CSA Week 10 / Roasted Eggplant & Tomato Stacks

Yesterday was the first official day of Summer! It was also Summer solstice – the longest day of the year. Despite these facts, I’m nearing the end of my Summer CSA. Only 2 more weeks left. Thank goodness for the Fall subscription!

Week 10:

• butternut squash (I could have sworn this was a Fall veggie)
• eggplant
• watermelon (the cutest!)
• cantaloupe
• turnips
• tomatoes
• green peppers
• jalapenos

Remember the mini watermelon from last week’s box? I chopped that up and soaked it in vodka for a boat ride. It made for a deliciously good time. I may or may not be using this week’s melon for the same thing.

I also made the Sweet & Spicy Salsa again. I’ve been putting it on my grilled chicken and even my eggs for breakfast. It’s quite versatile.

So, confession time. I’ve never actually cooked with eggplant…until tonight. Eggplant is surprisingly easy to work with. Here’s a little snack/appetizer I made before dinner.

Roasted Eggplant and Tomato Stacks

Ingredients:

• 1 small eggplant, sliced
• 2 tomatoes, sliced
• olive oil, for drizzling
• goat cheese, for topping
• balsamic vinegar, for drizzling

Preparation:

1. Preheat oven to 400*. Place eggplant and tomato slices on a plan lined with a Silpat or foil. Drizzle with olive oil.
2. Roast for 20 minutes, turning once.
3. Place sliced vegetables on a plate, drizzle with balsamic vinegar, and top with crumbled goat cheese. Serve warm.

Voila! It’s too easy not to make. If you crumble the goat cheese atop the stacks right away, it melts just a little and becomes so creamy. Enjoy!

While you’re cooking, listen to this song:

Favorite roasted vegetable?

Did you love the song?

Butternut Squash and Blue Cheese Quinoa

Try not to be shocked that you’re seeing a recipe on my blog. I know, it’s been a hot minute. Forgive me, for I have blog sinned. I’ve just been eating way too much Chick-fil-A.

At Trader Joe’s, the produce isn’t priced by weight, but just a set number. B-nut squash is $1.99, so naturally I picked up the largest one I could find. This monster was like a newborn baby. Lugging it up the stairs was both a bicep and a leg workout and I am not even kidding.

You know what else was a workout? Peeling the stupid thing. #firstworldproblems

I cut the squash up in 1-inch cubes and roasted it for about 35 minutes on 400*.  That evening, I used it to decorate my quinoa.

Butternut Squash and Blue Cheese Quinoa

Ingredients:

• 1 cup quinoa
• 2 cups low-sodium, fat free chicken broth
• 1/2 tsp. cinnamon
• 3 cups roasted cubed butternut squash
• 6 oz. bag of baby spinach
• 4  Laughing Cow blue cheese wedges (or use 2 oz. blue cheese)

Preparation:

1. In a large saucepan, add quinoa, chicken broth, and cinnamon and bring to a boil. Reduce heat and simmer for 10-15 minutes or until broth is absorbed.
2. Add the butternut squash  and blue cheese and mix well.
3. Stir in the spinach until wilted.

Love a colorful recipe! If only this had something purple in it, then we’d have all my favorite colors.

As I was eating this and loving it (obviously), I asked my twitter friends for help naming the recipe. I got some funny responses:

Ben, Thatrunnerchick, and Boding are amazing.

Stevie is a freakshow and I love him.

Andy and Derek aren’t allowed in my house now.

Bo, Heather, RotiRolls and Holly can walk right in the door without knocking.

Have I told you guys lately that I love twitter?

Penne with Balsamic Roasted Butternut Squash, Goat Cheese, Pecans & Cranberries

Um. Longest title ever? Yes.
Best homemade dinner in a while? Double yes.

Have yall gotten friendly with your fall squashes yet? You really should. Growing up, my Grammy always made butternut squash during the holidays. I remember taking a bite or two thinking that I kiiiiind of liked it, but I was not about to admit I liked such a freaky looking vegetable. She and my great aunt really liked it and I didn't want to be one of those old ladies that liked butternut squash. Just kidding, Grammy - you're the best.


Ingredients:

• 1 medium butternut squash, cut into 1 inch cubes
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1/4 tsp salt
• 8 oz whole wheat penne pasta
• 2 oz goat cheese
• 1/2-1 cup dried cranberries
• 1/2 cup pecan pieces

First, let's deal with the butternut squash. Butternut squash is too much to type - can we just call it butt nut? Thanks. First, chop off both ends - the head and the butt. Ha.

Then, using your favorite lime green veggie peeler, remove the skin. Don't have a lime green peeler? You're so crazy.

Peel it all off until it's naked. Where is my head today!? 

Scoop out the seeds, chuck them in the trash, and cut the butt nut into small cubes.

Then, grab your favorite store brand goodies.

Toss the butt nut in the balsamic vinegar, honey, olive oil, and salt. Roast for 40 minutes at 400*, tossing halfway through.

While the butt nut roasts, start making the pasta. Get on facebook, stop paying attention to your water, and let it overboil. Wait. Don't do that part. 

A few minutes later, toss in a few cloves of garlic because you just found them in your cabinet. Mmmm.

Once the butt nut has roasted, add it (with the juices) to the pasta and mix well. Top a bowl with crumbled goat cheese, cranberries, and pecan pieces. So Autumnal, no?

I figured it was about darn time for my blog to have a little sugar detox after all that cake. :)


Annnnddd, pardon the delay, but the winner of the Uncle Sam Cereal Giveaway is...

 

Congrats, Lauren! :) 

HAPPY NOVEMBER!!