Summer Salad

Summer Salad

Julia   

Using bountiful and colorful summer produce makes this summer salad a real treat. 

The flavors are brought forth through a delicious roasting of veggies, and a splash of balsamic and maple syrup.  It’s a summer salad that is sure to become a tradition. 

Summer Salad – Adapted from Oh She Glows

Ingredients

• 1 red bell pepper
• 1 orange bell pepper
• 1 can (14 oz) corn (or 3 cobs, fresh)
• 1 zucchini
• 1 summer squash
• Olive oil, to taste
• Sea salt, to taste
• Pepper, to taste
• 1 can (15oz) black beans, rinsed and drained
• 1/4 tsp. minced garlic
• 2 T balsamic vinegar
• 1 tsp. olive oil
• 1 tsp. maple syrup
• 1 tsp. Dijon mustard
• 1 tsp. dried parsley
• Splash of lime juice, if desired

Directions

Begin by preparing the veggies – dice the squash, bell peppers, and zucchini into 1-inch cubes.  Then, remove the corn kernels from the cobs, or just use 1 can (14-15oz) of corn (rinsed and drained). 

Arrange all the veggies on a lightly greased tray (I sheet cake sized pan), and sprinkle with olive oil, salt and pepper. 

Roast the veggies at 425 for 15-20 minutes. 

Place the roasted veggies in a large bowl along with 1 can (15 oz) black beans (be sure to rinse and drain the beans!). 

Stir to combine. 

Then, combine together: olive oil, balsamic vinegar, garlic, parsley, maple syrup and Dijon mustard.  Stir well. 

Drizzle over the salad and stir to combine. 

Serve immediately while warm, or chill and serve cold.  You can eat it as a salad or with chips as a salsa. 

Bring on summer!

Butternut Squash and Kale Quesadillas

Butternut Squash and Kale Quesadillas

Julia   

If you are are looking for a delicious and filling lunch or dinner, try these butternut squash and kale quesadillas.  They pair excellently with our favorite roasted tomato soup.

Butternut Squash and Kale Quesadillas

Ingredients

• 1/2 T butter
• 1/2 T olive oil
• 4 C diced butternut squash
• 8 tortillas
• 4 C kale pieces, washed and trimmed
• Paprika, salt and pepper, to taste
• Havarti cheese, or Monterrey Jack cheese, shredded (4-6 oz)

Directions

Begin by melting the butter in a large skillet.  Then, add in the olive oil and butternut squash, sautéing the butternut squash cubes for 5-7 minutes.  Season generously with paprika, salt and pepper. 

Cook until the butternut squash cubes are tender.  Then, remove and place in a bowl, setting aside for a few minutes.  To the same skillet, add the kale.  Spritz lightly with olive oil and season well with salt and pepper.  You may add garlic powder too, if you are interested. 

Cook for 5 minutes, stirring frequently to prevent the kale from burning.  Kale will not really “wilt” like spinach or other greens will, but it will get crunchy.  After 5 minutes, add back in the butternut squash and sauté 1-2 more minutes.  Turn the heat off and head to the griddle. 

On the griddle, heat the tortillas and layer shredded cheese, butternut squash and kale mixture on top.  Then, place a second tortilla on the top of the filling.  Cook for an additional 1-2 minutes until the tortillas are crispy and lightly browned.  

Serve warm. 

Enjoy!

Butternut Squash and Wild Rice Casserole

Butternut Squash and Wild Rice Casserole

Julia   

Our garden was fruitful this year when it came to butternut squash!  One plant produced three giant butternut squash fruits, so we have been looking for creative ways to enjoy them.

This dish brings together all the flavors of fall, and quickly became a family favorite.  Trust me when I say, don’t skimp on the 1 tsp. cinnamon.  I did when I first saw the recipe, and I took one bite and thought – this is kind of bland!  So, I added the rest of the cinnamon and wow, it took the dish to a whole different level.  So, don’t skimp on the cinnamon.  Lesson learned. 

Butternut Squash and Wild Rice Casserole – Adapted from Simply Healthy Family

Ingredients

• 1 C cooked wild rice
• 1/2 lb. ground turkey
• 1 medium onion, chopped (or 1 T minced onion)
• 1 medium butternut squash, cubed
• 1 C frozen spinach (or 2 C fresh)
• 1 C apple juice
• 1 tsp. cinnamon
• pinch of thyme (up to 1/2 tsp)
• 1 tsp. parsley
• 1/2 C shredded Monterrey jack or mozzarella cheese

Directions

Place the cubed butternut squash into a large glass baking dish.  Pour in 1 C apple juice, and sprinkle with 1/2 tsp. cinnamon and cook at 400 for about 20 minutes, until cubes are slightly soft.

 

Meanwhile, brown the ground turkey and season it with salt, pepper, and a pinch of thyme.  Add in the 1 T minced onion, if you are using that instead of diced.   

When the meat is browned, drain any excess grease.  Add in the onion and spinach, cooking until the spinach is wilted and all the water has evaporated and the onions are translucent. 

Stir in the cooked wild rice and remaining 1/2 tsp. cinnamon.  Don’t skimp, really.  Add the cubed butternut squash and 1/4 C shredded cheese.  Stir well. 

Transfer the mixture into a large, lightly greased 2-3 quart casserole dish.  Sprinkle the remaining 1/4 C cheese over the top and garnish with parsley. 

Bake, covered, at 400 degrees for 20 minutes.  Uncover and bake for 10 more minutes. 

Serve warm.