fall harvest - roasted golden sun tomato's
It's the end of garden season in Oregon. Yesterday, I picked the last of the tomato's and started pulling out the dying plants. There is really no way that my family can eat all those tomato's before they start to go bad. So I decided that I had better get a roastin'!
I had more green tomato's than goldens. So what do I do with with those green goldens?
I dumped into a brown paper bag. I use a Trader Joes bag, but any bag will do. Roll the top to close and clamp. In about 5 days or so, there will be enough ripened goldens to roast or eat!
I lined a baking sheet with foil to save on clean up and began to toss the goldens on. You need about 2 pounds of tomato's to fill a rimmed baking sheet with a single layer. Toss with a drizzle of good olive oil and house seasoning. Mine is sea salt, garlic powder and crushed red peppers.
Slide your pan of little beauty's into a 400 degree preheated oven. It will take about an hour to roast, give or take. I like ours a bit on the charred side so the tomato's stay in the oven until they do char. After a half hour of roasting you will notice a sweet, delicious aroma and see that the tomato's are collapsing. mmmm. So good. At this point you can give a little toss just so they don't stick.
Here is my finished product. What will I do with this sweet, slightly charred goodness? Oh the things I can do! This can be added to a quinoa salad, steamy stews and soups or sauces for pasta. Delicious! This batch I will freeze to add to a fall dish later in the season.
Jill_______________________________________________________________________________
fall harvest - squash and leek soup
Even though I currently live in Texas and the outside temperature hasn't dropped below the mid 80's, I still have a craving for all the goodness that the fall season brings. This soup was just the thing to satisfy that craving. Keep in mind that any type of squash can be used. I just so happened to have acorn squash on hand. Easy, nutritious and delicious!
Serves 4 -6
2 medium acorn squash peeled, seeded and diced into 3/4 inch cubes
2 leeks sliced thin
1 head of garlic (cut off 1/4 inch of the top tips of the cloves, exposing each clove)
3 cups of low sodium vegetable or chicken broth
1 tbs coconut oil (olive oil would be fine too)
salt and pepper to taste
Preheat oven to 350. Remove the outer skin of the garlic and place the whole head onto a piece of foil and make a tent around it. Bake for 50 minutes. Let cool for at least 5 minutes before you handle it.
Heat the oil over med-high heat, add the sliced leeks and saute' for 7-8 minutes, then add the cubed squash and the roasted garlic and saute' for another 2 minutes. Next, add the broth. Stir and season with a few shakes of salt and pepper. Simmer for 20 minutes or until the squash is tender. Remove from heat and carefully ladle the soup into a blender or food processor two cups at a time, and pulse until smooth. Make sure you lift off the steam cap and aways place a kitchen towel over the top of your blender to protect you from potential burns. Continue to puree in 2 cup batches, season with salt and pepper as desired. Garnish with a dollop of soft goat cheese or greek yogurt and pecans. Enjoy!
Shannon__________________________________________________________________________
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