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Butternut squash & goat cheese pizza - dough or no dough

Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese
5.0 from 5 reviews

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Recipe type: Pizza
The Endless Meal: The Endless Meal
Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Serves: Makes enough for 2-3 medium pizzas
Ingredients

Pizza dough 1 butternut squash, peeled and cut into thin slices 2 heads of garlic 1 onion Goat cheese 2 tablespoons flour 2 tablespoons butter 1 cup milk 4 tablespoons fresh rosemary, finely minced Salt and pepper Olive oil

Instructions

Preheat oven to 350 degrees. Toss butternut squash slices in a splash of olive oil and arrange in a single layer on a baking sheet. Slice about 1/2 inch off the top off each head of garlic so that all cloves are slightly showing. Drizzle olive oil over each head and arrange cut side down on the baking tray. Check the squash after 15 minutes, if it is soft remove it from the oven and set it aside in a bowl. Continue to cook the garlic until it is soft and fragrant, about 25-30 minutes total. Remove from oven and, once cool enough to handle, gently squeeze garlic cloves out of their skin. Meanwhile, thinly slice the onion and add to a pan with a splash of olive oil. Cook on medium low heat, stirring occasionally, until it is very soft. For the white sauce: Melt butter in a small sauce pan over medium heat. Add flour and whisk till combined. Cook for 1 minute, stirring continuously. Slowly add milk and whisk till combined. Bring to a boil and whisk until it has thickened. Remove from heat and set aside. Mash 10 of the roasted garlic cloves with a fork in a small bowl. Add to the white sauce and whisk to combine. To assemble the pizza: coat the dough in a thin layer of olive oil, add roasted garlic white sauce over the entire surface, leaving a 1′ border. Top with caramelized onions, roasted butternut squash, roasted garlic, goat cheese, rosemary and salt and pepper. Bake in a 500 degree oven for 10-12 minutes, according to the directions for the pizza dough.
Vegetarian!
Source: http://www.theendlessmeal.com/pizza-night-roasted-garlic-butternut-squash-and-goat-cheese/ (Entered by Ryan Iacovacci)
Servings: 2-3 people
Ingredient keywords: love
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Butternut squash & goat cheese pizza - dough or no dough

Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese
5.0 from 5 reviews

Print
Recipe type: Pizza
The Endless Meal: The Endless Meal
Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Serves: Makes enough for 2-3 medium pizzas
Ingredients

Pizza dough 1 butternut squash, peeled and cut into thin slices 2 heads of garlic 1 onion Goat cheese 2 tablespoons flour 2 tablespoons butter 1 cup milk 4 tablespoons fresh rosemary, finely minced Salt and pepper Olive oil

Instructions

Preheat oven to 350 degrees. Toss butternut squash slices in a splash of olive oil and arrange in a single layer on a baking sheet. Slice about 1/2 inch off the top off each head of garlic so that all cloves are slightly showing. Drizzle olive oil over each head and arrange cut side down on the baking tray. Check the squash after 15 minutes, if it is soft remove it from the oven and set it aside in a bowl. Continue to cook the garlic until it is soft and fragrant, about 25-30 minutes total. Remove from oven and, once cool enough to handle, gently squeeze garlic cloves out of their skin. Meanwhile, thinly slice the onion and add to a pan with a splash of olive oil. Cook on medium low heat, stirring occasionally, until it is very soft. For the white sauce: Melt butter in a small sauce pan over medium heat. Add flour and whisk till combined. Cook for 1 minute, stirring continuously. Slowly add milk and whisk till combined. Bring to a boil and whisk until it has thickened. Remove from heat and set aside. Mash 10 of the roasted garlic cloves with a fork in a small bowl. Add to the white sauce and whisk to combine. To assemble the pizza: coat the dough in a thin layer of olive oil, add roasted garlic white sauce over the entire surface, leaving a 1′ border. Top with caramelized onions, roasted butternut squash, roasted garlic, goat cheese, rosemary and salt and pepper. Bake in a 500 degree oven for 10-12 minutes, according to the directions for the pizza dough.
Vegetarian!
Source: http://www.theendlessmeal.com/pizza-night-roasted-garlic-butternut-squash-and-goat-cheese/ (Entered by Ryan Iacovacci)
Servings: 2-3 people
Ingredient keywords: love
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Herb and Beer Braised Rabbit

“Wild rabbit is delicious braised in a good beer with chicken stock and herbs.” — Leslie Sullivan



Source: http://allrecipes.com/recipe/herb-and-beer-braised-rabbit/ (Entered by Sarah Marshall)
Servings: 6
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Roasted Patty Pan Squash and Herbed Chickpeas

The patty pan squash (in French: le pâtisson) is a member of the blended summer squash family. Shaped very much like a UFO with undulating edges - each bump a tiny cockpit with an alien inside, presumably -, it can be conical or squat, and comes in shades of yellow, green, or white. The flesh inside is the color of clotted cream, its heart studded with edible seeds like the center of a zucchini.

Like all summer squashes, the patty pan squash is best eaten when young and small. Avoid patty pans that are larger than the palm of your hand: they will likely be watery and bland, and you will then miss out on the buttery and subtly sweet taste of the littler ones, and their faint artichoke flavor.

If you do find such specimens - at the farmers market or perhaps in your CSA share -, make sure you use them soon after bringing them home: in my experience, they don’t keep as well as your average zucchini, and their skin mottles after a couple of days.

Small patty pan squashes don’t need to be peeled: they can just be cut into slices or sections, and steamed, sautéed, braised, grilled, or roasted. It is also traditional to stuff them, which I’m sure is lovely, but also a tad more involved than I’m ready for these days.

What I like to make with those patty pan squashes that cross my path is this warm-to-cold salad, a summer counterpart to one of my favorite winter salads: patty pan squash segments roasted till golden, al dente chickpeas, and a slick dressing of herbs and anchovies whizzed together with lemon peel and olive oil. I like to eat it on its own for a light yet filling lunch, but it could also be served as a side to roast chicken or grilled fish.

- 140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed
- 750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens
- olive oil
- salt
- a dozen stems chives
- 1 small handful fresh cilantro
- 8 leaves fresh mint
- 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer)
- a good pinch cayenne pepper
- one strip lemon peel from an organic lemon
- 2 teaspoons verjuice or lemon juice
- freshly ground black pepper

Serves 2 as a main dish, 4 as a side.

Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat. Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain.

(The chickpeas may be cooked up to a day ahead. Once at room temperature, cover and transfer to the fridge, still in the cooking liquid. Alternatively, you can use canned chickpeas, drained, rinsed, and drained again; you’ll need about 2 cups.)

Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool.

While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, verjuice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.)

Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn’t matter from a gustatory perspective, but it will be a bit less presentable.)



Source: http://chocolateandzucchini.com/archives/2009/08/roasted_patty_pan_squash_and_herbed_chickpeas.php (Entered by Ryan Iacovacci)
Servings: Serves 2 as main dish, 4 as a side
Ingredient keywords: garbonzo/chickpeas, squash, olive, salt, chives, cilantro, mint, anchovies/capers, cayenne, lemon, black, lemon
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Roasted Root Vegetable Medley

Never tried, sounds good though!


Vegetarian! Vegan!
Source: http://www.foodnetwork.com/recipes/wolfgang-puck/roasted-root-vegetable-medley-recipe/index.html (Entered by Sarah Marshall)
Servings: 10-12
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Strawberry Kale Smoothie

This is something I started drinking as a meal replacement after workouts.


Vegetarian!
Source: Sarah M. (Entered by Sarah Marshall)
Servings: 2
Ingredient keywords: (optional)
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