We got lots of yummy stuff in the farm share this week -- Squash, Boston Lettuce, Sauerkraut, Turnips, More Potatoes, Bosc Pears, Rosemary, Tomato & Basil Cheddar cheese and seitan....
So, this week's menu....and next week's since it's a travel week
Week One:
- Monday: Anniversary Dinner! Eat out!
- Tuesday: Martha's Squash & Couscous (using a Kobucha Squash) and Green Salad
- Wednesday: Vegetable Soup with White Beans and Butternut Squash (Recipe below)
- Thursday: Seitan Broccoli Stir Fry (Recipe Below)
- Friday: Homemade Pizza - Olives, Artichokes, Goat Cheese & Sausage
- Saturday: Traveling
- Sunday: Traveling
- Monday: Traveling
- Tuesday: Spaghetti & Meatballs
- Wednesday: Sweet Potato & Black Bean Quesadillas (Recipe below)
- Thursday: Chicken Stir Fry
- Friday: Pizza & Salad
- Saturday: Pierogies, Onions, Sour Cream & Sauerkraut
- Sunday: Mexican Slow Cooker Chicken
Crockpot Vegetable Soup with White Beans and Butternut Squash
Put all of the following into the crockpot:
- 1 butternut squash- cube half of it, leave the other half in bigger chunks/slices
- 1 diced onion
- 1 minced clove of garlic
- 2 stalks of celery (I sauteed my veggies in olive oil first which really helps, but isn't absolutely necessary)
- 1 qt. of desired stock- beef, chicken or veggie (I used beef)
- 1 can of diced tomatoes
- 1 big spoonful of tomato paste (although I think you could omit this and not tell a difference)
- 1 can of white beans, rinsed and drained
- a chunk of rind from a block of parmesan cheese (also optional but adds TONS of flavor)
Seitan and Broccoli Stir-Fry
4 to 6 servings
This simple stir-fry showcases seitan’s unique flavor and texture.
- 2 tablespoons light olive oil
- 2 cloves garlic, minced, optional
- 1 medium red bell pepper, cut into thin strips
- 2 large broccoli crowns, cut into bite-sized pieces
- 1 to 1 1/2 pounds seitan or Homemade Seitan (see above), cut into bite-sized chunks
- 2 tablespoons reduced-sodium soy sauce, plus more for seasoning
- 1 teaspoon dark sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon natural granulated sugar
Heat the oil plus 2 tablespoons water (or broth from the seitan) in a stir-fry pan or wok. Add the garlic and broccoli. Turn the heat to medium-high and stir fry for 4 to 5 minutes, or until the broccoli is bright green.
Add the remaining ingredients and continue to stir-fry for 3 to 4 minutes, until everything is sizzling hot. Add a small amount of additional water or seitan broth to the pan if it gets dry.
Serve at once, passing around additional soy sauce for seasoning individual portions.
Black bean & Sweet potato hash
- One onion
- Clove of garlic, minced
- One or Two sweet potatoes shredded (use grater of food processor)
- ¾ Teaspoon of Cumin, Oregano or more as preference
- Dash of Cayenne
- Salt and Pepper to taste
- Can of Black beans, drained and rinsed
- Optional for Quesadillas: Tortillas (we like the red ones from whole foods) and Goat Cheese
Heat skillet to medium high, with bit of olive oil. Once hot, throw in onion and cook for about 4 minutes until they start to get clear/yellow. Add garlic and toss for another minute. Add shredded sweet potato, then mix in the spices and toss it all to coat.
Cover and let the potatoes cook for about ten minutes on Medium heat. Stir and then cover again to cook for another 5-10 minutes or until tender and soft.
Stir in the black beans and let them warm up (3-5 minutes).
Serve warm as side dish, or make quesadillas – fill tortilla with this mixture and goat cheese and melt together. (These quesadillas travel and reheat really well)
