Author: Danielle Levitt

Braised Squash

Braised Mélange of Winter Squash

We usually roast winter squash, but you can braise your winter squash instead if you are willing to trade more prep time for less cook time.  Braised or simmered squash cooks in just a few minutes, and you’re left with the benefit of all that creamy sauce, too.  This recipe from thekitchn.com shows how to do it.  The squash can be served in chunks, or puréed into a sauce, e.g. for serving over pasta. (more…)

Sweet Potato Fries

Sweet Potato Fries

If you have left over sweet potatoes—and you probably do, these are so fantastic, even your pickiest eater will probably like them. (more…)

Acorn Squash Soup with Kale

Acorn Squash Soup with Kale

One rarely comes across acorn squash soup (mostly we see butternut as the main ingredient), but this one from marthastewart.com is tasty and colorful – we eat with our eyes first, right?  Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup.  The recipe serves 4.  Try it! (more…)

Mashed Sweet Potatoes

Mashed Sweet Potatoes

From the cookbook, Serving Up the Harvest by Andrea Chesman, this recipe boasts a rich, flavorful, and perfectly-textured mashed sweet potato that seems too easy to be true.  Maybe now is a good time to give it a “taste test” before your Thanksgiving guests arrive at your table.  This recipe serves 4. Enjoy! (more…)

Bok Choy with Shiitakes and Oyster Sauce

Bok Choy with Shiitakes and Oyster Sauce

This recipe is from Mark Bittman who writes “The Minimalist” column in the New York Times.  If you do not have any dried shiitake mushrooms, so you can use fresh shiitake mushrooms.  Where the recipe calls for reserved mushroom water from the dried mushrooms, you can substitute chicken broth.  Yields 4 servings. (more…)

Buttercup Squash with Apples

Buttercup Squash with Apples

This recipe is from the Betty Crocker Cooking for Two cookbook and is a perfect pairing of fall crops.  Buttercup squash, like acorn squash, isn’t always easy to peel – this makes it a great squash for stuffing with other things.  With brown sugar and apples, this recipe makes for a sweet side dish.  Serves 2. (more…)

Red Wine Chicken Stew with Root Vegetables

Red Wine Chicken Stew with Root Vegetables

From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!

P.S. The wines evaporate so no worries serving to the entire family.
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Chicken and Bok Choy Stir-Fry

Chicken and Bok Choy Stir Fry

This recipe uses many of the vegetables we will be getting this week!  Stir frying is a versatile way to put your CSA veggies to good use.  You can really substitute almost any other vegetable for the ones listed in this recipe and it will still turn out great.  Use your imagination!   For a vegetarian option, leave out the chicken, use tofu or other protein, and use vegetable stock.

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