Powerfully Good Organic Food: (aka: Acorn Squash, Kale, Arugula)
The home-delivered, White Picket Produce Organic Box is one of the best ways I know to increase your fruit and vegetable intake with ease. When I saw the A.K.A. combination, I knew it would be a delicious week ahead; Acorn Squash, Kale, Arugula (and Apple too!)
You see, what’s in the box determines what direction my meals will take all week, and often, the veg concoction becomes THE MEAL. I plan to fill in with fish, legumes grains or meat, but recently, especially after a long day, simply steaming or roasting some veg or making a quick salad suffices; I love it, and I know I’ve done my body a favor.
Acorn Squash is obviously named for it’s resemblance to an acorn, those pesky things that drop from Oak trees and litter the walkways, crunch under your feet and sometimes make you stumble. But we must remember that they are sustenance to some animals, as the squash version is for us.
We’re lucky, the squash is prettier..some are green with a touch of orange and some are orange with a little green; all have ridges which, when cut make an attractive scalloped shape. I sometimes use them to decorate plates or tables. Winter squashes of all types make dramatic decor for a party, and best of all, you can eat them when the party is over. Yum..good for the tummy and the wallet.
Hollowed out, they make a nice receptacle for dips, sauces, soups or even flowers…use edible flowers and you can eat your centerpiece!! You can bake Acorn Squash halved or quartered, sliced into rings or half moons, roast or stuff them.
This great information on the valuable nutrition in Acorn and Winter squash should make it all the more enjoyable for you.
ROASTED ACORN SQUASH AND APPLES with SRIRACHA
2 small Acorn Squash, quartered
2 apples quartered and pared
3 tablespoons organic or pastured butter
2 tablespoons Sarasotahoney Co. local, raw honey
1 tablespoon Sriracha Sauce
1⁄2 teaspoon chili powder
Preheat oven to 400
- Arrange squash and apple pieces in a baking dish.
- Melt butter and remaining ingredients together.
- Coat squash and apples with mixture.
- Bake for 25-‐30 minutes.
Pears may be added or substituted for the apples.
Use Organic Real Maple Syrup
For Vegan: Use Coconut oil in place of butter
RAW MASSAGED KALE SALAD WITH CASHEWS and PICKLED RED ONION
1 bunch organic kale
2 (plus) tablespoons good extra virgin olive oil
1/4 cup sliced red onion
1/2 red pepper, diced
1 small carrot, diced
1/4 cup roasted cashews
1/2 cup rice vinegar
2-3 tablespoons organic apple cider vinegar
sea salt and pepper
Marinate the red onions in rice vinegar for about 10-15 minutes.
Wash and chop the kale leaves, removing stems. Toss them with the olive oil and massage it into the leaves for a 15 seconds or more. Sprinkle with salt. (You may add some chopped garlic, shallot or ginger at this point if you wish.) Add 1/2 chopped avocado, and massage it into the kale for about a minute. Let sit for about 10 minutes or longer.
Mix the peppers, carrots and remaining half avocado, sliced with the kale. Toss with apple cider vinegar…adjust seasoning to your own taste. Top with the drained onions and cashews.
WARNING: This salad is for 3 or 4 people, but I have been known to eat most of it myself. If you like kale, you may do the same!
Try Lemon juice in place of vinegar, ZING!
ARUGULA with WHITE BEANS AND CRISPED PROSCIUTTO
Preheat oven 375 degrees
3 slices prosciutto
2 tablespoons olive oil
1 clove garlic, sliced thinly
juice of 1/2 large lemon
2 cups arugula (can mix in other greens if desired)
1 cup cooked white beans
1/2 cup roasted pepper, chopped
1/2 medium tomato, in wedges
1 tablespoon toasted pine nuts (optional)
6-8 leaves fresh basil, chiffonade
sea salt, pepper
extra olive oil, dash red wine vinegar (optional)
Lay prosciutto slices on baking sheet. Bake for 20 minutes or so until crispy and curled.
Heat olive oil in a skillet over medium heat, and add garlic. Cook for about 2 minutes until it gives off oil and flavor. Remove from heat.
Add lemon juice and some salt.
Spread arugula on a platter, and cover with beans. Arrange roasted peppers and tomatoes over all. Add pine nuts and basil. Break up prosciutto and arrange over the top.
Drizzle oil and lemon mixture over the dish, and sprinkle with cracked pepper.
You can omit the prosciutto and use fried tofu for a vegetarian version.
Add crumbled feta and black olives for a Greek touch!
One more … couldn’t resist!
Click on the image below for a great recipe: Roasted Chicken Thighs with Winter Squash courtesy of cooking.nytimes.com
Veggies! A.K. A. Fun!