|Tabouli||Kale Risotto Stuffed Celebration Squash||Roasted Okra||Salad with Creamy Ginger Dressing||Ground Cherry and Apple Crisp|
|1 clove||2 cloves|
|1/3 cup||1 Tbsp|
red pepper flakes
Toast 1 cup of buckwheat in a stockpot for 30-60 seconds until fragrant, then add 3 cups water and cook until water has been absorbed, about 10 minutes. Drain and cool.
Finely chop 3/4 cup parsley, Dice 2/3rd pint of tomatoes, 1 cucumber, 2 large green onions, and mince 1 clove garlic.
In a medium bowl combine the diced cucumber and tomatoes with 1/2 tsp salt. Let the mixture rest for at least 10 minutes and then toss any juice that has accumulated at the bottom of the bow
Once buckwheat has cooled combine diced vegetables with buckwheat in a mixing bowl and add 1/3 cup olive oil, the juice of 1/2 lemon, about 1/4 cup, another 1/2 tsp salt, and 2 tbsp finely chopped mint.
Using curly parsley give the salad nice volume which you don't get with flat-leaf parsley.
Kale Risotto Stuffed Celebration Squash
Cut celebration squash in half, then scoop out seed cavity. Place cavity down in a rimmed baking dish with 1/2 inch of water in the dish, and bake for 30 minutes at 400F.
Meanwhile, in a small saucepan, heat 1 quart chicken stock over medium-low heat and keep warm throughout cooking.
Dice 1 large sweet onion and mince 2 cloves garlic. Roughly chop 1 bunch of kale, removing thickest stems, until 4 packed cups are reached.
Saute onions and garlic in a large saucepan over medium heat for 5-8 minutes, or until onions are translucent and softened.
Add 1 cup risotto rice and stir for 2 minutes. Add 1/3 cup dry white wine and cook down until most of the wine has evaporated. Add one ladle of chicken broth and stir well, cooking until most of the broth has evaporated. Continue stirring the rice mixture ever few minutes throughout the cooking process in order to achieve the creamiest risotto. Continue adding a ladle of chicken broth at a time until 1 quart of chicken stock has been used.
When adding the last ladle of chicken stock, add the chopped kale.
Once all the liquid has evaporated and the kale is bright green, add 1/2 cup Parmesan cheese, 1 tsp crushed red pepper, and 1/2 tsp salt, 1/4 tsp pepper.
Thinly slice 1 quart of okra into between 1/4th-1/2 inch pieces. In a mixing bowl toss the okra with 2 Tbsp finely chopped green onion, 1 Tbsp olive oil, 1/2 tsp salt, 1/2 tsp cumin, 1/2 tsp turmeric, and 1 finely chopped jalapeno pepper, seeds removed (or omit if no heat is preferred).
Spread mixture onto a baking sheet and roast at 425F for 15-20 minutes until well cooked and toasted. Serve hot.
Salad with Creamy Ginger Dressing
Combine 1 carrot, peeled and chopped, 1 cup mayonnaise, 2 Tbsp ginger, 2 Tbsp soy sauce, and 2 Tbsp white sugar in a food processor. Blend until smooth.
Ground Cherry and Apple Crisp
Dehusk 1 pint of ground cherries.
Preheat oven to 350F.
Combine ground cherries with enough diced apple to total 3 cups, with 1/2 cup brown sugar, 2 Tbsp flour, and 1/2 tsp cinnamon. Stir ingredients to combine.
In a cast iron skillet melt 4 Tbsp butter over low heat, then remove from heat. Toss in ground cherry mixture.
To make crumble- in a bowl combine 4 Tbsp butter, 1/2 cup brown sugar, 2 Tbsp flour, 1 cup rolled oats, and 1/2 tsp cinnamon. Cut in butter until the mixture resembles small crumbs. Sprinkle the mixture over the fruit in the skillet.
Bake for 30-35, or 40-50 minutes in the oven or until golden brown and bubbly. Allow the crisp to cool for about 15 minutes before serving.