Let's Dish With Linda Lou

Where You Taste The Love

Beets And Sweets

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This dish is one I saw made and new I had to recreate in my own way. This is my version of Beets And Sweets!🌰🥔

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheet pans, chef’s knife, 1 (8-ounce) jelly jar with a tight-fitting lid, aluminum foil, 1 hand-held juicer,1 large mixing bowl, 1 medium-size bowl, disposable gloves, 4 porcelain salad bowls

Ingredients:
3 red beets, washed, tops and bottoms removed, roasted, peeled, and diced
3 golden beets, washed, tops and bottoms removed, roasted peeled and diced into 2-inch size pieces
3 medium-size sweet potatoes, peeled, roasted, and diced into 3-inch size chunks
1/2 cup of olive oil
2 1/2 tablespoons of Kosher salt
2 1/2 teaspoons of freshly ground black pepper
1 (4-ounce) store-bought pre-washed package of baby arugula
1 (8-ounce) package of Goat cheese, crumbled
1/2 cup of store-bought roasted and salted Pepitas

Ingredients For The LemonVinaigrette:
Yields: 8 ounces
1/4 cup of fresh lemon juice (3 juicy lemons)
1 teaspoon of freshly grated garlic, (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Agave nectar (substitute honey)
1/4 teaspoons of fresh Italian flat-leaf parsley, finely chopped
1/2 cup of *E.V.O.O.

Note: Place both the beets and sweet potatoes in the oven at the same time.

Directions For Roasted Beets:
Preheat oven to 425-degrees F. Convection, 400-degrees F.
Layout two large pieces of aluminum foil. Place the red beets on one piece of foil and the golden beets on another. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper evenly divided between each set of beets. Wrap both the red and golden beets tightly in the foil, transfer to the baking sheet pan. Cook for 1 hour (60 minutes) or until a knife can be inserted with no resistance. Once completely cooled, using disposable gloves, remove the skins, dice, and transfer to a large mixing bowl. Add chopped Italian flat-leaf parsley, toss to combine. Set aside.

Directions For Roasted Sweet Potatoes:
Preheat oven to 425-degrees F. Convection, 400-degrees F.
On another rimmed baking sheet pan lay out the sweet potatoes chunks in one even layer. Add olive 1/4 cup of olive oil, 1 1/2 tablespoons of Kosher salt, and 1 1/2 teaspoons of freshly ground black pepper, toss to evenly coat all the sweet potatoes. Cook for a minimum of 25 minutes or until fork-tender. If you prefer your sweet potatoes to be slightly more charred on the outside continue cooking for an additional 10 to 12  minutes. Allow the potatoes to cool completely.

Directions For The Salad:
In a large mixing bowl combine the beets with the sweet potatoes. Add the arugula. Start with adding 1/2 cup of the lemon vinaigrette to the bowl, gently toss to combine. Top with crumbled goat cheese and roasted pepitas.

Serve the salad in individual salad bowls. Alongside, extra Lemon Vinaigrette and pepitas. There you have it my Beets And Sweets.

Directions For Lemon Vinaigrette:
Add all the ingredients for the vinaigrette into an 8-ounce jelly jar. Finish with the *E.V.O.O. Place the lids tightly on the jars and shake really well.

*E.V.O.O. is an acronym for extra virgin olive oil.

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Autumn Squash Soup

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This soup is so delicious and is a great way to ring in the fall season. I like to serve my Autumn Soup with a drizzle of *E.V.O.O,  Homemade Ciabatta Croutons, fresh chives, and roasted (Mexican pumpkin seeds) Pepitas.

It’s a nice way for your family and/or guests to customize their soup. There are a few steps in making this soup, but they are all really easy.

Mozzarella in Carrozza, which means carriage in Italian, is a type of fried cheese sandwich, in Italian cuisine, that’s super popular in the Campania region of Southern Italy. The perfect sandwich for dunking.

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Pumpkin Puree

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Chives (2)

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E.V.O.O.

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yields: 4 to 6 servings
Equipment: 1 (10-cup) food processor, 2 rimmed baking sheet pans, 1 (6-quart) heavy-bottom saucepot, 1 medium-size mixing bowl, 1 large mixing bowl

Note: The soup alone is gluten-free.

Ingredients:
2 large butternut squash, peeled and seeded, 1 1/2-inch dice
1/2 cup of olive oil, divided
2 tablespoons of Kosher salt, divided
1 tablespoon of freshly ground black pepper, divided

6 heaping cups of diced butternut squash, roasted
1 cup of onions, puréed (1 1/2 large onions, diced)
2 cloves of garlic, roughly chopped and puréed
2 tablespoons of olive oil
1 tablespoon ground cumin
1 teaspoon ground chipotle powder ( add more if you like more heat)
1 tablespoon light brown sugar
1 tablespoon Kosher salt
1 (15-ounce) can of pumpkin purée
1 1/2 quarts (6 cups) of chicken stock, unsalted
2 tablespoons of heavy cream
1/4 cup of chives, finely chopped for garnish
1/2 cup of Pepitas for garnish, roasted
Ciabatta croutons (optional)
*E.V.O.O. to drizzle over soup
Mozzarella grilled cheese sandwiches (optional)

Directions:
Preheat oven to 425-degrees F.
Start by peeling and seeding the butternut squash. Dice into 1 1/2-inch size chunks. Spread them out onto 2 rimmed baking sheet pans in one even layer, Drizzle olive oil, Kosher salt, and fresh ground black pepper. Using your hands, toss to coat. Roast for 15 to 20 minutes or until caramelized and fork-tender.

In a food processor add diced onions and garlic, pulse until puréed. Transfer to a bowl and set aside.

In small batches, add the roasted squash to the food processor pulse until puréed. Transfer to a large mixing bowl. Repeat until all the squash has been processed.

In a saucepot over medium heat, heat olive oil, ground cumin, ground chipotle until the oil becomes fragrant, 1 to 2 minutes. Add the puréed onion mixture stir until coated with the spice mixture. Add Kosher salt and brown sugar, stir to combine. Cook for 2 to 3 minutes.

Next, add the puréed butternut squash and pumpkin to the pot, again, stir to combine.

Add the chicken stock to the pot, stir to combine. Once the soup comes up to a very low boil, reduce the heat to low and simmer for 15 minutes, stirring frequently.

Next, add the heavy cream then give that a big stir. Turn the heat off and cover to keep warm.

Preheat oven to 350-degrees F.
Soup’s ready! While it’s staying nice and warm, spread the Pepitas out in an even layer. Toast for 5 to 7 minutes or until you begin to smell their aroma. Chop fresh chives. Transfer both the Pepitas and chives to two small garnish bowls Serve with Homemade Ciabatta Croutons.

To serve, ladle my Autumn Soup into a porcelain serving bowl. Garnish with chives, Homemade Ciabatta Croutons, toasted Pepitas, and finally a drizzle of *E.V.O.O.

*E.V.O.O. is an acronym for extra virgin olive oil.

Homemade Ciabatta Croutons

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