salad

Butternut Squash- Two Meals 1 Ingredient

I am a woman with a very demanding full time job and a big appetite.  I love a good home cooked meal as much as the rest of you, but we all know that time is of the essence during the work week. Stressful business meetings, long commutes, squeezing in time at the gym and keeping up with emails seems to be the weekly routine for most of us living in Metropolitan cities, but I can show you how you can prep one simple ingredient at the beginning of the week, maybe Sunday evening, and have several completely different tasting meals all week long. 

1. Roasted Butternut Squash-

  1. 1 Large Butternut Squash (peeled, seeds scooped out and cut into 1 inch cubes) I like to but the pre-cut squash in the produce fridge to save some time!
  2. Olive Oil
  3. Fresh Sage (About 3-4 Leaves)- Chiffonade (finely chopped)
  4. 3 Small Shallots Chopped
  5. Salt & Pepper

Steps-

  1. Preheat the oven to 400F
  2. In a roasting pan toss together the squash, sage, salt and pepper to taste and the shallots.  
  3. Drizzle on Olive Oil just to coat each piece of squash with a thin layer of oil.
  4. Roast in the oven for roughly 25-35 minutes tossing them mid way through the cooking process for more even cooking.  They are done when they are slightly golden brown on the outside and soft on the inside.  You want to be able to prick them with a fork easily.
  5. I like to eat the squash in a kale salad with a simple vinaigrette, dried cranberries or cherries, and chopped almonds or walnuts. You can also eat it as a side with any protein you like!

2. Butternut Squash Soup

Ingredients-

  1. Roasted Butternut Squash with Sage (see above)
  2. Chicken Stock
  3. Fat Free Plain Greek Yogurt (or Creme Fraisce or Sour Cream)
  4. Salt and Pepper to taste

Steps-

  1. Blend the Roasted Squash in a blender until creamy.  Add a heaping dollop or two of the Greek Yogurt and some Chicken Stock until you reach your desired texture.  If you like you soup thick put less stock, if you like it a little thinner keep adding stock a little at a time. Season with salt and pepper to taste.
  2. Heat up in a pot or in the microwave and serve! Also good with toasted shelled pumpkin seeds as a garnish.  

 

 

 

 

Summer Lovin Salad- Fava Beans, Sugar Snap Peas, Watercress, Mint Vinaigrette & Manchego Cheese

 

We are in the final days of Spring and sailing right into summertime which to me means sunshine, the beach, relaxing in the park and...the BEST fruits and vegetables are in season!  This salad is the perfect addition to your summer BBQ or dinner party menu.  It is light, refreshing, crisp and very unique in flavor and appearance.  It is unique in that it doesn't have your typical ingredients like Romaine, Arugula or Iceberg.  It uses three things that are in season right now and they are Fava Beans, Watercress and Sugar Snap Peas.  Fava beans are not a common ingredient for most households but they should be! They are beautiful to look at and have a creamy, but crisp texture and almost a cheesy, earthy flavor that goes perfect with my mint vinaigrette and the Manchego cheese. 

Ingredients-

1  1/2 Cups Shucked Fava Beans

3/4 Lb Sugar Snap Peas Washed Throughly

1/2 Cup Watercress Leaves (remove the large tough stems)

1/3 Cup Pearl Onions (frozen and thawed)- You can use fresh as well but make sure you cook them through.

White Sugar (just a dash or two)

Manchego Cheese (Using a potato peeler or mandolin shave long thin strips of cheese and set aside)

Dressing-

1/4-1/3 Cup Fresh Mint Leaves

Juice of half a Lemon

Extra Virgin Olive Oil

Canola Oil

1/2 Teaspoon Honey (you can always add more if the dressing is too bitter)

1 Heaping Tablespoon of Dijon Mustard

1 Small Clove of Garlic

Salt and Pepper to taste

Steps-

First prepare the dressing by blending the Mint, Dijon, Lemon Juice, Garlic, Honey, a dash of salt and pepper and a drizzle of both olive oil and canola oil (using a blend of oils prevents the dressing from being too bitter) in a food processor or blender.   Add more oil a little at a time until it reaches the consistency of a vinaigrette or lite dressing  Add more salt and pepper if needed. Seal in a container and set aside in the fridge to let the flavors meld together.

The Salad-

Remove and discard the stem and natural "string" from each Sugar Snap Pea Pod. Set aside. 

Fill a large bowl of water with ice and water and set aside. Bring a large pot of heavily salted water to a boil and then drop the Sugar Snap Peas in the water.  Boil them in the water for 2 minutes only and then using a slotted spoon remove them from the water and place them in the bowl of ice water to shock them.  This helps them retain their color and crunch and cooks them ever so slightly.  Once they are cooled in the ice water remove them and dry them off on paper towels (set aside).

Do the same thing with the shucked Fava Beans but for about 3-4 minutes or until tender. Drain and shock in the ice water then remove the outer skin gently.  Try not to break up the beans you want them to hold their beautiful shape.

In a small frying pan, place the peeled pearl onions and sprinkle them with a little white sugar.  Cook on medium heat rolling them around and coating them with the sugar until the onions caramelize/brown and they are cooked and heated through.  Set aside.  

Toss the Fava Beans together in a large bowl with the Snap Peas, pearl onions and the cleaned Watercress.

Dress the Salad with a little vinaigrette at a time, making sure you coat each pea and bean evenly but do not over dress.  

Spoon the salad onto a serving dish and then take a few shavings of the Manchego Cheese and lay it on top as shown in my photo.  You can also just shave the cheese and toss it with the salad!  

Enjoy!