My final purchase at the Farmer's Market in Berkley Springs today was a butternut squash. We had a nice lunch with local foods at Tari's Cafe on our final stop of our Anniversary Trip, so I'd planned a dinner at home with the egg dish and sides. This was so good! The Twice Baked Potato recipe was inspired by Food Network Magazine. Here's my version:
Twice Baked Potatoes with Egg
1 large Russet Potato
Heat in microwave 5 minutes per side. Scoop out flesh and place in bowl. Add:
1/4 cup Skim Milk, warm
2 Tbsp. Swiss Cheese, shredded
1/4 cup Fresh Herbs
Mix with potato flesh. Stuff each potato, then form a well in center of each.
Fill center of each potato with
Place each potato half onto parchment lined baking pan. Bake at 375 degrees 20 minutes.
The butternut squash dish was inspired by Eating Well Magazine. Here's my take:
Butternut Squash with Olives
1 small Butternut Squash
Seed, peel and slice.
1 tsp. Olive Oil
Saute squash slices in olive oil until brown on all sides. Remove to bowl.
1/4 cup Red Wine Vinegar
2 Tbsp. Water
Heat to boiling and boil until reduced by half.
1/4 cup Onion, sliced
1 Garlic Clove, diced
1 tsp. Canola Oil
6 Kalamata Olives, sliced
Saute in canola oil a few minutes. Add Vinegar reduction. Heat and stir in squash.
Our meal is served with cucumber and tomato, fresh picked from my container garden. Enjoy your Labor Day!