Saturday, November 8, 2014

Bow Tied Beef

I loaded up on winter squashes at today's Morgantown Farmers Market.  It was the last regular day at the Outdoor Pavilion, so I got one each of a variety of the winter squash from Cheryl DeBerry.  I also got purple peppers from Kathy Evans.

The Farfalle recipe was inspired by Cooking Light.

Farfalle and Butternut Squash
(Serves 4)

1 small Butternut Squash
Half and remove seeds.  Roast at 400 degrees for 30 minutes.  

2 Tbsp. Walnuts
the last 5 minutes of baking.
Cool slightly.
Chop nuts.  Peel and slice squash.

4 ounces Whole Wheat Farfalle
Cook in boiling water.  Drain.
1 cup Low Sodium Vegetable Broth
1 Garlic Clove, diced
1 tsp. Sage
1/2 Tbsp. White Balsamic Vinegar
1/4 cup Flat Leaf Parsley, chopped
Cook in saucepan until reduced by half.  Add farfalle, walnuts and squash and heat throughout.

Garnish with fresh cut Chervil.  

1 6 ounce Beef Fillet serves the two of us, thus is affordable and a Saturday night treat!
Here's how I made it:

Fillet, Peppers and Onions
(Serves 2)

1 6 ounce Beef Filet
1 tsp. Sesame Oil
1/4 tsp. Hungarian Paprika
Brown over medium heat 5 minutes per side.  Remove to cutting board and allow to sit for 5-10 minutes.

1 Purple Sweet Pepper
1/3 cup Sliced Onion
1 tsp. Sesame Oil    
1/2 Lime, cut in wedges
Saute in skillet.

Slice fillet with electric knife.   Served with our slowly ripening container garden tomatoes.

The Chervil is the first of indoor herbs I'm growing under plant lights.  It makes me happy to have these readily available even when it's cold outside.  Here's a neat graphic sent to me by Janel:


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