Save Me Time: Fast fall produce dishes

Chef Brian Duffy cooks up a quick meal

3 recipes

 

Flying Fish ButterNut Squash Salad

 

Ingredients:

1.5# Butter nut Squash Roasted (1/4 Cup Flying Fish Octoberfest, 2 tbsp Honey, 1 tsp Chinese 5 Spice)

2 Tbsp Olive oil

2 Large End of summer tomatoes (Sliced thin)

1/4 cup Basil Sliced

2 Tbsp Mint Chopped

1 lb fresh mozzarella diced 1/2"

3 cups baby arugula

1/4 cup chopped toasted pinenuts

 

To do:

Dice Squash & Toss with Beer, Honey & 5 spice

Season with salt & pepper & roast @ 375 for 30 minutes making sure to shake the pan to distribute evenly

remove & hold for 30 minutes

in a bowl toss squash, mozzarella, herbs 7 1/2 the nuts & 1/2 the arugula together with the olive oil & 1/2 the pan drippings 

slice tomatoes 1/2" & season retain juice

toss remaining arugula with tomato juice & pan drippings

lay a mound of the squash veggie mix & then top with Tomato & then arugula & season with Salt & pepper

 

Hasselback potatoes

 

Ingredients

6 idaho baking potatoes

1/2 Cup Chopped rosemary

2 Tbsp Kosher Salt

1 Tsp Duffified Spice

Cracked Black pepper

3 Tbsp EVOO

 

To do:

slice potatoes 1/4" thick from end to end leaving the base attached (use chopsticks on either side to stop from cutting all the way through)

combine oil, spice, salt & rosemary 

spread apart the layers & rub with the paste

bake in a 375 degree oven for 45 minutes or until potatoes are soft inside

 

Spaghetti squash pad Thai

 

Ingredients

2 whole spaghetti squash, cut in 1/2 lengthwise

2 carrots, julienne

1 red onion julienne

2 Cups Brussel Sprouts, Julienne

2 Eggs

1/4 lb small shrimp

Garlic to taste (1 - 2 cloves)

4 sprigs cilantro

4 tbsp oyster sauce

1 tsp ponzu sauce

2 tbsp sesame oil

2 tbsp Pine Nuts crushed

1 tbsp Sunflower Seeds Crushed

1 tbsp sesame seeds

 

To do:

cut spaghetti squash in half lengthwise

brush inside with 1/2 the oyster sauce & drizzle sesame oil

season with Cracked Black pepper

bake @ 375 for 45 minutes, remove & hold for 20 minutes

add sesame oil to a pan & saute the garlic, carrots, shrimp, onion, sprouts

add spaghetti squash & sesame seeds & season, toss in liquid in pan & add all remaining ingredients!

Top with cilantro & nuts & seeds & enjoy! 

 

Brian Duffy / Duffified Experience Group / Duffified Live Radio / Flying Fish Crafthouse

www.DuffifiedExperienceGroup.com

www.Duffified.com

www.Chefbrianduffy.com

www.Duffifiedlive.com

www.FFCrafthouse.com

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