Rosemary Polenta Pumpkin Muffins

A new version of one of my very favorite treats. I found this recipe in a wonderful new cookbook I just purchased, called A Harvest of Pumpkins and Squash. I'll definitely be posting more recipes from this cookbook as I try them out.

Ingredients:


1/2 cup minced fresh Rosemary
2 tsp. grated Lemon Zest
2 cups plus 1 tsp. Confectioners' Sugar
1 2/3 cups All-Purpose Flour
1/2 cup Polenta
2 tsp. Bkaing Powder
3 tsp. ground Cinnamon
3/4 tsp. ground Allspice
1/4 tsp. Salt
4 large Eggs
3/4 cup olive oil
3/4 cup Pumpkin Puree
2 Tbsp. raw sugar or demerara

Directions:

1. Preheat the oven to 350. Line 20 standard muffin cups with paper liners.

2. In a small bowl, combine the Rosemary and Zest and mash with the 1 tsp. Confectioners' Sugar. In a large bowl, stir together the 2 cups Confectioners' Sugar, Flour, Polenta, Baking Powder, Cinnamon, Allspice, and Salt. Add the Eggs and Rosemary mixture. Using an electric mixer, et on medium speed and beat until smooth. Add the Pumpkin and beat until smooth, about 2 minutes longer.

3. Spoon the better into the prepared muffin cups, filling each 3/4 full. Sprinkle with the raw sugar. Bake 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack and let cool slightly. Serve warm or room temperature. Store in an airtight container at room temperature for 2 days, or wrap tightly and freeze for up to a month.

Gazpacho

Who can think of a better combination that tomatoes and cucumbers?! (Well, okay...cucumbers, mint, and lemons go pretty darn well together too.) Soups in general are some of my most loved dishes, and nothing beats cold Gazpacho in the summertime! Here's a simple recipe for a wonderful meal that incorporates lots of nutritious veggies that are readily accessible at your local farmers' market this month.

Ingredients:

• 2 cucumbers, diced
• 3 large tomatoes, diced
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 red onion, chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 2 1/2 cups tomato juice
• Salt
• Pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Juice of 1 lime
• Hot Sauce
  

Directions

In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.

Delicata Squash

Delicata is typically a winter storage squash, unless you happen to have it fresh & ready to eat in your garden mid-summer :) It's similar in many ways to Butternut Squash. Here are some tips on how to use it:

Delicata squash is a nice mild tasting and delicious squash. The following recipes will give you an idea of how to use it. You can substitute other winter squash in these recipes if you wish. Delicata will store at room temperature for about 4 weeks.

Squash with Herbs

Ingredients:

2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
Freshly ground pepper, to taste

If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

Spicy Squash Soup

Ingredients:

2 1/2 tsp. Cajun seasoning
1 1/2 lb. Delicata or other winter squash
2-3 tsp. fresh ginger

, peeled and minced
1 liter milk
2 cup sweet onion, diced
1 cup celery, diced
2 tbsp. minced garlic
4 tsp. olive oil
10 oz. frozen corn kernels
10 oz. frozen green beans
3/4 cup fresh basil leaves, chopped

Trim edges of squash, cut into four pieces, remove seeds. Steam 12-15 minutes until soft. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; puree. Sautee onion, celery and garlic in 3 tsp. olive oil until onions are soft. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash puree and remaining milk. Bring to a boil, simmer for 15 minutes. Add corn and green beans and continue to simmer. Stir in basil. Season with salt to taste.

Baked Delicata Squash

Ingredients:

1 delicata squash
1-2 Tbsp. butter
Salt and freshly ground black pepper

Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.

Delicata Squash Puree

Ingredients:

One 2-lb. Delicata squash
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half and half
2 tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
Salt and fresh ground black pepper to taste

Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.