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)

Method:
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

Method:
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.

Ingredients:
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!

Method:
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. 

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.

In October, when tomatoes don't ripen as readily and frost is in the forecast, it's fun to get creative with green tomatoes. Fried green tomatoes are a fun snack for friends and family. They're also fully gluten-free! Great for entertaining.

Ingredients:
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

Method:
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.

ENJOY!

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!

​Ingredients:
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

Method:
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!

A wonderful, warming fall meal of stuffed peppers. Fun to share with friends and family, this seasonal treat will be sure to fill your home with delightful smells and happy guests. Use this same recipe to stuff tomatoes, or even a large zucchini! 

First, prepare this Simple Tomato Sauce recipe. The sauce can be made many days ahead of time, only about 2 cups are needed for the stuffies. 

​Next, make the cheese filling. Mix all ingredients together by stirring with a fork. Set aside.​
Ingredients:
½ cup cottage cheese
½ cup ricotta cheese
1 cup grated cheddar cheese (divided)
1 Tbsp basil, parsley, or dill (dried or fresh)
Salt and pepper to taste about 1/4th Tsp each

Next, make the Rice Filling. 
Ingredients:
1 cup brown rice
1/2 cup water
2 cups chopped spinach, kale, or collards
½ cup of the prepared tomato sauce
1 Tsp oil
1 Tsp salt

​While the Rice cooks, ready the peppers. 4-6 Bell Peppers (any color) washed/seeded with tops cut off. When you're ready to assemble: Pour a thin layer of tomato sauce into a medium size, deep dish casserole pan. Arrange peppers so that they stand upright, with opening face up.

​Add 1-2 spoonfuls of the cheese mixture to each. Next add ¼ cup sauce to each pepper, followed by 1 cup (smaller peppers may not take quite as much filling). Now add enough sauce to each pepper to cover the rice mixture.

Cover tightly with foil and bake at 400 degrees for 30 minutes. Remove foil and add the remaining cheddar cheese to to garnish each pepper. Bake uncovered for an additional 15 minutes! We served with a tasty side of sauteed kale!

The weather has cooled off a bit and we're enjoying roasting vegetables in our oven again. Late September is an amazing time of year for roasting vegetables because there are so many options available. The first of the winter squash are starting to show up at markets, but the tables are still full with sweet summer peppers, tomatoes, fresh herbs, and leafy greens! This recipe embraces this beautiful time somewhere in between summer and fall- roasted delicata squash, oven roasted tomatoes, caramelized onions and spinach- it's a trio of seasonal delight!

​1. Roasted Delicata Squash
Ingredients:
Delicata Squash- Wash and remove seeds. Cut lengthwise and slice into half moons. You don't need to peel, the skin is tender and edible! Put the flat side down on the cutting board to make slicing easier.
2 Tbsp olive oil
1 Tsp fresh ground black pepper
1 Tsp salt
1 Tbsp paprika

Method: Toss the prepared squash in a bowl. Coat with all the spices and oil. Once all pieces are evenly coated, transfer to a baking sheet. Bake at 425 degree for 40-­45 minutes. After 30 minutes of baking you can flip over with a spatula. If you like them a bit crispier, cook an additional 5-10 minutes!

2. Oven Roasted Tomatoes
Ingredients:
5-­7 Roma tomatoes, whole and washed  
2 Tbsp olive oil
1 Tsp fresh ground black pepper
​1 Tsp salt 1 Tbsp paprika

Method: Toss the prepared tomatoes in a bowl. Coat with all the spices and oil. Once all tomatoes are evening coated transfer to a baking dish. (I used a glass pie pan, and it worked great!) Bake at 425 degree for 40-­45 minutes. Tomatoes will start to bubble and produce juices, this is good! ­I baked tomatoes and squash at same time and it worked well. Remove from oven and let sit for 5­-10 minutes before serving. NOTE: I had some leftover tomatoes and I made toast this morning. I put cream cheese followed by reheated tomatoes on the bread and it was SO GOOD!

3. Caramelized Onions and Spinach
Ingredients:
1/2 lb bag fresh spinach (about 8 cups)
1 onion, red or yellow, cut into medallions
1 Tbsp butter
2 Tbsp brown sugar
Salt and pepper to taste

Method: Heat butter in sauce pan over medium-low heat. Add onions and cook for 3 minutes. Add the brown sugar and cook slowly for 10 more minutes. Stir occasionally and reduce heat if sugar starts to burn. Add the spinach and cover for 3 minutes, until spinach start to reduce. Uncover and cook for 3 more minutes. Serve HOT! 

We paired all of this with arancini balls we made from leftover risotto and roasted shishito peppers! Delicious!

It's always exciting to create a meal that's made up entirely of ingredients from this week's CSA share! This simple spaghetti squash recipe even uses the skin as a bowl! 

Ingredients:
1 spaghetti squash, halved and seeded
1 bunch collards washed, trimmed and chopped finely
2 medium yellow onions, diced
2 garlic cloves, pressed
3 tomatoes cored and chopped Salt and pepper to taste
​3 Tbsp olive oil (divided)

Method: Preheat oven to 450 degrees. Prep the squash by cutting and seeding. Place halves on baking sheet and dress with 1 Tbsp olive oil, and a dash of salt and pepper. Coat all surfaces of the squash. Place open side down on baking sheet, as pictured. Place in oven to cook for 1 hour.

​While the squash cooks, prepare the filling. In a medium sauce pan saute the onions and garlic in remaining olive oil over medium heat. Once onions are clear and fragrant (about 4 minutes) add the collards. Cover and let simmer for 20 minutes over low heat.

Remove lid and add the chopped tomatoes. Stir well and cook over medium heat for 20 more minutes. Turn off heat, let the mixture sit in the sauce pan.

Once the squash has fully cooked, remove from oven and let it cool for 10 minutes. Gently remove the meat of the squash by loosening up with a fork. The squash will flake away from edges in nice spaghetti size pieces. Add the meat of the squash to the prepared veggie mixture. Stir a few times to distribute veggies evenly through the “meat”. Salt to taste. 

​Stuff the filling back inside the shell of the squash! Garnish with herbs, cheese or additional toppings! NOTE: Spaghetti Squash skin is not edible (or if it is I do not recommend trying it!)

The tart flavor of tomatillos are a key ingredient in Salsa Verde. Tomatillos are ripe in August and September, so they're a unique late summer treat. Dip some chips in this tasty salsa or use it as sauce over enchiladas. I think it's best to serve hot, since the high pectin content of the tomatillos causes the sauce to gel when it's chilled. 

Ingredients:
12­-15 tomatillos, husked and washed
2 small red onions cut into chunks
4 poblanos (or any green pepper) cut into chunks
5 cloves garlic peeled, whole
½ cup cilantro
2 Tbsp olive oil
1 Tsp salt

Method: Place all ingredients (excluding cilantro) on a baking sheet. Toss in oil and salt. Place the baking sheet in the oven and broil for 3­5 minutes. Watch closely not to burn the veggies. Once veggies are browned evenly remove from heat and let cool for 10 minutes.

Place the broiled veggies and fresh cilantro in the food processor or blender and mix. Do not over blend. This will create more of paste then sauce. If your desired outcome is sauce like, add ½ cup water and blend an additional 20 seconds! Serve hot, or chill overnight and reheat to serve. If you make more then you can eat right away, this sauce freezes nicely. 

​We've been LOVING all these tomatoes. I truly can not get enough of them. This week, I made a super simple sauce, and had over pasta last night! Enjoy this gem. NOTE: This is a small batch, you can double and triple this. We used Roma tomatoes which cook down quickly and make a super flavorful sauce, but substitute any variety of tomatoes you have in abundance. 

Ingredients:
2 lbs of Roma tomatoes (peeled ­optional) 
3 cloves garlic chopped and peeled
2 Tsp olive oil
1 Tsp salt
Basil, Thyme, Oregano, or Parsley (optional)

Method: Wash tomatoes and remove the core. Cut into chunks. Heat oil over medium heat and add garlic. Simmer for 30 seconds. Add the tomatoes and stir. Add the salt. Stir again. I do not mind the skins at all. Some folks do. To remove skins simply peel from the tomato before using.

Cook over medium heat for a about 30 minutes. Stirring occasionally while watching the color change. The sauce will turn from a bright red to a darker red. The darker it gets, the sweeter the sauce. After the 30 minutes check the taste and consistency. It important to cook with the lid off, so the moisture can evaporate from the pan. I like a thicker sauce, so I will cook an additional 15-­20 minutes. But if you're in a rush, 30 minutes will do! (I have cooked this sauce for as little as no minutes and as long as 90!)  Add basil or fresh herbs of choice after you've turned the heat off, just before you toss with pasta. 

​I wanted to take a moment and reflect upon how amazing produce can be in its raw form. There are so many reasons to eat everything from tomatoes to oranges, kale to apples, blueberries to squash and everything in between in the form in which it comes from the earth.

Often times I can get distracted trying to invent a new recipe or create a fancy master piece and forget to be appreciative of the beautiful piece of food in my hand.

I was so amazed by the melon in this week’s share, I would like to provide you with some insight into what this awesome ball of goodness nourishes you with. An average size melon has only 34 calories and is very low in fat. In one cup of the cubed melon you are getting 78% of your daily vitamin C intake, 30% of vitamin A and 12% of potassium. Vitamin A is a powerful antioxidant and is crucial for vision health. There is also loads of betacarotene in just a few bites!

These are just a few fun facts to help you understand and appreciate the health benefits a few bites of melon provides.

​Other raw items I have been loving lately are tomatoes with salt and pepper, sliced fresh peppers, cukes, blueberries... the list goes on and on! So, happy eating to you all!!