Posts tagged ‘Garlic’

Italian Sausage & Spaghetti Squash Casserole

Spaghetti squash is a great option for people who want pasta without gluten or lots of carbohydrates. It readily absorbs flavors from sauce, herbs, and spices, so it blends very well with other ingredients. It is also easy to prepare; please see my Spaghetti Squash post for roasting directions. Spaghetti squash provides a lovely splash of color to any noodle dish, unlike bland beige wheat noodles.

Italian Sausage Spaghetti Squash Casserole 1A

This recipe is one of my favorite ways to prepare spaghetti squash. It is so colorful and flavorful, and it is easy to create various color and flavor combinations with different veggies. Additionally, you can use any protein you prefer, like veggie sausage, ground meat, cubed chicken, soy or hemp tofu, pine nuts, etc. You can also always dress your spaghetti squash with pasta sauces, too.

Keep in mind you are going to need a very large bowl to mix all of the components. It has been a while since, I used this recipe, so I quickly ran out of room as I added ingredients. I spit the recipe into two stages, mixing the squash, sausage, dried herbs, and cheese in one large Corning Ware dish and the fresh herbs and remaining vegetables in another. I used a third smaller bowl to help transfer half of the contents one bowl into the other, so I could incorporate all the ingredients together into each bowl and keep the right proportions. As a side note, even though I added the Daiya cheese to the sausage and squash while they were hot, it did not melt properly. Daiya’s shreds require higher temperatures to melt than dairy cheese, so I suggest reheating the casserole before it is served.

Italian Sausage Spaghetti Squash Casserole 2A

Italian Sausage & Spaghetti Squash Casserole

Yields 14 to 16 servings

Ingredients
1 Med Spaghetti Squash, roasted, skin removed
1 T Dried Ground Sage
1 T Dried Oregano
2-3 T Fresh Thyme
1 Bunch or 3 C Spinach or Kale, torn into bite-size pieces
1 Bunch or 1/2 C Fresh Sweet Basil, chopped
Olive or Grape Seed Oil for cooking
3/4 – 1 lbs Sweet Italian Chicken Sausage
3/4 – 1 lbs Spicy Italian Chicken Sausage
1 10-oz pkg Daiya Mozzarella-Style Shreds
1 Medium Yellow Onion, thinly sliced
3 T Fresh or Bottled Minced Garlic
1 lb String Beans, cut into 1″ lengths
3 Med Yellow or Orange Heirloom Tomatoes, chopped
4 oz Pea Spouts with long shoots, separated
Ground Peppercorns, to taste
Sea Salt, to taste

Directions
Be careful not to burn your fingers while handling the squash. In a large bowl, break up the squash into noodles with a fork. Mix the herbs and greens into the squash. Set aside to allow the dried herbs to absorb moisture from the noodles and the greens to wilt a bit.

Oil a large pan. If the sausage came in casings, remove them. Brown the sausage over medium heat. Mix the sausage and cheese-style shreds into the squash.

Saute the onion, garlic, and beans together in a large oiled pan. Add to the squash with the salt, pepper,  tomatoes, and sprouts. Serve and enjoy!

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Kale Saag

Velvety Kale Saag

I love saag and palak dishes, especially since they are so nutritious. They are so tasty, and I love the texture and spices. Palak is made with spinach, whereas saag is made with dark winter greens in general, like kale, collards or mustard greens, which are all very rich in fiber, iron, potassium, calcium, and vitamins A and C. You can mix pretty much any kind of protein into the greens, like homemade cheese (like paneer), chicken, lamb, fish, chickpeas, lentils, tofu or nuts (like cashews). Alternatively, you can use the saag as a kind of sauce and pour it over hearty vegetables, like carrots, broccoli or cauliflower; grains , such as rice, barley or buckwheat; or grain-like seeds, like quinoa, millet or amaranth.

Winter Greens

Kale Saag
Adapted from Ambika’s Saag Paneer.
This recipe is vegan.

Yields 4 to 6 servings

Ingredients
6 – 7 C Kale with stems, trimmed
1 Medium – Large Sweet Yellow Onion, peeled, skinned
3 T Minced Garlic
1″ Ginger Root, peeled
1/4 tsp Ground Turmeric
Pinch Sea Salt
1 1/2 C Filtered Water
4 T Almond Meal
1 1/2 T Dried Fenugreek Leaves
1 tsp Smoked Spanish Hot Paprika
1 1/2 tsp Garam Masala
1 T Sambar Curry Powder
1/4 tsp Ground Nutmeg
1/4 C Carrot Greens with stems, trimmed
1/4 C Cilantro Leaves with stems, trimmed*
1 T Extra Virgin Olive Oil
2 tsp Cumin Seeds
1 T Coriander Seeds
1 1/2 tsp Fenugreek Seeds
1/2 T Grains of Paradise
16 – 24 oz Choice Protein, prepared

Kale

Directions
Chop the kale, onion and ginger in a Vitamix (high speed blender) or food processor. Set aside.

Soak the almond meal, fenugreek leaves, paprika, garam masala, curry powder, nutmeg in 1 cup of water for 15 to 20 minutes. Blend them in the Vitamix with the carrot tops and cilantro.

Toast the seeds over medium heat for 30 seconds in a dry pan, stirring constantly. At this point, I recommend grinding the seeds until fine in a spice grinder.

Saute the garlic over low heat for about a minute. Add the onions, kale, ginger, ground seeds, turmeric and salt and saute for 5 minutes over medium heat, stirring occasionally. Mix in half a cup of water. Cover and cook over low heat for 10 minutes. Add the spiced almonds, greens and herbs. Cover and stir occasionally for next 10 to 15 minutes. Stir and adjust the consistency by adding more water if necessary.

If you want a more velvety texture, puree half of the saag in the Vitamix until smooth and stir it back into the chunkier spiced greens. At this point, mix in your desired source of protein. Serve and enjoy.

Creamy Kale Saag

Optional Ingredients and Directions
You can chop a medium to large seeded heirloom yellow or orange tomato (about 1 cup) to cook with the other vegetables and fresh herbs.

To make the dish more creamy, mix 1 cup unsweetened coconut milk, almond cream or cultured coconut or almond milk (like the “yogurts” by Almond Dream, Amande or So Delicious) with the cilantro, fenugreek, almonds and spices.

*if you are using dried cilantro leaves, measure 3 tablespoons, soak them with the spiced almond-fenugreek mixture.

Kale Saag and Eggs

Split Pea and Ham Soup

Split Pea and Ham

A bit ago my husband and I received Pea Soup Andersen’s dried split peas from the Saslows; the peas were packaged in a cute little cotton drawstring bag with the soup recipe printed on the back. What a wonderful winter gift! If you have not visited one of Pea Soup Andersen’s locations before, I highly recommend that you go. They have all sorts of tasty, tasty dishes beyond pea soup, ranging from sandwiches and salads to steak and chicken. I have visited both of the California restaurants, one in Santa Nella and the other in Buellton, while on roadtrips with family and friends. Each time I found it difficult to decide what I wanted to order (other than the famous soup, of course), since their menus are so big!

The split pea and ham soup provided several great satisfying meals; sometimes I even had a few small bowls as snacks on they days that the weather was particularly chilly. Making this soup also allowed the perfect opportunity to incorporate some of the leftover ham from my earlier post into yet another delicious dish. The meat and spices really added to the soup’s over all flavor, making it even more hearty.

Andersen's premium selected split peas

Andersen’s premium selected split peas

Split Pea and Ham Soup
Adapted from the Pea Soup Andersen’s “Soup-in-a-Bag” instructions.

Yields 12 Servings

Ingredients
3 C Dried Split Green Peas*
4 qt Filtered Water, divided
1 Large Stalk Celery, trimmed, coarsely chopped
1 Large Carrot, trimmed, Chopped
1 Large Sweet Yellow Onion, skinned, trimmed, chopped
2 – 3 T Minced Garlic Cloves
1 lb Ham, cubed
1 tsp Dried Thyme Leaves
2 Pinches Ground Cayenne Pepper
1 Large Bay Leaf
Sea Salt, to taste
Ground Mixed Peppercorns, to taste

Directions
Thoroughly rinse the peas under cool water in a fine mesh strainer. Pour into large stock pot. Cook at a rolling boil with two quarts water for 20 minutes or until peas are tender. Strain through fine mesh strainer.

Return peas to stock pot with two more quarts water. Add vegetables, herbs, ham. Bring to boil. Reduce heat to medium-low. Simmer 10 minutes or until ham is heated through and flavors are blended. Salt and pepper to taste. Serve.

*For a more colorful soup, you can use a mixture of split peas with half green and half yellow.

Garlic Pepper Pork Nabe

I have intended to make another hot pot style soup for a long while now and actually have not made any since the time I cooked the shrimp & vegetable nabe for my folks during the summer of 2012. Recently, the pork tenderloins were on sale at our local grocery store, and I was trying to think of another way to cook the meat beyond sauteing, grilling or roasting. Why not cook it in a nabe dish? Though I love my cute donabe, which I was luckily able to buy at Shiki, Inc., an amazing pottery shop in San Francisco Japantown’s West Mall (I absolutely love that store) where I bought my mom’s. I actually had not used my hot pot in who-knows-how-long and was feeling quite guilty for letting it just collect dust. I was got the idea of cooking the pork in my glazed clay donabe at when my husband and I decided to have dinner at Honey BBQ in Rohnert Park (check out my review from last week). The pork bibimbop was very inspirational; I will have to try my hand at making it in my pot later.

Fishy Donabe

Whole Grain Red and Black Rice

Adapted from “Japanese Rice for Shime” from Japanese Hot Pots by Tadashi Ono and Harris Salat.

Yields 2 cups of rice

Ingredients
2 C Filtered Water
1 tsp Gluten-Free Tamari Soy Sauce
OR 1 tsp Bragg’s Liquid Aminos
1/2 C Himalayan or Bhutanese Red Rice, uncooked
1/2 C Wild or Chinese Black Rice, uncooked
1 C Hot Filtered Water

Directions
Rinse the rice in cool water. Strain the rice through a fine mesh and set it aside. Bring two cups of water to boil with the tamari in the donabe. Stir in the rice and cover. Reduce the heat to low and cook for 40 minutes. Add a cup of hot water to prevent the rice from burning to the bottom of the pot. Cook another 20 minutes or until tender. Remove from the heat. Drain off the excess liquid, reserving it for later. Set the rice aside in a covered dish.

First arrangement of the nabe.

Garlic Pepper Pork Nabe
Adapted from my Shrimp & Vegetable Nabe recipe. This recipe makes a lot of soup, so you may want to use a larger pot. Keep in mind that not everything may fit in the pot; add the vegetables, broth and rice in batches. Include more meat if desired; my husband wished there was a greater amount in the meat to vegetable ratio.

Yields About 25 Servings

Broth Ingredients
5 C Filtered Water
2 T Minced Garlic
1 tsp Black Peppercorns
1 – 2 tsp Grains of Paradise
1 T Dried White or Yellow Chopped Onion
Remaining Rice Water
Meat and Vegetable Ingredients
Marinated Garlic and Peppercorn Pork Tenderloin
2 C Coarsely Chopped Collard Greens
2 C Coarsely Chopped Mustard Greens
3 Scallions, trimmed, cut into 4″ lengths
6 Inner Leafy Celery Stalks, cut into 1/2″ thick 3″ lengths
2 Large Carrots, cut into 1/2″ thick 3″ lengths
2 Medium or 1 Large Head(s) Broccoli, cut into bite sizes
1 – 2 Broccoli Stalk(s), cut into 1/2″ thick 3″ lengths
1 Small Head Cauliflower, trimmed, cut into bite sizes
Cauliflower Leaves, stems cut into 1/2″ thick 3″ lengths
1 C String or Green Beans, trimmed, cut into 3″ lengths
Cooked Whole Grain Rice (See Above)
1 C Enoki Mushrooms, separated from roots, cut into 3″ lengths, optional
1 C Bean Sprouts, cut into 3″ lengths, optional

Directions
Bring the broth ingredients to a boil in the donabe for 5 minutes over medium high heat.

Meanwhile, drain the marinade from the pork, reserving up to half a cup, and set aside. Thinly slice the pork about 1/8 to 1/4 inch thick rounds with a very sharp knife. Be careful not to cut yourself. Add the marinade and pork to the broth. Cook covered for about 5 minutes or until the meat is no longer pink. Transfer the broth and meat to another covered dish.

Arrange the cut vegetables on a large platter in groups in order to add them to the soup easily.

Inside the donabe, cover the bottom with the dark greens. On top of the greens, arrange about 1/3 of the vegetables in clustered groups around in a circle, leaving the middle open. Spoon about half of the rice into the center, piling the meat on top. Make sure not to stack it above the lower lip of the pot. Pour in the broth up to the lower lip of the donabe. Cover and cook the soup for 5 minutes on medium heat. The greens should wilt a bit, providing more room. Add more vegetables and meat into their designated sections, pushing them under the broth with a large wooden spoon. Cook another 5 minutes and repeat. When adding the last of the broth, I made sure to pour the grains of paradise and peppercorns onto the center on top of the meat instead of garnishing the each bowl of soup as I would with a shichimi togarashi or furikake. Do not over fill the pot; you do not want it to over flow during cooking.

Carefully bring the pot to the table with hot pan holders or oven mitts to rest it on a trivet set on top of a thick towel if you are serving the soup tableside. Serve the soup in bowls, making sure to get a bit of everything. Garnish if desired.

Remaining vegetables added to the nabe.

There is now more room in the donabe. Add leftover vegetables, meat, rice and or hot broth to the soup. Recover the pot to preserve the heat and allow the fresh ingredients to cook.

National Heirloom Exposition, Day 1

Oh food blog, how I have missed you so! I can’t believe it’s been about a year since my last post. Much has happened in that time. My husband, friends, family and I have worked very hard to make our house more homey. There are always more and more projects to work on. Currently, we are in the midst of tackling the backyard, installing drainage, watering and electrical lines, planter boxes and a retaining wall, which all includes moving a lot of dirt around. What a workout! I am so grateful that we have so many generous people to help out. Next year, we plan on install a patio deck, but until then I hope to get some more plants in the ground. I’ve been itching to start some semblance of a garden, but we need to fill in more dirt first. I’m also trying to figure out which type of fruit tree to plant along the back fence and found some recent inspiration after visiting nurseries with some of my girl friends last weekend. So many plans are in the works. I can’t wait!

In the meantime, I am volunteering for a second year in a row at the National Heirloom Exposition, which is organized by Baker Creek Heirloom Seeds, a great Missourian company that features only non-GMO seeds in numerous varieties of flowers, fruits and vegetables but also gardening workshops. I cannot recommend this expo enough. Oh my goodness, I am having so much fun! It absolutely amazes me that such a national event is held here in Sonoma County, let alone that it was featured on Martha Stewart’s television show.

From the looks of it, 2011 was the first of many more years to come for the expo, especially as people travel from all over to attend, even from other countries. Like last year, I made a point to not only attend but also volunteer, and this year I’m scheduled to work two of the three days (about 12 hours), which means I get free admission, parking and hot lunches on both days and leftover produce at the close of the fair. How cool is that?! I saw and learned so much last year but only experienced a small portion of all of the events. The expo provides great opportunities to meet up with like-minded people and see folks from some of my favorite local farms and gourmet restaurants. This year I hope to try out some new foods.

It is absolutely amazing to see the astounding abundance of varieties of awesome organically grown heirloom fruits, vegetables and flowers. There were cultivars from all over the world that were brought in from all across the country, let alone from all over California, that I didn’t even know existed. Who knew there are red eggplants, prickly cucumbers and olive-shaped squash? Well, I do now. There are many many kinds of watermelon, for instance, with skins in various shades of green, golden, yellow and white that were solid colored, striped, splotched or spotted but had inner flesh in solid colors of pink, red, white, yellow, orange or bi-color combinations. Even the seeds varied in color and pattern. here must have been hundreds of watermelons alone, no to mention eggplants, tomatoes, garlic, peppers, pumpkins, gourds, squash, cucumbers, poultry and other exciting heirlooms. I know there are even more heirloom fruits and vegetables available, which makes me wish that there was an expo for every harvest season, since we only get to see produce that’s available at this time of year. I’d love to see different types of berries and stone fruits, but their peak seasons are over during this time of year. It would also be fantastic to see more species of heirloom flowers, too.

There is so much going on, it’s impossible to see everything. The California Rare Fruit Growers also sponsor an exhibit with tastings in the main hall (I keep forgetting to preregister), which is interesting, since some of the inner flesh colors and patters are so different from normal store-bought fruit. There are tons of free samples to try from several other farmers and vendors all over the expo, too, but there’s also a little farmers market for people to actually buy heirloom produce and seeds to take home. Some farmers also enter their finest produce in competitions based on appearance, flavor, size and weight. The pumpkin size contest is incredible with some of the entries weighing in at over 1000 pounds. They’re humongous! Not only are there displays of tables after tables of vegetables and fruits but a whole section of the fairgrounds is dedicated to heirloom animals. I hope they have more mammals this year, like rabbits. Wednesday is kids’ day with elementary classes coming from all over Sonoma County to learn sustainable gardening and farming; in addition, many of the schools are represented in a special exhibit by their gardening projects, displaying photos, schematics and diagrams.

During all three days, there are several educational agriculture lectures given by speakers from near and far. There are topics concerning sustainable agriculture, growing certain species of fruit, interactions of edible plants and weeds, hydration systems, soil, etc.  In addition, I think there are two screens showing back-to-back food-related documentary films all day, likewise on a variety of subjects. I hope I can fit some interesting lectures and movies into my schedule this year, as last year I wanted to hear the blueberry and agroecology lectures but was working at those times. There is also a small art exhibit in the main hall with agriculture-themed paintings, sculptures, embroidery, pressed flowers, and the like. The expo is like visiting a gourmet food fest, health food fair, sustainable gardening and farming fair, art and garden show, county fair, workshop series, movie marathon, agricultural fair, interactive science museum, farmers market and concert series all in one!

The fair always seems better than I anticipate, and it gets larger and gains greater attendance by visitors and vendors each year. I imagine it would probably attract an even more people if it wasn’t held in the middle of the week.  Last year, I went a little photo crazy; I must have taken pictures of most everything, which made me feel a bit like a tourist. I know this year I’m going to take pictures, too, but hopefully even better ones. I also hope I’m not doubling up on subjects that I took pictures of already. There’s so much to see. There are a bunch of pictures in the gallery below from last year, but these aren’t even a third of the collection so far. I do hope to post more after my second day. I’m having such a great time, I know I want to volunteer again next year.

Indian Inspired Lentils

I love lentils! I especially like eating Indian and Himalayan spiced dhal (daal or dal), usually made into a very comforting thick lentil pottage or soup. Not all dal varieties are the same; many differ in size, shape, flavor and nutrition. Some types of dal are not even lentils but different kinds of legumes, like peas, chickpeas or beans. They contain less insoluble fiber than beans and are not as irritating to finicky digestive systems, which means they cause very little gas, if any, depending how much you eat; keep in mind I am not suggesting you eat dhal three times a day, even though they taste really good.

These lentils aren’t restricted to soup. You can dish them over other vegetables,  quinoa, rice, buckwheat or green salad. Commonly daal is non-vegan and includes ghee, or clarified butter, but it is delicious either way. Another way to westernize this dish is to treat it like split pea or lentil soup by adding meat, like ham or sausage, but i prefer mine vegan. Sometimes if I haven’t eaten daal in a while, I crave it.

Chana dal are baby chickpeas or skinned and split black chickpeas (or kala chana if still in their skins), so don’t confuse them for yellow split peas even though they are the same exact color but flatter. They are low on the glycemic index, which means they are good for diabetics and are low in bad carbohydrates, have lots of fiber and protein and a significant amount of zinc, folate and calcium. Here is the listing for Bob’s Red Mill chana dal. Chickpea flour or besan is often made from this variety. These chickpeas require soaking in water at room temperature for two to three hours. If you add in half a teaspoon of baking soda, the chickpeas soften much quicker and then only need to cook 10 to 15 minutes, depending on your desired texture. Adding baking soda makes the water more alkaline, allowing beans to cook to doneness in only half the time; you can add the soda to any harder beans that require cooking for longer periods of time.

Masoor dal are red lentils, which contain significant amounts of fiber, flavonoids, complex carbohydrates, iron, folate, magnesium, phosphorous and vitamin E. Click here for more nutritional benefits. Red lentils do not require soaking; just cook it for about 25 to 30 minutes. Here is Ashley Skabar’s spicy daal recipe made with red lentils that looks great.

Toor dal or arhar dal are yellow pigeon peas and the same color as chana dal and yellow split peas, however they are not low in glycemic value but contain healthy complex carbs. They are high in protein, vitamin A and C, folate and fiber. Toor dal need to soak for 30 minutes and then cooked for 50 minutes. Check out Jacqueline Pham’s recipe on her blog and Karen Mintzias’ recipe over at Big Oven.

There are three types of urad dal, which is black beluga lentils. You can get them whole, like I did, split or split and soaked, which removes their skins. They are rich in protein, fiber, calcium, iron, folate, magnesium and zinc. Beluga lentils also do not require soaking, only cook them at a low boil for 30 minutes.  Check out this recipe over at Indian Food Forever.

French green lentils or lentilles du Puy are olive green lentils with black speckles. They are a longer cooking lentil, needing about two to four hours of soaking and 45 minutes of low boiling, due to all of the insoluble fiber they contain. Check out this recipe by Caroline Russock for some more inspiration. Green lentils a nutritious amount of complex carbs, protein and are fat free; they contain good amounts of your daily calcium and iron.

As per usual, most of the herbs and spices that I used to make this dish are from Savory Spice Shop in Santa Rosa. A while back, I decided to flesh-out my spice cabinet, throwing away stale seasonings and combining duplicates to make more room. I wanted to expand my flavor palate and try something new, exciting and exotic. I was feeling incredibly adventurous and did quite a bit of research first, focusing on recipes from cuisines that knew I adored but had never cooked with at home, which was extremely helpful when I went to explore the shelves in the shop. I must have examined at all of the jars and canisters they had for absolutely hours. I had a great time asking questions, smelling, tasting and making new discoveries. I ran back and forth from the shelves to the counter several times. The garlic and onion came from the farmers market in Cotati, and I bought the mugwort (an uncommon culinary herb used in medicinal teas) at Rosemary’s Garden.

Indian Inspired Dhal

Ingredients
1 C Petite or Regular French Green Lentils*
1 C Urad Dhal
1/2 tsp Fenugreek Seeds
1/2 – 1 tsp Cumin Seeds
1/4 tsp Ajowan Seeds
2 – 3 tsp Olive Oil**
3 – 4 Large Garlic Cloves, grated or minced
1 – 2 Medium Sweet Yellow Onion, peeled, trimmed, minced
1 Inch Fresh Ginger, grated or minced, optional
4 C Filtered Water
2 Bay Laurel Leaves
1 T Cilantro Leaves
1 T Mugwort Leaves
OR 1 T Parsley Leaves
Mixed Peppercorns, ground to taste
1 tsp Sea Salt, to taste

*If you really want to stay with an Indian theme and add more color contrast, substitute the green lentils with channa dhal, toor dhal or masoor dhal. These lentils all have various cooking times, so adjust your preparation accordingly.

**If you want to make dhal without oil, skip the step of sauteing, and add the garlic, onion and ginger in with the other spices near the end of cooking the lentils.

Directions
Always sort your legumes and discard any broken or discolored ones along with any rocks you may find. Rinse your dal under cool water until the strained off water becomes clear to remove any dust or dirt. Put the lentils into a large mixing bowl or other vessel. Pour in enough water so that the level reaches about an two to three above the lentils. Remove the ones that float to the top. Soak the green lentils for two to four hours.

Dry roast the spice seeds in a small pan to intensify their flavor and get rid of any bitterness. Grind the seeds as small as possible in a spice grinder.

Saute the garlic, onion and ginger in a large oiled soup pot until the onion turns translucent, stirring often.

Rinse the lentils. Add them with the water to the pot, and bring it to a boil. Reduce the heat to medium to prevent the water from boiling over. Cook the French lentils for 15 minutes, stirring occasionally. Stir in the black lentils. Continue to cook the lentils for 25 minutes, occasionally adding more water if needed and stirring. During the last five minutes add the powdered spices. Stir the mixture and cook five more minutes. Remove the pot from the heat completely, and stir in the herbs. After 15 minutes of cooling,taste test the lentils and adjust the flavors as needed. Serve the lentils on a salad, on toast, over or mixed into rice or noodles or as soup or really anywhere you would use beans. I mixed mine in with marinated vegetable noodles.

Marinated Spaghetti Squash and Vegetable Noodles

I had four spaghetti squash I received for volunteering at the National Heirloom Exposition that, as well as and two bunches of enoki mushrooms I bought from Sam Kim of Bohemian Well-Being Farm. They were just waiting for me in my kitchen, but I was having trouble figuring out what dishes to make with them. In the end, I decided to a mild Asian fusion vegan noodle dish that was versatile and could be served as a side or as an entree with a wide variety of mix-ins blended in to compliment the flavors, especially since I knew I would be eating the spaghetti  squash alone. My husband had no interest at all in eating it with me, as he is not a fan of eating squash in any form, except in pumpkin pie.

Marinated Spaghetti Squash & Vegetable Noodles
Adapted from Kelp Noodles with Marinated Carrots & Daikon Radish

Ingredients
3 Medium Carrots, trimmed
3 Stalks Celery, trimmed
1 Daikon Radish, trimmed
1 Medium to Large Spaghetti Squash, flesh of, cooked
5 Scallions, trimmed, sliced perpendicular or parallel
1 Bunch Enoki, trimmed, separated
2 Sweet Yellow Onion, skinned, trimmed, grated
2 T Garlic, peeled, trimmed, minced or finely grated
1 Inch Fresh Ginger, finely minced or finely grated
1 – 2 Lemons, zest and juice of
1/4 – 1/2 C Bragg’s Apple Cider Vinegar, optional
1/4 C Bragg’s Liquid Aminos

Directions
Grate the carrots, celery and radish with a vegetable peeler into thin noodle-like strips. Combine all of the ingredients in a large mixing bowl. Mix the ingredients thoroughly from bottom to top so the shredded vegetables become fully distributed and do not clump together. Marinate for at least 30 minutes or overnight, mixing half way through. Give the ingredients one final stir. Serve with your protein of choice.