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Sauteed Citrus Snap Peas

  • Snap peas (washed) - 1 lb
  • Garlic (minced) - 1 tbsp
  • White wine or vegetable stock - 1/2 cup
  • Orange (zest and juice) - 1
  • Olive oil - 1 tbsp
  • Butter - 1 tbsp
  • Salt & pepper - to taste

Heat pan on medium-high to high heat, then add oil. Add garlic and mix well until translucent, then add snap peas. Once peas are coated evenly, squeeze orange juice and cook down. Add wine or stock, turn heat down to medium and cover for 4 minutes. When liquid is cooked down, add zest and butter, mix well. Salt and pepper to taste.

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Spaghetti Squash Primavera

  • Spaghetti squash (halved) - 1
  • Butter - 1 tbsp
  • Salt & pepper - to taste

Heat oven to 325. Cut squash in half lengthwise. Place cleaned squash skin side down on roasting pan. Add butter, salt, and pepper. Roast at 325 for 30-40 munites. Let squash cool to room temperature. Once cooled, rake with a fork and place in bowl.

  • Mushrooms (sliced) - 1 - 6oz clamshell
  • Onions (diced) - 1/2
  • Garlic (minced) - 1 clove
  • Red peppers (sliced) - 1/2
  • Brocolli (small crowms and sliced stalks)- 1/2 head
  • Vegetable stock - 1 cup
  • Butter - to taste
  • Salt & pepper - to taste

Heat sauté pan to medium high. Sweat onions and garlic in pan with oil. Add additional veggies and 1/2 cup of vegetable stock. When stock has dissolved repeat with 1/2 cup of stock. Add spaghetti squash to dissolved mixture and mix well. Heat for 5 minutes while stirring occasionally. Finish with butter, salt, and pepper to taste.

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Classic Baked Delicatta Squash

  • Delicatta Squash - 1
  • Butter - 1 tbsp
  • Brown Sugar - 2 tbsps
  • Maple Syrup - 2 tbsps
  • Pinch of salt
  • A pinch of fresh ground pepper (optional)
  • A pinch of cayenne pepper (optional)

Preheat oven to 400 degrees F. Using a strong knife, cut the squash in half lengthwise. Spoon out seeds and stringy bits in the center of each half. (save the seeds!) Place each half in a baking pan, cut side up. Rub 1/2 Tbsp. butter on the inside of each half. Add a pinch of salt (and black pepper and cayenne if you wish), add 1 Tbsp brown sugar to each half, then drizzle each half with maple syrup. Adding a little water, about 1/4 inch, to the bottom of the baking pan will help keep the squash from drying out. Bake for an hour, or until the squash is very soft. When serving, if there is any of the sugary butter sauce left, spoon that over the squash.

Serving Size - 2

Courtesy of www.localsustainability.net

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8 Ball Squash - Stuffed

  • 8-ball zucchini, insides dug out and reserved - 2
  • Tomato - 1
  • Onion (chopped) - 1/4
  • Shredded Cheese (reserve 1/4 cup cheese for topping) - 3/4 cup
  • Italian bread crumbs - 1/2 cup
  • Salt
  • Pepper
  • 4 strips bacon chopped (optional)

Cut the tops off the zucchini. Hollow out with a spoon. Reserve the zucchini guts in a bowl. Chop tomato and onion, add into same bowl.

Preheat oven to 375 degrees.

Chop bacon into small pieces, brown in skillet. Add zucchini guts, tomato and onion, to a pan and cook for 4 minutes on medium high heat.

Remove from heat and add bread crumbs, cheese (reserve some shredded cheese for topping), salt and pepper to taste. Spoon stuffing into zucchini. Top with remaining cheese.

Place zucchini in baking pan, preferably one with a lip. Pour a bit of water (about 1/4 inch deep) on the bottom of the pan to prevent burning. Bake for 40 minutes or until zucchini is softened.

Serving Size - 2

Courtesy of www.soupbelly.com

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8 Ball Squash - Stuffed

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