An excellent meal any time of year!

1 lb Cascade Creek Farm Chorizo

3 medium potatoes, cut into ½” pieces

1 small onion, chopped

Tortillas

 

Crumble and brown the Chorizo in a skillet.  In a medium saucepan, bring 2-3 cups of water to a boil.  While the chorizo is cooking, chop the potatoes and onion.  Add the potatoes to the boiling water, simmer for about 5 minutes.  Add the onion to the meat to soften.  Drain the potatoes and add to the chorizo and onions.  Cook together for about 5-10 minutes, stirring often.  Serve on warm tortillas.  Add cheese, lettuce, tomato, beans and whatever else strikes your fancy.

From Cindy at Cindy's Curds and Whey

Sauce:
2lb. ground beef  (browned and seasoned)
one onion
several garlic cloves
one green pepper, a jalapeno if you like it spicy
pepper, salt, oregano or italian seasoning (your preference)
several tomatoes or a couple of cans of diced tomatoes
one can tomato paste
 
I also add zucchini, squash or any other vegetable that need to go in the pot - then simmer or cook for an hour

1 lb. Lasagna 

8 oz. Cindy's Curds and Whey fresh curds

8 oz, Cindy's Curds and Whey garlic cheese

Meanwhile, boil lasagna noodles, drain and set aside to cool a bit so you can handle them
 
In sprayed or greased baking dish ladle on scoop of sauce on the bottom then put a layer of lasagna noodles across pan, then ladle several scoops of sauce, layer noodles, dump across noodles  Cindy's Curd's & Whey Fresh Cheese Curds. layer noodles, then sauce, end with noodles and of course I  use Cindy's Curds and Whey Garlic Cheese over the top.  Reserve some for your garlic Cheesy bread.  Lasagna is ready to bake at 350 degrees for about one hour.  I sometimes cover it with foil to keep the top noodles from getting crispy.  Enjoy Let sit for 15 minutes before serving.
 
 
                     Garlic Cheesy Bread
 
This bread can be made several ways:    Making your own bread dough?  Simply cut shredded garlic cheese into dough after you punch it down. Let it rise and bake as directed.     Store bought dough, let thaw, cut in shredded garlic cheese, let rise and bake.  Or simpler yet - buy a loaf of french bread on Six Rivers Market, cut in half lengthwise, place open face up and sprinkle on garlic cheese, place under  broiler until melted.  Cut Serve and Enjoy!
 
 
We love this combo at our house, please enjoy it at yours and add a salad or baked squash for a good well rounded fall harvest meal.           

Cindy Burgess, Burgess Dairy and Cindy's Curds & Whey Cheese.

(Local ingredients: ground beef, onion, garlic, green pepper, oregano, tomatoes, zucchini, fresh curds, garlic cheese, french bread)

2 T.olive oil
3 cloves of garlic, chopped
1 large onion, chopped
3 lamb smokies from Good Shepard Lamb Co., sliced into 1/4" rounds
2 large tomatoes, coarsely chopped
Fresh oregano and thyme, a couple of sprigs of each or to taste
1 lb. pasta
Salt and Pepper, to taste
Fresh grated Parmesan

While the pasta cooks, saute the garlic and onions in the olive oil until soft and translucent. Add the sausage and cook, stirring often for 10 minutes.  Add the tomatoes and herbs and cook until the tomatoes begin to soften.  Add the cooked, drained pasta and stir well to combine.  Add salt and pepper if desired.  Serve and top with a bit of grated Parmesan.  Serves 4-6.
(Local ingredients: garlic, onion, lamb smokies, tomatoes, oregano, thyme)

Meadow's Creamy Kale and Potato Soup

This became one of my kids' favorites this fall as the kale just kept growing.

1 onion
1-2 cups chopped kale (depending on how green you want your soup)
1 cup shredded carrot
1 T. minced garlic
1 T. butter or oil
6 cups water
6 t. condensed chicken soup base
1 t. salt
1/4 t. cayenne pepper
1 can cream of mushroom soup
2-3 cups instant mashed potatoes or leftover "real" mashed potatoes
1 cup of milk
Shredded cheese, for garnish

Saute veggies in butter or oil in a large pot until tender. Add water, soup base, salt and pepper and simmer for 15 minutes. Stir in mushroom soup, mashed potatoes and milk. Add salt and pepper to taste and garnish with shredded cheese when serving. Serves 6-8.
(Local ingredient tags: Kale, Onion, Carrot, Potato)

Meadow says: I love soups in October--I mix in whatever I can find and as long as it's paired with a nice, crusty piece of bread, it's heaven to me after a cool (cold?!) autumn day. Here is my favorite easy bread recipe.

Crusty Peasant Bread

3 cups warm water
3 teaspoons yeast
3 teaspoons honey
2 teaspoons salt
3 cups freshly ground wheat or other whole grain flour
3-6 cups unbleached flour
Optional: 1 cup of oats, seeds or other flours

1. Put water in a large mixing bowl.
2. Let the yeast and honey soak in the water for 5 minutes.
3. Add salt, whole grain flour and any optional ingredients and mix well.
4. Continue to add more flour until a stiff dough forms.
5. Knead by hand for 5-10 minutes until smooth and elastic. Add extra flour if dough becomes sticky.
6. Cover and let rise 1 hour.
7. Shape into 2 round loaves and place on greased cooking sheet.
8. Let rise 1 hour.
9. Preheat oven to 400 degrees. Cut slits into loaves and bake 18-25 minutes, until crust is golden.
10. Enjoy with butter and a hot bowl of soup!
(Local ingredient tags: Wheat Flour,Honey)