squash

Butternut Squash and Kale Gratin

It’s the right time to shop the Market for squash and kale brought in fresh by Geneva Lakes and Sol-Ful Blooms.  It’s even better made with the Parmesan cheese from The Cheese People.  Another great side dish for the variety of sausages from Farmers Nick’s and Pastured Perfect.

Ingredients:

squash and kale casarole.jpg
  • 1 butternut squash (about 3 pounds), peeled

  • 1/2 bunch kale (about 8 ounces), stems and tough ribs removed, leaves torn into large pieces (about 7 packed cups)

  • Unsalted butter, for baking dish

  • Coarse salt and freshly ground pepper

  • Morton Iodized Salt

  • 3/4 cup finely grated Parmesan (about 2 ounces)

  • 1/4 cup packed small fresh sage leaves

  • 1 1/2 cups heavy cream

  • 2 tablespoons panko

Instructions:

1. Preheat oven to 400 degrees. Slice squash just above bulb. Slice squash neck crosswise into 1/4-inch rounds. Cut squash bulb in half lengthwise. Remove seeds with a spoon; discard. Slice each half crosswise into 1/4-inch half-moons.

 

2. Set a steamer basket in a large pot filled with 1 inch water; bring to a boil. Add kale, cover, and steam until bright green and wilted, about 3 minutes. Remove from heat; let cool slightly. Squeeze dry.

3. Butter a shallow 4-quart baking dish (13 by 9 inches). Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper. Top with kale, season with more salt and pepper, and sprinkle with 1/2 cup Parmesan and 2 tablespoons sage. Place remaining squash on top, overlapping pieces slightly; season with more salt and pepper. Pour cream over squash and sprinkle with remaining 2 tablespoons sage.

4. Cover tightly with parchment-lined foil and bake until squash is tender, about 40 minutes. Uncover and sprinkle with panko and remaining 1/4 cup Parmesan. Bake, uncovered, until golden, 10 to 15 minutes more. Let cool slightly before serving. 

Recipe courtesy of Martha Stewart Living

Pan Roasted Pork with Baby Vegetable Salad

Tender baby vegetables and herbs from our farm stand vendors make this a photo-worthy summer dinner. We love the variety of colors in the salad, but you could choose just 2 or 3 vegetables.  Shop Pastured Perfect and Farmer Nicks for your tenderloin, The Cheese People for your pecorino, Marvalhas for the oil and Nonie’s Bees for the honey.  Don’t forget the wine from Glunz!

pan roasted pork with baby veggies.jpg

 Ingredients:

  • 3 tablespoons extra-virgin olive oil, divided
  •  1 (1-lb.) pork tenderloin, trimmed
  •  1 teaspoon kosher salt, divided
  •  1 teaspoon paprika 3/4 teaspoon black pepper, divided
  •  1 tablespoon chopped fresh tarragon
  •  1 tablespoon chopped fresh dill
  •  1 tablespoon fresh lemon juice
  •  1 teaspoon honey
  •  1/3 cup frozen green peas, thawed 1 cup
  •  (1/8-in.-thick) strips zucchini (about 5 oz.)
  •  1 cup (1/8-in.-thick) strips yellow squash (about 3 oz.)
  •  1 cup (1/8-in.-thick) strips small carrots (about 2 oz.)
  •  1 cup thinly sliced radishes (about 2 oz.)
  •  2 tablespoons shaved pecorino Romano cheese

Instructions:

  1. Preheat oven to 500°F.
  2. Heat 1 teaspoon oil in an ovenproof skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt, paprika, and 3/8 teaspoon pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pan in oven; bake at 500°F for 8 minutes or until a thermometer inserted in the thickest portion registers 145°F. Place pork on cutting board; let stand 5 minutes. Cut into medallions; drizzle with 2 teaspoons oil and 1/8 teaspoon pepper.
  3. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, tarragon, dill, lemon juice, and honey in a medium bowl. Add peas, zucchini, squash, carrots, and radishes; toss. Sprinkle with cheese. Serve with pork.

 

Recipe courtesy of Cooking Light May 2017

Spaghetti Squash with Chicken, Mushrooms and Spinach

Not only is spaghetti squash a tasty addition to your day, this recipe is a delicious way to incorporate those fresh veggies from Geneva Lakes Produce into mealtime.  Shop Pastured Perfect and Farmer Nicks for the chicken breast and the bacon. Try seasoned bacon to kick it up a notch.  Next stops are The Cheese People and the wine from Glunz.  Just like that, you have dinner!

Ingredients:

spagetti squash.jpg
  • 1 (3.5-pound) spaghetti squash
  •  1 tablespoon olive oil, divided
  •  2 slices center-cut bacon, chopped
  •  1 pound chicken breast, cut into bite-size pieces
  •  1 teaspoon kosher salt, divided
  •  1/2 teaspoon freshly ground black pepper, divided
  •  1.5 cups chopped onion
  • 3 garlic cloves minced
  •  1 Poblano pepper
  •  8 ounces sliced crimini mushrooms
  •  1 teaspoon Italian Seasoning
  •  1/2 cup dry white wine
  •  2 tablespoons tomato paste
  •  1/4 cup julienne sun-dried tomatoes, packed without oil
  •  1 1/4 cup cup fat-free, less-sodium chicken broth
  • 6 ounces fresh spinach, chopped
  •  1/2 cup grated fresh Parmigiano-Reggiano cheese, divided

Instructions:

  1. Preheat broiler.
  2. Cut poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 400 °.
  3. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13x9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.
  4. Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan.
  5. Heat remaining 1 1/2 teaspoons oil over medium-high heat. Add onion to the pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, reserved bacon, Poblano, garlic and Italian seasoning to pan; cook 1 minute.
  6. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally. Add wine to the pan and cook 3 minutes or until liquid evaporates, stirring occasionally. Add tomato paste and cook 1 minute stirring constantly.
  7. Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; stir in 1/4 cup cheese.
  8. Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese.

Recipe courtesy of MyRecipes March 2009

 

Acorn Squash Egg-in-the-Hole

What a fun over the holiday weekend brunch idea.  Leave the pretty fluted edging of peel to add to this dish’s striking appearance. The skin is a bit tough. You can substitute a sweet dumpling squash—they are a similar shape—without the fluted edge and a bit sweeter than acorn squash. And the pretty variegated skin is edible. Shop the Market for your squash, fresh eggs, and bacon.  Try seasoned bacon or substitute with crumbled sausage.

Ingredients:

  • 1 large (about 4-inch) acorn squash
  • 2 teaspoons olive oil
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon crushed red pepper
  • Cooking Spray
  • 4 large eggs
  • 1/2 teaspoon fresh thyme leaves
  • 2 slices bacon, cooked and crumbled

Instructions:

1. Preheat oven to 425°.

2. Trim off about 1/2 inch from each end of squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4-inch-thick) rounds. Remove seeds and membrane with a spoon.

3. Brush both sides of squash with oil, and place on a baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt and crushed red pepper. Bake at 425° for 15 minutes or until squash is just fork tender.

4. Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs with remaining 1/8 teaspoon salt. Return pan to oven, reduce oven temperature to 350° and bake for 12 minutes or until eggs are cooked. Transfer to plates using a wide spatula; sprinkle with thyme and bacon. Serve immediately.

Recipe courtesy of Cooking Light