Harvest Salad with {Apple Cider} Vinaigrette

Yes, there is squash involved. Avert your eyes now if you can’t handle another bite. But really… you’d regret it.

You are sort of getting this recipe third-hand: This dish was inspired by Steph, who was inspired by this dish from The Daily Garnish. The genius that she is (that’s a math teacher for you!), Steph substituted apple cider for orange juice in the millet recipe. As I was licking my fork after sitting down to dinner with her and her husband a few weeks ago, It dawned on me that it would make a delicious salad dressing. Boy, was I right! (Thanks girls!)

P.S. Little known secret fact about Steph: She loves Honda mini-vans. Shhhhh.

This salad is packed with everything I love about this season: Salty-sweet roasted squash, tangy Gorgonzola cheese, crunchy toasted pecans, tart dried cranberries and melt-in-your-mouth pan-fried cinnamon apples. I declare these match(es) made in heaven.

A perfect accompaniment to any meal (Like Thanksgiving…), but this delightful concoction could be great as a main dish as well. Add chicken, toast a crunchy baguette, and you’re set. (Or, you could have it at 9:00p.m. with leftover quinoa loaf and BBQ sauce like we did. Super classy.)

Harvest Salad with Apple Cider Vinaigrette

Serves 4 (ish) as a side dish

For the Dressing:

  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons apple cider
  • 1 teaspoon Dijon mustard

For the Salad:

  • One squash, thickly sliced – I used a Sweet Dumpling, but Acorn or even butternut would work as well (you would just need to peel and cube the butternut)
  • One to two apples, sliced – Depends on size
  • 1/3 cup of pecans, toasted and chopped- Can use without toasting, but they are more flavorful after a just a little bit of time in a dry skillet!
  • 1/3 cup Gorgonzola crumbles – Any strong cheese will work, and even Feta in a pinch.
  • 1/3 cup dried cranberries
  • About 6 cups of spinach or mixed baby greens
  • 1 T Earth Balance, or olive oil (or butter) for sauteing
  • A few dashes of cinnamon

Directions:

  • Slice squash, and bake on a foil-covered baking sheet with olive oil and salt at 400 degrees for about 25 minutes, or until it starts to get a little brown and caramelized. You will probably have leftovers… never a bad thing.
  • While squash is baking, combine the dressing ingredients, and whisk. You will have plenty for a crowd, or just to save in the fridge for another day.
  • Toss the sliced apples into a skillet with the Earth Balance or olive oil, and sprinkle with cinnamon. Let them cook until tender (they will smell soooo delicious!), about 15 20 minutes minutes on medium heat. Note: These apples are wonderful on freshly baked biscuits with honey (like my mama makes)…or almost anything for that matter.

  • Arrange cooked squash, apples and other toppings over a bed of greens, and serve! I like to have my dressing on the side, but feel free to toss a little in with the finished salad if you like.

When you eat this salad, it’s like the entirety of the month of November is having a party in your mouth. You wouldn’t want to miss out on that, would you?!

So, slip on your comfy PJ’s best party dress, grab some leftovers baguettes, and enjoy…

Advertisements

Spaghetti Squash {your new best friend}

I love great food, and I love eating a lot of it.

While I have developed a more delicate appreciation for new dishes and fancy preparation, at any time I could still eat an ice cream sundae as big as your head. And like it.

I have never been told I eat “like a bird”, and I’ve never been one of those people who just take one dessert at a potluck. I’m pretty convinced that I could eat the Husband under the table at every meal if I wanted to. But, that wouldn’t be very lady like, and eating massive quantities of ice cream isn’t good for my girlish figure…or my mood when I wake up on Monday and my pants don’t zip.

Been there, done that. Not pretty.

I am perfectly fine handling my portion control most of the time, but there are some days (maybe when it has been a little chilly in your office all day long, and puddles have eaten the bottom of your pants so you feel soggy, and when you had a lame-o lunch that you packed in a rush this morning) that you want to just feel all warm and fuzzy and full. Like, a loaf of bread and butter and a huge bowl of pasta full. BUT, you also know that you can’t do that every cold night October – March without dire consequences…

So, what’s a healthy hearty eater to do? Two words: Spaghetti. Squash.You might be a little familiar with this lovely veggie, but I think WAY too many people are in the dark regarding its delicious potential. I think it might just be one of the best kept secrets at the super market… You might be skeptical, but don’t hate until you try it. Trust me. It’s worth it.

Picture a HUGE bowl of spaghetti goodness with marinara, your favorite veggies, a little cheese sprinkled on top and a slice of toasty bread. All for a fraction of the calories and carbs of your usual go-to pasta! This dream can become a reality tonight.

Directions

Serves 2-3

{You can find spaghetti squash at most regular grocery stores – If the Kroger in my little Ohio town has it, I bet yours does also!}

  • Pre-heat oven to 400
  • Carefully cut squash in half length-wise (this is tough – take your time and watch those digits!)
  • Scoop out the seeds
  • Lay face-down on a baking sheet lined with foil (makes clean-up a breeze!)
  • Poke holes in the skin (like a baked potato)
  • Bake for 35-45 minutes, or until a knife slides easily through the skin (time varies depending on size and ripeness of the squash)
  • Use a fork to scoop and scrape out the insides of the squash – It will come out in strands just like spaghetti!

At this point, you can season with olive oil or butter and a little salt and pepper and call it a day (or a great side dish). BUT, if you want the true pasta effect, take a few more steps…

Chop your favorite vegetables, even toss in the meat of your choice, and add marinara for a well-rounded healthy meal (that you can each a bunch of with zero pasta-fuled-guilt-trips).

I used mushrooms, broccoli, red pepper, onion and spinach, and added about a 1/4 lb of browned ground turkey. This dish is also GREAT with these turkey meatballs (just keep a batch of them in the freezer and pop them in the oven whenever you want!).

So, grab a squash, a bowl, the nearest green things and a jar of sauce, and get ready for a healthy, hearty meal that will leave your belly full, and your skinny jeans in your repertoire ; )

Enjoy!

Curry for {Cheaters}

We had another jam-packed, fun-till-you-drop weekend.

Someday, I vow we will spend an entire weekend in our PJ’s at home. Like, when we’re 85… But for now, we love that we can go, go go!

Our days were full of family, friends and Jesus at an annual church conference in Columbus, amazing food at the North Market and a peek at Cole & Steph’s new house (where we ate more amazing food…big surprise)!

The Husband and I had such a rich time getting to know people from across the country, and having the opportunity to talk to them about the sessions we attended on “God’s Disruptive Goodness” (think: all of those times major events have happened in our lives that we didn’t plan for… and how they ended up bringing us closer to Him, teaching us things, and preparing us for even better things ahead!) . Though we learned a TON, I have to say that the North Market, my veggie curry lunch and Jeni’s Splendid Ice Cream were some of the major highlights of the trip : )

{Small photo above, right: Conference friends eating downtown. Sebastian, far left, assisted missionaries Dow & Lois Robinson in translating the bible into Aztec, and creating a written language for the Aztec people. The others at the table served in Costa Rica and San Antonio for the Boy with a Ball organization. Photo above: The North Market in all of its delicious glory!}

After staying up late (2:00a.m.!) chatting and hanging out downtown for two days, we were worn out on Sunday. But, not too tired to see Cole & Steph and their beautiful new home! Steph made the best, most perfect fall dinner possible with recipes from Daily Garnish and Eat, Live, Run (a couple of our favorite “blog ladies”!). Try these dishes…they are to die for. Then, you can invite me over because you’ll owe me : )

{Bison burgers with mushrooms and steak sauce, butternut squash and cranberry maple mixed grains and apple spice bread with apple cider glaze}

Well, I’ve had curry on the brain for a while. Hence the reason that I inhaled my lunch at the Market so fast that the Husband looked concerned and our new friends thought twice about inviting us to go with them… But, making real curry with real curry ingredients and real curry patience and exactitude doesn’t always float my boat. You know what does? Throwing stuff I already have laying around into one big pan. That is why I created “Curry for Cheaters”…sometimes, cheaters do win.

Real curry enthusiasts will cringe and squirm at this concoction, and I don’t blame them. But, If you want something fast and flavorful, this will do in a pinch. You can use ANY of your favorite vegetables in this dish (or whatever is languishing in your fridge). The only thing I think you should absolutely stick with is the sweet potato. Best part.

Curry for {Cheaters}

Serves 4

Ingredients

  • 4 Servings of short grain brown rice, prepared as directed (or 10 min. brown rice if you need something faster! Use Vegetable broth for the best flavor.)
  • Olive or Canola oil to saute
  • 1-2 T Garlic Gold (or one clove of garlic or garlic powder to taste)
  • 1 Bell pepper
  • 1 Sweet potato
  • 1/2 Large onion
  • 3 Stalks of Bok Choy
  • 2 oz. Shitaki Mushrooms
  • 1  can Chick peas (15oz.)
  • Handful of Snow Peas
  • 1/2 t Salt
  • 1 t Garam Masala
  • 1 t Yellow Curry powder
  • Dashes of Cinnamon, Nutmeg and Smoked Paprika (or anything else that sounds yummy…)
  • 1/2 – 3/4 Cup Unsweetened Vanilla Almond Milk (I always have this in the fridge…coconut milk, not so much.)

Directions

  • Heat oil in your pan on medium/ medium high heat (including Garlic Gold Garlic-infused oil if you have it…so good. A gift from Steph!).
  • Chop all of your veggies, and begin sauteing onions and peppers.
  • While onion and peppers begin to soften (about 8-10 minutes) placed diced sweet potato in a microwave safe bowl, add a splash of water, cover, and cook on high until tender (time will vary – 2-5 min.).
  • Add the rest of the vegetables and the spices to the pan, and continue to cook.
  • Remove sweet potatoes from the microwave when done, drain, and add to the pan with the other vegetables.
  • Saute the mix until vegetables are tender, but not limp. A crust will begin to form at the bottom of the pan (flavor!). Time will vary depending on your veggie choice, but try around 10 minutes and see where you stand.
  • Slowly deglaze the pan with the almond milk, 1.8 cup at a time. Stir in between.
  • Curry will become a little creamy and sweet, and a lot wonderful : )
  • Serve on top of rice, garnished with plain yogurt.

So delish, so easy, so healthy. Make it now, clean out your fridge and thank me later : )

Enjoy!

Do you have a favorite toss-together dish? Let me know about it!