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Recipes 10/9 & 10/10
3 Tbls butter
3/4 C coarsely chopped onion
2 carrots, peeled and coarsely chopped
1 potato, peeled and coarsely chopped
1 jalapeño, seeded coarsely chopped
1 buttercup squash, peeled, seeded and chopped
4 C chicken stock or water
1/2 C cream
Salt and pepper
Sliced scallion and diced red pepper, for garnish
In a large pot, melt butter and cook onions until tender. Stir in carrots and jalapeño and toss to coat. Stir in chopped squash. Pour in chicken stock and bring to a simmer. Simmer for 30 minutes until vegetables are tender. Puree soup in blender in batches. Return to pot and stir in cream. Season to taste and garnish with sliced scallion.
Farmwife’s Bread Soup
1/3 C extra-virgin olive oil
1 onion, peeled and sliced
2 cloves garlic, sliced
2 medium potatoes, peeled and chopped
2 tsp fine sea salt
1/2 tsp red pepper flakes
2 C chopped beet greens
2 C water
1 small bay leaf
4 (1/2-in thick) slices country bread, grilled
Peccorinio for grating
In a large soup pot over high heat, heat the olive oil and soften the onion and garlic but do not allow them to brown. Add the potatoes, then the sea salt, pepper flakes, and greens, stirring well. Add the water and bay leaf and simmer 15 minutes, or until potatoes are tender. Discard bay leaf.
Serve in large bowls with bread alongside and cheese grated over the top. (From foodnetwork.com)
3 Tbls butter
2 medium yellow onions, finely chopped
3 garlic cloves, minced
3/4 tsp salt
1 Tbls chopped fresh sage
1/3 C chopped walnuts
1/3 C chopped pistachios
1/3 C chopped almonds
1/3 C chopped pine nuts
1/3 C plain low-fat yogurt
2 eggs, lightly beaten
About 1/2 C freshly shredded parmesan cheese
2 delicata squash, halved lengthwise and seeded
Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.
In a large bowl, combine yogurt, eggs, and 1/2 cup parmesan. Stir in nut mixture.
Divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.
Quick Kohlrabi Pickles
2-4 small kohlrabi bulbs, trimmed, peeled, and cut into 1/2″ cubes
Good olive oil (optional)
Rice vinegar wine or sherry vinegar
Fresh Black Pepper
Place the kohlrabi chunks in the bowl of a lidded, airtight container. Drizzle with a touch of olive oil, a good splash of vinegar, and sprinkle liberally with salt and pepper. Replace the lid and shake well. Taste and adjust seasoning. Place in fridge, shaking occasionally. They are best after they have marinated for a few hours, and will last about a week, becoming more intensely flavored. (From restaurantwindow.com)
Fettucini w/ Balsamic Delicata Squash & Bitter Greens
1 lb fresh or dried fettucini
2 Delicata squash (1 to 1 1/2 lb total)
2 Tbls balsamic vinegar
1 Tbls plus 1/2 tsp coarse sea salt, divided
2 Tbls olive oil, divided
1 sweet yellow onion, sliced
1/4 lb pancetta, diced (about 2/3 C)
1/4 tsp dried red chile flakes
10 oz bitter greens, washed, stem removed, chopped crosswise into 1/2-inch ribbons
freshly cracked black pepper, to taste
Parmesan cheese, to taste
Preheat the oven to 350° F.
Slice the squash in half lengthwise. Scoop out the seeds. Slice crosswise into 1/4-inch thick crescents, discarding the root and stem ends.
Grease a baking sheet with 1 tablespoon olive oil. Arrange the squash slices in one layer and sprinkle with the vinegar and 1/4 teaspoon salt. Place the baking sheet on the lower rack of the oven and roast, agitating every ten minutes, for 25-30 minutes until squash skin shows some wrinkling. Remove from oven and set aside.
Set 4 quarts of water with 1 tablespoon salt to boil in a stockpot.
While the water is heating, heat the remaining 1 tablespoon olive oil in a skillet over medium low heat. Add the onion slices and remaining 1/4 teaspoon salt, and cook slowly, stirring occasionally, until onions caramelize to a light brown color, about 10 to 12 minutes. Scrape from the pan and set aside.
In the same pan over medium heat, cook the pancetta and chile flakes, stirring frequently, until crispy, about 2 to 3 minutes. Raise the heat to high and add the greens, stirring until wilted.
When the water is boiling, add the pasta and cook until al dente. Drain, reserving a few tablespoons of pasta water, and add that water to the pan with the greens. In a large serving bowl, combine the cooked pasta, greens, roasted squash, and caramelized onions. Serve with freshly cracked black pepper and Parmesan. (From thekitchn.com)