fallSALAD

....featuring my very favorite squash, the delicata!  

& if you are not familiar with it by name, it's the one that looks like this...

they are completely scrumptious & so easy to prepare.

preparation includes:  wash, slice, remove seeds, lightly brush with olive oil, add cracked pepper if you choose, bake and enjoy!  (i bake at 350 until squash softens and browns lightly)

this squash is absolutely good enough to eat on its own!  however, it is also super yummy incorporated into tasty fall recipes.  i keep it simple with this one and just add it to this hearty fall inspired salad, which is filling enough even for rob's appetite!  it's warm components & flavors compliment the cooler temperatures & quench the desire for more comforting foods, which tends to happen around this time of year.  ...more about eating seasonally in another post, perhaps? 

anyway, we enjoy having this salad for dinner on those nights where extensive cooking is not an option.  whether it is time that is a factor or "i just don't really feel like cooking much!"

so not only is it simple, but we also usually have enough left over for lunch the following day, which i think is always a bonus:)

ingredients.

delicata squash

brown rice or wild rice blend

arugula 

celery

honey crisp apple/s

raisins

walnuts

mackenzie creamery goat cheese (honey chevre flavor) 

dressing. 

olive oil & vinegar dressing (Newman's Own)

or 

Healthy Vinaigrette (Bragg's) 

directions.

prepare squash as indicated above.  prepare rice as package or bulk item indicates.  chop the ingredients that need chopping & then plate all of the above in salad form for serving. 

notes.

*  i did not include amounts for the ingredients, as you can make this for 1 or more....just make sure you have plenty of ingredients if you are going to be preparing for the "more".  for rob & i,  i use 2 small/medium delicata's & approximately one cup of rice.  this is enough for dinner for 2 & 1 lunch:)

*  if you want to add some meat to this salad (which i do on occasion)...it goes very nicely with any kind of grilled turkey or chicken sausage.  whole foods make some fresh & lovely flavor combinations that pair nicely with the flavors of this salad.  one of our personal favorites with this salad is their maple sage chicken or turkey sausage.  they do however, typically have more than one yummy flavor to pick from & that would work.

*the starch components of the delicata & other winter squash are very rich in health benefiting properties...having antioxidant, anti-inflammatory, as well as anti-diabetic and insulin-regulating properties!  

enjoy! xo. e.

lentilSOUP.

...because i'm on a "sunday soup kick"!

i can't make it stop!  every sunday afternoon i make a big pot of soup.  we have it for dinner on sunday, and then again for dinner on monday.   ...and then, if there is any leftover, tuesday for lunch!

it all started when the temperatures began to drop as summer turned to fall.  although, i have to say that it is such an easy meal prep and really gives a good bang for the effort...not to mention it's comforting & tasty! 

i thought i would start with the lentilSOUP first.  however, this will not be it for the soup situation over here!  expect to see potatoBROCCOLI and an "oh so yummy" veggieSOUP, in the sundaySOUP/blog post line-up in the nearer future.  until then, maybe you have a big ole' bag-o-lentils that have been in your pantry for "umm...ever", just waiting to be made into this soup!  oh, wait...that's how this soup came to be:)  

lentilSOUP.

ingredients.

2 1/4 cup green lentils

2 quarts organic veggie broth

1 bunch kale (stems removed)

5-7 celery stalks chopped

4-6 carrots sliced

1 sweet potato medium/large chopped

1 medium/large onion

3 cloves garlic diced

2 bay leaves

1/4 tsp cumin (later i then filled the 1/4tsp half-way & added that too, because it needed more!)

couple sprinkles of turmeric

cracked pepper (i always add lots)

sea salt to taste!

directions.

add all of the above into a large pot.  bring to a boil, then reduce heat and cook with lid on, until the lentils, carrots, sweet potato, etc are soft & tender.  i like to let the soups i make cook for a pretty loooong while before serving, so the flavors come together.  once lentils & veggies are tender, remove the bay leaves and serve.  

enjoy! xo. e.