Horned Melon Waffles

Classic buttermilk waffles with a freaky fruit twist--horned melon in the batter. 

Happy Birthday, Dr Seuss!

Horned melon is not a fruit that was grown by the farmers in my community supported agriculture (CSA) farm share. In a G+ food bloggers group Melissa's Produce offered to send cases of FreakyFruits to anyone interested. I said yes. This is my second recipe from that case of fruit. Passionfruit Banana Muffins was the first. I think the next one will be pizza or curry.

When I lifted off the protective bubble wrap I had no clue what I wanted to do with these fruits--but I like that challenge just like I like the challenge to use the kohlrabi in the farm share! Inspiration struck one morning when I realized that those people who live with me remain keen on eating first thing in the morning and all day long. [I need to be up and about for several hours before I feel peckish.] I used one melon in the waffles and had my daughter use another in a smoothie with banana, vanilla yogurt, and ice.

Horned melon looks like something out of a Dr Seuss book. It makes me wonder about the first animal to eat it, because I'm sure the first human to try it did so because she saw a fellow animal chowing down. [I wonder the same about artichokes and several of the other FreakyFruits that Melissa's Produce sent me.]

I don't know what my deal is with Dr Seuss' birthday and breakfast. If you wanted to make a Dr Seuss themed brunch to celebrate his birthday, March 2nd, please consider these waffles with a side of Green Eggs No Ham [a vegetarian eggs Benedict with easy spinach Hollandaise--link]. For other recipes using FreakyFruits, please see my FreakyFruits Recipe Collection, part of the Visual Recipe Index by Ingredient.

Loaded Miso Soup

Garnished with roasted tofu croutons and stuffed with roasted shiitake, tender kohlrabi and soba noodles, this miso soup is a hearty meal in a bowl.

On my Facebook page and my G+ page, I have been sharing links to food blogger recipes that catch my eye. While all of the recipes I've shared are ones I'd be delighted to eat, some are ones I actually want to make as well as eat. When I shared Easy Miso Soup by Christine of Cook The Story, I had visions of taking some shrimp from the freezer, rolling up a bunch of sushi, and serving the miso soup as a starter with a sushi meal.

Then reality hit, along with a polar vortex, and the idea of sushi wasn't half as appealing as the idea of a big bowl of soup. I veered away from quick and easy into the direction of turning a bowl of miso soup into a full meal. This is not vegan because I used fish sauce, but if you have a fish sauce substitute, this would be a vegan meal.

If you want an easy version of the classic miso soup, please check out Christine's recipe. If you want to pump {clap} it up, read on. I remembered my mom's BBQ tofu (a recipe I took really bad photos of so I've never shared it here) and used half of a container of tofu for that. I had a really fugly looking kohlrabi from the community supported agriculture (CSA) farm share and some soba noodles we never seem to eat and figured they'd go well with the broth. Then I spied some shiitake mushrooms with a magical markdown sticker, and I decided it was time to stop shopping and get into the kitchen.

There are a lot of balls in the air for this one, but the end result was slurped down by the whole family so I'd say it was a win. For other recipes using kohlrabi, please see my Kohlrabi Recipe Collection, part of the Visual Recipe Index.

Butternut Squash and Spinach Lasagna {Small Family Size}

A hearty meatless lasagna with butternut squash and spinach filling in between layers of uncooked noodles. This meal is a great way to enjoy farm share produce year round.

I did not get good photos of this lasagna for you. My spouse thinks that means I merely need to make it again. While I do have some community supported agriculture (CSA) farm share butternut squash left in the Strategic Winter Squash Reserve, I have other ideas for them. Moving forward, always often, to new recipe ideas, and it seems silly to avoid this tasty recipe just because I don't have the food stylist's knack for making a piece of lasagna look good.

I like lasagna filling more than I like noodles, and I hate trying to keep track of all the boiled noodles without losing the little ruffled edges. Therefore I make lasagna that has a higher filling to noodle ratio--and use oven ready noodles so I don't have to stress about separating cooked noodles or having them tear off their petticoats or go diving out of the colander into the sink.

Plan to assemble the lasagna earlier in the day and chill it until you're ready to bake. It could probably be assembled the night before, but I didn't try it that way. This make ahead dish makes a 'small family' size pan (9 inch square) of lasagna, great for a couple of leftovers but not weeks of leftovers. 

For other recipes using butternut squash, please see my Butternut Squash Recipe Collection. For other recipes using spinach, please see my Spinach Recipe Collection. They are part of the recently-updated Visual Recipe Index by Ingredient.