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Posts tagged "Winter"

Winter Squash Casserole

Winter Squash Casserole
Serves 6 | prep Time 20 mins | Cook time 60 Mins
  • 2 medium-size winter squash
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cornstarch
  • 2 teaspoons ground ginger
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon black pepper
  • 4 to 6 garlic cloves, minced
  • 1/2 cup finely chopped parsley
  • 2 tablespoons finely chopped fresh rosemary
  • 1/3 cup plus 2 tablespoons olive oil

Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.

In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and ⅓ cup oil. Toss gently but thoroughly to coat.

Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1½ hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes.

To finish, brown the top: Turn oven to 350 degrees. Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. Serve immediately.

Lemony Roasted Potatoes and Broccoli Rabe

Lemony Roasted Potatoes and Broccoli Rabe

Serves 4 | Prep Time 15 mins | Cook Time 30 mins

  • 1 ½ pounds potatoes, scrubbed
  • 3 tablespoons extra-virgin olive oil, divided
  • ¾ pound broccoli rabe (about 1 bunch)
  • ¼ cup grated Parmesan
  • Pinch red pepper flakes
  • Salt and freshly ground black pepper

Dressing:

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, pressed or minced

Preheat oven to 425 degrees with racks in the middle of the over. Slice the potatoes into ¾-inch pieces. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway.

Meanwhile prep the broccoli rabe by slicing tough lower ends and discard those pieces. Roughly chop the remaining broccoli rabe into 2-3 inch pieces.

On a separate large baking sheet, combine the broccoli rabe with 1 tablespoon olive oil, the Parmesan, a pinch of red pepper flakes & sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli rabe Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven. Transfer both pans to a bowl and drizzle the dressing.

 

Green Cabbage Asian Slaw

Green Cabbage Asian Slaw

Serves 4 | prep Time 10 minutes | Cook time 0 Minutes

  • ½ green cabbage (thinly sliced)
  • ½ cup scallions (thinly sliced)
  • ¼ cup fresh mint (minced)
  • ¼ cup cilantro (roughly chopped)
  • ¼ cup toasted slivered almonds (or roasted peanuts)
  • 2 tablespoons black roasted sesame seeds

for the dressing:

  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon ginger root (grated)
  • ½ tablespoon chili paste (optional)

Add cabbage, scallions, cilantro and mint to a large bowl.

In a small bowl, whisk together vinaigrette and drizzle over the slaw. Toss well, check for seasoning and adjust accordingly.

Sprinkle toasted almonds and sesame seeds on slaw before serving.