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Salad of the Week - Roasted Sweet Potato and Apple Salad
1 medium sweet potato
1 tablespoon olive oil
Pinch of salt and pepper
1 medium apple
Cheese, either feta or Gorgonzola
2 Tbsp. olive oil
2 Tbsps. balsamic vinegar
2 tsps. maple syrup
1 tsp. stone-ground mustard
Preheat oven to 400 degrees
Peel sweet potato and slice into half-inch wedges. Toss with olive oil, salt, and pepper. Place on a covered baking tray and roast for 25-30 minutes or until sweet potatoes start to brown. Remove from oven.
While sweet potatoes are in the oven, wash lettuce, slice apples into half-inch wedges, and toast walnuts if need be. I like to toast nuts in a skillet, shaking occasionally until fragrant.
Once sweet potatoes are done, assemble salad. In a bowl, whisk together oil, vinegar, maple syrup, and mustard, tasting and adjusting as need be. Serve immediately.
Recipe from naturallyella.com
We make this several times a week during apple season. ~ Michelle
2 tsp. cinnamon
Water or cider
Peel, core and slice apples. Place in a saucepan with ¾ cup of water or cider. Sprinkle with cinnamon.
Cover and cook over medium low heat until apples are soft, about 30 minutes. Stir occasionally, and check to see if more liquid is needed. Mash apples with a fork for a chunkier applesauce, or use an immersion blender for a smooth applesauce. Serve warm.
Pretty-in-the-Pan Stuffed Patty-Pan Squash
Serves about 3
10-11 patty-pan squash
1 zucchini (sliced in half with one half scooped out)
1 large carrot
1 large green onion stalk (or half a small, sweet onion will work)
1 cup short-grain brown rice
2 cups (or a bit more if necessary) vegetable stock
1-2 garlic cloves, poked with a fork
3 tbsps. tomato paste
1 1/2 tbsps. butter, softened
Pinch or two of sea salt
Freshly ground black pepper
Dried or fresh parsley, to garnish
Freshly ground black pepper, to garnish
In a medium-sized pot, bring 2 cups of vegetable stock, sea salt and poked garlic cloves to a boil on high. Add 1 cup short-grain brown rice and stir well, checking often, cooking for about 10 minutes. Add more stock if it gets too dry. Reduce to medium heat. Cook for about 20-25 more minutes over medium heat. Check it often as it can burn easily.
While the rice is cooking, take a large pot and fill it with 1-2 inches of water and bring to a boil. Place patty-pan squash in the pot and cook for about 7-8 minutes. Remove from heat, drain and cool.
While the above is cooking, prepare the stuffing. Remove the insides of the squash carefully with a spoon and add it to the carrot, onion and zucchini mixture. Process the carrot, half a zucchini (plus insides from other half), and green onion in a food processor until fine.
In a small bowl, mix the sauce for the rice. Put the butter in a small bowl and mix in the tomato paste until smooth.
When the rice is done cooking remove garlic cloves, add the tomato paste/butter mixture, and stir very well. Add salt and black pepper to taste.
Dump the vegetable mixture into the rice pot. Stir well. Stuff the patty-pan squash with your rice and veggie mixture. Scoop any remaining leftover rice mixture into the pan around the squash. Bake in the oven at 375 for about 20 minutes.
Sprinkle with parsley, serve and enjoy!
Recipe adapted from OhSheGlows.com
Bob's Stuffed Banana Peppers
8 banana peppers
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 1/2 cups bread crumbs
Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
Heat butter in a medium skillet. Sauté reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic.
Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees.
Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
Bake uncovered in preheated oven for 1 hour.
Recipe from AllRecipes.com
Savory Bread Pudding with Butternut Squash, Chard & Cheddar
Serves 8 as a main course, 16 as a side dish
2 tablespoons butter
2 large onions, chopped
2 large bunches Swiss chard, washed well, stems discarded, leaves chopped
1/2 teaspoon kosher salt
3 eggs, whisked
1-1/4 cup whole milk
1/2 cup cream
2 tablespoons good mustard (what is 'good mustard'?)
2 teaspoons ground sage
1 teaspoon nutmeg
1 teaspoon kosher salt
A pinch of cayenne pepper
A generous sprinkle of freshly ground pepper
1 butternut squash, washed well, peeled and cut into 1/3-inch cubes (aim for 1-1/2 pound of squash cubes, see how to cut, peel & cube a butternut squash and keep all 10 fingers)
1/2 pound whole-grain bread, crusts on, cut into half-inch cubes (see Kitchen Notes)
8 ounces cheddar cheese, cut in 1/3-inch cubes
The set-aside cooked onions
Chard In a large skillet, melt the butter until shimmery. Add the onions and cook until just soft. Set aside half the onions. Add the chard a big handful at a time and stir to coat with fat. Let it cook a minute or two, then add another handful. When all the chard is added, let cook until soft. Add salt and set aside.
Custard Mix all custard ingredients together.
Assemble (If baking immediately, preheat oven to 375 degrees.) In a large bowl, combine the squash, bread, cheese and cooked onions. Transfer HALF the mixture to a lightly buttered baking dish about 8x11 or 9x13. Arrange the cooked chard evenly on top, then the remaining squash-bread-cheese mixture. (See Notes, if making ahead, you may choose to stop here.) Gently pour custard mix over top, being careful to wet all the bread pieces, especially.
Bake Bake for 45 minutes. Remove from oven. If any pieces of butternut squash are still firm, gently push them into the custard. Cover and bake for another 15 or so minutes. Let rest for about 10 minutes or so before serving. Reheats well.
To prep ahead This bread pudding can be made ahead in two ways. It can be fully assembled, then baked a few hours later. Or the bread-squash-chard-cheddar mixture and the custard mixtures can be prepped the day before, then combined just before baking. With the first method, the bread pudding is slightly crusty on top, very good. With the second, the bread pudding is more custard-y, also very good. Cook's choice!
Butternut Mac 'n' Cheese
Makes about 4 cups
1 two-pound butternut squash
Preheat oven to 400 degrees. Cut squash in half, lengthwise and rub cut side with olive oil. Place cut-side down on a baking sheet and roast for 60 - 75 minutes or until completely cooked and soft. Scoop out flesh while still warm and break apart with a spoon. Timing-wise, finish the squash roughly the same time the pasta and the sauce is cooked so that it's still warm.
Note: For a 'less squashy' and more 'mac 'n' cheese' version, use half the roasted squash in this dish, reserving the other half for something else.
4 ounces (about 1 cup) elbow macaroni
Cook macaroni in salted water. Let drain well. Timing-wise, finish the pasta and the sauce about the same time.
Note: For a "more mac 'n' cheese" version, use up to 16 ounces of macaroni.
1 tablespoon unsalted butter
1 small onion, chopped small
1 teaspoon nutmeg
1/2 teaspoon white pepper
1 tablespoon flour
1 cup whole milk
16 ounces cheddar cheese or any good melting cheese (if in a brick, sliced or cubed)
In a saucepan, melt the butter on medium heat until shimmery. Stir in the onion as it's prepped, then the nutmeg and white pepper, cook until onions soften. Stir in the flour and mix well. A tablespoon at a time, add the milk, incorporating each tablespoon well before adding another. (If you add it all at once, or without working in each time, there's risk of ending up with a lumpy sauce.) Stirring often, let the sauce come almost to the boiling point, it will thicken slightly. Add the cheese and let melt, adjusting temperature so that the sauce won't boil. (It's not a disaster if it does, since it's going into the casserole, but it'll look curdled.)
Combine In a large bowl, break the squash apart, mashing it really, with a wooden spoon. Stir in the hot, drained pasta and combine well, distributing the squash throughout. Stir in the sauce and combine well. Transfer to a greased baking dish. If you like, sprinkle the top with pimenton or paprika. If making ahead, let cool to room temperature, cover and refrigerate.
Bake Return dish to room temperature. Bake at 350 degrees for 30 minutes until hot and bubbly throughout. To add color to the top, place under the broiler for 2 - 3 minutes, watching carefully so it doesn't burn. When covered with foil, holds its temperature for a good 30 minutes.
Alanna's Tips & Kitchen Notes
A two-pound butternut squash is "small" by supermarket standards. If you get a large one, you might use only a quarter of the roasted flesh for this dish.
These last two recipes are from Alanna Kellogg's blog - A Veggie Venture