Mardi Gras approaches, and I’ve turned my farm box into a veggie-centric dish worthy of a bead toss. Oh, and it’s good for you, quick and easy to make. You’re welcome.

Cauliflower Jambalaya
Serves 4
Olive oil
1/2 cup spicy sausage, such as Andouille or chorizo
1 onion, diced
1/2 cup chopped carrots
1/2 cup chopped celery
2 tablespoons chopped garlic
2 cups blanched cauliflower
1 cup chopped kale
1 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper
1 22-ounce can diced tomatoes with juices
2 bay leaves
1 tablespoon Worchestershire sauce
1 cup quick cook brown basmati rice
2 cups chicken stock
1 tablespoon chopped parsley

Heat oil in a large skillet or Dutch oven and add the sausage. Cook the sausage until it is browned, then remove from the pan and add onion, carrot, celery and garlic. Stir and cook until vegetables are soft, then add the cauliflower, kale, thyme, paprika, cayenne, salt and black pepper, and stir until spices are fragrant. Add the tomatoes, bay leaves, Worchestershire sauce, the rice and chicken stock. Season with salt and pepper, stir, bring to a boil then reduce to a simmer and cover. Cook for 10 minutes and turn off heat, then steam for 5 minutes. Stir in the sausage and parsley, taste the rice for seasoning and serve.

<

Cooking whole, organic, local ingredients from the farm has so many benefits, especially when I hear hear about how fresh, organic and irresistably prepared produce changes a family’s eating: “I’m not sure if it’s a coincidence and my 3.5 yr old is out growing his picky eater stage, but he has eaten everything you’ve made! Even my husband who usually doesn’t like squash had seconds of the acorn squash the other day! I try to cook with as much organic produce as I can get. He used to scoff at the additional cost, but now thinks he didn’t enjoy veggies as a kid because they weren’t as fresh and organic as what he’s eating now. It was also fun to go to the pumpkin patch at Tanaka Farms and see where our veggies come from.”

Stuffed Acorn Squash with Spinach, Fuji Apples and Pomegranates
Serves 4
4 acorn squash, cut into quarters, seeds removed
Olive oil, salt & pepper
2 shallots, diced
2 large Fuji apples, cores removed, diced
1 bunch spinach (about 4 cups packed), thoroughly washed
1 teaspoon grated nutmeg
1/4 cup pomegranate seeds

Heat oven to 375. Place acorn squash on a baking sheet and season generously with olive oil, salt and pepper. Roast in oven for 30 to 40 minutes, until tender to the probing of a fork. Remove from oven.