Purple kale salad, squash/leek/corn/wild rice salad, and farro with lentils, caramelized onions and feta (I made mine with spelt and red onions). Looks very wintry – appropriate for the first week after daylight savings ends.
Posts Tagged ‘squash’
I went to the Green Barn market on Saturday and stocked up on some deliciousness from Vicki’s Veggies, including bags of spinach, arugula and kale and a giant butternut squash. The squash was so big I used it for two squash salad recipes (both from Smitten Kitchen) that I’ve been enjoying for lunches all week: one with lentils and goat cheese (although I used a soft sheep’s cheese from Monforte) and one with chickpeas and a tahini dressing. It’s the latter that you see in the picture and that I’m eating for lunch today, alongside my standard kale salad.
Just started my lunch and snapped a photo to share. It’s a meal I’ve been enjoying all week and (with a bit of prep work) it’s super easy.
I got two acorn squash in my organics box last week so on Sunday, I cut them in half and roasted them in the oven until tender. I also washed, tore and spun dry a bunch of black kale to keep in the fridge all week. Kale keeps well without dressing – I will often just put the whole salad spinner in the fridge as I find greens keep well in it, but sometimes I’ll transfer to a reused plastic container that I’d bought greens in from the store. Also make sure you have on hand some goat cheese and some nuts or seeds to sprinkle – I used a blend of hemp and chia but I could see using squash/pumpkinseeds, pecans or walnuts as well.
The morning of (or the night before, which is less ideal), make your kale salad for that day. Put the leaves in a bowl and drizzle over it some oil (I used hemp), the juice of half a lemon and a bit of maple syrup or honey. Then massage the kale until the dressing coats it and it wilts a little bit. To measure, I stuff the kale leaves into the container I intend to use before I put them into the bowl. Then I know they’ll fit.
Bring to work your salad, half a squash (or more if you can store in a fridge at work during the week), the goat cheese and the seeds/nuts. Then, at lunchtime, just microwave or heat your squash for a minute or so, mash on some goat cheese and sprinkle with seeds, then serve with salad on the side.
This is a light lunch so I’ve been finishing with a dessert of yogurt. This week I’m eating maple sheep’s yogurt from Ewenity, but Greek yogurt is also a good choice as it’s high in protein so very filling.
I got a couple of acorn squash in my Plan B box this week, and I decided to roast them tonight so they’d be ready when I needed some dinner. (Squash takes too long for a quick weeknight meal.) After scraping out the seeds, I contemplated putting them straight in the green bin, then felt guilty for wasting food. So I roasted them.
The process is pretty easy, it’s just important to keep an eye on them so they don’t burn. First, put all the pulp in a bowl of water and swish it, and remove all the flesh so you’re left with just seeds. I’m not overly fastidious about this, so mine are still a bit slimy. Then drain the water, or transfer the seeds to another bowl, and toss with some oil and salt to taste. Quantities really depend on how many seeds you have, but be careful – it’s easy to make them too salty. Spread on a baking sheet and put in a 375 degree oven for 10 minutes to start. Then take them out and stir, and keep putting in for a few minutes at a time until they’re crunchy and getting brown but not overcooked. Wait to serve long enough that you don’t burn your mouth.
I’m always excited to get squash and kale in my organics box, as they go so well together. This weekend I made a Bon Appétit recipe for butternut squash and kale bread pudding – it’s always popular. I think I made it for the first time last year for Thanksgiving. And tonight I’m going to steam the rest of my squash (it was a big one) to make this butternut squash smoothie. (I might even add kale.)