Smoke Roasted Root Veggies

Ingredients

• 4 large carrots, cut into 2-inch chunks
• 4 small-size unpeeled red and gold potatoes, cut into 2-inch chunks
• 2 beets unpeeled, cut into 2 inch chunks
• 4 medium-size unpeeled turnips, cut into 2-inch chunks
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• Fine sea salt and freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley, for garnish

Preparation

Wash , Scrub, remove tops with greens (but do not peel) and cut all vegetables into 2 inch chunks. Toss the vegetables with the olive oil and season with salt and pepper to taste. Place the mixture on an 9 x 14-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.

For Smoker: Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. Scatter the wood chips on the hot coals.

For a gas grill: Turn half the burners to medium. When ready, Scatter the wood chips in a metal container as close as possible to a burner on a gas grill.

Place the vegetables on the indirect-heat side. Close the lid. Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma.

Optional: bring them indoors to your oven to finish roasting and crisping at 450 degrees.

Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.

Suggested wood: Cherry, oak, apple or pecan

adapted from Epicurious.com

Brussels Sprouts will also taste great smoked and roasted, but they do not have to cook quite as long, so I would use a separate container for the sprouts and roast them for only 25minutes or until tender. (also toss them with olive oil and spices.)

Squash Pie

Here are 2 winter squash pie ideas from Left Foot Organics.  The first one is quick and simple.  The second is more like quiche.

Savory Squash Pie

1 Baked Pie Shell
4-5 c Winter Squash, Cooked and Mashed
1/2-1 c Sauteed Onions
1/2 tsp Salt
Paprika

Mix squash, onions and salt. Spoon into baked pie shell. Heat through. Top with paprika. Cut and serve. Makes a great side dish for chicken or port. Also makes a great main dish for a light dinner with green salad, steamed or grilled veggies and whole wheat bread.

Recipe From Laurel's Kitchen, leftfootorganics.org

Acorn Squash Pie

2 Medium-Sized Acorn Squash, Halved, Seeded, and Baked
1 Pie Crust, Either Store-Bought or Homemade
1 tsp Rosemary
1 Clove Garlic, Pressed
1/2 tsp Salt
Fresh Ground Pepper
4 Eggs
Milk
Grated Emmenthal or Gruyere Cheese

Preheat the oven to 375 degree F. (You might try a hotter oven).

1. Scoop the flesh from the acorn squash into a bowl. Mash it with the pressed garlic. Rub the rosemary between your palms to bring out the flavor, and mix it with the squash and garlic. (My squash contained some butter and sugar already. You may want to add a little of either, or both). Add the salt and pepper, and mix well.
2. Crack the eggs into a measuring cup. Add enough milk to make two cups. (This is a variation on Julia Childs's rule of one egg to 1/2 cup of milk for a quiche). Whisk the eggs and milk together. Add them to the squash mixture, and blend well.
3. Place the crust in a pie or quiche pan. I used a store-bought pate feuilletee, or puff pastry, and just unrolled it into the pan on its parchment support. Prick the bottom of the crust with a fork. You can pre-bake the crust, but I usually don't. Instead, I spread a little grated cheese on the bottom of the crust. Spread the squash filling in the crust. Sprinkle a bit more gruyere on top, and bake. I'd love to be able to give you a specific time, but I forgot to look at the clock when I put the tart in the oven. 40 minutes is probably a good estimate. I'm also figuring that if you're reading this, you're enough of a foodie to know some quiche basics, or to know where to find them.

Recipe From Alison, leftfoodorganics.org

Grilled Chicken with Rice and Fruit in Lettuce Wraps

Diners make their own wraps.  Stuff leaves of Boston lettuce with Jasmine rice and shredded Grilled Chicken tossed in a Lime Vinaigrette.  Add prepared herbs, veggies and fruit.  Roll it up, drizzle on Ginger Dressing and tuck in!

for Chicken:

~  2 grilled chicken breasts
~  1/3 cup lime vinaigrette (see below)

Shred the chicken meat and toss in the vinaigrette.  Let it sit 5 minutes and toss again.  Transfer to serving bowl.

for Lime Vinaigrette  (can be made ahead):

~  1/2 cup fresh lime juice
~  1 tablespoon honey
~  1/2 teaspoon dried hot red pepper flakes
~  3/4 teaspoon salt
~  1 cup olive oil

Whisk together the first 4 ingredients, then drizzle in the olive oil. Use 1/3 cup for chicken and serve the rest in a pitcher or dressing bottle.

for colorful bowls of Herbs, Veggies and Fruit:

~  1 head "Nancy" Boston lettuce, leaves separated and washed
~  1 cucumber, halved lengthwise, cored and cut into 1/8" thick matchsticks
~  1 red onion, cut into very thin slices
~  1 lb ripe peach or mango, peeled, pitted and cut into 1/8" thick matchsticks
~  1/4 cup fresh cilantro or other herb, finely chopped

for Rice  (can be made ahead and warmed before serving):

~  1 cup Jasmine rice
~  1 3/4 cups water
~  1/4 teaspoon salt

Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve.  Bring measured water and salt to a boil, add rice, cover tightly and cook over low heat until water is absorbed and rice is tender, about 20 minutes.  Remove pot from heat and let stand, covered and undisturbed another 10 minutes.  Fluff rice with a fork and transfer to a bowl to cool a bit.

for Ginger Dressing  (can be made ahead):

~  1/2 cup seasoned rice vinegar
~  1/2 cup vegetable oil
~  6 tablespoons mayonnaise
~  1/4 cup soy sauce
~  1/4 cup fresh ginger, peeled and finely chopped
~  2 garlic cloves, finely chopped
~  1/2 teaspoon Asian sesame oil

Puree all ingredients until smooth, about a minute in a blender.  Serve in a pitcher.