Fettucini with Balsamic Delicata Squash & Bitter Greens
 serves 6

1 pound fresh or dried fettucini 

2 Delicata squash (1 to 1 1/2 pounds total)
2 tablespoons balsamic vinegar
1 tablespoon plus 1/2 teaspoon coarse sea salt, divided
2 tablespoons olive oil, divided
1 sweet yellow onion, such as Vidalia, sliced
1/4 pound pancetta, diced (about 2/3 cup)
1/4 teaspoon dried red chile flakes
10 ounces bitter greens, washed, stem removed, chopped crosswise into 1/2-inch ribbons
freshly cracked black pepper, to taste
Parmesan cheese, to taste

Preheat the oven to 350° F.

Slice the squash in half lengthwise. Scoop out the seeds. Slice crosswise into 1/4-inch thick crescents, discarding the root and stem ends.

Grease a baking sheet with 1 tablespoon olive oil. Arrange the squash slices in one layer and sprinkle with the vinegar and 1/4 teaspoon salt. Place the baking sheet on the lower rack of the oven and roast, agitating every ten minutes, for 25-30 minutes until squash skin shows some wrinkling. Remove from oven and set aside.

Set 4 quarts of water with 1 tablespoon salt to boil in a stockpot.

While the water is heating, heat the remaining 1 tablespoon olive oil in a skillet over medium low heat. Add the onion slices and remaining 1/4 teaspoon salt, and cook slowly, stirring occasionally, until onions caramelize to a light brown color, about 10 to 12 minutes. Scrape from the pan and set aside.

In the same pan over medium heat, cook the pancetta and chile flakes, stirring frequently, until crispy, about 2 to 3 minutes. Raise the heat to high and add the greens, stirring until wilted.

When the water is boiling, add the pasta and cook until al dente. Drain, reserving a few tablespoons of pasta water, and add that water to the pan with the greens. In a large serving bowl, combine the cooked pasta, greens, roasted squash, and caramelized onions. Serve with freshly cracked black pepper and Parmesan.

Recipe: The Kitchn. http://www.thekitchn.com/recipe-pasta-wi-1-15183

SHOW NUTRITION

 Tomato Salad with Red Onion, Dill and Feta | The Kitchn.com

 Serves 6

1/2 red onion
1 pound tomatoes, about 2 large, 1 red and 1 orange 
1 clove garlic
Flaky sea salt and freshly-ground black pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 red bell pepper, seeded and cut into 1-inch chunks
1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
1 cup kalamata olives, pitted
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1 cup crumbled feta cheese 

Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables, 10 to 15 minutes. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.

Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

Add the red onion, red pepper, cucumber, olives, and herbs and let marinate for 10 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.

Lift out of the bowl with a slotted spoon, leaving juices behind. Place on a large platter and serve immediately.

Photo and Recipe Credit: 

TheKitchn.com

Below is one of our favorite local recipes from Darista Dips!

SEARED SALMON, HERBED QUINOA + DARISTA DIPS GARLICKY KALE YOGURT DIP 

4 (6-ounce) salmon fillets, skin on

2 teaspoons extra-virgin olive oil

1¼ cup quinoa

1½ cup vegetable broth

Dressing and filling:

¼ cup extra-virgin olive oil

Zest and juice from 1 lemon

½ cup fresh basil leaves chopped

¼ cup flat-leaf parsley chopped

2 tbsp fresh mint chopped

4 shaved radish

1 cup cherry tomatoes, halved

½ tsp kosher salt

Feta crumbles (optional)

Pepper to taste

Parsley for garnish

{Yields: 4 servings}

For the quinoa: Rinse quinoa in cold water and strain in a fine sieve until water runs clear. In a medium saucepan, bring broth and quinoa to a boil over medium-high heat. Cover and reduce the heat. Simmer until all the liquid is absorbed, about 15 minutes. Set aside for 5 minutes and fluff with a fork. 

In a bowl, whisk together olive oil, lemon zest and juice, herbs, salt and pepper. Toss with quinoa and add the rest of the ingredients. Season to taste.

For the salmon: Heat a large non-stick pan over high heat with olive oil (coat pan evenly.) Season the salmon with salt and pepper. When oil is almost smoking hot, place salmon skin side down in pan. Do not move fillet or over crowd pan. Lower heat to medium. Allow to cook for about 5 minutes or until golden brown on the bottom. Turn the salmon (away from you to avoid splashing oil) and sear until just cooked, about 4 minutes, or until just barely pink in the center. Serve immediately with the skin side up.

To plate: Place 1-cup mound of quinoa on center of plate. Top with salmon and drizzle Garlicky Kale Yogurt Dip over top. Garnish with parsley.

HARISSA SPICED LAMB MEATBALLS + DARISTA DIPS MOROCCAN CARROT DIP (logo)

2 tbsp unsalted butter + 1 tbsp EVOO

1½ lb ground lamb or ground beef

3 shallots minced

4 garlic cloves minced

2 tbsp of each: chopped parsley, cilantro, mint

2 tbsp harissa 

1 tbsp smoked paprika

2 tsp chili powder

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground cardamom

1 tsp salt

½ tsp cinnamon

2 egg yolks

1 cup of bread crumbs or cooked quinoa

{Yields: 25 meatballs}

Preheat the oven to 375°F. Heat butter and olive oil in a small skillet over medium heat. Add the shallots and garlic and sauté for 3 to 4 minutes, until the shallots are translucent. Set aside to cool.

In a large mixing bowl, add the ground lamb and make a well in the center. Add the cooled shallot/garlic mixture and the rest of the ingredients. Make a claw with your hands and fold over the meat mixture. Carefully mix to ensure even distribution. *Do not mash or over mix because it will make the meatballs tough.* Form into 1½ inch sized balls.

Heat a large skillet over medium-high heat. Add olive oil to coat the bottom of the pan. Once the oil is hot, place meatballs in the pan and brown on each side (about 30 seconds to one minute per side.) Work in batches so you don’t overcrowd the pan and place browned meatballs in a baking dish.

Cover the baking dish with foil and bake in the oven for 20 to 25 minutes, until cooked through. Spoon push the Moroccan Carrot Dip on a plate and top with a meatball. Enjoy!

dara schwartz | flavor artist | facebook.com/daristacafe | twitter: @darista | instagram: darista |daristacafe.com

Printed Recipe Cards Available at Both Hills Market Locations!

We're sharing seafood ideas that are perfect for Lenten Fridays! Check out this flavorful Bobby Flay recipe courtesy Bon Appetit!

Slow-Cooked Salmon, Chickpeas, and Greens

INGREDIENTS

• 2 tablespoons olive oil, plus more

• 1 15.5-oz. can chickpeas, rinsed

• ½ teaspoon ground cumin

• Kosher salt and freshly ground black pepper

• 1 garlic clove, thinly sliced

• 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped

• 1 teaspoon honey

• 4 6-oz. skinless salmon fillets

• Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.

• Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.

• Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30-35 minutes.

VINAIGRETTE AND ASSEMBLY

• Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.

• Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.

• Drizzle salmon with vinaigrette and top with capers.

Our friends at Luna Burger have put together 33 tips for a healthy 2014! For all the tips, visit lunaburger.com. 

SHEPHERDESS PIE

Ingredients:

2 Garden Thyme Luna Burgers

1 large onion, diced

3 cloves garlic, minced

1 cup frozen peas

1 cup frozen corn

2 cup vegetable broth

¼ cup whole wheat flour

¼ cup finely chopped fresh parsley, plus a little extra for garnish

½ tsp. salt

Black pepper to taste

(potato topping)

3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks

⅓ cup non-dairy milk

¼ cup margarine or grapeseed oil

¾ tsp. salt
Black pepper to taste

Place potatoes in a pot and cover with water. Cover and bring to a boil. Let boil for 20 minutes or until they easily cut with a fork. Drain and return to pot. Add milk, margarine, salt, and pepper.

Use a potato masher to mash everything together until creamy. Keep warm until ready to use. Pre-heat the oven to 375°.

In a nonstick skillet, heat Luna Burgers as directed on package. Crumble while heating. Add the onion and sauté for an additional 5 minutes. Then add garlic, salt and pepper and sauté for 1  minute more (add a tbs of water or oil if veggies begin to stick). Stir in the corn and peas.

Mix together the broth and flour until mostly dissolved, a few lumps are ok. Add to the burger/veg mixture along with the parsley and stir. Let thicken for about 3 minutes, stirring occasionally (it will thicken more as it bakes). Place filling in a 9x9 baking dish. Spoon potatoes over the filling.

Place in oven and bake for 20 minutes. Potatoes should be slightly browned. If they are not, place under broiler for 2-3 minutes.

Garnish with chopped parsley.

Serves 6-8.

Learn how to make healthier versions of foods you love...the ones that might not be so good for you. Like Mac & Cheese. Or Pizza. Try a nut-based cheese sauce that will give you the healthy fat you need without all the saturated fats of dairy products.

Ingredients:

2 Farmhouse Chili Luna Burgers
1 Bunch Chard, washed and chopped
8 oz. Dry Macaroni or Rotini Whole Wheat Pasta

“Cheez” sauce
1 cup cashews
1 tsp. garlic powder
1 tsp. onion powder
1 tsp.paprika
¼ tsp. pepper
½ tsp. salt (or more if cashews are unsalted)
1 tbs. lemon juice
1 tbs. prepared mustard
½ cup water

Bring a large pot of water to a boil. Add a pinch of salt to water. Add chopped chard and dry pasta to boiling water, following preparation time on pasta package.

In a nonstick skillet, heat Luna Burgers as directed on package. Crumble while heating. Set aside.

Prepare the “Cheez” sauce: In a food processor or blender, process the cashews until very fine. Add all additional ingredients and process until creamy. Set aside.

When pasta is cooked, drain pasta/chard mixture and return to pot. Stir in Luna Burger crumbles and “Cheez” sauce. Add a little extra water or non-dairy milk if if you prefer a thinner sauce.

Enjoy with a fresh side salad! Serves 2-3