Recipes for the Week!

We're featuring 2 great recipes at the market tomorrow:  

Asian Pear Slaw

Stuffed Acorn Squash

They pair nicely together. The Asian Pear Slaw is full of juicy, sweet, crispness from the Asian pears and celery, dressed with a lime ginger vinaigrette, and a touch of heat from the addition of a chile. More on Asian pears tomorrow!  

The Stuffed Acorn Squash is a vegetarian recipe full of main dish protein from the quinoa and white beans. This is a very versatile recipe - any winter squash will do, you can substitute any grain for the quinoa, change up the bean and nut, or add some meat. I think the cinnamon clove sausage from Wyebrook farm or the white wine sausage from Cantor Hill would be a great addition. I added golden raisins to mine version for a little sweetness. 

I used carnival squash! Yummy flavor! Roast the squash, stuff, bake, enjoy!

I used carnival squash! Yummy flavor! Roast the squash, stuff, bake, enjoy!

Jen from Cantor Hill Farm passed along this recipe this week: 

With the sudden cold weather, our thoughts shift to cozy, warm dinners, and nothing combines simple prep with fantastic winter fare like braising.  Try an economical lamb cut like shanks or neck by seasoning with salt and pepper, pan searing for a light golden sear on each side and then placing the meat in a covered pot in the oven at 400 degrees with equal parts of white wine and Canter Hill chicken stock (enough to cover 50% of the meat, leaving the remaining 50% above the liquid).  Cook for 2 hours, turning the meat once so that the uncovered meat goes into the liquid.  Throw in some carrots, celery, onions, butternut squash, potatoes or zucchini (add these after the first hour), and you have a one-pot meal.