2 minute read
Recipe
SLO Roastin’
With fall upon us our cravings are for all things comfort food. We’re sharing two of our favorite recipes that are sure to make you feel warm and fuzzy inside. We recommend using locally grown, organic produce and free-range poultry whenever possible.
PASTA WITH ROASTED BUTTERNUT SQUASH, SAGE AND TOASTED PECANS
1 butternut squash, peeled and cubed 16 ounces pasta 1 to 2 tablespoons olive oil 3 garlic cloves 1 medium onion, peeled, quartered and sliced 1/2 cup pecans, chopped 3 tablespoons fresh sage, chopped 1/3 cup shaved parmesan cheese sea salt and fresh ground pepper, to taste
1. Preheat oven to 400 degrees. 2. Toss butternut squash with onions, garlic cloves, sea salt, fresh ground pepper and olive oil. 3. Roast for 45 to 60 minutes stirring every 15 minutes until butternut squash is golden. Add pecans to baking tray for the last 5 minutes to toast. 4. Meanwhile, cook pasta per package directions and drain. Toss roasted vegetables into pasta. Serve with a drizzle of olive oil, fresh chopped sage and sprinkle with shaved parmesan cheese.
*What we love!
SLO ROASTED CHICKEN
4 teaspoons sea salt 2 teaspoons smoked paprika 1 teaspoon dried minced onion 1 teaspoon dried thyme ¼ - ½ teaspoon cayenne pepper fresh ground pepper to taste ½ teaspoon garlic powder 1 onion, halved 1 lemon, halved 2 whole chickens (aprox. 4lbs each)
1. Remove giblets and neck from chickens and rinse cavity. 2. In a small bowl, mix together herbs and spices. 3. Rub each chicken inside and out with spice mixture. 4. Place half of an onion and half of a lemon into the cavity of each chicken. 5. Refrigerate overnight. 6. Preheat oven to 250 degrees. 7. Place chickens side-by-side in roasting pan and bake uncovered for 5 hours to a minimum internal temperature of 180 degrees. 8. Let the chickens rest for 10 minutes before carving.
*try this!
Save the left over carcass from your chicken to make a delicious broth. Simply place bones in a large pot or dutch oven with an onion, carrot, celery stalk, bay leaf, garlic clove, tablespoon of apple cider vinegar, sea salt, fresh ground pepper and enough water to cover (aprox. 8 cups). Simmer for about an hour and strain. Once cooled, refrigerate or freeze broth for later use.
CENTRAL COAST FARMERS’ HARVESTS DELIVERED TO YOUR HOME OR BUSINESS Fresh Picked & Locally Grown Pesticide Free Produce Weekly or Bi-weekly Delivery No Contract Required
