Squash with Rosemary & ramp & Parmesan – serves 4
(Minnesota’s Bounty; 2013)
2 medium acorn squash
Salt and freshly ground pepper
4 Tbsp. butter
4 Tbsp. chopped rosemary (or sage)
¼ cup dry white wine (or broth)
2 Tbsp. grated Parmesan, plus a little more for
1 cup fresh breadcrumbs
2 Tbsp. extra-virgin olive oil
1. Preheat oven to 400 degrees. Place squash cut side up in a baking dish, sprinkle it with salt and pepper. Bake
until the squash is very tender, about 45 minutes to one hour.
2. Remove the squash from the oven, and scoop most of the flesh into a bowl. Mix in the butter, rosemary, wine,
and Parmesan, adding a little more wine to moisten it if necessary. Mound the seasoned squash flesh in the
shells. Top it with the breadcrumbs, and drizzle the oil over the top. Return the squash to the oven, and bake
until the filling is heated through, the cheese is bubbly, and the bread crumbs are crisped.
3. Serve garnished with additional Parmesan.
Simply Tomato Sauce – makes 4 cups
Sauce – makes 4 cups (Minnesota’s Bounty; 2013)Cookbook author Beth Dooley notes, “This is a go-to sauce. It is great tossed with pasta, spread on pizza, spooned over
sautéed chicken. make an extra batch to can or freeze for later.”
1 Tbsp. olive oil or vegetable oil
5 cloves garlic, minced
6 cups chopped roma tomatoes
½ cup chopped basil
1 tbsp. oregano
Salt and freshly ground pepper
Put the oil in a large pot, and set it over medium heat. When the oil shimmers, add the garlic and sauté, stirring
constantly, for about 15 to 30 seconds, watching that the garlic doesn’t burn. Add the tomatoes, basil, and oregano and
bring the sauce to a boil. reduce the heat to low and simmer the sauce for about 20 to 25 minutes. For a smooth sauce,
run it through a food mill or strainer. For a rustic sauce, leave it as it is. Season to taste with salt and pepper.
Kale with Cannellini Beans – serves 2 to 4
(Vegetarian Cooking for Everyone; 1997)
1 ½ to 2 lbs. kale or mixed greens, stems and ribs removed
Salt and freshly milled pepper
1 small onion, finely diced
1 ½ Tbsp. olive oil
2 plump garlic cloves, minced
Pinch red pepper flakes
2 tsp. chopped rosemary (or sage?)
½ cup dry white wine
1 ½ cups cooked cannellini, rinse well if canned
Freshly grated Parmesan, optional
Simmer the kale in salted water until tender 5 to 10 minutes. Drain, reserving the cooking water and chop the leaves.
In a large skillet, sauté the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the
wine and cook until its educed to a syrupy sauce. Add the beans, kale and enough cooking water to keep the mixture
loose. heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.
Recipe Links of the Week: Leeks!
Tumbleweed Farm Potato Leek Soup with Herbed Socca Flatebread
More Recipes Featuring Vegetables We Grow…
Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Cauliflower | Celeriac | Chard | Cilantro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Onions | Parsley | Parsnips | Pea Vines | Peppers | Potatoes| Pumpkins | Radishes | Rhubarb | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini |