Delicata Squash & Chard Penne Pasta

I love delicata squash. It's definitely my favorite of the squashes. I especially love that I'm not about to abscond off to the ER because I chopped off my hand trying to crack the darn thing open. Yep, these little buggers are so soft, the peel is edible! If you've never had delicata squash, now's the time. Particularly if you live in fear of other, more menacing, squashes. Butternut, I'm looking at you.

“Be content with what you have; rejoice in the ways things are. When you realize there is nothing lacking, the whole world belongs to you. ”

— Lao Tzu

Don't you adore my tiny purple bell pepper I've been bragging about for weeks. It came in my CSA box and I think it's just the most delightful thing I've ever laid eyes on. If you can't get sheer joy from a tiny purple pepper, where can you get it?

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Delicata Squash & Chard Penne Pasta

by Katie @ Produce On Parade September-29-2014

A perfect early autumn penne pasta with roasted delicata squash, sautéed chard and bell pepper, dressed in a fresh, herbed tomato sauce.

Ingredients

• 2 delicata squash, washed and chopped
• 1 lb. penne pasta, dry
• 1 Tbsp. olive oil
• 1 garlic clove, minced
• 1 small bell pepper, diced
• 1 bunch of chard, chopped
• -- Sauce --
• 1 15 oz. can diced tomatoes
• 4 whole garlic cloves
• 3 Tbsp. olive oil
• dash of kosher salt
• dash of ground black pepper
• 2 large fresh basil leaves
• 1 Tbsp. fresh oregano, chopped
• 1/2 Tbsp. fresh rosemary, chopped

Instructions

Preheat oven to 350 F and coat a baking sheet with a nonstick cooking spray. Evenly arrange the chopped squash on the sheet and brush with a bit of olive oil. Roast for 25 minutes, until tender.Bring a large pot of water to boil for the pasta and cook according to package.In a large rimmed frying pan, heat 1 Tbsp. olive oil and sauté the 1 garlic clove and bell pepper for a few minutes, until the garlic becomes fragrant. Now, add the chard and sauté for about 5 additional minutes, until wilted.Meanwhile, combine all the sauce ingredients in a blender. Blend on high for a couple minutes until very smooth. Transfer to a small saucepan to heat over low until ready to use. Drain the pasta and return to pot. Add the sauce, squash, and chard mixture. Stir well to combine and serve hot.

Details

Prep time: 5 mins Cook time: 25 mins Total time: 35 mins Yield: 6

Bob is so very handsome, don't you think?

Dutch Word of The Day

Purple --> Paars (pars)

Good Deed of The Day

Do you want to live a longer, less stressful life? Do you know what a key component of that is? It's meditation. For real. Don't take my word for it though. I always thought to meditate properly I'd have to sit cross-legged with a straight-back (this is puzzlingly difficult for me), with wind chimes in the background, incense burning, and chanting involved.

Um, not if you don't want to. I meditate comfortably lying down. Wind chime, incense, and chanting free (usually). People always say they could never meditate because they think to much. I'm here to tell you that my mind is like a browser with 35 tabs open. You don't have to force your mind to be silent. Thoughts come and go. You don't chase them, and you don't push them out. You just let them flow. So, try meditating, and see how you feel. I use the podcast Meditation Oasis and the app Insight Timer for guided meditations. If you want more tips, let me know!

Black Bean, Corn & Red Rice Enchiladas

I sense another quiet day here at Produce On Parade. Quiet, yes, but not without a great recipe. Enchiladas! I haven't posted an enchilada recipe yet, so here's my gift to you. I know you'll love them as much as I do. They're vegan, cheesy enchiladas made with a from scratch enchilada sauce. Easy and full of good for you vegetables! 

“Wrong is wrong even if everyone is doing it; right is right even if no one is doing it. ”

— Saint Augustine of Hippo

Look how cozy the enchis are, all snuggled up in the dish! With a warm blanket of homemade enchilada sauce, I might want to jump in too!

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Black Bean, Corn & Red Rice Enchiladas

by Katie @ Produce on Parade September-26-2014

These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables! NOTE: Feel free to use an rice you like!

Ingredients

• -- Enchilada Sauce --
• 1 cup water
• 1 15 oz. can of diced tomatoes, undrained
• 3 Tbsp. chili powder
• 2 Tbsp. tomato paste
• 3 whole garlic cloves
• ½ tsp. onion powder
• ½ tsp. kosher salt
• ¼ tsp. ground cumin
• 2 Tbsp. olive oil
• 2 Tbsp. all-purpose flour
• -- Enchiladas --
• 2 cups cooked red rice
• 1 15 oz. can black beans, rinsed and drained
• 1 cup frozen sweet corn
• ½ cup chunky salsa
• 1 package of shredded cheddar vegan cheese (about 2 cups), divided
• 6 medium sized flour tortillas
• 6 Tbsp. sour cream
• ¼ cup fresh cilantro, chopped (optional)
• 1 avocado, sliced
• 1 fresh tomato, diced

Instructions

First, cook your rice according to package to yield 2 cups, if you don’t already have some on hand (I like to make mine in large batches and freeze it for later).In a blender, add all the enchilada sauce ingredients except for the oil and flour. Blend on high for a couple of minutes until completely smooth.In a small saucepan, heat the oil over medium-low. Add the flour and whisk well, then add the sauce to the pan and heat over low whisking occasionally. You may need to add a bit of additional water to get the desired consistency. It should be quite thick, but actually flow a little. In a large mixing bowl, combine the rice, beans, corn, salsa, and 1 ½ cups cheese. Mix well, then add in ½ cup of the sauce and mix again.Preheat oven to 350 F and coat a 9 x 13 in baking dish with a nonstick cooking spray. Divide the bean and rice mixture into 6 tortillas, fold into small burritos, and arrange in the baking dish. Cover evenly with the remaining enchilada sauce and bake at 350 F for 25 minutes. Remove from oven and cover with remaining cheese. Bake for 10 additional minutes, then remove from oven and allow to rest for 5 minutes.Garnish each enchilada with 1 Tbsp. of sour cream, some cilantro, a few slices of avocado, and diced tomato. Serve hot.

Details

Prep time: 5 mins Cook time: 35 mins Total time: 40 mins Yield: 6 enchiladas

Good Deed of The Day

Did you know this?

Dutch Word of The Day

Black beans --> zwarte bonen (svar-teh bone-eh)

Shiitake Tempeh and Kale Stir-Fry

If you happen to hate books, a most unfortunate and perplexing circumstance, then today is your lucky day. A recipe instead of a book review! Of course, if you love books, it's still your lucky day because this stir-fry is awesome and you can enter yesterday's giveaway for a smoothie recipe book that'll blow your socks off. 

I'm high in spirits today, but feeling rather taciturn. Please forgive me for this reserved post.

“Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place.”

— Kurt Vonnegut

This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice. I know you'll love it. 

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Shiitake Tempeh and Kale Stir-Fry

by Katie @ Produce on Parade September-24-2014

This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.

Ingredients

• desired amount of cooked rice or quinoa (I like red rice)
• 1 oz. dried shiitake mushrooms, reconstituted and sliced
• 8 oz. tempeh, sliced very thinly
• -- Marinade --
• 1/3 cup liquid aminos or soy sauce
• 2 Tbsp. corn starch
• 3 Tbsp. rice wine vinegar
• 1 Tbsp. agave nectar
• 1 Tbsp. fresh ginger, minced
• garlic clove, minced
• ½ cup water from reconstituting shiitake mushrooms
• -- Conclusion --
• 1 Tbsp. sesame oil
• 2 garlic cloves, minced
• dash of crushed red pepper flakes
• 1 small bunch of kale, chopped and stem tips discarded
• 3 green onions, sliced thinly on the diagonal

Instructions

Start by reconstituting the mushrooms in a shallow bowl with just enough boiling water to cover. Allow to rest until ready to use, at least 10 minutes.Cook desired amount of rice or quinoa according to package. Slice the tempeh very thinly.In a small bowl, whisk together the marinade ingredients, excluding the water from the mushrooms. When the mushrooms have rested for 10 minutes, remove ½ cup of the water and whisk into the marinade. Seal the tempeh and marinade in a small zip lock baggie. Shake to ensure all the pieces are covered and refrigerate until ready to use, at least 10 minutes. Remove the reconstituted mushrooms with a slotted spoon from the water and slice. Set aside. Once the tempeh is done marinating, heat the sesame oil over medium-low and add the garlic and crushed red pepper. Then, remove the tempeh from marinade with a slotted spoon and add to pan (reserving the marinade for later). Sauté for about 5 minutes, then add the mushrooms, kale, and marinade. Sauté another 5 minutes until the sauce has thickened. If it thickens too much, add a bit of water from the mushrooms. Stir in the green onions and remove from heat.Serve hot, over cooked rice or quinoa and garnish with sesame seeds and extra green onion.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: 4

Bob loves to eat his dinner from the Kong!

Dutch Word of The Day

I'm learning Dutch now along with German! Check out Duolingo to learn languages for free. I'm not affliated, I just love them!  Rice --> rijst (ryest) - with a slight rolling of the "r"

Good Deed of The Day

You've got to read this article from Vanity Fair on Sam Smith, co-creator of The Simpsons, feisty atheist, and a huge champion for animal rights who has been diagnosed with terminal cancer. What a huge inspiration.