Terra Americana

As with most of what inspires me on Food 52, I love this recipe for it's simplicity and fresh flavors.  Crafted by TheWimpyVegetarian this was a holiday award winner a few years ago.

The ingredients are easy enough to find, but ones I don't always think of using.  On it's own or paired with pork chops, eggs or rice it it makes an elegant meal.  Looking for something out of the ordinary to go with this year's Turkey?  Look no further.

• 2 Delicata squash
• Salt
• Olive oil
• 1 lime
• • 1/2cup dried currants
  • 1/2crisp apple, peeled, seeded, very small dice (I used Pink Lady)
  • 1fennel bulb, outer layer removed, very small dice
  • 1cup apple cider
  • 1tablespoon Calvados

Slice the ends off of the squash. Slice into 1/2" rings and remove the seeds with a spoon. Reserve the seeds for another use or roast them with some cayenne pepper, salt, and cumin and sprinkle over the finished dish.

Continued...

More menu masterpieces from TheWimpyVegetarian;

• SPICED CRANBERRY BUCKLE
• SCALLOPED SWEET POTATOES
• BRAISED ENDIVE AND FENNEL GRATIN
• MAPLE CANDIED CARROTS WITH CURRANTS

Photo Credit: The Whimpy Vegetarian

St Patrick's Day holds a special place in my heart.  It comes at a time when life is blossoming and the rays of the sun have a new sparkle.  Pretense and expectations are left at the door.  It's a time to celebrate our lives and the people who make it special.

A couple years ago Mark Darragh shared his recipe for this festive dish.  He actually emailed it to me from an Irish Pub in Manhattan after the parade.  "When you slice it you see the Irish Flag."  We've made a couple changes.   Parsnips and sweet potato are under utilized gems we just cant get enough of.  

• 4 small sweet potato cooked and mashed, I like to leave the skins on
• 3 eggs
• 2 medium or 1 extra large parsnip, chopped
• 1/2 cup butter or Earth Balance (soy butter)
• 6 cups chopped kale, cooked
• 1/2 lemon
• Beau Monde Seasoning
• Sea Salt and White Pepper

Blend  sweet potato together with a pinch of Beau Monde Seasoning, Sea Salt and White Pepper and 1 egg and place in bottom of a greased loaf pan.  Steam parsnips until tender, mash and mix with sea salt and white pepper to taste.  Fold in 1 large egg and butter, spread - layer on to of potato mixture. Blend spinach,  a pinch of Beaumonde, the juice of 1/2 lemon and 1 egg - mix well and layer on top of the potato mix. Bake in 350 oven until set but not browned, about 20-30 minutes. Do not try and slice right away. The terrine has to set up. It can be chilled for 2 hours and served by the slice or even heated up if you prefer. 

More fresh ideas for this special day;

• Dark Chocolate Irish Whiskey Cake
• Easy Potato Chive Bread
• Fish with citrus and dill
• Easy Roasted Veggies

Photo Credit:  Julie Cecchini