This dish can certainly serve as a side dish on your table - or star as the dessert!
1 Acorn Squash
1 Tbsp Butter or Coconut Oil
2 Tbsp Brown Sugar (optional)
2 tsp Maple Syrup
Preheat the oven to 400F
Use a large, sharp, knife to slice the acorn squash in half from step to tip. Use a spoon to scrape out the seeds and stringy center of the squash, then use a knife to score the insides in a cross hatch pattern.
Place the squash cut-side up in a baking dish, with 1/2 inch of water in the bottom. Spread the butter or coconut oil over both cut sides. Sprinkle with a tiny dash of salt, dribble with maple syrup, and drop the brown sugar into the center (if using).
Bake in the oven for 60-90 minutes, until squash is fork tender and tops are slightly browned. Remove and let cool before serving.
This recipe is an adaptation of Heather’s Cilantro Black Bean & Corn Salsa on allrecipes.com, and comes highly recommended (with modifications) from one of our members this week!
4-6 ears of sweet corn, shucked and cleaned
15oz of shelled beans , cooked
3 large tomatoes, diced
5 green onions, finely sliced
1 small red onion, finely diced
1 sweet pepper, seeded and finely diced
1 clove garlic, minced
¼ cup lime juice
1 jalapeno, seeded and finely diced (optional – use more or less according to your heat preference)
1 avocado, peeled/pitted and diced (optional)
1 bunch cilantro (optional)
Salt & Cumin, to taste
2 Tbsp Extra Virgin Olive Oil
Heat grill on high for 10 minutes, then place corn directly on the grill and cook, turning occasionally, until slightly charred on all sides and tender (about 10 minutes total). Set aside and allow to cool. Once the corn has cooled enough to handle safely, use...
This is a great recipe to use with almost any summer squash – magda, zucchini, and yellow squash all work well in here. And while we use kidney beans, you can certainly substitute (or add in) black beans as well! Don’t be intimidated by the list of ingredients – most are spices and quickly added! Inspired by skinnytaste.com
1 Tbsp Extra Virgin Olive Oil
3 Garlic cloves, minced
1-2Tbsp Chipotle Chile in Adobo Sauce (1 for mild, more for spicy)
1 ½ cups Tomato Sauce
½ tsp Chipotle Chile Powder
½ tsp Ground Cumin
2/3 cup Vegetable or Chicken Broth
Kosher Salt & Cracked Pepper, to taste
6 medium Zucchini, chopped into bite-sized pieces
1 tsp Extra Virgin Olive Oil
1 cup Green Onions, chopped
4 cloves Garlic, crushed
1 cup diced Bell Peppers (Green goes well, but a few red or yellow make it pretty!)
1 lb fingerling potatoes, sliced lengthwise to 1/4inch thickness
2 cups distilled white vinegar
Extra virgin olive oil
In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt, and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.