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I’m sure you can all agree,there’s nothing like the warmth of a home-cooked meal on a cold winter day.This week’s bundle is filled with all the ingredients you need to create comforting, seasonal dishes withaminimal environmental impact. From Yukon Gold potatoes and Brussels sprouts to rich butternut squash and earthy parsnips, this box is a winter feast waiting to happen.
This week’s recipes are focused on warming comfort foods to nourish you and your family while continuing to support your local farmers and reduce your carbon footprint, even during the cold Ontario winters when we aren’t visiting local farm stands and markets.
Happy cooking!
Recipes
Butternut Squash Mac & Cheese
Created by:Amanda Stanfield
This rich and creamy butternut squash mac and cheese has hints of roasted squash whirled into a cheesy sauce flavored with fresh sage for a delicious plant-based meal any day of the week.
Ingredients:
3 cups peeled and cubed butternut squash
1 medium yellow onion, quartered
4 cloves garlic, peeled
1TBSPextra-virgin olive oil
¾ cup whole milk
12 oz whole-wheat elbow pasta (about 3 cups)
3TBSP unsalted butter
8 large fresh sage leaves
3TBSP all-purpose flour
1¼ cups unsalted vegetable broth
1 cup shredded sharp Cheddar cheese
3 oz garlic-and-herb spreadable cheese (such as Boursin; about ½ cup)
2 tsp Dijon mustard
½ tsp salt
½ tsp ground pepper
Instructions:
1.Preheat oven to 425°F. Bring a large pot of water to a boil over high heat.
2.Meanwhile, combine 3 cups squash, onion, garlic and 1 tablespoon oil on a large rimmed baking sheet; toss until well coated. Roast until the squash is tender and browned, 25 to 30 minutes. Transfer the mixture to a blender; add ¾ cup milk. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes.
3.Add 12 ounces pasta to the boiling water; cook until al dente, about 8 minutes. Drain and set aside. Reserve the pot.
4.Cook 3 tablespoons butter in the pot over medium heat until foamy, about 1 minute. Add 8 sage leaves in an even layer; fry until slightly transparent and dark green, about 1 minute. Carefully remove and transfer to a paper-towel-lined plate. Reserve the butter in the pot.
5.Add 3 tablespoons flour to the reserved butter in the pot; cook over medium heat, whisking constantly, until the mixture smells nutty, about 1 minute. Gradually whisk in 1¼ cups broth; cook, whisking, until smooth and thickened, about 2 minutes. Reduce heat to low; whisk in the squash puree, 1 cup Cheddar, ½ cup spreadable cheese, 2 teaspoons mustard and ½ teaspoon each salt and pepper; cook, whisking constantly, until warmed through and smooth, 2 to 3 minutes. Add the cooked pasta; cook, stirring often, until warmed through, about 1 minute. Transfer to a large bowl. Garnish with the fried sage leaves.
Easy Chicken Alfredo Brussel Sprouts
Homemade chicken alfredo loaded with chicken chunks and Brussels sprouts for a low-carb option. Easy to make and perfect for a weeknight dinner.
Created by:Rena
Ingredients:
1 lb boneless skinless chicken breast (cut into bite-sized pieces)
2lbs Brussels Sprouts (trimmed and halved if too big)
1TBSPChopped Parsley
2TBSPAvocado Oil (divided)
1TBSP Cornstarch
1TBSP Freshly Squeezed Lemon Juice
1 cup Milk of choice (dairy or non-dairy)
1/4 cup Shredded Cheese
2-3 Garlic Cloves (minced)
Salt and pepper, to taste
Instructions:
1.Heat one tablespoon of the 2 tablespoons Avocado Oil in a large skillet over medium heat.
2.Add1 pound Boneless skinless chicken breast (cut into bite-sized pieces) and cook until golden brown. Season with a pinch of Salt and pepper, to taste, then set aside on a plate.
3.Add remaining oil and sauté the 2 pounds Brussels Sprouts until it starts to brown.
4.Meanwhile in a small bowl, whisk 1 Cup Milk of choice, 2-3 Garlic Cloves (minced), 1 tablespoon Freshly Squeezed Lemon Juice, a pinch of salt & pepper, and 1 tablespoon Cornstarch, until well combined.
5.Pour the milk mixture over the Brussels sprouts and stir to deglaze the pan. Lower the heat and simmer until sauce thickens and sprouts are tender.
6.Return the chicken back to the pan and stir in the ¼ Cup Shredded Cheese. Continue to cook until everything is hot and melty.
7.Take off the heat and sprinkle with 1 tablespoon Chopped Parsley and ground pepper if desired. Enjoy!
Ham and Potato Soup
Created by:Amanda Rettke
This is a hearty and creamy dish that combines the rich flavors of ham and tender Yukon gold potatoes with onions and carrots. It's a satisfying and comforting choice that is perfect for a chilly day!
Ingredients:
6TBSP unsalted butter, divided
1 medium yellow onion, diced (about 1 cup)
1 large carrot, peeled, diced (about 1 cup)
2 tsp garlic, minced
1 tsp kosher salt
¼ tsp black pepper
8 medium Yukon Gold potatoes, peeled, cubed (about 7 cups)
6 cups chicken broth
¼ cup all-purpose flour
1 cup sour cream, room temperature
4 cups cooked ham, diced
fresh parsley, chopped for garnish
Instructions:
1. Ina large pot over medium heat, add 2 tablespoons of butter. Once the butter has melted, add onions and carrots. Cook until softened (3-5 minutes).
2.Add garlic, salt, and pepper. Cook for an additional minute.
3.Add potatoes. Pour in chicken broth. Cover and simmer for 12-15 minutes, or until potatoes are fork-tender.
4.In a separate skillet over medium-low heat, melt the remaining butter. Once melted, sprinkle in the flour and whisk to combine. Cook until lightly browned (about 1-2 minutes).
5.Add the sour cream, and stir until fully combined.
6.Add the sour cream mixture to the potato mixture. Stir to combine.
7.Carefully, transfer ⅓ of the soup to a bowl. Using an immersion blender, blend until smooth.
8.Return the blended soup back to the pot.
9.Add ham. Cook until heated through (about 5 minutes).
10.Serve hot, garnished with parsley.
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