Creamed spinach-stuffed squash

Active: 40 minutes; Total: 1 hour 40 minutes; Yield: 4 servings 

Acorn squash; halved, seeded	2 large
Oil, olive	1 tablespoon
Salt, kosher	1 teaspoon +
Pepper, freshly ground	1 teaspoon +
Baby spinach	16 cups
Cream, heavy	2 ½ cup
Crème fraîche	¼ cup
Parmesan; grated	½ cup + ¼ cup

1. Preheat oven to 425°F. 
2. Cut a thin sliver off the back side of each squash half to help it sit flat. 
3. Place the squash, cavity sides up, on a foil-lined baking sheet. 
4. Drizzle evenly with oil; sprinkle with salt and pepper. 
5. Roast until just tender, about 40 minutes. 
6. Remove from oven; increase temperature to 475°F. 
7. Meanwhile, heat a medium saucepan over medium-high heat. 
8. Add the spinach, one handful at a time; cook, stirring often, until wilted, 2 to 3 minutes. 
9. Transfer the spinach to a fine wire-mesh strainer; let drain and cool for about 20 minutes. 
10. Wipe the saucepan clean. 
11. Squeeze the spinach with a clean kitchen towel to remove as much liquid as possible; coarsely chop and set aside. 
12. Scoop out about ¼ cup of the squash from each roasted half, leaving cavities with a ¼-inch to ½-inch-thick border of flesh. 
13. Finely chop the scooped squash. 
14. Bring the cream and chopped squash to a boil in the saucepan over medium heat, stirring often; reduce heat to low, and simmer, stirring often, until the cream is thick enough to coat the back of a wooden spoon, about 10 minutes. 
15. Add the spinach, and cook, stirring often, until thick and creamy, 10 to 15 minutes. 
16. Remove from heat. 
17. Stir in the crème fraîche and ½-cup Parmesan; season to taste. 
18. Spoon evenly divided mixture into the squash halves; sprinkle with remaining cheese. 
19. Bake until the cheese is melted and beginning to brown, 5 to 8 minutes. 
20. Serve immediately. 

Recipe from Food & Wine Annual 2025.

Green corn soup

Active: 30 minutes; Total: 30 minutes plus 2 hours refrigeration; Serves: 8 to 10

Corn, shucked	8 ears
Oil, extra-virgin olive	3 tablespoons + 1 tablespoon
Shallots, chopped	1 medium
Garlic, 3 thinly sliced, 2 crushed	3 cloves + 2 cloves
Salt	½ teaspoon + 1 tablespoon
Pepper, freshly ground	1 teaspoon
Water	1 ½ cup + 1 cup
Baby spinach, ¼ cup chopped	1 cup packed + ¼ cup
Jalapeños, stemmed, seeded; 2 rough chopped, 2 thinly sliced	4
Lime juice, fresh	1 tablespoon
Pumpkin seeds; toasted, lightly salted	½ cup
Feta, crumbled	¼ cup
Parsley, chopped	¼ cup
Vinegar, white	1 cup
Sugar, granulated	2 tablespoons

1. Using a thin knife and work in a bowl, cut the kernels from the cobs; you should have 6 cups. 
2. Working over another bowl, scrape the cobs with eh back of the knife to release the corn milk; discard the cobs. 
3. In a large skillet, heat 3-tablespoons oil over moderately high heat. 
4. Add the onion and sliced garlic, and cook, stirring occasionally, until soft, about 4 minutes. 
5. Add 4 ½-cups corn kernels and the corn milk, and cook, stirring occasionally, until the corn is tender crisp, about 6 minutes; season with salt and pepper. 
6. Transfer to a blender, and let cool slightly. 
7. Wipe out the skillet. 
8. Add 1 ½-cups water to the blender with the corn, and puree at high speed until very smooth, about 5 minutes. 
9. Strain the puree through a fine sieve set over a large bowl, pressing on the solids. 
10. Return the corn puree to the blender, and add the spinach, chopped jalapeños, and 1-tablespoon juice, and puree until the spinach is finely chopped and the soup is green. 
11. Cover and refrigerate the soup until cold, at least 2 hours. 
12. Meanwhile, in the same skillet, heat the remaining 1 ½-cups corn kernels, and cook over moderately high heat, stirring occasionally, until crisp and golden, about 1 minute. 
13. Transfer the corn to a small bowl, and refrigerate until cold. 
14. In a small saucepan over medium heat, combine the vinegar, 1-cup water, crushed garlic, and sugar; bring to a boil.
15. Place the sliced jalapeños in a mason jar, and pour the pickling mixture to cover; let sit 8 minutes, then seal with a clean lid.
16. In a small bowl, combine the crispy corn, parsley, spinach, ¼-cup chopped pickled jalapeños, pumpkin seeds, and feta.
17. Transfer the soup to bowls, and garnish with the hardy pinch of the corn mixture. 

Recipe modified heavily from Food&Wine Magazine, August 2017.

Chicken & potatoes with garlic Parmesan cream sauce

Chicken thighs, bone in, skin on	6
Italian seasonings	1 tablespoon
Salt, kosher
Pepper, freshly ground
Butter, unsalted	2 tablespoons + 1 tablespoon + ¼ cup
Baby spinach, chopped	3 cups
Potatoes, baby purple, cut in half	16 ounces
Parsley, freshly chopped	¼ cup
Garlic, minced	8 cloves
Flour, all-purpose	2 tablespoons
Chicken broth	1 cup
Thyme, dried	1 teaspoon
Basil, dried	½ teaspoon
Half & half	½ cup
Parmesan, freshly grated	½ cup

1. Preheat the oven to 400°F; grease a 9-by-13-inch baking dish. 
2. Season the chicken with the Italian seasoning, salt, and pepper. 
3. Melt 2-tablespoons butter in a large skillet over medium-high heat. 
4. Add the chicken, skin-side down, and sear both sides until golden brown, about 3 minutes per side; transfer to a platter, and set aside. 
5. Melt 1-tablespoon butter in the skillet. 
6. Stir in the spinach over medium heat, stirring occasionally, until it begins to wilt, about 2 minutes; transfer to a medium bowl. 
7. Melt ¼-cup butter in the skillet over medium heat. 
8. Add the garlic, and cook, stirring frequently, until fragrant, about 2 minutes. 
9. Whisk in the flour until lightly browned, about 1 minute. 
10. Gradually whisk in the broth, thyme, and basil.
11. Cook, whisking constantly, until incorporated, about 2 minutes. 
12. Stir in the half-&-half and Parmesan until slightly thickened, about 2 minutes; season with salt and pepper to taste. 
13. Place the chicken in a single layer in the prepared baking dish. 
14. Top with the potatoes, spinach, and cream sauce. 
15. Roast in the oven for 25 to 30 minutes, or until the internal temperature reaches 165F. 
16. Garnish with parsley, and serve immediately. 

Recipe from damndelicious.net.

Stracciatella

Chicken stock	6 cups
Eggs	2 large
Cheese, Parmigiano-Reggiano, finely grated	¼ cup
Chicken, roasted, shredded	2 cups
Peas, frozen	1 cup
Spinach, thinly sliced	2 cups
Basil leaves, thinly sliced	1 cup
Salt
Pepper, freshly ground

1. In a medium pot, bring the stock to a simmer over moderate heat. 
2. In a small bowl, whisk together the eggs and cheese. 
3. Slowly add the cheese mixture into the hot stock, stirring constantly, until the eggs are just set, about 1 minute. 
4. Stir in the chicken and peas, and simmer until heated through, about 2 minutes. 
5. Add the spinach and basil, and cook until just wilted, about 1 minute. 
6. Season and serve. 

Recipe from Food&Wine Magazine, March 2017.