Recipes

The full line of prepared foods at this gourmet market in Detroit sampled out this dish last weekend, made from all organic ingredients—now for its recipe:

Serves 4
Ingredients
1 Butternut squash, medium-sized, halved, roasted for 45 min at 350¢ªF
2 T Extra Virgin Olive Oil
2 Apples, Granny Smith, diced
1 C Carrots, baby, quartered lengthwise, lightly steam-cooked
¼ C Raisins
1 T Cinnamon
2 T Brown Sugar, light
Salt and Pepper, Dash
Honey, Drizzled

Procedure

1. Once cool enough to the touch, peel the skin from squash. Cut squash into 1/2” cubes.
2. In a sauté pan, warm olive oil at medium heat.
3. Sauté apples and steamed carrots for a half minute to minute.
4. Add squash and raisins and let them warm.
5. Coat with brown sugar and cinnamon and sauté until sugar melts down.
6. To taste, add salt and pepper.
7. Place on serving dish and drizzle with honey to give it a glossy finish.
8. Enjoy!

Papa Joe's Birmingham
34244 Woodward Ave.
Birmingham, MI 48009
Phone 248-723-9400
Fax 248-723-9401
Store Hours
Monday - Saturday 8 am - 9 pm
Sunday - 9 am - 7 pm

Bu Nygrens of VV sends over a red potato recipe that’s a little different than the fluffy mashed potato:

“I like potatoes to be simple, so this recipe ends up being easy,” says Bu. “First boil the potatoes, skins on. Once they’re tender, drain the water and mash them with some salt—no black pepper. Make sure you don’t mash the potatoes too much. The whole idea is to keep them lumpy. Then stir in some butter and the secret ingredient: White wine vinegar. It’s great and so different. And add more butter, organic, of course.”

With compliments from:
Veritable Vegetable
1100 Cesar Chavez Street
San Francisco, CA 94124
www.veritablevegetables.com

Eggplant Rollatini
Serves 4-6

Ingredients
1 ½ lb fresh mozzarella, sliced ¼” thick, 18 slices
4 oz. fresh basil, picked from stems
8 oz. prosciutto, thinly sliced, 12 slices
2x15oz. cans fire roasted tomato sauce—or your favorite pasta sauce
4 medium-to-large globe eggplants, sliced ¼” lengthwise, 12 slices

9x11 baking dish
One baking sheet

Procedure

1. Preheat oven to 350 degrees.
2. Brush both sides of eggplant slices with good quality olive oil and season lightly with salt and pepper.
3. Single layer eggplant on baking sheet and bake until semi-soft, approximately 10-12 minutes. Do not overcook. Remove from oven and let cool.
4. When eggplant is cool, lay one slice of prosciutto lengthwise and then one piece of mozzarella at one end with one leaf of basil. Roll up from cheese end. Repeat this process until all eggplant is stuffed and rolled.
5. Pour one can of tomato sauce in bottom of baking dish, making sure it is evenly dispersed.
6. Place Rollatini in dish next to each other, until dish is full.
7. Put remaining can of sauce over top of Rollatini, then layer remaining mozzarella over top.
8. Cover and bake for 10-25 minutes.
9. Uncover and rest for 5 minutes, then tear remaining basil leaves over top before serving.

Serve with a green salad and crusty bread.

Tip: If you have time to grill the eggplant slices, it will add great flavor.

Uncommon Ground Coffeehouse and Cafe
3800 N. Clark Street
Chicago, IL
773-929-3680
Su – Thur  9am – 11pm
Fr & Sat  9am - midnight
www.uncommonground.com