Red Curry Kuri Squash Soup

 Ingredients

• 1 medium red kuri (or butternut) squash, about 3 pounds
• 2 shallots, sliced in half
• 3 garlic cloves, unpeeled
• 1 (14-ounce) can coconut milk, reserve ¼ cup for garnish
• 1 stalk lemongrass (or 1 tablespoon lime zest)
• 2 teaspoons fresh grated ginger
• 1 tablespoon red curry paste*
• 1 cup water or vegetable broth, more as needed for consistency
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• Sea salt and freshly ground black pepper

Garnish with:

• Reserved coconut milk
• Toasted, chopped cashews
• Microgreens

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut the squash in half lengthwise and scrape out the seeds. Place the squash and the shallots on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and turn cut-side down. Wrap the whole garlic cloves in foil and place on the sheet. Roast for 40 to 50 minutes, or until the squash is tender and the shallots are nicely browned.
2. Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Smash the stalk with a rolling pin to loosen the layers then pull off the thick outer layers and dice the inner, tender parts. Measure out 1 tablespoon chopped lemongrass.
3. Scoop the flesh from the squash and unwrap and peel the garlic. In a blender, place the squash, shallots, garlic, coconut milk, lemongrass, ginger, curry paste, and a few generous pinches of salt and pepper. Blend until creamy. Add the water or broth, lime juice, and olive oil and blend again. Add more water or broth to thin the soup to your desired consistency. Taste and adjust seasonings with more salt, pepper, and lime juice.
4. Ladle the soup into bowls and garnish with the coconut milk, toasted cashews, and microgreens.
   

Sautéed Shredded Brussel Sprouts with Parmesan and Hazelnuts

 

Thanksgiving 2022

 Gardein Turkey Roast

Gardein Buffalo Wings

Greenbean Casserole

Mac&Cheese

Mashed Potatoes

Biscuits

Red Curry Kuri Squash Soup

Pumpkin Pie

Shredded Brussel Sprouts

Red Wine Vinaigrette

 

Red Wine Vinaigrette

This Red Wine Vinaigrette is easy and fabulous. 5 pantry ingredients (including salt!) is all it takes for the easiest vinaigrette, ever.

5 from 64 votes

ReviewPrint

PREP TIME 1 min

COOK TIME 1 min

TOTAL TIME 2 mins

SERVINGS 6 servings (2 tbsp each)

COURSE Pantry

CUISINE American

CALORIES 162

Ingredients 

• ▢ 1/2 cup olive oil
• ▢ 1/4 cup red wine vinegar
• ▢ 1 teaspoon Dijon mustard (see note 1)
• ▢ 1 teaspoon dried oregano (see note 2)
• ▢ Salt and freshly ground black pepper (see note 3)

Instructions 

• In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

Crispy Cheese and Mushroom Quesadillas

I loved this recipe Lyla found on https://www.simplyrecipes.com/recipes/crispy_cheese_and_mushroom_quesadillas/

 Servings 5 quesadillas

Ingredients

• 2 tablespoons olive oil

• 1 pound cremini, button, or wild mushrooms, or a combination, thickly sliced

• 1 clove garlic, finely chopped

• 1/2 bunch scallions, thinly sliced

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

• 1 1/2 cups (about 6 ounces) grated cheddar or Monterey Jack, or a combination

• Small handful fresh cilantro leaves

• 10 (6-inch) corn tortillas

To Serve:

• Salsa

• Jalapeño peppers

  
  

  Method

  1. Cook the mushrooms: 

     In a large skillet over medium-high, heat the oil until it shimmers. Add the mushrooms to the pan and cook, stirring occasionally, for 5 minutes, or until they release some of their moisture.

     Add the garlic and scallions to the pan and cook for 2 to 4 minutes longer, or until the garlic is aromatic and the scallions soften. Add the salt and pepper.

     Assemble and cook the quesadillas: 

     Wipe out the skillet and place it over medium heat. (Alternatively, place a pancake griddle over the heat, or heat an electric griddle.)

     Once hot, place a tortilla in the pan and scatter with 2 tablespoons of cheese and 2 tablespoons of the mushrooms. Top with cilantro leaves and another 2 tablespoons of the cheese. Place a second tortilla on top and press down lightly.

     Cook on one side for about 1 minute, or until the cheese begins to melt. With a large spatula, flip the quesadilla over and cook for another 30 seconds, or until the cheese melts and the tortillas are lightly toasted with a few brown spots. Repeat with remaining tortillas, cheese, and filling.

     Alternative Microwave Method: Assemble the quesadillas as above. Place on a plate and microwave for about 1 minute, or until the cheese melts. Cut into quarters. (Your quesadillas will be softer and less crispy.)

     Serve: 

     Cut each quesadilla into quarters as they finish cooking and serve while hot.

     Alternatively, if you’d like to cook and serve all the quesadillas at once: Transfer each quesadilla as it’s done to a baking sheet in a 300°F oven to keep warm while you finish cooking the remainder. Serve the tortillas on a platter in the center of the table with salsa and some sliced jalapeños, if you like.

Creamy Lentil Tortilla Soup

This is such a good recipe! I will definitely be making this one again. A friend shared it with me from https://midwestfoodieblog.com/vegan-lentil-tortilla-soup/print/20354/ 

This creamy, flavor-forward, Vegan Lentil Tortilla Soup is the perfect quick and easy weeknight dinner! It takes just 20 minutes to throw together and uses just a handful of pantry staple ingredients. It's healthy but super hearty so the meat-eaters in your life won't even realize that it's totally vegetarian

       Ingredients

• 1tablespoon olive oil
• 1 red onion, diced
• 5 cloves garlic, minced
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 1–3 teaspoons chiles in adobo, optional
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can corn, drained
• 1 (15 oz.) can fire roasted diced tomatoes
• 3/4 cup split red lentils
• 32 oz. V8 or other brand vegetable juice
• 1 (13.5 oz.) can full fat coconut milk
• juice of 1 lime
• Kosher salt
• fresh cracked pepper

Garnish:

tortilla strips

sour cream

sliced jalapeno

fresh chopped cilantro

Instructions

1. Heat olive oil in a large pot over medium high heat.
2. Add onion and cook, stirring frequently for 3-4 minutes.
3. Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute. 
4. Add black beans, corn, lentils, tomatoes, V8, and coconut milk along with a few large pinches of salt and pepper. Stir to combine. 
5. Cover the pot and bring to a simmer over medium heat. 
6. Reduce heat to medium low and simmer, covered, for about 5 minutes or until the lentils are cooked through.  
7. Add the juice of 1 lime and season to taste with salt and pepper.
8. Garnish and enjoy!

Notes

Don't worry about the coconut milk giving this vegan lentil tortilla soup a coconutty flavor. The spices in this dish are going to flavor the coconut milk so much that you really won't taste coconut at all. Also, the sweetness of the coconut milk is going to help balance out the acidity from the tomatoes which is why I love it in this recipe!

If you're not worried about this soup being vegan, you can substitute 3/4 of a cup of heavy cream in place of the can of coconut milk. You may have to add just a teaspoon or so of granulated sugar to balance out the acidity of the tomatoes if you're using heavy cream as you'll be losing that hint of sweetness from the coconut milk.

This is a simple recipe, so make sure that you salt LIBERALLY. Salt throughout the recipe and also season to taste with salt and pepper at the end too. Don't be afraid of the salt in this recipe - it's really going to boost the flavors of all the ingredients!

Feel free to use whatever lentils you have on hand if you don't have split red lentils. Split red lentils cooks in 5-7 minutes. But if you use another kind of lentil, you'll have to adjust the cooking time accordingly. Check the cook time on your lentils and start with the lowest recommend time. Taste the lentils throughout the cooking process and take the soup off the heat as soon as the lentils are tender and cooked through!

Find it online: https://midwestfoodieblog.com/vegan-lentil-tortilla-soup/

419.6K shares

 Sunbasket recipe! It's so good! https://sunbasket.com/recipe/fresh-pappardelle-with-spinach-hazelnuts-and-ricotta-salata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the pappardelle

Bring a medium sauce pot of generously salted water to a boil. Separate the pappardelle so the noodles don’t clump together during cooking. Add the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ¼ cup (½ cup) pasta cooking water. Return the pappardelle to the pot. While the water is heating and the pappardelle is cooking, prepare the remaining ingredients.

2

Prep the remaining ingredients

• Peel and finely chop the shallots. 
• Zest and juice the lemon, keeping the zest and juice separate. (Zest and juice 1 lemon; save the remaining lemon for another use.)
• Strip the parsley leaves from the stems; coarsely chop the leaves.
• Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

3

Cook the vegetables; finish the pasta

In a large frying pan over medium heat, warm 1 tablespoon (2 TBL) oil until hot but not smoking. Add the shallots and as many chile flakes as you like, season generously with salt, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Stir in the pappardelle, reserved pasta cooking water, lemon zest, and parsley and cook until the liquid has thickened slightly, 1 to 2 minutes. 

Stir in the spinach (in batches if needed), peas, 1 tablespoon (2 TBL) lemon juice, and 2 tablespoons (3 TBL) butter (from your pantry) or 1 tablespoon (2 TBL) oil; cook until the spinach is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 

Serve

Transfer the pappardelle to individual bowls and crumble the ricotta salata over the top. Garnish with the hazelnuts and serve. 

Kids Can!

• Juice the lemon.
• Strip the parsley leaves.
• Crush the hazelnuts.
• Crumble the ricotta salata.
• Garnish with the hazelnuts.

Top Rated

Pappardelle with wilted greens, hazelnuts, and ricotta salata

Soy-Free, Vegetarian, <600 Calories

2 Servings, 600 Calories/Serving 

20 Minutes

Pappardelle comes from the Italian word pappare, which means “to devour.” And that’s exactly what we love to do with these noodles, tossed with hearty greens, rich hazelnuts, and pleasantly salty ricotta salata. 

Get delicious recipes with organic produce and clean ingredients delivered

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

• 7 ounces Talluto’s fresh pappardelle (contains eggs)
• 1 or 2 organic shallots
• 1 organic lemon
• 4 or 5 sprigs organic fresh flat-leaf parsley
• 3 tablespoons dry-roasted hazelnuts
• 1 teaspoon red chile flakes (optional)
• 3 ounces organic baby spinach or other leafy greens
• ½ cup organic peas
• 1½ ounces ricotta salata

Nutrition per serving

Calories 600, Total Fat 30g (38% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 260mg (11% DV), Total Carb. 69g (25% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein21g
Contains: Milk, Eggs, Tree Nuts (hazelnut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.