Autumn Quinoa, Butternut Squash, and Cranberry Stuffing

submitted by Lani M.
serves 6



What you'll need:

13 oz. quinoa (approximately 1 1/2 cups)
low-sodium chicken broth (2 cups?)
1 butternut squash, peeled and diced
1 purple or red onion, diced into large pieces
2 cups fresh cranberries, halved or 1 cup dried cranberries
3 cloves of garlic, minced
1/2 cup pine nuts, toasted
2 T chopped fresh parsley
1/2 T chopped fresh thyme
3 teaspoons cumin
salt & pepper to taste
2 T olive oil (optional)
1 dash fresh lemon juice (optional)

What you'll do:

1. Preheat the oven to 350 degrees.

2. Place the diced butternut squash, onions, cranberries (if using fresh and not dry) and garlic on a cookie sheet covered in parchment paper (or foil). Toss with olive oil, spread out evenly and sprinkle with salt. Bake for about 25 minutes or until the the butternut squash is fork tender. Remove and set aside.

3. Prepare the quinoa according to the directions on the package and use chicken stock when making it. When it's done, fluff with a fork and mix in the squash mixture. Drizzle with oil (optional). Stir in cumin, cranberries (if using dry), toasted pine nuts, parsley and thyme. Season to taste. Sprinkle with lemon juice (optional) and serve.

Bacon, Potato, White Bean and Red Pepper Soup (Leek & Potato Soup)

submitted by Lani M.

The last CSA delivery arrived on Wednesday.  It's contents combined with this chilly weather inspired me to seek out my favorite leek potato soup recipe last night.  You'll probably want to double this recipe when making it.  I like that it doesn't call for cream (although I did add a can of cream of chicken soup), and it is so tasty.

BACON, POTATO, WHITE BEAN AND RED PEPPER SOUP

from COOKS.COM

1/2 lb. slab of hickory-cured bacon, cut into 3/8 inch dice (I used turkey bacon.)
1 tbsp. unsalted butter (I used olive oil.)
1 sm. onion, minced
3 lg. leeks (white and tender green) cut 1/2 inch
1/2 lg. carrot, peeled and coarsely chopped
1 sm. celery rib, coarsely chopped
1 med. red pepper, cut 1/4 inch
4 c. chicken stock or canned broth
3/4 tsp. salt
1/4 tsp. ground white pepper
2 lg. potatoes (about 1 lb.) peeled, cut 1/2 inch
1 can (19 oz.) white kidney beans, drained and rinsed

Place bacon in large saucepan, cover with water. Simmer on medium-high heat 5 minutes. Drain, pat dry with paper towel. Wipe out pan and return bacon to pan. Fry until golden and crispy. Drain bacon, discard fat, wipe with paper towel in pan.

Add butter, reduce heat, when melted add onion, leeks, carrot, celery and red pepper. Cook vegetables until lightly browned and softened, about 5 minutes. Add bacon, chicken stock, salt and pepper. Simmer, stir occasionally, 5 minutes.

Add potatoes and simmer, stir until potatoes are tender when pierced with a knife, about 15 minutes. Add white beans simmer 1 to 2 minutes more. Serve hot. (Can be made 1 day ahead of time. Remove any fat before serving.)

Serve with buttermilk jalapeno corn sticks.