Spiced Squash Pancakes

Spiced Squash Pancakes

Plain yogurt mixed with chopped fresh cilantro is delicious alongside these pancakes.

PREP: 40 MINS TOTAL TIME: 40 MINS

YIELD:Makes 12

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• 1 tablespoon extra-virgin olive oil
• 3 shallots, minced
• 2 small jalapenos, seeded and minced
• 3 tablespoons minced peeled fresh ginger
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• Coarse salt and ground pepper
• 3 cups Roasted Spaghetti Squash, patted dry
• 2 large eggs, lightly beaten
• 1/4 cup all-purpose flour (spooned and leveled)
• Nonstick cooking spray

DIRECTIONS

STEP 1
Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.
STEP 2
Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.

Crunchy Chickpeas with Rosemary and Olive Oil

© Emily Farris

Crunchy Chickpeas with Rosemary and Olive Oil

CONTRIBUTED BY EMILY FARRIS

• ACTIVE: 5 MIN
• TOTAL TIME: 1 HR
• SERVINGS: 8

Rosemary is the star of this crunchy snack, made with canned chickpeas and olive oil. Set them out at your next party (and watch them disappear).

• 2 15-ounce cans of chickpeas, drained, rinsed, and dried
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

1. Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.

MAKE AHEAD The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º.NOTES Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.

Quinoa Risotto with Lemon and Roasted Tomatoes

Quinoa Risotto with Lemon and Roasted Tomatoes

CONTRIBUTED BY RICARDO ZARATE

• TOTAL TIME: 1 HR
• SERVINGS: 4

• 1 1/2 cups white quinoa, rinsed
• Kosher salt
• 1/2 cup panko (Japanese bread crumbs)
• 6 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons minced rosemary
• 2 garlic cloves, minced
• Freshly ground pepper
• 4 whole canned Italian tomatoes, drained and halved lengthwise
• 1 lemon
• 1 large shallot, finely chopped
• 2 cups chicken stock
• 1/4 cup crème fraîche, plus more for garnish
• 1 teaspoon grated lemon zest
• Finely grated Parmigiano-Reggiano cheese
• Chopped flat-leaf parsley, for garnish

1. Preheat the oven to 375°. In a saucepan, bring the quinoa with 2 1/2 cups of water and a large pinch of salt to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let stand covered for 15 minutes, then fluff with a fork.
2. Meanwhile, in a bowl, mix the panko with 2 tablespoons of the olive oil, 1/2 teaspoon of the rosemary, half of the garlic and a generous pinch each of salt and pepper. Arrange the tomatoes cut side up on a rimmed baking sheet and top with the panko. Bake for 25 minutes, until the crumbs are lightly browned and the tomatoes are softened; keep warm.
3. Peel the lemon with a sharp knife, being sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Cut the lemon sections into 1/4-inch pieces.
4. In a medium saucepan, heat the remaining 1/4 cup of olive oil until shimmering. Add the shallot and remaining garlic and cook over moderate heat, stirring, until softened, about 4 minutes. Add the remaining 1 teaspoon of rosemary and cook for 1 minute.
5. Stir in the quinoa and stock and bring just to a boil. Simmer over moderate heat, stirring, until the quinoa is suspended in a thickened sauce, about 5 minutes. Stir in the 1/4 cup of crème fraîche, lemon zest, lemon sections and 1/3 cup of grated Parmigiano-Reggiano. Season with salt and pepper. Spoon the risotto into bowls, top with the tomatoes and garnish with crème fraîche, grated cheese and chopped parsley; serve.

Spaghetti Squash & Meatballs

Makes: 4 servings (3/4 cup squash, 3/4 cup sauce & 3 meatballs each)
Active Time: 45 minutes
Total Time: 45 minutes

Video: http://www.youtube.com/watch?v=mPFErHz6zOM

1 3-pound spaghetti squash

2 tablespoons water

2 tablespoons extra-virgin olive oil, divided

1/2 cup chopped fresh parsley, divided

1/2 cup finely shredded Parmesan cheese, divided

1 1/4 teaspoons Italian seasoning, divided

1/2 teaspoon onion powder

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground pepper

1 pound 93%-lean ground turkey

4 large cloves garlic, minced

1 28-ounce can no-salt-added crushed tomatoes

1/4-1/2 teaspoon crushed red pepper

1. Halve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in 1/4 cup parsley. Remove from heat, cover and let stand.
3. Meanwhile, combine the remaining 1/4 cup parsley, 1/4 cup Parmesan, 1/2 teaspoon Italian seasoning, onion powder, 1/4 teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.
4. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining 3/4 teaspoon Italian seasoning and 1/4 teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.
5. Serve the sauce and meatballs over the squash, sprinkled with the remaining 1/4 cup Parmesan.

Nutrition

Per serving: 409 calories; 18 g fat ( 5 g sat , 6 g mono ); 74 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 32 g protein; 8 g fiber; 581 mg sodium; 1233 mg potassium.
Nutrition Bonus: Vitamin C (55% daily value), Vitamin A (54% dv), Iron (39% dv), Potassium (35% dv), Calcium (20% dv)

Coq au Vin

Coq au Vin

CONTRIBUTED BY MARJORIE TAYLOR

• ACTIVE: 45 MIN
• TOTAL TIME: 1 HR 45 MIN
• SERVINGS: 6

• 6 ounces meaty slab bacon, sliced 1/4 inch thick and cut into 1-inch lardons
• One 4-pound chicken, cut into 8 pieces
• Salt
• Freshly ground pepper
• 2 garlic cloves, smashed
• 1 medium onion, finely chopped
• 4 large carrots, sliced 1/4 inch thick
• 2 cups dry red wine, such as Pinot Noir
• 2 cups chicken stock or low-sodium broth
• Bouquet garni (4 thyme sprigs, 8 parsley sprigs and 1 bay leaf tied with kitchen twine)
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 pound shiitake mushrooms, stems discarded and caps thickly sliced
• 2 tablespoons chopped parsley

1. In a very large, deep skillet, cook the bacon over moderately high heat, stirring frequently, until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
2. Pat the chicken dry and season generously with salt and pepper. 
3. Add the chicken to the skillet skin side down in a single layer and cook over moderately high heat, turning once, until browned all over, about 10 minutes. 
4. Transfer the chicken to a plate and pour off all but 2 tablespoons of the fat in the skillet.
5. Add the garlic, onion and carrots to the pan. Cover and cook over moderate heat, stirring occasionally, until barely softened, about 2 minutes. 
6. Uncover and cook until nearly tender, 3 minutes. Add the wine and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. 
7. Add the stock, bouquet garni and bacon and bring to a simmer. Nestle the chicken in the broth, cover partially and simmer over moderately low heat until the chicken is white throughout, about 45 minutes.
8. In a large skillet, melt the butter in the olive oil over high heat. When the foam subsides, add the mushrooms and season with salt and pepper. 
9. Cook over moderate heat, stirring occasionally, until browned and tender, 7 to 8 minutes. Add the mushrooms to the chicken and simmer for 5 minutes. Discard the bouquet garni. Garnish the coq au vin with the parsley and serve.

MAKE AHEAD The coq au vin can be refrigerated for up to 2 days.

Warm Quinoa Salad with Carrots and Grilled Chicken

CONTRIBUTED BY CAT CORA

• TOTAL TIME: 35 MIN
• SERVINGS: 4

• 6 ounces red or black quinoa (1 cup)
• Salt and freshly ground black pepper
• 1/4 cup pine nuts
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 garlic cloves, minced
• 1/2 medium red onion, finely chopped
• 2 medium carrots, halved lengthwise and sliced crosswise into half-moons
• 2 teaspoons ground cumin
• 1 tablespoon plus 1 teaspoon sherry vinegar
• 2 skinless, boneless chicken breast halves (about 6 ounces each), cut into 1-inch cubes
• 2 tablespoons small mint leaves

1. Put the quinoa in a small saucepan and cover with 2 cups of water. 
2. Add a large pinch of salt and pepper and bring to a boil. 
3. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes.
4. Meanwhile, in a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a plate. 
5. Heat the 3 tablespoons of olive oil in the skillet. 
6. Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. 
7. Add the carrots and cumin, cover and cook over low heat until the carrots are just tender, about 5 minutes. 
8. Stir in the quinoa and vinegar and season with salt and pepper.
9. Light a grill. Drizzle the chicken with olive oil and thread onto 4 skewers. 
10. Season with salt and pepper and grill over moderately high heat, turning, until browned and cooked through, about 5 minutes total.
11. Mound the quinoa salad on plates. Garnish with the toasted pine nuts and mint leaves and serve the chicken skewers alongside.

Smoky Quinoa and Bacon Salad

© Todd Porter & Diane Cu

• TOTAL TIME: 45 MIN
• SERVINGS: 4

• 1 cup uncooked quinoa
• 2 cups water
• Pinch of kosher or sea salt
• 8 pieces of bacon
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon spicy brown mustard
• 1 teaspoon brown sugar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground chipotle
• 1/4 teaspoon kosher or sea salt
• Fresh cracked black pepper, to taste
• 1/4 medium red onion, thinly sliced
• 1/4 cup chopped Italian parsley

1. Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
2. Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.
3. Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa. Set aside to cool.
4. Crisp the bacon, drain and cut into 1-inch pieces. Set aside.
5. In a bowl, whisk together the olive oil, balsamic vinegar, mustard, brown sugar, smoked paprika, chipotle, salt and pepper. Set aside.
6. In a large bowl, toss together the cooked quinoa, bacon pieces, red onion and parsley. Toss with the dressing and serve at room temperature or chilled.

Warm Spaghetti-Squash Salad

© John Kernick

Warm Spaghetti-Squash Salad

CONTRIBUTED BY GRACE PARISI

• TOTAL TIME: 40 MIN
• SERVINGS: 8

• FAST
• HEALTHY
• STAFF-FAVORITE
• VEGETARIAN

• One 4-pound spaghetti squash, halved lengthwise and seeds scraped
• 1 cup sliced almonds (3 ounces)
• 1/2 cup chopped pitted green olives, such as Cerignola
• 1/2 cup thinly sliced scallion whites
• 1/2 teaspoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1/4 cup plus 2 tablespoons canola oil
• 2 ounces Greek feta, crumbled ( 1/4 cup)
• Kosher salt and freshly ground white pepper

1. Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
2. Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped.
3. Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.

NOTES One Serving 238 cal, 19 gm fat, 2.5 gm sat fat, 16 gm carb, 4.4 gm fiber