Creamed Spinach & Leeks



Adapted from

1 Lb Spinach

1 Leek, chopped well

1/2 Shallot, chopped well

1/2 Cup 1/2 and 1/2

1/4 stick (2.5 Tbs) butter

1/8 Cup Chick Pea Flour

a few dashes Nutmeg

Sea Salt and Fresh Ground Pepper to taste


Step 1: Cook Spinach

Boil Spinach until wilted, drain and rinse under cold water.  Squeeze tightly to remove all water and then chop coarsely.

Step 2:

Part A) Heat Half and Half in a small saucepan over medium heat, stirring, until warm.

Part B) Cook Shallots and Leeks in Butter over moderately low heat, stirring occasionally until aromatics soften (about 4 minutes).  Whisk in Chick Pea Flour and cook Roux, whisking, for 3 minutes.

Step 3:

Combine heated half and half with Roux (Leeks, Shallots and Flour) whisking constantly to prevent lumps.  Simmer and continue whisking until mixture thickens, 3-4 minutes.  Stir in Spinach, Nutmeg, Salt and Pepper and cook, stirring, until heated through.  Remove from heat.

Serve and enjoy!



Creamy Herbed Spaghetti Squash

Inspired by this recipe from Martha Stewart.

Sorry I don’t have a picture!


1 Spaghetti Squash

1 Cup Leeks and Shallots, diced (any Onion will do)

1 Clove Garlic (minced)

4 Tbsp Butter

1/2 Cup Whipped Cream Cheese

1/4 Cup Parmesan (to top)

1 dash dried Thyme, dried Parsley and  dried Rosemary

Sea Salt and fresh Ground Pepper


So, this is totally something I improvised with, as I have never made Spaghetti Squash before.

First steam the squash, which I did in the microwave.  There are apparently lots of methods of cooking a squash that are of different degrees of complication.  As is my usual I went with simple.  Cut squash in half and remove all seed and pulp (if you can).  Place half of squash in a microwaveable dish or pan-  something with an edge will help support that the squash stay upright and in a good position- and fill with a 1/4 cup of water.  Place other half of squash on top of its partner (with the water in between them) and place in the microwave.  Cook for about 10 minutes, or until outside shell of squash starts to feel squishy to the touch.  Remove from microwave and allow to cool.  Once cooled scrape squash strands out with a large fork and place in a bowl.

Second Heat 3 Tbsp of Butter in a large saute pan over medium heat.  Add Shallots, Leeks and then pressed Garlic and cook until aromatic and softened 3-5 minutes.

Third Add Squash to pan with aromatics and mix well.  Cook for about 5 minutes and add extra Tbsp of Butter as well as Parsley, Rosemary and Thyme (if you desire).  Mix well and let cook for another 5-10 minutes.  Then Add Cream Cheese and stir well until all ingredients are evenly mixed and heated.  Season to taste with Sea Salt and fresh ground Pepper.

Fourth Sprinkle with Parmesan Cheese and Serve!  Enjoy!



Brown Sugar and Butter Acorn Squash


1 Acorn Squash, halved and cleaned

1 Tbsp Butter (Salted)

1 Tbsp Brown Sugar


Step 1: Halve and Clean Acorn Squash.  Preheat oven to 375 degrees.

Step 2: Place squash skin side down in baking pan.  Cut butter in half and place each half in the center of each acorn half.  Then take half of the brown sugar and sprinkle over one acorn squash  half.  Take the second half of the brown sugar and sprinkle over the second acorn squash half and then place in the oven.

Step 3: Cook for 45 minutes and then serve!  Enjoy.

CSA Week 18


I wasn’t able to get my share last week, so by the time I got home it was already unpacked and the veggies were in storage.  I could’ve taken them out and photographed them, but I didn’t.  So I am image less again this week, sorry readers! I was eating this giant Matzoh Ball instead….

What I got:

Spaghetti Squash


Varied Peppers


Asian Eggplant

What I made:

Red Curry

Creamy Herbed Spaghetti Squash

Red Coconut Curry Veggies



I used this recipe, but have tweaked it slightly.  I used two cans of Coconut Milk, because it makes a creamier curry, and because I always use too many veggies.  I also added two tablespoons of fish sauce to the Tamari mixture and used Red Curry instead of Green (duh) which is hotter to me, so I used three Tbs instead of four.  Depending on your spice preference you can always add more!  Veggies I used in this were Eggplant, Cauliflower, Carrot, Yellow Tomato, and Onion and I allowed them to simmer at low heat for at least 30 minutes at the end of cooking to create a thicker texture and deeper flavors.  YUM.  Around my house I am starting to be called the Curry Queen…

CSA Week 16

I’ll be honest, Im starting to get CSA burnout.  My fridge is overflowing with corn and tomatoes, I’m stressing about things going bad, and I just don’t feel like cooking right now, although everything I’ve been making has been delicious.  We’ll see what I am motivated to create this week!   And OOPS, I can’t find the picture I took of this share.  Sorry!


What I got:

Heirloom Tomatoes

Corn, corn and more corn


Rainbow Chard



What I made:

More Polenta and Eggplant Sauce