1. Heat 1 Tbsp olive oil in a stockpot over medium high heat.  Add onion and sautee about 7 minutes or until soft.  Add Vindaloo seasoning, squash and corn; cook until heated through, about 5 minutes.  Add tomatoes, broth, salt and pepper (if needed), bring to a boil, reduce heat and simmer, about 10 to 15 minutes or until squash is soft; stir in nutritional yeast and cook an additional minute. Remove from heat and stir in coconut milk.

Nutrition Facts 
6 Servings
Amount Per Serving

Calories 134.9
Total Fat 3.9 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 103.7 mg
Potassium 479.5 mg
Total Carbohydrate 20.7 g
Dietary Fiber 5.0 g
Sugars 3.9 g
Protein 8.1 g

Vitamin A 7.1 %
Vitamin B-12 88.7 %
Vitamin B-6 329.4 %
Vitamin C 30.0 %
Vitamin D 0.0 %
Vitamin E 1.7 %
Calcium 2.5 %
Copper 6.7 %
Folate 48.3 %
Iron 7.5 %
Magnesium 9.2 %
Manganese 11.6 %
Niacin 191.7 %
Pantothenic Acid 8.8 %
Phosphorus 17.5 %
Riboflavin 382.5 %
Selenium 22.1 %
Thiamin 431.6 %
Zinc 17.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Following on the heels of last week’s raw asparagus salad, I decided I should cook my radishes.

I never think to eat them that way because most of the time fresh spring radishes end up slathered with the best butter I can find and finished off with a flurry of fleur de sel.  I love the assertive spiciness of raw radishes, the way the butter tempers and mellows them just a bit, and the salt ties everything so beautifully together.  Other than that my radishes only make appearances on crudités platters or in salads, so it was high time I cooked them.

Cooking radishes softens their pungent bite and gives them a buttery texture with a delicate flavor.  Sautéing transforms them into juicy, tender morsels with a mild, almost sweet taste.

Butter continues to be their perfect foil, this time helping to caramelize the edges of the cut radishes in the pan.  A swirl of Pernod around the pan fuses with the butter to create a rich glaze that coats every last bite and adds a hint of anise flavor.

And since spring is in full swing I added the quintessential spring vegetable to the mix: fava beans.  Along with sweet peas, artichokes and asparagus, fava beans are one of the reasons springtime is such a treat and one of my favorite seasons.  Also known as broad beans, these rich buttery beans can be a bit of work since they need to be shelled and skinned, but their nutty creamy flavor is worth the effort.

The still warm sautéed radishes with fava beans are finished with a flourish of chopped parsley and chives for freshness and pop of green.  It’s a nice change of pace and thoroughly seasonal variation on preparing radishes.

(makes 1 cup)

• 3 c. fresh basil leaves, packed – Archi’s Acres
• ¹/₂ c. freshly grated Parmesan cheese – Dolce Pane e Vino
• ¹/₂ c. extra virgin olive oil – Thyme of Essence
• ¹/₃ c. walnuts (You could also use pine nuts. I just love how it tastes with walnuts.) Smit Orchards
• 3 garlic cloves, minced – Sage Mountain
• 2 ¹/₂ tsp fresh lemon juice – Paradise Valley Ranch
• ¹/₄ tsp lemon zest - Paradise Valley Ranch
• sea salt and freshly ground black pepper

If the walnuts are not already chopped, roughly chop them.

Combine the basil and the nuts in a food processor. Pulse a few times to combine.
Add the garlic and pulse a few more times.

Using the processor’s feed tube, slowly add the olive oil in a constant stream, while the food processor is on.

Be sure to stop and scrape down the sides with a rubber spatula if a lot of pesto is being left out.

Add the cheese and pulse again, until blended.

Add the lemon juice, zest, and season with salt and pepper to taste. Pulse a few more times to combine.

Just a little Thalice Tip- pesto freezes really well!  I like to pour its basily goodness into an ice cube tray and after the cubes freeze, I store them in a bag, for neat little serving-size pesto packages.

It is not yet warm enough to sit on the patio and enjoy a refreshing margarita.  I have lassoed the flavors in an attempt to draw the days closer. Try this recipe this weekend and welcome spring in a sweet way.

Before you start: 

The chilling time for the dough is essential.  This will help to reduce the spreading of the dough and allow it to cook a bit before it begins spreading.

For a little tartness, we added some citric acid to the confectioners’ sugar.  This adds some wondeful flavor, but is completely optional.

The ingredients:

• 1 3/4 cups all-purpose flour / 230g
• 1/2 teaspoon baking soda
• pinch salt
• 3/4 cups granulated sugar / 160g
• ¼ cup packed brown sugar / 50g
• 1 tablespoons finely grated lime zest – Paradise Valley Ranch
• 1 tablespoon tequila
• 1 tablespoon agave syrup
• 1 stick unsalted butter, softened – Spring Hill Dairy
• 1 large egg – Da-Le Ranch
• confectioners’ sugar for dusting
• citric acid (optional)

The method:

1. Preheat oven to 350.
2. Place agave syrup and tequila in a small saucepan over low heat and reduce by half.
3. Sift flour, salt, soda onto parchment.  Set aside.
4. Put sugars and lime in mixer.  Mix on medium until combined (around 30 sec.).
5. Add butter and mix until pale and fluffy (around 1 minute).
6. Add egg.
7. Mix in tequila.
8. Put on lowest speed and slowly pour in flour mixture just until incorporated.
9. Scoop dough onto parchment (leave plenty of space, 8 per sheet).
10. Flatten cookies a little with the bottom of a glass dipped in sugar.
11. Refrigerate on tray for 15 minutes before baking.
12. Bake until golden brown (12-15 min).
13. Let cool for a couple of minutes on tray.
14. Transfer to cooling rack.
15. Dust with confectioners’ sugar
16. Store in airtight container for up to 3 days.

Make macarons:
Line 2 baking sheets with parchment paper.

Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

Make ganache while macarons bake:
Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Assemble cookies:
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

Read More http://www.epicurious.com:80/recipes/food/views/Raspberry-Chocolate-French-Macaroons-236668#ixzz1tMY0D8fC

• 1/4 cup (1/2 stick) unsalted butter – Spring Hill Dairy
• 1 tablespoon olive oil – Thyme of Essence
• 1/4 cup minced shallots – Sage Mountain
• 2 tablespoons white balsamic vinegar
• 1 tablespoon drained capers
• 1 teaspoon chopped fresh rosemary – Sage Mountain and Page’s Organics
• 1 15-ounce can white beans, rinsed, drained – fresh dried from Suncoast Farms
• 1 teaspoon finely grated lemon peel – Paradise Valley Ranch
• 2 10-ounce cleaned boned butterflied trout – Robbie’s Fresh Fish
• 1 cup coarsely sliced arugula – Sage Mountain and Cielo Farms

Preparation

SERVES 6 (LIGHT MAIN COURSE)

• SPECIAL EQUIPMENT:

  6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane