Fennel and Celery Slaw | Winter Squash with Cider & Sage | Tuscan Kale Caesar Salad | Parsnip and Kale Saute
Since the first day of fall, pictures of Union Square Greenmarket pumpkins, squash and your favorite autumn vegetables have been taking over our Instagram-feed. To prepare us for a delicious season, we turned to our friends at GrowNYC for their top fall recipes. Pick up your vegetables Monday, Wednesday, Friday and Saturday in the Greenmarket in Union Square Park for ingredients, and get cooking. For additional recipes, be sure to follow @UnSqGreenmarket on Instagram and Twitter.
(*Ingredients available seasonally at your neighborhood Greenmarket.)
Fennel and Celery Slaw
* 1 large fennel bulbs, very thinly sliced
* 4 celery stalks, very thinly sliced
* 5 large radishes, cut into matchsticks
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp whole grain mustard
* 2 tsp honey
* 1 tsp chopped celery leaves
* 1 tsp chopped fennel fronds
* 1 shallot, finely chopped
Salt and pepper, to taste
Combine fennel bulb, celery, and radishes in a large bowl. Combine all other ingredients in a small bowl and whisk until well combined. Mix dressing into vegetables and let stand 10 minutes. Season to taste with salt and pepper and serve immediately.
Winter Squash with Cider & Sage
Recipe by Chef Robin Puskas of http://www.greenmarketcooking.com
Winter squash comes into season in New York as early as the beginning of September. Many recipes that call for pumpkin, such as pumpkin pie and pumpkin bread, are also suitable for winter squash. Sweeter varieties of winter squash include butternut, cushaw, calabaza and kobacha, and any of these would also work in the delicata squash recipe below.
Serving: 4, as a side dish
* 1 ½ lb. delicata squash or other winter squash, peeled and seeded, and sliced thin
sea salt to taste
* ½ C apple cider
* 2 Tbsp. butter
* 3 sage leaves, cut into thin ribbons
A pinch of fresh grated nutmeg
- Combine the squash, sea salt and cider or water in a sauté pan and heat over medium flame. Bring to a simmer and cover to cook about 12-15 minutes or until squash is tender. Cooking time will depend on the size of squash slices.
- Transfer squash with a slotted spoon to serving dish, then pour off excess liquid and reserve.
- Heat saucepan over medium flame. Add butter and rotate pan to distribute the melting butter.
- When bubbling subsides and butter begins to brown and release a nutty fragrance, add sage and a tablespoon of the cooking liquid. Immediately pour butter over squash.
- Grate a small amount of nutmeg over squash and serve.
Tuscan Kale Caesar
*1 head Tuscan Kale
*1.5 cups of cubed day old bread
juice of 1 lemon
*2 garlic cloves
2 anchovy fillets
splash of hot sauce (optional)
1/4 cup plus 1 tablespoon of olive oil
salt and pepper to taste
*2 tablespoons of freshly grated parmesan, pecorino or other similar aged cheese
* Ingredients available seasonally at your neighborhood Greenmarket
- Preheat oven to 250. Drizzle cubed day old bread with 1 tablespoon of olive oil and sprinkle with salt and pepper. Bake for about half an hour or until golden brown. Let cool and rub croutons with a clove of garlic.
- Make vinaigrette: with a mortar and pestle, mash up other clove of garlic with salt until it makes a paste. Add the lemon juice, whisk in olive oil and add fresh cracked pepper. Splash of hot sauce is optional.
- Removed woody stems from kale. Slice up leaves into bite sized pieces and mix in dressing. Let it stand for at least 15 minutes. The lemon juice will break down the kale so it is easier to chew and digest.
- Mix in croutons and sprinkle with grated cheese.
Parsnip and Kale Saute
*4 parsnips, cleaned and cut into coins
*1-2 bunches of kale
*2 onions, diced
*1 tbl, honey
½ cup water
1 tbl oil
- Sautee onions and parsnips in oil for about 5 minutes
- Add water. Cover and let simmer for 5 minutes
- Add kale and honey
- Stir occasionally but mostly keep the saucepan covered for 5 minutes