Roasted Spaghetti Squash with Herbs and Parmesan

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1 medium spaghetti squash

3 tablespoons extra virgin olive oil

1 tablespoon mixed fresh herbs (I used sage, rosemary, and oregano), finely chopped

1/4 cup grated parmesan

kosher salt

black pepper

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Processed with VSCOcam with c1 preset


Preheat oven to 400 degrees.

Cut the stem end off the squash and slice it in half lengthwise. Scoop out the seeds with a spoon and brush with one tablespoon of olive oil and season with salt and pepper. Place squash cut side down on a baking sheet and roast for 45 minutes or until tender.

Remove from the oven and allow to cool for 10 minutes. Using a fork, scrape the squash to remove the flesh in long strands. Place the squash in a large bowl. Add olive oil, herbs, and parmesan and toss to combine. Adjust salt and pepper to taste. Serve immediately.

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Processed with VSCOcam with c1 preset

Simple Sautéd Collard Greens


Often, when we think of collards in the South, the first image that comes to mind is of a large pot of greens cooked for hours with ham hocks and / or bacon. While these can be delicious, the long cooking time diminishes some of the natural nutritional value found in collards (not to mention being tough to accomplish on a busy weeknight!).  This recipe offers an alternative that increases both speed and nutritional value while maintaining the depth of flavor we all want in our collard greens. Processed with VSCOcam with m3 preset

Recipe adapted from Hugh Acheson's The Broad Fork


1 lb. collard greens, ribs removed

2 garlic cloves, thinly shaved

1 tablespoon unsalted butter

1 medium yellow union, cut in small dice

Kosher salt, to taste

Fresh cracked black pepper, to taste

1 tablespoon molasses

2 tablespoons apple cider vinegar




Stack the collard greens on top of each other, roll them up, and slice the roll into 1/2 inch wide strips. Submerge the greens in a bowl of cold water then transfer to a colander to drain. Once the collard greens have drained for a few minutes, lay them out on paper towels and dry completely.

In a large sauté pan, slowly sweat the garlic in the butter over low to medium-low heat. When the garlic is very aromatic, add the onions. Season to taste with salt and pepper, and sweat for 15 minutes or until translucent and soft but not brown.


Raise the heat to medium, add the collard greens and cook, stirring occasionally, for 7-10 minutes, or until the start to soften. Stir in the molasses and cider vinegar and continue cooking for 10 more minutes, or until the collards are tender but still have some chew. Adjust seasoning with more kosher salt or pepper, as needed, and serve.


Roasted Kohlrabi Vinaigrette


Ingredients: 1 lb Kohlrabi bulbs

1 Tbs malt vinegar

1 clove garlic

About 10 fresh basil leaves

¼ cup olive oil, plus extra for roasting Kohlrabi

1 cup water

Salt and pepper to taste


Remove the kohlrabi leaves and reserve for the salad or for cooking later. Remove the peel and cut kohlrabi into 1-inch chunks. Place in a baking dish and drizzle with a little olive oil then season with salt and Pepper.  Bake at 375 degrees for about 1 hour, or until the tips begin to caramelize.

Remove from the oven and place the cooked kohlrabi in a blender with the water, garlic, and vinegar. Puree until smooth. Add the basil leaves and olive oil. Blend on low until combined, then season with salt and pepper to taste. Serve with fresh salad greens, radishes, pickled beets and toasted pecans.


kohlrabi vinaigrette 2

Apple & Butternut Squash Crumble With Spiked Eggnog Custard


This delicious but simple dessert is quick to prepare but full of complex flavor and texture.  It is less sweet than the average southern dessert as to not cover the flavors of the apples and squash. But f you like a little more sweetness, try drizzling a berry compote or syrup on top before serving. photo 2 (9)


1 1/4 lbs apples; peeled, cored, and chopped into 1/2 inch cubes

1 1/4 lbs butternut squash; peeled, seeded and chopped into 1/2 inch cubes

juice from one lemon

1/4 cup sugar

1 Tbs Alchemy Spice Wake & Bake Sweet Spice

1 tsp kosher salt


Soak the chopped apples and squash in a bowl of water and the lemon juice for at least one hour, and up to 24 hours. Drain the apples and squash in a colander, then place in a baking dish. Sprinkle with the sugar, spice blend, and salt, then stir to combine.

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Crumble Topping:

2/3 cup Sonrisa Farm stone ground whole wheat flour

2/3 cup rolled oats

1 cup finely chopped pecans

1 tsp kosher salt

1 Tbs Alchemy Spice Wake & Bake Sweet Spice

1/2 cup sugar

4 oz unsalted butter


Stir together the dry ingredients, then rub in the butter until the mixture is like coarse breadcrumbs. Cover the apple and squash mixture with the crumble topping and bake at 350 degrees for about 60-90 minutes, or until the filling is soft and the topping is golden brown. Serve with warm spiked eggnog custard, fresh cream or ice cream.

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Spiked Eggnog Custard:

2 cups milk, plus extra for thinning if necessary

freshly grated whole nutmeg

2 Tbs corn starch

3 egg yolks

1/4 cup sugar

1/4 tsp kosher salt

1 oz rum or brandy


Place 1 3/4 cup of milk and about 1/2 of a nutmeg (freshly grated)  in a saucepan and warm until just under a boil, stirring occasionally.

In a Medium sized jug, combine the corn starch with 1/4 cup of milk. Then add the egg yolks, sugar and salt to the corn starch mixture and whisk until smooth.

When the milk is hot (but not boiling, as boiling will cause the milk to scorch), pour the egg yolk mixture into the hot milk and whisk continuously. Pour in the rum or brandy and continue whisking until the custard thickens. Remove from heat and serve.  If you want a thinner custard, whisk in more milk while the custard is hot.

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Curried Radish Salad: Fresh or Fermented


3-4 bunches of Easter Egg Radishes

1 bulb of fresh garlic (about 10 cloves)

1-2 fresh hot red chilies

Other root vegetables like carrots, turnips, etc.

3 Tbs canning or pickling salt

1 quart water

1 Tbs coriander seeds

1 Tbs fenugreek powder

1 Tbs turmeric powder

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Combine the salt with one quart of water until the salt is completely dissolved.

Puree the chilies with the garlic and a little water until it forms a smooth paste.

Wash and trim the vegetables, removing the stem and root ends. With the grater or julienne attachment on a food processor, shred the radishes, carrots, and turnips.

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Place the vegetables in a large bowl and cover with the salt brine.

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Let the vegetables soak in the salt brine for about 30 minutes, then pour off about a cup or so of the brine and set aside. Then pour the vegetables into a colander and rinse well with cold water. Press out any excess moisture.

Place the vegetables in a large bowl and combine with the garlic and chili paste as well as the spices.  You may want to use disposable gloves while mixing, depending on the heat level of your chilies.

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You can eat the salad fresh as it is, or as a fresh chutney or condiment with sandwiches, soups, or proteins.  It is highly flavored as a fresh salad, but if you choose to ferment the salad, then the spicy flavors will mellow as it becomes more sour through fermentation.

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To ferment the salad, pack tightly into a quart jar, being careful to press out air bubbles with each inch or two that you scoop into the jar. Leave about two inches of head space in the jar, then pour a little of the leftover soaking brine over the top. Wipe the inside of the jar mouth with a clean cloth to remove any exposed vegetables or spice paste. Cover with the lid and ring, then leave the jar out at room temperature (not in direct sunlight) for several days, and up to several weeks. Check every day or so to make sure the vegetables are submerged in the brine and not exposed to air. Bubbles should form in the jar when the fermentation process is active.

When the salad is sour enough to your taste, pour off any extra brine, then refrigerate.

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