Refrigerator Roundup: Between Seasons Summer/Fall Samedi Soiree.

Having wheeled home yet another bike load of fabulous vegetables from my favorite Farmer's market, I spent Saturday night cooking what I couldn't fit into my too-tiny coldbox. After surveying all the veggies still on hand from the last trip, and what would likely be the first to pale from most recent one, I decided to throw together these two down-home delights. While the butternut squash hints at the Fall that is still yet to come, I like pretending we are actually going to feel a change of seasons here in the Deep South, and winter squashes are my favorite staple veggies to have on hand…they keep well without refrigeration for a long time, and singlehandedly, make a stew a meaty, meatless delight…toss with some beans and cook-up for a hearty meal that even a carnivore would love.


Spicy Butternut Squash and Pinto Frijole Achiote Stew

Ingredients:
One butternut squash, Peeled and Cut into approx. 1 inch chunks.
2-3 small yellow onions, skinned and chopped
1 green pepper, chopped
1 orange pepper, chopped
4-6 cloves garlic, finely chopped
1 can or 2 cups beans your choice…I used pinto beans.
4-6 chopped tomatoes, or you can cheat like I did and use 1 can prepared chopped tomatoes.
Approx 1 tbs Achiote [Annato seeds]
2 tbs Olive Oil
Approx. 4 dried red chiles.
Cumin
Paprika
Cayenne

Preparation:
Assemble and prepare all of your vegetables.
**Tip: I find it easiest to peel a butternut squash if it is microwaved for approximately one minute before cutting.

Heat olive oil over medium heat in a Dutch oven or 4 quart pot.

Add the chopped onion, begin to stir until translucent.

Add the garlic, stir.

Add the achiote, stir until it begins to dissolve. The onions and garlic will immediately color golden.

Add the green and orange pepper and stir.

Once everything has begun to season, Add the butternut squash, continue to cook until the squash begins to brown ever so slightly at the edges.

Add the beans, stir.

Add the tomatoes, stir.

Season liberally with cumin, cayenne, and paprika.

Reduce heat to a simmer, cover and let it cook until the flavors meld and everything begins to soften a bit – approx 20-30 minutes.

Remove dried chiles before serving.

**For outright belly-lovin' decadence, serve over cornbread or polenta – in a word, yum.


Saturday night, I also threw together this southern delight. While the orange juice hints at Summer, the shallots complete the dish with a savory sophistication. I was very pleased at the result…and to think, I had previously only taken the time to compost the greens…I had no idea what I was missing out on!

Beet Greens with Caramelized Shallots and Balsamic Orange Glaze

Ingredients:
One bunch Beet Greens, rinsed well – stems cut into 1-2 inch pieces, leaves cut into ribbons
2tbs. olive oil
2-3 shallots, skinned and thinly sliced
One orange, skinned and cut into segments or
Approximately 1/3 cup of orange juice
Splash of white balsamic vinegar
Pinch of raw or brown sugar
Coarse sea salt; pepper to taste

Preparation:
Rinse the beet greens thoroughly…these tend to be gritty buggers. I prefer to fill a bowl with ice and water and baptize them several times letting the sand to dislodge into sediment at the bottom of the bowl. It is not necessary to dry thoroughly…I just give them a shake or two before cooking.

Heat olive oil in a medium sauté pan over medium heat.

When warmed, drop the shallots with a sizzle into the pan…brown slowly, stirring often.

When the shallots have cooked past translucent and are beginning to brown, throw in a pinch of sugar

Follow with a splash of balsamic, cover and allow to reduce.

Add the greens and stir to coat.

Continue stirring until the leaves of the greens begin to give up their water and reduce.

Add the orange segments…add the orange juice.

Salt and Pepper to taste.

Once again cover, reduce heat and allow simmering until it reduces.

Serve up steaming hot, and try to eat just one serving.