Search Results for: squash

Pumpkin Gnocchi with Herb Butter

Alstede Fresh Pumpkin Gnocci

Pumpkin Gnocchi with Herb Butter

Pumpkin Gnocchi with Herb Butter

Ingredients for gnocchi: 1/2 c + 2-3 T Alstede Fresh, roasted pumpkin or squash 1/2 cup Alstede Fresh, roasted russet potato 1 egg yolk 11/2 c flour 1/2 t salt For the herb butter : 1/4 cup unsalted butter 2 T sage leaves + a few for garnish 1 t thyme leaves Parmesan for serving… Read More »

Alstede Fresh Pumpkin Gnocci

Ingredients for gnocchi: 1/2 c + 2-3 T Alstede Fresh, roasted pumpkin or squash 1/2 cup Alstede Fresh, roasted russet potato 1 egg yolk 11/2 c flour 1/2 t salt For the herb butter : 1/4 cup unsalted butter 2 T sage leaves + a few for garnish 1 t thyme leaves Parmesan for serving… Read More »

Alstede Farms Roasted Vegetables

Cauliflower White

Alstede Farms Roasted Vegetables

Alstede Farms Roasted Vegetables

Broccoli, Cauliflower, Carrots, Peppers, Broccoli, Parsnips, and Brussels Sprouts. Add some butternut squash or sweet potatoes peeled and cut into small pieces. Cut all the vegetables into small pieces Optional: Add some butternut squash or sweet potatoes peeled and cut into small pieces. Drizzle with olive oil Sprinkle with salt and pepper Spread on a sheet pan I always… Read More »

Cauliflower White

Broccoli, Cauliflower, Carrots, Peppers, Broccoli, Parsnips, and Brussels Sprouts. Add some butternut squash or sweet potatoes peeled and cut into small pieces. Cut all the vegetables into small pieces Optional: Add some butternut squash or sweet potatoes peeled and cut into small pieces. Drizzle with olive oil Sprinkle with salt and pepper Spread on a sheet pan I always… Read More »

Easy Fall Harvest Rainbow Salad

Easy Fall Harvest Rainbow Salad

Easy Fall Harvest Rainbow Salad

Easy Fall Harvest Rainbow Salad

Ingredients: 4 cups chopped lettuce (we used a variety of lettuces from the farm, romaine, green leaf, red leaf & mizuna) 2 chopped apples (we selected fuji and sun crisp to have a variation in tastes and colors) 4 slices of thick sliced bacon cooked and chopped (can substitute cooked chicken if preferred) 1/2 cup… Read More »

Ingredients: 4 cups chopped lettuce (we used a variety of lettuces from the farm, romaine, green leaf, red leaf & mizuna) 2 chopped apples (we selected fuji and sun crisp to have a variation in tastes and colors) 4 slices of thick sliced bacon cooked and chopped (can substitute cooked chicken if preferred) 1/2 cup… Read More »

Alstede Farms Fall Buddha Bowl

Cauliflower White

Alstede Farms Fall Buddha Bowl

Alstede Farms Fall Buddha Bowl

I think that the leftovers from the vegetables in these shares will make the perfect Buddha bowls and we can all design our own. If we are following the plan of eating all the colors, this will be the perfect meal for lunch dinner. Find a bowl or container: The starch choice is yours, quinoa or brown rice prepared according to… Read More »

Cauliflower White

I think that the leftovers from the vegetables in these shares will make the perfect Buddha bowls and we can all design our own. If we are following the plan of eating all the colors, this will be the perfect meal for lunch dinner. Find a bowl or container: The starch choice is yours, quinoa or brown rice prepared according to… Read More »

Shredded Brussels Sprout Salad

Shredded Brussels Sprout Salad

Shredded Brussels Sprout Salad

Shredded Brussels Sprout Salad

1/2 – 3/4 pound Brussels sprouts, stems removed and shredded (about 3 cups) 3 cups mixed greens 1/2 cup dried cranberries Optional: 1/4 cup grated Parmesan cheese or 1/4 cup pumpkin seeds or squash seeds For the Dressing: 1/2 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1/2 teaspoon pure maple syrup 3 Tablespoons extra virgin olive… Read More »

1/2 – 3/4 pound Brussels sprouts, stems removed and shredded (about 3 cups) 3 cups mixed greens 1/2 cup dried cranberries Optional: 1/4 cup grated Parmesan cheese or 1/4 cup pumpkin seeds or squash seeds For the Dressing: 1/2 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1/2 teaspoon pure maple syrup 3 Tablespoons extra virgin olive… Read More »

Autumn Harvest Bowl

Autumn Harvest Bowl

Autumn Harvest Bowl

Autumn Harvest Bowl

1 medium butternut squash, peeled diced (4-5 cups) 1 medium head cauliflower, cut into small florets (5 cups) 1 red onion, peeled and thinly sliced 3-4 medium apples, cored and diced 1/3 dried cranberries (sweetened with apple juice, we can use apple cider) 1/4 cup olive oil + 2 tbsp. divided 1/4 cup pumpkin seeds… Read More »

1 medium butternut squash, peeled diced (4-5 cups) 1 medium head cauliflower, cut into small florets (5 cups) 1 red onion, peeled and thinly sliced 3-4 medium apples, cored and diced 1/3 dried cranberries (sweetened with apple juice, we can use apple cider) 1/4 cup olive oil + 2 tbsp. divided 1/4 cup pumpkin seeds… Read More »

Summer Vegetable Risotto

Summer Vegetable Risotto

Summer Vegetable Risotto

Summer Vegetable Risotto

2 ears of fresh corn in the husk 1 large red bell pepper 1 plum tomato or any tomato, cored and cut in ½ or 1/4’s 1 medium green zucchini 1 medium yellow squash 1 small globe eggplant Extra Virgin Olive Oil Kosher Salt Freshly Ground Black Pepper For the Risotto 5-6 cups of vegetable… Read More »

2 ears of fresh corn in the husk 1 large red bell pepper 1 plum tomato or any tomato, cored and cut in ½ or 1/4’s 1 medium green zucchini 1 medium yellow squash 1 small globe eggplant Extra Virgin Olive Oil Kosher Salt Freshly Ground Black Pepper For the Risotto 5-6 cups of vegetable… Read More »

Baked Zucchini

Summer Squash Green Zucchini

Baked Zucchini

Baked Zucchini

1 zucchini (sliced and quartered) 1 yellow squash (sliced and quartered) 2 cups broccoli (cut into florets) 1/2 onion (red, chopped) 1 bell pepper (chopped) 5 ounces mushrooms (cut in halves or quarters) 2 tablespoons balsamic vinegar 2 tablespoons olive oil 1 1/4 teaspoon thyme salt and pepper Preheat oven to 420 F Place zucchini,… Read More »

Summer Squash Green Zucchini

1 zucchini (sliced and quartered) 1 yellow squash (sliced and quartered) 2 cups broccoli (cut into florets) 1/2 onion (red, chopped) 1 bell pepper (chopped) 5 ounces mushrooms (cut in halves or quarters) 2 tablespoons balsamic vinegar 2 tablespoons olive oil 1 1/4 teaspoon thyme salt and pepper Preheat oven to 420 F Place zucchini,… Read More »

Pumpkin Apple Soup

Pumpkin Apple Soup

Pumpkin Apple Soup

Pumpkin Apple Soup

This recipe will utilize the apples, cider, carrots and of course pumpkin in the shares. Keep in mind that you may substitute squash if you prefer. 4 slices bacon, diced 2 tablespoons butter 4 apples, diced 1 carrot, chopped 1 onion, chopped 1 celery rib, chopped 1 garlic clove, minced 1⁄4 cup white wine 1⁄2… Read More »

This recipe will utilize the apples, cider, carrots and of course pumpkin in the shares. Keep in mind that you may substitute squash if you prefer. 4 slices bacon, diced 2 tablespoons butter 4 apples, diced 1 carrot, chopped 1 onion, chopped 1 celery rib, chopped 1 garlic clove, minced 1⁄4 cup white wine 1⁄2… Read More »

Autumn Cobb Salad with Smoky Pumpkin Dressing

Autumn Cobb Salad with Smoky Pumpkin Dressing

Autumn Cobb Salad with Smoky Pumpkin Dressing

Autumn Cobb Salad with Smoky Pumpkin Dressing

3 cups pumpkin (or butternut squash) peeled and large diced the pumpkin (or squash) seeds 2 tablespoons olive oil Kosher salt 1 head iceberg lettuce 2 cups cooked chicken breast, cut into chunks 1 avocado, large diced 4 hard boiled eggs, cut into quarters 4 slices crispy bacon 1 large shallot, thinly sliced 1 cup… Read More »

3 cups pumpkin (or butternut squash) peeled and large diced the pumpkin (or squash) seeds 2 tablespoons olive oil Kosher salt 1 head iceberg lettuce 2 cups cooked chicken breast, cut into chunks 1 avocado, large diced 4 hard boiled eggs, cut into quarters 4 slices crispy bacon 1 large shallot, thinly sliced 1 cup… Read More »

How To Make Vegetable Stock

How To Make Vegetable Stock

How To Make Vegetable Stock

How To Make Vegetable Stock

Ingredients: 1 to 2 onions 2 to 3 carrots 3 to 4 celery stalks 4 to 5 sprigs fresh thyme 1 bay leaf 1 small bunch parsley 1 teaspoon whole peppercorns Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips Equipment Sharp knife Stock pot Strainer Cheesecloth or coffee filters (for… Read More »

Ingredients: 1 to 2 onions 2 to 3 carrots 3 to 4 celery stalks 4 to 5 sprigs fresh thyme 1 bay leaf 1 small bunch parsley 1 teaspoon whole peppercorns Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips Equipment Sharp knife Stock pot Strainer Cheesecloth or coffee filters (for… Read More »

Turnip Noodles

Turnip Noodles

Turnip Noodles

Turnip Noodles

1.5 cups cubed butternut squash 1.5 tablespoons extra virgin olive oil salt and pepper, to taste 2 tablespoons raw pine nuts 1 large garlic clove, minced pinch of red pepper flakes 2 medium turnips, peeled, Blade C, noodles trimmed 1/3 cup crumbled goat cheese Preheat the oven to 425 degrees. Place the butternut squash on… Read More »

1.5 cups cubed butternut squash 1.5 tablespoons extra virgin olive oil salt and pepper, to taste 2 tablespoons raw pine nuts 1 large garlic clove, minced pinch of red pepper flakes 2 medium turnips, peeled, Blade C, noodles trimmed 1/3 cup crumbled goat cheese Preheat the oven to 425 degrees. Place the butternut squash on… Read More »