January 25

Local Food Hub:

  • Butternut squash (Double H Farm-Nelson County)

Tricycle Gardens:

  • Pac Choi

Albert's Organics:

  • Red D'Anjou pears (Daisy Girl Organics-Washington)

Manakintowne:

  • Pea shoots
  • Spinach
  • Lion's Mane and oyster mushrooms (Urban Choice Mushroom-RVA)

 

From Family Spice (food blog)

 

Bok Choy Pesto with Cilantro and Black Sesame Seed

 

Makes 6 servings (Serve with pasta, with bread, OR as a condiment with your favorite burger or sammie!)

 

Ingredients:

4 small bok choy

2 cup cilantro, fresh, loosely packed (Substitute with pea shoots or spinach for a sweeter taste!)

2 garlic cloves

1 in ginger, fresh

1 tsp lemon juice

1/2 tsp salt

1/8 tsp black pepper, ground

1/2 cup extra virgin olive oil

2 tsp sesame oil

2 tsp sesame seed

 

Directions:

In a food processor, purée until smooth:

4 small bok choy

2 cup cilantro, fresh, loosely packed

2 garlic cloves

1 in ginger, fresh

1 tsp lemon juice

1/2 tsp salt

1/8 tsp black pepper, ground

 

While the machine is running, mix in until sauce is smooth and creamy:

1/2 cup extra virgin olive oil

2 tsp sesame oil

 

Transfer sauce to a bowl and stir in by hand:

2 tsp sesame seed

 

From Cooking with the New York Times; substitute with Lion's Mane and oyster mushrooms

 

Butternut Squash and Mushroom Wellington

Serves 6 to 8

Ingredients:

4 tablespoons butter

1 small butternut squash 1 1/4 pounds, peeled, seeded and cut into 1/2-inch cubes

1 teaspoon maple syrup

½ teaspoon chopped fresh thyme

⅛ teaspoon smoked sweet paprika or regular paprika

½ teaspoon kosher salt, or more to taste

2 garlic cloves, finely chopped

1 large shallot, finely chopped

Lion's mane mushrooms and oyster mushrooms, trimmed and roughly chopped

⅓ cup dry white wine

¼ teaspoon ground black pepper

2 tablespoons chopped parsley

Flour

1 (14-to-16-ounce) package puff pastry

1 cup crumbled goat cheese

1 egg, whisked with 1/2 teaspoon water

 

Directions:

Heat the oven to 400 degrees and line a large baking sheet with parchment.

In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won’t fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape mixture into a bowl.

Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate or about 10 minutes. Stir in the wine and cook until the mixture is dry or about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.

On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving a 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).

Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.