Recipes | thesofiamagazine

Roasted Butternut Squash Soup

by Laurie Richardone | Oct 28, 2021 | Asheville, Cooking, Recipes, Women

Serves 6

2 large butternut squash

2 tbsp. olive oil

1 tsp. sea salt, or to taste

1/2 tsp. ground black pepper

2 sprigs thyme tucked into squash when roasting

1/2 cup carrots, small chop

1/2 cup celery, small chop

1/2 cup onions, small chop

2 garlic cloves, smashed

2 tbsp.raw honey

6 cups vegetable stock, or Pacific organic vegetable stock

4 tbsp. unsalted butter, optional

1/4 cup plain yogurt

1/8 tsp.freshly grated nutmeg

1/4 cup chopped walnuts, toasted

1 granny smith apple, cut into small cubes

A squeeze of fresh lemon

Preheat the oven to 400 degrees. Squash can be roasted a day ahead, to cut down on cook time.

Line a small baking sheet with parchment paper. Cut both ends of the squash off. Cut squash in half and scoop out and discard seeds. Brush each half inside with about 1 tsp. of the oil. Sprinkle the cavities with salt and pepper and tuck a sprig of thyme into each. Place cut-side-down on a baking sheet and roast until tender, about 45 minutes.

Remove and let cool, then scoop out and reserve the flesh.

Put the remaining oil in a stockpot over low-medium heat. Add the carrots, celery and onions and cook, stirring often, for 6 minutes. Add the cooked squash, garlic, 1 tsp. salt, and 1/2 tsp. pepper and cook gently for 3 minutes. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bring to a simmer and cook for 20 minutes.

Remove from the heat and discard the thyme. Transfer the soup to a blender, in batches, and puree. Taste the soup and adjust the seasoning.

Let the soup cool, then refrigerate until ready to serve.
Stores up to 4 days.

Gently reheat the soup until just hot. If it is too thick, add more stock, or water. Heat a skillet over high heat. If using, when the pan is hot, add the butter. Rotate the skillet over the heat as necessary to brown the butter evenly. As soon as the butter is a hazelnut brown, pour it into the pot of soup, and stir.

To Finish, ladle the soup into six serving bowls. Top each with a dollop of yogurt, cubes of granny smith apple, and toasted walnuts. Grate nutmeg on top, with a drizzle of fresh lemon.

For scheduled Cooking Classes in Asheville, Visit: LaurieRichardone.com

Honeycrisp Apple Cakes

by Laurie Richardone | Sep 27, 2021 | Asheville, Cooking, Recipes

8 servings
For the cakes

3/4 cup raw cane sugar, coconut sugar, or monk fruit

3/4 cup organic unsalted butter

4 eggs

1/2 cup milk, or nut milk

1 tsp vanilla

1 1/2 cups almond meal flour

1/2 cup coconut flour

1/4 tsp salt

2 tsp baking powder

Cake ~ Preheat oven to 350

Cream together the butter and sugar until smooth and fluffy. Add in the eggs, one at a time and beat until fully blended. Add milk and vanilla and mix until just combined.

In a separate bowl, combine flour, salt and baking powder. Beat the dry ingredients into the wet ingredients, and beat until creamy. Do not over mix.

Spread into a greased 9’’x13″ cake pan. The batter will be thick.

Bake at 350 for 30 minutes. Let cool completely on the rack before icing.

If making small cakes, cut out rounds with a 2″ cookie cutter. Shortcakes can be made a day Ahead. Store tightly wrapped at room temperature ahead.

Sliced Apples

2 honey crisp apples, sliced

1 tbsp. unsalted butter, or coconut oil

1 tsp. cinnamon

1 tsp. fresh lemon juice

Heat a non-stick pan. Add butter or coconut oil. Then add sliced apples. Saute until browned around the edges. Toss with
cinnamon and lemon juice.

Coconut Cream

1 can unsweetened COLD coconut milk, solid parts only.

1-2 tbsp. maple syrup, or confectioners sugar, preferably organic.

1 1/2 tsp. vanilla extract, or paste

Whipping Coconut Creme –

Add cold solid parts only of the coconut milk to a bowl with a whipping attachment. Add
maple syrup, or confectioners sugar and vanilla. Whip on high speed, until fluffy.

Assembly: Top with coconut cream, and apples. Sprinkle with nutmeg. Optional.

Buon Appetito

For scheduled Cooking Classes in Asheville, Visit: LaurieRichardone.com

Dukkah Recipe

by Laurie Richardone | Aug 30, 2021 | Asheville, Cooking, Recipes

Makes 2 cups

2 tbsp coriander seeds

1 tsp cumin seeds

3/4 cup white sesame seeds

1 cup hazelnuts, toasted

1/2 tsp salt, or to taste

1/8 tsp fresh ground pepper

In a dry saucepan over medium heat, toast the coriander seeds, cumin, and sesame seeds. Slightly shake the pan occasionally for 2-3 minutes, or until fragrant.

Set aside.

In the same pan, add the hazelnuts and toast for 4 minutes.

Add all the ingredients to a food processor and pulse several times. You want the nuts and seeds roughly chopped.

Can be stored in an airtight container for several weeks.

Cooks Note: You can add pistachios, or pine nuts, in addition to spices like paprika. Sprinkle on salads, hummus, grilled salmon, and vegetables…

Raw Blueberry Pie with Medjool Date Crust

by admin | Jul 27, 2021 | Asheville, Cooking, Recipes

This refreshing dessert is not only mouth watering, it is loaded with antioxidants that support healthy immune function.

Makes 1- 9″ springform pan, or 3 mini springform pans

Crust

2 cups almonds, raw

1 cup medjool dates

1/8 tsp. sea salt

2 tbsp. water, filtered

1 tsp. vanilla

Filling

1 cup fresh blueberries

1 cup blueberries, freeze dried

1/4 cup coconut oil, melted

1/2 cup coconut milk, unsweetened

1/4 cup lemon juice

1 tsp. vanilla

3/4 cup maple syrup

2 tbsp. arrowroot, mixed in 1 tsp. warm water, see cooks note

1 tsp. lemon zest

1/4 tsp. salt

Crust

Mix all ingredients in the food processor, except water. Pulse several times until fully incorporated. Add water and pulse a
few times more. Set aside. Crust done…

Filling

Add all the ingredients to the food processor and mix well.

Assembly

Line the bottom of the springform pan with parchment paper. Press crust ingredients into the bottom, making sure it is even. Should be about 1/4′ thick. You can freeze any extra crust ingredients for up to a month.

Pour blueberry mixture into the pan, or pans of choice. Cover well and place into the freezer overnight. Release the spring pan and place on a decorative plate. Add garnish of fresh flowers, blueberries, or cocoa nibs.

Cooks Note; I used the freeze dried blueberries as they soak up some of the moisture from the liquid. You can use one cup of frozen berries, just add another tsp. of arrowroot.

Buon Appetito

For scheduled Cooking Classes in Asheville, Visit:
LaurieRichardone.com

The Untethered Cook

by Laurie Richardone | Jul 27, 2021 | Asheville, Cooking, Food, Health, Recipes

I like to believe we all strive to stay true to ourselves, to our own path. It is very easy to get pulled by others’ opinions and the need for approval, even if it comes from our own striving for perfection. This applies to all paths, cooking as well.

My philosophy of cooking with the seasons allows for inspiration, rather than motivation. Where does inspiration come from? What does it mean to be motivated?

Inspiration is something that you feel on the inside, a sudden creative wonderful idea, while motivation is something from the outside, that compels us to take action. Inspiration is a driving force, while motivation
is a pulling force.

Inspiration is designed to help us get in touch with that inner knowing, and encourage us to celebrate the wondrous and precious gifts nature has given us. It’s a map, a guide, to help us along the way.

I keep this reminder on my kitchen vision board, to remind me of the place I am creating from. This allows for authenticity.

My inspiration comes from an ingredient grown in healthy soil that each season has to offer. Cooking in this way brings us what our bodies need, crave and deserve. It is the recipe for all the pleasures of the table.

Whether you are a serious artist, or a weekend amateur, remaining untethered to any expectation allows for a spontaneous, heartfelt expression of our own unique beauty.

We all deserve a treat now and again… My Raw Blueberry Pie is a summer healthy indulgence. Blueberries are in season in NC through August.

To your good health…

If you are a curious cook, join me on my Radio Show ~ “A taste for All Seasons”

We explore the world of food, with the philosophy of eating with the seasons.

And… as always, l will be sharing cooking tips, seasonal shortcuts and kitchen essentials that will make your life easier in the kitchen.

Visit: A Taste for All Seasons Show Page @ WPVMFM.ORG and listen to the July show, for a delicious conversation with farmer Gaelan Corizine of Green Toe Ground Farm.

It airs on the last Saturday of every month at 11 am, on WPVM FM 103.7 in Asheville, NC.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

For more information, visit LaurieRichardone.com

For scheduled Cooking Classes in Asheville, Visit:
LaurieRichardone.com

Slow Food is Good Food

by Laurie Richardone | Jun 28, 2021 | Asheville, Cooking, Food, Nutrition, Recipes

What is the Slow Food philosophy?

It should please the senses and arrive on the plate in an environmentally responsible way. In addition, creating a connection between farmers and the community.

It is a way of eating and a way of living…

Alice Waters, founder of the legendary Chez Panisse Restaurant in Berkeley, California is the mother of slow food. She was also the creator of The Edible Schoolyard.

It teaches school children not only how to grow food, but how to appreciate food.

Children that were growing their own food were inspired not only to cook it, and eat it, but enjoy the taste of food grown in healthy soil by their own hands.

This is the heart of taste education.

Slow food is contagious. When you eat a perfectly ripe peach or tomato that was organically grown locally, picked at its peak, the difference in taste will be monumental.

It becomes pleasurable and meaningful when you know who’s food you are eating, along with the love that went into growing it. BTW… Pairing a tomato and peach will delight you.

Add some buffalo mozzarella, or sheep feta, drizzled with balsamic vinegar and extra virgin olive oil, Viola… a delicious match made in heaven.

Another benefit of bringing this philosophy into our kitchens, is that it can spill over into living a less stressful life. When we give the ingredients we have gathered at our markets our attention, and their rightful due, we are in the present moment. Our minds will not go to the next thing we need to do, potentially creating stress.

Some of these things are easy to do – some not so easy. Perhaps the most challenging is to change our attitude and mindset about the food we eat.

We have to rethink our priorities and the way we approach life and all things in it!!

Like cooking our food slowly…

To your continued good health

If you are a curious cook, join me on my Radio Show ~ “A taste for All Seasons”

We explore the world of food, with the philosophy of eating with the seasons.

And… as always, l will be sharing cooking tips, seasonal shortcuts and kitchen essentials that will make your life easier in the kitchen.

Visit: wpvmfm.org/show/a-taste-for-all-seasons/ and listen to our June show as we cook our way through the seasons. Learn how to make an authentic Pesto, using traditional methods.

It airs on the last Saturday of every month at 11 am, on WPVM FM 103.7 in Asheville, NC.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

For more information, visit LaurieRichardone.com