Butternut Squash and Beef Chili

Tamara Stimpson

This is a colourful and tasty chili! Bonus: almost all the ingredients can be found at the farm store!

Ingredients:

1 lb ground beef

1 cup chopped onions

1 cup chopped green bell pepper

3 cups chopped tomatoes

3 cups chopped, peeled & seeded butternut squash

3 cups water

2 tbsp tomato paste

1 1/2 tsp each of dried oregano, cumin, chili powder

1/2 tsp salt

1 - 16oz can of kidney beans, drained & rinsed

2 cloves garlic, minced

1/2 cup small, pitted olives

2 to 3 tsp minced, seeded jalapenos

6 tbsp thinly sliced green onions

2 tbsp chopped fresh cilantro

• Combine the first 3 ingredients in a Dutch oven (beef, onions, and peppers). Cook over medium-high heat until browned.

• Drain well, return to pot and stir in the next 10 ingredients (tomatoes - garlic) and bring to a boil. Reduce heat and simmer 20 minutes, or until squash is tender, stirring occasionally.

• Stir in olives and jalapenos and cook for 5 minutes more.

• Ladle into bowls and top with green onions and cilantro.

Radish Slaw

Ingredients:

2-3 black Spanish radishes, scrubbed and grated

3 cups finely shredded cabbage

1 cup coarsely grated carrots, any color

1/2 cup thinly sliced green or red onion

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

2 tablespoons olive oil

2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves

• In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.

Layered Vegetable Casserole

Tamara Stimpson

Ingredients:

10 to 12 medium sized potatoes, peeled and halved

4 tbsp unsalted butter

1 cup sour cream

1 tsp salt

300g of frozen, chopped spinach - defrosted and squeezed dry

2 thinly sliced green onions

1 egg, slightly beaten

300g of frozen, squash puree

1 tbsp grated ginger

1 cup of grated, sharp cheddar cheese

EVOO (Extra Virgin Olive Oil) or cooking spray for casserole dish

• Place peeled and halved potatoes in a large pot filled with salted water. Boil for 20 to 30 mins. until soft. Drain and mash stirring in 2 tbsp butter, sour cream and 1/2 tsp salt.

• Stir drained spinach together with green onions, egg, 1 tbsp butter and 1/4 tsp salt.

• Stir squash puree together with 1 tbsp butter, ginger and 1/4 tsp salt.

• Preheat oven to 350F. Grease a large casserole dish with EVOO or cooking spray. Using a silicone spatula (I find this is the best tool for the job!) spread 1/3 of the mashed potatoes evenly, on the bottom of the dish. Evenly spread all of the squash on top of the potatoes, followed by 1/2 of the remaining mashed potatoes - remember to smooth out evenly. Then follow with the spinach mixture and the remaining potatoes. Sprinkle cheddar over top of the casserole and bake in the oven, uncovered, for 55-60 mins!

• ENJOY!

Green Onion Soup

Ingredients:

2 tbsp extra virgin olive oil

2 lbs green onions, trimmed and thinly sliced

2 1/2 tsp coarse sea salt

1 1 /4 cups low-sodium chicken stock

2 cups water

8 pieces of crisp flatbread for serving

• Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally until translucent but not brown, about 15 minutes.

• Stir in salt, stock and water. Bring to a simmer, and cook for 15 minutes. Remove from heat and let cool for 20 mins.

• Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth. 

• Divide soup among 4 bowls, drizzle with oil, and serve with flatbread on the side!

Green Onion Drop Biscuits

Tamara Stimpson

Ingredients:

2 cups all-purpose flour

1/2 cup thinly sliced green onions

2 tsp granulated sugar

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

6 tbsp cold butter

1 egg

3/4 cup buttermilk

• In a small bowl, combine the flour, onions, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs (I usually use my fingers instead of a knife!)

• Combine egg and buttermilk; stir into crumb mixture just until moistened.

• Drop by 1/4 cupfuls 2" apart onto a greased baking sheet (or line it with parchment paper or use a non-stick sheet).

• Bake at 400F for 12-15 minutes or until golden brown.

• Serve warm alongside a soup or chili or even a salad!