Green Tomato Salsa Verde

Ingredients

  • 1 lb green tomatoes (green = unripe)

  • 1/2 medium white onion diced

  • 1 or 2 serrano peppers thinly sliced (mine were super hot, so I only used 1)

  • 1/2 tsp salt or to taste

  • 1/2 cup chopped fresh cilantro

  • 1 tbsp lime juice or to taste

Instructions

  • Halve the green tomatoes and slice out the interior section around the stem, then cut in half again to make quarters. Lay out the tomatoes on a baking sheet lined with foil.

  • Turn on the broiler in your oven and set the baking sheet on a top rack a few inches from the flames. Broil for about 5 minutes or until lightly browned. (If your oven does not have a broiler, use the hottest temperature your oven can reach and roast for 10 minutes or until lightly browned).

  • Meanwhile, add the diced onions to a bowl and fill with cold water to soak for 5 to 10 minutes.

  • Add the broiled green tomatoes to your food processor and pulse a few times to break them into pieces. Drain the water from the onion and add it along with the peppers, salt, cilantro, and lime juice. Pulse a few more times, until the desired texture is reached. Taste for seasoning and add more salt and lime juice if desired. The green tomato salsa can be served immediately, but it's even better after an hour or more in the fridge for the flavors to meld.

Recipe from yupitsvegan

Fried Green Tomatoes

Ingredients

  • 1 cup flour

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1/2 teaspoon cayenne

  • 2 eggs

  • 1 cup buttermilk

  • 2 cups corn meal

  • 4 green tomatoes, cut into 1/4-inch slices

  • Oil, for frying

  • Buttermilk dressing, for serving

Instructions

  • In a large plastic food-storage bag, mix together the flour, garlic powder, salt, black pepper, and cayenne. Place the green tomato slices in the bag and shake until well coated.

  • Beat together the eggs with the buttermilk until well combined. Place the cornmeal on a plate.

  • Dip the flour-coated green tomatoes into the egg mixture then lightly dredge in the cornmeal. Place the cornmeal-coated tomatoes on a large plate or sheet. Repeat until all are done.

  • In a large heavy skillet heat 1/2 inch of oil on medium high to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. Line a large plate or sheet with paper towels.

  • Working in batches, slide the tomatoes into the hot oil and cook for 1 minute then turn and cook for another minute or until golden. Remove with a slotted spatula to drain on the paper-lined plate.

  • Lightly salt the fried green tomatoes, then serve warm with buttermilk dressing.

Recipe from homesicktexan

Mashed Rutabaga

Ingredients

  • 1 large rutabaga, peeled and chopped

  • butter or ghee (can be plant-based butter for vegan)

  • garlic cloves

  • fresh herbs (rosemary, sage, oregano, thyme or a mixture)

  • milk of choice (dairy or plant-based)

  • salt and pepper

Instructions

  1. Place chopped rutabaga in a pot with cold salted water. Bring to a boil, cover and cook until fork tender, about 20 minutes.

  2. While rutabaga boils, add 1 tablespoon of butter to a small skillet over medium-low heat. Once melted, add the garlic and herbs. Sauté for 3-4 minutes. Turn off heat and set aside.

  3. Drain the rutabaga, return to the pot and mash with remaining tablespoon of butter and milk using a potato masher. Alternatively, place in a food processor and process until smooth and creamy. Add the garlic herb butter mixture along with salt and pepper to taste. Mash or process again until just combined.

  4. Transfer to a serving dish and garnish with a pinch of red pepper flakes if desired.

Recipe from runningtothekitchen

Kohlrabi Salad

Ingredients

  • 3 medium kohlrabies

  • 1 large sweet apple, peeled

  • 1 cup plain Greek yogurt

  • 5 tbsp sour cream

  • 3 tbsp mascarpone cheese

  • 1 small clove garlic, crushed

  • 1½ tsp freshly squeezed lemon juice

  • 1 tbsp olive oil

  • 2 tbsp finely shredded fresh mint

  • 1 tsp dried mint or dried basil

  • Handful of baby watercress, or similar green

  • 14 tsp sumac (we omitted because we didn’t have any)

  • salt and pepper

Instructions

Peel the kohlrabies and apples, cut into 2/3 inch dice, and put in a large mixing bowl. Set aside and make the dressing.

Put the yogurt, sour cream, mascarpone, garlic, lemon juice, and olive oil in a medium bowl. Add ¼ teaspoon salt and a healthy grind of pepper and whisk until smooth. Add the dressing to the kohlrabies/apples, followed by the fresh and dried mint and half the watercress. Gently stir, then place on a serving dish. Dot the remaining watercress on top and sprinkle with the sumac.

This recipe was shared with us by a CSA member. It is modified from Jerusalem cookbook by Yotam Ottolenghi and Sami Tamimi

Scallion Chicken

Ingredients

  • 5 chicken thigh, boneless

  • 4 Scallions, chopped

  • 2.5 tablespoons Soy Sauce

  • 3 tablespoons oyster sauce

  • 1 tablespoon honey

  • 1 pinch black pepper

  • 1.5 tablespoons cornstarch

  • 2 tablespoons water

INSTRUCTIONS

  • Cut chicken into bite-sized pieces and marinade with soy sauce, oyster sauce, honey, black pepper, and corn starch—massage and set aside for 5 minutes while you prepare the rest of the ingredients.

  • Chop green onion and separate it with the whites and the greens.

  • In a pan, drizzle in a bit of oil, and turn the heat to medium-high. Add in the chicken thigh and set it for 1 minute before pan-frying for another 4-5 minutes.

  • Pour in water and put the lid on to cook for 2 minutes.

  • Add in the rest of the green onion, turn the heat to high, and saute on high heat for another 1-2 minutes.

Recipe adapted from tiffycooks

Refrigerator Pickled Beets

Ingredients

  • 1.5 lbs fresh beets (preferably medium size*), rinsed and scrubbed clean, tops removed, root trimmed

  • 2/3 cup apple cider vinegar

  • 2/3 cup water

  • 2 Tbsp maple syrup

  • 1 tsp salt, or to taste

Instructions

  • Place a steamer basket (or steamer attachment of pot) in a pot and fill pot with about 1 1/2-inches to 2-inches of water (it shouldn't touch the steamer basket). Bring water to a simmer over medium-high heat.

  • Place beets in basket, reduce heat to medium-low, cover pot with lid and let steam until beets are tender when pierced with a fork (they shouldn't be overly soft, I like a very light bite to them), about 45 to 50 minutes. Keep an eye on the water level you may need to add more water to the pot as they steam.

  • Remove beets and let them cool in a cutting board. Once cool enough to handle rub skins off of beets using paper towels.

  • Cut beets into chunks about 1 to 1 1/2-inches. Transfer pieces to a 32 oz mason jar or other food storage container.

  • In a 2-cup liquid measuring cup whisk whisk together apple cider vinegar, water, maple syrup and salt. Pour mixture over beets in jar.

  • Cover with lid and refrigerator at least 24 hours, or up to 4 weeks.

Recipe from cookingclassy

Lemon Cranberry Quinoa Salad (w/ fresh parsley)

Ingredients

  • 1/4 cup olive oil

  • 2 teaspoons grated lemon zest

  • 2 tablespoons lemon juice

  • 2 teaspoons minced fresh gingerroot

  • 3/4 teaspoon salt

Salad

  • 2 cups reduced-sodium chicken broth

  • 1 cup quinoa, rinsed

  • 1 cup chopped and peeled apple

  • 1 cup chopped seeded cucumber

  • 3/4 cup dried cranberries

  • 1/2 cup minced fresh parsley

  • 1 green onion, thinly sliced

  • 1 cup cubed avocado

Directions

  1. For dressing, in a small bowl, whisk the first 5 ingredients until blended.

  2. In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl.

  3. Add apple, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.

recipe from tasteofhome

Lemon Tahini Dressing

Ingredients

  • ⅓ cup tahini

  • ⅓ cup water

  • 2 Tablespoons fresh lemon juice - or more to taste

  • 1 small clove garlic, grated or finely minced if not using a blender

  • 2 teaspoons maple syrup or agave

  • 1 teaspoon fine sea salt

  • ⅛ teaspoon black pepper, optional

Instructions

  • Combine all ingredients in a bowl or jar and whisk until smooth. Note that the tahini will look curdled when first mixed with liquids. Just keep whisking and it will smooth out. Alternatively, use a blender for a smooth and creamy consistency.

  • Taste the dressing for seasoning, and add another splash of water if needed for consistency.

  • Refrigerate tahini dressing in an airtight container for up to 6 days. Note that the orange and herb variations may not last as long, closer to 4 days.

Recipe from myquietkitchen

Spicy Honey Garlic Dressing

Ingredients

  • ⅓ cup rice vinegar

  • 2 cloves garlic, grated

  • 1 teaspoon honey

  • ½ teaspoon kosher salt

  • ½ teaspoon crushed red pepper

  • ½ cup olive oil or avocado oil

Directions

  1. Whisk vinegar, garlic, honey, salt and crushed red pepper together in a small bowl. Slowly whisk in oil until emulsified.

Recipe adapted from eatingwell

Arugula Pesto Potato Salad

Ingredients

  • 2 lbs small potatoes, halved or quartered depending on what size you have

  • olive oil

  • kosher salt

  • freshly cracked black pepper

  • 3 scallions, thinly sliced

  • 2 cups packed arugula

  • 6 radishes, thinly sliced

for the arugula pesto…

  • 2 cups packed arugula

  • 1 cup packed basil leaves

  • 1 small handful chives

  • 2 garlic cloves, chopped

  • ⅓ cup toasted pine nuts (optional)

  • ⅓ cup grated pecorino romano cheese (optional)

  • ½ tsp lemon zest

  • 2 tbsp lemon juice

  • 1 tbsp honey

  • ¾ cup extra virgin olive oil

Instructions

  1. Preheat the oven to 425°F. Add the potatoes to a half sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Spread the potatoes into one even layer, cut-side down. Roast for 15 minutes.

  2. Arrange the slices of spring onion (the red/white bulb section only) over the potatoes. Continue to roast for 25 more minutes, or until the potatoes are golden brown and tender. Let cool on the sheet pan for 10 minutes before tossing the salad.

  3. Add the arugula, radishes, and the remaining green spring onion stems to a large salad bowl.

  4. For the pesto, combine the arugula, basil, chives, garlic, pine nuts, pecorino romano cheese, lemon zest, lemon juice, and honey in a food processor. Pulse until finely chopped. Transfer this mixture to a bowl. Stir in the olive oil. Season with salt and black pepper to taste.

  5. Add the potatoes and onions to the salad bowl. Add enough pesto to your liking, tossing to combine, and reserve any extra for another use.

  6. Serve the potato salad warm or at room temperature, with more black pepper over top.

Recipe adapted from theoriginaldish

Asparagus Pasta Salad with Lemon Dressing

Ingredients

  • 1 pound (16 ounces) uncooked pasta

  • 1 tablespoon olive oil

  • 1 pound asparagus – cut into approximately 1″ pieces

  • ¼ teaspoon Kosher salt

  • ¼ teaspoon garlic powder

  • dash black pepper

  • 1 ½ cups peas – thawed

  • ¾ cup Parmesan cheese – grated

  • 2 tablespoons parsley – chopped

Lemon Vinaigrette

  • ½ cup olive oil

  • ¼ cup lemon juice – fresh squeezed

  • 2 tablespoon red wine vinegar

  • zest of 1 lemon

  • ½ teaspoon Kosher

  • ¼ teaspoon fresh cracked pepper

Instructions

  • Cook pasta in salted water to al dente according to package directions. Drain pasta and rinse under cold water. Set aside.

  • While pasta is cooking, heat 1 tablespoon olive oil in skillet. Add asparagus, garlic powder, salt and pepper. Cook on medium high for 3 to 4 minutes until asparagus is tender but still has a crisp texture. Remove from pan and set aside. Place frozen peas in strainer and rise with cool water. Set aside to drain.

  • In a mason jar or small bowl, mix together olive oil, lemon juice, red wine vinegar lemon zest, salt and pepper. Set aside

  • In a large bowl, add pasta, asparagus and peas. Drizzle on lemon vinaigrette and toss to mix all ingredients. Sprinkle on Parmesan cheese and parsley. Gently toss and place in serving bowl. Garnish with additional Parmesan cheese and parsley if desired. Serve and enjoy!

Recipe from asouthernsoul

Maple Roasted Root Vegetables with Pecans and Thyme

Ingredients

  • 1 red onion, sliced

  • 4 large carrots, peeled and diced to 1″ cubes

  • 2 large sweet potatoes, diced to 1″ cubes

  • 1 bunch radishes or salad turnips or small beets, ends trimmed and halved

  • 2 tbsp olive oil

  • 4 tbsp maple syrup

  • 1 tsp apple cider vinegar

  • 1 tsp salt

  • 1 tsp cracked black pepper

  • ⅓ c chopped pecans

  • 1 tbsp fresh thyme

Instructions

  • Heat oven to 425°F. Line two baking sheets with parchment paper and set aside.

  • Combine olive oil, maple syrup, and apple cider vinegar into a small bowl or 1-cup measuring cup and whisk until smooth.

  • Place the prepared root vegetables into a large mixing bowl. Pour the maple oil over the vegetables and toss until they're evenly coated.

  • Spread the vegetables evenly between the two baking sheets. Ensure that none of the vegetables are too tightly packed together. There will be residual maple oil at the bottom of the bowl, so pour that over the vegetables and toss on pan until evenly coated. Sprinkle the vegetables with salt and pepper.

  • Transfer the baking sheets to the oven and roast for 20 minutes. Remove the sheets from the oven, stir the vegetables, then return to the oven and roast an additional 20 minutes. Remove the sheets from the oven one final time and sprinkle the pecans over the vegetables. Return to the oven to roast for 5 an additional minutes. 

  • Remove the baking sheets from the oven and sprinkle with fresh thyme. Transfer to a serving bowl and serve immediately. 

Recipe adapter from oursaltykitchen

Instant Pot Vegetarian Borscht

Ingredients

  • 2 tablespoons olive oil or butter

  • 1 medium onion, diced

  • 6 large garlic cloves, rough chopped

  • 2 stalks celery, chopped

  • 1 cup carrots, sliced or diced small

  • 1 extra large beet, thinly sliced, or small dice (approx. 2 cups)

  • 2 cups red cabbage, shredded or chopped

  • 1 cup beet stems and greens, chopped (optional or add another cup cabbage)

  • 4 cups veggie broth (or chicken stock or traditional beef stock)

  • 2 tablespoons tomato paste

  • 1 teaspoon celery seed

  • 1/2 teaspoon allspice

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1/4 teaspoon cayenne (more to taste)

  • 2 tablespoon apple cider vinegar

  • 1/2 cup fresh dill, chopped

Instructions

Set Instapot to “saute” function.

Add the olive oil (or butter) and diced onions and sauté 4-5 minutes stirring often making sure onions do not stick. Add the rest of the veggies; garlic, celery, carrots, beets, cabbage, beet stems and greens and stir to coat with onions and oil.

Add the broth and tomato paste, spices, salt and pepper.  Give and stir and press “cancel” button.

Place the lid on pot and lock, making sure steam release is pointed to Sealing. Press High Pressure and set to 10 minutes. When time is up, allow to naturally  release for 5 minutes then place kitchen towel over the  pressure release button and turn to manually release. Once the float valve drops, open the lid.

Stir in the apple cider vinegar. Taste and adjust salt and pepper.

To serve, top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.

Enjoy!!!

Recipe from feastingathome

Black Bean and Sweet Potato Stew

Ingredients

  • 1 tbsp avocado or olive oil

  • 1 cup red onion, diced (about 1 medium onion)

  • ½ tsp sea salt

  • 2 large garlic cloves

  • 3 cups sweet potatoes, large dice (about 2 medium sweet potatoes)

  • 2 cans black beans, drained and rinsed (3 cups cooked)

  • 1 tbsp paprika

  • 1 tsp cumin powder

  • 1 tsp chili powder

  • 1 can full fat coconut milk

  • ½ cup vegetable broth (or filtered water)

  • 1 tbsp hot sauce (or to taste)

Instructions

  • Start by prepping all the vegetables. Dice the onion and peel and mince the garlic. Peel and chop the sweet potatoes into medium sized chunks.

  • Heat a large pot over medium heat. Add the oil to warm.

  • When the oil is warm, add the onion and garlic along with the sea salt. Sauté for about 5 to 7 minutes, stirring occasionally. Onions should be soft and slightly brown.

  • While the onions are cooking, drain and rinse the black beans in a colander. Open the can of coconut milk.

  • Measure the spices into a small bowl.

  • When the onions are ready, add the sweet potatoes, beans and spices and mix to combine. Cook for about a minute for the spices to start to release some of their flavour.

  • Add in the coconut milk, vegetable broth and hot sauce. We used a milder jalapeño hot sauce, which added a nice flavour without being overly spicy.

  • Bring the stew to a low simmer. Cover and cook for about 30 minutes, stirring occasionally.

  • Serve with brown rice or crusty bread.

Recipe adapted from plantedandpicked

Butternut Squash and Brown Rice Casserole (Dump & Bake)

INGREDIENTS

  • 2 1/4 cups low-sodium vegetable broth

  • 1 teaspoon chopped fresh rosemary or 1/2 tsp dried

  • 1 teaspoon fresh thyme or 1/4 tsp dried

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon black pepper or to taste

  • 3 cups butternut squash cubed and peeled

  • 1 small onion diced

  • 2 15- ounce cans cannelini beans drained and rinsed; about 2 3/4 cups

  • 1 cup uncooked brown rice

  • 1 1/2 cups kale de-stemmed and finely chopped

INSTRUCTIONS

  • Prep: Preheat the oven to 400F and set a 9×13" casserole dish aside. Mix the vegetable broth, rosemary, thyme, garlic powder, smoked paprika, and black pepper together medium pot; cover and bring to a boil over high heat.

  • Assemble: Add the squash, onion, and beans to the casserole dish. Sprinkle the brown rice evenly over the top of the dish.

  • Bake: Remove the broth from the heat once it comes to a boil and pour the liquid evenly over the casserole dish; mix gently and make sure all of the rice is submerged. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.

  • Serve: Remove from the oven, uncover, and mix in the shredded kale. Let the casserole sit for 3 to 5 minutes, to cook the kale. Serve warm, or as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

RECIPE NOTES

  • White Rice: if you would like to make this with white rice, use 1 cup of uncooked rice and bake at 375F for only 45 minutes

  • Quinoa: to make this with quinoa, use 1 cup dry quinoa and bake at 375F for 35 minutes.

Recipe adapted from frommybowl

Brown Rice Risotto with Butternut Squash, Mushrooms, and Spinach

Ingredients

  • 1 1/2 Tbsp. avocado oil, divided (or whatever kid of oil you prefer)

  • 3/4 lb. butternut squash, cubed into 1 cm cubes

  • 8 oz. mushrooms, quartered

  • 1 small onion, diced

  • 1 tsp. minced garlic

  • 1 cup sprouted short grain brown rice

  • 1/2 cup dry white wine (sauvignon blanc works great)

  • 6 cups broth (either chicken or vegetable)

  • 5 oz. fresh baby spinach

  • 2 Tbsp. freshly chopped sage

  • 1/8 tsp. nutmeg

  • 1/4 cup grated parmesan

  • 1/4 cup toasted walnuts, crushed

  • salt and pepper to taste

Instructions

  • Preheat oven to 425° F (218° C).

  • Rub butternut squash with 1/2 T oil and sprinkle with salt and pepper on a large baking sheet. Place in oven and roast for about 10 minutes.

  • After squash have baked for 10 minutes, add mushrooms to same pan as squash (or a separate pan if there isn't room), rub with 1/2 T oil and place pan back in oven for about 15 minutes until squash and mushrooms are fully cooked. 

  • Heat 1/2 Tbsp. oil in a large saucepan over medium heat. Add onion and sauté for 2-3 minutes to soften. Add garlic and cook for another minute.  

  • Add rice to pan with onion and garlic and stir for 2-3 minutes. Add white wine to rice and stir until mostly absorbed.

  • Ladle 1/2 cup broth into pan with rice and stir until mostly absorbed. Continue adding broth half a cup at a time, stirring continuously. Repeat adding more broth every few minutes when rice has absorbed most of liquid (takes 20-30 minutes total).

  • Add spinach and sage to rice and stir 1 minute until spinach is wilted.

  • Remove from heat and add mushrooms, butternut squash, toasted walnuts, nutmeg, and parmesan. Season with salt and pepper and serve immediately. 

Recipe from feastingnotfasting

Indian Spinach Rice (vegan)

Ingredients

  • 1 cup rinsed brown rice (cooked in 2 1/2 cups water)

  • 1 tbsp olive oil

  • 1 tsp cumin seeds

  • 1 cup chopped onion

  • 1 tsp minced garlic

  • 5 oz baby spinach (finely chopped/crushed in food processor)

  • 1/2 tsp turmeric powder

  • 1/2 tsp chili powder

  • 1 tsp coriander powder

  • 1/4 tsp garam masala

  • salt to taste

  • 1/4 cup unsweetened coconut milk

  • 2 tsp lemon juice

Instructions

  • In a saucepan bring water to a boil and stir in rinsed brown rice. Let it cook at high until half of liquid is absorbed. Lower the flame and cook covered until all liquid is absorbed. (Do not rush through this step. Let the rice cook well in low flame.)Turn off the flame and fluff the rice with a fork and keep it aside.

  • In a nonstick pan heat oil at high flame and add cumin seeds and let it temper until cumin starts to brown.

  • Immediately, sauté onion and garlic in it until translucent and toss in chopped/crushed spinach. Sauté for 3-4 minutes or until spinach starts to shrink or wilt.

  • Add turmeric, chili powder, coriander powder, garam masala and salt to it. Mix and cook for 30 seconds at medium flame.

  • Add coconut milk and fold in cooked brown rice to it and mix well. Let it cook for 1 minute at low-medium flame. Turn it off, add lemon juice and mix it again.

Recipe from kiipfit

Vegan Creamed Spinach & White Bean Stuffed Delicata Squash

ingredients

  • 2 small delicata squash

  • 2 tablespoons olive oil

  • 1 small white or yellow onion, diced

  • 3 garlic cloves, minced

  • 1½ cups (1 15 oz. can) white beans, drained and rinsed, I recommend cannellini beans

  • 4 cups fresh spinach

  • Salt & pepper, to taste

  • Toasted bread crumbs, gluten-free if needed

For the creamy sauce

  • ½ cup raw cashews, soaked in hot water for 30 minutes

  • ½ cup water

  • 2 tablespoons nutritional yeast

  • 1 garlic clove

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon sea salt


instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

  2. Cut the delicata squashes in half lengthwise and scoop out the stringy insides and seeds. Save to roast separately!

  3. Brush the inside of the squash with olive oil and sprinkle lightly with sea salt.

  4. Place the squash cut side down on the baking sheet and bake for 30 to 40 minutes, or until a knife easily pierces the squash.

  5. While the squash bakes, prepare the filling. Start by making the cashew cream sauce: blend the cashews, water, nutritional yeast, garlic, lemon juice, and salt in a high-powered blender until completely smooth, about three minutes, and set it aside while you prepare the spinach and white beans.

  6. To make the filling, heat one tablespoon of olive oil in a medium-sized deep-sided saute pan over medium heat. Once hot, add the diced onions and cook for about 5 minutes, until translucent. Add the garlic and saute until fragrant, about 1 to 2 minutes.

  7. Add in the spinach and white beans, and cook until the spinach is wilted and the beans are warmed through. Pour in the cashew cream sauce and mix until fully combined, letting the sauce thicken slightly as it mixes with the vegetables. Taste, and add salt and pepper as needed.

  8. For the toasted breadcrumbs (optional): heat 1 tablespoon oil in a small saute pan. Add in about ⅓ cup breadcrumbs (gluten-free if needed) and any spices or herbs of your choice. I added in a bit of garlic powder and onion salt. Saute for 3 to 5 minutes, until golden and toasted. Remove from heat.

  9. Divide the creamed spinach filling into the roasted squash halves. Top with toasted breadcrumbs, if using. Return to the oven for five minutes to warm it all through and serve immediately.

Recipe from bakerita


Roasted Acorn Squash, Microgreens and Quinoa Salad

Ingredients

Vegan Sesame Garlic Dressing

1 tbsp Tahini

2 tbsp Olive Oil

2 Garlic cloves

2 tbsp Oregano (1-2 sprigs of oregano, use only leaves, or use 1/2 tablespoon dried)

2 tbsp Cilantro leaves

1/2 Jalapeno (optional)

3 tbsp Apple Cider Vinegar

Salt and Black Pepper (as per taste)

Roasted Squash Salad

1 lbs Acorn Squash (1 average size acorn squash, diced into bite-size pieces)

1 tbsp Olive Oil

1 tsp Smoked Red Pepper (or smoked paprika)

Salt (generous pinch or two)

1/2 Cup Microgreens

Quinoa

1/4 Cup Quinoa (red or rainbow quinoa)

1/2 Cup Water

1/4 tsp Salt

Instructions

1.Preheat oven at 425 degrees Fahrenheit. Slice acorn to bite size pieces. Acorn's skin get very soft on roasting, so no need to peel the skin. On a baking sheet, drizzle 1 tablespoon oil on squash and toss well, spread squash in a single layer. Season with salt and the paprika. Roast squash, tossing halfway through, until golden and tender, about 25 minutes.

2.To make dressing, combine all dressing ingredients in a food processor jar. Pulse to make a dressing!

3.Transfer dressing to a glass jar or container and set aside.

4.To cook quinoa, rinse quinoa, add to a medium saucepan with salt and 1/2 cup of water, bring to a rolling boil, then reduce heat, cover, and simmer until liquid has been absorbed and quinoa is tender and sprouted, about 15 minutes. Transfer to a bowl, and fluff with a fork. Set aside.

5.Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer it to a salad bowl. Add quinoa, half of the dressing and toss to combine gently. Mix in micro greens just before serving.

Recipe from chefdehome

Carmelized Onion and Spinach Stuffing

INGREDIENTS

FOR THE ONIONS:

  • 3 tablespoons unsalted butter, cut into chunks

  • 2 large onions, thinly sliced

  • ¼ teaspoon salt

  • ¼ cup low-sodium vegetable broth

  • 5 ounces fresh baby spinach leaves

FOR THE STUFFING:

  • 1 (1 pound) loaf stale sourdough, cut into ½ to ¾ inch cubes

  • 1 ¼ cups low-sodium vegetable broth

  • 1 large egg

  • ½ teaspoon salt

  • ¼ teaspoon pepper

INSTRUCTIONS

FOR THE ONIONS:

  1. Set a large skillet over medium heat. Add in the butter. When melted, add in the onions and salt and toss to combine. Cook for about 30 to 45 minutes, stirring occasionally, until the onions are a caramel brown. {Turn down the heat to medium low or low if they start cooking too fast or are burning (you can also add a little oil or additional butter to the skillet if needed). Toward the end of the cooking, you’ll want to stir more frequently.}

  2. Once nicely caramelized, add the broth to the skillet and use a wooden spoon to scrape up any bits from the pan.

  3. Add in the spinach and cook for about 2 to 3 minutes, stirring frequently, until the liquid has evaporated and the spinach is wilted. Remove from the heat.

FOR THE STUFFING:

  1. Preheat the oven to 375ºF. Mist a 9x13 inch baking dish with nonstick or olive oil spray. Set aside.

  2. Add the bread cubes to a large bowl, along with the onion mixture. Toss to combine.

  3. In a small bowl or liquid measuring cup, whisk together the broth, egg, salt and pepper. Pour into the bowl with the bread and toss until everything is evenly coated.

  4. Transfer the mixture to the prepared baking dish and cover with aluminum foil.

  5. Bake for 30 minutes. Remove the aluminum foil and bake for about 20 additional minutes, until the top layer is golden brown and crisp.

Recipe from cooknourishbliss