Late summer always brings hearty squash, delicate tomatoes, and leafy greens. Enjoy the season as you recreate these recipes!

Butternut Squash, Sausage, and Sage Gnocchi
Serves 2
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Ingredients
  1. 1 butternut squash
  2. 1 tablespoon olive oil
  3. 3 links sausage casings removed
  4. 2 tablespoons butter
  5. handful large fresh sage leaves
  6. 2 cloves garlic crushed
  7. Salt and pepper to taste
  8. 1/4 teaspoon ground nutmeg
  9. 1 1/2 cups chicken stock divided into 1/2 cup and 1 cup
  10. 3/4 pound gnocchi
Instructions
  1. Preheat the oven to 475 degrees .
  2. Bring a large pot of water to a boil for the gnocchi. Preheat a large cast-iron skillet over medium-high.
  3. Cut the neck off the squash; peel and cut into 1- to 1 1/2-inch cubes. Reserve the bulb portion to roast for another meal.
  4. Add the olive oil to the skillet, add the sausage. Cook, stirring occasionally and breaking up into bite-size pieces, until browned, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add the butter to the skillet. When it melts, add the sage; cook until crispy and the butter browns, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel. Add the garlic to the skillet; stir until fragrant, 1 to 2 minutes. Add the squash; season with salt, pepper and nutmeg. Add the wine and cook, stirring often, until reduced a bit, about 1 minute. Add 1 1/2 to 2 cups stock, depending on how saucy you want the dish to be, and bring to a bubble. Add the sausage; transfer to the oven. Roast until the squash is tender, 12 to 15 minutes.
  5. Salt the boiling water, add the gnocchi and cook until they float to the surface, about 3 minutes. Drain and toss with the squash and sausage sauce; season. Top with the sage leaves. Serve with the grated cheese for passing at the table.
  6. Add the garlic to the skillet; stir until fragrant, 1 to 2 minutes. Add the squash; season with salt, pepper and nutmeg. Add the 1/2 cup stock and cook, stirring often, until reduced a bit, about 1 minute. Add 1 cup of stock, and bring to a bubble. Add the sausage; transfer to the oven. Roast until the squash is tender, 12 to 15 minutes.
  7. Salt the boiling water, add the gnocchi and cook until they float to the surface, about 3 minutes. Drain and toss with the squash and sausage sauce; season. Top with the sage leaves. Serve with the grated cheese for passing at the table.
Adapted from Rachael Ray
Adapted from Rachael Ray
Weekly Fig http://blog.weeklyfig.com/
Spicy Sweet Potato Chicken Chili
Serves 2
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Ingredients
  1. 1/2 lb. chicken breasts
  2. 2 cups chicken broth
  3. 1/2 onion minced
  4. 1 clove garlic minced
  5. 1/2 jalapeno minced (omit if you want it less spicy)
  6. 1 Italian bullhorn pepper, diced
  7. 1 tablespoon butter or olive oil
  8. 1 teaspoon chili powder
  9. 1/4 teaspoon salt
  10. 1 sweet potato peeled and diced
  11. 1 14 oz can can fire roasted tomatoes with garlic undrained
  12. 1 14 oz can black beans drained
  13. cilantro and Cotija cheese for topping
Instructions
  1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
  2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, and jalapeño (optional) and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
  3. Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
  4. Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add cornstarch slowly until you reach desired thickness.
  5. Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese.
Notes
  1. *It works best to use a nonstick pot. If your pot is NOT nonstick, be sure to stir periodically and add some water to prevent sticking and burning.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Weekly Fig http://blog.weeklyfig.com/
Crookneck Squash and Tomato Bake
Serves 2
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Ingredients
  1. 2 yellow crookneck squash sliced 1/4-inch thick
  2. 2 medium tomatoes sliced 1/4-inch thick
  3. 1 green onion minced
  4. 2 Tbsp. olive oil
  5. 1 Tbsp. wine vinegar
  6. 1 Tbsp. dijon-style mustard
  7. 1/2 tsp. salt
  8. 1/4 tsp. freshly ground black pepper
Instructions
  1. Preheat oven to 400.F
  2. In a lightly oiled 1-quart shallow baking dish, alternate squash and tomato slices. (Choose squash and tomatoes that will be about the same size when sliced.) Sprinkle with green onions.
  3. Combine oil, vinegar, mustard, salt and black pepper. Drizzle over vegetables.
  4. Bake at 400°F for 10 to 15 min. Let cool 10 to 15 min. before serving.
Adapted from Group Recipes
Adapted from Group Recipes
Weekly Fig http://blog.weeklyfig.com/
Spaghetti with Kale and Cherry Tomatoes
Serves 2
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Ingredients
  1. 1/2 lb spaghetti
  2. 1/2 lb cherry tomatoes halved
  3. 1/2 bunch of kale destemmed and chopped
  4. Zest of 2 lemons
  5. 2 tablespoons olive oil
  6. 1 teaspoon salt
  7. Pinch of red pepper flakes (optional)
  8. Salt and pepper to taste
  9. Grated Parmesan cheese for serving
Instructions
  1. Place spaghetti, cherry tomatoes, kale, lemon zest, olive oil, and salt in a large, shallow pan (the pan should be large enough that the dry spaghetti can almost lie flat).
  2. Add 4 cups of water and bring to a boil.
  3. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 to 10 minutes.
  4. Season to taste with salt and pepper, top with Parmesan cheese and serve!
Adapted from The Iron You
Adapted from The Iron You
Weekly Fig http://blog.weeklyfig.com/
Weekly Fig is a private membership association for local sustainable foods.