Herb-Roasted Squash and Jerusalem Artichokes

When roasted, Jerusalem artichokes (aka sunchokes) turn soft and starchy and have an earthy taste that pairs well with sweet butternut squash. In this recipe, Jerusalem artichokes are cooked with the skin on for extra flavor and texture.

ingredient list

Serves 4

• 1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups)
• 1 lb. small Jerusalem artichokes, unpeeled and scrubbed
• 1 medium red onion, trimmed and cut into wedges
• 1 1/2 Tbs. garlic oil
• 1 Tbs. minced fresh rosemary
• 1 Tbs. minced fresh thyme

Directions

Preheat oven to 425ºF. Toss together all ingredients in large bowl. Season with salt and pepper, if desired, and spread on baking sheet. Roast 1 hour, or until vegetables are soft and golden, turning several times with spatula.

Herbed Goat Cheese Flans with Figs, Hazelnuts, and Cress

"I've been making savory flans for decades, long before there was such a demand for gluten-free cuisine, but I've found they are an excellent vehicle for creating exciting dishes suitable for gluten-free diets," explains Poppy chef/owner Jerry Traunfeld.

ingredient list

Serves 6

Flans

• 1 1/2 cups low-fat or whole milk
• 1 clove garlic, smashed
• 3 sprigs fresh thyme
• 1 2-inch sprig fresh rosemary
• 1 bay leaf
• 4 oz. fresh goat cheese
• 2 large eggs
• 3 large egg yolks
• 1/2 tsp. salt
• 2 Tbs. softened butter, for ramekins

Salad

• 2 Tbs. unsalted butter
• 1 pt. fresh figs, quartered
• 1/2 cup toasted hazelnuts, chopped
• 2 Tbs. sherry vinegar
• 2 bunches watercress, picked into sprigs

Directions

1. To make Flans: Bring milk, garlic, thyme, rosemary, and bay leaf to a simmer in saucepan. Remove from heat, cover, and steep 15 minutes. Strain into blender, and discard solids. Add goat cheese, eggs, egg yolks, and salt, and blend on low speed until smooth but not frothy.

2. Preheat oven to 325ºF. Butter 6 4-oz. ramekins, and place in shallow baking dish. Pour goat cheese mixture into prepared ramekins. Place baking dish in oven, and pour 1/2 inch hot water into baking dish. Cover with foil, and bake 45 to 60 minutes, or until Flans are set.

3. To make Salad: Melt butter in skillet over medium heat. Add figs, and toss gently 1 minute. Add hazelnuts and vinegar, and remove from heat. Stir in watercress, and season with salt and pepper, if desired.

4. Divide Salad among 6 dinner plates. Run knife around edges of ramekins to release Flans. Tip ramekin over plate, and gently shake to release Flan over Salad.

Sweet Potato & Black Bean Enchiladas

Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. "My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it," explains James McNulty. "It can be made the night before and it travels well, so it's great for a potluck or a holiday party."

ingredient list

Serves 8 (makes 16 enchiladas)

Sauce

• 1 15-oz. can tomato sauce
• 1 3/4 cups low-sodium vegetable broth
• 1 tsp. ancho chile powder
• 1 tsp. Simply Organic chili powder
• 1 tsp. Simply Organic garlic powder
• 1 tsp. Simply Organic onion powder
• 1 tsp. Simply Organic dried oregano
• 1/2 tsp. Simply Organic chipotle chile powder

Filling

• 1 Tbs. Spectrum extra virgin olive oil
• 1 small onion, diced (1 cup)
• 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
• 1 15-oz. can diced tomatoes, drained
• 1 16-oz. jar prepared medium salsa
• 2 cloves garlic, minced (2 tsp.)
• 1 chipotle chile in adobo sauce, drained and minced
• 1 15-oz. can Eden Organic black beans, rinsed and drained
• 1 12-oz. round queso fresco, divided

Enchiladas

• Spectrum extra virgin olive oil, for brushing baking dish
• 16 6-inch corn tortillas, warmed
• 2 limes, cut into wedges
• 1 avocado, sliced
• 1/2 cup sour cream, for garnish
• Cilantro sprigs, for garnish, optional

Directions

1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

3. To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.

4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.