Stuffed Acorn Squash

I had so much fun making this recipe. I picked the apple from our tree, the nuts came from the local farmer’s market and the squash from our weekly farm box. After I devoured it I threw the shell in the compost pile in our backyard. 

I’m sure it was extra yummy due to the freshness, but this is also a tasty, healthy “pantry recipe”. You can easily keep these ingredients on hand to throw together at the last minute. Squash lasts for months on the counter and I suggest keeping nuts in the freezer. Dried fruit may also be used.

Ingredients:

Our Apple Tree

  • Acorn Squash, cut in half and seeds removed
  • Nuts, chopped  (I used a mixture of pistachios, walnuts and chestnuts)
  • Apple, peeled and chopped
  • Cinnamon
  • Coconut oil
  • Salt, to taste

Steps:

 

  • Preheat oven to 350
  • Mix nuts, apple, and cinnamon
  • Divide mixture and place in cavities of squash halves
  • Top with dabs of coconut oil and shake of salt
  • Cover and bake @ 40 minutes or until cooked through

Back to Mother Earth!

 

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Oooh La La White Bean Salad

I spent many years scribbling down recipes and filling many journals. It is so wonderful for me to be able to write my new recipes in a blog: to share them with others and for my personal records.

This recipe idea came from my friend Carol who taught me how to cook beans and made it seem so practical and easy. This is a recipe I threw together for dinner at the pool as it is light, filling and the longer it sits the better.

Oooh La La White Bean Salad

Steps:

  1. Rinse and soak dry white beans overnight
  2. Cover in new water –a few inches above beans
  3. Add garlic, salt, and chopped onion
  4. Boil until beans are soft–adding water if necessary
  5. When beans are cooked and most water is absorbed–combine with olive oil, chopped tomato, more salt and fresh basil

Enjoy! 

Vegetables Can Make a Hearty Meal

Perhaps I should mind my own business: but I would love to see more people eating vegetables for a main course. Everyone knows it is important to eat a lot of vegetables–the issue is learning how to prepare them in a way that feels satisfying. I made this for dinner tonight and it was very tasty–I’m still stuffed!

Hearty Vegetables Over Green Beans

Ingredients:

  • Green and yellow summer squash, thickly sliced
  • Green beans
  • Crushed garlic
  • Fresh basil
  • Olive oil
  • Salt
  • Lasagna Sauce (recipe below)

Steps:

  1. Saute green beans in olive oil, salt and a little water for a few minutes–set aside
  2. Saute rest of ingredients-leave some basil aside
  3. Cook over low heat until squash is fork tender
  4. Serve over green beans with fresh cut basil on top

Lasagna Sauce

 Layer tomato sauce, slices of summer squash, pesto, goat cheese, basil and sliced tomato. Top with olive oil and a dash of salt. Bake at 350 for 30 minutes.

I hope this recipe inspires your wild and crazy vegetable adventures!-Julie

Lazy Gluten-Free Vegan Pizza

It is often the times that we are feeling low energy that we reach for the convenient, pre-made comfort food. When we are tired we are more likely to go off the rails–but it is at these times that we most need a boost from nutritious foods. If you are on special diet be it gluten-free, vegan, or whatever else–you are more likely to prepare your own meals.  This is one of the many reasons you likely eat healthier. At the same time–we don’t not always have the energy or motivation to make everything we eat.

I recently spent a very lazy afternoon reading and napping. I was tempted to go for something unhealthy but came up with this recipe instead. It only too a few minutes to throw together and the result was extremely satisfying.  I give you Lazy Gluten-Free Vegan Pizza:

Ingredients:

  • Gluten-free pizza rice crust (I keep these on hand in freezer)
  • Tomato sauce
  • Summer squash
  • Tomato
  • Basil
  • Olive oil
  • Salt & spices (I used onion powder)

Steps:

  1. Preheat oven to 350
  2. Add tomato sauce, sliced summer squash, tomato slices, olive oil and spices
  3. Bake for 15 minutes
  4. Top with basil

Next time I will add the basil after cooking…but it was still delish!

 

Special tip: I noticed a huge difference when I cooked the pizza on the Martha Stewart parchment/foil wrap.

Farm Box Dinner

 

Ah…the simple things in life: like this farm box dinner.

Ingredients:

  • Summer squash
  • Tomato
  • Basil
  • Garlic
  • Olive oil
  • Salt
  • Brown Rice

Steps:

  1. Sprinkle sliced summer squash (say three times) with salt and saute in olive oil over low heat
  2. Add slices of tomato–break up while it is cooking so it becomes more of a sauce
  3. Add crushed garlic and some shreds of fresh basil–cook a few minutes
  4. Serve over brown rice and add more fresh basil on top.

Enjoy this healthy summer dish!

How I’m Using My Farm Box This Week

Here is what is cooking (or not cooking) at my house this week from my farm box ingredients:

  • Arugula: I am using the arugula for small salads every night and to garnish sandwiches. I also made a big dinner salad one night with arugula, strips of fajita beef and sugar snap peas from last week.
  • Strawberries: Delicious for desert!
  • Carrots:  I am adding carrot strips to salads and snacking on them in the car.
  • Peaches: So good as is and we may put them on the grill for a family barbeque.
  • Green Beans: These are perfect plain and I will make a simple dinner out them cooking them briefly with olive oil/salt and serving them over brown rice.
  • Zucchini: I will likely make my Zucchini Lasagna again or throw them on the grill (slice and brush on olive oil and spices). I also like to roast zucchini and have it for breakfast.
  • Red Onions: I am going to save these for next week when we start getting tomatoes so I can make a sauce.
  • Bunched Red Beets: I roasted these beets and have been adding them to salad. They are also very good for breakfast. I got strawberries in bulk last week from our farm and froze them. The frozen strawberries and beet greens with some almond milk and banana make a delicious smoothie.
  • Cherries: As is!
  • Apricots: As is!

I hope this post helps you with your farm box or in making a decision in subscribing to a Community Supported Agriculture program.

Best wishes from cookingintuitive!

Zucchini Lasagna

Last week our farm box newsletter suggested cutting zucchini lengthwise and use them in lieu of noodles for lasagna. It sounded like a perfect fit for a gluten-free recipe. While there are gluten-free noodles available-I’d much rather eat a vegetable.

When you go gluten-free you learn quickly that what you lack in textures and consistency you need to supplement with flavor and high quality ingredients. For this recipe I used our farm box zucchini (if you have the means get one!) and excellent tomato sauce. I’m not one to endorse a product but the Mario Batali pasta sauce is really exceptional. I added the ground turkey because like many other gluten-free intolerants I tend to be low in iron. You can use any cheese, or none at all, but I chose the goat cheese because I tend to stomach it better than other cheeses. And it paired well with the turkey.

To make this vegetarian or vegan I’d suggest adding some hearty chopped vegetables.

Ingredients:

  • Two zucchini sliced lengthwise
  • Goat cheese, 6 oz. crumpled
  • 1/2 pound ground turkey
  • One jar pasta sauce
  • One tomato, sliced
  • Olive oil
  • Basil

Directions:

  • Brown and break-up turkey. Add tomato sauce and cook about 15 minutes.
  • Slice zucchini lengthwise.

  • Layer sauce, zucchini & cheese.

  • Top with sauce, tomato slices, olive oil and basil.

Bake @ 350 for 40 minutes. Cover with foil and let it sit another 20 minutes. This dish is best the next day when all the flavors come together and the texture solidifies.

Here’s to flavorful gluten-free living!-Julie

Roasted Acorn Squash

If not for our farm box I would never have struck up a relationship with an acorn squash.

Ingredients:

  • One acorn squash
  • Olive oil
  • Onion powder
  • Paprika
  • Salt

Cut squash in half and remove seeds, then cut into wedges. Brush with olive oil and add spices. Roast at 350 @ 30 minutes flipping halfway through.