1. Plated & Reviewed
HELLO!
Welcome to Plated & Reviewed! A weekly series where I will find (or you can send me) 3 different recipes that correlate with the weekly produce boxes!
I'll post the recipes on Sunday and review by Thursday! I'm super excited for this. It'll make me cook LOL & also help us all branch out from what our normal routine is!
Here's what's on the menu this week!
sausage stuffed acorn squash recipe and pictures by: @juliasalbumblog www.juliasalbum.com IngredientsAcorn Squash - 2 acorn squash - medium - 2 tbls olive oil - 1/4 tsp. salt or more to taste - black pepper to taste Sausage Filling - 1 tbsp olive oil - 1 onion, diced -10oz Italian Sausage, spicy, crumbled -4 cloves garlic, minced -1 tbsp Italian seasoning -4oz fresh spinach -1/2 cup dried cranberries -1/2 cup pecans, chopped InstructionsRoast Acorn Squash 1. Preheat oven to 400 F 2. Prepare acorn squash. Cut off the top and the bottom of each acorn squash to create a flat base. Keep fingers away from the knife to avoid injury. And, make sure not to cut too deep into the base of the squash. Slice each squash in half. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds. 3. Place acorn squash cut sides up on a baking sheet. Drizzle the cut sides of acorn squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper. Turn the squash over, and place it cut sides down on a baking sheet. 4. Roast in the preheated oven at 400 F for 30 minutes. Make Sausage Filling 1. Make the sausage filling while the squash is being roasted in the oven. 2. In a large skillet, heat olive oil, add diced onion, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred. 3. Add crumbled sausage, minced garlic, and Italian seasoning and cook for about 5 minutes or more on medium heat until the sausage is completely cooked through. 4. Add fresh spinach and cook for another 5 minutes on medium heat until the spinach wilts. 5. Add dried cranberries and chopped pecans and mix everything. 6. Season with salt and pepper. Probably not necessary since the sausage is already usually salty. How To Stuff Acorn Squash 1. By this time, you have roasted the acorn squash for 30 minutes. Remove them from the oven and turn cooked squash halves cut sides up. 2. Divide the sausage filling among the 4 halves and stuff the squash until the mixture is leveled or a little bit higher. 3. Bake the stuffed acorn squash in the preheated oven at 350 F for 10 or 20 more minutes until the sausage mixture is heated through. |
garlic & roasted bell pepper farfelle recipe & pictures by: @dailydishrecipes
www.dailydishrecipes.com
Ingredients:
- 3 large bell peppers in a variety of colors
- salt and pepper to taste
- 8 ounces Farrell Bow Tie Pasta
For the garlic sauce:- 2 large garlic cloves - 3 tablespoons parmesan cheese plus extra for serving - 1 cup milk or light cream - salt, pepper, herbs, to taste InstructionsRoasting the Bell Peppers- Preheat your broiler.- Cut each bell pepper in half lengthwise and remove all seeds and membranes. - Slice the bell peppers in strips and sprinkle a bit of salt and pepper, if desired. - Lay them skin side up on a foil-lined baking sheet. Sort of press them down as flat as you can get them. - Broil them for approximately 5-8 minutes or until blackened. Set aside. For the Farfalle- Prepare the farfalle according to package directions.For the Garlic Sauce- In a small saucepan over medium heat, melt the butter; add the minced garlic. Cook for about 1-2 minutes.- Add the Parmesan cheese. Cook for another minute. - Stir in the milk or cream and continue heating until the sauce boils and thickens. - Remove from stove and stir in salt, pepper and any herbs you’d like to use.
Put It All Together & Serve- Drain the pasta and pour into a large bowl.- Pour in the sauce and toss to coat evenly. - Add half of the peppers to the mixture and again, toss to coat. - Spoon out a serving for each plate, top with extra bell peppers, sprinkle with Parmesan and serve.
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creamy carrot & turnip souprecipe & pictures by @yummyaddiction  Ingredients:
- 4 large carrots
- 1 potato - 1 tbsp butter - 1 tbsp olive oil - 1 leek - 2 cloves garlic, minced - 3 medium turnips, chopped - salt and black pepper, to taste - 2 cups vegetable broth or water - 1 cup heavy cream - chopped parsley, for garnish Instructions- Bring a pot of water to a boil.- Chop the carrots and potatoes and cook for 20-25 minutes until the carrots are tender.
- Meanwhile, slice up the leek removing the dark green leaf end and the root end (use only the white and light green parts). - Heat the butter and olive oil in a skillet and add the leek. Cook for 4-5 minutes.
- Add the garlic and cook for 30 seconds more until fragrant. Add the turnips and cook for 5 minutes more. Finally, add the cooked carrots and potatoes and cook for a couple of minutes more. Season with salt and pepper to taste. - Transfer the vegetables to a blender and add the broth. Process until well blended. Pour the mixture into the emptied pot you used for boiling the carrots. - Stir in the heavy cream and add more salt and pepper, if needed. - Bring to a boil and remove from heat.
- Serve garnished with some chopped parsley. |
That's what we got for this week! Can't wait to see you all back on Thursday for the reviews!