In your bag today:

Bay leaf

Rosemary

Black Bean

Yam

Apple

Pomegranate

Butternut Squash

Green Leaf Lettuce

Celery

Black Beans

(hub-uk.com)

Soaking & Cooking:

Black beans, like all dried beans, need to be soaked before cooking. This hydration helps to reduce the cooking time. Because they are small, 2 - 4 hours soaking in cold water should suffice. Drain, and cook as per recipe.

If you don't have the time, boil the beans in water for 1 - 3 minutes, turn off heat, cover the pot and let them sit for one hour. Drain and proceed as per recipe. However, there is a problem with this quick soaking (boiling for 1 - 3 minutes) method. Hot water increases the solubility of the water soluble nutrients, and softens the cell membranes of the beans, further accelerating the loss of these nutrients. This should be a consideration, because of the long cooking time during which more nutrients are lost. Cold soaked and cooked at a very gentle simmer, beans retain most of their nutrients, which are considerable.

To cook, drain the soaking water and add cold water, 1 part beans to 2 or 3 parts cold water. Bring to a boil then reduce heat to a simmer so the beans stay in their jackets. Replace water as needed so that the beans are always covered with liquid as they cook. Beans are done to perfection when you can easily smoosh one between your tongue and the roof of your mouth (approximately 2 hours.) Drain.

1 cup beans = 2 cups cooked

1.5 to 2 lbs of black beans per gallon of water for soup

California bay leaf

(wikipedia.org)

The leaf of the California bay tree, also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Mediterranean bay but has a stronger flavor.

They are used in soups, stews, meat, seafood and vegetable dishes.

Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger due to the increased surface area and in some dishes the texture may not be desirable.

Use California bay leaves the same way as Mediterranean bay leaves but in half the quantity, because they’re much stronger.

Bay leaves can also be scattered in pantries to repel meal moths, flies and roaches.

They remain very stiff even after thorough cooking, and if swallowed whole or in large pieces, they may pose a risk of scratching the digestive tract or even causing choking. Thus most recipes that use bay leaves will recommend their removal after the cooking process has finished.

Roasted Butternut Squash With Lime and Rosemary

(recipezaar.com)

Ingredients:

4-5 cups butternut squash, cubes

2 tbsp butter

2 tbsp olive oil

1 tbsp fresh squeezed lime juice

2 tsp finely minced fresh rosemary

sea salt

fresh ground black pepper

Preparation:

Preheat oven to 400°F; peel squash and cut into cubes about 1 inch square.

Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.

Arrange squash on roasting pan in single layer. Dot with butter. Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges.

Season with sea salt and fresh ground black pepper, and serve hot.

Rosemary Roasted Turkey—makes 16 servings

(allrecipes.com)

Ingredients:

¾ cup olive oil

3 tbsp minced garlic

2 tbsp chopped fresh rosemary

1 tbsp chopped fresh basil

1 tbsp Italian seasoning

1 tsp ground black pepper

salt to taste

1 (12 pound) whole turkey

Preparation:

Preheat oven to 325 degrees F.

In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.

Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.

Place the turkey on a rack in a roasting pan. Add about ¼ inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F.

Bread and Celery Stuffing—makes 8 servings

(allrecipes.com)

Ingredients:

1 (1 pound) loaf sliced white bread

¾ cup butter or margarine

1 onion, chopped

4 stalks celery, chopped

2 tsp poultry seasoning

1 tbsp chopped fresh rosemary

salt and pepper to taste

1 cup chicken broth

Preparation:

Let bread slices air dry for 1 to 2 hours, then cut into cubes.

In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.

Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F for 30 to 40 minutes.

American Turkey Stuffing

(cdkitchen.com)

Ingredients:

3 cups Dried bread cubes

4 ounces Crumbled sausage, cooked

¾ cup Diced red apple

½ cup Chopped onion

½ cup Chopped walnuts

½ tsp Rubbed sage

1 tsp Rosemary leaves, crushed

¾ cup Water

1/3 cup Margarine

Preparation:

Combine bread, sausage, apple, onion, walnuts and seasonings. Heat water and butter or margarine until butter melts. Toss with bread.

Spoon into a 2 quart casserole dish. Cover and bake alongside turkey during the last 45 minutes of roasting time. Serve with sliced turkey.

Apricot Dressing For Turkey—makes 12 servings

(cdkitchen.com)

Ingredients:

1 cup Dried apricots, snipped

1 ½ cup Water or chicken stock

1 cup Chopped celery

¼ cup Chopped walnuts or pine nuts

12 slices Bread, dry, cut small cubes

Preparation:

Bring the apricots and water (or chicken or turkey stock) just to a boil in a saucepan. Let stand for 10 minutes. Add the celery, nuts and bread. Toss lightly to moisten the bread and blend the ingredients. Spoon into an oiled baking dish with a cover.

Bake in 350 F oven for about 40 minutes. Remove the cover the last 10 minutes of baking to brown the top of the dressing.

Yam and Black Bean Burrito Recipe—serves 2-3

(homecooking.about.com)

Ingredients:

2 ½ cups peeled cubed yam

¼ tsp salt

1 tsp olive oil

1 ¾ cups diced onions

2 large garlic cloves, minced or pressed

½ tbsp minced fresh green chile

2 tsp ground cumin

2 tsp ground coriander

2 ¼ cups black beans, cooked with ½ bay leaf

1/3 cup lightly packed cilantro leaves

1 tbsp fresh lemon juice

½ tsp salt

8 eight-inch flour tortillas

Fresh tomato salsa or jarred

Preparation:

Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

Cook the black beans with ½ bay leaf.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to ¾ cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.

Yam Streusel Coffee Cake—makes 1 large coffee cake

(homecooking.about.com)

Ingredients:

½ cup butter, softened

1 ½ cups sugar

3 eggs

1 tsp vanilla

¼ tsp maple extract

1 cup mashed cooked yams

¼ cup sour cream

2 tbsp fresh orange juice

½ tsp grated orange rind

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

¼ tsp salt

1 cup golden raisins

Streusel Mixture:

½ cup packed dark brown sugar

2 tbsp butter, softened

2 tbsp flour

1 tsp cinnamon

½ cup walnuts

Preparation:

Preheat oven to 350 degrees F Butter a tube or bundt pan.

In a large bowl, cream together butter and sugar. Beat in eggs, one at a time until fluffy. Beat in vanilla, maple extract, yams, sour cream, orange juice and rind until creamy and smooth. In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, and salt until combined. Gradually blend this into the creamed mixture until uniform. Stir in the raisins.

Combine all streusel ingredients in a small bowl. Into your prepared pan, spoon in ½ of the batter, smoothing top to make an even layer. Sprinkle on ½ of the streusel mixture.

Repeat this procedure, ending with a final layer of streusel.

Bake cake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean. Cool for about 30 minutes before removing from pan. Serve at room temperature or slightly warm.

Yam Biscuits—makes 12 biscuits

(homecooking.about.com)

Ingredients:

1/2 cup baked and mashed-1 large or 2 small yams or sweet potatoes

2 cups flour

1 tbsp baking powder

1 tsp salt

2 tsp sugar

¼ cups butter or vegetable shortening

½ cups milk

Preparation:

Bake and mash the yams. Sift the dry ingredients together into a large mixing bowl. Mix in the shortening and mashed yams with an electric beater (at medium-low speed) or a whisk, until they are evenly distributed and the mixture appears light and crumbly (about 2 minutes). Gradually add the milk, continuing to mix just until the ingredients are evenly dampened; do not beat.

Flour a marble pastry surface or board and turn the contents of the bowl out onto it. Knead lightly for about 30 to 45 seconds, just until a slightly moist, streaky looking dough is formed. Roll out gently to a thickness of 3/4 inch and cut out biscuits with a biscuit cutter. As the biscuits are cut, place them about 1 ½ inches apart on an un-greased heavy baking sheet. Pat the leftover pieces of dough together gently with your hands and again roll out lightly, as indicated above. Cut the remaining biscuits from the patted-together dough. If necessary, pat any leftover dough together once again, then roll out and cut, until all the dough is used up.

Bake on the middle rack of a preheated 450-degree F oven for 12 to 15 minutes, or until the biscuits are lightly browned on top and appear flaky. Set to cool for about 5 minutes on a cake rack.

Yam Chocolate Nut Cake—serves 6-7

(homecooking.about.com)

Ingredients:

2 ounces semi-sweet chocolate, melted

½ tsp vanilla extract

1 ½ cups all-purpose flour

¾ cups sugar

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

¼ tsp ground ginger

1/8 tsp ground cloves

¼ teaspoon ground nutmeg

1 cups mashed cooked sweet potatoes

¾ cups oil

2 eggs

½ cup chopped nuts

Preparation:

Butter and lightly flour a 10-inch tube pan. Mix the melted chocolate together with the vanilla. Sift together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Set aside.

In a large bowl beat the sweet potatoes and oil together, add the eggs one by one until well blended. Slowly add the dry ingredients and mix well. Stir in the nuts. Place 1/3 of the mixture in an other bowl and stir in the chocolate mixture. Alternate batters in the tube pan, as with a marble cake. With a knife cut through the layers and swirl together.

Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until the sides have shrunk away from the pan, and a tester comes out clean. Let cool for 10 minutes and remove from the pan and cool on a rack.

Sweet Potato and Carrot Pie Without the Crust

(homecooking.about.com)

Ingredients:

1 sweet potato

1 carrot, finely grated

¼ cup plain yogurt

1 egg

1 tbsp raisins (optional)

Grated nutmeg (optional)

Preparation:

Cook sweet potato and remove the meat of the potato, and place in a bowl.

Mix in the carrot and yogurt, then the egg; blend until smooth. Add the raisins and nutmeg sprinkle. If the mixture appears dry, add another tablespoon yogurt.

Cook in the microwave at 100 percent, uncovered, for 2 minutes. Stir, cook 1 ½ minutes more. Let rest 2 to 3 minutes. This tastes best if served as soon as it cools. Can be served with a dollop of cold yogurt.

Pumpkin Swirl Cheesecake—makes 12 servings

(homecooking.about.com)

Ingredients:

Crust:

2 cup finely crushed ginger snaps cookies

½ cup finely chopped pecans

6 tbsp butter or margarine, melted

Filling:

3 packages (8 ounces each) cream cheese, softened

1 cup sugar, divided use

1 tsp vanilla

3 large eggs at room temperature

1 cup cooked mashed pumpkin

1 tsp ground cinnamon

¼ tsp ground nutmeg

1/8 tsp ground cloves

Preparation:

Preheat oven to 325 degrees F (300 degrees F for a dark springform pan) and position the oven rack in the center of the oven.

For the Crust (see Notes below):

Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

For the Cheesecake Filling:

Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended. On low speed, add eggs one at a time, mixing each time just until blended. Remove 1½ cups of the plain batter and set aside.

To the remaining plain batter, add remaining ¼ cup sugar, pumpkin, cinnamon, nutmeg, and cloves. Using a large spoon, stir to combine.

Pour ½ of pumpkin batter over crust in spring form pan. Spoon ½ of plain batter over pumpkin layer. Repeat until all batter is used. Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing crust to achieve a marbled effect.

Bake for 55 minutes or until center is almost set. Do not over bake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on wire rack. Remove outer pan and refrigerate at least 4 hours, preferably overnight, before serving.

Notes for Optional Pie Crust: If you do not want to bother with a springform pan, purchase or make 2 small or one 10-inch oversize graham cracker or gingersnap pie crust shells. Skip the crust part of this recipe above and proceed to the fillings. Divide both fillings equally between the small pie crust shells or use same instructions for large crust and swirl. Bake at 325 degrees F for about 40 minutes for the small crusts and 45 to 50 minutes for the large.

Preheat oven to 325 degrees F (300 degrees F for a dark springform pan) and position the oven rack in the center of the oven.

Apple Pomegranate Salad

Ingredients:

1 pomegranate, seeded

1 apple, chopped

¼ cup of walnuts

2 cups of lettuce, chopped

1 rib of celery, chopped

3-4 tbsp of orange juice

1 tsp honey

Preparation:

Combine pomegranate seeds, apples, walnuts, lettuce and celery in a bowl.

Combine orange juice and honey and whisk. Sprinkle dressing on salad ingredients and toss.

Today in your bag:

Apples

Pomegranates

Green Leaf Lettuce

Baby Carrots

Red Kale

Broccoli

Green Bell Peppers

Garlic and Herb Sautéed Bell Pepper

Ingredients:

1 ½ tbsp olive oil

2 large green bell peppers, seeded, cut into half-inch strips

1 clove garlic, finely minced

salt and pepper to taste

½ tbsp red wine vinegar

1 tbsp chopped basil or parsley

Preparation:

Heat the olive oil over medium heat. Add the pepper strips, and sauté until the peppers begin to soften. Turn down the heat to low, and add the garlic, salt and pepper. Sauté for 2 minutes more. Turn off the heat and add the vinegar and herb. Toss to combine.

Stuffed Green Bell Pepper

(cooks.com)

Ingredients:

3 green bell peppers

½ lb ground beef

1 cup dry breadcrumbs or cracker crumbs

1 tbsp chopped onion

1 tsp salt

¼ tsp pepper

1 (8 oz.) can tomato sauce

Preparation:

Heat oven to 350 degrees. Cut stem end off each pepper and remove all seeds and membranes and wash inside and outside. Heat 1 cup of water and ½ tsp salt to boiling. Add peppers; cook 5 minutes and drain.

Mix remaining ingredients. Lightly stuff each pepper with 1/3 of the meat mixture. Stand peppers upright in an un-greased baking dish, 8 x 8 x 2 inches. Cover; bake 45 minutes. Uncover and bake additional 15 minutes longer.

Bell Pepper Salad

Ingredients:

2 cups lettuce, chopped

½ green pepper, cored, seeded and cut into matchstick-size pieces

½ small sweet onion, peeled and cut into matchstick-size pieces

¼ cup chopped fresh parsley or fresh basil leaves

salt and pepper

1 tbsp rice vinegar

1 tbsp sesame oil

¼ cup (2 ounces) crumbled feta cheese

Preparation:

Place the lettuce, peppers, onion and parsley or basil in a bowl. Sprinkle with salt and pepper. Add rice vinegar and sesame oil, stirring to mix well; sprinkle with crumbled feta cheese.

Kale Salad

(wholefoodsmarket.com)

Ingredients:

1 bunch kale leaves, stems and tough ribs removed, leaves very finely chopped

1/8 cup extra virgin olive oil

1/8 cup freshly squeezed lemon juice

½ tsp chili powder

¼ tsp sea salt

Preparation:

In a large bowl, whisk together oil, lemon juice, chili powder and salt. Add kale, toss to combine and serve.

Potato and Kale Soup—serves 6

Ingredients:

1 tbsp olive oil

1 onion, chopped

8 cups chicken or vegetable stock

8 potatoes, peeled and sliced

6 cloves garlic, peeled,

1 bunch kale, trimmed, washed and thinly sliced

salt and pepper to taste

Preparation:

In a heavy stockpot, heat oil over medium heat. Add onions and sauté until softened, 5 to 10 minutes. Add stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, until potatoes are tender (about 10 minutes.)

Lightly mash the garlic and potatoes. Stir in kale; simmer for 5 minutes, or until the kale is tender and season with salt and pepper.

Kale Salad with Pomegranate and Toasted Pecans

(epicurious.com)

Ingredients:

1½ tsp red wine vinegar

1 tbsp plus 1 ½ tsp aged balsamic vinegar

¼ tsp kosher salt

1/8 freshly ground pepper

6 tbsp extra virgin olive oil

1 bunch kale, rinsed, thick stems removed and chopped

1/3 cup pecans, toasted and roughly chopped

½ cup pomegranate seeds, from 1 medium pomegranate

Preparation:

In medium bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss kale with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.

Fennel Tea
Pour one cup of boiling water over 3 tbsp of fennel tops. let it steep for a few minutes.

Fennel:

Tips for Preparing:
(whfoods.com)
The three different parts of fennel-the base, stalks and leaves-can all be used in cooking. Cut the stalks away from the bulb at the place where they meet. If you are not going to be using the intact bulb in a recipe, then first cut it in half, remove the base, and then rinse it with water before proceeding to cut it further. Fennel can be cut in a variety of sizes and shapes, depending upon the recipe and your personal preference. The best way to slice it is to do so vertically through the bulb. If your recipe requires chunked, diced or julienne fennel, it is best to first remove the harder core that resides in the center before cutting it. The stalks of the fennel can be used for soups, stocks and stews, while the leaves can be used as an herb seasoning.
A Few Quick Serving Ideas:
(whfoods.com)
Healthy sautéed fennel and onions make a wonderful side dish.
Combine sliced fennel with avocados, and oranges for a delightful salad.
Braised fennel is a wonderful complement to scallops.
Next time you are looking for a new way to adorn your sandwiches, consider adding sliced fennel in addition to the traditional toppings of lettuce and tomato.
Top thinly sliced fennel with plain yogurt and mint leaves.
Fennel is a match made in Heaven when served with salmon.

Parsnip:
(vegparadise.com)
Raw:
Peel a parsnip, shred it, and add it to a salad. Its flavor is very mild and won't intrude on your greens, but you'll be adding nutritional benefits to your salad.

Steamed, Boiled, Braised:
Peel and thickly slice parsnips for adding to long-cooking bean or grain stews.
Peel parsnips. Then slice and add to soups early in the cooking stage for a delicately sweet flavor surprise.
Peel parsnips. Then slice and steam in a small amount of water for 10 to 12 minutes to use as a side dish.
Sauteed:
Peel and shred parsnips. Saute in a wok or skillet with a small amount of extra virgin olive oil and a little water until tender, about 7 to 10 minutes.
Dice peeled parsnips and carrots, and saute in a skillet with a little olive oil and water. Add a little lemon juice, wine, and seasonings and enjoy a tasty side dish.
Roasted:
Peel parsnips and slice in half lengthwise. Toss in a little extra virgin olive oil and spread out on a lightly oiled baking pan. Roast in a 400 oven for 25 to 35 minutes, turning frequently to avoid sticking and burning. Season if desired.

Parsnip Muffins—makes 18 muffins
(wholefoodsmarket.com)
Ingredients:
1 cup pecans
2 cups grated raw parsnips (about 3 peeled parsnips)
1 large apple, peeled and grated
2 cups all-purpose flour
1 cup sugar
¾ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 tsp ginger
1/2 tsp ground nutmeg
1 ½ tsp ground cinnamon
½ cup golden raisins
2 large eggs
¾ cup safflower or sunflower oil
½ cup milk or non-dairy substitute
1 1/2 tsp vanilla extract

Preparation:
Preheat oven to 350°F and place rack in center of oven. Place paper liners in 18 muffin cups.
Toast the pecans about 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Combine the grated parsnips and apple and set aside. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, ginger, nutmeg and cinnamon. Stir in the pecans and raisins. Set aside.
In a separate bowl whisk together the eggs, oil, milk and vanilla extract. Fold the wet ingredients, along with the grated parsnips and apple, into the flour mixture, stirring until moistened. Divide the batter among the muffin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool on a wire rack.

Cream of Parsnip Soup—makes 8 (1-cup) servings
(wholefoodsmarket.com)
Ingredients:
½ tsp olive oil
1 tbsp butter
2 stalks celery, diced
1 large onion, diced
½ tsp ground rosemary
3 ½ cups peeled, chopped parsnips (about 10 small)
1 quart gluten-free vegetable stock or broth
¾ tsp salt
Pinch of ground black pepper
¾ cup half-and-half

Preparation:
Heat olive oil and butter in a large soup pot over medium-low heat. Add celery, onion, sage and parsnips. Cook, stirring occasionally until onions are translucent, about 5 minutes.
Add vegetable stock, salt and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, 30 to 45 minutes. Remove from heat and allow to cool slightly. Puree the soup; whisk in half-and-half and reheat gently over low heat. Taste and adjust seasoning before serving.

Creamy Mashed Parsnips
(wholefoodsmarket.com)
Ingredients:
1 pounds parsnips, peeled
1 tsp fine sea salt
1 ½ tbsp heavy cream
1 tbsp unsalted butter
Pinch ground nutmeg

Preparation:
Cut parsnips into 1-inch pieces, place in a large saucepan and cover with cold water. Add half the salt, bring to a boil, lower heat and simmer until very tender, about 12 minutes. Drain parsnips well and combine in a food processor with cream, butter, nutmeg and remaining teaspoon salt. Process until smooth. Reheat if necessary before serving.

Cream of Celery Soup
(suzette.typepad.com)
Ingredients:
5 cups minced celery and leaves
2 cups chicken stock
1 slice onion
2 tbsp butter
3 tbsp flour
2 cup milk
1 cup cream
Salt and pepper to taste
Dry sherry, optional

Preparation:
Combine celery, chicken stock and 2 cups boiling water in saucepan; simmer until celery is tender. Sauté onion in butter; blend in flour. Stir in milk; cook, stirring, until thick. Add celery mixture and cream; season with salt and pepper. Process in electric blender until smooth or use a hand-held immersion blender. Reheat to serve. Dry sherry, to taste, may be added to each bowl.

Mushroom Soup:
Ingredients:
2 cups mushrooms, sliced thinly
1 medium onion, diced
1/5 cup butter
2 tsp olive oil
1 ½ pint chicken or vegetable stock
2 tbsp flour
¼ pint whole milk
fresh ground salt & pepper

Preparation:
Sauté onion in the butter and oil for 2 minutes. Add mushrooms and sauté for 5 minutes. Sprinkle flour into pan and stir well to remove lumps and add half of the stock; stir and scrape cooked flour off bottom until thickening and add half the milk stirring all the time.
Continue to add stock and milk in turn until all added.
Adjust seasoning and add salt and pepper. Simmer for 20 minutes.

Mushroom Celery Soup
(docs.google.com)
Ingredients:
3 celery stalks
16 oz mushrooms
6 ounces milk
½ pint water
1 cup vegetable stock (add for desire consistency)
1 small onion
2 tsp cornflower
Salt and pepper

Preparation:
Cook celery, onion and mushrooms for 20 minutes.
Blend corn flour in milk and add slowly, stirring until it just comes to boil.
Turn down heat and simmer further 10 minutes.

Mushroom Parsnip Soup
(cooks.com)
Ingredients:
½ lb fresh mushrooms
1 small onion, peeled
1 lb scrubbed parsnips
2 tbsp butter or ¼ cup water
6 cups chicken or vegetable broth
Salt & freshly ground pepper

Preparation:
Chop the mushrooms. Slice onion and parsnips. Melt butter or heat water in large saucepan. Add vegetables and cook for 10 minutes. Add broth, cover and cook 30 minutes or until vegetables are tender. Strain vegetables, reserving broth and puree in processor or blender with a little stock. Return pureed vegetables to pan with the stock. Bring to a boil over medium heat. Add salt and pepper to taste.

Mushroom, Celery, Fennel and Parsnip Stir-Fry

Ingredients:
2 tbsp oil
3 garlic cloves, finely chopped
2 tbsp ginger, finely chopped
2 stalk celery, sliced
1 cup parsnip, sliced
1 cup fennel, sliced
2 cups mushrooms, quartered
2 tbsp soy sauce
2 tsp crushed black peppercorns
1 ½ tbsp sugar
3 tsp lemon juice

Preparation:
Heat the oil. Add the garlic, ginger and celery; sauté till crunchy-cooked. Remove from pan and add fennel and parsnip; sauté till crunchy-cooked. Remove from pan and add the mushrooms and sauté on high-medium heat for about 3-4 minutes or till they are lightly sautéed and glossy. Return the vegetables to the pan and add the rest of the ingredients.

Mushroom and Wild rice Stuffing
Ingredients:
2 cups fresh sliced mushrooms
¼ cup butter
¼ cup minced onion
½ cup chopped celery
½ green pepper, chopped
¾ tsp salt
Dash of pepper
2 cups cooked wild rice

Preparation:
Sauté mushrooms in the butter. Remove mushrooms and sauté onion, celery and green pepper; cook until everything is done. Add cooked wild rice, salt, pepper and mushrooms.

Fennel and Celery Salad

Ingredients:
1 fennel bulbs, trimmed, some green tops reserved
2 celery stalk, sliced
1/8 cup extra virgin olive oil
1 ½ fresh lemon juice, more to taste
Salt and pepper to taste
Freshly shaved Parmesan cheese

Preparation:
Cut fennel bulbs in quarters lengthwise and then slice them thinly; slice celery equally thin.
Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel tops if you like.

Old Fashioned Apple Pie
(momswhothink.com)
Ingredients:
2 9-inch pie crusts (one for the top crust, one for the bottom crust)
¼ cup all-purpose flour
¾ cup sugar
½ tsp ground cinnamon
½ tsp ground nutmeg
Dash of salt
2 tbsp butter
6 cups thinly sliced and cored apple

Preparation:
Preheat oven to 425F.
Mix sugar, cinnamon, nutmeg, flour, and salt. Stir in the apples.
Place into pie crust, dot with butter. Cover with top crust, and slit evenly to let steam escape. Seal the top crust to the bottom by pinching the edges together.
Cover edge of the crust with a three inch strip of aluminum foil.
Bake 40-50 minutes, until crust is brown and juice begins to bubble through top.

In your bag today:
Apples, Gala and Jonagold
Carrots
Red Butter Lettuce
Parsley, flat leaf or curly
Leek
Green Chard
Delicata Squash


Roasted Delicata Squash
(pennywisepeople.blogspot.com)

Ingredients:

1 delicata squash
1 tbsp olive oil
1 clove garlic, minced
2 tbsp chopped fresh parsley

Preparation:

Preheat oven to 375. Oil a 9x13 baking dish. Peel delicata, slice in half, and remove seeds. Cut into ½ inch slices. Place in baking dish and toss with olive oil, garlic, and parsley. Bake 30 minutes or until tender.

Baked Delicata Squash
(oldfashionedliving.com)
Ingredients:
1 delicata squash
1-2 Tbsp. butter
salt and freshly ground black pepper

Preparation:

Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skin on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.

Delicata Squash Puree
Ingredients:
1 lb Delicata squash
½ lb potatoes, peeled and quartered
½ cup heavy cream or half and half
1 tbsp butter or olive oil
1/8 cup finely chopped fresh parsley
salt and fresh ground black pepper to taste

Preparation:

Split the squash in half and scoop out the seeds. Peel the skin and cut the squash into cubes. Place squash and potatoes in a saucepan filled with water and ½ tsp salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher, mix well. Add parsley, salt and pepper. Add more olive oil or cream if you want thinner consistency.

Classic Baked Delicata Squash—serves 2
(localsustainability.net)
Ingredients:
1 Delicata squash
1 tbsp Butter
2 tbsp Brown Sugar
2 tsp Maple Syrup
Pinch of salt
pinch of fresh ground pepper (optional)
pinch of cayenne pepper (optional)

Preheat oven to 400 degrees F.

Cut the squash in half lengthwise. Spoon out seeds and stringy bits in the center of each half. (save the seeds!) Place each half in a baking pan, cut side up. Rub ½ tbsp butter on the inside of each half. Add a pinch of salt (and black pepper and cayenne if you wish), add 1 tbsp brown sugar to each half, then drizzle each half with maple syrup. Adding a little water, about ¼ inch, to the bottom of the baking pan will help keep the squash from drying out.

Bake for an hour or until the squash is very soft. When serving, if there is any of the sugary butter sauce left, spoon that over the squash.

Leek and Delicata Squash Soup with Caramelized Apple Croutons
(culinate.com)
Ingredients:
Croutons:
½ apple
1/8 cup light brown sugar

Soup:
1¼ lb. Delicata squash, halved lengthwise, seeds removed
1¼ tbsp unsalted butter
1 large leeks, white and tender green parts, chopped
1/4 tsp dried thyme
1¼ cups vegetable broth
3/8 tsp salt
¼ tsp freshly ground pepper
Sour cream, for garnish

To make the croutons: Peel and core the apple and halve it lengthwise. Using a mandoline or a very sharp knife, cut the apple into very thin slices.
Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with the brown sugar.
Bake slices for 20 minutes at 350 degrees until crisp. Transfer to cooling racks and let cool completely.

To make the soup: Leave the oven at 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut the flesh away from the skin (Delicata skin is edible, but not tasty in this dish). Set aside.
Melt the butter in a saucepan over low heat. Add the leeks and thyme and stir occasionally until soft and brown, 10 to 15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes.
Using an immersion hand blender, purée the soup directly in the pot until smooth; season with salt and pepper. To serve, ladle hot soup into individual bowls, then top with sour cream and the apple croutons.

delicata squash and Chard
(cleanerplateclub.wordpress.com)

Ingredients:
3 cloves garlic
1 small delicata squash, seeded and chopped
1 bunch stemmed chard, chopped, with stems separated from leaves
½ cup chicken or vegetable broth
1 tbsp balsamic vinegar
Kosher sea salt and pepper to taste

Preparation:

Clean chard by soaking in water and swishing regularly. Pat dry. Separate stems from leaves. Chop stems and leaves. Sautee garlic in a little olive oil until soft; do not overcook. Add delicata squash (note: you don’t need to peel, so long as you are cooking it long enough). Sautee just until they start to get a little soft. If at this point, you fear that you are going to burn either your squash or garlic, feel free to throw a splash of the broth. When you can get a knife through the squash, but it’s still firm, it’s time to add the chard stems; sauté for about a minute then add the broth.
Let simmer for about 4 minutes, until the squash is nice and tender. Your quantity of broth will be reduced, but the flavor will be pulled right into those vegetables. Add leaves and balsamic vinegar and stir
Cook until leaves are wilted, adding salt and pepper to taste.

Potato Leek Soup
Ingredients:
3 tablespoons butter
1 leeks, thinly sliced
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced
3 ½ cups chicken or vegetable broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste

Preparation:

Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing.

Parsley Potatoes and Carrots

Ingredients:

1 ½ tsp salt
1 cup water
2 cup thinly sliced carrots
2 cup thinly sliced potatoes
¼ cup minced onion
2 tbsp butter
½ cup fresh parsley (chopped or snipped)
1/8 tsp pepper
1 tsp caraway seeds

Preparation:

In a saucepan, bring salted water to a boil. Add carrots, potatoes, and onions; cover and cook until tender; drain. Lightly toss in butter, parsley, caraway seeds and pepper until blended. Serve immediately. Serves 4.
You can replace broccoli in place of potatoes.

Parsley Tea
1/4 cup of fresh herb
pour one cup of boiling water over to be infused
cover and let it stand for 5 minutes
strain and drink

Parsley Pesto
(projects.washingtonpost.com)
Ingredients:
2 cups loosely packed flat-leaf parsley leaves, washed and dried
1 large clove garlic, crushed
zest and juice of 1 medium lemon
¼ cup walnut halves, lightly toasted in a dry skillet
Pinch salt, or more to taste
¼ tsp freshly ground black pepper
¾ cup extra-virgin olive oil

Preparation:
Combine the parsley, garlic, lemon zest and juice, walnuts, salt, pepper and ¼ cup of the oil in a food processor. Pulse a few times until the mixture is coarsely chopped. With the motor running, gradually add the remaining oil to form a creamy sauce. Stop the machine occasionally to scrape down the sides, if needed. Taste and adjust the salt as needed.

Leek Pesto
Ingredients:
½ cup leek
½ cup basil
6 tbsp olive oil or more if needed
1 tsp lemon zest
¼ cup toasted pine nuts
salt and pepper to taste
¼ cup parmesan

Preparation:
Place everything in a food processor.

Chard and Lettuce Salad
2 cups lettuce
1 cup chard
your favorite dressing