by Angela Trentadue

This is a Fall/Winter variation of a salad I like to make in earlier in the season with summer squash and green beans. I find the nubby wild rice, rich roasted squash and sweet corn niblets to be especially full of life during the colder months – and I really like the addition of apple cider to the mix. Even though I can never drink very much, I always buy a gallon or two of cider from the market at this time of year and freeze it in 1 cup packages to cook with during the winter.

Ingredients

1 c wild rice
2 tsp coarse kosher salt
1 medium butternut squash, peeled and deseeded, cut into 1/2″ dice
3 tablespoons olive oil
4 tbs butter
1 large leek, cleaned and cut into 1/2″ slices
1 c corn cut from the cob, fresh or frozen (defrosted)
1 c cooked small red beans (or other small bean)
1 tbsp chopped fresh sage
1/2 c apple cider (more or less, as you prefer)
cider vinegar
salt and pepper

Directions

1. Preheat oven to 350 degrees.
2. In a medium saucepan, add rice to 2 cups of water and bring to a boil. One the water is rolling, add salt, cover and reduce heat to low. Simmer rice for 45 minutes or until the kernels are tender and just starting to split.
3. In a large bowl, toss squash with olive oil and spread out onto a large baking sheet. Season with salt and pepper and roast until the edges start to brown and the cubes are fork tender, about 30 minutes.
4. While the squash is roasting, melt butter in a large skillet over medium heat. Add leeks, stirring to coat evenly with butter. Allow the leeks to cook in the pan until they have softened and begin to turn translucent. If they start to brown too much, turn the heat down.
5. Once the leeks are soft and aromatic, toss in the corn. Season with salt and pepper, stir well, then continue cooking until the corn turns bright in color and all the juices are almost evaporated. Stir in the sage and cook a minute or two more.
6. Once all the liquid is gone and the leeks and corn are carmelizing and sticking slightly to the bottom of the pan, add the cider. Stir well to get up all the brown bits released by the cider. Gently mix in squash and beans, incorporating all ingredients evenly. Cook a minute or two more to allow the liquid to concentrate. If more liquid is needed, add a splash of cider and a splash of cider vinegar.
7. Finally, turn out into a large bowl, mix in rice and season with salt and pepper.

by Angela Trentadue

There’s something about the color of desserts made with chocolate and beets that is especially beguiling. More than just the unending depth of chocolate brown, there’s a rosy tint that makes it even more appealing (if that’s possible). I’ve tried this recipe with whole wheat pastry flour and agave syrup in place of the sugar with really pleasing results.

Ingredients

10 oz 70% chocolate, chopped
10 oz butter, cubed
10 oz sugar
3 eggs
1 1/4 c all-purpose flour
1 1/4 tsp baking powder
1/8 tsp salt
1/2 pound beets, cleaned, trimmed and boiled until tender, grated

Directions

1. Preheat oven to 350 degrees and grease a 9×9 cake pan generously with butter.
2. In an oven-proof bowl, mix together chopped chocolate and cubed butter. Place in the oven while it is preheating and melt. Stir once or twice to melt completely.
3. Whisk together sugar and eggs until combined. Then whisk in the chocolate and butter mixture until smooth. Fold in dry ingredients and, finally, beets.
4. Pour batter into prepared cake pan and bake about 20 minutes, or until a knife inserted into the center comes out clean. Allow to cool before cutting into squares.