1 cup homemade or store-bought low-sodium chicken stock
4 ounces baby spinach (about 5 cups), washed well
Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.
Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.
https://www.justfarmed.com/wp-content/uploads/2025/08/sstm.webp18751500meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2025-08-14 09:33:022025-08-14 09:34:33Spaghetti Squash with Turkey Meatballs
Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total. Return the peppers to the bowl, toss immediately with the salt, and serve.
Blistered Shishito Peppers with Miso
1 1/2 tablespoons brown rice miso
1 1/2 tablespoons sake
1 tablespoon canola oil, preferably cold-pressed
1 small dried red chile
½ to 3/4 pound shishito peppers
1 tablespoon minced peeled fresh ginger
In a small bowl, stir the miso and sake until smooth. In a large skillet, heat the oil with the chile until shimmering. Add the shishitos and ginger and cook over high heat, tossing, until tender and blistered in spots, 2 to 3 minutes. Remove from the heat, add the miso sake and toss well. Transfer to a plate and serve.
Shishito Peppers with Sesame and Soy
1/2 lb. shishito peppers
1/8 cup soy sauce
1/2 tbsp. honey
1/2 tsp sesame oil
1/2 lime (juiced)
1/4 tsp fresh ginger (zested)
1/4 cup panko breadcrumbs (optional topping)
Sauté the shishito peppers over medium heat for 2-3 minutes. Whisk the other ingredients together in a small bowl to form the sauce. Pour the sauce over the shishito peppers. Cook over medium heat for 10-15 minutes or until peppers are tender. Toast the breadcrumbs in a skillet over medium-high heat for 5 minutes. Sprinkle the breadcrumbs on top of the shishito peppers and serve.
Roasted Shishito Peppers
1/2 pound shishito peppers
olive oil
kosher salt and freshly ground black pepper
1 tablespoon white sesame seeds (toasted over medium high heat for 2-3 minutes)
flakey salt for garnish
Place the peppers in a mixing bowl and drizzle them with olive oil. Lightly season with salt and pepper then spread in to an even layer on a sheet tray, being sure there is even spacing. Roast for 6 minutes, until charred on one side. Remove from the oven and season with flakey salt and the toasted sesame seeds. Serve immediately.
2 tablespoons pesto (you can use refrigerated or make your own)
1 cup baby arugula
1/8 teaspoon freshly ground black pepper
1/4 cup (2 ounces) cheese- fresh mozzarella, soft goat cheese, or cheese of your choice
Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil. Cut pepper in half lengthwise; discard seeds and insides. Arrange pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible. Broil 4 minutes; turn eggplant over (do not turn bell pepper). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened or soft. If using a sweet bell pepper, peel off blackened skin. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tbsp. pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, 1 onion slice, 1 pepper half, and 2 eggplant slices. Toss arugula with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread. You can eat or press in Panini for additional 3 minutes and then enjoy.
https://www.justfarmed.com/wp-content/uploads/2020/07/eggplant-sandwich.jpg900600Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2025-07-22 06:02:222025-07-22 06:02:27Eggplant Sandwiches with Cubanelle Peppers and Baby Arugula
Spaghetti Squash with Turkey Meatballs
Spaghetti Squash with Turkey Meatballs
Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.
Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.
Shishito Pepper Recipes
Grilled Shishito Peppers
Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total. Return the peppers to the bowl, toss immediately with the salt, and serve.
Blistered Shishito Peppers with Miso
In a small bowl, stir the miso and sake until smooth. In a large skillet, heat the oil with the chile until shimmering. Add the shishitos and ginger and cook over high heat, tossing, until tender and blistered in spots, 2 to 3 minutes. Remove from the heat, add the miso sake and toss well. Transfer to a plate and serve.
Shishito Peppers with Sesame and Soy
Sauté the shishito peppers over medium heat for 2-3 minutes. Whisk the other ingredients together in a small bowl to form the sauce. Pour the sauce over the shishito peppers. Cook over medium heat for 10-15 minutes or until peppers are tender. Toast the breadcrumbs in a skillet over medium-high heat for 5 minutes. Sprinkle the breadcrumbs on top of the shishito peppers and serve.
Roasted Shishito Peppers
Place the peppers in a mixing bowl and drizzle them with olive oil. Lightly season with salt and pepper then spread in to an even layer on a sheet tray, being sure there is even spacing. Roast for 6 minutes, until charred on one side. Remove from the oven and season with flakey salt and the toasted sesame seeds. Serve immediately.
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Eggplant Sandwiches with Cubanelle Peppers and Baby Arugula
Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil. Cut pepper in half lengthwise; discard seeds and insides. Arrange pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible. Broil 4 minutes; turn eggplant over (do not turn bell pepper). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened or soft. If using a sweet bell pepper, peel off blackened skin. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tbsp. pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, 1 onion slice, 1 pepper half, and 2 eggplant slices. Toss arugula with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread. You can eat or press in Panini for additional 3 minutes and then enjoy.