Local Food Hub:
- Gold beets (Van Dessel Farm--Accomack County)
- Butternut squash (Singing Earth Farm--Augusta County)
- Pink lady apples (Crown Orchard--Albermarle County)
- Organic red potatoes (Fraserland Organics--Canada)
- Fava greens
- Borage shoots
From Bon Appetit January 2016; modified for fava greens
Skillet Phyllo Pie with Butternut Squash, Fava Greens, and Goat Cheese
3 tablespoons olive oil, plus more for brushing
2 medium red onions, finely chopped
½ small butternut squash (about 1 pound), peeled, cut into ¾-inch pieces
1½ teaspoons chopped thyme
½ teaspoon crushed red pepper flakes
2 large eggs, beaten to blend
3 ounces Parmesan, grated
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
4 ounces fresh goat cheese or feta, crumbled
Place a rack in lower third of oven; preheat to 400°. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipeout and reserve skillet.
Add fava greens, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets in the reserved skillet. Spoon greens-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until fava greens are wilted and tender and phyllo are golden brown and crisp or 20 minutes. Let pie cool in the skillet at least 15 minutes before slicing into wedges.
Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.
From Blissful Basil food blog
ROOT VEGETABLE NOODLE SALAD WITH SESAME-ALMOND DRESSING
Root Vegetable Noodles:
1 large sweet potato, peeled (about 10 ounces)
2 medium-large golden beets, trimmed and peeled (about 18 ounces)
1/3 cup natural almond butter, to taste
2 1/2 tablespoons reduced-sodium tamari
2 tablespoons fresh lime juice
2 tablespoons filtered water
1 tablespoon toasted sesame oil
1 1/2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1/2 tablespoon Sriracha sauce or to taste
2 garlic cloves, peeled
1 teaspoon minced fresh ginger root
4 scallions, thinly sliced (white and light green parts only)
1/2 cup fresh cilantro leaves or to taste, tough stems removed (Try topping the noodle salad with the borage shoots for a sweet burst of flavor!)
1/3 cup raw almonds, thoroughly chopped until they appear crushed
1 small red chili, thinly sliced, to taste (optional)
For the Root Vegetable Noodles:
Cut the pointy ends off the sweet potato, so that the ends are flat. One at a time, run the sweet potatoes and beets through a spiralizer to create "noodles".
For the Sesame-Almond Dressing:
Add all ingredients to a high-speed blender and blend on high for 1 minute or until smooth and emulsified.
Add the root vegetable noodles to a large mixing bowl. Pour a little more than half of the dressing over the noodles and thoroughly toss to coat. Let the dressed noodles stand for 5 to 10 minutes or they begin to soften. Add the cilantro and scallions and toss again. Divide the noodles between bowls. Sprinkle with the almonds and garnish with the chili slices (if using). Drizzle with a the remaining dressing. Serve.