We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to
Member Beth Karl sent in this recipe for a variation on a classic comfort food.
"A spicy and smoky way to use some sweet potatoes, yet you can barely taste them. The directions don't say to peel the sweet potatoes, but we did. We also didn't use all of the sauce."
~ Beth Karl
Sweet Potato & Bacon Mac & Cheese
2 tablespoons butter
1/2 red onion, diced
3 cloves garlic, minced
2 cups milk
2 cups sweet potato, small cube (1/2 inch or less)
1/2 tsp. cayenne pepper
1 tsp. paprika
1/2 tsp. salt
2 cups shredded cheddar cheese
1 cup shredded Parmesan cheese
2 tsp. hot sauce (Frank's)
1 lb. elbow noodles
6 slices thick cut bacon, cooked and diced
1/2 cup sliced green onion
In a large saucepan, melt the butter over medium-high heat. Add in the red onion and sauté for 4-5 minutes. Stir in the minced garlic and sauté for another 2 minutes.
Add in the milk and sweet potato and bring to a boil, stirring frequently as to not scald the milk. Reduce heat and simmer until sweet potatoes are cooked through and soft, about 15 minutes (actual time will depend on how big your sweet potato cubes are. The smaller the better).
Meanwhile, cook your pasta according to package directions.
Once the sweet potatoes are cooked through, pour the saucepan contents into a blender and blend until smooth and creamy. Stir in the cayenne, paprika, salt, cheddar, Parmesan, and hot sauce. It should still be hot enough to melt the cheese. Once the cheese is melted, blend it up again to bring back some of the creaminess.
Pour the sauce over the cooked noodles. Garnish with bacon and green onion
Recipe from thestayathomechef.com
Kicked-up Broccoli-Cheese Soup
1/2 cup butter, melted
4 large shallots, finely chopped
1 tsp. finely minced garlic
1/3 cup all-purpose flour
4 cups whole milk
2 cups chicken stock (has more flavor than broth)
1-1/2 cups heavy cream
1/8 tsp. ground nutmeg
4 heaping cups broccoli florets
24 oz. shredded pepper jack cheese
8 oz. shredded extra sharp cheddar cheese, more for sprinkling on top
1 Tbsp. finely ground black pepper
Sliced green onion for garnish
In a large, heavy bottomed pot (I used a 7 quart Dutch Oven), melt butter over low heat. Add shallots and sauté until soft, about 4-5 minutes. Add garlic, sautéing for 1 minute more, still over low heat.
Add flour and whisk in until fully incorporated. Slowly pour in milk, whisking away any lumps. Add chicken stock, cream and nutmeg, stirring until fully combined. Add broccoli.
Cook for about 20-30 minutes or until broccoli is softened. Stir several times during cooking process so bottom of pan does not burn. Continue to cook over low heat. Once broccoli is softened, use a potato masher to mash the broccoli into smaller pieces. Add pepper jack and cheddar, stirring until melted. Stir in black pepper. Serve immediately.
Recipe from NoblePig.com
Butternut Squash Risotto
1 butternut squash, about 1 to 1 1/2 pounds
1 tsp. tamari
5 to 6 cups vegetable broth
4 Tbsps. (1/2 stick) butter, divided
1/2 medium onion, chopped
1 shallot, chopped
1 1/2 cups Arborio rice
1/2 cup white wine
3/4 cup Parmesan cheese, grated
Sea salt, to taste
Ground pepper, to taste
Fill a pot with a steamer basket with 2 inches of water and turn heat to high. Cut squash in half and remove seeds, stem and peel. Cut squash into 1-inch pieces.
When water in pot is boiling, place squash in steamer basket above water and steam for about 4 minutes; then, sprinkle squash with one teaspoon of tamari. Continue steaming until squash is entirely tender, about 6 to 8 minutes more, and set aside.
Heat broth in large saucepan on medium-low heat. Melt 2 tablespoons of butter in a separate large saucepan over medium heat. Add onion and shallot and cook until translucent. Add rice and stir to coat with butter, onions, and shallots. Add wine and 1/2 cup of the warm broth. Stir until most of liquid is absorbed.
Add another 1/2 cup of broth and stir until most of liquid is absorbed. Continue this process until rice is tender, cooked through, but is still somewhat firm, around 20 to 25 minutes total. Add remaining 2 tablespoons butter, Parmesan, 3 cups of cooked squash (more or less to your taste) and stir to combine. Season to taste with salt and pepper and serve warm.
Recipe from WholeFoodsMarket.com
Chard & Feta Tart
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 1/2 Tbsps. chopped fresh thyme or oregano
3/4 tsp. salt
3/4 tsp. freshly ground pepper
1/3 cup extra-virgin olive oil
5 Tbsps. cold water
2 teaspoons extra-virgin olive oil
6 cups chopped chard, (about 1 bunch), leaves and stems separated
2 Tbsps. minced garlic
2 Tbsps. water
2 large eggs
1 cup part-skim ricotta cheese
1 tsp. freshly grated lemon zest
1/8 tsp. freshly ground pepper
1/2 cup chopped pitted Kalamata olives
1/3 cup crumbled feta cheese
To prepare crust: Combine whole-wheat flour, all-purpose flour, thyme (or oregano), salt and 3/4 teaspoon pepper in a bowl. Make a well in the center and add 1/3 cup oil and 5 tablespoons water. Gradually stir the wet ingredients into the dry to form a soft dough. Knead on a lightly floured surface until the dough comes together. Wrap in plastic and chill for 15 minutes.
Preheat oven to 400º. Coat a 9-inch tart pan with removable bottom with cooking spray. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared pan and press into the bottom and up the sides. Trim any overhanging dough and use it to patch any spots that don't come all the way up the sides.
Prick the bottom and sides with a fork in a few places. Bake the crust until firm and lightly brown, 20 to 22 minutes. Let cool on a wire rack for at least 10 minutes.
To prepare filling: Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add chard stems and cook, stirring, until just tender, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add chard leaves and 2 tablespoons water and cook, stirring, until the leaves are just tender and the water has evaporated, 2 to minutes. Transfer the greens to a sieve over a bowl and let drain and cool for 5 minutes. Whisk eggs, ricotta, lemon zest and 1/8 teaspoon pepper in a large bowl. Fold in the greens, olives and feta. Pour the filling into the crust. Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 30 to 35 minutes. Let cool for 10 minutes before cutting into wedges.
Recipe from EatingWell.com
Apple-Cinnamon Quinoa Breakfast Bake
1 cup uncooked quinoa
1 1/2 tsps. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
2 apples, peeled, diced
1/4 cup raisins
2 cups vanilla soy milk (can substitute regular milk)
1/4 cup maple syrup
1/3 cup almonds, chopped
Preheat the oven to 350°. Lightly grease a 7 x 11-inch baking dish (an 8 x 8 works too). In a small bowl, mix the uncooked quinoa with the spices. Pour into greased dish. Sprinkle the apple and raisins on top of the quinoa.
In that same small bowl, beat the eggs. Whisk in the soy milk and maple syrup. Pour the egg and milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. Sprinkle the chopped almonds on top.
Bake for one hour or until the casserole is mostly set with only a small amount of liquid left.
Allow to cool, and then cover and refrigerate. In the morning, cut a square, microwave it on a plate, and enjoy alone or with a few dollops of Greek yogurt.
Recipe from FitSugar.com
1 tablespoon extra-virgin olive oil
1 large bunch *kale, tough stems removed, coarsely chopped (about 16 cups; see Notes)
1 cup store-bought salsa, preferably fresh
1/2 cup water
1/4 cup crumbled or shredded **Cotija (See notes) or Mexican-style cheese
Heat oil in a Dutch oven over medium-high heat. Add kale and toss until bright green, about 1 minute. Stir in salsa and water. Reduce heat to maintain a simmer; cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Serve sprinkled with cheese.
Notes: *Choose organic kale when possible. Nonorganic can have high pesticide residue.
**Cotija cheese, also called queso aûejo or queso aûejado, is a salty aged Mexican cheese with a crumbly texture. Find it near other specialty cheeses or at Mexican grocery stores.
Recipe from EatingWell.com