Stuffed Acorn Squash with Quinoa and Pistachios

Stuffed Acorn Squash with Quinoa and Pistachios

 

If the cool, crisp days of fall and the brilliant colors of the changing leaves are conjuring up images of delicious comfort foods that fill the air with rich aromas, then look no further than this recipe that uses a staple autumn vegetable like acorn squash and  combines it with healthy ingredients like quinoa to make a side dish or even main dish that is delicious and filling.  And because it comes from Martha Stewart, you know it has to be good!

 

Ingredients

  • 4 small acorn squash, halved and seeds removed
  • 4 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup quinoa, rinsed
  • 1/2 cup chopped fresh parsley
  • 1/2 cup feta, crumbled
  • 1/2 cup roasted, salted pistachios, chopped
  • 2 teaspoons red-wine vinegar
  • Pinch red-pepper flakes
  1.  Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on 2 baking sheets until tender and caramelized, 15 to 20 minutes.
  2. Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.

 

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Green Tomato Pie III

Green Tomato Pie III

Well, if you can make a mock apple pie using Ritz Crackers, then it doesn’t seem like a big stretch to bake up a similar pie using green tomatoes.  Once again, Allrecipes offered up this variation of a non-apple, apple pie and the reviews on it are very good.  So, if you haven’t gone apple picking yet but still want an apple pie or if you are just looking for a different way to cook up the green tomatoes, give this Green Tomato Pie III a try.  Warning, some people indicated that they used a little more flour than called for in the recipe to cut down on the wateriness. If you do try this recipe, please let us know if you liked it.

Ingredients

5 green tomatoes, chopped

1 1/2 cups white sugar

2 tablespoons cider vinegar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie

Directions


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place diced green tomatoes and vinegar in a large bowl.
  3. In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
  4. Pour into pie crust and cover with criss-cross lattice crust.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.
Grilled Apple Tossed Salad

Grilled Apple Tossed Salad

There is just so much to like about this salad from Taste of Home. Not only does it taste good, it’s good for you. And nearly all of the ingredients can purchased at Colchester Neighborhood Farm including the fresh lettuce, Red Russian Kale and Curly Kale for the greens, apples, raw honey, and Blue Cheese. So why not stop into Colchester Farm today and make this sweet and tasty salad tonight. Feel free to grill up some fresh chicken to add a little protein. 

Ingredients

  • 6 tablespoons olive oil
  • 1/4 cup minced fresh cilantro
  • 1/4 cup orange juice
  • 1/4 cup white or regular balsamic vinegar
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sriracha Asian hot chili sauce
  • 2 large apples, cut into 1/2-inch wedges
  • 1 package (5 ounces) spring mix salad greens
  • 1 cup walnut halves, toasted
  • 1/2 cup crumbled blue cheese

Directions

  • For dressing, whisk together first eight ingredients. In a bowl, toss apples with 1/4 cup dressing.
  • Place apple slices on a grill rack over medium heat; reserve dressing left in bowl. Grill apples, covered, until tender and lightly browned, 3-4 minutes per side, brushing with reserved marinade.
  • To serve, toss greens with remaining dressing. Top with grilled apples, walnuts and cheese.
Health Tip: Lighten this salad by leaving off the walnuts and blue cheese. You’ll save 150 calories per serving, but the grilled apples and homemade dressing will still make it taste as if it came from a restaurant.

Editor’s Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Eggplant Parmesan Bites with Marinara Dipping Sauce

Eggplant Parmesan Bites with Marinara Dipping Sauce

With the harvest yielding an abundance of vegetables such as Eggplant, we begin to search for different ways to cook these foods.  After skimming through several different recipes, the Eggplant Parmesan Bites from Just A Taste stood out among the most interesting and mouth watering. These bites provide all of the delicious flavor of eggplant parmesan without the “heavy work” of slicing the vegetable up into very, very thin slices. These bites are delicious served as an appetizer, snack, or even a light supper.

Eggplant Parmesan Bites with Marinara

INGREDIENTS

  • 2 medium eggplants (about 2 1/2 lbs total)
  • 2 cups Italian-style breadcrumbs (See Kelly’s Note)
  • 3/4 cup grated Parmesan cheese
  • 3 large eggs
  • 1 cup all-purpose flour
  • Vegetable oil, for frying
  • 1 cup homemade or store-bought marinara sauce
  • Chopped fresh parsley, for garnish

NSTRUCTIONS

Peel the eggplants and dice them into 1-inch cubes. Place the cubes in a large colander and toss them with 1 1/2 teaspoons salt. Let them drain in the colander over a bowl in the sink for 30 minutes to remove excess moisture.

Combine the breadcrumbs with the Parmesan cheese in a large bowl. In a second bowl, whisk together the eggs with 2 tablespoons water. Place the flour in a third bowl. Bread the eggplant cubes in batches by coating them in the flour, then the eggs and then the cheesy breadcrumbs.

Line a baking sheet with paper towels.

Add three inches of oil to a large, heavy-bottomed pot set over medium heat and attach the deep-fry thermometer. Once the oil reaches 360ºF, add the breaded eggplant in batches, cooking them until they’re golden brown on all sides. Using a slotting spoon, transfer the eggplant to the paper towel-lined baking sheet and immediately season them with salt. Repeat the frying process with the remaining eggplant, returning the oil to 360ºF between each batch.

 

Garnish the eggplant bites with chopped fresh parsley and serve them with marinara sauce for dipping.

From the Author:

I prefer a mix of Italian-style Panko breadcrumbs and very fine Italian-seasoned breadcrumbs, which produces well-breaded eggplant with a crispy crunch.

Arugula and Kale Harvest Salad

Arugula and Kale Harvest Salad

Here is a great recipe that uses many of the fall veggies that are being harvested right now and combines them into a dish that is both healthy and delicious. This salad from Good Housekeeping uses some of those “super foods” (think avocado) that are being touted as the secret to good health and a slim waistline.  And because the dressing is home made and free of any the preservatives you find in the ones sold in grocery stores, this salad is perfect for serving for lunch or even a light supper.

Ingredients
Salad
8 c. arugula
2 c. kale
1 1/2 c. avocado
3/4 c. thinly sliced carrots
3/4 c. chopped cooked butternut squash
1/2 c. sliced apple
1/2 c. sliced bell pepper
2 oz. salami
1 c. croutons
Vinaigrette
1/4 c. extra-virgin olive oil
1 tbsp. Dijon mustard
1/8 tsp. sugar
1/2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
3 tbsp. lemon (or lime) juice
1 tbsp. vinegar (red wine, sherry, champagne, cider or white balsamic)
finely chopped small shallot (or garlic clove or green onion)

Directions

Make Salad:
In a large bowl, combine arugula, kale, avocado, carrots, butternut squash, apple, bell pepper, and salami.
Make Vinaigrette: 
  1. Whisk olive oil, Dijon, sugar, salt, and pepper with lemon juice, vinegar, and shallot. (Makes about 2/3 c.)
  2. Add just enough vinaigrette to salad to lightly coat, tossing. Garnish with croutons.

 

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

As soon as the calendar turns to September, pumpkin season officially begins. Coffee shops immediately add pumpkin lattes back onto the menu. (I believe there was even a little controversy this year, when a few chain coffee brewers began offering the autumn treat at the end of August!) While most people only ever use pumpkins for decorating, this gourd really is capable of so much more. It can be used for everything from acting as a decorative vase and holding a floral display to filling the role of a serving bowl for dips or even soups. Making a batch of puree is as simple as cutting the gourd in half, roasting it, and then scooping out the flesh and pureeing it. A four pound pumpkin will yield about 1 1/2 cups of pumpkin puree which can be used in an endless number of delicious recipes.  One such recipe is Pumpkin Cream Cheese Muffins.  These delicious treats with their streusel topping are sure to impress, whether you serve them up for Brunch or as a dessert or snack for the family.

Ingredients

 

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
  2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
  3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
  5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
  6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
Delicata Creamy Squash Soup

Delicata Creamy Squash Soup

September is here and that means temperatures will start to fall.  Warm soups should be on the menu to combat those cooler temperatures and there is just something so delicious and comforting about squash soup. With Colchester Neighborhood Farm harvesting wonderful delicata winter squash, this recipe for Delicata Creamy Squash Soup is sure to hit the spot on a cool autumn day. Add some grilled cheese sandwiches and you have all the makings of true comfort food!

Ingredients:

Directions

Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.

  1. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
  2. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
  3. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.