Smørrebrød

Instructions

1. Toast bread and slice on the diagonal in deep triangle shapes.  Rub garlic clove over the surface of one side of the toast.
2. Spread a generous layer of Garlicky White Bean Purée over each slice of toast (there will be some purée left over).
3. Scatter arugula on top of the purée.
4. Place Balsamic-Glazed Mushrooms on top of arugula, dividing the mushrooms evenly between the 4 sandwiches.  Serve.

Garlicky White Bean Purée

1 15 ounce can cannellini beans, rinsed and drained

2 tablespoons water

2 tablespoons extra-virgin olive oil

2 teaspoons freshly squeezed lemon juice

1 small clove garlic, minced

1 teaspoon chopped fresh rosemary

Salt and freshly ground pepper to taste

1.  Reserve 1/4 cup of the beans and set aside.  Place remaining beans in the work bowl of a food processor along with water, olive oil, lemon juice and garlic.  Process until smooth.
2. Add rosemary and reserved beans and pulse until beans are slightly broken down and rosemary is combined into the mixture.  Season to taste with salt and pepper.

Balsamic-Glazed Mushrooms

2 tablespoons extra-virgin olive oil 

12 ounces cremini or white mushrooms, rinsed and cut into quarters

Course salt

1 tablespoon balsamic vinegar

1/4 teaspoon crushed red pepper flakes

1.  Heat olive oil in a 10-inch nonstick skillet over medium heat.  Add mushrooms and a pinch of salt.  Increase heat to medium-high and sauté mushrooms until tender and golden brown, approximately 7-9 minutes.  
2. Add vinegar and crushed red pepper flakes.  Reduce heat to medium low.  Continue to cook until vinegar forms a light glaze over the mushrooms, about 1 minute.  Season to taste with salt. Set aside to cool slightly.

Instructions

Butter each slice of bread.  Place a layer of baby arugula leaves on top.  Arrange squash slices artfully over the arugula.  Spoon Spicy Harissa Mayo over the squash.  Scatter cilantro leaves and roasted pepitas on top.  Serve.

Roasted Butternut Squash Half-Moons

Adapted from The Complete Vegetarian Cookbookfrom America’s Test Kitchen

Depending on the size of your squash, makes enough for approximately 4 sandwiches.  Plan on about 6 slices of squash per sandwich.

1 Medium-sized butternut squash

2 tablespoons butter

Coarse salt and freshly ground pepper

1. Preheat oven to 425 degrees.
2. Cut the neck portion of the squash from the rounded bottom (ideally just above where the seeds start).  Peel the neck portion of the squash using a y-shaped vegetable peeler.  You can surely peel and use the bottom of the squash as well, cutting it in half and removing the seeds from the cavity with a spoon before proceeding with the recipe.  I save the unpeeled bottom of the squash for my backyard chickens.  They think it is about the best treat ever.
3. Carefully cut the peeled squash in half lengthwise, and then into 1/4 inch thick half-moon shapes.
4. Melt butter in a large bowl.  Place squash slices in the bowl with the butter and toss until coated.
5. Lay squash slices in a single layer on a baking sheet lined with parchment paper.  Season with salt and pepper.
6. Roast in the oven for 25-30 minutes or until the squash slices are soft and slightly caramelized on the bottom.  Remove from oven and let cool to room temperature.

Squash can be prepared up to three days in advance and stored in the refrigerator.  The squash is best if it is not cold from the fridge.  Take it out 30 minutes or so before assembling sandwiches to warm slightly before using.

Spicy Harissa Mayonnaise

Makes approximately 1/4 cup

1/4 cup prepared mayonnaise

1 tablespoon prepared harissa (I use the one from Trader Joe’s)

Combine mayonnaise and harissa in a small bowl.  Add more harissa to taste.  Can be prepared up to two days in advance.

Instructions

1.  Place new potatoes in cold water.  Bring to a boil over medium-high heat and continue to cook for 10-15 minutes, until potatoes are tender but not falling apart.  Smaller potatoes will obviously cook more quickly than larger potatoes.  Check doneness by piercing a potato or two with the tip of a sharp knife.  It should slide in and out easily without much resistance.  Drain potatoes and rinse with cold water.  Set aside to cool.  Potatoes can be prepared up to three days in advance.  Store in the refrigerator.
2. Butter each slice of bread.  Place a layer of baby arugula leaves on top.  Slice new potatoes into thin (1/4 inch thick) slices and arrange artfully over the arugula.  Salt and pepper the potato slices to taste.  Drizzle aïoli over potatoes (I like to place the sauce in the center between the two rows of potato slices) and scatter crispy shallots and herbs and/or microgreens on top.  Serve.

Quick Aïoli

Adapted from Bon Appetit magazine

Makes 1/4 cup

1 small garlic clove

1 teaspoon lemon juice

1/4 cup prepared mayonnaise

1 teaspoon extra-virgin olive oil

Salt and pepper

Mince garlic clove and let sit in lemon juice for 10 minutes or so to mellow out the raw garlic flavor.  Add mayonnaise and olive oil.  Season with salt and pepper to taste.  Aïoli can be made up three days in advance.  Store in the refrigerator.

Crispy Fried Shallots

Adapted from The Scandi Kitchen by Brontë Aurell 

Makes approximately 1 cup of shallots

3 medium-size shallots, sliced into thin rings, rings separated from one another

1/4 cup all purpose flour

1/4 teaspoon fine salt

Freshly ground pepper

1 cup canola, peanut or vegetable oil for frying

Course sea salt for sprinkling

1.  Combine flour, salt and a few grinds of pepper in a large ziploc bag.  Add shallots, seal and toss around until shallots are coated with flour mixture.
2. Meanwhile, heat oil in a large saucepan until it reaches 280 degrees.  It’s worth using a thermometer here if you have one.  If the oil is too hot, the shallots will burn and if it is too cool they will be soggy.
3. Remove half of the shallots from the bag, shaking off any excess flour.  Place in pan and fry until golden brown and crispy.  This may take as little as two minutes or as long as five.  Keep your eye on them and look for the visual cues.  Remove from oil using a slotted spoon.  Place on paper towels and allow to drain.  Sprinkle with sea salt and allow them to cool slightly and crisp up.  Repeat with the other half of the shallots.

Shallots can be used immediately or stored in the refrigerator for 5-7 days.  Mine usually stay pretty crisp, but you could warm them in a 200 degree oven to crisp them up if necessary.