WellesleyWeston Magazine

FALL 2014

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/359840

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199 f a l l 2 0 1 4 | W e l l e s l e y W e s t o n M a g a z i n e ½ cup brown sugar 1 tsp. minced Scotch Bonnet peppers (see note) 1 can (14 oz.) coconut milk ½ bunch (about ½ ounce) fresh cilantro leaves, chopped Kosher salt and freshly ground black pepper to taste n Heat a stockpot over medium-high heat. Add the olive oil, onion, carrots, celery, and garlic. Sauté for 10 minutes. n Add the butternut squash and sauté an addi- tional 5 minutes. n Add the tomatoes, chickpeas, vegetable stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and sugar. Bring to a boil. n Reduce the heat to medium and simmer until the squash is tender, 35 to 40 minutes. Remove from the heat and add the coconut milk, pep- pers, cilantro, salt, and pepper. Note: Scotch bonnet chile peppers are loaded with heat and an exotic flavor and aroma. A close cousin is the habanero pep- per. You may substitute bottled habanero hot sauce (available at supermarkets and Caribbean specialty shops) or fresh habanero peppers if you cannot find fresh scotch bon- net peppers. tarian soups. In the late afternoon, he stocks the prepared foods cases with dinner entrees. Heberlein has also noticed that non-vege- tarians are interested in vegetarian cooking. At a cooking class he offered during the win- ter, only two of the twenty-five students were vegetarian. "They were looking for a differ- ent direction of what they are eating and what to prepare." For a source of fresh vegetables right in Weston, Land's Sake runs a farm stand and pick-your-own fields. A late autumn CSA share offers three large distributions of stor- age crops meant to last through the winter. Throughout the year, farm-to-table Supper Serves 12

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