Wednesday, November 30, 2011

Seasonal Recipes

Try out a couple new dishes from Marie, our Garden Coordinator!

Thanksgiving, for obvious reasons, gets me thinking a lot about food. I tried to use as much local and home-grown food as possible in my family's holiday meal this year, which consequently consisted of lots of delicious root vegetables and fresh greens. Arugula salad and roasted delicata squash were two of my favorite dishes (and also two of the simplest!)

Butternut Squash Soup
Serves 4
1/2 butternut squash
1/2 onion
2 cloves garlic
1 T butter (or non-dairy butter alternative)
4 C vegetable stock
Cumin, allspice, cinnamon, pepper and salt to taste

Cut squash and remove seeds. Roast squash for 45 min. Let cool and peel.

Saute onions and garlic in a large pot for about 5 min. Add squash, veggie stock, and spices. Bring to a simmer and cook for 10 min.
Put soup in a food processor or blender (filling no more than halfway) and blend until smooth. Pour into a serving bowl. Repeat until all the soup has been blended.

Carrot Dip
5 medium-sized carrots
1/2 onion
2 cloves garlic
2 T olive oil
Cumin, salt, and pepper to taste.

Roast carrots, onions, and garlic in 1 T olive oil until soft. Put vegetables into a blender and add remaining oil and spices. Blend until smooth. Serve with crackers, chips, or bread.