Baked Whole Pumpkin Soup

This whole pumpkin soup recipe creates a deliciously-elegant display on the dinner table. As is, the recipe is gluten free and simple to adapt for a paleo or vegan diet. Serves 4-6.

INGREDIENTS:

  • 1 whole pumpkin (or other round, winter squash), approximately 4–5 pounds, washed
  • 1–2 teaspoons unflavored oil for greasing pumpkin and baking dish
  • 1 tablespoon butter or cooking oil
  • 2 medium-large leeks, sliced (substitute 1/4 cup onion, diced)
  • 2 cloves garlic, minced
  • 1 apple, cored and diced
  • 1 cup vegetable broth
  • ½–3/4 cup heavy cream or full-fat coconut milk
  • 2 ounces goat cheese, optional
  • 1 tablespoon garam masala (or other seasoning of choice)
  • Salt and pepper to taste

DIRECTIONS:

Preheat oven to 375°F.

 Make a lid on the top of the pumpkin by cutting around the stem at an inward, 45° angle. The lid should leave a large enough hole so you can fit your hand in, and work inside the pumpkin. Remove and discard (or save for roasting) the seeds and long fibers by scraping the sides of the pumpkin with a metal spoon. Apply a bit of oil to the outside of your pumpkin and to a baking dish it can sit in, using a brush or paper towel.

Put the butter or oil, leeks, garlic, apple, broth, heavy cream, and salt in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 hour and 45 minutes.

Remove the pumpkin from the oven. Using a hot pad, remove the lid, and wait until the pumpkin is cool enough to work in. Using a metal spoon scrape the pumpkin flesh into the soup mixture, being careful not to puncture the pumpkin shell. If you are using an immersion blender add the cream, goat cheese, and garam masala (or chosen seasoning) to the pumpkin and purée, being careful to avoid puncturing the pumpkin wall. If using a blender, put all ingredients in the blender in small batches, blend until smooth, and return soup to the pumpkin shell. Add pepper and check seasonings. If you are not serving the soup right away, store the pumpkin and soup separately in the refrigerator. Reheat soup inside the pumpkin at 375°F.

Sprout Burgers

sprout burger recipe

Sprouts aren’t just for salads and sandwiches! Add your sprouts to a few basic ingredients and enjoy a nutritious meal in under 30 minutes. You can add any flavor profile you like—Italian, spicy, smoky—making this a truly versatile recipe.

INGREDIENTS:
1 cup radish sprouts, finely chopped
2 cups lentil sprouts, finely chopped
3 green onions, finely chopped
2 cloves of garlic, finely chopped
½ cup flour
¼ cup milk
2 eggs, slightly beaten
1 teaspoon salt and pepper
2 teaspoons garlic powder
1 teaspoon Old Bay seasoning (or whichever seasoning you like)
2–3 tablespoons of oil (olive or vegetable)

DIRECTIONS:
1. Mix all ingredients together in a large bowl. Add 1 tablespoon of oil to frying pan over medium-high heat.
2. Spoon mixture into pan in a round shape. 1 to 2 minutes on each side until browned.

Serve like a burger on a bun with the typical burger fixings, or without a bun and garnished with salsa and sour cream (as shown in picture). Makes about 10 patties, depending on size.

Butternut Squash “Noodles” with Kale

botanical interests butternut squash noodles

While our first love will always be traditional pasta, we can’t stop thinking about veggie noodles! It’s just what it sounds like–noodles made from thinly-sliced vegetables as a pasta substitute! In this recipe we used a spiralizer, a tool that easily cuts vegetables into long, thin ribbons, but you could also use the thin-strip setting on your mandoline.

Ingredients:

4 tablespoons butter, divided
2/3 cup diced yellow onion
8 ounces sliced mushrooms
salt and pepper to taste
2 cups chopped kale
2 cups spiralized butternut squash

Directions:

1.Melt 2 tablespoons butter in a pan on medium heat. Add onions and cook until translucent.

2. Add mushrooms and cook until browned. Add salt and pepper to taste. Add kale and cook until slightly wilted.

saute kale and mushrooms

3. Meanwhile, cut and peal butternut squash.

butternut squash

4. Spiralize squash.

spiralize butternut squash

5. In a second saucepan on medium to high heat, melt 2 tablespoons of butter and sauté the butternut squash noodles. Cook until al dente.

6. Gently fold all ingredients together.

 

5 Favorite Ways to Enjoy Roasted Garlic

Botanical Interests roasted garlic

Arguably one of the best ways to eat garlic is roasted. It’s mild enough to eat straight from the oven on its own, but packs a flavor bomb when mixed with other foods. We collected our favorites to inspire your next

Basic Roasted Garlic recipe:

Preheat oven to 350°F. Cut the top of the garlic bulb to expose the cloves. Place the bulb on a piece of foil and heavily drizzle olive oil over the exposed cloves; add salt; wrap tightly in foil. Place on baking sheet and cook in the oven for about an hour or until cloves are browned and can be easily squeezed out of their skin.

how to roast garlic

Ways to enjoy:

  • Mashed potatoes: Our absolute favorite way to use roasted garlic cloves is in mashed potatoes. Mash the garlic cloves and mix into boiled potatoes before they are whipped. It’ll incorporate the flavor into every bite.
  • Garlic bread: This is a no-brainer! Blend the garlic into butter and spread over loaf. Sprinkle with mozzarella or Parmesan cheese (and fresh rosemary!) and bake or broil until crispy. Perfect addition to your Italian night dinner.
  • Salad dressing: Use an immersion blender to whip up several roasted garlic cloves, red wine vinegar, Dijon mustard, honey, lemon juice, olive oil, and salt and pepper. We love ours over a fresh arugula and endive salad.
  • Deviled eggs: Mash cloves and add into your usual (or unusual!) deviled egg recipe. What a pleasant surprise for guests at your next party or brunch.
  • Hummus: Throw some roasted garlic cloves in the food processor with chickpeas, lemon juice, and tahini. Devour with crackers or cut, raw veggies.

roasted garlic recipes

Spinach, Sausage, and Tortellini Soup

Spinach Tortellini SoupFor gardeners, the arrival of fall can be bittersweet. It’s rewarding to finally harvest all that you’ve worked for, but that also means our growing season is coming to an end. So we cooked up this savory soup to use our garden spinach in, and to enjoy as the days get cooler.

INGREDIENTS
4 sausage links (we used chicken apple), cut into half circles
1/2 onion, diced
2 garlic cloves, minced
3-4 tablespoons extra virgin olive oil
2 tablespoons flour
6 cups chicken or vegetable broth
10 ounces fresh or frozen cheese tortellini
1 cup grated Parmesan cheese
8 ounces fresh spinach, chopped
Salt, and pepper to taste

DIRECTIONS

    1. Sauté sausage, onion, and garlic in olive oil in a large pot until sausage starts to brown, about 6 to 10 minutes. Add flour and stir.
    2. When flour is browned, about 1 to 2 minutes, add broth and mix well (you may have to use the spoon to scrap the brown bits from the bottom on the pot, but that is where the flavor is!)
    3. Bring broth to a boil and then add tortellini and cook until tender, about 10 minutes, or if frozen, until they float to the top. Add Parmesan cheese and fresh spinach. Cook until spinach is wilted, only a few minutes.
    4. Top with freshly grated Parmesan cheese and serve with crusty Italian bread.

 

Botanical Interests Spinach Bloomsdale Botanical Interests Spinach Matador Botanical Interests Baby Greens Spinach

Honey & Orange Glazed Rutabaga with Fresh Thyme

Rutabagas have a mild flavor and are often cooked and used like potatoes. In this dish, we use citrus and fresh thyme to lend bright, fresh flavor to these cold-hardy roots. This recipe also works wells with turnips. Sow them in early spring for summer harvest or summer fall harvest; they store for months!
Serves 6

Ingredients:
2 lbs rutabaga or turnip, greens removed (we used rutabaga)
1–2 cups water
2 tablespoons butter
½ teaspoon salt
1 tablespoon honey
1 orange, for juice and zest (about ½ cup juice, 1–2 tablespoons zest
1 tablespoon apple cider vinegar
1 ½ teaspoon fresh thyme

1. Peel roots and cut them into ½” pieces.
2. Put roots in a heavy-bottomed skillet or pot with about 1¼ cups of water, or enough to cover the roots halfway. Add butter, salt, and honey. Heat on medium high and cover, simmering until roots are soft, 8–10 minutes.
3. Remove lid, add the orange juice and vinegar, and simmer for another 12–15 minutes until sauce has reduced.
4. Remove from heat and toss roots with fresh thyme and orange zest.

Enjoy!

Use the comments to share your root cooking tips.

Collard Greens Enchiladas

Collard plants can take the heat and also are among the most cold-tolerant crops, surviving to 20°F.
This delicious and healthful play on enchiladas is gluten-free, full of garden veggies, and easy to adapt to be paleo or vegan by leaving out the cheese. To save time, you could use store-bought enchilada sauce, but we love this thicker, homemade, garden-fresh sauce.

Yields 4 servings.

Ingredients:

Sauce:
1 tablespoon olive oil
½ medium onion, diced
3 cups fresh tomato, diced (reserve 1 cup)
2 large cloves garlic, minced
¼ teaspoon dried oregano
1 teaspoon ground cumin
1/4–1/2 teaspoon chipotle powder (1/2 teaspoon creates medium spice)
1 teaspoon red wine or apple cider vinegar

Wraps:
8–12 large collard leaves (more if small)
1 tablespoon olive oil, plus more for oiling a baking dish
½ medium onion, diced
2 poblano peppers, diced (substitute 1 bell pepper if you want the dish to be mild)
1 jalapeño, diced (omit if you want the dish to be mild)
1 medium zucchini or other summer squash (we used ‘Early Prolific Straightneck’ Summer Squash)
1 large clove garlic, minced
Protein: 1 can black beans, drained and rinsed OR ¾ lb. ground turkey, beef, or meat alternative
salt & pepper to taste

Optional:
1 cup grated cheese (we used sharp, white cheddar, but Cotija would also be tasty)

Prepare Sauce
1. Heat 1 tablespoon olive oil in a saucepan on medium to medium-high heat.
2. Once the oil is hot, add onion, 2 cups diced tomato, garlic, oregano, cumin, and chipotle.
3. Cook tomato mixture until liquid has evaporated, 15–25 minutes depending on the tomatoes used and heat. We used paste tomatoes, which have less liquid than others, and it took about 15 minutes on medium–high for them to start to stick to the pan. Meanwhile, you can prepare the collard greens and filling.
4. Transfer tomato mixture to a blender or food processor, add the vinegar, and the reserved, diced tomatoes as needed to thin sauce creating a pasta-sauce thickness.

Prepare Collard Wraps
5. Steam collard greens for 1.5 minutes to 4 minutes depending on thickness. Once leaves have turned bright green and are wilted, place them in ice water to stop them from cooking further.
6. Remove the midribs on large leaves, cutting the leaves in half. For smaller leaves you can remove the largest part of the midrib by running a knife horizontally along the leaf base.

Filling
7. Heat a pan on medium to medium high;, add 1 tablespoon olive oil.
8. Once oil is hot, add onion and cook for 3 minutes before adding the rest of the filling ingredients. If you are using black beans, add these in a later step.
9. Cook filling until done—when any ground meat or meat alternative is browned and veggies are cooked through, about 7–10 minutes. Remove from heat. If you are using beans as the protein, mix them into the rest of the filling now.
10. Preheat oven to 400°F
11. Oil an 11”x7” or 9”x9” baking dish.

Assemble enchiladas
12. Place several spoonfuls filling in collard leaves and roll, placing them in the oiled baking dish. Keep rolling filling into leaves until filling is used up.


13. Cover rolled leaves with sauce. 
14. Bake uncovered for 20–25 minutes. If you would like top with cheese, do this when there is 10–12 minutes left to bake.

Enjoy!

Please share your favorite garden fresh recipes in the comments below!

Mediterranean Quinoa Salad with Green Beans

vegetable salad

The warm weather is finally here in Colorado! That means fresh vegetables and outside dining. We’ve whipped up this salad that is the perfect side dish for alfresco meals; mix in chilled rotisserie chicken or tofu for a main dish.

Ingredients:
1 cup cooked quinoa
¼ cup fresh parsley, chopped
½ cup red onion, finely chopped
1 cup fresh green beans, chopped
½ cup grape tomatoes, sliced lengthwise
½ cup crumbled feta cheese

vegetable salad

Dressing:
2 tablespoons olive oil
2 tablespoons red wine vinegar
splash of lemon juice
salt and pepper to taste

Mix quinoa, vegetables and feta cheese. Whisk dressing ingredients, and pour over salad. Chill and enjoy!

Flea Market Street Corn

street corn recipe

When summer arrives, one of our favorite activities is visiting the Mile High Flea Market in Denver, Colorado. But this is no ordinary flea market; besides garage sale stuff, antiques and fresh produce, it also has great food stands! We never miss their “famous” (at least to us) street corn—steaming, grilled corn on the cob covered with butter, mayonnaise (trust us, it’s delicious), cheese and chili powder. We love it so much, we recreated the recipe, just in time for Memorial Day barbeque!

4 ears of corn
1 tablespoon melted butter
½ cup of mayonnaise
1 cup queso fresco (cheese)
2 teaspoons chili powder
¼ cup chopped, fresh cilantro (optional)
2 limes cut into wedges

  1. Remove husks from corn. Brush corn with butter and grill for 5–7 minutes, turning occasionally for even grill marks.
  2. While corn is hot, brush with mayonnaise, sprinkle with cheese and chili powder, and top with fresh cilantro and a squeeze of lime.

So easy and delicious!

Corn Sweet (se) ButtergoldCorn Sweet (se) Sugarbaby

 

Homegrown Salsa

homegrown salsa

While we are always touting the fresh flavors of homegrown vegetables, we cannot emphasize enough how much this is true for salsa made from homegrown ingredients. The freshest, brightest flavors are found when tomatoes, cilantro, and peppers are grown at home and blended into your personalized salsa. Here’s our favorite recipe!

½ white onion
2 jalapeños (we left the seeds in for a spicy kick)
2 cloves garlic
1 cup fresh cilantro
2 ½ lbs. Roma tomatoes
2 teaspoons salt
splash of lime juice

fresh salsa ingredients

  1. Pulse the onion, jalapenos, and garlic into small chunks in a food processor or blender.
  2. Add the remaining ingredients and pulse until well blended.
  3. Let sit at room temperature for at least 1 hour for flavors to marry.

That’s it! Serve with tortilla chips or with your favorite Latin foods.