Sentences with phrase «squash is in season»

It is quite easy to make, and the squash is in season, so the time to try this recipe is now.

I chose this Curried Cauliflower Squash Soup because acorn squash is in season, it's starting to get... [Read more...]

Chicken pesto pasta is a fragrant recipe that is great for fall when winter squash is in season!

Butternut squash is in season right now, and when roasted, the flesh softens and the flavor deepens, making it ready to be pureed into creamy fall soup.

Summer squash is in season folks, so get it while it's readily available at your grocers and local farmers» markets.

Summer squashes are in season and we can now get plenty of fresh squash for a very reasonable price at farmer's markets.

Collards and butternut squash are in season right this very minute.

Pumpkins and All sorts of squashes are in the season and these make a great base for any kind of soup!

At the time I submitted it, pattypan squash was in season, but the site was just launched and, alas, pattypan squash is no longer in season, at least not in Coastal Virginia.

Not exact matches

by Nancy Gerlach, FieryFoodsCentral.com Food Editor Emeritus Recipes: Mole Poblano de la Noche Buena Tamales y Mas Tamales Southwestern Roasted Turkey with Green Chile Piñon Dressing Posole Winter Squash and Apple Chowder with Red Chile — Dusted Croutons Mistletoe and holly are endangered species around here — everywhere we look in the Southwest, the traditional red and green decorations of the holiday season are...

This Caesar is also easily adaptable to other seasons — instead of the peaches and corn, include roasted squash in the fall / winter, asparagus / peas in the spring, etc., etc..

Butternut squash is also very inexpensive in the fall and winter when it is in season and has a distinctive and delicious flavor.

here in northern cal, we (i) are just getting starting with our winter squashes, so at the beginning of squash season this fits in so nicely!

i add cumin or taco seasoning mix to the veggies, and i've played with adding in squash, black beans, omitting the corn if i'm out, it's super customizable.

While squash is cooling, Combine in a medium size mixing bowl: tomato sauce, garlic powder, Italian seasonings, and oregano.

while our csa is dwindling down we've been stockpiling our stash of squash i tried delicata squash recently the abundance of them is a wonder now we'll tire of them soon enough as the season progresses but in the meantime, like all good things some coaxing and attention is required for this dish not only from the squash but from the pearl barley as well

What's great about this recipe is that it's easy, involves staple ingredients, affordable, the sauce can be used for countless other dishes, it can be made in bulk in advance (simply don't combine the squash with sauce), the sauce is smokey, spicy, and tangy, it's non vegan approved, and perf for any season!

I absolutely love cooking with pumpkin and all winter squash once they are in season.

In the meantime, seeing how we only have a little bit of winter left, I thought we could squeeze in one last spaghetti squash recipe while it's still in - season.In the meantime, seeing how we only have a little bit of winter left, I thought we could squeeze in one last spaghetti squash recipe while it's still in - season.in one last spaghetti squash recipe while it's still in - season.in - season...

Toss the squash and the onions with remaining harissa, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin.

It's also wonderful right now... so early in the winter - squash - get - in - my - face season when every bite tastes fresh and heaven - sent.

, one is a post on 5 ways to use patty pan squash (in season at the farmers market right now) and one is a sneak preview of some of the things I've been cooking for my upcoming book on fresh fruit and vegetable allergies.

I love feta and their are so many varieties of pumpkins or squash that are in season here in PA..

If pumpkins are not in season, why not try substituting this for butternut squash.

When in season, butternut squash is extremely inexpensive (often 29 cents or 39 cents a pound at the farmers market) and keeps for months in a cool place like the pantry.

Butternut squash season is in full swing.

Whether you have dozens of spaghetti squash in storage for winter or picked up one from your local, end - of - the - season farmers market, this is a recipe that you'll want to make again and again.

I know kale is difficult / impossible to find in Belgium outside of the winter season and had already planned to use spinach, but I thought for sure that I could find a summer squash.

Squashes and pumpkins are an important part of a local - centered diet, especially for those of us in places with a short growing season.

And squash and corn will be in season soon.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper.

I am more of a savory gal, so this recipe using this sweeter squash in a savory dish was perfect for me in this fall season!

Next add in the zucchini, squash, and broccoli (I was out of broccoli this time), then season with salt, pepper, and thyme, and cook about 5 minutes.

I bought my first delicata squashes for the season the other day, and I'm thinking they will do just great for what I have in mind.

The flavours of this dish are very autumn - inspired, making this a great main for a vegetarian or vegan Thanksgiving or Christmas, but for whatever reason squash seems to be in season in Spain in the spring.

After a long season of winter squashes and sweet potatoes (with all due respect), it's one of my favorite sights to see in the produce section!

The Italians were using farro alongside cherry tomatoes and basil (with the occasional introduction of cheese or local olives), but the seasons changed while I was away, and after a survey of the farmer's market on Saturday, I knew a butternut squash recipe was in the cards.

The holiday season is in full swing and I've got the perfect festive recipe to share, Holiday Stuffed Butternut Squash!

Spaghetti squash is a winter squash, meaning it stores well, and is in - season during the fall and winter.

But pumpkins, or rather butternut squash, aren't always in season unlike sweet potato.

Beautifully exotic - looking, berry - flavored dragon fruit; bouquets of fresh chrysanthemums in autumn colors; butternut squash, sweet potatoes, and yams; plus pumpkins and gourds are highlights of the bountiful Autumnfest season at the Saturday morning, Old Town Temecula California - Certified Farmers Market.

I love the idea of the Pea Purée on which Lynda served her scallops, but peas aren't in season now so we enjoyed ours over chopped broccoli and yellow squash (from our garden) sautéed with garlic and olive oil instead.

Roasted Butternut Squash with Lime and Chili — Pilates Nutritionist — October and November are at the tail end of harvest season, where in cold climates, root vegetables and winter squash are at their Squash with Lime and Chili — Pilates Nutritionist — October and November are at the tail end of harvest season, where in cold climates, root vegetables and winter squash are at their squash are at their prime.

I literally crave different foods in the different seasons and some of my favorites for fall are squash, brussels sprouts, apples...

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

This is my submission to Deb for this week's Souper Sundays, to this week's Potluck party, to this month's Simple and In Season and to this month's Monthly Mingle for squash.

Your squash should be done about now, place it in the blender that has the seasonings in it and blend it up.

I first tried this recipe during the summer so they started out as zucchini brownies but since summer squash is no longer in season, I thought I'd substitute grated beets and carrots.

Calabaza means squash or pumpkin in Spanish, and this dish uses any squash that is in season.