October: Additional Meal Main Course

Mediterranean Squash Stew
with Cool Cucumber Grape Salad

Ingredients

½ butternut squash (3 cups cubed)
¼ bunch kale (2 cups chopped)*
½ onion (1/2 cup chopped)
2 cloves garlic
1 ¾ cups diced tomatoes
1 tablespoon lemon juice
1 tablespoon brown sugar
1 teaspoon mustard
1 teaspoon oregano
1 teaspoon salt
2 teaspoons vegetable oil
2 cups cooked rice

Directions

  1. Peel and seed squash. Cut into ½-inch cubes.
  2. Wash and chop kale.
  3. Chop onion and mince garlic.
  4. To make sauce: combine tomatoes, lemon juice, brown sugar, mustard, oregano and salt in medium bowl; set aside.
  5. Heat oil in frying pan on medium.  Add onion and garlic.  Sauté 3 minutes or until onion is soft.
  6. Stir in squash and sauce.  Cover pan, increase heat to medium-high and cook 15 minutes or until squash is tender.
  7. Add rice and kale. Cover and cook another 5 minutes.

* Or substitute spinach or other fresh greens.

Yields 5 or 6 servings

Source: Get Fresh! At Your Farmers Market from Cornell Cooperative Extension and the Division of Nutritional Sciences at Cornell University.


Go to:

> Cool Cucumber Grape Salad recipe
> Optional side dishes and desserts
> Tips for shopping, cooking, and eating together
> Tell everyone what you think of this recipe
> Register for a chance to win prizes