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Peter McGann, a long-time Rutland CoOp member and former employee, is also a local Mexican food authority. You can find his delicious south-of-the-border fare at the Vermont Farmers' Market in Rutland.
In this recipe, hearty greens are treated like romaine lettuce in a Caesar salad. The bitterness of the greens is delicious alongside the rich, fatty dressing. If you’re concerned about the raw egg yolk in the dressing, feel free to omit it. For more tender greens, be prepared to let the salad marinate in the fridge for up to a few hours...and this is one of those cases when good things come to those who wait!
Squash is almost the perfect vegetable for soup: it’s flavorful and has a divinely smooth texture when cooked and puréed. Serve this soup to people who think they don’t like squash or curry, and you’ll change some minds. You can substitute any winter squash for the butternut described in this recipe; I just like butternut because it’s faster to peel and chop than its many cousins. But there’s also the option of baking the squash first – see prep notes below – and it widens the array of squash varieties you can easily use.