Kluger’s veggie recipes are fresh, local, seasonal

Combine squash and extra-virgin olive oil in bowl and season with the chili flakes and salt. Place on sheet tray lined with parchment paper in one even layer. Roast at 500 degrees for approximately 8-10 minutes, rotating with a spatula every few minutes for even cooking. Cook until lightly colored and tender.

In a medium saute pan heat the oil and add the onions. Cook over medium heat, stirring occasionally, until the onions are deep golden brown. Add the vinegar and maple syrup and reduce quickly until syrupy.

While the onions are still warm, combine with the roasted squash, cool and reserve.

Drizzle bread with extra-virgin olive oil and cook in a nonstick pan over medium heat until golden and crispy. Spread 2 tablespoons of ricotta over the toast, then top with about 1/3 cup of kabocha mix and spread evenly. Cut the toast into 4 and top with mint, a drizzle of extra-virgin olive oil and coarse sea salt.

Note: Each beet type should be cooked separately.

Toss each beet type with extra-virgin olive oil, vinegar and salt and wrap in a tight foil pouch. Roast at 400 degrees F for about 1 to 1.5 hours (depending on size). Check the beets using a small paring knife to see if they are tender. Once done, rub off skin with a clean towel, then trim and cut into halves or quarters (depending on size).

Method for the finished dish:
Mix beets, extra-virgin olive oil and seasonings. In a bowl, spoon yogurt to cover bottom. Place beets in an even layer on top. Drizzle with extra-virgin olive oil and aged balsamic. Garnish with chervil. Sprinkle with Maine sea salt and fresh cracked black pepper to finish.

Method for the brussels sprouts:

Use the ratio of blanching water:

1 gallon water
1/4 cup salt

Bring the water to a rapid boil. Blanch brussels sprouts in small amounts for approximately 1 minute. They should be slightly tender but not fully cooked. Shock in ice water, dry on towels. 

Preheat oven to 400 degrees F. In a hot saute pan add the extra-virgin olive oil, then the brussels sprouts and a pinch of salt. Place in the oven and roast for about 5-8 minutes, stirring occasionally. Remove from the oven, add the butter and rosemary, and season with more salt and pepper. 

To serve: Spoon the vinaigrette onto a serving platter and top with the brussels sprouts.

Method for the mustard vinaigrette:

(Preparation tip: Cut red onions — for step 2 — in half lengthwise and slice thinly on a mandoline. Cover with cold red wine vinegar and refrigerate for 4 hours before using. The vinegar can be used twice.)

Bloom mustard and honey by whipping together well, let stand 10 minutes. Blend everything from step 1 together in a Vita-Prep except the oil. Slowly emulsify in the oil.

Fold in the peppers and onions from step 2.