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GoFarm Blog

Recipes: Week of September 28th, 2020

Recipe Share: Maple Winter Squash Salad

Ingredients

1 winter squash, peeled and cubed

1 Tbsp extra-virgin olive oil

1 tsp minced fresh sage

Salt and pepper

3 Tbsp raw pumpkin seeds

8 oz Brussels sprouts, trimmed and thinly sliced

3 cups arugula

1/4 cup chopped apple



Dressing

1 Tbsp minced shallot

1 Tbsp apple cider vinegar

1 Tbsp pure maple syrup

2 tsp grainy mustard

2 Tbsp extra-virgin olive oil


Directions

  1. Preheat the oven to 425 F.

  2. Place the cubed squash on a small, rimmed baking sheet and toss with the 1 Tbsp olive oil, sage, 1/2 tsp salt, and 1/4 tsp pepper. Roast for 10 minutes. Sprinkle the pumpkin seeds over the squash, return to the oven, and continue to roast until the squash is tender when pierced with a fork and the pumpkin seeds are lightly browned, about 10 minutes longer.

  3. Let the mixture cool completely, at least 45 minutes.

  4. To make the dressing, in a small bowl, whisk together the shallot, vinegar, maple syrup, and mustard. Slowly whisk in the 2 Tbsp olive oil. Season to taste with salt and pepper.

  5. In a large bowl, combine the Brussels sprouts, arugula, and apple. Drizzle with the dressing and toss to coat. Place the salad on plates, top with the squash and pumpkin seeds, and serve.

Picture and recipe adapted from: https://food52.com/recipes/63795-crispy-kale-roasted-butternut-squash-tomato-pappardelle

 

Roasted Squash and Carrots with Peanut Dressing

Ingredients

8 carrots

1 medium winter squash sliced into strips

2 Tbsp olive oil

Salt and pepper to taste

4 Tbsp sesame seeds

Shaved cucumber

Peanut Dressing:

1 Tbsp tamari

1 Tbsp toasted sesame oil

6 Tbsp coconut milk

1 tsp maple syrup

1 tsp brown rice vinegar

1 tsp brown rice miso

3 Tbsp chunky peanut butter

1/2 tsp garlic granules

1/2 tsp chilli flakes


For the Herby sauce

2 handfuls Coriander

2 handfuls Mint

Juice 1 Lime

8 Tbsp Coconut milk

1/2 tsp Chilli flakes

1/2 tsp Salt


Directions

  1. Preheat you oven to 350 F.

  2. Place the carrots and squash on a baking tray and coat in olive oil, salt and pepper. 

  3. Bake for 50-60 minutes until soft in the middle and caramelized on the outside. Keep your eye on them as they will cook at varying times. 

  4. For the peanut sauce, add  the ingredients to a large bowl and mix well to combine. 

  5. For the Herby sauce, add all the ingredients to a mini chopper or blender and blitz to combine.

  6. To serve, drizzle or toss the vegetables with the peanut sauce, top with the herby dressing, sesame seeds, and shaved cucumber, and any extra fresh herbs.

Picture and recipe adapted from: https://www.rebelrecipes.com/roast-squash-carrots-with-peanut-dressing-zingy-herbs/

 

Potato Leek Frittata

Ingredients

1 Tbsp butter

1 Tbsp olive oil

1 leek, finely diced

1 tsp salt

1 cup chopped potatoes

3 garlic cloves, minced

1 bunch greens, de-stemmed and cut into 1 inch ribbons

10 large eggs

Big pinch of salt and pepper

1/2 tsp paprika












Directions

  1. Preheat oven to 375 F.

  2. Heat oil and butter in a large oven safe skillet over medium heat. Once hot, add leeks and salt and cook until beginning to soften, about 5 minutes.

  3. Lower heat to medium low and add in potatoes. Cook until beginning to soften, about 5 minutes.

  4. Add in garlic and greens and toss until wilted.

  5. In a bowl whisk together the eggs. Add in a big pinch of salt and pepper and the paprika.

  6. Pour into skillet and stir around for 1 minute, then let it continue to cook until the edges of the eggs have started to cook, about 2-4 minutes.