Roasted and Stuffed Acorn Squash with Coral Pepper Sauce

INGREDIENTS:

• 3 Large Acorn Squash
• 1/4 Cup Olive Oil
• 2 Large Leeks
• 1 Large Eggplant
• 6 Large Plum Tomatoes
• 2 Medium Zucchini
• 6 Large Garlic Cloves, 3 Pressed, 3 Halved
  
• 1-1/2 Cups Milk
• 1 Lemon
• 2 Teaspoons Fresh Thyme, Chopped
• 1/4 Teaspoon Cinnamon
• 1/2 Teaspoon Ancho Chile Powder
• 1 Teaspoon Cumin
• 2 Large Red Bell Peppers
• 1-1/2 Tablespoons Butter
• 1/2 Cup Fresh Grated Parmesan

DIRECTIONS:

• Preheat oven to 425 degrees.
• Cut each squash in half through the equator to get 2 halves, scoop out seeds and place on a rimmed baking sheet, cut side down.
• Pour 1/2 cup of water into baking sheet and roast until soft, 45 minutes.
• Remove from oven, turn over and let cool.
• Chop white and green parts of leeks, finely to make 3 packed cups.
• Heat oil over medium-heat in a large skillet and add leeks, cooking for 5 minutes, until golden, stirring constantly.
• Cut zucchini, eggplant and tomatoes into 1/2 inch pieces.
• Add eggplant to skillet and cook over high heat for 5 minutes.
• Add zucchini and cook for 5 minutes.
• Add tomatoes and cook for 5 minutes.
• Add milk, thyme, cinnamon, ancho chile powder, cumin, 3 pressed cloves of garlic, and cook until vegetables are soft and mixture is thick.
• Cut lemon in half, squeeze juice into skillet, and add salt and pepper to taste.
• Pile mixture into the squash, sprinkle with parmesan, and bake for 20 minutes.
• Meanwhile, cut peppers into 1 inch pieces, place in a medium saucepan with 1/2 cup water, 3 halved garlic cloves, and bring to a boil.
• Cover pan, reduce heat to low and simmer 15 minutes, until soft.
• Transfer contents to a blender, along with butter, and process until smooth.
• Transfer back to saucepan and add salt and pepper to taste.
• Remove squash from oven, reheat sauce (if needed), and pour over each squash.
• Sprinkle each with a little more parmesan and serve.

This recipe serves 6 and is 'meaty' enough to hold up as a main course. This is perfect cold weather dish. We recommend preparing extra, because the leftovers are fantastic!
Enjoy!

This recipe was written by Rozanne Gold.

Heirloom Tomato Bruschetta

INGREDIENTS:

• 8 Ripe Heirloom Tomatoes, Various Colors, Seeded and Diced
• 2 Tablespoons Garlic, Minced
• 1/2 Cup Fresh Basil, Chopped
• 1/4 Cup Fresh Parsley, Chopped
• 1 Tablespoon Lemon Juice
• 1/2 Tablespoon Olive Oil
• 1 Teaspoon Fresh Tarragon, Minced
  
• 1/4 Teaspoon Crushed Red Pepper
• 2 Baguettes, Cut in 1/2 Inch Thick Slices
• 6 Cloves Garlic, Cut in Half

DIRECTIONS:

• Mix first 8 ingredients in a medium sized bowl and add salt and pepper to taste.
• Set aside, unrefrigerated for 3 hours.
• Heat oven to 350°F and toast cut baguettes on a baking sheet.
• Rub cut side of garlic on each slice and top with tomato mixture.

Heirloom tomatoes. Garlic and more garlic. 'Nuff said. Yum...
Enjoy!

This recipe is originally from Self.com

Shangri-La Beef and Carrot Rice

Shangri-La Beef

INGREDIENTS

• 1 Tablespoon Regular Soy Sauce
• 1 Tablespoon Dark Soy Sauce
• 1 Tablespoon Chinese Rice Wine
• 1 Tablespoon Cornstarch
• 12 Ounces Beef Flank Steak, Thinly Sliced Across the Grain
  
• 2 Tablespoons Vegetable Oil
• 14 Dried Red Chiles
• 2 Tablespoons Garlic, Minced
• 4 Green Onions, Cut Into 2 Inch Pieces
• 1/4 Red Bell Pepper, Seeded and Cut Into Long, Narrow Strips
• 1 Tablespoon Chili Bean Paste
• 1 Tablespoon Hoisin
  

DIRECTIONS:

• Combine soy sauces, rice wine, and cornstarch in a medium bowl and mix well.
• Add beef and toss well, coating evenly, then let stand for 10 minutes.
• Heat oil over high heat in a wok, swirling to coat all sides.
• Add chiles and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add beef and stir fry until barely pink inside, about 3 to 4 minutes.
• Add green onions and bell pepper and cook until green onion wilts.
• Add chili bean paste and hoisin sauce and toss to coat evenly.
• Serve with Carrot Rice.

Carrot Rice

INGREDIENTS:

• 2 Cups Water
• 1 Cup Long Grain Rice
• 1/2 Cup Grated Carrot
• 1 Teaspoon Vegetable Oil
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Grated Ginger

DIRECTIONS:

• In a 2 quart pan, combine all ingredients and bring to a boil over high heat.
• Reduce heat to low, and simmer, uncovered, until "craters" form on rice surface, about 6 minutes.
• Cover and cook until all the liquid is absorbed, about 10 minutes.
• Fluff rice and serve with Shangri-La Beef

Who needs take out when you can make authentic Chinese at home? Don't worry if the stir fried beef looks too spicy. The simple and sweet rice side is sure to cool your palate.
Enjoy!

Both these recipes were written by Martin Yan

Glazed Beets and Beet Greens with Balsamic Syrup

INGREDIENTS:

• 4 Large Beets, About 2 Pounds Total- Beet Tops Attached
• 2 Tablespoons Olive Oil
• 1/2 Cup Balsamic Vinegar
• 1 Garlic Clove, Minced
  
• 1/3 Mint, Chopped
  

DIRECTIONS:

• Preheat oven to 425 degrees.
• Remove stems and leafy greens from the beets and set aside.
• Peel beets and wrap in a large piece of foil, crimping edges tightly together to form a package.
• Place on a rimmed baking sheet and bake for 90 minutes.
  
• Open package carefully, and cut beets in half lengthwise, then across in 1/4 inch wide slices.
• Place in a large bowl and keep warm.
• Meanwhile, bring vinegar and garlic to a boil in a small saucepan until reduced to 3 tablespoons, about 10 minutes.
• Bring a large pot of salted water to a boil.
• Cut stems and beet greens to 1 inch pieces, add to boiling water, and cook until tender, about 5 minutes.
• Drain well and squeeze excess water from beet greens.
• Toss beets and greens with olive oil.
• Add reduced vinegar, mint, and salt and pepper to taste.
  

This simple dish, although has few ingredients, is packed with flavor. The pieces of mint play perfectly with the tart vinegar reduction and natural, earthy beet taste. Serve this dish warm.
Enjoy!

This recipe was written by Rozanne Gold

Onesies for Baby George

These onesies were made for the soon to be born George W. Johnson, IV. Both images were simply taken from the interweb, photoshopped slightly, and printed on iron-on transfer paper with an at home ink-jet printer.
Congratulations, Leigh and George!

Tomatillo Gazpacho

INGREDIENTS:

• 2 Tablespoons Olive Oil, Divided
• 3 Garlic Cloves, Chopped
• 1 English Cucumber, Halved Lengthwise and Seeded
• 1 Avocado, Halved and Pitted
• 1 Pound Tomatillos, Husks Removed, Chopped
• 1 Green Bell Pepper, Chopped
• 2 Jalapeño Peppers, Seeded and Chopped
• 1 15-Ounce Can Chicken Broth
• 1 Teaspoon Sugar
• 1/4 Teaspoon Salt
• 12 Ounces Cooked and Peeled Shrimp, Chopped
• 1/4 Cup Green Olives, Chopped
• 2 Scallions, Sliced

DIRECTIONS:

• Heat 1 tablespoon oil in a skillet over medium heat.
  
• Add garlic and cook, stirring, until just beginning to brown, about 1 to 2 minutes and remove from heat.
  
• Coarsely chop half the cucumber and half the avocado and place in a food processor.
• Add tomatillos, bell pepper, jalapeño, and garlic, and process until smooth.
• Transfer to a large bowl, and stir in broth, sugar and salt.
• Dice the remaining cucumber and avocado and place in a medium bowl.
  
• Add shrimp, olives and scallions.
• Drizzle with the remaining 1 tablespoon oil, and toss to combine.
  
• Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

Its currently sleeting outside, so what better than this summer time recipe to warm the heart? This was our first experience with tomatillos and they were awesome! I was expecting something much sweeter, but the tart flavor of the tomatillos played perfectly with the salty olives and sweet, chewy shrimp.
Enjoy!

This recipe is originaly from Eating Well Magazine

Jolie Holland at The Cedar Cultural Center

photo by hazyskyline6

The Beans experienced a night of firsts on October 25, 2008. Never before had we been to the Cedar Cultural Center. Never before had we heard the music of Herman Dune. And never before had we seen Jolie Holland live. Overall, I'd say we had high expectations, at least for the last bit.

As we left the brisk Saturday evening and entered the Cedar Cultural Center, we were met with a group of people crowded between the box office, the concession area which sold alcohol and food from the Jewel of India, and the door to the stage. We were told this was because the sound check was still going on due to the performers' late arrival.

After grabbing a couple glasses of wine for the two of us, we squeezed by the crowd and back out to the lobby to have some space. Shortly thereafter, the doors opened and the crowd dispersed into a large room filled with padded, stackable chairs. The building was once a movie theater, but is now a multi-cultural performing arts venue run by a non-profit organization.

Shortly after 8:30 pm, the opening act, Herman Dune, was introduced. A very tall, bearded man dressed in a red plaid shirt and a matching plaid tie was followed by a younger, mustachioed drummer. They introduced themselves as Yaya and Neman, respectively. They began their set with "My Baby is Afraid of Sharks,” a love song. In fact, most, if not all of their songs were about love. By the second or third song, we were sold. Their band was funny and quirky, but had solid ability and moving lyrics. Particularly so, was their closer, “Song of Samuel,” about a young girl from a wealthy family falling in love with her much older Jewish violin instructor.

Next, Jolie Holland paraded onto the stage with her band consisting of Rachel Blumburg on drums, Sean Flinn on guitar, and Dave Depper on bass. Jolie was covered in bird feathers. Ok, so that may have been a bit of an exaggeration, but not far off. Early on in the show, Jolie gave the audience a "tour" of her feathers, most of which were lent or given to her by friends. She opened with “Mexico City,” a track off her new album, The Living and the Dead.

For those of you who aren't familiar with her work, Jolie Holland plays American music. American in that her music is a mixture of all the wonderful sounds for which this country is known. It is part blue-grass, part blues, part country western, part soul, part rock, part folk, and part jazz. She has collaborated with hip-hop artists and indie rock producers. It has been said that her “simultaneous grasp of several American music genres is hard to compare amongst contemporary songwriters.”

Despite the fact that she was "sicker than a dog," she belted out a myriad of songs covering material from each of her four solo albums. These included "Roll My Blues," “Goodbye California,” and "Palmyra." To our delight, she even played a song from her days with The Be Good Tanyas, "The Littlest Birds."

Mid-way through the show she asked if anyone would like to hear something in particular. Dean Bean shouted for "Black Stars," but unfortunately, she said that she wasn't able to play that song along with a list of others that were requested. It may have been all for the better that we did not hear that one live. I doubt it could have lived up to the expectations.

Later, she told a story about stealing morphine from her dying grandfather when she was a teenager and taking the pill while on a three day Greyhound ride to California. On that ride, she convinced a gospel choir who was also on the bus, to sing with her. As she started to play "Old Fashioned Morphine," the audienced cheered. "If it was good enough for my grandpa, it's good enough for me..."

She did end up playing a two-song solo set, which was highlighted by a cover of Townes Van Zandt’s "Buckskin Stallion." Sitting at an old upright piano, Jolie Holland played the blues.