Tasty Tuesday

This week's CSA share is small yet mighty. At first, I had no idea what I was going to make. I made a list, gathered the items still left in the frig, sat down and sighed.....

In the mix: 
corn on the cob
eggplant (white and purple) 
sweet peppers 
patty pan squash 
orange cherry tomatoes 
pole beans 
potatoes 
leeks 
butternut squash 
turnip 
apples
zucchini 
pasta sauce 
spinach ravioli 

Left in the frig to add to the mix: 
kale 
cabbage 
eggs 
collard greens 
onions 
beets 
sweet potatoes 
garlic 
cucumbers 
summer squash 
eggplant 

Grabbed a couple things while getting CSA: 
brown rice from bulk bin 
bananas 
milk for matt 
vegetable broth 

I was starving by the time I got everything unpacked, cleared room in the frig, and took my pictures. The only tasty thing that kept chanting in my brain was: butternut squash risotto. A few clicks on the computer and I found the recipe that was to bring this whisper to life. Whoa. 

Monday night dinner: 

Butternut Squash Risotto 

Kale Salad- red onion, goat cheese, tomatoes

Butternut Squash Risotto 
via skinnytaste

• 1 cup arborio rice
• 3 cups fat free low sodium chicken broth
• 1 cup butternut squash puree
• 3 cloves garlic, chopped
• 3 shallots, chopped
• 5 sage leaves, finely chopped
• 1 tsp butter or olive oil
• 2 oz dry white wine
• 1/4 cup freshly grated Parmigiano-Reggiano
• freshly ground pepper
• 1 tsp salt

Directions:
In a medium sauce pan, heat chicken broth and squash puree. Keep stock hot on a low heat.

In a heavy saucepan, heat butter on a low flame. Add shallots and garlic and sauteuntil golden, add risotto and sage and stir well to coat each grain with butter. Add the wine and stir until it is absorbed. Add salt and pepper and the stock a ladleful at a time, until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. Continue this process until all the stock is used, about 25-30 minutes from the time you started. When all the liquid is absorbed, stir in the grated cheese and remove from heat. Serve immediately.

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Other things on the menu this week: 
leek, corn, and swiss chard flatbread 
quinoa and greens stuffed peppers
ravioli with homemade bread 
vegetable hash with eggs 
pancakes with homemade blackberry syrup 
eggplant dish (t.b.d.- this, this, or this) 
baked zucchini sticks