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Here is another great example of how you can make a quick, yummy, local dinner. Baked butternut squash,  pork with apples, and a tomato basil salad. All local!

For the baked butternut squash, wash then cut the squash in half, scoop out the seeds then place face down in a roasting pan, add a little bit of water and roast about 30 minutes in a 375-400 degree oven, or until the skin starts to brown.

The pork chop is first seasoned with a little salt and pepper then very simply cooked in skillet, over medium heat. When it is almost done, throw in some sliced apples, and about 1/2 Tbsp butter and cook till the apples are browned and the pork is done (at least 145 degrees inside).

The salad is a yummy mix of sliced heirloom tomatoes, minced basil, olive oil, balsamic vinegar, salt and pepper. Yum!

(If you look closely you can see my dinner is in danger of being eaten by someone other than me)

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Saturday: Dinner at Parker and Otis

Sunday: Spicy Red Lentil Dal with Garlic Naan and roasted broccoli

Monday: Tomato Sauce with Bacon and Onions over pasta, brussel’s sprouts 

Tuesday: Leftovers

Wednesday: Roasted Pork Chops, Roasted Potatoes, Kale, Butternut Squash

Thursday: Leftovers

Friday: Brined Pork Chops with Apples and Sage

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3 Sisters Stew

This recipe is from Feeding the Whole Family by Cynthia Lair who was my Whole Foods Production instructor at Bastyr University. That was definitely one of my favorite classes. Cynthia was a very entertaining teacher. The class combined hands on food science and then getting to eat our yummy creations, does it get any better?

1 cup dried kidney beans, soaked overnight and drained

3 cups water

2 cloves garlic

2 tsp oregano

1 tsp cumin seeds

1/2 tsp cinnamon

1 Tbsp olive oil

1 1/2 tsp salt

2-3 cloves garlic, minced

2-3 cups winter squash, peeled and diced

1 14 oz can diced tomatoes

1 Tbsp chili powder

1 1/2 cups frozen corn

Place beans, water, and garlic in a large pot, bring to a boil. Cover and lower heat to simmer, cook 45-60 minutes-until tender.

In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt and minced garlic. Saute until onion is soft, about 5 minutes. Add squash, tomatoes, and chili powder and cook until squash is soft, about 20 minutes. Add a little water if it gets too dry.

Add cooked beans and corn and simmer until corn is heated though. 

Yum!

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Today was the last day for the Western Wake Farmer’s Market. I purchased some beautiful produce today. I got baby carrots, cauliflower, and sweet potatoes from Redbud Farm. From Fickle Creek Farm I got a pork loin, eggs, and some kale. I also got some local honey from another farm. I’m going to miss my Saturday morning trips to the farmer’s market. They open back up early April.

Weekly Menu:

Saturday: 3 Sisters Stew

Sunday: Kelly’s Famous Pizza with Goat Cheese and Sausage

Monday: Eggs with roasted potatoes and kale

Tuesday: Leftovers

Wednesday: Slow Cooker Tuscan Pork with roasted cauliflower and broccoli

Thursday: Thanksgiving! Roasted Brined Turkey, Mashed Potatoes with Reisling Gravy, Ginger Honey Carrots, Roasted Brussel’s Sprouts, Baked Winter Squash, Classic Cranberry Sauce, Grandma’s Rolls, Pumpkin Cheesecake

Friday: Spicy Turkey Soup

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Summer tomatoes are gone, winter squash is here.  This is a great recipe for a different way to use winter sqaush.  This yummy stew is perfect over brown rice or rice noodles. Adapted from Vegetarian Cooking for Everyone.

2-3 medium leeks, white parts only

2 garlic cloves, minced

2 jalapeno or serrano chilies, minced

1 Tbsp grated fresh ginger

1 Tbsp curry powder

1 tsp brown sugar

3 Tbsp soy sauce

1 15 oz can coconut milk

1 1/2 pounds butternut squash, peeled and diced

1/2 package  firm tofu (I like Nasoya), drained, and cubed

juice of 1 lime

peanuts, cilantro

Halve the leeks lengthwise, then cut them crosswise into 1/4 inch pieces. Wash well in a bowl of water, then drain.

Heat some oil in a large soup pot. Add the leeks and cook over medium high heat, until soft. Add the garlic, chilies, and ginger, cook for 1 minute. Add the curry, sugar, and soy sauce. Reduce the heat to medium, scraping the bottom of the pan for a few minutes. Add 3 cups water, the coconut milk, squash, and 1 tsp salt. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes.  Add the tofu, taste for salt and add the lime juice. Serve topped with peanuts and chopped cilantro.

I served this with some yummy local kale.

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