fall finale
This week's box is a colorful and vibrant finale to fall. We've included three recipes below to get your wheels spinning. The first two are very simple and versatile. The third, a butternut squash quiche, comes from a deep dive into my cookbook library courtesy of Yotam Ottolenghi. It is rather fancy, but definitely worthwhile and certainly suitable for a holiday feast.
We do hope you've enjoyed the season. Winter session begins January 4. Sign up now to be a part of it. Until then, Happy Holidays and a very Happy New Year!!
Your Box
Vegetables
Arugula
Green Beans
Butternut Squash
Red Cabbage
Portabello Mushrooms*
Green Peppers
Covington Sweet Potatoes
Fruit
Fuji Apples
Farm Fresh Eggs
*standard and family shares
recipes
INGREDIENTS
1 lb green beans, trimmed
2 tablespoons vegetable oil
2 tablespoons fresh ginger (about 3" peeled)
2 medium sized garlic cloves, minced
INSTRUCTIONS
Fill a medium saucepan with 2" water and fit with steamer basket over high heat. Steam beans until just tender but still crisp and bright green - approximately 3 minutes. Meanwhile, fill a large bowl with ice water. When beans are done, plunge into ice water to stop cooking, lift out immediately when cool and drain on towels.
Heat 1 tablespoon oil in wide skillet over high heat. Add the beans, ginger, garlic and cook, stirring and tossing constantly until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and serve.
INGREDIENTS
Slaw
3 cups shredded red or green cabbage
1 cup shredded carrots
1/2 cup chopped fresh cilantro
1/2 cup sliced green onions
Dressing
1/4 cup extra virgin olive oil
Juice of one lime
1 tablespoon honey
1 garlic clove minced
1/4 teaspoon red pepper flakes, o
ptional
1/8 teaspoon salt or more to taste
INSTRUCTIONS
In a large bowl, combine the slaw ingredients: shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.
In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt.
Toss the slaw and dressing together. Serve the coleslaw over tacos, on sandwiches, or serve as a side salad. It may be prepped in advance and refrigerated, or served immediately after preparation. Leftover dressing is also delicious over a salad.
BUTTERNUT SQUASH, Membrillo and Stilton Quiche
Yotam Ottolenghi | Plenty More
INGREDIENTS
1 medium butternut squash, peeled and cut into 3/4" cubes (5 cups/700g)
1½ tbsp olive oil
9oz best-quality shortcrust pastry
plain flour, for dusting
7oz Stilton, crumbled
2.5oz membrillo (quince paste),
cut into 1/4" dice
3 eggs
2/3 cup heavy cream
2/3 cup crème fraîche
salt and black pepper
INSTRUCTIONS
Preheat the oven to 425º.
Toss the butternut in the oil with ¼ teaspoon of salt and some black pepper and spread out on a baking tray. Roast for 30 minutes, turning once, until golden brown. Set aside to cool and reduce the oven temperature to 375º.
Roll out the pastry on a floured work surface, roughly 1/8" thick, and transfer it to a 9 1/2" quiche or fluted tart pan with removable bottom. When lining, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill for 20 minutes in the fridge. Line the pastry shell with parchment paper, fill it with pie weights, and bake for 30 minutes. Remove the pie weights and paper and continue to cook for 10 minutes, until the pastry is golden brown. Remove and leave to cool.
Spread the roasted squash out on the base of the quiche, dot the Stilton between and sprinkle the membrillo all over. Place the eggs, cream and crème fraîche in a mixing bowl with ¼ teaspoon of salt and some black pepper. Whisk together and then pour this over the squash, leaving some of the filling exposed. Place in the oven for about 40 minutes, until the custard has set. Remove from the oven and allow to rest before removing from the tin and breaking off the hanging pastry. Serve warm or at room temperature.
