This week’s ingredients are colorful, wholesome and the perfect representation of the transition of the seasons. All of this week’s recipes are filling and nutritious, perfect for these cold fall nights, and contain many of the items you’ll find it this week’s CSA shares.
Winter Squash Chili
This quick, fall chili is easy for weeknights and doesn’t require hours of roasting. The sweetness of the squash gives it great flavor and is sure to be a crowd pleaser with kids who can top their bowls with whatever they like.
- 1 medium winter squash (about 2 lbs)
- 1 Tblsp. olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 garlic cloves, minced
- 2 (15 oz) cans black or red beans, rinsed and drained
- 2 C. vegetable broth (or other broth you have on hand, water works too)
- 1 (28 oz) can diced tomatoes, with juiced
- 1 (4.5 oz) can chopped mild green chiles (or sub canned chipotles for more heat and smoky flavor)
- 1/4 tsp chipotle chile powder
- 1/2 tsp dried oregano
- 1 tsp chili powder
- 1 tsp smoked paprika (optional)
- 1/4 tsp salt
- Optional toppings: green onions, sour cream, cheddar cheese, tomatillo salsa (recipe below), or cooked bacon
- Cut squash in half lengthwise with a heavy, sharp knife. Use a dish towel to get a good grip – cutting from stem to tip.
- Scoop out the seeds with a spoon. Pierce the skin with a fork a few times, and place cut side down in a microwave-safe dish with 1/4 inch water. Micrwave on high about 8-9 min. or until tender. You can do one half at a time if you don’t have a big enough microwave. Let cool.
- Heat oil in a large dutch oven (or other deep, heavy-bottom pan) over medium heat. Add onion and bell pepper. Sautee, stirring frequently, until onions become translucent (about 5 min.)
- Add garlic and sautee until fragrant, about 1 min. Stir frequently so garlic is well incorporated and doesn’t burn to the bottom of the pan.
- Stir in beans, broth, tomatoes, chiles, and spices. Simmer, covered about 10 min. Uncover, stire and cook another 10 more min.
- Back to the squash, peel off the outer skin with a paring knife. Cut into ½” chunks.
- Stir squash into bean mixture; cook 5 minutes. Stir in salt. Serve warm topped with sour cream, green onions, cheddar cheese, bacon or whatever sounds good!
Simple Balsamic Chard
Vinegar lovers who haven’t tried balsamic on your greens… your life is about to change. Balsamic vinegar is fantastic on steamed or sautéed on spinach, kale, chard and any other dark green. Best part is it’s extremely easy and pairs great with any Italian, American or Greek dish you have planned. Once you’ve had a taste of this method, you’re sure to make chard a regular part of your meal planning – and with it’s incredible nutritional benefits your body will thank you.
- 1 bunch of chard (or other green like spinach, kale or collard greens)
- 1 Tblsp. olive oil
- 1 clove of garlic
- Pinch of salt
- 2-3 Tblsp. good balsamic vinegar, to taste
- Clean and remove the woody stems of your greens. Roughly chop in to 2″ pieces.
- Heat oil and garlic in large, flat pan over medium heat. Start slow and be careful not to burn the garlic. Sautée the garlic 1-2 minutes until fragrant.
- Add chard and sauté 5-6 minutes until desired doneness.
- Toss in salt and vinegar. Serve immediately.
Roasted Potato Nachos with Roasted Tomatillo Salsa
Are you ready for some football?! This is the perfect Thursday night dinner the whole family will love. If you make the salsa in advance, it’s also quick and easy for an after wok meal. Top with the suggestions below or whatever you have on hand.
Roasted Tomatillo Salsa
- 2 lb. fresh tomatillos
- 2 fresh jalapeños
- 3 large garlic cloves, unpeeled
- 1 onion, roughly chopped
- 1/2 C fresh cilantro
- 2 tsp. salt
- Remove tomatillo husks and rinse under warm water. They’ll be sticky at first but the water will rinse most of that off.
- Place tomatillos, jalepanos and unpeeled garlic on baking sheet and broil for 7-8 minutes, turning all once halfway through. Tomatillos and peppers should be charred and softened.
- Remove from heat to cool for a few minutes. Peel the garlic and seed the peppers.
- Add all ingredients (including onion, cilantro and salt) to a blender or food processor and pulse to desired salsa consistency.
- Store salsa in refrigerator for up to 1 week or devour immediately.
Roasted Potato Nachos
- 2-3 lbs. new potatoes (gold, red, purple or fingerling)
- 1-2 Tblsp. olive oil
- Pinch of salt and pepper to taste
- 2 C. shredded, cheddar cheese (or other mild, hard cheese blend)
- 1 C. Tomatillo Salsa (recipe above)
- 1/2 C. green onion, chopped
- 1/4 C. cilantro, chopped
- 1/2 C. sour cream (optional)
- Other topping ideas: pulled pork, bacon, pickled jalapeños, tomatoes, avocado, canned corn (drained), black beans
- Pre-heat oven to 350F
- Scrub and rinse potatoes and cut in to 1″ cubes. No need to peel.
- Toss potatoes in olive oil, just enough to lightly coat. Sprinkle with salt and pepper to taste.
- Spread in single layer on baking sheet and roast for 20-25 minutes. A fork should slide easily in to potatoes.
- Top with cheese and salsa and bake for another 3 minutes until cheese is melted. Watch closely so it doesn’t burn.
- Top with remaining ingredients and any other desired toppings and serve immediately. These make great leftovers too!