Recipes of the Week - September 24th

Warm Mustard Pepper Sauce Recipe http://www.cdkitchen.com/recipes/ 1 cup Chopped mustard greens or Swiss chard 1/2 cup Coarsely chopped green pepper 1 large Red-ripe tomato, cored, quartered 1/4 cup Loosely packed chopped cilantro 2 Fresh hot green chiles, stemmed and seeded 2 cloves Garlic, peeled 1 tablespoon Mild olive oil 1/2 teaspoon Ground cumin 1/2 teaspoon Ground coriander 1 tablespoon Dijon-style mustard 1 teaspoon Sugar 1/2 teaspoon Salt, or to taste 1/3 cup Heavy cream Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes. Butternut Squash Gratin Recipe http://www.cdkitchen.com/recipes/ 1 butternut squash apple cider 2 tablespoons minced shallots or onions 2 teaspoons fresh ginger, grated nutmeg salt and pepper to taste 1 cup whipping cream 2 eggs Peel the squash. Cut into small dice or coarsely grate. I have a cutter which cuts it into small pieces. Put in saucepan and cover with apple cider. Simmer until the squash is very tender. Drain juice and reserve. Butter a baking dish and turn squash into dish. Add shallots, and seasonings. Beat eggs in cream and add to squash. Add 1/2 of the reserved apple juice. Puree about half the squash. I use a hand blender to create a puree with plenty of larger pieces. Bake at 350 until it is set. (45 min to 1 hour) Baked Tomato With Squash Recipe http://www.cdkitchen.com/recipes/ 1/2 cup wheat germ 4 large tomatoes 1/2 cup chopped summer squash 1 large celery stalk, diced 1/2 green pepper, diced 2 tablespoons olive oil 1/4 cup Cheddar cheese 1/4 teaspoon salt 1/4 cup bread crumbs Preheat oven to 350 degrees. Lightly grease a small casserole dish and sprinkle it with wheat germ. Slice tomatoes into thick pieces and place on wheat germ. Sauté onion, squash, celery, and pepper together in olive oil. When hot, add Cheddar cheese, salt, and enough bread crumbs to hold the mixture together. Layer over the tomatoes and sprinkle again with wheat germ. Bake 15-20 minutes. Veggie Tart Recipe 1 refrigerated pie crust (9-inch size) 2/3 cup light cream cheese with chives 1 medium zucchini, thinly sliced 1 medium yellow squash, thinly sliced 2 plum tomatoes, sliced Heat oven to 425 degrees. Line a baking sheet with foil. Unfold the pie crust on waxed paper and roll it to about a 14-inch circle. Transfer crust to baking sheet. Spread cream cheese on crust to within 2 inches of edge. Distribute the zucchini and squash evenly over cream cheese top with tomatoes. Fold plain edge of dough over vegetables to form a crust. Bake for 30 minutes, or until crust is lightly browned.