Butternut Squash Risotto

Ingredients

• 1 quart of boiling water
• 1 vegetable or chicken bouillon cube
• 2 tablespoons extra-virgin olive oil
• 2 celery stalks, chopped
• 1 small onion, chopped
• 1 1/2 cups Arborio rice
• 1 cup white or red wine
• 1 large butternut squash, cut into 1/2 inch cubes
• 1 tablespoon butter
• 1 tablespoon rosemary  
• 1/2 cup grated Parmesan cheese
• a pinch of nutmeg
• salt and pepper

Directions

1. Heat a medium Dutch oven over medium heat with olive oil. Add the butternut squash, onion and celery. Season with salt and pepper, and cook 8-9 minutes until softened.  Stir often.

2. Add rice and stir for about a minute to toast. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Drop in bouillon cube, then add a cup of boiling water and stir in well. Repeat process, gradually adding water, until rice is cooked and creamy. About 20 minutes.

3. Season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter, rosemary and cheese. Serve warm.

Cornmeal Fish

Ingredients

• 1/2 cup of buttermilk
• 4  cod or tilapia fish (1 ½ pounds)
• 1/4 cup of vegetable oil  or olive oil
• 1/2 cup cornmeal
• 1 teaspoon paprika
•  Salt and pepper 

Directions

1.      In a medium bowl pour buttermilk.  Season fish with salt and pepper and then soak them in the buttermilk for 30 minutes.  

2.      In a shallow bowl put the cornmeal. Season with salt, pepper and paprika. Dredge fish in cornmeal mixture.

3.      Heat oil in large skillet over medium-high. Lower the fish into the oil gently and cook 3 to 4 minutes per side until golden brown and cooked through.

Cauliflower Soup

Ingredients:

·         1 large onion

·         2 carrots

·         2 celery stalks

·         1 small potato

·         1 small turnip

·         1 head cauliflower

·         3 cups chicken or vegetable broth

·         2 cups of water

·         sea salt and ground pepper

·         ½  cup sour cream

·         1 tsp. mustard

Preparation:

·         Put a large pot over medium heat and add 2 tablespoons of olive oil. Add chopped onion, celery, and carrots.  Cook for 5 minutes.

·         Roughly chop cauliflower, potato and turnip and stir into pot. Cover and cook 5 minutes. Add broth, and water bring to a boil, reduce heat and cook for 10 minutes.

·         Remove from heat. Season to taste with salt and pepper. Add sour cream and mustard.

·         Purée soup with an immersion blender.

Cauliflower Mac and Cheese

Ingredients

• 1 large cauliflower, cut into small florets
• 8 oz. medium whole grain pasta shells  
• 1 cup sour cream or plain yogurt  
• 1  cup of shredded cheddar cheese
• 1 cup of breadcrumbs
• 1 cup of the reserved pasta water
• Salt and pepper

Directions

Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil over high heat. Season the water with salt.

Add the pasta and cauliflower and cook until pasta is just al dente. Drain well, while reserving 1 cup of the cooking water. Grease a large baking dish. Transfer the cauliflower and pasta and spread evenly in the baking dish. Add the sour cream, cheese and the reserved pasta water and mix well. Add salt and pepper to taste.

Scatter over with breadcrumbs. Put in the oven for 15 minutes or until top is brown. Let stand for 5 minutes before serving.