Butternut Squash and Green Beans with Maple Syrup
- 1 butternut squash, peeled,seeded and cut into 3/4-inch cubes
- salt and pepper
- vegetable oil
- 1 bag fresh green beans
- 2 tablespoons butter
- 1/2 cup slivered almonds
- 1/3 cup maple syrup
- dash of allspice (optional)
Place the squash cubes on a large baking pan. Drizzle one to two tablespoons of vegetable oil over the squash. Salt and pepper to taste.
Bake the squash for 20 minutes or until nearly tender, turning once during cooking.
- While the squash is cooking steam the green beans until they turn color and start to become tender. Do not overcook the beans; they will continue to cook in the skillet.
- While the beans and the squash are cooking, melt the butter in a large, non-stick skillet. Place the slivered almonds in the butter and sauté for several minutes.
- Place the squash and the beans in the skillet with the almonds. Pour the maple syrup over the vegetables and stir. Cook until the dish is hot and the vegetables are nearly tender, stirring often. Add more salt and pepper to taste. Serve hot.
Kale, Potato and Carrot Curry
- 1 tablespoon of coconut oil or olive oil
- 2 teaspoons of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 1 small onion, peeled and finely chopped
- 1 medium green chili pepper, deseeded, and finely chopped (put less if you prefer your curry less hot)
- 2 large garlic cloves, peeled and crushed
- 2 teaspoons of finely chopped fresh ginger roots
- 2-3 carrots, peeled and diced (1 1/2 cups of diced carrots)
- 2 cups of peeled and diced red potato
- 1 bunch of chopped kale (stems removed, and leaves chopped)
- 1 cup of good quality coconut milk
- 2 cups of water
- In a wok or cooking pot over high heat, heat 1 tablespoon of coconut oil or olive oil. Stir in the ground coriander, cumin and turmeric, and cook for a few seconds, until fragrant.
- Add the onion, chili pepper, garlic and ginger, and cook stirring often for 1-2 minutes.
- Add the carrot, potato and kale, and cook for about 6-7 minutes stirring frequently, until the kale has wilted.
- Cover with coconut milk and water, add salt and pepper, and stir well. Bring to a boil, reduce the heat to medium-high heat, and simmer covered for 30 minutes, until the potato is cooked through and tender.
- Taste, and add more salt and pepper if needed. Remove from the heat, and let it stand for 5 minutes before serving. Goes great over Congaree and Penn’s Brown rice.
Southern Fried Squash
- 2-3 medium yellow squash
- 1/2 cup buttermilk
- 3 large eggs
- 1 cup corn meal
- 1 cup flour
- 4 tablespoons vegetable oil
- 2 teaspoons house season salt
- red pepper flakes for finishing
- Wash and dry squash. Slice into round about 1/8″ inch thick.
- In a large bowl, mix together buttermilk and eggs. Add squash and let sit for 30 minutes. Drain squash and dispose of milk mixture. Mix dry ingredients and dredge each squash piece in mixture, shaking off excess.
- In a cast iron skillet or heavy bottom pan, heat oil. Add squash rounds to cooking oil and cook until golden brown. Remove from pan to a wire rack or paper towels on a plate. While still hot, sprinkle with salt and pepper flakes.
- Served immediately as a side dish or with dipping sauce.
House Seasoning Recipe, 8 tablespoons kosher salt, 3 tablespoon pepper, 2 teaspoons garlic powder, 2 tablespoons paprika
Spicy Mayo Sauce Recipe 1 cup mayonnaise, 3 tablespoons Sriracha hot chili sauce, 1/4 teaspoon chili powder Add all ingredients to a small bowl. Whisk together. Serve immediately or store in an airtight container in refrigerator.