the chill finally found philadelphia this week. i certainly can't complain about the amazing autumn we've had - nice + mild - the finest i remember in my 6+ years of living here in philly.
we signed up for the fall farm share, since we were so pleased with the summer vegetables this year. however, even though the friends we were splitting our share with opted not to go through fall, we got a full share anyway. if you've ever participated in a farm share, you know a full CSA is a lot of vegetables each week! it's a fun challenge, though, and a healthy one for sure.
my goals were to primarily to use the cauliflower, cabbage, kale, and green peppers that were taking up precious fridge space. i came up with dinners for two nights from almost one recipe. enjoy!
stuff / filling:
1 - 1.5 lb ground turkey
1 can diced tomatoes (or fresh, if you have them)
1 can tomato paste
1ish tomato paste can of water
1 head cauliflower
1 bunch kale
1 yellow onion
4 cloves garlic
2 t paprika
1 T fresh oregano
1/2 t chili powder
brown turkey in a large pan, then add vegetables, tomatoes + seasoning until everything is tender. divide into two parts.
monday dinner: stuffed cabbage
wrapping: 6 nice full leaves cabbage, boiled until pliable.
olive oil (to coat casserole dish)
2 c tomato sauce
half the stuff / filling recipe above
when leaves are cool enough to manage, place about 3/4 cup filling in the center of each leaf. wrap from all sides, place in oiled casserole dish. once all your cabbage parcels are in the dish, spoon tomato sauce to cover the cabbage. bake uncovered for 20 minutes at 425, until sauce is bubbly. top with grated pecorino. yay.
thursday dinner: stuffed peppers
wrapping: 2-6 green peppers (depending on size - we had puny ones)
tops cut off, cored, deseeded + steamed to soften.
olive oil (to coat casserole dish)
2 c tomato sauce
half the stuff / filling recipe above
when peppers are cool enough to manage, fill each pepper to the top with filling + place in oiled casserole dish. once all your peppers are stuffed, spoon tomato sauce to cover the cabbage. bake uncovered for 15 minutes at 400, until sauce is bubbly. top with grated pecorino. easy!