The Zesty Garden
6:40 pm
Thu November 21, 2013

Zesty Garden - November 21

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Mashed Sweet Potatoes

http://cosmohippiechef.com

Petals & Prose w/Nancy Williams-Waxwings

Butternut & Apple Soup (Gluten Free) Liz Fallis

6 lbs butternut squash, halved & seeded

¼ c olive oil (or less)

1 onion, chopped

1 rib celery, chopped

2 cloves garlic, minced

2 Tbsp Kosher salt

1 tsp pepper

3 apples, diced

3 c apple cider

4 quarts stock, vegetable or chicken

4 oz green pumpkin seeds, toasted

4 oz crumbled blue cheese

Roast butternut on greased baking sheet at 375, for 45-60 minutes, or until very soft.  Cool enough to scoop butternut from skin.  Heat olive oil in large stock pot and sauté onion, celery and garlic until soft, but not browned.  Add salt, pepper, butternut, apples, apple cider and 3 quarts of stock.  Bring to a boil, then simmer until apples and vegetables are very soft.  Puree in a blender.  Adjust thickness with additional stock if too thick.  Adjust seasonings.  Serve with toasted pumpkin seeds & crumbled blue cheese.  Serves 20.

Wild Rice & Chicken Salad (Gluten Free) from Liz Fallis

Salad:

Recipe: Wild Persimmon Pie

4 oz wild rice, cooked

4 oz white rice, cooked

3 chicken breasts, cooked & diced

4 green onions, ¼ inch slices

1 red bell pepper, diced

3 oz Chinese pea pods, ends removed, ½ inch slices

2 avocadoes, diced

1 c pecan pieces, toasted

Lettuce

Dressing:

2 cloves garlic, minced

1 Tbsp Dijon mustard

½ tsp salt

½ tsp sugar

¼ tsp pepper

1/3 c rice wine vinegar

1/3 c vegetable oil

Combine dressing ingredients in blender until smooth.  Cover & refrigerate.

Mix wild rice, white rice, chicken, green onions, bell pepper, and pea pods with dressing.  Refrigerate 2-4 hours.  Serve on bed of lettuce.  Garnish with pecans and avocado. 

Serves 6-8.

 

Fall Fruit Crisp from Liz Fallis

Filling:

2 lb apples, sliced

2 lb pears, sliced

4 oz craisins

2 Tbsp Tapioca

½ tsp cinnamon

¼ c honey

  Mix all ingredients in a bowl, pour into greased 9x13 pan.

Topping:

2 oz rice flour

6 oz oats, split

5 oz brown sugar

1 tsp cinnamon

6 oz butter, cold

          Process 3 oz of oats in food processor to flour consistency, add rice flour, brown sugar, cinnamon and cold butter and process until butter is evenly distributed.  Add remaining oats and pulse a few times to mix.  Spread over filling.  Bake at 375 approx 60 minutes, or until bubbly in the middle and topping browned.

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