Tag Archives: garlic

Roasted Pumpkin & Pear Soup

16 Sep

This’ll take a couple of hours.

  • 1 pumpkin
  • 1 sweet onion, minced
  • 1-2 T grated ginger
  • 2-3 cloves garlic
  • 2 pears
  • 1/4 tsp cinnamon
  • 4 C broth
  • 2-3 T butter
  • handful of turnips (optional)
  • salt and pepper to taste

Preheat the oven to 450.  Cut the pumpkin in half, scoop out stringy bits and seeds.  Peel and seed the pears.  Wash the turnips  If you can fit everything into your oven at once, awesome!  Roast all until tender and a fork meets little to no resistance.  (Close to 45 min for the pumpkin and turnips, 25 min for the pears.)

While everything is cooling, in a soup pot, saute the onions, garlic, and ginger in the butter.

Once it’s cool enough to handle, scoop the pumpkin flesh out of the skin, chop the pears, peel and chop turnips.  Add them, broth, cinnamon, and spices to soup pot.  Let simmer for 20-30 min.

Blend until smooth.  Season to taste.  Enjoy!


Beet (Greens), Walnuts + Goat Cheese Pasta

13 Jul
Jen made this and it was tasty!
  • 2 T olive oil
  • 1 clove garlic
  • 1/2 lb beet greens, in pieces
  • 1/4 C water/stock
  • 1 beet, roasted and chopped (3/4 C)
  • 1/3 lb cooked pasta
  • 1/4 C walnuts
  • salt + pepper to taste
  • goat cheese to taste
Saute garlic in olive oil.  Add beet greens, cook until wilted.  Add water, noodles and beets.  
Cover pan for a minute to heat, then stir until noodles are a nice pink.  Then add walnuts and salt + pepper.  Plate and add goat cheese.
Based on the edible Boston recipe.

Bok Choy Attempt

20 Jun
Featuring many of my favorite flavors.
  • bok choy
  • 3 garlic cloves
  • 2 T olive oil
  • 2 inches, chopped fresh ginger
  • 2 T rice vinegar
  • splash of soy sauce
  • splash sriracha
Saute garlic and bok choy.  After a few minutes add the ginger, soy sauce and sriracha.  
Cook a bit longer, then turn off heat and add rice vinegar. 

Twice Baked Potatoes w/ Swiss Chard

20 Oct

Adapted from a WW recipe.

Time: 2 hours approximately

  • 18 oz potatoes (4)
  • 8 oz Swiss Chard (whatever amount you get that week), chopped into edible pieces
  • 1/4 C scallions, finely chopped
  • 2 cloves garlic smashed
  • 1/8 C milk
  • 1/4 C shredded cheese
  • 4 slices of bacon
  • 1 tsp Mrs. Dash
  • pinch of cayenne mixture

Bake potatoes at 375 F for 1 hour, or until soft.

Cook bacon, set aside, chop when cool.  Drain pan (if necessary) down to less that 1 tsp fat.  In the same pan, saute scallions, garlic and a handful of finely chopped SC stems.  Combine bacon and scallions mixture in a medium sized bowl.

When potatoes are almost done steam SC for about 3 minutes or until wilted.  Mix into bacon and scallions.

Slice off the top 1/2″ – 1″ of the potatoes and mash the tops.  From the bottoms, scoop out most of the potato and mash the scooped part.   Leave enough (about 1/4″ – 1/2″) of potato around the edge to form a hollow potato shell.  Put the hollow potatoes back into the baking dish.

Add milk and spices to mashed potatoes.  Add potato mixture to SC mix.  Fill hollow potatoes with mixture and cover with the extra.  Top everything with cheese.

Bake for 20 minutes or until cheese is melted.

Steamed Eggplant & Green Beans

20 Oct

Steamed eggplant seems similar in texture to whole oven roasted eggplant.  And it’s a surprisingly good vehicle for sauce.

  • 1 1/2 – 2 lbs eggplant
  • 3/4 lbs green beans


  • 1/2 C soy sauce
  • 3 T rice vinegar
  • 1/4 C sesame seeds
  • 1 tsp sugar
  • 2 gloves crushed garlic
  • 1 T grated ginger
  • 1/4 C scallions, finely chopped
  • 1/8 tsp Sriracha

Slice eggplant length-wise, steam for approximately 15 minutes.  Drain some liquid, scoop out seeds, then scoop out flesh.  Drain flesh some more and then roughly chop.

Cut green beans into bite-friendly sized pieces, steam for approximately 5 minutes.

Combine all the sauce ingredients, then spoon (approx 5 T – about 1/2 the recipe) over eggplant and green beans.

Eggplant Sausage Stuff

19 Oct

Bit of a hodge-podge but it’s tasty with torilla chips, rice or pasta.

Time: 2 hours-ish

  • An eggplant
  • A zucchini, thinly sliced
  • 4 links of sweet Italian sausage, chopped up (or whatever you have)
  • scallions, chives or onion, minced
  • +2 cloves garlic, minced or grated
  • 1/2 can or less chicken broth
  • 2 T (or so) tomato paste
  • Hot sauce of your preference (sriracha)

Pierce the eggplant a bunch of times and then roast it whole on a baking sheet at 350 F until it’s soft and starts to collapse (approximately an hour, maybe a bit more).  Let it cool until you can touch it, then slice it in half length-wise.  Scoop out the seeds and discard.  Scoop out the eggplant flesh and chop.

Saute (not steam!) the zucchini.  Season with salt, pepper, rosemary and thyme.  Add onions and  garlic.  Then add eggplant and sausage.  Continue to saute until everything cooks most of the way through.

Add tomato paste, chicken sauce and more spices (including hot sauce) to taste.

Let everything simmer for approximately 15 minutes (or until it tastes right).


Eggplant Patties

12 Oct

Holy crap I actually want to eat eggplant!  Based on a recipe from Tales From A Kitchen Misfit.

Time: 1 1/2 hrs?

  • 1/4 C finely chopped white/vidalia onion
  • 1 average CSA eggplant, sliced (approx 2 C)
  • 2 T dried parsley
  • 2 T chopped celery
  • 1 tsp cumin/whatever spice you have
  • Big 1/2 C hummus (can substitute some black beans if you’re short on hummus)
  • 1 C breadcrumbs (can cut with corn meal if necessary)
  • 2 cloves garlic grated/minced

Preheat oven to 450 F.  Spray baking pan, spray eggplant slices and season with salt and pepper on both sides.  Baked 10min on 1 side, 5min on 2nd side.  After cooled a bit, chop roughly to make processing easier.

Reduce oven heat to 375-400 F.  Saute onions and garlic (preferably with bacon seasoned pan, or olive oil).

Process eggplant, onion & garlic, parsley, celery, spices and hummus until pretty smooth.

Add eggplant mix to breadcrumbs in a mixing bowl.  Form patties.  Baked until browned (30min total baking time).