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You can eat the skin!

Roasted Delicata Squash (The one where you can eat the skin!)

September 22, 2025

Homegrown, bby!

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We got squash! I've lost my gourd over these magical gifts of fall. Gifts that started to appear in our garden in late August from a plant that we didn't even know we were trying to grow! Anna's theory is that their seeds made it into the soil from our compost mixture. Sound logic at a time in this world where there is no logic. Up is right. Down is left. Sideways is slantways.

​Keep reading to learn how to turn these special little creatures into a special little dish for you and your fam!

Squash guts removal. From the archives.

 Ingredients (serves 2)

• ​1 medium to large-sized Delicata Squash 
• drizzle of extra-virgin olive oil
• Salt
• Black pepper
• Savory and/or sweet seasonings of your choice: garlic powder, onion powder, ginger, rosemary, thyme, paprika, curry spices, nutmeg, cloves, cinnamon

Image courtesy: Allrecipes.com

Directions

Step 1
Slice off the ends of the squash, then half, lengthwise.

Step 2
Scoop out the seeds and pulp and set aside in a bowl with warm water.

Step 3
Slice the squash crosswise to make "C-shaped" pieces about ¼" thick.

Step 4
Pre-heat your oven to 375°F. Cover a baking sheet with your non-toxic, non-stick application of choice (Silplat silicone baking mat, Parchment Paper, or just raw dog it with a thin sheen of olive oil spray). Place the "C-shaped pieces" flesh side down on the baking sheet.

Step 5
Drizzle your desired dose of olive oil and sprinkle your specified selection of seasonings atop the squash to coat it before placing in the middle rack of your heated oven.

Step 6
After 20 minutes, remove the sheet from the oven and turn each piece of squash over to the other side. Return to the oven for another 5 minutes.

Step 7
After 5 minutes, test the squash for texture and consistency. If it's tender. You're good. Promptly remove from the oven and enjoy it while it's hot! If it's a bit too firm, return to the oven for another couple of minutes and keep testing until it hits your mouth and then the neurons in your brain with a incredible rush of flavor! Buon appetito.

Orzo or Ordzo or ORT-zo?

Orzo Salad With Lentils, Zucchini, and Sweet Red Pepper

August 11, 2025

There are times when email newsletters are useful. Scratch that. There are *TWO* instances when email newsletters are useful. One is the Monday through Friday Slog AM update from Seattle's Alternative News and Commentary Publication, The Stanger. And occasionally, another called "The Veggie" from New York Times Cooking. In my latest attempt to retain the title of "World's Number One Husband/Son-in-Law", I was in the search for a creative spark to add to the menu for a Saturday night gathering on Whidbey Island.

Editorial note: ​This recipe is sourced 85% from the NYT Veggie Newsletter
< https://cooking.nytimes.com/recipes/1023338- orzo-salad-with-lentils- and-zucchini > and 15% from my improvisation. So, 55% AI, 20% the deli chefs at Zabar's, 10% actual NYT Cooking Staff, and 15% what I added to make it look pretty.

The subject line of this week's newsletter read, "The (Zucchini) Veggie." I was expecting to see a bunch of recipes for egg-soaked fritters, overly sweetened breads and muffins, or fried veggie sticks that hardly resembled vegetables -- you know, the kind of recipes that pretty much avoid the healthy ingredients and play to your desire to overload your tastebuds with sugar and salt.

Cute bingo board collage courtesy NYT.

A rogue interloper stood out among the photo collage of cheesy pastas, bready salads, and creamy pancakes. It was called, "Orzo Salad With Lentils and Zucchini." I had a quick thought about my audience for the dish on Saturday night and declared that it would be the perfect addition. And if it all went well, there would be enough to take home for a snack or two after the par-TAY. "As they say in America, that's a 'WIN-WIN.'"

The recipe listed below is my ingredients list based on the substitutions I made. The instructions are also modified according to how the dish was prepared and the cooking time for the pasta-lentils combination. Again, credit to Ali Slagle of NYT for the original recipe. < https://cooking.nytimes.com/recipes/1023338-orzo-salad-with-lentils-and-zucchini >

 Ingredients (as a side dish for 8 adults and one bby)

• Salt
• ​1 cup brown lentils (the lentils in the bag that you picked up last winter from PCC's Bulk Section. Or the lentils from that other bag that looked curiously like one your M-I-L would have left in your cupboard before leaving for the season. Either will do just fine. I used the former.) 
• 1 cup orzo
• ½ cup extra-virgin olive oil
• ¼ cup lemon juice (from 2, medium-sized lemons)
• Black pepper
• ⅔ pound zucchini (2 medium sized zucchini)
• ⅓ pound yellow summer squash (1 medium sized summer squash)
• 1 medium sweet red pepper
• ⅔ cup mixture of pistachios, walnuts, almonds, coarsely chopped
• 2 shallots, thinly sliced
• ½ cup fresh mint
• ½ cup fresh parsley

Directions

Step 0
Race a Half Marathon. Finish *at least* before all of the old dudes -- Top 3 is a bonus. < https://runsignup.com/ Race/Results/ > Take a Nap. Commence Food Prep.

Step 1
Bring a large pot of salted water to a boil. Add the lentils. Reduce the temperature to medium high. Cook the lentils for 8 minutes and then add the orzo. Cook until the lentils and orzo are cooked through but not mushy, another 9 minutes. ***TEST THE ORZO at ABOUT 7 MINUTES AFTER ADDING and THEN AGAIN AT 9 MINUTES TO AVOID OVERCOOKING***

Step 2
While the lentils and orzo cook, grab a large bowl. Add to the bowl the EVOO and the lemon juice from the lemons that were expertly juiced by your *BEAUTIFUL WIFE!* and stir together. Season with ½ teaspoon each salt and black pepper. Take your zucchini and yellow squash and slice them into ¼-inch-thick half-moons. Do the same for the sweet red pepper -- a ¼-inch-thick piece in whatever shape your blessed heart desires <3.

Add the veggies to the dressing in the big, beautiful bowl and stir to combine.

Step 3
Once you've conquered your challenge of cooking orzo and lentils al dente, drain them well. Add the drained combo to the bowl with the zucchini and sweet peppers. Find your chopped nuts mixture and finely sliced shallots and toss them into the bowl. Stir to combine, then season to taste with salt and pepper. Add the herbs just before serving. This dish can be consumed warm, room temperature, or right outta da fridge. (A note from NYT: salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

That's it. That's the dish. Remind your guests as they shower you with praise about how "simple" the recipe was. It's also kind to playfully remind them about the culinary liberties you took with the recipe. Such as, "I didn't have a jar of pickled pepperoncini peppers in my cupboard (who does), so I omitted them from the salad." Also, "I didn't *BUY* scallions, since we have a huge plant of green onions. And I didn't *USE* scallions, because for some reason every time I see the word "scallion" I think "shallot" and vice versa. (ANYONE ELSE DO THIS?!?)

Okay. That's really it this time. Breathe. Hydrate. *EAT YO' VEGGIES!*

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Cauliflower and Squash Curry

Coconut chickpea curry with cauliflower and butternut squash

"'av you got a wok?? It's one of those Oriental, sort of conical pans."

 Ingredients (for 8 servings)

• ​Cooking oil to cover bottom of the pan
• 5 cloves of garlic, crushed
• Two yellow onions, minced
• Three medium sized carrots, diced
• Inch of ginger, peeled and crushed
• Small chili pepper and seeds, chopped
• Half can of coconut milk and water
• Half green pepper, diced
• Two vine-ripened tomatoes, chopped
• Half medium butternut squash, skinned and diced (marinated in rapeseed oil and sea salt over two nights in the fridge*)
• One head of cauliflower, chopped
• Bunch of Italian parsley, chopped
• Two tbsp of curry spices
• Sprinkling of sea salt
• Modicum of coarse black pepper

* this is not essential to the dish

After photo. This dish, devoured by your guests.

Directions

1. Add cooking oil to a warming wok on medium to medium-high heat
2. Add garlic, yellow onion, and ginger to wok. Cook until tender -- just before the onions start to turn brown.
3. Toss in the carrots, chili pepper, and the spices. Let simmer for another couple of minutes.
4. Mix in the cauliflower, squash,  to-MAY-toes, and green pepper.
5. Pour the coconut milk into the wok and bring to a boil, stirring occasionally.
6. Reduce heat to medium, cover the wok, and let simmer and enjoy the glorious  fragrances of curry and coconut filling your kitchen.
7. After 30 minutes, check the texture of the squash. If it is still too firm for your liking, let simmer for another 10, checking every now and again until it reaches the desired texture for your palate.
8. Once the veggies are at their peak texture and color, remove from heat,  and add the parsley as a garnish.
9. Lastly, send a call, a tweet, a d-m to your guests to let them know that dinner is ready and for them to prepare to be *AMAZED!*

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Prep and Progress

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Coconut Rice

Coconut Rice

 Ingredients (for 8 servings)

• 2 cups of Basmati Rice, rinsed.
• 1, 13.5oz can of Light (or Classic, full fat) Coconut Milk
• ~1.75cups water.
• ​2tbsp Coconut Oil
• Salt, to taste

Directions

1. Rinse the 2cups of rice with cold water and place them in a sauce pot.
2. Mix in the coconut milk.
3. Measure out just under 1 3/4 cups of water into a measuring cup.
4. Pour the water into the empty coconut milk can and then transfer into the sauce pot with the rice.
5. Repeat step 4 until all liquid is mixed in with the rice.
6. Stir evenly.
7. Lick the glorious underside of the coconut milk lid and then discard it into the recycling bin.
8. Place the pot on the stove on medium heat, stirring occasionally so that the contents don't stick to the bottom.
9. When the contents come to a rolling boil, add salt and then add the coconut oil.
10. Stir once more to incorporate all of the ingredients, cover the pot, and turn down the heat to medium-low.
11. Allow the rice to cook for 25 minutes.
12. Fluff the rice with a fork, turn off the heat, and allow to sit for 5 more minutes.
13. Take a deep breath of the amazing coconut vapors steaming from the rice.
14. Devour as a compliment to your favorite dish.

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Fall Roasted Veggies

Roasted Brussels sprouts and yellow squash

 Ingredients (for 8 servings)

• 2 lbs Brussels Sprouts, washed, and quartered.
• 2 medium sized yellow squashes, washed and quartered
• ​2 medium sized carrots, sliced into strips, 2 inches in length
• ½ red onion, sliced
• 6-8 cloves of garlic, minced
• 1 medium sized yellow onion, minced
• 2 tbsp vegetable oil
• Dash of paprika
• Pinch of Garlic Salt
• Sprinkle of Black Pepper
• Speck of the absolutely magical North African seasoning from Frontier Co-op spices
• A touch of Love
• Just a tickle of Cat nip

Directions

1. Pre-heat oven to 425°F
2. Add vegetables to a large bowl with the oil, and the spices for coating.
3. Evenly spread the coated vegetables on a baking sheet that has been covered with aluminum foil.
4. Place in the oven on the middle rack. Let cook for 30 minutes, then turn vegetables to allow them to cook uniformly. Cook for another 15 minutes, or until their texture is slightly crisp.
5. ​Enjoy as a side dish or GO BANANAS AND EAT THE ENTIRE 8 SERVINGS IN ONE SITTING!​

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Chili to end all chiles

Veggie Bean Chili: The only chili recipe you'll ever need.

 This chili is spice level 3.5/5 stars -- extra medium, if you will. Please adjust the spices to suit your palate. The dish is perfectly suited for a main course over white rice, as a side dish for dipping, or *even* enjoyed as a midnight snack, because, why not?!

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 Ingredients (for 8 servings)

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dried oregano
• 1 tablespoon salt
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2-3 sweet "traffic light" bell peppers (red, yellow, and/or green), chopped
• 2 jalapeno peppers, chopped
• 3-6 cloves garlic, chopped

• 2 (4 ounce) cans chopped green chile peppers, drained
• 2 (12 ounce) packages vegetarian ground "meat" (optional)
• 3 (28 ounce) cans whole peeled tomatoes, crushed
• 1/4 cup chili powder (don't be afraid to add more!)
• 1 tablespoon ground black pepper
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn

Directions

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, half of the garlic, half of the carrots and season with bay leaves, cumin, oregano, and salt. Cook and stir until veggies are tender, but before the onion starts to brown, then mix in the celery, sweet bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian ground "meat" crumbles [optional]. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Pro tips:

• Don't forget to taste as you go!
• It's okay to let this simmer for a couple hours on a very low temp -- it will fill your home with a lovely aroma!
• Don't forget to clean-up as you go!

​This is a twist on calead910's allrecipes.com recipe posted on 24 June 2004.

Quinoa & Squash Stuffing

Quinoa & Squash Stuffing

I discovered this dish at the food bar at PCC - Columbia City. After trying it one evening, I decided it would be an excellent addition to  the menu for the Autumn Equinox celebration. This soft dish can be served cold, warm, or at room temperature.

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 Ingredients (for 8 servings)

• 4 cups vegetable stock
• 2 cups quinoa
• ¼ cup olive oil
• 1 medium butternut squash - peeled, seeded, and diced (~2lbs)
• 2 medium sized zucchini squashes, turned on end, sliced lengthwise on north-south axis, then along the east-west axis, then chopped at about a 1/4in piece. (like this)
• 1 bunch green onions, chopped
• 1 cup fresh parsley, chopped
• 1 lime, juiced
• ~dash of sea salt or kosher salt, black pepper, and pixie dust, to taste.​

Directions

1. Bring vegetable stock to a rolling boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, about 15-20 minutes (a little quicker than white rice). Remove from heat.
2. Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchini in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, and parsley into the stuffing.
3. Drizzle with lime juice to taste. Click your heels twice together to complete the magic.
4. Enjoy as a snack, side dish, or as a main entree.

Pro tips:

• If the recipe turns out bland, continue to add salt and pepper to the mix to suit your palate.

[sourced from Heather Hogan on AllRecipes]

Co-co-nut Curried

Butternut squash and coconut curry soup

New squash soup recipe. Found it on the interwebs. It is gosh dang delicious!

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 Ingredients (for 8 servings)

• 1 Tbsp coconut oil
• 2 medium sized yellow onions, diced
  
• 3-6 cloves garlic, minced
  
• 1 medium sized butternut squash (~2lbs)
  
• Pinch each sea salt + black pepper, plus more to taste
  
• 1 1/2 Tbsp curry powder
  
• 1/4 tsp ground cinnamon
  
• 1 14-ounce can full fat coconut milk, (*OR* skip the soup and just chug a can of the milk. It’s about 300% of your fat DV, 20% of your iron DV, and 100% delicious!)
  
• 2 cups of vegetable broth
  
• 1-2 tsp chili garlic paste​

Directions

1. Heat a large pot over medium heat.
2. Once hot, add oil, onions, and garlic. Sauté for 2 minutes, stirring frequently.
3. Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
4. Add coconut milk, vegetable broth, and chili garlic paste.
5. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
   
6. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
   
7. Taste and adjust seasonings, adding more curry powder, salt, or chili paste as needed. Continue cooking for a few more minutes over medium heat.
   
8. Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh and with a loaf of hearty bread and/or multi-grain flax seed nut thins crackers!

Pro tips:

• Make a lot of this soup, freeze it, then enjoy it year-round!

[sourced from Dana, the Minimalist Baker]

Visit these sites to learn more about a meat-free and poultry-free diets.

​67 of the Best Meat Free Recipes on the Internet