Sometimes, especially in the summer, I don't feel like cooking, but eating so much fresh food and cooking from scratch necessitates a lot of time in the kitchen. This recipe is a quick way to have a familiar comfort food (pizza!) without spending hours making tomato sauce and pizza dough from scratch, yet still uses mostly fresh CSA ingredients! These pizzas can be made as an appetizer or a full meal, depending on the toppings used.
We receive jelly or jam in our CSA box every other week, and occasionally we get an experiment that turned out exceptionally well — like Gingered Pear Jam. This stuff not only tastes amazing, the ingredients are also completely guilt-free: pear, honey, whole lemon (rind & flesh), ginger root, and salt.
I remember my mom’s excitement when she discovered spaghetti squash. She was on a path of healing that involved eating only meat and vegetable for an indefinite time, guided by a nutritionist. For my fruit- and pasta-loving mom, this was no easy thing. So discovering this pasta-replacement was a wonderful surprise!
Sure, it’s not exactly like “real” spaghetti, but if you can’t have the real stuff, it makes a pretty great substitute.
Even though I can eat regular pasta now, I still love spaghetti squash. It leaves me feeling healthier than after eating normal spaghetti for one thing, and I’d much rather eat this than certain other vegetables!
Leftover night can be interesting when you cook everything from scratch. This past week I surveyed my fridge of random half-prepared meals and considered what I might pull together for our last dinner before getting a new box of groceries from the CSA. Quinoa (cooked in broth, of course), pinto beans, corn, and bits of stew beef fit together nicely into a sort of casserole, but the things that really needed to be used up were vegetables like tomatoes, peppers, and yellow squash. With a little creativity, I ended up making tortilla-free enchiladas! I'll detail the process in this article, and then recap what made it work at the end.