It’s October, Chanukah and Christmas will be here before we know it. But first comes Halloween. It can be thought of as a children’s holiday, but it’s really fun to invite friends over, and ask them to come in costume. Pass little cups of Butternut Squash soup as an appetizer, serve Penne with Organic Wild Mushrooms and Roasted Squash as an entrée, and end with tiny Pumpkin Cheesecakes – yum!! Click here to see sample menus for all of the upcoming holidays.
We have partnered with Byte Foods! A local enterprise that is “reinventing workplace eating by offering round-the-clock fresh foods just steps from your desk.” Byte is placing refrigerated cases in many Bay Area businesses that offer healthy meals, snacks, and drinks from local vendors such as Marin Kombucha, Slingshot, Blue Bottle Coffee, and now, Delicious! Catering, or as we say on our labels, Delicious! At Your Desk. Let us know if you see our items at your workplace!
Food from trash?
It is estimated that 40% of all edible food in the U.S. today is wasted, and about half of that is fresh produce. There is a growing movement around the country to try to put an end to, or at least reduce, this waste by recovering and repurposing surplus produce. Currently 6 billion pounds of produce are thrown out every year. A large amount of produce waste is due to strict cosmetic standards – perfectly good produce being thrown into composts and landfills due to being a bit lumpy, odd shaped, or slightly bruised. Local companies, such as Revive and Imperfect Produce, are working hard to give this good produce a second chance. Imperfect Produce offers home delivery (East Bay areas) of “ugly” produce at costs about 30% less than you will find at your local grocery store. Revive collects the cosmetically challenged fruits from markets in the Bay Area and creates jams of every possible flavor (even banana jam!), which you can purchase from their website.
Pomegranate-Glazed Acorn Squash
From our friends at Food Network, Acorn Squash meets Pomegranate – a match made in heaven! Two classic fall items come together in this easy side dish.
1 acorn squash
2T olive oil
1 cup pomegranate juice
¼ cup sugar
½ t kosher salt
2 T butter
1/2 C pomegranate seeds
2 sprigs fresh mint
Preheat oven to 425 degrees. Halve and seed acorn squash; slice into thin wedges. Toss with olive oil and roast for 20 minutes, until lightly browned and tender. In a deep skillet, cook the pomegranate juice, sugar, and salt until thickened, about 5 minutes. When the squash is tender, add the squash, butter, and pomegranate seeds; toss to coat. Put into serving dish and sprinkle with torn mint leaves.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine