Thayer in the Kitchen

I've posted recipes for stuffed delicata squash previously but I just made this one this week and we thought it was delicious.  Leftovers heat up well for lunch too.  I love this squash!  It is so sweet and tender.  It doesn't keep as well as some of the harder shelled squash so be sure to use it sooner than later. 4 delicata squash, halved and seeded l large onion finely diced (about 1 cup) 4 cloves of garlic, minced 2-4 stalks of celery, finely diced 2 large carrots, finely diced 1# of bulk Italian sausage 1 cup soft whole wheat breadcrumbs 1/2 cup shredded Parmesan cheese 1/2 cup chopped fresh parsley Preheat oven to 400 degrees.  Place halved and seeded squash cut side down in a large roasting pan.  Cover with foil and roast until tender.  It can take from 40-60 minutes.  While the squash is baking, brown the sausage.  Make sure it is broken up into small pieces.  I use my potato masher as it cooks to break up the sausage...

I may have mentioned before when you have a full CSA share you need to expand your thinking on when to eat vegetables.  They're not just for dinner.  I try to think of ways to incorporate vegetables into our weekend breakfasts.  We got sweet potatoes in our last box.  I found this recipe and adapted it for one of our breakfasts. 1/2 cup of diced onion 1/2 cup of sweet peppers 2 garlic cloves, finely chopped 3-4 pork sausage breakfast links, cut into pieces 2 cups shredded sweet potatoes 2 cups of spinach or any other tender greens that are available.  I used the tops from our hakuri turnips. 3-4 eggs Salt and pepper to taste shredded cheese (whatever you have available) avocado to garnish, if available.  I didn't have any. The quantities are very flexible for this dish.  These are just guidelines.  You can also add mushrooms if you wish. Use a large skillet, heat and add about 2 tablespoons sunflower seed oil (Driftless Organic...

We went to a pizza party at our CSA farm, Driftless Organics, in Soldiers Grove, Wisconsin a couple of weeks ago.  They have a guy come with his portable wood fired pizza oven that looks like a little igloo and make pizzas to order.  The members bring salads and desserts.  At this point, my refrigerator was somewhat overrun with peppers.  I found a recipe online for Roasted Red Pepper Spread.  Naturally I tinkered with it.  I only decided to make half the recipe which called for 6# of peppers. The quantities for this recipe are quite flexible. 3# of sweet peppers, whatever varieties you have available.  The cute little mini peppers don't work very well.  The skins are too thin. 2 oz. of hot peppers.  I used 1/2 of a habanero pepper which was way too much and produced a very hot spread.  It would probably be better to use 1 or 2 jalapenos.  If using hotter peppers just add a small quantity at a time. 1/2# of tomatoes....