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Archive | Fall

Butternut Squash and Black Bean Taquitos

Photo by Meredith Steele

from Game Day Grub for Locavores

Sweet roasted butternut squash—fresh from the fall market—and black beans are rolled in flour tortillas and baked until crispy. Serve with creamy Cilantro- Lime Sauce for a tasty game-day snack.

Makes 10 taquitos

3 cups butternut squash, peeled and cut into small cubes
1 tablespoon canola oil
1 (15-ounce) can black beans, rinsed and drained
½ teaspoon chili powder
¼ salt
10 flour tortillas
Cooking oil spray
Cilantro-Lime Sauce (recipe follows)

Preheat oven to 425°F.…

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Blistered Shishito Peppers with Whipped Goat Cheese

Photo by Meredith Steele

Grab shishito peppers from our farmers markets to make this simple but tempting game-day snack. Once blistered, these smoky tender peppers are dipped in a lemon-goat-cheese dip to cool off any hot pods you may get. We use silky smooth, local goat cheese from Latte Da Dairy or Lost Ruby Ranch for an exceptional dip.…

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Real Deal Vege Chili

from Fall Means Chili Weather

Serving vegetarian chili in roasted acorn squash “bowls” adds seasonal panache.

4½-5 cups Real Deal Chili Gravy without beef (see recipe here)
1 (15.5-ounce) can pinto beans
1 (15.5-ounce) can black beans
2 (15.5 ounce) cans posole (white hominy)
¼ cup vegetable oil
1 cup chopped onion
2 cups butternut squash, peeled and cut into
1-inch cubes
2 cups unpeeled calabasita (Mexican squash) or zucchini, cut into 1-inch cubes
1 cup vegetable stock, or as needed
Garnish: Sliced avocado, grated yellow cheese and sour cream (or Jersey Girls Milk yogurt), fresh cilantro leaves

In large colander, rinse and drain pinto and black beans as well as hominy.…

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