Recipes for winter squash usually begin with the instruction, “Cut the squash in half.” However, squash vary tremendously in size, shape, and skin toughness - compare hubbards, spaghettis, turbans, and delicatas - and cutting them can be a perplexing and dangerous task. Luckily, heat can soften a squash and alleviate some of the difficulty. Using a pairing knife or metal skewer, pierce the skin in three or four places, and cook the squash in a microwave set on high, then proceed with recipe. It will take 5 to 15 minutes to soften depending on the squash’s size and hardness. After cooling, remove the stem and lay the squash on its most stable side. Holding it with one hand, pierce the center with a medium or large knife. Then pull through and down the squash until one half is cut through cleanly. Turn the squash and repeat the process on the uncut half. The squash can then be seeded and cooked further. Squash too large for the microwave can be baked in the oven until their skin softens. No two squash are the same, soft or hard, and attempting to cut even a small squash in half with one stroke can be dangerous. Remember, safety first.

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Ingredients:

For Potato Purees:
1 pound yukon gold potatoes, peeled, 1/2-inch dice
1 pound purple potatoes, peeled, 1/2-inch dice
1 pound russet potatoes, peeled, 1/2-inch dice
1 pinch saffron
6 tablespoons butter
salt to taste
pepper, white to taste

For Olive and Tuna Salad:
olive and tuna salad
1/3 cup black olives, finely diced
1/3 cup green olives, finely diced
1/3 cup tuna, olive oil packed, drained
3 each garlic cloves, minced
2 tablespoons capers, minced
2 tablespoons parsley, chopped
1 each roasted red bell pepper, peeled, seeded, 1/2-inch dice
1/8 teaspoon pepper flakes
salt to taste
1 tablespoons olive oil
1 each lemon, juice and zest of
1/4 teaspoon orange zest

Procedure:

For the potato purées:

Cook each of the potato varieties separately in salted water until tender. For color and flavor, add a pinch of saffron to the pot containing the Yukon gold potatoes. Drain the potatoes and dry them separately in their own pots over a low heat for a minute or two. While still warm, add 2 tablespoons of butter to each pan of potatoes and mash the potatoes into a smooth purée. Season all the potatoes with salt and pepper and then cover and set them aside. You will have 3 distinct potato purées of different colors.

For the olive and tuna salad:

Mix together all the ingredients, making sure to season it so that it’s full flavored enough to “carry” the potatoes. In individual 4- to 6-ounce PVC ring molds lined with waxed paper, begin to build the salad with a layer of the purple potato purée, followed by enough of the olive and tuna salad to flavor the potatoes. You can do this with a tablespoon, but a piping bag makes the whole process quick and easy. Next add a layer of the saffron potato purée, once again topped by olives and tuna and then finally finish with a layer of the russet potato purée. If possible, allow the salads to chill in the refrigerator for a few hours before you unmold them onto a serving plate. You can create an easy and attractive presentation by making a small salad of mixed baby greens and fresh herbs and spread this salad around and over the causa. Makes 8 servings.

Ingredients:

3/4 cup olive oil
1/2 small onion; chopped
8 scallions; chopped fine
2 large garlic cloves; chopped
1 cup raw long-grain rice
1 bunch fresh dill; chopped
1/2 bunch fresh parsley; chopped
1 1/2 lemons (or more), juice only
salt & freshly ground pepper
1 cup hot water
1 lb. jar grapevine leaves

Procedure:

Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saute for about 5 minutes, until soft and transparent. Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot water. Cover and simmer about 5 minutes. Remove from the heat and cool. Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar. Wash grapevine leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves. (If using fresh grapevine leaves use the same procedure, parboiling leaves for 5 minutes when not tender, then drain.) Line an enameled pan with a few heavy grapevine leaves and set aside. To stuff a grapevine leaf, put it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end. Using both hands, fold the part of the leaf near you up and over the filling. Then fold the right side of the leaf over the filling, then the left side, and roll tightly and back away from you and toward the pointed end of leaf. Place the “dolma”, seam side down, in the prepared pan. Continue stuffing grapevine leaves until the mixture has been used. (If any grapevine leaves remain, replace in the reserved brine for future use.) Place an inverted plate on the dolmades, then add enough water to cover the dolmades (about 1 to 1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1-1/4 hours, then taste one to see if the rice is tender, and continue cooking slowly if necessary. Cool, then chill. Serve cold, as an appetizer or as an entree.

Note: An important variation, particularly in Macedonia and Thrace: add a few tablespoons of raisins and pine nuts to the filling when adding the rice. Also, you may vary the size of dolmades as you wish by adding 1-1/2 teaspoons of the filling. However, be consistent to allow them to cook at the same rate. They may be stored in the refrigerator for a week or so.

This earthy recipe hearkens back to the types of foods the settlers ate at the first Thanksgiving. It’s also easy to make and delicious!

Ingredients:

1/2 cup wild rice
1 1/3 cup water; cold
1 teaspoon chicken bouillon
2 bacon, slice
1/2 cup mushrooms; sliced
2 tablespoon green onion
thyme; dried
parsley; snipped

Procedure:

Pour cold rice over rice in strainer and lift rice with fingers (to remove any impurities). Combine rice and 1 1/3 cups water and bouillon. Bring to a boil, reduce heat. Cover and simmer 60 minutes. Meanwhile cook bacon partially and add mushrooms, green onion and thyme. Cook till bacon is crisp and mushrooms soft. Drain off fat. Add to cooked rice. Season with pepper. Sprinkle with chopped parsley. Time consuming and expensive. Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice. Makes 4 servings.

Ingredients:

12 cups arugula
8 large dates, pitted and diced
2 oranges, peeled, sectioned and diced
4 - 4 ounce boneless, skinless chicken breasts
1/3 cup seasoned breadcrumbs
4 teaspoons olive oil, divided
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons water
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
salt to taste
pepper to taste
3 ounces fresh crumbled goat cheese

Procedure:

In a large bowl, put the arugula, dates and orange chunks - set aside. Gently pound each chicken breast between 2 sheets of plastic wrap until about 1/4″ thick. Place breadcrumbs in a shallow dish and drege each chicken breast. In a large skillet, heat 2 teaspoons olive oil over medium-high. Add 2 chicken breasts and cook about 2 minutes per side, or until done. Transfer to a plate and cover to keep warm. Add the remaining olive oil and repeat with the rest of the chicken. Transfer to the plate and cover again to keep warm. Add orange juice concentrate, water and vinegar to the hot pan. Stir in the mustard and boil for 30 seconds. Add salt and pepper then move half of the warm dressing to the salad. Toss gently to mix. Portion into 4 servings and then slice each chicken breasts into thin pieces. Top each with a chicken breast, goat cheese and remaining dressing. Makes 4 servings.