Roasted Squash, Chick Pea, and Chorizo Soup

  • 1 lb squash, peeled, seeded and cut into ½” dice (if using Delicata, peeling is optional)
  • 5 Tbs olive oil
  • 1-2 pinches dried crushed red pepper flakes
  • 1 large onion, finely diced
  • 2 carrots, diced
  • 2 celery ribs, sliced
  • 6 oz chorizo or other spicy cooking sausage, peeled and diced
  • 1 red chile, seeded and finely chopped
  • 2 garlic cloves, thinly sliced
  • a small bunch of flatleaf parsley, stalks and leaves separated, both chopped
  • 1 tsp each crushed cumin seeds and coriander seeds
  • 2 Tbs chopped fresh oregano (or 1½ tsp dried)
  • 1 – 7 oz can chopped tomatoes
  • 1 – 14 oz can chick peas, drained and rinsed
  • 5 cups vegetable stock
  • freshly squeezed lemon juice to taste (optional)
  • salt and pepper
  1. Preheat the oven to 375 degrees.  Put the squash on a baking sheet and toss with 2 Tbs of oil.  Season with salt and pepper and sprinkle over the hot pepper flakes.  Roast in the preheated oven, stirring once or twice, until tender and browned, about 35-40 minutes.
  2. Meanwhile, heat the remaining oil in a large saucepan and add the onion with a pinch of salt. Turn the heat to low, cover, and cook gently, stirring occasionally, for 10-15 minutes until tender.  Add the carrots, celery and chorizo and cook, uncovered, for a further 5-7 minutes until beginning to brown.  Add the fresh chile, garlic, chopped parsley stalks, and crushed spices. Stir-fry for another 4-5 minutes.  Add the oregano, tomatoes, chick peas, and stock and bring to a boil.  Reduce the heat and simmer gently for 10-12 minutes until the vegetables are tender. Stir in the roasted squash.
  3. Process or liquidize about half the soup to give a course puree, then return it to the saucepan and reheat.  Check the seasonings, adding more salt and/or lemon to taste.  Finally, stir in the chopped parsley leaves and serve piping hot.

Cooking with Pumpkins and Squash by Brian Glover – share by a CSA member!



October 8, 2012 at 1:14 pm Leave a comment

Chicken Vegetable Soup


  • 3 pound whole chicken

Cook in water to cover.  Cool, remove meat from bones and cut into bite-size pieces.  Reserve broth.

  • 3 cups carrots (diced)
  • 2 cups celery (diced)
  • 2 medium onions (diced)
  • 1 medium parsnip (diced)
  • 2 cloves garlic (minced)

In a large soup pot sauté in 2 tablespoons olive oil.  Add a little water for steam.

  • ½ teaspoon ground red pepper
  • Salt and pepper to taste

Add and cook over medium heat until vegetables are tender but not mushy, 15 minutes. Add water to chicken broth to make 12 cups.  Add to soup mixture along with cooked chicken.

  • 2 cups broccoli florets
  • 2 cups kale (chopped)
  • 1 ½ teaspoons fresh dill (chopped or ½ teaspoon dried)

Add, bring to boil, reduce heat and simmer to blend flavors.

From Simply in Season

October 8, 2012 at 1:08 pm Leave a comment

Kale Butter

1 bunch kale, rinsed and chopped
> 1/2 c walnuts
> 1/2 c water
> salt to taste
> Steam the kale for 5 minutes, until tender. Blend the cooked kale
> with the walnuts and 1/2 c of the green water from steaming. Add salt
> to taste. Process in a blender until smooth.
> (The recipe says to serve as spread for crackers and wraps, but my
> favorite use is over pasta with roasted vegetables – much how I would
> use PESTO.) YUM!!!

Shared by a CSA member from the Engine 2 Cookbook

October 2, 2012 at 10:16 am Leave a comment

Chard or Kale Enchiladas


  • 1lb of swiss chard or kale

Rinse and remove stems.  Finely chop leaves and set aside.  Finely chop stems

  • 2 onions (diced)
  • 2 gloves of garlic (minced)

In a deep fry pan sauté in two teaspoons oil with chopped stems until softened, 10 minutes

  • 1 teaspoon ground cumin
  • ¼ teaspoon pepper

Add with chopped greens cook until greens are wilted, 5 minutes.  Add water if necessary.  Remove from heat.

  • 1 ½ cups ricotta or cottage cheese
  • Mix in and set aside
  • 3 cups tomato sauce
  • 2 tablespoons taco seasoning.

Combine and pour 1 cup sauce in bottom of a 9 x 13 baking pan.

  • 8 corn or flour tortillas

If using corn tortillas, fill a shallow bowl or pie pan with boiling water; dip each tortilla in water to soften, 10 – 15 seconds.  Spoon greens/cheese mixture into tortillas, roll up and place stem side down in baking pan.  Pour remaining sauce evenly on top, covering all tortilla edges.  Cover and bake in preheated oven at 350 degrees for 40 minutes. 

  • 1 cup cheese (shredded)

Sprinkle on top.  Bake uncovered for another 10 minutes.

From:  Simply in Season

September 10, 2012 at 5:13 pm Leave a comment

Fresh Corn Sauté

  • 3 tablespoons butter
  • 1 cup green pepper (chopped)
  • ½ cup onion (chopped)

Melt butter in fry pan.  Sauté green pepper and onion 2 minutes.

  • 4 cups corn
  • ¼ c. water
  • 1 tablespoon honey
  • 1 teaspoon salt
  • Pepper to taste
  • 2 tablespoons red pepper (diced; optional)

Add and stir well.  Cover and cook over medium heat 10 – 12 minutes.

  • ½ cup cheddar cheese (shredded cheese)
  • 4 slices bacon (cooked and crumbled)

Sprinkle over corn and serve.

From: Simply in Season

August 27, 2012 at 8:49 pm Leave a comment

9 Napa Cabbage Recipes

1. Napa Cabbage Rolls

Instead of using green cabbage, try some of the larger outer leaves of napa cabbage. Cut them in half and steam or boil them until they just turn soft and then fill with a mixture of cooked white rice and browned mild sausage or hamburger. Top with tomato sauce and bake until bubbly.

 2. Quick Kimchi

Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you’ve ever eaten. Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!

3. Napa Cabbage Stir-Fry

If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. Typically, they are white squares that look like they should be onions, but have not turned clear. To do your own napa cabbage stir-fry, peel off 20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

6. Napa Cabbage Slaw

Got a favorite cole slaw recipe? Try it with shredded napa cabbage. Napa cabbage slaw has a subtly different flavor and texture than classic cole slaw and is particularly tasty if you add fruit. For your next slaw, combine 2 cups diced mango, a finely diced jalapeno, 1 cup mayonnaise, 2 cups shredded napa cabbage, and 4 tablespoons rice or red wine vinegar. Refrigerate for a couple of hours or overnight and serve.

5. Braised Napa Cabbage

For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, garlic powder, and a few teaspoons of soy sauce. Cook over medium heat for 8 to 10 minutes or until the napa cabbage becomes soft.

 6. Napa Cabbage Spring Rolls

Napa cabbage has a great crunch that’s perfect for spring rolls. Simply slice napa cabbage into thin strips and roll with cooked shrimp, rice noodles, and fresh basil in a spring roll wrapper. Serve with a dipping sauce of soy sauce, chilies and fish sauce.

 7. Napa Cabbage Taco Topping

Traditionally, tacos are topped with a healthy handful of lettuce. A better choice is napa cabbage, which is more flavorful and totes a crisper texture, which contrasts nicely with the taco fillings.

 8. Napa Cabbage Soup

Warm up with a hearty bowl of napa cabbage soup. Add a few cups of chopped napa cabbage to your favorite vegetable, chicken or beef soup; it will give your soup a lot of body and for fewer calories than most other ingredients.

August 27, 2012 at 8:48 pm Leave a comment

Blueberry Buckle


  • 1 ½ c. sugar
  • 2 eggs
  • ½ c. oleo
  • 1 c. milk
  • 4 c. flour
  • 4 t. baking powder
  • 1 t. salt
  • 4 c. blueberries


  • 1 c. sugar
  • 2/3 c. flour
  • 1 t. cinnamon


Cream sugar, eggs and oleo.  Add milk.  Combine and add flour, baking powder, salt.  Stir in blueberries. Pour in 9×13 pan.

Topping:  Combine sugar, flour and cinnamon.  Add topping to mixture in pan.

Bake at 350 degrees for 45 – 50 minutes.

July 23, 2012 at 7:43 pm Leave a comment

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