Squid Stew in Red Wine

Squid Stew

2 Tbsp.. Extra virgin olive oil

2 large celery stalks, diced

18 baby carrots, sliced

1 medium sweet onion, diced

1 cup fennel, chopped (stalks and core removed)

2 tsp kosher salt

1 tsp. crushed red pepper flakes (optional)

¼ tsp. fresh cracked black pepper

1 ½ cups of dry red wine (I used a blend-Goats Do Roam 2009. Any dry red blend, Cabernet, Sangiovese, etc. will do).

3 cups of canned tomatoes

6 cups of stock (vegetable, seafood, chicken, or beef – can also mix half water)

3 cups fresh swiss chard, chopped roughly

1 lb. squid, tentacles and bodies cut into 1inch rings

Place large stockpot over medium heat; add extra virgin olive oil, celery, carrots, onion, fennel and 1 tsp. kosher salt. Stir occasionally 7-10 minutes until softened.

Add crushed red pepper and black pepper, stir.

Add red wine and turn heat to medium/high. Boil until reduced by half, stirring occasionally (about 5-7 minutes).

Reduce heat to medium.

Add tomatoes and their juices, crushing into pieces with your hands as you add

Add stock

Add greens

Add squid

Add remaining 1 tsp. kosher salt

Stir and cover.

Bring to light boil and reduce to a simmer for 45 minutes.

Drizzle with olive oil and top with grated romano cheese.

Serve with toasted baguette to sop up the juice.

Sweet/Savory Fennel Stuffed Acorn Squash

I joined a Community Sponsored Agriculture (CSA) group this year. I moved, couldn't plant a garden, and knew I needed fresh veggies! Plus, this particular CSA provided the Capital region Food Bank with fresh vegetables! Feel good AND taste good opportunity!

So here I was, towards the end of the season with fresh baby fennel, onions, and acorn squash; what's a girl to make? It is the fall season - time to roast! All that sweetness begged for acidity and savory flavors. Hello balsamic vinegar, garlic, and romano cheese (my sweet loves)!

I present you with:

Savory/Sweet Fennel Stuffed Acorn Squash

1 medium acorn squash, cut in half

4 baby fennel bulbs or 1 large fennel (cored), stems removed and cut into 1 inch slices

(reserve fennel fronds)

1 red pepper, seeds removed, large dice (1+ inch pieces)

1 medium sweet onion, halved and sliced into ½ inch slices

2 cherry peppers, quartered (optional, for those who like it spicy!)

4 garlic cloves, sliced thick (1/8 - 1/4 inch)

1 tsp. and 1 tbsp. extra virgin olive oil

2 tsp. balsamic vinegar

2 tsp. kosher salt

cracked black pepper, to taste

2 tbsp. romano cheese, grated

Preheat oven to 400 degrees

Brush ½ tsp extra virgin olive oil each on squash halves

Sprinkle squash halves with 1/ tsp kosher salt (1/4 tsp each) and fresh cracked pepper, to taste Place on baking sheet cut side down (line sheet with foil)

Bake 30 min

Mix fennel, pepper, onions, and cherry peppers with 1 tbsp. extra virgin olive oil, vinegar, and 1 tsp. kosher salt

Place vegetable mix on separate baking sheet and to oven with the squash for 10 minutes

Remove squash, toss vegetables and let vegetables roast an additional 10 minutes

Place vegetables inside of squash and top with cheese

Broil for 3-4 minutes until golden

Top with reserved fennel fronds, chopped

Snack on any vegetables that do not fit into squash while you wait for the broiling!

Red Chili

Red Chili

Ingredients:

In the order of use

1 ½ lb. ground beef (90/10)

2 medium yellow onions, diced

2 bell peppers, diced (one green, one color of your choice)

2 jalapenos or preferred pepper, diced (optional)

4 garlic cloves, pressed

4 tsps. each of dried:

cumin

chili powder

oregano

2 cups of beef broth or beer

28 oz. can of crushed tomatoes (I like Hunt’s)

28 oz. can of whole peeled tomatoes

2 tsp. kosher salt

½ tsp. cracked black pepper

12 0z. can of red kidney beans, drained and rinsed

Method:

Add:

Ground beef to a large, deep pot over medium/high heat

Stir and break with wooden spoon until crumbled and brown 5-7 minutes

Add:

Onions and peppers

Jalapenos, if using

Stir occasionally until soft 5-7 minutes

Add:

Garlic

Stir occasionally for 2 minutes

While garlic is cooking,

Add:

Cumin, chili powder, oregano

Stir

Add beef broth or beer and scrape browned bits from bottom of pot

Reduce heat to medium and cook 5-7 minutes until liquid is reduced to ¼ - ½ cup on bottom

Add:

Crushed tomatoes

Stir

Add:

Whole tomatoes and juice, using your hands to break tomatoes apart into chunks

Add:

Kosher salt and pepper

Turn to medium/low and simmer covered 1 hour

Uncover and continue to simmer for 30 minutes

Add kidney beans and simmer 30 minutes

Let cool to an edible temperature (in pot or your bowl) and top with sour cream, cheddar cheese, scallions, avocado, whatever!

Enjoy your chili!

Vegetarian Smokey Collards

Vegetarian Smokey Collards

In a deep skillet, add 1 diced Vidalia onion, 2 Tbsp. extra virgin olive oil over medium/low heat

Stir occasionally until soft and just starting to golden, 10-15 minutes

Add 5 diced garlic cloves, ½ tsp. kosher salt

Stir occasionally until golden, 5-7 minutes

Add 1 can of reduced-sodium vegetable broth (14.5 oz), 1 bunch collard greens(washed, ribs removed, and cut into 1 inch strips), ½ tsp. kosher salt, cracked black pepper to taste, ½ tsp. liquid smoke

Turn to low and cover, cooking 25 minutes

Add 1 diced fresh tomato

Stir, cover and cook 5 minutes

Remove from heat and crack cover 5-10 minutes until cool enough to eat.

Serve with grated cheese, day-old toasted bread, and crushed red pepper

Eggplant Mushroom Jumble

Eggplant Mushroom Jumble

1 medium eggplant, cut into 1 inch cubes (skin on)

1 medium sweet onion, cut into 1-2 inch cubes

2 cups of baby bella mushrooms, halved

3 tbsp. extra virgin olive oil (plus extra for drizzling)

2 tsp. kosher salt

fresh cracked black pepper to taste

handful of basil leaves, torn into pieces

grated romano

Preheat oven to 400

Toss eggplant, mushrooms, and onions with olive oil, salt, and pepper

Place on baking sheet for 25-35 minutes, turning halfway through

Toss with fresh basil

To serve, drizzle with olive oil and top with grated cheese

Enjoy!!!

This is easy and healthy. Trade out ingredients as you wish (white mushrooms, parsley, parmesan, etc.)

Puttanesca Pizza

Ingredients:

1 lb. pizza dough (homemade or store bought)

2 tomatoes, seeded and diced

4 tsp. capers, in water

1/3 cup kalamata olives, quartered lengthwise or diced

1 cup fresh basil, chopped (divided in half)

½ tsp fresh cracked black pepper

1 tbsp. + 2 tsp. extra virgin olive oil

4 garlic cloves, pressed or minced

5-7 anchovy filets in oil

2 tbsp. + 2 tsp. Pecorino romano cheese

Directions:

Preheat oven to 400 degrees

Removed seeds from tomatoes (cut into quarters, use hands to scoop out) and dice

Sprinkle ½ tsp kosher salt over tomatoes and place in a colander to drain 15 minutes

Mix tomatoes with the following and set aside:

capers

olives

½ cup chopped fresh basil

fresh cracked black pepper

1 tbsp. olive oil

Spread pizza dough onto greased baking sheet.

Using your hands spread the following on dough:

4 garlic cloves pressed

2 tsp. extra virgin olive oil

Top the dough all over (in this order) with:

5-7 anchovy filets (in oil), broken into tiny pieces

Tomato/olive mixture

2 tbsp. grated Pecorino romano

Bake at 400 degrees 25 – 30 minutes until crust is golden and top is bubbling

Set aside to rest and cool for five minutes before slicing

Top with remaining basil and cheese before serving

Enjoy!

Notes: Please use whatever you have on hand!

Replace basil with parsley or fresh with dried

Use any olive you have, green, black, canned

Replace romano with parmesan or asiago

No fresh tomatoes? Use canned!