Make this the year you look beyond the green bean casserole.
- 2 medium acorn squash (You can use any squash or pumpkin, but Sheth recommends acorn or delicata) - 6 tablespoons unsalted butter - 2 sprigs fresh curry leaves (optional) - Salt and pepper to taste
- Preheat the oven to 350 degrees Fahrenheit. First, prepare the squash/pumpkin: Slice ½ inch off each end of the acorn squash to create a flat base, and then slice the squash in half to make two “bowls.” Scoop out the seeds and stand the squash on its flat base. - Line a baking sheet with parchment paper and lay the acorn bowls on it. Now, add approx 1.5 tablespoons of butter, a few curry leaves, and salt and pepper into each bowl.
Wrap the tray with foil and bake for approx. 30 mins or until the pulp of the squash is cooked through but still holds its shape. Remove from the oven and keep aside.
- 8 ounces roasted baby potatoes - ½ cup heavy cream - ½ cup Manchego cheese - ½ teaspoon fresh rosemary - ¼ teaspoon chopped garlic - 1 tablespoon crushed croutons - Salt to taste
Roast the baby potatoes with garlic and fresh rosemary until they are cooked through. Add the heavy cream in a hot pan and cook until reduced by half. Once the heavy cream is reduced, add the roasted potatoes to the pan and let rest for one minute. Add the Manchego cheese, place on a serving plate and top with croutons.
- 8 ounces heavy cream - 1 whole roasted poblano pepper - 1 teaspoon salt - 1 teaspoon of Manchego cheese (or cheese of your choice) - 1 ounce corn - 4 ounces of cooked macaroni pasta
In a pot over medium heat, place the poblano in the heavy cream and heat for about 5 minutes, until the cream is reduced. Strain the sauce and then cut the poblano pepper into smaller pieces and add back in to suit your taste. Pour the strained sauce back into the pan. Add the macaroni pasta, corn and cheese, and mix.
- 6 ounces of Mexican squash - 4 ounces of corn - 3 ounces of tomato sofrito (recipe below) - 1 tablespoon lemon juice - 1 tablespoon chopped cilantro - Salt and black pepper to taste - ½ tablespoon fresh chopped garlic - ¼ cup of canola oil
- 6 red tomatoes (chopped) - ½ white onion (diced) - 1 teaspoon chopped fresh garlic - ½ teaspoon fresh chopped thyme - ¼ cup of canola oil
Preheat a sauté pan on medium heat. Add oil. Sauté the chopped garlic for one minute; then add the Mexican squash and cook for 2-4 minutes or until it is cooked through. Add tomato sofrito and lemon juice. Salt and pepper to taste.
Add oil to a pan and heat. Sauté garlic for one minute. Add onion and cook for one minute. Add chopped tomatoes and thyme and cook for 30 minutes to form a paste.
- 1 raw green papaya - 2 raw carrots - ½ cup cooked shrimp (sliced in half) - ½ cup cubed cooked pork belly - ¼ cup chopped beef jerky - ¼ cup fresh mint - ¼ cup fresh Thai basil - 3 tablespoon fried shallots - 2 tablespoon chopped peanuts (optional)
- Peel papaya, cut in half, and remove seeds; then shred papaya into thin strips. Peel carrots and shred into thin strips. - Combine shredded papaya and carrot strips in a mixing bowl and mix well. Add cooked shrimp, pork belly and beef jerky along with mint, basil and fried shallots. - Add a generous portion of nuoc cham dressing (recipe below) and toss together all ingredients well. Place on serving plates and garnish with peanuts (optional).
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