Shaved Asparagus and Caramelized Onion Grilled Pizza

Grilling this pizza brings out smoky flavors you wouldn't get from the oven. 

If you prefer a pizza with sauce, try a Roasted Garlic White Sauce, or your favorite tomato sauce.

Ingredients:

• 1 tablespoon butter
• 2 cups Vidalia or other sweet onion, sliced thin*
• 1/2 - 3/4 lb asparagus, shaved*
• 1 tablespoon chopped sun-dried tomatoes
• 1/8 teaspoon salt
• 1 fresh pizza dough (either store-bought or handmade)
• 1 tablespoon olive oil
• 3/4 cup (3 ounces) shredded smoked gouda cheese (apple smoked gouda adds a nice balance of sweetness)
• 1 1/2 teaspoons fresh oregano, chopped*
• Salt and Pepper to taste

Directions:

 

1. To shave the asparagus, hold by the ends & use a vegetable peeler to make shavings.

2. Prepare grill to medium-high heat.

3. Heat butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes. Reduce heat to medium-low; cook an additional 5-10 minutes, stirring occasionally, until onions are lightly browned. Be careful to closely monitor the onions and to keep the heat low as to not make the onions crispy. Add asparagus to pan; cook 1-2 minutes or until asparagus is bright green and crisp-tender. Stir in tomatoes and 1/8 teaspoon of salt.

4. Roll pizza dough into a 12-inch circle (or rectangle, depending on the shape of your grill) on a lightly floured surface; brush each side of dough with 1/2 tablespoon olive oil, sprinkle with salt & pepper.

5. Place dough on a grill rack; grill 3 minutes or until crust bubbles and is well marked. Reduce grill heat to low and flip dough over. Arrange asparagus/onion mixture over the crust; sprinkle evenly with gouda . Cover and grill over low heat about 10 minutes or until cheese melts but isn't burned; remove pizza from grill. Sprinkle with oregano and additional black pepper, if you wish.

*Ingredients available from Belltown during appropriate seasons

March 2011 Recipe of the Month: Roasted Artichoke Toss

If you've been in the produce section of your grocery store this month, you may have noticed fresh artichokes popping up. 'Tis the season, as they say - artichokes are a nutritious, delicious spring veggie, but most people are only familiar with them in their canned or jarred forms.

Try this simple recipe to become familiar with using fresh artichokes. They're not as scary as they seem!

 

 

Ingredients

• 8 baby artichokes, halved, or 4 large artichokes, quartered
• 1/2 lemon*
• 1 1/2 Tbsp olive oil
• 1 medium red onion, sliced*
• 2 cloves garlic, halved*
• 1/2 tsp salt
• Pepper to taste
• 2 tbsp balsamic vinegar*

Directions

1. Preheat oven to 400°F.
2. Halve artichokes lengthwise or into quarters, trim 1/2" from leaves, scrape out chokes, and rub outsides with lemon.
3. Heat oil in large ovenproof frying pan over medium heat. Add artichokes, onion, garlic, and salt. Brown lightly, about 8 minutes.
4. Add 1/2 cup water. Cover and bake 20 minutes. Uncover and roast until flesh of leaves is tender, 10 minutes. Splash with vinegar, toss to combine.

Serves 4

*Ingredients available at Belltown during appropriate seasons.

Fresh Mozzarella Watermelon Salad with Basil

Ingredients:

• 1 medium seedless watermelon*
• 2 cups fresh mozzarella pieces
• 1 cup chopped fresh basil*
• 1 bunch scallions, trimmed and chopped
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste
• Optional: balsamic vinegar for drizzling

Directions:

1. Cut watermelon in half. Using a melon-baller, scoop out 2 cups of balled watermelon.
2. Toss together melon, cheese, basil, scallions and oil.  Season with salt and pepper to taste.  Serve over a bed of baby greens and some crostini on the side.  Drizzle with the optional balsamic vinegar if desired.

*Ingredients available at Belltown

Easy No-Bake Mexican Avocado Dip

Ingredients

Sauce:

• 1 can (16oz) refried beans
• 1 can (4oz) chopped green chilies, drained
• 1/2 cup salsa*
• 2 avocados, seeded and peeled*
• 1 tbsp lime juice *
• Hot sauce to taste*
• Salt to taste

Toppings:

• Sour cream
• Shredded lettuce*
• Tomato, chopped*
• Black olives, sliced
• Shredded Cheddar cheese
• Tortilla chips*

Directions:

1. In a small bowl, mix together beans, chilies and salsa; spread over serving platter. 
2. Coarsely mash together, avocados, lime juice, hot sauce and salt; spread over bean mixture. 
3. Top with sour cream and sprinkle lettuce, tomato, olives and cheese.  Serve with tortilla chips. 

*Ingredients available at Belltown

Cranberry-Feta Lentil Salad

Ingredients: 

• 1 cup dried lentils, rinsed
• 2 cups water
• 2 bay leaves
• 1/2 cup dried or fresh cranberries
• 1/2 cup coarsely chopped walnuts, toasted*
• 1/2 cup crumbled feta cheese
• 1 tbsp minced fresh parsley*
• 3 tbsp vegetable oil
• 2 tsp fresh lemon juice*
• 1 tsp honey*
• 1 1/2 tsp salt
• 1/2 tsp coarsely ground black pepper

Directions:

1. In a small saucepan, combine lentils, water and bay leaves; bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender.  Drain and discard bay leaves.  Rinse lentils in cold water. 
2. In a large bowl, combine lentils, cranberries, walnuts, cheese and parsley. 
3. In a small bowl, whisk together the oil, lemon juice, honey, salt and pepper.  Pour over lentil mixture; toss to coat.  Refrigerate until serving. 

Makes 4 servings 

*Ingredients available at Belltown

**Recipe courtesy of Taste of Home

Cranberry Nut Pie

Ingredients:

• 2 - 9" unbaked pie shells*
• 2 cups sugar
• 1/4 cup light corn syrup
• 1 tbsp fresh orange juice*
• 1 tbsp butter*
• 4 cups fresh cranberries*
• 1/4 cup water
• 3 tbsp flour
• 1 tsp fresh grated orange rind*
• 1/4 tsp salt
• 1 cup walnuts, chopped*
• 1 egg + 1 tsp water, for egg wash

Directions:

1. Preheat oven to 425*F.
2. Place cranberries, water and sugar in a medium sized saucepan. Bring to a boil over medium heat, stirring constantly.
3. Stir in flour and corn syrup and cook, stirring constantly until mixture thickens.
4. Stir in remaining ingredients.
5. Pour mixture into pie shell and cover with the other, cutting 4 dashes into crust. Whisk together egg and water, and brush top of pie crust with mixture.
6. Bake 25-30 minutes, until crust is golden brown and filling is thick and bubbly.

*Ingredients available at Belltown

Baked Quince (Ayva Tatlisi)

Quince are a relatively uncommon fruit in the U.S. Many people when coming into our store marvel at these odd green, fuzzy, and aromatic gems. There is literally nothing else quite like it - it is the sole member of it's genus, but is most closely related to apples and pears. Its extremely tart taste makes it not so great for eating raw, but baked with a little sugar, it makes an excellent dessert or side dish. Don't let the fuzz or tartness turn you off of these aromatic fruit - you can even put them in a decorative dish on your table for a kitchen that smells lemony and fresh!

Ingredients:

• 6 small or 3 large quince*
• 3 tbsp butter*
• 8 oz. sugar, or to taste
• Optional: 10 fl oz double or strained yogurt
• Cinnamon & Sugar to taste, optional

Directions:

1. Preheat oven to 400* F. Wash the quince well. Cut them in half along the core and cut out the core and seeds. Put each quince half, cut side up, on a square of foil.
2. Put a sliver of butter on each and cover with about 2 tbsp of sugar to taste.
3. Wrap them in foil and place them in a baking dish, still cut side up. Bake for about an hour or until very tender. The time may vary depending on their size.
4. Serve hot or cold, topped with the cream or yogurt and cinnamon/sugar

*Ingredients available at Belltown

Apple and Cream Cheese Roll-Ups

Ingredients

Filling:

• 1 cup dried apples, chopped*
• 1/3 cup apple cider*
• 1/4 tsp ground cinnamon
• Dash of ground nutmeg
• 1/4 cup sugar
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 1 large egg*

Pastry:

• 12  sheets frozen phyllo dough, thawed
• Cooking spray
• 1/2  cup  graham cracker crumbs, divided
• 1/4  cup  sugar, divided

Topping:

• 1 1/2  teaspoons  sugar
• 1/2  teaspoon  ground cinnamon

Directions

1. To prepare the filling, combine the first 4 ingredients in a small saucepan over medium-high heat. Bring the apple mixture to a boil; cover, reduce heat, and simmer for 5 minutes or until most of the liquid is absorbed. Cool to room temperature. Combine 1/4 cup sugar and cream cheese in a small bowl; beat with a mixer at low speed until blended. Add egg; beat until blended. Fold in apple mixture; cover and set aside.
2. Preheat oven to 350°.
3. To prepare the pastry, place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle the phyllo with 2 teaspoons graham cracker crumbs and 1 teaspoon sugar. Repeat the layers twice, ending with the crumbs and sugar. Cut phyllo stack lengthwise into 6 (2 3/4-inch-wide) strips using a sharp knife. Spoon 1 rounded teaspoon of apple mixture 1/2 inch from the end of each phyllo strip. Roll up each strip, beginning with apple mixture end; place the strips, seam sides down, on a baking sheet coated with cooking spray, and lightly coat each roll with cooking spray. Repeat the procedure with the remaining phyllo, crumbs, sugar, and apple mixture.
4. To prepare the topping, combine 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over phyllo rolls. Bake at 350° for 10 minutes, and cool on a wire rack.

Yield: 24 rolls

*Ingredients available at Belltown

**Base recipe courtesy of cookinglight.com

Beef & Quince Stew (Moschari me Kydonia)

Serve with Rice or Pasta for a complete meal.

Ingredients:

• Flour for dredging
• Salt & Pepper to taste
• 2 1/2 lbs. lean boneless beef, cubed large
• 4-6 tbsp olive oil
• 2 large red onions, sliced*
• 2 large quince, peeled and cored*
• 1 medium lemon*
• 1 cup peeled chopped plum tomatoes*
• 1 small cinnamon stick
• 1 bay leaf
• 1/2 tsp ground Allspice
• 1/2 to 3/4 cup water
• 1/4 cup fresh chopped mint

Directions:

1. Place quince in bowl with fresh lemon juice and water to prevent browning until ready to use. 
2. Heat 4 tbsp olive oil in large Dutch oven or casserole and saute onions over medium heat until lightly golden, about 8-10 minutes.  Add the quince halves and saute lightly to color and soften a little. Remove quince and onions (try to seperate) with slotted spoon, set aside. 
3. Combine flour, salt and pepper in a large plate and dredge the beef cubes lightly. Add remaining olive oil to pot and brown meat over high heat, turning on all sides. 
4. Return onions to pan, add tomatoes, cinnamon, bay leaf, allspice, salt, pepper and water. Cover, reduce heat and simmer for 30 minutes. 
5. Add quinces to pot and continue cooking, covered, until beef is tender and pot juices are thick, about 20-25 minutes. Just before removing from heat, add mint and adjust seasoning with salt and pepper. 

*Ingredients available at Belltown

Roast Pork Loin with Quince and Lady Apples

Ingredients: 

• 4 medium quince, peeled, quartered and cored*
• 1 1/2 cups unsweetened white grape juice
• 1 1/2 cups unsweetened apple cider*
• 1 lemon zest strip, 3 inches long*
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped rosemary
• 1 tablespoon minced shallot
• 1 boneless pork loin, 3 pounds
• Salt and freshly ground pepper to taste
• 12 Lady apples, unpeeled, left whole and cored through the bottom*

Directions:

1. Preheat oven to 450*F.
2. Place the quince quarters in a saucepan with the grape juice, apple cider and lemon zest. Bring to a boil over medium heat. Reduce heat, cover and simmer until the quinces are tender, about 20 to 30 minutes. Uncover, increase heat to high, and cook until the liquid reduces to about 1/2 cup, about 5 minutes. Remove from heat.
3. Meanwhile, in a small bowl, combine the olive oil, mustard, rosemary, and shallot. Place the pork in a shallow baking dish or roasting pan and spread the olive oil mixture over it. Season with salt and pepper. Roast for 20 minutes.
4. Remove the roasting pan from oven and arrange the Lady apples around the roast. Return the pan to the oven, reduce the oven temperature to 350º F, and roast for 15 minutes more. Remove the pork from the oven and pour the quince liquid over it. Arrange the quince quarters around the loin, return to the oven, and roast until a meat thermometer inserted into the center of the loin registers 155º F, about 25-35 minutes longer.
5. Let the meat rest for 15 minutes before slicing. Serve with the fruits and pan juices.

 

Serves 6-8

 

*Ingredients available at Belltown

Chestnut Biscotti

Ingredients:

• 1 1/2 cups sugar
• 1 stick butter, softened*
• 3 large eggs*
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking powder
• 12 oz shelled chestnuts -- (1 lb fresh in the shell)*
• 2 cups flour, unbleached, all-purpose
• 2 oz dried blueberries (optional)

Directions:

1. Preheat oven to 350*F.
2. Using a food processor, grind chestnuts until fine and set aside.
3. Mix first 6 ingredients well.  Add baking powder, chestnuts and flour.  Mix well.  Stir in the dried blueberries. 
4. Remove dough from bowl and form 2 balls. Flour a cutting board and shape the dough into 2 loaves about 10" x 3" x 3/4" thick. Lift off onto a greased baking sheet. 
5. Bake 40 minutes. Remove and allow to cool completely. 
6. Preheat oven (or reduce temp) to 325*F.
7. Slice loaves into 3/4" slices. Stand them on end on the baking sheet. (You may want to sprinkle them with a cinnamon/sugar combination, if you like sweeter biscotti) 
8. Bake at 325 deg. F. for another 15 minutes.  Turn the oven off and allow to cool in the oven.

*Ingredients available at Belltown

Ginger-Rhubarb Compote

Ingredients:

 

• 1 lb fresh Rhubarb, trimmed and cut into 1/2" slices*
• 1 tbsp finely chopped candied ginger
• 1/2 cup honey*
• 1/3 cup apple cider*
• 2 strips lemon rind (lemon zest)*
• whipped cream*
• mint sprigs to garnish

Directions:

1. Combine rhubarb, ginger, honey, apple cider and lemon peel in a large saucepan.  Cover and cook over medium heat until rhubarb is tender, about 6-8 minutes, stirring occasionally.  (Rhubarb should be soft, but not falling apart.) 
2. Cool to room temperature, then refrigerate until ready to serve.  Serve as is or in a dish topped with whipped cream and mint.

*Ingredients available at Belltown

Rhubarb Cake

Out of buttermilk, or just don't want to buy it for one recipe? Make your own substitute by adding 1 tbsp lemon juice to every cup of milk. Whisk together, let sit for 5 minutes, then use as directed!

Ingredients

• 1/4 cup shortening
• 1 3/4 cups sugar, divided
• 1 egg slightly beaten*
• 1 tsp vanilla
• 1 cup sour milk or buttermilk*
• 1 tsp baking soda
• 2 cups flour
• 1 tsp salt
• 2 cups cut fresh rhubarb*
• 1 tsp cinnamon

Directions:

1. Preheat oven to 350*F
2. Cream shortening and 1 1/2 cups sugar together. Add next 4 ingredients and mix well. Add flour and salt, mix well. Fold in Rhubarb and pour into greased 9x13 inch pan.
3. Mix 1/4 cup sugar and the cinnamon. Sprinkle over cake.
4. Bake 30-40 minutes, until golden and cake springs back after lightly touching the top.

*Ingredients available at Belltown

Broccoli-Stuffed Tomatoes

Ingredients:

• 1 1/2 cups fresh broccoli, chopped*
• 4 medium tomatoes*
• 1 tsp fresh lemon juice, divided*
• 1 small onion, chopped*
• 1 tbsp butter*
• 2 tbsp all-purpose flour
• 1/2 cup milk*
• 1/4 cup chicken broth
• 2 tbsp grated Parmesan cheese
• 1 tbsp fresh basil leaves, chopped*
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 egg white*

Directions:

1. Preheat oven to 350*F.
2. In a medium saucepan, bring broccoli and 1" of water to a boil.  Reduce heat, cover and simmer for 3-4 minutes.  Drain and set aside. 
3. Cut 1/2" slice off the top of each tomato and hollow out the tomatoes, leaving a 1/2" shell.  Reserve pulp. 
4. Sprinkle 1/4 tsp lemon juice into each tomato, place upside down on a paper towel for 10 minutes to drain.
5. In a medium skillet, saute onion in butter until tender. 
6. Meanwhile, in a large bowl whisk together flour, milk and broth until smooth. Stir into onion mixture and bring to a boil until thickened, approximately 2 minutes. 
7. Remove from heat and stir in cheese, basil, salt, pepper, broccoli, and reserved tomato pulp. 
8. In a mixing bowl, beat the egg white until stiff peaks form.  Fold into broccoli mixture. 
9. Place tomatoes in an ungreased 8" square dish.  Spoon the broccoli mixture into each tomato.  Bake uncovered at 30-35 minutes or until tops are browned.

*Ingredients available at Belltown

Easy Mashed Potatoes

Ingredients:

• 4 lbs potatoes (your choice), peeled and cut into quarters*
• 1 bay leaf
• Coarse salt and fresh gound black pepper
• 2 cups heavy cream or milk*
• 3 tbsp butter*
• 2 tbsp chopped fresh chives

Directions:

1. Put potatoes in a large pot with enough cold water to cover, add bay leaf, and a dash of salt.  Bring to a boil and cook until potatoes are tender, about 20 minutes. 
2. While potatoes are cooking, in a small saucepan, heat the cream and butter over low heat, stirring constantly. 
3. When potatoes are tender, drain well. In a large bowl, mash the potatoes, stir in hot cream/butter mixture and season with salt and pepper. Blend in the chives.

*Ingredients available at Belltown

Autumn Harvest Vegetable Medley

Serve with rice or pasta as a main course, or as a side dish to complement chicken, pork or turkey.

Ingredients:

• 1 lb Brussel Sprouts, trimmed*
• 2 lbs Butternut squash (about 1 large squash), peeled, halved and cut into chunks*
• 1 head cauliflower, seperated into 2" florets*
• 1 lb petite yukon gold potatoes, halved*
• 4 medium leeks, whites only, trimmed and quartered lengthwise*
• 1/2 lb carrots, chopped*
• 1/2 lb parsnips, peeled, cut into matchsticks*
• 24 cloves garlic (about 2 heads), peeled and halved, plus 3 cloves minced*
• 4 tbsp olive oil, divided
• 1 tbsp fresh sage, plus 24 leaves, divided
• 1 tbsp chopped fresh rosemary
• 2 small red bell peppers, quartered*

Directions:

1. Preheat oven to 450*F and adjust oven rack to lowest position.
2. Bring a medium-sized saucepan of water to a boil.  Add Brussel Sprouts and cook 3 minutes or until bright green.  Drain, quickly rinse under cold water, then pat dry. 
3. In a large roasting pan, toss together squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 tbsp olive oil, chopped sage, sage leaves and rosemary.  Season with salt and pepper and spread in a single layer. 
4. Roast 25 minutes, tossing veggies twice. 
5. Add bell peppers, Brussel Sprouts, minced garlic and remaining 1 tbsp oil. 
6. Roast 15 minutes more, or until vegetables are browned on edges and tender.  Season with salt and pepper. 

Serves 10 as a side dish, or 4 as a main dish.

*Ingredients available at Belltown

Baked Potatoes with Apples

Serve with rice or pasta for a main course, or on its own for a side dish.

Ingredients:

• 2 lbs potatoes (any variety), scrubbed*
• 2 medium onions, cut into 1" wedges*
• 2 tbsp olive oil
• 3 Ida Red apples*
• 1 1/4 cups beef broth
• 3/4 cup apple cider*
• 2 tbsp cornstarch
• 3/4 tsp allspice

Directions:

1. Preheat oven to 400*F.
2. Place potatoes in greased 9x13" baking dish. Break onion wedges and sprinkle over potatoes. Add oil and mix well. Bake uncovered for 25 minutes, stirring occasionally.
3. While the potatoes are baking, rinse apples, core, and cut into 3/4" wedges.
4. In a large bowl, whisk together broth, apple cider, cornstarch, allspice.
5. Remove potatoes from oven and mix in apples and broth mixture. Return to oven for another 25 minutes or until potatoes are tender and liquid is bubbly and thick. Baste any uncovered potatoes or apples with broth throughout second baking.  

*Ingredients available at Belltown

Acorn Squash Stuffed with Rutabaga and Pecans

Ingredients:

• 2 medium acorn squash, halved & seed pulp removed*
• 1 tbsp vegetable oil
• 1 large rutabaga*
• 1 tsp salt
• 1/2 cup roasted pecans, divided*
• 1/2 cup butter*
• 1/4 cup packed brown sugar
• 1/4 cup honey*
• 1/8 tsp allspice

Directions: 

1. Preheat oven to 400*F
2. Place squash in a roasting pan, cut side down, and add 1/2" water. Roast squash until tender, 35-45 minutes.
3. While squash is roasting, peel and cut the rutabaga into 1" pieces and place into a large skillet. Cover with cold water, add the salt and bring to a boil over high heat. Cover the skillet and cook until the rutabaga is tender, 8-10 minutes.
4. In a food processor, coarsely chop 1/4 cup of the pecans. Add the brown sugar and butter and blend until mostly smooth.
5. Remove squash from oven, flip over so cut side faces up. Fill the squash centers with the rutabagas. Spoon an equal amount of the pecan butter into each of the centers. Lightly brush the squash with the honey and dust with the allspice and remaining pecans. Roast for an additional 15 minutes. Serve immediately.

  Makes 4 servings

 

*Ingredients available at Belltown

Potato Leek Soup

You can use any white potato for this recipe, but Yukon Golds will give the creamiest, sweetest flavor.

Ingredients:

• 6 medium leeks, thinly sliced*
• 1/4 cup butter*
• 1 medium onion, thinly sliced*
• 6 medium potatoes, peeled and sliced*
• 1 egg yolk, beaten*
• 2 cups half-and-half or heavy cream*
• 6 cups chicken broth
• 1/2 cup chopped parsley*
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of Nutmeg
• 4 bacon strips, cooked crisp and crumbled

Directions:

1. Heat butter in large saucepan over medium heat; add leeks and onion, saute until tender, but not browned.
2. Add potatoes, broth and parsley, cover and simmer until vegetables are tender. Strain, reserving all the broth.
3. Puree drained vegetables in a blender or food processor. Return puree and broth to pan.  
4. Add egg yolk, whisk gently into broth mixture. Add salt, pepper and nutmeg. Cook over medium heat until thermometer reads 160*F, stirring occasionally.
5. Add half-and-half or cream and heat through, but not to a boil, stirring constantly. Garnish with crumbled bacon. Makes 12 servings.

*Ingredients available at Belltown

Butternut Squash Pasta Sauce

This recipe makes about 4 cups of sauce. Freeze extra for a quick and easy supper later in the season.


Ingredients:

• 1 medium Butternut squash (about 1 1/2 lbs.)*
• 1 tbsp olive oil
• 1/2 tsp dried rubbed sage
• coarse salt and ground pepper

• 5 cloves garlic, skin on*
• 1 cup half-and-half or heavy cream*
• 12 oz (usually 1 box) pasta, cooked*

Directions:

1. Preheat oven to 375*F.
2. Using a large sharp knife, trim ends of butternut squash. Halve squash crosswise to seperate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
3. Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through.
4. Remove from oven. Remove and discard skin from garlic.
5. Transfer squash and garlic to a food processor; puree. Add half-and-half or cream; process until smooth (add water or chicken broth to thin, if necessary). Season again generously with salt.
6. Cook pasta according to package. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin if necessary. Serve with desired toppings.

*Ingredients available at Belltown

Two-Herb Pesto Sauce

Fresh herbs give this pesto outstanding flavor. One recipe is enough for 1/2 lb of pasta. Double the recipe and freeze half of it for use in the colder seasons! For other variations, try substituting walnuts or roasted hazelnuts for the pine nuts.

Ingredients:

• 1 cup fresh Basil*
• 1/2 cup fresh Italian Parsley*
• 1/3 cup olive oil
• 1/3 cup Pignoli nuts (pine nuts)
• 1/3 cup parmesan cheese
• 2 cloves of fresh garlic*

Directions:

1. Wash herbs, pat dry. Put all ingredients into a processor or blender, blend until smooth.

*Ingredients available at Belltown

Corn Salad

Ingredients: 

• 6 ears corn, husks and silk removed*
• 1 red bell pepper, chopped*
• 3 scallions, thinly sliced crosswise (~1/2 cup)
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• coarse salt and ground pepper

Directions:

1. Remove corn kernels using the following method: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
2. Add scallions, red bell pepper, vinegar and oil. Season generously with salt and pepper; toss to combine. Serve or cover and refrigerate up to 1 day.

*Ingredients available at Belltown

Strawberry Spinach Salad with Strawberry-Walnut Vinaigrette

Ingredients

• 4 pints fresh strawberries, washed and sliced, divided*
• 3 tbsp red wine vinegar
• 3 tbsp walnut oil
• 1/4 tsp whole peppercorns
• 1/2 tsp coarse salt
• 6 oranges, peeled and pithed, cut into 3/4" thick rounds*
• 2 lbs fresh spinach*
• 1 cup loosely packed basil leaves, roughly chopped*
• 1/2 cup toasted hazelnuts, roughly chopped*

Directions:

1. Place 1 cup of the sliced strawberries in the bowl of a food processor.  Add the vinegar, oil, peppercorns and salt.  Pulse until the berries are roughly pureed and the peppercorns roughly ground. Set aside. 
2. Combine remaining strawberries, oranges, spinach, basil and hazelnuts in a large bowl.  Pour dressing over salad to taste; toss and serve.

Serves 6-8

*Ingredients available at Belltown

Roasted Pumpkin Seeds & Freezing Pumpkin Pulp

Roasting can be a fun, nutritious way to enjoy the pumpkin seeds from any carving or cooking pumpkin. Try out your favorite seasoning mixes if you're feeling adventurous, otherwise stick with just salt for a tasty snack option. If you're going to cook with the pumpkin flesh, make sure to get a variety intended for cooking (not carving), such as a Sugar Pumpkin.


Ingredients

• 1 cooking pumpkin (a carving pumpkin will do for seeds, not for flesh)*
• Salt, to taste
• Seasonings, to taste

Directions:

1. Preheat oven to 350*F.
2. Scoop as many seeds out of the pumpkin as you can.  Discard the flesh attached and rinse. 
3. Leave moist and place on cookie sheet in a single layer. Sprinkle generously with your favorite salt and bake for 20-25 minutes or until the seeds turn a golden brown.

To freeze pulp for future use:

1. Preheat oven to 350*F.
2. Remove stem and cut pumpkin in half lengthwise.  Scoop out seeds and save for roasting. 
3. Place in a baking dish with flesh facing down, and fill with 1/2 inch of water. 
4. Bake for 50- 60 minutes, until tender.  Let cool and scoop out flesh.  
5. In a food processor, blend flesh until smooth.  Pack in freezer tight containers leaving room at the top for expansion. Let cool completely and put in freezer.  Will store for at least 6 months.

*Ingredients available at Belltown.

Spiced Pumpkin Soup

Ingredients:

• 2 tbsp butter*
• 1 medium onion, finely chopped*
• 2 tsp ground cumin
• 4 cups (32oz) chicken broth
• 12 oz carrot juice
• 1 medium carrot, finely chopped*
• 2 small garlic cloves, minced*
• 1/2 tsp ground cinnamon
• 3 1/2 cups fresh cooked pumpkin pulp (about 1 large sugar pumpkin)*
• 1/2 cup roasted pumpkin seeds (optional)

Directions:

1. Preheat oven to 350*F.
2. Cut pumpkin in half lengthwise. Remove stem and seeds, but do not discard seeds. Place in a 9x13" baking dish, flesh side down. Add 1/2 inch of water to pan. Bake for 45-60 minutes, until pulp is cooked well.
3. Remove pumpkin from the oven and put aside until cool enough to handle. In the meantime, place the seeds on a cookie sheet and bake for 20-25 minutes. Remove from oven and when cool enough to work with, you can remove inner seed or leave shelled.
4. In a 4 quart saucepan, melt butter over medium heat. Add carrot, onion and cumin and cook for 8-10 minutes until soft, stirring frequently.
5. Add broth, pumpkin and carrot juice to saucepan, stirring to combine.
6. Cover pan and heat to boiling over high heat, reduce to low, simmer covered 15 minutes to blend.
7. Sprinkle seeds over soup when serving.

*Ingredients available at Belltown