Roasted Pumpkin and Garlic Lasagna

Roasted pumpkin, garlic, sage, cardamom, nutmeg, dried cranberries and apricots… its like eating fall!  We found this recipe from our friends at Meatless Monday who got it from Apron Strings.

Serves 12

  • 1 package lasagna noodles
  • 1 2 pound sugar pumpkin
  • 2 tablespoons olive oil, divided
  • 6 cloves garlic, peeled
  • 15 ounces part skin ricotta cheese
  • 1 15 ounce can pumpkin puree*
  • 1 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 10 green onions, thinly sliced
  • 1 cup dried, sweetened cranberries
  • 1/2 cup dried apricots, diced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried sage
  • 8 ounces lowfat mozzarella cheese, divided
  • 4 ounces parmesan cheese, grated

*canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted.

Preheat an oven to 350 degrees. Bring a large pot of salted water to a boil over medium-high heat. When water boils, cook lasagna noodles according to package directions, or until al dente.

Scoop the seeds and strings out of the pumpkin. Cut the pumpkin flesh into large chunks. Toss with 1 tablespoon of the olive oil and place on a baking sheet, cut size down. Scatter the garlic cloves over the pumpkin pieces. Roast 60-90 minutes, or until the pumpkin begins to brown and is tender when pricked with a fork. Remove from the oven and let cool slightly.

Using a fork, smash the garlic cloves together in a medium sized bowl. Add the pumpkin puree, green onions, cardamom and nutmeg to the bowl. Stir together with the fork.

When the pumpkin has cooled, remove its skin and cut into smaller cubes.

Line a 13 x 11 inch baking dish with a layer of lasagna noodles. Top 1/4 of the ricotta garlic mixture and another layer of noodles.

Top the 2nd layer of noodles with about 1/4 of the ricotta garlic mixture, then 1/3 of the cranberries, 1/3 of the diced apricot and 1/3 of the roasted pumpkin cubes. Season with 1/3 of the oregano and sage. Finish the layer with 1/3 of the mozzarella and parmesan cheeses. Repeat this layering process 2 more times, or until you are out of noodles, pumpkin, dried fruit, spices and cheeses.

Bake for 30-45 minutes, or until the lasagna’s edges are browned and bubbling.

Want more recipes like this? Subscribe to the Meatless Monday newsletter and visit our Meatless Mondays with Bedford 2020 Archive page!

Roasted Broccoli Leaves Recipe

This is a great recipe from The Dig In to help reduce food waste and use ALL the parts of the fresh broccoli and cauliflower you can find in your garden or at the farm market now!
If you are interested in other delicious recipes that use the usually wasted part of broccoli and cauliflower, check out this article Taste it Don’t Waste it! Broccoli and Cauliflower Stems and Leaves.
Roasted Broccoli Leaves
Yields 5

Photo from TheDigIn.com

This is a delicious and healthy, salty snack. Once roasted, the broccoli leaves are a lot like chips.

Prep Time
5 min
Cook Time
2 min
Total Time
15 min
Ingredients
  1. 5 large broccoli leaves with the stem removed and cut into 2 inch squares
  2. 1 tablespoon coconut oil
  3. 3/4 teaspoon sea salt
  4. 1/2 teaspoon cracked pepper
optional seasoning
  1. 1/8 tsp dried mint
  2. 1/8 tsp dried oregano
  3. 1/8 tsp parsley
Instructions
  1. Heat oven to 400F
  2. Combine leaves, oil and seasonings in a large bowl.
  3. Place a single layer of leaves on a baking sheet and keep a close watch on them in the oven. You want the edges to brown but not the whole leaf. If they burn the leaves will taste overly bitter.
Notes
  1. Great tip: If the coconut oil is solidified, place it in your hands and use them to apply the oil to the leaves.
By Jenni Lafferty

Local Veggie Tacos

Truck’s Local Veg Tacos

Thanks to Nancy Roper for this recipe for the delicious Local Veg Tacos at Bedford’s Truck Restaurant!

Gather 4-6 varieties of vegetables–something rooty, something green, leafy, and something colorful. Some good examples are:

  1. purple top turnips or rutabaga
  2. one bunch of curly kale, bok choy, broccoli rabe, or swiss chard
  3. patty pan squash or yellow zucchini
  4. carrots

Peel turnip or rutabaga and cut into 1⁄2 inch cubes. Blanch cubes in salted boiling water, then shock in an ice water bath. Drain, dry, and toss in a tablespoon of oil (you can use olive oil, grapeseed oil, sunflower or safflower). Add salt to taste.

Spread cubes on sheet pan and roast in a 350° oven until edges are brown and cubes are tender.

For leafy greens, blanch in boiling salted water for one minute, then shock in an ice water bath. For swiss chard, separate colorful stems from the leaves and blanch separately. Drain the leaves and stems and dry as much as possible. Toss in a bowl with sea salt to taste, olive oil, and a teaspoon finely chopped garlic.

For squashes, you can cut into half circles. Butternut may be cut into 1⁄2 inch cubes. 

Patty pans are cut horizontally (about 1⁄4 inch thick) so they are pretty rounds.

Toss squash in olive oil and add salt to taste. Spread on a sheet pan, and bake about 7-10 minutes, until the edges are brown and the centers are tender.

To assemble the tacos:

We use organic blue corn, non-GMO tortillas. Briefly dip tortilla into

simmering water for 2 seconds, then place tortilla on an iron pan (medium high). When tortilla no longer is sticking to pan, flip.

Once all vegetables are separately prepared, mix together. This should be done just before assembling tacos. Heat the veg medley in an oven. After heating tortillas, place a scoop of hot veg filling into each tortilla. Top with fresh chevre (or feta), chopped basil, parsley, cilantro, thyme, or chives.

Serve immediately.

Ramp Drop Biscuts

Ramps (wild leeks) are a great way to ramp up any basic biscuit because they have a wonderful sweet, and mild onion flavor that works well with this simple side dish. Ramps are in season right now but they don’t last long. This delicious recipe is a great way to take advantage of ramps while they are still around for harvest at your local farmers market.

Helpful Tip

Ramps are younger, and skinnier work best in this recipe.  You can thinly slice the bulb and add it right in. If more mature ramps are the only ones available to you use only the leaves.

Recipe

Sweet Potato Egg Bake

A Sweet Potato Egg Bake will work perfectly with local eggs and leftover sweet potatoes mixed up as a mash with bacon, cheese an herbs (mash recipe below). Put the mash in a ramekin and top with an egg. Bake at 375 for 10 minutes. Great way to avoid wasting those delicious leftover sweet potatoes.

Black Green Friday

Pound Ridge Organics has set up an Ask the Chef Thanksgiving Leftover Hotline Friday November 24, 2017, to assist the Bedford 2020 community with creative meal planning with your holiday leftovers! Phone lines will be open from 10:00-4:00 (914) 764-3006 or email off-hours – they will respond to every inquiry in a timely manner.

 Visit Baker Bettie for more Thanksgiving leftover ideas.
Click here for more information about Pound Ridge Organics and their delicious local eggs.

 

Local lemon miso dressing

Check out this light, versatile dressing from Adam Strahl of Local! 

 

LOCAL’s no-oil Lemon Miso dressing

1 cup organic lemon juice

1 cup sweet white miso

1 cup water

1/2 cup agave nectar

 

Whisk the ingredients together and then enjoy over greens, noodles, or roasted vegetables! Covered and chilled, the dressing can keep for up to 2 weeks.

WillYUM Spice’s Curry Shrimp

Excite your senses with this spicy, flavorful dish from WillYUM Spice, which can be purchased at the John Jay Homestead Farm Market on Saturdays 9-1! 

McKay’s Curry Shrimp

 

Ingredients

2 lb clean deveined medium sized shrimp*

4 tablespoons WillYUM Spice™ McKay’s Curry

2 tablespoons WillYUM Spice™ Pepper’s Essence

1 tablespoon WillYUM Spice™ Turmeric

1 bulb of fresh garlic sliced

1/4 cup Chopped Scallions

1 tablespoon of Thyme

1 tablespoon Paprika

1 large sweet onion chopped

6 red or white small/medium potatoes cut into quarters

2 cups of no salt chicken broth (or vegetable broth)

*Click here to check that the shrimp you use is sustainable!

SautĂŠ Shrimp with Salt and WillYUM Pepper’s Essence. Brown for 5 mins. Remove from pan and set aside

Cover a deep frying pan with olive oil. Add Garlic, Onions, Scallions, WillYUM McKay’s Curry, WillYUM Pepper’s Essence, WillYUM Turmeric, Sea Salt, and Paprika. Cook on Medium-Heat, stir and allow onions etc. to cook down for 2 to 3 minutes. Add potatoes and cook for 15 minutes.

Allow the potatoes to brown, add chicken broth. Cover and allow to cook down for 20 minutes on medium-high heat, turning occasionally.

Add cooked shrimp back in to the deep frying pan. Stir together and cook on low heat for 2-3 minutes.

Serve McKay’s Curry Shrimp with your favorite vegetable for your friends and family. Enjoy!

For an extra kick, garnish with WillYUM Red Pepper Flakes

Amberjack with Radishes and Basil

With the cold spring many vegetable gardens are not as robust as they were this time last year. Our gardens and farm shares seem to have plentiful basil and radishes right now, so we found a simple recipe with those flavorful ingredients.

INGREDIENTS

  • 6 tablespoons extra-virgin olive oil
  • 4 fillets amberjack,* cleaned and skinned
  • 4 radishes, sliced thinly
  • 2 lemon leaves, torn, or 1 teaspoon lemon zest
  • 2 lemon leaves, torn, or 1 teaspoon lemon zest
  • 1/4 cup white wine
  • 4 leaves fresh basil, torn
  • 1 bunch flat leaf parsley, chopped to yield 1/4 cup
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper

DIRECTIONS

In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking.

Season both sides of the fillets with salt and pepper. Add fillets to pan and cook on one side for about 3 minutes.

Turn fillets over when browned and add radish slices and lemon leaves (or zest). Cook for 1 minute and add white wine.

When wine has evaporated, add fresh basil, and season, to taste. Serve immediately.

Recipe courtesy of Mario Batali, 2001

 *Amberjack is an extra lean fish that has a firm texture, white meat with mild flavor. Substitutes  could be mahi-mahi, mullet, tilefish, grouper or shark.

Spaghetti with Summer Squash and Spinach

Summer Squash and spinach are among the delicious vegetables whose harvest periods are in June. Use their delicious flavors in this simple and easy recipe perfect for a summer dinner.

  • 8 ounces spaghetti (1/2 box)
  • 1 Tbsp. butter, cubed
  • 1-2 Tbsp. extra virgin olive oil
  • 5 cloves garlic, diced
  • 1 medium onion, diced
  • 1 large summer squash (or 2 med.), chopped
  • 3 cups of spinach
  • 1 tsp. red chili pepper flakes, or to taste
  • 1/3 cup shredded Parmesan
  • 2 Tbsp. toasted pumpkin seeds
  • 1/4 cup parsley, chopped
  • Salt and pepper, to taste

 

Cook pasta in large pot of boiling salted water, until al dente. Reserve 1/4 cup of the pasta water.

In large saute pan, heat butter and 1 Tbsp. olive oil over medium-high. Add onions and garlic, and saute for 2-3 minutes.

Add squash and chili pepper flakes, and season the pan with salt. Saute until onions are browned, and squash is tender.

Stir in reserved pasta water and spinach, and cook until spinach is wilted, about 2 minutes. Add parsley, and adjust salt, to taste.

Add drained and cooked pasta to the pan. Toss with remaining Tbsp. of olive oil if pasta seems dry. Serve immediately, topped with pumpkin seeds and Parm.

Thank you to Grace Dickinson of MindBodyGreen.com for this recipe!

Turmeric Tonic

You might enjoy turmeric as a spice commonly found in Indian food. But with research showing turmeric’s powerful antioxidant and anti-inflammatory properties, why not incorporate it into your diet in more ways? Harness turmeric’s broad health benefits in this recipe from Katonah Juice. This refreshing drink uses the sweetness from carrots and apples and incorporates a little kick with the turmeric and lemon.

Turmeric Tonic

  • Two carrots
  • Two celery stalks
  • Two golden delicious apples
  • Five small pieces of turmeric
  • One tablespoon of lemon juice

Juice ingredients and drink, or let chill for an hour before enjoying!