A recipe from “The Sugar Solution Cookbook.” If you’ve tired of savory preparations for this year’s bumper crop of spaghetti squash, try this slightly sweet version.
North African Spiced Spaghetti Squash
Vegetables
Eggplant Caviar on Grilled Bread
From the “Chez Panisse” cookbook. A simple way to serve eggplant.
Creamed Butternut Squash with Sweet Peppers
This recipe is adapted from one prepared by Asha Gomez of Spice to Table at the Peachtree Road Farmers Market. No lemongrass? It will be fine without it.
Thai-Style Long Beans with Pork
Long beans are my very favorite green beans. Make this dish with any Thai curry paste your household prefers.
Okra Salad with Corn, Tomato, Harissa Vinaigrette and Yogurt Sauce
This recipe was demonstrated at the Peachtree Road Farmers Market by Peter Dale of The National in Athens.
Meat and Rice Stuffed Peppers
This is a recipe from Jerry Slater, former owner of H. Harper Station. This stuffing also works well for tomatoes.
Roast Chicken and Butternut Squash
This recipe is from seriouseats.com.
Parmesan-Crusted Delicata Squash
This recipes comes from the Washington Post.
Portuguese Butternut Preserves
Your first inclination when you see butternut squash in your box may be to roast it or turn it into soup. I like the idea of making these preserves, adapted from a recipe in the New York Times. Simple, delicious and starts to make your kitchen smell like fall.
Duane Nutter’s Peas and Rice with Andouille Sausage
Purple-hulled pink-eye peas. I could eat them morning, noon and night. This recipe is adapted from one published in Atlanta magazine. The original calls for dried red beans, but it adapts perfectly to fresh field peas of any sort. Duane Nutter is executive chef of One Flew South at the Atlanta airport.