Here is a place for you to share your favorite recipes for the harvest of the month.
Basic Tomato Sauce
Recipe courtesy Mario Batali
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Spaghetti, cooked al dente
Whole basil leaves, for garnish
Grated Parmesan, (optional)
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden
brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the
tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate
amount of sauce. Garnish with basil leaves and cheese, if using
1.5 pound butternut squash, cut into 2 cm cubes
1 tsp salt
1 tbs sugar
1 tsp olive oil
1 can (13.5oz) coconut milk
1 inch of fresh ginger, grated
1 medium onion, chopped finely
2 cups of chicken stock
1 cup boiling water
Philadelphia Cream Cheese – fat free
Fresh cilantro and chives
1. Toss butternut squash with salt and sugar 15 minutes before cooking.
2. Heat olive oil in medium pot, add onion and ginger and saute until translucent.
3. Add butternut squash and cook for 5 minutes.
4. Add chicken stock, boiling water and coconut milk. Bring to a boil, cover and cook over medium heat for 20 minutes.
5. Serve the soup into 4 serving bowls adding a dollop of Philadelphia Cream Cheese – fat free into each bowl and stir until melted.
6. Garnish with fresh cilantro and chives.
7. Serve immediately.
Wow I really loved it!
Green Bean and Portabella Mushroom Saute
1 1/4 pounds green beans, trimmed and cut in half
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry
Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.
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