b'THE CORKBOARD| SPRING 2024POTATO GNOCCHI,CAULIFLOWERBUTTERNUT SQUASH PIE NUTMEG SPINACH SAUCE,CHICKPEA FRITTERSWITH BOURBON CREAM AND ORACH SALAD Makes 24 or so fritters, enoughWITH SQUASH BLOSSOMS Serves 4 as a vegetable mainfor 4 to 6 as a vegetable side.Makes one 9 or 10-inch (23 or 25 cm) or 6 as a side. pie, enough for 8 generous slices. Simple techniques elevate broccoli and Gnocchi are easily made deliciously cauliflower in this delicious side dish.You can easily make a pumpkin pie with chewy dumplings that are part mashedSmooth white cauliflower pure anda butternut squash instead of a pumpkin potato, part pasta. Theyre particularly chickpea flour make gluten- and dairy-freebecause its all about the spice blend anyway. tasty simply browned and crisped in yet memorably crisp fritters. Briefly cookedThat is, unless you roast the squash first butter. Tender spinach is pured into broccoli is smoothly pured into a brightto concentrate the flavours before gently a bright green sauce scented with fragrantgreen sauce with lots of mellowed garlic.baking the squash pure in a deliciousnutmeg. Orach is an ancient vegetable withspiced custard. As homage, ground a savoury mineral flavour like spinach andBROCCOLI GARLIC SAUCE pumpkin seeds are bound with sugar and chard. Its microgreens and tender leaves04 tablespoons (60 mL) butterbutter into a crispy, crunchy crust. Bourbon pair beautifully with earthy potatoes.(or 2 tablespoons/30 mL vegetable oil)elevates simple whipped cream to harmonize 01 large yellow onion, finely dicedwith the fragrant pumpkin spices. NUTMEG SPINACH SAUCE 0Cloves from 1 head of garlic,02 tablespoons (30 mL) butterthinly slicedPUMPKIN SEED CRUST01 yellow onion, diced01 cup (250 mL) water02 cups (625 mL) raw pumpkin seeds 04 garlic cloves, finely grated 01 teaspoon (5 mL) sea salt0 cup (125 mL) white sugar with a microplane or finely minced01 bunch of broccoli, cut into florets,0 cup (125 mL) butter, melted 0 teaspoon (2 mL) ground nutmeg tender stems finely diced0Pinch of sea salt 0 teaspoon (2 mL) sea salt 0Freshly ground pepperCAULIFLOWER BUTTERNUT SQUASH FILLING0 cup (125 mL) water CHICKPEA FRITTERS 01 large butternut squash, peeled, 010 ounces (280 g) baby spinach01 head of cauliflower, broken intohalved lengthwise, and seeds removed small florets, tender inner stem chopped02 tablespoons (30 mL) butter, melted POTATO GNOCCHI 01 cups (375 mL) water01 cups (375 mL) heavy (35%) cream 04 large russet or Yukon Gold02 cups (500 mL) chickpea flour0 cup (125 mL) firmly packed potatoes (about 2 pounds/900 g), 02 tablespoons (30 mL) curry powderbrown sugar peeled and quartered01 tablespoon (15 mL) cumin seeds02 eggs 02 cups (500 mL) all-purpose 01 tablespoon (15 mL) fennel seeds02 teaspoons (10 mL) cinnamon flour, divided01 tablespoon (15 mL) Red Chili Flakes01 teaspoon (5 mL) ground ginger 02 eggs, whisked01 teaspoon (5 mL) sea salt0 teaspoon (2 mL) ground nutmeg 01 teaspoon (5 mL) sea salt 0 teaspoon (2 mL) baking soda0 teaspoon (1 mL) ground allspice 0Freshly ground pepper04 cups (1 L) vegetable oil, for frying0 teaspoon (1 mL) ground cloves 04 tablespoons (60 mL) butter0A handful of broccoli flowers froma past-harvest plant, for garnish BOURBON CREAMSALAD TANGLE 02 cups (500 mL) heavy (35%) cream 0A handful of fresh orach leaves Excerpted from Farmhouse Vegetables 02 tablespoons (30 mL) white sugar or baby spinach (2 ounces/57 g or so)by Michael Smith. Copyright2023 Michael Smith.02 tablespoons (30 mL) of your0A handful of orach sprouts or otherPhotography by Al Douglas. Published by Penguin, favourite bourbon or other spirit savoury, snappy fresh microgreensan imprint of Penguin Canada, a division ofPenguin Random House Canada Limited. 0 teaspoon (2 mL) pure vanilla extract (broccoli, kale, radish, turnip, or cress) Reproduced by arrangement with the Publisher. 03 or 4 squash blossoms, thinly sliced,All rights reserved. for garnishFor full directions on all recipes,please scan here or visitgreatestatesokanagan.com/springrecipesrECipEs| 17'