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Mindful : December 2013
For the butternut squash and kale topping: 3 cups butternut squash, peeled and diced in 1-inch pieces 3 tbsp olive oil 11⁄2 cups green kale with center stalks removed, chopped coarsely 1 garlic clove, finely minced Sea salt and pepper 2 large eggs 1⁄2 cup whole milk ricotta cheese 1⁄4 cup heavy cream 1 tbsp fresh coriander, finely chopped 1 ounce Parmesan cheese, finely grated 3 ounces Manchego cheese, finely grated Pinch of ground nutmeg To make the garnish: Reduce the temperature of the oven to 375°F. Toss the butternut squash with 2 tbsp olive oil. Season with salt and pepper and arrange on a baking sheet. Roast for 20 minutes, or until fork tender; set aside. Heat 1 tbsp olive oil in a frying pan over medium heat. When warm, add 3⁄4 of the kale and garlic and season with salt and pepper. Cook for 2 to 3 minutes, or until wilted; set aside. In a mixing bowl, whisk the eggs, ricotta cheese, and heavy cream. Stir in the kale, coriander, Parmesan cheese, 1⁄2 of the Manchego cheese, and a dash of nutmeg. Season with salt and pepper. Pour the batter onto the crust; stud with the butternut squash and the rest of the kale. Sprinkle with Manchego cheese. Bake the tart for 40 minutes, or until light brown in color. Allow the tart to rest for 5 minutes before slicing into wedges. Enjoy with a side green salad. December 2013 mindful 27 Makes a 9-inch tart For the tart crust: 11⁄3 cups all-purpose flour 1⁄3 cup buckwheat flour 1⁄4 tsp salt 7 tbsp unsalted butter, cold and diced 4 tbsp cold water To make the crust: In the bowl of a food processor, combine the flours and salt. Add the butter and pulse until crumbs form. Add just enough water until the crust detaches from the sides of the bowl. Wrap it in plastic wrap and refrigerate for an hour. Roll out the crust and garnish a 9-inch tart mold. Chill for 30 minutes. Preheattheoven to 400°F. Make small holes at the bottom of the tart crust. Cover with parchment paper and a layer of dry beans to weigh down. Blind bake the crust for 15 minutes. Remove and set aside. Butternut Squash and Kale Tart