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Misha Johnson from Free Verse Farm Shares Recipes & Photos In This Online Extra

Jun 20, 2016 02:43PM ● By Ryan Frisch

Enjoy these recipes and photos from Misha Johnson of Free Verse Farm.

Butternut Squash with Pear & Sage
Serves 4 (as a side dish)

When I made this recipe, I plucked about half of the remaining sage leaves off the plant we're overwintering in our living room. You can probably find fresh sage at your local farmer's market or grocery store through November, which makes this a perfect autumn dish (in a pinch, dried sage would work). It would also do marvelously on the Thanksgiving table!

Any peeled winter pumpkin or orange-fleshed squash will work in this recipe. Even sweet potatoes will work! 

3 Tbsp olive oil
1 large shallot, peeled and cut into fine slivers (or one small cippolini onion)
10 fresh sage leaves
1-1/2 pounds peeled butternut squash, cut into 3/4 inch cubes (about 4 cups worth)
2 pears, any time, cut into 3/4 inch cubes
1/2 tsp salt
1 Tbsp maple syrup (or honey, or agave, or, you know...sugar)

Pour the oil into a wide skillet over medium-high heat. When hot, add shallot slivers and sage leaves. Fry until the shallot slivers are golden. Add the squash and pears and stir until the pieces turn a little brown at the edges and the shallot slivers turn a rich reddish-brown. Add the salt and maple syrup. Give a few quick stirs to caramelize the syrup and then add 1/2 cup of water. Bring to a boil, then cover, turn the heat to low, and simmer gently for 15 to 20 minutes, or until the squash is tender.

Adapted from Madhur Jaffrey's cookbook World Vegetarian.


Moroccan Carrot Salad 

1 lb carrots
1 clove garlic
Pinch of ground cinnamon
1/2 tsp ground cumin
Pinch of cayenne pepper
Juice of 1 lemon
1/4 tsp granulated sugar
Salt and pepper
1 Tbsp olive oil
1 Tbsp finely chopped parsley

Peel the carrots and boil whole in water with teh garlic for about 7 minutes, or until just tender. Drain, discard the garlic and cut the carrots into 1/4 inch slices. Mix together the remaining ingredients (except the parsley) to make a dressing and pour over the carrots.

Leave to marinate in the refrigerator for at least 1 hour, covered. Garnish with parsley and serve.

From The Vegetable Market Cookbook by Robert Budwig.

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