This recipe can hold the Rosemary, but I suggest trying it. I couldn’t stop eating every bite of it every time I make it.
3/4 lb. asparagus
2 cloves crushed or finely minced garlic
2 Tbsp coconut oil
1 tsp salt
1 sprig rosemary or 1 tsp powdered rosemary
Trim the bottoms of the asparagus if it feels stiff. Rinse and pat dry. Strip the leaves from the sprig and crush/cut it to pieces (or measure out 1 tsp dry powder). Heat up a skillet with the coconut oil. Test heat with a little garlic and rosemary. Add asparagus and salt. Cover with lid, and stir every so often to prevent burning. After two minutes add rest of Rosemary and garlic. Cook till folk pierces easily and outside is browned.
Butternut squash is another favorite at Phocas Farms. Did you know that this yummy orange fleshed squash will keep for several months if stored in a cool dry place throughout the winter months? It’s packed full of vitamins and nutrients which help promote good heart health. For more information on butternut squash’s nutrients and cooking methods, check out the Whole Living website.
Try The Simple Veganista’s recipe for Butternut Squash and Black Bean Chili. It’s a hearty fall, feel-good soup. Enjoy!
1 cup sliced mushrooms
1 tablespoon light olive oil
1 small zucchini, chopped
1/2 c chopped yellow bell pepper
1/2 cup sliced green onions
1 medium garlic clove, minced
1 jalapeno, diced
1 medium tomato, chopped
8 flour tortillas
2 1/2 cups shredded Mexican cheese blend
1. In a 12-inch nonstick skillet, brown mushrooms in olive oil. Add zucchini, bell pepper, green onions, garlic and jalapeno and cook until vegetables are tender. Stir occasionally. Stir in tomato; cook 2 minutes more. Remove from heat and keep warm.
2. Over medium heat, brown 1 side of flour tortilla in 8 inch nonstick skillet. Turn over; sprinkle ith 1/3 cup of the cheese and 1/4 cup of the mushroom mixture. Fold tortilla in half. Cook until browned on both sides and cheese is melted. Repeat with remainig tortillas and filling.
3 Stalks of leek
5 Cups of water
1/2 Sprig crushed rosemary or 1 tsp. powdered rosemary
3 Tbsp. Olive oil
1 tsp. Salt
2 Crushed cloves of garlic
1 Diced onion
1/2 cup Heavy cream
Optional: 1-2 tbsp Flour
Cut the pale part of the leek stalk into quarter inch rounds. Cut the potatoes into bite sized chunks. Put the water onto boil in a 2 quart pot. You may add the potatoes and leeks as soon as you have them chopped up. Strip the rosemary from the stalk by going against the direction of the leaves. Crush or chop up. Add rosemary, olive oil, salt, garlic and onion to pot. Boil till potatoes till tender. Remove three cups of soup and chunks of vegetable into a blender or food processor and blend till smooth. Reintroduce the blended soup to 2 quart pot and add cream. Stir and reheat for only a couple of minutes if needed. Don’t boil or you will curdle the cream. If the soup is still too thin you may take 1-2 tbsp of flour and rehydrate it in a separate bowl with 3 tbsp of water. Whisk well till no clumps. Slowly add to soup while stirring. Keep heat on low. Wait a couple minutes for it to have a chance to thicken. Taste and adjust for salt. May be served hot or refrigerated and served cold.