Curried Apple Couscous
From www.101cookbooks.com
For the curried apple couscous, I’m going to use some of those pretty red bell peppers from our box this week for a splash of color and flavor with the fall apples.
Serves 6
From www.101cookbooks.com
For the curried apple couscous, I’m going to use some of those pretty red bell peppers from our box this week for a splash of color and flavor with the fall apples.
Serves 6
With the nice cool weather we are having this week it just makes sense to open up your box and find two of my all-time Riverview fall favorites inside – Delicata Squash and Apples!
This little squash gave me all kinds of trouble trying to figure out what to do with it the first year I was a subscriber, but since then I can’t wait to see it every year. Contrary to its name – the delicata squash is not so delicate and can keep for several months. I’ve actually had some that kept for over 2 months on the counter. It is fantastic baked or steamed and served as a side dish with butter and herbs.
To bake: halve the squash lengthwise on the oblong side. Place the squash cut side down or up (depending if you want to put a little butter in the well), cover and bake for about 30 minutes at 375 degrees. Brush with a little butter or evoo some salt and your favorite herbs.
To microwave: halve the squash, place in a dish and cover loosely with plastic wrap. Microwave for about 10 minutes. If you put a little liquid in the dish with the squash it will stay nice and moist.
One of my favorite websites to find delicious recipes for our CSA boxes is Heidi Swanson’s www.101cookbooks.com – she is a fantastic vegetarian cook and her recipes are always delicious. Sometimes they may sound a little out there – like combining Miso and Harissa – but trust her, they work! For the Curried Apple Couscous, I’m going to use some of those pretty red bell peppers from our box this week for a splash of color and flavor with the fall apples.
From www.101cookbooks.com
Serves 2 to 4.
Prep time: 10 min – Cook time: 30 min
And finally, an idea for turning that squash into a salad.
Raw zucchini is wonderful when sliced very thin, carpaccio-thin. In this recipe it’s topped with feta, dill, and walnuts for a Greek spin, but it would be equally delicious with shaved Parmigiano-Reggiano, basil, and pine nuts. Don’t be tempted to save time and toss the zucchini with the other ingredients in a bowl—it will turn watery, and won’t be nearly as pretty.
This recipe comes from the food blog, Once Upon a Chef.
Serves 4
This recipe came from King Arthur Flour. If you still have an onion from earlier this season, you’re golden. If not, Vidalias will still be at the market for a few more weeks.
Refrigerator dill pickles could not be easier to make. Last year when my garden was producing a huge crop of cucumbers, I made up the brine and refrigerated it. When I came in with my cucumbers-of-the-day, I would rinse them and put them into quart jars, add dill, etc. and fill the jar with brine. Tucked into the spare refrigerator to “ferment”, these pickles make half sours in a day or two, and full sours in a week. They’ll keep for a month or so, but really not much longer since they’re not processed. The nice thing is that you can just make up a jar or two. So if you want to give it a try, don’t worry about needing 3 pounds of cucumbers. Make up the brine and fill your jars with as many of this week’s cucumbers as you want to pickle. We’ll cross our fingers that there are more cucumbers in our future.
Let’s talk cucumbers. I’ve got two ideas for you. One drink, one pickle (see Garlic Dill Pickles).
From “The Deen Brothers Get Fired Up: Grilling, Tailgating, Picnicking, and More” by Jamie & Bobby Deen and Melissa Clark (Ballantine Books).
Serves 6
When I see a bouquet of peppers like those in this week’s box, I’m so excited. You can eat them fresh, sliced into salads or stuffed with rice and cheese or grilled alongside a few links of Riverview brats. But that’s not my plan for those peppers.
I’m going to roast them. It’s a matter of a few minutes to turn those peppers into an ingredient that will flavor our meals for many weeks to come.
If you have any leftover green beans from last week, they’d work fine in this recipe as well.
Adapted from a recipe that appeared in Southern Living
Makes about 8 cups
I’ve seen this recipe printed in various places for many years, but have yet to try it. This weekend, that’s going to change. I was reminded of it this week on the blog Food52.
From Marcella Hazan’s “Essentials of Classic Italian Cooking”
Serves 6, enough to sauce 1 to 1 1/2 pounds pasta
Adapted from a recipe published in the New York Times: September 28, 2010.
Yield: 4 to 6 servings.