Thoughts are already turning toward every devoted home cook's favorite holiday: Thanksgiving. Fluffy pillows of mashed potatoes (or will they be roasted this year?), creamed vegetables, and a butter-basted bird (or deep fried?) -- so much to decide, so much to plot, test, and plan.
As the first pangs of hunger for that glorious feast begin to settle in, so too does a longing for some preemptive super-healthy meals. Sonali's umami-filled Miso and Agave Glazed Salmon and thirschfeld's brilliant Red Cooked Squash together make a perfect pre-holiday meal, the kind you'll want to eat every night until the big day to fortify yourself for the inevitable onslaught of cream and butter that await.
As always, this meal comes together quickly and without fuss -- perfect for a weeknight, but dressy enough for company.
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Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
2 butternut squash 2 cups beef broth Red miso and light miso (red for the squash, light for the salmon -- or just pick one kind!) 1 Fuji apple 2 small red chiles Scallions, cilantro, and sesame seeds for garnish Fresh ginger Sake Mirin 4 skinless salmon fillets
We assume you have garlic, sesame oil, soy sauce, and vegetable oil -- if not, pick those up too!
1. The salmon needs time in its miso marinade, so prepare that first and let it sit marinating on the counter while you cook the squash.
2. Peel and slice your squash. Prep its braising liquid, and let it simmer for about 30 minutes.
3. About 20 minutes into the butternut's cooking time, pop the fish into the oven for a quick broil and bake.
4. Serve! Feel yourself getting healthier with every bite. (Oh, and enjoy it, too!)
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.