Tomatillos: Beyond the Salsa

Creamy Tomatillo Sauce

 

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So I love getting my weekly produce share from The Trusted Table but, gotta say, I want more from my tomatillos than just salsa verde.

One night, filled with boredom and a new level of lazy, my rommie and  I started pondering the idea of a tomatillo pasta sauce.  After a little research and some inspiration from Edesia Eats I got a handle on it:

the perfect light cream sauce.

Some of you may love a good Alfredo.  For me, those are recipes for tummy aches.  If you want a good cream sauce, here’s the one for you.

…and why tomatillos over tomatoes?  They are way cheaper, especially if ya can’t get seconds at the farmers market.

Ingredients:

(serves 2-3)

1/2-3/4 lb tomatillos

2 1/2 tsp greek yogurt

3 cloves of garlic

1 tsp chopped Italian parsley 

1/4 tsp salt

crushed red pepper

cracked black pepper

Italian seasoning

1 1/2 tbs olive oil

lemon wedge

Roasted Tomatillos
The roasted tomatillos
  1. Preheat oven to 400 degrees.  Cut tomatillos in half.  Add olive oil, red pepper, black pepper, salt, crushed garlic, and italian seasoning to a large metal bowl and mix thoroughly.  Add tomatillos to bowl and toss until evenly coated.
  2. Lay a piece of parchment onto a rimmed cookie sheet.  Place tomatillos, open cut down, onto sheet.  Add excess oil and herbs on top of tomatillos.  Optional:  Crack black pepper over tomatillos and a light olive oil drizzle.  Not required but I did it for good measure.
  3. Place sheet in the oven and set timer for 20 minutes.  Tomatillos are done when soft to the touch.
  4. Carefully lift parchment from tray and pour all ingredients into a blender or food processor.  Add greek yogurt, italian parsley, and squeezed lemon juice to blender.  Blend until preferred consistency.

 

Veggies with dish?

Ingredients:

Whatever is left in your fridge, quite honestly.  Just make sure it’s enough for 2-3.  If you use less veggies the sauce will feed four, buuuut veggies are an essential part of your healthy diet so why skimp?

What  I used:

1 cup kale (finely chopped)

1-2 roma tomatoes (or cherry tomatoes)

1/2 bell pepper (diced)

1/8 cup onion(diced)

1/3 cup zucchini (1/4″ thick pieces, halved)

2 cloves garlic (pressed)

Italian seasoning

cracked pepper

olive oil

  1. Bring sauté pan to medium heat (no hotter) with olive oil.  Add onions and bell pepper (or other firm vegetables i.e. carrots, celery, etc) and herbs.
  2. After sautéing onion and pepper for 3 minutes, add medium firm veggies (zucchini, squash, tomatoes).  Allow for 3 minutes of sautéing.
  3. A few minutes before serving, add kale into veggie mixture.  This is added at the end to keep it from over cooking.

 

Final Step:

  1. Toss pasta (amount preferred for two) with sauce and veggies.
  2. Serve, cover with grated tasty cheese, and enjoy your healthy creamy tomatillo sauce.

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Ingredients:

The Trusted Table: tomatillo, garlic, italian parsley, kale, onion, tomato, bell pepper

Whole Foods: greek yogurt, pasta

 

This weeks Trusted Table Share

Another lovely afternoon with my favorite treat:

A fresh CSA box from The Trusted Table!

I picked it up this morning just so I could share photos of the local delights, so I hope this sways you to the CSA way!

For all those living in Annapolis, they will deliver BUT they have also set up a new drop location with Annebeth’s on Maryland Ave!

 

In this box:

kohlbrabi

cherry tomatoes

sweet potato leaves

lemongrass

red beets

lettuce

Roasted Beet Salad and the rest o the meal…

This week from The Trusted Table produce share: Tasty Beets.  I had just finished a demo for Cherry Glen and had some Silver to spare, one of their aged chèvres.  Nothing better than roasted beats, a little goat cheese, and a vinegar dressing. Instead of the usual orange apple cider, I decided to go with a balsamic reduction.  How’d it go?

Super Tasty.

Try it, dare ya.

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Ingredients:

(serves 2)

for beet roasting:

4 medium sized beets

1 Tbs olive oil

1 clove garlic (pressed)

1/8 tsp salt

cracked black pepper

–with–

fresh rosemary

or

sage

for balsamic reduction:

½ cup balsamic vinegar

for salad stacking:

fresh chevre

5 basil leaves

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Beet Prep:

  1. Preheat the oven to 400 degrees. Remove the greens from beets and remove the ends. Wash to remove excess soil.
  2. Combine olive oil, garlic, salt, pepper, and herb of choice in a small bowl. Roll beets in oil mixture to thoroughly coat.
  3. Place coated beets on a sheet of aluminum foil. Add excess oil from bowl and close foil.
  4. Place beets (in foil) on a cookie sheet and put on center rack in the oven. Set timer for 40 minutes and take a nap! Or keep prepping if you’re worried about the house burning down, either works.
  5. Once finished, remove beets from the oven and let sit for 8 minutes.
  6. When ready (either cool enough for you to handle or cool enough for hot potato peeling) remove skins.

 

Balsamic Reduction

Balsamic Reduction:

  1. Place ½ cup of balsamic vinegar into a small saute or sauce pot.
  2. Place at medium heat and allow to reach a boil. Once boiling, reduce heat to a simmer, occasionally stirring to avoid sticking.
  3. Allow to simmer for 5-10 minutes, or until amount has reduced by at least half. For a more syrup like consistency, extend time. DO NOT increase heat while cooking. It takes time, sure, but increasing the heat will leave you with a stiff, gnarly balsamic reduction-like mess.

 

Stacked Beets and Goat Cheese

Salad stacking:

  1. Cut beets into ¼ inch thick pieces. Cut aged chevre into ¼ inch thick pieces, thinner if you can. I’m using Cherry Glen Silver but Bucheron slivers, cana de cabra, and oveja de cabra will also work just fine. If not from Maryland, you might try something from Cypress Grove.
  2. Layer beet-cheese-beet, etc., until stacked salad reaches desired height.
  3. Drizzle balsamic reduction over stacks and on plate, followed by topping with chopped basil.
  4. Take a picture and enjoy!

 

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Served with a Creamy Kale Salad

 Ingredients:

(serves 2)

2 tbs apple cider vinegar

2 tbs greek yogurt

¼ tsp honey

cracked pepper

1 cup chopped dinasaur kale

1 cup chopped romaine

1 small asian pear

1 small yellow roma tomato

 

  1. Combine vinegar, greek yogurt, honey, and pepper in a bowl. Whip to help blend in the honey.
  2. Toss chopped kale in the mixture for 2 minutes, then add diced pear, tomato, and romaine. Serve topped with fresh cracked black pepper.

 

The Meat of it…

Ingredients: 

1 chipotle Field Roast Sausage

¼ cup yellow onion

pinch of salt

1 tsp olive oil

 

  1. Saute onions in olive oil on medium heat with salt pinch for 2 minutes. Add sliced sausage.
  2. Cook sausage on each side for a few minutes until slightly browned.

 

Enjoy!

The Full Meal
and yes, this is natural lighting without a flash, unedited. Guess I forgot to check my levels!

Ingredients List:

The Trusted Table: beets, basil + rest of meal: kale, romaine, tomato, pear

Annebeths: Cherry Glen goat cheese

Whole Foods: Greek yogurt, apple cider vinegar

Frenchies Tasty Sauces: Black Spot Sauces

Back in college I had the privilege of meeting and becoming friends with a man named Aaron French.  A brilliant activist/farmer/master chef, our friends got to play test bunnies as he spent more time working on our local, organic farm (Evenstar Farm).  Now I never had the luck of living in the house with most of my farming friends, but I did get to try the sauces.

The most amazing treats to experience.  Spicy heaven.

Spicy with a hint of sweetness and so much flavor!  As a spice enthusiast, I am always looking for something with a kick to make my palate pleased.  He and I would praise our favorite indian restaurant for the flavor and depth of the heat and, gosh dern it, the kid could do the same.

Follow the link to check out Aaron’s company and order some of his perfect sauces:

Black Spot Hot Sauces

Found on the Small Potatoes website.

 

Here is his list of sauces and descriptions:

 

–The Original

The first sauce I ever made, the simplest and certainly one of the best. A milder sauce thats textured and creamy and gets its heat and base from ripe, red jalapenos which are more flavorful than the green jalapenos were used to.. Red onions, garlic, salt, pepper and vinegar round out this classic tasting sauce.
—–$4/5oz bottle $7/pint jar—–

–The Verde

The mildest sauce available, but also packed full of flavor. Green jalapenos, onion and garlic give the base flavor…but then cilantro and lime truly take it up a notch. Vinegar helps bring out the citrusy tang of the lime, and gives the sauce a smooth consistency.
—–$4/5oz bottle $7/pint jar—–

–The Ardor

This one’s something special. Starting with slow roasted red jalapenos and garlic, this sauce hits its stride when dried ancho pepper (also known as poblano when ripe) powder gets added into the simmering mixture of peppers, garlic and onion and vinegar. A smokey, chipotle flavor helps this medium to mild spicy sauce be a great subtle addition to just about anything.
—–$4/5oz bottle—–

–The ‘Mater

A delicious, mildly spicy and extremely flavorful mix of equal parts heirloom tomatoes and red jalapenos milled to a perfectly creamy consistency. Small amounts of onion, garlic, and Scotch Bonnet peppers give this delicious mixture a bit more heat.
—–$5/5 oz bottle $9/pint jar—–

–The Avery Island

Named for the famous home of Tabasco Hot Sauce, this is a fermented hot sauce that carries the same consistency as the famous Louisiana sauce. Insanely simple: mashed peppers allowed to ferment in a salt brine for a little more than a month. This won’t be ready until mid- October but there will be both a red jalapeno and a milder green jalapeno variety.
—–$6/5 oz bottle—–

–The Georgia Flame

The most diverse sauce I make brings together sweet and spicy in a fantastically flavorful explosion of sweet Iowa grown peaches and Bhut Jolokia peppers (also known as the Ghost Pepper). Garlic, carrots and a little bit of apple cider vinegar help flesh this sauce out.
—–$7/5 oz bottle—–

–Drop It Like It’s Hot Sauce

This is it folks. This is the hottest sauce I have. A small base of red jalapenos quickly give way to much hotter peppers. A quadruple threat of Paper Lantern, Scotch Bonnet, Bhut Jolokia and Trinidad Scorpion peppers makes this sauce truly one for the fans of fiery foods. Small amounts of onion, garlic and carrots are added for flavor and to achieve a smooth, drip-able consistency.
—–$7/5 oz bottle—–

 

That last one? I want that last one.

 

Forget that. I want em all.

Thanks for workin’ local organic, Aaron.  You’re an inspiration to all foodie kind.

Gluten-Free Eggplant Parmesan

So many eggplants from The Trusted Table, so little time.

Since I’ve been on an Italian kick, I figured I’d just keep going.  I had decided to make Eggplant Parm this week but scheduled a date with my buddy, Michaela, for the Parm cookin’ evening and she’s gluten-free.  Thus, I got creative and explored the Whole Body Department of Whole Foods.

What’d I find?  A great Eggplant Parm encrusting.

Spectrum Savory Blend (Hemp and Flax Seed).

If you don’t want to go gluten free, replace flour and mix with crushed bread crumbs, garlic powder, and herbs.

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Ingredients

(serves 4) 

3 (approx 2.5 lb) medium-large eggplants

½ cups Savory hemp/flax seed mix

¼ cup gluten-free flour

¾ cup parmesan cheese

¼ tsp salt

cracked pepper

1 tsp italian seasoning

–or–

1 tsp oregano

½ tsp basil

 

3 cloves of garlic (finely pressed)

2 eggs

2 tbs water

1 ½ cups shredded mozzarella

  1. Preheat the oven to 375 degrees. Cover a cookie sheet in a thin layer of olive oil. Whisk eggs, water, and pressed garlic in a bowl together. Mix seasoned flax/hemp seed, parmesan cheese, seasonings, and flour in a separate bowl.DSC_0010

  2. You can remove the skin off the eggplant or you can keep the skin on. I prefer skin on for a better packing nutrient punch. Dip the eggplant into the egg mixture and hold it up to drain excess liquid. Press firmly into the breading mixture, flip and repeat. Place fully breaded pieces onto oiled cookie sheet.

  3. Once all pieces fully breaded, place cookie sheet into oven for approx. 20 minutes, or until a golden brown on the bottom side. Flip and place back in the oven for approx. 20, until both sides are the golden brown.DSC_0013

  4. There are two ways to do the next step: with a deep dish (pie tin/casserole dish) or a cookie sheet. I went with the cookie sheet method, less dirty dishes and I didn’t want to use so much cheese.

  • Deep dish: Place a layer of eggplant at the bottom of a 9 x 13 inch baking dish. Pour over a thin layer of sauce and cover with shredded parmesan cheese. Cover with another layer of eggplant-sauce-mozzarella. Repeat process until all eggplant in dish.
  • Cookie sheet: Remove tray and pour enough sauce to cover eggplant, without drenching it. Sprinkle a layer of mozzarella over the top. I used aged chèvre (Cherry Glen) and parm to cover it. 

  1. Bake in the oven until the cheese and sauce boil.

Oven Roasted Tomato Sauce

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Sauce, before adding stewed tomatoes

Ingredients:

32 oz oven roasted tomatoes

1 32 oz can of peeled, stewed tomatoes

½ can tomato paste

¼ tsp crushed red peppers

 

Optional Additional Ingredients:

2 cloves pressed garlic

Fresh Basil

  1. Follow the oven roasted tomato recipe, make it the day before.

  2. Combine oven-roasted tomatoes with stewed tomatoes and tomato paste in a pot or pan. Allow to simmer and soften while eggplant browns in oven. Add optional ingredients.

I used zucchini linguini instead of pasta to add more veggies to my diet, threw some bread on the side to keep my carb quota up. Follow the link and scroll down to veggie prep!

Ingredients:

The Trusted Table: tomatoes, basil, garlic, eggplant, eggs

Whole Foods: Herb and Garlic Flax/Hemp mixture, parmesan cheese, gluten-free flour

Today’s Trusted Box: Photo Crazy

If I had more time before going to demo, I probably could have sat on the back porch for hours finding new fun ways to photograph vegetables.  Alas, I gotta go cook food for the Whole Foods of Annapolis, so here is just a small expression as to how much I love my produce share.

Thanks Trusted Table!

This Weeks Box:

Turnips

Beats

Radishes

Eggplant

Dinosaur Kale

Romaine Lettuce

Yellow Roma Tomatoes

Red Tomatillos

Red Onions

Farmers Market Seconds: Oven Roasted Tomatoes

I’ve been dying to make large oven roasted tomatoes to make my own tasty sauce. Only hesitation–large tomatoes are so gosh dern expensive.  How to buy enough tomatoes to make sauce without turning it into a $20 sauce? Farmers market seconds.  If you don’t see them at the stand, ask — they’re hiding them.

Seconds are the tomatoes considered unfit for sale due to bruises or cracks in the skin.

Regular priced tomatoes: $2/lb.  Seconds: 30 c/lb.

 When you ask, be quick to start fillin ya bag — as soon as I asked 3 other women came flocking over thanking me for asking and reducing my bounty by half.  I guess sharing is caring?

Anywho, give it a try!

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Oven Roasted Tomatoes

Ingredients:

3 lb tomatoes

6 tbs olive oil

3-4 cloves garlic

½ cup Italian parsley

salt

fresh cracked pepper

Optional Seasonings (and suggested amounts)

basil (¼ cup chopped)

thyme (10-12 sprigs, stripped)

rosemary (3-4 sprigs, stripped)

crushed red pepper (to taste)

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  1. Thinly slice garlic cloves and finely chop italian parsley. Preheat the oven to 325 degrees.

  2. Combine oil and seasonings into a bowl, only adding half of the italian parsley. I used garlic and basil flavored oil and about ½ tsp of salt, along with a touch of red pepper, and, of course, a ton of cracked pepper.

  3. Cut tomatoes in half and toss in the oil mixture. With larger tomatoes, it may be easiest to roll in the oil, one half at a time. After coated, place tomatoes, cut side down, onto a baking sheet with parchment paper.

  4. Rub the rest of the italian parsley to the top of the tomatoes. Optional: add a light drizzle of olive oil over tomatoes and a fresh coat of cracked pepper. The oil is for those who might want to make more of a sauce after roasting, the pepper for spice lovers.

  5. Place tray in the oven on the middle rack and set the timer for 2 hours. At the two hour mark, check to see if its cooked to your liking. If you’d like a dryer roasted tomato, add an hour. I did 2 hours and 20 minutes.

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Enjoy with eggs, sauces, meat dishes, quinoa, really anything you’d like!

 

Ingredients:

The Trusted Table: garlic, italian parsley

Farmers Market: tomato seconds

The Trusted Table: This weeks produce share…

The Trusted Table and their CSA boxes

Every Thursday the lovely Sarah Knebel, aTrusted Table representative, brings a box of produce to my front door.  I have a feeling that people don't understand how exciting this is...someone just BRINGS  food to my door.  It's all organic and all local, so my thoughts?

Each week I get a new box and I'll share the beauty of it with my friends!

 

 

This past Thursday:

 

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Eggplant

Banana Peppers

Red Russian Kale

Lettuce 

Potatoes

Pears

Portobella Mushroom

Heirloom Tomatoes

To order your own, visit their website and see what it’s like to see The Trusted Table pull into your drive way and add creativity to your kitchen!

10 Minute Breakfast Taters

Home fries to die for, without killing ya wallet.

 

In my hometown of Severna Park there is a breakfast shop…conveniently called The Breakfast Shop that should be illegal.  Why? Their food is, in fact, an addictive substance.  If you don’t want to crack open your piggy bank to go for breakfast everyday, try these with your eggs instead!

 

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Ingredients:

(serves 1-2, depends on if you’re a home fries hoarder)

2 small/medium yukon gold potatoes

1/2 shallot

1/3 cup italian parsley

1 clove garlic 

1/8 tsp salt

Pepper to taste

olive oil

  1. First and foremost: Wash them potatoes.  Preheat your oven to broil. Make sure your rack is in the middle of the oven.  If there is a shelf between the “top” and “middle” rack spots, go for that level. 
  2. Thinly slice your potatoes (about 1/4 inch, maybe a little thinner).  Make sure they are equal in width, as this will effect when their done.
  3. Finely dice your 1/2 shallot and garlic clove.  Finely chop your 1/3 cup italian parsley.  The parsley should be loosely packed in the cup, not a firm pack.
  4. Toss potato slices, garlic, shallot, italian parsley, salt, and pepper in a mixing bowl.  Drizzle olive oil over ingredients, just enough to lightly coat (approx. 1/2 tbs).

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    officially tossed.
  5. Lay a piece of parchment paper (or aluminum foil) on a baking sheet.  Evenly distribute potato mixture onto the parchment paper.  Make one layer thick, no overlapping.  Crack fresh pepper over the top for a spicier flavor and textured coating.  If you’re a big spicy fan, try adding a dash of paprika or crushed red pepper. 

    Parchement Potatoes
    officially distributed.
  6. Place into oven and set timer for 4 minutes.  At the 4 minute mark, flip potatoes over and set timer for another 4 minutes.

 

2 minutes of prep

8 minutes of cooking

Enjoy!

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The Final Meal: Garlic Kale, Basil/Parsley Eggs with Black Beans and Peppers, Tomato slices with Goat Cheese, and LE POTATOES.

 

Ingredients:

The Trusted Table: potatoes, garlic, italian parsley, shallot

 

 

Homemade Gnocchi. Finally.

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Homemade Gnocchi

with a Pumpkin Sage Sauce

Meet my mama from another land, Estella.

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One of my only photos of her. Iin awful light but she’s still the greatest, even fuzzy.

One morning, after a long night out on the town of Buenos Aires, I came into the kitchen to find my host mama in a storm of flour. She had been making some of her favorite family recipes for me and my meat free diet. Gnocchi with homemade pesto.

Vegetarian still? Not so much. But man I miss her cooking.

 

With another marvelous weekly arrival from The Trusted Table came approx. 2 lb of Yukon Gold potatoes. Sure, I could do a mash or breakfast potatoes, but I’ve been dying for so long to make gnocchi – I had to see if I could. All ready to make it, I found that in every recipe they called for Russet. I needed to know what the fuss was about so I decided to make two batches. All of the ingredients are the same, with the exception of the potatoes.

 

The Gnocchi off: Russet potatoes vs. Organic Yukon Golds

Gnocchi:

Ingredients:

(serves 3-5)

2 lb russet potatoes

1 egg

1 cup all purpose flour

1 teaspoon salt

 

  1. Preheat the oven to 450 degrees. Russet: Poke 8 holes in each potato, four on each side. Yukon Gold: Poke 6 holes on the small potatoes, 3 on each side.
  2. Russet: Place in the microwave for 10 minutes, or until the potatoes soften on the ends. Half way through the time, flip the potatoes to evenly soften. Yukon Golds: Place potatoes in the microwave for 6-8 minutes, flipping half way to soften evenly.
  3. Russets: Place potatoes in the oven for 18-20 minutes. Yukon Gold: Place in the oven for 15-18 minutes. All potatoes will be done when a skewer can glide easily through the flesh, with little effort.
  4. Using a potholder, pick up potatoes and gently peel off the skin while the potatoes are still hot. Use a paring knife or a peeler. Once skins completely removed, place into a ricer or food mill. I used a vitamix. Makes it a little more blended than recommended but still works. We would have taken more photos for these parts but…come on…hot potato.  

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    Pureed potatoes
  5. Place a piece of parchment down on on a rimmed baking and play potato mixture to cool for 5 minutes.
  6. Transfer potatoes (about 3 cups) to a mixing bowl. With a fork, combine egg into the mixture. Sprinkle flour and salt over the top of the mixture. Combine into rough mixture (not thoroughly combined). Dust counter generously with flour and transfer dough to counter. Knead dough with the palm of your hand, making sure not to over work it (about 1 minute of kneading). Dust counter as needed to keep dough from sticking.
  7. Lay fresh parchment on a baking sheet and dust liberally with flour. Cut dough into eight pieces and place onto one side of parchment. Flour counter lightly. Take one ball of dough at a time and roll into a long rope, ½ an inch thick.
  8. Cut ¾ inch pieces off of rope. Take a fork, tines facing down, and slightly press dough into ridges. Roll the pieces off of the back of the fork to create the desired classic gnocchi imprints.  Extra photos to see this process. Thank goodness my assistant (pictured at the bottom of post) had watched so many Giadda episodes…
    Cutting Rope
    Cutting Rope
    Place floured dough onto tongs
    Place floured dough onto tongs
    Roll dough down tongs
    Roll dough down tongs

    And see the result: the gnocchi look.
    And see the result: the gnocchi look.
  9. Place gnocchi onto other half of parchment and continue the process until all dough is ready to be boiled.
  10. Add a pinch of salt to a pot of water and bring to a boil. Once boiling, add gnocchi pasta. Boil for 5 minutes, or until pasta floats.
  11. Cut ¾ inch pieces off of rope. Take a fork, tines facing down, and slightly press dough into ridges. Roll the pieces off of the back of the fork to create the desired classic gnocchi imprints.
  12. Place gnocchi onto other half of parchment and continue the process until all dough is ready to be boiled.
  13. Add a pinch of salt to a pot of water and bring to a boil. Once boiling, add gnocchi pasta. Boil for 5 minutes, or until pasta floats.
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Dont worry about boiling too much water, it’ll keep the gnocchi from getting too pasty.

 

 

 

And now for the sauce… 

 

 

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Pumpkin Sage Sauce

 

I could have made pumpkin soup, I could have made pumpkin pie, but I wanted to try my hand at a strange sauce. This is a cleaner substitute to a cream sauce. For a more intense flavor, add roasted garlic, roasted tomato, or roasted red peppers. I tried this sauce on its own and mixed with a red sauce, making a tasty, filling veggie sauce.

Ingredients:

(serves 6-8) 

1 small pumpkin

1 yellow onion

¼ cup italian parsley (loosely packed)

¼ cup white wine

¼ cup vegetable broth

3 leaves of sage

1 clove of garlic

1 tbs butter

1 tbs greek yogurt

¼ tsp red pepper

¼ tsp salt

fresh cracked pepper

  1. Preheat the oven to 450 degrees. Cut pumpkin in half and remove seeds (save em and make em for a snack). Continue by cutting pumpkin into 2 inch pieces. Cut yellow onion into quarters.
  2. Toss pumpkin in a pinch of salt, cracked black pepper, 1 tbs olive oil, or until thoroughly coated.
  3. Lay out pumpkin and onion on a baking sheet, a single layer. Place in oven for 20-30 minutes, or until you can stick a knife through the skin.

    DSC_0082web
    Tossed and ready to bake.
  4. Remove from the oven and allow to cool. Once cooled, peel the skins from the pumpkin.
  5. Place pumpkin pieces in a saute pan with a tablespoon of melted butter. Add chopped sage, garlic, vegetable broth, and wine. Allow to simmer for 5-10 minutes.

    DSC_0101web
    Saute your pumpkin pieces.
  6. Place mixture in a blender or food processor. Add greek yogurt, italian parsley, salt, pepper, and red pepper. Blend until ingredients thoroughly combined, with a smooth texture.
  7. Optional step: If you would like to add roasted peppers, tomatoes, or garlic, finely chop and add them to a sauce pot with blended ingredients.  Simmer for 5-10 minutes and then enjoy!

 

 

 A Special Thanks To…

to my sous chef.  She walked into the kitchen, local wine in hand, and had no idea what she was getting into…

At first she was patient..
At first she was patient..
...then I was a lil worried...
…then I was a lil worried…
but she assured me I was safe.  And she had fun!
but she assured me I was safe. And she had fun!

 

Ingredients:

The Trusted Table: potatoes, pumpkin, onion, garlic, italian parsley, eggs

Whole Foods: Erreythang else.

 

Check out their CSA box for next week and see what you could get DELIVERED TO YOUR DOOR, all organic and from local farms!