SERVINGS: 12
SERVING SIZE: 2 tablespoons (31 grams)
PREP TIME: 20 minutes
COOKING TIME: 15 minutes

Ingredients

• 2 cups seedless red grapes
• ⅓ cup (79 milliliters) fresh grapefruit juice
• 3 tablespoons (45 milliliters) honey
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fresh grapefruit zest
• 1 tablespoon fresh thyme leaves
• 1 tablespoon cornstarch

Instructions

1. In a 2-quart saucepan, combine grapes, grapefruit juice, honey, ginger, grapefruit zest and thyme. Bring to boil over medium heat, then reduce heat to medium-low.
2. Cook until grapes begin to blister and burst, about 5 minutes.
3. Mash grapes with the back of a spoon or potato masher to create a chunky texture. Cook for an additional 5 minutes.
4. In a small bowl, whisk together cornstarch and 1 tablespoon water to create a slurry.
5. Pour slurry into the saucepan with grape mixture and mix well. Cook 1 minute or until the mixture thickens. Remove from heat.
6. Serve sauce warm or cold; if serving cold, transfer sauce to a shallow, covered container and refrigerate.

NUTRITION PER SERVING: 36 calories, 0g total fat, 0g saturated fat, 0mg cholesterol, 1mg sodium, 9g carbohydrate, 0g fiber, 7g sugar, 0g protein, 69mg potassium, 7mg phosphorus

SERVINGS: 6
SERVING SIZE: 1 pancake (110 grams) and 3 tablespoons compote (45 grams)
PREP TIME: 20 minutes
COOKING TIME: 30 minutes

Ingredients

• 2 8-ounce cans crushed pineapple
• 2 cups frozen blueberries
• 2 tablespoons sugar, divided
• 1½ teaspoons ground ginger, divided
• 1 cup whole-wheat flour
• 2 teaspoons baking powder
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (180 milliliters) 2% milk
• 2 tablespoons (30 milliliters) canola oil
• 1 large egg
• Cooking spray

Instructions

1. Place a mesh strainer over a bowl and drain crushed pineapple, reserving both the liquid and pineapple.
2. In a 1-quart saucepan set over medium heat, combine blueberries, pineapple juice, 1 tablespoon sugar and ½ teaspoon ground ginger.
3. Bring to a boil and reduce heat to low.
4. Using a potato masher, crush blueberries slightly to release their juices.
5. Simmer until reduced by half, about 20 minutes. Set aside.
6. In a medium mixing bowl, whisk together remaining 1 tablespoon sugar, 1 teaspoon ground ginger, flour, baking powder, cinnamon, cardamom, baking soda and salt. Set aside.
7. In a small mixing bowl, stir together crushed pineapple, milk, oil and egg.
8. Pour pineapple mixture into dry ingredients and stir until just combined but not over-mixed.
9. Spray a nonstick skillet with cooking spray and place over medium heat.
10. When skillet is hot, ladle ½ cup batter into the pan, as many times as will fit in the pan without touching.
11. Cook on one side until golden brown, about 2 to 3 minutes.
12. Flip and cook until golden brown and the center of the pancake is cooked through, about 2 to 3 minutes.
13. Serve pancakes with warm blueberry compote.

NUTRITION PER SERVING: 245 calories, 7g total fat, 1g saturated fat, 35mg cholesterol, 536mg sodium, 43g carbohydrate, 5g fiber, 21g sugar, 6g protein, 277mg potassium, 180mg phosphorus

The catch? You have to use fresh, ripe tomatoes. You know those heirloom varieties sold at the farmer’s market? Yeah, those. Buy some and use them for this recipe. It will make a huge difference in the end product.

Now, if you look at the title, you’ll see I mention an olive oil crust. Yes, instead of butter, I made the tart pastry with olive oil and yogurt. Why? Well, I like butter. Trust me. Butter is my friend and I’m always happy to use it. But sometimes I like to see if anything else can replace butter. Nothing is a great substitute for butter, let’s be honest. The tart pastry is not flaky; it’s mealy. BUT it tastes great and works really well in this recipe. I do not suggest using this tart pastry for pies. It just won’t taste right and you’ll be frustrated. But this is a savory tart and it works.

Tomato Onion Tart with Olive Oil Crust

Ingredients

Olive Oil Tart Pastry:

• 1½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon baking powder
• ¹⁄₃ cup extra virgin olive oil
• ¹⁄₃ cup water
• 3 tablespoons Greek yogurt

Tart

• 1 sweet yellow onion, sliced thin
• ¼ cup Kalamata olives (or your favorite olive), pitted and roughly chopped
• ½ pound fontina cheese, sliced into ¼-inch slices
• 1 tablespoon olive oil
• 2 to 4 medium to large tomatoes, sliced
• Parmesan cheese for sprinkling
• Salt and pepper to taste

Instructions

1. Preheat oven to 375ºF.
2. In a bowl, sift together the flour, salt, sugar and baking powder. In a small bowl, whisk together the wet ingredients (olive oil, water, and yogurt). Stir the wet ingredients into the dry ingredients. Mix until combined. If mixture is too dry, add a little water. If it’s too wet, add a little flour. It should come together like a regular pastry dough (slightly soft but not sticky or crumbly).
3. Flour the counter and roll the dough into a circle bigger than your tart pan. My tart pan is 11 inches, so I rolled the dough into a 12-inch circle. The tart pastry should be about ¹⁄₈–¹⁄₄-inch thick. You don’t want it too thick. The pastry might break apart, and that’s perfectly OK. It’s a tart pastry, the most unruly and forgiving of all pastries.
4. Transfer the pastry to the tart pan and tuck the dough into the pan. If it breaks apart, just fill in the holes with the extra dough. Press any of the overhang against the top of the pan. Make sure the sides are enforced well with dough.
5. Slide the tart pan onto a baking sheet. Bake for 6 to 10 minutes. Basically, you are giving the crust a head start in baking.
6. Remove the tart from the oven and fill it with the tart ingredients. First, layer the onion and olives on the bottom of the pan. Season lightly with salt and pepper. Place the sliced cheese on top of the onions. Drizzle with olive oil. Top with sliced tomatoes. Drizzle with a little more olive oil. Season lightly with salt and pepper and sprinkle the top with parmesan cheese.
7. Return to the oven and bake for 45 minutes.
8. Remove and allow to cool slightly before serving. Can be served warm or at room temperature.

SERVINGS: 5
SERVING SIZE: 1 cup (250 grams)
PREP TIME: 20 minutes
COOKING TIME: 40 minutes

Ingredients

• 1 cup split red lentils, rinsed
• 4 cups (950 milliliters) water, divided
• 1 tablespoon (15 milliliters) canola oil
• 1 cup diced yellow onion
• 1 cup diced fresh tomatoes
• ½ cup thinly sliced carrots
• ½ cup diced zucchini
• ½ cup diced eggplant
• 3 tablespoons sambar powder
• 1 teaspoon salt
• 1 tablespoon tamarind concentrate
• ¼ cup chopped fresh cilantro

Instructions

1. Combine lentils and 2 cups water in a 2-quart saucepan. Place over high heat and bring to a boil. Reduce heat to low, cover and simmer until lentils are soft and most of the liquid is absorbed, about 20 minutes.
2. While lentils are cooking, heat oil in a 12-inch sauté pan over medium heat. Add onions and sauté until lightly golden brown, about 6 to 7 minutes.
3. Add tomatoes and reduce heat to medium-low. Sauté until tomatoes start to break down and get mushy, about 4 to 5 minutes.
4. Add carrots, zucchini and eggplant. Sauté, stirring occasionally, for 4 to 5 minutes or until the vegetables start to soften.
5. Stir in sambar powder and salt. Sauté for 1 minute, then turn off heat. Remove lentils from heat.
6. Using an immersion blender (or standard blender or food processor) puree lentils and remaining liquid.
7. Add pureed lentils, remaining 2 cups water and tamarind concentrate to the cooked vegetables. Bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes.
8. Add cilantro just before serving. Serve warm with rice.

Cooking note: Sambar powder is a unique blend of spices including red chilies, coriander and curry leaves. It can be found in specialty grocery stores, Indian markets and online.

Nutrition per serving: 196 calories, 4g total fat, 0g saturated fat, 3mg cholesterol, 508mg sodium, 32g carbohydrate, 6g fiber, 5g sugar, 10g protein, 513mg potassium, 145mg phosphorus

Over the years, I have experimented with it in various recipes. In one recipe, I shred it raw and mix it with shredded apple for fresh and crisp salad that is a perfect stand-in for coleslaw. I’ve also mashed it into a puree and roasted it. It’s one of those root vegetables that has many applications and uses in cooking.

The flavor is similar to celery (hence the name) but it is not the root of a celery plant. Rather, celeriac is its own varietal. The flesh is creamy in color, once you get past the outer part of the root. A pairing knife is the best tool to cut through the outer skin of the bulb.

For this recipe, I stopped at a farm stand to pick up a few vegetables for the week and I incorporated many of them into this recipe. You could just make the soup base (it’s similar to leek and potato soup) but the kale and apple garnish adds a whole other level of flavor (sweet, spicy).

Spicy Celery Root (Celeriac) Soup

Ingredients

Soup

• 1 tablespoon olive or grapeseed oil
• 2 large leeks (or 4 small leeks), white and light green parts diced and rinsed well
• 1 clove garlic, chopped
• 2 medium celery roots, peeled and diced (toss in lemon juice to prevent browning)
• ²⁄₃ cup split yellow or red lentils
• 4-6 cups chicken or vegetable stock (depending on how thick you want the soup)
• Salt and pepper, to taste

Garnish

• 1 tablespoon olive or grapeseed oil
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1 apple, diced
• 4-5 large kale leaves, chopped
• 1 tablespoon fresh thyme
• 2 tablespoons maple syrup
• Salt and pepper, to taste

Instructions

1. In a large pot, heat the oil over medium heat. Add the garlic and leeks; sauté for 3-5 minutes or until softened. Season lightly with salt and pepper. Add the celery root, lentils, and stock. Bring to a boil over medium high heat. Reduce heat to low and simmer until the celery root is tender, about 30 minutes.
2. While the soup is simmering, prepare the garnish. Heat the oil in a skillet over medium heat. Add the garlic and red pepper flakes; sauté for 1-2 minutes. Add the apples; sauté for 3-4 minutes until lightly browned and softened. Add the kale and thyme; season lightly with salt and pepper. Sauté until the kale begins to wilt slightly; about 2-4 minutes. Pour in the maple syrup and season lightly with salt and pepper. Set garnish aside until ready to serve.
3. To finish the soup, puree the soup using an immersion blender, stand blender, or food processor. Puree until smooth. Adjust seasonings to taste.
4. To serve, pour soup into the bowl and garnish with the kale apple mixture. Enjoy!

SERVINGS: 8
SERVING SIZE: ½ cup (60 grams)
PREP TIME: 25 minutes
COOKING TIME: 20 minutes

Ingredients

• 1½ pounds mustard greens
• ¼ cup peanuts, roughly chopped
• 1 tablespoon (15 milliliters) olive oil
• 1 cup finely diced white onion
• 1 clove garlic, minced
• 1½ teaspoons Madras curry powder
• 1 14.5-ounce can diced tomatoes with salt, drained
• 1 teaspoon salt
• 1 teaspoon pepper
• ¼ cup diced scallions

Instructions

1. Wash, destem and roughly chop mustard greens.
2. Place peanuts in a 12-inch skillet set over medium heat. Toss peanuts and cook until lightly toasted, about 2 minutes. Remove from pan and set aside.
3. Heat olive oil in the same skillet over medium heat. Add onions and sauté until softened, about 5 minutes.
4. Add garlic and curry powder and sauté for 1 to 2 minutes.
5. Add greens to the pan, toss carefully and cook until they begin to wilt, about 1 to 2 minutes.
6. Add tomatoes, salt and pepper and stir to combine.
7. Reduce heat to medium-low and cook for 8 minutes.
8. Stir in scallions and toasted peanuts and cook for 1 minute. Serve warm.

NUTRITION PER SERVING: 87 calories, 5g total fat, 1g saturated fat, 0mg cholesterol, 357mg sodium, 10g carbohydrate, 5g fiber, 3g sugar, 4g protein, 589mg potassium, 66mg phosphorus

Sometimes called “Shipwreck,” this casserole was developed to use leftovers or past-prime vegetables. This updated version features more modern flavors and ingredients.

Servings: 7
Serving size: 1½ cups
Prep time: 30 minutes
Cooking time: 60 minutes

Ingredients

• ⅔ cup uncooked quinoa
• 1¼ cups (300 milliliters) water
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 3 teaspoons (15 milliliters) olive oil, divided
• 1 pound ground turkey
• 1 tablespoon finely chopped fresh rosemary
• 2 cloves minced garlic
• 1 cup diced yellow onion
• 1 teaspoon chopped fresh thyme
• 2 cups peeled and thinly sliced sweet potatoes (1⁄8-inch thick)
• 8 ounces sliced cremini mushrooms (about 3 cups)
• 2 cups chopped fresh Swiss chard
• 5 ounces plain goat cheese

Instructions

1. Preheat oven to 350°F (177°C).
2. Place quinoa and water in a 2-quart saucepan. Season with ¼ teaspoon each of salt and pepper.
3. Place over medium heat and bring to a boil. Cover and reduce heat to low.
4. While quinoa cooks, heat 2 teaspoons olive oil in a 10-inch skillet over medium heat.
5. Add ground turkey, rosemary and garlic. Cook until meat is browned, about 5 to 8 minutes. Season with ¼ teaspoon each of salt and pepper.
6. Remove mixture from pan and place in a bowl.
7. In the same skillet, heat remaining teaspoon olive oil over medium heat. Add onions and thyme and sauté until onions are soft and lightly browned, about 5 minutes.
8. Season with ¼ teaspoon each of salt and pepper.
9. Mist a 2½-quart (or 9-by-13-inch) casserole dish with nonstick spray.
10. Layer sweet potatoes on the bottom of the casserole dish and season with ¼ teaspoon each salt and pepper.
11. Spread onions on top of potatoes and quinoa over the onions.
12. Place mushrooms on the quinoa and season with ¼ teaspoon each salt and pepper.
13. Layer chard on the mushrooms and then add the cooked turkey mixture.
14. Sprinkle goat cheese on top, cover with foil and bake for 45 minutes.
15. Remove foil and bake another 15 minutes. Serve immediately.

Nutrition per serving: CALORIES 297; TOTAL FAT 15g; SAT. FAT 6g; CHOL. 64mg; SODIUM 497mg; CARB. 20g; FIBER 3g; SUGARS 3g; PROTEIN 21g; POTASSIUM 574mg; PHOSPHORUS 334mg

Pork Tenderloin with Porcini and Lentil Rub

Developed by Marcy Gaston

Ingredients

• [30 grams]       1⅓ cups dried porcini mushrooms, divided
• [15 grams]       1 tablespoon dry black beluga lentils (or brown or French green lentils)
• [3 grams]         1 teaspoon salt, divided
• [3 grams]         1 teaspoon pepper, divided
• [6 grams]         2 tablespoons fresh rosemary, finely chopped, divided
• [1,000 grams]  2⅕pounds pork tenderloin
• [15 grams]       1 tablespoon (15 milliliters) olive oil
• [355 grams]     1½ cups (360 milliliters) hot water
• [50 grams]       ⅓ cup shallot, diced
• [5 grams]         1 teaspoon garlic, minced
• [160 grams]     ⅔ cup (160 milliliters) red wine (pinot noir or similar)
• [300 grams]     1¼ cups (300 milliliters) low-sodium chicken stock
• [15 grams]       1 tablespoon unsalted butter
• [15 grams]       1½ tablespoons all-purpose flour

Directions

1. Combine ⅓ cup mushrooms, lentils, ½ teaspoon salt, ½ teaspoon pepper and 1 tablespoon rosemary in a spice grinder. Pulse several times until finely ground.
2. Remove silverskin* from pork. Place pork into a glass or plastic container and rub entire tenderloin with dry rub. Cover with plastic and refrigerate for at least 30 minutes or up to 1 day.
3. Preheat oven to 400°F (205°C). Pour olive oil into a 12-inch oven-proof skillet. Place pork in the skillet and coat with oil. Bake for 15 to 25 minutes (time may vary depending on thickness of pork) or until the internal temperature reaches 145°F (63°C). While pork is cooking, place remaining 1 cup mushrooms in a medium-sized bowl with hot water. Set aside.
4. Remove pork from skillet and place on cutting board. Place the skillet on the stove over medium heat. Add shallots and garlic and sauté for 2 to 3 minutes. Drain the mushrooms and reserve ¼ cup of the liquid. Add mushrooms and remaining rosemary to the pan and sauté for 1 to 2 minutes. Pour in wine and reduce by half, then pour in chicken stock and reserved mushroom liquid.
5. In a small bowl, use fingers or a spoon to mix butter and flour until a ball or thick paste forms. Bring sauce to a boil and whisk in the butter-and-flour mixture. Cook until the sauce thickens slightly, about 3 minutes. Season with remaining ½ teaspoon salt and ½ teaspoon pepper.
6. Slice the pork tenderloin and serve with ¼ cup sauce. Serves 8.

Cooking Note:

• *Silverskin is a small piece of silvery-white connective tissue at the end of one side of the tenderloin. With a sharp paring or boning knife, carefully push the blade under the strip of silverskin and slide the knife down the tenderloin to free the tissue. Once you’ve cut through one end of the tissue, turn the knife around and cut off the end that is still attached. Repeat until all silverskin is removed.

Nutrition Information:

Serving Size: 4 ounces (110 grams) pork with ¼ cup (75 grams) sauce

CALORIES 261; TOTAL FAT 11g; SAT. FAT 4g; CHOL. 89mg; SODIUM 220mg; CARB. 6g; FIBER 1g; SUGARS 1g; PROTEIN 30g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in dry porcini mushrooms not available.

But not just any jam — Blueberry-Lavender Jam! Because, incidentally, fresh lavender also popped up at the farmers market recently, and it made perfect sense to add a little something extra.

Cooking Notes

Lavender
If you have never worked with fresh or dried lavender before, you need to know a couple of things. First, you must find “culinary grade” lavender. There are a few varieties of lavender, but you want the one that will taste the best with food. It’s a safe bet that if you find dried lavender in the spice section of the store, then it’s culinary grade. But if you’re purchasing fresh lavender at the farmers market, ask the grower if it is a variety that is acceptable for culinary uses. Second, a little bit of lavender goes a long way. It’s a very floral herb and will dominate a recipe if you use too much. For this recipe, I used 1 teaspoon of fresh lavender. It was enough to give the jam a light floral flavor, but not so much as to be overpowering. (If you use dried lavender, use half the amount you would of fresh lavender.)

Canned Jam vs. Freezer Jam
This recipe isn’t really “canned” and cannot be stored at room temperature. Instead, I chose to make a freezer jam to enjoy through the winter. If you want to can jam, please follow instructions from other sources (such as the USDA Complete Guide to Home Canning, 2015 Revision).

Low-Sugar Pectin

Finally, I used low-sugar pectin for this recipe. You can find pectin in most supermarkets, but be sure to purchase low-sugar pectin to make this recipe.

As I sit here and write this, I am realizing I need to clean out my refrigerator and throw out old food. As much as I try to prevent food waste by reinventing leftovers into other meals and freezing food, it seems inevitable.

But that’s me, in my home. Let’s look at food waste generated by businesses for a quick second. Say your local grocery store has a prepared food section with a soup bar. The store likely throws away all of its leftovers at the end of the day. While that soup in the garbage may seem like a big deal (Who cares about soup?), let me put in terms of amounts. Let’s say there are three soups for sale. At the end of the day, two gallons of each soup remain. That six gallons of soup thrown away each night adds up to 42 gallons per week, or 2,184 gallons per year.

Now, before you run out to the store to buy up all the soup from the deli to prevent it from being thrown out, contact the store and ask them their policy. Some stores already donate to soup kitchens, food pantries and other charities, but some don’t. Ask your local grocery store to donate that soup and other foods to food pantries. Don’t let them tell you that they fear litigation for expired foods. The Good Samaritan Food Donation Act, signed into law in 1996, protects from such lawsuits. Hunger is a real issue and so is food waste.

3 Things You Can Do to Fight Food Waste

While several cities such as Seattle and San Francisco have municipal recycling and composting programs, most of the United States does not. But you have other options for reducing food waste.

• Only Buy Food You Need
  Write out a menu for the week in advance, and shop according to the menu. Whenever I fail to do this, I have a lot more food waste. Having a menu and grocery list forces me to take an inventory of the food in the refrigerator and pantry. As an added bonus, I spend a lot less time and money in the store.
• Cook from the Pantry, Freezer or Fridge
  This means using the foods you have that are ready to expire. I like to use up vegetables that are getting past their prime by making a frittata or soup. I also freeze leftover soups and meat to use at a later time. Doing this saves time and money because some days I don’t want to make a big dinner. It’s comforting to know there is leftover soup in the freezer that will be good for a weeknight dinner.
• Compost Food Waste
  Even if your local government doesn’t require it, you can still start your own compost bin. Look online for websites and resources about starting and maintaining a compost bin.

These are just some ideas to get started thinking about food waste. I encourage you to enact steps in your household to reduce food waste and become a more knowledgeable consumer.

Product Reviewed:
Mauviel M’steel Paella Pan, 14″

The Mauviel Paella Pan is not just for paella, although it does give you a good excuse to have your friends over for a Spanish themed dinner. No friends? Well, you might make more friends if you have this pan.

Mauviel, from Normandy, France, has been manufacturing high-quality cookware since 1830. This particular pan is made from black steel (also known as carbon steel) and can be treated like cast iron. It is lighter in weight than cast iron, but has the same properties – it is able to withstand high temperatures, offers even heat with shallow sides and will be non-stick after proper seasoning.

So far, I have used this Mauviel paella pan for three separate dishes. The first was a stir-fry: the pan ended up being a nice alternative to a wok because it handles high temperatures well. Second, I used it to roast a whole chicken and potatoes in the oven, which turned out beautifully.

But since this is a paella pan, I felt it was imperative that I make that signature Spanish dish. The Mauviel pan is perfectly suited for paella made on the stove or on the grill, but wanting to test the pan’s durability, I used my charcoal grill. Even with the high heat of the grill, the pan held up remarkably well and the food did not stick to the bottom. The rice even achieved the crunchiness on the bottom that is indicative of Spanish paella.

This is a great addition to your cookware set. It can be used for any entrée or dish – from stir-fry to paella. Plus, the more you use it, the more non-stick it becomes.

Chinese five-spice also can be used for any number of recipes, and it makes a good dry rub for chicken or pork. To use as a dry rub, mix it with a little Kosher salt before rubbing it on the meat.

In the recipe below, the spices bring out the sweetness of the vegetables. The dish can be served warm or at room temperature, and it makes a good side dish for sautéed or stir-fried chicken or pork. 

However, baking bread, namely sourdough, takes commitment. Having a sourdough starter is like caring for plants. In the same way plants need water on a regular basis, a starter has to be fed with flour and water in order to stay alive. The starter is either kept on the kitchen counter if it is used each day, or it can be kept in the refrigerator to be used three to four times per month, replenished each time after use.

In my busy life as a dietetic intern, I like to bake bread over the weekend. Baking bread is a wonderful stress reliever, especially if you take time to knead the dough by hand. With a little practice and patience, you can also enjoy your own sourdough bread at home. After you do, be sure to stand back and marvel at your accomplishment.

Sourdough Starter

Recipe developed by Marcy Gaston

Ingredients
½ cup + 2 tablespoons all-purpose flour
½ cup lukewarm water
¼ teaspoon instant yeast

Directions

1. Day 1: Combine the flour, water and yeast in a glass bowl. Stir vigorously to combine. Cover with plastic wrap and place in a warm spot in the kitchen overnight.
2. Days 2, 3, 4: Each day, feed the starter with ½ cup flour and ½ cup water; stirring well after each addition. Continue to leave the starter in a warm spot in the kitchen.
3. Day 5: Discard or use about ½ of the starter and then feed the remainder with ⅔ cup flour and ½ cup water.
4. Beyond Day 5: If you keep the starter on the counter, it needs to be treated like Day 5 (½ discarded or used and the remainder fed). The starter can also be kept in the refrigerator, but once a week you’ll need to discard or use 1 cup of it and then feed what’s leftover with ⅔ cup flour and ½ cup water).

Parmesan and Rosemary Sourdough Bread

Recipe developed by Marcy Gaston

Makes 2 loaves

Ingredients
1 cup sourdough starter
1 ½ cups warm water
2 teaspoons instant yeast
1 tablespoon honey or sugar
2 cups white whole-wheat flour
2-3 cups bread flour
2 ½ teaspoons salt
1 tablespoon fresh rosemary, finely chopped
½ cup grated parmesan cheese

Directions

1. In a mixing bowl, combine the starter, water, yeast and honey. Add the white whole-wheat flour, 2 cups of the bread flour, salt, rosemary and Parmesan cheese. Stir with a wooden spoon or paddle attachment of a stand mixer until a dough ball starts to form. If using a stand mixer, switch the paddle attachment to a dough hook. If the dough is sticky to the touch, add a little flour. Knead the dough on medium low for 7-10 minutes. The dough should clean the sides of the bowl; add flour if it continues to be sticky. The amount of flour used depends on the humidity in the kitchen. Some days you need more flour and other days less. The dough should be soft and smooth to the touch when it’s done kneading.
2. Place the dough in a lightly oiled bowl. Cover with plastic wrap and allow it to rise in a warm spot in the kitchen for 90 minutes.
3. Punch down the dough to release any air bubbles. Divide the dough into 2 pieces and shape into either small football-sized loaves or into boules (round loaves). Sprinkle a baking sheet with cornmeal and place the loaves on the baking sheet. Cover with a towel and let rise for 1 hour.
4. About 30 minutes before baking, preheat the oven to 425ºF. Place a shallow pan filled with hot water on the bottom shelf of the oven to create steam in the oven.
5. Right before baking, score each loaf (make marks in the top of the dough), spray the loaves with water and sprinkle with flour. Bake the loaves for 30-45 minutes or until dark golden brown and the loaf’s inside temperature reaches 200ºF.
6. Remove from oven and cool on a wire rack.

This tart not only takes advantage of apple season but it pairs them with dried cherries for a slightly chewy bite. The cherries add a nice pop of color, a little sweetness and a hint of tartness, which complement the apples well. 

When choosing apples for a tart (or a pie, for that matter), I like to use a combination of varieties to get a balance of texture and sweetness. Some apple varieties — Honeycrisp, Granny Smith, Gala, and Braeburn — hold up well after cooking. Other varieties, like McIntosh, are sweet but break down easily when cooked. For this particular tart, I used two large Honeycrisps and three small McIntosh apples, but you can use any combination you see fit. 

When it comes to the crust, a tart pastry doesn't need to be flaky like a pie crust. It needs to be sturdier — able to hold up well after being baked. The crust can be made ahead of time and stored for up to two days in the refrigerator or up to one month in the freezer. 

This tart will be a welcome addition to any holiday dessert table and will stand proud next to any pie. Serve it slightly warm, with a dollop of sweetened whipped cream, and it will be a delectable dessert.

Apple and Dried Cherry Tart

Recipe developed by Marcy Gaston, MS

Makes one 11-inch tart; serves 8

Ingredients
Tart pastry:
¾ cup white whole-wheat flour
¼ cup all-purpose flour
¼ cup almond flour
¼ cup sugar
¼ teaspoon salt
½ cup unsalted butter, cut into cubes
1 egg yolk
2 tablespoons water
1 teaspoon vanilla extract

Tart filling:
2 large Honeycrisp apples (or 2-3 Braeburn or Gala apples), peeled and sliced
3 small McIntosh apples (or Jonathan apples), peeled and sliced
¾ cup dried cherries
½ cup walnuts, roughly chopped
2 tablespoons fresh orange juice
1 tablespoon honey
¼ cup sugar
1 tablespoon flour
½ teaspoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter, cut into pieces

Special equipment:
One 11-inch tart pan with removable ring

Directions

Make the tart pastry

1. In a food processor, combine all the flours, sugar and salt. Add the butter and pulse several times until the mixture resembles coarse meal. In a small bowl, mix together the egg yolk, water and vanilla. With the motor running, add the wet mixture in a steady stream until the pastry forms into a ball around the blade. If the mixture seems too dry and crumbly, add a tablespoon or so of water until it comes together.
2. Press the pastry dough into a disk and wrap with plastic wrap. Refrigerate for at least one hour prior to rolling out. The pastry can be made ahead of time and kept for up to two days in the refrigerator or for up to one month in the freezer. If freezing the dough, thaw for one day in the refrigerator.

Make the filling

1. Preheat the oven to 375ºF.
2. In a bowl, combine the apples, cherries and walnuts. Add the orange juice and honey; toss to combine well. In a small bowl, mix together the sugar, flour, cinnamon and salt. Add the sugar mixture to the apples and toss to combine well. Set aside while you roll out the tart dough.
3. Roll the tart pastry out on a well-floured surface. Carefully place the pastry into the tart pan and tuck it into the pan, pressing it slightly against the sides of the pan. Cut off excess dough that hangs over the edge of the pan. If the pastry dough breaks while you are working with it, just repair it with scraps of dough.
4. Fill the tart pastry with the apple mixture and dot the top with the 2 tablespoons of butter.
5. Bake for 30-35 minutes or until the apples are tender and the crust is golden brown. Remove from the oven and cool to room temperature before serving.

Even though the recipe calls for acorn squash, it can be made with most varieties of winter squash. The best squash varieties for soups are butternut, acorn, carnival, kabocha and buttercup. Look for squash that is medium in size, free from any blemishes, and firm to the touch. Carnival squash is usually smaller than its cousins, so you may need to use two for the bisque.

Instead of roux (butter and flour), the bisque is thickened with red lentils. Lentils of all shapes and sizes pack a powerful nutritional punch — high in fiber, protein and antioxidants. Red lentils, in particular, breakdown easily, creating a thick and velvety bisque. Soaking the lentils for 8-12 hours under refrigeration prior to cooking will increase the bioavailability of the nutrients. However, this is an optional step and the soup will be just as delicious made with lentils straight from the pantry. 

Thai Winter Squash and Red Lentil Bisque

Recipe developed by Marcy Gaston

Serves 4-6

Ingredients
1 medium acorn squash, cut in half and seeds scooped out
1 tablespoon olive oil
3 tablespoons fresh ginger, peeled and minced
2 cloves garlic, minced
1 yellow onion, diced
1 tablespoon Thai red chili paste (Sambal)
4 cups vegetable stock
1 1/2 cups red lentils*
1 (13.5 oz) can coconut milk
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
Chopped cilantro for garnish

Directions

1. Preheat the oven to 375ºF. Line a baking sheet with foil and brush the foil with a teaspoon of olive oil. Place the acorn squash flesh side down on the foil. Bake until the squash is tender, about 20-30 minutes (depends on the size of the squash). Remove from oven and set aside to cool slightly. Peel off the skin and scoop out the flesh. Reserve the flesh for the soup.
2. In a saucepan, heat the remaining olive oil over medium heat. Add the ginger, garlic, and onion; sauté for 5-7 minutes or until the vegetables are soft. Add the Thai red chili paste; sauté for 1-2 minutes. Add the stock and the lentils and season lightly with salt and pepper. Bring up to a boil and then reduce the heat to simmer. Simmer until the lentils are cooked, about 20-25 minutes.
3. Add the squash to the soup and cook for another 10 minutes. With a hand blender, puree the soup until smooth. Add the coconut milk and lime juice. Blend to incorporate. Taste and adjust the seasonings accordingly. Garnish with cilantro before serving.

*The red lentils can be soaked ahead of time for 8-12 hours in the refrigerator. When ready to make the soup, drain the lentils.

Time saving note: the squash can be cooked up to 1-2 days ahead of time and kept in the refrigerator until ready to use.