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