Contents of this week’s box, clockwise from top L: Napa cabbage, cauliflower (or maybe you got broccoli), lettuce (green leaf or romaine), cucumbers, apples, jalepenos, spaghetti squash, purple beans, delicata squash, tomato (!), sweet bell peppers and Italian peppers.
This week’s box is really straddling the line between summer and fall. The return of tomatoes and cucumbers? Sitting alongside a head of broccoli and the largest Napa cabbage I think I’ve ever brought home? Spaghetti squash shows up again? And delicata?
Just goes to show you never know what our farmers will put on our tables.
Glad the spaghetti squash is back so I can share this recipe from Brick Store Pub for their trout and spaghetti squash. And look, it uses apples, too. It’s a really nice combination of vegetable and fruit. And of course, not restricted to serving with trout. Chicken breasts. Pork chops. Pan-fried tofu? No protein at all?
I was also excited to see the delicata squash because I had this recipe from Alexandra Cooks and wanted to try it. It calls for collards but I think that large head of lettuce will do just fine. I could have done it with butternut, but delicata is so easy. No peeling! (I am such a lazy cook.)
Raw Collard Green Salad with Roasted Delicata Squash, Almonds and Parmesan
Heat the oven to 400 degrees. Place the squash pieces in a large bowl and coat with 2 tablespoons of the oil and 1 teaspoon kosher salt. Spread out the squash, reserving the bowl, on a large baking sheet and roast for 15 minutes. Flip, and roast for another 10 to 15 minutes. Check. Continue to roast if necessary until slices are golden on both sides. Set aside to cool to room temperature.
Thinly slice the greens the way you would chiffonade basil: stack a few leaves on top of one another, roll into a tight coil, then cut straight down to create thin ribbons. Place the greens (you should have about 8 ounces) in the reserved bowl and toss with a scant 1/2 teaspoon kosher salt and 1/4 teaspoon sugar (if using collards). Toss gently — no need to massage. Set aside for 15 minutes.
In a small bowl, stir together 2 tablespoons oil, vinegar, lemon juice, honey, and 1/4 teaspoon kosher salt. Taste. Add the remaining 2 tablespoons oil, if it tastes too sharp for your liking. (Note: Dressing should taste sharp. You can also always add 2 more tablespoons of oil to the salad once it’s all tossed together if you think it still tastes too sharp.)
Set a small skillet on the stove over low heat. Add the almonds and toast until golden, checking often.
Add the raisins, toasted nuts, and some shaved parmesan to the bowl of greens. Toss with the dressing. Add the squash pieces and toss again. Shave more parmesan over top and crack fresh pepper over top to taste, as well. Serve the salad at room temperature.