From Bruce & Bonnie & Molly

Sweet Potato-Peanut Bisque
From EatingWell: September/October 2009

This satisfying vegetarian, sweet potato soup is
inspired by the flavors of West African peanut soup.
We like the added zip of hot green chiles, but they
can sometimes be very spicy. It’s best to take a small
bite first and add them to taste. Try chopped
peanuts and scallions for a different garnish. Serve
with a mixed green salad with vinaigrette.

5 servings, about 1 1/2 cups each
Active Time: 30 minutes
Total Time: 30 minutes

INGREDIENTS
2 large sweet potatoes (10-12 ounces
each)
1 tablespoon canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
1 4-ounce can diced green chiles, preferably hot, drained
2 teaspoons minced fresh ginger
1 teaspoon ground allspice
1 15-ounce can vegetable broth
1/2 cup smooth natural peanut butter
Freshly ground pepper to taste
Chopped fresh cilantro leaves for garnish

PREPARATION
1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked
through, 7 to 10 minutes. Set aside to cool.
2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion
and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook,
stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the
heat so the mixture boils gently; cook for 10 minutes.
3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot.
Place the other half in a food processor or blender along with broth and peanut
butter. Puree until completely smooth. Add the puree to the pot and stir well to
combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot.
Garnish with cilantro, if desired.

TIPS & NOTES
Make Ahead Tip: Cover and
refrigerate for up to 3 days. Thin with
water before reheating, if desired.

NUTRITION
Per serving: 291 calories; 16 g fat (3 g sat , 8
g mono); 30 g carbohydrates; 10 g protein; 6
g fiber; 474 mg sodium; 1011 mg potassium.
1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 high
fat meat, 1/2 fat

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This sounds tasty!

From the Barefoot Contessa

• 4 servings

Ingredients

nocoupons

• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• Good olive oil
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula, washed and spun dry
• 1/2 cup walnuts halves, toasted
• 3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Pickled Baby Squash

I just made generally sure that the squash was about the same size, so sliced some of the bigger pieces.

2 1/2 lbs squash
1 Medium onion, cut into 1/4 inch thick rings (next time, would use CSA onions with greens cut off - duh)
2 Cups cider vinegar
1 cup water
1/2 cup pure maple syrup (I used about half regular - it's what I had)
1 tsp mustard seeds
8 whole allspice, slightly crushed
1/4 teaspoon red pepper flakes
4 teaspoons salt

Blanch veges in well salted, boiling water 2 minutes. Transfer to ice bath to stop cooking. Cool, then transfer to a glass or ceramic bowl.

Bring the remaining ingredients to a boil in a non reactive pan. Pour over vegetables. Place a plate over the top of the vegetables with a heavy can on top to keep the veges submerged.

Cool. then chill (with weight) for at least 3 days. (I'm on day one so far, but I'm thinkin' they're gonna be good...)
Pickled squash keeps chilled for 2 weeks.

Chopped Salad with Zesty Ranch Dressing

Here is another recipe from everybody likes sandwiches.

I used anything "chop-able" from the CSA box, and added some frozen peas, red bell peppers and shredded mozarella, then served it on a bed of greens.
The fresh ranch dressing is the amazing part! It is SO different than the bottled stuff.


Here is the original reciped:

chopped salad with zesty ranch
2 c snowpeas, chopped
2 carrots, sliced into coins
3/4 c corn
1/2 green cabbage, shredded & chopped
1/4 red onion, finely diced
dressing:
1 c buttermilk
1/4 c sour cream
1/4 c mayonnaise
juice & zest of 1/2 lemon
1 t honey
1 fat clove garlic, minced
2 T freshly grated onion
1 large pinch each of dried dill & oregano
1/4 t sweet Spanish paprika
1/2 t kosher salt
1 t freshly ground pepper
a shake or two of hot sauce

Chop all the vegetables and place them in a large bowl. Set aside.

To make the dressing, whisk all ingredients until combined. Taste & adjust seasoning if necessary. This makes a lot of dressing, so just use enough dressing for the salad. Pour dressing liberally (or not, depending on taste) and toss salad to combine.

Place remaining dressing into a tightly lidded container and keep in the fridge for about a week or so.

Squash Fritatta

About 5 squash from the CSA box
2 cloves garlic
1 bunch of green onions from the CSA box
5 eggs
1/4 cup parmesean cheese
Olive oil
Salt and Pepper to taste

Dice the squash, slice the onions and garlic. In an omlete pan, saute all in some olive oil until soft. Salt and pepper to taste.

Mix 5 eggs with cheese and pour over squash mixture. Over low heat, cook mixture, gently pushing eggs from the sides toward the middle (like an omelet). When bottom starts to brown, finish off under the broiler.

Serve with salad.

Serves 2-3

Pasta and Pancakes from Lauren

Fafalle w/golden beets, beet greens, and pine nuts

Bon Appetit

4-6 servings

Red beets are okay but will turn water and pasta pink.

Great recipe using all of the beet and reducing water usage.

1/3 c pine nuts

4 Tbs EVOO, divided

2 large onions, cut in large pieces (about 4 cups)

3 garlic cloves, minced

2 bunches golden beets with greens; beets peeled, each cut into 8 wedges,

greens cut into 1-inch wide strips

12 ounces farfalle ( bow tie pasta)

1/3 c grated Parmesan cheese plus additional for serving

Heat heavy large heavy skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons olive oil and onions to same skillet and saute' until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to saute' until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tneder, about 5 mintues.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Zucchini-Feta Pancakes

Moosewood Cookbook

4 Servings

4 eggs, separated

4 packed cups coarsely grated zucchini

1 cup finely crumbled feta cheese

1/2 cup finely minced scallions

1 tsp dried mint (or 1 Tbs fresh, finely minced)

a little salt

lots of black pepper

1/3 cup flour

oil for frying

sour cream or yogurt for topping

1) Beat the eggs whites until stiff

2) In a medium-sized bowl, combine zucchini, egg yolks, feta, scallions, seasonings, and flour. Mix well.

3) Fold the egg whites into zucchini mixture.

4) Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and fry on both sides until golden and crisp.

5) Serve immediately, topped with sour cream or yogurt. (We ate plain)

DEEE-licious raw beets!

This recipe from everybody likes sandwiches is a really nice change of pace using raw beets.
I used the grating disc on my food processor and pushed the beets and carrots through quickly so that the grated pieces would on the thick side. I did not have any maple syrup, so I left it out. I don't think anyone would miss it.
Since I had quite a few beets, I made a bigger batch but it tasted great after more time marinating.

raw beet & carrot salad
1 large beet, julienned
3 large carrots or 5 med-smallish carrots, julienned
tangerine or orange zest
juice of 1/2 tangerine or orange
lemon zest
juice of 1/2 lemon
2-4 T olive oil
1 T dijon mustard
1 T maple syrup or honey
1/2 t fresh grated ginger
salt & pepper

Combine the beets and carrots in a bowl. Mix the zest, juice, olive oil, mustard, syrup, ginger and spices in a small bowl and whisk to combine. Taste adding in more olive oil if you find it too sharp or add in more lemon juice to make it more tart. Toss with salad and let marinate for a few minutes before serving.