Here we are at the holidays, even though they look different this year. We may not be able to gather large groups, but we can feed a small group well. We continue to be very thankful for our members, both old and new. We are growing, and I am thankful for that as well.
Fox Farm
Red Leaf Lettuce
Gable Farm
Radish
Black Sheep Farm
Green onions
Celery
Potatoes 2lb bag
Old Grove - Bob Knight
Acorn Squash
Onions 3lb bag
RUSD Food Hub
California Grapes 2lb bag
Gaytan Family Farm
Green Leaf Lettuce
Spinach
Not a member yet? Why not? Click here to join the co-op at $100 for full membership. Be a member and a co-owner, bringing the power of economic independence to Riverside. Members can subscribe to our crop box too! $30/month with delivery available for $7.50/month. You benefit, your community benefits, and our partner farms and growers benefit.
This month we have recipes contributed by Molly Brooke Becker. If anyone else would like to contribute recipes, send me a message. I know we have lots of great cooks in our membership.
Stuffed Acorn Squash
Serves 4. From Molly Brooke Becker.
Ingredients
2 acorn squashes, sliced down the middle and seeds removed
2 small sweet potatoes in bite-sized chunks
1 clove garlic, minced
1/3 cup brown lentils
1/3 cup walnuts
2 tsp. chili powder
1 lime
Pesto, Olive oil
Chipotle pepper flakes to taste if desired
Directions
Heat oven to 425 F
Place squash face down on baking sheet covered with parchment paper, drizzle with oil and lime juice.
Cover with tin foil, bake 30-45 minutes until soft.
On the stovetop: cook sweet potato, garlic, olive oil, and chili powder until soft.
Cook lentils in water until soft, about 20 minutes.
Mix sweet potato mixture, lentils, chipotle if desired, and season with salt and pepper to taste.
Stuff baked squash, serve topped with pesto and drizzled with lime.
Notes:
For a more kid-friendly, reduce the chili powder to 1tsp. and omit the chipotle pepper flakes. I find this works great with my homemade cilantro pesto (which I make vegan) but any pesto you make or buy will work. If you make it as a vegetarian/vegan Thanksgiving main, it is a show-stopper! You can make it in advance and just heat it up near serving time or you can serve it at room temperature.
An entirely different way to use Acorn squash.
Really Good Thanksgiving Salad
From Foxeslovelemons.com. Serves 6. About 1 hour.
Ingredients
Nonstick cooking spray
Kosher salt and ground black pepper
1 medium acorn squash, halved, seeded and cut into 1-inch slices2 tablespoons maple syrup
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1 package (5 ounces) baby spinach
1 pear, cored and thinly sliced
1/4 cup pomegranate arils
1/4 cup shaved Parmesan cheese
Directions
Preheat oven to 425 degrees F. Lightly spray rimmed baking pan with cooking spray. Place squash slices on prepared pan and season with salt and pepper. Transfer to oven and cook 30 minutes or until golden brown and tender, turning once halfway through. Remove from oven and let cool.
Meanwhile, in large bowl, whisk together maple syrup and vinegar. While whisking, slowly drizzle in oil until all oil is incorporated.
To serve, add greens to dressing and toss until well combined. Arrange greens on serving platter; top with pear, pomegranate arils, cheese and squash. Serve immediately.
Ottolenghi’s Burrata with Grilled Grapes and Basil
From Food52. Serves 6. About 1 hour.
Ingredients
11 1/4 ounces seedless red grapes, pulled off their vine
2 tablespoons Valdespino vinegar (or other best-quality sherry vinegar)
3 tablespoons olive oil1 garlic clove, crushed
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons fennel seeds, toasted and lightly crushed
Flaked sea salt and black pepper
3 large balls of burrata or buffalo mozzarella
6 small purple or green basil sprigs, to serve
Directions
Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Don't throw away the marinade; you'll need it when serving.
Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat.
When ready to serve, tear the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them—2 per portion—and spoon 1 1/2 teaspoon of the marinade over the cheese. Alternatively, arrange on a platter to serve a crowd. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with a sprig of basil, and serve.
Wild Rice with Roasted Grapes and Walnuts
From OhMyVeggies.com. Serves 4-6. About 50 minutes.
Ingredients
2 cups red seedless grapes
1 shallot, thinly sliced
1 cup wild rice, cooked according to package directions
1/2 cup walnut pieces, toasted
1 tbsp + 2 tsp olive oil, divided
1 tbsp red wine vinegar2 tbsp fresh sage leaves, chopped
salt and pepper, to taste
Directions
Preheat oven to 400°F.
Toss the grapes and shallot with 2 teaspoons of olive oil. Transfer to a baking sheet that’s been sprayed with oil or lined with parchment paper and roast for about 20 minutes, or until the grapes are softened, but not burst.
Transfer the grapes and shallot to a large bowl. Add rice, walnuts, remaining oil, vinegar, and sage; gently toss, careful not to smash the grapes. Season with salt and pepper to taste.
And one more grape dish. This one sounds great as an appetizer or to serve with leftovers over the weekend. This salsa is sweet, savory and has a hint of spice. The author serves with chips.
Grape Salsa
From cooknourishbliss.com
Ingredients
3 cups white (green) grapes, halved
3 cups red grapes, halved
1 to 1 ½ cups loosely packed fresh cilantro leaves, chopped (about 1 smaller head of cilantro)
1 medium jalapeno, seeded and diced
½ cup thinly sliced green onions
juice of 1 medium lime
¼ cup olive oil
1 teaspoon hot sauce
1 teaspoon salt
Directions
Add all of the ingredients to a large bowl and toss until well combined. Taste and adjust any of the flavors as desired.
Cover and refrigerate for at least 2 hours before serving.
And, for the adventurous, try grilling a head of Romaine.
Grilled Romaine Lettuce
From SimplyRecipes.com. Serves 3-4. About 20 minutes.
Ingredients
3 to 4 romaine hearts
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar (or cider vinegar)
2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)1/4 teaspoon salt
Pinch freshly ground black pepper
Directions
Prep the romaine hearts: Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
Prepare your grill for high, direct heat.
Prepare the vinaigrette: Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.
Grill: Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.