Crop Box Sunday! October 23rd, 10:30AM to 1.30PM
As we (hopefully) say goodbye to the searing temperatures of summer, lean in to these comforting and nourishing fall recipes from Molly and Sue!
Produce List
- Cabbage - Black Sheep Farm
- Corn - Black Sheep Farm
- Cauliflower - Black Sheep Farm
- Butternut Squash - RUSD Food Hub
- Russet Potatoes - RUSD Food Hub
- Yellow Onions - RUSD Food Hub
- Red Grapes - RUSD Food Hub
- Celery - RUSD Food Hub
- Bell Peppers, Red/Green - RUSD Food Hub
- Persimmons, Fuyu - The Grove
- Pomegranates - The Grove
Not a member yet? Why not? Click here to join the co-op for a one-time payment of $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! $33/month with delivery available for $7/month. You benefit, your community benefits, and our partner farms and growers benefit.
Roasted Cabbage Wedges with Onion Dijon Sauce
By An Oregon Cottage
~ Serves 4 ~
For this recipe, cut the cabbage into wedges by removing the outer leaves of the head, then cut the head in half. Cut each half into 4-5 wedges (depending on the size of your cabbage head), leaving some of the core in each wedge so they will stay together. And if you don't care for the sauce, an easy alternative is to sprinkle your cabbage wedges with Parmesan cheese and pine nuts before putting into the oven to roast. ~ Sue
Ingredients
1/2 medium green cabbage about 1½ pounds
1 tablespoon garlic-infused olive oil or regular olive oil
salt & pepper
Sauce:
3 tablespoons butter
2 tablespoons minced fresh onion
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/8 teaspoon each salt and pepper
optional: chopped chives or parsley for serving
- Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.
- Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.
- Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.
- Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute - warm again before using).
- To serve, place the wedges on a plate, whisk sauce again and drizzle over wedges. Sprinkle with chives or parsley, if desired.
Rosemary Butternut Squash
Butternut squash can be roasted and spiced to taste. For a sweet taste use maple syrup, but savory is my favorite. I like the garlic and rosemary in the recipe below. ~ Sue
Ingredients
1 butternut squash, cut into halves, lengthwise with the seeds scooped out
1 tablespoon of finely chopped rosemary
1 fat clove of garlic, thinly sliced
Olive oil to drizzle on the butternut squash
1 tablespoon of cold butter, cut into small pieces
Salt and freshly cracked black pepper to taste
- Preheat oven to 400ºF.
- Place the halved butternut squash on a cookie sheet lightly greased with oil. Drizzle the olive oil over the squash, then put dabs of butter on both halves.
- Season with salt and freshly cracked pepper.
- Sprinkle on the chopped rosemary and arrange the thinly sliced garlic randomly.
- Bake for 45 minutes till fork tender. Scoop out and serve. Enjoy.
Roasted Cauliflower in Lemon Tahini Sauce
By Vegetarian Times
~ Serves 4 ~
This is one of my favorite dishes of all time! Serve it with some pasta or braised tofu and you have a meal. ~ Molly
Ingredients
1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds
- Place oven rack in top position. Preheat oven to 425°F.
- Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
- Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
- Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.
Three Sisters Casserole
By Vegetarian Times
~ Serves 6 ~
This is my go to recipe for fall potlucks. It's easy and you can make it ahead of time. ~ Molly
Ingredients
Polenta topping:
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling:
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
- To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
- To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
- Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in ½ cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
- Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2½ cups) over top.
- Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
