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Vegetarian Stuffed Buttercup Squash

INGREDIENTS

1 buttercup squash about 3 to 3 1/2 pounds
3 tablespoons olive 
1/2 cup quinoa
1 onion finely chopped
8 oz crimini baby bella mushrooms, quartered
2 large leaves kale stem removed and finely chopped
2 tbsp white wine or water
1/2 tsp dried thyme
Salt and freshly ground pepper to taste
1/2 cup dried cranberries
1/4 cup raw almonds coarsely chopped
2 stems fresh parsley finely chopped
2-3 oz. feta cheese optional

STEPS

1. Cut a hole on top of the squash, shaping a lid by inserting your knife on an angle. Discard seeds and loose fibers. Rub the inside with some oil. Set aside.

2. Preheat the oven to 400 degrees Fahrenheit.

3. Place quinoa in a saucepan and cover with 1 cup water. Bring to a boil, lower the heat immediately and let gently simmer for 10 minutes. Remove from heat, cover and set aside for 10 minutes.

4. Meanwhile, heat the remaining oil in a large skillet. Sauté the onions, mushrooms, and kale until soft, 3-5 minutes.


TIPS 

1. Make with any winter squash.

Recipe adapted from: 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

Meet Soliegh!


My name is Soliegh. I am in my senior year at Tapestry [Charter School]. I've been applying to colleges in my favorite place in the US of A -- sunny California! I plan to major in environmental sustainability/justice and minor in social work. This is my fourth year working with MAP. I got involved because the farm is right in my neighborhood. My favorite part of working with MAP is working outside on the farm. I love being able to work outside in the summers and the physical labor of the farm is almost meditative for me. I love the space you get to connect with yourself and with the earth while doing a task as simple as weeding a bed. Working on the farm inspires to me go out and encourage others in my community to eat local and grow their own food. It also has influenced me to pursuit an environmental major when I'm in college next year.

My favorite memory from working on the farm in the summer was when we accidentally planted an insane amount of beet seeds. You couldn't even weed near the beet row without pulling up three or four beets and it took us weeks to harvest them. On that last day that we could harvest them, there was a huge rainstorm and a flash flood warning. Despite the absolute chaos, we had so much fun toting the buckets of beets from the farm to the mobile market in the pouring rain.

Although I'm sad that it's my last year working at MAP, I'm overwhelmed with gratitude for all the lessons and experiences the staff have given me. I'm so excited to spend my last summer here all together in our new farmhouse.

Mashed Garlic Cauliflower

INGREDIENTS

2 Heads Cauliflower

3 TBSP Olive Oil

1 CUP Low Fat Buttermilk

4 Cloves Garlic

2 TBSP Parsley, chopped 

Salt and Pepper, to taste


STEPS

1. Place garlic in a large pot of salted water and bring to a boil over high heat. Separate cauliflower into small florets and add to pot.

2. Bring back to a boil, reduce heat to medium-high and cook until cauliflower is very tender, 10 to 12 minutes. Drain well, transfer back to pot and cook over medium-high heat, stirring constantly, until dry, about 3 minutes.

3. Combine garlic, cauliflower, olive oil and buttermilk in a large bowl. Use a potato masher to mash cauliflower until thick and pulpy. Transfer to a large saucepan and bring to a simmer over medium-high heat.

4. Cook until warmed through, about 5 minutes.

5. Season with salt and pepper. Sprinkle with parsley and serve.

TIPS 

1. Excellent Low-Carb replacement for mashed potatoes.

2. For a richer taste, add your favorite cheese to the recipe.

3. Excellent Source of Vitamin C, important for immune health.

Recipe adapted from: 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

Meet Day!


Hi. My name is Day. I am 16 years old. I am a sophomore at McKinley High School. I have been working at MAP since 2018. I found out about MAP from my bestie, Nina. She got to go out of town [with MAP] to do amazing things and talk in front of everyone. I found that interesting. It made me want to come out of my box and be confident talking to people. I want to use the money that I make fat MAP to send to my mom in Thailand. She's struggling while I'm over here, eating good, wearing nice clothes, and have a comfortable bed. I also want her to eat good and sleep in a comfortable bed as I do.

 My career goals after graduating high school are to do cosmetology and own my own business. Three people that inspire me the most is Jaday, Teara, and Leash [from social media]. They inspire me because they are independent and have their own businesses at a young age. They all do cosmetology.

My favorite dish to eat is pho and pa kapow (Thai food).

Roasted Corn and Quinoa Stuffed Squash

INGREDIENTS


3 Small Acorn Squash
(reserve seeds)

¾ CUP Uncooked Quinoa
(May substitute rice,
couscous, or other grain)

1½ CUP Black beans

¾ CUP Corn

1 TSP Chili powder

½ TSP Cumin

½ CUP Cheddar cheese

Salt, to taste

Sliced green onions for topping, optional
(after broiling)                             

Sour Cream to top, optional (after broiling)

STEPS

1. For the squash: Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds (reserve seeds). Place face down in a baking pan, fill baking pan with water to cover squash halfway, and cover squash tightly with foil. Bake for 40-50 minutes or until the squash is tender.

2. For the filling: Meanwhile, prepare the quinoa according to package directions. Place the corn kernels in a dry skillet over high heat and let the corn cook without stirring for 3-4 minutes. Stir once and repeat until the corn is browned and roasted. Add the cooked quinoa, chili powder, cumin, and salt. Stir for 4-5 minutes over high heat. Add the black beans and stir for another 4-5 minutes over high heat. Remove from heat and stir in ¼ C of cheddar cheese.

3. Assembling the squash: Turn on the oven broiler (or just turn the temp to 400). Divide the filling evenly among the six cooked squash halves. Top each with a sprinkle of cheddar cheese and bake for 5-10 minutes or until the cheese is melted. Top each squash piece with sour cream, and green onions.


TIPS 

1. Feel free to substitute quinoa with any grain on hand.

2. Spice things up with a little crushed red pepper in your filling. 

3. Great meatless option, quinoa contains all of the essential building blocks for protein in your diet.

4. Excellent source of heart healthy fiber, providing nearly a third of the daily requirement.

Recipe adapted from: 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.