This week you’ll be receiving a Kabocha Squash. I know it will be tempting to throw it in the pantry with some of your other winter squashes until you are out of food but don’t! Try the Kabocha Squash Fries. If you like it spicy, you’ll enjoy the dip as well.
I’ve included a Potato Cake recipe because sometimes you just want something different from mashed or roasted potatoes. I like to make this when I have leftover mashed potatoes. They are perfect for the cakes.
We are entering a season of transition with crops and some items will become unpredictable. We are already saying goodbye to some of many summer favorites like corn and cantaloupe and many other summer crops are in limited quantities.
- 2 tablespoons extra virgin olive oil
- 1 small red onion diced
- 1 pound zucchini 2-3 medium, cut into 1/2-inch chunks
- 1 pint cherry or grape tomatoes halved (I usually buy NatureSweet Cherubs)
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh chopped basil plus more for garnish if desired
Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce.
Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.
Recipe from Once Upon A Chef
- 1 large kabocha squash unpeeled, cut lengthwise, seeds removed with a spoon, and cut into 1/4-inch half-moons
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 3/4 cup nonfat Greek yogurt
- 1 teaspoon sriracha use more or less, depending on desired heat
- 1/4 teaspoon sea salt optional
Preheat the oven to 375°F, and line a baking sheet with aluminum foil.
In a large mixing bowl, toss the squash and olive oil until well coated. Spread the squash in an even layer across the baking sheet, making sure each piece is touching the surface of the pan, to ensure even browning. Sprinkle with the sea salt.
Roast in the oven for approximately 20 minutes, then flip and roast for another 25 minutes.
Turn the oven up to 500°F. Continue to bake for another 5 minutes, or until the kabocha squash is golden brown and crispy on both sides.
Recipe from PopSugar Fitness
- 3 slices chopped bacon
- 1 lb peeled and cut into 1-inch pieces Yukon Gold potatoes
- 2 cloves peeled and cut lengthwise in half garlic
- 1/8 cup plain low-fat Greek-style yogurt
- 1/8 cup reduced-sodium chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cups panko breadcrumbs
- 1/2 cup shredded cheddar cheese
- 3 finely chopped scallions or green onions optional
- 4 teaspoons oil of choice
Spray a small nonstick skillet with nonstick spray and set over medium-high heat. Add the bacon and cook until crisp, 3-4 minutes. Transfer to paper towels to drain.
Place the potatoes and garlic in a large pot with enough water to cover by 2 inches; bring to a boil. Reduce the heat and simmer until fork-tender, about 20 minutes; drain. Return the potatoes and garlic to the pot. Mash with the yogurt, broth, salt and pepper, until smooth. Stir in 1/2 cup panko, the cheese, scallions and bacon. Shape into eight (3-inch) patties. Place the remaining 3/4 cup Panko in a shallow dish and dredge the patties into the crumbs.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the potato cakes and cook until browned and crisp, 3â4 minutes per side. Carefully transfer to a serving platter. Repeat with the remaining oil and potato cakes. Serve hot.
Recipe from Paula Deen
- 1 bunch Malabar spinach
- 8 oz fresh mushrooms
- 1 tsp plus a spritz of oil of choice
- 1 tsp ginger paste
- 1 TB garlic paste
- 2 tsp soy sauce
- 2 tsp shaoxing wine sake or cooking sherry would probably work in a pinch
- mushroom cooking liquid see below
- salt to taste only if necessary since soy sauce can be salty
Wash the Malabar carefully, tear larger leaves into pieces and leave to drain.
Separate the stems from the caps on mushrooms. Slice the stems medium-thick, and cut the stems in half.
Heat a frying pan on high heat. Spray with oil. When pan is quite hot, add the mushrooms to sautéed for a few minutes until well browned, remove to a bowl and set aside. Soon a little liquid will begin to accumulate in the bottom of the bowl. Don’t drain it off.
In the same pan, heat 1 tsp oil on medium-high. Add ginger and garlic pastes and stir-fry a minute or two, until they begin to stick to the pan. Add a little of the reserved mushroom liquid. Continue to stir another minute or two, then add the torn spinach eaves and mushrooms. Stir-fry 1-2 minutes, until leaves begin to wilt. Add the wine and soy sauce. Stir-fry just another minute or so, until all is blended.
Remove from the heat, salt to taste, and serve at once.
Recipe from Out of the Garden
- 2 tbsp butter
- 5 cup red cabbage shredded
- 1 cup green apple sliced
- 1/4 cup sugar
- 1/3 cup apple cider vinegar
- 3 tbsp water
- 2 tsp sea salt
- 1 tsp black pepper
- 1/4 tsp ground cloves
Place butter, cabbage, apples, and sugar into a large pot.
Pour in vinegar and water, then season with salt, pepper, and ground cloves.
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 30-45 mins.
- 1 cup walnut halves
- 1 lb sweet or hot Italian sausage or other favorite protein
- 3/4 lb ziti or other similar pasta
- 2 Tbsp butter
- 1 bunch fresh sage
- 1/4 cup cream
- juice of 1 large lemon about 3 tbsp
- 3/4 cup grated Asiago cheese or other hard Italian cheese
Put the walnuts in a cast iron skillet or other heavy skillet and toast over medium heat until you start to smell them and they begin to brown, stirring constantly. This will take about 10 minutes or so. Cool slightly and then give them a rough chop. Set aside.
Remove the sausage meat from the casing and brown over medium heat until there is no pink left. Set aside.
Cook the ziti according to package directions, to just shy of al dente.
Pluck the sage leaves off their stems and finely slice them. You should have at least 1/3 - 1/2 cup.
Melt the butter in a large skillet (big enough to hold the final dish) over a good medium high heat and add the sage. Let the sage sizzle and cook for two minutes, just until the butter begins to brown, Stir fairly constantly.
Lower the heat and add the cream, stirring to combine. Add salt and pepper, sausage, and walnuts to the pan.
When the pasta is just tender, drain and add it to the sauce, reserving a little of the cooking liquid.
Toss well with lemon juice, cheese, and heat through. Add a little more cream, or some of the reserved cooking liquid if the sauce seems skimpy. Taste and add salt, pepper, or more lemon juice.
Recipe from The View from Great Island