That’s right, more Thanksgiving leftovers and crazy ideas …but to be fair, we did end up with almost a whole “pumpkin” full of pumpkin stuffing. In actuality, these were really just green peppers with a wintery wild rice stuffing, but it’s more fun to think that we re-stuffed the leftovers.
The CSA this week brought a whole bunch of exciting new things, including a pound of squash; we decided to switch it up and take the pattypan (flat-shaped) squash, for some added excitement. After seeing a zucchini tart recipe with ricotta cheese, I was really thinking that the squash-ricotta combination would be perfect, especially on a hot day like today. Aside from using the pattypan like any other squash, I wasn’t sure what to do with it. A quick google search revealed the exciting opportunities for stuffed squash, but I couldn’t find exactly what I had in mind (ricotta, but not all mushy cheese filling). This didn’t stop us. We pulled together our mental picture as best we could, and turned out a pleasing pattypan preparation.
A tragic tale with a happy ending: ib loves peanut sauce, but always assumed it was a chore to make. dsd has made peanut sauce before, but never with ib. Until…one day she did! (Plus: Exciting ingredients! Leftover vegetables used up! Does it get any better?)
We had the great fortune of having mjw join us for dinner. This seemed like the perfect occasion to make something a bit more involved—ravioli was the perfect adventure. Turns out mjw is a natural at the pasta making! Going with a very seasonally appropriate recipe, we stuffed the ravioli with mashed parsnip and topped it with a mushroom ragoût and added a side salad. As this was a long process, we tried out pkf‘s suggested polenta fries with our leftover polenta.
ib didn’t think he really liked lasagne! I proved him wrong! We used our greenmarket spinach, mushrooms, ricotta, mozzarella, and spicy Merguez lamb sausage to pull together a rich and zippy version of white lasagne. Along side, we roasted some greenmarket carrots to perfection.
As we’ve visited the greenmarket lately, we’ve noticed the sharp decrease in vegetable options, so much so that mushrooms have become the spotlight—3 pounds this week! Two of them were set aside for this hearty winter Stroganoff. We even got enough steak to use the rest of the beef in the Stroganoff as well. Unfortunately, we didn’t get everything done before the State of the Union started, so there was some running back and forth between the (diagonal) kitchen and the nearest computer with a reliable Internet connection. (What’s TV?)