Soon summer will fade as we already have some hints of fall showing up in produce. Don’t miss the Butternut Squash Apple Soup recipe. This is a great soup to also add in those acorn squashes or delicata squash you may still have in your pantry. You can cook this recipe in an Instant Pot as well.
The Balsamic Tomatoes can be enjoyed on their own or add them to the Italian House Salad but don’t miss the opportunity to learn to make an easy salad dressing at home with ingredients you likely already have in your cupboard. If you don’t have them, you should acquire them. I highly recommend any of Olive Chattanooga’s balsamic vinegars but my personal favorite is White Lemon Balsamic for tomatoes.
I’m most looking forward to trying the Pimento Cheese Stuffed Squash. The recipe includes instructions on how to make it from scratch but if I were you, I would skip this step by adding one of The Chef and His Wife’s Pimento Cheeses to your cart now.
- 2 tablespoons olive oil
- 2 medium yellow onions chopped (about 3 cups total)
- 2 large butternut squash about 5 pounds total, peeled and diced into chunks
- 1 lb applies peeled cored and roughly diced
- 3-4 cups low sodium chicken stock divided
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Preheat your oven to 375 degrees. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally.
While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 2 cups of the stock.
Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are very soft, about 20 to 30 minutes depending upon how larger you cut your squash and apple pieces (smaller pieces will cook more quickly).
Once the apples and squash in the soup pot are tender, puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade to puree in batches. Return soup to the pot once complete. Add 1 cup of the remaining chicken stock, then stir, adding a bit more stock as needed to reach your desired consistency (the soup will thicken somewhat when stored). Leave the texture fairly thick and rich. Stir in the salt, nutmeg, black pepper, and cayenne. Taste and add a bit more salt and pepper as desired. Serve hot, topped with your favorite croutons and garnish with microgreens.
Recipe from Well Plated
Tip: This is a great soup to add other winter squashes like acorn or delicata squash to increase your batch.
- 1 lb fresh green beans washed and trimmed
- 2 tbsp all-purpose flour
- 1 egg
- 3/4 cup panko bread crumbs
- 3 tbsp grated parmesan cheese
- 1/2 tsp salt
- Garlic powder red pepper flakes, optional
Preheat the oven to 425
Wash the green beans and trim the ends off
Toss the green beans in the flour to lightly coat them
Mix the panko crumbs with the Parmesan, salt and any spices you want to use.
Beat the egg in a shallow baking dish.
Dip the green beans in the egg, then coat with the panko bread crumb mixture.
Spray a baking sheet with non-stick spray, then line the green beans up in a single layer across the pan.
Bake for 10-12 minutes or until the coating begins to brown.
Recipe from I Heart Vegetables
- 1 lb slicer tomatoes
- 1 large onion thinly sliced
- 3 tablespoons virgin olive oil
- 1-2 tablespoons Olive Chattanooga balsamic vinegar of choice
- Sea Salt and Pepper to taste
- Garlic clove minced or garlic powder to taste
- Dried basil leaves or fresh, whatever is on hand
Slice up washed tomatoes. Arrange along with sliced onion overlapping.
Sprinkle with vinegar and oil. Sprinkle with basil, pepper and garlic powder.
Enjoy immediately or marinade for an hour for infusion of flavors.
Recipe from It's My Side of Life
- 1 head lettuce washed and chopped into bite size pieces
- 1/2 cup red onion sliced
- 2/3 cup Parmesan cheese grated
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 tsp salt
- 1/4 tsp black pepper
In a medium bowl, toss lettuce, red onion and Parmesan cheese.
In a small bowl, combine olive oil, red wine vinegar, salt and pepper. Whisk well to combine.
Top salad with dressing and let stand for 15 minutes inrefrigerator before serving.
Recipe from Blackberry Babe
- 4 medium yellow squash or zucchini
- 6 ounces sharp cheddar cheese shredded
- 1/3 cup panko crumbs
- 1 tablespoon melted butter
- 1/2 cup mayonnaise
- 2 tablespoons grated onion
- 1 2-ounce jar diced pimentos, drained well
- 1/8 teaspoon cayenne pepper
Cut squash in half horizontally. Place squash in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes (until tender but not soft). Let cool and then scoop out seeds and pulp using a spoon. Discard seeds.
Skip this step if you added The Chef and His Wife's pimento cheese! Make pimento cheese. (Can be done in advance.) In a medium bowl, combine cheese, mayonnaise, onion, pimentos, and cayenne pepper. Stir to mix well.
Preheat oven to 350 degrees.
Place squash, cut side up on a baking sheet.
Sprinkle cut sides of squash with salt and pepper.
Fill each squash cavity with pimento cheese.
In a small bowl, stir together panko crumbs, melted butter.
Sprinkle panko crumb mixture on top of squash.
Bake for 12-15 minutes, until cheese is warm and melted.
Broil for 1 to 2 minutes to lightly brown the panko crumbs.
Recipe from Spicy Southern Kitchen
- 6 oz kielbasa sausage sliced
- 1 green bell pepper diced
- 1/2 onion diced
- 1 large potato (or 2 small) peeled and diced
- olive oil
- salt and pepper
In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.
In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat. Remove the kielbasa from the pan and set aside. Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally.
Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot!
I use two skillets to make this recipe. I used to make it in one, but something always came out wrong. I've learned that when I cook my potatoes in a separate skillet they cook more evenly and stay nice any crispy when they're added to the other ingredients right before serving. Sometimes I'll add some minced garlic to the peppers and onions, but it tastes just as good without it.
Recipe adapted from The Two Bite Club
- 2 bunch of swiss chard
- Five cloves of garlic
- One yellow onion
- EVOO or oil of choice
- Fine grain sea salt
Hand wash your chard, dry it and then tear the leaves off of the stalks. Lay your stalks aside.
Slice the onion into strips and chop the garlic, meanwhile heating the EVOO over medium heat in a skillet or wok. Chop the chard stalks, much like you would a stalk of celery (they look and feel the same). Once the oil is heated, add the garlic and sauté for a couple of minutes. Add the onion and chard stalk, stirring every minute or so. Allow these to cook for 4-5 minutes, or until the onion is translucent and chard is softened.
Add the chard leaves and wilt them, just like you would spinach. Remove from heat and toss with some fine sea salt.
Recipe from Alina Design Co