Here is a break-down of the bountiful basket recipes from the produce we got a few weeks ago...
The Basket contained mangos, honeydew melon, lettuce, tomatoes, butternut squash, fava beans, corn on the cob, bananas, apples, apricots...
Here are our Recipes:
Butternut Squash Soup
chop one Butternut squash into one inch cubes, peeled and dejunked ( the yucky middle stuff)...chop one small, white onion, peel 2 garlic cloves and toss these with a bit of olive oil, put on a baking sheet and bake in a 375 oven until fork tender, and nice and roasted. ( I used coconut oil once...good too)
Put these in a stock pot with about a quart of chicken or vegie stock...sea salt, pepper and I put some fresh oregano from the garden, one celery stalk and one carrot, chopped fine. Simmer for about 15 minutes. I take a cup or two of this mixture and blend until smooth, putting back in the pot.
put 2 T coconut oil or butter in a sauce pan and heat until melted and mixed...
add one cup of heavy cream if you dont mind the calories, or I use almond milk or a can of fat free evaporated milk. you can add more milk to taste, according to how creamy you like it
Heat through, and add a bit more salt or pepper to taste. We garnish with chopped Kale and toasted pine nuts...
No comments:
Post a Comment