Monday, September 24, 2012

Butternut squash soup

It's starting to feel like fall! Time to put that 10-liter soup pot to work.

2 tbsp olive oil
2 large onions, chopped
1-2 tbsp fresh ginger (optional)
4 small-medium butternut squash, seeded, peeled & chopped
Salt + pepper
2 cups vanilla or plain almond milk
Cinnamon, to taste

Photo from WikiMedia Commons
Heat olive oil in a large soup pot on medium-high heat. Add onions and cook, stirring often, until they soften a bit (5 min). Add butternut squash, ginger, salt and pepper. Cook, stirring often, until squash begins to soften (10 min). Add almond milk and enough water to just cover the veggies. Bring down to a simmer and cover for 20-30 min or until all veggies are tender. Add cinnamon and more salt + pepper to taste. Blend with an immersion blender if you have one, or let the soup cool a bit before pureeing it in a blender or food processor. I like to puree this soup just enough that it gets creamy, but not enough that it loses all texture. Enjoy!

Tuesday, August 14, 2012

Summer squash frittata

6 eggs
grated cheese
salt + pepper + red pepper flakes
butter or oil for pan

1 tbsp olive oil
1 onion
1 - 2 yellow squash / zucchini, sliced thinly
3 - 4 small potatoes, sliced thinly
4 cherry tomatoes
handful or two of basil, chopped
more grated cheese
balsamic reduction, if you're feeling fancy

I don't have a cast iron skillet (yet), so I make frittatas by baking them - without starting them on the stovetop. Bear with me.

Preheat oven to 450 and grease a small baking dish or pie dish. Beat the eggs, salt, pepper and red pepper flakes in a small bowl and mix in some grated cheese. Set aside.

Heat the olive oil in a skillet and add onions and salt. Saute until tender, 5 minutes or so. Add yellow squash / zucchini, potatoes and tomatoes (and whatever else you want to use up, of course). Cover and cook for another 3-5 minutes, until vegetables are tender. 

Pour eggs and veggie mixture into baking dish. Bake for 10 minutes. Remove from oven, top with basil and grated cheese. Return to oven and bake for another 5 minutes. Remove from oven, drizzle with balsamic reduction, and serve. 

Friday, August 10, 2012

Corn & black bean salad

Sweet corn! How sweet it is. I had some dried black beans on hand and (after soaking and cooking them on Thursday), tossed this up last night. All the veggies I used were from my CSA share, except the jalapeno I picked fresh from my container garden(!) I usually finish this off with some chopped cilantro but didn't have any on hand. Chopped bell peppers are a nice addition, too. Happy August!

6 ears fresh corn
2-3 cups cooked black beans (1 can drained & rinsed is fine)
few handfuls cherry tomatoes, halved or quartered
1 jalapeno, diced
1 bunch scallions (and/or some diced onion)
juice of 2-3 limes
1 tbsp cumin
salt & pepper, to taste
(optional) chopped avocado, if you want to get really serious

Cut corn (raw) off of cobs. Toss all ingredients in a large bowl and enjoy. This is especially delicious after it marinates in the fridge for a few hours or overnight. Delicious the next day for lunch!

Thursday, May 31, 2012

Strawberry basil bruschetta

Happy strawberry day! A BIG thanks to One Straw Farm for the surprise delivery of 200+ pints of pre-CSA season berries today! If you manage to resist eating them on your way home, try this. It's one of my favorite things to make this time of year.

1-2 pints fresh strawberries, diced
2 tablespoons balsamic vinegar
1/2 cup fresh basil leaves, chopped
goat cheese

Combine strawberries, balsamic vinegar and basil in a small bowl. Slice baguette diagonally and toast in a preheated oven (broiler) or toaster oven on a baking sheet (1-2 minutes per side). Spread goat cheese on toasts and top with bruschetta. YES.

The bruschetta will last for a day or two in your fridge, but it will lose its form fairly quickly. Would make a delicious salad dressing at that point!