Squash soup is seemingly more labor intensive than it really is. While you do have to allow for the time the squash will spend roasting in the oven, my recipe with it’s short list of ingredients takes no more than 30 minutes of active preparation. If you’re in a huge hurry you can always cook the squash in the microwave, but it’s also very easy to roast the squash the day before so you can have a healthy, hearty soup on the table in no time flat.

Click here for a printable .pdf of the recipe.

With this recipe the only thing you’ll be missing is the high fructose corn syrup in most varieties of canned cranberry sauce. You’ll get some extra fiber to boot and the opportunity for creative expression with some suggestions for optional spices.
Click here for a printable .pdf of the recipe.

I am embarrassed that is has been well over two months since my last post, and I apologize for not keeping up with bringing you new recipes and helpful kitchen tips. The good news is that December, January and February have been busy months for me. Amidst the flurry of activity I’ve been experiencing over the last few months, I have been filing away ideas to share with you in the coming weeks. Today I will share with you a recipe that is simple, tasty, healthy and seasonal (even if you live in the Midwest). First a little bit on eating seasonally.

One of the many objections I hear to eating seasonally is that it is difficult to impossible to do during the winter unless you live in certain parts of the country where farmers markets are available year round. I agree that it does take a bit more effort and creativity, but with a little knowledge eating seasonally is something everyone can aspire to do on a more frequent basis.

After participating in a CSA program for the first time during the spring/summer/fall of 2008, I had a hard time imagining not getting a weekly box of farm fresh produce throughout the winter months. As such, I began researching my options for consuming local produce over the winter. My first stop was to the Local Harvest website. After plugging in my zip code, I was provided with a list of farms near Columbus, Ohio that have CSA programs, sell directly to the public or participate at local farmers’ markets. Naturally the list of winter markets and winter CSA programs was thin compared to those that operate from April through October, but to my relief there were options! I ended up buying a share from Green Edge Gardens.

We are now coming up on 10 weeks into the winter program, and I have been spoiled once again. Of course the variety of produce in winter is not as great but what we have received from Green Edge has been plentiful, of high quality and tastes amazing. We’ve been enthusiastic recipients of winter squash, potatoes, oyster mushrooms, micro green mix, sweet potatoes, spinach, garlic, Swiss chard, arugula, sunflower sprouts, shiitake mushrooms, pac choi and even quart jars of canned tomatoes!

If you’ve been unaware of how to find local produce to grace your table, I encourage you to visit www.localharvest.org or send me a message. I’m always happy to help others get plugged-in to their local farming community.

Finally, I leave you with the recipe for a meal we’ve been enjoying frequently during these cold winter days.

Asian Greens and Shiitake Stir Fry

note: all quantities are approximate and need not be exact

• 1 bunch baby bok choy, spinach, swiss chard or any other relatively sweet green
• 1 quart Shiitake or oyster mushrooms
• 1 pound cubed firm tofu, optional
• 1″ piece fresh ginger, peeled and minced
• 2 large garlic cloves, peeled and thinly sliced
• 1 -2 T. soy sauce or salt to taste
• up to 1/3 c. water, vegetable stock or chicken stock
• 1 t. arrowroot powder or cornstarch

Wash greens and cut or tear into pieces if very large and set aside. The greens will shrink quite a bit so there is no need to be laborious about this step.

If using shiitakes, trim stems. If using oyster mushrooms, cut to medium-sized pieces. Set aside.

Heat a large non-stick or cast iron skillet over medium heat. If using tofu, add a small amount of oil to the bottom of the pan and brown on all sides if desired. Otherwise it can simply go into the pan at the end of cooking just long enough to heat it up.

Add mushrooms and soy sauce to the skillet and cook, stirring constantly just until mushrooms begin to soften. If the pan begins to get too dry and the mushrooms and tofu stick, add a bit of water or stock.

When the mushrooms have softened, add the greens, minced ginger and sliced garlic. If you have opted to not brown the tofu, add it at this time. Allow the greens to wilt. While the greens are wilting, combine arrowroot powder (or cornstarch) and remaining stock. Pour the mixture over the mushrooms and greens and thoroughly stir in. Cook until the sauce begins to bubble.

Serve hot over steamed rice.

Yield: 2 servings

Click here for a printable version of the recipe.

Last week I was blessed to enjoy a couple of days off to celebrate Thanksgiving with family. Everyone contributed to the holiday meal in some way, and one of my contributions was my sweet potato casserole.

For me, Thanksgiving dinner isn’t a Thanksgiving dinner without sweet potatoes on the table. Sweet potatoes were so well liked in my family I can’t really remember that we ever had any left over from a meal whether it was Thanksgiving or not. Imagine the panic and shock I experienced when my husband, Bob, told me he did not like sweet potatoes as I planned the very first Thanksgiving meal we would eat together as a married couple.

“Um, how can we have Thanksgiving dinner without sweet potatoes?” I thought to myself. It just did not compute for me.

Determined that I could figure out a way to make anyone enjoy eating just about anything, I kept sweet potatoes on the menu. Though I can’t remember the details of what he didn’t like about his previous encounters with sweet potatoes, I do remember giving him the third degree to find out what didn’t work for him in the past. I am blessed with a wonderful husband who is willing to try anything I make, and that year we had an enjoyable dinner which resulted in Bob’s realizing sweet potatoes really can be good.

My presentation of this classic fall and winter dish has changed a bit over the years, but one thing remains the same - this recipe has converted many non-sweet potato eaters. It’s great not only with the thanksgiving turkey, but also with roast duck, pork or my spice rubbed chicken. You can also use any leftovers to make sweet potato ravioli.

This recipe makes plenty for a crowd. Halve it and bake it in an 8″ x 8″ pan if you’re making it for a family dinner.

Sweet Potato Casserole

For the potatoes:

• 4 1/2 lbs. sweet potatoes 
• 2/3 c. brown sugar 
• 1/4 c. butter, softened* 
• 4 eggs* 
• 2/3 c. milk*
• 2 t. vanilla 
• 1 t. salt

For the topping: 

• 2/3 c. brown sugar 
• 1/3 c. flour 
• 3 T. chilled butter* 
• 1/2 c. pecans 

Preheat oven to 350° F. Scrub potatoes and prick all over with a fork.

Place potatoes on a baking sheet and bake until a skewer is easily pushed into the center, about 50-60 minutes. Allow to cool and peel. This step is easily done the day ahead. 

Combine all topping ingredients in a food processor and pulse together until somewhat crumbly. Set aside.

Grease a 9” x 13” baking dish and set aside.

Preheat oven to 350° F.

Combine brown sugar, butter, eggs, milk, vanilla, salt and baked sweet potatoes in the bowl of a stand mixer. Beat until potatoes are completely mashed and mixture of thoroughly combined.

Spread potatoes in prepared baking dish and sprinkle pecan mixture all over the top. Bake for approximately 40 minutes or until potatoes are completely hot and topping is crunchy.

*Notes: 
To make this casserole completely vegan use vegan spread in place of the butter and soy or rice milk in place of the milk.

In place of the eggs, combine 1/4 c. ground flax meal and 3/4 c. water in a saucepan. Cook over medium heat, stirring constantly until mixture is thick. Allow to cool. This step may be done the day ahead along with the baked sweet potatoes.

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In the warmer months of the year my favorite dinner to fall back on when I’m short on time is hummus with all the accoutrements - toasted flat bread, olives, artichoke hearts, veggie sticks, etc. It’s so satisfying, light, healthy and easy. As the end of summer draws near and eggplant is in steady supply I begin to shift my hummus meals to baba ghanouj meals. The wonderfully earthy flavors of grilled or roasted eggplant combine with tahini and lemon juice to perfectly bridge the gap from warm days to cool nights.

My method includes smoking the eggplant, but you can easily grill or roast the eggplant instead. I personally love the flavor imparted by a nice slow smoke over hot coals. If you want to smoke the eggplant over a gas grill, you can place soaked wood chips in an aluminum foil packet. Poke some holes in the packet and place it over the lava rocks, stone or ceramic briquettes in your grill.

Baba Ghanouj

• mesquite chips, soaked 1 hour
• 6 small eggplant
• 1 large clove garlic
• 1 lemon, juiced
• 1/4 c. tahihi
• water, as needed

Prepare the eggplant: If smoking over coals, prepare charcoal. If smoking over a gas grill, heat to medium - medium-high heat. If roasting, heat oven to 350 degrees F. If smoking, place soaked mesquite chips over heat source just prior to placing eggplant on grill. Slice eggplant in half lengthwise and place on prepared grill or in pre-heated oven and cook for approximately 30-40 minutes or until the eggplant is completely tender. At this point, you can continue with the recipe or store cooked eggplant and resume the next day.

Prepare the dip: Place the garlic in the dry clean bowl of a food processor and mince. Scoop eggplant from the skin and add to food processor. Add lemon juice and tahini. Process until smooth. If the mixture is too thick add a bit of water to achieve desired thickness. Taste and adjust seasoning with salt if necessary.

Serve room temperature with toasted pita, olives and veggie sticks. The day I made this baba, I had purchased some baby bell peppers at the farmers’ market and decided to turn them into an appetizer presentation.

Yield: about 2 cups of dip

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