Recipe : Spaghetti Squash + Tomato Veggie Ragu & Sauteed Balsamic Broccoli

We all know we need to eat more veggies in the pursuance of optimal health.

The team at Jackson Hall makes eating more veggies easy and delicious, as many offerings are full of plants and phytonutrient rich ingredients.

But, what about adding more veggies to your home cooking regimen? How do you buy and cook veggies in a healthful & tasty way, without spending a fortune and a ton of time and energy?

Hungry Harvest makes getting your veggies easy-peasy with boxes of mixed produce that get automatically delivered to you weekly or bi-weekly, year round.  Choose your size, product type, and frequency.

 Hungry Harvest is a vegetable delivery service AND a movement! This sustainable company is on a mission to reduce the waste of food in our country by helping you eat more fruits and veggies. Not only do they contribute to saving these produce items, their movement also fights for hunger and for our environment.

Did you know that in this country, 20% of us live in food insecurity without reliable access to enough affordable, nutritious food?  Hungry Harvest believes nutritious food is a right, not a privilege. Every Harvest that is delivered closes gaps in food access by supporting our reduced-cost Produce in a SNAP Markets & donations to local hunger-solving organizations.

Each first Wednesday of the month, our own Chef Julie Frans and Hungry Harvest team up and dive into a weekly harvest box, discussing and demonstrating ways to cook veggies at home in a fast, fresh and flavorful way.  (This month, we switched to Tuesday in honor of the 4th of July).

Check out this week’s recipe, below. It only took about an hour to prep, cook, and serve. Try it at home! (Items in bold came straight from the Hungry Harvest box this week!) Congrats to “Jessica” our lucky winner that got to take home the Hungry Harvest box of organic veggies.  

Recipe: Roasted Spaghetti Squash with Tomato Veggie Ragu

Spaghetti Squash: cut in half, roasted with olive oil & salt on a baking sheet for 1.5 hours at 350 until easily pierced with a fork

Sauce:

1/2 c Olive Oil

6 stalks Celery, diced

1 giant Leek, bottom half washed well, diced

2 Yellow Onions, diced

6 stalks Broccoli, peeled and diced

8 Garlic cloves, smashed and minced

1 lbs Grape Tomatoes

1 T dried Oregano + 1 T dried Thyme

4 c Tomato Sauce

¼ c Balsamic Vinegar

½ c Fresh Basil leaves, chopped or torn

2 T of Maple Syrup

Salt and Pepper to taste

½ c Grated Parmesan (optional)

 

Recipe: Roasted Balsamic Broccoli

6 heads Broccoli, cut into florets (stems reserved for sauce)

1 c Olive Oil

1 T Salt

1 T Ground Black Pepper

1/4-1/2 c Balsamic Vinegar

Toss broccoli with olive oil, salt, and pepper on baking sheet at 375 for about 20 minutes. Remove when they begin to brown. Toss with about ¼-1/2 c balsamic vinegar or more to taste

 

Recipe: Gingered Apple + Peach Compote (with ice cream optional)

2 Apples, diced

4 Peaches, diced

2 T Olive Oil (or butter)

2 T maple syrup (or honey)

2 tsp Powdered Ginger

Pinch Salt

1 c Orange Juice

Add olive oil to hot skillet. Add all the fruit and maple syrup. Saute for about 5 minutes. Add orange juice. Simmer for about 10 minutes. Add ginger and salt, simmer another few minutes. Serve with ice cream or vanilla yogurt if desired. Top with fresh basil (optional)

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