- 2 tomatoes (about 1 cup, you can also use cherry tomatoes sliced in half)
- 1 squash chopped (1 cup)
- 1 zucchini chopped (1 cup)
- 1 onion chopped (1 cup)
- 1 eggplant chopped (1 cup)
- 1 pepper, any color, chopped
- 1 cup parsley, chopped
- 1 quart chicken stock
- 1 box spaghetti noodles, Linguine or penne
- 2 1/2 cups heavy cream, half and half, or milk
- 1/2 cup all-purpose flour
- 1/2 cup of ground Parmesan cheese
- 2 smoke andouille sausage
- 1 lb. shrimp or 1 1/2 cups cooked chicken (or combine both!)
- 3 tablespoons Cajun seasoning
- Garnish: jalapeno peppers and diced tomatoes
Cast of Characters:
This dish is extremely satisfying and so easy to make. You would never know from tasting this meatloaf that it is stuffed full with vegetables! I make it for my family, especially when we have a busy day and night ahead of us, because the prep time is small, you can stick it in the oven whenever you're ready. As my husband put it, "meatloaf leftovers make the best sandwiches the next day!" Imagine his surprise when there were no leftovers the next day because everybody at the table got seconds and thirds! Try it, I promise your kids will like it.
Bacon wrapped individual quiches! I served mine with with kale guacamole on sourdough bread! I wanted a little something special for this Sunday morning breakfast because we are all home. This is filling, fairly healthy with a little on the fun side 😊
Put 'em together!
Serve with a yummy sourdough bread and Gua-Kale-Mole. YUM!!
At a loss for what to do with the parsnips in your CSA bag? Try this easy, wonderful in season recipes. Lush. Parsnips are a healthy, sweet comfort food!
Preheat oven to 400
Rub chicken with EVOO ( if you live near a specialty olive oil shop try the wild mushroom and sage olive oil).
Season with salt, pepper and herbs.
Peel carrots and parsnips, cut into 1" cubes or strips.
Peel onion and cut into large cubes.
Mix veggies together with a little olive oil and place on bottom of roasting pan. Place chicken, breast side up, on top of veggies.
After 25 minutes take out of oven and stir vegetables with chicken juice. Continue to roast for 30 minutes to 45 minutes.
Let sit for 10 minutes before serving.
Brown ham or sausage in a large soup pan.
Add onions, carrots, celery to mixture, cook about 5 minutes until veggies are wilted.
Add seasonings, tomato paste, chicken broth and simmer 30 minutes.
Add cabbage, kale and pasta. Simmer another 20 minutes.
Add chicken stock or tomato juice if you want more broth in soup.
Serve with grated Parmesan on top and crusty thick bread.
What to do with all the Broccoli in your CSA? Classic Chicken Divan, an palsy but a goody!
This soup will rock your world! Kale is one of the best ingredients we can feed our body and we grow a lot of it. At the last market, I had 7 different varieties, each so beautiful! Eat more Kale! 🐮
Most famously made after Thanksgiving, these sandwiches can double duty through-out the year with left-over chicken. Get creative! The picture doesn't do justice to these sandwiches!
Last night for Meatless Monday we made Vegetarian chili and creamy cornbread muffins. It was perfect for the dreary day. I can honestly say, I liked it better than a meaty, heavy chili. The bulgar in the stew gave it texture without heaviness. Don't let the long list of ingredients intimidate you; it was easy!
Mix together and set aside
Saute in olive oil until soft
Serve with grated cheese, sour cream, fresh cilantro and a side of corn.
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