Down & Dirty: Winter Squash
Want to get recipes and learn a little more about the winter squashes coming your way this season? Check out this article in Food52
Here’s another way I use up the CSA box, I love this one since everything is fresh and has so much flavor, there’s no need to cook anything just toss it all together and YUM!
Put garbanzo beans in colander and rinse well, until all foam is gone. Pick over beans and remove any skins, then let drain about 5 minutes (or pat dry with a paper towel if you’re short on time). Put beans in plastic container with snap-on lid, add 2 T balsamic vinegar and turn over several times so all beans are coated with vinegar. Let marinate while you prepare other ingredients.
Cut tomatoes into 1 inch pieces (or cut grape tomatoes in half). Slice green onions and dice bell pepper, zucchini and any other veggies into 1/2 inch pieces. Chop basil with chef’s knife or mini-chopper.
Drain the garbanzo beans, reserving the balsamic vinegar. Whisk the olive oil and lemon juice into the balsamic vinegar and season dressing with salt and fresh ground black pepper to taste.
Put veggies and garbanzos into large bowl and stir to combine. Toss with as much of the dressing mixture as you need to moisten the salad to your liking. Gently mix in basil, season to taste with salt and freshly ground black pepper, put in serving bowl and serve immediately.
Adapted from: http://www.kalynskitchen.com/2006/07/tomato-and-garbanzo-salad.html
Feel free to sub or add in any other veggies you want. I think this would be great with some of those lemon cucumbers and a few carrots.
Here is a recipe for the tomato jam. I made a new batch this weekend with the tomatoes we picked up on Saturday, I had to use my giant roasting pan and two burners to cook it all down for canning. My kitchen smelled amazing for the whole day!
I adapted the recipe a bit from the original which can be found at
2 pounds tomatoes, cored and cut into medium dice
1 cup small-dice yellow onion (about 1/2 medium onion)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons cider vinegar
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, plus more as needed
1 (3-inch) cinnamon stick
Place all ingredients in a medium saucepan and stir to combine. Bring to a boil over medium-high heat, about 5 minutes.
Reduce heat to low and simmer so that just the center of the mixture is bubbling. Cook, stirring occasionally, until the mixture has thickened (when you scrape the bottom of the pan with a spoon, the line should hold and not run back into itself), about 2 1/2 hours.
Remove from heat and season with additional pepper as desired. Let cool completely and refrigerate in a container with a tight fitting lid for up to 5 days or process for canning with a 15 minute processing time.