So sorry I don’t remember the original source for this. But yummy. And easy.
(2018) Apple Crisp
Recipes
(2018) Pasta with Winter Squash and Tomatoes
Bittman writes: “If we’re being truthful, this sweater weather recipe should really be called ‘winter squash and tomatoes with pasta,’ as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. I think that’s a good thing. Every single piece of pasta gets a generous coating of sauce, and there’s even some left behind after the pasta is long gone. That’s what bread is for.”
(2018) Cornmeal Featherbed Eggs
Here’s one more way to use your cornmeal, another great breakfast/brunch option. And great because you can make it ahead. It came from Cook’s Country magazine five years ago. Serve it with hot sauce. Yum.
(2018) Warm Collard Green Dip
Chef Michele Tompkins, “executive foodie” and managing partner of Urban Foodie Feed Store: Kitchen & Bar in College Park sends us this recipe that updates your favorite spinach dip with extra-healthy collard greens and a nice chive topping. No more frozen spinach and packaged onion soup mix.
Tomkins says she likes to serve this with crisp tortilla chips, although you can use warm tortillas if you prefer. And if you like your food on the spicy side, add a bit of your favorite hot sauce.
For the wine, she suggests a Pinot Grigio or Sauvignon Blanc.
(2018) Chile-Lime-Tequila Popcorn
One last recipe for a savory version. It’s adapted from Recipes Remembered and will use part of one of those hot peppers in your box as well. Obviously there’s so little tequila that it’s totally optional but won’t you love serving “tequila popcorn”?
(2018) Salt-Honey-Butter-Glazed Popcorn
The simplest glazed popcorn recipe of all. I don’t remember where this recipe came from.
(2018) Stovetop Popcorn with Chili Powder and Dark Chocolate
This recipe is adapted from the blog Cookie and Kate. It’s like mole sauce for popcorn. Try it. You’ll be surprised at how good it is.
(2018) Canoe’s Caramel-Coated Popcorn and Peanuts
Perfect now that it’s finally gotten cool (or even downright cold) at night. This is when I want to curl up with a bowl of popcorn, sit under a quilt and read. Or make up a big bowl of popcorn and then turn it into treats. Like this wonderful recipe from Canoe. We ran it in the AJC back in 2012.
Canoe’s version of an old-fashioned favorite, Cracker Jack, is part of their Popcorn Ice Cream Sundae. This dessert features popcorn ice cream layered with salted caramel sauce, topped with sweetened whipped cream and garnished with a handful of this addictive snack. This recipe comes from Canoe’s executive pastry chef Sarah Koob. One key to success is to move quickly when combining the caramel, popcorn and peanuts at the end.
(2018) Sesame Noodles with Summer (or in our case, Fall) Vegetables
There are several other soup recipes there, and a few ideas for pickling and more ways to roast carrots. But I think I’m going to try this ancient recipe from Bon Appetit. All I need to add to what came in the box is a bunch of cilantro and a few green onions. You could add some protein, too..
(2018) Roasted Butternut Squash and Coffee Soup
Last Saturday Jenn Robbins was serving coffee-cured butternut squash at her pop-up at Morningside Farmers Market alongside spiced smoked brisket from Riverview. Wonder if the butternut were from Riverview as well.
I wasn’t able to get my share since I was headed to the Woodstock Farmers Market that morning so I don’t know what Jenn was doing to “coffee cure” the squash, but in doing a little research, I ran across this recipe for Roasted Butternut Squash and Coffee Soup which seemed like an interesting combination. It’s from www.abrowntable.com.
Apparently she created it as an ad for the cold brew coffee she mentions, but of course, there’s no reason not to just use a cold cup of your own brew. I also think I’ll try this with regular yellow onion. No need to go for red onion when it’s just going to be pureed. I don’t see that much difference in flavor. Also – why not just use the whole butternut? And finally, if you have an immersion blender, that’s the thing to use instead of moving that hot mixture to a stand blender.