Today I have a special treat for you: a guest post from Jeff!
Recently, we put more of our community-farm vegetables to good use. In the foreground are cajun-seasoned parsnip fries. We made these by lightly glazing them in olive oil and sprinkling them with cajun seasoning. We put them on a baking sheet and broiled them at 500ºF until they were beginning to brown.
Behind the fries is delicata squash stuffed with a mixture of quinoa, beans, kale, cabbage and onions. We cut the squash in half, cleaned out the seeds and strings on the inside, and baked for 30 minutes at 425ºF. While the squash was baking, we cooked 1/2 cup of quinoa and pan-fried the onions, kale and cabbage until they started to brown. Once done, we added the quinoa and beans to the pan and pan fried for a few minutes. Finally, we stuffed the squash with the mixture and broiled at 500ºF until the top of the stuffed squash began to brown.