I love delicata squash. It's definitely my favorite of the squashes. I especially love that I'm not about to abscond off to the ER because I chopped off my hand trying to crack the darn thing open. Yep, these little buggers are so soft, the peel is edible! If you've never had delicata squash, now's the time. Particularly if you live in fear of other, more menacing, squashes. Butternut, I'm looking at you.
“Be content with what you have; rejoice in the ways things are. When you realize there is nothing lacking, the whole world belongs to you. ”
— Lao Tzu
Don't you adore my tiny purple bell pepper I've been bragging about for weeks. It came in my CSA box and I think it's just the most delightful thing I've ever laid eyes on. If you can't get sheer joy from a tiny purple pepper, where can you get it?
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Delicata Squash & Chard Penne Pasta
by Katie @ Produce On Parade September-29-2014
A perfect early autumn penne pasta with roasted delicata squash, sautéed chard and bell pepper, dressed in a fresh, herbed tomato sauce.
Ingredients
2 delicata squash, washed and chopped
1 lb. penne pasta, dry
1 Tbsp. olive oil
1 garlic clove, minced
1 small bell pepper, diced
1 bunch of chard, chopped
-- Sauce --
1 15 oz. can diced tomatoes
4 whole garlic cloves
3 Tbsp. olive oil
dash of kosher salt
dash of ground black pepper
2 large fresh basil leaves
1 Tbsp. fresh oregano, chopped
1/2 Tbsp. fresh rosemary, chopped
Instructions
Preheat oven to 350 F and coat a baking sheet with a nonstick cooking spray. Evenly arrange the chopped squash on the sheet and brush with a bit of olive oil. Roast for 25 minutes, until tender.Bring a large pot of water to boil for the pasta and cook according to package.In a large rimmed frying pan, heat 1 Tbsp. olive oil and sauté the 1 garlic clove and bell pepper for a few minutes, until the garlic becomes fragrant. Now, add the chard and sauté for about 5 additional minutes, until wilted.Meanwhile, combine all the sauce ingredients in a blender. Blend on high for a couple minutes until very smooth. Transfer to a small saucepan to heat over low until ready to use. Drain the pasta and return to pot. Add the sauce, squash, and chard mixture. Stir well to combine and serve hot.
Details
Prep time: Cook time: Total time: Yield: 6
Bob is so very handsome, don't you think?
Dutch Word of The Day
Purple --> Paars (pars)
Good Deed of The Day
Do you want to live a longer, less stressful life? Do you know what a key component of that is? It's meditation. For real. Don't take my word for it though. I always thought to meditate properly I'd have to sit cross-legged with a straight-back (this is puzzlingly difficult for me), with wind chimes in the background, incense burning, and chanting involved.
Um, not if you don't want to. I meditate comfortably lying down. Wind chime, incense, and chanting free (usually). People always say they could never meditate because they think to much. I'm here to tell you that my mind is like a browser with 35 tabs open. You don't have to force your mind to be silent. Thoughts come and go. You don't chase them, and you don't push them out. You just let them flow. So, try meditating, and see how you feel. I use the podcast Meditation Oasis and the app Insight Timer for guided meditations. If you want more tips, let me know!
While I was at the store the other day I discovered this ridiculously thick spaghetti. Naturally, I had to try it. On the back of the package it explained that because of it's substantial girth (snicker), it would hold up well in casseroles and heavily sauced dishes. I decided my Kalamata Pasta with Chickpeas and Kale would be the perfect dish to experiment with.
I liked the thick pasta, though it was kind of a pain to boil. Normally I just shove the pasta down into the pot as the bottoms get soft. No can do with this pasta. Todd didn't like these little buggers because he said they were too "unwieldy, unpredictable, they do what they want and they make a mess." I obviously won't be getting this pasta again! But, it was fun to try out. If you see the thick pasta in your grocery store, be adventurous and try it!
In this Mediterranean inspired pasta dish, thick spaghetti is laden with salty Kalamata olives, protein-packed chickpeas, fresh tomatoes, and tender kale.
You're going to love it.
Kalamata Pasta with Chickpeas and Kale
Serves 6
Pasta:
1 lb. thick spaghetti pasta, dry
Aromatics:
1 Tbsp. olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/2 tsp. salt
1/4 tsp. ground black pepper
Middle:
4 medium vine-ripened tomatoes, chopped
1/4 cup fresh basil, chopped
1 Tbsp. vegan sugar
End:
1/2 cup Kalamata olives, de-pitted and halved
1 15 oz. can of chickpeas, drained and rinsed
2 15 oz. cans of diced tomatoes
1 small bunch of kale, de-stemmed and chopped
In a large soup pot, heat the olive oil over medium-low. Add the remaining aromatic ingredients and saute until the onions begin to brown slightly, about 8 minutes.
Add the middle ingredients and simmer for about 8 minutes. Meanwhile, bring a large pot of salted water to boil for the pasta.
Now, add the olives and chickpeas. Saute for an additional 3 minutes.
Add the pasta to the boiling water and cook according to package.Then, incorporate the canned tomatoes and the kale into the sauce. Stir well and simmer covered while the pasta is cooking.
When the pasta is done, drain and add to the sauce. Remove from heat and allow to rest a few minutes before serving.
German Word of The Day: Kale --> Grünkohl (pronounced: groona-coal) Not sure how I haven't done that one yet!
Good Deed of The Day: Sign this petition to help stop climate change from endangering the Pygmy Rabbit. Author is the Environmental Defense Fund. Damn you, climate change! Look how cute!
This Vegetable Quinoa with Maple Lemon Vinaigrette is truly one of Todd and my favorite dishes. It's hearty, healthy and it's the perfect blend of flavors thanks to the sweetness from the maple syrup, the saltiness of the miso paste and the sourness from the lemon juice and the vinegar. I love everything about it and I am so happy to finally share one of my all-time, most beloved dishes!
I really enjoy TruRoots Organic Sprouted Bean Trio, which is a mix of dry, quick-cooking lentils, adzuki, and mung beans. I get mine from Costco, but you could use any bean(s) you like! If however, you have an aversion to beans, then just double the quinoa and it's water and ignore the beans and their respected water.
1 cup dry TruRoots Sprouted Bean Trio (or double quinoa)
2 Tbsp. olive oil
4 garlic cloves, minced
3 medium zucchinis, chopped
4 ears of cooked corn , kernels cut off the cob (about 3 cups frozen/fresh)
2 medium tomatoes, chopped
4 green onions, sliced thinly
small handful of fresh basil, chopped finely
-- For the Maple Lemon Vinaigrette --
fresh juice from 1 lemon (about 1/4 cup)
3 Tbsp. maple syrup
2 garlic cloves, minced
1 1/2 tsp. raw apple cider vinegar
1/2 tsp. miso paste
1 tsp. salt
1/2 tsp. ground black pepper
To start, bring the 2 cups of water and 1 cup dry quinoa together to a boil. Make sure to rinse the quinoa first! Once boiling, reduce to a simmer, cover and cook for 15 minutes. When done cooking, fluff with a fork. At the same time bring the 3 cups of water and 1 cup sprouted bean trio together to a boil, then reduce to a simmer, cover and cook 5 minutes. Once the 5 minutes are up, allow to rest, covered for 10 minutes and then drain.
While the quinoa and beans cook, begin by preparing the vegetables. In a large frying pan heat the olive oil, then add the garlic, zucchini and corn. Saute over medium-low heat for about 10 minutes or until the zucchini is tender.
While the zucchini is cooking, whip up the vinaigrette. It's very easy. Simply whisk all the ingredients together in a small bowl! Oh and please, for the love of good food, use fresh lemon juice...from like, a real lemon. Just trust me!
You can't really tell in the photo below but that lemon was just thawed from being in the freezer. That's right! If you've got a lemon that's on it's way but you're not ready to use it, just freeze it. When you need lemon juice, just soak it in a bowl of hot water for 10 minutes and then squeeze away. I wouldn't do it if I needed lemon slices though, but for lemon juice it's perfect!
Once the zucchini mixture is done cooking, turn off the heat and add in the cooked quinoa, cooked beans, tomatoes, basil and green onions. Then add in the vinaigrette and mix well to combine. Serve warm.
It was a rainy day here in Alaska indeed. A perfect day for a warm and wholesome quinoa and bean salad!
Last night for dinner we had my Sweet Potato Mac and "Cheese" and it was sooo good! Rainy day comfort food is the best food.
Vegetable Quinoa with a Maple Lemon Vinaigrette
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 6
This Vegetable Quinoa with Maple Lemon Vinaigrette is hearty, healthy and it's the perfect blend of flavors thanks to the sweetness from the maple syrup, the saltiness of the miso paste and the sourness from the lemon juice and the vinegar.
Ingredients
-- For the Quinoa and Beans --
2 cups water (for the quinoa)
1 cup dry quinoa
3 cups water (for the beans)
1 cup dry TruRoots Sprouted Bean Trio (or double quinoa)
2 Tbsp. olive oil
4 garlic cloves, minced
3 medium zucchinis, chopped
4 ears of cooked corn , kernels cut off the cob (about 3 cups frozen/fresh)
2 medium tomatoes, chopped
4 green onions, sliced thinly
small handful of fresh basil, chopped finely
-- For the Maple Lemon Vinaigrette --
fresh juice from 1 lemon (about 1/4 cup)
3 Tbsp. maple syrup
2 garlic cloves, minced
1 1/2 tsp. raw apple cider vinegar
1/2 tsp. miso paste
1 tsp. salt
1/2 tsp. ground black pepper
Instructions
Bring the 2 cups of water and 1 cup dry quinoa together to a boil. Once boiling, reduce to a simmer, cover and cook for 15 minutes. When done cooking, fluff with a fork. At the same time bring the 3 cups of water and 1 cup sprouted bean trio together to a boil, then reduce to a simmer, cover and cook 5 minutes. Once the 5 minutes are up, allow to rest, covered for 10 minutes and then drain.
In a large frying pan heat the olive oil, then add the garlic, zucchini and corn. Saute over medium-low heat for about 10 minutes or until the zucchini is tender.
While the zucchini is cooking, whip up the vinaigrette. Simply whisk all the ingredients together in a small bowl!
Once the zucchini mixture is done cooking, turn off the heat and add in the cooked quinoa, cooked beans, tomatoes, basil and green onions. Then add in the vinaigrette and mix well to combine.
