![]() And Theresa, what was your overall goal when you selected these four items for us to make and maybe a brief bit of background? The original ask was from me. She's a Registered Dietitian and the Director of Culinary Medicine in the University of Utah College of Health's Department of Nutrition and Integrative Physiology. Scot: And also joining us is our recipe architect and nutrition expert, Theresa Dvorak. Jhonny: I made, or at least attempted to make, a roasted beet crostini. ![]() My name is Scot, and I made something called three sisters harvest. But first, let's introduce the Cooking Crew. And we'll get into how it went in the kitchen and how it was in a moment. By the way, you can find these recipes that we made at. We made them, and then we got together and we had a Friendsgiving feast, and it was fun, wasn't it? So our favorite registered dietitian and nutrition expert, Theresa Dvorak, assigned each of the Cooking Crew a different dish to make. With Thanksgiving coming up, we thought it would be fun to have a special episode featuring four Thanksgiving-inspired dishes that are vegetarian and also something a little different than the usual Thanksgiving fare, but still would go well with the old favorites. Scot: Welcome to the Cooking Crew's Thanksgiving special. Toss the spinach with the shallot vinaigrette, then top the salad with the crackled miso and crispy leeks.Whisk the shallot, lime, lemon, and truffle-infused olive oil together in a small bowl to create a vinaigrette.Drain the oil from the leeks and lay them on a paper towel, sprinkle with flake salt. Toss the leeks into the skillet with the oil and fry until lightly browned and crisp, about 2-3 minutes. Heat the avocado oil in a small skillet over medium-high heat.Crumble miso into pieces and set aside.Bake for 45 minutes or until browned, checking frequently toward the end to avoid burning. Spread the miso paste as thinly as possible using a soft spatula or icing spatula. Line a baking sheet with parchment paper.truffle-infused olive oil (regular olive oil works too) 1 Meyer lemon, juiced (regular lemons work too).1 large shallot, peeled and finely diced.½ teaspoon Maldon flake salt, or other flakey salt.1 leek, both white and green parts, halved and thinly sliced.Reduce heat to low for 10 minutes, stir as needed.Allow to simmer for 5-7 minutes, stirring intermittently to avoid sticking. Add hominy, black beans, vegetable broth, bay leaf, sage, and mint. ![]() While squash is roasting, heat the remaining olive oil in a large sauté pan on medium, add shallots and garlic to the oil, and sauté until opaque.Spread evenly on a sheet pan, and bake for 20-25 minutes, or until tender and starting to brown. Toss squash with 1 tablespoon olive oil and a dash of salt and pepper. ¼ cup pepita seeds, or other roasted squash seeds.2 cups canned hominy, rinsed and drained.1 15-oz can of Black beans, rinsed and drained.1 large acorn or delicata squash, halved, seeded, and thinly sliced.
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