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Apple Pecan Stuffed Squash

18 Nov

The past few weeks we’ve gotten squash in our share of the csa. The husband is not a fan of squash at all, but I figured I needed to not let them go to waste. I really liked the squash this way. Yum


Apple Pecan Stuffed Squash
adapted from good life eats

2 acorn squash (about 1 1/2 lb. each), rinsed
1/2 cup apple cider
2 teaspoons olive oil
1/2 cup chopped onion
1 Gala apple cored and chopped
1 Granny Smith apple cored and chopped
1/4 cup dried cranberries
1/8 teaspoon cinnamon
1/2 teaspoon fresh minced sage
1/2 teaspoon fresh thyme
salt, to taste
1/4 cup chopped pecans
1/4 cup maple syrup
2 teaspoons brown sugar

Cut each squash in half; scoop out seeds. Place each half, cavity side down, in a 9- by 13-inch baking pan. Pour apple cider in the bottom of the pan, cover the pan with foil and bake in a 350° F oven until tender when pierced, about 45 minutes.
Meanwhile, heat 2 teaspoons olive oil. Add onion, apples, cranberries, cinnamon, sage and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Season to taste with salt. Stir in pecans.
Uncover squash and turn halves upright. Brush edges and inside with the remaining apple cider in the bottom of the pan; fill equally with apple mixture. Drizzle equally with maple syrup. Sprinkle edges with brown sugar and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.

Sloppy joes & spinach

13 Oct

I’ve been making these sloppy joes forever! But haven’t made them in a really long time. Munchkin #1 came home one day from school and said she had sloppy joes for lunch and loved them! So I made them for her and she loved them! I served them with this spinach recipe I found on pinterest!


sloppy joes
adapted from Martha Stewart


1 tablespoon canola oil
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
Coarse salt and ground pepper
1 pound ground turkey
1 can (15 ounces) tomato sauce
1/4 cup ketchup
1 tablespoon Worcestershire sauce
4 hamburger buns, split and toasted


In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
Add ground turkey to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.
Stir tomato sauce, ketchup, and Worcestershire sauce into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
Season the mixture with more salt and pepper, as desired. Spoon onto buns, and serve immediately.

Spinach with Pine Nuts and Raisins
adapted from serious eats

2 tablespoons olive oil
1/4 cup pine nuts
2 medium cloves garlic, minced, about 2 teaspoons
1/4 cup raisins
10 ounces baby spinach
1/2 tablespoon lemon zest
1 teaspoon apple cider vinegar
Kosher salt and freshly ground black pepper

1. Heat olive oil in a 12-inch heavy-bottomed stainless steel skillet over medium heat until shimmering. Add pinenuts and cook, stirring and shaking frequently until they begin to turn golden, about 2 minutes. Add raisins and cook, stirring often, until heated through, about 1 minute. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add spinach to pan. Sprinkle with 2 teaspoons water. Cook, stirring constantly until spinach is wilted, about 2 minutes.

2. Stir in lemon zest and apple cider vinegar. Season with salt and pepper to taste. Serve warm.

Spicy Bok Choy in Garlic Sauce

23 Sep

We got some bok Choy in the csa this week. Having never had it I went on a search for a recipe. This came out super yummy. Would definitely make this again! I served it with bacon wrapped filets and tjs’s garlic fries. Yum!


Spicy Bok Choy in Garlic Sauce
adapted from allrecipes


1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/4 cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes


Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Whole Wheat Spaghetti with Roasted Peppers and Eggplant

4 Sep

I was surprised how good this recipe came out. I had eggplants, peppers and onions to use up from the csa, so when is saw this recipe it was perfect. Definitely don’t scrimp on the Parmesan or red pepper flakes.


Whole Wheat Spaghetti with Roasted Peppers and Eggplant
adapted from aggies kitchen


1 large eggplant, cut in uniform pieces, about 1″
3 large red, orange or yellow bell peppers, cut 1″ chunks
1 red onion cut in 1″ chunks
4 garlic cloves, minced
2 tablespoons olive oil
salt and fresh ground pepper, to taste
1 28 oz can diced Italian tomatoes, not drained
1 28 oz can tomato sauce
big pinch of dried oregano, garlic powder, onion powder, and Italian seasoning
1 lb whole wheat spaghetti (any pasta shape can easily be substituted)


Preheat oven to 425 degrees.
Toss cut vegetables with olive oil, garlic, salt and pepper and spread out on a large baking sheet.
Bake vegetable mixture for 20 minutes. After 20 minutes, check on vegetables and gently toss to make sure they cook evenly. Bake for an additional 20-25 minutes until vegetables are nicely browned and roasted well. Set vegetables aside.
While vegetables are roasting, begin to cook pasta according to directions. When done, drain and place pasta back into pot. Set aside until sauce is ready.
In a large sauce pan, heat diced tomatoes and tomato sauce. Season with a big pinch of oregano, salt and pepper. Bring to a boil, then down to a simmer. Cook for about 15-20 minutes.
Add a cup of sauce over cooked pasta and gently toss.
Serve pasta family style in large bowl (or in individual bowls) with additional sauce and roasted vegetables over pasta. Garnish with lots of freshly grated Parmesan cheese and red pepper flakes.

Tomato And Mozzarella Tart

20 Aug

If you follow me on Facebook you saw me post a picture of this tomato tart. We got some gorgeous tomatoes from the csa last week. I used some in a caprese salad the other night yum! Then I saw this recipe and thought it looked delicious! Plus i got to use my new tart pan! It came out really yummy!




Tomato And Mozzarella Tart
adapted from food republic

For the crust
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups freshly ground Parmesan chese
1/2 cup unsalted butter, chilled and diced
2 to 4 tablespoons ice cold water

For the filling
1 1/2 cups mozzarella cheese, grated
3-4 tomatoes, washed and sliced 1/4-inch thick
1/4 cup fresh basil, roughly chopped
1 tablespoon fresh oregano, chopped
3 tablespoons scallion greens, chopped
2 tablespoons olive oil

Preheat the oven to 375°F.
To make the crust: Put the flours, salt, pepper, Parmesan and butter in a food processor. Pulse until the mixture resembles coarse meal. With the motor running, drizzle in the water until the dough starts to stick together.
Press the dough into a 9- to 10-inch tart pan with a removable bottom. Place in the refrigerator for about 15 minutes.
Prick the bottom of the crust all over with a fork. Line with parchment paper and then fill with pie weights or dried beans.
Bake in the center of the oven for about 15 minutes. Remove the parchment and weights, and return the pastry shell to the oven to bake until golden, 15 minutes longer. Let cool completely. Reduce oven to 350°F.
To make the filling: Sprinkle one-third of the mozzarella over the bottom of the pastry shell.
Arrange one-third of the tomato slices on top of the cheese.
Sprinkle with one-third of the basil, oregano, and scallion greens. Repeat this step two more times, then drizzle with the oil.
Bake until the mozzarella has melted, 15 to 20 minutes, and serve hot or at room temperature.

Creamy Lemon Basil Potato Salad

17 Aug

I threw some BBQ chicken in the crockpot earlier this week. And i had potatoes and green beans from the csa some decided a potato salad sounded good. This one was a bit different than the traditional potato salad. It was ok, but we decided we like the traditional better! I sautéed the green beans with a little garlic.


Creamy Lemon Basil Potato Salad
adapted from pioneer woman

2.5-3lbs Potatoes
2 whole Lemons, Juiced
3 Tablespoons Olive Oil
1/2 cup Mayonnaise
Salt And Pepper, to taste
1 Tablespoon Prepared Pesto
1/4 cup Pine Nuts
Small Basil Leaves

Boil potatoes in lightly salted water until fork tender. Drain, cut in equal size pieces, then place in a bowl.
Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.
Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you’d like.
Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.
Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.

Tuna steaks, wasabi mashed potatoes, roasted broccoli, & beet chips

17 Jul

I had some broccoli, beets, and potatoes to use up from the csa. We hadn’t had tuna in awhile so I seasoned up some tuna steaks and put them on the grill pan about 90 seconds per side. The beet chips didn’t warrant a picture. We were not fans at all! I boiled up the potatoes skin on, added some milk, salt and 1-2Tbl of wasabi paste…Yum! Here’s what I did with the broccoli


roasted broccoli
adapted from amateur gourmet

Put the broccoli florets on a cookie sheet. Toss with olive oil, salt and pepper. add 3-4 garlic cloves that are peeled and sliced and toss them in too. Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

When it’s done, take it out of the oven, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add freshly grated Parmesan cheese.

Escarole and beans

15 Jul

I had some escarole from the csa to se up. When searching for recipes to use it I mostly came up with soup recipes. We’re not big soup eaters so none of those were useful. Then I came up with this one and decided to try it. This came out pretty good it did need lots of salt. I rinsed the beans before cooking them. So I added some water to cook the. Next time I’d add chicken stock. I served this with lemon chicken.


Escarole and Beans
adapted from allrecipes


3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, minced
2 (16 ounce) cans cannellini beans, rinsed
1 teaspoon granulated garlic


Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans, 1/4C water and granulated garlic, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

eggplant stacks

29 Apr

i’m always looking for new ways to make eggplant that doesnt make it mushy or swimming in sauce…  this recipe didnt make the eggplant mushy nor was it swimming in sauce 🙂  i served it with some texas toast  YUM

eggplant stacks

adapted from proud italian cook

Here’s what you do:
Prepare the eggplant
 by cutting the tip and ends off, then stand it up and with your knife peel the skin off in a zebra fashion, striping it as you go around, leaving some skin on and taking some off. Then slice your eggplant into 3/4 inch rounds. Toss with olive oil and bake in a 450F oven until golden and tender.

shredded mozzarella
Roasted eggplant slices
Basil pesto
Marinara sauce
Basil leaves
Toasted breadcrumbs and grated parmesan for garnish
1. Spread sauce in a baking dish, add one eggplant slice, spread sauce on top of it along with mozzarella and a basil leaf
2. Add another eggplant slice on top and spread with pesto
3. Add final eggplant slice, more sauce and another piece of fresh mozzarella.
4.Top with more sauce, toasted breadcrumbs and grated cheese. Repeat for as many stacks you’ll be making.
5.Bake uncovered at 375F until heated through and cheese is melted.

baked eggplant goat cheese stacks

26 Mar


just posted a super delicious eggplant recipe over at townmousecountrymouse