We have a lot of great recipes for you this week. We hope you enjoy cooking with this harvest of fresh delicious produce.
|Roasted root vegetable medley||Spaghetti Squash with Fresh Tomatoes||Roasted Beet Barley and Swiss Chard Salad||Creamy Carrot Top dressing||Sweet Habanero Hot Sauce|
|1 squash|| |
|1 bunch||1/2 cup chopped tops|
|1 onion||1 onion|
|3 tbsp||1 tbsp||1 tbsp|
|3 cloves||4 cloves||2 cloves||1 clove||2 cloves|
|1/4 cup||1/4 cup|
Roasted root vegetable medley
Spaghetti Squash with Fresh Tomatoes
Roasted Beet Barley and Swiss Chard Salad
Creamy Carrot Top dressing
Sweet Habanero Hot Sauce
Add 4 chopped habaneros, 1 chopped jalapeno, and 2 cloves of garlic to a food processor and process until smooth. Add 1/4 cup white vinegar, 2 tbsp of honey, and 1/2 tsp of salt. Process until smooth. Pour the mixture into a large pan and bring to a quick boil. Reduce heat and simmer for 5 minutes. In a separate bowl mix 1 tbsp of corn starch with 1/4 cup of water, then add to the simmering mixture. Stir. Cook about 10 minutes to thicken to your preference. Cool and store in a glass bottle.