Month: March 2010

Beet Salad

March 20, 2010
by Gary Huber
Beet Salad
Recipe Type: side dish, entree
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Each ingredient in this recipe can be adjusted to your taste or the number of servings you desire. You can make this with two beets and a spoonfull each of cheese and walnuts to serve one person or two pounds of beets for a potluck!
Ingredients
  • Beets, tops removed and scrubbed well
  • Olive oil
  • Goat cheese
  • Walnuts
  • Balsamic vinegar
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 425.
  2. Place beets on a sheet of foil and drizzle with olive oil. Wrap foil up to make a tight package and roast beets for one hour. You should be able to easily pierce them with a knife when they are done.
  3. Let beets cool, then peel. Slice and arrange on plate with goat cheese and walnuts. Sprinkle with salt and pepper and drizzle with balsamic vinegar.

Roasted Butternut Squash over Pasta

March 20, 2010
by Gary Huber
Roasted Butternut Squash over Pasta
Recipe Type: Entree
Author: David and Linda Gobberdiel
Cook time: 30 mins
Total time: 30 mins
Serves: 6
Ingredients
  • 3 ½ – 4 pounds of butternut squash, peeled, seeded and cut into bite-size chunks
  • 1 medium onion cut into 1 inch chunks
  • 2 handfuls of washed and dried escarole, torn
  • 1/3 cup fresh basil leaves, torn
  • 16 fresh sage leaves, torn
  • 5 cloves garlic, coarsely chopped
  • 1/3 cup olive oil
  • tsp. hot red pepper flakes
  • 1 Tblsp. Brown sugar
  • Salt and pepper to taste
  • cup half and half
  • 1 pound bow tie pasta, cooked and drained
  • 1 – 1 ½ cups shredded Asiago cheese
Instructions
  1. Set oven to 450.
  2. Heat one large sheet pan in oven.
  3. Prep the ingredients. In a big bowl, toss together all the ingredients except half and half, pasta, and cheese.
  4. Turn the squash blend onto the heated pan in the oven. Spread the mixture and bake 25 minutes, turning twice, or until squash is tender.
  5. Once the squash is tender, place pan under broiler for about 5 minutes until the squash has crusty brown edges and the greens and wilted and slightly crisp.
  6. Scrape everything into a serving bowl. Add the half and half, the hot pasta, and 1 cup of cheese. Toss to blend, adjust salt and pepper.
  7. Use remaining cheese as a topping when served.