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Cathy Erway

Cathy Erway

Posted: February 18, 2010 05:49 PM

Delicious Winter Recipes (PHOTOS)

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You might be wondering why we chose a week in the middle of winter for you to try our Week Of Eating In. We swear it wasn't diabolical. Though seasonal produce can look scant nowadays, and many farmers' markets are closed, we've rounded up a few good, winter vegetable recipes that are sure to warm you up to the task. And remember: never underestimate the yield, versatility, and nutritional hardiness of one head of cabbage. People have been getting through winters with them throughout the world since the beginning of time!

Acorn Squash Soup with Roasted Kale and Pinenuts
 
Makes 4-6 servings



2 small-medium acorn squashes

3-4 leaves kale, thick stems trimmed and chopped to 2-inch pieces

2-3 tablespoons olive oil

1 cup vegetable stock

1/2 cup whole milk or half-and-half

sprinkle of sea salt or coarse kosher salt

pinch of nutmeg (optional)

about 1/2 cup pine nuts

salt and pepper to taste



Preheat oven to 400 degrees. Slice squash in half lengthwise. Scoop out seeds and discard or reserve for another use. Grease a baking tray with a tablespoon or two of the olive oil and place squashes cut side-down. Roast for about 30 minutes or until the squash is tender when poked (depending on size/shape of your squash). Let cool completely. Scoop out flesh from the skins and discard skin. Combine the squash with the vegetable stock and process with a hand blender or by transfering until smooth. Bring to a simmer in a medium pot and season with salt and pepper to taste, adding the optional nutmeg if desired. Once seasoning is correct, add the milk or half-and-half and heat through completly.



Preheat oven to 500 degrees. Toss the kale pieces with about 1 tablespoon of the olive oil and a sprinkle of coarse salt. Spread across a baking tray in an even layer and bake for about 1-2 minutes, or until loud crackling is heard. Carefully rotate the kale with tongs or by shaking the pan (carefully, it’s hot!). Place back in the oven and cook another 1-2 minutes, or until some pieces are just browned. Let cool. Top the soup with a handful of the kale chips and a sprinkle of the pine nuts.
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