Stuffed Acorn Squash and Kale-Broccoli-Carrot Slaw

  

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

Serves 2

• 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

Preheat the oven to 425 degrees farenheight

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

But feel free to mix it up with citrus, agave, your favorite prepared sauce or any other dressing! And add some dried fruit or chopped nuts to give it an extra layer!

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 :)

Simple Seasonal Quinoa Base

 

Quinoa is trendy for a reason. Healthy, filling, versatile, protein packed, gluten free and DELICIOUS, it is by far my favorite grain. It's a wonderful base for all kinds of other dishes and I use it so much that I am always adapting it in different ways.

This particular take on quinoa mixes it with a smorgasbord of simple, seasonal ingredients to form a beautiful base for any meal (leftovers make great lunches too!)

I like mixing veggies and herbs straight in with my grains because the mixture adds flavor, vitamins and allows you to have a bigger portion without the same caloric density :)

I used this base for some baked tofu and sauteed mushrooms and green beans, all drizzled with a simply spicy coconut sauce. It looked roughly (and darkly) like this:

(Sorry for the bad photo quality and Christmas plate - I was hungry!!)

But the point is the quinoa. See how much color and prettiness it adds? Plus it tastes delicious. If you don't believe me you should really try it out for yourself.

Seasonal Quinoa Base

• 2 cups red quinoa
• 2 cups water and 2 cups veggie broth
• 1 head of lettuce, chopped
• 2 large heirloom tomatoes, diced
• 2 large handfuls or basil, chiffonaded
• 2 tbsp nutritional yeast
• 2 tbsp balsamic or other vinaigrette

Bring water, broth and quinoa up to a boil.

Allow to boil for about 15 minutes, and reduce to a simmer until all liquid is absorbed and quinoa is translucent and fluffy.

In a big ol bowl, combine lettuce, tomatoes and basil.

When quinoa is done cooking, toss it right into the bowl and mix it all up.

Add in nutritional yeast and balsamic and toss until combined.

Use as a side dish, base, main dish or lunch. Will stay in the fridge for up to 4 days!

Live long and prosper! And give into the trend that is quinoa!