Ode to Heidi #2 - Mushroom Casserole

Heidi's mushroom casserole recipe is delicious. I served it for dinner, hot and right out of the oven.

The next day I added cubed basil tofu and ate it cold, for lunch. 

Ode to Heidi #1 - Curried Egg Salad

I love Heidi's 101 Cookbooks site. Her recipes are healthy, interesting, and delicious.

I very rarely eat egg salad. I like the taste but the more I think about all that mayo, the more I want to pass. Heidi's curried egg salad is fresh and delicious, without all the mayo.

I think it tasted best on its own, but you could make it into a sandwich, with a very mellow bread.
--Sarah

Heath(ier) Chocolate Peanut Butter Spread

Last weekend in Paris, Steve bought a fresh, hot baguette, which is a true treat on its own. Then he opened a brand new jar of Nutella, and spread the Nutella all over piece after piece of baguette. It was delicious. We often discuss if Nutella is better on a crepe (says me), or a baguette (says Steve). Last week I found myself home alone, just me and the jar of Nutella. I didn't have anything to spread it on, so I found a spoon and a jar of peanut butter and made do with the pair (which was crazy good).

Today I found this interesting, healthier option for chocolate spread. I was very doubtful, and fearful it would taste like hummus. As the person who posted the recipes says, "I promise it doesn't taste like hummus!"

Carrot and Cranberry Salad with Fresh Ginger Dressing

I made this recipe from Bon Appétit. I adjusted it by using somewhere between 1/4 cup and 1/2 cup of rice vinegar, and adding less than 1/4 of sesame oil. It is a very light salad and would be good for Thanksgiving to counteract all the heavier side dishes. The cranberrys are deliciously sweet compared with the tart of the vinegar.
--Sarah

It's the Great Pumpkin Charlie Brown! - Pumpkin and Black Bean Soup

The sisters' love affair with pumpkin continues....

In our second to last week of the CSA, we received this pumpkin:

 

It is a Long Island Cheese pumpkin, prized for good eating.  It was too prized to carve and display outside, so I made Pumpkin and Black Bean Soup from the SF Chronicle link here.

You have to roast the pumpkin for 1 1/2 hours.

The pre (looks like it is sweating w/ anticipation):

And the post:

[Lucy scoops out the innards of the pumpkin Linus brought]

Linus: [groans] You didn't tell me you were gonna kill it!

After the pumpkin prep, the soup comes together easily.  Saute the onions, herbs and peppers:

As an additional bonus, I prepared the seeds.  I sauteed them in a little oil and then roasted them in the oven for about 15 minutes.  Delicious!

In the end, I served it with avocado and the seeds:

-- Kate

Sarah's November Recipe Selection: Pizza Dough

It's a pizza party!

From the July 20 - 27, 2009 edition of New York Magazine.

DIY Pie (Yields 3 10-inch crusts):

Carrot Cupcakes with Marscapone Icing

I found this Williams-Sonoma recipe years ago when searching for something to bring to a party. Three years and thousands of miles away from Chicago, I finally made it. (I did not use mascarpone, and I did not top with mango) This is a great carrot cake recipe for those who do NOT like the traditional recipe with all of its spices. This is full of citrus and tastes refreshing and is not at all like regular carrot cake, my favorite cake.  Recipe Here

Nutritionists have long known that yellow and orange fruits and vegetables are excellent sources of the antioxidant beta-carotene, which the body converts into essential vitamin A, but only recently have the full benefits of this color group of produce come to light. Orange fruits and vegetables taste bright and zesty, and they help keep us healthy in many ways throughout the year. In this recipe, carrots help make these cupcakes moist and sweet. -- Youngest