2.) You know more than one way to eat a spaghetti squash.
You're no stranger to the ol' bake-it-and-use-just-like-spaghetti method, but find the approach rather provincial. Yawn! You know that there is more than one way to skin a squash, and dare to stuff the halves with delicious fillings
, use the roast strands in casseroles and bakes
, or maybe even mix them for a pizza crust
! You're a Spaghetti Squash elite and you're not afraid to show it.
Spaghetti Squash Pad Thai
Courtesy Bounty from the Box: The CSA Farm Cookbook
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon soy sauce
1 to 2 tablespoons brown sugar
1 tablespoon chili sauce
1/2 cup dry-roasted peanuts, finely chopped, divided, plus more for garnish
1 tablespoon vegetable oil
1 large handful bean sprouts
1/2 medium onion, thinly sliced
2 cloves garlic, minced
2 eggs, beaten
1/2 medium spaghetti squash, cooked and separated into strands
cilantro, for garnish
lime wedges, for garnish
In a bowl, mix together the lime juice, fish sauce, soy sauce, sugar, chili sauce, and half of the peanuts. Set aside.
In a large saucepan, heat the oil over medium heat, Stir-fry the bean sprouts, onion, ad garlic for 1 to 2 minutes. Move the vegetables to the side of the pan and pour in the beaten eggs. Wait until the eggs are mostly set and then stir them to scramble.
Add about half of the lime juice mixture to the pan; once it begins to bubble, add the squash. Toss gently to coat. Taste for seasoning, adding more of the lime juice mixture as needed. Garnish with extra peanuts, cilantro, and lime wedges, and serve immediately.
3.) You've been cooking pumpkin spice things since before it was basic.
To you, the shortening days and cooling evenings are about pumpkins of all shapes and sizes, whether for jack-o-lanterns, decorative gourd displays, or all manner of delicious baked items. You know that pumpkins go best with the real Spice Girls: allspice, cinnamon, nutmeg, and cloves.
Pumpkin Spice Muffins
Courtesy All Recipes
1 small pie pumpkin, seeded
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
2/3 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
4.) You're not afraid of the end of tomato season.
Tomato, shmato! The grape tomatoes, the cherry tomatoes, the roma tomatoes, the big juicy heirlooms! PSH! They're great and all, but you know that the best place for them is in a soup
. Which should be perfectly obvious to everyone.
Spicy Roasted Vegetable Soup
Courtesy Pampered Chef
1 medium red bell pepper
1 medium onion
1 cup diced tomatoes
1 cup packed fresh cilantro
2 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1/2 tsp salt
1 large red potato (about 1 cup diced)
2 medium zucchini or yellow squash (about 3 cups diced)
1 carton (32 ounces) vegetable broth
1 can (15 oz) black beans, drained and rinsed
Lime wedges, warm tortillas and sour cream (optional)
Preheat broiler. Chop bell pepper and onion into 2-in. pieces. Place onto Medium Sheet Pan; spray with oil. Broil 5-7 minutes or until lightly charred and softened. Place roasted vegetables, tomatoes, cilantro, garlic, chipotle pepper and salt into blender. Blend until smooth.
Meanwhile, dice potato and zucchini into 1/2-in. cubes. Place potato and broth into (4-qt.) Casserole. Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften. Add roasted vegetable mixture to Casserole. Cook 7-8 minutes or until potato is tender, skimming often using Skimmer. Add zucchini and beans. Cook 4-5 minutes or until zucchini are tender. Serve with lime wedges, tortillas and sour cream, if desired.
5.) One word: apples.
You are familiar with all varieties: Jonathan, Macintosh, Cortland, Granny Smith, Golden Delicious, and the ever-elusive Honeycrisp, with its perfect sweetness and ideal crispness, and, of course, its massive price tag. (Speaking of which, City Fresh can bulk order lots of apple varieties for you! Check our Twitter Feed or email me for details on prices!) You also know what to do with them. You carry extra in your bag for a snack on the run, bake them for a quick and simple dessert, chop them in salads, and melt cheese with them for savory weekend lunches. You're no Johnny Appleseed - apple cider is but a fraction of the fruit's capabilities and you know it. You are an apple aficionado.
Apple-Potato Latkes with Cinnamon Sour Cream
Courtesy The New York Times
6 tablespoons sour cream
¼ teaspoon ground cinnamon
½ teaspoon maple syrup
2 Golden Delicious apples, peeled and cored
1 large russet potato, peeled
1 medium yellow onion, peeled
⅔ cup all-purpose flour
3 large eggs
2 teaspoons kosher salt
1 ¼ teaspoons baking powder
½ teaspoon black pepper
Olive oil, for frying.
In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.
We hope you embrace your love of all things autumn and enjoy the goodies we've got for you this week! Come celebrate the shifting season and get down with your bad self with us on October 1st at our annual Hootenanny