Recipes for the week of Oct 19th

Share list

Fruit recipes
Easy Baked Cinnamon Apples
Harvest Apple Salad
Pickled Asian Pears with Lemon
Pears in Chocolate Sauce

Small/Large Veggie Share recipes
Roasted Sweet Potatoes with Brussels Sprouts
Roasted Brussels Sprouts with Acorn Squash
Cinnamon Cauliflower
Southwest Sweet Potato Lettuce Wraps

Large Veggie Share recipes
Roasted Cauliflower & Kale Soup
Chickpea Stew With Orzo & Mustard Greens
Dandelion Potato Salad

Easy Baked Cinnamon Apples

inspired taste - http://www.inspiredtaste.net/27991/easy-baked-apples-recipe

3 medium firm, sweet apples

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

8 tablespoons unsalted butter (1 stick)

3/4 cup all-purpose flour

3/4 cup old-fashioned rolled oats

1/2 cup brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

• Heat the oven to 375º F. Lightly spray a baking dish large enough to fit 6 apple halves with non-stick cooking spray.
• Prepare the Apples: Halve the apples from stem to end and use a spoon to scoop out the core and seeds. Arrange the apple halves in the baking dish with the flesh facing up. Scatter 1-tablespoon of brown sugar and a 1/4-teaspoon of cinnamon over the apples.
• Make Topping: Melt butter in a pan over medium heat. Remove the pan from the heat then stir the flour, oats, brown sugar, cinnamon and salt into the melted butter (doing this directly in the saucepan you used to melt the butter reduces dishes).
• Bake Apples: Divide the topping between the apples, lightly pressing it down onto the apples. Cover with aluminum foil and bake 25 minutes. Uncover the apples then bake another 20 to 30 minutes until the apples are soft and the topping has browned.
• Serve with a scoop of ice cream, a drizzle of caramel sauce, whipped cream or plain. The apples will keep for up to a week, simply reheat in a warm oven or in the microwave.

Harvest Apple Salad with Grilled Chicken and Candied Pecans

Annie's Eats - http://www.annies-eats.com/2014/10/02/harvest-apple-salad-with-grilled-chicken-and-candied-pecans

For the dressing:

   3 tbsp. apple cider vinegar

   3 tbsp. white wine or champagne vinegar

   2 tsp. sesame seeds

   Pinch of paprika

   1 tbsp. honey

   ½ cup extra virgin olive oil

   Salt and pepper, to taste

For the pecans:

   2 tbsp. unsalted butter

   2 tbsp. brown sugar

   Pinch of coarse salt

   Dash of cayenne pepper

   1 cup coarsely chopped pecans

For the salad:

   4 medium boneless, skinless chicken breasts

   2 tsp. herbes de provence

   Salt and pepper

   ¾ cup white whole wheat flour

   1-2 tbsp. olive oil

   10-12 oz. baby spinach and/or salad greens

   1-2 medium apples, cored and thinly sliced

   4 oz. crumbled feta cheese

• To make the dressing, combine the vinegars, sesame seeds, paprika, honey, and olive oil. Whisk thoroughly until well blended. Season to taste with salt and pepper.
• To make the candied pecans, melt the butter in a medium skillet over medium heat with the sugar, salt, and cayenne. Add the chopped pecans to the pan and cook, stirring occasionally, until toasted and well coated in the sugar mixture. Remove from the pan and let cool.
• Season both sides of the chicken pieces with the herbes de provence as well as salt and pepper.  Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess.  In a large skillet, heat the olive oil over medium-high heat.  Add the chicken pieces to the pan and saute until lightly golden, about 3-4 minutes per side, and an instant-read thermometer reads 160˚ F in the thickest part of the chicken.  (Keep in mind that pieces of different sizes will finish cooking at different times to avoid overcooking.)  Remove the chicken pieces to a plate or cutting board and let rest a few minutes before slicing.
• Divide the salad greens between serving plates. Top with apple slices, crumbled feta, candied pecans, and a piece of the grilled chicken.  Drizzle lightly with the dressing and serve immediately.

Pickled Asian Pears with Lemon 
Saveur - http://www.saveur.com/article/recipes/Pickled-Asian-Pears-with-Lemon

Zest of 1 lemon, cut 2" pieces

5 tbsp. lemon juice

1 tsp. pickled ginger

1 1⁄2 cups sugar

1 tsp. salt

1 cup white wine vinegar

2 tbsp. mirin

2 lb. Asian pears (about 2 large), or any sweet, firm pear, peeled, cut into 1 1⁄2" wedges, and cored

• Combine lemon zest, juice, ginger, sugar, salt, vinegar, and mirin in a 2-qt. saucepan; set aside. Bring another 2-qt. saucepan of water to a boil over high heat. Add pears, reduce heat to medium, and cook until pears turn white and are just cooked through and fork-tender, about 6 minutes. Drain and transfer to a sterilized 32-oz. jar; set aside.
• Bring brine to a boil over high heat, stirring until sugar is dissolved. Remove from heat and pour over pears, covering completely. Screw on resealable lid and follow "Canning with a Boiling Water Bath" procedure. Cool completely and store for up to 1 year if processed in a water bath, or 2 weeks if simply jarred and stored in the fridge. (The pears are ready to eat in 3 days, but taste even better after 5. They will keep their flavor for about a month in the refrigerator, but the color will begin to change after about 2 weeks.)

Pears in Chocolate Sauce
allrecipes - http://allrecipes.com/recipe/45771/pears-in-chocolate-sauce

4 pears, peeled

½ lemon, juiced

2 cups water

½ cup white sugar

¼ teaspoon vanilla extract

4 (1 ounce) squares bittersweet chocolate, chopped

2 tablespoons heavy cream

1 tablespoon butter

1 tablespoon coffee flavored liqueur

4 maraschino cherries, garnish

• Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside.
• In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain.
• In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur.
• Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.

Roasted Sweet Potatoes with Brussels Sprouts 

So Hungry I Could Blog - https://dkscooks.wordpress.com/2011/10/10/roasted-sweet-potato-with-brussels-sprouts-blue-cheese-cranberries-and-pecans

2 medium-sized sweet potatoes

about 10 Brussels sprouts, rinsed and quartered

handful of pecans

handful of dried cranberries

3 tablespoons blue cheese

olive oil

salt and pepper, to taste

• Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
• When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
• Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.

Roasted Brussels Sprouts with Acorn Squash & Quinoa 

Lemons and Basil - http://lemonsandbasil.com/roasted-brussels-sprouts-acorn-squash-quinoa

1 cup red quinoa, rinsed well

2 cups vegetable broth

16 oz shaved brussels sprouts

1 tbsp organic coconut oil

garlic salt and pepper (to taste)

2 tbsp organic unsalted butter

2 cups acorn squash, cubed

2 tbsp coconut palm sugar

½ cup grated parmesan & Romano cheese

¼ cup roasted, unsalted sunflower seeds

⅓ dried cranberries

• Add vegetable broth and rinsed quinoa to small pot and bring to a boil. Place lid on top, turn heat down to medium-low and simmer until tender, about 15-20 minutes. Fluff with a fork then set aside.
• Meanwhile, preheat oven to 375 degrees. Add brussels sprouts, coconut oil, garlic salt, and pepper to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
• Melt butter in a large skillet over medium-high heat. Add coconut palm sugar and cubed acorn squash then saute, stirring every so often under squash is tender and caramelized, about 15 minutes.
• Add sunflower seeds and dried cranberries to skillet and stir into acorn squash.
• In a large bowl, combine quinoa, brussels sprouts, acorn squash mix, and parmesan/romano cheese, toss and serve with extra parmesan cheese, if desired.
• Eat!

Cinnamon Cauliflower 
Epicurious - http://www.epicurious.com/recipes/food/views/cinnamon-cauliflower-51233610?mbid=nl_fig_09032015_Daily&CNDID=35824472

1 head of cauliflower, chopped into florets

1/2 teaspoon cinnamon

1/2 teaspoon paprika

1/2 teaspoon cayenne

1/2 teaspoon garlic powder

1/2 teaspoon coarse salt

1 teaspoon sesame oil

3 tablespoons olive oil

• Spread florets from 1 head of cauliflower out on a baking sheet and sprinkle with the spices, sesame oil, and olive oil.
• Roast at 450° F for 20-25 minutes or until golden, fork tender, and crispy on the edges.

Southwest Sweet Potato Lettuce Wraps
Lemons and Basil - http://lemonsandbasil.com/southwest-sweet-potato-lettuce-wraps

Romaine

FOR THE SWEET POTATOES:

2 small-medium sweet potatoes, spiraled

extra virgin olive oil cooking spray

1 tsp smoked paprika

1 tsp chili powder

½ tsp turmeric

½ tsp garlic powder

⅛ tsp cayenne (optional)

FOR AVOCADO SAUCE:

½ large avocado, mashed

2 tbsp sour cream

2 tbsp favorite salsa

SUGGESTED TOPPINGS:

½ cup organic whole kernel corn

½ cup organic black beans, rinsed

½ cup chopped tomatoes

crushed chili pepper

• Spiralize sweet potatoes, or cut them into small matchstick pieces. Grease stove top pan with a little extra virgin olive oil cooking spray, then add sweet potatoes and cook on burner over medium heat for approximately 5-7 minutes or until sweet potatoes noodles/matchsticks are tender.
• Add seasonings (smoked paprika, chili powder, turmeric, garlic powder, cayenne) about mid way through and stir well to incorporate. You could also cook these in the oven on 400 degrees, for 1-15 minutes {or longer for crispy pieces} flipping mid-way through cook time.
• Meanwhile, wash and prepare your lettuce leaves than pat dry with clean paper towel and set aside.
• Rinse and drain black beans and canned corn (or prepare ahead of time if cooking on stove top). Rinse and chop tomatoes, then set all toppings aside.
• For the avocado sauce, mix ½ ripe avocado with sour cream and salsa, stir well.
• Once sweet potatoes are cooked, remove from stove top {or oven} and allow to cool a few minutes.
• Assemble your lettuce wraps with a layer of avocado sauce, followed by cooked sweet potatoes, and favorite toppings, serve!

Roasted Cauliflower & Kale Soup
Dishing up the Dirt - http://dishingupthedirt.com/recipes/soup/roasted-cauliflower-kale-soup

1 large head of cauliflower, cut into florets

4 large cloves of garlic, peeled

1 large yellow onion, peeled and cut into 1/4 inch thick pieces

1/4 teaspoon dried thyme

1/8 teaspoon cayenne pepper

4 Tablespoons olive oil, divided

1 large bunch of curly kale, tough stems removed and torn into bite size pieces

5 1/2 cups of vegetable stock + additional to thin if necessary

1/2 cup pine nuts, lightly toasted

salt and pepper to taste

squeeze of fresh lemon juice for serving

• Preheat the oven to 425F.
• Toss the cauliflower, garlic, onion, thyme and cayenne with 2 Tablespoons of olive oil. Place in a single layer on a baking sheet and roast in the oven until lightly browned and tender. About 20-25 minutes. If the garlic begins to brown too quickly removed it from the pan sooner. Toss veggies halfway through cooking. Remove from the oven and reduce the temperature to 350F.
• In a bowl toss half of the kale with 2 Tablespoons olive oil. Sprinkle with a little salt and pepper and place on a baking sheet and bake in the oven until lightly browned and crisp. About 18-20 minutes. Check the kale often to make sure it doesn’t burn.
• In a large dutch oven add the roasted vegetables with the stock and bring to a boil. Reduce the heat and simmer for about ten minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered for ten more minutes.
• Carefully puree the soup with an immersion blender, or, working in batches, puree the soup in a high speed blender. Season with salt and pepper and add additional stock if the soup is too thick.
• Ladle the soup into bowls and top with the baked kale, toasted pine nuts, a squeeze of fresh lemon juice and additional salt and pepper to taste.

Chickpea Stew with Orzo & Mustard Greens 

NYT Cooking - http://cooking.nytimes.com/recipes/1015767-chickpea-stew-with-orzo-and-mustard-greens

2 tablespoons extra-virgin olive oil, more for drizzling

2 medium carrots, peeled and chopped

1 small fennel bulb or 2 celery stalks, chopped

1 medium onion, chopped

2 cloves garlic, minced

Pinch crushed red pepper flakes

2 teaspoons minced fresh rosemary (optional)

2 cups chicken or vegetable broth (or water)

1 (15-ounce) can chickpeas, rinsed and drained

¾ cup roughly chopped cherry or grape tomatoes

½ cup whole-wheat or regular orzo

1 quart loosely packed baby mustard greens or spinach (about 5 ounces)

Salt and freshly cracked black pepper

Chopped scallions, for garnish (optional)

¼ cup finely grated Parmigiano-Reggiano cheese, more as needed

• In a large pot, heat the olive oil over medium-high heat. Add the carrots, fennel or celery, and onion. Cook until tender, about 5 to 7 minutes. Add the garlic, red pepper and rosemary, if using, and cook another 2 minutes. Pour in the broth, if using, or water, plus an additional 2 cups water and bring to a boil.
• Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
• Add more water if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped scallions (if desired), grated cheese and a drizzle of olive oil.

Dandelion Potato Salad 

Taste of Home - http://www.tasteofhome.com/recipes/dandelion-potato-salad

1-1/2 pounds potatoes, peeled and cubed (about 4 cups)

1-1/2 teaspoons salt, divided

1/2 cup sugar

4 teaspoons all-purpose flour

1/2 cup white vinegar

1 teaspoon prepared mustard

2 medium onions, chopped

1/4 cup mayonnaise

3/4 teaspoon celery salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

4 hard-cooked eggs

1 to 1-1/2 cups torn dandelion or spring mix salad greens

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1/2 cup sweet pickle relish

Paprika

• Place potatoes and 1 teaspoon salt in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
• Meanwhile, in a small saucepan, combine sugar, flour, vinegar and mustard until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in onions. Drain potatoes and place in a large bowl. Add onion mixture; toss to coat. Refrigerate, covered, until chilled.
• In a small bowl, mix mayonnaise, celery salt, garlic powder, pepper and remaining salt. Add to potato mixture; toss to coat.
• Chop three eggs; slice remaining egg for topping. Add chopped egg, dandelion greens, peppers and pickle relish to potato salad; stir just until combined. Top with sliced egg; sprinkle with paprika.

Recipe ideas for mid-October

Share List

Fruit Recipes

Apple & Pear Crisp
Concord Grape Muffins
Freezer Apple Pie Filling

Small/Large Veggie Share Recipes

Chicken Broccoli Alfredo Stuffed Shells 

Warm Spaghetti Squash Salad 

Spicy Honey-Roasted Squash Seeds

Autumn Squash & Scallion Hummus

Kale & Potato Gratin 

Grilled Cabbage with Bacon

Sorrel/Kale Rice Bowls with Poached Eggs

Large Veggie Share Recipes

Crock Pot Cauliflower Chicken Chili 

Super Creamy Potato & Kohlrabi Soup 

Potatoes with Dandelion Greens & Fried Eggs

Apple & Pear Crisp
food network - http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.html

2 pounds ripe Bosc pears (4 pears)

2 pounds firm apples (6 apples)

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

For the topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup old-fashioned oatmeal

1/2 pound (2 sticks) cold unsalted butter, diced

• Preheat the oven to 350 degrees F.
• Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
• For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Concord Grape Muffins

In Jennie's Kitchen - http://www.injennieskitchen.com/2010/09/concord-grape-muffins

2 cups flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

6 tablespoons cold butter, cut into 12 pieces

1 cup whole milk

8 ounces seeded concord grapes**

2 teaspoons coarse sugar, for sprinkling tops (optional)

• Preheat oven to 400ºF.
• Grease one 12-cup standard size muffin tin; set aside.
• Add flour, granulated sugar, baking powder, baking soda and salt to a deep bowl. Whisk to combine. Add butter and using a pastry blender, or your fingers (my preferred method), blend until it forms a sandy-looking mixture.
• Pour in the milk and stir, using a wooden spoon, until just mixed and there are no visible traces of flour. Gently fold in the grapes. Spoon into the prepared muffin tins and sprinkle tops with an even amount of coarse sugar, if desired.
• Bake 20 minutes, until tops are golden and a skewer inserted comes out clean (it's okay if there's grape jam on it). Remove from oven and let cool 10 minutes in the tin, then transfer to a wire rack to cool completely before serving.
• **To remove seeds, use a sharp knife to cut the grapes in half and either use the tip to remove the seeds or squeeze the grape half with your fingers.

Freezer Apple Pie Filling 

HGTV - http://www.hgtvgardens.com/freezing/preserving-the-harvest-how-to-freeze-apples

¾ c sugar

1 ½ tsp cinnamon

2 T flour

1 T lemon juice

6 c apples (peeled, sliced and cored)

Combine sugar, cinnamon and flour together. Stir all ingredients together until well combined. Filling may be used immediately or frozen for up to 6 months. To freeze, spoon into a freezer ziplock bag, remove as much air as possible, and lay flay in the freezer.

Chicken Broccoli Alfredo Stuffed Shells

Sweet Dash of Sass - http://sweetdashofsass.com/2014/01/chicken-broccoli-alfredo-stuffed-shells

1 jar (16 oz) alfredo sauce

2 cups cooked chicken, shredded

2 cups cooked broccoli, chopped

1 cup shredded cheddar (or mozzaerlla) cheese

¼ cup shredded parmesan

21 jumbo pasta shells, cooked

1½ - 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)

Salt/Pepper to season (if needed)

• Pre-heat oven to 350 degrees.
• In a large bowl, mix alfredo, chicken, broccoli, and cheeses.
• Spoon mixture into pasta shells.
• Grease 13 x 9 baking dish with butter or cooking spray.
• Evenly spread spaghetti sauce on bottom of baking dish.
• Arrange shells in baking pan.
• Cover with foil and bake 35 minutes until heated through.

Warm Spaghetti Squash Salad 

Food & Wine - http://www.foodandwine.com/recipes/warm-spaghetti-squash-salad

One 4-pound spaghetti squash, halved lengthwise and seeds scraped

1 cup sliced almonds (3 ounces)

1/2 cup chopped pitted green olives

1/2 cup thinly sliced scallion whites

1/2 teaspoon finely grated lemon zest

3 tablespoons fresh lemon juice

1/4 cup plus 2 tablespoons canola oil

2 ounces Greek feta, crumbled ( 1/4 cup)

Kosher salt and freshly ground white pepper

• Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
• Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped.
• Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.

Spicy Honey-Roasted Squash Seeds

coffee & quinoa - http://www.coffeeandquinoa.com/2013/10/spicy-honey-roasted-squash-seeds

winter squash seeds (pumpkin, butternut squash, acorn squash and spaghetti squash all work)

kosher salt

honey

paprika (smoked if possible)

cayenne pepper

• Clean the squash seeds by removing them from the stringy part of the squash. Place in a colander and rinse well.
• Preheat oven to 325. Pour seeds into a small pot and cover with water and about 1 tsp salt. Bring to a boil and simmer for about 10 minutes. Drain and pat dry with a clean kitchen towel or paper towel. (They don't need to be super dry.)
• Pour seeds into a small bowl. For every cup of squash seeds, you're going to want about 1 1/2 Tbsp honey. Warm honey in microwave (5-10 seconds) and pour over squash seeds. Sprinkle with paprika, cayenne, and a pinch of salt. For 3/4 of seeds, I used 1/4 to 1/2 tsp paprika and less than 1/4 tsp cayenne. Some of the heat will bake out, though, so don't be afraid to be generous with the spices! Stir to coat evenly.
• Spread into a single layer on a baking sheet. Roast for 10 minutes, stir, and return to the oven for another 8-10 minutes. Check them often during the last 10 minutes, as oven temps vary greatly and you don't want them to burn! The seeds should taste toasted and the spices coating them will be a dark reddish-brown, but the outer coating of the seeds will not be crispy yet. This is because the honey dries as it cools.
• Remove from oven and let cool until crispy. Snack uncontrollably!

Autumn Squash & Scallion Hummus

In Pursuit of More - http://inpursuitofmore.com/2013/10/03/recipe-autumn-squash-scallion-hummus

2 cups roasted squash (about half of one medium Kabocha squash)

1-2 tbsp olive oil for roasting

1 19 ounce can of chickpeas, 1.5 cups cooked if cooking from scratch

6 scallions, chopped

1/4 cup tahini, raw or toasted

1/4 cup lemon juice

1.5-2 tsp salt

1-2 tbsp olive oil

pinch of paprika, black pepper & cilantro/parsley for garnish

• First, heat the oven to 400 degrees. Seed & cut the squash into lengthwise pieces, leaving the highly nutritious skin on (it will soften in the roasting process). Of course, if you have an aversion to the skins, feel free to remove them but I’m a whole squash girl always have been and I take great pleasure in eating whole thing :)
• Toss or rub the squash slices in a little olive oil and place on a flat baking tray. Bake for 25-30 minutes or so, until the squash pieces are browning and soft. Be sure to flip them over once or twice to cook evenly and prevent sticking. When ready, remove from the oven to cool for a few minutes before pureeing.
• To make the hummus, combine all of the ingredients in a sturdy blender or food processor. Blend until smooth, adding a little olive oil or water to create a silky smooth consistency. Transfer to large container and use right away or refrigerate.
• Use as dip, with crackers, on sandwiches, etc

Kale and Potato Gratin

the kitchn - http://www.thekitchn.com/recipe-kale-and-potato-gratin-side-dish-recipes-from-the-kitchn-63094

1 1/2 pounds thin-skinned boiling potatoes, such as red potatoes

1 bunch kale

1/4 cup olive oil

4 cloves garlic, minced

3 teaspoons coarse salt

1 teaspoon pepper

1/3 to 2/3 cup bread crumbs

1/3 cup grated Parmesan cheese (or use 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage)

1/4 cup whole milk

• Preheat the oven to 350° F. Place a pot of water large enough to accommodate the potatoes over high heat and bring to a boil. Prepare an ice bath.
• Slice the potatoes 1/4-inch thick. Remove and discard the ribs from the kale, then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing cross-wise. This doesn't need to be exact — as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.
• When the water is boiling, add 1 teaspoon of salt and gently lower in the potatoes. Cook for 2 to 3 minutes, until tender, but not totally cooked through. Drain and plunge into the ice bath. Drain again, then place on a dish towel and blot.
• In a large bowl, combine the olive oil, garlic, remaining 2 teaspoons salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves.
• In a 9-inch square casserole dish or pie plate, place the kale, half the cheese, then the potatoes, the bread crumbs and the remaining cheese.
• Cover with foil and bake for 30 minutes. Remove the foil, pour the milk over evenly and bake another 15 minutes, until the top is crispy.

Grilled Cabbage with Bacon

bon appetit - http://www.bonappetit.com/recipe/grilled-cabbage-with-bacon

½ small shallot, chopped

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

1 teaspoon honey

6 slices bacon, cooked, 1 tablespoon fat reserved

¼ cup olive oil, plus more

Kosher salt and freshly ground black pepper

1 head green cabbage, cut into quarters

Croutons (for serving)

• Whisk together shallot, vinegar, mustard, and honey; gradually whisk in bacon fat and ¼ cup oil. Crumble in bacon; season with salt and pepper and set aside.
• Drizzle cabbage with oil; season with salt and pepper. Grill over medium heat, turning occasionally, until tender and lightly charred, 15–18 minutes. Serve topped with vinaigrette and croutons.

Sorrel Rice Bowls with Poached Egg

Epicurious - http://www.epicurious.com/recipes/food/views/sorrel-rice-bowls-with-poached-eggs-51236460

 

2 cups short-grain brown rice

Kosher salt

1 cup (lightly packed) sorrel or kale leaves (ribs removed, if using kale)

1/4 cup olive oil

Freshly ground black pepper

1 tablespoon distilled white vinegar

4 large eggs

1 large watermelon radish or 2 red radishes, very thinly sliced

2 tablespoons fresh lemon juice, divided

1/2 preserved lemon, flesh removed, peel finely chopped

1 tablespoon chopped fresh dill, plus more for serving

2 ounces feta, preferably sheep's milk, crumbled

Hot sauce

Flaky sea salt (such as Maldon)

• Cook rice in a large pot of boiling salted water until tender, 45-50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet and let cool completely.
• Purée sorrel, oil, and 1 tablespoon water in a food processor until smooth; season with kosher salt and pepper.
• Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
• Toss radish with 1 tablespoon lemon juice in a small bowl; season with kosher salt. Toss rice, preserved lemon, 1 tablespoon dill, remaining 1 tablespoon lemon juice, and 1/3 cup sorrel purée in a medium bowl; season with kosher salt and pepper and mix in more sorrel purée, if desired.
• Serve sorrel rice topped with poached eggs, radish, feta, hot sauce, more dill, and sea salt.

Crock Pot Cauliflower Chicken Chili

cook eat paleo - http://cookeatpaleo.com/crock-pot-cauliflower-chicken-chili/?mbid=nl_fig_10042015_Daily&CNDID=35824472

½ head of cauliflower, diced

1 onion, diced

1 red bell pepper, diced

1 poblano pepper, diced

2 garlic cloves, minced

1 28-ounce can organic tomato puree

½ cup chicken stock

2 tablespoons chili powder

¼ - ½ teaspoon chipotle chile flakes, to taste

1 teaspoon sea salt

½ teaspoon freshly ground pepper

6 boneless, skinless chicken thighs, cut in large chunks

Toppings

1 avocado

1 lime

fresh cilantro

• Add all chili ingredients to crock pot and stir to combine.
• Cook on low for 8 hours. Taste and adjust seasonings.
• Cube avocado, cut lime into wedges and chop fresh cilantro.
• Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.

Super Creamy Potato and Kohlrabi Soup

House Vegan - http://www.housevegan.com/2014/10/super-creamy-potato-and-kohlrabi-soup.html

1 medium sized onion, largely sliced

6-7 garlic cloves, peeled and left whole

1 tablespoon olive oil

2 kohlrabi bulbs a little bigger than the size of your palm

3 medium sized yukon gold potatoes

1 1/2 cups vegetable broth

salt and pepper to taste

• Preheat your oven to 375 degrees. In a large cast iron skillet or baking sheet combine the onions and oil, and put them in the oven to roast. At 15 minutes add the garlic and give the whole thing a stir. Continue roasting - stirring every 10 minutes - until the onions are deeply golden brown (but not burnt of course).
• Meanwhile, peel the kohlrabi and potatoes. Cut them into half inch chunks, and add them to a large pot with a large pinch of salt. Cover the vegetables with water and bring them to a high boil. Boil until the potatoes are tender enough for a fork to pierce through easily. The kohlrabi might still feel a bit hard, but it's ok.
• Drain the vegetables and put them into your blender (or back into the pot if using an immersion blender). Add the roasted onions and garlic, and blend until the vegetables are completely pureed. Add the broth, and blend to incorporate.
• If using a standing blender pour the puree back into your pot. Add salt and pepper to taste, and reheat over medium heat if need be. We drizzled ours with homemade oregano oil, but it's not necessary.

Potatoes with Dandelion Greens and Fried Eggs 

Every Day with Rachel Ray - http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/potatoes-with-dandelion-greens-and-fried-eggs

3 tablespoons extra-virgin olive oil

8 flat anchovy fillets

4 baby yukon gold potatoes, very thinly sliced (think potato chips)

1/4 cup chopped flat-leaf parsley

4 cloves garlic, finely chopped

1/4 teaspoon crushed red pepper

Black pepper

1 bunch dandelion greens, stems discarded and leaves chopped

Freshly grated nutmeg

2 tablespoons butter

8 large eggs

• In a medium skillet, heat the olive oil, 3 turns of the pan, over medium-low heat until hot. Add the anchovies and cook until melted, 2 minutes. Add the potatoes, parsley, garlic and crushed red pepper; spread evenly in the pan and season with black pepper. Cook, turning, until the potatoes are golden, about 10 minutes. Fold in the dandelion greens, season with nutmeg and cook over low heat, turning a few times, until softened, 7 to 8 minutes.
• In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Crack in 4 eggs, season with black pepper, flip and cook to desired doneness, 3 to 7 minutes. Repeat with the remaining 1 tablespoon butter and 4 eggs. Serve with the potatoes and greens.

Cooking with your share the week of 10/5/15

Share list

Fruit Recipes

Apple Cheddar Grilled Cheese
Baked Almond Apple Crisps
Apple Pie Bites
Plums with Prosciutto, Goat Cheese, Arugula, & Champagne Vinegar

Small/Large Veggie Share Recipes
Healthy Sweet Potato Skins
Summer Squash Frittata with Herbs
Farmer's Market Quinoa Salad
Broccoli Mac & Cheese

Large Veggie Share Recipes

Cucumber Potato Salad
Roasted Acorn Squash and Shallot Pancakes
Honey-Roasted Kabocha with Ginger-Lime Creme Frachie 

Apple Cheddar Grilled Cheese

i am a food blog - http://iamafoodblog.com/sunday-brunch-apple-cheddar-grilled-cheese-recipe

Butter, at room temperature

2 slices of bread of choice

½ cup shredded cheddar

Whole grain mustard, to taste

½ apple, sliced thin

• Heat up a non-stick pan on medium-low heat.
• Butter one slice of bread and place in the pan butter-side down. Spread on some mustard to taste and top with half of the shredded cheddar and the sliced apple. Add the remaining cheddar on top of the apple slices, making sure to get to the edges. Butter the other slice of bread and place on top of the cheese, butter-side facing out.
• Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When toasty brown and perfect, remove from the pan, and enjoy hot!

Baked Almond Apple Crisps

Running to the Kitchen - http://www.runningtothekitchen.com/baked-almond-apple-crisp-rings

1 large apple, cored and sliced into rings

2 tablespoons melted coconut oil

½ cup almond meal

½ teaspoon cinnamon

¼ teaspoon nutmeg

vanilla ice cream & maple syrup for topping, optional

• Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place a wire rack on top.
• Pour coconut oil into small shallow dish.
• Mix almond meal, cinnamon and nutmeg together in another shallow dish.
• Coat each apple slice in the coconut oil then dip in the almond meal mixture on both sides. Place on wire rack on top of baking sheet.
• Repeat with remaining apple slices.
• Bake for 5-7 minutes then carefully flip each slice and bake for another 5-7 minutes.
• Turn oven to hi-broil and finish baking for an additional 3-5 minutes with the door slightly ajar.
• Stack on a plate and enjoy warm topped with vanilla ice cream and maple syrup if desired.

Apple Pie Bites

the blond cook - http://theblondcook.com/2014/11/apple-pie-bites

¼ cup packed light brown sugar

1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls

3 tablespoons butter, melted

⅓ cup chopped pecans

1 small apple, cored and sliced into 8 (1/2-inch) slices

1 (8-ounce) can Pillsbury Original crescent rolls

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, combine brown sugar and apple pie spice. Set aside.
• Melt butter and toss apple slices in butter, set aside.
• Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
• Sprinkle each triangle evenly with the chopped pecans.
• Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
• Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
• Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Plums with Prosciutto, Goat Cheese, & Arugula 

epicurious - http://www.epicurious.com/recipes/food/views/plums-with-prosciutto-goat-cheese-baby-arugula-and-champagne-vinegar-239785

8 ounces soft fresh goat cheese

3/4 teaspoon ground black pepper

6 thin prosciutto slices

2 teaspoons Champagne vinegar or white wine vinegar

1 teaspoon minced shallot

1/2 teaspoon Dijon mustard

1/2 teaspoon honey

2 tablespoons extra-virgin olive oil

4 ounces baby arugula

6 sweet firm plums, halved, pitted, cut into 1/4-inch-thick wedges

1 teaspoon thinly sliced fresh mint (for garnish)

• Roll cheese into 1-inch-thick log about 10 inches long. Sprinkle with 3/4 teaspoon pepper. Cut log crosswise into 6 equal pieces. Wrap each piece with prosciutto.
• Whisk vinegar, shallot, mustard, and honey in medium bowl; gradually whisk in oil. Season with salt and pepper. Add arugula; toss to coat. Divide plums and prosciutto-wrapped goat cheese pieces among plates. Place dressed arugula alongside; garnish with mint.

Healthy Sweet Potato Skins
pinch of yum - http://pinchofyum.com/healthy-sweet-potato-skins

2 medium or large sweet potatoes

1½ tablespoons butter

1 shallot, minced

1 bag fresh baby spinach

¼ cup light sour cream

2 ounces light cream cheese

1 cup chickpeas

¼ cup shredded Mozzarella cheese

salt and pepper to taste

• Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
• Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
• Scrape the sweet potato out of the peel, leaving a thin layer inside with the skin so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and plenty of salt and pepper.
• Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

Summer Squash Frittata With Herbs
bon appetit - http://www.bonappetit.com/recipe/summer-squash-frittata-herbs?mbid=nl_fig_10052015_Daily&CNDID=35824472

2 medium zucchini or other summer squash, coarsely grated

2 tablespoons olive oil, divided

1 small yellow onion, thinly sliced

2 garlic cloves, thinly sliced

Kosher salt, freshly ground pepper

1 tablespoon unsalted butter

12 large eggs, beaten to blend

⅓ cup crème fraîche or sour cream

¼ cup ricotta

2 tablespoons finely grated Parmesan

1½ cups (packed) mixed fresh tender herbs, such as basil, chives, parsley, and tarragon

2 teaspoons finely grated lemon zest

1 tablespoon fresh lemon juice

Crushed red pepper flakes (optional; for serving)

• Preheat oven to 350°. Using your hands and working in batches, squeeze excess liquid out of zucchini (this is key to avoid a soggy frittata—do your best).
• Heat 1 Tbsp. oil in an 8" or 10" cast-iron skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, 5–8 minutes. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until zucchini is cooked through and beginning to brown (mixture will look quite dry at this point), 5–8 minutes. Reduce heat to medium-low and stir in butter until melted.
• Whisk eggs and crème fraîche in a large bowl and season with salt and pepper; pour over vegetables. Cook, stirring egg mixture and swirling pan frequently (be sure to scrape down the sides as well), until edges are just set (the texture of a very soft scramble), about 5 minutes. Dollop with ricotta and sprinkle with Parmesan. Transfer skillet to oven and bake eggs until puffed slightly and the center is set, 12–15 minutes. Let frittata cool in pan at least 10 minutes.
• Meanwhile, combine herbs, lemon zest, lemon juice, and remaining 1 Tbsp. oil in a small bowl. Season herb salad with salt and pepper and arrange over fritatta. Top with red pepper flakes, if using, and slice into wedges before serving.

Farmers' Market Quinoa Salad 

bon appetit - http://www.bonappetit.com/recipe/farmers-market-quinoa-salad?mbid=nl_fig_09112015_Daily&CNDID=35824472

½ cup raw pistachios

8 ounces green beans and/or wax beans

4 ounces sugar snap peas

Kosher salt

½ cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)

⅓ cup olive oil

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

Freshly ground black pepper

2 small or 1 large head of broccoli, florets chopped (about 1½ cups)

2 cups pea shoots (tendrils)

1 cup cooked quinoa (from about ⅓ raw)

• Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop. 

• Meanwhile, cook green beans and sugar snap peas in a pot of boiling salted water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces. 

• Blend herbs, oil, vinegar, mustard, and 2 Tbsp. toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper. 

• Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.

Broccoli Mac and Cheese 

Adapted from Gina's Skinny Broccoli Mac and Cheese

White On Rice Couple - http://whiteonricecouple.com/recipes/broccoli-mac-and-cheese

1 16 oz package large elbow macaroni, cooked to pkg. instructions, but leaving them a little firm

2 medium heads fresh broccoli (14-16oz), but in small bite size pieces

2 Tablespoons butter

1/4 cup flour

1 small onion, minced

2 cups of whole milk

1 can chicken broth

2 cups of shredded sharp cheddar cheese

1 cup grated Parmesan cheese

about 1/2 cup of extra cheese for topping

1/4 cup bread crumbs

kosher or sea salt and black pepper, to taste

• Preheat oven to 375 degrees. In large pot, boil water and cook pasta to instructions, but leaving pasta a little al dente. About 3 minutes before draining pasta, add broccoli to cook in water alongside pasta. I like my broccoli a little firm, so that it doesn't end up mushy after the bake. You can decide how cooked you want your broccoli by adding it in sooner.
• Grease a large 9 x 12 baking dish.
• While pasta is cooking prepare the cheese and milk mixture. In large pot on medium heat, add butter and onion. Cook onions till soft, then add flour. Stir flour quickly to combine the flour and onion rue mixture. Add milk and chicken broth.
• Allow mixture to come to a boil and sauce will thicken. Remove from heat and add cheddar cheese and Parmesan cheese. Add salt and pepper to taste.
• Drain your cooked pasta and broccoli and add to cheese mixture. Gently mix together and pour into baking dish. Add extra cheese and bread crumbs on top.
• Bake for about 20-25 minutes or until cheese is melted with a nice crust.

Cucumber Potato Salad 

my recipes - http://www.myrecipes.com/recipe/cucumber-potato-salad

1 1/2 pounds small red thin-skinned potatoes 

1/2 cup plain low-fat Greek yogurt 

1/2 cup olive oil mayonnaise or regular mayonnaise 

1/2 cup roughly chopped fresh dill

2 tablespoons red wine vinegar 

1 teaspoon kosher salt

1/2 teaspoon pepper 

1 1/2 cups slivered red onion, rinsed and patted dry

1 English cucumber, very thinly sliced 

• Bring 1 in. water to a boil in a saucepan. Set whole potatoes in a steamer basket and steam in pan, covered, until tender, 15 to 20 minutes. Cool in ice water, then pat dry.
• Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.
• Quarter potatoes and put in a large bowl. Add onion, cucumber, and half the dressing; gently stir to coat. Add more dressing if you like, or save to use as a dip.

Roasted Acorn Squash and Shallot Pancakes

tablespoon - http://www.tablespoon.com/recipes/roasted-acorn-squash-and-shallot-pancakes/95609ded-7e10-4b1a-9caf-cc9aa6fb7f47

1 medium-sized acorn squash

1 tablespoon butter

1 shallot, minced

1 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking powder

1 pinch coarse salt

1 large brown egg

1 tablespoon chives, for garnish

2 tablespoons whipped cream, for garnish (optional)

2 tablespoons maple syrup, for drizzling

1/3 oil, divided (for frying the pancakes)

• Preheat the oven to 400°F. Cut the acorn squash in half (root to stem) and place on a baking sheet, cut sides up. Score each squash and season with a pinch of coarse salt. Pour about 1/4 cup water in the pan. Roast for 1 hour. (or longer if needed).
• Once cooked, scoop out the acorn squash flesh and transfer to a food processor. Pulse until nice and smooth. This should yield about 2 cups of squash puree.
• Melt the butter over medium-high heat in a small sauté pan. Add the minced shallots and sauté until tender and browned, 5 minutes.
• In a large bowl, sift together the flour, salt, baking powder, cinnamon and nutmeg.
• Add the squash puree, egg and sautéed shallots. Mix to thoroughly combine.
• Heat a tbsp. or two of oil in a small griddle or sauté pan. Scoop out about 1/4 cup of pancake mixture and cook until lightly browned on both sides, about 2 minutes per side. Keep adding more oil between pancakes as needed.
• Stack and serve with chopped chives, whipped cream and maple syrup!

Honey Roasted Kabocha 

Lieselicious - http://www.lieslicious.com/2014/10/honey-roasted-kabocha-with-ginger-lime.html

1 kabocha squash, well-scrubbed (2 ½ - 3 pounds)

2 T. olive oil

2 T. honey

2 t. garam masala

1/2 t. sea salt

8 oz. creme fraiche

zest & juice of one lime

3/4 t. grated ginger

1/4 t. sea salt

• Preheat oven to 400 degrees. 
• Cut kabocha squash in half.  Scoop out seeds with a spoon.  Cut each half in half again (into quarters) and then cut each quarter into 3 wedges, so you have 12 wedges in total.
• In a small bowl, whisk together the olive oil, honey and garam masala until well-combined.  Generously brush kabocha wedges on all sides with spiced honey mixture. Place wedges, skin side down (so wedges are facing up), on a rimmed baking sheet that is lined with parchment or a silicone mat.  Sprinkle with sea salt.  Roast in oven 35 - 40 minutes until kabocha is beginning to brown on the edges and is very soft.
• While squash is cooking, place the creme fraiche, lime juice & zest, grated ginger and sea salt in a bowl.  Whisk to combine.
• Remove kabocha from oven and let cool slightly.  Serve with ginger-lime creme fraiche on the side.