Monthly Archives: December 2017

Roasted Vegetable Kale Salad

Ingredients

  • 2 cups brussel sprouts, trimmed and halved
  • 1 red bell pepper, cored and sliced
  • 2 medium zucchini, roughly chopped
  • 1 red onion, quartered
  • 1 bunch green beans, trimmed
  • 2 carrots, peeled and quartered lengthwise
  • 1-2 bunches kale, destemmed and roughly chopped
  • juice of half lemon
  • small bunch of mint, chopped
  • 3 oz feta cheese
  • olive oil
  • salt, pepper, and dried oregano to taste

Instructions

  1. Preheat oven to 400°.
  2. Arrange vegetables in a large roasting pan.  Drizzle with high heat cooking oil, salt, and pepper.  Roast for 20 minutes or until tender when pierced with fork.
  3. Meanwhile, mix kale in a large bowl with lemon juice.
  4. Add cooked vegetables to kale.  Add mint and feta cheese and drizzle with olive oil.  Finish with salt, pepper, and dried oregano.

Stuffed Acorn Squash

Ingredients

  • 2 acorn squash, halved lengthwise and seeded
  • 3 tablespoons high heat cooking oil, divided
  • salt and pepper
  • 1lb chicken sausage with herb seasonings
  • 2 cloves garlic, minced
  • 4 ounces crimini mushrooms, rinsed and sliced
  • 1 Braeburn apple, diced
  • 1 cup breadcrumbs
  • 1 egg, beaten
  • 2 tablespoons fresh sage, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • parmesan cheese

Instructions

  1. Preheat oven to 400°.
  2. Brush squash halves with 1 tablespoon oil and season with salt and pepper.  Bake cut side down for 35-45min until squash is tender.
  3. Meanwhile, brown sausage with remaining 2 tablespoons of oil.  Stir in garlic, and add mushrooms and sauté for about 4 minutes.  Stir in apple and cook for an additional 3 minutes.
  4. Combine sausage mixture and breadcrumbs in a large bowl.  Season with salt and pepper, and sage to taste.  Stir in the egg and parsley.
  5. Fill the squash halves with stuffing.
  6. Return to oven (350°) and bake for 20  minutes.
  7. Garnish as desired with parsley and parmesan cheese.