Delicata Tacos

Towards the end of the summer I find myself avoiding summer squash and craving winter squash. At Happy Acre Farm we grow three varieties of winter squash: Butternut, Spaghetti and Delicata. While I used to be a faithful butter-nut I have since been wooed by the delicata, because you can eat the entire thing. They have a rich, butternut-like flavor, thin edible skin, and seeds that when roasted have a great crispy crunch. They are, as their name suggests, delicate and they cook quickly - on the stovetop or in the oven.

This recipe uses the entire squash, including the seeds, and goes well with lots of lime and a cold beer. Cheers from Happy Acre Farm.

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  • 1 delicata squash
  • 2 bel canto italian sweet peppers, sliced in strips
  • ½ -1  jalapeno, minced
  • 1 medium candy onion, sliced
  • 1 tsp Garam Masala
  • Handful parsley, minced
  • Homemade guacamole
  • 2-3 limes
  • High heat oil
  • Salt and pepper

Preheat the oven to 350. Heat 3 ½ tablespoons oil in a skillet over medium high heat. Add the peppers and sautee, stirring every so often, until soft, 15-18 minutes. When they are nearly done, squeeze a lime over them.

Take the delicata and slice it lengthwise, scoop out the seeds and slice the two halves into thin crescents. Take the seeds, toss them in oil and place in a small baking dish, when ready bake until golden brown, 10-15 minuets. Once they’re out of the oven toss with salt and let cool.

Heat  ¼ cup oil in a skillet over medium high heat. Add the garam masala and fry it for a minute, making sure to stay nearby and stir frequently. Add the onions, reduce the heat to medium-low, cook for 5 minutes. Add the delicata, stirring to coat in the garam masala oil combination, cover with a lid and let cook. Check 10 minutes later, stir, cover again and let cook until they’re soft, and have a nice brown caramelization, 5-10 minutes. Remove from heat and let cool, salt to taste.

Heat the tortillas, then place on a large platter. Layer the delicata and the red peppers. Top with a dab of guacamole, some roasted seeds, a sprinkle of parsley and a good squeeze of lime.

 

Homemade Guacamole:

  • 1 avocado
  • ½ candy onion
  • 1 garlic clove smashed
  • 1 lime, juced
  • ½ jalapeno

Combine in food processor, blend until smooth.

 

Vegan Lasagna

By Chef Sam

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Ingredients

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  • olive oil
  • basil
  • 2 cloves garlic
  • 1/2 onion
  • mushrooms
  • zucchinni
  • spinach
  • 1/4 cup vegetable broth
  • 16 oz tofu
  • 8 oz vegan cream cheese
  • 2 tablespoons lemon juice
  • 1/8 teaspoon nutmeg
  • 1/4 cup nutritional yeast
  • 12 lasagna noodles
  • 2 jars tomato sauce

Method:

Prepare the Filling
Preheat oven to 375.
Coat pan with olive oil and sauce onions and garlic. Once tender add chopped zucchini, mushrooms and cook for about 1 minute more. Add vegetable broth and bring to a low simmer.
Once simmering add tofu (crumble in hand), vegan cream cheese and lemon juice. Stir constantly. Once cheese melts, add nutmeg and nutritional yeast. Season with salt and pepper to taste (for a cheesier flavor add more nutritional yeast). Once mixed, remove from heat. 

Assemble the lasagna
Place lasagna noodles on the bottom of a casserole dish. Spread a layer of the tofu mixture, then tomato sauce, and a handful of spinach. Place another layer of lasagna noodles on top, and continue layering noodles-tofu mixture-tomato sauce-spinach - until the pan is full or you run out of ingredients.

Cover and bake for 15 minutes, then uncover and bake for  an additional 20-30 minutes; until noodles are fully cooked. Let cook before serving.

Top your slice with fresh basil and enjoy!

Chilled Tomato Soup

By Chef Mario

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Ingredients
 

  • 7 or 8 early girl tomatoes (depending on size), skin blanched off
  • 1 clove garlic, crushed
  • 1 day old quality baguette or peasant bread (about 10 oz.), cut into large pieces
  • 1⁄2 small yellow onion
  • 1 cup extra-virgin olive oil, plus more for drizzling
  • Sherry Vinegar to taste
  • Kosher salt and freshly ground black pepper to taste
  • 3 hard-boiled eggs, chopped and seasoned with salt and pepper

Method:
Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit until cool enough to place in the refrigerator overnight, Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs and a drizzle of oil.

Summer Salad

Heirloom Tomato, Lemon Cucumbers Macerated Onions and Shiso Leaves

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By Chef Mario


Ingredients:

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  • 1 large heirloom tomato, sliced horizontally
  • 2 medium sized lemon cucumber, peeled and sliced thin
  • 1 small onion, peeled, sliced in half moon and macerated in vinegar and salt for 5 minutes
  • 12 small shiso leaves
  • 2 tbs. of sesame oil
  • Red wine vinegar to taste
  • Kosher salt and freshly ground black pepper to taste
  • Sugar to taste


Method:

In a small mixing bowl, combine sesame oil, vinegar, sugar and season to taste. Mix until the sugar dissolves completely.

Place the sliced tomatoes, cucumber, shiso leaves and onions on a chilled serving dish. With a spoon, drizzle the dressing and season to taste. Serve at once.

Cold Soba Noodle & Marinated Vegetable Salad

By Chef Anna

Ingredients:

 

Vegetables

  • 2 Tbsp high heat vegetable or canola oil
  • 1 cup cherry tomatoes, quartered
  • ¼ lb of shiitake mushrooms, stemmed
  • ½ lb green beans, blanched
  • 1-2 lemon cucumbers, peeled and cut into small pieces
  • 1- 2 Tbsp of sesame seeds

 

Marinade

  • 1 tsp minced ginger
  • 1 tsp kosher salt
  • 3 Tbsp champagne vinegar
  • 3 Tbsp tamari
  • 1 Tbsp Agave
  • 3 tbsp sesame oil

 

Soba noodles, cook to instructions

 

Method:

Bring water to a boil in a small sauce pan. Add green beans and cook for about 3 minutes, until tender but still hold their shape. Submerge beans in an ice bath for 5 minutes and then dry them on a towel.

 

Heat vegetable oil in saute pan at high heat. Once the pan is hot, add mushrooms and cook until mushrooms are golden brown on one side and then flip. I left them for about 2 minutes on each side. Remove mushrooms from pan and let cool.

 

Cook soba noodles according to the instructions, drain and run cool water over the noodles.

 

For the marinade

Add salt to the minced ginger. Then add the vinegar and let the ginger macerate for about 3 minutes. Add the tamari, agave, and sesame oil. Toss veggies in the marinade and then add the soba noodles. Combine ingredients together in a mixing bowl and them pile them onto a serving plate. Garnish w/ sesame seeds. Serve cold.