Butternut Squash Pasta
This week’s contribution comes from CSA member Marshall Mosley. It’s a recipe he adapted from one he found online that looks like the picture below. Ingredients: 1 medium butternut squash, about 2 pounds 1 large sweet onion, coarsely chopped 1 scant teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 3 to 4 tablespoons olive oil 8 ounces flat or ruffled pasta 4 tablespoons unsalted butter 2 dozen sage leaves 2 medium cloves garlic, minced salt and pepper, to taste 1/2 cup shredded Parmesan, plus more for garnish 1 tablespoon butter or olive oil Juice of 1 lemon 1...
Read MoreCurried Cauliflower Soup
Well, folks, it seems like we need to make the most of the chilly days from now until spring. They’ll be gone before we know it. So, here is a soup recipe I found on The New York Times website and plan to try out with the cauliflower from this week. Another way I like to prepare cauliflower is with curry spices, olive oil and onions. I chop up my cauliflower into bite sized pieces and saute them together with all the ingredients in pan on high heat, usually my wok. Everything is seasoned to taste, so vary the curry powder to your liking. Add cumin, paprika, and chili powder if you like...
Read MoreButternut Squash Soup
Here’s another contribution from Judy Secrest. Click the title to download the PDF recipe for Butternut Squash Soup Whole Foods. The recipe includes three variations for you to enjoy.
Read MoreBlack Bean and Sweet Potato Tacos
From Joy the Baker — a suggestion by CSA member Judy Secrest. Thanks! (serves 4) For the Potatoes: 2 sweet potatoes (really orange-fleshed yams), peeled and cut into small cubes 1 tablespoon olive oil salt and red chili flakes to taste juice of 1 lime For the Cabbage Slaw: 2 heaping cups shredded cabbage 1/4 cup finely diced yellow onions 2 heaping tablespoons chopped cilantro juice of 2 limes salt and red chili flakes to taste For the Beans: 1 teaspoon olive oil 1/4 cup finely diced yellow onion 1 teaspoon ground cumin 1 (15-ounce) can black beans, drained and rinsed juice of 1 lime...
Read MoreBlack Bean and Butternut Squash Burritos
Rafalko S. submitted a yummy looking recipe idea to use up butternut squashes. Check out this blog post for more details about how to make black bean and butternut squash burritos.
Read MoreSpaghetti Squash & Black Bean Tacos with Queso Fresco
Thank you Hannah B. for this wonderful recipe contribution, which comes from The Smitten Kitchen Cookbook by Deb Perelman. Ingredients: 3 pounds spaghetti squash (either 1 large or 2 small) 2 tablespoons freshly squeezed lime juice (about 1 lime) 1 teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon coarse salt ¼ teaspoon chipotle powder Sixteen 6-inch corn tortillas One 15-ounce can black beans, rinsed and drained very well 4 ounces crumbled queso fresco, feta, or Cotija cheese ½ cup finely chopped red or white onion ¼ cup fresh cilantro leaves (or flat leaf...
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