Seasonal Eating: October Recipe Share & Giveaway

13 thoughts on “Seasonal Eating: October Recipe Share & Giveaway”

  1. Thanks for including me, Stephanie! I’m glad you linked a recipe for butternut squash ravioli, too, because that has been on my want to make list for a while now. I’m going to miss tomatoes and corn, but I’m pretty excited about fall produce!

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    1. It’s always tough to say goodbye, but I am ready for some brussels on the stalk! Plus, the sooner we get through this, the sooner it will be summer again. ;-)

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  2. This is my favorite recipe –
    Stuffed Acorn Squash
    Serving Size: Serves 4

    From DeliciouslyOrganic.net

    Ingredients
    For the Squash:
    2 acorn squash, cut in half pole-to-pole, seeds removed
    1 tablespoons ghee, melted (click here for an easy homemade recipe)
    1 tablespoon honey
    Celtic sea salt

    For the filling:
    4 tablespoons ghee
    1 yellow onion, chopped
    3 celery stalks, chopped
    2 cups “riced” cauliflower*
    2 teaspoons fresh thyme, chopped
    1/3 cup pecans
    1/4 cup plumped raisins**
    1/2 teaspoon Celtic sea salt
    1/8 teaspoon freshly ground black pepper

    Instructions

    Preheat oven to 450ºF and adjust rack to middle position. Place squash, cut-side up, on a baking sheet. Combine ghee and honey then brush the squash with the mixture using a pastry brush. Season with sea salt. Roast in the oven for 25 minutes.
    Meanwhile, melt 4 tablespoons ghee in a large sauté pan and swirl to coat. Add onion and celery then cook, stirring frequently, for 5-7 minutes until soft. Stir in cauliflower and cook for 3-4 minutes until hot. Stir in thyme, pecans, raisins, sea salt and pepper. Spoon filling into acorn squash and roast for 20 minutes. Serve.
    *To rice cauliflower: Cut cauliflower into bite-size pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat. As an alternative, you can grate the cauliflower with a cheese grater or chop finely with a large chef’s knife.
    **To plump raisins: Place raisins and 1/4 cup juice (orange, apple, even kombucha works!) in a small saucepan. Bring to a low simmer. Turn off heat. Using a slotted spoon, remove raisins.

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  3. Pear Arugula Radicchio Salad

    Source: http://www.giadadelaurentiis.com

    Dressing
    ¼ cup extra-virgin olive oil
    2 tablespoons dry white wine, such as pinot grigio
    2 tablespoons honey
    1 teaspoon whole grain mustard
    1 teaspoon kosher salt
    ½ teaspoon freshly ground black pepper
    In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.

    Salad
    Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
    3 cups baby arugula
    2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into ¼-inch-thick slices
    ¾ cup chopped walnuts
    To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

    Place the raddichio, arugula, pear slices, and walnuts in a large bowl. Add the dressing and toss until coated.

    See picture on my blog

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  4. nothing too fancy – but full of easy to find ingredients, many of which are available from certified naturally grown and organic vendors at the south of the james market:

    roasted beet & arugula salad

    1 bunch beets (from Amy’s)
    1 bag Arugula (from Broadfork Farm)
    1 large onion*
    cracked black pepper chevre (from Goats-R-Us)

    pre-heat oven to 375 or 400. grease (butter, animal fat, olive oil) a baking sheet for your beets.
    peel and slice beets into large coins. place on baking sheet. roast until tender, usually about 45 minutes to an hour. meanwhile, slice one large onion into thin strips. caramelize on the stove top, allowing the onion a copious amount of time to caramelize naturally (no brown sugar/balsalmic cheats!) – I usually love to time this against the roasting beets… Wash your arugula and place on a serving plate. When beets are finished, layer them over the arugula. Next comes the caramelized onions. Top with cracked black pepper chevre. Sprinkle with salt, pepper, hot sauce to taste!

    **onions are maybe the one ingredient you’d be hard pressed to find. storage onions from naturally grown/organic producers seem hard to come by lately… perhaps it’s just because I don’t get to shop around the market until market is almost closed. the difficulties of being a vendor!

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    1. Congratulations, Sara! You’re our giveaway winner! Message the GrowRVA Facebook page for details on how to claim your market basket. Thanks for your contribution!

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  5. I love making butternut squash risotto! Here’s my version:

    1st – cut butternut squash in half. Scoop out seeds. Put in microwave safe container, fill with water, cover, and cook until scoopable.

    2nd – heat 2.5 cups of chicken/veggie broth on low in small pot.

    Next – in large pot, heat 1 tbsp oil and throw in chopped onions (1/4-1/2 cup). Stir for 6 mins. Add 3/4th cup risotto. Stir for 2 mins. Add 1/2 cup white wine. Stir for 2 mins. slowly add cups from the broth into the risotto until absorbed. Once the broth is absorbed, add the squash and stir until incorporated. Add chopped sage and enjoy! Options – add grated cheese to the top.

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