3rd Annual Scarlet & Gravy Cook-a-Long Instructions

Grocery List

Produce

  • 1 small onion
  • 1 medium butternut squash
  • 1 small container fresh sage
  • 1 bunch kale
  • 1 orange
  • 4oz pomegranate arils
  • 1 lemon

Dry Goods/Can/Packaged Foods

  • Olive oil
  • Arborio rice
  • Dry white wine
  • Low-sodium vegetable or chicken broth
  • Salt
  • Pepper
  • Pecans or walnuts
  • Dijon mustard
  • Honey

Refrigerated/Dairy

  • Grated Parmesan cheese
  • Crumbled feta

Equipment List:

  • Large pot
  • Saucepan
  • Mixing spoons (2)
  • Large mixing bowl
  • Small mixing bowl or jar

Prep List (optional, but helpful):

Butternut Squash & Sage Risotto

  • Finely dice onion
  • Peel and dice butternut squash
  • Warm broth in a small saucepan until
  • steaming

Citrus Kale Salad with Pomegranate

  • Chop kale
  • Peel and segment orange
  • Toast pecans or walnuts

Butternut Squash & Sage Risotto

Ingredients

  • 1 tablespoon olive oil or butter
  • 1 small onion, finely diced
  • 2 cups butternut squash, peeled and diced small
  • 1 ½ cups dry arborio rice
  • ½ cup dry white wine (optional)
  • ~5 cups low-sodium vegetable or chicken broth
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried)
  • ¼ cup grated Parmesan cheese (plus extra for serving)
  • Salt and pepper, to taste

Directions

  1. Heat broth in a saucepan over medium heat. Keep warm (steaming, not simmering).
  2. Heat oil/butter in a large pot over medium heat. Saute onions for 3-4 minutes.
  3. Add squash; cook for 5-6 minutes until just starting to soften.
  4. Stir in the rice and toast for 1-2 minutes.
  5. Add the wine, if using, and stir until absorbed.
  6. Begin adding the warm broth 1 ladle at a time, stirring frequently. Each addition should be absorbed before adding more. Continue until the rice is creamy and tender, about 20-25 minutes.
  7. Stir in the sage and Parmesan. Season to taste.

Citrus Kale Salad with Pomegranate

Salad Ingredients

  • 1 bunch kale, stems removed, leaves finely chopped
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 orange, peeled and segmented
  • 1/2 cup pomegranate arils
  • 1/4 cup toasted pecans or walnuts
  • 2 tablespoons crumbled feta (optional)

Dressing Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper, to taste

Directions

  1. In a dry nonstick skillet, toast pecans or walnuts over medium-high heat, stirring frequently, until they’re fragrant and lightly golden. Remove from the pan immediately and let cool.
  2. Massage kale with 1 tablespoon olive oil and a pinch of salt for 1-2 minutes until softened.
  3. Whisk the dressing ingredients together.
  4. Toss the kale with the dressing, then top with the orange slices, pomegranate, nuts, and feta.