Happy Friday! Now that Thanksgiving has passed and Autumn is coming to a close, I thought it was time to do another edition of Market Cooking (see the earlier one here). We’re still loving the Saturday farmer’s market right down the street, and have discovered some pretty tasty recipes over the last few months:
Tortilla Butternut Squash soup (from the New England Soup Factory Cookbook)
Shepherd’s Pie with the following layers (from the bottom): beef with cinnamon and a bit of curry, drained tomatoes, sauteed chard and garlic, pureed roasted cauliflower
Parsnip Fries (hat tip to J for suggesting roasted parsnips last time around)
Beet and Fennel Soup (also, roasted beets on anything)
Finally, I’m including these last three because they are fantastic, but I cheated and used canned pumpkin, so they are not exactly “Market Recipes” – but still very tasty.
Pumpkin Doughnut Muffins (I made these as mini-muffins, which seemed like a better size for such sweet treats)
Golden Pumpkin Waffles (from Greg Atkinson’s West Coast Cooking)
Here’s the recipe for the Golden Pumpkin Waffles – they are perfect: substantial but not too heavy or sweet (unless you douse them with butter and maple syrup, which isn’t bad, either).
1.25 cups all-purpose flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/4 cup brown sugar
1/4 cup canola/vegetable oil
1.25 cups pumpkin puree (you could use homemade, but I cheated and just opened a can)
Mix the wet ingredients and the dry ingredients separately, then combine them until just mixed. Put the batter in the waffle maker, wait, and enjoy! This only really makes enough for 3 people, so double the recipe if you want more (or if you want to freeze some to stick in the toaster on a busy morning).