Simple Cabbage and Beets Salad

Ingredients:

• 1/2 medium head green cabbage,thinly sliced
• 1 medium carrot, peeled and grated
• 3-4 small beets, peeled and grated
• 1/4 bunch scallions, finely chopped
• 2 Tbsp lemon juice
• 2 Tbsp avocado oil
• 1 tsp dry roasted tomatoes
• 1 tsp dry dill
• sugar to taste (optional)
• Salt and freshly ground white pepper, to taste 

Directions: 

To make the dressing, in a small bowl, whisk together the lemon juice, sugar, dry roasted tomatoes, dry dill, pepper and salt. Whisk in the avocado oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.

In a bowl, combine the betts, carrots, cabbage, and scallions. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and garnish with slices of beet.

Spicy Cream of Pumpkin (Red Hubbard) Soup with Crispy Prosciutto

"September is like no other
It's days change color and weather
No other month can say quite the same
For every day, I can feel the change

It's cool breezes start out warm, 
Changing to cold throughout every storm
The leaves change and fall 
As the Summer leaves and Autumn kisses us all

September maidens feel the change
Like the blue of the sky
Yet the color so deep
Unbelievable beauty..."

by Jessica Millsaps



Red Hubbard, Orange Hokkaido or Uchiki Kuri. A great sized mini Hubbard weighing 4-5 pounds. Deep orange colored skin and sweet, smooth, dry flesh. Originally from Japan.  Last year I posted Blue Hubbard Jam with Raisins and Vanilla Bean recipe, take a look. This year I have cream of pumpkin soup with crispy prosciutto from Hubbard family. I hope you will enjoy my photos and the recipe!



Ingredients:

• 6-8 slices of prosciutto
• 1/2 medium Red Hubbard pumpkin, about 2 lb ( Big thank's to Styer Orchard Farm)
• 3 carrots, peeled and cut into 1/2-inch dice
• 1 yellow onion, cut into 1/2-inch dice
• 4-5 cups chicken broth, plus more if needed
• 1 tsp curry
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 1 tsp orange zest or valencia orange peel
• sea salt and freshly ground pepper, to taste
• fat free Greek yogurt for serving (optional)
• dry dill for garnish

Directions:

Preheat an oven to 350°F.

Arrange the prosciutto slices in a single layer on baking sheet and bake until crisp, about 20 minutes. Transfer the baking sheets to wire racks and let the prosciutto cool completely.

Meanwhile, in a Dutch oven over medium-high heat add the Red Hubbard, carrots, onions and the broth. Add the spices. Bring to a boil, reduce the heat to medium-low and simmer for 15 -20 minutes.

Using a blender, puree the soup in batches until smooth. Return the soup to the pot and add more broth if needed to reach the desired consistency, adjust the seasonings. Ladle the soup into bowls. Serve with Greek yogurt and the prosciutto. Garnish with dry dill and spices.

Sizzling Smashed Potatoes with Garlic, Dill, Curry and Smoked Paprika - Great Appetizer!

Inspired by White on Rice Couple

Note: To preserve the nutritional value of potatoes, they should be cooked in their skins, or scrubbed rather than peeled. When choosing potatoes, make sure they are firm and well-shaped with smooth tight skin, preferably organic.

Ingredients:

• 2 lb. small white potatoes (Baby Yukons or other fingerling potatoes), washed and scrubbed 
• 1 tsp salt for boiling potatoes 
• 2 Tbsp. olive oil
• 1 tsp curry powder 
• 2-3 shallots, diced
• 2 garlic cloves, finely minced
• 2 tsp dry dill or 2 Tbs. chopped fresh dill
• 1 tsp smoked paprika
• salt and freshly ground black pepper, to taste
• 1 cup yogurt or sour cream, for serving
• fresh mint for garnish

Directions:

In a small bowl, combine together curry powder, dill, smoked paprika, salt and pepper. Set aside.

Put the potatoes and salt in a medium pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 minutes. Drain well and let it cool.

After potatoes have cooled enough to handle, smash them with the flat side of a chef knife. In a large sauté pan over medium heat, add the olive oil. Add the shallots and garlic and sauté about 3 minutes. Gently arrange potatoes in hot pan, season well with curry-dill mixture and sear each side of the smashed potatoes for about 2-3 minutes, or until they are golden and crispy. 

Serve immediately with fresh mint leaves and sour cream or yogurt.

September Dessert - Cardamom Pear Compote over Vanilla Tapioca with Meringue and Pistachio

Ingredients:

For the vanilla tapioca:

• 2/3 cup large tapioca pearls
• 2 cups water
• 1 cup whole milk
• 1 cup almond milk
• 2 Tbsp honey
• 1 tsp  ground cardamom
• 1 vanilla bean, split lengthwise

For the pear compote:

• 4 firm, but ripe pears, peeled, halved, cored, cut into thick slices
• 1 1/5 cup water (or for adult version you can use sweet white wine)
• 1/2 tsp ground cardamom pods
• 2 cloves
• 1/4 cup sugar
• 1 tsp allspice berries
• lemon zest from 1/2 lemon

For the meringue:

• 4 egg whites
• 1 cup granulated sugar
• 1/3 cup pistachio, crushed

Directions:

Prepare the vanilla tapioca:
In a medium bowl, soak the tapioca pearls in the water for an hour. Drain and discard the water. In a large saucepan set over medium heat, bring the tapioca, milk, almond milk, honey and cardamom to a boil. Scrape seeds from vanilla bean into saucepan; add bean. Lower the heat and simmer 20-25 minutes or until the tapioca looks translucent. Remove from the heat, discard vanilla bean and place a piece of plastic wrap right on top to prevent a skin from forming as it cools.

Prepare the pear compote:
Combine water, sugar, lemon zest, cardamom,allspice berries and cloves in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add pears and simmer until tender, about 7 minutes. Using slotted spoon, transfer pears to medium bowl. Boil liquid in saucepan until slightly thickened and syrupy, about 15 minutes. Pour over pears.

Prepare the meringue:
Preheat an oven to 275°F. Line 2 baking sheets with parchment paper. In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 3 to 4 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes. Using a soup spoon, drop the batter in large mounds spaced 1 1/2 to 2 inches apart on the prepared baking sheets. Sprinkle with pistachio. Bake until crunchy outside and still chewy inside, 35 to 40 minutes. Transfer the pans to a wire rack and cool completely before removing the cookies from the parchment.

When ready to serve the dessert, spoon the tapioca into the bottom of each of 6 glasses, dividing it evenly. When the pear compote is cool, divide it in between the serving glasses on top of the tapioca. Top with meringue cookies.

Bon appetite!!!