Recipes 1.24.2023

1. Prosciutto Wrapped Asparagus

Use the smaller asparagus stalks, the ones that come bundled.

Use packaged prosciutto pdre-cut in strips.* The length of the typical  strip id long enough to cover the asparagus with an overlaping pattern leaving a bare section at one end.

Brush the stalk lightly with EVOO and a light Balsama glaze.* Wrap the stalk with the prosciutto in an overlaying pattern.

Place on cookie sheet, bake at 400 degrees for 10 minutes.

*Available at Draeger's

2. Vegetarian Chili with Butternut Squash and Moroccan Spices (NYT Cooking)

Yield: 6-8 servings

Time: 1 hour

This Moroccan-inspired take on vegetable chili is not so much spicy as it is spiced, using ingredients you’re likely to have stocked in your pantry. In place of the same old kidney beans, this recipe uses butternut squash, cauliflower and chickpeas, making it a lighter, fresher update on the classic dish. Like any good pot of chili, this is even better reheated the next day.

Ingredients

3 T EVOO

1 lg yellow onion, chopped (about 2 cups)

1-1/2 t ground chili powder

1-1/2 t ground sweet or hot paprika

1 t ground cumin

1 /2 t ground cinnamon

1 T minced garlic (about 3 cloves)

1 (2- to 1-1/2 pound) butternut squash, peeled, seeded and cut into ½-inch cubes

2 (15-oz) cans chickpeas, drained and rinsed

4 cups low-sodium vegetable broth

1 (28-oz) can crushed tomatoes

1 T tomato paste

2 t brown sugar

2 t kosher salt, plus more to taste

½ medium head cauliflower, trimmed and cored

Plain yogurt or sour cream, for serving (optional)

Thinly sliced scallions, for serving (optional)

Preparation

1.     In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium. Add the onions, chili powder, paprika, cumin and cinnamon, and cook until tender, stirring often and lowering the heat as necessary to keep the spices from burning, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. (Be careful not to let the garlic burn.)

2.     Add the squash, chickpeas, broth, tomatoes, tomato paste, brown sugar and 2 t salt, and bring to a boil over medium-high heat. Reduce the heat to low and simmer, partially covered, for 20 minutes. Meanwhile, cut the cauliflower into bite-size florets, trimming and discarding any long stems.

3.     Add the cauliflower to the pot and simmer uncovered, stirring occasionally, until the chili is thick and vegetables are very tender, 20 to 25 minutes.

4.     Season to taste with salt, and serve hot, with iyogurt and scallions, if desired.