Wednesday, March 14, 2018

Garlicky Butternut Squash Noodles with Spinach & Ricotta

1 medium butternut squash
2 Tbs pine nuts
1 Tbs extra virgin olive oil
1/2 Tbs minced garlic
1/4 tsp red pepper flakes
1/4 cup thinly sliced sun-dried tomatoes
1/2 lemon, zested
1/2 lemon, juiced
2 cups spinach
1/2 cup ricotta
1/4 cup grated Parmesan cheese
salt & pepper to taste

  • Slice off the bulbous end of the butternut squash to remove the seeds and set aside for another use. Peel the remaining portion and slice off the top so you have 2 flat ends. Spiralize into noodles (note: if you don't have a spiralizer, just slice the butternut into thin "fries"). 
  • Heat a large skillet over medium heat. Add pine nuts and toast for 2-3 minutes, until lightly browned. Set aside. 
  • In the same skillet, add the olive oil, garlic, and red pepper flakes. Saute for about 30 seconds, until fragrant. 
  • Add the butternut squash and gently toss to coat in the garlic and olive oil. Add a splash of water to the skillet and cover with a lid. Cook for 3-5 minutes, until noodles are softened a bit. 
  • Remove lid, add the sun-dried tomatoes, lemon zest, lemon juice, and spinach to the skillet. Toss to combine and cook until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. 
  • Transfer noodles to a serving bwol. Dollop the ricotta on top. Garnish with the toasted pine nuts and grated patmesam cheese.  

Running to the Kitchen

Tuesday, March 6, 2018

Sweet Potatoes and Spinach

1 to 1-1/2 T. oil
1-1/2 C. onion, chopped
1-1/2 T. allspice
1 stp. salt, divided
3-1/2 tsp. minced garlic
4 C. sweet potatoes, peeled and cubed
1-1/2 C. orange juice
3/4 c. prunes, fresh plums, peaches, or nectarines, sliced
1/2 lb. fresh spinach, cleaned & destemmed

Heat oil in a large pot. Add onion, allspice, and 1/2 tsp salt; saute 5 minutes over medium heat. Stir in garlic, sweet potatoes, orange juice, and remaining salt. Cover and cook over medium heat, stirring occasionally, until sweet potatoes are tender, about 30 minutes. Add the fruit and spinach, stir. Cover and cook on low heat 10 minutes more. Serve hot over rice. Yields 3-4 servings.

Tuesday, February 27, 2018

Chive & Parmesan Popcorn

Serves 2
⅔ cup unpopped popcorn
5 tablespoons butter
Freshly ground black pepper
½ cup chopped fresh chives
1 cup finely grated Parmesan cheese

1. Pop the popcorn.
2. In a pan, melt the butter. Grind as much pepper as you want into the butter.
3. Sprinkle the chives over the popcorn along with the grated cheese. Drizzle the butter mixture over the popcorn, and salt to taste.

—, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Thursday, February 22, 2018

Rainy Night Chili

Happy National Chili Day! And it's a rainy day so this recipe doubly fits! 

2 large fresh poblano peppers
1 large yellow onion, diced
4 cloves garlic, minced
1 (15-ounce) can kidney beans, with juice
1 (15-ounce) can fire-roasted diced tomatoes, with juice
1 (6-ounce) can tomato paste
1 bottle light-bodied beer
1 tablespoon chopped fresh thyme
2 teaspoons crumbled dry oregano
2 teaspoons ground cumin
2 teaspoons chili powder (see the Cooking Note below)
1½ to 2 teaspoons salt
1 pound ground beef, preferably grass-fed
Chicken stock or water, optional, for thinning
Fresh lime juice, for finishing

1. Use the open flame of a gas burner to directly roast the peppers, turning them so they cook evenly until completely blackened and somewhat soft. (Alternatively, place the peppers on a cookie sheet under the oven broiler set on high heat. Turn them as they roast.) Put them in a bowl and cover with a plate. Let stand for about 15 minutes; they will continue to cook and become more compliant. Now peel away the blackened skin. Split them open, remove the seeds and membrane, and cut into ½-inch dice. Set aside.

2. In a large stewpot over medium heat, cook the onion and garlic, stirring, until softened and slightly browned. Add the roasted peppers along with the beans, tomatoes, tomato paste, beer, thyme, oregano, cumin, chili powder, and salt.

3. In a large sauté pan, brown the beef over medium-high heat, seasoning it with salt and pepper as it cooks. Add the meat to the pot.

4. Simmer, partially covered, over low heat for about 1 hour. If you’d like the chili to be thinner, add a bit of chicken stock or water. Check for seasoning, adding salt, pepper, or more cumin and chili powder to taste. Fresh lime juice adds zip and sparkle at the very end of cooking.

Serves 6 to 8

Note 1: Blackened poblano chiles—not too hot, but full of earthy flavor—give this chili a richness that is unique and satisfying. Serve with fresh, out-of-the-oven corn muffins. As with most chilies and stews, this one improves after lounging in your fridge for a day or two.

Cooking Note: There are many types of chile powders, including pure ground versions of dried chiles and blends of different chiles and spices. Choose a fragrant version that suits your taste buds; we like to use one that includes smoked paprika—it bumps up the slightly smoky smell and taste of the blackened poblanos and diced tomatoes.

— Jim Richards and Lisa Gordanier, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Sunday, February 4, 2018

Fava Bean Dip

1 1/2 cups dried fava beans
4 cloves garlic, minced
2 scallions, chopped
2 Tbs cilantrp, chopped
2 Tbs mint, chopped
1/3 cup olive oil
1/4 cup lemon juice
1 1/2 tsp cumin
1 1/2 tsp paprika
salt & pepper to taste

Place the fava beans in a bowl and cover with a generous amount of cold water (with about 2 extra inches of water). Soak overnight.
Drain and rinse the beans and peel the skins off, if necessary. Cover with the same amount of water and simmer partially covered until tender (about 1 1/2 hours).
Drain and rinse the beans again. Place beans and next 8 ingredients in a blender or food processor. Process until smooth. Season with salt and pepper. And enjoy!

From Bob's Red Mill Fava Bean Dip