Even though tofu is something I eat and enjoy often, I didn’t include it until book #5 because I wanted to focus on ingredients that are less stereotypically vegetarian and more just generally vegetarian (if that makes sense?!) But it was time, and this is a dish we make often on weeknights. It fulfills the protein craving and combines some of my favorite flavors, all in one pan. Find it on page 169 of The Forest Feast Road Trip.
Cacio e Pepe Spaghetti Squash...
For those of you looking for gluten free ideas for Thanksgiving, try this Spaghetti squash dish from The Forest Feast Mediterranean, inspired by our time in Italy. Buon appetito!
Cacio e Pepe Spaghetti Squash
Cacio e pepe (which translates to cheese and pepper in Italian) is a very simple pasta dish I have adapted by substituting spaghetti squash for the pasta. This dish calls for a good amount of freshly ground black pepper and finely grated Parmesan cheese.
CACIO E PEPE SPAGHETTI SQUASH
recipe from The Forest Feast Mediterranean
1 c (50 g) finely grated Parmesan
2 T olive oil
1 T butter
lots of black pepper
salt
Cut a medium (approx. 2 lb/910-g) spaghetti squash in half lengthwise & remove all the seeds and strings. Place on a baking sheet cut-side up & sprinkle with olive oil & salt.
Bake at 375° F (190°C) for 1 hour. You’ll know it’s done when you scrape a fork on the flesh & it separates easily into spaghetti-like “noodles.” If not, cook for 10 more min. When ready, using a towel to hold the hot squash, scrape all the “noodles” into a mixing bowl.
While hot, mix in the remaining ingredients (cheese, olive oil, butter, pepper, salt). Enjoy hot!
For more veggie side ideas for your Thanksgiving menu, check out this story from Mother mag posted yesterday.
And for more squash ideas…
Yellow Squash Ribbon Quiche (vegetarian)
Roasted Acorn Squash with Sage Butter (gluten free)
Coconut-Curry Butternut Soup (vegan)
Sweet Potatoes Two Ways
Thanksgiving is around the corner. If you are looking for some new sweet potato ideas, here are a couple of Mediterranean-inspired options from my new book — one sweet and one savory!
Baked Sweet Potatoes with Hazelnuts
One of my favorite ways to experience new cities is by staying with friends who are locals. While we were in Barcelona researching recipe ideas for The Forest Feast Mediterranean, we were invited by friends to celebrate Todos los Santos (All Saints’ Day) at their home. The meal included sweet potatoes with roasted chestnuts. For this version, I used hazelnuts instead, which are more readily available and also delicious!
BAKED SWEET POTATOES WITH HAZELNUTS
recipe from The Forest Feast Mediterranean
3 medium sweet potatoes
dollop of butter
1 t honey
sprinkle of cinnamon
chopped hazelnuts
Pre-heat oven to 375°F. Wash sweet potatoes and prick them several times all over with a knife & place on baking sheet. Bake for 45-60 minutes (when a knife goes in easily, they are done).
Slice potatoes in half lengthwise, then score them in a grid. Top each with a dollop of butter, honey, a sprinkle of cinnamon & chopped hazelnuts.
Note: When serving these on a buffet with several sides, I look for small sweet potatoes (or you can quarter them after they’ve been cooked) for individual-sized portions.
Sweet Potatoes with Feta Dressing
Here’s a savory Mediterranean-inspired recipe from the new book. It is easy to prepare in advance and can be served at room temperature, making it perfect for a gathering like Thanksgiving.
SWEET POTATOES WITH FETA DRESSING
recipe from The Forest Feast Mediterranean
4 medium sweet potatoes (no need to peel)
2 T milk
1/3 c (50 g) crumbled feta
1 T olive oil
2 T rice vinegar
pinch of nutmeg
scallions (chopped)
Cube sweet potatoes & lay out on a baking sheet. Drizzle generously with olive oil & sprinkle with salt & pepper. Roast potatoes at 425°F (220°C) for 30 min or until fork tender.
For dressing, use an immersion blender to combine the milk, crumbed feta, olive oil, rice vinegar & nutmeg. Drizzle potatoes with desired amount of dressing & sprinkle with chopped scallions.
Serve warm or at room temperature.
++++
Happy Thanksgiving!
xoxo
For more sweet potato recipes ideas, check out my…
Brown Butter Tomatoes from The New Greenmarket Cookbook
I know I am spoiled by the produce in California, but I have to say- I do miss the New York City Greenmarket. The produce that pops up in Union Square (and in farmers’ markets all over the city) is truly spectacular, especially in late summer. Coming out of the subway at 14th Street and seeing all the farmers amidst the cityscape is so unique and exciting. While at the market, it’s common to see big city chefs shopping for their dinner menus and The New Greenmarket Cookbook tells the stories behind these chefs and recipes.
The cookbook is by my friend Gabrielle and it’s beautifully compiled with so many fresh ideas. I shot with a lot of these chefs when I was working as a food photographer in New York, so it’s really fun to have this collection of their recipes. Here’s one super simple summer recipe I tried the other day that was a total winner. I made it while visiting my parents’ little cabin up in Sonoma County, where they have an enormous garden with 50+ tomato plants growing this summer (crazy!). Such a simple idea and SO delicious. Happy cooking!
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BROWN BUTTER TOMATOES
From The New Greenmarket Cookbook by Gabrielle Langholtz and GrowNYC. Reprinted with permission from Da Capo Lifelong, © 2014
Recipe by Amanda Hesser, Food52.com and Provisions
2 large or 3 small ripe beefsteak tomatoes
6 tablespoons unsalted butter
Flaky sea salt, such as Maldon
Coarsely ground black pepper
Baguette or other country bread, for mopping up the butter
Most locavores have more recipes for tomatoes than Eskimos have names for snow. But this preparation, which drizzles beurre noisette over tomatoes in place of the classic olive oil, will stop you in your tracks. As surprising as it is simple, it’s the kind of thing you can slap together in mere minutes for a solo snack or serve to guests on fine china.
Core the tomatoes and slice them 1⁄3-inch thick. Divide the slices among four plates (preferably warmed), overlapping the slices just a little. Place the butter in a small, heavy-bottomed saucepan and set over medium heat. Let the butter melt completely. It will begin bubbling. Let the butter simmer away, cooking off its water, until it begins to smell nutty and brown, 3 to 5 minutes. Swirl the pan every 30 seconds or so. When the butter turns the color of a hazelnut, remove it from the heat. Use a soup spoon to ladle it over the tomatoes. They’ll sizzle! You want to dress the tomatoes with the butter, as if you were pouring ganache over a cake—be generous!
Season the tomatoes with salt and pepper, then rush the plates to the table so everyone can taste the tomatoes while the butter is hot. Mop up the butter and tomato juices with good bread. Toast to summer!
Serves 4
Overnight Chia Oats
I feel like I’ve been seeing Overnight Oats and Chia Pudding everywhere on blogs lately, and so I thought I’d do a combo of the 2! It’s a perfect warm weather breakfast. You simply combine Almond Breeze Almondmilk, rolled oats, chia seeds and mashed banana in a jar and refrigerate it overnight (or for about 6 hours). In the morning you have a creamy, vitamin packed, chilled porridge to eat with fruit. It’s also an easy on-the-go breakfast to take to the office! Just add fresh fruit to the jar and grab a spoon.
I have been getting so much gorgeous summer melon in my CSA farm box, that I served mine in a half of a cantaloupe. And because we have blackberries growing off the back deck, I topped mine with those, plus some pomegranate seeds. Feel free to get creative and add other items to the jar before chilling or when serving (chopped fruit, honey, cinnamon, nuts…).
This recipe serves 2. Enjoy!
This post was done in partnership with Almond Breeze (a brand I personally use daily), but opinions are completely my own.