MEXI SQUASH

Just when I said all I can eat this month are desserts, I can safely say that I now want nothing to do with them. The excitement for all things cookie, toffee, gingerbread or peppermint has waned. The pine is dried to a crisp, and people will take their lights down this weekend after making goals for 2010. It is the week when we go from overdosing on sweets, to proposing a regimented health plan for the new year in a matter of days. I'm now craving the deep greens that are in season, warm root vegetables or anything kissed with fresh citrus. Hugh suprised me with a sweet Schwinn bicycle tied with a big red bow for Christmas, now if I can only figure out how to stop successfully and put my helmet on the correct direction, I may be on to a new hobby.

This is a perfect gluten free side dish, that can easily be made in to an entree with some grilled fish, chicken or tofu. The lime makes it taste fresh but the warm squash keeps it comforting enough for the colder weather. We ended up adding some black beans after the pictures, which made it quite filling. The leftovers were even better as all the flavors blended. Queso Fresco is Spanish/Mexican cheese that isn't aged, so it's fairly mild. If you have feta on hand, it works just as well if not better if you like more of a tang.

MEXI SQUASH // Serves 4 as a side

2 to 3 lb. Spaghetti Squash

3/4-1 Cup Queso Fresco/ Feta Cheese

Half Red Onion, Finely Diced

1/3 Cup Cilantro, Chopped

Juice of Two Limes (about 1/4 Cup)

2 Tbsp. Agave Nectar

3 Tbsp. Extra Virgin Olive Oil

2 Garlic Cloves, Minced

1/2 tsp. Cumin

1 tsp Red Pepper Flakes

1 tsp. Coriander Seeds

Salt to Taste

Oven at 375'

1. Cut squash in half length wise, scoop out seeds and place cut side down on a rim baking pan. Fill the bottom for about a half inch of water. Bake on the middle rack for about 50 minutes. You know it is done when the flesh is tender enough to shred easily.

2. While the squash is baking, dice the red onion and chop your cilantro.

3. Make the dressing: start with the red pepper, fresh garlic, coriander and cumin and grind together with a spice grinder, pestel or back of a wooden spoon. Add the lime juice and agave and whisk together. Drizzle in the extra virgin olive oil and whisk again. Add a generous pinch of salt, you can add more at the end.

4. Remove the squash and let it cool enough to handle. With a fork, scrape the inside of the squash into a large bowl, it will look like spaghetti, hence the name. Add the onion and dressing and toss to coat while still warm so it softens the onion and garlic flavors. Test for salt and pepper. Add in the cilantro and half of the cheese, toss again. Serve with fresh cilantro and cheese on top.

BUTTERNUT SALAD WITH CIDER DRESSING

There is something about purchasing vegetables from a farm stand that makes you feel like you are buying happy produce. The people who work there are typically humble, hands on, and generous in preparation advice. They will gladly peel open an orange so you can taste how much bolder it is than its conventional grocery store counterpart. I remember my first day working at an organic farm up in San Luis Obispo, they handed me a hatchet (Hugh is shuddering at the thought of this) and we began pulling out deep rooted celery, my arms working so hard they were shaking. I put in hours in exchange for a big box of vegetables at the end of the week, and even after shoveling goat doody, filthy clothes and shaking arms, I still feel I got the best end of the deal. It’s usually the ugly ones that taste the best, the nubby, chunky squash that you can hardly figure how to cut open in the first place. The whole ‘beauty is skin deep’ cliché applies just as well to produce as it does to those mean girls from high school. I realize that not everyone has a local farm, but if you are so lucky, you should support it. I guarantee you will meet some wonderful people and happy vegetables.

This is the green salad that you make for people who think green salads are boring. The specks of pomegranate add a touch of tang, the bright nubs of tender fall squash, a crunch of nut, and the dressing has a grown up depth of cider and dijon. Butternut is far from an ugly squash, but it is accessible and perfect here. I passed this recipe on to a few friends when they asked for side dish recommendations; I promise people will remember this salad. The components were inspired by Ina, and then altered to be absolutely everything I love in a salad.

BUTTERNUT SALAD WITH CIDER DRESSING // Serves 6

Adapted from Barefoot Contessa

I recommend plating this salad either on a long platter or individually, otherwise all of the goods will end up at the bottom of the bowl.

3 Cups Baby Spinach

3 Cups Butter Lettuce

2 lbs. Butternut Squash, peeled and cut into 1’ cubes

½ Cup Toasted Pistachios

1 Cup Pomegranate Seeds

1 tbsp. Olive Oil

1 tbsp. Real Maple Syrup

Block of Parmigiano Reggiano Cheese

Salt, Pepper, Red Pepper Flakes

Cider Dressing//

¾ Cup Apple Cider

2 tbsp. Apple Cider Vinegar

2 tbsp. Shallots

2 tsp. Dijon Mustard

1/4 Cup Good Extra Virgin Olive Oil

Salt and Pepper

Oven to 425’

1. In a rimmed baking pan, toss the squash cubes in the oil and syrup. Sprinkle with salt, red pepper flakes and fresh ground pepper. Roast on the top rack for 20 minutes. Remove and cool.

2. While the squash are baking, bring the apple cider, cider vinegar and shallots to a boil in a small saucepan. Boil for about 8 minutes to reduce and remove from the heat. Whisk in the dijon and a pinch of salt and pepper and red pepper flakes to taste. Allow dressing to cool.

3. In a large bowl add the baby spinach, butter lettuce, and toss with a small amount of the dressing. Place tossed salad on a serving platter and distribute the pomegranate seeds, pistachios and then the squash pieces on top. Drizzle a bit more dressing on the squash and shave large pieces of fresh parmesan on top.

GRAPE SALSA ON GOAT CHEESE CROSTINI

My sister is not the easiest person to feed. She has all sorts of food aversions so I’ve learned not to get offended when she doesn’t clear her plate. She loves to shop, I hate it. She’s a free spirit, I’m somewhat of a planner. She likes to stay up late, I'm early to rise... you get the idea. At some point, after playing in the clothing racks at Target and bathing together, we stumbled into completly different interests. We’re the kind of friends that probably wouldn’t have chosen the other out of a group, yet I consider my relationship with her indispensable. We all need broader perspective, and it’s the people who are least like you, who make you see things through new eyes. She is going to be a famous clothing designer, and spends long nights in front of a humming sewing machine, cutting, threading and studding pieces I am consistently impressed with.

If there is anything I have learned about working, it is that you need good snacks. Can I put that on a resume? Sitting down and using no other muscles besides your brain and hands can get awfully exhausting. So this is what I made for Cydney, a snack that is difficult not to like. I hope this was a nice respite from your frozen taquitos, sister. I love you.

RED GRAPE SALSA CROSTINI // Makes One Quart Salsa and About 20 Crostini

This makes a great holiday appetizer and can be made a day in advance. It keeps well, the onion just becomes stronger. Also goes well on some fresh fish or with some simple quesadillas, so you shouldn’t have an issue with leftovers.

1 1/2 lb. Seedless Red or Blue/Black Grapes*

1 Anaheim Chile

1 tbsp. Red Wine Vinegar

1 Bunch Fresh Cilantro, Finely Chopped

Half a Small Red Onion, Finely Chopped (more or less to taste)

Salt and Pepper

1 Whole Grain Baguette

8 oz. Chevre, room temperature

2 tbsp. Milk

Oven to 375’

1. Cut the anaheim chile into fourths and remove the seeds, dice as small as possible. Dice the red onion as tiny as possible, and throw those into the bowl as well. Use your discretion with how much onion you like. Dice the grapes, best to halve length and width wise, then chop. Add the vinegar and ½ cup of cilantro and toss. Sprinkle in some salt and pepper to your taste.

2. Slice the baguette, on a bias into ¼’’ slices and arrange on a baking tray. You will need to do this in two shifts. Bake on the upper rack for about 4 minutes, take them out and flip them over, bake for another 4 minutes and let them cool. Repeat with the other half.

3. Put the goat cheese in a small bowl, add the milk and mix it around to make it spreadable. Swipe one side of the baguette with about 1 tbsp. chevre. Place a heaping spoonful of the grape salsa on top and garnish with fresh cilantro.

* By using the most fresh, firm grapes you can find, you will make the chopping easier on yourself. Not to mention the texture benefit. I think using two tones of grapes, makes a beautiful final product.