Well, our first DDELC meal was a total success!
Roasted Delicata Squash with honey butter and dried cranberries
Braised Brussels Sprouts
Tamari Roasted Squash Seeds
Roasted Delicata Squash
2 Delicata squash, halved, seeds and pulped removed and reserved (CSA - 65 mi)
2 T butter (non-local, exempt)
2 tsp honey (Davisburg, MI - 41 mi)
2 T dried cranberries (Not sure on the distance, but they're from MI)
Preheat the oven to 375F. Place squash, cut side down, in a rimmed baking pan. Roast for 30-40 minutes, or until tender when poked with a fork.
After the squash come out of the oven, place 1/2 T of butter, 1/2 tsp of honey and 1/2 T of cranberries in each half. Serve!
This recipe comes from someone on MotheringDotCommune. It is the MOST delicious way to serve lentils, hands down. If you use brown lentils (like I did), they come out the consistency of baked beans or so. If you use red lentils, expect to eat this as soup, which is just as delicious, just different.
Serves 4, or 2 with leftovers
1 cup lentils (Kingston, MI - 83 mi)
2 cups water (0 mi!)
2 tbsp honey (Davisburg, MI - 41 mi)
2 tbsp soysauce (non-local, exempt)
2 tbsp olive oil (non-local, exempt)
1/2 tsp ginger (non-local, exempt)
1 clove garlic (CSA - 65 mi)
1 small onion (CSA - 65 mi)
salt & pepper (non-local, exempt)
Option 1: Bake in a covered dish at 350 until tender (about an hour and a half).
Option 2: Put everything in a saucepan on medium-high heat. Bring to a boil. When boiling, reduce heat to simmer and cook until lentils are tender, about 40-50 minutes.
Simmered Brussels Sprouts
from How to Cook Everything by Mark Bittman
Serves 4 or two with leftovers
1-1 1/2 lbs brussels sprouts, trimmed (CSA - 65 mi)
2 T butter or olive oil ((non-local, exempt)
1 clove garlic, smashed (CSA - 65 mi)
1 T plain breadcrumbs (non-local, freebie)
1 T lemon juice (non-local, exempt)
pinch of dried parsley (non-local, exempt)
salt and pepper (non-local, exempt)
Bring a large pot of water to a boil; salt it. Add the sprouts and keeping the heat high, boil for about 10 minutes or until just tender. Drain and plunge into cold water. Drain again.
Heat the butter or oil in a large skillet over medium heat, add the garlic and cook for a few minutes. Add the sprouts and the breadcrumbs. Stir until heated through, about 3 minutes
Remove the garlic if you want (I left it in), toss the sprouts with lemon juice, parsley and salt & pepper.
Roasted Squash Seeds
from The Revolution Will Not Be Microwaved by Sandor Ellix Katz
Preheat the oven to 325F. Place the pulpy seeds in a bowl of water, and use both hands to remove chunks of pulp and fiber from the seeds. When reasonably clean, drain the seeds. Toss the seeds with your choice of seasoning (I used a squirt or two of Braggs). Spread seeds out on a cookie sheet in a single layer, and bake for 20-30 minutes, stirring occasionally, until seeds are lightly toasted and crispy all the way through.