This week’s recipes have abundance of diversity, and samples vegetables from a wide range of plant families such as Solanaceae- tomatoes, peppers, Cucurbitaceae- squash, Laminaceae- basil, oregano, Amaranthaceae- beets, sorrel, and more. By eating from a variety of plant families you’re able to consume a wide range of phytonutrients which are specific to each family.
Roasted Butternut Squash with Hot Italian Sausage
Preheat oven to 375 degrees F. Using a fork or sharp knife poke several holes around the skin of the squash (to allow steam to escape), then microwave for 3 minutes to ease cutting later. Slice squash in half and scoop out seeds. Drizzle both halves of the flesh with 2 tbsp of olive oil (1 tbsp each half), 2 tbsp of honey, or brown sugar, and 1 tsp of salt. Finely chop 2 tbsp of summer savory and sprinkle 1 tbsp on each half. Form 1lb of Hot Italian Sausage into two balls, then place one ball into each half of the squash. Cook for 50-60 minutes, or until squash is easily pierced.
Heirloom Tomato, Basil, and Mozzarella Salad
Cut heirloom tomatoes into 8 equal sections by cutting tomato in half, then half again, and in half once more. Cut mozzarella cheese into 1/4th inch slivers. Arrange salad by alternating tomatoes with mozzarella slices and basil leaves in a wheel pattern. Dress the salad with a simple balsamic vinaigrette- 1 tbsp of balsamic vinegar, 3 tbsp of olive oil, 1/2 tsp of salt, and pepper if desired, all whisked together, then poured over arranged salad.
Sauteed Beets and Sorrel Greens with Pistachios and Feta Cheese
Add 2 tbsp of olive oil to a large saute pan and bring to medium heat. Add 1 clove of crushed and diced garlic and saute for several minutes or until aromatic. Add 1-2 beets sliced into thin matchsticks and saute, with frequent stirring, for 10-15 minutes, or until beets are tender. Prepare 1-2 cups of sorrel greens by (optionally removing the leaf stems) and slicing into thin ribbons. Add sorrel greens to the saute pan with 1/4 cup of water. Cook for just a minute or two, until the greens wilt down. Remove from heat and dress the beets and greens with a simple balsamic dressing (1 tbsp of balsamic vinegar, 3 tbsp of olive oil, 1/2 tsp of salt, 1/4 tsp of pepper), as well as crumbled feta cheese and chopped or crushed pistachios.
Oregano and Pistachio Pesto over Farro
Remove 1 bunch of oregano from the stems (about 1/2 cup) and add to a blender or food processor. Add 1/2 cup of roasted pistachios, 1 anchovy (or just 1 tsp of salt), 2 tbsp of lemon juice (about the juice of 1 lemon or 1/2 1 large lemon), and 1/4 tsp of ground black pepper. Blend ingredients, then stream 1/2 cup of olive oil into mixture and continue blending until mixture is consistent. Mix into a bed of cooked grains, such as farro, quinoa, or rice.
Creole Okra
Dice 3 small white onions and add to a large saute pan with 3 tbsp of olive oil and saute over medium high heat for about 5 minutes. Crush and dice 2 cloves of garlic and add to saute pan. Slice green onion into strips and thinly slice okra cross-wise to create thin discs. Add both to the saute pan and stir for about 5 minutes. Dice 3 roma tomatoes and about 1/4 cup of celery greens with stems and add to the saute pan and cook for about 5 minutes. Add 1 tsp of salt, 1 tsp of cayenne pepper, 1/4 tsp of ground black pepper, 1 tsp of finely chopped summer savory, and 3 cups of water. Bring to a boil, then reduce the heat and allow to simmer for 45-60 minutes, or until okra is extremely tender. Add more water if all water has evaporated. Serve over a bed of rice.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Roasted Butternut Squash with Hot Italian Sausage | Heirloom Tomato, Basil, and Mozarella Salad | Sauteed Beets and Sorrel Greens with Pistachios and Feta Cheese | Oregano and Pistachio Pesto over Farro | Creole Okra | |
| Garlic | 1 clove | 1 clove | 2 cloves | ||
|---|---|---|---|---|---|
| Lemon | 2 tbsp, or 1 lemon | ||||
| Olive Oil | 2 tbsp | 3 tbsp | 2 tbsp | 1/2 cup | 3 tbsp |
| Honey or brown sugar | 2 tbsp | ||||
| Rice, 1 cup | 1 cup | ||||
| Farro or another grain, 1 cup | 1 cup | ||||
| Pistachios | 2 tbsp | 1/2 cup | |||
| Feta cheese | 2 tbsp | ||||
| Mozarella cheese | 1-2 oz | ||||
| Cayenne pepper | 1 tsp | ||||
| Salt- | 1/2 tsp | 1/2 tsp | 1/2 tsp | 1/2 tsp | 1/2 tsp |
| Pepper | 1/2 tsp | 1/2 tsp | 1/2 tsp | 1/2 tsp | 1/2 tsp |