Mint Chimichurri

prep: 10 minutes, plus 30 minutes resting

makes about 1½ cups

you’ll need…

1 cup mint leaves

¼ cup red wine vinegar

2 tablespoons lemon juice

4 garlic cloves

2 teaspoons crushed red pepper

½ teaspoon salt

1 cup olive oil

let’s get to it…

Pulse the mint, vinegar, lemon juice, garlic, red pepper and salt in a blender container or small food processor until blended, but not smooth.

Pour mixture into a medium bowl and slowly stir in the olive oil. Let rest for 30 minutes at room temperature.

cooking know-how: Refrigerate any leftover chimichurri. Bring to room temperature before serving.

If you like chimichurri, you’ll love this recipe for Chimichurri Empanadas!

Butternut Squash and Caramelized Onion Tart

prep: 20 minutes
cook/bake: 90 minutes

serves 8

you’ll need…

2 tablespoons olive oil, divided

1 large onion, thinly sliced

3 cups butternut squash, cut into 1-inch pieces

1 refrigerated pie crust

1 box (5.2 ounces) Boursin cheese

2 eggs

½ cup milk

1 cup grated Gruyère cheese

salt and pepper to taste

let’s get to it…

Place oven rack in center. Heat oven to 425°F.

Heat one tablespoon of olive oil in a large skillet on medium heat. Add sliced onion and cook, stirring often, until golden brown, about 30 to 35 minutes. Season with salt and pepper to taste.

Meanwhile, while onions cook, toss squash in a large bowl with 1 tablespoon of oil. Spread squash on a baking sheet. Season with salt and pepper to taste. Bake 15 minutes (squash will NOT be cooked through); set aside to cool.

Press pie crust onto bottom of a 9-inch tart or pie pan. Line pie crust with a piece of parchment paper slightly larger than the bottom. Fill with pie weights. (Pie weights keep the bottom from puffing up or the sides from falling down.) Bake for 7 to 8 minutes. Remove from oven and cool.

Beat Boursin cheese, eggs and milk in a medium bowl until well blended; set aside.

Spoon sautéed onions and squash evenly onto bottom of pie crust. Pour Boursin cheese mixture on top of onions and squash. Sprinkle on Gruyère cheese.

Bake for 35 to 40 minutes, or until pie is golden brown and the center is set. Remove from oven and cool on a rack for 15 minutes before serving.

Warm Brie with Mushrooms and Almonds

prep: 10 minutes

cook: 20 minutes

serves 8

you’ll need…

1 8-ounce wheel of Brie in its little wooden box

½ cup sliced almonds

1 tablespoon olive oil

1 tablespoon butter

1 garlic clove, minced

8 ounces mushrooms, sliced

2 tablespoons white wine, vermouth, or sherry (optional)

2 tablespoons fresh marjoram or thyme leaves

salt and pepper to taste

let’s get to it…

Place oven rack in the middle. Heat oven to 350°F. Remove the Brie wheel from the box and unwrap it. Place the unwrapped wheel in the bottom half of the box and place on a baking sheet; set aside.

Heat the sliced almonds in a large skillet over medium heat. Toast for 3 to 4 minutes or until lightly brown. Remove nuts from skillet and set aside. Wipe out skillet with a paper towel.

Heat olive oil and butter in the skillet over medium heat for 1 minute. Add the minced garlic and sauté for 1 to 2 minutes.

Add the mushrooms. Sauté for 3 to 4 minutes. Add the white wine, vermouth or sherry (if using). Saute for another 3 to 4 minutes or until soft. Remove from heat. Stir in the toasted sliced almonds and fresh marjoram or thyme.

Place the Brie in the oven and bake for 10 minutes. Remove from the oven and turn out onto a serving dish. Spoon the warm mushrooms and almonds over the Brie wheel. Serve immediately with toast points or crackers.