Veggie Packed Pasta

Veggie Packed Pasta

Veggie Packed Pasta

Since closing The Produce Gathering, I have been loading up on produce from our farmers market. This recipe was inspired mostly by everything I purchased. I was trying to find a dish that would encompass a lot of the veggies that are in season right now and this did it.

Closing our produce co-op has been bittersweet, I loved it. I truly did and maybe it just ran its course? I spent so much time gathering produce, it was exhausting but at the same time, I formed relationships with many of our local farmers that I will cherish forever. And, the way I see food is drastically different.

Veggie Packed Pasta

Well, I miss you, good customers. But, I hope you follow us online and try out our recipes, I love sharing these recipes with you in hopes you will also continue to shop local and eat healthy.

Veggie Packed Pasta

INGREDIENTS:

12oz spaghetti (I use gluten free spaghetti)

1 sliced onion

1 sliced eggplant

2 colorful bell peppers chopped

1 cup sliced tomatoes (small or cherry tomatoes work best)

1 handful sliced broccoli

2 handfuls greens (I used whatever was available)

1/2 cup shredded carrots

1/2 cup shredded cabbage (optional)

2 tbs olive oil

1 cup dry white wine

3 cups water

salt & pepper

cheese for garnish

NOTE: You can use almost any veggie available to you, sub out the ones you do not like.

Veggie Packed Pasta

DIRECTIONS:

This is a one pot dish that means, you’ll be cooking everything in the one pot and you will not drain the pasta…ideally. However, if you have worked with gluten free pasta in the past, it can be tricky. So, I’m going to give you two ways to cook this…the first is if you are using regular pasta and the second will be for gluten free pasta.

Cooking with Regular Pasta: Simply, throw everything (not the cheese) in one large pot adding the liquids last over the full pot. Hopefully, you will not have to drain the pasta and this will all cook nicely together. Let it boil, make sure the pasta is covered and cook for about 10 minutes. Keep stirring, you don’t want your pasta to get stuck to the pan.

Cooking with Gluten Free Pasta: Ok, gluten free pasta seems to leave a weird residue especially if you’re using a corn version. So, I would recommend cooking the GF pasta first and draining it. In a large pot, cover the veggies (leave the pasta out) with the liquid ingredients above. You can probably take down the water to 1 1/2 – 2 cups. Let it boil and make the veggies tender then drain if needed. Toss in your cooked pasta and you are good to go, garnish with cheese.

Veggie Packed Pasta

This recipe was adapted from One Pot Farmer’s Market Pasta. 

20 One Pot Meals

20 Fall Soups

Dinner in a hurry is something on the minds of many of us these days. One pot meals have become more and more popular allowing for a meal without all the mess. We rounded up 20 of our favorite one pot meals just for you today. Be sure to send any of your favorite recipes to info@producegathering.com.

A Night Owl – One Pot Pizza Rigatoni

Fav Family Recipes – One Pot Jambalaya Pasta

Your Cup of Cake – One Pot Thai Peanut Pasta

Little Spice Jar – One Pot Greek Chicken and Rice Pilaf

Julie’s Eats and Treats – One Pot Bacon Chipotle Mac and Cheese

Dinner at the Zoo – One Pot Chicken with Cheddar Broccoli Rice

Bless This Mess Please – Healthy One Pot Quinoa Taco Casserole

Homecooking Memories – Frito Ole One Pot Dinner

Jo Cooks – One Pot Creamy Chicken Pot Pie Pasta

Life as a Strawberry – Udon and Zucchini Noodle Curry Bowls

Yellow Bliss Road – One Pan Spicy Lemon Chicken Pasta with Tomatoes

This Mama Loves – One Pot Chicken Fajita Pasta

How Sweet Eats – One Pot Mushroom and Swiss Chard Pasta

Lil Luna – One Pot Chicken and Stuffing Skillet

The Cozy Cook – One Pot Chicken and Dumplings

Wine and Glue – One Pot Southwestern Alfrredo Pasta

Julie’s Eats and Treats – One Pot Ham and Penne Skillet

Number 2 Pencil – One Pot Cajun Chicken and Sausage Alfredo

The Wholesome Dish – One Pot Wonder Stuffed Pepper Skillet

I Wash You Dry – One Skillet Sloppy Jo Cornbread Casserole

Almost any of these can be substituted to be made gluten free as well. It takes some time to get used to making substitutions but after a while it becomes second nature. Enjoy!

Stuffed Acorn Squash

Stuffed Acorn Squash

It’s time to bring fall into the kitchen with this Stuffed Acorn Squash.

Stuffed Acorn Squash

I love fall, I’ve already said that probably a million times, but I really feel like here in Oklahoma we don’t get an actual ‘fall’. For instance, last week it felt like fall, the air was crisp and nice, this past week it was summer all over again. We are supposed to be heading into fall break but really with these swings in temperatures, we may as well pack up and go to the pool. Right? So, what’s a girl to do?

Stuffed Acorn Squash

Make my house as cold as possible, then start making fall foods and tell myself the weather will follow along…it should work, right? It’s typically a switch that is sudden here in Oklahoma, one minute it’s warm the next minute it’s cold and then it will just stay that way for a while. I hope that happens soon! It’s hard to get into the spirit of Halloween and Fall Festivals when you are having to wear shorts.

Stuffed Acorn Squash

In the midst of that, I thought I would try a light and healthy recipe using Acorn Squash. I decided to scoop out the inside of the acorn squash and make a bowl out of it. Once I baked them, I added the stuffing inside then baked for a few more minutes until the cheese was nice and melted. The result is a nicely seasoned, light and delicious dinner. This was certainly a better-for-you recipe, but I’ll be honest…I was craving ice cream afterwards. That’s just terrible, right? I’m trying to get into the habit of buying frozen yogurt to help those cravings but sometimes that Hot Fudge Sundae is speaking to me…it just is.

INGREDIENTS:

  • 4 Acorn Squash (Olive Oil & Garlic Salt)
  • 1 Tbsp Olive Oil
  • 1 Lb Ground Turkey
  • 1 Zucchini, Sliced
  • 1 Yellow Squash, Sliced
  • 1/4 Cup Sweet Onion, Diced
  • 1 Tsp Rosemary
  • 1 Tsp Garlic Salt
  • Mozzarella Cheese

DIRECTIONS:

  1. Preheat the oven to 350*.
  2. Cut the tops off the acorn squash and then scoop out the inside to form a bowl.
  3. Brush the inside lightly with olive oil and garlic salt, this amount will depend on how big the squash is that you are using.
  4. Bake for 30 minutes on 350*.
  5. While the squash bakes, in a medium-sized skillet, add 1/2 Tbsp olive oil and the cook and drain the ground turkey.
  6. Place it back in the skillet with the remaining olive oil and add in the zucchini, squash, onion, rosemary, and garlic salt.
  7. Let this simmer and cook on medium heat for about 20 minutes.
  8. Once done, remove the acorn squash and carefully add the mixture to the squash.
  9. Top evenly with cheese and bake for an additional 15 minutes until the cheese melts.
  10. Serve.

Stuffed Acorn Squash

My husband and I ate these right up and found that we loved the flavor that the squash brought to the stuffing too, plus you can even make these with cinnamon as more of a dessert bowl instead. The options are endless!

Now, let’s get to cooking!

Enjoy!

20 Fantastic Fall Soups and Stews

20 Fantastic Fall Soups & Stews

The weather is finally turning around here! Time to warm up with delicious and healthy soups and stews. I love cooking this time of year especially in the slow cooker and many of the recipes below can be made in the slow cooker as well. Here is a list of a few of my favorites, I’m sure you’ll find at least one you love too!

20 Fantastic Fall Soups & Stews

Cookie and Kate – Thai Carrot Sweet Potato Soup

How Sweet Eats – Bourbon Sweet Potato Bisque with Brown Butter Cinnamon Sugar Crutons

Chelsea’s Messy Apron – Crockpot Sweet Potato Stew

Gimmie Some Oven – Slow Cooker Butternut Squash Soup

Lil Luna – Chicken Pot Pie Soup

Belle of the Kitchen – Brunswick Stew

Amanda’s Cookin – Creamy White Cheddar Corn Soup

A Farm Girl Dabbles – Booyah Soup

Baked Bree – Creamy Chicken Tortilla Soup

Copy Kat – Acorn Squash Soup

Flour on My Face – Crock Pot Loaded Potato Soup

Hello Nature – Chicken and Macaroni Pumpkin Soup

How Sweet Eats – White Bean Soup with Crumbled Bacon and Spiced Brown Butter

Five Heart Home – Slow Cooker Split Pea Soup

Lil Luna – Chicken and Dumplings Soup

Averie Cooks – Sweet Potato Red Pepper and Coconut Milk Soup

Five Heart Home – Macaroni Cheese Soup

Belle of the Kitchen – Crockpot Cheeseburger Soup

This Silly Girl’s Life – Cheesy Potato Broccoli Soup

Yellow Bliss Road – Bacon Bean Soup

Keep in mind, now is the best time to buy squash, potatoes and all your other favorite soup/stew produce. Buying in season produce is the best way to save money plus, it makes you think outside the box and come up with new recipes. I never thought I would like butternut squash soup however, it turned out to be amazing.

Try a few of these out and let me know what you think also, if you have a favorite, be sure to send it along too! We love hearing your favorite recipes as well!

Slow Cooker Chicken & Vegetable Soup

 

Slow Cooker Chicken & Vegetable Soup

It’s officially fall here in Oklahoma and my favorite season, that means lots of outdoor activities, hoodies, and fall foods including delicious soup. I love a good bowl of soup paired with sweet cornbread.

Slow Cooker Chicken & Vegetable Soup

The fall always reminds me of my college days and this little restaurant near campus that served the best soup EVER. I would try to make it a point on cold days to stop in there for a little bowl of soup with a grilled cheese sandwich. It always seemed to make the day perfect. The campus itself was so beautiful in the fall too that it made those long walks across the campus so much more bearable.

Slow Cooker Chicken & Vegetable Soup

As I looked over my produce this past week from The Produce Gathering, I decided to make a delicious soup. This soup pairs the flavor of butternut squash with a little bit of onion, tomatoes, celery, and chicken. Now, just make sure you realize though this soup is not salty at all. My husband loves salty and I just don’t, so I like to leave the salt for last and salt to taste. That seems to be the best compromise for us, then I can enjoy it without the salt.

I think when this is paired with sweet cornbread the flavor is perfect because it isn’t overpowering, it’s very light. I also love how tender the butternut squash is when it has been slow cooking all day. This is a soup that I like to prepare the night before, then as I’m heading out in the morning I can turn on the slow cooker and let it cook all day.

INGREDIENTS:

  • 2 Cups Shredded Cooked Chicken
  • 1/4 Cup Celery, Diced
  • 1/4 Cup White Onion, Diced
  • 2 Cups Butternut Squash, Cubed
  • 1 15oz Can of Diced Tomatoes, Drained
  • 4 Cups Chicken Broth
  • 1 Cup Water
  • 1/2 Cup White Cooking Wine
  • 1 Tsp Dried Rosemary
  • Salt to Taste
  • Parsley to Garnish

DIRECTIONS:

  1. Combine all ingredients except salt and parsley into a 6 quart slow cooker.
  2. Cover and cook on low for 8 hours.
  3. When ready to serve add salt to taste along with parsley to garnish.

Perfect paired with Crackers or Sweet Cornbread.

Slow Cooker Chicken & Vegetable Soup

If you haven’t already, be sure to head over to The Produce Gathering to join FREE with the code MHCMember. Once you join, browse the shop and see what types of produce and other locally grown products you can pick up. I’m certain you’ll be delighted with the offerings.

Then, be prepared to make this tasty soup with your produce.

Enjoy!