myrecipes.com

2 tablespoons olive oil

2 cups chopped onion

1/4 teaspoon dried thyme

6 garlic cloves, minced

2 bay leaves

2 cups (2-inch-thick) sliced carrot

1 cup (2-inch-thick) sliced celery

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

1/2 pound sunchokes, cut into 1/2-inch-thick pieces (about 2 cups)

4 peeled red potatoes, quartered (about 1 pound)

1 cup dry red wine

1 tablespoon all-purpose flour

1 tablespoon tomato paste

1 cup water

Chopped fresh parsley (optional)

Heat olive oil in a Dutch oven over medium heat. Add onion, thyme, garlic, and bay leaves, and cook 12 minutes or until onion begins to brown. Add carrot and next 6 ingredients (carrot through potatoes), and cook 5 minutes. Add wine, and bring to a boil. Reduce heat; simmer until wine is reduced to 1/2 cup (about 5 minutes). Stir in flour and tomato paste with a whisk; cover and cook 2 minutes. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until carrot is tender. Garnish with chopped parsley, if desired. From Cooking Light JANUARY 1999.

culinarytrends.net

1 bunch spigarello, washed, stems removed, leaves chopped
2 cloves garlic, peeled, roughly chopped
4 shallots, peeled, roughly chopped
2 Italian sausages, washed, grilled
1 carrot, peeled, cut into thick rounds
1 cup chicken stock
1 cup pasta water
2 tablespoons butter
¼ box pasta, penne or ziti
Olive oil
Sea salt
Freshly ground black pepper
Grated Parmesan cheese

Boil a large pot of salted water. Add pasta, stir frequently, and cook until al dente. Strain, saving 1 cup of pasta water. Return pasta to the pot, add 1 tablespoon butter and 1 teaspoon olive oil, stir and cover to keep warm. Sauté shallots, garlic, and spigarello with olive oil in a hot pan. Stir frequently until lightly browned, season with sea salt and black pepper, then add chicken stock and pasta water. Add the tablespoon of butter. Reduce heat. Cover loosely with a piece of tin foil and simmer for 10 minutes. Add the carrot rounds. Simmer for another 10 minutes. Grill sausages until browned on all sides. Remove and cut into thick rounds. Add sausage rounds and cooked pasta to the sauté pan. Stir well and serve with grated Parmesan cheese. From menwholiketocook.blogspot.com.

onepotmeals.blogspot.com

2 cups thinly sliced peeled rutabaga

1 tablespoon all-purpose flour

1 tablespoon brown sugar

1/8 teaspoon salt

1/8 teaspoon dried thyme

1/8 teaspoon ground cinnamon

1/8 teaspoon pepper

4-1/2 teaspoons butter, melted, divided

1/2 cup sliced peeled tart apple

1/3 cup apple juice

2 tablespoons dry bread crumbs

2 tablespoons chopped walnuts

Place 1 in. of water in a saucepan; add rutabaga. Bring to boil. Reduce heat; cover and simmer for 7-9 min. or until crisp-tender. Drain. In a small bowl, combine flour, brown sugar, salt, thyme, cinnamon and pepper. Place half of rutabaga in a 1-qt. baking dish coated with cooking spray; brush with 1-1/2 tsp butter. Sprinkle with half of  flour mixture; top with half of apple slices. Repeat layers. Pour apple juice over top. Toss bread crumbs and remaining butter; sprinkle over apple. Top with walnuts. Cover, bake at 350° for 30-35 min or until rutabaga and apple are tender. From tasteofhome.com.

nobleplate.com

4 small sunchokes, peeled and sliced thinly
1-2 Tbs candied walnuts crumbled
4-6 mint leaves sliced into thin ribbons

1 Tbs butter
1 Tbs lemon juice
1/4 Tsp kosher salt
fresh ground black pepper

Pecorino Romano shaved with a vegetable peeler

To make the dressing, melt the butter with lemon juice in the microwave until the butter is just melted. Whisk to combine and add the salt and pepper. Toss the sunchokes, walnuts and mint with the dressing and top with Pecorino Romano. Serve immediately. From norecipes.com.

1/4 teaspoon cinnamon

1 cup couscous

2 tablespoons chopped mint or cilantro

2 tablespoons chopped unsalted pistachios

1/4 cup pomegranate seeds (arils)

2 teaspoons lemon zest

1 tablespoon olive oil

To boiling water add cinnamon, olive oil and salt. Stir in the couscous, cover and remove from the heat. Let stand 5 – 10 minutes. Transfer the couscous to a large bowl and fluff with a fork. Mix in the herb, pistachios, half of the pomegranate seeds and lemon zest.  From www.pomegranateworld.com.

fearlesshomemaker.com

8 cups vegetable broth

5 tablespoons butter, divided

1 1/2 cups chopped onion

1 pound parsnips, peeled, trimmed, cut into 1/4-inch pieces

5 teaspoons chopped fresh rosemary, divided

1 1/2 cups (10 ounces) arborio rice

3/4 cup freshly grated Parmesan cheese

Aged balsamic vinegar (for drizzling)

Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm. Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes. Stir in parsnips and 3 teaspoons chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 minutes. Add rice and stir 2 minutes. Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese. Season risotto to taste with salt and pepper. Divide risotto among 6 shallow bowls. Drizzle with balsamic vinegar and serve.  From Bon Appetit, March 2006.

farmandafryingpan.com

4 cups cooked rice
1 1/4 cups sugar
1/3 cup all purpose flour
1 tsp. vanilla extract
1/4 cup raisins
2 cups persimmon pulp
1 1/4 cups milk
1 egg beaten
3/4 cup chopped nuts

Combine rice and pulp; set aside. Combine sugar, milk, flour, egg and vanilla. Add rice mixture and mix well. Stir in nuts and raisins. Pour into a greased 3 quart baking dish. Bake uncovered at 350° for 45 minutes or until set. Serve hot or cold.
Makes 10 to 12 servings.

5dollardinners.com

1 medium egg

1 cup milk
¾ cup unbleached white flour
¾ cup whole wheat flour
½ cup cooked pumpkin
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
Pinch nutmeg
Pinch powdered ginger
2 to 4 tablespoons vegetable oil, as needed

Combine all ingredients except oil in a large mixing bowl, whisking to blend. Heat 1 tsp oil in a medium skillet over medium. Add ¼ C pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1-2 min, until light golden. Repeat with remaining oil and batter. From pumpkinrecipes.org.

thekitchn.com

2 tablespoons olive oil, divided

1 pound skinless chicken breasts, cut into cubes
1 onion, chopped
2 cloves garlic, crushed
1 1-inch piece fresh ginger, peeled, minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon cayenne
1 ½ pound pumpkin, peeled, seeded, cubed
1 ½ cups chicken broth
½ cup coconut milk

Heat 1 Tb oil in a large skillet over medium. Add chicken and cook until lightly browned and cooked through, 7-9 min. Remove from skillet and set aside. Add remaining 1 Tb oil to same skillet and heat over medium. Add onion, garlic, and ginger; cook until golden, 3 min, stirring. Add coriander, cumin, sugar, salt, turmeric, and cayenne; cook until fragrant, 1 min, stirring. Add pumpkin and stir to coat with spices. Add broth, coconut milk, and reserved chicken; bring to a boil over high, cover, and reduce to a simmer. Cook 20 min, until pumpkin is softened and milk has thickened. Serve warm over rice. From pumpkinrecipes.org.

incredifood.com

1 tablespoon butter

1 medium leek (white and pale green parts only), thinly sliced

4 large eggs

1 tablespoon chopped fresh dill

1 ounce cream cheese, cut into pea-size pieces

2 ounces thinly sliced smoked salmon or lox, cut into thin strips

Preheat broiler. Melt butter in medium nonstick ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve.  From Bon Appetit, Dec. 2000.