I’m really enjoying my CSA veggie share. Every week I get veggies—often ones I’d forget to buy on my own—and have to figure out what to do with them before the next load arrives. I was a little backlogged and had a butternut squash and an acorn squash to use. And even though we’ve had a delightfully warm weekend for November in Chicago (70 degrees!), it is technically fall. And we’re expecting flurries tomorrow, so this leftover squash soup will be just the ticket. This was very easy and—if I do say so myself—extremely delicious.
1 butternut and 1 acorn squash, peeled and diced (3/4 - 1 inch pieces)
4 c. chicken stock
2 dried star anise… pods?
2 T. butter
2 c. coconut milk
1-2 T. curry powder
1-2 t. cinnamon
1 t. cumin
1 t. cardamom
1/5 t. garam masala
1/4 t. ground cloves
1/4 t. cayenne
salt and pepper to taste
chopped parsley or cilantro for garnish
In a large pot, bring the chicken stock, with the squash, to a boil. Reduce heat and simmer for 30 minutes. Add star anise to pot for the duration of the simmer. When squash is fork tender, remove anise and blend with immersion blender. (Or transfer to blender, puree, and move back to pot. Add butter, all spices, and coconut milk. Stir. Garnish with parsley or cilantro to serve. Holy wintertime yumminess, Batman!
(CSA) Potato pancakes with fresh dill, topped with mixed-herb pesto. Not Paleo, but gluten-free!
(CSA) Brussel sprouts, sauteed in butter and rosemary, poached egg, mixed-herb pesto. DEFINITELY Paleo and totally delicious.
I love CSA veggies!
Ever had it? I had never even seen it. That gentleman friend of mine got a couple in the CSA share recently and gave me one to… do… something… with.
An urban-farmer friend of mine described kohlrabi as the “alien love-child of a cabbage and a potato” in both look and taste. I’d say that’s pretty spot-on.
So: mashed kohlrabi and carrots. With dill. And SO. MUCH. BUTTER.
To make this, I simply peeled and chopped my kohlrabi into large pieces (approximately 1x2 inches), and steamed in a large pot with 4 carrots, also chopped. When fork-tender, I drained them and pureed them using an immersion blender. Add 2 tablespoons of fresh, chopped dill and about 2-2.5 tablespoons of pastured butter. Mix. Let the yummy commence.
Steamed spaghetti squash tossed with fresh pesto and topped with BACON!
Where “bowl” = “avocado.” Hellooooooo, deliciousness! This was delectable, and pretty simple.
1 avocado, sliced in (not quite) half
Chorizo (2ish ounces)
1 oz. of cheese (whatever you prefer)
a bit of sour cream
a bit of salsa
(or: whatever meat and toppings you prefer)
Preheat oven to 425, with cast iron skillet in oven. Remove the pit from the bigger “half” of the avocado, and hollow out a little extra room for the egg. Place avocado in skillet in oven, and crack the egg into the avocado. (If it overflows a little, that’s okay.) Cook for ~12-15 minutes. In the meantime, cook your meat and crumble the cheese. Add meat and cheese atop egg and avocado in the last couple of minutes so that the cheese melts. Top with sour cream and salsa. Enjoy. Enjoy heartily. Feel free to lick the plate.