Welcome back to Serving Suggestions readers! Sorry these posts have been fewer and further between lately but Bob has two good recipes to share this week for those of you who might have some veggies piling up.
Due to the timing of going away last week, I have a bunch of stuff leftover from last week before adding the incoming share. So, I knew I had to find some recipes that would load up on veggies. The first I found is a Slow Cooker Chickpea Stew which I will modify slightly to use onion, garlic, potatoes, cauliflower, peppers, carrots, turnip and beans all from the CSA. While I was away I found an awesome spice shop and bought some whole ras el hanout which I plan on toasting and grinding to replace the curry called for in the recipe. I also knew I wanted to use my acorn squash in some sort of “stuffed” recipe. I found a simple one that I could doctor up using whatever is leftover after my chickpea stew. There are a number of ways to make cauliflower rice but it really depends on what kitchen gadgets you have; if you have a Vitamix or food processor start there, if not you can do it with a box grater and some patience.
CSA member Joy Garden loves zucchini, almost as much as she loves salad turnips (the reason she joins the CSA!) This is her go-to meal that she swears she could eat every day. Shana is not a zucchini lover but made this and she admits it was pretty delicious!
- Slice zucchini into thin slices and roast until tender.
- Boil your favorite pasta while the zucchini is in the oven.
- Remove the zucchini from the oven and drain your pasta.
- Layer the zucchini in a dish, alternating with the pasta, adding plenty of basil and parmesan. Optionally, you can add sauteed onions and garlic.
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