Photo by Amy Lindstrom
Adrienne Matt
646.236.2796
me@thehealingchef.com
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This Month's Recipes
Mashed Squash with Cranberry Chutney
Chop and seed kabocha squash, keeping skin on. Cut into bite-sized pieces. Place in pot with enough water to cover. Bring to a boil. Simmer until squash is fork-tender. Drain squash, reserving cooking liquid. Return squash to pot with heat off. Add a little cooking liquid and start immersion blender (or put into blender in batches). Add cooking liquid as necessary to obtain desired consistency. Serve with cranberry chutney.
Wild Rice-Pecan Pilaf
Make rice according to directions for stovetop or rice cooker. Crush pecans into bite-sized pieces. Dry roast pecans in skillet until fragrant. Add butter to pan and swish around contents. Fold pecan-butter mixture into cooked wild rice.
January Menu
Mashed squash with cranberry chutney
Wild rice with pecans
Duck breast with orange marmalade
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