Braised Red Cabbage with Apple and Onion

We often end up doubling the "sauce" - (vinegar, sugar, water, salt and pepper) and keep adjusting until the flavor is where we want it. The apples, cabbage and onion make a good combination!

Source: Everyday Food

YieldServes 4

Ingredients

• 1 tablespoon butter
• 1 medium onion, halved and thinly sliced
• 1 Gala or Fuji apple, halved, cored, and sliced
• 1 head red cabbage (2 pounds), cored, quartered, and thinly sliced
• Coarse salt and ground pepper
• 3 tablespoons cider vinegar
• 4 teaspoons sugar
• 1/2 cup water

Directions

1. In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with coarse salt and ground pepper. Add cider vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.

Coconut Pumpkin Soup

This soup is one of my absolute favorites. I look forward to making it every fall/winter and always double the recipe below! It's easy to add some cooked shredded chicken breast for a little protein as well (especially easy if I remember to grab a rotisserie chicken before I checkout!).

Source: Better Homes and Gardens

Makes: 12 (1/2-cup) servings

Prep: 15 minutes
Cook: 10 minutes

Ingredients

2 medium carrots, chopped
1 medium green sweet pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
1 15-ounce can pumpkin (or you can roast your own pie pumpkin!)
1 14-ounce can unsweetened light coconut milk
1 14-ounce can reduced-sodium chicken broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro 

Directions

1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture. 


2. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. 

Goat Cheese Arugula Pizza

A tasty use of our CSA arugula tonight! I tossed the arugula with a little lemon juice, olive oil, and fresh cracked black pepper before topping the pizza. Yummy!

Source: All Recipes

Ingredients

• 1 unbaked pizza crust
• 6 tablespoons prepared pesto sauce
• 3 roma tomatoes, thinly sliced
• 1 (8 ounce) package seasoned goat cheese
• 2 cloves garlic, peeled and thinly sliced
• 1 cup fresh arugula
• 1 teaspoon olive oil

Directions

1. Preheat oven according to pizza package instructions.
2. Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
3. Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
4. After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

Kale Chips

Ok so I always thought these sounded gross, but I had kale in my CSA box that I needed to use so I decided to give these a try. I was expecting tough and chewy, but instead was pleasantly surprised by light and crispy!

Source: Gluten Free for Good

Ingredients

• 1 head kale, washed and thoroughly dried
• 2 tablespoons olive oil
• Sea salt, for sprinkling  (other fun add-ins that I tried were sesame seeds, red pepper flakes, fresh ground pepper, and some Garlic and Herb Mrs. Dash) yum!

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt (and any other fixings). Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Roast Chicken with Potatoes, Lemon, and Asparagus

This is a favorite dish to serve company. We've made this many, many times!

 I love that you cook everything in the same dish.

Source: Everyday Food

Ingredients

• 1 1/2 pounds new potatoes, halved
• 3 tablespoons butter, cut into small pieces
• Coarse salt and ground pepper
• 1 package cut-up whole chicken (about 3 pounds)
• 1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
• 1 lemon, cut into 8 wedges
• 6 sprigs fresh thyme

Directions

1. Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
3. Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
   
   

Grilled Vegetable Tostadas

Source: Everyday Food

Ingredients

Serves 4

• 3 tablespoons olive oil, plus more for grates
• 3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
• 4 portobello mushrooms (1 pound total), stemmed
• 1 1/2 bunches scallions, root ends trimmed
• Coarse salt and ground pepper
• 4 flour tortillas (10-inch or burrito-size)
• 3 cups store-bought fresh salsa, or Fresh Tomato Salsa
• 4 ounces feta cheese, crumbled (1 cup)
• 1 lime, cut lengthwise into 4 wedges (optional), for serving

Directions

1. Heat grill to high; lightly oil grates. In separate piles, arrange zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Working in batches if necessary, remove each pile of vegetables from baking sheet. Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini. Return all vegetables to baking sheet. Slice mushrooms into 1/2-inch-wide strips. Set aside.
2. Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini. Using kitchen shears, snip scallions over vegetables. Top with salsa, and sprinkle with feta; serve with lime wedges, if desired.

Squash, Sage, and Ricotta Canneloni

Ingredients

Serves 4

• 3 tablespoons olive oil, plus more for baking dish and sheet
• Coarse salt and ground pepper
• 8 wide lasagna noodles
• 1/2 butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch chunks
• 2 shallots, chopped
• 1/4 cup plus 2 tablespoons milk
• 1 teaspoon finely chopped fresh sage leaves, plus 8 to 10 whole leaves
• 1/8 teaspoon ground nutmeg
• 2 cups ricotta (15 ounces)
• 3/4 cup grated Parmesan

Directions

1. Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl.
2. In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
3. Spread cup squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes.
4. Meanwhile, in a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.