Edible Sacramento Fall 2022

GEM CITY AIOLI (courtesy of Pharoah Davis, owner, 1837Vegan in Sacramento. Serves 10) ¾ cup olive oil (vegan) mayonnaise 1 tablespoon mustard ½ cup fresh cilantro leaves, firmly packed 1 jalapeño, seeds and membrane removed, diced 1½ cloves garlic, halved Juice of ½ lime

¾ teaspoon ground cumin ¼ teaspoon salt, or to taste

Blend mayonnaise, mustard, cilantro, jalapeño pep per, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mix ture into a bowl, cover bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.

ROASTED RED KURI SQUASH WITH SMOKED PAPRIKA OIL (courtesy of Erin Alderson, food blogger and cookbook author in Fair Oaks. Serves 4)

½ red kuri squash* 2 tablespoons olive oil ½ teaspoon kosher salt

stovetop on medium-low heat and add sunflower oil. When oil is warm, remove skillet from heat and stir in smoked paprika. Let rest until squash is finished roasting. To assemble: Once squash is roasted, stir the crushed coriander seeds, ses ame seeds, and vinegar into smoked paprika oil. Drizzle about 3 table spoons of oil over squash while it’s still on baking sheet and toss to coat. Transfer squash to a serving bowl and drizzle with a bit more oil. Finish with a sprinkle of salt before serving. Note: If you like spicy heat, add your favorite ground chile or chile flakes to the oil along with the smoked paprika. Or, for a fresh addition, add cilantro or parsley right before serving.

1 teaspoon coriander seeds 1 teaspoon smoked paprika 3 tablespoons sunflower oil 1 teaspoon toasted sesame seeds 2 teaspoons apple cider vinegar Finishing salt, to taste

Preheat oven to 425 degrees F.

Scoop seeds from squash and discard them. Cut squash into ¼-inch-thick slices. Place on baking sheet lined with parchment and add olive oil and salt, then toss to coat. Roast for 40 to 45 minutes, until tender and browned. While the squash cooks, prepare oil. Heat a small, dry skillet over medium low heat. Add coriander seeds and toast until fragrant, 2 to 3 minutes. Remove from skillet and crush using a mortar and pestle. Return skillet to

*This dish is great with sweet potato wedges or other kinds of squash, such as kabocha or delicata.

22 FALL 2022

edible Sacramento