Cilantro Lime Farro and Veggie Bowl

As the New Year approached, I decided to commit to Meatless Mondays in 2021, and so far, so good.  In fact, I am kinda loving it.  To this date, I have not eaten any meat on Mondays this year.  Thankfully, I have some vegetarian friends who are helping me out with some recipe suggestions, but I am starting the figure out what works for my typically carnivorous family.  For the record, they have yet to complain and, in fact, are largely enjoying seeing what I come up with on Mondays.  Not every Monday has a meal like this one - we have had some quick meals of veggie burgers and fries, for example - but this is one of my favorites, for sure.

The first time I made this was actually last summer with some veggies from my CSA bag (this recipe also began my love affair with farro).  I have made it several times since, the most recent time being the first that I used queso fresco cheese as a topping.  As it stands, my kids like the queso fresco on this meal, but my husband and I both prefer the feta.  In my opinion, you never go wrong with roasted veggies, farro, and cheese...but add this cilantro, honey, lime drizzle and mmmmm...amazing.

INGREDIENTS:

• 
  3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 3/4 teaspoon ancho chile powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 medium zucchini, chopped
• 2 medium yellow squash, chopped
• 1 red onion, chopped
• 2 red or orange peppers, chopped
• green onions, chopped
• 2 cups (uncooked) pearled farro
• 1 (15-oz.) can unsalted black beans, rinsed and drained
• 3 ounces queso fresco, crumbled (about 3/4 cup) OR Feta cheese
• 1 medium avocado, sliced
• Lime wedges

DIRECTIONS:

1. Preheat oven to 425 degrees F.  In a large bowl, toss chopped veggies (zucchini, squash, red onion, peppers, green onion) with some olive oil, salt and pepper.  Spread evenly (one layer, preferrably) on a parchment lined baking sheet.  Bake for 15 minutes. rearrange veggies and bake for 10-15 minutes more.
2. Meanwhile, cook farro as directed.  I use a pressure cooker: add 2 cups pearled farro, 4 cups water, 1/2 tsp salt to pressure cooker.  Set timer to 10 minutes.  Allow to naturally release for at least 5 minutes.
3. While farro and veggies are cooking, mix the first 7 ingredients in a large bowl.  Reserve about 1 1/2 T of the mixture.  Add cooked farro to the bowl; toss to coat.
4. Serve farro topped with grilled veggies, beans, avocado, cheese and the reserved sauce.  Garnish with a lime, if desired.

Difficulty: easy - but a decent amount of chopping involved

Time: about 15 minutes of prep and 30 minutes of roasting

Source: modified from https://www.cookinglight.com/recipes/farro-burrito-bowls

Zucchini Ribbon Pasta

In my CSA recently, I received parsley, basil, zucchini, yellow squash, and garlic, among other goodies.  I was interested in trying a new zucchini recipe and I came across this one, that happened to use many of the items I had on hand.  Everyone in my family loved it!  It took a little time for me to make the zucchini and squash ribbons - I used a peeler - but if you have a tool for that, I am sure it would be quick and easy.  If you want to make this vegetarian, it would only require switching the chicken stock for vegetable broth.  If you want to add protein, I think shredded chicken would be a good choice.


INGREDIENTS:

• 3/4 pound whole-wheat fettuccini
• yellow and green zucchini (about 2 lb total)
• 3 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 cup low-sodium chicken broth
• 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
• 1/3 cup finely minced parsley leaves, plus more for garnish
• 1 cup thinly sliced basil leaves, plus more for garnish
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon fresh ground black pepper
• Salt

DIRECTIONS:

1. In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
2. Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or vegetable peeler, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
3. In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. 
4. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

Time: About 30 minutes, total

Difficulty: Depends on how hard it is for you to make the zucchini ribbons. That was the only possible challenge

Source: https://www.foodnetwork.com/recipes/ellie-krieger/zucchini-ribbon-pasta-recipe-1940043#/

Sausage, Squash, and Spinach Penne

It's time to start spring cleaning!  In my house this often means finding what I put in the freezer months ago.  Yesterday, I found some frozen butternut squash. (Don't worry if you don't have the frozen squash; you can replace it with canned pumpkin) I started searching for recipes to use my squash and my new Mulay's Italian Sausage.  I settled on a baked pasta dish which would use some fresh herbs.

I have noticed I am a lot more particular about what types of products that I purchase lately. Sometimes I leave stores that don't have the products that I want.  Mulay's Sausage is antibiotic free, supports sustainable farming practices, and is allergen free.  Simply put, it's pork and spices.  I was pleasantly surprised with how nicely it cooked on the skillet, and I had to taste it since it looked so good; it tasted delicious!



INGREDIENTS:

• Mulay's Mild Italian Sausage
• 1 pound of penne pasta
• 2-3 cups of mashed, cooked squash or 1 can solid packed pumpkin (15 oz)
• 1/4 cup tomato paste
• Fresh basil leaves, torn
• 2 T Italian seasoning
• 1 1/2 t minced garlic
• 1/2 t salt
• 1/2 t pepper
• 1/4 t red pepper flakes
• 1 1/2 cups chicken broth
• 4 cups fresh spinach
• Parmesan cheese
• Mozzarella cheese 
• Thyme leaves

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13 baking dish with cooking spray.
2. Cook sausage in skillet.  Remove sausage and set aside.  
3. Add squash, tomato paste, pepper, salt, red pepper flakes, basil, and Italian seasoning to the skillet.  Mix and allow to cook 5-7 minutes.
4. While squash mixture is cooking, prepare pasta.  Drain.
5. Add sausage to squash mixture.  Cook for 2 minutes.  
6. Add pasta to skillet.  Mix well.
7. Place half of pasta mixture into baking dish.  Add a layer of  spinach.  Place remaining pasta on top. Cover with foil.  Bake for 12 minutes.
8. Remove foil.  Cover with cheeses and leaves of thyme.  Cook uncovered for an additional 5-10 minutes or until cheese is melted.

DIFFICULTY: Medium 

TIME: 45 minutes

SOURCE: Modified from Pinterest

Acorn Squash and Apple Soup

Every now and then I try a recipe with no expectations and it shocks me with its deliciousness.  I had no idea what to expect with this soup - I am a lover of soups, but usually they are thick and filled with chunky veggies and meat and pasta or rice.  This one fell far from my typical choice, but I happened to have the ingredients on hand and no plans for lunch on a Saturday.  I threw the veggies in the oven while I was doing my usual Saturday morning cleaning and finished it up at lunchtime.  When I took that first spoonful, I was shocked at how amazing it was.  I finished that bowl.  And then another.  My kids were skeptical at first, but they did the same.

INGREDIENTS:

• 1 medium acorn squash (1 1/2 to 2 pounds)
• 2 tablespoons butter or margarine
• 1 medium yellow onion, sliced
• 2 medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon dried basil leaves
• 2 cans (14 ounces each) chicken broth (4 cups)
• 1/2 cup half-and-half
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon white or black pepper

DIRECTIONS: 

1. Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
2. Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
3. Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
4. Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.

Difficulty: easy
Time: about an hour and 20 minutes, though much of it is hands off
Source: www.bettycrocker.com

Sausage and Brown Rice Stuffed Acorn Squash

I was a bit sad to pick up my CSA today, as it was the last bag for the season.  I love getting my fresh-from-the-farm veggies, and though I felt it was a bit of a challenge to figure out what to do with everything when I first started to get the CSA, now that I have a number of go-to recipes to use, I love having the produce dictate my menu.  Our CSA had an awesome crop of squash this year, so I have been working on a number of recipes to use them.  One great thing about squash is that it has a shelf life that is way longer than typical produce; if I don't use them right away, they are still great.  I love all of the flavors in this recipe, and I love that when I made it, my kids said, "You know, I really like squash!" As if they wouldn't. ;)

INGREDIENTS:

• 2 acorn squash 
• 1 lb sweet Italian sausage (bulk if you can find it, otherwise remove casings)
• 1 onion, diced
• 2 cloves garlic, minced
• large green bell pepper, chopped
• 1 tsp thyme leaves (fresh) (or use 1/2 tsp dried)
• 2 cups cooked brown rice (I use the microwavable bags)
• Shaved or shredded Parmesan cheese

DIRECTIONS: 

1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. Halve squash and remove seeds. Place squash halves, cut side up, on the baking sheet and roast for 40-45 minutes.  Meanwhile, cook rice.
3. Brown sausage over medium heat, adding the onion, garlic, and pepper just when the sausage begins to brown.  Saute until sausage is browned and veggies are tender, add the rice and thyme.
4. Once squash is roasted, spoon the sausage mixture into the halves until they are overflowing.  Sprinkle the Parmesan cheese over each half.  Return squash to oven and roast for another 15-20 minutes or until the cheese begins to brown slightly.

Difficulty: Easy

Time: a bit more than an hour, total

Source: adapted from http://www.thebusybaker.ca/

Cheesy Twice-Baked Butternut Squash

Just when I thought I had found my favorite butternut squash dish, this one came along and rose quickly to the top.  In fact, after our CSA squash was exhausted, I found myself shopping for more at the grocery store.  I doubled this recipe and took it to Thanksgiving dinner at my parents' house, where the small amount that was left after dinner was gone by the end of the evening as people went back for more.  I have even made it a couple of times since Thanksgiving, taking advantage of the seasonal produce sales.  This is my kids' and husband's favorite way to eat butternut squash, hands down.

INGREDIENTS:

• 1 butternut squash (~2 lb.)
• 1 cup water
• 3/4 cup Shredded Sharp Cheddar Cheese
• 1/2 cup Sour Cream
• 1 Tbsp. chopped fresh chives
• 1/8 tsp.  paprika
• 6 RITZ Crackers, crushed (about 1/4 cup)
• 1 Tbsp. butter, melted

DIRECTIONS:

1. Heat oven to 425ºF.
2. Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
3. Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
4. Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells. Mix cracker crumbs and butter; sprinkle over squash. Return to baking dish. Alternatively: Rather than putting the mixture back into the shells, you can put it into a small baking dish.
5. Bake 22 to 24 min. or until heated through.

Difficulty: Easy

Time: about 1 hour and 20 miutes, most of which is hands-off time

Source: www.kraftfoods.com

Quinoa Salad with Butternut Squash

I am getting a bit sad that we will shortly be receiving our last of the produce from our CSA.  I have really loved the fresh fruits and veggies and the adventure that has come with figuring out what I will make next and how to use some of the ingredients that I am not so familiar with (like the fennel that came in a recent bag).  Generally speaking, the later bags of the season are filled with a variety of wonderful squashes, and I am always seeking that one special recipe that uses them.  I think I have found that recipe for butternut squash.

My family is a big fan of dried cranberries (hence, the Costco-sized bag) and we are all growing more and more fond of the nutrition powerhouse quinoa.  This recipe is a great side dish, full of fall flavor, and one that would make a perfect addition to a Thanksgiving table . I found that I loved it even more as leftovers, after the flavors all had a chance to meld together.

INGREDIENTS:

• 1 butternut squash
• Olive oil
• Salt and freshly ground black pepper, for seasoning squash
• 2 cups quinoa
• 4 cups water
• Pinch of salt
• 1 cup dried cranberries
• 1 cup pepitas (these are actually the insides of pumpkin seeds; I got mine in the nuts and seeds section of our grocery store)

For the Citrus Honey Dressing:

• Juice of 3 large oranges (I used about 1 cup of no sugar added OJ)
• Zest of 1 large orange
• 1/4 cup olive oil
• 1 tablespoon honey
• Salt and freshly ground black pepper, to taste

DIRECTIONS:

1. To prepare the squash: chop off the ends and poke holes in the skin with a fork.  Microwave it for 3-4 minutes.  After letting it cool, peel the skin off with a vegetable peeler.  Cut into 1/2 inch cubes.
2. Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.
3. While the butternut squash is roasting, cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
4. In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper, to taste.

Difficulty: Medium - only because of the squash prep

Time: about 40 minutes, but not all of that is active (the squash takes a while to roast)

Source: Adapted from www.twopeasandtheirpod.com

Roasted Veggie and Sausage Pasta

I am not sure if I love roasted veggies or grilled veggies more but I know they both make my mouth water.  This recipe uses a variety of vegetables - feel free to customize it to your tastes or what you have on hand.  Since several of the steps are concurrent (boil and cook pasta while browning sausage and roasting veggies), the time involved isn't too much and the wonderful, deep flavors meld together wonderfully once everything is combined.  My family has never once complained about eating their veggies with this meal!

INGREDIENTS:

• olive oil
• 8 oz mushrooms, quartered
• 2 small bell peppers
• 1 small summer squash or zucchini
• 1 medium red onion
• 1 small sweet yellow onion
• 1 14.5 oz can diced tomatoes
• 3/4 lb sweet Italian sausage
• 3/4 lb pasta (I used fusili)
• sea salt
• pepper
• optional toppings: fresh basil, oregano, shredded Parmesan (I used all three and it was amazing)

DIRECTIONS:

1. Preheat oven to 450 degrees Fahrenheit.  Line two baking sheets with foil.  Begin boiling water for pasta.
2. Slice squash lengthwise to quarter and then cut into 1/2 inch pieces. Chop peppers and onions.  Spread on one of the foil-lined sheets, drizzle with about 2 Tbsp olive oil and gently stir to coat.  Sprinkle with salt and pepper.
3. Place mushrooms on the second foil-lined baking sheet, drizzle with oil and toss to coat.
4. Bake vegetables for 10 minutes, gently stir, and then place back into the oven for another 5-10 minutes longer, or to desired tenderness.  (You may want to leave the mushrooms in longer than the other veggies.)
5. As the veggies are cooking, cook pasta according to package directions and brown and drain sausage.
6. Add the can of diced tomatoes, with juices, to the sausage.  Cook for 5 minutes.
7. Combine sausage, veggies, and pasta.  
8. Serve topped with fresh oregano, basil, and shredded Parmesan cheese.

Difficulty: relatively easy but with some chopping

Time: 30-40 minutes

Source:  This one is my own...and is much loved by my family.

Kickin' Butternut Squash Soup

I  love a good soup, and I buy squash during the fall cheaply.  Butternut squash soup sounded good to me.  I prepared it one Saturday afternoon, and enjoyed the pot during the week. I even packed it for lunch using smaller Pyrex storage bowls.

Maybe you, like me, needed to know what this was.

A bowl of hot soup helps you to brave the cold temperatures and take the kids out for recess. After making this soup a few times, I modified the original recipe to fit our tastes more.  I also highly recommend a stick blender for this recipe; I bought mine for under $30 at Kohls. The first few times I made this soup, I took small batches and pureed in my blender instead; it was a lot of work.

A note about the jalapeno pepper-I use a can instead of fresh since my skin doesn't react well to cutting those.  A little bit goes a long way, this soup will be tangy and hot if you use the entire can of jalapenos.  You may want to experiment and start with a quarter or half the can.



INGREDIENTS:

• 4 cups butternut squash, cooked and mashed
• 1/2 cup brown sugar, packed
• 1 can jalapeno pepper
• 1 stalk celery, finely diced
• 1 onion, finely diced
• 1 t olive oil
• salt and pepper to taste
• 2 1/2  cups chicken broth
• 16 oz. heavy cream
• 1 t ground cumin

DIRECTIONS:

1. Mix squash and brown sugar; set aside.  
2. Over medium heat in a soup pot, combine jalapeno pepper, celery, onion with oil. Saute until tender.  
3. Add salt, pepper, broth, and squash mixture.  Using an immersion (stick) blender, puree the mixture until smooth.  
4. Stir in cream and cumin; cover and simmer for 20 minute.

Difficulty: Medium

Time: 60 minutes to cook squash; 45 minutes for soup

Source: adapted from The Christmas Table by Gooseberry Patch

Time Note- I made this soup over two days; the first day, I roasted the squash and diced my veggies.  Roasting a halved squash face-down on a lipped cookie tray in a 1/4 inch of water for an hour allows you to scoop out the contents (yeah-for no peeling and cubing).

Mexican Lasagna

I've been trying to change the way my family eats.  This is by no means easy.  I have a rotation of meals that have been successful for a long time. Finding and trying new recipes isn't always the easiest thing when you work full time and have three young children.  My absence on the blog is mostly because I am trying to find worthwhile recipes that are healthy and easy.  Easy being the most important feature.

This dish was a hit with my family.  I've made it a few times.  I prefer it to be made with ground chicken because I can still taste it despite the seasonings; the turkey seemed to take on the flavor of the seasoning.  But, I have added almost any vegetable that I had in my house-I've used corn, zucchini, kale, onions. You name it, I've thrown it into the skillet.  The first few times I tried cooking this layered dish, I used regular tortillas since I had them on hand; but now, I am trying to increase our whole grains.

INGREDIENTS:

• 1 pound of ground turkey or chicken
• 2 T olive oil
• 2 T chili powder
• 2 T cumin
• 3 cloves garlic, minced
• 16 ounces salsa 
• 1 can black beans, rinsed
• 1 cup diced squash
• 1 cup chopped eggplant
• 10 oz frozen chopped spinach, thawed (or fresh)
• 1 cup red pepper, diced
• 6 whole wheat tortillas
• 1 cup shredded cheese, divided
• 1/2 cup Feta cheese, divided

DIRECTIONS:

1. Preheat oven to 425 degrees Fahrenheit.
2. Add olive oil to large skillet, Over medium-high heat, throw garlic, cumin, chili powder, and ground chicken or turkey.
3. Add vegetables, beans, and salsa. Heat through (about 5-6 minutes).
4. Spray 9 x 13 baking dish. Place first 2 tortillas. Top with meat mixture and 1/3 of cheeses.
5. Repeat.  
6. Bake for 30-35 minutes until cheese is bubbly. 

Difficulty: Medium-lots of chopping

Time: 20 minute prep , 35 minutes baking time

Source: adapted from Schall Fitness

Mac and Cheese with Squash

I am not really the type to "sneak" veggies into things because I am fortunate enough to have kids who are at least willing to tolerate them (if not enjoy them) when they are perfectly visible.  However, when faced with the opportunity to make a family favorite healthier by adding pureed acorn squash, I decided to go for it.  Little did I know that not only would it be healthier, it would taste awesome, too.  My family gobbled up this delicious mac and cheese!

INGREDIENTS:

• 1 acorn squash (I used one a little larger than a softball and have used some slightly smaller, as well)
• salt and pepper
• 3 cups (dry) penne pasta
• 2 1/2 cups milk, divided
• 2 Tbsp butter
• 3 Tbsp flour
• 1/8 tsp nutmeg
• 1/2 Tbsp dried rosemary
• 2 cups sharp cheddar cheese (or a mixture of cheese to suit your tastes)
• 1/2 cup panko 

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Using a sharp, sturdy knife, halve the acorn squash.  Remove seeds and place on a baking sheet, skin side down.  Sprinkle with salt and roast for about 50 minutes, until fork tender. (Time saving tip: I bake multiple squashes at once and save the others for other dishes or freeze to use in this dish at a later date.)
3. While water is boiling for the pasta, scrape the cooked squash from the skin and place in a food processor or high speed blender with 1/2 cup of milk.  Blend until pureed.
4. While pasta is cooking, melt the butter in a large skillet over medium heat.  Add the flour and nutmeg, whisk for 2-3 minutes.  Add remaining milk, whisk until smooth.
5. Increase heat and bring the flour/milk mixture to a boil, whisking the entire time.  Once thickened, turn the heat to low and whisk in the squash and rosemary and salt and pepper as desired.
6. Add the cooked macaroni to the mixture and combine thoroughly.
7. Pour half of the noodle and sauce mixture into a greased 2 quart baking dish.  Sprinkle 1 cup of cheese on top.  Add the remaining noodle mixture and then the other cup of cheese.  Sprinkle breadcrumbs on top.
8. Bake for 25-30 minutes or until melted and bubbling.  Let rest for 5 minutes before serving.

Difficulty: medium (but oh so worth it)

Time: 50 minutes to bake the squash (can be done ahead), 20 minutes hands-on, and 25-30 minutes baking time

Source: adapted from multiple sources, including www.twopeasandtheirpod.com