Cook squash, [See “notes about spaghetti squash for instructions on steaming, roasting, and microwaving.] Heat oil in a medium skillet and cook peppers, garlic and cayenne just until slightly softened. Add vinegar and set aside. When squash is cooked, comb out strands into a serving bowl. Add peppers, walnuts and herb. Season to taste and…
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Here are two recipes from “Vegetables from Amaranth to Zucchini” by Elizabeth Schneider (HarperCollins, $60).
How about some ideas for that spaghetti squash? Just a few notes first. The larger the squash, the larger the strands of “spaghetti” inside. You can bake, steam or microwave the squash and then top it with squash as you would pasta or combine with a creamy squash and bake au gratin, or top with…
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And this recipe is from “The Apple Lover’s Cookbook” by Amy Traverso. It makes 9 cinnamon buns and not a hint of yeast to be found.
I don’t know about you, but I’m ready for apple desserts. The first one I’m offering is from King Arthur Flour, a riff on pineapple upside down cake. The recipe calls for making this in a cake pan, but I’m going to use my cast iron skillet. Boiled apple cider is apparently a product relatively easily found in New England, or from the King Arthur catalog. I’m going to use the apple juice concentrate instead. I love having those frozen concentrates on hand … orange juice, pineapple, apple …. they make it easy to add lots of fruit flavor without lots of liquid. Great for glazes for grilling as well. The idea about putting the apple top in the center of the cake makes for an interesting presentation. You could skip it and just use apple slices instead.
It seems that many people in the Riverview CSA are into canning and pickling. I found this recipe idea from the Food Network’s “Big Daddy’s House” an intriguing way to use jalapenos and okra in one fell swoop. The original directions were a little confusing, so I’ve modified them here. The idea seemed worth sharing, especially if you’re a household that uses pickled jalapenos.The quantities of jalapenos and okra called for here may not match what you got in your box, but I think you could add in some of the green peppers as well to make a total of 1 1/2 pounds of vegetables (in addition to the carrots and onion).
Here’s another idea for a vegetarian-friendly delicata squash entrée. It comes from Sunset magazine. Are you familiar with Sunset? I grew up reading it in California. It’s part of the family of magazines that includes Southern Living and Cooking Light, but Sunset has a distinctly western sensibility. The combination of onions, sage and nuts is going to give this dish a distinctly sausage-like flavor. You certainly don’t have to use all the nuts listed – just use what you have to make 1 1/3 cups of nuts total.
Here’s a recipe I found for harissa. If you still have your cayennes from several weeks ago, you might give this a try. It’s generally made from dried peppers (true confession: I have dried cayenne peppers in my refrigerator from LAST YEAR!!!) but I’m going to mix dried peppers with fresh peppers from this week’s box and see how it turns out.
And finally, how about baking up some of those tomatoes? This recipe comes from the “Green Market Baking Book” by Laura Martin. Once you’ve enjoyed it fresh from the oven, you could vary the experience by toasting slices until golden brown.
A note about popcorn, assuming you still have one or more cobs left over from last week. Suzanne Welander had some advice: “I spend some time and ‘roll’ kernels off of the popcorn cob and cook them in my cast iron skillet just like “regular” popcorn. You can cook it on the cob in a…
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