Tag healthy recipe

Kick Off 2012 with Parties That Cook’s Winter Salad Recipe: Roasted Kabocha Squash and Arugala

Okay. Okay. So you told all your friends you were going to get healthy/give up junk-food/give up meat/start cooking more/eat out less. No need to panic. We know there’s a lot on your plate, and we trust that none of it is a super-sized order of fries (you opted for small, right?!). That’s exactly why we’re bringing you this super simple recipe for Roasted Kabocha Squash and Arugala Salad with Toasted Hazelnuts! Yes, salad in the winter.

Kabocha Squash (not kombucha) is a winter squash, sweeter than butternut squash and actually rivaling the flavors of pumpkin and sweet potatoes. The light vinaigrette and the maple syrup drizzle during the roasting process only sweeten the deal. Trust us, if you aren’t already acquainted with Kabocha, this salad will make it worth your while and help you check each of those resolutions off your list. Added BONUS: Check out these tips rules for conquering the gym this year!

Roasted Kabocha Squash and Arugala Salad with Toasted Hazelnuts
This recipe can also be found in our Soups, Salads and Pasta Section

Kabocha Squash:
1 kabocha squash
2 Tablespoons olive oil
1/4 cup maple syrup
2 teaspoons kosher salt

Arugula Salad:
2 Tablespoons sherry vinegar
1/2 lemon, juiced
1 teaspoon Dijon mustard
1 shallot clove, peeled and minced
1 teaspoon sugar
2 teaspoons kosher salt
1/8 teaspoon ground black pepper
3 Tablespoons hazelnut oil
1/2 cup olive oil
1/2 cup hazelnuts, peeled
1 pound arugula (can substitute watercress or spinach)
6 oz. Ricotta Salata, grated

Preheat oven to 425°F.

Slice Squash: Cut the squash in half and remove the seeds using a large metal spoon. Cut each half, skin on, into 1 inch thick slices. Place slices into a large bowl and toss well with the olive oil and salt.

Roast Squash: Transfer the squash to a sheet pan(s), placing in a single layer, and roast until the squash is tender and starting to brown, about 20 minutes. During the last 10 minutes of roasting the squash, brush slices with the maple syrup. Roast until squash is done. Remove from oven, cover with foil and keep warm until service.

Make Vinaigrette: Mix the sherry vinegar, lemon juice, mustard, shallot, sugar, salt and pepper in a mixing bowl and let sit for 5-10 minutes. Slowly pour in the hazelnut and olive oils while whisking vigorously to emulsify.

Toast Hazelnuts: Spread hazelnuts on a sheet pan and toast in the oven until lightly browned.

Serve: Reheat squash if necessary. Then, brush the squash with half of the vinaigrette. Just before serving, toss the arugula in a large bowl with the rest of the vinaigrette. Top each salad with some squash and hazelnuts . Using a rasp, generously grate the Ricotta Salata on top of each salad. Serve.

Serves 12

Step Into Spring with Parties That Cook’s Asparagus Soup with Lemon Creme Fraiche Recipe

The weather may seem a bit confused these days, but warmer Spring weather is on it’s way! For those cold days that need to get with the program, a light soup really hits the spot. Try this delicious Parties That Cook recipe for Asparagus Soup with Lemon Creme Fraiche! The  hint of lemon in the creme fraiche adds a refreshing twist to the seasonal ingredients!

Asparagus Soup with Lemon Crème Fraiche
This recipe can also be found in our Soups, Salads and Pasta Recipe Section!


Asparagus Soup:
3 lbs. asparagus, tough ends removed and discarded
2 Tablespoons unsalted butter
1 yellow onion, chopped into medium dice
2 cloves garlic, sliced
6 cups vegetable stock, hot
2 Tablespoons lemon juice
1 Tablespoon kosher salt
1/2 teaspoon of freshly ground black pepper

Asparagus Tips:
2 Tablespoons butter, unsalted
All reserved asparagus tips
1/4 teaspoon kosher salt

Lemon Crème Fraîche:
2 Tablespoons butter, unsalted
1/2 cup crème fraîche
1 lemon, zested then juiced
1/8 teaspoon kosher salt
1/8 teaspoon black pepper

Cutting asparagus: Remove tough ends from asparagus. After the tough ends have been removed, slice off the tips of the asparagus into thin slivers. Set tips aside for soup garnish. Cut remaining stalks into 1/2-inch long pieces.

Make soup: In a soup pot over medium heat, melt butter.  Add onions and garlic and cook, stirring occasionally until soft, about 5 minutes.  Add all of the asparagus, except the tips, and sauté for 2-3 minutes. Add the hot stock, bring to a boil over high heat, and cook the asparagus until tender, about 8 minutes. Remove from heat.

Puree Soup: Working in batches, puree the soup by filling a blender to no more than 2/3 full.  Puree the soup until very smooth and light, 2 to 3 minutes per batch on high speed.  (If the soup is still hot, it could spit from the blender; take care by removing the plastic plug on the lid and placing a towel over the hole for steam to escape.)  Strain soup through a strainer into another soup pot. Add the 2 Tablespoons lemon juice and season with the 1 Tablespoon salt and 1/2 teaspoon pepper. Add asparagus tips to pureed soup. Keep soup hot until ready to serve.

Flavor Crème Fraîche: In a bowl, mix together crème fraîche with preserved lemons and salt and pepper. Add water, if necessary, to make the consistency of heavy cream.

To serve: Ladle the soup into bowls. Put a dollop of crème fraîche in the middle of the bowl and serve immediately.


Serves 12