Monthly Archives: October 2022

This salad may or may not be my new obsession!

It makes the best side to any dinner, or throw some protein in it for a quick lunch or dinner!

Fall Chopped Salad

INGREDIENTS:

• 4 cups cubed butternut squash
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• 2 teaspoons Dijon mustard
• 8 cups packed baby spinach
• 1 medium diced Honeycrisp apple
• ½ cup diced sharp Cheddar cheese
• ½ cup toasted chopped pecans

DIRECTIONS:

1. Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
2. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
3. Meanwhile, whisk the remaining 2 tablespoons of oil, vinegar, maple syrup, mustard, and the remaining 1/4 teaspoon of each salt and pepper in the large bowl.
4. Add spinach, roasted squash, apples, cheese, and pecans. Toss to coat.
5. Make this as a side to any dish or throw some leftover protein in it for a quick lunch!

This recipe is delicious, although it is NOT quick lol…

But once you make it, it’s totally worth it!

Stuffed Acorn Squash

INGREDIENTS:

• 3 small acorn squash
• 3 tbsp. extra-virgin olive oil, divided
• Salt
• Freshly ground black pepper
• 1 c. farro
• 2 c. plus 2 tablespoons apple cider, divided
• 2 sprigs of fresh thyme
• 1/2 lb. sweet chicken Italian sausage
• 1/2 yellow onion, chopped
• 2 stalks of celery, chopped
• 2 cloves garlic, minced 
• 1 tbsp. fresh thyme, chopped
• 1 bunch of kale, stems removed and chopped

DIRECTIONS:

1. Preheat oven to 400°. Cut each end off the squash and halve. 
2. Use a spoon to remove the seeds and brush all over with 2 tablespoons of olive oil. Season with salt and pepper and roast until tender, 30-35 minutes. 
3. Meanwhile, make farro: in a medium saucepan, combine farro with 2 cups cider, 1 cup water, and thyme sprigs. Bring to a simmer and cook, occasionally stirring, until liquid is evaporated and farro is tender, 25 to 30 minutes. If your liquid is evaporated and farro is not yet tender, add more water a ¼ cup at a time. Remove thyme sprigs.
4. Meanwhile, make filling: in a large skillet over medium heat, heat remaining oil. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Remove sausage with a slotted spoon onto a paper towel-lined plate.
5. Drain most fat from the skillet, reserving about 1 tablespoon for cooking. Add onion and celery and cook until soft, 6 minutes. Season with salt and pepper. Add garlic and chopped thyme and cook until fragrant, 1 minute more.
6. Add kale and cook, stirring frequently. Add remaining 2 tablespoons cider after 4 minutes of cooking, then cook 4 minutes more, or until kale is tender.
7. Add cooked farro and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide the mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.

I love love love all soups! This one was pretty close to my fav at Panera!

You have to give it a try!

Enjoy!

Healthier Broccoli Cheddar Soup

INGREDIENTS:

• 1 bunch broccoli
• 1 small onion, finely chopped
• 1 medium red-skinned potato, diced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup grated extra-sharp Cheddar
• 1 teaspoon Worcestershire sauce
• One 12-ounce can of fat-free evaporated milk

DIRECTIONS:

1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately. 
2. Spray a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions, and potatoes and cook, stirring, until softened, 7 to 10 minutes.
3. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring it to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes. 
4. Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover, and continue to steam until the florets are bright green and crisp-tender, about 5 minutes.
5. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat.
6. Stir in the Cheddar, Worcestershire, and milk. Season with salt and pepper.
7. Garnish with scallions. 

Now that the temps are dropping it’s time to get creative! 

Even the kiddos enjoyed these bowls… minus the Siracha!

Egg Roll Bowls

INGREDIENTS:

• 1 tbsp. vegetable oil
• 1 clove of garlic, minced
• 1 tbsp. minced fresh ginger
• 1 lb. ground pork
• 1 tbsp. toasted sesame oil
• 1/2 onion, thinly sliced
• 1 c. shredded carrot
• 1/4 green cabbage, thinly sliced
• 1/4 c. low-sodium soy sauce
• 1 tbsp. sriracha
• Kosher salt
• 1 green onion, thinly sliced
• 1 tbsp. toasted sesame seeds

DIRECTIONS:

1. In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute.
2. Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with a spoon or spatula.
3. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.
4. Transfer mixture to a serving dish and garnish with scallions and sesame seeds.