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Grandpa Ed provided a couple of recipes for the 2019 recipe collection. If you enjoy rice bowls, give this one a try!


  • 1½ cups dry rice of choice
  • ½ cup golden raisins (can sub regular raisins or cranberries)
  • 4 cups fresh spinach chopped  
  • 1 medium butternut squash
  • 3 tablespoons fresh rosemary chopped (divided)
  • 4 tablespoons extra virgin olive oil (divided)
  • ¼ cup turkey stock
  • 1 head of garlic Kosher salt and pepper
  • 1 tablespoon vegetable oil
  • ½ cup plain Greek yogurt
  • 1 package ground turkey
  • 1 tablespoon lemon juice or juice from ½ lemon
  • ½ yellow onion diced
  • 1 tablespoon of milk (optional)


  1. Cook rice according to directions. When finished cooking, fold in chopped spinach. Set aside with lid on pot to keep warm. 
  2. Preheat oven to 425°F. Peel the butternut squash. Then, cut in half, scoop out seeds, and cube flesh into bite-sized pieces. Toss with 2 tablespoons of olive oil and spread on a rimmed baking sheet line with aluminum foil. 
  3. Slice of the top of the head of garlic, leaving 80% of the bulb intact. Place garlic bulb on sheet of aluminum foil large enough to wrap around it. Drizzle bulb with 1 tablespoon of olive oil. Wrap up the aluminum foil around the bulb and twist to seal. 
  4. Place both the pan of butternut squash and wrapped garlic bulb in the oven and bake for about 23-25 minutes, until the squash is soft and lightly browned on the edges. Remove from oven and set aside. 
  5. While butternut squash is baking, heat a skillet over medium heat. Add 1 tablespoon of vegetable oil, then add the ground turkey and chopped onion. Cook, stirring frequently to break up turkey, until turkey is almost cooked through. 
  6. Add the raisins, 2 tablespoons of chopped rosemary, and stock, then season with salt and pepper to taste. Reduce heat and simmer for about 3-4 mor minutes, until liquid is reduced in half. 
  7. Make the garlic yogurt sauce by blending together (either by hand or in a food processor) the yogurt, the guts of the roasted garlic head (squeeze it out of the bulb), lemon juice, 1 tablespoon of olive oil, 1 tablespoon chopped rosemary, and salt and pepper to taste. Add milk if needed to thin sauce for drizzling. 
  8. Plate meal by scooping spinach-rice, turkey, and butternut squash into a bowl. Drizzle with garlic yogurt sauce. Enjoy!
Here’s a short story from Tracy.

Remember the year that Wanda, Jaymi, Tracy, and Mom went to stay with Dad in West Virginia while he worked road construction? I don’t remember how long we were there. Maybe 6 weeks? David didn’t go because he was working for Lee Jensen. It was so hot in WV and it was a very different place back in 1972. We went to a grocery store that had a sawdust floor. When we got home, the garden was bursting with produce. I remember a massive pile of pea pods in the middle of the living room floor. Mom must have been overwhelmed by the volume that year. David had picked them right before we got back to Medford. We missed the first day of school as I remember it.    Tracy