Three Sisters Soup

By: Renee Russel

Total Time: 1 hour, 10 minutes - 2 hours, 10 minutes
Servings: 8 to 10

For almost as long as human beings have lived on this continent, the Three Sisters - corn, beans, and squash - have been a staple crop grown and harvested together. Each plant supports the others: sturdy, fast-growing corn provides a natural trellis for climbing beans. Beans fix nitrogen in the soil, providing vital nutrients for all three. Squash’s low, prickly leaves provide protection from pests and weeds. The spirit of cooperation in nature also makes a lovely, hearty fall soup for your dinner table.

Ingredients

• 2 pounds of your favorite winter squash (butternut, acorn, kabocha)

• 2 to 3 tablespoons olive oil

• 1 yellow onion, diced

• 1/4 cup garlic, chopped

• 2 quarts vegetable stock or water

• 1/2 cup white wine

• 2 teaspoons dried thyme

• 1 large bay leaf

• 1 pound fresh or frozen corn kernels

• 2 15.5-ounce cans cannellini beans, drained

• 1/2 bunch green onions, sliced

• Salt and pepper to taste

Preparation

1. Preheat the oven to 350°F. Halve the squash and scoop out the seeds. Place the squash halves skin-side down on a lightly oiled baking sheet, and then roast until cooked through and soft, anywhere from 30 to 90 minutes (see tips below for cooking times depending on your squash). Remove from the oven and allow to cool.

2. Scoop the flesh of the squash into a large bowl (save any liquid!). Puree the cooled squash with a blender or food processor, adding some of the reserved liquid if needed.

3. In a large stockpot, heat the oil over medium heat and sauté the onions until they begin to brown. Add the garlic and cook, stirring often, until the garlic turns light brown in color.

4. Add the stock or water, wine, thyme, bay leaf and pureed squash and bring to a simmer. Stir in the remaining ingredients and simmer for 15 to 20 minutes. Taste and adjust seasoning as needed.

Tips & Notes

Squash cooking times will vary depending on the type and size of squash. At 350°F you can expect these approximate cooking times:

• Acorn squash: 30-45 minutes

• Kabocha squash: 40-50 minutes

• Butternut squash: 60-90 minutes

Southwestern Stuffed Peppers

By: Co+op, stronger together

Total Time: 35 minutes

Servings: 8

Tex-Mex flavors spice up this crowd-pleaser that's equally at home as a weeknight family-friendly meal or for dinner guests.

Ingredients

• 4 medium to large green peppers

• 2 cups frozen corn kernels

• 1 (15-ounce) can of cooked beans, drained and rinsed (black, pinto, or black-eyed peas)

• 1 cup shredded cheddar cheese or smoked cheddar

• 1/2 teaspoon salt

• 1 fresh or pickled jalapeno pepper, diced

• 1 tablespoon fresh cilantro, chopped

• 1 cup salsa

• 1 cup cooked rice (optional)

• 1 tablespoon butter

• 1 teaspoon paprika or smoked paprika

Preparation

1. Preheat the oven to 375°F, and bring a stockpot of water to a boil.

2. Cut the green peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch peppers for 4 minutes. Remove and reserve.

3. In a large bowl, combine the corn, beans or black-eyed peas, cheese, salt, jalapeno, cilantro, salsa, and rice (if using).

4. Stuff each pepper or pepper half with an equal amount of the filling and place in a baking dish.

5. Add enough water to fill the bottom of the baking dish. Top each pepper or pepper half with a dab of butter and a pinch of paprika and bake 20 minutes.

Serving Suggestion

Top with salsa, sour cream, or guacamole and serve with tortilla chips.