Local Food Hub:
Carrots (Van Dessel Farms--Accomack County)
Mixed microgreens (Amaranth, kale, kohlrabi)
Gold Rush apples (Hollabaugh's Orchard--Biglersville, PA)
Acorn squash (Covili Organic Vegetables—Mexico)
From Blue Apron's recipe archives
Acorn Squash Tempura Tacos
with Smoked Paprika-Lime Sauce
8 Corn Tortillas
1 cup Rice Flour
1 clove Garlic
1 Red Onion
1 lb Acorn Squash
1 bunch Cilantro
2 oz Queso Fresco
2 Tbsps Mayonnaise
2 tsps Smoked Paprika
Wash and dry the fresh produce. Quarter the lime. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Slice the squash lengthwise into ¼-inch-thick pieces. Pit, peel and thinly slice the avocado; toss with the juice of 1 lime wedge to prevent browning. Peel, halve and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems.
In a bowl, combine the garlic paste, mayonnaise, half the smoked paprika and the juice of 1 lime wedge; stir until well combined. Season with salt and pepper to taste.
Place ¼ of the rice flour in a large bowl and add the squash pieces. Season with salt and pepper and toss to thoroughly coat.
In a medium bowl, whisk together the remaining rice flour, remaining smoked paprika and ¾ cup of water to create a thin batter. Season with salt and pepper. (If the batter starts to thicken, add up to ¼ cup of water to maintain a thin consistency.)
In a large pan, heat a thin layer of oil on medium-high until hot. Working in batches, dip the coated squash in the batter (letting any excess drip off). Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, carefully add the battered squash. Cook 1 to 2 minutes per side, or until crispy and golden. Transfer to a paper towel-lined plate; immediately season with salt. Carefully discard any excess oil. Wipe out the pan.
Heat the pan used to cook the squash on medium-high until hot. Working in batches, add the tortillas. Toast 30 seconds to 1 minute per side, or until lightly browned and pliable. Transfer to a plate and cover with a damp paper towel. Divide the toasted tortillas between 2 plates, layering 2 tortillas together for each taco. Spread each taco with a layer of the smoked paprika-lime sauce. Top with the cooked squash, avocado, onion and queso fresco (crumbling before adding). Garnish with the cilantro and remaining lime wedges. Enjoy!
From Bon Appetit October 2013
Arugula Salsa Verde
2 plum tomatoes, finely chopped (optional)
Finely grated zest of 1 small lemon
1 garlic clove, finely chopped
3 cups arugula leaves, finely chopped
¼ cup coarse fresh breadcrumbs
1 tablespoon finely chopped capers
1 tablespoon red wine vinegar
¾ cup extra-virgin olive oil plus more
¼ cup finely grated Parmesan
Mix tomatoes, if using, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in ¾ cup oil, then Parmesan. Pour a little oil on the surface to keep salsa from discoloring.
From Bon Appetit April 2017
2 ounces gin (Substitute with sparkling or seltzer water for a GREAT mock-tail!)
¾ ounce fresh lime juice
½ ounce simple syrup
1 cup arugula
Lime wheel (for serving)
Combine gin, lime juice, and simple syrup in a cocktail shaker. Fill partway with ice, then top with arugula. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain through a very fine-mesh sieve into a coupe glass; garnish with lime wheel.