Sunday, October 10, 2010

Organic Harvest Box for October 8, 2010

It's Thanksgiving weekend up here in Canada, and this week's Harvest Box from Life Organic is full of produce for which to be thankful!

I know Autumn is in full swing when my Harvest Box is full of butternut squash, fresh cranberries, and a pumpkin!

Speaking of butternut squash . . . its deep flavour lends itself well to hot, steaming soups. I'm a big fan of this Spicy Butternut Squash Soup and my entire family adores this Apple and Butternut Squash Soup. Both go well as a light supper with fresh bread or sandwiches, or they make for a tasty, filling lunch. I gathered a few more soup recipes that I haven't tried yet, but am hoping to soon. They include this mouth-watering Butternut Squash Soup with Fontina Cheese Crostini, a Spicy Lentil and Roasted Butternut Squash Soup, and this fabulous-looking
Curried Butternut Squash Soup.

You also don't want to miss this Butternut Squash risotto as it makes a wonderful addition to your Thanksgiving table. This Butternut Squash Pie (no shell) is also another Thanksgiving favourite, and I don't think you could go wrong pairing your turkey with a side of Glazed Butternut Squash.

Fresh Cranberries! Perfect for a good old fashioned Cranberry Sauce to be enjoyed by one and all. Cranberries pair well with most of the white meats, and I especially like this Chicken with Cranberries, or this Easy Pork Chop Saute with Cranberries. Roasted Brussels Sprouts with Cranberries is perfect for a holiday weekend, and why not try adorning your Thanksgiving table with these beautiful Sparkling Cranberries? If you've still got a few cranberries lying around after the long weekend, be sure to toss them into these Vegan Chocolate Chip Cookies with Coconut and Cranberries. Delicious!

The sugar pie pumpkin that you received is best for cooking or baking, so be sure not to use that one to carve your jack-o-lantern! Instead, try this tasty Sugar Pie Pumpkin Pie and top it with a dollop of whipped cream. Or really "wow" your Thanksgiving guests with a stunning Pumpkin Mousse Trifle. Entirely new to me is this Pumpkin Pie Dip - sounds interesting and I can imagine it is something my kids would love. On the cooking side of things, this Grilled Pumpkin with Rosemary and Sea Salt is absolutely divine. And, this Moroccan Pumpkin and Lentil Soup is on my radar and will hopefully be making an appearance in our home soon. If you're looking for something really different, why not have a go at Pumpkin with Yogurt and Meat Sauce (Habeas Brulee)?

Happy Thanksgiving weekend to you all!

1 comment:

  1. When I saw the fresh cranberries in my basket last week the first thing I did with experiment with a muffin recipe. My friends have all enjoyed it and I hope you do too!

    Cranberry Muffins

    Preheat oven at 400°

    ½ cup of sugar
    2 cups of flour (I used all-purpose)
    3 tsp of baking powder
    ½ tsp of sea salt (doesn't have to be, just what I had on hand)
    3 tbsps of sugar
    1 egg (mine was a large one)
    1 cup of milk (I used light soy milk)
    few drops of vanilla extract
    ¼ cup of canola oil (probably can use melted butter or margarine also)
    1 cup chopped raw cranberries

    1. Generously oil muffin pan.
    2. Mix up chopped cranberries with the ½ cup of sugar.
    3. Whisk together the dry ingredients (flour, baking powder, salt & 3 tbsp sugar).
    4. Beat egg, add milk & vanilla and beat it well!
    5. Add oil.
    6. Stir quickly into dry ingredients, mixing well.
    7. Stir in cranberries.
    8. Bake @ 400° for about 20 or 25 minutes, or until a toothpick stuck through middle comes out clean.
    Makes 9 to 12 muffins (depending on how you fill them).