Sausage, Zucchini, & Bell Pepper “Soupaghetti”

In this recipe we cook the spaghetti squash in a similar fashion as in the pesto recipe we shared a few weeks back. We didn’t know what to call this at first, but it turned out to be just like spaghetti with a more “soupier” sauce than usual, so “soupaghetti” sounded perfect, but we’re open for suggestions : )

INGREDIENTS: 2 large Italian sausages, mild 2 c. tomato sauce 8 oz. veggie broth 3 cloves garlic 4 shallots 1 red bell pepper 1 heirloom tomato 1 zucchini 1 large spaghetti squash salt, pepper, dried parsley, garlic olive oil, parmesan

Here’s the sauce to go on your spaghetti squash pasta!

INSTRUCTIONS:

1. Cook sausages in a saute pan. Set aside until cool and slice into rounds.
2. In a 2 quart pan, add tomato sauce and broth. Bring to a boil and simmer.
3. In a mini food processor or blender, add garlic, shallots, bell pepper (rough chopped) and heirloom tomato. Mix until all chunks are gone and then add to simmering sauce along with chopped zucchini, salt, pepper and dried parsley to taste. Simmer until the spaghetti squash is ready per instructions below.
4. After cutting squash length-wise and cleaning out the seeds, brush the squash with olive oil (garlic oil from Pasture 42 is the best!). Sprinkle salt on the squash and then lay flat on a cooking sheet and bake at 450 degrees for 35 minutes.
5. After the squash is done, scrape out the meat for your noodles and add your sauce for soupaghetti : )

We love to garnish this dish with grated parmesan cheese.  Please let us know your squash recipes, and share your other ideas on our blog at www.rogueproduce.com, or on our facebook page.

And remember, you can sign-up anytime for our food-scrap pick up service, community compost, and get all the left over vegetable scraps in your household donated to local farms each week to use as compost (this service is available in Ashland/Talent/Phoenix)!

Here’s To Your Health & Happiness

Your Friends at Rogue Produce

See this recipe with more to come on our blog at rogueproduce.com

Persimmon Arugula Pasta

Persimmons are a sweet and crunchy autumn treat.  These little fruits are loaded with antioxidants that can help keep you and your family healthy through the season.  You can enjoy them as a raw snack, just slice and peel the skin off the fruit.  Add them to your favorite winter salad, serve with goat cheese or try this pasta recipe that we found from The Little Epicurean (www.thelittleepicurean.com).

INGREDIENTS: 1 package rigatoni or penne pasta 2 ½ c. persimmon, peeled and cut into cubes 1tsp fresh thyme or ½ tsp dried thyme 1 tbsp Rogue Creamery butter 1 white or yellow onion, sliced 3 large handfuls or arugula 1 c. Rogue Sharp Cheddar or Touvelle 3 tbsp grated parmesan cheese Salt and pepper, to taste ½ c. reserved pasta water

The amazing persimmon from Small Creek Farm!

INSTRUCTIONS:

1. Preheat oven to 350 degrees. In medium bowl, toss persimmon cubes with 1 Tbsp olive oil.  Season with salt, pepper, and thyme.  Toss to combine.  Bake for 30 minutes until the fruit has softened slightly and can be easily pierced with a fork.  Set aside to cool.
2. Bring a large pot of water to boil. Add a little bit of salt.  Cook the pasta according to the package instructions.  We like ours al dente—not too soft and not too firm.  Before draining water, reserve ½ cup of the pasta water for later use.
3. In a large skillet, melt butter over medium heat. Once the butter is melted, add the onions and cook until almost translucent.
4. Add half the arugula, then the other half. The timing allows the arugula volume to decrease slightly.  Cook until the arugula begins to wilt.
5. Remove the skillet from heat and add ¾ c. cheddar cheese and 3 Tbsp of the parmesan cheese. Add roasted persimmon and pasta and toss to combine.  The cheese will melt and get sticky.  Add the reserved pasta water to moisten pasta and create a cheesy sauce.  Season with salt and pepper to taste.
6. Serve immediately so the cheese retains its texture. If needed, reheat over stove.  Serve with grated parmesan and the remaining cheddar cheese.

You are ready to serve and enjoy!  Garnish with the remaining cheddar and/or grated parmesan cheese.  To make this gluten free, we use brown rice pasta.  Let us know how you enjoy eating persimmons and share your recipe ideas with us at www.rogueproduce.com.

Here’s To Your Health & Happiness

Your Friends at Rogue Produce

See this recipe with more to come on our blog at rogueproduce.com

Geoffrey Stewart, Turnip Recipe Maste

These two recipe ideas for the turnips in your most recent delivery come straight from the farmer who planted and harvested them, Geoffrey Stewart of Four Winds Farm in Ashland. Enjoy!