squash, pomegranate and hazelnut salad.

you can make this incredibly versatile dish with any squash or vegetables you have on hand. the sweetness of the pomegranate, the crunch of hazelnuts, and the bite of the dressing pretty much make the salad. 

salad with butternut squash, pomegranate and hazelnuts

adapted from food52

for the salad:

5 cups greens (i went with a mix of kale and spinach, but arugula and chard would work well too)

2 cups butternut squash, cubed

1 leek, just the white and light green parts, sliced

1 tablespoon olive oil

3/4 cups pomegranate seeds

1/2 cup hazelnuts

1/2 cup cilantro

for the dressing:

1 tablespoon olive oil

1/2 teaspoon dijon mustard

1 tablespoons lemon juice

1/2 teaspoon maple syrup

salt and pepper to taste

preheat the oven to 375 degrees. toss the squash and leeks in 1 tbsp olive oil and season with salt and pepper on a baking sheet. the leeks and squash require different amounts of time to roast, so try to keep them separate on the sheet. roast the leeks for about 20 minutes and the squash for 30-35 minutes. check on the vegetables regularly and toss as needed to avoid burning.

while the veggies are roasting, place the hazelnuts in a shallow baking dish and toast them in the oven for 4-6 minutes (or until golden). alternatively, you can toast them dry in a pan on the stove top for about 3-4 minutes over medium heat. let the nuts cool, chop them roughly, and set aside.

make the dressing by whisking together the olive oil, mustard, lemon, maple syrup, salt and pepper. in a large serving bowl, pour the dressing over the greens and them well with your hands until they are coated in the dressing and take on an almost wilted texture. add the pomegranate seeds, hazelnuts, and cilantro.

once the squash and leeks have finished roasting and have cooled for 10-15 minutes, add them to the salad. give the entire dish a big toss, add some salt and pepper to taste, and serve.

roasted delicata squash soup.

 i love so many things about autumn, from the changing foliage and holiday lights to the seasonal excuse to throw pumpkin and maple into just about everything. i also can't get enough of how many different kinds of winter squash abound at the farmer's market.

this is a great soup to use up any and all of those squash. i decided to go with delicatas for this version, but a pumpkin or acorn varietal would work just as well. this soup gets its depth of flavor from roasting the squash for a half hour before adding them to the pot. it also has a soothing, creamy texture thanks to a simple homemade cashew cream. below is the minimalist recipe you can start out with, but feel free to add in additional spices and herbs as desired. and of course, as with most soups, it tastes even better the day after once all of the flavors have spent some time melding.

roasted delicata squash soup

adapted from veganyumyum

3 delicata squash

1 tbsp oil for roasting


1 onion, minced

4 cloves garlic, minced

4 cups vegetable broth

1 tbsp fresh basil, chopped

salt and pepper to taste

for the cashew cream:

1 cup raw, unsalted cashews

1 cup vegetable broth

preheat oven to 400º F.

chop the ends off the squash. halve them and scrape out the seeds. place on a baking sheet cut-side down and brush lightly with oil. bake for 30-40 minutes until they are tender. flip them midway through if you need to prevent burning.

meanwhile, make your cashew cream. throw the cashews and brothin the blender and blend! let the blender run for 1-2 minutes until very, very smooth. set cream aside. 

remove squash from the oven.

in a large pot, sauté the onion and garlic in olive oil over medium heat for 3-4 minutes, until translucent. add the squash and using a spatula, break up the squash into chunks. add 4 cups of veggie broth. bring to a boil then turn down the heat and let simmer for 20 minutes, covered.

using an immersion blender, blend away. add half of the cashew cream and blend until very smooth. season with salt and more pepper.

serve in bowls and top with some fresh basil and a drizzle of cashew cream if you want. 

lasagna tart.

last week i had the privilege of attending a cooking class with one of my all-time favorite bloggers: dana of danatreat.com. if you ever find yourself in the oakland area, take one of her classes. it involved 3 delightful hours of tasting a bunch of different dishes, sipping wine, chatting with the other students, and absorbing some tiny fraction of dana's expansive culinary knowledge. everyone walked away with a nifty booklet of 5 inspired late summer recipes, from a shaved summer squash salad to a blueberry crisp. i'm a sucker for a good crisp - as evidenced by my last post - but by far my favorite dish we learned was a goat cheese and heirloom tomato tart. i was particularly excited because my sore inability to knead dough (and one especially scarring galette making experience a few years back) has always left me pretty weary of venturing into the world of doughs. but after watching the ease with which dana made, baked, and filled her tart, i decided it was time.my first tart endeavour involved an incredibly simple, whole wheat olive oil crust. the dough comes together in minutes and is sturdy enough for you to transport into the tart pan without having to worry about it falling apart. after refrigerating it for a few hours and baking it 20 minutes, i filled it with layers of caramelized onions, shaved zucchini coins, tomato sauce, and cheese.

i was really pleased with the result. the crust was flakey but not at all crumbly, and the filling held together quite well when i cut into it. if you're looking to venture into the world of tarts, this is a great pilot recipe.

lasagna tart

heavily inspired by 101 cookbooks

tart crust


2 cups whole wheat pastry flour

1 teaspoon fine grain sea salt


zest of one lemon


1/4 cup olive oil

1/2 cup cold water

tomato sauce


3 cloves garlic, minced


1 tablespoons extra-virgin olive oil


2 heirloom tomatoes, diced

1 teaspoon salt

filling

2 yellow onions, diced

1 tablespoon olive oil

2 zucchinis or summer squash, sliced into thin coins

1 teaspoon sea salt

1 cup chopped herbs (i used basil, rosemary, thyme, and chives)

1/2 cup grated cheese

preheat the oven to 375F degrees, and place a rack in the middle. get your 10-inch tart pan out.

toss the sliced zucchini with the salt in a colander and let it drain while you make the tart shell, caramelized onions, and tomato sauce. once you’ve let the zucchinis drain, wash them off thoroughly to remove the salt. pat them dry using a paper towel to remove any excess water. set aside.

to make the tart shell combine the flour, salt, and lemon zest in a large mixing bowl. drizzle the olive oil over the flour and stir that in. now drizzle the cold water over the flour and mix with a fork just until it is absorbed. knead the dough in the bowl one or twice until it comes together into a ball. now lightly flour a flat surface and use a rolling pin to roll the dough into a circle roughly 13-inches across. with great finesse, ease the pastry into your tart pan and press it into the corners and up the sides without stretching the dough. trim away any excess dough, and place the pan in the refrigerator for at least thirty minutes (but up to 10 hours).

in the meantime, start caramelizing your onions. add the olive oil to a skillet, then cook the onions on medium high for about 10 minutes, stirring every few minutes. turn the heat down to medium low, and let the onions keep cooking for another 45 minutes. stir them every 5-10 minutes so that they don’t burn, but you do want them charred. once they give off that dark brown, glazed appearance (and your kitchen smells amazing!), you know they’re ready. transfer to a bowl and let cool.

at this point, your dough should be ready to bake. prick the crust with a fork a few times. line the pastry with parchment paper and fill the tart with pie weights. bake for 15 minutes. remove the paper and pie weights, then toast the tart crust in the oven for another five minutes or so before transferring it to a rack to cool. dial the oven temperature down to 350F.

now, using the same skillet you caramelized the onions in, you can make the sauce. add the olive oil to the pan. once hot, add the garlic and cook over medium high for a few minutes. toss in the tomatoes and salt, bring to a simmer, and cook the sauce down a bit, 10 minutes or so. add in the herbs and remove from heat.

when you are ready to assemble the tart, use a spatula to spread the caramelized onions across the bottom layer. arrange the zucchini in a single layer on top of the onions. pour the sauce on top and spread around, then top with the cheese.

place the tart on a rimmed baking sheet - in case you end up with an overflow - and bake for roughly 40 minutes. remove and let cool for 10 minutes before serving.

summer squash enchiladas.

after 6 weeks in germany, i was ready for some mexican food when i returned to the states. after an incredible visit to san francisco's premiere vegan mexican restaurant, gracias madre - and the best tamale i've ever had - i thought i'd try my hand at some vegan enchiladas. 

i was really pleased by how simple these were to throw together, and how delicious they tasted. i sauteed some zucchini and summer squash, wrapped them in tortillas, and topped them with a delicious enchilada sauce and a sprinkling of cheese. after a half hour in the oven, my apartment smelled incredible. served with a side salad, this is a perfect late summer meal. 

summer squash enchiladas

inspired by my undying love of mexican food

squash filling:

1 tsp olive oil

2 garlic cloves, minced

1 tsp fresh ginger, minced

2 scallions, chopped

1/2 cup cilantro, chopped

4 zucchinis/summer squashes, cubed

1 tsp coriander

salt and pepper

enchilada sauce:

2 garlic cloves, minced

1 hot pepper, minced (seeds removed if you want a mild sauce)

1 tsp olive oil

3 heirloom tomatoes, finely diced

1 tsp ground cumin

salt and pepper to taste

pull it all together with:

5 corn or flour tortillas 

1/2 cup grated cheese/soy cheese of your choice 

chopped cilantro (optional)

chopped scallions (optional)

preheat the oven to 400 degrees.

start by making the enchilada sauce. in a medium saucepan, sauté the garlic and pepper in some olive oil. add the tomatoes, cumin, salt and pepper. bring to a boil. reduce the heat to low and simmer for 5-10 minutes. add more spices to taste. set aside until ready to use.

in a medium nonstick skillet, sauté the garlic, ginger and scallions in olive oil over medium heat for about 3 minutes. add zucchini, coriander, salt and pepper to taste and cook about 7-9 minutes (the cooking time will depend on the type of zucchinis - you want them to be basically cooked through). when they’re ready, transfer to a medium sized bowl.

now it’s time to make the enchiladas. put a few tablespoons of the zucchini saute in each tortilla, roll and place seam side down in a baking dish (i’m lazy and used the same skillet for baking the enchiladas that I had sautéed the zucchinis in).

top with enchilada sauce and cheese. bake until hot and the cheese is melted/slightly browned, about 25-30 minutes. serve with chopped cilantro and scallions.