We love a loaded salad! This meal is super easy to throw together and features some of my favorite fall flavors: tangy pomegranate seeds, sweet roasted squash, and loads of savory greens. Ingredients: + Seeds from 1 pomegranate + Fall squash of your choice (I used Butternut) + Seeds from said squash ^ + A bed of leafy greens that can be wilted (I used a mix of kale, mustard greens, and arugula - would recommend!) + Quinoa + Feta cheese + Mushrooms + Parsley + Peas + Onions
+ Garlic + Olive Oil + Balsamic Vinegar + Honey Directions: + First, preheat your oven to 425 degrees. + Cut up your squash into 1/4 inch-thick pieces. Save the squash seeds! + Toss squash in olive oil, salt, and pepper, and stick it in the oven. Once you can easily stick a fork in them, they are done cooking. (About 15 min.) + Next, wash all the squash off your seeds and dry the seeds. Put them on a baking sheet with olive oil and spices of your choice (I like using turmeric and black pepper) - stick them in your oven or in a separate toaster oven. + Cook your quinoa by adding 1 part quinoa to 2 parts water in a pot. Put it on the stove and bring to a boil, then turn the heat down to a simmer and cover with a lid. In about 10 minutes, check your quinoa and fluff it with a fork once all the water is cooked out. + Prep your greens by cutting and washing them, then let them dry out. + Next, chop your onions and garlic and prep your mushrooms. + Cook your mushrooms in a pan on the stove. I usually start with onion and garlic in some heated olive oil. Once they are translucent, throw in the mushrooms and add a smooch of balsamic vinegar. + Once the mushrooms are cooked to your liking, turn off the stove. + Check your squash and seeds! And your quinoa! + In a small bowl, mix together balsamic vinegar, olive oil, and honey. Whisk it together until the ingredients form a smooth combination. + Chop up some parsley to add to the mix + Time to put your salad together! Get a big bowl out. First, put your greens down. Then, put your squash slices on top of the greens. Next, pour your balsamic/honey dressing over the squash and greens. Then add the quinoa, feta cheese, mushrooms, peas, pomegranate seeds, parsley, and squash seeds. Voila! Look at you! You're a chef! Give yourself a kiss and enjoy your salad!
Hey! I am sharing a 'catch all' recipe for pesto. I know the term pesto is usually reserved for Basil, so I am bending the rules a bit. Since COVID, I have started to get CSA boxes weekly, and they always include a BUNCH of herbs. I am always afraid they are going to go bad, so I have been blending everything! Mint, Basil, Parsley, and Cilantro are usually in my boxes and the farmers are so generous with them. So i have become pretty good and making them into pesto, which elongate the life of them in your fridge (2 weeks about), and you can also freeze them which makes them last even longer (rule of thumb is usually about 6 mo). I dont really measure so here is a rough recipe for Herby Pesto Ingredients - A BUNCH OF HERBS! (Basil, Mint, Parsley, Cilantro are the ones I use the most) - 1/4-1/2 cup of olive oil - 1-2Tbls of pine nuts or pepitas (i tend to use pepitas because thats what I have) - Salt/Pepper - 2-3 garlic cloves (dont use the pre-minced) (and feel free to add more or be fancy and roast em) The best part about pesto is that you can throw the leaf and the stem in a food processor. The only herb I usually de-stem is the mint, but I am sure you can throw it in there. Again I dont measure so this is where you go slowly to make it to your preferred taste, texture, etc. I start by adding a lot of herbs (I will attach pics). Then I add at least 1/4 cup of olive oil (you can really add as much as you want). around 1-2Tbl of pine nuts/pepitas. 2-3 garlic cloves, and s/p to taste. the BLEND. let it sit for a second then taste to see what you need to add more of. Remember, when its sits for longer it starts to taste better and better since all the oils start to mix together. When you blended it to your taste and texture, put it in a glass jar (I save all mine for moments like this) or a tupperwear. I like to top it off with a floater of olive oil to help preserve it even more. THE VOILA! you have made pesto. you can use it for so many things! Toss with pasta. toss with potatoes and then roast em. you can even do it will cooled boiled potatoes to eat alone or add to a salad. top your eggs with them. add it to a salad dressing (evoo, pesto, and some vinegar of choice). Sometimes I also add lemon to the pesto when I am going to use it. I wouldn't add it ahead of time because I think it makes it spoil quicker. Last in the fridge about two weeks (longer at times, just taste it) and you can even pop em in the freezer if you make a big batch. ENJOY! IG: _bolognasandwich_
A truly glorious and simple summer dish. Heat a generous amount of EVOO in a skillet. Once the oil is hot, drop in 6-8 cloves of garlic smashed and sliced unevenly. Let the garlic begin to brown for a couple of minutes on medium heat until it reaches a golden, uneven hue. Add in a handful of whole CSA Caprese tomatoes and toss in garlic and oil. Reduce heat to medium low and wait for tomatoes to begin to blister from heat. Once this occurs, begin to break up the tomatoes with a wooden spoon or spatula. Add in enough white wine to cover bottom of pan (roughly 1 cup), bring to a simmer. Allow mixture to simmer for 2-3 minutes, then add in roughly 12 oz. raw shrimp (fresh or frozen). Let cook for 5-6 minutes until all shrimp have turned pink or opaque, depending on the kind you're using. Once shrimp is cooked, spoon shrimp and sauce into bowl and serve with plenty of bread for soaking up this delicious sauce.