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October Recipes from Cooking With Chad

September 24, 2020 By Littleton Food Co-op

Simple Grilled Winter Squash

Ingredients
1 Small Butternut Squash (peeled and cut into ½” slices, length-wise)
3 Tbsp Oil (Avocado oil works with the higher heat)
2 Cloves garlic, minced
¼ tsp salt
¼ tsp pepper

Directions
1) In a small bowl, combine oil, garlic and salt, and pepper. Brush over squash slices
2) Grill slices for 4-5 minutes per side with the cover down.


Grilled Romaine

Ingredients
2 Romaine hearts
¼ cup extra virgin olive oil, divided
¼ cup mayonnaise or plain Greek yogurt
1 Tbsp grainy or Dijon mustard
2 Tbsp apple cider vinegar
¼ cup blue cheese/feta/gorgonzola crumbles
¼ cup sliced grape tomatoes
1 Tbsp butter
1 shallot, thinly sliced
Salt and pepper to taste
Grilled shrimp (optional)

Directions
1) Preheat grill to medium-high
2) While grill heats, saute shallot in a pan with butter until tender and then set aside.
3) Rinse romaine and dry – trim off a sliver of the stem and a small amount at the top of
the leaves
4) Brush with olive oil to thinly coat all the outside leaves
5) Grill shrimp (using a wooden skewer)
6) Place lettuce on the grill and turn every couple minutes until each side has grill marks (6
minutes total)
7) Whisk remaining oil with mayo or yogurt, mustard, vinegar and salt and pepper in a
bowl.
8) Serve romaine hearts topped with cheese crumbles, sliced tomatoes, shrimp,
shallot, and dressing.


Artichoke Hearts on the Grill

Ingredients
8oz can quartered artichoke quartered hearts (or buy whole and quarter)
2-3 Tbsp olive oil (enough to coat)
1 tsp salt
½ tsp pepper
1/8 tsp plus 1/2 tsp garlic powder
2-3 Tbsp grated parmesan cheese
3 Tbsp Plain Greek yogurt
1 Tbsp lemon juice (1/2 tsp lemon zest if desired)
1 Tbsp Dijon mustard
1/8 tsp honey or sugar
Salt and white pepper to taste

Instructions
1) Heat grill to medium
2) Open and drain artichoke hearts well – blot with paper towel
3) While artichokes are draining, make the sauce: whisk together 1/8 tsp garlic powder,
cheese, yogurt, lemon juice and zest, Dijon mustard, honey and salt and pepper in a
small bowl.
4) Coat the artichoke hearts in oil, season with salt and sprinkle with ½ tsp garlic powder
(ad-lib other seasonings if desired)
5) Place hearts on a foil-lined sheet pan (careful not to crowd them) and place on the grill
and cook for about 10 minutes with grill open, turning once when bottoms are
browned.
6) Once they have reached your desired level of char or doneness, remove from grill and serve with dipping sauce


Grilled Teriyaki Portobello Bowl

Ingredients
2-3 Large Portobello mushrooms
4 ounces shitake mushrooms
2 Tbsp soy sauce
2 Tbsp mirin
½ Tbsp oil
1 tsp grated ginger
1 cup cooked Brown rice or other traditional grain
1 English cucumber
2 Tbsp rice wine vinegar
1/2 tsp. honey
Pinch of salt
½ Tbsp sesame seeds (toasted if desired)
Optional: leftover veggies

Instructions
1) Mix the soy sauce, mirin, oil and ginger in a Ziploc bag – add Portobellos and shitakes
and marinate for 1 hour
2) While marinating make the cucumber salad – cut cucumber lengthwise and scrape out
seeds. Using a veggie peeler, shave ribbons onto a couple of paper towels. Blot dry and
place in a serving bowl. In a small bowl, whisk vinegar, salt, sugar, and sesame seeds.
Toss with cucumber ribbons.
3) Prepare desired veggies, herbs, or garnishes while pre-heating grill on medium-high heat
4) Start grilling any veggies first and then add the mushrooms.
5) Create grill marks and then turn the heat down, moving items off the grill as they finish
cooking
6) Create a bowl with rice in the middle. Arrange cucumber salad, portobellos, shitakes,
and veggies around the rice and garnish as desired.
7) Top with dressing of preference

Filed Under: cooking with chad

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Our 2022 Partners

January
North Country Beekeepers Association
February
Mt. Eustis Ski Hill
March
Women's Entrepreneurial Network (WREN)
& NH Farm to School
April
Littleton Area Senior Center
May
Adaptive Sports Partners of the North Country
June
Second Chance Animal Rescue
July
Boys & Girls Club of the North Country
August
Above the Notch Humane Society
September
The Colonial Theatre
October
Littleton Co-op Community Fund
November
Local Food Pantries
December
The Bancroft House



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43 Bethlehem Road· On the corner of Cottage St and Rte 302· Exit 41 off I-93· 603-444-2800
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