Savory Stuffed Winter Squash


2 med. winter squash
1/3 c chopped walnuts
1 tbsp olive oil
1/2 c diced red onion
1/4 c diced celery
1 clove garlic minced
1 1/4 c Jade Pearl rice
3/4 c diced red pepper
1/4 tsp sea salt
2 1/2 c boiling water
1 tbsp fresh thyme
1/2 tsp fresh sage
2 c grated gouda or cheddar cheese
 

Preheat oven to 400F. Leave the squash whole. Place them in a baking pan in the oven for 1 hr. until tender. Meanwhile toast the walnuts in a lg saucepan over med heat, stirring often ~ 5 min. Add the oil, onion, celery, and garlic. Saute for ~ 5 min. until onions soften. Add the rice, pepper, and salt and cook for 2-3 min. Lower the heat, then slowly pour in the water. Cover and simmer ~ 20 min. Stir in the herbs. Taste and adjust seasonings. Cut squash in half and scoop out seeds. Fill the squash halves with the rice mixture. Top with cheese and serve immed.

From 'Gluten-Free Recipes or the Conscious Cook'  a great seasonal cookbook from our shareholder Leslie Cerier.

Tempeh Stew with Wine and Shiitake Mushrooms

2 tbsp extra-virgin olive oil
1 lb tempeh, cut into ½” cubes
2 1/2 c water
1/2 c dry white wine
2 tbsp prepared mustard
8 shiitake mushrooms, stemmed and sliced
2 c peeled and coarsely chopped sweet potatoes
1 ½ c peeled and coarsely chopped carrots
½ c peeled and coarsely chopped celeriac
1 ½ c trimmed and halved Brussels sprouts
½ c coarsely chopped onion
1 ½ tbsp miso
2 tspn dried thyme
1 ½ tspn dried sage
1 tspn dried rosemary

Heat the oil in a 6-qt stockpot over med heat. Add the tempeh and cook 5-10 min, ~ golden brown. Add the water, wine, and mustard to the pot, along with the shiitakes. Bury the shiitakes under the potatoes, roots, Brussels’, and onion. Bring to a boil, then reduce heat to med-low. Simmer covered ~ 20 min, or until veg are soft. Dissolve the miso in some of the hot broth, then add to the pot, along with the thyme, sage, and rosemary. Simmer another 5 min to blend the flavors.

From our shareholder Leslie Cerier - "the Organic Gourmet" who has a ton of great recipes on her website:
http://www.lesliecerier.com/recipes/

Sage and Walnut Corn Cakes

 

Ingredients:

1 cup milk

1 egg

5 tablespoons olive oil

1 cup ground cornmeal

1 cup all purpose white or whole wheat pastry flour

2 1/2 tablespoons baking powder

1 1/2 tablespoons honey or sugar

1 tsp salt

20-30 fresh sage leaves (try other herbs for fun!)

1/3 cup chopped walnuts or pecans

Directions:

Mix milk, egg and 3 tablespoons olive oil well.

In a separate bowl, mix flours, baking powder, salt, and honey or sugar. Pour wet ingredients over dry and mix just until combined.

Heat a griddle over medium heat and add olive oil. Swirl to coat. When oil begins to shine, scatter half the sage leaves and half the walnuts on top. Quickly pour on half of the batter and spread to no more than 1/2 inch thick. 

Cook until bubbles begin to form and bottom begins to brown. Carefully flip. I use 2 spatulas and if it breaks in two, don't sweat it, it will still taste good! Cook on the second side for 4-6 minutes. Complete the process with the second half of the batter and serve warm alongside a salad. YUM!

We love Four Star Farms grains! They are grown, sustainably, right here in Western Massachusetts.  Their flours are ground in small batches to retain nutrients and flavor. Learn more about their farm and growing practices at http://fourstarfarms.com

Sauteed Kohlrabi

Ingredients:

2 kohlrabi, 3 if small
1 medium onion, diced
1 tsp salt
4 tbsp oil
1 tbsp fresh herbs (thyme, sage, chives, etc.)

 

Grate kohlrabi, place in colander and sprinkle with salt. Let stand 30 minutes to drain. Heat oil, add onions, and sauté a few minutes over medium heat. Stir in kohlrabi, reduce heat to low, cover and cook 10 minutes. Increase heat to medium and cook 2 minutes. Remove from heat and stir in fresh herbs.