Santa Salsa

1 bunch raw red-stemmed chard, stemmed and chopped
5 roasted green chiles, skinned, deveined, seeded, and chopped
1 serrano chile with seeds, minced
1 clove garlic, mashed with salt
2-4 tablespoons leftover cranberry sauce
juice of half a lime
orange juice

Start to puree everything but the orange juice in a food processor or blender. With the machine running, add enough orange juice (about 1/4 cup) for a nice salsa consistency. Taste and add salt if necessary.

From Gretchen

Spaghetti Squash recipes

Since I'm still having trouble deciding which amongst these recipes I'm going to make to use up the spaghetti squash, I decided to share them all. I have to admit, spaghetti squash ranks up there with boiled spinach and the likes as a least favorite food memory, probably because my mother always tried to serve it like spaghetti: drowned in tomato-y pasta sauce and Parmesan cheese. So it's not something I go out and voluntarily buy, but since we don't throw food out around here, and I've come great lengths in abandoning food aversions and "outgrowing" a distaste for certain foods particularly since participating in the CSA, I have resigned myself to finding more unique ways to prepare this interesting vegetable. So here are some of the ideas that I have stumbled across recently:

• Spaghetti Squash Gratin
• Morroccan-Spiced Spaghetti Squash
• Spaghetti Squash and Red Quinoa Casserole
• Spaghetti Squash with Bacon and Turnip Greens (a two-fer-one recipe!)
• Spaghetti Squash New Mexican similar to this one that is baked as a casserole (both with green chiles!)
• Tomato-Scallion Quiche with Spaghetti Squash crust

Bon Appetit!

P.S. If anyone happens to try one of these ideas, please leave your thoughts/advice in the comments!