We’ve got dozens of butternut squash recipes at https://grassfedcow.com/ingredient/butternut-squash/ but I’m throwing out one more in case you are tired of butternut squash soup and roasted butternut squash cubes. This one’s from seriouseats.com. Interesting tip about using the microwave. I’m going to try that this week.
We forget that greens make a great taco filling. Try this recipe from Michelle McKenzie and her book “Dandelion and Quince.” I don’t know what variety of small pepper was in our box this week, but it would be delicious in this recipe.
I hesitate to give you a recipe for broccoli since you’re probably munching on fresh raw broccoli right now. But if not, try this recipe from David Gross of Cook Hall, prepared at a demo at the Peachtree Road Farmers Market. Fresh local ginger is available from many farmers and is absolutely amazing. I love this recipe because I’m crazy about the sweet-hot combination of pepper jelly.
I’m ready for baked apples. This is another one of those exquisitely detailed recipes from America’s Test Kitchen. Follow it to a “t” and you can’t miss.
This yummy recipe is from Martha Rose Shulman of the New York Times. While you’re at it, add in your bok choy, cut into bite size pieces.
So now I’m pretending the temperatures are cooperating and a nice stew is in order. Or maybe you’re just ready for stew no matter that it’s in the upper 80s out there.
Maybe you still have a carrot or two left over from last week? If not, skip the carrots in this recipe. Add more squash, dice in eggplant instead, substitute a few peppers ….. it’s up to you. I don’t remember where this recipe came from, but hope you’re using Riverview pork when you make it.
Seth Freedman, who once did demos at the East Atlanta Village Farmers Market but is now with PeachDish, created this recipe as a market demo. He was using hareuki turnips, the sweet little white ones that are similar in size to radishes, but you can take today’s turnip and cut it into pieces about the size of the radishes in the box. It’s a “recipe” that couldn’t be simpler, but a nice reminder that turnips and radishes go well together.
The calendar says “fall.” The contents of our box say “fall.” But the temperatures? Summer still reigns.
This light fish entree works perfectly with these crazy hot temperatures and the peppers and tomatoes in today’s box. It’s a recipe that first came from Saveur magazine. Grill the fish instead of broiling it if you wish.
If you don’t want to cook fish, at least make the pico de gallo (first five ingredients) and use it for something yummy.
At our house, collards seldom show up undisguised. I make a fabulous collard tabouli and my husband has no idea he’s eating collards. He’s also not a fan of basil pestos, but this collard pesto from Southern Living is a delicious substitute.
In case you need a few ideas for using it up, the magazine suggested stirring some into hot mashed potatoes, into egg salad or just into mayonnaise and then using that as a sandwich spread. Perfect for a ham sandwich, I think.
I have no idea where I first saw this recipe, but it works with all kinds of spices (skip the cumin, swap something else if you prefer) and makes a delicious topping for a platter of lentils or rice as a vegan entrée or side dish. I like the plan of cooking the carrots roasted at first, then uncovering so they can brown. Otherwise, my roasted carrots tend to end up looking pretty brown and shriveled before they’re tender all the way through. With the addition of all the honey, herbs, etc. this works well for carrots that may be a little less than perfectly sweet.