Farm Direct Coop Recipesor. . . what you can do with your share!

At today’s pickup, there seemed to be quite a few people who weren’t familiar with Delicata squash. I found this recipe by Amy and it looks delicious – and as a bonus, it uses more greens! Visit Eggs on Sunday for more information about how this recipe was developed (scroll down to the bottom) and to see some beautiful photos of its preparation.

Roasted Delicata Squash Stuffed with White Beans, Garlic and Sage

• 2 delicata squash, halved and seeds scooped out
• 1 large garlic clove, minced
• extra-virgin olive oil
• 1 15-ounce can small white beans (such as navy beans), drained and rinsed
• about 4 large handfuls of greens – baby spinach, chopped chard, chopped collards, etc – washed and spun dry
• 1 tablespoon minced fresh sage leaves
• 1/2 cup fresh breadcrumbs
• 1/4 cup grated parmesan cheese

1.  Heat oven to 350 degrees. Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surface with some olive oil, season with salt and pepper. Bake in the oven until tender when pierced with a fork, about 1 hour. Remove from the oven and set aside.

2.  While squash bakes, make the filling: heat 1-2 tablespoons olive opil in a saute pan over medium heat, then add garlic and saute for 30 seconds. Add the greens and saute until wilted. Add the drained, rinsed beans and cook until the beans are heated through. Stir in the sage, seson to taste with salt and pepper, and set aside to cool slightly.

3. Raise oven temperature to 425 degrees. Mix the breadcrumbs and grated parmesan in a small bowl. Stir half of this mixture into the beans-and-greens filling. Divide the filling evenly between the cooked squash halves.

4. Sprinkle the remaining breadcrumb mixture over the top of the filled squash halves. Return the pan to the oven and bake until the topping is golden, about another 15 minutes or so (check after 10 minutes so the topping doesn’t burn).

Makes 4 servings.

New Bedford Portugese Kale Soup

submitted by Laurie Barham

• 2 chorizo or linguica sausages, sliced
• 1/4 c. olive oil
• 1 large yellow onion
• 6 cloves garlic, peeled and crushed
• 8 cups chicken or pork broth
• 1 bay leaf
• 1/4 tsp garlic powder
• 1 hot pepper, seeded
• 1/3 tsp paprika
• 1 package frozen, or 1-2 lbs fresh kale
• 3 potatoes, peeled
• 1 can cannelloni beans, drained
• salt & pepper to taste

1. Slice chorizo or linguica and saute in olive oil with onion and garlic.  Do not allow garlic to brown, so add that last.  Sausage does not need to cook.  Add broth and seasonings and simmer for 10 minutes.

2. Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems.  Tear into bite size pieces.  Discard the stems.

3. Add kale and potatoes and simmer an additional 30 minutes.

4. Add beans.

5. Serve with Portugese pops (rolls) or Crown Pilot chowder crackers.

Marblehead Depot Coordinator Tamara Butts-Sullivan heard about this fast easy recipe from a member. It comes from the Recipe Files Web site, www.recipefiles.org.

• One bunch of kale
• Olive oil
• Parmesan cheese, grated

1. Preheat oven to 375F.  Tear the kale into bite-sized pieces and wash and dry it in a salad spinner, but don’t worry if the leaves are still a little damp — somehow it gets crispy anyway.

2. Spread these pieces in a single layer on a baking sheet.  Drizzle with olive oil and toss gently.

3. Sprinkle the grated Parmsan evenly over the kale.  It should be a light dusting, not a heavy snowfall.

4. Bake in oven 10 minutes, or until kale is shriveled and crispy-looking, but still green.  It shouldn’t take much longer than 10 minutes, so do keep an eye on it. Serve as a side dish; it’s especially nice with soup.

• 1 bunch kale, collards or other “toothy” green, cleaned and chopped.
• 2 cloves chopped garlic
• 1 onion
• Other cup or so of chopped  veggies – carrots, green peppers, etc. Optional
• 1 cup stock (I prefer chicken)
• Salt and pepper to taste

Mix everything together in a medium pot with a tight-fitting lid and simmer for 1/2 hour or until desired tenderness.

Optional additions include hot sauce, soy sauce, or double/triple the stock to make a soup.