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by Sarah Steimer

This was my first attempt at risotto - the trick is to keep stirring constantly and insist to everyone that it's going to be really great.

  • 4 cups chicken or vegetable stock
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh sage, plus 6 small leaves
  • 1 pound (2 cups) squash, cut into 1/2-inch cubes – I went with an acorn squash
  • 1 cup plus 3 tablespoons risotto rice, such as arborio
  • 5 tablespoons finely grated Parmesan
  • 1/2 cup tangy blue cheese, such as Gorgonzola, broken into hazelnut-size pieces

Bring the stock to the boil in a pot and keep hot over a low heat. Heat the oil and half the butter in another pan. Add the onion and garlic, cooking over medium heat until soft, but not brown. Add the sage and squash, then sauté for 1 minute.

Add the rice and stir until all the grains are coated in oil and butter. Add a ladleful of hot stock and stir until all the stock has been absorbed before adding another. Continue like this until all the stock has been used, stirring constantly, until the rice is creamy and tender but still has a little bite.

Stir in the Parmesan, blue cheese and the rest of the butter. Season with salt and pepper. Finely shred the 6 sage leaves and stir most of them in. Spoon onto warm plates and serve scattered with the remaining sage.

Serves four.

Recipe adapted from: Delicious Magazine

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by Caitlin Saniga

Don't be afraid to eat the peel and all with this dish. The peel softens up in the roasting process, and that's where lots of nutrients are.

  • 1 2-pound acorn squash, halved, seeded and sliced 3/4-inch thick
  • 1 tablespoon olive oil
  • 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 8 little sprigs of fresh thyme
  • 1/2 cup grated Parmesan cheese

The amount of cheese on the squash is not enough in this photo. Add more cheese. Lots more cheese. You'll thank me later. 😉

Heat the oven to 400 degrees. On a rimmed baking sheet, lined with parchment paper, toss the squash in olive oil. Sprinkle salt and pepper over, flipping the squash to cover both sides. Sprinkle with thyme and Parmesan.

Roast the squash until golden brown and tender, 25 to 30 minutes.

Makes 4 servings.

Recipe adapted from: Real Simple

I made this as a side dish to Parmesan pasta with chicken and rosemary.

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by Caitlin Saniga

These were so delicious! And I love that these are so versatile and could be used as a main course, side dish or appetizer.

  • 1 carnival squash
  • salt and pepper to taste
  • 2 slices bacon, diced
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried rosemary
  • 2 garlic cloves, minced
  • 1/4 teaspoon allspice
  • 1 teaspoon sugar

This was my first forray into carnival squash, and while I eventually conquered this beast, I originally bought it because it looked pretty. To halve the squash, you'll need to use a little force. Press a flat-edge knife between two ridges on the vegetable and firmly rock the knife back and forth to wedge the knife in. Then use the palm of your hand to pound the top of the knife. Repeat this series of motions until you've worked your way through the diameter of the squash. Don't give up!

Preheat the oven to 375 degrees.

Cut the carnival squash into halves, scoop out the seeds and fibers, and cut each half into 4 crescents. Place them cut-side up on a shallow baking tray. Sprinkle them with salt and pepper.

Dice the bacon and combine with olive oil, rosemary, garlic, nutmeg and sugar in a bowl. Divide the mixture among the chunks, placing it in the “bowl” of each one. Bake in the middle of the hot oven for 25-30 minutes.

Makes 8 wedges.

Recipe adapted from: Angie’s Recipes

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by Sarah Steimer

I also tried a patty pan stuffed with rice, basil and ricotta a different time. They're so versatile, the meal depends entirely on what you're in the mood for.

  • 2 large patty pan squash, about the same size so they cook evenly
  • olive oil
  • 1 cup rice (preferably basmati rice!), cooked
  • 1 cup cherry tomatoes, cut in halves
  • 2/3 cup corn
  • 1/3 cup black beans
  • few leaves of fresh basil
  • 1 tablespoon honey
  • salt and pepper, to taste

Cut the stem off the patty pan squash. Brush the squash with olive oil and bake in a glass pan at 400 degrees for about 45 minutes, or until you can easily insert a knife into the vegetables.

I can't get over the corn and tomatoes we've been getting at the farmer's market - best.

In a saute pan, heat a little olive oil and saute the cherry tomatoes, corn and black beans. Add the honey, basil and season with salt and pepper. Mix with the rice.

Once the patty pan are cooked, let the cool until you can touch them without swearing. With the offed-stem side down so the squash does not roll, cut about a 1 and 1/2-inch circle off the top and scoop out the mush and seeds inside, without going through the skin – think carving a Halloween pumpkin.

Stuff the squash with the rice mixture and serve.

Makes two servings.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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by Sarah Steimer

How did I come up with this? The ingredients were fresh and in the fridge.

  • pizza dough here (I only used half)
  • 1 small squash – zucchini, patty pan, etc.
  • 1 small head of broccoli – just the florets
  • 2 roma tomatoes, sliced thin
  • 1/4 cup onion, chopped
  • 1 cup fresh spinach
  • 1 cob of corn, cooked and kernels removed (about 3/4 cup canned or frozen)
  • 1/2 cup Gouda, shredded
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon  chives, chopped
  • salt and pepper, to taste

Follow these directions for the dough.

Stole the idea of a vinaigrette from Caitlin!

Steam the broccoli until tender.

While the dough begins to brown in the oven, whisk together the olive oil, mustard, vinegar, chives, salt and pepper. Toss the vegetables – except for the spinach and tomatoes – in the vinaigrette.

When the crust is ready, distribute the spinach then sprinkle with most of the cheese. Evenly distribute the mixed vegetables, followed by the tomatoes. Top with the rest of the cheese and put back in the oven for another 10 minutes, or until the vegetables and crust are browned.

Serves about four.

Recipe: Sarah Steimer

Photos: Sarah Steimer

*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.

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by Sarah Steimer

It's amazing how throwing oats on the top of a muffin makes it almost coffee shop-esque. We've learned your tricks, all right.

I am constantly on the lookout for good, healthy breakfast options. I start work very early in the morning and eat breakfast at my desk. This literally may be just what I was looking for. Too bad Bill enjoyed them a lot, too.

ALSO – do not be afraid of this recipe because it doesn’t use “all-purpose flour.” I went to Whole Foods and got just the amount of these flours I needed – for cheap because they offer them in bulk. Find a store that offers bulk products, or look up substitutions!

  • 2 cups shredded zucchini – green or yellow
  • 2 cups sugar
  • 1/4 cup soy flour
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon vanilla
  • 3 cups flour (I used half spelt and half whole wheat pastry flour, as per the original recipe)
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 tsp salt
  • 1/3 cup flax seeds (optional)
  • oatmeal and slivered almonds for the top (optional)

Place shredded squash in a colander to drain while you prep the other ingredients. Just before using, squeeze out any excess moisture.

In a large bowl, mix drained squash, sugar, soy flour, canola oil, applesauce and vanilla until moistened. Add other flour and other dry ingredients and mix until just blended. Fold in flax seed.

Fill sprayed/greased muffin tins 2/3 full with batter. Top with the almonds, oatmeal and additional flax, if you so please. Bake at 350 degrees for 18 to 24 minutes, or until knife inserted in center comes out clean.

Makes 18-20 muffins.

Recipe adapted from: The Urban Vegan

Photo: Sarah Steimer

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by Caitlin Saniga

After you slice up the leeks, handle them with care or the rings will separate. You might be better off to brush them with oil instead of tossing them around with the squash.

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 large leeks, white and pale green parts, cut into 1/4-inch-thick diagonal rounds, well washed
  • 1 medium zucchini, sliced on a diagonal, 1/4 inch thick
  • 1 medium yellow squash, sliced on a diagonal, 1/4 inch thick
  • salt and pepper
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 medium garlic clove, minced
  • 2 teaspoons fresh thyme leaves

Preheat the oven to 425 degrees. Brush a 9-by 9-inch ovenproof glass dish (or a glass dish or pie plate of similar size) with oil. In a medium bowl, gently toss the leeks, zucchini, yellow squash, and 2 tablespoons olive oil and season with salt and pepper. Arrange  vegetable slices in the bottom of the plate, slightly overlapping them.

In a small bowl, combine the bread crumbs, Parmesan, garlic and thyme, and season with salt and pepper. Mix the remaining tablespoon of oil until the mixture is crumbly. Sprinkle the crumb mixture over the vegetables, and bake until the bread crumbs are golden brown and the vegetables are tender, about 25 minutes. Serve hot.

Makes 4 servings.

Recipe: The Martha Stewart Living Cookbook: The Original Classics

Photo: Caitlin Saniga

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