Part of my Christmas present this year (so exciting) was a bi-weekly subscription to a local farm CSA-type food distributor called Organics to You.
This gift is so right up my alley and I was ecstatic when my first box arrived!
They literally dropped it off right on my door step! It was wonderful :)
Full of everything from parsnips to pears to carnival squash to garlic, onions, avocado, oranges, collard greens and more!
I have been slowly working through the plethora of ingredients and trying to use each of them in a new way.
This recipe was inspired by the leeks and squash that came in the box and by the leftover kale that I have been trying to use up.
Stuffed Acorn Squash with Leek Pilaf
- 1 full acorn squash, cut in half, seeds removed
- 1 cup rice/quinoa/rice and quinoa mixture - prepared as directed (if in bulk it's usually a 2:1 water to grain ratio)
- 1 full leek, diced (I try to use all parts of the leek)
- 2 tsp oil (I used coconut)
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 tsp italian or other seasoning blend
- 1 Tbsp veggie broth
Place halves of squash face down on a pre-greased cookie sheet and roast in the oven for about 30 minutes (or until lightly browned)
While squash is roasting, prepare rice/quinoa
In a separate pan, saute diced leek in coconut oil over medium heat for about 6 minutes or until leek is translucent and beginning to caramelize
Toss rice, seasonings and veggie broth into the pan with the leek and cook everything together for an additional 5-6 minutes, adding more veggie broth if it gets too dry
When squash is done roasting, remove from oven, spoon pilaf into each half and place back in the oven for 5 minutes.
Remove and enjoy!
I paired by squash with a kale-broccoli-carrot slaw which is simple to make and is a great way to get greens on your plate without reverting to a traditional salad cliche'
Take 2 cups chopped kale and steam it lightly in a large pan (for no longer than a minute - you don't want to wilt it down too much but you still want to get rid of the bitter edge)
Combine with 1 cup shredded broccoli and carrot (I buy the pre-shredded combo from trade joes in a bag)
Then add 1/4 cup shredded Nori or seaweed (I use the wasabi seaweed snacks and cut them into the mixture with kitchen scissors)
Then add your favorite dressing or make a vegenaise base - this is where you can be creative!
My slaw dressing had the following ingredients in it:
- 1 Tbsp cilantro hummus
- One handful chiffonaded fresh basil
- 1 small jalapeno, minced
- 1 Tbsp cranberry sauce
- 2 tsp sriracha
- 2 tsp apple cider vinegar
- 1 tsp maple syrup
This is a great and totally approachable way to prepare kale - Colin said it was one of his favorite things I've ever made and he doesn't even like kale!
Yay for greens!
What a power meal!
Live long and prosper! And get inspired by local fruits and veggies! They exist, even in the winter :)