Recipe by Mallory Froman. She says: "Super easy but it's how we always eat our squash!  The kids love it."

Ingredients:
1 large (or two small) Butternut Squash
1 TBS Garlic Powder
2 TBS Avocado Oil

Directions:
Peel and cut your squash into small squares (about 1/4 in).
In a bowl, coat your cut squash with the avocado oil.
Spread coated squash on a baking sheet lined with parchment paper.  Make sure not to over crowd the pan (they won't crisp if they are).
Sprinkle with garlic powder.
Bake at 425 for 35-40 minutes or until squash are golden brown.

​Is your fridge overflowing with green beans (or yellow wax beans), like mine is?  I plan to cut, blanch and freeze mine so I'll have some for winter.  I'm also planning to try this recipe from CSA member Mallory Froman. She says, "the green beans were so good this week!  Here's how I fixed them. (I adapted the recipe from tasteandtellblog)."

• Ingredients:
• 1 1/2 lbs fresh green beans, trimmed and cut into 2 inch pieces
• 1/4 cup butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 10 oz cherry tomatoes, cut in half
• 1 tablespoon chopped fresh basil

Directions:

1. Place green beans in a large saucepan and cover with water.  Place over medium heat and bring to a boil. Reduce the heat to low, cover the pan and simmer until the green beans are tender, about 10 minutes.  Drain off the water and set aside.
2. Melt the butter in a large skillet over medium heat.  Stir in the garlic powder, salt and pepper.  Add the tomatoes and cook, stirring occasionally, until the tomatoes are soft.  Stir the green beans into the tomatoes and heat for another minute or two, until the beans are heated through.  Stir in the basil and serve immediately.

Submitted by Mallory Froman

Ingredients:
1 pound chorizo sausage (I used Barr Farm's)
1 pound potatoes, cubed about 1/2 inch in size (I used Barr Farm's)
1 bunch of Kale, chopped (I used Barr Farm's)

Directions:

1. In a large skillet over medium heat, cook and crumble chorizo sausage .  Once the sausage is cooked through, remove from skillet but leave rendered fat in pan.  
2.  Add cubed potatoes to skillet and cook until soft and begin to crisp on the outside.
3.  Add chopped kale to potatoes and cook until wilted.
4.  Add the chorizo sausage into the potatoes and kale and combine until all warmed through.
5. Serve hash warm!  My favorite way to eat it is with a fried egg on top!

Garlic piling up? This is a delicious spread, or a great addition to recipes.
Submitted by Mallory Froman

Ingredients:
Garlic (whole head)
Foil

Directions:
1. Cut the top off of the head of garlic so the tops of the cloves are exposed.
2. Wrap in foil.
3.  Place foil wrapped garlic on a cookie sheet and roast at 350 degrees for 30 minutes.
4.  Let cool, unwrap the garlic, and squeeze the cloves out.  The garlic cloves will be soft and spreadable.

Use the roasted garlic in your favorite sauces and recipes or even use it as a spread!

Submitted by Mallory Froman.
Original recipe from Paleo Running Momma

Ingredients

• 1.5 lbs chicken thighs boneless and skinless
• 1 Tbsp coconut oil plus additional if needed
• Sea salt and pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 small onion chopped
• 4 cloves garlic minced
• 1 Tbsp tapioca flour or arrowroot
• 1 cup chicken bone broth
• 1/2 cup coconut milk full fat, blended before adding if needed
• 1/2 Tbsp stone ground mustard
• 1 1/2 Tbsp nutritional yeastoptional
• 1 tsp Italian seasoning blend
• 1/4 tsp sea salt or to taste
• 1/8 tsp black pepper or to taste
• 2/3 cup sun dried tomatoes roughly chopped
• 1 1/2 cups Barr Farms Kale

Directions

1. Season the chicken with sea salt, pepper, garlic, and onion powder. In a large skillet add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate.
2. Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic and cook another 45 seconds.
3. Whisk in the tapioca or arrowroot, the add the broth and coconut milk. Stir to combine, then stir in the mustard, yeast, Italian seasoning, sea salt and pepper. Cook and stir over medium-high heat until it starts to thicken.
4. Add the kale and sun-dried tomatoes and allow mixture to simmer until kale is wilted and tomatoes are softened. Add chicken back to the skillet and simmer another 2 minutes. Serve over cauli rice, zucchini noodles, or with roasted potatoes. Enjoy!