Recently, I recorded a few commercials for the city on the topic of composting. Now while I don’t have a worm bin at home, I like knowing that I’m both receyling and helping the city make compost of its own when I add my food scraps to my yard waste bin. What food scraps can go in your yard waste bin you ask? Listen to my promos for some fun tips and scroll down for my delicious fall recipes recipes!
Shiitake Noodle Salad
Makes about 5 – 6 cups
Mushrooms
2 tablespoons canola oil
1 tablespoon sesame oil
4 cups thinly sliced shitake mushrooms, de-stemmed
sprinkle of kosher salt
Dressing
2 tablespoons Asian-style toasted sesame oil
2 tablespoons white sesame seeds, untoasted
1/4 cup soy sauce
3 tablespoons unseasoned rice wine vinegar
3 tablespoons sugar
1 1/2 teaspoons very finely minced fresh ginger
1 – 1 1/2 teaspoons sambal oelek or other Asian chili paste
Noodles
1/2 pound (8 ounces) DRY thin spaghetti pasta
Garnish
2 tablespoons chopped cilantro
3/4 cup thinly bias-cut green onion
1 teaspoon black sesame seeds, toasted
To cook the mushrooms: heat oils in a very large non-stick skillet over high heat till hot. Add the mushrooms and cook till tender, stirring often – about 4-6 minutes. Season with salt. Set aside.
To make the dressing: Heat the sesame oil in a small skillet or sauté pan over medium heat. When the oil is hot, add the white sesame seeds and toast until lightly golden. Once golden, add to a large bowl with the remaining dressing ingredients and set aside.
To cook pasta: Bring 3 quarts of water to a boil. Lightly oil and salt the water. With the water at a full rolling boil, stir in pasta. Continue stirring until pasta water is fully boiling again.
Start checking noodles when halfway through the cooking time given on package. Cook noodles only until al dente. Do not overcook.
Immediately drain well (be sure there is no water left in pasta) and immediately add to dressing bowl along with the cooked shitake mushrooms and toss together well. Let cool, then add the garnish and toss again. Refrigerate until ready to serve. You can make this salad up to 2 days before serving. Let come to room temperature before serving.
©2008 by Kathy Casey Food Studios®
Herbed Squash
Makes about 6 servings
2 tablespoons olive oil
2 tablespoons packed brown sugar
2 tablespoons fresh lemon juice
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
8 cups peeled 1 1/2-inch-diced winter squash, such as butternut, acorn or Hubbard
Fresh rosemary sprigs for garnishing
Preheat an oven to 375 degrees F. In a large bowl, whisk the oil, brown sugar, lemon juice, rosemary, thyme, salt, and pepper. Add the squash and coat well with the mixture.
Lightly oil a rimmed baking sheet or spray with cooking spray. Spread the squash on the pan in a single layer. Use two pans if necessary; do not crowd the squash. Roast the squash for about 20 to 25 minutes, or until it is tender and some edges are caramelized.
If you’re serving the squash on a platter, garnish with sprigs of fresh rosemary.
Chef’s Note: Purchase about 3 to 5 pounds of whole squash to make the 8 cups of diced squash.
©2008 by Kathy Casey Food Studios®
