by
October 18, 2018

CSA Week 26

Hello and Happy Friday! This Saturday, Oct 20th is our annual Farm Fall Fest! We will have live music, food trucks, beer and wine, kids activities, a pumpkin patch, sorghum maze, and more! You can get your tickets Here.

Sweet Potato Chicken Poppers

Ingredients:

  • 1 lb ground chicken (uncooked)
  • 2 cups uncooked sweet potato, finely grated (I used a wide cheese grated like this or you can use your food processor)
  • 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
  • 2 tbsp coconut flour (I recommend this brand )
  • 2-3 sprigs green onion, chopped fine
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp sea salt
  • Optional : 1 tsp paprika or chili powder (not AIP but adds a kick!)

Instructions:

  1. Preheat the oven to 400 F and lightly grease a lined baking sheet with coconut oil
  2. Take the raw sweet potato and squeeze it with a paper towel or cheese cloth to remove any excess liquid
  3. Then, combine all of the ingredients in a large mixing bowl and thoroughly combine
  4. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the cooking sheet
  5. Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
  6. Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc




Butternut Squash, Ricotta & Spinach Stuffed Shells

Ingredients:

  • (12-ounce) package jumbo pasta shells (about 24 shells total)
  • 2 cups of ricotta
  • 1/3 cup Parmesan cheese, plus more for garnish
  • 1 fresh smashed garlic clove
  • 1/4 cup frozen chopped spinach (squeezed and drained)
  • 1 egg
  • Salt and pepper, to taste
  • Roasted squash, around 2 cups
  • grated lemon peel
  • 1 stick of butter
  • 10 sage leaves
  • Fresh lemon juice

Instructions

  1. Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425°F for 15-20 minutes.
  2. Cook your jumbo pasta shells according to directions.
  3. In a bowl add approximately 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained), 1 egg, salt, pepper, and your cooled down roasted squash, around 2 cups and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor.
  4. Stuff the shells with the mixture and place in a buttered baking dish.
  5. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.
  6. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.
  7. Place your shells in a 400°F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.