2-3 lbs roasted winter squash (I used kabocha squash here)
1 onion, diced
4 cloves garlic
1-2 stocks celery (optional)
2 apples peeled/cored and chopped
2 tsp salt
2 tsp pepper
2 tsp butter
4 cups water
1 tsp rosemary
1 tsp thyme
1 cup grated/aged cheddar cheese
2 cups whole milk
Nutmeg for garnish
Heat oven to 450 degrees. Cut the winter squash in half, scoop out the seeds and flip face down on a baking sheet. Roast for about 1 hour, or until you can easily poke through with a fork.
While the squash roasts, chop the onions, celery and apples. Ready the garlic. Once you have these items prepared, heat butter over medium heat in a large soup pot. Add onion, celery, apples and garlic. Sauté over medium heat for 10 minutes. Add the salt and pepper. Stir well. Reduce heat to low and cover. Let cook for 10 more minutes.
Remove the lid and add 2 cups of water and the herbs. Bring to a boil. Cover again and let the mixture gently boil for 8-10 minutes. Reduce to low and let simmer until the squash is ready. (You can also prepare the squash ahead of time so this timing works out better).
Once the squash is ready, scoop the squash out of it's skin into the pot. Add the additional 2 cups water and stir well. Allow this to cook over medium heat for 10-15 more minutes. Stirring occasionally.
Reduce heat to low and uncover. Use an immersion blender (or food processor) to liquify the soup. I like to keep it semi-thick. If you're using a food processor, be sure to not over mix, and then transfer soup back to pot after blending.
Add the milk slowly while stirring until you reach the desired consistency. Now add the cheese. While heat is set to low, allow the cheese to melt completely into the soup! Taste and add salt or pepper as needed. Garnish with a dash of nutmeg. Enjoy!
As I approached the Root 5 Farm stand at the Market on Saturday, my face lit up...the beautiful stock of brussels sprouts sticking out of the red CSA bin made my day!
If you're not sure how to cook brussels sprouts, start with this roasting recipe. It's a super simple and crowd pleasing way to go. If you're not going to cook your brussels sprouts right away, simply snap them off the stalk and store them in a plastic bag in your fridge to save space. They'll keep this way for several weeks.
½ Stock of brussel sprouts, washed, trimmed and halved*
2 Tbsp Maple Syrup
1 Tsp salt
2 Cloves garlic, crushed
2 Tbsp olive oil
*To trim the brussels off the stock: snap the individual bulbs off the stock. Then cut each sprout in half, trim the base of the sprout, and remove the outer layer of leaves if necessary.
Now: Toss the prepared brussels in the maple, slat, olive oil and garlic.
Next: Transfer onto a baking sheet or dish. If you prefer a crispy finish a dark baking sheet is
best. For a softer outcome, a baking dish works well. Bake for 45-50 minutes, or until cooked to desired crispiness!
We have a special variety of butternut squash in our CSA boxes this week called Honey Nut. They're an adorable serving-sized mini butternut with dark tan skin and great sweet flavor. You can simply cut them in half and bake. Add some herbs and butter, and you have a dreamy side dish! If you've got time to get a little more elaborate, definitely make these pirogies, they make an irresistibly delicious meal and kids love them too!
Ingredients (for the filling):
2 baby butternut squash peeled, seeded, and cubed. (You could also substitute sweet potatoes, or another type of winter squash here).
3 Cloves chopped garlic
2 Tbsp butter
1 Tsp salt
2 Tsp black pepper
1 Tsp nutmeg
4 cups water or veggie stock
3 Tsp herbs of choice, chopped (I used rosemary and sage)
Prepare squash by peeling, seeding and cutting into small cubes. In a large skillet, heat the
butter over medium heat. Add the chopped garlic and saute for 1 minute. Add the cubed
squash. Stir well and add the nutmeg, pepper and salt. Let this mixture cook over medium heat
for 3 minutes.
Add 1 cup water (or broth) and turn heat to high, bring to a boil. Stir occasionally, to ensure the
squash does not stick to the bottom of the pan. As liquid evaporates add more, about a cup at a
time. Cook over high heat, for 30 minutes adding water as needed. The squash will begin to
soften and caramelize. Cook until you can smash the mixture with a masher. Begin to bring the
mixture to a thick paste, mashing with the back side of the spoon as you continue to stir. Once the mixture has reached the consistency of thick mashed potatoes, removed from pan and place in a bowl. Add the chopped herbs and mix well. Set aside.
Ingredients (pirogi dough and garnish):
2 Cups all purpose flour
¾ cups sour cream
1 large egg
1/2 cup melted unsalted butter (divided)
1 Tsp salt
1 large clove crushed garlic
Chopped herbs/parmesan cheese to garnish
Mix the flour, sour cream, egg, ¼ cup melted butter and salt in a large bowl until it reaches a
dough like texture. Form into a thick round, wrap in plastic wrap and place in the fridge for 20-30 minutes.
Once the dough has chilled, roll out into a large round on a floured surface. Cut the dough into
about a dozen 3-4 inch rounds. Place 1 tablespoon of the butternut squash mixture in each
round. Fold each round over into a half moon shape. Press edges firmly closed.
Meanwhile, bring a large pot or skillet of water to a boil. Place all the pierogis into the boiling water. Boil for about 5 minutes. Drain out the water.
Now: in a large skillet heat ¼ cup butter and 1 clove crushed garlic. Place the pierogis in the
pan and cook on each side for 1 minute. Remove from the heat and add the herbs and cheese
to garnish! Goes great with roasted brussel sprouts! Enjoy!
Perfect dinner for a chilly fall day. This warming and healthy soup is great with some hearty wheat bread and a side salad.
2 Tsp olive oil
2 onions, diced
3 cloves crushed garlic
2 large sweet potatoes, baked and skinned. (You can also just peel and cube the sweet potatoes, pre-baking is not crucial)
1 bunch lacinato kale trimmed and chopped (any kale works)
4 cups broth (I use veggie broth, but chicken or beef stock works too)
2 Tsp tamari
2 Tsp crushed rosemary
Salt and pepper to taste
1 cup cheese of choice, to garnish
3 Tbsp parsley, chopped, to garnish
Optional: Can of white beans, drained and rinsed well
**If you're baking the sweet potatoes, you can do this ahead of time.**
Heat oven to 400 degrees. Pierce the potatoes with a fork many times. Wrap each potato in tin foil. Place the potatoes in the oven and bake for 1 hour, or until tender. Remove from the oven and let set until cool. Open the foil wrapping and peel skins off potatoes. Store in a container in the refrigerator until you are ready to make the soup!
Heat the oil in a soup pot over medium heat, add the onions and garlic. Cook for 5 minutes. Add the kale and the sweet potatoes. Stir well and add broth. Bring to a boil.
If you're using pre-baked potatoes your soup will be creamier like the photo on the left below. Chopped, unbaked potatoes will give the soup a chunky consistency like the photo on the right below. Either option is delicious. If you're opting for beans, add those now!
Once you bring the soup to a boil, let cook for 15-20 minutes. Add the tamari, rosemary, salt and pepper. Reduce heat and cook 15 more minutes. Taste and add more salt or pepper if needed. Sometimes I will add red pepper flakes too.
Serve in soup bowls garnished with parsley and cheese. I like parm or cheddar.
These are a fun snack for friends and family. They're also fully GLUTEN FREE! Great for entertaining.
4-5 Green tomatoes, washed and sliced into 1⁄4 inch rounds.
2 eggs, whisked well
1 cup olive oil
1 cup brown rice flour
1 cup cornmeal (could also use flour or breadcrumbs)
1 Tsp salt
1 Tsp pepper
I like to start by getting all the pieces of the puzzle in order. Ready the tomatoes by sprinkling with salt and pepper. Whisk the eggs. Mix the flours well. I usually mix flours on a plate, it is easier to fully coat tomato. Heat your oil in a large cast iron or nonstick pan.
Take a tomato round, cover both sides in egg, transfer to flour and coat well. Place in the pan. Cook on first side for 1-2 minutes or until golden brown. Turn over and cook side two. Repeat this with remaining tomatoes. I usually place 5-6 tomato rounds in the pan at once. This way I can keep up with the flipping and turning!
Next: Remove from pan and place on a paper bag or a plate lined with paper towels. This will absorb extra oils. Let cool for about 3 minutes before eating. They will be VERY hot upon removal from the pan.
For dipping sauces I've been mixing sour cream and dijon mustard. It is WICKED good. You can also dip in sriracha/mayo mixture.
This SUPER quick and fun side is simple, fast and tasty! I whipped this up in just a few minutes and ate it with left overs. This would go great with Thai, Indian or Chinese food! The leafy green with the red flakes of seasoning make it a great cold weather delicacy!
2 heads baby bok choy, washed and cut lengthwise
2 Tsbp oil (any works, I used sesame)
1 Tbsp olive oil
1 Tbsp seasoning of choice (chili powder, paprika, cumin) base the seasoning on what you're serving this with!
Salt and pepper to taste
Heat olive oil in a pan over medium heat. While the pan heats, coat the baby bok choy in oil. Once the greens are evenly coated in oil, add the spices of choice, salt and pepper. Place the greens in the hot pan, flat side down. Sauté for 3 minutes on high, flip to other side. Repeat this step 2 times. Rotating greens from side to side will prevent the greens from burning or wilting. If the greens start to look too browned lower heat, or remove the greens from pan. Note: If your bok choys are larger, you can also try blanching them quickly in a pot of hot water, then sauté in the pan. This cooks them all the way through without burning.
Serve over rice as a side dish or as the main course for a lighter meal!
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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