Farm Fresh CSA Box

Dreaming about our trip to Kauai earlier this year….

So for lunch, I made my sweetie, Tami, teriyaki mahi mahi; coconut rice and pickled vegetables.

Veggies from Farm Fresh CSA Box: carrots; salad slicing pickles; garlic chives; romaine lettuce)

Very tasty indeed. (I can confirm there are no leftovers).

Yes please~

We have butternut at Farm Fresh CSA Box….

Butternut Squash Hasselback with Whipped Feta, Cranberry Walnut Crunch & Hot Honey

Ingredients

For the Hasselback Butternut Squash:

1 large butternut squash, peeled, halved, and seeds removed
2 tbsp olive oil
1 tbsp pure maple syrup
1/2 tsp ground cinnamon
1/2 tsp smoked paprika
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
4 fresh sage leaves, finely chopped

For the Whipped Feta:

6 oz (170 g) feta cheese
1/3 cup plain Greek yogurt
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 small garlic clove
1/4 tsp freshly ground black pepper

For the Cranberry Walnut Crunch:

1/2 cup walnuts, roughly chopped
1/3 cup dried cranberries, roughly chopped
1 tbsp pure maple syrup
1 tbsp panko breadcrumbs
1/2 tsp fresh thyme leaves
Pinch of sea salt

For the Hot Honey:

3 tbsp honey
1/2 tsp crushed red pepper flakes
1 tsp fresh lemon juice
Pinch of sea salt

For Garnish (optional):

Fresh sage leaves
Fresh thyme
1 tbsp crumbled feta
Flaky sea salt

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the butternut squash halves cut-side down and make thin slices across each half, stopping before cutting all the way through. Use chopsticks or wooden spoons along each side as a guide.
Place the squash cut-side up on the baking sheet. Brush with olive oil and maple syrup, then season with cinnamon, smoked paprika, salt, pepper, and chopped sage.
Roast for 35–40 minutes, brushing with the pan juices halfway through, until the squash is tender and the slices begin to fan open.
Meanwhile, blend the feta, Greek yogurt, olive oil, lemon juice, garlic, and black pepper until smooth and fluffy. Refrigerate until ready to serve.
For the cranberry walnut crunch, combine the walnuts, cranberries, maple syrup, panko, thyme, and salt in a small skillet. Cook over medium-low heat for 3–4 minutes, stirring frequently, until toasted and crisp. Set aside.
Mix the honey, red pepper flakes, lemon juice, and sea salt in a small saucepan. Warm over low heat for 1–2 minutes without boiling.
Spread the whipped feta onto a serving platter and place the roasted Hasselback squash over it.
Sprinkle generously with the cranberry walnut crunch, allowing some to fall between the squash slices.
Drizzle with hot honey and finish with fresh sage, thyme, crumbled feta, and flaky sea salt.
Serve warm while the squash is tender, the feta is creamy, and the walnut-cranberry topping remains crisp.

Nutritional Info (per serving, serves 6)

Calories: 395
Protein: 9g
Carbohydrates: 49g
Fat: 21g
Fiber: 8g
Sugar: 25g
Sodium: 540mg

Do, what to do with left overs?

Easy peezy!!!!

Add veggies….

Had a roast we made yesterday, then add veggies.

Sauté a poblano pepper and white onion (from Farm Fresh CSA Box), shred the rest of the roast to make street tacos.

Then…

The last two ears of sweet corn….to make “street corn”….add in little more onion, sauté in a little butter; add lime juice then load it up with Pueblo chili powder, smoked paprika and feta cheese. (Sorry, I’m a no mayo guy on my street corn. I hate mayonnaise! I use sour cream and/or cream cheese).

Lastly, peels some salad slicing pickles, added lime juice and tajin.

A very tasty lunch indeed~

A tasty lunch for a fall sort of day….

“Perfect Pot Roast” with veggies at the farm (Farm Fresh CSA Box)

Yellow onion
Red beets
Golden beets
Red potatoes
Green beans
Peaches cream sweet corn
Herbs (Italian parsley and oregano)

LUNCH TODAY;

Chicken sausage sandwich (chipotle Monterey Jack cheese sausage) on Italian bread with steak Italiano marinara; with olive oil roasted red potatoes and sweet corn. Was quite tasty!

(Veggies from Farm Fresh CSA Box)

Italian red Marconi pepper
Fresh Italian parsley
Yellow onion
Oregano

Red potatoes
Garlic chives
Dried Italian herbs (basil, oregano)
(More fresh Italian parsley)

Our awesome peaches and cream sweet corn

(While cooking, I “snacked” and ate a good pound of our carrots with lemon garlic hummus)

More veggies in use for lunch yesterday, and breakfast this morning…

Poblano peppers
Red Italian Marconi peppers
White onion

Added thinly sliced brisket became a very tasty Philly cheesesteak sandwich.

Then…

The meat that was left added to scrambled eggs became a tasty duo of breakfast burritos : )

Yes please!

We have the acorn and apples at Farm Fresh CSA Box for you….

(Recipe in comments)

Got more winter squash in and ready Farm Fresh CSA Box—/

Acorn
Butternut
Spaghetti
Delicata aka “the sweet potato squash” and Matt’s favorite)

Got my “burrito booster” packs made. Woohoo! Perfect for eggs, chili, burritos, potatoes and more!

(I take a mix of peppers from Farm Fresh CSA Box (red and green Italian Marconi peppers; yellow sweet Gypsy peppers; poblano; jalapenos; bell peppers; cilantro and white onions; chopped and frozen in snack sized bags. We use them to make eggs or potatoes, sauté a half bag; burritos or chili, a whole bag,,,so delicious : )

Yep…cutting cabbage the same way…at Farm Fresh CSA Box with my brother Mark Martindale for this weekend.