Butternut Squash Penne

All hail the one skillet meal!  This beauty of a dinner is loaded up with spicy sausage, creamy squash, and perfectly al dente pasta.  The first time I saw this recipe, I knew it had excellent potential.  Unfortunately, it also involved several failed attempts and some incredibly overdone pasta.  But for the sake of my dedicated and incredibly numerous followers (haha), I persevered and figured out how to make this recipe shine.  And oh boy does it shine now.  The little kick of heat from the sausage perfectly balances the sweetness of the squash.  And the sauce is so rich and creamy, thanks to the squash, but it won't clog your arteries and shorten your lifespan, also thanks to the squash.  The flavors are so rich and diverse, you will be hiding the leftovers in the back of the fridge so nobody else can get to them before you (assuming you can manage to save any leftovers)!

Butternut Squash Penne

Number of Servings: 4
Time to Prepare: 40 minutes

• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 pound hot Italian sausage
• 1/4 tsp salt
• 1/8 tsp pepper
• 4 cups chicken broth
• 3-4 cups diced butternut squash
• 6 oz penne pasta
• 2 cups spinach, coarsely chopped
• 1/4 tsp dried sage
• 2 oz mozzarella cheese, cut into 1/4"-1/2" cubes

In a large skillet, combine the shallot, garlic, sausage, salt, and pepper.  Cook over medium heat, breaking up the sausage, until the sausage is cooked through (5-7 minutes).  Scrape the sausage mixture on to a plate and set aside.

Return the skillet to the heat and add the chicken broth and butternut squash.  Bring to a boil.  Reduce heat if needed to keep at a low boil and cook until the squash is fork tender, about 10 minutes.  Add the penne and keep cooking, stirring occasionally to keep the pasta from sticking together, until the pasta is just al dente, about 15 minutes.  As it cooks, use the back of your spoon to smash some of the butternut squash, helping incorporate it into the sauce (but still leaving some chunks).

Stir in the spinach and sage and cook for another minute, until the spinach is wilted.  Add the sausage mixture back to the skillet, along with the cheese, and stir to combine.  Reduce heat to low and cover for 5 minutes to allow the cheese to melt.  Stir and serve.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Shallot, garlic, butternut squash, spinach

Chopped Cashew Chicken Salad

It is always nice to have a few quick, no-cooking-required, refreshing meals ready to pull out in the summertime.  And if they happen to be hearty and delicious in addition to that?  Well nobody is going to complain about that.  This salad is loaded up with healthy veggies, but you won't feel like you're eating health food (always a nice bonus).  Add in the protein from the lean chicken and the good oils from the nuts and you have one fully loaded salad.  Also, the sesame oil in both the dressing and on the chicken give it a great depth of flavor that you will not want to miss!

Chopped Cashew Chicken Salad

Number of Servings: 6
Time to Prepare: 20 minutes

• 1/2 cup roasted, salted cashews
• 1 Tbsp chopped fresh ginger
• 2 Tbsp chopped fresh cilantro
• 2 Tbsp chopped shallots
• 2 Tbsp rice vinegar
• 1 Tbsp fresh lime juice
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 3 cloves garlic
• 1 tsp honey
• 2 Tbsp canola oil
• 1/8-1/4 tsp black pepper

• 3-4 cups cooked, shredded chicken (I get a rotisserie chicken from Costco) 
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 4-5 cups shredded Napa cabbage
• 3 cups chopped romaine lettuce
• 1 cup roughly chopped snow peas
• 1 cup chopped carrots
• 2 green onions, thinly sliced (white and green parts)
• 1/2 cup chopped fresh cilantro
• 1/2-1 cup roasted, salted cashews

 For the dressing, chop the 1/2 cup cashews in a blender or food processor until finely ground.  Add the ginger, cilantro, shallots, vinegar, lime juice, 2 Tbsp soy sauce, 1 Tbsp sesame oil, garlic, honey, canola oil, and pepper.  Blend until mostly smooth.  Set aside.

Toss the chicken with 1 Tbsp soy sauce and 1 Tbsp sesame oil.

In a large bowl, combine the cabbage and lettuce.  Top with the snow peas, carrots, green onion, cilantro, and chicken.  Just before serving, toss the salad in the dressing and sprinkle the cashews on top.  (You can toss the whole salad with all the dressing, or just part at a time if you want to save some for leftovers.)

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Ginger, cilantro, shallots, lime, garlic, Napa cabbage, romaine, snow peas, carrots, green onion

French Onion Pasta

This dish is a different kind of pasta than you've probably ever had before.  I know it was for me the first time I tried it, but as soon as I saw the recipe for this I wondered why this isn't being done more.  It is delicious!  Such a fun twist on the idea of french onion soup and it is pretty quick and easy.  Plus it is super versatile.  I change up what kind of pasta I use, I switch out the shallots for red onion, I throw in some chicken or some steamed asparagus....the possibilities are endless.  Make it your own!

French Onion Pasta

Number of Servings: 3 to 4
Time to Prepare: 35 minutes

• 1 Tbsp olive oil
• 1 medium shallot, finely diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1/2 cup red wine
• 1 1/2 cups chicken broth
• 1 packet onion soup mix
• 1/2 pound pasta (I usually use penne or rotini)
• 1 Tbsp flour
• 1/4 cup half and half
• 1/2 to 3/4 cup shredded mozzarella

In a saucepan, heat the olive oil over medium high heat. Add the shallots and garlic and stir continually until soft and fragrant.  Add the mushrooms and cook until softened.

Add the marsala wine, scraping the bottom of the pan to remove any stuck on pieces of garlic/shallot.
Add the stock and soup mix packets, and boil lightly for about 20 minutes (the sauce will reduce a lot during that time).  Meanwhile, cook the pasta according to the package directions.

Whisk flour into half and half.  Pour into sauce, stirring continually until well incorporated and thickened.  Add the pasta to the sauce and stir to coat.

Pour into a 2 quart, oven safe dish. Top with the mozzarella cheese and set it under the broiler until the cheese begins to get browned.

Source: adapted from Stephanie Cooks
Produce Used: Shallot, garlic, mushroom

Chicken Satay with Peanut Sauce

The peanut sauce really makes this dish...the chicken is pretty darn good, but the sauce is phenomenal.  You'll probably end up with some extra sauce but that's ok because it is so good with so many things, you won't have trouble finding other foods to eat it with.  If fish sauce isn't something you generally keep on hand, you can use some additional soy sauce instead (but I would say just go all out and get the fish sauce...it keeps for a year or two so even if you only use it for this recipe, you can use it up).

Chicken Satay with Peanut Sauce

Number of Servings: 8
Time to Prepare: 4 hours 30 minutes (including marinating time)

Chicken

• 1 cup chicken broth
• 1 cup coconut milk
• 2 Tbsp soy sauce
• 1 large shallot, sliced thin
• 2 cloves garlic, minced
• 1 Tbsp fish sauce
• 2 Tbsp brown sugar
• 1 tsp lime zest
• 1 Tbsp minced fresh ginger
• 2 pounds chicken breasts or thighs, cut into 1" wide strips
• 4 Tbsp minced cilantro
• 1/4 cup peanuts, chopped

In a medium-sized bowl, whisk together chicken broth, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger.  Add the chicken strips and marinate for 4 hours.  While chicken marinates, may peanut sauce (see below).

Twenty minutes before the marinade time is up, soak 16 (8") bamboo skewers in water.  After the skewers are done soaking, thread the chicken onto the skewers.  Grill over medium high heat, two to three minutes per side, until cooked through.  Garnish with cilantro and peanuts and serve with peanut dipping sauce.

Peanut Sauce

• 1/2 cup peanut butter
• 1/4 cup chicken broth
• 2 Tbsp soy sauce
• 1 1/2 Tbsp brown sugar
• 1 1/2 Tbsp minced fresh ginger
• 2 Tbsp lime juice
• 1 tsp minced garlic
• 1/4 to 1/2 tsp crushed red pepper
• 1 tsp red curry paste
• 1 medium shallot, roughly chopped

Combine all ingredients in a blender or food processor and blend until smooth.  Refrigerate until ready to serve.

Source: adapted from foodnetwork.com
Produce Used: Shallot, garlic, lime, ginger, cilantro

4/7/2012 Basket - Sweet Potato & Black Bean Soup and Baked Zucchini Sticks with Garlic Aioli

PSweet Potato and Black Bean Soup
Uses from this basket: Sweet potatoes
Other produce: Garlic, onion, shallot

• 3 cans black beans, drained and rinsed
• 2 large sweet potatoes, diced
• 1/2 medium onion, chopped
• 3 cloves minced garlic
• 1/3 cup minced shallot
• 4 cups chicken broth
• 3/4 t ground coriander
• 1 t ground cumin
• 1 t ground ginger
• 1/2 t black pepper
• 2 T lime juice
  

Put the beans, sweet potato, onion, garlic, and shallot into a crock pot. Sprinkle with coriander, cumin, ginger, and pepper. Pour the chicken broth and water over the top. Cook on low for 8 hours (or on high for 5 hours).

When the beans and potatoes are very soft, stir in lime juice and blend with an immersion blender to desired consistency (I like to leave some chunks). If it's too thick, add some more broth to thin it out.

Salt to taste. Garnish with sour cream if desired.


Baked Zucchini Sticks with Garlic Aioli
Uses from this basket: Zucchini
Other produce: Garlic, lemon

• 1/4 cup plus 2 Tbsp mayonnaise (the olive oil flavor is particularly good for this)
• 2 cloves garlic, minced
• 1 Tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
  
• 2 medium zucchinis, peeled
• 3/4 cup Italian seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground sage
• 1/2 tsp garlic powder
  
• 1/2 tsp seasoned salt
• 1 egg
• 1 Tbsp water

Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Adjust seasonings. Cover and refrigerate for at least 30 minutes.

Cut zucchini in sticks (about 1/2" by 3"). In a small bowl, combine bread crumbs, cheese, sage, garlic powder, and seasoned salt. In another bowl, beat egg and water. Dip zucchini in egg mixture, then coat with crumb mixture (or if you're feeling lazy, dump all the zucchini sticks into a ziploc bag with the egg and shake it up, then add the crumb mixture and shake to coat--it won't be quite as even of a coating as hand dipping each one, but it is a lot faster). Arrange breaded sticks on a baking sheet coated with cooking spray. Bake at 375 degrees for 20-25 minutes. Serve with garlic aioli.

3/17/2012 Basket - Kale, Mushroom, and Cranberry Tart

Kale, Mushroom, and Cranberry Tart
Uses from this basket: Kale, green onion
Other produce: Mushroom, shallots, lemon

Crust:

• 1/2 cup vegetable shortening
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold water

Cheese Layer:

• 2/3 cup crumbled blue cheese (about 3 ounces)
• 1/2 cup cream cheese (4 ounces), at room temperature
• 1/2 cup sour cream
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper

Filling:

• 1/2 pound bacon
• 8 ounces button mushrooms, sliced
  
• 3 green onions, rinsed and thinly sliced
• 1 large or 2 small shallots, thinly sliced
• Kosher salt and freshly ground pepper
• One 8-ounce bunch kale, stemmed and coarsely chopped
• 1/4 cup chicken broth
• 1/3 cup dried cranberries

For the crust: mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. Refrigerate for 30 minutes then roll out to between 1/8" and 1/4" thick. Split between six 4-inch tart pans (you will probably have extra). Poke dough several times with fork and bake at 350 degrees until golden, about 15 minutes.

For the cheese layer: In a food processor, combine the blue cheese, cream cheese, sour cream, honey, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend until smooth.

For the filling: In a large skillet, cook the bacon until it begins to crisp. Set bacon aside. In the same pan, cook the mushrooms, green onion, shallot, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bacon grease. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Crumble the bacon and stir back in. Add the kale and cook until wilted, about 6 minutes. Add the broth and cranberries. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Season with salt and pepper.

Using a spatula, spread the cheese layer evenly over the crust. Spoon the filling on top and serve.

1/28/2012 Basket - Turkey Asparagus Quiche, Pear & Blue Cheese Salad, and Vanilla Bean Creme Brulee

Turkey Asparagus Quiche
Uses: Asparagus, onion

Crust:

Make a pie crust using your favorite pie crust recipe, or use a store-bought pie crust like I did. Roll crust into pie plate and cook at 425 for 10 minutes. Set aside.

Filling:

• 4 strips of bacon
• 7 spears of asparagus
• 1 small onion (diced)
• 4 eggs
• 1 cup whole milk, cream, or half and half
• 1 cup diced cooked turkey
• 6 oz. Swiss cheese, grated
• 1 t. salt
• 1/2 t. pepper

Cut the bacon into small pieces and cook in frying pan. Remove bacon, reserve grease. Cook onion in bacon grease and set aside. Cut your asparagus so the spears are equal in length to the radius of the pie plate. Any excess asparagus can be diced and cooked with the onion in the bacon grease. Cook spears of asparagus in bacon grease; set aside. Warm turkey in remaining bacon grease, set aside. If you end up running out of grease, you can supplement with olive oil. Whisk the four eggs with the salt, pepper, and milk, cream or half and half, set aside.

Put the turkey, half the onion and half the cheese in the bottom of the pie crust. Pour half the egg mixture over that. Sprinkle with bacon, any extra asparagus, and the remaining onion. Top with asparagus spears radiating from center to edges. Sprinkle remaining cheese between spears, top with remaining egg mixture. Put foil on edge, or use pie shield. Bake at 350 for 30 minutes or until egg is set and knife comes out clean.

Pear & Blue Cheese Salad
Uses: Pear, lettuce


Wash lettuce and tear into bite-sized pieces. Top with diced red onion, craisins, blue cheese crumbles, pecans, and sliced pear. Serve with red wine vinaigrette (recipe below).

Red Wine Vinaigrette

• 2/3 cup oil
• 1/4 cup red wine vinegar
• 3 tsp sugar
• 2 tsp mustard
• 1 T finely minced shallot
• 1/2 tsp salt
• 1/4 tsp pepper

Combine all ingredients and shake in a mason jar to mix.

Vanilla Bean Creme Brulee
Uses: Vanilla bean

• 2 cups heavy cream
• 1 cup milk
• 1 vanilla bean, split and scraped
• 6 egg yolks
• 1/2 cup sugar plus 6 Tablespoons

Preheat oven to 350 degrees.

Heat the cream, milk, and vanilla bean (including seeds) in a heavy-bottomed saucepan over medium heat for 10-15 minutes (do not boil).

Place the egg yolks and 1/2 cup sugar in a heat resistant mixing bowl and beat until pale yellow in color and the sugar has dissolved.

Remove the bean bod from the cream mixture. Mix about half a cup of the cream mixture into the eggs and whisk to incorporate well. Slowly whisk in the rest of the cream mixture. Keep whisking until completely mixed.

Pour the custard into six (~8 oz.) ramekins and place the dishes in a roasting pan. Pour enough hot water in the pan to come halfway up the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30-35 minutes, turning the pan around halfway through to ensure even cooking. To test for doneness, jiggle the pan slightly to see if custard is set. Remove from oven and let cool to room temperature, then let cool completely in the fridge for about 2 hours.

Spread 1 Tablespoon sugar over each ramekin and use a kitchen torch to caramelize the sugar (you can also use your broiler--just don't let the sugar burn). Serve once the sugar has cooled and is hard.

10/22/2011 Basket - Macaroni with Red Sauce

Macaroni with Red Sauce
Uses: Garlic, crookneck squash, mushrooms, tomato

Forgot to take a picture this time...sorry!

2 T butter
4-6 ounces mushrooms, finely chopped
2 T shallots, finely chopped
3 small cloves of garlic, finely chopped
half of a crookneck squash, thinly sliced
1 tomato
2-3 T water
1-2 cups elbow macaroni
canned pasta sauce
salt and pepper
mozzarella cheese

Melt butter in a small frying pan. Add mushrooms and cook down until most of their liquid has evaporated, about 5 minutes. Add shallots and garlic and cook another 1-2 minutes. Add squash and cook for a few more minutes, then add tomato and water and cook until squash is tender. Add salt and pepper to taste. Meanwhile, cook the pasta according to the package directions. When the pasta is cooked, drain it and add the mushroom mixture to it, along with some canned pasta sauce to taste. Sprinkle with mozzarella cheese and serve.

10/22/2011 Basket - Cheese Fondue

Cheese Fondue
Uses: Mushrooms, apples, pears, sweet potatoes


Sorry about the truly awful picture...

• 1 pound Swiss cheese, cut into small cubes (2 cups)
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 4 ounces fresh button mushrooms, wiped clean, stemmed, and chopped (1 cup chopped)
• 2 tablespoons minced shallots
• 3/4 cup apple juice
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

In a medium bowl, combine the cheeses and cornstarch and toss to coat evenly. Set aside.

In a heavy medium saucepan, melt the butter over medium heat.

Add the mushrooms and cook, stirring, until golden brown and most of their liquid has evaporated, about 5 minutes.

Add the shallots and cook, stirring, until soft, about 1 minute.

Add the cider, water, and lemon juice, and bring to a simmer.

Reduce the heat to medium-low and add the cheese-cornstarch mixture in 3 additions, stirring constantly and adding more cheese as the previous addition has melted.

Once all the cheese has been added, add the pepper and salt and stir.

Remove the pan from the heat.

Carefully pour the fondue into a fondue pot for serving, being sure to follow the manufacturer's instructions.

For dipping, use bread, apples, pears, and potatoes. We peeled and diced the sweet potatoes into about 3/4" cubes, then baked them in olive oil until tender. You can also use pretty much any kind of potato. Blanched broccoli and carrots are also great for dipping.