Cultivating Sustainability

(* indicates Star Hollow Farm produce.)

INGREDIENTS

Butternut Squash Filling

• 1 large red onion, roughly chopped*
• 4-6 cloves garlic, peeled and halved*
• 1 1/2 tbsp extra virgin olive oil
• 1 medium butternut squash, peeled and cubed*
• 1/2 tsp dried rosemary*
• 1/2 tsp dried thyme*

Sauce

• 3/4 cup red wine (such as merlot or cabernet sauvignon)
• 2 (14.5 oz) cans fire roasted diced tomatoes (such as Muir Glen)
• 2 1/2 tbsp extra virgin olive oil, divided
• 1 tsp dried oregano
• 1 lb baby bella mushrooms, thinly sliced*
• 1 medium bunch swiss chard, rinsed and coarsely chopped

Cheese Filling

• 3 cups organic part-skim ricotta
• 2 organic, free-range eggs, lightly beaten*
• 1/2-3/4 cup freshly grated parmesan cheese
• 1/4 tsp black pepper
• 1/2 tsp kosher salt

Other

• 3/4 lb uncooked lasagna noodles
• 6 oz freshly shredded organic mozzarella cheese
• 6 oz freshly shredded asiago cheese

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. Butternut Squash Filling: Combine onion through thyme in a 13X9-inch glass baking dish, and toss until ingredients are evenly coated with oil. Bake for 30-40 minutes at 425 degrees F, stirring every 10 minutes, until vegetables begin to brown. Mash with a fork and transfer to a medium-sized bowl. Set aside, and reduce oven heat to 375 degrees F. You will need the 13X9-inch dish to cook the lasagna, so do not clean, just set aside for later use.
3. Sauce: Combine red wine, tomatoes, 2 tbsp oil and oregano in a medium saucepan. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Meanwhile, heat 1/2 tbsp oil in a large non-stick pan. Saute mushrooms on medium-high heat for 10 minutes, or until tender and beginning to brown. Set aside. Puree tomato mixture in a blender. Transfer back to medium saucepan, and add cooked mushrooms. Stir and simmer for 10-15 additional minutes, until sauce begins to thicken. Stir in swiss chard and set aside.
4. Cheese Filling: In a large bowl, combine ricotta through salt. Stir well and set aside.
5. To prepare the lasagna, pour about 1/2 cup sauce into the 13X9-inch dish you used to make the butternut squash filling (no need to clean, just scrape clean with a rubber spatula). Cover the bottom of the dish with a layer of uncooked lasagna noodles arranged close together. Evenly spread on 1 cup of cheese filling and then 1/2 cup butternut squash filling. Spoon on 1/2 cup of sauce. Add a second layer of noodles followed by another 1 cup of cheese filling and 1/2 cup butternut squash filling and 1/2 cup sauce. Finish with a layer of noodles and thoroughly moisten by 1/2 cup of sauce and 1/4 cup butternut squash filling. Evenly sprinkle with shredded mozzarella/asiago cheese mixture.
6. Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until lasagna is bubbly, the noodles are tender, and the top is browned. Remove from oven and let stand for about 10 minutes before serving.
7. Serve with a green salad.

What a unique and complex variation of the standard chili! This recipe combines several different types of chili peppers and chocolate to create an extremely savory chili. Top with organic sour cream.

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 4-6 garlic cloves, minced
• 3-4 tbsp ancho chili powder
• 4 tsp cumin
• 1-2 tsp dried oregano
• 1 quart vegetable or chicken broth
• 4 cups water
• 2 red bell peppers, diced
• 2 jalapenos, seeded and diced
• 4 (8-ounce) cans diced green chilies
• 1 medium butternut squash, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 tbsp tomato paste
• 1 large bunch swiss chard or kale
• 2-3 tbsp brown sugar
• 1-1.5 oz semi-sweet dark chocolate
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar

DIRECTIONS

1. In a large stockpot, heat oil over medium-high heat. Saute onions until brown, about 10 minutes. Add garlic, chili powder, cumin and oregano. Saute for 1 minute.
2. Add broth, water and red bell peppers through tomato paste. Bring to a boil. Reduce heat and simmer for 20 minutes, or until all vegetables are almost tender.
3. Stir in swiss chard/kale through chocolate. Stir until chocolate is melted and mixed evenly throughout. Cook for another 5-10 minutes until all the vegetables are tender and the swiss chard/kale is cooked.
4. Stir in soy sauce and vinegar, season with salt and pepper to taste.
5. Serve with organic sour cream.

This hearty vegan soup is fabulous comfort food for a cold winter day. It’s packed with flavor and texture. If you’re not vegan, don’t worry…you’ll fall in love with this soup! Eat this for dinner, or for lunch. It reheats well and stays good for a week in the fridge.

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 large onion or 2 medium leeks, diced or chopped
• 1 lb. baby bella mushrooms, washed and thinly sliced
• 1 medium celery root (also known as celeriac)
• 2 large carrots, diced
• 1 very small cabbage, or 1/2 medium cabbage, finely shredded and chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp tomato paste
• 4 cups vegetable broth (use organic chicken broth if you aren’t vegan or vegetarian)
• 2 cups water
• 1/2 cup white wine
• 1 cup organic pearled barley
• 1 tbsp balsamic vinegar
• 1 tbsp cream white balsamic vinegar
• salt and pepper to taste

DIRECTIONS

1. In a large stockpot, heat oil over medium-hight heat. Add onions and cook until brown, about 10 minutes. Add mushrooms and cook for another 5-10 minutes, until they are tender.
2. Add celery root through wine. Bring to boil. Add barley. Return to a boil, and reduce heat. Simmer, covered for 45 minutes to 1 hour, stirring occasionally.
3. Stir in both vinegars and season with salt and pepper to taste.

This Tamale Pie is a TASTY variation of a vegetable pot pie. As someone who grew up on Tex-Mex food, I absolutely love this dish and make it quite often with all sorts of different fillings. This particular variation uses butternut squash, winter greens and potatoes. Top with organic sour cream and Tomatillo & Cilantro Salsa and serve with Mexican Cabbage Salad or a simple green salad.

Adapted from Moosewood Restaurant Celebrates Cookbook.

INGREDIENTS

• 2 cups chopped onions
• 6 garlic cloves, minced
• 1/2 tsp kosher salt
• 1 jalapeno (seeded if you don’t want it to be as spicy)
• 1 tbsp extra virgin olive oil
• 2 tsp ground cumin
• 1 cup water
• 1 cup vegetable broth
• 1 large buch swiss chard or kale
• 2 cups potatoes (no need to peel if they are organic, just scrub well)
• 2-3 cups peeled and cubed butternut squash or sweet potatoes
• 1 tbsp lime juice
• 1 1/2 cup shredded organic cheddar cheese
• 1 cup cornmeal
• 2 tbsp unbleached, organic white flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup diced red bell pepper
• 1/2 cup fresh cilantro, minced
• 2 organic, free-range eggs, beaten
• 1/2 cup organic buttermilk
• 2 tbsp extra virgin olive oil

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. In a large stockpot, saute onions, garlic salt and chili in the oil until the onions start to brown, about 10 minutes. Stir in the cumin. Add the water, broth, potatoes and butternut squash. Bring to  boil. Reduce the heat and simmer for about 15 minutes. Add kale/swiss chard and simmer for an additional 5 minutes, until the vegetables are tender. Stire in the lime or lemon juice, transfer stew to a 9X13-inch baking pan (prepared with cooking spray). Sprinkle on the cheese.
3. In a bowl, stir together cornmeal through cilantro. In a separate bowl, combine the eggs, buttermilk and oil. Fold the wet ingredients into the dry ingredients just until mixed. Pour the topping over the stew and cheese and spread evenly to cover.
4. Bake for 30 minutes, until a knife inserted in the topping comes out clean.
5. Serve hot, topped with sour cream (if you aren’t vegan) and Tomatillo & Cilantro Salsa.

Baking french toast makes this a fabulous dish for entertaining. I will never go back to making french toast on the stove top!

INGREDIENTS

• 1 large loaf organic fresh white or wheat bread (this is extremely important – fresh bread really makes this recipe)
• 3 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups organic skim milk
• 2 tbsp organic half and half
• 1/4 tsp salt
• 2 tbsp sugar
• 1/4 tsp cinnamon
• 1 tbsp organic, unsalted butter, melted

DIRECTIONS

1. Spray a 13-by-9-inch glass baking dish with cooking spray. Cut loaf of bread into six to eight 1.5-2-inch-thick slices (reserve ends for another use). Arrange in a single layer in the baking dish
2. Preheat oven to 425 degrees F.
3. Whisk together eggs through salt in a bowl until well combined, then pour evenly over bread. Let stand for 15-20 minutes, turning bread every 5 minutes, until all the egg mixture is absorbed by the bread. (It helps to poke the bread with a fork on both sides to speed up the absorption process.)
4. Sprinkle bread with melted butter, sugar and cinnamon. Bake until bread is puffed and top is golden (about 20 minutes). Serve immediately with maple syrup, powdered sugar, and fresh berries.

Adapted from Udon with Mushroom Broth, Cabbage and Yams

INGREDIENTS

• 6 cups organic vegetable broth
• 2 cups water
• 3/4 cup thinly sliced peeled fresh ginger
• 2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded
• 2 6-inch strips dried seaweed (kombu)
• 1 tbsp dried japanese red pepper (tokai togarashi wagiri)
• 2 tbsp tamari soy sauce
• 1 tbsp unseasoned rice vinegar
• 1 medium onion, diced
• 10 ounces fresh, shiitake mushrooms
• 1 cup sliced garlic greens (or green onions)
• 4 cups 1/2-inch-wide crosswise slices cored Napa cabbage
• 2 cups slender carrots, peeled, thinly sliced on diagonal
• 10 ounces Japanese-style udon noodles or soba noodles
• 1 1/2 cups coarsely chopped fresh cilantro
• 4 to 6 ounces semi-firm tofu, cut into 1/2-inch cubes (optional)
• Tamari soy sauce

DIRECTIONS

1. Bring broth and water to simmer in large pot over medium heat. Add ginger through red pepper. Cover; simmer about 30 minutes.
2. Meanwhile, in a large non-stick pan, saute onions, mushrooms and garlic greens in 1 tbsp oil over medium high heat until mushrooms are tender (about 5-10 minutes). Set aside.
3. Prepare udon noodles according to package instructions. Set aside.
4. Using tongs, remove kombu; discard kombu. Strain broth through fine-mesh strainer into another large pot; discard solids (except for ginger pieces) in strainer. Chop ginger pieces and add back to pot.
5. Add chopped carrots, onion/mushroom mixture, and cabbage to the broth. Bring to a boil, reduce heat and simmer until carrots and cabbage are crisp tender, about 4-5 minutes.
6. Add cilantro, tofu, tamari, and rice vinegar to broth and stir. Season with salt and pepper.
7. Using tongs, divide noodles among bowls. Ladle broth over and serve.

NOTES

Lemongrass, an herb that resembles a green onion, has a mild lemony flavor.

Kombu (a.k.a. kelp) is a variety of seaweed that’s often used for making stock. It’s usually sold dried.

Tokai Togarashi Wagiri is a type of japanese dried red pepper (be careful, it’s extremely HOT)

Tamari is a dark sauce made from soybeans.

Udon is a thick wheat-or corn-based Japanese noodle.

These colorful and healthier nachos are a great appetizer, and are totally more impressive than your average version. I used extra filling from enchiladas I made earlier in the week. Enjoy with organic sour cream and your favorite salsa.

INGREDIENTS

• 1 cup already prepared sweet potato, corn and kale filling
• 1/2 cup shredded organic cheddar cheese
• 1/4 cup shredded monterey pepper jack cheese
• 20 large organic, yellow corn tortilla chips

DIRECTIONS

1. On an oven proof plate, spread tortilla chips in a single layer. Sprinkle with sweet potato, corn and kale filling. Top with shredded cheese.
2. Place in a toaster oven and toast for 4-8 minutes or until cheese is melted and begins to brown, checking every 2 minutes. (Note: you need to monitor the nachos closely to make sure that they don’t burn.)
3. Serve with organic sour cream and your favorite salsa.

I originally made this deliciously simple dish for New Year’s but made it again a few nights ago with the ingredients I had on hand. Yum!

Adapted from Vegetarian Cooking for Everyone

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 1 red bell pepper, finely diced
• 3 bay leaves
• 1 tsp dried thyme
• 4 garlic cloves, minced
• 1 jalapeno (seeded for less heat, or keep the seeds for more heat), diced
• 3/4 tsp ground allspice
• 1/2 tsp red pepper flakes
• 1 1/2 cups dried black eyed-peas (or 3 cups fresh)
• 1 quart vegetable broth (or organic, free-range chicken broth if you aren’t vegetarian)
• 1 large sweet potato, diced
• 1 large bunch winter greens (such as kale, collards or swiss chard)
• cooked basmati rice
• crumbled feta cheese

DIRECTIONS

1. Heat oil in a large stockpot over medium heat. Add onion through jalapeno. Cook for 15 minutes, stirring occasionally. Stir in allspice and red pepper flakes and cook for a few more minutes.
2. Add the peas and broth. Bring to boil, then lower the heat to simmer, partially covered, for 30 minutes. Add salt to taste and sweet potatoes, and cook for 15 additional minutes and add greens.
3. Cook for another 15 minutes or until the peas, sweet potatoes and winter greens are tender.
4. Serve over cooked basmati rice and top with crumbled feta.

It’s the end of winter, beginning of spring, which means slim pickings from the farmers’ market and Star Hollow Farm’s winter CSA. With a plethora of root vegetables, apples, sweet potato, and winter greens, it’s easy to get in a winter time vegetable rut. Therefore, I decided to try altering my Enchiladas recipe with some winter veggies. WOW were these delicious…I didn’t miss the summer veggies at all! The filling is delicious and extremely versatile. I was able to make both quesadillas and nachos with the extras.

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

• 1  tbsp extra virgin olive oil
• 1 large sweet potato, cut into small 1/4″ cubes
• 1 large onion, diced
• 1 large bunch kale, chopped (stems removed and discarded)
• 1/2 to 1 tsp cumin
• 1/2 to 1 tsp chili powder
• 1  (10-ounce) package frozen whole-kernel corn*
• 1  (15-ounce) can black beans, rinsed and drained
• 3  cups enchilada sauce
• Cooking spray
• 12 corn tortillas
• 1  cup  (4 ounces) shredded cheddar cheese, divided
• 1 cup (4 ounces) monterey pepper jack cheese, divided

DIRECTIONS

1. Prepare enchilada sauce.
2. Preheat oven to 350°.
3. While enchilada sauce is simmering, saute onions and sweet potatoes in olive oil over medium-high heat in a large non-stick pan and sprinkle with a little salt and pepper. Saute for 5 minutes. Add chopped kale and corn, cook until vegetables are just tender. Stir in beans and 1/2 cup of enchilada sauce.
4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/4 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, vegetable filling, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

• 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
• 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
• 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion

A few summers ago, my husband and I spent 10 days traveling throughout Ireland. One of our favorite things to do, after a long day of urban or rural hiking, was to find a pub and have a pint of Guinness, followed by a bowl of hearty, Guinness beef stew and listen to live music. This recipe is based on The Irish Pub Cookbook, that I picked up while in Ireland. To make it healthier, I reduced the butter, oil, and beef, and increased the vegetables. Plus I added some tomato paste and red wine vinegar for some extra flavor.

Serve over a bowl of mashed potatoes.

INGREDIENTS

• 1 1/2 lb sustainably raised, organic boneless beef sirloin, cut into 1-inch cubes
• salt and freshly ground pepper
• all-purpose flour for dredging
• 3 tbsp unsalted butter
• 3 tbsp extra virgin olive oil
• 4 medium onions
• 2 cups beef stock
• 1 (14.9 oz) can Guinness stout
• 5 carrots, peeled and thickly sliced
• 4 parsnips, peeled and thickly sliced
• 4 medium turnips, peeled and cut into 1-inch pieces
• 1-2 tbsp organic tomato paste
• 1-2 tbsp red wine vinegar
• 3 tbsp flour

DIRECTIONS

1. Season the meat with salt and pepper and dredge in flour. In a stockpot or large saucepan over medium heat, melt the butter with the oil. Working in batches, cook the meat on all sides for 5-7 minutes, or until evenly browned. Remove from the pot. Stir in onions and cook 3-5 minutes, or until soft.
2. Return all the meat to the pot and add enough of the beef broth and the Guinness to cover. Bring to a boil, reduce the heat to medium-low, cover and simmer for 60-70 minutes,  or until the meat is nearly tender. Add the carrots, parsnips, turnip, and tomato paste and cook for 30-40 minutes, or until the vegetables and meat are tender and the stew begins to thicken.
3. Mix 3 tbsp flour with 1/2 cup of stew liquid in a small bowl. Stir into the stew and cook for 5 minutes longer.
4. Add red wine vinegar, season with salt and pepper to taste, stir, and remove from heat.
5. Serve over mashed potatoes in shallow bowls.