It looks like we are well into fall with the arrival last week of acorn squash and this week of our second winter squash of the season. I love the versatility of squash, you can keep it simple by baking it in the oven with a little butter, salt and pepper, and a sprinkle of Parmesan cheese. OR you can make it into a complete meal by stuffing it with a variety of different fillings. The Low-Carb Spaghetti Squash and Chard Gratin is a delicious side dish, and is also very filling, so it would be perfect for a light meal. This is also a good way to use up other greens you may have on hand.
What did you think of the watermelon radishes? Since we’re receiving more in this week’s share, we thought we’d give you some ideas on how to use them. The recipe for Roasted Radishes was sent to us by one of our members, Pamela Faye. As we’ve mentioned before, roasting vegetables tends to caramelize them and bring out the sweetness. If you prefer to use your radishes fresh, consider trying the Watermelon Radish, Clementine and Spinach Salad. It’s a unique blend of flavors. You’ll notice the options of several different vinegars which could be used in the dressing, or try the Lemon Vinaigrette shown at the bottom of the post. They’re all really good tasting, it’s just a matter of personal preference.
We’re also into the pepper season, so I thought a main dish using our peppers might be in order. The Southwestern Chicken and Rice Skillet Meal is a hearty and filling supper, and there may be enough left over for lunch the next day. Try serving it on corn tortillas, with a dollop of sour cream and a little grated cheese on the top. It’ll power you through the rest of your day!
Wishing you a great share week ahead!