red wine vinegar — Recipes

I have been cooking with delicata squash a decent amount during shelter-in-place since we are limiting trips to the grocery store and they have a long storage life. I’ve experimented with stuffed squash (I even posted a recipe about a month ago) and I am really loving them! Using whatever you have on hand, you can create delicious combinations! This one is so tasty, and I love how the toasted walnuts compliment the nuttiness of the brown rice. I plan to make this over and over again. Enjoy!

Ingredients:

(serves 2 as a main or 4 as a side)

2 delicata squash
1 cup brown rice, rinsed
1 yellow onion, sliced
4 cups spinach
¾ cup walnuts, toasted
1 tbsp butter
2 tbsp avocado oil
¼ cup olive oil
3 tbsp red wine vinegar
1 clove of garlic, smashed
Salt and pepper to taste

Directions:

Preheat oven to 400 degrees F
Cook brown rice according to package directions.
Prepare the squash by cutting off the ends, slicing lengthwise and removing the seeds. Coat the squash with avocado oil and sprinkle with salt and pepper. Roast for 35 minutes, or until golden brown and tender.
In a pan over medium heat, saute onion in butter and a pinch of salt, stirring every so often until caramelized, which will take about 25 min. Deglaze pan with 1 tbsp of red wine vinegar. Add spinach to the pan and cook until wilted. Remove from heat.
Make vinaigrette with olive oil, 2 tbsp red wine vinegar, garlic, and salt and pepper to taste.
Pour vinaigrette over cooked brown rice and then add spinach and onion. Stir to combine. Stuff squash with brown rice mixture and top with walnuts.
Optional: Garnish with fresh parsley

We get farm fresh potatoes (the small red or yellow ones) fairly regularly in our weekly CSA farm box delivery, and we almost always roast them with garlic, rosemary, and olive oil or alongside a roast chicken. Don’t get me wrong, the potatoes are delicious that way, but I was starting to get bored of preparing them the same old way. So when they showed up in last week’s farm box, I decided to channel some memorable potato dishes I’ve had at restaurants and I decided to try to recreate a mustardy warm potato salad that I had recently at a French bistro here in San Francisco. The potatoes can stand up to the acidic and robust flavors of the mustard vinaigrette and act as the perfect side dish for some grilled steak or perhaps crispy roasted duck.

Ingredients:

2 pounds baby potatoes, rinsed and scrubbed
5 oz pancetta, cubed
2 ½ tbsp dijon mustard
2 cloves garlic, minced
¼ tsp sea salt
¼ tsp pepper
¼ cup red wine vinegar
¼ cup good olive oil
¼ cup fresh chopped dill
¼ cup fresh chopped parsley
⅓ cup diced green onion
Juice from 1 lemon

Directions:

Cook the pancetta in a pan over medium heat. Stir until crispy, about 8 minutes. Remove from pan and let drain and cool on paper towels.
Bring a large pot of heavily salted water to a boil. While water is heating, slice potatoes into halves or quarters (depending on your size preference)
Once boiling, add potatoes to the pot and bring heat to medium/high. Cook for 10-15 minutes or until potatoes are cooked and easily pierced with a fork.
Drain the potatoes and rinse with cool water.
In a large serving bowl, add dijon mustard, garlic, salt, pepper, red wine vinegar, lemon juice, olive oil, dill, parsley, and green onion. Whisk to combine. Add potatoes and pancetta. Toss to combine.
Serve warm (immediately) or make ahead and allow flavors to meld. Allow potato salad to come to room temperature before serving.

Health Benefits of Potatoes

They are a great source of potassium, vitamin C, and B6
Potatoes contain resistant starch, which has shown to improve blood sugar levels. This starch also feeds the good gut bacteria in our large intestines, which improves digestion.
Make sure to eat the skin because that’s where many of the valuable nutrients are stored
Potatoes are a good source of phytonutrients and antioxidants, but look for colored ones (like purple) because they have higher amounts!
They are low in calories and are very filling!

Sources and additional reading: