For the last several months I’ve been sharing recipe ideas and creating a meal plan for the Milk and Honey Organics blog (The Beehive Buzz). I’ve decided I’m going to start posting the ideas and meal plan on here as well each Friday. I hope you enjoy this!
This Week’s Basket: Grape Tomatoes, Butternut Squash, Cucumbers, Kale, Microgreens, Lemons, Bartlett Pears, Red Potatoes, White Mushrooms, Baby Spinach, Valencia Oranges, Granny Smith Apples.
This Week’s Recipe Ideas:
- Tomato and Mozzarella Salad with Microgreens
- Microgreens with Curry Vinaigrette
- Baby Greens with Roasted Beets and Potatoes and Dijon Dressing
- Roasted Pear-Butternut Soup with Crumbled Stilton
- Winter Squash Risotto (can substitute white mushrooms for shiitakes)
- Butternut Frittata with Sage and Gruyere
- Roasted Winter Vegetables with Cheesy Polenta
- The Best Lemon Bars
- Mushroom and Squash Lemon Pasta
- Asian Orange Chicken
- Cranberry Orange Loaf
- Tuna and Goat Cheese Sashimi (with Microgreens and Granny Smith Apples)
The simplest way to eat butternut squash is to slice it in half, scoop out the seeds, drizzle with olive oil and sprinkle with sea salt and your favorite herb (I like rosemary, sage or thyme), and roast cut side up at 450F for 45 minutes. Once it’s cooked, you can store it in the refrigerator for about a week and add it to various dishes or reheat as a side item.
Last night, I made “Thanksgiving Soup” by adding 1 ½ c. of cooked butternut squash to 1 can of organic chicken broth, 2 c. of cooked whole wheat spaghetti, and ½ can of whole berry jellied cranberry. Add salt, pepper, and herbs to taste. Heat through and serve hot.