Cheesy pasta bake with winter squash, prosciutto, and brussels sprouts leaves

A great way to disguise winter squash for those, like my husband, who think they don't like it!


Serves 4

Ingredients:

1/2 lb pasta (I used whole wheat penne; the ridges were good for grabbing the sticky sauce)
2 small winter squash (such as acorn) or one larger winter squash (such as butternut)
1 block gruyere cheese, grated
1/2 container of marscapone cheese
parmesan cheese to taste, grated
1/2 cup milk
1/8 lb prosciutto, thinly sliced at the deli and then cut into ribbons
salt and pepper to taste
brussels sprouts leaves to garnish (peel them off the outside of the sprouts--you could also use frozen peas and add them at the last minute)
nutmeg to taste
pinch of brown sugar (optional, depending on sweetness of squash)
Olive oil for roasting squash

Method:

1.  Preheat oven to 350.  Cut squash in half (through the equator for round squash, lengthwise for oblong).  Scoop out seeds and pulp.  Place on a baking sheet.  Sprinkle with olive oil, salt, and pepper, and roast until squash is completely softened (time will vary depending on variety of squash).  Alllow squash to cool and then scoop it out of the peel.  This step can be done in advance.

2.  Boil a large pot of water.  Add a healthy handful of salt and cook pasta until just al dente (a minute or so under package directions).  Drain.

3.  While pasta is cooking, place squash and marscapone in a food processor and whip until fluffy and thoroughly combined.  Season to taste with salt, pepper, and nutmeg (it should be very seasoned, since the pasta will dilute the flavors).

4.  Add pasta back to cooking pot.  Stir in squash mixture, grated gruyere and parmesan, and a little milk as needed to form a sauce.  Taste for seasoning and adjust.

5.  Put pasta in an ovenproof dish and bake at 350 until cheese is melted and bubbly (about 30 minutes).

6.  While pasta is baking, heat a little olive oil in a skillet to almost smoking.  Add prosciutto and crisp.  Set on paper towels to drain.  Add the brussels sprouts leaves to the prosciutto fat and cook until almost crisp.  Just before serving stir in garnishes and enjoy!

Braised Chicken Thighs with Winter Vegetables

This dish tastes like chicken pot pie, but, without the gravy or the pie crust, it's less work and less fat.  A great way to use miscellaneous root vegetables (you could substitute beets, potatoes, sweet potatoes, or rutabagas in for the carrots and turnips).

Serves 4 with leftovers to spare

Ingredients:
8 bone in, skin on chicken thighs
2 leeks, white and light green parts only, washed well and chopped
6 small turnips (I used Harukei), washed, trimmed, and cut into quarters
4 carrots, washed, trimmed, and cut into big chunks (slightly smaller than turnips)
1/2 cup frozen peas
1 clove garlic
2 sprigs thyme and 1 sprig rosemary, tied together in a bundle with kitchen twine
4 cups chicken stock
1/2 cup white wine or dry vermouth
salt and pepper to taste
olive oil for sauteing

Method:

 Preheat oven to 300.

1.  Salt and pepper the chicken generously on both sides.  Heat a small amount of oil in a large, ovenproof pot (like a dutch oven).  Brown the chicken, skin side down and then skin side up until it is browned all over (about 4 minutes each side).  Do this in batches, if necessary, to avoid overcrowding the pan.  Remove it from the pan and set aside.

2.  Drain off all but about 1/4 inch of the fat from the pan.  Add the leeks and saute until softened.  Deglaze the pan with the wine, scraping any browned bits off the bottom.  Cook until the wine is almost evaporated.

3.  Add the carrots, turnips, and herbs.  Replace the chicken thighs in the pan, skin side up,  in a single layer on top of the vegetables.  Add chicken stock, about halfway up the sides of the thighs.  Bring to a boil, cover, and place in the oven.

4.  Cook until chicken is falling apart and vegetables are completely soft (approximately 40-60 minutes).  Remove from the oven.  Stir in the peas and cover the pot again to allow the residual heat to cook the peas.  Enjoy!

Aloo gobi

No one in my family thought they liked cauliflower, but we all loved it in this dish.  Hearty and delicious, this curry tastes like comfort food, but it's virtually fat free!  It's also very inexpensive and makes plenty for a family of four with leftovers.


Ingredients:

-4-5 yukon gold potatoes, diced into 1/2 inch cubes
-1 head cauliflower, cored and sliced into florets
-1 onion, diced
-1 small can diced tomatoes
-1 jalepeno, or other hot pepper, cut in half and seeded
-3 cloves garlic, finely diced
-1 1/2 inch piece of ginger, finely diced or grated
-1/2 bunch cilantro, finely chopped, divided
-1 tsp cumin seeds
-1 tsp turmeric
-2 tsps garam masala
 -1 cup frozen peas (optional, but yummy and adds protein!)
-salt to taste
-1 Tbsp vegetable or canola oil
-Naan or pita for serving


Method:

1.  Heat the oil in a large dutch.  Add the onions, jalepeno, and cumin seeds and cook over medium heat, stirring occasionally, until onions are translucent (not browned).

2.  Add the turmeric and garam masala and stir frequently until spices are thoroughly integrated.

3.  Add the ginger, garlic, and about 2/3 of the cilantro.  Stir frequently to prevent the garlic from burning.  Cook for about 2 minutes.

4.  Add the can of tomatoes with their liquid and stir to combine.  Add the cauliflower and potatoes and stir well to fully coat the vegetables in the curry.  Salt to taste.

5.  Add about half a tomato can of water (you may need to add more as you go; you want just enough so that the dish doesn't look dry; not so much it looks like a soup).  Cover and simmer, stirring occasionally, until potatoes and cauliflower are tender, about 30 minutes.

6.  Curry can stand at room temperature for several hours.  Just before serving, remove the jalepeno, reheat and stir in the frozen peas.  Allow them to cook for just a minute or two.  Stir in the remaining cilantro and serve with warm naan or pita.

Summer Squash and Sweet Corn Risotto

This is a delicious and potentially vegetarian meal that tastes of summer!   In the photo, you can see that I topped it with seared scallops, but we've also eaten it plain and it's every bit as scrumptious.

Ingredients (serves 2):

1 small yellow onion, diced
2 cups summer squash, grated on the big holes of a big grater
1 cup corn kernels, off the cob
1 cup arborio rice
3 cups chicken or vegetable stock, heated
a little olive oil
salt and pepper, to taste
chopped basil
zest of one lemon


Method:

1. Heat olive oil in a large sauce pan or dutch oven.  Stir in the onions and the squash and saute´ until
    onions are translucent.
2. Add the rice and cook, stirring frequently, until rice also becomes translucent.
3. Add a ladle full of hot stock to the pan and cook, stirring frequently, until almost all liquid is  
    absorbed.
4. Repeat step three until stock is gone and rice is al dente.
5. Just before last addition of stock, add in the corn and let it gently cook in the final addition of
    stock.
6. Remove from the heat, season with salt and pepper to taste, stir in basil and lemon zest and serve  
    immediately.

Roasted Summer Vegetables with Feta

Roasted Summer Vegetables with Feta

makes one serving (you can easily double, triple, etc. this recipe for additional servings)

2 T olive oil

1 T balsamic vinegar

1 T brown sugar

1/2 t dried rosemary

1/2 t kosher salt

1/4 t freshly ground black pepper

6 cherry tomatoes, halved

1 small zucchini, diced

1/2 red onion, cut into quarters and chopped

1/4 C feta cheese crumbles

1 C cooked quinoa or grain of your choice

1. In a small bowl or measuring cup, mix together the olive oil, balsamic vinegar, brown sugar, rosemary, salt, and pepper. Set aside.

2. Add the chopped and diced veggies to the bottom of a glass baking dish.

3. Pour the vinaigrette over the veggies. Gently shake the dish to make sure all the veggies are evenly covered by the sauce. Flip any tomatoes so that they are cut-side up.

4. Roast in the oven for 20 minutes. Remove from the oven and gently toss. Roast for an additional 10 minutes, then gently toss again. Let roast for an additional 10 minutes, then remove from the oven.

5. Serve the roasted vegetables over a bed of quinoa (or couscous, rice, etc.) and top with feta cheese crumbles.

Pizza with Kale (or Chard), Roasted Garlic and 4 Cheeses

Adapted From: Eggs on Sunday

Ingredients:
Your favorite pizza dough
2 big handfuls of kale or chard, sauteed in some olive oil until tender, then chopped
cloves from about half a head of roasted garlic, thickly sliced
3 cups of grated cheese: a mix of fontina, asiago, provolone and mozzarella
sprinkling of aleppo pepper or red pepper flakes (optional)

Directions
Preheat the oven to 500 degrees F with a baking stone inside. Heat the baking stone for 30 minutes while you're working on the rest of the ingredients.

Generously dust a pizza peel (or the back of a sheet pan) with coarse cornmeal or flour. Roll or stretch your pizza dough out to a 12 to 14 inch circle directly on the peel (or pan.)

Top the crust with half the grated cheese, then half the sliced roasted garlic and half the sauteed kale. Sprinkle lightly with pepper flakes if using. Repeat with another layer of cheese, garlic, and kale.

Bake in the oven for about 8 minutes, or until the cheese is bubbly and just starting to brown, and the crust is golden brown.

Warm Root Salad in Horseradish Vinaigrette

This is another kohlrabi recipe that I'd like to try soon, as the new red potatoes will be in our share for the first time this week! This recipe is adapted from A Veggie Venture blog. The author writes that this is a "concept" recipe, so be creative and adapt based upon what you find in your share.

Warm Root Salad in Horseradish Vinaigrette
"Allow about 2 cups unroasted vegetables per serving for a main dish, about 1 cup per serving as a side dish."

Salad Ingredients
2 medium purple-top turnips, ends trimmed, peeled with a carrot peeler, cut cross-wise about ⅓-inch thick, then diced
2 kohlrabi, ends and knobs strimmed, peeled with a paring knife, cut cross-wise about ⅓-inch thick, then diced
1 sweet potato, peeled with a carrot peeler, cut cross-wise about ⅓-inch thick, then diced
2 small potatoes, skins on, cut cross-wise about ⅓-inch thick, then diced
½ celeriac, peeled with a paring knife, cut cross-wise about ⅓-inch, then diced
3 parsnips, ends trimmed, peeled with a paring knife, quartered lengthwise, woody cores removed and discarded, then diced
3 carrots, ends trimmed, thick ends halved or quartered with carrot left intact, then cut cross-wise
1 onion (or 2 to 3 fresh onions), peeled and roughly chopped
1 ounce pancetta, diced small (optional)
2 tablespoons olive oil
salt and pepper, to taste

Vinaigrette Ingredients
4 tablespoons olive oil
6 to 8 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons horseradish, or more, to taste
salt and pepper, to taste

Directions
1. Preheat the oven to 400 degrees. Prep vegetables and toss in a bowl with olive oil. Place in a single layer on a baking sheet (you may need two, depending on the amount of vegetables used) and season generously with salt and pepper. Roast for 60 minutes, stirring well after 30 minutes, and stirring well and adding pancetta after 45 minutes.
2. While the vegetables are roasting, whisk together the vinaigrette ingredients in a large bowl.
3. Mix the roasted vegetables with the vinaigrette and taste and adjust seasonings. Serve over lettuce greens (no need to dress the greens, the horseradish vinaigrette will be enough) with good bread and butter.

Lentil Soup with Kale

101 Cookbooks, from which I've adapted the following lentil soup recipe, is one of my favorite resources to use when looking for a new recipe to try. Heidi Swanson initially conceived the website as a way to record recipes she cooked from her vast cookbook collection. Swanson is also the author of two cookbooks herself, including Super Natural Cooking and Super Natural Every Day.

Lentil Soup with Kale (adapted from this 101 Cookbooks recipe)

makes 6-8 generous servings

6 C water

2 C green lentils, picked through and rinsed

2 t olive oil

1/2 white onion, chopped

1 teaspoon fine-grain sea salt

1/4 C chopped garlic scapes

1/2 C chopped white mushrooms

1 28-ounce can organic fire roasted diced tomatoes

1 C water

1 C low-sodium organic vegetable broth

3 C loosely packed (torn) kale leaves (I just tore the leaves from the stalks into bite-sized pieces)

1. Bring a large pot of water (6 cups) to a boil. Add in the lentils and cook until softened, about 20-25 minutes.

2. While the lentils are cooking, heat a large stockpot over medium-high heat. Add the olive oil to the bottom of the pot and saute the onions with the salt until softened. Add in the chopped garlic scapes and mushrooms and saute for several more minutes.

3. Stir in the fire-roasted tomatoes, water, and veggie broth. Decrease the heat and allow the mixture to simmer.

4. Add in the cooked lentils and simmer for a few more minutes.

5. Stir in the kale and cook for one to two minutes more.

6. Spoon each serving into a bowl. Top with a drizzle of olive oil or small dollop of Greek yogurt or sour cream.

Swiss Chard Tart

Hello! My name is Alissa, and I am a CSA shareholder in the Ambler area. This is my third year as part of the LFF CSA. I grew up in Lancaster County, and when I moved to the Philadelphia area I was really missing all the locally-grown fresh produce that I could find on every corner in Lancaster County. I am so glad that I found this CSA a few years ago. I love to cook, and I love being able to do so in a way that is fresh, tastes delicious, and helps support local family farmers to continue their work. I have also contributed to a small group recipe-sharing blog for the last 6 years, so I have lots of great recipes to share here!

You can easily adapt this recipe based on what you have on hand - try some other greens instead of the chard, or add diced ham or sausage for something different. Adapted from a recipe by Mario Batali

2 pounds Swiss chard, washed and spun dry
4 tablespoons extra-virgin olive oil
1 Spanish onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
4 large eggs
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
3/4 cup bread crumbs
diced ham or sausage, optional

Preheat the oven to 350 degrees F.

Roughly chop the Swiss chard, discarding the rough stems (save for another use). Heat a large saute pan over medium heat. Add 1 Tbsp of olive oil to the pan. Add the Swiss chard to the pan. Saute, turning over until cooked through and still bright green. Remove from pan.

Heat 2 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard back to the pan, and the parsley and ham (if using). Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.

Meanwhile, break the eggs into a small bowl. Season with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.

Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs.

Bake until the top is golden brown, about 35 minutes. Serve hot or room temperature.

Vegetarian Pad Thai

I'm a huge fan of recipes that take less than 30 minutes to prepare, and this recipe definitely meets my requirements. And the fact that not only is it easy, but it is also delicious, too, makes it a winner in my book.

Vegetarian Pad Thai (adapted from Everyday Food magazine)

makes 4 servings

8 oz wide rice noodles

1/2 pkg organic shiitake mushrooms, chopped

1 bunch organic scallions, chopped into thin slices, green and white (and/or red) parts separated

2 cloves garlic, minced

2 t vegetable oil

2 T fresh lime juice (1 lime)

3 T tamari (or soy) sauce

2 T dark brown sugar

2 eggs, lightly beaten

1/4 C cilantro leaves, rinsed and patted dry

1/4 C unsalted peanuts, chopped

1 pkg firm tofu, cut into cubes and dry-fried

1. Cook the rice noodles according to the manufacturer's instructions. (Some require boiling in water, others just need to sit in hot water for a certain amount of time.)

2. Whisk together the lime juice, tamari sauce, and brown sugar. Set aside.

2. Add the vegetable oil to a skillet and heat to medium-high.

3. Add the chopped mushrooms and saute until softened and lightly browned, about 2-3 minutes. Stir in the chopped scallions (white and/or red parts only) and minced garlic cloves. Cook, stirring constantly, for an additional minute.

4. Add the lightly-beaten eggs to the skillet. Use a rubber spatula to agitate the eggs. Cook until just set, about 30-45 seconds.

5. Remove the egg mixture from the skillet and place on a plate.

6. Add the cooked noodles to the skillet. Pour the lime-tamari-brown sugar mixture over the noodles. Use tongs to evenly coat the noodles with the sauce. Cook for 1-2 minutes.

7. Add the egg mixture to the noodles. Use tongs to break up the eggs and evenly distribute the ingredients. Cook for 1-2 minutes longer. Stir in the green parts from the scallions. Add in the dry-fried tofu and continue cooking until heated through.

8. Serve up the noodles on individual plates. Top each portion with cilantro leaves (which you'll notice I forgot to add to my entree pictured above, oops!) and chopped peanuts. Garnish with a lime wedge (or two).

Homemade Pasta with Ricotta and Spinach

I tried this a few nights ago, when I was snowed in and had plenty of time to cook a nice meal. Fresh pasta is so fun to make and tastes delicious, and I was able to get most my ingredients from the Co-op through our online buying club, Four Season Harvest, which is still going strong throughout the winter at many of our sites! (Check it out at http://www.lancasterfarmfresh.com/static/controls/?page=fourseason.)

Homemade Pasta with Ricotta and Spinach
Serves 4 to 5

Pasta Ingredients
flour (about 5 cups)
5 eggs
salt
olive oil

Sauce Ingredients
olive oil
ricotta (about 2 cups)
whole milk
salt, to taste
spinach (5 to 6 handfuls)
Parmesan cheese, grated

Pasta Directions*
Place flour in a pile on clean workspace. Make a well, and crack 5 eggs into the well. Using a butter knife, slowly work eggs into the flour, using you have created a workable dough. You should have plenty of flour leftover to spread over your workspace when you are ready to roll out the dough. Leave the dough under a glass bowl and let rest for 10 minutes. When dough has finished resting, roll onto floured surface until thin enough to see your fingers through the dough. Cut dough into thin strips. You are now ready to cook! Boil a large pot of water, and add pasta, salt, and olive oil. Cook until pasta has reached desired texture. Drain and gently coat with olive oil.

*There is a fabulous video on Video Jug (http://www.videojug.com/) that I followed to make pasta for the first time. Check it out at http://www.videojug.com/film/how-to-make-fresh-pasta.

Sauce Directions
Heat olive oil in a sauce pan over medium-low heat. Add ricotta and mix with milk to thin. Add salt to taste and spinach. Cook until spinach has wilted slightly. Add pasta and cook for a few more minutes until pasta and sauce are well mixed. Serve hot, topped with grated Parmesan cheese.

French Onion Soup with Celeriac

Another celeriac recipe! The author of this recipe (courtesy of AllRecipes.com) writes that this traditional dish is “made extraordinary with the additional of celeriac and a cheese-topped, buttery roasted garlic toast crust.”

French Onion Soup with Celeriac
Ingredients
1 head garlic, whole
1 head garlic, finely chopped
1 teaspoon olive oil ½ cup butter, softened, plus 2 tablespoons butter, melted
2 tablespoons olive oil
3 large sweet onions, chopped
1 head celeriac, chopped
2 cups beef broth
1 cup dry red wine
2 cups vegetable broth
2 teaspoons paprika
2 tablespoons dried parsley
Cajun seasoning to taste
salt and pepper to taste
1 loaf French bread, toasted and sliced
1 cup shredded Swiss cheese

Directions
1. Preheat oven to 425 degrees. Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
2. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and sauté until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
3. Preheat the oven broiler.
4. Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
5. Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.