Tag Archives | Fall 2010 Recipes


From Carrie Clough

I small Acorn squash (or any small fall/winter squash will work)
1 small fennel bulb, thinly sliced, and small handful of fennel fronds
2 eggs, beaten
2–4 teaspoons olive oil
2 tablespoons melted butter
1 cup milk
½ cup rice flour
1 teaspoon baking powder
½ teaspoon sea salt

Preheat oven to 400°.

Grease a sturdy baking sheet with olive oil or butter. Slice Acorn squash lengthwise in half and scoop out the seeds (save seeds for roasting or put in the compost). Place squash cut side down onto baking sheet and roast for about 25–30 minutes or until squash feels tender to the touch and its undersides look brown and caramelized. Remove from oven and cool.

While the squash is roasting, season a cast-iron pan or sauté pan over medium-low heat with 1–2 teaspoons olive oil and add sliced fennel. Allow fennel to caramelize while stirring frequently.

In a small saucepan, melt the 2 tablespoons of butter. Let cool. In a medium bowl, add melted butter to beaten eggs and milk and mix together. Scoop out flesh from the baked squash and mix in with the wet ingredients. Add the caramelized fennel and fennel fronds.

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(adapted from the Barefoot Contessa Cookbook)
From Margaret Menninger

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon tomato paste
¼ teaspoon crushed chile peppers (optional)

Preheat oven to 375°.

Cut the eggplant, bell peppers and onion into 1-inch cubes. Toss them in a bowl with the garlic, olive oil, salt and pepper. Spread onto a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the roasted vegetables in a food processor fitted with a steel blade, add the tomato paste and pulse a few times to blend. Adjust salt to taste.

*Editor’s note: I had this spread at a party and begged Margaret to submit the recipe. Thankfully, she obliged. I’m a big fan of eggplant, and hence there are TWO recipes using it in this issue!

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From Randy Graham

What is a terrine? My online dictionary defines it as:

1. a meat, fish or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container;

2. A container used for such a dish, typically of an oblong shape and made of earthenware.

This recipe conforms to both definitions and is a wonderful vegan appetizer. It takes about an hour of prep time and can be made the day before.

In fact, it is best if made the day before so the terrine fully marinates.

Bring it to room temperature before serving for best flavor.


4 red bell peppers
2 medium eggplants, sliced into ¼-inch-thick rounds
1 small shallot, peeled and minced
1 tablespoon balsamic vinegar
½ teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
¼ cup organic tofu (mashed)
2 cups loosely packed fresh basil leaves
Vegetable oil cooking spray


Roast the bell peppers under the broiler until skins begin to bubble and peel. Peppers will be almost black when they are ready. Transfer to a large paper or zip-top plastic bag, close the top carefully (peppers will be plenty hot) and … Read More

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