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STUFFED SAGE CARNIVAL SQUASH
Carnival squash. Have you heard of it? I had never! It came to me on a chilly, leafless and blustery day, neatly packed in my CSA box. Speckled, mostly green and yellow, with odd pools of vibrant orange marked it's skin. Carnival squash is probably most akin to acorn squash, but delightfully unique in its own way.
This little guy is lovingly filled with only the most scrumptious of autumn goodies. Honeycrisp apples, earthy sage, crunchy pepitas, silky red chard, Field Roast Smoked Apple Sage Grain-Meat Sausage, and pumpkin. Oh yes, we are now filling winter squash with pureed pumpkin.
18 Easy Ways to Cook With Turnips
One of fall's most overlooked and under appreciated root vegetable, turnip roots make for stand-out gratins and are ideal for roasting or stewing. Both the root and flavorful greens are edible.
Roasted Maple Walnut Carnival Squash
Fall is here, and that means it’s harvest time for squash! We like using squash as a delicious side dish and as a substitute for starchy potatoes and pasta. Carnival squash are small pumpkin shaped gourds with a thick variegated orange, yellow, and green rind. The green tells you that the squash is at its peak maturity. Carnival squash keeps well in a dry, cool place (we keep ours in the garage), but as it gets older, the green will start to fade to orange and yellow.
Five-Spice Roasted Pears
Along with a bit cooler weather lately, we’ve seen a new offering at the markets to remind us of the impending change of seasons – pears! We can’t believe it’s already time to start to transition from summer eating.
SAUTEED ARUGULA (ROCKET)
Arugula and Pear Salad
POACHED BOSC PEARS
Simple and delicious, poached Bosc pears retain their distinctive buttery flavor and are firm enough to maintain shape. Lightly used, spices add their voice to this dessert, served warm or chilled.
KALYN’S STUFFED CABBAGE CASSEROLE
Basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese.
Braised Cabbage Wedges and Carrots Recipe
Add this tasty braised cabbage dish to a ham dinner or serve with a corned beef brisket. Add sliced onion to the cabbage, or add more carrot strips.
MOROCCAN SWEET POTATO SALAD WITH CANDIED WALNUTS + MAPLE DRESSING
This fall harvest salad is piled high with spiced roasted sweet potatoes, sweet candied walnuts, and tossed in a tangy maple dressing for a gorgeous Thanksgiving salad you won’t be able to get enough of!
Maple Candied Sweet Potatoes
Baked Sweet Potato Fries
No white potatoes here! Just sweet potatoes and cauliflower mashed until silky and amped up with milk, butter, and a touch of nutmeg and cayenne.
Cauliflower with Brown Butter Crumbs
Roasted Whole Cauliflower Tikka
Are you not sure what to serve your vegetarian guests in place of turkey on the Thanksgiving table? Try this Roasted Cauliflower Tikka. Whole cauliflower marinated with aromatic spices then baked in the oven and served with a tomato based creamy sauce! This will surely impress your vegetarian guests!
An entire head of cauliflower roasted with butter, garlic, and herbs. Can convert cauliflower-avoiders into cauliflower-lovers! A beautiful and delicious way to serve cauliflower. Never any leftovers.
CREAMY FALL SOUP IN ACORN SQUASH BOWLS
10-ingredient creamy fall soup with carrots and butternut squash in roasted acorn squash bowls. The ultimate healthy comfort food this fall and winter.
I hope you all love this soup. It’s:
Fiber- & protein-rich
Full of flavor
Easy Roasted Acorn Squash
As summer transitions into fall, hard squashes begin filling produce bins in grocery stores and farmers’ markets. One of our favorites for roasting simply is acorn squash, which has a blackish-green, deeply ridged skin and bright golden flesh. Acorn is not a flashy squash like delicata, or a meaty fall and winter workhouse like butternut, but it’s tender and delicate, with a subtly sweet and earthy flavor that takes well to butter and brown sugar. Here, you begin by splitting an acorn squash lengthwise, scooping the seeds, and cutting a tiny slice from the back of each half so it’ll be stable in a roasting pan. (If you’re shy about whacking the squash in half, you can always microwave it first to make things easier.) Season the cut sides with salt and pepper, and drop just enough butter and brown sugar in the cavities to become a delicious glaze when baked in a hot oven.
WILD RICE STUFFED ACORN SQUASH WITH FETA, CRANBERRIES & PECANS
Everyone knows that edible bowls are FUN but, bearing in mind that most edible bowls are either bread or some fried shell, it’s also a bad choice from a nutritional standpoint. Choosing squash as an edible bowl is an elegant solution – you get the fun of eating your dish, minus the carb-overloading.
When picking a squash for filling and baking, acorn squash is always my go-to. I love its deep orange coloured flesh and the fact that you can eat the skin.
The healthy combination of nutty wild rice, crunchy pecans, creamy goat cheese and dried sour cherries makes this stuffed acorn squash nourishing, filling and simply delicious!