Hi gang,
Thanks.
I was rather pleased with what we came back with....especially the 'maters!
Looks like tomato, cucumber, red onion and parsley salad tonight. I will make shrimp over linguine with a burst cherry tomato, garlic, white wine and olive oil and herb sauce. For a side I found a savory butternut squash recipe. It is a Herb Roasted Parmesan Acorn Squash. Sounded good and so I thought I'd give it a whirl. Included the recipe below if anybody wants to try it.
I will say I was amazed at how much we got and for so little.
Lots of the produce is very ripe and needs to be either used in the next day or two or it needs to be frozen. So I have to poke through some recipes and cooking magazines and get creative. No idea what to do with the summer and acorn squashes. We are not big squash eaters here. Was hoping to either make a roast or chicken in the next day or two. We shall see what I can whip up using the ingredients I have. A new 'chopped challenge' for me.
I am sure when everyone's weather breaks and the local farmer markets get going they will be quite busy and the produce abundant. It is prime time here in AZ for that thing. Our weather is nice now and in the 80s-90s. We are coming to an end for spring and moving towards the start of summer so there's a glut of fruit and veggies right now and lots to pick from.
Hoping they will keep the farmer's market going all summer as it was nice to see how many people were pulling up and taking advantage of the fact it is there. It started at 8 a.m. and ran until noon. We got there at 8:30. The place was jammed packed full of cars and more people were coming.
Here was the fish we had the other night.
Aside from stopping to just pick up wine and scripts there was not anything we needed at the grocery store. Very glad for that.
Hope everyone has a good day. Need to get a start on dinner. Happy Day All.
AG.
Herb Roasted Parmesan Acorn Squash
INGREDIENTS:
1 large or 2 small acorn squash
1/3 cup shredded parmesan cheese
2-3 Tablespoons of fresh chopped herbs or 2 Teaspoons of dried herbs (Italian seasoning, thyme, sage and oregano suggested)
1 Tablespoon butter; melted
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
INSTRUCTIONS
1.) Preheat oven to 400 F.
2.) cut squash in half crosswise; scoop out loose flesh and seeds and discard. Cut each half into 1/2" thick slices
3.) Toss all ingredients in a bowl except the squash and shredded parm cheese. Mix well.
4.) Gently coat the squash in the herb mix and lay flat on a sheet pan.
5.) Press the Parmesan cheese onto the squash making sure to cover each slice; use more if needed
6.) Bake 25 minutes until cheese and herbs get a bit brown and slightly bubbly; garnish with more cheese and salt and pepper to taste.
