← All recipes

FareShare Gazette -- November 2006 Recipes

FareShare Gazette -- November 2006 Recipes is built on Olive Oil, Water, Low Salt Broth, Apple Cider Or Juice, and All Purpose Flour. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1 cup
• 1 cup
• 1/4 cup
• 2 tsp
• 2/3 cup
• 1/2 cup

Method (preview)

1. 1

   In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook squash and onion with salt to taste, stirring occasionally, until browned lightly, about 5 minutes.

2. 2

   Reduce heat to moderately low and cook mixture, covered, stirring occasionally, about 5 minutes or until squash is almost tender.

3. 3

   While squash mixture is cooking, in a small saucepan bring water to a boil.

4. 4

   Stir in couscous and let stand, covered, off heat 5 minutes.

5. 5

   Stir in parsley and salt to taste and keep warm, covered.

6. 6

   Add mushrooms to squash mixture and saut� over moderately high heat, stirring occasionally, until mushrooms are golden.

7. 7

   In a large measuring cup stir together broth, cider or juice, and flour.

8. 8

   Stir broth mixture and raisins into vegetable mixture and simmer over moderate heat until sauce is thickened slightly, about 2 minutes.

9. 9

   Place mustard greens or chard on top of stew and add salt to taste.

10. 10

    Simmer stew, covered, 1 minute, or until greens are wilted.

11. 11

    In large bowl, combine all meatloaf ingredients, except ketchup and parsley.

12. 12

    Place mixture in 9x5-inch non-stick loaf pan.

13. 13

    Bake 55 minutes, uncovered.

14. 14

    If using ketchup, spread on loaf and return to oven for 5-10 more minutes.

15. 15

    Let stand 10 minutes before serving.

16. 16

    Cut into slices and serve.