Delicata Squash Stuffing with Celery and Apples

 

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This stuffing recipe was a hit in our house this Thanksgiving and is sure to make an appearance on the holiday table again this year and for years to come. I hope you are having a lovely holiday weekend. Our home has been filled with friends and family- a welcome reminder of the bounty we are surrounded by. I am so grateful for Jubilee Farm and the amazing produce that graces our table every week. It’s truly an honor to write recipes that feature their harvests. The holidays are officially upon us. Feast and enjoy!

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Delicata Squash Stuffing with Celery and Apples

1 delicata squash, washed, seeded, and cut into large dice
1/2 pound crimini mushrooms, sliced or quartered
1 large apple, cored and cut into large dice
2 shallots, sliced
3 tablespoons olive oil, divided
1/2 teaspoon salt
2 cups celery, large dice
1 medium onion, large dice
Half loaf of sourdough cut into cubes (day old is great for this)
1 1/2 cups vegetable or chicken stock
Leaves from 1 branch rosemary, stripped and chopped
1 tablespoon fresh thyme (1 teaspoon dried)
1 tablespoon fresh sage, chopped (1 teaspoon dried)
1/4 cup chopped parsley

1. Preheat oven to 400°. Combine squash, mushrooms, apples, and shallots in a large mixing bowl and toss with 2 tablespoons olive oil and salt. Roast until squash is easily pierced with a fork, about 20-30 minutes. When finished cooking, remove veggies and turn oven down to 350°.
2. In a large Dutch oven, heat oil then sauté onions and celery over medium-high heat for 5 minutes. Add bread and continue cooking, stirring often for another 5-8 minutes.
3. Add roasted vegetables, stock, and herbs to the pot. Stir mixture over medium heat until the bread has absorbed most of the stock.
4. Transfer to oven with lid and bake 20 minutes, remove lid and cook for another 10 minutes. Transfer to a serving dish or place it right on the table!

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Asparagus & Shiitake Stir Fry

Asparagus stir fry

Here’s a quick and easy weeknight treat to use while we’re getting all this wonderful asparagus! The trick to cooking asparagus is to use high heat and only a few minutes- you want to maintain its wonderful snap! The easiest ways prepare asparagus is to hold each stalk by the root end and the center and bend until it breaks naturally. Once you have removed all the fibrous bases, you’re ready to cut the asparagus to whatever shape you need. I’m also a big fan of raw asparagus, so if you’re feeling adventurous, consider slicing it very thinly and adding it to salads!

Ingredients:

1 bunch of asparagus, root ends trimmed as above and cut into 1-2 inch pieces
2 cups fresh shiitake mushrooms, stems trimmed and large mushrooms sliced
1/2 yellow onion, sliced
1 tablespoon canola oil or sesame oil
2 tablespoons mirin (Japanese cooking wine)
4 green onions, thinly sliced
1 teaspoon sesame seeds, lightly toasted
Soy sauce or Tamari (gluten free soy sauce), to taste

Method:

1. In a wok or large skillet, heat the oil until you see faint wisps of smoke. Add the shiitake mushrooms and cook until they all appear more vibrant, about 3 minutes.
2. Add the asparagus and yellow onion to the pan. Cook another 3 minutes, stirring ingredients.
3. Add mirin to the pan and toss the vegetables until the mirin has evaporated.
4. Remove the pan from the heat and place vegetables in a serving bowl. Top with green onions, sesame seeds, and a drizzle of soy sauce. This is delicious served over rice.

Mushroom Hot Pot

Mushrooms

Clockwise from top left corner: shimeji, shiitake, enoki, green garlic, and maitake mushrooms.

Spring in Seattle is such a fickle season- one second it invites you to fire up the barbecue, the next you’re ready to snuggle up in your favorite sweater. Here’s a recipe for the rainy days. Hot pot or nabe is a Japanese style soup that is shared by many people. A large simmering pot is usually put in the center of the table and family and friends are invited to dish up from it into their own bowls as they enjoy its nourishment together. This version celebrates the mushrooms of the northwest and is a wonderful way to enjoy the emerging bounty. When we make this at home, we place an electric hot plate on the table and use it to keep the contents warm in a Le Creuset. If this isn’t an option for you, cook on your stove top and dish up into bowls when ready. This recipe serves 4 people. Note: all these ingredients are available at your local Asian market. In Seattle, I always shop at Uwajimaya in the International District.

Mushroom nabe

Ingredients:

1/2 cup mirin (Japanese cooking wine)
1/2 cup sake
1/3 cup Organic soy sauce
1/4 cup sugar
4 cups dashi or vegetable stock
1 small head Napa cabbage, cut into 1 inch pieces
1/2 pound organic firm tofu, cut into 1 inch cubes
1/2 pound shiitake mushrooms
4 ounces/1 package oyster or maitake mushrooms, trimmed and pulled apart
3.5 ounces/1 package shimeji mushrooms, trimmed and pulled apart
7 ounces/1 package enoki mushrooms, trimmed and pulled apart
3 stalks green garlic or green onions, thinly sliced
1/2 pound broccoli raab, spinach, or watercress
Optional: udon noodles or white rice, cooked and available to put into individual bowls.

Method:

  1. In a large measuring cup or bowl, combine mirin, sake, soy sauce, sugar, and dashi.
  2. In a large Le Creuset or soup pot arrange all mushrooms and vegetables, making it easy for diners to choose what they would like to dish into their individual bowls.
  3. Pour liquid ingredients into pot, cover, and bring to a simmer over medium heat. Cook for 5 minutes.
  4. Transfer pot to the hot plate (set to low heat) or dining table, uncover, and enjoy with family and friends. Serve with white rice or udon noodles.