Archive for the ‘Main Dish’ Category

Beef Stew with Dried Cherries

This recipe is from Sally, one of our customers at the University District market.  Sally says:

I was on a private tour of the Saviah winery in Walla Walla, where a chef prepared a special lunch for our small group.  Everyone was so taken with this stew, it was perfect for spring.  The chef at the winery just gave me the quick recipe without amounts.  I decided to try it immediately and see how close I could get. 

It’s very close.  And very good, so here goes–the amounts are adjustable per your taste:

Beef Stew with Dried Cherries
1.25 # lean beef (chuck and sirloin tip)
1/3 c.  flour
1/4 tsp +- ea. cinnamon and allspice
oil for browning

CUT the beef into ~1” cubes, salt and pepper lightly

COAT very lightly with the flour, mixed with cinnamon and allspice

BROWN in oil in small batches (don’t let it steam), remove each batch as it cooks

It may be necessary to add a little more oil.

ADD and brown briefly:

1/2 large sweet white onion, roughly chopped


1 c. mushrooms
1/2 c. dried sour cherries (I used Bing cherries)

4 c. home made or good beef broth
1 c. good red wine
1 Tb. balsamic vinegar

1/2-1 bay leaf

Simmer on low (always below a boil) until tender, about 60-90 minutes, depending on size of cubes. 

Adjust the seasonings. 

Yield: 2-4 servings

Our meal was thin and translucent–almost like soup, and served in cups with mashed potatoes on the side.  If this gets too thick, water it down with wine or broth or water.  Be sure to try this thin version, it’s not meant to be a thick stew–this is more delicate, light and tasty.


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Golden Squash Soup

This recipe is from Taste of Home’s October/November 2007 issue. 

Golden Squash Soup

5 medium leeks (white portions only), sliced

2 T butter

 1 ½ lb butternut squash, peeled, seeded and cubed (about 4 C)

4 C chicken broth (or vegetable)

¼ tsp dried thyme

¼ tsp pepper

1 ¾ C shredded cheddar cheese

¼ C sour cream

2 T thinly sliced green onion

 In a large saucepan, sauté leeks in butter until tender.  Stir in the squash, broth, thyme and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until squash is tender.  Cool slightly.

In a blender, cover and process squash mixture in small batches until smooth; return to the pan.  Bring to a boil. Reduce heat to low.  Add cheese; stir until soup is heated through and cheese is melted.  Garnish with sour cream and onion.

 Yield: 6 servings

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Carla’s Stuffed Pumpkin

This recipe is from Carla, one of our market friends (and past employee).

Stuffed Pumpkin (serves 2+)

1 small pumpkin (~4 lbs)

3 C. mixed grains (any combination of brown rice, wild rice, quinoa, barley, orzo, Israeli couscous, or similar), cooked

1/4-1/3 lb country sausage (or meatless sausage)

2 T oil

1 medium shallot or small red onion, chopped medium

2 large garlic cloves, pressed or minced

salt to taste

Preheat oven to 350F.  Cut lid in pumpkin, scrape clean and set aside.  Scrape seeds and “guts” from pumpkin and remove (seeds can be cleaned and broiled in olive oil and garlic salt for a tasty snack later).  Replace lid and place pumpkin on shallow pan with sides (jelly roll or broiler pan works well) and bake for 45 minutes to 1 hour.  While pumpkin is baking, brown sausage and shallot in oil until almost brown.  Add garlic in the last few minutes of cooking.  Combine sausage mixture with grains mixture and set aside.  At 45 minutes, test pumpkin for doneness (fork should go easily into inside flesh).  When pumpkin is done, remove from oven, remove lid and stuff with sausage/grains mixture, pressing down and to the sides while filling (there might be filling left over).  Replace lid and put pumpkin back in oven to heat through, 10-15 minutes.  Pumpkin can be transferred to platter and used as a serving dish–gently scrape sides of pumpkin while serving to get both pumpkin and filling.  Any extra filling can be served on the side or used to stuff any other squash, peppers, etc.

To serve 4+

Follow directions above using medium pumpkin (~12 lbs), 4-5 cups mixed grains, 1/2-2/3 lb sausage, 2 shallots or 1 medium onion and 3 garlic cloves; cook pumpkin 1 1/2-2 hours.

To serve 8-10

Follow directions above using large pumpkin (~24 lbs), 6-8 cups mixed grains, 1-1 1/2 lbs sausage, 3 shallots or 1 large onion and 4-6 garlic cloves; cook pumpkin 2 1/2-3 hours.

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Zucchini Cheese Casserole

This recipe is from Stacy’s grandmother.  It makes 2-3 servings.

Zucchini Cheese Casserole

 2 lbs zucchini or summer squash, cut in ½ inch slices

½ c. boiling water

2 eggs—lightly beaten

1 lb cottage cheese (pint container)

1 c. cooked brown rice (salted with sea salt)

½ c. onions, sliced fine

½ tsp marjoram

1 T. chopped chives

½ c. grated parmesan cheese

1.  Boil zucchini in ½ c. water for 4 minutes in covered pan.

2.  Pre-heat oven to 350 F

3.  Combine eggs, cottage cheese, rice, onion, salt, marjoram, and chives.

4.  Place ½ of zucchini in bottom of buttered casserole dish.  Layer with ½ cottage cheese mixture.  Repeat.

5.  Sprinkle with parmesan and bake 40-45 minutes.

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This is a very basic winter squash soup recipe.  You can use any kind of winter squash you have on hand, though butternut is the classic soup squash. 

Squash Soup

 2 T oil

2 onions, chopped

2 stalks celery, chopped

2 T chopped ginger root

1 tsp curry powder

6 C. diced squash/pumpkin

2 apples, peeled, cored & diced

5 C. stock

1 C. coconut milk

½ tsp each salt & pepper

½ tsp lime juice

1 tsp coriander or parsley

Sauté onions, celery & ginger in oil.  Add curry.  Add squash, apples and stock; bring to a boil.  Cover and simmer until tender.  Add coconut milk.  Put through food processor until smooth; season with spices.  Stir in lime juice right before serving.

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A customer shared this recipe with us.  It is originally from Epicurious.com (http://www.epicurious.com/recipes/food/views/Quinoa-with-Moroccan-Winter-Squash-and-Carrot-Stew-233714)
Quinoa with Moroccan Winter Squash and Carrot Stew

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • Pinch of saffron
  • 1 cup water
  • 1 14 1/2-ounce can diced tomatoes, drained
  • 2 tablespoons fresh lemon juice
  • 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
  • 2 cups 3/4-inch cubes peeled carrots
  • 1 cup quinoa*
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped peeled carrot
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 cups water
  • 1/2 cup chopped fresh cilantro, divided
  • 2 teaspoons chopped fresh mint, divided

For stew:
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

*A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.


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