HERB GARDEN!! 

I’ve decided to grow my own herb garden so I could have fresh herbs! I started with this kit, which I’m pretty sure is a child’s herb garden kit because it says “Ages 4 plus.” I was a little skeptical that I would actually have the herbs sprouted in two weeks like the instruction guide said. But alas! It actually worked!! 

The sprouts are still tiny so I can’t use the herbs yet,  but there’s a great satisfaction in knowing that I have my own little garden to grow! I can’t wait to add these herbs- Parsley, Cilantro, Basil, Thyme and Sage to my entrees!

And despite the season of squash nearly ending, I still am finding plenty of ways to use them! Today… Turkey Meatloaf stuffed into a Butter squash I got at the farmer’s market back in December! Its amazing how long squash stays in a dark pantry. This butter squash (not butternut) tasted like a mix of acorn and butternut and was great with the turkey meatloaf, which I added fresh cranberries, peppers and apples into the meat mix.

INGREDIENTS

1/2 of a butter squash

2 tablespoons whole grain mustard

1/8 cup medium onion, finely chopped

1/4 cup chopped apple

1/2 cup ground turkey

1/2 teaspoon salt

1/4 teaspoon ground pepper

1 tablespoon italian seasoning

1/4 cup fresh cranberries

DIRECTIONS

Heat the oven to 400°F.

Brush squash with olive oil and season with salt, pepper, nutmeg and cinnamon.

Roast for 30 minutes.

While the pumpkin is baking, heat oil in a skillet over medium heat. Add onion and apple and cook until just softened. Remove the skillet from heat and combine its contents with the remaining ingredients in a medium bowl.

Stuff the meatloaf mixture into the pumpkin, leaving an inch of space at the top. Place the lid on top and bake at 400°F for 30 minutes, or until turkey meatloaf is done.