Victoria – October 01, 2019

RECIPE INDEX

ENCHANTED

EVENING

Beginsonpage 43

RoastedCauliflowerand

ArtichokeHummusp.45

Makesapproximately3 cups

4 cupsfreshwhitecauliflowerflorets

1 (14-ounce)canwholeartichokehearts,

drained,halvedlengthwise,andpatteddry

5 tablespoonsoliveoil, divided

1¼teaspoonskoshersalt, divided

1 (15.5-ounce)canchickpeas, drained

2 tablespoonsfreshlemonjuice

2 tablespoonswater

1 smallclovegarlic

⅛teaspooncrushedredpepper

¼teaspoongroundturmeric

Assortedcrackers,carrots,roastedbaby

artichokes*,andcauliflower

Garnish:chickpeas,oliveoil, ground

blackpepper

1.Preheatovento425°.Spraya large

rimmedbakingsheetwithcookingspray.

2.Combinewhitecauliflowerandartichoke

heartsonpreparedpan;tosswith1 table-

spoonoliveoiland¼teaspoonsalt.

3.Bakeuntillightlybrowned,about

18 minutes,turningoccasionally.Let

coolcompletely.

4.Intheworkbowlofa foodprocessor,

combinecauliflowermixture,chickpeas,

lemonjuice,2 tablespoonswater,garlic,

redpepper,turmeric,andremaining

1 teaspoonsalt;pulseuntilsmooth.With

processorrunning,pourremaining

4 tablespoonsoliveoilthroughfoodchute

ina slow,steadystreamuntilcombined.

5.Spoonintoa servingbowl.Serveimme-

diatelywithcrackers,carrots,roasted

artichokes,andcauliflower,orcoverand

letstandatroomtemperatureforupto

2 hours*.Garnishwithchickpeas,oliveoil,

andblackpepper,if desired.

*Freshbabyartichokescanroastalongside

cauliflowerandcannedartichokestobe

servedasanaccompanimenttohummus.

If notservinghummusimmediately,stir

1 tablespoonoliveoilorwaterintomixture,

if needed,justbeforeserving.

BeetandRedPepperSoupp.45

Makesapproximately8 cups

2 tablespoonsunsaltedbutter

⅔cupchoppedonion

2 clovesgarlic, minced

7 cupspeeled,cubedredbeets

(about8 medium)

4½cupschickenbroth

1 cupchoppedroastedredbellpepper

1¼teaspoonskoshersalt

¼teaspoongroundblackpepper

Garnish:shavedfreshChioggiabeets*,

choppedfreshchives

1.Ina smallDutchoven,meltbutterover

mediumheat.Addonion;cookuntillightly

browned,about4 minutes.Addgarlic;

cookfor2 minutes.Addredbeets,broth,

roastedpepper,salt,andblackpepper.

Bringtoa boilovermedium-highheat.

Reduceheat;partiallycover,andsimmer

untilbeetsaretender,about 30 minutes.

Removefromheat;letcoolslightly.

2.Inthecontainerofa blender,spoon

halfofmixture.Securelidonblender,and

removecenterpieceoflidtoletsteam

escape;placea cleantoweloveropening

inlidtoavoidsplatters.Blenduntilvery

smooth.Spoonintoa mediumbowl.

Repeat with remaining mixture.

3. Return blended mixture to pot. Cook
   over medium-low heat until heated
   through. Spoon into serving bowls.
   Garnish with shaved Chiogga beets and
   chives, if desired.

*Chioggia beets, also known as candy cane

beets, are appreciated for their concentric

rings of color. We used candy stripe beets

from chefs-garden.com and shaved them

with a mandoline.

Note: Soup may be made up to 2 days

ahead, refrigerated, and gently reheated

before serving.

Spiced Roasted Squash–and–Fall

Greens Salad p.48

Makes 8 servings

2 delicata squash, approximately

1¼ pounds each

2 tablespoons vegetable oil

2 teaspoons ground cinnamon

2 teaspoons granulated sugar

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

¼ teaspoon ground allspice

4 cups torn radicchio

1 (4-ounce) container baby kale

Red Wine Vinaigrette (recipe follows)

3 tablespoons chopped fresh parsley

3 tablespoons pomegranate arils

3 tablespoons pine nuts, toasted

1. Preheat oven to 375°. Spray a large
   rimmed baking sheet with cooking spray.


2. Cut a ½-inch slice from ends of each
   squash. Using a spoon, scrape seeds from
   center of squash. Cut 8 (¾-inch-thick)
   slices from each squash.

105 Victoria October 2019