Comfort food style without the gut bomb results.
Winter. It’s still here and all the comfort food you’ve been indulging in probably isn’t doing much for your waistline (we’re wearing this season’s finest mesh shorts at this point). Enter the roasted squash sandwich: well portioned, extremely flavorful, filling, and somewhat healthy as long as you use the meat and cheese more as garnish than a centerpiece. It’s a hearty and handheld meal that may even have you wishing for the groundhog to see his shadow.
Equipment Needed: 2 Large Baking Sheets or Baking Dishes, Chef’s Knife, Cutting Board, Serving Spoon, Vegetable Peeler, Tongs or Spatula
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Sauvignon Blanc, Chardonnay, Pinot Noir, lighter Chiantis
Suggested Beer Pairing: Brown Ale, Pale Ale, Oktoberfest or Autumn Ales, Winter Ales
- 1 medium butternut squash (about $1.49/lb)
- 1 large onion ($0.99/lb)
- 2 garlic cloves ($2.99/lb)
- 2 apples (about $2.99/lb)
- 6 oz fontina cheese (about $12.99/lb)
- 8 slices sourdough bread ($3.99/loaf)
- 8 slices Prosciutto ($17.99/lb)
- 3-4 TBSP extra virgin olive oil ($8.99/32 oz)
- 1 TSP ground allspice ($3.69/2 oz)
- 1 TSP ground cinnamon ($3.49/2.4 oz)
- 2-3 TSP brown sugar ($1.59/lb)
- Preheat the oven to 425° F.
- Peel the squash, halve it, and scoop out the seeds with a spoon. Once both sides are clean, slice them cross-wise into 1/2 inch pieces. Spread them evenly across your baking sheet.
Slice the pieces as uniformly as possible so they cook evenly.
- Peel and halve the onion, then slice it crosswise into 1/4 inch slices and place them on the baking sheet as well. It’ll probably be a little crowded at this point but try not to overlap the veggies too much.
- Peel and mince the garlic cloves and sprinkle them across all of the veggies. Drizzle your olive oil over the whole lot and give it a dusting of the allspice, cinnamon, brown sugar, salt and pepper. Pop it in the oven for 20 minutes.
Season the veggies more aggressively if you don’t plan to use condiments for your sandwich.
- While things are roasting you can prepare your other fillings. Cut your apples in half, remove the cores and slice them into thin pieces. Slice the fontina as well and set aside.
- On a separate baking sheet lay out 4 pieces of your bread to get it ready for the fillings. Once 20 minutes has passed, flip your veggies and pop them back in the oven for another 15 minutes or until they’re nicely browned and fork tender.
- When the squash and onions are done, layer them on the bread and then place your proscuitto, apples, fontina, and other slice of bread on top. Pop them back in the oven for about 5 minutes or until the cheese has melted nicely and the bread is lightly toasted. Cut them in half and serve with some whole grain or honey mustard if desired.
Try to avoid piling your sandwich fillings too high so everything doesn’t squeeze out the sides when you bite it.
Roasted harvest goodness all done up.
This wrap is an easy way to use a hodge podge of veggies to create a cornucopia of fall’s best flavors. Lose the kielbasa to make it a satisfying vegetarian delight. Lose the cheese to make it a vegan delight, then never call us again.
Equipment Needed: 2 Baking Sheets, Wooden Spoon, 3 QT Pot w/ Lid, Steamer Basket, Chef’s Knife, Cutting Board, Cheese Grater, Toothpicks
Serving Suggestion: Individual Plating
Servings: 6 wraps
Suggested Wine Pairing: Old Vine Zinfandel, Pinot Noir, Malbec, Rioja
Suggested Beer Pairing: Brown Ale, Oktoberfest, Dunkelweizen, Dopplebock, Brown Belgians
- 1 package of turkey kielbasa ($4.99/16 oz)
- 1 butternut squash ($1.99/lb)
- 1 bunch baby turnips (about $2.99/bunch)
- 3 apples (about $1.50/lb)
- 1 bunch kale ($1.50/lb)
- 1 medium onion ($0.99/lb)
- 3 cloves garlic ($2.99/lb)
- 1 lb. fontina cheese ($7.99/lb)
- 6 whole wheat wraps ($2.89/8 pack)
- 2 TBSP apple cider vinegar ($2.79/32 oz)
- 2 TBSP grade A maple syrup ($7/8 oz)
- 2 TBSP extra virgin olive oil ($9.99/32 oz)
- 1 TBSP ground allspice ($3.79/1.95 oz jar)
- 1/2 TBSP cayenne pepper ($2/3.5 oz jar)
- Preheat the oven to 400°F. Put the fontina in the freezer to make it easier to grate.
- Wash and peel the squash. Cut it in half, scoop out the seeds with a spoon and cut it into 1/2 inch chunks.
Cut the squash into bite-sized cubes for even roasting and easy eating.
- Peel and halve your onion then cut it into thin strips. Mince the garlic spread both evenly over the squash.
- Wash the turnips and cut off the stems. Depending on their size either halve or quarter them; you want the pieces to be roughly the same size as the squash. Toss it in with everything else.
It's hard to come up with a witty caption for turnips. Fail.
- Wash the apples and cut the sides off as close to the core as possible without getting any seeds or husk.
Don't slice the apples too thinly or they'll be too mushy.
- Pour the vinegar, maple syrup, olive oil over the top of the veggies. Sprinkle about 2 tablespoons of salt and pepper in addition to the allspice and cayenne pepper evenly over the mix and stir everything together to evenly coat things. Toss the veggies in the oven for 30 minutes.
- While the roasting is making it all happen, put your steamer basket in the 3 quart pot and add water until it just touches the bottom of the basket.
- Cut the end of the stems off the kale, wash the leaves and cut them into 1 inch strips. Toss them in the steamer, cover the pot and put it over medium heat. Cook everything down for about 30 minutes or until tender.
We've never eaten as much kale as we have with this CSA.
- While everything is cooking in its own special ways, take the kielbasa and cut it on a bias (diagonally) into 1/2 inch discs. Cut each disc in half and add it to the roasting mix with about 10 minutes left on the timer to heat it up (it’s pre-cooked).
- Grate the fontina and set it aside. Once the veggies are roasted and the kale is soft take each wheat wrap and layer on the fillings. We like to lay down the roasted veggie mix, then the kale, then the cheese. Leave about an inch of space on each end of the wrap (just pick 2 opposite sides to be the ends) and fold the end up over top of the filling. Fold each side over and hold the whole thing in place with a couple strategically placed toothpicks.
- Repeat the process until you’re out of ingredients and put them on your other baking sheet. Pop them back in the oven for another 5 minutes to melt the cheese, remove the toothpicks (very important) and enjoy.
Posted in Recipes
Tagged apples, CSA, fontina cheese, kale, locavore, main course, onions, oven, roasted, squash, stove top
If a bowl of this doesn't satisfy then there's nothing more we can do for you.
In our never-ending quest to plow through our CSA veggies we’ve combined the yin and yang of healthy and gluttonous. Buttermilk gives everything a tangy zip while the additions from the garden make it a mac attack to be reckoned with.
Equipment Needed: 3 QT Pot, Steamer, 13 x 9 Baking Pan, Frying Pan, Spatula, Cheese Grater, Colander, Chef’s Knife, Cutting Board, Spoon, Kitchen Shears (optional)
Serving Suggestion: Family Style
Suggested Wine Pairing: Pinot Noir, Un-oaked Chardonnay, Cabernet Franc
Suggested Beer Pairing: Belgian Browns, ESB Ale, Dunkelweizen
- 2 bunches broccoli (about $2.89/lb)
- 1/2 lb kale (about $1.49/lb)
- 1 medium onion ($0.99/lb)
- 8-10 slices turkey bacon ($4.50/12 oz package)
- 3 small serrano peppers (Thomas grew these but you should be able to get them for about $2/lb; substitute 2 jalapenos if you like)
- 2-3 C low-fat buttermilk ($2.19/QT)
- 3 TBSP butter ($4.99/lb)
- 4 TBSP flour ($1.89/2 lbs)
- Italian-style or Panko bread crumbs ($2.99/24 oz package)
- 8 oz fontina cheese ($8.99/lb)
- 8 oz extra sharp cheddar cheese ($5.99/lb)
- 1 lb. elbow macaroni ($0.99/lb)
- Extra virgin olive oil ($9.99/34 oz bottle)
Note: This recipe has a lot of moving parts so you can do them in almost any order you want, but we recommend making the cheese sauce last before throwing everything in the oven.
- Start boiling water for your macaroni. As soon as it’s at a rolling boil toss in a couple pinches of salt, some olive oil and the pasta and cook it until it’s al dente (about 6 minutes or so). Drain and pour the pasta into the baking pan
- Wash all your veggies. Cut the broccoli into bite-sized florets, trim the kale off the stems, dice the onion and peppers, and mince the garlic.
Bite-sized broccoli is easy to steam and even easier to eat.
- Using the same pot you did your pasta in, add the steamer basket and some water so it’s just barely touching the bottom of the steamer. Bring it up to a simmer, add the kale and steam for about 15 minutes. Remove and drain the kale, add more water if you need to and repeat the process with the broccoli. Once the veggies are done, toss them in with the pasta. (NOTE: If you don’t have a steamer basket, or don’t have the patience to wait 30 minutes, you can saute the broccoli and kale.)
Steam the veggies to seal in the nutrients.
- While your veggies are steaming, put the frying pan over medium heat and cut your turkey bacon into it. Fry up the pieces and about halfway through add the onion, peppers and garlic and cook them down. Add the entire mix to the baking pan with the rest of it.
Keeping it pseudo healthy with turkey bacon.
- Preheat the oven to 350°F about 20 minutes before you’re ready to bake the final product.
- Again, reusing your pot put it over low heat and melt down your butter. Add the flour and stir together to make a roux. Cook it until it’s golden brown and add 2 cups of buttermilk. Stirring constantly, grate in the cheddar and fontina and heat the pot of gold until the cheeses are totally melted and incorporated. Add more buttermilk as necessary to thin things out; the final sauce should be slightly runnier than chocolate syrup.
A little roux will help thicken the sauce.
- Pour the sauce over the baking pan mixture and, carefully, stir the whole thing so it’s all incorporated. Coat the top evenly with breadcrumbs and pop it in the oven for about 30-40 minutes. Serve and mow your way through the cheesy garden of goodness.
We'll just let you have a moment with this one.
Posted in Recipes
Tagged broccoli, buttermilk, cheddar cheese, CSA, fontina cheese, kale, locavore, main course, oven, pasta, stove top