Recently, I recorded a few commercials for the city\u00a0on the topic of\u00a0composting.\u00a0Now while I don’t have a worm bin at home, I like knowing that I’m both receyling and helping the city make\u00a0compost of its own when I add my food scraps to my yard waste bin. What food scraps can go in your yard waste bin you ask?\u00a0 Listen to my promos for some fun tips and scroll down for my delicious\u00a0fall recipes\u00a0recipes!<\/p>\n
Shiitake Noodle Salad <\/a><\/p>\n Herbed Squash<\/a><\/p>\n Fall Recipes for Composting!<\/a><\/a><\/p>\n Shiitake Noodle Salad<\/strong> Mushrooms Dressing Noodles Garnish To cook the mushrooms: heat oils in a very large non-stick skillet over high heat till hot. Add the mushrooms and cook till tender, stirring often \u2013 about 4-6 minutes. Season with salt. Set aside.<\/p>\n To make the dressing: Heat the sesame oil in a small skillet or saut\u00e9 pan over medium heat. When the oil is hot, add the white sesame seeds and toast until lightly golden. Once golden, add to a large bowl with the remaining dressing ingredients and set aside.<\/p>\n To cook pasta: Bring 3 quarts of water to a boil. Lightly oil and salt the water. With the water at a full rolling boil, stir in pasta. Continue stirring until pasta water is fully boiling again.<\/p>\n Start checking noodles when halfway through the cooking time given on package. Cook noodles only until al dente. Do not overcook.<\/p>\n Immediately drain well (be sure there is no water left in pasta) and immediately add to dressing bowl along with the cooked shitake mushrooms and toss together well. Let cool, then add the garnish and toss again. Refrigerate until ready to serve. You can make this salad up to 2 days before serving. Let come to room temperature before serving.<\/p>\n \u00a92008 by Kathy Casey Food Studios\u00ae<\/p>\n Herbed Squash 2 tablespoons olive oil Preheat an oven to 375 degrees F. In a large bowl, whisk the oil, brown sugar, lemon juice, rosemary, thyme, salt, and pepper. Add the squash and coat well with the mixture.<\/p>\n Lightly oil a rimmed baking sheet or spray with cooking spray. Spread the squash on the pan in a single layer. Use two pans if necessary; do not crowd the squash. Roast the squash for about 20 to 25 minutes, or until it is tender and some edges are caramelized.<\/p>\n If you\u2019re serving the squash on a platter, garnish with sprigs of fresh rosemary.<\/p>\n Chef\u2019s Note: Purchase about 3 to 5 pounds of whole squash to make the 8 cups of diced squash.<\/p>\n \u00a92008 by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":" Recently, I recorded a few commercials for the city\u00a0on the topic of\u00a0composting.\u00a0Now while I don’t have a worm bin at home, I like knowing that I’m both receyling and helping the city make\u00a0compost of its own when I add my food scraps to my yard waste bin. What food scraps can go in your yard […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[11803,11857],"class_list":["post-250","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-recent"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=250"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/250\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMakes about 5 – 6 cups<\/p>\n
\n2 tablespoons canola oil
\n1 tablespoon sesame oil
\n4 cups thinly sliced shitake mushrooms, de-stemmed
\nsprinkle of kosher salt<\/p>\n
\n2 tablespoons Asian-style toasted sesame oil
\n2 tablespoons white sesame seeds, untoasted
\n1\/4 cup soy sauce
\n3 tablespoons unseasoned rice wine vinegar
\n3 tablespoons sugar
\n1 1\/2 teaspoons very finely minced fresh ginger
\n1 \u2013 1 1\/2 teaspoons sambal oelek or other Asian chili paste<\/p>\n
\n1\/2 pound (8 ounces) DRY thin spaghetti pasta<\/p>\n
\n2 tablespoons chopped cilantro
\n3\/4 cup thinly bias-cut green onion
\n1 teaspoon black sesame seeds, toasted<\/p>\n
\n<\/strong>Makes about 6 servings<\/p>\n
\n2 tablespoons packed brown sugar
\n2 tablespoons fresh lemon juice
\n1 tablespoon minced fresh rosemary
\n2 teaspoons minced fresh thyme
\n1 1\/2 teaspoons kosher salt
\n1\/2 teaspoon black pepper
\n8 cups peeled 1 1\/2-inch-diced winter squash, such as butternut, acorn or Hubbard
\nFresh rosemary sprigs for garnishing<\/p>\n