Happy St. Patrick’s Day, everyone! Every year I try to plan a fantastic green feast. And this year I still don’t know what I’m doing! However, I just took a gander at what we ate last year, and it was great inspiration. I think we’ll have green chicken piccata, green mashed potatoes (potatoes from our CSA bag) and baby broccoli (also from our CSA bag). I’m sad I didn’t get a corned beef to cook, but maybe we can get one on sale tomorrow and enjoy it a few days late!

I do have a good non-green recipe to share with you today, however. Last week I was planning to make butternut squash soup, since I had ordered butternut squash with my CSA bag. When it arrived, I got two baby butternut squashes. While super cute, they weren’t going to provide quite enough squash for the recipe. However, I had three leeks in the bag and a beautiful head of cauliflower, so I made some modifications. The result – a deliciously buttery soup with great flavor!

Butternut Squash Cauliflower Leek Soup...my first CSA creation!

 

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A deliciously buttery soup with great flavor!

Author: Jane Maynard

Recipe type: Main Dish, Soup

Ingredients

• 2 small butternut squashes (or the equivalent amount”¦probably about 2 pounds or so)
• 3 leeks, green tops cut off, and leeks cleaned and chopped into 1-inch pieces
• ½ head cauliflower
• 2 T butter
• about a teaspoon ground ginger
• 5 cups chicken stock
• salt and pepper to taste

Instructions

1. Half butternut squash and roast in the oven until easily pierced with a knife, 45-60 minutes. Steam cauliflower until cooked but not mushy.
2. Melt butter in large soup pan. Saute leeks in butter 5-10 minutes, until soft. Add ginger and let cook a minute or two more. Add broth and bring to a boil. Carefully add cauliflower and scoop out the butternut squash from the skins and add to the pot as well. Reduce heat to low and simmer 20-30 minutes.
3. Carefully blend soup in batches until it is all smooth. Season with salt and pepper to taste. Eat!

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I haven’t mentioned my Eat Less Meat Challenge lately, so thought it was time for a quick update…along with a recipe! The challenge is going very well! We’ve definitely been eating less meat overall and we are not feeling deprived one bit. I think knowing we can still eat meat occasionally really makes the whole challenge realistic for us, and we still feel like we’re making a difference. I’m so happy that I set this resolution and, for those of you who have joined along in the challenge, I hope you’re having an equally positive experience!

Last week I made Creamy Potato Leek soup, adapted from an Emeril Lagasse recipe. Our whole family enjoyed the soup, especially our 2 year old! The soup has a nice creamy texture without having to use cream. It’s a nice mild soup yet still full of flavor. I love leeks and pretty much love any soup that has them in the recipe. Without further ado…

Creamy Potato Leek Soup (without the cream!)

 

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Adapted from an Emeril Lagasse recipe

Author: Jane Maynard

Recipe type: Main Dish, Soup

Ingredients

• 3 tablespoons butter
• 2 leeks, cleaned and chopped, white and green parts
• 2 minced garlic cloves (I used my garlic press)
• 6 cups vegetable broth
• Appx 1½ pounds russet potatoes, peeled and quartered
• Salt and pepper to taste
• ⅓ cup chopped fresh parsley

Instructions

1. Melt the butter over medium-low heat in a large pot. Add leeks, cook while stirring until tender, 3-5 minutes. Add garlic and cook for 30 seconds. Add vegetable broth and potatoes. Cover and simmer over medium-low heat until potatoes are tender, ~30 minutes.
2. Blend soup in batches in a blender until smooth. Return to pot and add salt and pepper to taste. Garnish with chopped fresh parsley. Makes 4-6 servings.

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