Although it currently feels like summer, I am crossing my fingers for a few more rains in March. I’ve definitely been yearning for those cold evenings when I curl up by the wood stove with a big, warm bowl of soup. While it was chilly and wet in January I frequently found comfort in this [...]
Ingredients: 2 pounds butternut squash ¼-½ cup warm water 2-4 tablespoons Moroccan Butter (recipe follows) Directions: 1. Preheat oven to 375 degrees. Prepare the squash by halving them and removing the seeds and fibers. 2. Pour the water into a baking dish and set the squash on top. Spread 1-2 teaspoons Moroccan Butter over each [...]
The mild flavor of the squash is sparked with the curry and ginger. A splash of vinegar adds tang and gusto. This soup is very good hot or cold, and makes a great leftover. Ingredients: 2 cups diced onions 1 tablespoon olive oil 3 cloves garlic, minced 1 teaspoon grated fresh ginger root 2 teaspoons [...]
Ingredients: 1-2 carrots, cut into thin 2-inch sticks 2 tablespoons chicken or vegetable broth 1½ cups summer squash cut into thin 2-inch sticks 1 teaspoon apple cider vinegar 1 teaspoon honey 1½ teaspoons Dijon mustard Directions: 1. Combine carrots and broth in a saucepan. Cover and cook over medium heat 10 minutes. Add the squash [...]
Ingredients: 2-3 pound butternut squash 1-3 tablespoons olive oil, plus extra for the squash 2 onions, finely chopped 10 fresh sage leaves, chopped; or ½ teaspoon dried 3 thyme sprigs, leaves stripped and chopped; or ¼ teaspoon dried ¼ cup chopped parsley 3 cloves garlic, finely chopped sea salt and freshly ground pepper 2 quarts [...]
Ingredients: ½ cup pecans, toasted and chopped ½ cup fresh or frozen cranberries, rinsed ¾ cup freshly squeezed orange juice 1 tablespoon minced fresh ginger 3 tablespoons olive oil 1 tablespoon maple syrup sea salt freshly ground pepper 1½ pounds butternut squash Directions: Preheat oven to 300 degrees. Toast the pecans for 15-20 minutes, or [...]
Ingredients: 2 pounds butternut squash, peeled, cut into ½-inch cubes (about 4 cups) 3 tablespoons olive oil, divided sea salt freshly ground pepper 5 sprigs of thyme 1 cup ricotta 3.5 ounce feta cheese, crumbled 1 teaspoon chopped fresh thyme 1 teaspoon chopped parsley ½ teaspoon chili pepper flakes (or more if you like a [...]
Ingredients: 2 teaspoons red curry paste 1 teaspoon honey 1 cup plus 1 teaspoon coconut milk, divided 1 butternut squash, stem sliced off 1 tablespoon olive oil sea salt and freshly ground pepper 1½ cups brown basmati rice (or your choice) about 15 cilantro leaves plucked from the stems Toasted cashews Unsweetened shredded, toasted coconut [...]
Autumn is upon us, and I am seeing shades of orange and red everywhere I go-many in the form of pumpkins and winter squash. We finally harvested the majority of our squash and pumpkins and now its time to cook up those quintessential fall dishes. I have made pumpkin bread, pumpkin pancakes, squash and apples, [...]
Ingredients: 1½ cups vegetable broth 2 tablespoons tamari soy sauce 1 tablespoon sake 2 teaspoons honey 1½ tablespoons grated, peeled fresh ginger ¾ pound butternut squash, peeled and cut into 1-inch chunks ¼ teaspoon sea salt 1/3 pound green beans, ends snipped off 1 tablespoon cornstarch or arrowroot dissolved in 2 tablespoons water. Directions: In [...]
