, stir and cook another minute.  Add coconut milk, soy sauce and lime juice, cook another minute.  Taste and correct seasoning with salt. 

Remove from heat and allow to cool for 5 or 10 minutes.  Transfer to a blender or food processor and puree.  Add water only to correct consistency if too thick, sauce should coat the back of a spoon when mixed. 

Bacon Gremolata

Here is a nice addition to an already beautiful topping for vegetables, fish or meat.  Come on, what isn’t better with bacon?  Well, Gremolata is no different.  I’m using this to top a super moist salmon filet this week.  Enjoy!

 6oz. Bacon, Diced

2 tsp minced garlic (2 cloves)
1 TBSP grated lemon zest (2 lemons)
3 TBSP minced fresh flat-leaf parsley
3 TBSP freshly grated Parmesan cheese
2 TBSP toasted pine nuts
2 1/2 TBSP olive oil

In a skillet over medium high heat cook bacon until golden brown, Using a slotted spoon remove bacon from skillet and place in medium mixing bowl.  Discard fat.  Add to bacon the garlic, lemon zest, parsley, parmesan, and pine nuts.

Place Gremolata atop vegetables, meat or fish and enjoy!

Weekly Menu Jan. 14 - Fri 20th

Saturday-
Sous Vide Salmon with Bacon Gremolata
Roasted Carrots and Broccoli
Baby Romaine Salad with Caramelized Onion Vinaigrette

Sunday-
NY Strip Steaks with Cabernet Butter
Zucchini Squash Gratin
Roasted Beet Salad with toasted Pine nuts and Goat Cheese

Monday-
Indian Spiced Chickpea and Vegetable Stew
Basmati Rice

Tuesday-
Roast Chicken with Garlic and Rosemary
Baby Romaine and Frisee with Avocado Salad, Citrus Vinaigrette

Wednesday-
Sautéed Kale, Mushrooms, and Carrot Medley tossed in a spicy Coconut Sauce
Romaine Salad with shredded Carrots, Apples, and Beets, Honey-Lemon Vinaigrette

Thursday-
Stir Fried Vegetables with Chinese Styled Shredded Chicken
Spaghetti Squash with Garlic and Almonds

Friday-
Lettuce Wrapped Burgers with Caramelized Onions
Sweet Potato Fries
Warm Brussels Sprouts and Carrot Slaw

Kettle Corn Crusted Salmon with Fennel and Dill

So, last weekend at the Farmer's Market, on a whim,  my girlfriend picked up a bag of kettle corn.  They were popping it fresh and the smell just said, "buy me!"  The popped corn with its beautiful mix of salt and sweet was delicious.  It got me thinking about other ways to incorporate it into a dish.  I thought paired with toasted fennel and fresh dill it would be great.  I decided to use it on Salmon, but it would also be dynamite on chicken, shrimp, other white fish, you name it.  It was an instant hit!  Enjoy!!

4 Salmon filets
2-3 Tbsp. vegetable oil
1 1/2 C. Kettle corn
1 Tbsp. Fennel seeds
2 Tbsp. Fresh Dill, fine chopped
Red pepper flake to taste
1/2 C. flour
1 egg
2 Tbsp. water (can use milk)
garlic powder, to taste
onion powder, to taste
salt and pepper, to taste

Preheat oven to 400°F

Heat a small, ungreased sauté pan over high heat. Once warm, place fennel seeds in pan.
Move or shake the pan briskly back and forth to stir and agitate the seeds so they don’t stick to the bottom of the pan or burn. Or use a wooden spoon to constantly stir the seeds.
Cook the fennel seeds for 3 to 4 minutes, or until they become fragrant and slightly darker brown.
Turn off the heat and remove pan from the stove top. Place the seeds in a small bowl or scattered on a baking sheet to cool. Place seeds in a mortar and grind with the pestle until fully ground.

Add kettle corn to food processor and pulse to make crumbs.  Add ground toasted fennel, dill, and pepper flakes.  Reserve in large mixing bowl.  In a small bowl whisk egg well, mix in water or milk.  Reserve.  Line a baking sheet with parchment paper and reserve on the side.

Season each salmon filet with garlic and onion powder, salt and pepper.  Take a filet at a time and dredge with flour, shaking off excess.  Place into egg mixture and coat fully.  Then place into popcorn mixture and gently press to insure popcorn crumb mixture adheres to all sides of the fish.  Place coated filet on the lined baking sheet.  Repeat this step until all the filets are coated with popcorn mixture.

Heat a large sauté pan over medium heat, add oil and heat.  Very carefully place fish in the pan and cook to golden brown on both sides (this will probably need to done in batches as not to overcrowd the pan).  Remove browned fish and place back on lined baking sheet.  Once all filets are done, place baking sheet with fish into the hot oven.  Cook until done, about 8 minutes.  Serve and Enjoy!