Heirloom Squash Soup

Glorious Fall. When the weather turns crisp, the rains drench us, the leaves show us their autumnal hues and squashes and apples are everywhere, I’m in heaven. Our wedding anniversary is in the fall because besides spring, it is our favorite time of the year. Heirloom squashes are so flavorful, you don’t have to add much to them to make them outstanding. Here is an easy recipe for a squash soup that you can use any of the squashes or pumpkins to make it. I am using two heirlooms I got from my CSA box from Your Hometown Harvests. A Marina di Chioggia and a Queensland Blue. Since squashes come in so many sizes and yields I am not going to be specific about measurement but rather ratios, which is how I memorize the thousands of recipes I have floating around my head. This is Paleo, vegan, gluten-free, heart healthy, diabetic friendly and really delicious.

PRINT Heirloom Squash Recipe from MS Word

Marina di Chioggia squash

Queensland Blue Squash

Heirloom Squash Soup

Squash: your choice
Silk™ Coconut milk
Salt
Fresh ground nutmeg

Wash and cut your squash into pieces about the same size, remove seeds and bake on a cookie sheet about 2 hours in a 300° oven or till tender. Remove pulp from skin and place in a blender or place in a saucepan and use an immersion (hand Blender) to puree. Add coconut milk till you reach the desired consistency. Add salt to taste and fresh ground nutmeg as a garnish.
Serve

© 2012 Aron David Bradley
http://www.boomercuisine.com

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Farmer’s Market Casserole

My visit to my local Farmer’s Market was the inspiration for this recipe. My CSA  from Your Hometown Harvests box that I pick up there had some chard, broccoli, red onions, red sweet pepper and zucchini which is the veg part of the casserole. I added a pound of local grass-fed lean beef and I sampled some wonderful raw milk Diablo Cheddar from Full Circle Creamery which made a wonderful garnish for the top. This casserole is low carb, heart-healthy, diabetic friendly and gluten-free.

PRINT Farmers Market Casserole Recipe from MS Word

Farmer’s Market Casserole

Yield: 3-4 servings

1 lb. lean grass fed or natural ground beef
½ bunch chard chopped
1 large broccoli crown chopped
1 zucchini quartered and sliced thin
1 sweet red pepper chopped
4 oz. natural mild or medium cheddar shredded
½ red onion chopped
4 cloves garlic chopped fine
2 teaspoons extra virgin olive oil
1 teaspoon salt
Fresh cracked pepper to taste

Sauté onion, garlic and ground beef and olive oil in a wok or high walled saucepan. When meat is nearly browned add vegetables and seasonings. Sauté for 3-4 minutes, drain excess fat and top with 1 ounce shredded cheddar per portion. Serve

© 2012 Aron David Bradley
http://www.boomercuisine.com