Food for Thought
You’ve seen Rebecca and friends in action; now here’s your chance to show off your cooking chops this Thanksgiving. Read on for four, easy-to-make recipes exclusively crafted for Rebecca Minkoff by Haven’s Kitchen Executive Chef, David Mawhinney, and No Kid Hungry’s Megan Bradley.
Risotto-style Farro with Citrus and Dandelion Greens
3 tbsp extra-virgin olive oil
1 ea yellow onion, small dice
1 ea shallot, small dice
3 ea garlic cloves, minced
2 cups farro
1 cup white wine
6 cups vegetable stock
3 ea lemons, zested and segmented
1/2 cup Parmesan cheese, finely grated
3 cups beet or dandelion greens
1 cup toasted almonds or walnuts, chopped
Salt & pepper, as needed
1. Heat the butter in a large, heavy saucepan, over medium heat. Add the onion, shallots, garlic, and salt and sweat, until onion is translucent.
2. Add the farro and stir until well coated with onion mixture. Cook until fragrant, about two minutes. Add the white wine and simmer for 3 to 4 minutes more, until the farro begins to absorb it a bit. Adjust the heat to maintain a gentle, active simmer.
3. Add vegetable stock in increments, about 1 cup at a time, letting the farro absorb most of the liquid in between addition; this should take about 30 to 40 minutes from start to finish. The farro will be cooked through and not hard at all, but somewhat chewy.
4. Add the lemon zest and segments, and fold into the risotto.
5. Taste and adjust the seasoning as desired. Stir in the dandelion greens. Serve in bowls, and garnish with toasted nuts, if desired.
Kale Sage Pesto
1/4 cup toasted pine nuts
3 cloves garlic
2 1/2 Tablespoons fresh sage
2 1/2 packed cups, Kale, washed and torn
1/2 Tablespoon white wine vinegar
1/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
1. Add pine nuts, garlic and sage into food processor. Pulse until fine mince.
2. Add kale, vinegar, salt, pepper, and oil to pine nut mixture. Pulse until chopped and combined.
3. Serve immediately or store in air tight container for up to one week.
- Pesto can be frozen for longer storage. scoop into smaller air tight containers and pour olive oil over pesto until covered, about 1/2 tablespoon. Cover with lid and freeze.
- On a budget? Use walnuts instead of pine nuts.
- Sub out the sage for any herb to change the flavor to match your recipe.
Mashed Winter Squash with Kale Sage Pesto
3 cups butternut squash, peeled, 1/2 inch dice
2 Teaspoons olive oil
3 cloves garlic
1, 15 ounce can white beans, drained and rinsed
1/4 cup vegetable stock
1 teaspoon salt
1 teaspoon black pepper
1. Preheat oven to 400 degrees. Toss butternut squash, olive oil and garlic in medium bowl. Place on baking sheet and roasted for 25 minutes or until tender.
2. While squash is roasted, drain and rinse white beans. Place in food processor with 1/4 cup vegetable stock, 1 teaspoon salt and 1 teaspoon pepper.
3. Once squash is cooked until tender, add to food processor and blend until smooth.
4. Remove from food processor and serve immediately or store in an air tight container for up to two days.
- If you are looking for a smoother consistency or love your chunky texture, add or decrease the stock to find your perfect texture.
- Any winter squash can be used in this recipe.
- In a hurry? Substitute frozen squash that you have defrosted instead of fresh.
- Add 2 tablespoons herbed goat cheese to make this dish even more decadent.
Roasted Brussels Sprout Panzanella with Dried Cranberries and Pecans
1 Tablespoon plus 1/2 cup extra-virgin olive oil
1/4 cup finely chopped shallots
1 clove garlic, finely minced
2 teaspoons minced fresh thyme
1/3 cup apple cider vinegar
2 Tablespoons apple cider
1/4 teaspoon salt
1/2 teaspoon black pepper
1 pound small Brussels sprouts, trimmed, quartered lengthwise
1/2 cup onion, sliced
1 tablespoon oil
1/2 cup pecans, toasted and chopped
1/2 cup dried cranberries
1/4 cup shaved parmesan cheese
Nonstick vegetable oil spray
4 cups 3/4-inch cubes herbed focaccia bread or another crusty bread
3 Tablespoons butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh oregano
6 tablespoons finely grated Parmesan cheese
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 400 degrees. Add 1 Tablespoon oil to medium saute pan over medium high heat. Add shallots, garlic, and thyme to oil, cook until tender and golden brown, about 2 minutes.
2. Remove from heat; add to blender with remaining oil, vinegar, apple cider, salt and pepper. Blend until smooth. Set vinaigrette aside until ready to use.
3. Spray 2 large rimmed baking sheets with nonstick spray. Place bread in large bowl. Melt butter in small skillet over medium heat. Add garlic and oregano. Saute until fragrant, about 1 minute. Pour butter mixture over bread; toss to coat. Add cheese and sprinkle with salt and pepper; toss. Spread cubes on prepared sheet.
4. Bake croutons until pale golden, stirring occasionally, about 6 minutes. Cool on baking sheet.
5. On second baking sheet, place onions, Brussels sprouts and 1 tablespoon oil. Toss to coat and roast for 15 minutes at 400 degrees.
6. For salad – place Brussels sprout mixture, croutons, and dried cranberries in large bowl. Add enough vinaigrette to coat, tossing to blend well. Sprinkle with toasted pecans and shaved parmesan cheese.
- Add roasted winter squash to this salad for a sweet seasonal addition.
- All parts can be made in advance and tossed prior to serving.
Photo Credit: Billy Farrell Agency