Dining in Season: Roasted Pumpkin & Goat Cheese Rigatoni

Looking for a new favorite seasonal dish? This dish, with simple flavors, tastes like Autumn and is incredibly easy to make!

Rigatoni with Roasted Pumpkin and Goat Cheese

INGREDIENTS

– Coarse salt and ground pepper

– 12 ounces rigatoni

–  2 tablespoons butter

–  5 ounces fresh goat cheese, crumbled

–  Roasted Pumpkin with Shallots and Sage

DIRECTIONS

STEP 1

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.

STEP 2

Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

 

HOW TO ROAST THE PUMPKIN

INGREDIENTS

– 1 medium “pie” pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks

– 4 shallots, peeled and quartered lengthwise

– 3 tablespoons olive oil

– 1/4 cup fresh sage leaves

– Coarse salt and ground pepper

DIRECTIONS

STEP 1

Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.

STEP 2

Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

 

This is a Martha Stewart recipe from: www.yummly.com

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Eating with the Seasons: Colcannon

Colcannon used to be –and still is– eaten in Ireland on Halloween night, and is one of the most traditional Halloween recipes there is. It is considered a dish concerning the fate of unmarried women. Young women would put the first and last spoonfuls of this Halloween dish into stockings and then hang them on their doors. It was common belief that, once hung, the first man to walk through her door would be her husband.

Ingredients:
1 lb. of cabbage or kale, cooked
1 lb. potatoes, cubed and boiled until tender
2 leeks, cleaned well and chopped, or green onions
1 C. whole milk or light cream
1/2 C. butter, melted
salt and pepper, to taste
pinch of ground mace (optional)

Instructions:

1. Boil kale or cabbage in lightly salted water until tender. Chop.

2. Bring milk or cream to a simmer in a medium saucepan. Add leeks and cook until soft.

3. Drain potatoes, add salt and pepper to taste (and optional mace). Beat until fluffy.

4. Return potatoes to pot over a low flame.

5. Add milk with leeks.

6. Beat in cooked kale or cabbage until green and fluffy.

7. Remove from heat and serve. Make a well in the middle of each portion and divide butter evenly among servings, filling each well.

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Seasonal Eats: Spicy Bell Pepper Slaw

Looking for some spice in your life? Try some seasonal produce from your local farmers market.

When you shop at a producer only farmers market you are not only supporting local businesses, but you are also purchasing directly from the individuals who grew, made, or harvested the products available for purchase. One of the benefits of buying directly from a local producer is that you can ask questions about the products you are buying and learn from people who have worked hard to provide food and handmade goods for their communities. A great question to ask the vendors the next time you visit the farmers market is: “What is your favorite way to prepare this vegetable?” Chances are, the people who grew it also consume it (and have a favorite way to eat it).

This quick combination of thinly sliced bell peppers and a minced Jalapeno pepper. It tastes great alongside grilled meats. It’s also a great way to add some seasonal produce & spice to your dinner table.

 

Spicy Bell Pepper Slaw

 

Ingredients:

• 3 bell peppers (green, red, yellow, orange, purple or any combination)
• 1 jalapeño chile, optional
• 2 Tbsp. rice wine vinegar
• Salt to taste

Preparation:

1. Cut out and discard the stem and core from the peppers. Cut the peppers in half and then slice them as thinly as possible. Put the pepper slices in a large bowl.
2. Mince the jalapeño, if using, and toss it with the peppers.
3. Toss the mixture with the rice vinegar, adding more to taste, if you like. Sprinkle the slaw with salt to taste. Serve immediately or let sit, covered and chilled, up to overnight.

 

 

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Seasonal Dinners: Stuffed Green Peppers

A great fall feast can be made of ingredients straight from the garden or farmers’ market. Green bell peppers, onions & tomatoes come together to make a delicious dinner when combined with a few other ingredients to make stuffed green peppers!

 

Stuffed Green Peppers

Ingredients

6 green bell peppers

1 pound ground beef

1/3 cup chopped onion

salt and pepper to taste

1 (14.5 ounce) can whole peeled tomatoes, chopped

1 teaspoon Worcestershire sauce

1/2 cup uncooked rice

1/2 cup water

1 cup shredded Cheddar cheese

2 (10.75 ounce) cans condensed tomato soup

water as needed

 

1.     Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.

2.     In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.

3.     Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.

4.     Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

 

* Try a variation on this recipe by substituting fresh tomatoes for the canned whole tomatoes. The skin is easily removed by quickly dipping fresh tomatoes into boiling water and then cooling them. The tomato skin will peel off easily as soon as the tomato is cool enough to touch.  Also, spaghetti sauce or fresh tomato puree is a great alternative to the condensed tomato soup in this recipe.

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Eating in Season: Salsa Fresca (Pico de Gallo)

Right about now we are being completely overwhelmed with tomatoes & peppers from the garden in the Southern Alleghenies region- what can we do with all of this delicious fresh produce??!!  Salsa Fresca is a great way to put those nightshades to use as a delicious sauce or dip for your next meal or snack!  Spoon salsa over grilled fish or chicken, use fresh salsa on tacos, or dip tortilla or pita chips into it for a light snack.

Salsa Fresca

Ingredients

• 3  large tomatoes, seeded, chopped (3 cups)
• 4  medium green onions, sliced (1/4 cup)
• 1  small green bell pepper, chopped (1/2 cup)
• 3  cloves garlic, finely chopped
• 2  jalapeño chiles, seeded, finely chopped (1 tablespoon)
• 2  tablespoons chopped fresh cilantro
• 2  to 3 tablespoons lime juice
• 1/2  teaspoon salt

Directions

• In large glass or plastic bowl, mix all ingredients.
• Cover; refrigerate at least 1 hour before serving to blend flavors.
  

Try a variation on this recipe & substitute fresh basil & red wine vinegar for the cilantro & lime juice and omit the peppers to make a scrumptious bruschetta dip or topping! YUM!

Though Salsa is delicious, it is also an incredibly nutritional snack/condiment as well.

Fresh tomatoes contain lycopene and carotenoid pigment that may help to prevent some forms of cancer by lessening the damage caused by free radicals. Tomatoes are also a good source of beta carotene and potassium.

Onions are low in calories, high in vitamin C, and a good source of fiber and other key nutrients.
Garlic is a tasty addition to any salsa. Medical studies have shown that garlic can lower cholesterol, prevent dangerous blood clots, reduce blood pressure, prevent cancer, and protect against bacterial and fungal infections.

Jalapeño Peppers are a good source of vitamin C, foliate and vitamin A .

 

 

Info on health benefits of salsa from:

http://www.catalogs.com/info/kitchen/why-is-homemade-salsa-healthy.html

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Seasonal Favorites: Stuffed Cabbage Bundles

We have reached peak season here in South Central Pennsylvania and fresh produce is abundant!  Cabbage, tomatoes, peppers and onions are all plentiful!  Stuffed Cabbage Bundles are a great way to enjoy local, seasonal produce, enjoy!

 

Stuffed Cabbage Bundles

 

Ingredients:

1 head of cabbage, cored

5 cups of water

1 ½ teaspoons salt, divided

1 ½ pounds of ground beef

1 green bell pepper, chopped

1 onion, chopped

½ cup plain bread crumbs

½ cup chili or tomato sauce

¼ teaspoon black pepper

1 (12-ounce) jar of beef gravy

½ cup sour cream

½ cup packed light brown sugar

 

Procedure:

~In a large pot, combine head of cabbage, water, and 1 teaspoon salt. Cover and bring to a boil over high heat. Allow to boil for 12 to 15 minutes, or until tender; drain and set aside.

~Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

~In a large bowl, combine ground beef, green pepper, onion, bread crumbs, chili or tomato sauce, remaining 1/2 teaspoon salt, and black pepper; mix well.

~Carefully remove 12 to 18 cabbage leaves, depending on size; reserve remaining cabbage for another use. Divide ground beef mixture equally over center of each cabbage leaf. Using your hands and starting at core end, make rolls about 1 x 2-1/2 inches, folding over sides and rolling loosely. Place rolls seam-side down in prepared baking dish.

~In a medium bowl, combine gravy, sour cream, and brown sugar; mix well. Pour gravy mixture evenly over cabbage rolls. Cover tightly with aluminum foil and bake for 1 hour.

~Remove aluminum foil and bake 10 to 15 more minutes, or until beef is no longer pink and cabbage is very tender. Allow to stand for 5 minutes, serve.

 

*** Tomato sauce is a great way to use or preserve an abundance of tomatoes. For a delicious alternative, substitute homemade tomato sauce instead of the gravy, sour cream & brown sugar. ***

 

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Let’s Gazpacho!

I know it sounds like a new dance craze, but Gazpacho is actually a refreshing chilled summer soup!  Gazpacho is a wonderful side dish for summer cook outs, it would be a great addition to Sunday brunch, or even a quick and healthy lunch after a hot day in the sun. Since this soup is served chilled it is refreshing, hydrating, and full of vitamins and nutrients that have not been altered through the application of heat.  This is a great dish for this time of year in the Southern Alleghenies since tomatoes, cucumbers, sweet peppers, onions, jalapeno peppers, garlic and basil are all in season.  Stop by your local farmers market and pick up the ingredients to try this refreshing soup today!

Late Summer Gazpacho

3 lbs. of tomatoes, peeled, seeded, chopped
2 c. tomato juice
2 c. cucumbers, peeled, seeded, chopped
1 c. red, orange, or yellow pepper, chopped
1 c. red onion, chopped
2-3 small jalapenos, seeded and minced
2-3 cloves of garlic, minced
1/4 c. extra virgin olive oil
Juice from 2 limes
1 Tbs. plus 1 tsp. balsamic vinegar
1 Tbs. plus 1 tsp. Worcestershire sauce
1/2 tsp. ground cumin
2 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 c. basil leaves, chiffonade

Combine all ingredients except basil in a large pot and stir.  Remove a cup or two of the mixture and blend on high speed in a blender, then return to pot.  Cover and chill for 2-8 hours.  Serve with basil as garnish.

This recipe comes from Tammy Wolfe of Sun & Moon Creations. Tammy is one busy lady: she makes and sells all natural soaps, fragrances and home and body care products at the Hollidaysburg and Juniata Farmers Markets, is a wedding photographer for and part owner of London Wolfe Photography, a gardener, a mother, and she raises laying hens too! Thanks for the great recipe Tammy!

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Recipes to the Rescue

Having trouble figuring out what to do with the tsunami sized wave of veggies that is washing in from the garden?  Right about now farmers markets, CSA shares, roadside stands, and garden baskets in the Southern Alleghenies are overflowing with wonderful seasonal vegetables which include: carrots, beets, green beans, eggplant, peppers, sweet corn, onions, leeks, zucchini, chard, celery, tomatoes, cucumbers, and many wonderful herbs!  “But,” you ask, “what can I make with the bounty of the season?!!?”   Look no further, folks.  Tasty, seasonal food is just around the corner with the use of the simple recipes found below!

Tabbouleh is a refreshing, cold, Middle Eastern salad that is served as a side dish and goes well with grilled lamb, beef, or vegetable kabobs.  If serving with grilled lamb or beef kabobs, try out the Tzatziki recipe below to use as a dipping sauce- yum!

Tabbouleh

Serves: 6              Prep time: 30 minutes

• 2 medium cucumbers, diced
• 2 medium tomatoes with seeds removed, diced
• 3 tablespoons parsley, chopped
• 3 tablespoons mint, chopped
• 2 lemons, juiced (or ¼ c lemon juice)
• 3 tablespoons olive oil
• 3 cups cooked and chilled quinoa, bulgur wheat, or cous cous
• Salt & pepper to taste

Start cooking grain of choice according to package directions and allow grain to cool.

Prepare vegetables and herbs by dicing and chopping.

Squeeze lemon juice and mix with olive oil.

Mix chilled grain with vegetables, herbs, and dressing.  Add salt & pepper to taste.

Enjoy!

Tzatziki is a chilled Greek accompaniment for grilled meats or flatbreads.  It is also good as a veggie dip or with tortilla/pita chips!

Tzatziki

Serves: 6              Prep time: 15 minutes

• 1 pound (1 pint) plain yogurt
• 1 large cucumber, peeled and seeded
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh dill
• Pinch freshly ground black pepper

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl (if you purchase Greek strained yogurt, you can skip this first step). Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the lemon juice, garlic, dill, 1/2 teaspoon salt, and pepper. Serve immediately, or allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Recipe adapted from : Ina Garten

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Backyard Local

With local food on the mind, the backyard gardener, preserver of fruits and vegetables, and cook of all things seasonal should not be overlooked.  Many of us enjoy foods grown on our own property, whether our gardens are in containers on the porch, or can barely be contained and are sprawling across the lawn.  Backyard gardening is a great way to de-stress after work, get in some exercise, soak up vitamin D, learn, and put scrumptious food on the table!  After all, nothing is as fresh, wonderful, and rewarding as the fruits of your labor.

Many backyard gardeners in the Southern Alleghenies region have been harvesting fruit and veggies for at least a month now.  Presently blackberries, carrots, peppers, tomatoes, potatoes, beets, celery, onions, garlic, zucchini, cucumbers, green beans, and chard are ready to be picked.  Sometimes it is difficult to know what to do with the abundance coming from the garden at this time of year and that’s when seasonal recipes can really help to get things cooking!

Chard is a staple in many gardens since it grows easily, has a long season, and is incredibly versatile.  These delicate flavored greens shine as a side dish or can be added to nearly any entrée.  Add chard to your favorite soup, toss it into pasta, steam it with fish, bake it into a frittata, or come up with your own favorite way to get in your greens.  Try the recipe below for a quick and tasty side dish!

Wilted Greens

Serves: 4    Prep time: 15 minutes

• 2 bunches Swiss chard
• 3 tablespoons olive oil
• 1 large yellow onion, peeled and thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons soy sauce
• 1/4 teaspoon freshly ground black pepper

Directions

Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.

Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and sauté for 4 minutes. Add the garlic and sauté for 4 minutes longer. Add the greens, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.

Note: Collards can be substituted for chard in this recipe with equally tasty results.

Recipe adapted from Giada De Laurentiis.

If you’d like to see your favorite seasonal recipe posted on the LocalAlleghenies blog,  feel free to send them to us at: localalleghenies@gmail.com

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