Sunday Paper Recommends—Week of December 11, 2022
At The Sunday Paper, we want to inspire you to gather at your table—virtually or with friends and family—and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that’ll truly make an impact.
This week, to encourage your conversations, we recommend checking out the following:
What We’re Reading:
“Chasing after the highest paid position is pointless,” writes author Keisha Blair in her wildly popular article My Husband Died at Age 34—Here Are 40 Life Lessons I Learned from It. Blair expanded her sentiment in her book Holistic Wealth: 36 Life Lessons to Help You Recover from Disruption, Find Your Life Purpose, and Achieve Financial Freedom. In this terrific read, Blair gives us all the tools to thrive, no matter the obstacles we face. She defines prosperity as something beyond monetary figures. Holistic wealth is financial, physical, and emotional stability combined—and she shows us how to get there.
What We’re Watching:
When 22-year-old Mahsa Amini died after Iran’s morality police arrested her for improper veiling, protests sparked across the nation and worldwide. Generations of Iranian women are campaigning for equality—and now this remarkable movement includes men and boys.Equality Now produced this stunning video to remember Mahsa and honor the brave Iranian people fighting tirelessly for equality for all. We encourage you to check out the videoand share it to spread awareness and support. Also, read our exclusive interview with Iranian American author and activist Nina Ansary here.
Our Sunday Dinner Recipe
Creamy Squash Soup With Corn Salsa and Wild Onion Chimichurri
Chef Nico Albert celebrates Native foodways and believes they are the key to connection for Indigenous peoples. Native cooking is naturally nutrient-dense and sustaining, and Nico believes food is essential for restoring the well-being of Native People. Her winter squash soup blends traditional Indigenous cooking with some global inspiration. Feel free to use any type of winter squash for this soup: Georgia candy roaster, butternut, or any type of pumpkin will work well.
Ingredients
FOR THE CHIMICHURRI
12 wild onions or 4 to 5 green onions, trimmed ¼ cup chopped parsley leaves (stems removed) ¼ cup apple cider vinegar
1 tablespoon pure maple syrup
2 teaspoons salt ¼ cup sunflower oil
FOR THE SOUP AND SALSA
6 ears sweet corn, shucked
2 tablespoons sunflower oil
1 large yellow onion, diced
4 large garlic cloves, minced
6 cups water
2 pounds winter squash, peeled, seeded, and cut into 2-inch cubes
Salt
Freshly ground black pepper
2 small jalapeño peppers, seeded and very finely diced
Directions
To make the chimichurri, on a grill or in a very hot, dry cast-iron skillet over high heat, cook the wild onions until nicely charred in some spots but not totally blackened.
Coarsely chop the charred onions and add them to a blender or food processor with the parsley, vinegar, maple syrup, salt, and oil.
Puree the mixture until it reaches a slightly chunky, pesto-like consistency. To make the soup, cook the ears of corn on a grill, turning occasionally, until they are lightly charred on all sides. Remove the corn from the heat and set it aside to cool.
Add the oil to a large (5- to 7-quart) Dutch oven or stockpot and heat over medium heat.
Add the yellow onion and garlic. Cook, stirring frequently, until the onion and garlic have caramelized and turned a light golden brown. Cut the corn from the cobs, reserving the cobs for the soup and the kernels for the salsa.
Put the cobs in the pot with the sauteed onion and garlic. Add the water to the pot, place it over high heat, and bring it to a boil. Reduce the heat to a simmer (if cooking over a fire, move the pot to a cooler spot on the grill to maintain a simmer).
Allow the mixture to simmer for 15 to 20 minutes, until the broth becomes fragrant with the aroma of sweet corn and the liquid has reduced to about 4 cups.
Add the cubed squash, bring the liquid back to a simmer, and cook until the squash is very tender. Working in batches, use an immersion blender or a countertop blender (allow to cool slightly before putting into blender) to puree the soup until smooth. Season with salt and black pepper to taste.
To make the salsa, combine the reserved corn kernels with the jalapeño and stir to mix well. Season with salt and pepper to taste. To serve, ladle the soup into bowls, garnish with a generous scoop of the roasted corn salsa, and drizzle with the wild onion chimichurri.
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