Recipes

Toasted Seeds

Thanks to CSA member Pepin for sharing this recipe! Pepin says: “It’s a recipe we've adapted, adding our own twists.”

This method makes tastier seeds and you can use any winter squash variety...acorn, buttercup, butternut, delicata, or pumpkin...just one or in any combination.

Plunk the seeds into a heavy skillet or pot, making sure the seeds are no more than one inch deep. Cook the seeds over medium heat, stirring constantly, until they become very light in weight and nicely browned. The seeds will actually lose about half their weight in water, and you'll be able to feel this while stirring. Some of the seeds may pop as they toast (if too many do, the heat is too high).

Remove the pan from the stove momentarily. For every cup of raw seeds, mix 1/2 to 1 teaspoon of herbal salt* into no more than 1/4 cup hot water and add quickly to the seeds, which will hiss loudly as the water hits them and is drawn into the seed.

Return the pot to the stove and cook again over low heat, stirring until the seeds are dry and light again in weight. The seeds should be crisp, dry and seasoned from the inside out, giving them a unique flavor.

* You can use other spices in place of half the salt (or to taste). Try curry, red pepper, garlic salt, dry mustard, ground celery seed or coriander. Tamari or soy sauce works well too; use 1 to 2 tablespoons and reduce the amount of water by the amount of tamari or soy added. For a sweet variety, replace the salt with sugar mixed with cinnamon, vanilla, nutmeg, cardamom, etc.

Adapted from "The Book of Whole Foods Nutrition & Cuisine", Karen MacNeil.

Winter Squash Stuffed with Apples & Gingered Rice

Thanks to contributing editor Lauren White for sharing this recipe!

2 medium acorn or butternut squashes
3/4 cup raw brown rice
2 tablespoons soy sauce
2 tablespoons canola or fragrant nut oil
1 small onion, chopped
2 medium apples, peeled, cored, sliced
1/3 cup chopped walnuts, almonds or pecans
1/2 cup apple juice
1/4 cup dry red wine
2 tablespoons honey
2 teaspoons freshly grated ginger
1 teaspoon curry powder

Preheat oven to 400 degrees F. Cut squashes in half, place cut side up in shallow baking dish, and cover with foil. Bake 35 to 45 minutes until easily pierced with fork, but still firm. Meanwhile, cook rice with soy sauce added to cooking water. Let squashes cool slightly, then scoop out pulp, leaving a 1/2-inch-thick shell of pulp remaining. Chop scooped out pulp and set aside. Heat oil in skillet, add onion and sauté over moderate heat until translucent. Add apple, sauté until softened, and add squash pulp, cooked rice and all other remaining ingredients. Stir together and remove from heat. Stuff squash halves with rice mixture, arrange in lightly oiled baking dishes, and bake 20 minutes more.

Serves 4 to 6.

From “Vegetariana,” by Nava Atlas. Little, Brown and Co., Boston, 1984.

Farm-Style Leek Soup

2 large leeks with part of green tops, sliced
2 medium onions, sliced
1 large clove garlic, minced
1/4 cup butter
4 cups chicken stock
2 cups uncooked noodles
1 bottle of beer
1 1/2 cup semi-soft cheese, such as Muenster, shredded
Salt and pepper

Cook leek, onion and garlic in butter for 15 minutes, using low heat and stirring often. Add stock, cover and simmer 30 minutes. Add noodles, cover and simmer 15 minutes, or until noodles are tender. Add beer and heat to simmering. Gradually add cheese, cooking slowly and stirring until melted. Season to taste with salt and pepper.

Serves 6.

From fooddownunder.com.

Rutabaga & Carrot Puree

This dish is suitable for freezing. Make it now and save for Thanksgiving dinner!

2 rutabagas peeled, cut into 1-inch pieces
5 carrots cut in 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt
2-3 tablespoons heavy cream, optional
1/8-1/4 teaspoon nutmeg, optional

Cook vegetables in boiling salted water to cover by 1-inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and puree with butter, brown sugar, and salt until very smooth. If necessary, transfer puree back to pot for reheating.

Serves 8.

Adapted from fooddownunder.com.

Bounty Rice with Cabbage & Ground Beef

This is a great recipe not only for cabbage but also for the grass-fed beef CSA members purchased last week.

1/2 to 1 pound ground beef
1 cup onion, chopped
1 cup green pepper, chopped
4 cups canned tomatoes
1 cups cabbage, shredded
3 cups cooked rice
1 teaspoon salt
1/2 teaspoon each: dried oregano, dried basil, garlic powder
1/2 cup sour cream
1 cup mozzarella cheese, shredded

Sauté meat, onions and green pepper in skillet until meat is browned and vegetables are soft. Drain excess fat. Stir in tomatoes, cabbage, rice and seasonings. Cover and continue cooking until cabbage is crisp-tender, 10 to 15 minutes. Stir in sour cream and sprinkle cheese on top. Cover until cheese is melted.

Variation: Omit sour cream and add 1 small chopped hot pepper, 1/4 teaspoon cayenne pepper and a few drops of hot sauce to the meat mixture along with other seasonings.

Serves 6 to 8.

Adapted from “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.

Quick & Easy Marinated Kale

1 bunch kale
3 tablespoons fresh lemon juice
1 tablespoons olive oil
2 teaspoons finely minced garlic
1 teaspoon sea salt

Wash and spin-dry kale; strip leaves from stems and slice into 1-inch strips. In a bowl, combine the rest of the ingredients and whisk to blend. Add kale and toss until well coated. Serve immediately or store, covered and refrigerated, for up to 1 day.

Serves 4 to 6.

From www.writerguy.com/deb, reprinted from “Whole Foods” magazine.

From the "Kids' Corner" - Butternut Squash Au Gratin

Thanks to Benedictine University Dietetic Intern Mia Siomos for sharing this recipe!

2 pounds butternut squash, peeled, halved lengthwise and then cut into thin slices
1 medium onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
2 eggs
3/4 cup milk
3/4 cup finely shredded cheese

Place squash slices in bowl with onion, salt, pepper and melted butter. Toss well. Spoon mixture into buttered 9-inch baking dish. Bake, covered, at 375 degrees F. for 30 minutes.

Meanwhile, beat eggs, milk and cheese. Remove cover from baking dish and pour cheese mixture evenly over squash. Bake until golden brown, about 20 minutes.

Serves 6.

From www.cooks.com.

Roasted Cauliflower & Brussels Sprouts

1 medium cauliflower, cut into 1-inch florets
2 cups Brussels sprouts, trimmed, halved lengthwise
2 tablespoons olive oil
3 large cloves garlic, thinly sliced
1 1/2 teaspoons fresh chopped rosemary or 1/2 teaspoon dried
1/2 teaspoon pepper

Combine cauliflower and sprouts in a large bowl, drizzling the oil on top. Add remaining ingredients and mix well; refrigerate overnight. The next day, spread vegetables on single layer on greased jellyroll pan. Sprinkle with 3/4 teaspoon coarse salt. Roast in preheated 450 degree F. oven until crisp-tender and beginning to brown at the edges, 15 to 20 minutes. Stir occasionally. Serve either hot or at room temperature.

Serves 4 to 6.

From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.