Rosemary Chili-Lime Butternut Squash Rounds

Part 2 of our “2-fer Sunday” is a veggie treat that looks great, tastes great and is so easy to make, it’s embarrassing!

Enjoy…

- Chez



• 2 lbs. butternut squash, peeled and cut into ½” rounds
• 2 tbsp. melted butter
• 2 tbsp. olive oil
• 1 tsp. chili powder
• 3 tbsp. finely chopped fresh rosemary (plus sprig for garnish)
• 1 tsp. dried thyme
• ½ tsp. cayenne pepper
• 1 tsp. kosher salt
• Fresh ground pepper

1) Preheat oven to 400F.
2) Line a cookie sheet with parchment paper
3) In a large mixing bowl, mix squash, butter, oil, spices and herbs. Toss until well covered.
4) Rest squash rounds for 30 minutes to 1 hour to allow flavors to meld.
5) Place flat on the cookie sheet and place in oven on the center rack.
6) Bake for 20-30 minutes. Rounds should be fork tender.
7) Drizzle with lime juice and garnish with Rosemary sprig.

Chez’ Pork and Green Chilie Posole

Part 1 of our “2-fer Sunday” is Chez’ Posole. It was most certainly worth a repeat and will be a much appreciated addition to our menu board.


Enjoy…

- Chez

• 1-2 lbs. lean pork loin, cut into 1” cubes
• 1 onion, coarsely chopped
• 5 tomatillos, quartered
• 2-14 oz. cans, white hominy, drained
• 1 ½ cups, frozen corn
• 3 tbsp. chopped cilantro (plus more for garnish)
• 5 cups low-sodium chicken broth
• 1 – 1 ½ cup Chopped green chilies
• 3 tsp. minced garlic
• 4 tsp. dark chili powder
• 2 tsp. Cayenne pepper
• 1 tbsp. dried oregano
• 2 tbsp. Canola oil
• 1 tbsp. Crushed red pepper
• Coarse salt
• Fresh ground pepper
• 5 tbsp. crumbling Mexican cheese for garnish (Cacique® Cotija works VERY WELL!)

1) In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper
2) Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
3) Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.
4) Add tomatillos, 1 can of hominy, cilantro, oregano, the remaining broth, chilies and spices to slow cooker. Turn cooker on medium, giving a stir after about 1 hour. Check for seasoning and add additional as necessary.
5) Reduce to low/warm and cover and heat for an additional 2 hours.
6) 30 minutes before service, raise temp back to high and add last can of hominy and frozen corn. Check for seasoning and add additional as necessary.
7) Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.

Zaatar Duqqa Dip with Warm Pita (makes 2 cups)

A unique mixture of classic Egyptian spices and warm pita, with the tang of a good quality Greek yogurt come together to make ta dip that meets and exceeds all expectations. Give this a try.

 - Chez

• 1 tbs cumin seed
• 1 tbs coriander seed
• 1 tbs nigella seed
• 3 tbs sesame seed
• 1 tsp dried thyme
• 1 cup dried chickpeas
• ½ cup walnut pieces
• 2 tbs walnut oil
• 2 cups Greek yogurt
• salt
• black pepper
• Whole wheat pita bread

1. In a dish containing boiling water, immerse chickpeas and soak for 1 hour.

2. In a cast iron skillet over medium heat, place cumin, coriander, nigella and sesame seeds. Toast until they begin to brown. (Nigella seeds, with their slightly onion-like flavor are available at any good quality spice shop.)

3. In a spice grinder or coffee mill (or by hand if you are old-school) grind toasted seeds to a fine powder.

4. In a food processor, pulse drained chickpeas, thyme, walnut oil and walnuts into a smooth paste, pulsing 30-60 seconds.

5. Add yogurt and spice mixture and continue to process an additional two minutes or until the mixture is smooth. If necessary, add a slight amount of water to keep mixture semi-liquid.

6. Add salt and pepper to taste.

7. Store in refrigerator, in food processor, for at least 6-hours but overnight is better.

8. Bring to room temperature one hour before serving.

9. When ready to serve, process for and additional thirty seconds to loosen the mixture, adding water sparingly if necessary.

10. Serve with warm pita bread and grapes.