In this week's box: leeks, sage, kale, mesclun, oak leaf lettuce, orange cauliflower, butternut squash, breakfast radishes, hakurei turnips, and scarlet queen turnips.
Thinking about combining the sage with the butternut squash in some form, with some brown butter, maybe some bread and cheese in some type of casserole/bread pudding.
Some of the leeks might end up in a quiche. The kale will be made into pesto.
Recently, we made fancy ramen with the last batch of hakurei turnips and their greens (no greens this week):
With the colder weather, more ramen might be ahead for us and the hakurei turnips.
This is what you should do with the squash and the sage:
ReplyDeletehttp://smittenkitchen.com/blog/2007/10/butternut-squash-and-caramelized-onion-galette/
It is SO good. I even go easier on the cheese most of the time (and definitely just use whatever I have around, I don't think I've ever actually used fontina for this) and can't taste the difference.
Have you tried using greek yogurt in place of the sour cream in the dough? Other than the sour cream, I have everything in the house needed to try this recipe.
ReplyDeleteI have not, but several commenters on the site seem to have (only one specifically mentions greek yogurt, all the others just say yogurt) and they all say it worked, no problem. The joys of command+F :)
ReplyDeleteAlso, I usually make this recipe like this: preheat the oven, make the dough, set in the fridge to rest. Chop the squash and stick it in the now preheated oven. While the squash is in the oven, caramelize the onion. The onion and the squash end up being ready at more or less the same time, and then while they're cooling a bit you up the oven temp for the galette. By this time the dough is more or less ready to go! I've also made the dough and/or the filling ahead of time and just assembled before baking; no noticeable difference.