This week's Recipes

Meal 1

Delicata Squash Salad

INGREDIENTS

For the Salad

2 medium delicata squash, around 1 and 1/4 pounds total

1 tablespoon olive oil

kosher sea salt and freshly cracked black pepper

4 heaping cups baby arugula

1 cup pomegranate arils

1/3 cup dried cranberries

1/3 cup raw pistachios

1/4 red onion, thinly sliced

3 to 4 ounces feta cheese, crumbled

For the Balsamic

4 tablespoons olive oil

2 tablespoon balsamic vinegar

1/2 teaspoon honey

Kosher salt and freshly ground black pepper

INSTRUCTIONS

1 Preheat the oven to 425 degrees F. Slice the squash into 1/2-inch

wide rounds and then cute each round in half. Use a spoon to scoop out

the seeds from each round. Drizzle the squash with a generous

tablespoon of olive oil and a sprinkle of sea salt. Toss to combine.

Roast for about 30 minutes or until the squash is tender and golden,

flipping halfway.

2 In a medium skillet over medium-low heat, toast the pistachios,

stirring frequently, until they are fragrant and lightly golden on the

edges. Remove from heat.

3 In a small bowl, whisk together the olive oil, balsamic vinegar,

honey with a pinch of salt and pepper.

4 Once the squash has had a few minutes to cool, combine the arugula,

pomegranate, dried fruit, toasted nuts, sliced red onion, crumbled

feta and squash in a serving bowl. Toss with enough dressing to

lightly coat the leaves. Serve immediately.

https://whatsgabycooking.com/delicata-squash-salad/

Roasted Delicata Squash and Onions

Ingredients

2 pounds delicata squash (about 2 large)

1 medium red onion, sliced

2 tablespoons extra-virgin olive oil, divided

¼ teaspoon salt

1 teaspoon chopped fresh rosemary

1 tablespoon maple syrup

1 tablespoon Dijon mustard

Preparation

Active 15 m

Ready In 45 m

Preheat oven to 425°F.

Cut squash in half lengthwise, then crosswise; scoop out the seeds.

Cut lengthwise into ½-inch-thick wedges. Toss with onion, 1 tablespoon

oil and salt in a large bowl. Spread in an even layer on a baking

sheet.

Roast, stirring once or twice, until tender and beginning to brown,

about 30 minutes.

Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in

a small bowl. Toss the vegetables with the dressing.

Nutrition information

Serving size: about 1 cup

Per serving: 164 calories; 7 g fat(1 g sat); 7 g fiber; 26 g

carbohydrates; 2 g protein; 42 mcg folate; 0 mg cholesterol; 8 g

sugars; 3 g added sugars; 21,510 IU vitamin A; 31 mg vitamin C; 91 mg

calcium; 1 mg iron; 204 mg sodium; 599 mg potassium

Nutrition Bonus: Vitamin A (430% daily value), Vitamin C (52% dv)

Carbohydrate Servings: 1½

Exchanges: 2 starch, 1½ fat

http://www.eatingwell.com/recipe/250176/roasted-delicata-squash-onions/

Summer Fruit Salsa

INGREDIENTS

3-4 Dinosaur Brand Pluots; pitted and finely diced

2 Kingsburg Orchards nectarines or peaches; pitted and finely diced

1 medium red onion, finely chopped

1/2 - 1 Jalapeño pepper, finely chopped

1/4 cup chopped cilantro

Juice of 1 lime

Salt to taste

INSTRUCTIONS

Combine ingredients in a medium bowl and serve with tortilla chips or

over grilled fish.

May be made a day ahead.

http://www.kingsburgorchards.com/summer-fruit-salsa-recipe

TOFINO BANANA-PEAR MUFFINS

These simple muffins are a perfect canvas for any type of fruit -

berries, chunked apples or peaches - everything goes with banana.

Or

go for chunkily chopped walnuts or a handful of chocolate chips.

Plain, they are brilliant split while still warm and smeared with

peanut butter. If you use pears, don't bother peeling them - not only is it extra work, you lose a lot of the fiber and nutrients.

Ingredients

2-3 large very ripe bananas

1/2-3/4 cup sugar, white or brown

2 large eggs

2-4 Tbsp. canola or olive oil

1 tsp. vanilla (if you have it)

1 1/2 cups all-purpose flour, or half all-purpose and half whole wheat

1 tsp. baking soda

pinch salt

1 ripe pear, roughly chopped (don't bother peeling it)

1/2 cup chopped walnuts

Directions

Preheat oven to 375F.

In a medium bowl, mash together the bananas, sugar, eggs, oil and

vanilla with a potato masher or spatula until blended and the bananas

are well mashed - don't worry about getting all the lumps out. Add the

flour, baking soda and salt, and stir just until the batter starts

coming together; add the pear and walnuts, or whatever additions you

are using, and stir just until combined. Don't overmix, or your

muffins could be tough.

Spoon the batter into muffin tins that are lined with paper liners or

sprayed with nonstick spray, filling them about 3/4 full. If you like,

sprinkle the tops with coarse sugar. Bake for20-30 minutes, depending

on the size of your muffins, until golden and the tops are springy to

the touch

http://www.dinnerwithjulie.com/2009/05/01/bananapear-muffins/

Meal 2

Butternut Squash Veggie Pizza

PREP TIME

15 minutes

COOK TIME

45 minutes

TOTAL TIME

1 hour

Servings: (slices)

Category: Entree

Cuisine: Gluten-Free, Vegan

Freezer Friendly Sauce only

Does it keep? 2-3 Days

Ingredients

SAUCE

3 cups butternut squash (cubed*)

3 cloves garlic (whole // skin removed)

2 Tbsp olive oil (divided)

1 pinch sea salt + black pepper

1 Tbsp maple syrup

PIZZA

4 1 1/2 cups broccolini (chopped // large stems removed)

5 1/2 cup red onion (chopped)

6 1/2 cup cooked chickpeas (rinsed and thoroughly dried // optional)

7 1 pinch sea salt + black pepper

8 1 tsp dried oregano

9 6 ounces store-bought pizza dough (I Love Trader Joe’s Garlic & Herb

or Whole Wheat // or this gluten-free recipe)

10 1 cup Butternut Squash Sauce (recipe above)

11 1/2 cup vegan parmesan cheese or store-bought vegan mozzarella cheese*

FOR SERVING optional

1 Vegan parmesan cheese

2 Red pepper flakes

Instructions

1 Preheat oven to 400 degrees F (204 C) and position a rack in the

middle of the oven.

2 Add cubed butternut squash and peeled garlic cloves to a baking

sheet and drizzle with half of the olive oil (1 Tbsp as original

recipe is written // adjust if altering batch size) and a pinch each

salt and pepper. Toss to combine.

3 Bake for 15-20 minutes, or until all squash is fork tender.

4 Transfer squash and garlic to a blender or food processor with

remaining olive oil (1 Tbsp as original recipe is written // adjust if

altering batch size) and maple syrup. Purée until creamy and smooth,

adding more olive oil or a touch of water if it's too thick. The

consistency should be creamy and spreadable (not pourable).

5 Taste and adjust seasonings as needed. Set aside.

6 Heat a large skillet over medium heat. Once hot, add 1 tsp oil,

broccolini, onion, chickpeas (optional), salt and pepper, and oregano.

Sauté for 2-3 minutes, stirring frequently. Set aside.

7 Increase oven heat to 425 degrees F (218 C).

8 Roll out pizza dough into an even circle and transfer to a

parchment-lined round baking sheet (or similarly-shaped object).

9 Top with 1 cup sauce (you will have leftover sauce, which you can

reserve for other pizzas // amount as original recipe is written //

adjust if altering batch size), veggies, and chickpeas. Sprinkle on a

bit more oregano and vegan parmesan cheese (or vegan mozzarella).

10 Transfer pizza to the oven, laying the pizza and parchment paper

directly on oven rack (slide the baking sheet off so it can bake

directly on the rack for a crispier crust). Bake for 13-18 minutes, or

until crust edges are golden brown.

11 Slice and serve with remaining parmesan cheese, dried oregano, and

red pepper flakes (optional). Leftovers keep well for 2-3 days, though

best when fresh.

Notes

*The best way to cube butternut squash is to start with a large, very

sharp knife, cutting off the top and bottom ends. Then cut in half

where the small, cylinder shape and round, bulb-shape meet. Use knife

to carefully remove skin. Then remove any seeds with spoon or ice

cream scoop. Cut into small cubes and proceed with recipe as directed.

*For vegan mozzarella cheese, I love Daiya brand.

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 8 slices) Calories: 171 Fat: 6.4g

Saturated fat: 1.1g Sodium: 199mg Carbohydrates: 24g Fiber: 2.2g

Sugar: 4.1g Protein: 6.2g

https://minimalistbaker.com/butternut-squash-veggie-pizza/

Recipe for Broccoli and Celery Root Soup

Ingredients

1/2 a head of broccoli or just the stalks of a head of broccoli

1 celeriac bulb

1 onion

~1 quart of water, chicken stock, or vegetable broth

Olive oil

Salt & pepper

Optional: 1/2 cup of cream

Instructions

Prep

• Broccoli: Rinse and chop into similar sized pieces

• Celeriac: Peel the not-so-pretty outside off with a knife. To do

this, microwave the celeriac bulb for about 5 minutes, which will

soften the outside skin. Chop into large pieces

• Onion: Rough chop

• Store in separate airtight containers / bags if not making right away

Tools

3 quart soup pot (a dutch oven would be perfect for this job)

4 Immersion blender

Make

• Let pot warm up over medium-high heat; and add about 1 to 2 tbs olive oil

• Give the oil some time to warm up and then add onions with a dash of salt

• Saute onions for about 3 minutes, until they start to soften. Then

add the remaining ingredients

• Pour enough broth to cover all ingredients (parents, if you’re

making baby food, add less broth to get a thicker puree)

• Cover and bring to a boil

• Lower heat, leave covered, and let the ingredients simmer for about

15 to 20 minutes

• Remove from heat and let cool before pureeing

• Puree soup with immersion blender and season to taste with salt and pepper

• Stir in cream (optional)

https://www.cooksmarts.com/articles/broccoli-and-celeriac-soup/

Roasted Broccoli, Arugula and Lentil Salad

Author: Cookie and Kate Prep Time: 20 mins Cook Time: 30 mins Total

Time: 50 minutes Yield: 2 to 4 Category: Salad

★★★★★

4.7 from 15 reviews

A very green salad with roasted broccoli, brussels sprouts, arugula,

black lentils and a lemony vinaigrette.

INGREDIENTS

• 1 ½ pounds broccoli

• ¾ pound brussels sprouts (or more broccoli)

• Olive oil

• ½ cup black beluga lentils (or green/Puy lentils), picked through and rinsed

• several handfuls arugula

• ½ cup freshly shredded Parmesan cheese

Lemon Vinaigrette

5 2 tablespoons olive oil

• ½ lemon, juiced

• 1 teaspoon honey

• ½ teaspoon Dijon mustard

• pinch red pepper flakes

• sea salt and ground pepper

INSTRUCTIONS

• Preheat oven to 425 degrees Fahrenheit and line your largest rimmed

baking sheet with parchment paper. Cut the broccoli florets into

bite-sized pieces. Trim the ends off the sprouts; cut the small

sprouts in two through the stem, and the large sprouts into quarters.

Toss the florets and sprouts in olive oil so they are lightly coated,

and sprinkle with salt and pepper. Spread the florets and sprouts in a

single layer on the baking sheet (be sure not to overcrowd). Bake for

20 to 30 minutes, tossing halfway, until the vegetables are

crisp-tender and well caramelized on the edges.

• In the meantime, bring ¾ cup water to a boil in a medium saucepan.

Add the lentils, reduce heat, cover and simmer for 15 to 20 minutes,

until the lentils are tender but still retain their shape.

• Whisk together the vinaigrette ingredients while the roasted

vegetables and lentils cool a bit. In a large serving bowl, combine

the roasted vegetables, cooked lentils and arugula. Drizzle with

vinaigrette, sprinkle in the Parmesan and toss well. Taste and add

more salt, pepper and/or lemon juice if needed. Best served

immediately.

https://cookieandkate.com/2013/roasted-broccoli-arugula-and-lentil-salad/

Plum Galette

This tart is a favorite dessert at Jacques Pépin’s house. You can make

it with any seasonal fruit, such as rhubarb, peaches, cherries,

apricots or apples.

Ingredients

PATE BRISEE

1 1/2 cups all-purpose flour 1 1/2 sticks cold unsalted butter, cut