Savor the Season
Roasted Veg

Roasted Root Vegetables

Seasonal Dishes by Chef Donatella Arpaia

With November upon us, our thoughts quickly turn to the upcoming holiday season (especially Thanksgiving!)

Celebrity Chef, Restauranteur, brand new mom (of a 1 month old baby boy!), and frequent Iron Chef America/The Next Iron Chef judge Donatella Arpaia knows a thing or two about entertaining.

So we were excited when she sent us these two seasonal recipes. They’re great for casual or formal get-togethers.

The aromatic soup is perfect for chilly evenings. The blend of cloves, star anise and peppercorns, perfectly fragrances the butternut squash. The roasted root vegetables is simple and quick. It also represents Fall produce at its best.

Butternut Squash soup

Autumn Squash Soup with Pumpkin Seeds and Star Anise

Autumn Squash Soup with Pumpkin Seeds and Star Anise

Ingredients:

3 sprigs fresh thyme
4 whole cloves
1 star anise pod
1 t peppercorns
1 large butternut squash, skinned and cubed
2 T extra-virgin olive oil, plus extra for drizzling
3 shallots, thinly sliced
3 garlic cloves, thinly sliced
4 C low-sodium chicken broth
3/4 t kosher salt
freshly ground black pepper
2 T honey
2-3 T pepitas, toasted

Directions:

1. Place the thyme, cloves, star anise, and peppercorns in the center of a piece of cheesecloth and tie into a pouch. Set aside.

2. Warm the olive oil in a large saucepan over medium heat. Add the shallots and garlic and cook about 2 minutes until softened and fragrant. Add the squash, broth, salt, pepper, and the spice bag. Simmer, partially covered, until the squash is tender (25-30 mins).

3. Remove the bag of spices and puree the soup until smooth with an immersion blender or in a blender. To serve, ladle into bowls (or glasses), drizzle with honey, and garnish with the pepitas and a final drizzle of extra-virgin olive oil.

Donatella Arpaia

Donatella Arpaia

Roasted Root Vegetables

Ingredients:

1/3 C dried apples, diced
1/4 C sweet vermouth or white wine
3 turnips, peeled and cup into 1/2 inch cubes
2 large sweet potatoes, peeled and cut into 1/2 inch chunks
3 parsnips, peeled and cut into 1/2 inch chunks
1 small onion, roughly chopped
2 T extra-virgin olive oil
1/2 t kosher salt
freshly ground black pepper
chopped flat-leaf parsley, for garnish

Directions:

1. Soak the dried apples in the vermouth or white wine for 20 minutes.

2. Preheat the oven to 500F.

3. Toss the turnips, sweet potatoes, parsnips, and onion with the olive oil, salt, and plenty of pepper.

4. Spread the vegetables on a large rimmed baking sheet and roast for 12 minutes, turning once, until softened and golden.

5. Toss with the apples and any remaining liquid and transfer to a rimmed platter. Garnish with the parsley and serve warm.

What are your favorite seasonal dishes? Let us know on the FreshDirect Facebook page or via Twitter (@FreshDirect).

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