54327 roasted squash chestnut chicory vinaigrette Recipes

extra-virgin olive oil plus additional for greasing, acorn squash, salt, black pepper, peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds, thick) slices pancetta (6 oz total), cut into 1/4-inch dice, fresh cranberries, finely chopped, dark brown sugar, water, whole-grain mustard, chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)

roasting chicken, shallot, fresh rosemary sprigs, fresh sage sprigs, mustard vinaigrette, chopped fresh rosemary, chopped fresh sage, fresh rosemary and sage sprigs

roasted, shelled , and skinned chestnuts; see how to roast fresh chestnuts ; (1/2 lb in shell or 7 oz bottled whole), sliced pancetta or bacon, finely chopped, unsalted butter, chopped onion, garlic clove, smashed, water, granny smith apple, grated parmesan, chopped fresh flat-leaf parsley, won ton wrappers (12-oz package), fresh lemon juice, chopped fresh sage

roasting chicken , 6 lb chicken, balsamic vinaigrette dressing, carrot, cut into chunks, stalks celery, cut into chunks

acorn squash, black pepper, salt, olive oil, garlic clove, fresh lime juice , or to taste, chopped fresh hot red chile , including seeds, chopped fresh cilantro

acorn squash, black pepper, salt, olive oil, garlic clove, lime juice, dried chili pepper flakes, chopped fresh cilantro

chopped, skinned hazelnuts (such as diamond brand), olive oil cooking spray, butternut squash, halved, seeded, and cut into 8 wedges, maple syrup, cider vinegar, dijon mustard, mixed winter salad greens (such as red leaf lettuce and radicchio), shaved parmesan cheese

butternut squash, peeled , cut in half lengthwise, and seeded, extra virgin olive oil, salt and freshly ground black pepper, balsamic vinegar, cacao nibs, coarsely chopped, shallot, finely minced, sliced pancetta

roasted, shelled , and skinned chestnuts; see how to roast fresh chestnuts ; (1/2 lb in shell or 7 oz bottled whole), whole milk, heavy cream, egg yolks, dark brown sugar, salt, fresh orange zest, removed with a vegetable peeler, vanilla, heavy cream, fine-quality bittersweet chocolate (not unsweetened), finely chopped (1 cup), unsalted butter, grand marnier , or to taste

squash , each about 1 to 2 lb, water , salted if desired, uncooked couscous, currants, margarine, fat-free margarine , spread, golden delicious apples, cored and sliced, pears, cored and chopped coarsely, dried apricot, cut into small pieces, golden raisin, coarsely chopped walnuts, mild honey, ground cinnamon, ground nutmeg, mace, ground allspice, cardamom, fresh ground black pepper, salt, ground cinnamon, fresh greens or fresh edible flower, for garnish

squash, cut up in small chunks (zucchini, butternut, yellow summer, etc.), bell peppers, cut into strips (whatever color you prefer ), sweet onion, cut into wedges, sweet onion, chopped, olive oil, salt, pepper, spices , assorted* (suggestions ( grill seasoning, lemon pepper, cumin or italian seasonings such as basil, oregano and ), parmesan cheese, grated, frozen puff pastry sheets, thawed (1 sheet ), tomatoes, cut in half, balsamic vinegar, thyme, fresh and chopped, caesar salad dressing

squash (butternut is lovely), garlic, oil (optional), vegetable stock, seasonings / spices - your favourites , 1 tbsp each. i like cardamom, cumin, and nutritional yeast, water , as needed

poblano chiles, sweet red peppers, yellow squash, vegetable cooking spray, balsamic vinegar, olive oil, salt, pepper

fresh orange juice, soy sauce, roasted pumpkin seed oil (see note ), white wine vinegar, minced jalapeno, garlic clove, minced, minced fresh ginger, salt and freshly ground pepper

whole chestnuts, black mission figs, chestnut honey, truffle cheese, mache, bamboo skewers (soaked ), vinaigrette, shallot, fresh thyme, white wine vinegar, extra virgin olive oil, dijon mustard, salt and pepper to taste, chestnuts simmered and sauteed with butter, recipe courtesy of don pintabona , executive chef tribeca grill), put 2 lb of chestnuts in cold water, season with a pinch of salt and bring to a boil. cover and reduce the heat to a simmer for 40 minutes until tender. saute the cooked chestnuts with 3 tbsp of butter, reseason with salt and pepper and sprinkle with 2 tbsp of chopped parsley.

chopped shallots, white balsamic vinegar, olive oil, chopped fresh thyme, salt, cubed peeled butternut squash, cubed peeled sweet potato, green beans, wax beans, trimmed arugula, vertically sliced sweet onion, salt, freshly ground black pepper

buttercup squash, seeded and cut into 1-inch wedges (about 2 lbs) or 1 (2 lb) kabocha squash, peeled seeded and cut into 1-inch wedges (about 2 lbs), butternut squash, peeled and cut into 1-inch cubes (about 2 lb), extra virgin olive oil, light brown sugar, salt , to taste, fresh ground black pepper , to taste, acorn squash, halved, seeded and cut into 1-inch wedges (about 1 1/2 lb, with skin ), delicata squash, cut into 1-inch rings (about 1 lb), pure maple syrup, heavy cream, sage leaves, coarsely chopped, unsalted butter, roasted cashews, coarsely chopped, baby watercress, for garnish, shaved pecorino cheese, for garnish