From Miranda's Kitchen: Fall at the Farmer's Market

Fall has come to New York and the greenmarkets are brimming with great produce. Here are two recipes to try that showcase the fall harvest.

Delicata Squash with Rainbow Chard

Ingredients:
1 delicata squash per person
Five Spice powder
Butter (1 tablespoon per squash)
Brown sugar
1 large head of rainbow chard
Extra virgin olive oil
Salt
Dash of Balsamic vinegar
4 strips of bacon (omit for vegetarian option) - cut into 1/4 inch lardons

Instructions:
Cut the delicata squash in half the long way and scoop out the seeds. Sprinkle five spice power and brown sugar (to taste) in the hollowed out portion of the squash. Top with a tablespoon of butter per squash. Put squash in a 350 degree oven on a baking sheet, cover with foil. Cook about 1 hour. Remove foil and cook another 15-20 minutes (squash should be fork-tender).

Meanwhile, wash the chard and rip the leaves into large pieces. Dice up some of the lovely, brightly colored ribs as well.
If using, crisp the bacon lardons in a hot pan. Remove the bacon but leave the grease behind. Add a small amount of olive oil (if omitting the bacon, use 2 tbs of olive oil and begin recipe here). When the oil is hot, add the chard ribs and saute until softened. Add the leaves. Toss the leaves periodically with tongs. Saute until limp. Dash the finished leaves with a bit of balsamic vinegar and finish with salt to taste.

Remove the squash from the oven. Plate the squash (1 per person) and mound the chard in the hollowed-out portion.

Late Harvest Corn and Cherry Tomato Succotash

Ingredients:
1 ear of late harvest corn per person
any beautiful small (cherry sized) tomatoes
Red pepper (1 per 4 people)
Olive oil
Butter
Red onion
Salt & Pepper
Cilantro

Instructions:
Boil water in a large pot and par-cook the sucked corn (1-2 min max). Remove corn from water and let cool. Slice kernels from corn.
Heat olive oil on high heat in a large saute pan. Add the finely sliced red onion and cook until softened and beginning to brown. Add the finely diced red pepper. Cook until peppers begin to soften. Add the corn. Cook 2 or 3 minutes. Add the butter (about 1 tablespoon per person) and salt & pepper (to taste) and reduce the heat to low. Cook on low another 3 minutes or so. Toss in the cherry tomatoes and cook just to heat them. Remove succotash from heat and serve alongside the squash. Top the succotash with minced cilantro.

Serve with: a Sauvingnon Blanc or a dry Reisling

Bon Appetit!