Meal 1
Celery and Parsley Salad
This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.
https://www.marthastewart.com/339826/celery-and-parsley-salad
Servings:
4
Ingredients
4 celery stalks, thinly sliced
1/4 cup packed fresh parsley leaves
1 1/2 teaspoons sherry vinegar
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup pomegranate seeds
Directions
In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds.
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BUTTERNUT SQUASH & SPINACH STUFFED SHELLS WITH LEMON SAGE BUTTER SAUCE
POSTED BY CRYSTAL // 2 COMMENTS »
https://www.mrshappyhomemaker.com/butternut-squash-spinach-stuffed-shells-lemon-sage-butter-sauce/
First things first – we need to take care of that butternut squash. One large one will do. Peel the skin off the outside and begin chopping it into small pieces. The top narrower half won’t have seeds, but once you get to the bottom – there will be some seeds in there. Once I get to that point, I slice those parts into 3/4″ thick cylinders & just slice off the ends – aka ‘the good portions’…. like so.
Place your chopped butternut squash into a roasting pan, and sprinkle with salt & pepper.
Cover with aluminum foil, & bake at 425 degrees for 20-25 minutes.
Remove from the oven & let cool to lukewarm. You can also make this part a day in advance & refrigerate overnight… then pick up with the next part the following day. Either with a potato masher, fork, blender, or food processor – puree your roasted butternut squash.
Quickly prepare the spinach. Take a heaping 1 cup of frozen chopped spinach, & place in a microwavable bowl. Add a splash of water